Game Cooking Recipe
Yield: 1 Text fileRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
Venison is the generic term for meat from a large group of related
grazing animals. It includes caribou, reindeer, deer, moose and elk.
For all practical purposes it also includes musk oxen, antelope and
buffalo [bison]. The recipes are generally interchangeable. musk oxen
and buffalo cuts tend to be more tender as these animals are more
sedentary by nature.
You can do anything with venison that you would beef. Just remember
that it is drier- less fat, so steaks should be
marinaded/tenderized/pounded and cooked just to medium, not over-done.
It is important to realize that wild meat can vary in quality and
toughness, whereas commercial beef is a pretty uniform product.
Venison factors are:
~1- Age and sex of animal. Meat can be as tender and mild as veal in a
young doe. (And you always get steer meat in a store never bull.
Castration does make a difference.)
~2-Clean kill. If a deer is stalked while it is peacefully grazing and
dropped dead in its tracks, it will taste far better than an animal
that has been chased by hounds, then gut shot, then it runs a few
more miles before collapsing. The blood is full of adrenaline and the
acidic by-products of exercise and exertion and the flesh is tainted
by the torn up organs.
~3- Aging and butchering. When I was a kid growing up in Eastern
Ontario, we went deer hunting in the fall, when it was cool and deer
were hung to age and tenderize, then butchered at a local abattoir
that handled beef and pork professionally. We received nicely
wrapped, properly cut and trimmed frozen packages. It was generally
pretty good. Up here caribou is shot all year long and traditionally
butchered immediately [before it spoils in the summer or freezes
solid in the winter] And some hunters are more skilled at butchering
than others... I have been made "gifts" of quarters of caribou that
have been field frozen with the fur on and wrapped in green garbage
bags and stored in somebodys back yard for a month or two! I have
also received superb sausages made by a man who apprenticed as a
sausage-maker in Germany.
If you know where your meat came from, you will know whether it should
tenderized or just cooked.
If your steaks are coming from a commercial game farm, they will be
from a young animal, carefully slaughtered and aged. I would treat
them the same as any prime beef T-bone. Probably charcoal BBQd or
gas grilled to just medium rare and sprinkled with a little salt and
pepper AFTER it has been cooked... nothing fancy, no marinades and no
strong BBQ sauces. That way you will be able to truly taste the
venison.
For wild meat you may want to marinade first, if its tough.
Title: GAME HENS IN CHOCOLATE SAUCE
Categories: Game, Poultry
Yield: 4 Servings
Stephen Ceideburg
4 Game hens
Salt, pepper to taste
Olive oil
4 Garlic cloves, finely
-chopped
1 tb Red wine vinegar
3 c Chicken stock
1/2 c Dry vermouth
2 White onions, coarsely
-chopped
2 Not-too-ripe Bosc pears,
-peeled, halved, cored
12 To 16 whole chestnuts
-(prepared, from ajar)
2 oz Bitter chocolate, grated
8 Triangles of fried bread
-(see note)
Raisins, chopped parsley
-for garnish
This recipe was inspired by one using partridges that appeared in "The
Taste of Spain," by Camilla Jessel.
Season hens with salt and pepper. Heat a bit of oil in a large heavy
pan and brown the birds in it on all sides. Add garlic to pan and
stir until it takes on a pale color. Add vinegar, 2 cups of the
stock, the vermouth and onions and bring to a boil. Lower heat, cover
tightly and cook gently until birds are very tender, about 1 hour.
Heat remaining cup of stock in a pan large enough to hold the pear
halves. Add pears and poach until barely tender; remove with a
slotted spoon and keep warm. Add chestnuts to poaching liquid and
simmer until heated through; remove and keep warm.
Remove birds to a heated serving platter or plates. Strain cooking
liquid, return to heat and add grated chocolate, stirring until it is
a good sauce consistency. Pour over birds and garnish with pears,
chestnuts, the fried bread, a few raisins and some chopped parsley.
Note: To make fried bread, cut crusts from 4 slices of white bread,
then cut slices diagonally to make 8 triangles. Fry quickly in a
little hot oil until golden on both sides. Drain and keep warm.
PER SERVING: 1,090 calories, 86 g protein, 52 g carbohy- drate, 58 g
fat (17 g saturated), 249 mg cholesterol, 367 mg sodium, 3 g fiber.
Jayne Benet writing in the San Francisco Chronicle, 3/18/92.
