So let's have it!!! Theres lots of recipe's already in the cook book but there could be more, much more. So let's see what recipes are hidden in the back of your shelves. Lets get some ****,Mouse, Beaver, Fruit Bat, Moose, Elk, Venison, etc, etc
4 ounces of Bacon Fat
4 carrots scraped
1 large onion
2 garlic cloves
1 tbsp brown sugar
3 Celery Stalks
1 tsp Accent (MSG) 1 tpsp oregano
1/4 tsp cinnamon
3 tbsp tomato paste
Salt and pepper
Brown beaver in bacon fat in large pot. When done add vegetables and seasonings, cover with water and simmer for one and a half hours.
Remove vegetables and blend with sufficient water. Add pureed vegetables back to pot. Correct seasonings and serve.
Prep Time:30-40 mins
Cooking Time:25 mins
This is an old fashioned recipe with a new fashioned side dish! Plan ahead when using this recipe; rabbit needs to marinate overnight.
Place rabbit pieces in large Ziploc bag (or glass pan). Cover with buttermilk, and place in refrigerator for 24 hours.
Heat frying oil in large skillet. (There should be enough oil to cover rabbit 1/2 way when placed in pan.)
Mix flour, salt, pepper, paprika and garlic in bowl. Take rabbit out of marinade and dredge in flour mix.
Place rabbit pieces in hot oil. Fry until golden brown on both sides, at least 2 minutes.
Place rabbit pieces in oven ready pan. Bake at 350 degrees for 12-18 minutes or until interior temperature is 165 degrees.
Shred 1/2 head of cabbage. Mix with shredded carrot and sliced olives.
In another bowl, mix olive juice, mayonnaise, salt and pepper to taste. Pour over cabbage mix. Slice a couple olives to place on top as garnish.
1 whole Rabbit, cut into 8 pieces
2tsp Garlic powder
Salt & Pepper
1 peeled and shredded carrot
1/2jar juice from Stump's Hot Olives
10-15 Stump's Hot Olives, sliced
Roast: Wash meat in cold water and dry well. Trim off fat and excess skin (not the membrane that keeps muscles together). Game meat tends to be rather dry and should be larded. With thin, sharp knife, make deep holes or pockets in meat and stuff in strips of suet. Tie the roast, and rub with salt and pepper. Brown butter in large, heavy pot on top of stove. An iron pot is preferred. Grease thoroughly with butter or margarine before using. Place meat in pot, meaty side down. Brown well on all sides, adding more butter as needed. Turn with two wooden spoons to avoid pricking meat. When brown, pour on the warm milk and water, and reduce heat. Cover, leaving lid slightly ajar allowing steam to escape. Cook slowly 2 to 2 1/2 hours, basting meat occasionally. Add more milk and water as needed to keep meat covered about two thirds. When cooking is completed, remove meat and keep warm.
Sauce: Brown butter, stir in flour, add drippings from roast a little at a time, stirring constantly to make a smooth, medium thin sauce (the sour cream will thicken it). Cook 5 to 8 minutes. Stir in sour cream, currant jelly and goat cheese. Add salt if necessary. Let simmer a while, but do not boil. Slice and arrange meat on warm serving platter. Decorate with parsley and tomatoes. Serve sauce in separate dish. Accompanied with parsleyed, steam-dried potatoes, or small browned potatoes, and any kind if green vegetable (Brussels sprouts or peas are very good). If available rowan berry jelly with its sharp flavor is an excellent accompaniment to any game.
Mix the beer, whiskey, salt, Tabasco sauce, and Worcestershire sauce together. Place possum in a large roasting pan. Sprinkle the celery, onions, and the garlic all over the possum. Pour the liquid mixture over the possum as well. Cover and refrigerate overnight.
Preheat oven to 350F. Place the sweet potatoes, possum and other ingredients in the roaster and bake till done.
(Army Cooking, l9l0 Style, from an old U.S. Army manual)
Clean and skin the 'possums, allowing them to hang in the open air for several hours, then place in refrigerator for at least 24 hours before cooking. Stuff with an ordinary bread stuffing (sage preferred). Set in a deep pan so that no part will project above the top; season well with pepper and salt, and pour about one inch of beef stock or canned beef bouillon into the pan. Fill the vacant spaces with peeled sweet potatoes, and sprinkle a little flour over the whole; cover with a crust, the same for a pot pie, omitting the fat, as the crust will be removed after baking and will not be served. Allow to bake slowly for about three hours. Remove crust and serve hot. The crust will absorb most of the fat from the opossum.
