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Category: Game and Other Meats

Sam Gamgee’s Foraged Herb & Rabbit Stew

Sam Gamgee’s Foraged Herb & Rabbit Stew

Sam Gamgee’s Foraged Herb & Rabbit Stew

 

1 rabbit (2-2.5 lb) or equivalent weight skinless bone-in chicken thighs

3 bay leaves

5 sprigs thyme, woody stems removed, minced finely

25-30 sage leaves

1-2 small turnips

2 carrots

1-2 red potatoes

1/2 tsp freshly ground black pepper

3 T.  cooking oil

1 portion finely crumbled lembas, or 3 T.  flour

About 4 cups chicken broth

salt, to taste

 

Remove the giblets from the rabbit and mince very finely, then set aside. Cut up the rabbit with a sharp knife (more detailed instruction here). Remove the forelegs, which are not attached to the body by bone. Remove the hindlegs at the pelvis joint by first snapping the ball-and-socket joint backwards. Chop along the spine to separate the two halves of the rib cage, then chop each side into thirds. Peel the carrots and slice into half-inch rounds. Peel the potatoes and turnips and chop into half-inch chunks.  In a dutch oven, heat the cooking oil over medium-high heat. Working 3-4 pieces at a time, brown both sides of each rabbit piece and set aside. Brown the carrot, turnip and potato in the remaining oil. Don’t stir too much – you want to form a golden crust. Bring the heat down to medium, then sprinkle the flour over the vegetables. Toss well to mix the flour and residual oil together. Cook for 1-2 minutes, or until the flour turns a dark blonde color. Pour in 1 cup of the chicken broth, and scrape the bottom of the pan to loosen the flavorful brown fond. Stir in the thyme, sage, bay leaves and pepper, then return the rabbit to the pot. Top up with additional chicken stock until everything is covered. Bring the stew to a boil, then lower to a simmer. Cover and cook for 60-90 minutes, or until the meat is tender. Stir in the finely minced giblets and cook for 2 -3 minutes more. Taste for salt and fish out the bay leaves before serving.

Elk Tenderloin with Chimichurri

Elk Tenderloin with Chimichurri

Elk Tenderloin with Chimichurri

 

2 cups parsley, chopped

4 cloves garlic, minced

1/4 cup red wine vinegar

1 teaspoon crushed red pepper flakes

1 teaspoon salt

1 teaspoon pepper

3 teaspoons dried oregano

1 cup olive oil

1 elk tenderloin

Salt and pepper to taste

 

Chop the parsley and mince the garlic. Mix together in small bowl. In separate bowl whisk together the red wine vinegar, crushed red pepper flakes, salt, and pepper.  Whisk in the olive oil and then stir in the oregano. Pour the marinade over the parsley and garlic mixture. Allow to sit in the fridge for at least one hour and up to overnight. To cook your tenderloin, clean the meat of any excess fat (which there might not be any!). Allow the meat to rest at room temperature for fifteen to twenty minutes. Season generously with salt and pepper. Preheat the oven to 400 degrees. Heat a large skillet over medium high heat. You want a skillet that can go from stove top to oven. Once the skillet is preheated, place the meat into the pan. Cook for six minutes per side. Place the entire skillet into the oven and cook for five minutes. Let the meat rest for ten minutes on a cutting board before slicing. Top with the chimichurri and enjoy!

Venison with Berry Demi-Glace

Venison with Berry Demi-Glace

Venison with Berry Demi-Glace

 

1-2 Caribou/Moose (Venison) Tenderloins

1 T. Salt

1 T. Pepper

1 tsp. all purpose Wildside Seasoning

1 T. Coriander

1 tsp. Cayan Pepper

¼ lb. butter

Thyme or Herb Infused Olive Oil

1 lb. Blackberries, Cherries or Raspberries (depending on availability)

1 cup port wine

1 Qt. veal or beef stock

1 Qt. chicken stock

 

To make the Demi-Glaze, take veal/beef stock and chicken stock, mix together and reduce by 2/3.  A quart of each stock will do.  When the stock is reduced add the berries, salt and pepper, a cup of Port wine, and some cayan pepper.  Add seasonings to your specific tastes.  This process may take up to an hour so be patient.  Put the Dem-Glaze aside.  Mix the Coriander, sea salt, black pepper, Cayan pepper and Wild Side Seasoning. Take the Caribou Tenderloin and rub the dry seasoning into the tenderloin generously.  Heat a cast iron skillet with olive oil and sea salt until smoking hot.  Place the tenderloin into the pan and sear all the way around until browned.  Place the whole pan with the tenderloins into the oven at 450-500 degrees for 10-12 minutes depending on how rare you like your venison.  I prefer very rare, so 10 minutes is plenty of time.  Do not make this dish well done or the venison will be dry and tough. Remove from oven and slice into 1 inch slices and place on a plate.  Get the Demi-Glaze and spoon generous portions on each side of the tenderloin and drizzle over the top as well.

Liverwurst Sandwich Spread

Liverwurst Sandwich Spread

Liverwurst Sandwich Spread

 

1 pound beef liver, cut into pieces

1 small red onion, chopped

2 tablespoons plus 6 ounces clarified butter, at room temperature, divided

1/2 cup red wine

2 cloves garlic, crushed

1 teaspoon Dijon mustard

1 sprig fresh rosemary

1 sprig fresh thyme

1 tablespoon lemon juice

Sea salt, to taste

1/4 cup heavy cream

Pepper, to taste

 

Sauté the liver and onions over medium heat in 2 tablespoons of the butter until the livers are browned and the onions are tender, 10-20 minutes. Add wine, garlic, mustard, herbs, and lemon juice and cook uncovered until most of the liquid has evaporated, another 8-10 minutes. Cool and blend in the food processor until smooth, along with the remaining butter. Add salt to taste. If the pate is dry and crumbly rather than smooth and creamy, add more butter 1 tablespoon at a time. Once the pate is smooth but with the motor still running, slowly pour in the cream and process until the mixture is once again smooth. Place the finished liverwurst in a serving dish and grind a generous amount of cracked pepper over the top.  Cover with plastic wrap and store in the refrigerator for up to 1 week.

Peruvian Spice Marinated Oregon Lamb Chops

Peruvian Spice Marinated Oregon Lamb Chops

Peruvian Spice Marinated Oregon Lamb Chops

 

2/3 cup soy sauce

4 T. fresh lime juice

10 garlic cloves

2 T. ground cumin

2 T. ground coriander

2 tsp. paprika1 tsp. oregano

4 T. vegetable oil

2 tsp. sesame oil

4 T. cilantro leaves

1 each rack of lamb, Anderson Valley

 

To marinate, combine marinade ingredients in a blender and pulse to combine; brush marinade over exposed meat of lamb and refrigerate a minimum of 6 hours. At service place racks on roasting rack over parchment lined sheet pans; roast at 425°F for 10 minutes; rotate pans and continue roasting an additional 8 minutes or until racks register 125°F internally. Rest 10 minutes before slicing. Serve 2 chops per person. Note- you will have more marinade than needed for recipe. Remove only what you need and save the remaining for chicken, fish, or other meats. Discard any marinade that comes in contact with raw meat. Keep reserved marinade refrigerated.

Fava Bean and Knotweed Meatballs

Fava Bean and Knotweed Meatballs

Fava Bean and Knotweed Meatballs

 

1.5 lb. ground lamb

1/2 cup Panko breadcrumbs (or coarsely ground bread crumbs)

1 cup finely sliced scallions (or field garlic)

1/2 cup chopped dill

3 tsp. cumin

1/4 tsp. salt

Pepper

1  egg

2 T. grapeseed or canola oil

 

2 cups fava beans, shelled

2 cups tender Japanese knotweed tips

1 T. lemon juice

1 cup chicken broth

20 mint leaves, torn up

1 T. olive oil

 

In a large bowl combine all the meatball ingredients and mix well. (You could do this the day before and leave, covered, in the fridge.) Form the mixture into golfball-sized meatballs. It helps to wet the palms of your hands every now and then, to keep the mixture from sticking. Put aside on a plate (this can also be done the day before, and left covered in the fridge.) Heat a couple of T. of grapeseed oil in a large pan. When it is hot add about 8 meatballs, brown them on two sides; remove to a plate and brown the next batch (they should not be cooked though). Once they have all been browned return them to the pan, and add the fava beans, the lemon juice, and the cup of chicken broth. Over high heat shake the pan to get the beans in touch with the hot liquid. They will begin to lose its fresh green color. After 5 minutes add the knotweed (or peas) and continue cooking until they are tender.

