9-12 whole woodcock, doves or quail (preferably plucked) 2 tbsp. butter 2 tbsp. flour 1 small green bell pepper, finely chopped 2 celery sticks, finely chopped 1/2 large onion, finely chopped 4 cloves of garlic, minced 1 1/2 cups chicken/blonde stock 1 can petite diced tomatoes (14oz.) 1 tbsp. hot sauce 1/2 tbsp. Worcestershire 1…
Month: October 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 Clean the chamois meat and remove all fat, then tie it up with a string. Sear the…
PAN ROASTED PARTRIDGE WITH WINTER SALAD
2 Partridges Olive or walnut oil Salt 1/4 cup butter, clarified if possible 2 Belgian endives, sliced 1 radicchio, sliced thin 1 bunch dandelion greens or arugula or frisee About 1 cup of pomegranate seeds Lemon juice or white wine vinegar Black pepper Take the partridges out of the fridge and coat them with a sheen of oil. Salt them well inside and out…
PEANUT AND SOY BRAISED SANDHILL CRANE
3 – 4 lb. bone in sandhill crane legs (3-4 birds) Oil for cooking 1 bunch green onions, roughly chopped (reserve tops for garnish) 4 garlic cloves, smashed with back of knife or mortar and pestle 1” knob of fresh ginger, minced 10 oz. fresh shiitake mushrooms 1/2 cup rice wine vinegar 3/4 cup ponzu…
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 6 plovers salt and pepper 3 tablespoons butter 6 slices bacon 6 slices French bread, toasted and buttered 3 tablespoons lemon juice (fresh is best) lemon slice, for garnish Clean birds, wipe with a damp cloth and brush with salt, pepper, and butter. Wrap in bacon and broil under moderate heat until well-browned and tender (about 30…
“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
2 tablespoons clarified butter 4 (5 ounce) ostrich steaks ½ cup beef stock ⅓ cup creme fraiche ¼ cup Calvados (apple brandy) salt and ground black pepper to taste 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…
Camel in Mint & Yogurt Marinade
500 grams camel meat (~1 pound) 100 grams plain natural yogurt (~1/2 cup) (See notes) 1/2 teaspoon salt 1 teaspoon freshly ground black or white pepper 3 garlic cloves, crushed 1 teaspoon ground cumin seeds 1 teaspoon ground caraway seeds (See instructions for homemade spice blend option) A handful of fresh mint leaves 2 tablespoons…
Beaver Stew
2-3 lbs. 1 inch cubes beaver Bacon grease 2 cups flour 1 tsp. salt 1 tsp. pepper 2 medium onions 1/2 lb. carrots 6 medium potatoes 2 stalks celery Combine flour, salt and pepper in a closable bag or 2 quart closable plastic container and shake until mixed. Add beaver and shake until well coated….