6 black Truffles
1/4 foie gras
6 semi-boneless Quail with giblets
1 1/2 C game stock
1/2 C medium-dry Madeira
1/2 C butter
12 mushroom caps thickly sliced
12 artichokes bottoms
1/2 C heavy cream
salt and pepper to taste
Chop 3 of the truffles and mix foie gras. Stuff into the quail. Wrap each bird in cheesecloth. Heat game stock with quail giblets and Madeira. Poach the birds in this liquid for 15 minutes. Drain, reserving liquid, and remove cheesecloth. Pat the Quail dry with paper towels. Melt butter in a skillet and brown quail in it. Remove quail to a casserole. In the same skillet saute the mushrooms and artichoke bottoms for 5 minutes. Add to casserole with remaining truffles, thickly sliced, as a garniture. Boil down the liquid from cooking the quail until it is reduced by 1/2. Strain. Add cream, correct seasoning with salt and pepper, and pour sauce over quail. Cover the casserole and place in a 350 degree oven for 5 minutes. Serve quail with sauce on the side. Serve 6
RASPBERRY GLAZE FOR GRILLED QUAIL
1/4 C raspberry liquor
3 T seedless raspberry preserves
2 t lemon juice
3/4 C white wine
1 pinch of thyme
salt and pepper to taste
Reduce white wine and liquor by 2/3. Whisk in remaining ingredients. Reduce to a light glaze. Season with salt and pepper. Grill Quail. Brush with glaze during last few minutes of cooking. Top with a small amount of glaze when serving.
ï¿¼BROILED QUAIL WITH BACON AND MUSTARD
1/2 C green peppercorn
2 T gin
1/2 t freshly cracked black peppercorns
1 T olive oil
12 slices bacon
Mix mustard and black pepper in a bowl until combined. Slowly add gin and olive oil. Brush the back and inside of each quail with 1 t of the mustard mixture. Top each quail
with a slice of bacon. Broil quail for 4 1/2 minutes. Turn quail and brush each bird again with the remaining mustard mixture. Broil until done.
GRILLED MANCHESTER FARMS QUAIL WITH POMOGRANATE GLAZE
2 cup Clover Honey
1/2 cup Pomegranate Juice
1/4 cup White Grape Juice
2 T Orange Zest
1 T Lemon Zest
4 each Green Onions-Finely Chopped
In a non-reactive bowl, combine all ingredients. Brush Glaze on Grilled Quail 5 minutes before Quail is done. Top with chopped green onions and serve. Yields enough for 12 quail.
â€œBUFFALOEDâ€? GRILLED MANCHESTER FARMS QUAIL
2 Cups Franks Hot Sauce
3 oz Tomato Paste
1/2 cup Melted Salted Butter
1 T Tabasco Sauce
In a mixing bowl, Whisk Hot Sauce and Tomato Paste until smooth; Add Butter and Tabasco until combined.
Brush Sauce on Grilled Quail 5 Minutes before Quail is done. astic/stainless steel/porcelain tray or bin (never aluminum).
â€¢ Make a layer of the filleted pieces, cover with the salt-sugar mix, put another layer on, and so forth, until the bin/tray is filled. Put more mix on the thicker pieces, less on the thinner pieces. Sorry... can't quantify any better than this. It's just a matter of learning.... I call it "differential salting."
â€¢ Let the bin sit for 12 hours. Lots of syrupy liquid will appear (as the salt and sugar draw water from the fish). As the salt and sugar pretty much stop any decomposition, the bin need not be refrigerated, but try to keep it in a cool, shady place.
â€¢ Prepare a brine solution by mixing about 6 lbs. of coarse salt to a gallon of water. A clean 5-gallon plastic bucket is ideal. The brine is a saturated solution.... in other words, it has so much salt in it that any excess simply won't dissolve. It helps to use hot water, but make sure it is cool when the fish is added.
â€¢ Remove the pieces and with cold running water briskly rinse off any salt-sugar mix that remains.
â€¢Add the pieces to the brine solution and let sit for 12 hours. Does not need refrigeration. Brining draws water from the fish as it salts the fist. This is what "cures" the lox, as it is not a cooked product.
â€¢Empty the brine from the bucket and place a garden hose at the bottom of the bucket. Slowly run cold water through the hose, causing the bucket to overflow (obviously, this is an outdoor step). This will begin to desalt, or "freshen" the fish. Freshening is the most critical step of the process! After an hour, remove one of the thinner pieces, dry it off, test it for "sliceability" and taste it to make sure sufficient salt has been removed. This is strictly a matter of judgment! Thicker pieces may take two or three hours to freshen. If you over-freshen, the fish will become pale and waterlogged and those pieces will be ruined.
â€¢ As you remove the pieces, place them skin side down, on a large towel on a table.
â€¢ Prepare a syrup of brown sugar and dark rum...... say, two pounds of sugar to a fifth of rum..... pretty thick.... you may have to heat it to dissolve the sugar. Use a full-bodied, dark rum such as Myers or Coruba.
â€¢ Brush the syrup onto each piece. Set a fan at the end of the table where the fish is laid out. As the syrup is absorbed, brush on a new layer. Do this for 5-6 hours until a pellicle (or "skin") of syrup forms on the surface of the fish.
â€¢ Then, put the pieces in a smoker, and lightly smoke for about 30-60 minutes.... with hickory, alder, cher
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