Bison Meatballs with Red Wine and Cherry Reduction

Bison Meatballs with Red Wine and Cherry Reduction

Bison Meatballs with Red Wine and Cherry Reduction

 

1 pound ground bison

1 pound ground pork

¼ C. pine nuts

⅓ C. currants

⅓ C. golden raisins

1 egg

5 ounces finely diced cremini mushrooms

3 T. half and half

3 cloves minced garlic

¼ C. diced onions

2 tsp. salt

1 tsp. fresh-cracked pepper

 

Preheat oven to 375°F. Mix the bison and pork in a bowl until combined. Try not to over mix or the meat will become tough. Add in remaining ingredients and mix until well combined. Line a baking sheet with parchment. Roll the meat mixture into 1½- to 2-inch balls and place on the sheet, leaving about 1 inch between them. Bake for 15–18 minutes, until meatballs reach an internal temperature of 165° and are beginning to brown. Note: If you are planning on freezing for later use, freeze uncooked meatballs on a baking sheet then place in freezer bags once frozen; this will keep them from sticking together.

 

For the reduction

2 diced shallots

1 bottle Cabernet

1 C. pitted cherries, fresh or frozen

1 T. sugar

1 tsp. salt

2 T. unsalted butter

 

If using frozen cherries, thaw by placing in a colander and running cold water over them. Sauté shallots in olive oil. Once translucent, add the wine and cherries, cooking over medium-low heat. Reduce the liquid by half, then add the sugar and salt. Use an immersion blender to further break down the cherries. Taste to see if more sugar or salt is required. Remove from heat and stir in butter. Meatballs can be served in the reduction, or the sauce can be placed on the side for dipping.

Grilled Venison with Goat Cheese, Bacon and Blackberry Sauce

Grilled Venison with Goat Cheese, Bacon and Blackberry Sauce

Grilled Venison with Goat Cheese, Bacon and Blackberry Sauce

 

Blackberry Game Sauce:

2 T. unsalted butter

1 shallot, minced

2 T. blackberry jam (can substitute current or boysenberry jelly)

¼ C. brandy, cognac, Crown Royal, or other liqueur

½ C. red wine

1 tsp. fresh thyme leaves (or ½ tsp. dried thyme)

1 tsp. cornstarch dissolved in 2 T. water (only if you need to thicken sauce)

kosher salt and freshly ground black pepper

½ pint fresh blackberries

 

Melt the butter in small saucepan over medium low heat. Add the shallot and sauté until tender, about 5 minutes. Add jam, brandy, wine and thyme, stirring until the jelly is melted and the alcohol has burned off, and if the sauce seems too thin, add the cornstarch slurry and simmer until thickened. Season with salt and pepper, to taste and stir in the berries off the heat. Set aside.

 

Grilled Venison Loin:

1 venison loin, about 1½ pounds

kosher salt and freshly ground black pepper, to taste

1 small log goat cheese, at room temperature

2 T. blackberry jelly

2 T. fresh thyme leaves

1 pound sliced bacon

 

Season the venison loin liberally with salt and pepper at least 20 minutes before you plan to cook it. Light a charcoal grill or preheat a gas grill to medium-high. Using an offset spatula, spread the goat cheese evenly over the top of the loin. Spoon the blackberry jelly over the goat cheese and sprinkle with the thyme leaves. Wrap the loin in a layer of bacon, securing with toothpicks as needed (wrapping the bacon on the bias or in a herringbone fashion will help with carving later). On the grill, the goal is to get the bacon crispy and the internal temperature of the venison no higher than 125°—an instant-read thermometer is your friend here. Turn the loin often and watch for flare-ups from the fat. Total cooking time should be between 15 and 25 minutes. When the internal temperature has reached 125°F, remove from the grill and allow to rest for 10-12 minutes before slicing. Serve with the Blackberry Game Sauce spooned over the top.

Sautéed Duck Breasts with Orange Soy Marinade

Sautéed Duck Breasts with Orange Soy Marinade

Sautéed Duck Breasts with Orange Soy Marinade

2 large seedless oranges

¼ C. peanut oil

2 T. soy sauce

2 T. hoisin sauce

2 skin-on duck breasts, well trimmed

¼ tsp. crushed Sichuan pepper, if desired

Dark leafy greens such as baby spinach, arugula or watercress

With a sharp paring knife, remove the peel and pith from one orange and cut out the “filet” segments; put them in a small bowl, cover and reserve. Squeeze the other orange to measure ½ C. juice. In a shallow pan, mix the juice with the peanut oil, soy, hoisin sauce and Sichuan pepper. If you have removed the breasts from a whole duck yourself, make sure the white tendon in the long thin tenderloin muscle on the underside is removed. Trim the fat around the edges of both pieces. With a sharp knife, score the fat layer of skin in crisscrosses not quite through to the flesh. Lay them in the marinade for 30 minutes or more, turning at least once. Just before serving, heat a heavy sauté pan over high flame so the pan is hot. Meanwhile, dry the duck pieces on paper towels. Without adding any oil, lay the breasts skin-side-down in the hot pan; make sure you place them in the right spots. Sear them for 5 minutes without moving to render some of the fat and brown the skin. Lower the heat and, with a spatula, turn the breasts (take care where you place them) to cook the other side. In about 10 minutes, turn them back to the other side to finish cooking, 15 minutes in all. Rare to medium-rare is what you want for this dish, but it all depends on the timing and intensity of heat. Remove the breasts to a cutting board. Let them sit for a few minutes, then slice them thinly across on the bias to reveal the pink meat beneath the dark skin. Transfer them to hot serving plates. Garnish with the reserved orange segments and leafy greens.

Sugar and Chile Cured Duck

Sugar and Chile Cured Duck

Sugar and Chile Cured Duck

 

¼ C. granulated sugar

3 tablespoons ancho chile powder

1 tablespoon salt

4 boneless, skinless duck breasts (8 ounces each)

For the Sauce:

1 tablespoon unsalted butter

1 C. corn kernels

1 teaspoon chopped shallot

1 C. white wine

4 tablespoons cold unsalted butter, cut into 4 pieces

3 tablespoons red bell pepper

ketchup

1 tablespoon snipped chives, for Garnish

 

In a small bowl, mix together the sugar, chile powder, and salt. Evenly rub the mixture over the duck breasts; place on a plate and refrigerate for at least 2 hours. For the Sauce: In a saucepan, heat the butter over medium heat. Add the corn and cook until softened, about 2 minutes. Add the shallot and white wine. Bring to a boil, reduce the heat, and simmer until the liquid is reduced by half, about 10 minutes. Let cool slightly and put in a blender; purée until smooth. Add the cold butter, one piece at a time, until incorporated. Strain the sauce back into the saucepan and keep warm. Just before serving, stir in the ketchup. Assembly: Prepare a barbecue grill. When hot, brush off the excess dry cure from the duck breasts and place the breasts on the grill. Cook until still pink inside, 5 to 7 minutes per side. Cut the duck breasts diagonally into thin slices and plate. Spoon the corn sauce over the open portion of the plate and top with chopped chives. Tips/Techniques: For best flavor, let the duck breasts sit in the chile cure overnight before cooking. Cracklings made with leftover duck skin are a real treat and a great garnish: Put the skin in a very hot oven to render all the fat and to get crispy. Then cut it up and sprinkle on the duck breasts just before serving.

Grilled Halloumi and Lamb Skewers with Greek Chimichurri

Grilled Halloumi and Lamb Skewers with Greek Chimichurri

Grilled Halloumi and Lamb Skewers with Greek Chimichurri

 

For the skewers

1 small boneless leg of lamb (about 5 lb.)

1 1/2 pounds halloumi cheese (we love Bee Tree Farm & Dairy halloumi)

1 1/2 pounds cherry tomatoes

1/4 cup(s) freshly squeezed lemon juice

1/4 cup(s) red wine vinegar

1 cup(s) olive oil

2 T. kosher salt

1 tablespoon(s) freshly cracked black pepper

5 garlic cloves, chopped

1/3 cup(s) chopped fresh oregano

1/3 cup(s) chopped fresh parsley

1/3 cup(s) chopped fresh rosemary

For the chimichurri

1/4 cup(s) white wine vinegar

1/4 cup(s) red wine vinegar

4 garlic cloves, chopped

1 large shallot, chopped

1/2 teaspoon(s) red pepper flakes

1/2 teaspoon(s) kosher salt

1/4 teaspoon(s) freshly ground black pepper

1/2 cup(s) chopped fresh parsley

1/2 cup(s) chopped fresh oregano

1/2 cup(s) chopped fresh basil

1/4 cup(s) chopped fresh thyme

1 cup(s) high-quality olive oil

 

Clean the lamb of any residual fat or sinew and cut into 1½-inch chunks. Set aside. Cut the halloumi into 1½-inch chunks and set aside. Wash the cherry tomatoes and set aside. Combine the next 9 ingredients in a large plastic bag or casserole dish. Place the lamb, halloumi and cherry tomatoes in the bag or dish, toss to coat and allow to rest for 12 to 24 hours. For the chimichurri: Combine all ingredients except for the olive oil in the bowl of a food processor. Pulse a few times until well incorporated. Do not overmix—a smooth texture here isn’t ideal. Pour the contents into a bowl and pour the olive oil over the herb mixture. Let the mixture sit at room temperature for up to 4 hours. Before serving, whisk the oil and herb mixture together. It will not completely emulsify, but that’s okay. Once the cheese, tomatoes and lamb have marinated, thread them onto either metal or wooden skewers that have been soaked in water—alternating pieces of cheese, tomatoes and lamb. Heat a grill to medium-high heat. Place the skewers on the grill and cook until the cheese and lamb are slightly charred and the lamb is medium rare—about 4 to 5 minutes per side or until desired doneness is achieved. Serve immediately drizzled with the chimichurri.

