Game and Other Meats – Page 2

Spice-Glazed Lamb Rib Chops with Pear Chutney

September 18, 2016 Kristen

FOR THE GLAZE:
1 tablespoon curry powder
3 tablespoons vegetable oil
3 tablespoons cider vinegar
3 tablespoons honey
1 1/2 teaspoons garlic powder
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper

FOR THE CHUTNEY:
1 medium yellow onion, cut into 1/2-inch slices
1 large ripe Bosc pear, quartered and cored
vegetable oil
1/4 cup raisins
kosher salt
freshly ground black pepper

16 rib lamb chops, , about 3/4 inch thick each, trimmed of nearly all fat

TO MAKE THE GLAZE: In a small sautÃ© pan over medium heat, warm the curry powder just until fragrant, about 30 seconds. Whisk in the rest of the glaze ingredients and bring to a boil. Remove from the heat and set aside.

TO MAKE THE CHUTNEY: Lightly brush or spray the onion slices and pear pieces on all sides with the vegetable oil. Grill the onion and pear over Direct Medium heat until barely tender, turning once halfway through grilling time. The onion will take 10 to 12 minutes and the pear will take 7 to 9 minutes. Allow to cool to room temperature, then cut into 1/2 inch pieces. In a medium sautÃ© pan combine the onion and pear with the raisins and 1/4 cup of the glaze. Cook over high heat until the mixture starts to boil. Lower the heat and simmer, covered, stirring occasionally, until the onion and pear are soft, about 10 minutes. Adjust the seasoning with salt and pepper, if necessary. Keep warm over low heat.

Lightly brush or spray both sides of the lamb chops with the reserved glaze. Grill over Direct Medium heat until the lamb is medium rare, 5 to 8 minutes, turning once halfway through grilling time. Serve immediately with the warm chutney.

Roast Leg of Lamb

March 24, 2016 Kristen

4- to 5-pound (2- to 2 1/2-kilogram) bone-in leg of lamb, trimmed of excess fat
3 tablespoons minced garlic
1 tablespoon kosher salt, plus more for seasoning
1 1/2 teaspoons freshly ground black pepper, plus more for seasoning
2 tablespoons extra-virgin olive oil
1 lemon, preferably organic, thinly sliced

Remove the lamb from the refrigerator and let it stand at room temperature for up to 1 1/2 hours. Preheat the oven to 500Â°F (260Â°C). [Editorâ€™s Note: Trust us, youâ€™re going to want to scrub that oven if youâ€™ve got even the tiniest burnt-on spillover from last fallâ€™s apple pie; otherwise your oven is going to smoke like crazy when it gets this hot.] In a small bowl, combine the garlic, salt, pepper, and oil and mix well. Using a small, sharp knife, cut 10 slits about 1 1/2 inches (4 centimeters) deep in the lamb. Push some of the garlic mixture into the slits and rub the rest all over the outside of the lamb, turning to coat all sides. Place a sheet of aluminum foil in a large roasting pan, shiny side down. Distribute the lemon slices evenly along the center of the foil. (It may be necessary to overlap some lemon slices.) Place the lamb on the lemon slices. Roast the lamb, uncovered, for 20 minutes. Reduce the oven temperature to 300Â°F (150Â°C) and continue roasting, still uncovered, until an instant-read thermometer inserted into the thickest part of the lamb, away from the bone, registers 130Â°F (54Â°C) for medium-rare, 30 to 50 minutes more. Transfer the lamb to a carving board and tent with aluminum foil. Let rest for 10 to 15 minutes. Carve the lamb against the grain into thin slices. Serve right away.

Lamb Steak with Shallots and Red Wine Sauce

January 21, 2016 Kristen

8 brown shallots, peeled and quartered but left whole at the root
2 lamb leg steaks, about 175g (6 oz.) each
25g (1 oz.) butter
60ml (4 T.) balsamic vinegar
175ml (6 fl oz.) red wine
150ml beef stock
5ml (1 tsp.) redcurrant jelly [optional]

Simmer the shallots in a pan of water for 2-3 minutes, then drain and set aside. Season the steaks with a little salt and plenty of crushed peppercorns. Heat half the butter in a pan until sizzling, then cook the steaks for 3 minutes on each side for medium or until done to your liking. Remove the steaks and keep warm. While they rest, add the remaining butter to the pan, throw in the shallots, then sizzle in the sticky pan until starting to brown. Add the balsamic vinegar and bubble for a few minutes. Add the wine and boil down until sticky, then add the beef stock and simmer until everything comes together. If you like a bit of sweetness to your sauce, add the jelly and make sure it dissolves completely. Spoon the shallots and sauce over the steaks and serve immediately.

