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Subject: "More Wild Game"

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Printer-friendly copy     Conferences Recipe Board Topic #181 Reading Topic #181

bignasty197800 Member since Oct-2-04 6290 posts Mar-22-09, 09:53 AM (EST)   "More Wild Game"   Stroganoff INGREDIENTS: 1 lb. wild game, trimmed of all fat and tallow, cut into 1 inch cubes (boar, venison, caribou, elk and bear all work well) 1 medium onion, peeled and coarsely chopped 1 lb. mushrooms, sliced 8 oz. sour cream 1/2 cup red wine 4 cups water 2 tsp. beef base 5 tsp. vegetable oil 2 tsp. prepared mustard 2 tsp. powdered garlic 1 tsp. ground thyme 1 tsp. ground marjoram 2 bay leaves 4 TB flour Salt and pepper to taste PREPARATION: 1. Brown meat in 2 TB of the oil. 2. When liquid is evaporated and meat is brown, add onions, mushrooms, wine, water, beef base, mustard, garlic, thyme, marjoram and bay leaves. 3. Bring to a boil and reduce heat. Simmer until meat is tender (between 1/2 and 1 hour), occasionally skimming film from top surface. 4. In a separate bowl, combine the flour and remaining oil until smooth. 5. Turn off heat and let stock cool for a few minutes. While stirring constantly, add the oil and flour mixture slowly until thoroughly incorporated. 6. Turn the heat back on and cook for another 10 minutes, stirring occasionally. 7. Temper the sour cream by gradually adding the hot stock in small amounts to the sour cream until the cream is warm, then add back to stock. Heat thoroughly. 8. Add salt and pepper to taste. Remove bay leaves and serve over cooked noodles. Spiedini INGREDIENTS: 2 lb. tenderloin or back strap venison, elk, mule deer or boar 6 cups tomato-based pasta sauce (canned or homemade) 1 large onion, peeled and quartered 1 medium zucchini, ends trimmed, cut into 1 inch pieces 1 red bell pepper, washed, seeded and cut into 1 inch pieces 6 cups fresh bread crumbs, separated into 4 and 2 cup portions 1/2 cup grated Parmesan cheese 1/2 cup olive oil, separated into 1/4 cup portions 8 whole bay leaves (used as aromatic, do not eat) 1 tsp. each: basil, oregano, and powdered garlic Salt and pepper Pasta Shish-ka-bob skewers PREPARATION: 1. Trim meat of all silver skin and tallow. Slice meat across the grain into 1/4 inch slices and pound to about 1/8 inch thick. 2. Lay out flat on work surface and sprinkle with salt and pepper. 3. In a medium bowl, combine 4 cups bread crumbs, parmesan cheese, basil, oregano and garlic powder. Mix well. Add 1/2 cup tomato sauce and 1/4 cup olive oil to bread crumb mixture and mix thoroughly. It should be moist enough to hold its shape when squeezed into an oval shape in your hand. If it’s too dry, add small amounts of tomato sauce until sufficiently moistened. 4. Shape 2-3 TB of bread filling into a small, thumb sized oval and place one on each slice of meat. Roll meat around bread mixture and form into an oval shape by cupping and squeezing in the palm of your hands. They should be about the size of a large egg. 5. Pour remaining olive oil into small dish and coat each piece with oil. Roll in remaining bread crumbs to coat. 6. Thread a piece of meat onto a skewer, followed by a piece of onion, bell pepper, zucchini and bay leaf. Repeat and finish with a piece of meat at the end. 7. Drizzle remaining oil over kabobs. Grill, bake or broil until meat is cooked and stuffing is about 150 degrees Fahrenheit, about 15-20 minutes in a 425-degree oven. Turn meat once or twice as needed. 8. Prepare pasta, top with heated sauce and finished Spiedini. Burek (No Pot-Pot Pie) INGREDIENTS: 1 pheasant, cleaned, legs separated from breast 1 cup dry sherry (optional) 1 tsp. Worcestershire sauce 1 tsp. ground thyme 1 tsp. ground marjoram 1 tsp. garlic powder 2 bay leaves 1 tsp. Lawry’s seasoning salt Water or unsalted chicken stock 1-1/2 cups each of coarsely chopped carrots, celery and onions 1 cup quartered mushrooms 1 cup frozen baby peas Frozen phillo dough (available in most frozen food sections of local supermarkets) 1 stick melted butter (1/4 lb.) 3 TB melted butter 3 TB all-purpose flour PREPARATION: 1. Place pheasant in large kettle. Add sherry, Worcestershire, thyme, marjoram, garlic, bay leaves and enough water or stock to completely cover pheasant. Bring to a full boil, reduce heat and simmer. Skim dark foam as necessary. 