Standing Rib Roast of Bison with Herbs

Standing Rib Roast of Bison with Herbs

Standing Rib Roast of Bison with Herbs

 

1 Bison rib roast

Salt and pepper

1/4 cups chopped fresh herbs, such as oregano, thyme, rosemary, savory and parsley

 

Preheat the oven to 450°. Remove the roast from the refrigerator and allow it to come up to room temperature. Dry the roast very well and season liberally with salt, pepper and the chopped herbs. Place the roast directly on the oven rack with a pan below it, or on a roasting rack and roast for about 1 ½ hours, or until a meat thermometer inserted in the thickest part reads 120° (for medium rare) or 130° for medium. Allow the roast to rest, loosely covered with foil, for at least 30 minutes before carving. The leftover bones from the duck and bison should be made into a delicious stock. Cover them with cold water, add a couple of peeled onions, some carrot and a bay leaf and simmer gently for as long as you can stand, up to 8 hours. Skim the foam and fat that rises to the surface, pour through a fine strainer and freeze in small batches for future soups and sauces.

Wild Pork Loin with Wild Strawberry Tarragon Vinaigrette

Wild Pork Loin with Wild Strawberry Tarragon Vinaigrette

Wild Pork Loin with Wild Strawberry Tarragon Vinaigrette

 

1 large sprig tarragon, stripped and chopped

1 big handful wild strawberries

3 T. (45ml) champagne or high quality white wine vinegar

1/2 T. (6g) white sugar

2 T. (30ml) neutral oil like good quality sunflower or grapeseed

1 wild pork loin, about 8″ (20cm) long, or 1 store bought pork tenderloin, whole

Kosher salt

Black pepper

1 T. (15ml) lard or vegetable oil

 

Add the chopped tarragon and strawberries to a bowl. Crush the strawberries with a fork. Add the sugar and vinegar to the bowl and stir to combine. Let the strawberries macerate while you cook the pork. Season the pork loin generously with salt and pepper. Heat the lard or oil in a cast iron or steel pan over high heat. Add the loin and sear until browned on all sides. Lower the heat to medium and cook until a thermometer registers at least 145°F in several parts of the loin. Let rest for 8-10 minutes. Add the neutral oil to the strawberry mixture and whisk very well to emulsify. Slice the pork loin into disks and drizzle with the vinaigrette to serve. This would go great with a side like rice or noodles. Enjoy!

Meatballs with Pine Nuts and Summer Savory

Meatballs with Pine Nuts and Summer Savory

Meatballs with Pine Nuts and Summer Savory

 

1/2 cup (120 ml) milk

1/2 cup (55 g) bread crumbs

1 1/2 pounds (680 g) ground lamb

1/3 cup (45 g) pine nuts

1/2 tsp. salt

1 cup (100 g) chopped scallions, green parts only

2 cloves garlic, very finely chopped

2 T. chopped fresh summer savory (or substitute fresh parsley or oregano)

2 T. pomegranate molasses

1 egg

1/4 cup (60 ml) olive oil

 

Pour the milk onto the bread Squeeze them out and reserve. crumbs and let them absorb the liquid for about 3 minutes. In a large bowl, combine all the ingredients except the olive oil and mix very well. If you have time, leave the bowl in the fridge for an hour to allow the flavors to blend. Heat the oil in a heavy-bottomed pan. Start forming the lamb mixture into small balls the size of pingpong balls. Fry until brown on one side, flip, brown, and remove to a plate when cooked. Cook in 3 or 4 batches and do not overcrowd the pan or it will lose heat and you’ll get gray, steamed meatballs. Alternatively, preheat the oven to 450°F (230°C) and roast the meatballs on an oiled rimmed baking sheet for 15 minutes, turning once. Serve the meatballs at room temperature.

Lamb Chops with Lovage and Ramps

Lamb Chops with Lovage and Ramps

Lamb Chops with Lovage and Ramps

 

8 lamb chops

Salt and pepper

1–2 T. olive oil, divided

16 ramps

2 handfuls lovage

½ green apple

1 clove garlic

¼ tsp. chili flakes

 

Salt and pepper the chops generously then throw them on the grill on medium-high heat for 3 minutes on each side. Drizzle olive oil and some salt onto the ramps and grill for 1 to 2 minutes until they are soft and slightly charred. Pulse the lovage, apple, garlic and chili flakes in a food processor until coarse, slowly add the olive oil until you have a thick chimichurri-like sauce. Add salt and pepper to taste. Serve the chops with the ramps on the side and a generous drizzle of the sauce.

Duck Breast with Braised Cabbage

Duck Breast with Braised Cabbage

Duck Breast with Braised Cabbage

 

2 ounces duck fat

2 onions, thinly sliced

2 ounces bacon, thinly sliced

1 medium white cabbage, thinly sliced

12 juniper berries, chopped

20 black peppercorns, ground

1 sprig of thyme, chopped

1 bottle white wine

4 duck breast halves

 

Heat duck fat in a sauté pan and cook onions and bacon over medium heat until onions are soft. Add spices. Meanwhile, bring a pot of water to boil and plunge the cabbage into it, removing and draining right away. Add it to onions and cook for 2 minutes. Add wine and stir. Cover pot and simmer for 1½ hours. Start preparing duck breasts 30 minutes before you want to serve. Take a sharp knife and score the skin of the duck breast with three cuts each way across, creating a crisscross pattern. Be sure to not go all the way through the skin to the meat. The purpose of the scoring is to expose the fat to help with rendering. Season with salt and pepper. Render the duck breasts skin-side down in a sauté pan on medium heat, draining off excess fat every 5 minutes. After 20 minutes, the fat cap should be mostly removed, leaving a nicely crisped skin. Flip the breasts over and finish cooking for about 5 minutes. Let the breast rest in a warm place for 5 minutes. Place a mound of braised cabbage on each plate. Slice breasts thinly and place on top of braised cabbage to serve.

BBQ Duck Filled Blue Corn Pancakes with Habañero Sauce

BBQ Duck Filled Blue Corn Pancakes with Habañero Sauce

BBQ Duck Filled Blue Corn Pancakes with Habañero Sauce

2 pounds duck legs (about 6), skin removed

1 cup Mesa Grill BBQ Sauce or your favorite store brand

3 cups Enriched Chicken Stock or lowsodium chicken broth

Habanero Sauce (recipe follows)

3 T. coarsely chopped fresh cilantro

Kosher salt and freshly ground black pepper

 

½ cup blue cornmeal

½ cup all-purpose flour

tsp. baking powder Pinch of

1 kosher salt

1 large egg, beaten

¾ cup whole milk

2 T. honey

1 T. unsalted butter, melted

 

Nonstick cooking spray

Smoked Red Pepper Sauce

Fresh cilantro leaves, for garnish (optional)

 

Preheat the oven to 325 degrees F. Generously brush the duck legs with the barbecue sauce and place them in a baking pan. Pour the stock and ½ cup of the habanero sauce around them. Cover the pan, place in the oven, and cook for about 2 hours, or until the meat begins to fall off the bone.  To make the pancakes, combine the cornmeal, flour, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the egg, milk, honey, and butter; add the wet ingredients to the dry ingredients and mix until combined. Place a 6-inch nonstick pan over high heat. Spray with cooking spray and reduce the heat to medium. Ladle ¼ cup of the pancake mixture into the pan, swirling to evenly coat the pan with the mixture. Cook the pancake until just set on the first side, about 1 minute. Flip over and cook for an additional 20 to 30 seconds. Remove to a plate and repeat with the remaining mixture, stacking the pancakes and covering them with aluminum foil to keep warm. You should have 8 pancakes.  Remove the duck from the braising liquid and set aside to cool slightly.  Strain the braising liquid and reserve. When the duck is cool enough to handle, shred the duck meat into bite-sized pieces and discard the bones.  Combine the shredded meat with ½ cup of the reserved braising liquid in a sauté pan over medium heat until heated through. Add the chopped cilantro and season with salt and pepper to taste. Mound some of the duck mixture in the center of each pancake. Fold the pancake over the filling to make a semicircle and drizzle with the remaining habanero sauce and the smoked red pepper sauce. Garnish with cilantro leaves.

 

Habanero Sauce

 

10 cups Enriched Chicken Stock or low-sodium chicken broth

1 cup apple juice concentrate, thawed

3 T. dark brown sugar

2 star anise

1 cinnamon stick

½ habanero chile, coarsely chopped

1 T. fennel seeds, toasted

Kosher salt and freshly ground black pepper

 

Combine the stock, apple juice, brown sugar, star anise, cinnamon, habanero, and fennel seeds in a large

saucepan; place over high heat and boil, stirring occasionally, until reduced to 1 cup, about 1 hour. Strain into a bowl and season with salt and pepper to taste. This can be made up to 2 days in advance and refrigerated. Warm over low heat before serving.