Yield: 2 servings
Calories: 515
Fat: 18.7g
Fiber: 0g

Greek Pastitsio

November 30, 2015 Kristen

8 ounces dried elbow or other small tube noodle
8 ounces ground lamb or lean ground beef
1 14 -ounce jar spaghetti sauce with onion and garlic
1 teaspoon ground cinnamon
Â¼ teaspoon fennel seeds, crushed
1 cup milk
1 1.8-ounce envelope white sauce mix
2 slightly beaten eggs
Â¼ cup crumbled feta cheese (1 ounce)
Â½ teaspoon ground nutmeg
Â¼ cup grated kasseri cheese or provolone cheese (1 ounce)

Cook pasta according to package directions; drain. Set aside. In large skillet, cook ground meat until brown. Drain off fat. Stir in spaghetti sauce, cinnamon and fennel seed; set aside. In medium saucepan, slowly stir milk into white sauce mix. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Gradually stir half of the white sauce into eggs; return all of the mixture to saucepan. Stir in feta cheese and nutmeg. To assemble, layer half of the cooked pasta in a greased 2-quart casserole dish. Spread meat mixture over pasta; top with remaining pasta. Evenly spread white sauce mixture over pasta. Sprinkle with kasseri cheese. Bake in a 350 degree F oven about 35 minutes or until set. Let stand for 10 minutes before serving. Makes 6 servings. To make Pastitsio ahead, assemble the casserole as directed (do not bake). Cover with freezer wrap, label, and freeze for up to 2 months. To serve, unwrap baking dish; discard freezer wrap. Bake, covered, in a 350 degree F oven for 1-1/2 to 1-3/4 hours or until mixture is heated through.

Citrus-Braised Lamb Shanks

July 11, 2015 Kristen

2 T. olive oil
4 lamb shanks, about 1 lb. (500 g.) each
Salt and freshly ground pepper
1 carrot, finely chopped
1 yellow onion, finely chopped
2 celery ribs, finely chopped
3 small sprigs fresh thyme
1 bay leaf
3 cloves garlic, minced
1 1/2 T. tomato paste
2 cups (16 fl. oz./500 ml.) dry white wine
1 cup (8 fl. oz./250 ml.) chicken broth
Grated zest and juice of 1 lemon
Grated zest and juice of 1 lime
Grated zest and juice of 1 orange

In a large, heavy pot, heat 1 tablespoon of the oil over medium-high heat. Season the shanks with salt and pepper. Working in batches, sear the shanks, turning as needed, until browned on all sides, 6-8 minutes. Transfer to a platter and pour off the fat from the pot. Preheat the oven to 250 degrees F (120 degrees C). Add the remaining 1 tablespoon oil to the pot and place over medium-low heat. Add the carrot, onion and celery and saute until softened, about 5 minutes. Add the thyme, bay leaf, garlic and tomato paste. Stir in 1/2 teaspoon salt, season with pepper, and stir for 1 minute. Add the wine, broth and lemon and lime zests and juices. Return the shanks to the pot and bring the liquid to a gentle simmer. Cover and cook in the oven, turning the shanks every hour, until the meat is completely tender, about 2 1/2 hours. Transfer the shanks to a platter and keep warm in the oven. Pour the juices from the pot into a large, heatproof measuring pitcher and let stand for 1 minute. The fat will rise to the top. Use a bulb baster to transfer the juices underneath the fat to a small saucepan. Simmer to reduce slightly. Stir in the orange zest and juice. Drizzle the reduced juices over the lamb shanks and serve. Serves 4.

Veal Lemonato

June 7, 2015 Kristen

2 large onions, sliced
1/2 cup olive oil
2 pounds boneless veal round or shank, in a tied rolled roast
1 cup dry white wine
1/2 cup chicken stock or water, or more as needed
1 tablespoon sugar
1 cup lemon juice
3 cloves garlic, minced
1 pound medium potatoes, quartered
Sea salt and freshly ground pepper

In a heavy non-stick panâ€”one that holds the meat snuglyâ€”sautÃ© the onions in most of the olive oil over medium heat until translucent, about 8 minutes. Add the veal and brown on all sides. Pour in the wine, bring to a boil and cook for 3 minutes, then add the stock or water, sugar, lemon juice, and garlic. Simmer for 45 minutes, turning the meat and adding more stock or water if needed. The sauce should cover the meat by two-thirds. While the veal is simmering, heat the remaining small amount of oil in a heavy skillet and fry the potatoes until they are golden brown. Donâ€™t worry about cooking them throughâ€”they will finish cooking with the veal. Remove the meat from the pan and carefully slice it. Return the meat slices to the pan, season with salt and pepper, and continue simmering for another 40 minutes, adding a little stock or water if needed. Add the potatoes to the pan and simmer for about 30 minutes, or until the veal is very tender and potatoes are soft. Serve hot.