2. Remove breast after 20-25 minutes. Continue to simmer legs until tender (about another hour), then remove and cool legs. Strain liquid, discard any bones, spices or shot pellets and return liquid to kettle. 3. Return to boil. Add carrots, celery, onions and mushrooms. Reduce heat and simmer for 20 minutes. Strain vegetables from liquid and set aside to cool. 4. Reduce remaining liquid to about 2 cups by boiling. Remove from heat for 3 minutes. Mix 3 TB melted butter and flour together, then whisk thoroughly into liquid and cook for about 10 minutes, stirring occasionally. 5. Remove bones and clean meat of any inedible membranes. Chop meat into 1/2 inch chunks. 6. Mix vegetables, including uncooked frozen peas, and cut up pheasant with sauce, cover and refrigerate until cool. 7. Thaw phillo dough according to directions on package. Melt remaining butter. Lay one sheet of phillo dough on work surface. Brush entire surface with melted butter. Place another sheet of dough directly on first sheet. Brush second sheet with melted butter. Repeat for a total of five buttered phillo dough sheets. 8. Remove chilled pheasant mixture from fridge and place one quarter of the mixture on one end of the dough. Leaving a one-inch border on two sides, fold and roll up like a burrito and place on buttered cookie sheet, seam side down. Brush outside with butter. Repeat for the remaining portions, and bake at 350 degrees for 30 minutes. Remove from cookie sheet with a metal spatula and serve. BBQ Hog Shoulder Po Boy INGREDIENTS: One front shoulder from a young hog, bone in Lawry’s Seasoning Salt Prepared BBQ Sauce Red onion, peeled and sliced French bread PREPARATION: 1. Preheat about 20 charcoal briquettes, placed around the outer edges of grill in three or four piles 2. Wash and thoroughly clean front shoulder. Pat dry with paper towels. 3. Rub a generous amount of seasoning salt over entire shoulder. 4. Place meat fat side down directly on grill rack over preheated coals. Roast with cover on grill and all vents open using indirect heat. 5. After one hour, lay another 6 coals on each pile. (The lit coals will transfer heat and ignite the new coals.) Turn shoulder and roast for another hour. Repeat, turning and adding more coals every hour or as needed. 6. Using a meat thermometer, check shoulder at thickest point to ensure that the internal temperature is at least 180 degrees Fahrenheit. (Roasting times will vary depending on internal temperature of your grill and the weight of the roast. A good rule of thumb is 20 to 30 minutes for each pound of meat. If you have a temperature gauge on your grill, 275 to 300 degrees is ideal. 7. Remove from heat and let rest for at least 15 minutes. Bone and slice meat thinly across the grain. 8. Serve sliced meat on fresh French bread with a drizzle of your favorite BBQ sauce and a few slices of red onion. Smoked Stuffed Venison Loin INGREDIENTS: 3 lb., whole boneless venison back strap 5 dried pears, coarsely chopped 10 dried apricots, coarsely chopped 10 pitted prunes, coarsely chopped 1 tsp. finely chopped fresh rosemary 1/2 cup red or white wine PREPARATION: Trim silver skin from back strap. In a small bowl, marinate the pears, apricots, prunes, and rosemary in wine for about 20 minutes. Drain and reserve marinade. Make a slit down the length of the back strap, being careful not to cut completely through the meat. Open out the butterflied roast and spread the center with the fruit. Roll up and tie well with string. Rub the outside with remaining marinade. Smoking Method: Preheat smoker to 175-190 degrees F. Place roast on an oiled rack. Smoke/cook for 6-7 hours or until an instant thermometer reads 150-160 degrees F. Cooking time will vary depending