1 cup red wine 1 head caramelized garlic 1t dry mustard 1t dried rosemary crushed 3 bay leaves 1 t dried juniper berries 6 8-ounce venison round steaks
Juniper berries have a rather astringent flavor when raw, but when part of a marinade, they infuse meats with a distinct flavor. If you can?t find them, use 2 teaspoons of gin, which is flavored with juniper berries.
In a ceramic or glass bowl, combine the wine, garlic, rosemary, bay leaves, and juniper berries and mix well. Add the venison steaks and marinate for 24 hours in refrigerator, turning the steaks several times. Preheat grill. Remove the steaks from the marinade and pat dry. Place the steaks on a hot grill and cook until tender, about 3 to 4 minutes on each side.
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Recipe Name: QUEBEC-STYLE ROAST GOOSE Category: MAIN DISH Serves: 6
10 Each Slices, White Bread 1 Cup Dried Currants 4 Each Apples, Peeled, Sliced 1 tb Dried Thyme 4 tb Melted Butter 1 tb Vegetable Oil 1 Each Goose (8 - 10 lbs) 1 Each Chopped Onion 1 Each Chopped Carrot 1 Each Chopped Stalk of Celery 1 Each Clove, Garlic, minced 1 Each Bay Leaf 3 Each Whole Cloves 1 Each Sprig, Fresh Thyme 1 Each Sprig, Fresh Marjoram 1/4 Cup White Wine 1 ts Tomato Paste 1 can 10 oz Chicken Bouillon
Make stuffing by combining bread, currants, apples, thyme, salt, pepper and melted butter. Stuff, truss and tie goose. Prick bird all over with fork. Heat oil in roasting pan on top of stove, brown goose lightly on all sides, then drain off pan drippings. Set goose breast side up, add a little water, cover and roast at 375 degrees for one hour. Combine chopped onion, carrot, celery, the garlic, bay leaf, cloves, thyme and marjoram. Discard fat from roasting pan, add vegetable mixture and continue roasting uncovered 20 - 25 minutes per pound (three to four hours in all) draining off fat at intervals and adding more water as required. Transfer cooked goose to platter and keep warm. Skim off remaining fat in pan and heat dripping and vegetables on top of stove until mixture is reduced. Then stir in white wine, tomato paste and chicken bouillon. Simmer for 10 - 15 minutes, then strain gravy. A little cornstarch mixed with water may be blended in to thicken gravy, if desired. Serve goose with gravy, applesauce, mashed potatoes and braised cabbage. Six to eight servings.
Recipe By :Jacqueline E. Knight Serving Size : 2 Preparation Time :0:00 Categories : Fish & Game Muskrat Small Game
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Muskrat Salt 3 medium Potatoes 2 tablespoons Butter Freshly-ground black pepper -- to taste 1 teaspoon Dried summer savory 1 cup Minced celery 2 large Carrots -- cut into quarters 3 slices Bacon
Soak muskrat in water to cover, with 1 tablespoon salt per quart of water, overnight. Cook potatoes and mash with butter, 1/2 tablespoon salt, 1/4 teaspoon pepper, the savory and celery. Stuff muskrat with potato stuffing, and sew up or truss. Rub with 1 teaspoon salt and 1/8 teaspoon pepper. Put on a rack in roaster, with legs tied to body. Arrange carrot quarters around the muskrat and the bacon on top. Bake at 400 degrees for 10 minutes. Pour 2 cups hot water over the meat and cook an additional 35 minutes. Remove bacon and cook for 10 minutes more. This recipe yields 2 to 4 servings.
Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Antelope Fish & Game Venison
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CRUST === 1 cup Flour 1/2 cup Shortening 1/4 teaspoon Salt 1/2 cup Mashed potatoes 1 teaspoon Baking powder 1 cup Water === FILLING === 1 1/2 pounds Antelope steak 1/3 teaspoon Freshly-ground black pepper 2 tablespoons Flour 1/8 teaspoon Ground cloves 1 teaspoon Salt Water -- as needed
Sift together the flour, salt and baking powder; cut or rub in the shortening, add the mashed potato and mix to a dough with the water, then chill while preparing the meat. Cut the steak into thin strips, dip each in the flour, salt, pepper and cloves which have been stirred together. Put a small piece of fat in the center of each strip of meat, roll up and place in a deep baking dish or casserole. Half fill the dish with water, cover closely and bake in a slow oven for one hour, after which remove the cover, roll out the crust and put it in place over the meat; return to oven and bake twenty-five minutes longer. A few small pieces of kidney, or oysters or mushrooms may be cooked with the meat to give variety in flavor. This recipe yields ?? servings.
Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fish & Game Poultry Wild Duck
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Wild ducks -- skinned, and split in half 1 cup Water 1/4 cup Margarine 2 cups Apple cider or apple juice 1/2 teaspoon Onion powder 1/8 teaspoon Garlic powder 1/2 teaspoon Celery salt 1/4 teaspoon Cinnamon 1/8 teaspoon Freshly-ground black pepper === APPLE DRESSING === 1 package Jiffy cornbread mix 2 cups Peeled and chopped apples 1/2 cup Chopped onion 1/2 cup Chopped celery with leaves 1/2 teaspoon Poultry seasoning 1/8 teaspoon Salt 1/2 teaspoon Cinnamon 2 tablespoons Sugar 1/8 teaspoon Freshly-ground black pepper 1/4 cup Margarine 1 can Cream of chicken soup 1 cup Milk 1 Egg
Place duck halves in large frying pan, add 1 cup water and 1/4 cup margarine. Cover and simmer for 20 minutes. Remove lid and continue cooking until water evaporates. Add apple cider and remaining ingredients. Cover and simmer for an additional 15 minutes. Remove ducks and set aside while preparing dressing. Save remaining liquid for sauce to serve over dressing. Apple Dressing: Bake cornbread as directed on the package. Set aside. In saucepan, add apples, onions, celery, and add small amount of water to cover. Cook until apples are tender. Add water if you need to. Drain off water and add all remaining ingredients. Mix with cornbread. Grease a baking pan, place half of dressing in pan. Place cooked duck halves on dressing; add remaining dressing over duck. Cover and bake at 375 degrees for 45 minutes. Remove cover and bake 10 to 15 minutes to brown. Sauce: Now use remaining liquid you saved from cooking ducks. Take 1 tablespoon of cornstarch, add 2 tablespoons of water. Stir into apple cider over low heat until thickened. Serve over ducks and cornbread. This recipe yields ?? servings.
Comments: After a successful day in the marsh where the ducks and geese responded to your calls and decoy spreads, you and your hunting partners had a great shoot, filling your bag limits. Now comes the fun part, picking and cleaning the waterfowl for the table. Picking waterfowl can take some time, unless you have one of those fine automatic feather pluckers that is on the market. If so, you can pick a duck or goose real quick, then dip bird in some hot wax, dip in cold water and peel it like an orange to remove the pin feathers and down. You can put a roast goose on the dinner table that any chef would be proud of. But if you don't have one of those fancy pickers and you don't really have the time to pick the waterfowl, the following method works for me. I skin 90 percent of the waterfowl that I harvest. First take a sharp knife or small axe and remove wings at first joint. Then remove feet and pluck a few feathers off the breast, cut skin and place your fingers under the skin and pull the skin from the carcass. Draw waterfowl and wash out. Split the waterfowl in half and remove back bone. Check for steel shot and wash. Now you are ready to freeze or cook.
1 Cup Olive oil (for roux) 3 Cup Plain flour (for roux) 3 Cup Onions, chopped 1 Cup Bell pepper, chopped 3 Cup Geen onions, chopped 2 Cup Parsley, chopped 1 as req Water 2 tbsp Garlic, finely chopped 3 Cup Chablis wine 1/2 tsp Dried mint, crushed 11 Cup Tomato sauce 3 tbsp Lea & Perrins 6 tsp Louisiana hot sauce 5 tsp Salt 1 Pound Andouille, sliced 1/4 thick 2 1/2 Pound Wild duck breasts
Brown off duck breasts in some olive oil. Make a roux with oil and flour . Add onions, bell pepper, green onions, and parsley to roux. Stir and cook. Add one cup water and garlic. Cook. Add wine and some more water. Add other seasonings and tomato sauce. Mix well. Add andouille (or smoked sausage) and duck breasts. Stir. Simmer on low heat for 3 to 4 hours. Stir occasionally. Add more salt and cayenne to your taste. Makes about 3 gallons, so this is for alot of people. Serve over spaghetti or rice.
From Justin Wilson's Outdoor Cooking With Inside Help
Recipe By :Scott Leysath Serving Size : 0 Preparation Time :0:00 Categories : Main Dish Small Game Wild Turkey
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 wild turkey 1 cup Dijon mustard 1/3 cup white wine vinegar 12 ounces flat beer 6 garlic cloves -- minced 1 small onion -- finely diced 1/4 cup brown sugar 1 tablespoon dried tarragon flakes 1/2 teaspoon coarse salt
Split turkey along the breastbone and through the back into halves.
