Share your recipies, cooking tips and curing methods for wild game.
Latest Activity: Mar 13, 2017
Follow these steps to make the fantastic duck Carly Michie and Rob Olson cooked on Canada in the Rough. You can't go wrong with this duck, as a meal or an appetizer!
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Wild Grouse with Lime
6 grouse breast halves
1 fresh lime
1/2 cup flour
1 tsp. garlic salt
1/8 tsp. pepper
1 T vegetable oil
2 T. brown sugar
1/2 cup chicken broth
1/2 cup white wine
Wash grouse and pat dry. Peel lime, grate and set aside. Squeeze juice from lime and pour over grouse. Put flour, salt, and pepper in re-sealable plastic bag. Place breast halves in bag and shake until covered. Heat vegetable oil in non-stick skillet. Brown breast halves on both sides. Place in a baking dish. Combine lime peel and brown sugar and sprinkle over breasts. Then add chicken broth and white wine. Cover with foil and bake for 1 hour at 350 degrees.
Clean 6 plump partridge that have hung for 4 days and rub them inside and out with mixed brandy and lemon juice lightly seasoned with salt and powdered thyme. Rub the birds with butter, wrap a thin sheet of larding pork around each and secure the larding with string. Arrange the partridge on a spit and roast them 20 to 30 minutes, depending on their size. Remove the larding pork during the last few moments of cooking so that the birds will brown. Arrange the birds on a serving platter garnished with parsley or watercress, crisp croutons of bread sautéed in butter, and mushrooms simmered in water with a little lemon juice and sautéed. Serve the birds with the pan juices and accompany them with wild rice and red currant jelly.
1 - 2 grouse
1/2 cup margarine
1 can beef broth
1/2 can water
2 tbsp. flour
1/4 cup margarine
1 tbsp. soy sauce
Tomato, cut into chunks
Cooked rice, white or wild
Clean and skin grouse. Cut meat from breast and slice into 1/4-inch slices. Brown slices in 1/2 cup butter or margarine. Slice a small onion and add to meat in pan. Brown slowly so butter does not brown or burn. To make sauce, melt margarine in pan, add flour and stir. Add beef broth, water, and soy sauce. Cook until thickened and season as desired. Slice green pepper and onion thinly and add to gravy. Cook slowly until both are tender crisp. Add meat to gravy and add tomato chunks. Cook gently. Serve over hot rice.
Fried Rabbit in Breadcrumbs
3 tb Milk
1 oz Flour
1/4 ts Salt
1/4 ts Black pepper
1 4 lb rabbit, cleaned cut into serving pieces
1 Egg; lightly beaten with
1 ts Water
3 oz Fresh breadcrumbs
Vegetable oil for deep frying
4 Parsley sprigs
Place milk in one bowl and mix together flour, salt and pepper in another. Dip rabbit in milk then flour mixture, coating thoroughly. set aside for 10 minutes.
Combine egg and water in one bowl and breadcrumbs in another. dip rabbit first in egg mixture, then in breadcrumbs, coating thoroughly.
Fill a large frying pan one third full with oil. Set over moderate heat and heat until it reaches 360 degrees.
Fry the rabbit pieces for 20 minutes or until tender when pierced with a fork. Remove from pan and drain on paper towels. Arrange on a serving dish garnish with parsley sprigs and serve immediately.
This can be served with sautéed potatoes and any fresh green vegetables.
Brandied Rabbit in Mustard Sauce
1 md Rabbit, cut up, frying
1 tb Olive oil
1 tb Butter or margarine
1 md Onion, cut in four
Salt to taste
4 tb Whipping cream
1 1/2 tb Grainy coarse Dijon Mustard
Wipe meat pieces and trim off any fat. Heat olive oil and butter or margarine in large skillet until bubbly. Add meat pieces and saute on all sides until browned. While browning, press whole cloves into onion chunks (generously). Add chunks to skillet in between meat pieces; add Bouquet garni. Sprinkle with salt. Generously 'slosh' brandy over top (at least 1/2 cup). Cover. Cook over medium to low heat about 30 minutes or until meat is cooked through. Remove meat pieces from pan and keep warm. Discard onion chunks, cloves and Bouquet garni. Increase heat to medium high. Add cream and mustard; cook, stirring constantly until slightly thickened. Return meat to pan and coat on all sides with sauce. Serve at once.
Rabbit (2 1/2 lbs.), ready to cook
2 tbsp. cooking fat or oil
1 cup pineapple juice
1/4 cup vinegar
1/2 tsp. salt
1 cup pineapple pieces
1 med. green pepper, thin half slices
1 1/2 tbsp. cornstarch
1/4 cup sugar
1/2 cup water
Flour, salt, and pepper
Cut rabbit into serving pieces. Roll in mixture of flour, salt, and pepper. Heat fat or oil in a heavy pan; brown rabbit pieces on all sides over moderate heat. Add pineapple juice, vinegar, and salt. Cover pan; cook over low heat 40 minutes or until meat is tender. Add pineapple and green pepper; cook a few minutes longer. Mix cornstarch and sugar and stir into water. Stir this mixture gradually into liquid in pan and cook slowly about 5 minutes. Serves 6.
SMOKING 101 – WOOD SPECIES
Strong-Tasting Smoke Species
Milder Tasting Smoke Species
All fruit woods are similar in the flavor of their smoke. It tends to be light and slightly sweet. Fruit wood is almost always a good choice for smoking, especially for wild game, waterfowl and fowl. Some of the better and more common species to use are:
Cedar planks are popular for preparing salmon, but cedar chips are an expert's wood, and generally poor choice for smoking applications if you're not an experienced smoker as it can be difficult to work with.
Wood Species to Avoid
In general, if you don't want meat or sausage that tastes like paint thinner, don't smoke with resinous softwoods. Some specific woods to steer clear of are:
The flavor of smoke pairs well with waterfowl. This recipe can be used with the big greenheads, tasty teal, or any other waterfowl (wild or domestic) you may have on hand.
For smoked waterfowl, an overnight brining is essential to keep the meat moist, and will remove a bit of the gamey flavor.
Remove the bone and skin from the duck breast halves, rinse well. For the brine, you will need...
This will yield enough brine for up to 1 ½ pounds of duck breast halves.
Note: Duck is ideally eaten medium rare, but if you prefer well done, smoke it a bit longer and take the breasts out when their internal temperature reaches 170 degrees. This recipe goes well with a wild rice mix and grilled asparagus, and served with red wine.
(This makes enough marinade for the breasts from 2 Greater Canadas)
Note: If you don't have a smoker or a grill, you can cook this wild goose recipe in the oven. Just stick a toothpick through one end of each strip, and hang them through the upper oven rack. Set the temperature to 225F, and they'll be done in about 1 1/2 hours. Lay foil on the lower rack to catch the drips or the wife won’t be happy!
Simple Smoked Salmon
Things You'll Need
Note: any type of wood chips can be used for smoking salmon, and it’s good to experiment, but alder chips are traditional.
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