Specialty Meats and Gourmet

Roast Pheasant with Carmelized Endive and Apples

roast pheasant with carmalized endives and apple
Prep Time:	45min	Cooking Time:	1hr
Servings:	5+
Comments:
2 whole phesants
to tast salt and pepper
5slices bacon
1tbs butter
1med onion
1 carrot
1rib celery(diced)
1/4cup port wine
1/4cup chicken broth
1/4 cup heavy whipping cream
7 endives
1med tart apple, peeled
1tbs powdered sugar
1 tbl lemon juice
2tbs parsley
preheat oven 350
season cavitites of birds with salt and pepper. wrap bacon around the midsection of the birds. Truss with string
add birds to large pan..add butter to bottom of pan. Add diced carrot, celery, and onions to pan. Roast in oven until breast no longer pink. (usually hour)
While in oven, prepare carmalized vegis. place endives adn apple in lg. mixing bowl. add sugar, lemon juice, salt, pepper, mix well.
melt 1.5 tbls butter in sautee pan and add mixture of apples and endives. heat over medium heat stirring frequently until the apples and endives are caramelized and soft. (4-5min)
Once pheasants are done, remove place birds on cutting board. drain all drippings and place them in sautee pan, add port, and broth. Heat until boiling. Add endive mixture through a small sieve and strain the port and broth through it. into another sauce pan. Extract as much liquid as possible. Bring this mixture to a boil and add whipping cream. let boil for one minute.

Roasted Saddle of Venison with Juniper and WIld Rice

Roast Saddle of Venison with Wild Rice and Juniper Berries

From Lee Custer

The gray-blue aromatic juniper berries were prized in Native American culture as a secret ingredient of so many of their varied and succulent recipes. The distinctive flavors of trout, elk, bear, and venison were enhanced with this woodsy fragrance. Also a popular winter flavoring widely used in tea and natural medicines as well as to add flavor to smoking mixtures.

INGREDIENTS:

• One 5-7 pound 1/2 saddle of venison, dressed and served for easy carving
• dried juniper berries
• peppercorns
• 6-8 strips thick sliced bacon - Wild Boar Bacon adds a great addition to this recipe
• Basting Marinade:
• 5-6 tablespoons honey or maple syrup
• 2 cups of cider

PREPARATION:

Stud the saddle of venison with juniper berries and peppercorns. Lay the bacon strips over and secure with toothpicks. Lay the venison on a rack in a large Dutch oven or place on the grill with indirect heat.

Prepare the basting marinade by simmering the honey or maple syrup in the cider in a small pan until it is well dissolved and steaming. Roast venison, basting often, for 1 1/2 hours in a preheated medium hot Dutch oven or on your grill with indirect heat. Cool the roast for 20 minutes. Carve, serving one rib per portion. Serve on a bed of wild rice, together with the pan drippings.

Can be cooked on a rotisserie spit instead over a very slow open fire.

I have put my Dutch oven straight on the grill for this one also.

P.S. This is a Cree Indian recipe. I have used gin when I could not find juniper berries, gives the same flavor when mixed in the basting mix.

Red Wine Braised Lamb Shanks

Red Wine-Braised Lamb Shanks

ACTIVE TIME: 40 MIN
TOTAL TIME: 2 HRS 40 MIN
SERVES: 4

This recipe uses maple syrup, to glaze root vegetables, employing a novel (and simple) technique: You simply reduce maple syrup in a small skillet, then toss it with roasted or grilled vegetables right before serving. 

ingredients

• 2 tablespoons extra-virgin olive oil
• Four 1-pound lamb shanks
• Salt and freshly ground pepper
• 5 garlic cloves, peeled
• 4 medium carrots, sliced 1/4 thick
• 4 medium celery ribs, sliced 1/4 inch thick
• 1 large onion, coarsely chopped
• One 750-milliliter bottle dry red wine
• 1 cup water
• 3 bay leaves
• 12 peppercorns
• Recommended accompaniments - Maple Glazed Root Vegetables and/or Braised Red Cabbage with White Raisins or Currants.