Combine mustard with remaining ingredients to make marinade. Place turkey halves in a non-reactive container and pour marinade over. Cover and refrigerate for 6 to 12 hours, turning occasionally.
Remove turkey and discard marinade. Allow to air dry for 20 minutes before placing on the barbecue. Cook as per below. Allow to rest for 15 minutes before carving.
This recipe yields ?? servings.
Comments: The key to this recipe is the use of a real barbecue. Now, I know a bunch of you think that your propane unit qualifies as a barbecue. And I suppose that a Subaru Brat is a pickup truck, too. To me, barbecue means smoke -- smoke from real wood coals or charcoal. We're talking smoky flavor. This recipe also works well with a smoker, especially a water smoker. You can help keep your turkey moist by placing a pan of water somewhere in the 'cue when cooking. Check it often to make sure the water doesn't evaporate.
I haven't included cooking times because it varies so much with the size of the turkey and the heat of the coals. The best way to cook it is through indirect heat. If you're using a standard kettle barbecue, get the coals white-hot, then move them to the outside edges of the kettle. Place a pan of water on the lower rack and set the turkey on top.
The turkey is done when a meat thermometer reads 150 degrees at the center of the breast. The legs and thighs will likely require additional cooking time. I usually cut them off and start them at least one hour before I start cooking the rest of the bird. You should do likewise. To carve the breasts, remove the entire breast from the bone and then start slicing.
Source: ""The Sporting Chef" with Scott Leysath at http://www.sportingchef.com" S(Formatted for MC6): "05-17-2003 by Joe Comiskey - [email protected]" - - - - - - - - - - - - - - - - - - -
Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bear Fish & Game
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds Bear tenderloin === BARBECUE SAUCE === 3/4 cup Vinegar 3/4 cup Catsup 1 cup Water 2 Onions -- chopped 1 Garlic clove -- minced Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Worcestershire sauce -- to 2 tbspns 1/4 teaspoon Tabasco sauce 3 tablespoons Brown sugar 1 teaspoon Dry mustard
Slice meat in thin pieces and cook 30 minutes in oven at 350 degrees. Meanwhile, mix the sauce ingredients together in a pan and cook 20 minutes over moderate heat. Pour off liquid from meat. Cover meat with barbecue sauce, and cook 1 hour. This recipe yields 6 servings.
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Rabbit In Blue Cheese and Mustard Sauce
1 rabbit (2 1/2 - 3 lbs), cut up Freshly ground pepper 1 1/2 tsp dry thyme 1 1/2 tsp dry savory 1 dry bay leaf 1/4 cup dijon mustard 3 Tbsp dry white wine 1 Tbsp cornstarch 1/3 cup whhipping cream 1/2 cup crumbled blue cheese
Rinse rabbit and pat dry; then arrange, overlapping pieces slightly, in a 4 qt or larger electric slow cooker. Sprinkle with pepper, thyme, and savory; insert bay leaf between two rabbit pieces. Mix mustard and wine; pour over rabbit. Cover and cook at low setting until meat in thickest part is very tender when pierced (6 1/2 - 8 1/2 hours).
Carefully lift rabbit to warm serving dish; keep warm. Mix cornstarch and cream; blend into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 time, until sauce is thickened (about 10 more minutes). Add 1/4 cup of the cheese, cover, and let stand for 3 to 5 minutes; stir until cheese is melted. Pour sauce over rabbit; sprinkle with remaining 1/4 cup of cheese.
Place the ground deer in a large flat pan. Spread it out. Mix all the seasonings together in a seperate bowl. Sprinkle some of the seasoning mix over the top of the meat and mix (knead it) very well. Add more seasonings and mix well again. Continue this untill all of the seasoning mix has been added and thoruoghly mixed into the meat. I use rubber gloves for this step.
Now place the pan in the refridgerator, uncovered for 24 hours. Next day, remove from fridge, remix, and place back in fridge, uncovered for another 24 hours.
Remove from fridge and form into loaves about 1 lb each. The loaf should be about 8 inches long and 2 1/2 to 3 inches in diameter.
Place the loaves on a cookie sheet or lasagna pan and place in the oven at 200 degrees for 8 to 10 hours, turning the loaves after about 6 hours. After about 7 hours you might want to cut open a loaf to see how it is cooking. This will be a dry type loaf unlike the wet greasy summer sausages.
This treat can be easily sliced and a great snack. Loaves can be placed in a zip-lock bag and frozen for extended use. They store well for quite some time in the refrigerator.
