Post by crockett on Mar 4, 2008 13:47:54 GMT -5
We had our last pheasant last night. My usual recipe: Fried in butter with salt and pepper, add sherry, black-current jelly and sour cream. It was delicious as usual. There was only enough leftovers for one lunch, and the wife took it. As much as I wanted it for myself, I'm more than happy that the wife likes wild game!
I've got a box of rabbits to do - most will be done with my new favourite recipe:
In your cast-iron dutch oven, cook a half-pound of bacon (I used maple-smoked) chopped up with a tbp butter and a tbp olive oil. Cook until fat rendered from bacon. Add jointed hare or two. Brown well on all sides, then season with S+P. Add a large diced onion, a couple of diced carrots and 6 whole garlic cloves (peeled). Continue to cook, stirring occasionally, until veggies have started to brown. Add 1 sm can of tomato paste, a lg can of chopped tomatoes, a few tbs of currant jelly (I used cherry jam because I had no current jelly - whatever), 1/4 cup of balsamic vinegar, 1/2 bottle of white wine (I didn't have enough, so I added a beer too), 2 pbs crushed juniper berries (didn't have them), thyme, bay leaves. Mix 'er up. Cover and cook in oven at 375 for 1 hour or until hare is tender (I cooked it 90 minutes then turned the oven off and let it sit for a few more hours).
Tonight I'm trying out a recipe that I read in the last Delta magazine issue. I saved all my duck legs (blacks and mallards) and a pair of goose legs from the whole season. I am simmering them in onion soup mix until the meat is ALMOST falling off the bone. Then I'm supposed to let them cool, then slather them with BBQ sauce and toss them on the BBQ to carmelize them a little bit then eat them like chicken wings. Getting together with some of the boys tonight to plan our '08 fishing trips, so we'll see what everyone thinks!
After that I've got maybe 8-10 ducks left to smoke and that's it until the fall. Except for trout of course!
-Croc
I've got a box of rabbits to do - most will be done with my new favourite recipe:
In your cast-iron dutch oven, cook a half-pound of bacon (I used maple-smoked) chopped up with a tbp butter and a tbp olive oil. Cook until fat rendered from bacon. Add jointed hare or two. Brown well on all sides, then season with S+P. Add a large diced onion, a couple of diced carrots and 6 whole garlic cloves (peeled). Continue to cook, stirring occasionally, until veggies have started to brown. Add 1 sm can of tomato paste, a lg can of chopped tomatoes, a few tbs of currant jelly (I used cherry jam because I had no current jelly - whatever), 1/4 cup of balsamic vinegar, 1/2 bottle of white wine (I didn't have enough, so I added a beer too), 2 pbs crushed juniper berries (didn't have them), thyme, bay leaves. Mix 'er up. Cover and cook in oven at 375 for 1 hour or until hare is tender (I cooked it 90 minutes then turned the oven off and let it sit for a few more hours).
Tonight I'm trying out a recipe that I read in the last Delta magazine issue. I saved all my duck legs (blacks and mallards) and a pair of goose legs from the whole season. I am simmering them in onion soup mix until the meat is ALMOST falling off the bone. Then I'm supposed to let them cool, then slather them with BBQ sauce and toss them on the BBQ to carmelize them a little bit then eat them like chicken wings. Getting together with some of the boys tonight to plan our '08 fishing trips, so we'll see what everyone thinks!
After that I've got maybe 8-10 ducks left to smoke and that's it until the fall. Except for trout of course!
-Croc
