Savor Wild Game - Savor Cookbooks

Chuck and Blanche Johnson’s
Savor
Wild Game
TM
© Fred McCaleb
Wilderness Adventures Press, Inc.
Belgrade, Montana
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This book was manufactured with an easy-open, lay-flat binding.
© 2004 by Chuck and Blanche Johnson
Photographs contained herein © 2004 by Chuck and Blanche Johnson unless noted
All artwork © Brett Smith and © Fred McCaleb as noted
Book design and cover design © 2004 Wilderness Adventures Press, Inc.™
Cover Image © 2004 Brett Smith
Published by Wilderness Adventures Press, Inc.™
45 Buckskin Road
Belgrade, MT 59714
1-800-925-3339
Web site: www.wildadv.com
E-mail: books@wildadvpress.com
First Edition
Savor™ Wild Game is part of the Savor™ Cookbook series.
All rights reserved, including the right to reproduce this book or portions thereof in any form or
by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the publisher. All inquiries
should be addressed to: Wilderness Adventures Press, Inc.™, 45 Buckskin Road, Belgrade, MT
59714
Printed in the United States of America
Library of Congress Cataloging-in-Publication Data
ISBN 1-932098-17-8
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TABLE
OF
CONTENTS
INTRODUCTION
THE CARE OF GAME FROM FIELD TO TABLE
RECOMMENDED WINES FOR WILD GAME
ix
x
xv
–Upland Game Birds–
1
2
3
4
5
6
8
9
10
11
12
13
14
15
16
17
CHUKAR
Chukar Breasts with Sautéed Mushrooms
Chukar Tarragon
Chukar with Orange and Paprika Sauce
Chukar with Orange-Ginger Sauce
Clay Pot Chukar
Fried Chukar
Grilled Chukar with Pear Sauce
Jim’s Indian Curried Chukar
Raspberry Chukar
Roast Chukar Partridge
19
QUAIL
Blanche’s Grilled Quail
Chuck’s Grilled Quail
Grand Marnier Quail
Orange and Sage Stuffed Grilled Quail
Quail Jennifer
31
20
21
22
23
24
25
26
28
29
30
Table of Contents
PHEASANT
Clay Pot Pheasant
Montana Huckleberry Pheasant
Orange-simmered Pheasant
Pheasant Asparagus
Pheasant Francaise with Fettuccini
Pheasant Hollandaise
Pheasant in Port Wine
Pheasant Marsala with Dried Cherries
Pheasant Tarragon
Cajun Pheasant
Pheasant with Oyster Mushrooms
Pheasant with Saffron Risotto
Pheasant with Shiitake Mushrooms And Garlic
Roast Pheasant with Drambuie Orange Sauce
Roast Pheasant
32
33
34
35
36
III
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Quail Stuffed with Wild Rice,
Dried Cherries, and Pecans
Quail with Orange Marmalade,
Ginger and Brandy
Quail with Orange-Ginger Sauce
Quail with Pears, Almonds,
Ginger and Drambuie
Quail with Quince
Quail with Pomegranate Sauce
40
41
42
PRAIRIE GROUSE
Baked Sharptail with Blackberry Brandy Sauce
Grilled Sharptail with Mango Sauce
Sage Grouse Marsala
Sharptail Grouse with Portobello Mushrooms
Sharptail Grouse with Peach Sauce
Sharptail with Spicy Orange Sauce
45
46
47
48
49
50
52
HUNGARIAN PARTRIDGE
Baked Hungarian Partridge
with Apple-Pear Delight
Baked Hungarian Partridge
with Lingonberry-Mushroom Sauce
Game Bird with Curry Cream Sauce
Fried Huns
Grilled Hungarian Partridge
Hungarian Partridge with Artichokes
55
37
38
39
56
57
58
59
60
61
63
64
TURKEY
Brined Wild Turkey Breast
Curried Turkey Veloute
Grilled Wild Turkey Breast
Grandma’s Turkey Dressing
69
70
72
73
74
Table of Contents
FOREST GROUSE AND WOODCOCK
Blue Grouse Almandine
Grilled Ruffed Grouse
with Portobello Mushrooms
Raspberry-Zinfandel Roasted Grouse
Sautéed Grouse with Peach Beurre Blanc Sauce
Steve Smith’s Grilled Woodcock
65
66
67
68
IV
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DOVE
Dove Gumbo
Dove Stroganoff
Smothered Dove
Grilled Dove Kabobs
Fried Dove
Jalapeno Stuffed Dove
Sautéed Dove
75
76
77
77
78
78
79
79
–Waterfowl–
DUCK & GOOSE
Braised Duck Breasts
Brett Smith’s Cajun Smothered Duck
Ed Gerrity’s Grilled Duck
Filleted Duck Breasts