Herb-Roasted Pheasant

Herb-Roasted Pheasant

Herb-Roasted Pheasant

1 pheasant

¼ bunch of rosemary, divided use

¼ bunch of sage, divided use

¼ lb white truffle butter, melted

1 bunch of escarole

10 Cipollini onions, peeled

4 cloves of garlic, thinly sliced

1/4 cup white wine, or vermouth

1 cup duck and veal demi-glace

 

Preheat oven to 400 degrees F. Pick all the herbs so that they are individual leaves, discard stems. Separate 1/2 of the herbs, chop finely and set aside. Using your index finger, carefully separate the pheasant skin from the breasts and thighs, being careful not to tear the skin. Piece by piece, place the whole leaf herbs evenly underneath the skin. Rub the softened truffle butter over the bird so that it forms a shell on the outside. Season well with salt and pepper. Place the bird in a pan on top of the peeled cipollini onions and roast in the oven for 10 minutes at 400 degrees, then lower the oven to 350 degrees for an additional 30 minutes. While the bird is roasting, sauté the escarole with the garlic and season with salt and pepper. You might need to add a little water to make sure the escarole is soft. Deglaze the roasting pan with the white wine or vermouth, then add the demi-glace. Reduce by half and strain, then stir in the minced herbs and season with salt and pepper to taste. Tip: Serve this dish with a side of sweet potato puree. To plate, place a dollop of the sweet potato puree just above the center of each warmed plate, then add the escarole beside it. Slice the meat off the breast of the pheasant (in three lengthwise slices for each breast) and remove the thighs. Place a thigh on each plate, then layer the sliced breast meat on top. Finish with a generous drizzle of sauce and serve with chilled white wine.

Brazilian Style Butterflied Leg of Lamb with Chimichurri

Brazilian Style Butterflied Leg of Lamb with Chimichurri

Brazilian Style Butterflied Leg of Lamb with Chimichurri

 

1 boneless lamb leg, butterflied

 

1 medium sized onion, quartered

4 cloves garlic, peeled

1 bunch scallions, both white and green parts, trimmed

1 bunch fresh cilantro leaves

1 tsp. dried oregano

3 bay leaves

1 tsp. salt

1 tsp. freshly ground black pepper

1 C white wine, dry

½ C olive oil

 

¾ C olive oil

3 Tbsp. red wine vinegar

1 Tbsp. lemon juice

½ C parsley

2 cloves garlic

1 bunch scallions, both white and green parts, trimmed

1 T. dried chili

salt and freshly ground black pepper

 

fresh green chili

 

Place all marinade ingredients into a blender and process until slightly coarse. Turn lamb so the bottom faces you. Take netting off leg and cut through halfway down and lay the leg flat. Place leg into a large tray and pour marinade over, rubbing into the meat. Cover with cling wrap and refrigerate overnight. Remove lamb from refrigerator 30 minutes before cooking. For the chimichurri, place all ingredients in a food processor and blend together; do not mix too much. Let stand for 1 hour. While chimichurri is resting, preheat outdoor grill to medium high. Cook lamb for 30 minutes, turning once. Lamb should be cooked medium. Rest lamb for 20 minutes. Serve with a fresh green chili, if desired.

Calabrian Lamb Chops with Tomatoes, Peppers, and Olives (Costolette d’Agnello alla Calabrese)

Calabrian Lamb Chops with Tomatoes, Peppers, and Olives (Costolette d’Agnello alla Calabrese)

Calabrian Lamb Chops with Tomatoes, Peppers, and Olives (Costolette d’Agnello alla Calabrese)

 

1 large red bell pepper

Eight 1-inch-thick lamb rib chops (2–2½ lb.)

Fine sea salt

2 T. extra-virgin olive oil

1⁄2 cup coarsely chopped yellow onion

2 cups peeled, coarsely chopped, ripe plum tomatoes or canned San Marzano tomatoes, with their juices

3 T. coarsely chopped fresh flat-leaf parsley

1⁄4 cup green olives in brine, pitted and coarsely chopped

Freshly ground black pepper

 

Cut the pepper lengthwise along the creases, remove the stem, seeds, pithy core, and skin with a vegetable peeler. Cut into approximately 1½-inch squares. Sprinkle the lamb chops on both sides with a little salt. In a 12-inch skillet set over high heat, add the oil. When the oil is hot, add the lamb. Cook, turning once, until thoroughly browned on both sides, about 3 minutes per side. Transfer to a plate. To a large skillet over high heat, add the oil. When the oil is hot, add the lamb chops and cook, turning once, until thoroughly browned on both sides, about 3 minutes per side. Transfer to a plate. Turn the heat down to medium-high, add the onion to the skillet, and cook, stirring frequently, until deep golden, 18–22 minutes. Add the tomatoes with their juices and cook, stirring occasionally, until the juices begin to thicken, 5–8 minutes. Add the peppers, parsley, and olives; season with salt and pepper. Turn the heat to medium and cook, stirring occasionally, until the peppers are just tender, about 8 minutes more. Season the chops with black pepper, then return them to the skillet . Turn several times until coated, then transfer to a platter and serve.

Sautéed Quail with Black Barley, Beets, and Fig Sauce

Sautéed Quail with Black Barley, Beets, and Fig Sauce

Sautéed Quail with Black Barley, Beets, and Fig Sauce

 

For the Quail and Barley

1⁄2 cup olive oil

1 T. Dijon mustard

5 sprigs rosemary (1 stem removed; 4 left whole)

5 sprigs thyme (1 stem removed; 4 left whole)

2 bay leaves

2 cloves garlic, minced

4 deboned quail (1 lb.)

Kosher salt and freshly ground black pepper

1 cup black barley

2 T. unsalted butter

 

For the Fig Sauce and Beets

4 black mission figs, quartered

3 T. red wine

3 T. ruby port

2 T. sugar

1 1⁄2 T. fresh lemon juice

1 shallot, minced

Kosher salt and freshly ground black pepper

2 1⁄4 lb. golden baby beets, trimmed

6 T. balsamic vinegar

3 T. sherry vinegar

1 bay leaf

1 sprig rosemary

1 sprig thyme

1 clove garlic, smashed and peeled

 

For the quail: In a large bowl, whisk the olive oil with the mustard, rosemary leaves, thyme leaves, bay leaves, and garlic. Add the quail, toss to coat, and cover with plastic wrap. Marinate the quail in the refrigerator for 12 hours. For the barley: In a large saucepan of boiling, salted water, add the barley and cook until al dente, about 30 minutes. Drain and transfer the barley to a bowl, cover, and keep warm. For the beets: In a medium saucepan, combine the remaining 1 T. sugar with the beets, both vinegars, bay leaf, rosemary and thyme sprigs, garlic, and 4 cups water. Bring to a boil, and then reduce the heat to maintain a simmer, and cook until the beets are tender, about 30 minutes. Using a slotted spoon, transfer the beets to a cutting board and let cool for 5 minutes. Peel and halve the beets, then return them to the cooking liquid. Let the beets stand until cooled to room temperature and then drain from the cooking liquid and toss with the barley in a bowl. Divide the barley and beets between 4 serving plates. In a 12-inch cast-iron skillet, heat the butter over medium-high. Remove the quail from the marinade, and season with salt and pepper. Stuff each quail with 1 rosemary sprig, and then add the quail to the skillet, breast side down, and cook, turning once, until lightly browned and cooked to medium, about 5 minutes. Transfer each quail to a plate on top of the barley and beets, garnish each with a thyme sprig, and serve with the fig sauce on the side.