Citrus-Braised Lamb Shanks

May 27, 2015 Kristen

In a large, heavy pot, heat 1 tablespoon of the oil over medium-high heat. Season the shanks with salt and pepper. Working in batches, sear the shanks, turning as needed, until browned on all sides, 6-8 minutes. Transfer to a platter and pour off the fat from the pot. Preheat the oven to 250 degrees F (120 degrees C). Add the remaining 1 tablespoon oil to the pot and place over medium-low heat. Add the carrot, onion and celery and sautÃ© until softened, about 5 minutes. Add the thyme, bay leaf, and garlic and tomato paste. Stir in 1/2 teaspoon salt, season with pepper, and stir for 1 minute. Add the wine, broth and lemon and lime zests and juices. Return the shanks to the pot and bring the liquid to a gentle simmer. Cover and cook in the oven, turning the shanks every hour, until the meat is completely tender, about 2 1/2 hours. Transfer the shanks to a platter and keep warm in the oven. Pour the juices from the pot into a large, heatproof measuring pitcher and let stand for 1 minute. The fat will rise to the top. Use a bulb baster to transfer the juices underneath the fat to a small saucepan. Simmer to reduce slightly. Stir in the orange zest and juice. Drizzle the reduced juices over the lamb shanks and serve. Serves 4.

Paprika Veal Shank

June 8, 2014 Kristen

2 large onions, chopped (3 cups)

1 pound Cubanelle peppers (Italian green frying peppers; 4 large), coarsely chopped

3/4 cup vegetable oil, divided

2 Turkish bay leaves or 1 California

1 (14- to 15-ounce) can plum tomatoes in juice

2 tablespoons sweet Hungarian or regular paprika (not hot)

3 1/2 cups reduced-sodium chicken broth (28 fl ounces)

8 meaty cross-cut veal shanks (osso buco; 7 to 7 1/2 pounds total), tied

2 cups dry white wine

1 (16-ounces) container sour cream

1 1/2 tablespoons all-purpose flour

Equipment: a 15-by 13-by 3-inch flameproof heavy roasting pan

Straddle roasting pan across 2 burners, then cook onions and peppers in 1/4 cup oil with bay leaves and 1 teaspoon salt over medium heat, stirring occasionally, until onions are softened, about 5 minutes. Add tomatoes with juice, breaking them up with a spoon, and cook, stirring, until liquid has evaporated, about 3 minutes. Sprinkle paprika over tomato mixture and stir just to combine, then immediately stir in broth. Remove from heat. Preheat oven to 350Â°F with rack in middle. Pat shanks dry and season all over with 2 teaspoon salt. Heat 1/4 cup oil in a 12-inch heavy skillet over high heat until it shimmers, then add 4 shanks and brown, turning once, about 8 minutes total. Add shanks to tomato mixture in roasting pan. Pour off fat from skillet and wipe clean. Heat remaining 1/4 cup oil and brown remaining 4 shanks in same manner, transferring to roasting pan. Pour off fat from skillet, then add wine to skillet and boil, stirring and scraping up any brown bits, 15 to 20 seconds. Pour into roasting pan. Bring to a boil, then cover tightly with heavy-duty foil and braise in oven until very tender, 2 to 2 1/2 hours (depending on size). Transfer shanks with a slotted spoon to a platter and keep warm, loosely covered with foil. Skim off any fat from braising liquid. Whisk together sour cream and flour in a medium bowl. Whisk about 1 cup hot braising liquid into sour-cream mixture, then add mixture to remaining braising liquid in roasting pan and simmer (straddled across 2 burners) over low heat, whisking occasionally, until sauce is thickened, about 5 minutes. Return shanks to sauce along with any meat juices from platter, and simmer until heated through, about 10 minutes. Discard bay leaves

Provencal Rabbit Stew with Olives and Capers

June 5, 2014 Kristen

1 large rabbit (2-3 lb.)

2-3 T. olive oil

1/2 C. plain flour

1/2 C. smooth Dijon mustard + 2 T. extra

2 C. coarsely chopped onion

1/2 C. coarsely chopped carrot

1 C. white wine (whatever you plan to drink with the meal)

1 large sprig thyme

1 medium sprig rosemary

1 bay leaf

11/2 tsp. tomato paste

5 finely chopped garlic cloves

3-4 C. chicken stock

1 16-0z can of whole, peeled tomatoes (tomatoes only, no juice)

3/4lb brine-cured green olives (without pimentos)

1 can black olives, drained

3/4 C. capers (large, not nonpareils)

1/4 C. finely chopped/chiffonaded parsley

Preheat oven to 375F Cut rabbits into 6 pieces: hind legs (2), forelegs (2) and center-loin/spine (cut in half) or have your butcher do this for you. Brush the rabbit pieces with mustard and then dredge them lightly in flour, shaking off excess. Put a large, high-sided ovenproof pot (we used our big enameled cast-iron Le Creuset) over medium heat and add olive oil. Add rabbit and brown on both sides â€“ 2-3 mins per side or until golden brown. Remove and set aside. Add the onions and carrots to the pot and cook over a slightly higher heat until onions have some color. Sprinkle in the leftover flour, if any remains, and stir well into onion. (Additional oil may be necessary here if pan is dry.) Deglaze pot with white wine over high heat and mix well to get all the crusty bits off. Add the thyme, rosemary and bay, extra two T. of mustard and tomato paste and garlic. Mix well. Return rabbit to pot. Add plum tomatoes, olives and capers and add enough chicken stock to cover meat and vegetables by about an inch. Bring to a boil. Cover and braise in oven for 11/2 hours or until meat has begun to pull away from bones. Return pan to stove top and reduce sauce by about half. You may also thicken sauce with flour, if desired. Check seasoning and sprinkle with the parsley. Serve. Bowls are best, we found. Enjoy!