directions

1. Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the olive oil. Season the lamb shanks with salt and pepper and brown them on 3 sides over moderately high heat, about 4 minutes per side. Add the garlic, carrots, celery and onion to the casserole. Add the red wine and boil for 3 minutes. Add the water and bring to a simmer. Add the bay leaves and peppercorns. Cover the casserole tightly and transfer to the oven. Braise the lamb shanks, turning once, for about 1 1/2 hours, or until very tender.
2. Transfer the lamb shanks to an ovenproof serving dish. Using a fine sieve, strain the braising liquid into a medium saucepan, pressing on the solids. Boil the braising liquid over high heat until reduced to 1 1/2 cups, about 20 minutes. Season the sauce with salt and pepper and pour about 1/2 cup over the lamb shanks; keep the remaining sauce warm. Cover the lamb shanks with foil and reheat in the oven for about 10 minutes. Serve the lamb shanks with the remaining sauce, the Maple-Glazed Root Vegetables and the Braised Red Cabbage.

MAKE AHEAD The braised lamb shanks can be refrigerated in their sauce overnight. Cover and reheat in a 350° oven for 30 minutes, or until warm.

WINE The peppery spice of good California Syrah is a classic match for meaty lamb dishes like these wine-braised shanks. Two terrific possibilities are the dark berry-rich 2004 Atelier Alexander Valley and the velvety 2003 Melville Santa Barbara County.

Grilled Elk T-Bone Florentine

Recipe is courtesy of Gander Mountain

Grilled Elk Steak Florentine

Serves: 4

Preparation Time: 10 Minutes

Cooking Time: 15 Minutes

	2 elk t-bone steaks, about 1-1/2 inches thick
	2 tablespoons coarsely crushed black peppercorns
	1 tablespoon & 1-1/2 tsp. crumbled dried sage
	1 tablespoon crumbled dried thyme
	1 tablespoon crumbled dried rosemary
	1-1/2 teaspoons garlic powder
	2 tablespoons sea salt
	1/2 cup olive oil & additional for brushing steaks
	8 cloves garlic, thinly sliced
	3 lbs. fresh spinach leaves
	2 tablespoons lemon juice
	Salt and pepper
	Grated Parmesan cheese for garnish

Prepare grill for high heat; light coals or preheat gas grill. Trim steaks of all fat and connective tissue. Pat dry. In small bowl, combine crushed peppercorns, sage, thyme, rosemary, garlic powder and sea salt. Press mixture evenly into both sides of steaks. Brush steaks gently with oil. Place on grate directly over hot coals and sear both sides. Cook for 3 to 5 minutes on each side, or until internal temperature is about 125 F (rare). Transfer to plate; cover loosely with foil and let stand for 5 minutes.

In large skillet, heat 1/2 cup oil over high heat. Add sliced garlic and cook, stirring constantly, until golden. Add spinach to pan and cook, stirring constantly, until just limp, about 30 seconds. Remove from heat and season with lemon juice and salt and pepper to taste. Toss to coat well.

Divide spinach among 4 plates. Slice steaks into 1/4-inch-thick strips and arrange on plates. Sprinkle lightly with Parmesan cheese; serve

Roasted Saddle of Rabbit

ROASTED SADDLE OF RABBIT
from Real and Rustic Cookbook

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Ingredients needed:

• 2 saddle of rabbit
• 1 1/2 teaspoons <2809>

  Rustic Rub

  - Your favorite dry rub will work here

• 2 tablespoons vegetable oil
• 3 ribs celery
• 1 large parsnip, cut into 3 X 1/4-inch sticks
• 1 large carrot, cut into 3 X 1/4-inch sticks
• 1 medium beet, quartered
• 1 medium turnip, quartered
• 1 large onion, peeled and cut into 1-inch wedges
• 4 medium red potatoes, quartered (1 pound)
• 6 garlic cloves
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon dried rosemary

Preheat the oven to 400ºF.

Season the saddles of the rabbit with 1 teaspoon of the rub. Heat the oil in a skillet over medium-high heat. Place the rabbit in the oil, and cook for about 2 minutes. Turn it over and cook for 2 minutes more. Turn the saddle on one side, then the other, and cook for 1 minute on each side so that the saddle is evenly browned.