Grilled Duck Breast with Cherry/Marnier Sauce
Grilled Duck Breast
Grilled Duck with Raspberry Sauce
Oven-Cooked Whole Duck
Smoked Duck Breast with Plum Wine Reduction
Brined Goose Breast
Young Grilled Goose with Plum Sauce
81
82
83
84
85
86
87
88
89
90
91
92
–Big Game–
DEER
Grilled Mediterranean Venison Roast
Grilled Round Steak with
Chili-Red Pepper Topping
Venison Medallions Napoleon
Roast Sirloin Tip with Cherries and Port
Venison Round Steak with Italian Seasonings
Venison Steaks with Huckleberry Shallot Sauce
Venison Stew with Cranberries
93
94
96
97
98
100
101
102
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ANTELOPE 103
Antelope Chops with
Balsamic Vinegar and Capers 104
Antelope Chops with Cranberry-Mustard Sauce 105
Antelope Steak 106
Antelope Tenderloin with Marsala-Brandy Sauce 108
Grilled Antelope Roast with Mustard Sauce 109
Grilled Antelope Roast 110
Roast Antelope Sirloin Tip with Root Vegetables 111
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ELK
Braised Elk Shanks
Braised Elk Short Rib Style
Brandied Elk Medallions with Hunter Sauce
Elk Chops with Portobello Mushrooms
Elk Steak with Pear, Mushrooms and Hazelnuts
Sirloin Tip Roast of Elk on Vegetable Rack
Grilled Elk Roast
113
BUFFALO
Buffalo Tenderloin with Mushroom Sauce
Grilled Buffalo Steaks with Blackberry Sauce
Grilled Buffalo Steaks with
Port-Brandy Reduction
Roast Buffalo with Mushroom Au Jus
123
114
115
116
117
118
119
120
124
125
126
127
Table of Contents
–Small Game–
SQUIRREL AND RABBIT
Grilled Squirrel
Braised Rabbit with Sherry and Italian Sausage
Rabbit in Almond Sauce
Fried Rabbit
Rabbit Putanesca
Hasenpfeffer
Grilled Rabbit Calvados
129
COMFORT FOODS
Chukar Pizza
Elk Pizza
Elk and Black Bean Mediterranean Chili
Mixed Bag Pot Pie
Quick and Easy Game Pot Pie
Sage Grouse Enchiladas
Sharptail Pot Pie
Tortilla Chili Bake
Wild Game Burgers
Venison Pot Pie
Venison Meatballs and Spaghetti Sauce
Wild Peppers
137
130
131
131
132
133
134
135
138
139
140
142
144
145
146
148
149
150
152
154
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SOUPS & STEWS
Antelope Carbonade
Black Bean Soup with Venison Sausage
Duck and Sausage Gumbo
Elk Black Bean Soup with Creole Seasoning
Elk Stew
Smoked Goose and Duck Gumbo with Sausage
Sharptail Chili Blanco
Split Pea and Game Bird Soup
Venison Black Bean Soup
157
SAUCES
Blackberry Brandy Sauce
Apple Delight
Brown Sauce
Cherry/Marnier Sauce
Ed Gerrity’s Red Currant Sauce
Coconut-Lime Sauce
Cranberry-Orange Sauce
Ginger-Rhubarb Sauce
Mango-Orange Marmalade Sauce
Huckleberry Sauce
Mushroom-Red Pepper Sauce
Strawberry-Shallot Sauce
Mustard Dip
Port-Brandy Reduction
Plum Sauce
Mustard Sauce for Grilled or Roasted Game
Prairie Grouse Sauce
Shiitake and Juniper Berry Sauce
Raspberry Game Sauce
171
MARINADES
Game Stock
Game Bird Stock
Basic Waterfowl Marinade
Game Roast Marinade
Game Steak Marinade I
Game Steak Marinade II
Game Bird Marinade I
Game Bird Marinade II
Jack Daniels Game Marinade for Waterfowl
Lemon Marinade for Pheasant
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172
172
173
174
175
175
176
176
177
177
178
179
179
180
180
181
181
182
182
183
184
186
188
188
189
189
190
190
191
191
Table of Contents
STOCKS
158
159
160
162
164
165
167
168
169
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192
192
193
193
194
194
195
195
196
ABOUT FRED MCCALEB
ABOUT BRETT SMITH
ABOUT THE PUBLISHERS
CULINARY SOURCES
GLOSSARY
INDEX
197
197
198
199
200
202
Table of Contents
© Brent Phelps
Marinade for Goose Breast
Marinade for Upland Birds
Mustard Marinade for Small Game
Mustard Glaze for Game Meat
Prairie Grouse Marinade
Peach Marinade
Waterfowl Marinade with Oriental Flavor
Raspberry Marinade
Smoked Game Bird Marinade
Blanche and Chuck - Montana bird hunting.