Veal Scaloppini with Marsala Wine

May 29, 2014 Kristen

2 pounds veal scaloppini

Â½ cup all-purpose flour

Salt and freshly ground pepper to taste

4 tablespoons butter

1 tablespoon olive oil

Â¾ cup dry Marsala wine or sherry

Veal scaloppini should be cooked and servedÂ immediately. Reheating will toughen and dry the meat.Â Place scaloppini between 2 pieces of waxed paper andÂ pound until thin. When pounding meat do not use a straightÂ up-and-down movement. Use a sliding action so meat isÂ stretched more than flattened. Place scaloppini onÂ aluminum foil. Coat meat lightly with flour. Sprinkle with saltÂ and pepper. Melt 3 tablespoons of the butter with oil in a large heavyÂ skillet over high heat. When butter foams, add veal. CookÂ about 1 minute on each side. Veal should be light goldenÂ outside and pink inside. Remove veal from skillet. Add remaining 1 tablespoon butter and Marsala orÂ sherry. Deglaze skillet by stirring to dissolve meat juicesÂ attached to bottom of skillet. When wine is reduced by half,Â return veal to skillet. Mix gently with sauce. Place meat on aÂ warm platter. Spoon sauce over meat. Serve immediately.

Veal Paprika with Wine

May 18, 2014 Kristen

3 T. Shortening

2 lb. Boneless veal, cubed

3 T. Flour

1 C. Hot water

1/2 C. White wine

1 can Mushrooms (6 3/4 oz)

2 T. Chopped parsley

1 Onion, diced

1 tsp. Paprika

Salt

Pepper

1 C. Sour cream

Heat shortening in a heavy skillet. Add veal; brown well. Stir in flour. Add water and wine. Stir constantly until the mixture is thick and smooth. Add mushrooms, including liquid, parsley, onion, paprika, a dash of pepper and salt to taste. Cover and simmer 45 minutes to an hour. Stir frequently to prevent sticking. Heat but do not boil.

Yield: 4 servings

Calories: 487

Fat: 12g

Fiber: 4g

Arni Lemonato

March 19, 2014 Kristen

“This is sooooo lemony,” writes author Tessa Kiros. “It is also a dish that you can really leave in the oven and go out shopping for a while and hardly even think about the fact that you left something in the oven.” The trick, she writes, is to keep turning the lamb while it is marinating, spooning some of the marinade over it occasionally, perhaps every hour or so. Use a large round or rectangular roasting pan. You may need to ask your butcher to hack the leg in one place to make it fit in your pan.

11/2 cups fresh lemon juice (6 to 7 lemons)
1/2 cup olive oil
1 heaping tablespoon dried oregano
11/2 cups water
3 pounds, 5 ounces leg of lamb, bone hacked in one place and hinged, so it fits in the dish
Salt and freshly ground black pepper
23/4 pounds potatoes cut into big chunks

Mix the lemon juice, olive oil and oregano with 11/2 cups of water in a large nonreactive baking dish. Rub the lamb well all over with salt and black pepper and put it in the marinade. Turn it over a couple of times to coat well. Cover with plastic wrap and refrigerate for 24 hours, turning it frequently throughout your waking hours. Preheat the oven to 350 degrees. Transfer lamb and marinade to a roasting pan and cover the lamb with a sheet of parchment paper, and then cover the pan tightly with 3 layers of aluminum foil. Bake for 1 hour. Turn the lamb over, cover again and reduce the heat to 300 degrees. Bake the lamb for an additional 2 hours. Now turn the lamb gently, as it will be very tender. Add the potatoes to the dish and sprinkle a little salt over them. Cover again and bake for 2 hours, turning the potatoes once during this time. Remove the foil, shuffle the potatoes and put back in the oven at 400 degrees. Roast until a little golden here and there, 20 to 30 minutes. Remove from the oven and let the lamb rest for 5 minutes before serving.