upon wind and weather conditions. Let stand for 5-10 minutes before carving. Wild Turkey and Roasted Corn Chowder Makes about 1 gallon of soup. INGREDIENTS: Thighs and drumsticks from one turkey 3 ears fresh corn on the cob (about 4 cups of kernels) 1 cup diced celery 1 cup peeled and diced onion 1 cup peeled and diced carrot 1/2 cleaned, seeded and diced red pepper 3 whole bay leaves 1 tsp ground thyme 1 tsp marjoram 1 tsp ground cumin 1 tsp garlic powder 1 pint half and half cream 1 pint whole milk 1/2 cup sunflower oil, plus 3 tablespoons 1 cup all purpose flour Cracked Salt and pepper to taste PREPARATION: 1. Season turkey legs with salt and pepper and roast over indirect heat on charcoal grill for 1-2 hours. Turn legs over occasionally; remove from heat when meat pulls easily away from bones. Remove meat from bones. Place bones in large stockpot; cover bones with water (about 10 cups); add bay leaves, thyme, marjoram, cumin, and garlic. Bring to a boil, then reduce heat to a simmer and cook uncovered for at least 1 hour. Strain stock through sieve or cheese cloth, and reserve 8 cups turkey stock. 2. Dice meat and reserve 3. Spread coals evenly over bottom of grill. Add enough coals to produce a hot grill. Roast corn until tender. Trim kernels from cobs and scrape back of knife against cob to remove inside of kernels that are left close to the cob. 4. In a 6 quart or larger soup pot, sauté celery, onion, and carrots in 3 TB oil until onions are translucent. Add reserved stock and bring to a boil. 5. Turn stock down to a slow simmer. Mix remaining oil and flour to form a runny paste. Add flour and oil mixture to stock, stirring constantly. Bring to a boil and cook 5-10 minutes, stirring occasionally to prevent scorching. 6. Heat milk and half and half until hot and steamy. Do not boil. 7. Whisk hot milk and half and half into vegetable stock. Continue to heat and stir until smooth and creamy. 8. Add reserved diced turkey and cut corn. Heat, adjust salt and pepper, and serve. Wild Turkey Divan INGREDIENTS: 1 lb. raw white meat from a wild turkey, thinly sliced 1 lb. fresh broccoli spears with florets 1 cup milk 1 cup chicken stock 8 oz. grated cheddar cheese 2 TB dry sherry 1 tsp. curry powder 1/2 tsp. garlic powder Pinch of nutmeg 3 TB melted butter 3 TB flour Canned vegetable spray Salt and pepper PREPARATION: 1. Wash broccoli, trim bottom ends of stalks and cut the broccoli lengthwise into quarters. Steam for 5 minutes, plunge into ice cold water to set color and prevent the broccoli from turning too soft. 2. With turkey cavity facing towards you and breast side up, slice turkey from raw breast, as if you were carving a roasted bird. Begin on the outside of bird and work your way to the center of the breastbone. Slices should be about an 1/8 - 1/4 of an inch thick. 3. While the grill is preheating, combine milk, chicken stock, cheese, sherry, lemon juice, curry powder, garlic powder and nutmeg in medium-sized saucepan. Heat sauce over medium heat until hot and cheese is melted. Stir occasionally to prevent cheese from burning. 4. Mix melted butter and flour until smooth, remove cheese sauce from heat and slowly stir in butter/flour mixture. Return sauce to heat, bring to a low boil and stir constantly for about 5 minutes. Sauce should be smooth and creamy. Cover and keep warm. 5. Lay sliced turkey on work surface and sprinkle with salt and pepper. Spray each slice with vegetable spray; preferably butter flavored. 6. When grill is hot, place each turkey slice on grill and cook for 1 or 2 minutes per side or until thoroughly cooked. 7. Reheat broccoli in microwave or in a small amount of water. Place broccoli on plate, top with a couple of slices of cooked turkey and a generous portion of cheese sauce and serve. Braised Caribou with Gingersnap Gravy INGREDIENTS: 1 (2-4 LB) caribou rump roast 2 tablespoons vegetable oil 2 cups hot water 1 teaspoon chicken base or 1 bouillon cube 1 teaspoon beef base or 1 bouillon cube 1/2 cup red wine vinegar 2 medium onions, sliced 1 lemon (juice only, about ½ cup) 8 whole black peppercorns 2 bay leaves 6 whole cloves 1/3 cup sugar 10 ginger snaps, crumbled 6 tablespoons sour cream optional) PREPARATION: 1. Heat vegetable oil in Dutch oven, then brown roast on all sides (about 2-3 minutes per side). 