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SQUIRREL, OR YOUNG RABBIT PIE
Cut up two or three young squirrels or rabbits; put them in a saucepan to cook with two ounces of butter, a handful of chopped mushrooms, a bunch of parsley and two shallots chopped; season with pepper and salt, and a little thyme or sweet herbs; cook them a light brown. Throw in a glass of white wine, a half cup of brown gravy from veal or chicken, and the juice of half a lemon. Toss all up on the fire fifteen or twenty minutes, and it is ready to be put in the pie. If you have no gravy on hand, add to the rabbits a cup of sweet milk, and a piece of butter, as large as a hen's egg. Make a nice paste, line the sides of the pan, pour in the stewed rabbit, and cover with paste. Bake until a light brown, and eat cold or hot. It is almost as good as venison pie.
This recipe is from : "La Cuisine Creola Collection of Culinary Recipes" at Feeding America website.
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This one is very good and can be cooked in a crockpot as well!
ROAST RABBIT.
After the rabbit has been thoroughly cleaned and washed, lay it in salted water for an hour or more. Stuff the rabbit with a dressing of bread crumbs and sausage meat, seasoned well with salt and pepper and mixed with a well-beaten egg. Or dress with soaked bread and add the liver and heart of the rabbit, chopped up very fine, which should be parboiled. Stuff with this and sew up. Then line a roasting pan with the following: One onion and one carrot cut up, a few cloves, whole peppercorns and one bay leaf. Rub the rabbit with salt and pepper and lay it upon this dressing, putting flakes of butter here and there over the rabbit. Sift a little flour over the top and pour about a teacupful of hot water in the bottom of the pan. Cover up air tight and roast, basting frequently. When ready to serve, put on a hot platter and garnish with slices of lemon and wine or cranberry jelly.
This recipe is also from the "Feeding America" online collection of cookbooks.
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I found this one on the web... I added 3 cloves of garlic ( minced ), 2 bay leaves, and a whole chipotle pepper ( uncut ) to give it some zing, otherwise it would have been to bland.
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Rabbit in Blue Cheese-Mustard Sauce Serves 4 to 5
Ingredients: 1 Rabbit (2-1/2 to 3 pounds), cut up 3 tablespoons olive oil 1-1/2 tablespoons each fresh thyme leaves and savory leaves, or 1-1/2 teaspoons each of the dried herbs 2 fresh or dried bay leaves, crumbled 1/2 cup Dijon mustard 1/2 cup water 1/2 cup half-and-half (light cream) 1/2 cup crumbled blue cheese
Directions: In a 9-by-13-inch baking pan, stir together oil, thyme, savory, and bay leaves. Add rabbit and turn to coat evenly. Cover and chill at least 1 hour or until next day. In a bowl, stir mustard and water until smooth. Turn rabbit over, then spread top of meat with half of mustard mixture. Bake, uncovered, in a 375°F oven for 20 minutes. Turn meat over and spread other side with remaining mustard mixture. Continue to bake, basting once or twice, until meat is no longer pink in thickest part (cut to test), 25 to 30 minutes more. Lift rabbit from pan to a platter and keep warm. Place pan over medium-high heat and boil, stirring, until juices are reduced to 1/2 cup, about 8 minutes. Add half and half, whisk until bubbling. Add all but 2 tablespoons cheese and whisk until melted. Pour sauce over rabbit; sprinkle with remaining cheese.
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Rabbit with Green Chilies and Orange Serves 4 to 6
Ingredients: 1 Rabbit (2-1/2 to 3 pounds), cut into serving-size pieces 2 large oranges (about 1-1/4 pound total) 2 tablespoons salad oil 1 cup orange juice 1/2 cup lime juice 1 can (4 oz.) diced green chilies 1 teaspoon cumin seed 2 teaspoons cornstarch mixed with 1 tablespoon water 3 cups hot cooked rice salt
Directions: Grate 1 tablespoon peel from oranges; set fruit and peel aside. Pour oil into a 10 to 12 inch frying pan over medium high heat. Add rabbit (do not crowd pan) and brown well; as pieces are browned, remove from pan and set aside. Discard fat. To pan, add orange peel, orange juice and lime, chilies, and cumin; stir browned bits free. Add rabbit; cover and simmer until meat is no longer pink at bone in thickest part (cut to test), 30 to 40 minutes. Meanwhile, with a knife, cut and peel and membrane form oranges. Thinly slice oranges and arrange on a platter. Lift rabbit onto platter; keep warm. Over high heat, boil pan juices until reduced to 1 cup. Stir cornstarch mixture into pan; when boiling, pour over rabbit. Serve with rice, and season to taste with salt.
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