Line the celery ribs on the bottom of a shallow roasting pan as a rack. Combine the vegetables and garlic in a large bowl; toss with the remaining 1 teaspoon rub, olive oil, salt, black pepper, and rosemary. Spread the vegetables evenly over the celery. Roast for about 45 minutes, or until the vegetables are slightly tender. Place the rabbit on top of the vegetables and roast for 30 minutes for medium, 40 minutes for medium-well done.

To serve, cut the saddle crosswise across the back bone into 6 pieces. Serve with the vegetables.

Yield: 4 main-course servings

Beer Can Chicken

Beer Can Chicken Recipe courtesy Bob Blumer Show: The Surreal Gourmet Episode: Thrilling Grilling

Q) Why did the chicken cross the road? A) Because it couldn't remember where it left its beer 1 (4-pound) whole Amish chicken 2 tablespoons vegetable oil 2 tablespoons salt 1 teaspoon black pepper 3 tablespoons of your favorite dry spice rub - Mongolian Chicken Coffee Rub Works really well here 1 can beer Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside. Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod or go to your local Menards or Home Depot and get a Beer Can Chicken Holder - a mere $3.00. Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving. Besides beer, we have also used fruit juices, wine, kool Aid, Pop, or whatever turns your fancy.  For smaller birds like partridge and quail, we use the small tomato juice cans filled with our favorite beverages.

Wild Boar Bacon Tempura

I found this idea on a blog about bacon.  It sounded like the tempura was awesome with the bacon. 

The items needed for this recipe are:

1# of Wild Boar Bacon - Fried just until crisp.

1 Completed recipe of tempura Batter.

Light and Crisp Tempura    2 egg whites 1.5 cups cake flour 1.5 cups club soda, very, very cold (I put it into the freezer for about 20 minutes before using) Canola oil, for frying 1. Beat egg whites until soft peaks form. Fold in 1/2 cup of flour, followed by 1/2 cup club soda. Mixing ONLY until just combined. Repeat process two more times until the flour and soda have all been incorporated. 2. Pour canola oil into a heavy medium sized pot to a depth of 2 inches. Heat over med-high heat until temperature reaches 375° F. Keep and eye on the temperature and adjust heat as needed to maintain temperature. Things that are goof for tempura are: cauliflower, chinese swamp potatoes, carrots, sweet potatoes, zucchini, pre-cooked bacon and shelled prawns. Dip bacon in batter, shake off excess, fry in oil until light golden brown.  Remove from oil with slotted spoon, let drain, enjoy with other items fried in tempura or by itself with a few dipping sauces as an appetizer.

Red Venison Osso Bucco

Cervena Venison Osso Bucco

Braising Jus, Red Lentil Puree with White Truffle Oil and Cipollini Onions

 

Serves 6

Ingredients: 

Osso Bucco

10 @ 8-10 oz. Venison Osso Bucco shanks ( Red Deer or Elk)

1/4 cup all-purpose flour

Salt and cracked pepper

2 Tbsp. oil

2 Tbsp. tomato paste

2 carrots, cut into large pieces

1 onion, chopped

2 stalks of celery, cut into pieces

1 bay leaf

2 cloves of garlic, chopped

3/4 cup bread crumbs

2 c. good red wine

2 c. beef stock

Garnish

1½ c. dried Red Chief lentils

2 c. beef stock

2 Tbsp. butter

1 can cipollini onions marinated in balsamic vinegar (available at specialty food stores) or make your own using pearl onions and balsamic vinegar.

Preparation:

Osso Bucco

1. Salt and pepper venison and dredge them in the flour. Heat deep skillet or Dutch oven, add the oil and brown the meat on each side.

2. Add carrots, onion, celery, and garlic to the skillet.

3. When venison is browed, remove meat and vegetables from the pan and discard excess oil.

4. Add the tomato paste to pan and roast 2-3 minutes.

5. Return vegetables and venison to pan. Add bay leaf and cover with red wine and beef stock. Simmer for about 2 hours or until the meat is tender and starts to fall of the bone.

6. Carefully remove the Osso Bucco and sprinkle the top of the shanks with bread crumbs. Arrange them in an oven proof dish. Place in a warming oven.

7. Strain the sauce from the vegetables and finish it by blending in a little butter. Pour the sauce back around the meat.