2. Dissolve the chicken and beef base, or bouillon cubes, in the hot water. Add everything except ginger snaps and sour cream to the liquid and mix thoroughly. 3. Pour liquid over roast and bring to a boil. Reduce heat to a simmer; cover and cook until tender about 3-4 hours (if roast is not completely covered by liquid, turn every 30-45 minutes). 4. Remove meat from pan; add ginger snaps and dissolve in liquid to thicken gravy. Strain gravy to remove spices, and any lumps from cookies. 5. Slice roast, return to Dutch oven, and coat with gravy. Reheat if necessary. Plate individual servings and top each serving with one tablespoon of sour cream. Rabbit Stew with White Beans and Wine INGREDIENTS: 1 rabbit - cleaned, dressed, cut into six pieces (quarter and cut saddle into two pieces) 6 bacon slices 1 large onion, chopped (about 2 cups) 4 garlic cloves, minced 2 14 1/2-ounce cans sliced stewed tomatoes 1 cup chicken stock 3/4 cup dry red wine 1 tablespoon dried basil 1 tablespoon dried oregano 2 15-ounce cans cannellini (white kidney beans), drained All purpose flour Salt Pepper Fresh whole basil leaves PREPARATION: 1. Heat a heavy large pot over medium-high heat and cook bacon until crisp. Remove bacon to paper towel. Chop or crumble when cool. 2. Season rabbit with salt and pepper on both sides, dredge in flour and add to hot bacon drippings in pot. Sauté until brown, about 5-10 minutes. 3. Remove rabbit and drain all the drippings from pot except a couple of tablespoons. Sauté onions and garlic in pot until translucent. 4. Return rabbit, crumbled bacon, tomatoes, chicken stock, red wine, basil, and oregano to pot. Bring to a boil; stir up any browned bits on bottom of pot. Cover and reduce heat to a simmer for 45 minutes or until rabbit is tender. Add drained cannellini beans, heat thoroughly. 5. Adjust salt and pepper to taste, garnish with a few basil leaves and serve. 6. Makes 4 to 6 servings: Shown served with risotto and fresh green beans. Turtle Soup INGREDIENTS: 1 pound turtle meat, cut into 1/2-inch cubes 2 medium onions, peeled and diced 1 cup diced celery 3 cloves garlic, minced 3 bay leaves 1 teaspoon oregano 1/2 teaspoon thyme 1/4 teaspoon ground allspice 6 ounces tomato paste 1 quart beef stock 6 ounces (1-1/2 sticks) unsalted butter 3/4 cup all-purpose flour 1/2 cup lemon juice 5 hard-boiled eggs, finely chopped 1/4 cup chopped parsley (fresh) 1/2 cup dry sherry Salt and freshly ground black pepper to taste PREPARATION: 1. Melt 1/2 stick butter in 5 quart sauce pan, add turtle meat and cook over high heat until brown. 2. Add onions, celery and garlic; cook until transparent. 3. Add beef stock, bay leaves, oregano, allspice and tomato puree. Reduce heat to a simmer and cook until meat is tender (about 30 minutes). 4. While soup is simmering, melt remaining butter in a heavy sauce pan. Add the flour and cook, stirring frequently, over medium heat until the roux is rich brown color. Set aside. 5. When turtle is tender, add roux to stock and cook over low heat, stirring, until soup is thickened. 6. Add remaining ingredients; adjust seasoning with salt and pepper and serve. Jack Daniels Mushroom Sauce INGREDIENTS: 8 oz. sliced baby portabella mushrooms 2 TB vegetable oil 4 oz. chilled salted butter 1 cube beef bouillon 1 cube tomato and chipotle bouillon or 1 tsp. chipotle sauce** 6 oz. Jack Daniels 1/4 tsp. garlic powder 2 TB cornstarch mixed with 1 TB water 12 oz. water ** Found in Mexican markets and specialty food sections of some grocery stores. PREPARATION: 1. Preheat sauté pan with vegetable oil over medium-high heat. Add mushrooms and sauté until fully cooked. 2. Add Jack Daniels. Cook until liquid is reduced by two-thirds. 