Spatchcock the birds by using scissors to cut along each side of the spine and remove it. Flip over the bird and smash with your palm to flatten. Pat extremely dry and/or leave in the fridge uncovered overnight to dry out the skin. This helps the skin crisp when searing.Make the Creole. Melt butter in a…
Day: October 31, 2023
LOIN OF CHAMOIS “PASTICCIATO”
G 800 loin of chamoisG 80 extra virgin olive oilG 50 diced carrotsG 50 diced celeryG 30 diced onionN 1 clove of garlicG 400 fresh tomato sauceG 100 milkG 300 champignon mushroomsParsley to tasteSalt and pepper to taste
PEANUT AND SOY BRAISED SANDHILL CRANE
Preheat oven to 300 degrees.Prep the meat by patting very dry with paper towels. If keeping the calves, cut in half at the joint so that they fit in your dutch oven/pot.Heat a tbsp. of cooking oil in a large dutch oven over high heat. Brown the thighs on each side, working in batches as…
FRIED POLECAT
1 sm. Polecat1 c. flour1 c. milk1 eggBlack pepper, lots1 tbsp. salt1 carton shortening Skin Polecat being careful not to cut scent glands, cut in pieces. Mix milk and egg together. Soak Polecat for about 2 minutes in this. Mix flour, salt, and pepper together. Roll Polecat in the flour. Drop into a pan of…
GRILLED PLOVER
INGREDIENTS UNITS: US
“Caribou” Stew
1 pound lean caribou, diced medium (can be replaced by or combined with beef or venison) 4 large carrots, peeled and diced medium 2 large onions, peeled and diced medium 3 stalks celery, well scrubbed and diced medium 2 potatoes, peeled and diced medium 3 large tomatoes, diced medium 3 cloves garlic, chopped fine 1…
Ostrich Steaks with Calvados Sauce
Heat butter in a skillet over medium-high heat. Cook ostrich steaks in hot butter until the outside is just about to be crisp, shown by darkening patches as with a beef steak, about 2 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for rare. Remove…
Culinary Creations 