Port Braised Lamb Shanks

Port Braised Lamb Shanks

Port Braised Lamb Shanks

 

4 lamb shanks, approx 400g/13oz each

Salt and pepper

2 T. olive oil, separated

2 garlic cloves, minced

1 onion, finely chopped (white, brown, yellow)

1 celery stalk, finely chopped (optional, but recommended)

1 carrot, finely chopped (optional, but recommended)

3 T. / 1/4 cup flour (35g)

2 cups beef broth (liquid beef stock) (or sub with chicken broth)

3 cups port

1 1/2 cups red wine , or more beef broth

3 T. / 1/4 cup tomato paste

5 sprigs thyme or 2 tsp dried thyme

3 dried bay leaves (or 5 fresh)

4 stalks fresh parsley (optional)

Fresh parsley, finely chopped, for garnish

 

Season lamb with salt and pepper. Heat 1 tbsp oil in a Dutch oven or large heavy based pot over high heat. Add 2 lamb shanks and cook, turning, until browned (see photo). Remove then repeat with remaining lamb. Turn heat down to medium. Add remaining 1 tbsp oil, garlic, onion, carrot and celery. Sauté for 5 minutes until onion is softened. Add flour. Mix into onion mixture. Add remaining ingredients. Mix – lumps are ok, they will dissolve while cooking. Add lamb back in – the meat should be mostly submerged. Bring to simmer, then turn heat down to medium low and cover with lid. Simmer for 2 hours then remove lid and simmer for 30 minutes. Remove lamb into a bowl. Optional: Strain sauce in Dutch oven into a bowl. Use spoon to press into onion etc. to squeeze out all the flavorful liquid. Pour sauce into Dutch oven.  Skim excess fat off sauce. Increase heat to medium high and reduce liquid by half or until it thickens to a syrup consistency. Return lamb shanks and juices pooled in the bowl into sauce to reheat, then serve with creamy mashed potato, garnished with parsley. Recipe Notes: Lamb shanks come in all manner of sizes and cuts. Go for lamb shanks of a suitable size per serving, bearing in mind the size of your pot and that they will shrink by about 25% when cooked. Some lamb shanks come with the bone partially cut so they bend to fit into the pot, which is helpful. My lamb shanks were about 400g/13oz each and 4 fit inside a standard Dutch oven, mostly submerged. They don’t need to be full submerged in the liquid as the steam will cook the exposed surface (as well as browning them nicely) and they should be turned while cooking.

Lamb and Halloumi Burger Wraps

Lamb and Halloumi Burger Wraps

Lamb and Halloumi Burgers

 

7 oz. halloumi cheese

16 oz. ground lamb

4 T. mint chopped

salt

pepper

2 cups red cabbage chopped

Boston lettuce 4 large leaves

2 T. olive oil

1 T. apple cider vinegar

4 tsp mayonnaise

 

Grate half of the halloumi cheese, saving the other half for later. In a large bowl add the grated halloumi, ground lamb, mint, salt, and pepper to taste. Combine the mixture well with your hands and form into 4 burger patties. Pre-heat a large skillet pan on a stove set to medium-high, then add in the burgers. Turn the patties occasionally and cook for 15 minutes or until cooked through. Meanwhile, prepare the red cabbage slaw by thinly slicing the red cabbage. Place the cabbage in a bowl then coat well with olive oil and vinegar. Season with salt and pepper. Slice up the remaining halloumi cheese. Once the burgers have cooked through, add the slices of cheese into the skillet. Turn frequently until the cheese browns on both sides. This should take about 3-4 minutes. Assemble your burgers with a lettuce leaf, burger, red cabbage, halloumi slice and mayonnaise.

Sweet-Tart Duck Breasts with Fresh Cherry Sauce

Sweet-Tart Duck Breasts with Fresh Cherry Sauce

Sweet-Tart Duck Breasts with Fresh Cherry Sauce

 

2 5- to 6-ounce duck breasts

Coarse sea salt, such as Maldon

2 tsp. olive oil

1 small shallot, finely diced

1/2 C. dry red wine

1/4 C. low-sodium chicken stock

7 ounces Bing cherries, pitted, stemmed, and halved

1 T. balsamic vinegar

10 twists on the black pepper mill

1 tsp. honey, preferably orange flower

1/2 T. very cold unsalted butter

 

Take the duck out of the fridge 15 minutes before you want to use it. Preheat the oven to 400°F. Score the fat on top of the duck in a crosshatch fashion, carefully to score only the fat and not the flesh beneath it. Season the duck on all sides with salt. Preheat a small nonstick skillet on medium heat. Place the duck, skin-side-down, in the hot pan and leave it alone for 10 to 12 minutes, until the skin is golden brown and the fat has rendered. Take the pan off the heat and turn the duck breasts over so the bottom of the breasts are coated in the rendered duck fat. Pour the excess fat into a heat-proof container and keep for frying potatoes. Put the duck, skin-side-up in its original sauté pan, in the oven and cook for 10 minutes. The internal temperature will be about 135°F. Let the duck breasts rest on a cutting board for 10 minutes before slicing. To make the cherry sauce, heat a small nonstick skillet over medium-low heat. Add the olive oil and the shallots. Sauté for 1 minute, just to soften the shallots. Add the wine, stock, and cherries. Bring the mixture to a boil. Add the balsamic vinegar, salt to taste, and pepper. Reduce the heat to medium-low, and simmer for 20 minutes. Remove a 1/4 C. combination of liquid and cherries and purée in a mini food processor. Return the puréed mixture to the pan with the rest of the sauce and stir in the honey and the cold butter. Slice the duck. Pour the sauce onto a serving plate and arrange the slices of duck on top. Season with a bit of salt and pepper for garnish.

Warm Duck and Grilled Apple Salad

Warm Duck and Grilled Apple Salad

Warm Duck and Grilled Apple Salad

 

1 duck leg

2 granny smith apples

1/2 sweet onion

1/4 C. calvados

1/4 C. apple cider

4 sage leaves

2 T. olive oil

salt and pepper

1/4 C. pistachios

2 C. mustard greens (try to get smaller younger ones – the 2 C. is after you have washed them and cut them into ribbons – sans stems)

2 T. unsalted butter

reduced balsamic vinegar to drizzle.

 

Heat the oven to 250. Heat the olive oil in a skillet, and generously salt and pepper the duck leg. Brown the leg on both sides and then remove it to a baking dish. Cut the onion into wedges, and half of one of the apples. Add those to the baking dish. Pour the duck fat from the pan over everything then add the cider and calvados. Lay the sage leaves on top and cover it all tightly with foil, and into the oven. You have probably completely destroyed your stove with fat splatters, you have some time if you’d like to clean up a bit. The duck needs to be in the oven for about 3 hours. You can also toast your pistachios in a dry pan and set them aside while you wait. Also wash your mustard greens and chop them into wide ribbons. When the duck is completely fall apart tender – you can tell when you peek, give it a little poke with a fork – remove it from the oven. Heat the butter in a griddle pan. Cut the other apple into 8 wedges, remove the seeds, then griddle them on both sides until they are just brown but not mushy – you want to keep some texture. Assembly: Lay the greens on a platter. Take the skin off the duck and then use fork to pull the meat away from the bone – avoid the tricky little bones that want to go along. Arrange the duck and apples on top of the greens. Add the onions from the duck pan, then drizzle with a couple of T. of pan drippings and balsamic vinegar and sprinkle the pistachios on top.

Asian Hot Pot of Bison Tenderloin and Homemade Udon Noodles

Asian Hot Pot of Bison Tenderloin and Homemade Udon Noodles

Asian Hot Pot of Bison Tenderloin and Homemade Udon Noodles

3 C. All Purpose Flour

1 T. Salt

1 cup Water

 

4 oz White Miso

32 oz Beef Broth

1 cup rehydrated mushrooms

1 tsp. grated fresh ginger

1 stalk lemon grass (bruised and chopped)

2 cloves fresh garlic (crushed)

1 bunch Cilantro stems, chopped

 

2 tsp. Fish sauce

4 T. soy sauce

2 T. rice wine vinegar.

2 T. mirin

1 tsp. sriracha

 

Pickled Diakon

Thin Sliced Jalapeno

Cleaned Cilantro Leaves

Chives or Green Onions

Thin Sliced Avocado

Poached Quail Egg

Cooked Bison Tenderloin Strips

 

Incorporate flour, salt and water; mix well, Kneed for 5 minutes, add to rolling salted water, cook until tender. Immediately ice bath once they are complete.

 

Thinly slice 2 lb. bison tenderloin and marinate in 16oz water, 1 T. Chili Oil, 2 T. Soy Sauce, 2 Garlic Cloves.

 

Bring ingredients (white miso to garlic) to a full simmer, add cilantro, re-season. And continue to simmer for 15 minutes. Add ingredients (fish sauce to sriracha) to broth, one at t time, stirring between. While stock is simmering, adjust seasoning.  Quickly stir fry bison to desired doneness.  Begin to add the ingredients to the soup – 2 ounces of Udon Noodles, 3 ounces of broth, 3 slices of avocado, 3 slices of jalapeno. 1 poached quail egg, 2 slices of pickled diakon, a few sprigs of cilantro, and a sprinkle of scallion. Make sure you add 2 ounces of Fully cooked Sliced Bison tenderloin to finish your Asian Hot Pot.