3. Add water and both bouillon cubes to mushroom reduction. Simmer until bouillon is dissolved, stirring occasionally (while waiting for bouillon to dissolve, mix cornstarch with cold water). 4. Remove sauté pan from heat and stir in cornstarch and water mixture. Thicken sauce by returning pan to heat while stirring constantly (trying to add cornstarch mixture while pan is still over heat will result in little white lumps in the sauce). 5. Slice remaining butter into 1/4-inch thick patties. Remove from heat again, and stir in a few butter patties at a time until all of the butter is incorporated into the sauce and sauce has a smooth, shiny consistency. Immediately serve half the sauce over sandhill crane*, duck, goose or venison. Use the other half for gravy over mashed potatoes, rice or pasta. Eggplant and Squirrel Casserole INGREDIENTS: 2 squirrels cleaned and dressed 1 large eggplant cut into 1 inch cubes 1 LB mushrooms sliced 1/2 cup onions 1/4 inch dice 14 once can diced tomatoes drained 1/2 cup green pepper 1/4 inch dice 2 TBLS olive oil 3 cloves garlic 4 TBLS butter 4 TBLS flour 2 whole bay leaves 1 TBLS oregano 1 cup soft bread crumbs Non-stick vegetable spray Salt and pepper PREPARATION: Place squirrels in large pot. Add enough cold water to cover. Add bay leaves and bring to a boil. Reduce heat to a simmer and cook until meat is tender and can easily be removed from the bones, about 1 hour in most cases. Remove squirrels from liquid and bone meat when cool enough to handle, being careful to remove any shot or loose fur that may have impregnated the meat. Dice meat and set aside. Strain liquid and reserve one cup stock; discard bones and excess liquid. While squirrel is simmering, cook eggplant in boiling salted water 15 minutes. Drain well. Sauté onions, garlic and mushrooms in oil until the mushroom liquid is evaporated and onions are translucent. Melt two tablespoons butter in with mushroom and onions. Blend in flour. Add strained stock from squirrels, stir and cook until smooth. Add squirrel, green pepper, oregano. Mix thoroughly and salt and pepper to taste. Coat a two and a half quart casserole dish with spray and add squirrel/eggplant mixture. Top with breadcrumbs and dot with remaining butter. Bake uncovered at 350 degrees until hot and breadcrumbs are brown, 30-45 minutes. Serve with stuffed grape leaves and Greek salad with feta cheese. Goose Sausage INGREDIENTS: 1/2 lb. boneless goose meat, cut into cubes 1/2 lb. boneless pork butt, cut into cubes 1 tsp. salt 1 tsp. ground sage 1 tsp. ground marjoram 1/4 tsp. ground nutmeg 1/4 tsp. ground black pepper 1/4 tsp. ground white pepper 1/8 tsp. crushed red pepper 1 tsp. honey PREPARATION: 1. Using a 3/16-inch die, grind the goose and pork through a meat grinder, or process in a food processor with the knife blades until the meat has the consistency of coarsely ground hamburger. 2. Combine all the dry ingredients with the honey, and add to meat. Blend until thoroughly incorporated. 3. Cover and refrigerate overnight. 4. Form into 2-inch patties and sauté in a large skillet until golden brown on both sides and thoroughly cooked, about 5 minutes per side. Seared Catfish with Crawfish Cream Sauce INGREDIENTS: 4-6 oz catfish fillets per serving 1 lb. crawfish tails, shells removed 12 oz. half and half cream 1 cup fresh spinach, cleaned and chopped 2 oz. Swiss cheese 1/2 cup white wine 3 TB butter 4 TB flour 1/4 tsp. garlic powder 1 tsp. Worcestershire sauce Non-stick vegetable spray 1/2 tsp. cayenne pepper (more if you like spicy foods) 1/4 cup green onion (green tops only) Salt and white pepper PREPARATION: 1. In a one-quart sauce pan, melt butter over medium heat and add flour. Cook, stirring constantly for about three minutes. Do not allow to brown! 2. Add half and half, wine, spinach, garlic powder, Worcestershire sauce, cayenne pepper and a teaspoon of salt. Stir constantly over medium heat until thick and creamy. 3. Add crawfish tails and cheese and cook for about three to five minutes, stirring occasionally. 