Braised Rabbit with Pancetta, Mushrooms and Tarragon

February 12, 2014 Kristen

7 tsp. unsalted butter

1 large rabbit fryer (about 3-1/2 lb.) cut into 6 pieces (reserve liver)

Salt and freshly ground pepper

2 tsp. finely chopped shallots or green onions

1 C. dry white wine

1 C. chicken stock

1 branch fresh tarragon, about 4 inches long

2 bay leaves

4 oz. pancetta (unsmoked Italian-style bacon that can be found at specialty markets, or substitute blanched salt pork), cut into 1/4-inch cubes

6 oz. pearl onions, blanched, trimmed and peeled

4 oz. mushrooms, trimmed, cleaned and sliced

2 tsp. Dijon mustard

1 tsp. chopped fresh tarragon leaves, plus additional for garnish

1 tsp. chopped Italian parsley

In a medium flame-proof casserole or Dutch oven, melt 2 tsp. butter over medium-high heat. Add the rabbit pieces and brown on all sides, removing the pieces to a plate in a warm spot as they brown. Salt and pepper to taste. Add another tsp. of butter to the pot, add the shallots and sautÃ© until translucent. Add the wine, scraping up any browned bits from the bottom of the pan with a wooden spatula. Add the chicken stock, the branch of tarragon and the bay leaves. Return rabbit pieces to pan, bring the liquid to a simmer and braise, covered, for 25 to 30 minutes. Meanwhile, in a sautÃ© pan over medium-low heat, melt 1 tsp. butter and add pancetta. Cook slowly, stirring frequently, until very lightly browned. Remove to drain on paper towels. Discard fat from pan and add 1 tsp. of butter. Add pearl onions and cook, covered, over medium-low heat until tender. This will take about 20 minutes. Set aside in a warm spot. In another sautÃ© pan, melt 1 tsp. butter. Add mushrooms and cook gently over medium heat until the mushrooms have reabsorbed their juices. Add the mushrooms to the pan with the pearl onions. In the pan that the mushrooms were cooked in, melt remaining 1 tsp. butter. Season the liver with salt and pepper and sautÃ© briefly, about 2 minutes on each side. Keep warm. When the rabbit is done, remove the rabbit pieces from the casserole and hold, covered, in a warm place. Discard the bay leaves and the tarragon branch. Whisk in mustard and boil rapidly until the braising liquid is reduced to a sauce-like consistency. Adjust seasoning. Reduce the heat to low. Add the pancetta, pearl onions, and mushrooms to the casserole and stir to combine. Add the rabbit pieces back to the casserole and turn to coat evenly with the sauce. Ladle some of the sauce on the liver to coat and slice into four pieces. Place the rabbit pieces and the liver on a platter and spoon the sauce around. This is a delightful dish for spring, made with morels and served with egg noodles and asparagus or fiddlehead ferns. A variation we do for summer substitutes basil or summer savory for the tarragon and is served with new potatoes, tiny green beans and yellow and red cherry tomatoes. In the fall, try using chanterelle mushrooms and thyme accompanied by purÃ©ed root vegetables.

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Duck Breast with Thyme Infused Honey and Balsamic Pan Sauce

February 11, 2014 Kristen

1 1/4 tsp. kosher salt

1/2 tsp. coarsely ground black peppercorns

1/4 tsp. sugar

2 boneless Moulard or Muscovy duck breast halves (3/4 to 1 lb. each) or 4 boneless Pekin (Long Island) duck breast halves (about 6 oz. each), skin and fat removed (you can reserve a little fat for cooking the breasts)

3 T. lime blossom, thyme, or wildflower honey

1 T. fresh thyme leaves (and flowers, if possible), plus sprigs for garnish

1 tsp. reserved duck fat or olive oil

3 T. balsamic vinegar

1/4 C. veal demiglace or 1/2 C. low-sodium chicken broth, reduced to 1/4 C.

2 tsp. cold unsalted butter

Kosher salt and freshly ground black pepper

In a small bowl, combine the kosher salt and peppercorns with the sugar. Place the duck breasts on a platter and rub the spice mixture into each one. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight. About 20 minutes before cooking, remove the duck breasts from the refrigerator to return to room temperature. Pat dry with paper towels. With a paring knife, remove the tenderloin, the thin strip of meat that runs lengthwise down the underside of each breast. In a small saucepan, combine the honey and thyme leaves and bring to just a simmer over low heat, crushing the leaves with the back of a spoon; set aside to infuse for 5 minutes. In a heavy medium skillet, heat the duck fat until hot and shimmering. Add the duck breasts and tenderloins and cook until browned and crusty on both sides but still springy to the touch, about 3 to 4 minutes on each side for the Moulard or Muscovy breasts, or 2 to 3 minutes per side for Pekin breasts, about 1 minute per side for the tenderloins. Just before they are done, brush each duck breast with some of the thyme-infused honey and continue to cook until lightly caramelized. Transfer the breasts to a cutting board and let rest for 5 minutes. Discard the fat from the pan. Add the balsamic vinegar to the pan and stir to loosen the browned bits on the bottom. Boil until the vinegar is very syrupy, about 1 1/2 minutes. Stir in the remaining infused honey and the demiglace and return to a boil. Boil until thick and syrupy, about 1 1/2 minutes longer. Stir in the cold butter and add the salt and pepper to taste. Using a thin sharp knife, slice each breast on a diagonal 1/8 inch thick. Arrange the slices on four warmed dinner plates. Pour the duck juices left on the cutting board into the pan sauce, strain the sauce over the duck slices, and serve at once.