Roasted Rabbit with Basque Txakoli Wine Sauce

Roasted Rabbit with Basque Txakoli Wine Sauce

Roasted Rabbit with Basque Txakoli Wine Sauce

 

Txakoli (pronounced “chac-o-lee”) is a slightly sparkling, bright white wine produced in the Basque region of Spain that brings out the rich flavors of the rabbit in this dish. If you can’t find the traditional wine, you can substitute a semi-sparkling variety. Be careful not to overroast this dish; rabbit is a lean meat that can easily become dry. 2 large yellow onions, cut into ¼-inch slices

1 whole rabbit, cleaned, with liver and kidneys reserved

Salt

2 T. minced garlic

1 T. minced flat-leaf (Italian) parsley

5 garlic cloves, peeled

6 small red potatoes, halved

½ C. olive oil

2 T. unsalted butter

¼ C. flour

2 C. txakoli wine

1 T. black peppercorns, freshly crushed

1 C. rabbit stock or chicken stock

 

PREHEAT THE OVEN to 400°F. LINE THE BOTTOM of a roasting pan with the onion slices. Split the rabbit wide open and place it on the onion slices, belly up. Sprinkle with salt, half of the minced garlic, and half of the parsley. Put the garlic cloves, liver, kidneys, and potatoes around the rabbit. Drizzle ¼ C. of the oil over the entire contents of the pan. Roast in the oven for 30 minutes. REMOVE THE PAN from the oven and turn the rabbit over. Sprinkle with more salt and the remaining garlic, parsley, and oil. Return the pan to the oven and roast until golden, about 30 minutes. AFTER ROASTING, remove the rabbit body and the potatoes from the pan. Cut the rabbit into quarters and arrange on a platter with the potatoes. Cover with foil and keep warm. MEANWHILE, place the roasting pan on top of the stove over medium-high heat. Add the butter and caramelize the onions, kidneys, and liver until dark brown, 8 to 10 minutes. Add the flour, mixing well. Deglaze the pan with the wine. Season to taste with salt and add the crushed peppercorns. Add the stock and cook, stirring, for 15 minutes or until reduced by a quarter. Transfer to a food processor or food mill and purée. Adjust the seasoning if needed. Strain through a colander, then drizzle over the platter of rabbit. Serve immediately.

Duck Tart with Cherry Jam and Goat Cheese

Duck Tart with Cherry Jam and Goat Cheese

Duck Tart with Cherry Jam and Goat Cheese

12 oz Flour

6 1/2 oz Shortening

2 1/2 oz Water (cold)

1/2 tsp. Salt

 

1/2 oz Sugar

1 T. Shallots, sliced

1 cup Dried Cherries

1 3/4 cups Balsamic Vinegar

1/2 cup Sugar

1 1/2 T. Honey

 

1 Boneless Duck Breast

1/4 cup Shallots, sliced

1 T. Olive Oil

3 T. Balsamic Vinegar

Salt & Pepper, to taste

1/4 cup Goat Cheese

2 T. Parsley, fried

 

Mix shortening into flour until fine. Add remaining ingredients and mix until combined. More flour may be added if mixture is too sticky. Refrigerate for 20 minutes. Roll dough to 1/8″ think. Grease a small 4-inch tart or pie pan with non-stick coating. Gently press dough into pan and cut away any excess. Using a fork, poke holes in the dough and cover with parchment paper. Pour dried beans or pie weights in dish. Bake tart crust in 375 degree oven for 20 minutes or until golden brown. When cooled, remove crust from dish and set aside. Cherry Jam: Combine the first five ingredients together in saucepan. Reduce over medium heat until almost dry. Place ingredients in food processor, add honey and puree for 5 minutes. Duck Filling:  Heat olive oil in a skillet over moderate heat, Season duck breast with salt and pepper. Sear duck breast, skin side down until a crispy golden brown. Turn duck over and continue to cook until medium. Remove from pan and let cool. Add onions to skillet and sauté until slightly caramelized. Add balsamic vinegar and reduce until almost dry. Remove from heat and let cool. Thinly slice duck breast and add to the cooled onion mixture. Toss until combined. Assembly:  Spread 1 tablespoon of cherry jam into each tart shell. Crumble 1/3 of the goat cheese into the tart shell. Add duck mixture to the tart and top with remaining cheese. Melt cheese in 300 degree oven. Remove from oven, garnish with cherry jam and fried parsley.

Roast Pheasant

Roast Pheasant

Roast Pheasant

 

1/3 cup dry red wine

3 T. red wine or balsamic vinegar

2 T. shallots, minced

1/4 cup olive oil

1 T. granulated sugar

1 T. minced garlic

1 T. dry mustard

1 tsp. finely chopped fresh oregano

1 T.​ finely chopped fresh basil

1 T. finely chopped fresh marjoram

1 tsp. salt

1/4 tsp. freshly ground black pepper

For the Pheasant:

 

1 (2- to 3-pound) whole pheasant, preferably farm-raised

1/4 tsp. salt, optional

1 small onion, halved

 

In a large zip-top plastic bag, combine wine (or water), vinegar, shallots, olive oil, sugar, garlic, dry mustard, oregano, basil, marjoram, 1 tsp. salt, and pepper until well mixed. Sprinkle salt in the inside cavity of the pheasant, if desired. Place the whole bird in the marinade, moving it around so the marinade reaches all parts of the bird. Refrigerate it for 30 minutes. Heat the oven to 325 F. Remove the pheasant from marinade, but do not rinse it off. Place bird in a lidded roasting pan that is just slightly bigger than the bird. Place bird, breast-side up in the roasting pan. Place the halved onion in the cavity of the bird. Cover and roast for 30 minutes. Remove the lid, baste bird and let it continue to roast for approximately 30 more minutes without the lid so it will brown. The pheasant is done when the thighs move easily and the juices run clear. Remove the pheasant and allow the meat to rest for at least 5 minutes before carving and serving.  Serving Suggestions: As with most poultry, pheasant benefits from an accompaniment of a chutney such as pickled raisins when serving. You can serve your pheasant with side dishes such as roasted potatoes or rice pilaf and steamed or roasted vegetables such as carrots, broccoli, and cauliflower.

Spiced Lamb and Couscous Stuffed Peppers

Spiced Lamb and Couscous Stuffed Peppers

Spiced Lamb and Couscous Stuffed Peppers

6 -8 red bell peppers look for similar sizes and shapes so they cook evenly

12 ounces ground lamb

1/2 tsp. cinnamon

1/2 tsp. allspice

1/4 tsp. cardamom

1/4 tsp. freshly grated nutmeg

olive oil

1/2 onion minced

3 cloves garlic minced

1/2 C. pine nuts

2 C. cooked couscous I cook mine in chicken stock for extra flavor

1/4 C. currants

1/2 C. crumbled feta cheese

salt and fresh cracked black pepper

pomegranate molasses optional

1 C. crushed tomatoes or any plain tomato sauce

Yogurt mint sauce

1 C. yogurt

1/2 C. mint leaves

juice of 1 lemon

 

Preheat oven to 350F. Slice the tops off your peppers and reserve. Remove the seeds and veins from the insides of the peppers. Brown the ground lamb and the spices in a skillet, breaking apart the meat as you cook. After it is well crumbled and no longer pink, remove it to a plate. Add a drizzle of olive oil to the pan and sauté the onions and garlic for a few minutes, until translucent. Remove to the plate with the lamb. Add the pine nuts to the pan and toast, stirring almost constantly, until they turn golden. Add a touch of olive oil if the pan is dry. Add back the meat and onions to the pan, along with the cooked couscous, currants, and feta. Mix well, and season with salt and pepper to taste. I like to drizzle in a little pomegranate molasses, if you have some, but it’s optional. Pour the tomato sauce into the bottom of a casserole dish that just fits your peppers. Arrange the peppers on top. Fill each pepper with the filling, pressing down slightly to insure each one is completely filled. Mound the filling up a bit at the top. Replace the tops loosely on the peppers. Cover the casserole dish and peppers with a sheet of foil. Crimp the foil along the sides of the pan so the peppers can steam. Bake for about one hour and 20 minutes, removing the foil for the last 20 minutes. The peppers should be tender and slightly browned. Serve with yogurt mint sauce on the side. To make the yogurt mint sauce, blend the ingredients together in a small food processor.

Cast-Iron Duck

Cast-Iron Duck

Cast-Iron Duck

4 duck breasts

Kosher salt and freshly ground black pepper

Canola oil

 

With sharp knife, trim excess fat and sinew from breasts and score skin in a crosshatch pattern, being very careful not to cut into muscle. Pat the duck dry with paper towels.  (The less moisture the better: it will result in crisper skin—and crisp skin is essential.) Season breasts with salt and pepper. Heat well-seasoned, cast-iron skillet over medium heat for about 3 minutes.  Using spray bottle, lightly coat pan with oil. Gently lay breasts into pan, skin side down; resist the urge to move them around, as you’ll want them to brown. Once you’ve achieved a golden brown skin, using tongs, flip the breasts away from yourself, using easy motions so you don’t splash hot oil on yourself. Cook for another 3 minutes. Remove the breasts to a resting rack and loosely cover with foil. Letting the meat rest will allow juices to redistribute throughout meat. After about 5 minutes, with skin side up, slice breasts on a bias. Fan meat over a tasty side dish such as Red Flannel Hash and enjoy.