4. Spray a large sauté pan with non-stick vegetable oil and heat on high until very hot. Season catfish filets with salt and white pepper. Add filets to pan and cook over medium-high heat until done, turning once or twice. 5. Place cooked filet on plate, top with sauce and a sprinkle of green onion. Canadian Goose Jambalaya INGREDIENTS: One goose, boned and cut into 1/2-inch cubes 1 lb. smoked ham, cut into 1/2-inch cubes 1 lb. andouille or smoked sausage (kielbasa), cut into 1/2-inch cubes 28 oz. can Italian diced Romano stewed tomatoes 1 cup celery, diced 2 cups yellow onion, diced 2 cups green onions, tops only, chopped 2 TB green pepper, chopped 2 TB garlic, minced 4 TB vegetable oil, separated 4-1/2 cups stock or water 1 tsp. dried basil 1 tsp. dried thyme 1/2 tsp. each: ground red pepper, ground black pepper and ground white pepper 1 cup each long grain and wild rice, uncooked (I use two boxes of Uncle Ben's and save the spice packs to flavor white or brown rice at another time.) Salt PREPARATION: 1. In a 4-6 quart heavy-bottomed stockpot (or kettle), heat half the oil on high. Add diced goose and brown, stirring as needed to prevent burning. 2. Add remaining oil, onions, celery and garlic and cook until translucent, about 10 minutes. 3. Add all the remaining ingredients except the rice and salt. Bring to a boil, reduce heat and cover tightly. Simmer for 45 minutes. 4. Add rice, recover and cook for 25 minutes. Season to taste with salt, and serve. Asian Mourning Dove Delight INGREDIENTS: 8-16 doves, dressed and split down the back so they lay flat on grill 3-4 cloves garlic, minced 3 TB vegetable oil 1 cup carrots, sliced into 1 by 1/8 inch matchsticks 2 cups bok choy, cut into 1/4 inch slices* 1 cup fresh pea pods, ends and stringy vein removed 1 medium green pepper, seeded and sliced into thin strips 10 oz. can baby corn* 14 oz. can coconut milk* 1-2 tsp. Thai Red curry paste* 3 TB chopped fresh cilantro 1/4 cup soy sauce 1 cup chicken stock 14 oz. can straw mushrooms* 5 oz. can sliced water chestnuts* 5 oz. can sliced bamboo shoots* Salt and pepper 4 cups cooked rice *Found in Asian markets and specialty food sections of grocery stores. PREPARATION: 1. While grill is preheating, sauté garlic, carrots and bok choy in large pre-heated sauté pan or wok with vegetable oil for a few minutes. 2. Add coconut milk, curry paste, green pepper, soy sauce, chicken stock and drained, canned vegetables to the wok. Bring to a boil, reduce heat and simmer for about 4 minutes or until the sauce thinly coats a wooden spoon. 3. Stir in pea pods and cilantro. Heat thoroughly and keep sauce warm while grilling doves. 4. Lightly salt and pepper morning doves and place skin side down on hot grill grates. Cover and grill for about 3 minutes. Turn doves and cook covered another 3 minutes. Remove from heat, top with hot vegetable curry sauce and serve. Turkey Marsala INGREDIENTS: One-half of a wild turkey breast, sliced against the grain about 1/8-1/4 inch thick 1 fresh green pepper, cut into half-inch chunks 8 oz. fresh moonlight mushrooms, sliced 2 Romano tomatoes, sliced into wedges 1 cup Marsala wine 1 cup turkey or chicken stock 2 cups all-purpose flour 1/2 cup grated Parmesan cheese 4 TB butter, separated in half 4 oz. vegetable oil PREPARATION: 1. Lay out sliced turkey on work surface, and season both sides with salt and pepper. 2. Dredge each slice in flour and shake off excess. 3. Heat vegetable oil and 2 TB butter in a large sauté pan. (Combining the butter and oil will keep the butter from burning or smoking and will enhance the turkey with a buttery flavor.) 4. Sauté floured turkey slices until both sides are lightly browned. Remove from pan and keep warm. 5. Drain the excess oil from the pan and sauté the mushrooms and green peppers in the remaining 2 TB butter until lightly cooked (about 3-5 minutes). 