Yield:

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Veal Scallopine with Dijon Sauce, Asparagus and Avocados

February 7, 2014 Kristen

Salt

1 Lemon

1 lb. very thin Asparagus Tips

2 ripe Haas Avocados

2 T. EVOO plus more for drizzling

1 Â¼ lb. Veal Scallopine

Pepper

1 T. Flour, plus more for dredging

3 T. Butter, cut into pieces

Â½ C. Dry White Wine

1 C. Chicken Stock

2 T. chopped fresh Thyme Leaves

2 tsp. Dijon Mustard

1/3 C. Cream or Half and Half

3 T. chopped fresh Chives

In a large saucepan, bring 1 inch of water to a boil. Salt the water and add a couple of curls of rind from the lemon and the asparagus tips. Cook for 3 minutes; drain and reserve. Remove pits from avocados. Scoop out the flesh and slice. Dress them with lemon juice, a drizzle of EVOO and a pinch of salt and reserve. Preheat your largest skillet over medium heat. Season veal with salt and pepper on both sides. Dredge in flour. Add 2 T. of EVOO and 2 T. Butter to skillet. When melted, add veal and cook for 2 minutes on each side, or until evenly light golden in color. Place veal on platter under loose tent of foil. Add remaining T. of butter and the flour to the skillet. Cook a minute, then whisk in wine and scrape up the pan drippings with a wooden spoon. Whisk the stock into the wine and add thyme, salt, pepper and mustard. Stir in cream and remove from heat. Arrange asparagus and sliced avocados over the veal and pour a little sauce over the top. Garnish with chopped chives and serve.

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Mock Duck Leg Confit with Root Vegetable Slaw

February 5, 2014 Kristen

1/4 cup olive oil

3 tablespoons cider vinegar

1 tablespoon lemon juice

1 teaspoon fresh thyme leaves

1/4 teaspoon honey

Freshly cracked black pepper and sea salt

2 cups thinly sliced fennel

2 cups thinly sliced celery root

2 cups thinly sliced carrot

2 cups thinly sliced beet

3 thinly sliced shallots

1 bunch of flat-leaf parsley, roughly chopped

6 duck legs

In a large bowl, whisk together the olive oil, vinegar, lemon juice, thyme leaves, honey, pepper, and salt.Â Use the fine slicer disc of a food processor to thinly slice all the vegetables.Â Add them and the parsley to the large bowl, and toss with the vinaigrette.Â Cover with plastic wrap, and refrigerate until later.Â Preheat the oven to 300 degrees F.Â In a wide oven-safe skillet, place the duck legs, skin side down, over medium heat.Â Season the duck with salt, and sear until the skin begins to crisp.Â Place the whole skillet, with the duck, in the oven.Â Roast for 1 hour, then flip the duck legs, and roast for another hour. To serve, mound the softened vegetable salad on a plate, and top with a crispy, almost-confited duck leg.

Patrick’s Irish Lamb Soup

November 20, 2013 Kristen

1 1/2 pounds lean boneless lamb shoulders, cut in 3/4-inch cubes

12 fl. ounces beer, or water

2 14 oz. cans broth

3 C. cubed new potatoes

2 C. thinly sliced carrots

1 T. olive oil

1 onion, coarsely chopped

1 tsp. seasoned pepper

1 envelope brown gravy mix

2 C. shredded green cabbage

Parsley, chopped, for garnish

In 3-quart pan with cover, heat oil.Â Add onion and sautÃ© until brown; stirring occasionally.Â Add lamb and sautÃ©, stirring until browned.Â Stir in beer or water, and pepper.Â Cover and simmer for 30 minutes. Mix in broth and gravy mix.Â Add potatoes and carrots, cover and simmer for 15 to 20 minutes or until vegetables are tender.Â Stir in cabbage and cook just until cabbage turns a bright green.Â Serve.Â Garnish with chopped parsley if desired.

Crispy Spicy Quail

November 5, 2013 Kristen

4 Semi-Boneless Quail

2 C. Buttermilk

2 each Eggs-beaten

2 tsp. Flour

2 tsp. Cayenne Pepper

1 tsp. Ground Black Pepper

1 tsp. Salt

2 tsp. Parsley Flakes

In a mixing bowl add dry ingredients. Whisk in remaining ingredients. Preheat Fryer to 350F. Dip Quail in batter and drop in Fryer and cook until Crispy (4-5 Minutes).

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Slow Cooker Veal Stew with Pearl Onions and Oyster Mushrooms

October 28, 2013 Kristen

1 serving cooking spray (5 one-second sprays per serving), lemon-flavored

1 lb. lean veal leg, boneless, cut into 1-inch chunks

1/2 C. fat-free chicken broth

1 C. carrot(s), baby, sliced

4 small potato(es), fingerling, sliced 1/2-inch thick

8 small onion(s), red pearl, peeled and halved lengthwise

1 medium garlic clove(s), minced

20 small raw oyster mushrooms, coarsely chopped

2 1/2 tsp. lemon zest

1 tsp. dried sage, crushed

3/4 tsp. table salt

1/4 tsp. black pepper

Coat a ridged grill pan with cooking spray. Preheat pan over high heat until a drop of water sprinkled on pan sizzles. Add veal and sear 1 minute per side. Place veal in a 4- to 5-quart slow cooker. Add broth, carrots, potatoes, onions, garlic, mushrooms, lemon zest, sage, salt and pepper in order listed.Â Cover and cook on LOW setting for 5 to 6 hours. Stir well before serving. Yields about 1 C. per serving.