Tuscan Rabbit Ragu with Papparedelle

Tuscan Rabbit Ragu with Papparedelle

Tuscan Rabbit Ragu with Papparedelle

3 T. olive oil

2-3 pounds hare legs, or lamb or beef stew meat

Salt

2 cups chopped onion

1 cup minced carrot

1 cup minced celery

2 T. sage leaves, chopped

2 T. rosemary, chopped

2 bay leaves

1 handful dried porcini mushrooms, about 1 ounce, chopped

2 T. tomato paste

2 T. red wine vinegar

1 28- ounce can crushed tomatoes

1 cup red wine

Parsley and grated cheese to garnish

 

If you need to soak the jackrabbit pieces, submerge them in buttermilk overnight. The next day, hack them into large pieces with a cleaver or kitchen shears. This will make them cook faster and fall off the bone easier. Rinse the hare under cold water and pat dry with paper towels. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the hare pieces well. Take your time and do this in batches. Don’t let the pieces touch each other as they brown. Salt them as they cook. When browned, set aside.

When the meat has been browned, add the onion, carrot and celery and cook, stirring occasionally, until the veggies begin to brown. Add the meat back to the pot, then the sage, rosemary, bay leaves and dried mushrooms. Mix well and allow to cook for a minute. Whisk together the tomato paste and wine and add that to the pot. Add the vinegar. Turn the heat to high to bring everything to a boil, then add the can of crushed tomatoes. Mix well, drop the heat to a bare simmer — only a few bubbles coming up to the surface — cover and let this cook until the hare meat wants to fall off the bone, up to 3 1/2 hours. When the meat is tender, fish out the bay leaves and discard. Remove the hare pieces and pull the meat from the bones. Return it to the pot. Ladle out about 1/3 to 1/2 of the sauce and put it into a food mill with a medium grate attached. Alternately, put it into a food processor or blender. Puree, meat and all. If you use a food mill you will have some dry, stringy hare meat left in the mill; discard or feed to your pets. Return the puree to the pot. Serve with pasta of your choice. I serve by putting the pasta in a large bowl, tossing it with a ladle of the sauce, then plating. I top each plate with some more sauce, then some parsley and some grated pecorino cheese.

 

Yield: 8 servings

Calories: 267 (not including pasta)

Fat: 8g

Fiber: 4g

Seared Duck Breast with Huckleberry Gastrique

Seared Duck Breast with Huckleberry Gastrique

Seared Duck Breast with Huckleberry Gastrique

 

4 individual duck breasts, skin on, about 6-8 oz. each, patted dry

1/2 cup sugar

1/2 cup red wine vinegar

2 cups fruity, low-tannin zinfandel

1 1/2 cups huckleberries, fresh or frozen

1 cup roast chicken or duck stock

1 cup veal stock (I used 1/2 cup roast chicken stock and 1/2 cup beef stock)

sea salt

freshly ground black pepper

 

Use a sharp knife to score the duck skin of each breast in a criss cross pattern, about a 1-inch grid. Lightly salt the duck breasts on both sides and set aside. In a small nonreactive saucepan, combine the sugar and red wine vinegar. Set over medium heat and stir to dissolve the sugar, then let the mixture boil until it reduces to about a third of the original volume. [The fumes will be quite potent, so open a window and run your hood vent.] When the liquid becomes syrupy enough that a spatula dragged across the bottom of the pan leaves a part for a second, remove from heat and set the vinegar syrup aside. In a larger saucepan, combine the wine and 1/2 cup of the huckleberries. Set over medium high heat and bring to a boil. Reduce the liquid until it is thick and syrupy (about 15-20 minutes for me). Add both stocks to the pan. Reduce the liquid by half (about 15-20 minutes). Stir half of the vinegar syrup into the sauce. Add more to taste until you achieve the right balance between sweet and sour. Stir in the rest of the huckleberries. Season with salt and pepper to taste. Preheat the oven to 350°F and line a rimmed baking sheet with aluminum foil. Heat a large sauté pan over high heat. When the pan is hot, place the duck breasts, skin-side down, in the pan in a single layer, taking care not to crowd them. Reduce the heat to medium and cook the duck, basting the tops of the duck breasts with the fat from the pan on occasion, until the skins are browned and crisp. Turn the breasts over and cook for another minute until seared. Remove the breasts from the stove and place each one skin-side down on the baking sheet. Bake in the oven for four minutes or until the duck is rare to medium rare. Medium rare should register 135°F on a meat thermometer inserted into the thickest part of the breast. Remove from oven and let the duck breasts rest on a plate for a few minutes. Slice each breast and serve with the huckleberry gastrique. Serves 4.

Tatanka-style Bison Tacos with Fiery Garlic Sauce

Tatanka-style Bison Tacos with Fiery Garlic Sauce

Tatanka-style Bison Tacos with Fiery Garlic Sauce

 

2 tablespoons canola oil

1 pound ground bison meat

1/2 teaspoon freshly ground black pepper

1/2 teaspoon granulated garlic

Kosher salt

16 (6-inch) corn tortillas

8 ounces cheddar cheese, shredded (2 cups)

1 small white onion, finely diced

2 medium tomatoes, chopped

2 cups shredded romaine lettuce

Fiery Garlic Sauce (recipe follows)

 

Heat a large skillet over medium heat. When hot, add 1 tablespoon of the oil, then crumble the meat into the pan. Add the pepper, garlic, and salt to taste. Cook, stirring occasionally and breaking up the meat with a wooden spoon, until cooked through, about 10 minutes. Meanwhile, heat another large skillet over medium-high heat. Brush the skillet with some of the remaining oil, then add two corn tortillas, topping one with 3 tablespoons of the cheese and the other with just 1 tablespoon of cheese. Cook until the cheese is melted, 1 to 2 minutes. Transfer the cheesiest tortilla to a plate, then top with the second tortilla, some of the meat, and some of the onion, tomatoes, lettuce, and garlic sauce. Repeat with the remaining tortillas, serving them piping hot.

 

 

Fiery Garlic Sauce

 

8 large garlic cloves, peeled and smashed

3 tablespoons apple cider vinegar

2 tablespoons Asian chile-garlic sauce (sriracha)

2 teaspoons chunky Thai-style chile sauce

1 1/2 teaspoons sugar

 

Blend the garlic, vinegar, and chili-garlic sauce in a blender or food processor until smooth. Add the chili sauce and sugar, blend briefly, and transfer to a serving bowl. Store any leftover sauce in an airtight container in the refrigerator for up to 1 month

Glazed Braised Goat Shanks

Glazed Braised Goat Shanks

Glazed Braised Goat Shanks

4 (l-pound) goat shanks

2 tablespoons vegetable oil

1 large onion, chopped

5 carrots, peeled and chopped

5 stalks celery, chopped

4 garlic cloves, peeled and smashed

Salt

Freshly ground black pepper

3/4 teaspoon dried thyme

1 bay leaf

1 1/2 tablespoons tomato paste

3 C. white wine

2 C. chicken broth

 

Heat a large pot with an ovenproof lid over medium-high heat. Pat the goat shanks dry’. Add the oil to the pot, then two of the shanks, and cook until browned on all sides, turning a few times, about 15 minutes total. Transfer the shanks to a plate and repeat with the remaining shanks. While the shanks sear, preheat the oven to 325°F. Add the onion, carrots, celery, and garlic to the pot; salt and pepper to taste; and cook until the vegetables are soft, stirring often, about 10 minutes. Stir in the thyme, bay leaf, and tomato paste; then add the wine and broth; and bring the mixture to a simmer. Slide the seared goat shanks into the pot, cover, and cook for 2 hours, turning once during braising. Transfer the meat to a large platter and tent with foil. Carefully strain the braising liquid, discarding the solids, and return the liquid to the pot. Bring the liquid to a strong simmer over high heat and cook, stirring occasionally, until the liquid has reduced to the consistency of maple syrup, about 15 minutes. Return the shanks to the pan one at a time, rolling them each in the sauce to coat them, and serve hot, drizzled with the remaining sauce.

Confit de Canard

Confit de Canard

Confit de Canard

This recipe is adapted from Cuisine de France by Paul Bocuse (Flammarion, 1992).

 

2 duck legs

1/2 cup coarse sea salt or kosher salt

1 cup (250 g) rendered duck fat, or more

2 cloves garlic, unpeeled

2 branches fresh thyme

1 bay leaf

1/2 cup water

 

The day before you plan to cook the duck, place the legs in a bowl and cover them with the coarse salt. Refrigerate for 24 hours.  The next day, thoroughly rinse the salt off the duck under cold running water. Place on a rack to drain and pat dry with paper towels. In a large, heavy-bottomed pot or skillet, heat the duck fat, garlic, thyme, bay and water to a high simmer. Place the duck legs in the hot fat, skin side down. Turn down the heat — the fat should remain at a very low simmer throughout the cooking process. Check the duck occasionally to make sure the fat is simmering but not boiling. After an hour, turn the legs over so that they are skin side up, being very careful not to pierce the skin. Allow to cook at a low simmer for one hour more. Turn off the heat and remove the legs to a rack to drain. Strain the fat through a sieve into a bowl. Place the browned bits and garlic that remain in the sieve in a separate small bowl. Discard the thyme and bay leaf. When the duck has cooled, place it in a dish, cover with the strained duck fat and refrigerate. When the fat has cooled sufficiently, use a knife or spatula to spread it over the duck. You may continue with the recipe later in the day or leave the duck in the fridge for a day until ready to complete the cooking process. (If you are preparing your confit well ahead of time, you can preserve it in a large glass jar, sealed with the fat. In this case the fat must entirely cover the duck. It may be preserved in this way for up to 6 months, refrigerated.)  About 40 minutes before serving, preheat the oven to gas mark 7 (425 F, 220 C). Allow to preheat for 10 minutes.  Remove the duck from its dish or jar, scraping away most of the fat, and place in a baking dish, skin side down. Roast the duck in the hot oven for 15 minutes. Turn the legs over so that they are skin side up. Continue roasting for another 15 minutes, or until the skin is a crispy brown. Serve immediately, accompanied with seasonal vegetables and a hearty red wine. Serves 2. You may use the garlic cloves that you’ve set aside as garnish. The brown bits left over from cooking — known as ‘grattons’ in French — may be spread on toast and served during cocktail hour.

