4 quail, boned Salt and pepper Pate de foie gras (enough to stuff quail, about 2 ounces each) 4 pieces of bacon 3 tablespoons unsalted butter 1/3 cup minced shallot 1/4 cup Armagnac 1 1/2 cups veal or chicken stock 2 to 3 teaspoons arrowroot dissolved in water Fresh chervil for garnish Preheat oven to…
1 wild turkey 8 to 10 lbs 1 lb. of pork sausage 1/2 cup of butter 1/2 lb. of sliced mushrooms 2 stalks of chopped celery 1 chopped onion 2 garlic cloves, minced 6 cups of bread cubes 1 egg Preheat oven to 325F. If the wild taste is something you do not like, marinate…
1 pheasant 1 tablespoon Grey Poupon or other not-bright-yellow mustard 1/4 cup olive oil 1 tablespoon rosemary 1/4 cup scotch (wine will do if you don’t have scotch) 1/4 cup chicken broth Fillet the pheasant breast and cut off the legs (skinned). Cover all four pieces in the mustard and brown them in olive oil…
1/2 pound venison, cubed 1/2 pound lean pork, cubed 1/2 pound venison sausage, sliced 1/2″ thick 1/2 pound bacon, diced 1 can beef broth, (10 1/2 oz) 1 large onion, diced 8 ounces fresh mushrooms, sliced 1 cup red wine 1 tablespoon mild paprika salt and pepper, to taste 2 cans sauerkraut, (32 oz total)…
1 slice venison, 1/2 inch thick 4 apples Powdered sugar 1/3 cup port wine Salt and pepper to taste Butter 12 candied cherries Wipe, core, and cut apples in 1/4−inch size slices. Sprinkle with powdered sugar; add wine, cover, and let stand 30 minutes. Drain (reserving wine) and saute in butter. Cut venison in cutlets,…
3 pieces of 2 oz. venison medallions 1 oz. clarified butter or oil 1 tbsp. chopped shallots 1 teas. chopped parsley 1 teas. chopped thyme 1 teas. chopped tarragon 4 oz. sliced wild mushrooms 2 tbsp. grained mustard 4 oz. heavy cream 2 oz. cognac flour for dusting salt & pepper to taste In hot…
4−5 pound venison leg roast Rub the roast well with a mixture of: 1 tablespoon coarse ground black pepper 2 teaspoons ground red chile pepper 1 teaspoon thyme 1 teaspoon sage 1 tablespoon vinegar. Let roast sit a couple hours, then marinate in: 4 sliced onions 4−5 bay leaves 6 cloves garlic, crushed 1 teaspoon…
1 cup dried apricots, halved 2 cups dried prunes, halved 1/2 cup Madeira wine 1 goose (12 pounds) juice of 1 orange 2 tart apples grated zest of 1 orange salt and pepper to taste dash paprika 8 slices bacon 1 1/4 cups Wild Goose Sauce (recipe below) Place apricots and prunes in mixing bowl….