Garnish

1. Bring stock to a boil in a pot and add the dried lentils.

2. Cook until the lentils start to fall apart. Transfer to food processor and blend until smooth.

3. Add the fresh butter and season with salt and pepper.

4. Warm up the cipollini onions in their marinade.

Garnish the dish of Osso Bucco with quenelles of lentil puree and the onions.

Enjoy on a cold winter's night!

Homemade Potato Chips - White Truffle and Salted - 2 Ways

Last night the wife and I decided to remain at home and have our own version of a fish fry.  An accompaniment to our fish fry was homemade chips.  Since the change in the chip industry to safflower oil, we have yet to buy chips, as the flavor is gone from our favorite kinds. To solve this dilemma, we make our own.  This recipe is for variety of chips and toppings - the toppings are endless, the oil combinations for frying are endless as well.

First fill a bowl with cold water and a little sea salt - this will stop the sliced potatoes from turning black/grey.  If you are lucky enough to have a mandoline slice the chips thinly (Be careful) - the thinner they are the more crispy and dark they will become when frying.  I usually use a very sharp knife and slice them all sorts of thicknesses.

If you are lucky enough to have a mini fryer - use this, otherwise fill a heavy duty saucepan or deep iron skillet 2" thick with oil - we prefer a mix of vegetable and olive with a little added beef lard for some extra flavor.  If you can, do all of this outdoors, as it will smell up the house something fierce.  Attach a frying thermometer to the side of the skillet/pan and heat to 350 degrees F.  Working in small batches, pat potatoe slices dry and add to frying oil.  Fry until golden brown - this may take up to 10 minutes, so be patient.  Remove the slices of potatoe from the oil when done with a slotted spoon and place on a cookie sheet - emmediately douse the chips with sea salt, seasoned salt, pepper, fresh grated parmesan cheese, or any combination.  Transfer to a paper towel to dry.  If using the truffle oil, drizzle on chips just prior to serving - a little goes a long way.

Ingredients:

2-3 Very Large Idaho Potatoes - Washed

2-3 Large Sweet Potatoes - Washed

Oil for frying - use what you like, mix and match flavored oils

Coarse sea salt

Lowry's Season Salt

Fresh Grated Parmessan Cheese or other hard cheese

Fresh cracked pepper

White Truffle Oil

Salt and Malt Vinegar

Roasted Pork Ribs with Apricot Mustard Glaze - A great rainy day recipe

Recipe: Roasted Pork Spareribs with Apricot-Mustard Glaze Serves 4

Ingredients:

3 lbs. pork spare ribs or baby back ribs
1/4 cup cider vinegar

1/4 cup balsamic vinegar 
1 1/2 tablespoons sea salt
1/4 cup packed light brown sugar
3 tablespoons minced onion
1 tablespoon minced garlic
1/8 teaspoon crushed red pepper flakes
3/4 cup apricot jam.
2 tablespoons whole grain mustard

Preparation:

• Place ribs on a cutting board, bone-side-up.
• With a thin sharp knife, remove the thick membrane from along the length of the rack*.
• Fold rib rack to fit into sealable 1-gallon heavy-duty food storage bag. Set aside.
• In small sauce pan over low heat, blend vinegars and sea salt to dissolve salt.
• Add apricot jam, brown sugar, onion, garlic and red pepper flakes; mix well until the jelly part of the jam has dissolved.
• Pour mixture over ribs in bag, squeezing to remove excess air and seal,
• Turn bag to coat ribs.
• Refrigerate 6 to 8 hours, turning bag over once or twice.
• Heat oven to 375°F.

• Drain ribs, reserving marinade.
• Place on rack in a baking pan.
• Cover tightly with foil. Roast 1 hour.
• Remove foil from pan. Reduce heat to 300°F. Roast 30 minutes.
• Turn ribs and roast another 30 minutes or until tender.
• Meanwhile, place marinade in saucepan. And bring to a boil.
• Remove from heat and whisk in mustard. Set aside.
• When ribs are tender, turn bone-side-up; brush with one-half glaze; roast for 5 minutes.
• Turn ribs over and brush with remaining glaze. Roast 5 minutes longer.
• Remove from oven. Cover loosely with foil. Let stand 5 minutes before serving.

*To remove membrane from ribs, insert point of a thin sharp knife under membrane and gently lift. Continue lifting and pulling membrane from ribs to remove. (Also remove excess fat from ribs.)