Braised Lamb or Goat with Juniper Berries, Fennel and Sage

Braised Lamb or Goat with Juniper Berries, Fennel and Sage

Braised Lamb or Goat with Juniper Berries, Fennel and Sage

1-1/2 C. dry red wine

2 pounds lamb stew meat (or try goat—see Kitchen Notes)

salt and freshly ground black pepper

olive oil

1 medium red onion, thinly sliced (about 2-1/2 to 3 C.)

4 cloves garlic, minced

1/2 C. finely chopped celery (about 1 rib)

2 T. chopped fresh sage

10 juniper berries, finely crushed with a mortar and pestle

1/2 tsp. fennel seeds, crushed with a mortar and pestle

2 T. tomato paste

water

2 bay leaves

juice of 1/2 lemon

2 T. chopped Italian parsley

 

Preheat oven to 350ºF. Bring wine to boil in a saucepan. Reduce heat and simmer until wine is reduced to 3/4 C., about 7 to 10 minutes (if you overdo the reduction, just add unreduced wine to bring it up to 3/4 C.). Set aside. Meanwhile, pat lamb chunks dry with paper towels and season with salt and pepper. Heat a Dutch oven or other heavy oven-safe pot over medium-high heat. Add 2 T. olive oil to pot; when it begins to shimmer, brown lamb chunks on all sides, working in batches. Transfer browned lamb to plate. You may need to drizzle in a little more oil between batches.  Reduce heat to medium and sauté onions with a little salt (again, you may need to add a little oil) until just softened, 5 to 7 minutes, stirring occasionally. Add garlic, celery, sage and crushed juniper berries and fennel seeds and cook for another 5 to 7 minutes. Add wine, 3/4 C. of water, tomato paste and bay leaves and stir, scraping up browned bits. Return lamb and any accumulated juices to the pot and bring to boil. If necessary, add a little more water, but don’t make it too soupy. Remove from heat, cover with lid and place in oven. Braise for about 1-1/2 hours, until meat is almost tender. Finish cooking on the stovetop over low heat for about 1/2 hour. If sauce is too liquid, leave the lid slightly ajar so it will reduce. Conversely, if it gets too dry, add water, a little at a time. Remove from heat. Stir in lemon juice and transfer to individual plates or a serving dish. Top with chopped parsley.  Note: Lamb? Goat? Yes. You know how every country but the United States calls soccer football? Same deal with eating goat and lamb—it seems everyone but us does it, with gusto. In fact, 70 percent of the red meat consumed in the world is goat meat. So what does everyone else know that we don’t? Maybe it’s that goat is lighter and healthier than beef, with a slightly sweet flavor.

Rabbit and Bacon Pie

Rabbit and Bacon Pie

1 rabbit, skinned, gutted and cleaned
1 medium onion, chopped
1 carrot, chopped
1 celery root, chopped
6 garlic cloves, minced
1 sprig fresh sage
1 sprig fresh thyme
1 sprig fresh rosemary
2 bay leaves
1 1/4 C. chicken stock
1 1/4 C. cider
salt and pepper
2 T. butter
5 strips thick-cut streaky bacon, cut into small matchsticks
1 leek (whites with trimmed greens), finely sliced
2 T. flour
2 T. fresh parsley, chopped

4 sheets (approx. 2 lb.) puff pastry
1 egg, beaten

Preheat the oven to 325 degrees F. Season the rabbit inside and out with salt and place in a Dutch oven. Add onion, carrot, celery root, garlic, herbs, stock, and cider. Season the whole thing with pepper. Cover and cook in the oven for 1 hour. Remove from the oven and remove only the rabbit from the dish to a cutting board. Cut or pull off all the meat, discarding the bones. Cut the meat into small chunks and return them to the Dutch oven with the vegetables. In a frying pan, melt butter and fry the bacon for five minutes until lightly browned. Add the leeks and let them sweat for 5 minutes until soft. Sprinkle in the flour (or, if you are gluten-free, your own thickening agent, such as arrowroot), stir well, and cook together for two minutes. Add the bacon and leeks to the Dutch oven and bring to a boil and simmer for five minutes. Add the chopped parsley, stir, and remove from heat. Check the seasoning and allow to cool somewhat. Preheat the oven to 350 degrees F. Butter the inside of 4-inch ramekins or springform pans. Roll out a sheet of the pastry on a well-floured surface to about the thickness of a tea towel (3 mm or .1″). Cut big enough squares to fill each baking dish or pan, with a little bit of dough hanging over the side; trim corners. Fill the pies with the rabbit-bacon filling. Cut another piece of pastry for the lid of each pie, letting a little hang over the edge; trim corners. With floured hands, pinch the edges of the lids to the edges of the pastry lining (I pinched together and rolled in toward the center of the pie) to make sure they are well-sealed together. Cut a couple of small slits into, or stick your fork through, the top of each pie a couple of times to allow steam to escape. Brush the lid of each pie with the beaten egg. Bake for 35 minutes or until the pastries are golden brown. Serve hot.

Peppery Ducks Steaks & Parsley Salad

Peppery Ducks Steaks & Parsley Salad

1 Muscovy duck breast (about 1 pound)
1 tsp. salt
4 garlic cloves, smashed to a paste, with a little salt
1 tsp. coarsely crushed peppercorns
Parsley salad (recipe follows)

With a sharp knife, remove the tenderloin from the underside of the duck breast and reserve for another purpose. Trim any ragged bits or gristle. Turn the breast over and trim any excess fat from the edges. Score the skin by making shallow diagonal cuts, 1/2 inch apart, in one direction and then repeating in the other direction, creating a diamond pattern. Season on both sides with the salt, then massage with the garlic paste. Press the crushed peppercorns evenly over both sides. Put the duck on a platter and leave to marinate for at least 1 hour at room temperature, or refrigerate overnight (if the latter, bring to room temperature before cooking).. Heat a cast-iron skillet over medium-high heat. After 5 minutes, when the pan is hot, carefully add the duck breast skin side down and let it begin to sizzle. Using tongs, check to see that the skin is not browning too quickly, and reduce the heat as necessary. Be careful: The duck breast will render a fair amount of hot fat. The skin should be golden and crisp after 6 or 7 minutes. Turn the breast over and cook for 2 minutes more. Remove to a carving board and let rest for 10 minutes. (When the rendered duck fat has cooled a bit, strain into a jar and save for future use). Cut at an angle into 1/4-inch-thick slices and arrange on a platter. Top with the parsley salad and serve. Serves 2 to 4.

To make the parsley salad:

1 large bunch flat-leaf parsley
2 tsp. lemon juice
Salt and pepper
1 small garlic clove, minced
2 tsp. olive oil
A chunk of Parmigiano-Reggiano cheese for shaving (optional)

Pick the parsley leaves from the stems—you want about 2 C. Wash and gently dry with a clean towel. In a small bowl, whisk together the lemon juice, salt and pepper to taste, garlic and olive oil. The parsley leaves must be dressed at the very last minute. Season with a sprinkle of salt, then toss with the dressing to coat lightly and serve in a fluffy pile. Garnish with shavings of Parmesan, if desired

Paidaka (Grilled Lamb Cutlets)

Paidaka (Grilled Lamb Cutlets)

2 ¼ lb. Lamb Cutlets, untrimmed
1/4 C. Olive Oil
Juice of 2 Lemons
1 tsp. dried Oregano
1 Garlic clove, crushed
Salt and Pepper
Alatopiperigano for serving (salt, pepper, oregano mix)
Lemon Wedges, for serving

Rinse cutlets and place in a dish. In a small bowl mix the oil, lemon juice, oregano, garlic, salt and pepper. Spoon 4 tsp. over the cutlets, massage into meat, cover with plastic wrap and allow to rest for an hour. Preheat grill to hot. Grill 4 inches from coal until deep brown and crusty looking here and there on both sides, but not dried out, basting often with remaining marinade. Remove to a platter, scatter with alatopiperigano and serve with lemon wedges. For a greek meal, the table should include tzatziki, fava, greek salad, grilled bread, and some spicy feta (tirokaferi).