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Rabbit braised with artichokes (Lapin braisÃ© aux artichauts)

October 1, 2013 Kristen

1 rabbit (or chicken) cut in serving-sized pieces

flour for dusting with salt and pepper

1/4 c. extra virgin olive oil

6 artichokes

2 1/4″ thick slices of slab bacon, diced

1 small sweet onion, diced

4 cloves garlic, minced

1 carrot, diced

1 lemon

3 small tomatoes, peeled, seeded, and diced

1/2 c. dry white wine

2-4 c. homemade chicken broth

Bouquet garni of 4 flat parsley stems, 6 leafy thyme branches, 1 bay leaf tied up with kitchen twine

Salt and pepper

1/4 c chopped flat-leaf parsley (optional)

Snap the leaves off the artichokes until only the tender inner leaves remain. Snap off the stem. Trim the remaining green bits from the bottom of the artichoke, and cut off the inner leaves in a bunch at the point where they are very tender. Pare the tough green outer layer off the remaining stem, pairing the stem into a point. Now cut the artichoke bottom into quarters and remove the choke with a sharp knife from each quarter. Rinse to remove any traces of foin (“hay”) and drop them into a bowl of water acidulated with the juice of half a lemon.Â Heat 2 T olive oil in a large heavy casserole or Dutch oven. Dredge the rabbit pieces in seasoned flour, shaking off excess. Brown over medium heat, turning regularly, until golden on all sides. Remove rabbit pieces to a plate and dump any oil remaining in the pan. Add 1 T of the remaining oil and the bacon dice. (Omit bacon if you only have access to the thin-sliced vacuum packed supermarket variety.) SautÃ© until cooked but not “crisp”. Add the remaining T of oil and the onion and carrot. SautÃ© for 5 minutes, then add the artichoke quarters and the garlic, stir one minute, and add the tomatoes and the white wine. Turn up the heat and reduce until syrupy, stirring constantly, for about 5 minutes. Lay the bouquet garni on top of the vegetables. Arrange the rabbit pieces on top, together with any juice accumulated in the plate.Â Pour in enough broth to come halfway up the sides of the rabbit pieces. Cover and bring to a simmer. Continue to simmer over very low heat about 1 hour or cook in the oven at 350 degrees for the same amount of time. The rabbit should be just tender and part readily from the bone. Don’t overcook or it will become dry. Check the liquid level frequently and add more broth if necessary. Turn the rabbit pieces once. When done, remove the rabbit pieces to a warm platter and arrange the vegetables, removed with a slotted spoon, around them. Cover and keep warm. Strain the remaining pan juices into a smaller saucepan and reduce over high heat, skimming frequently, until reduced by 1/3. Pour over the platter and serve immediately. Sprinkle with finely chopped flat-leaf parsley if you like.

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Herb Marinated Ostrich Steak

July 16, 2013 Kristen

2 pounds tender ostrich steaks (approximately 1 1/2″ thick)

Marinade

2/3 C. balsamic vinegar

1 1/4 C. olive oil 2

T. Garlic, finely chopped

1 T. Rosemary, crushed

1 T. Thyme (leaves)

1 tsp. freshly ground black pepper

Combine marinade ingredients in plastic bag; add meat, turning to coat. Close bag securely and marinate in refrigerator one hour, turning occasionally. Remove meat from marinade; discard marinade. Place meat on rack in broiler pan so that surface of meat is three to four inches from heat. Broil minutes for medium-rare to medium doneness, turning once. Carve into slices.

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Roast Duck with Apples & Prunes