VIII
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PHEASANT TARRAGON
Ingredients
1 pheasant – cut in 6 pieces
4 tablespoons flour seasoned with
garlic powder, Lawry’s Seasoned Salt,
paprika and pepper
2 tablespoons butter
1 tablespoon olive oil
2 shallots, cut in half and sliced
1 cup mushrooms, sliced
1 carrot, grated
1 cup pearl onions – either from jar or
can, or frozen
2
1
½
1
2
tablespoons brandy
cup game bird stock or chicken broth
cup sherry
tablespoon dried tarragon
tablespoons sour cream, mixed with 2
tablespoons flour
¼ cup chopped parsley
¼ cup toasted sunflower seeds (optional)
Preparation
PAT pheasant pieces dry, and lightly coat with seasoned flour. Heat butter and olive oil in
skillet. Brown the pheasant 2 to 3 minutes per side. Remove pheasant, cover, and place in
warm oven.
ADD shallots, mushrooms, and grated carrot to skillet. Sauté, stirring, for 2 minutes. Add
pearl onions. Add brandy to pan, and deglaze. Then add stock, sherry, and tarragon. Cover
and simmer for 15 minutes.
SPOON about ¼ cup of the sauce into the sour cream and flour mixture, mixing with a
small whisk or fork to combine. This helps to warm the sour cream so that it doesn’t curdle.
Add the sour cream mixture to the sauce and stir to combine.
RETURN pheasant and juices to skillet. Cover and keep on low until serving. When ready
to serve, add parsley and stir in. Sprinkle toasted sunflower seed on top, if used.
Serves 2 to 3
IX
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BRAISED ELK SHANKS
Although butchering your own big game is a lot of work, it definitely has its benefits. The first
is a feeling of satisfaction of controlling the meat that you eat right from the stalk, through
the taking of the game, the field dressing, and all the way to exactly how your meat is cut.
Another benefit is being able to make a dish such as this. Most wild game butchers today will
take your game in and cut it into chops, steaks, roasts, and burger or sausage. But, with the
short time they have to butcher wild game, most will not honor requests to cut bones into rib
pieces, short ribs, and shanks, or crack the bone joints for soups and stocks. So, all that great
eating ends up in the garbage pile. Butcher your own, and keep your options open.
Just like shanks in domestic meats, braising is the desired method. This slow cooking in liquid
aids in breaking down the tough connective tissues around the shank bones. If you are used
to cooking beef or lamb shanks, you will be amazed at the lack of grease that comes to the
top after the cooking process. You will also find that you will need to cook the shanks longer
to achieve the same tenderness.
Ingredients
3 pounds elk shanks
olive oil
1 large carrot, finely chopped
2 large celery stalks, finely chopped
1 small parsnip, finely chopped.
8 large cloves garlic, peeled
1 small onion, finely chopped
¼
½
¾
½
cup brandy
teaspoon thyme
cup red wine or Port
cup water
salt and pepper to taste
2-3 tablespoons butter, cut in small
chunks (optional)
Preparation
SALT and pepper the shanks. On medium low heat, slowly brown the shanks in a couple of
tablespoons of olive oil in an ovenproof skillet or Dutch oven. Don’t rush the process; take
about 15 minutes per side. Add a little more oil if needed to keep the meat from burning. The
browned pieces that stick to the pan will add a great flavor to the gravy.
REMOVE the shanks to a plate. Add the vegetables and sauté slowly until limp. Deglaze the
pan with the brandy. Stir in the thyme. Return the shanks to the pan, mixing them in with the
vegetables. Pour the red wine and water over all. Cover and gently simmer for about 3 hours,
or until tender. Stir several times to be sure that nothing is burning on the bottom of the pan.
Add more water if it becomes too dry.
WHEN shanks are tender, remove them from the pan. Working in batches, puree liquid and
vegetables on low in a blender. Return to pan along with the shanks. Turn heat to low to keep
hot until ready to serve. You can also make a day ahead and reheat. The longer this sits, the
better the flavors blend.
X
SERVE with browned orzo pasta or noodles, and a side of grated horseradish.
Serves 2 to 4, depending on the amount of meat on the bones
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