Posted by Stephen Ceideburg
Source from luhu.jp
grazing animals. It includes caribou, reindeer, deer, moose and elk.
For all practical purposes it also includes musk oxen, antelope and
buffalo [bison]. The recipes are generally interchangeable. musk oxen
and buffalo cuts tend to be more tender as these animals are more
sedentary by nature.
You can do anything with venison that you would beef. Just remember
that it is drier- less fat, so steaks should be
marinaded/tenderized/pounded and cooked just to medium, not over-done.
It is important to realize that wild meat can vary in quality and
toughness, whereas commercial beef is a pretty uniform product.
Venison factors are:
~1- Age and sex of animal. Meat can be as tender and mild as veal in a
young doe. (And you always get steer meat in a store never bull.
Castration does make a difference.)
~2-Clean kill. If a deer is stalked while it is peacefully grazing and
dropped dead in its tracks, it will taste far better than an animal
that has been chased by hounds, then gut shot, then it runs a few
more miles before collapsing. The blood is full of adrenaline and the
acidic by-products of exercise and exertion and the flesh is tainted
by the torn up organs.
~3- Aging and butchering. When I was a kid growing up in Eastern
Ontario, we went deer hunting in the fall, when it was cool and deer
were hung to age and tenderize, then butchered at a local abattoir
that handled beef and pork professionally. We received nicely
wrapped, properly cut and trimmed frozen packages. It was generally
pretty good. Up here caribou is shot all year long and traditionally
butchered immediately [before it spoils in the summer or freezes
solid in the winter] And some hunters are more skilled at butchering
than others... I have been made "gifts" of quarters of caribou that
have been field frozen with the fur on and wrapped in green garbage
bags and stored in somebodys back yard for a month or two! I have
also received superb sausages made by a man who apprenticed as a
sausage-maker in Germany.
If you know where your meat came from, you will know whether it should
tenderized or just cooked.
If your steaks are coming from a commercial game farm, they will be
from a young animal, carefully slaughtered and aged. I would treat
them the same as any prime beef T-bone. Probably charcoal BBQd or
gas grilled to just medium rare and sprinkled with a little salt and
pepper AFTER it has been cooked... nothing fancy, no marinades and no
strong BBQ sauces. That way you will be able to truly taste the
venison.
For wild meat you may want to marinade first, if its tough.
Title: GAME HENS IN CHOCOLATE SAUCE
Categories: Game, Poultry
Yield: 4 Servings
Stephen Ceideburg
4 Game hens
Salt, pepper to taste
Olive oil
4 Garlic cloves, finely
-chopped
1 tb Red wine vinegar
3 c Chicken stock
1/2 c Dry vermouth
2 White onions, coarsely
-chopped
2 Not-too-ripe Bosc pears,
-peeled, halved, cored
12 To 16 whole chestnuts
-(prepared, from ajar)
2 oz Bitter chocolate, grated
8 Triangles of fried bread
-(see note)
Raisins, chopped parsley
-for garnish
This recipe was inspired by one using partridges that appeared in "The
Taste of Spain," by Camilla Jessel.
Season hens with salt and pepper. Heat a bit of oil in a large heavy
pan and brown the birds in it on all sides. Add garlic to pan and
stir until it takes on a pale color. Add vinegar, 2 cups of the
stock, the vermouth and onions and bring to a boil. Lower heat, cover
tightly and cook gently until birds are very tender, about 1 hour.
Heat remaining cup of stock in a pan large enough to hold the pear
halves. Add pears and poach until barely tender; remove with a
slotted spoon and keep warm. Add chestnuts to poaching liquid and
simmer until heated through; remove and keep warm.
Remove birds to a heated serving platter or plates. Strain cooking
liquid, return to heat and add grated chocolate, stirring until it is
a good sauce consistency. Pour over birds and garnish with pears,
chestnuts, the fried bread, a few raisins and some chopped parsley.
Note: To make fried bread, cut crusts from 4 slices of white bread,
then cut slices diagonally to make 8 triangles. Fry quickly in a
little hot oil until golden on both sides. Drain and keep warm.
PER SERVING: 1,090 calories, 86 g protein, 52 g carbohy- drate, 58 g
fat (17 g saturated), 249 mg cholesterol, 367 mg sodium, 3 g fiber.
Jayne Benet writing in the San Francisco Chronicle, 3/18/92.
Posted by Stephen Ceideburg
Source from luhu.jp