6. Deglaze the pan by adding the Marsala wine and reduce the liquid to about half. 7. Add stock and bring to a light boil. 8. Return cooked turkey slices to pan, add tomatoes and Parmesan cheese, and simmer until sauce thickens slightly. Serve immediately. Individual Pita Pizzas with Grouse and Portabella Mushrooms INGREDIENTS: 4 pocket pitas 1 grouse, skinned, cleaned and washed 1 cup marinara (pasta) sauce 2-3 oz. baby portabella mushrooms, thinly sliced 8 oz. shredded mozzarella cheese 4 TB grated parmesan cheese 1 TB oregano 1 TB basil 1 tsp. whole fennel seeds Virgin olive oil Salt and pepper PREPARATION: 1. Preheat oven to 450 degrees. 2. Salt and pepper grouse inside and out. Drizzle with olive oil and place uncovered in a shallow roasting dish with a little water in the bottom of the pan. Roast about 30 to 45 minutes or until meat thermometer reaches 180 degrees. Turn and baste bird a couple of times during roasting. 3. When grouse is cool enough to handle, bone and slice as thin as possible. 4. Spread about ¼ cup of marinara sauce on top of each pita, and top with cooked grouse and mushrooms. Sprinkle with oregano, basil and fennel seeds. Top with cheeses and drizzle olive oil on each. 5. Place on cookie sheet and bake in 450-degree oven until cheese is starting to turn golden brown and pizzas are hot throughout, about 15 minutes. 6. Slice pizzas into quarters and serve. Venison Rouladin INGREDIENTS: Venison roast, preferably from the hindquarter Bacon strips, cut into thirds 6 oz. stone ground mustard Dill pickle spears, cut in halves Toothpicks 2-3 TB beef base Water 3 TB vegetable oil 4 TB all-purpose flour Salt and pepper PREPARATION: 1. Preheat oven to 400 degrees. 2. Slice the roast across the grain into ¼ inch thick slices. 3. Pound slices flat and cut into about 4 inch wide pieces. They don’t have to be exact, but should be as uniform as possible to ensure uniform cooking. 4. Lay slices out on work surface. Spread each slice with a dollop of mustard. Top with a slice of bacon and pickle spear. 5. Roll each piece into a log around the pickle and secure with one or two toothpicks. 6. Arrange on baking pan so they are not touching, and spray or coat thinly with vegetable oil. 7. Bake in preheated oven until brown, about 20 minutes. 8. Remove rouladin from oven, place in a large kettle and cover with water. Add enough base to make a very light stock and bring to boil. 9. Reduce heat, cover and simmer about 45 minutes or until tender. 10. Strain rouladin and reserve about 3 cups of stock. 11. Mix oil and flour together and, with heat off, stir, into reserved stock. Return to a boil, stirring constantly for about 3-5 minutes until thickened and smooth. Salt and pepper gravy to taste. 12. Remove toothpicks from rouladin, reheat in gravy and serve. Southwest Venison Vegetable Stew INGREDIENTS: 1-2 lbs. venison, cut into 1-inch cubes 1 cup peeled and diced onions 3 TB vegetable oil 1 (14 oz.) can diced tomatoes with juice 3/4 gallon water 2 TB ground ancho chili powder 2 TB ground cumin 1 TB granulated garlic 1 tsp. ground marjoram 2 TB chicken base 2 TB beef base 1 cup of each: peeled and diced carrots, dried celery, cut green beans, coarse cut green cabbage, peeled and diced jicama, sliced mushrooms, diced broccoli, diced green zucchini, seeded and diced poblano pepper, canned and drained hominy, whole kernel corn and cooked and drained garbanzo beans 1/2 cup seeded and diced red bell pepper 1 (14 oz.) can or jar rinsed and drained napalitos (cactus) 1/4 cup chopped fresh cilantro Salt to taste PREPARATION: 1. Brown venison and onions in oil in 2-gallon stockpot, about 10 minutes. 2. Add water, tomatoes, ancho chili powder, cumin, garlic, marjoram and chicken and beef bases. Bring to a boil, cover pot and reduce heat and simmer 1 hour. 3. When venison is almost tender, add carrots, celery, green beans, cabbage, jicama, mushrooms, zucchini and broccoli. Simmer uncovered about 30 minutes. 4. Add remaining ingredients and simmer 5 minutes. Serve. Larry "You're not to be so blind with patriotism that you can't face reality. Wrong is wrong, no matter who does it or says it." Malcolm X (1925-1965)   Alert | IP Printer-friendly page | Edit | Reply | Reply With Quote | Top

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