May 22, 2013 Kristen

1 (5-lb.) duck

Kosher salt and freshly ground black pepper

2 T. unsalted butter

1 yellow onion, chopped

2 celery stalks, chopped

1/2 tsp. celery seed

1 C. pitted prunes, halved

3 Golden Delicious apples, peeled, cored and cut in wedges

8 fresh sage leaves

1 pint dried rye bread cubes, crusts off

1/2 lemon, juiced

1/2 C. heavy cream

2 T. all-purpose flour

1 C. fruity red wine, such as Pinot Noir

2 C. chicken stock

Duck is a notoriously fatty bird. To diminish the fat and produce a crispy skin, begin by trimming the excess fat from the body. Rinse the duck thoroughly, inside and out, and pat dry with paper towels. Season the bird inside and out with a generous amount of salt and pepper. To prepare the stuffing: Melt the butter in a large skillet over medium heat. Add the onion, celery, celery seed, prunes, apples, and 4 sage leaves; season with salt and pepper; saute for 10 minutes until soft. Add the bread cubes and toss the mixture together to combine. Put the stuffing in a large mixing bowl and moisten it with a squeeze of lemon and the heavy cream; give it another toss and season with salt and pepper. Spoon the stuffing into the duck cavity. Rip off a foot long piece of aluminum foil and lay it on an insert rack fitted in a roasting pan, let a bit of the foil hang off the end. Lay the duck, breast-side up, on the foil; tuck the wing tips back under the duck, and fold the excess foil over the end of the duck with the stuffing. The foil will protect the stuffing from burning and falling into the delicious duck fat. Preheat the oven to 375 degrees F. Roast the duck for 21/2 to 3 hours, rotating the pan every 20 minutes or so. It may seem like a bother, but it’s the best way to ensure an even crispy skin. The legs will wiggle easily when the bird is done and an instant-read thermometer will register about 180 degrees F when inserted into the thigh. Take the insert rack out of the pan and set the duck on a cutting board to let it rest before carving. Now you have a whole lot of duck fat in the bottom of the roasting pan. Pour out all but a couple of T. of the duck fat into a container and reserve. For the gravy: Place the roasting pan, with the couple of T. of duck fat, on the stove over 2 burners set on medium heat. Sprinkle in the flour and stir to make a paste. Crank the heat up to high and add the wine, cook and stir, scraping the bottom of the pan, until the liquid is reduced slightly. Add the chicken stock and remaining 4 sage leaves, season with salt and pepper. Cook and stir for 1 to 2 minutes until the gravy has thickened slightly.

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Veal Saltimbocca

May 20, 2013 Kristen

1 1/3 lb. thinly sliced veal medallions, from the butcher

Salt and pepper

1/4 lb. thinly sliced prosciutto

Several sprigs fresh sage

1/4 C. extra-virgin olive oil, , 4 turns of the pan

4 T. butter

1 C. white wine, eyeball it

1/2 lemon, juiced

Season veal scallops with salt and pepper. Layer 1/2 of the medallions with 1 thin slice ham, folded to fit medallion. The edges of the ham can peak out a bit. Place 1 whole sage leaf on top of ham, then place another veal medallion on top of sage leaf. Heat a large, heavy skillet over medium high heat. Add 2 T. extra-virgin olive oil and 1 T. of butter andÂ sautÃ© 1/2 of the veal 2 to 3 minutes on the first side, 1 to 2 minutes on the second side. Transfer to a warm platter, then repeat with remaining veal.Â Transfer the last of the cooked meat to the warm platter and return pan to heat. Reduce heat to medium low. Add wine to veal pan and scrape up pan drippings with wine and add lemon juice and remaining 2 T. butter to the pan. Pour pan juices over veal and serve.

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Breast of Duck with Gingered Orange Marinade

May 9, 2013 Kristen

8 teal or pintail breasts

1/4 C. fresh squeezed orange juice

1/4 C. Steenâ€™s Cane Syrup

1 tsp. Soy Sauce

2 tsp. cracked black pepper

1/8 lb. butter

2 T. sesame oil1 C. chicken stock

1 two-inch piece of ginger root peeled and julienned

1/2 C. sliced green onions

1 T. chopped garlic

1 T. julienned orange peel

Salt to taste

Rinse duck breast well under cold running water. Drain well and place the breasts in a ceramic bowl along with the orange juice, cane syrup, soy sauce and cracked pepper. Blend well and allow to marinate at room temperature for two hours stirring occasionally. In a large sautÃ© pan melt half of the butter with the sesame oil over medium high heat. Remove duck breasts and sautÃ© two to three minutes on each side or until duck breasts are medium rare in the center. Remove and keep warm. Into the sautÃ© pan add chicken stock, remaining marinade from the bowl, ginger, green onions, garlic, and orange peel. Bring to a rolling boil. Reduce to simmer and cook three to five minutes. Cook until volume is reduced to approximately one half C. then add the remaining butter stirring constantly. Return the duck breast to the sautÃ© pan and heat two to three minutes, and then serve. Salt to taste

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Wine Marinated Lamb Chops

May 8, 2013 Kristen

1/2 C. salad oil

1/2 C. red wine

2 T. onions, grated

1 garlic clove, slashed

1 1/2 tsp. Â salt

1 tsp. Â Accent seasoning (optional)

3 drops hot pepper sauce

6 thick lamb chops

Make marinade by combining all ingredients except lamb chops in a bowl, mixing well. Pour over lamb chops in a shallow pan. Cover and store several hours or overnight in the refrigerator, turning chops occasionally. When ready to cook, remove chops from the marinade, drain and cook in preheated broiler 7-10 minutes on each side. Baste frequently with remaining marinade.

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Grilled Duck Breast with Wild Rice-Dried Cherry Pilaf

April 23, 2013 Kristen

4 duck breast halves, boned

2 cloves garlic, peeled and minced

1 lime, zested and juiced

2 T. sorghum or firmly packed brown sugar

Salt and pepper

With a sharp knife, score the skin on each duck breast, but don’t cut through to the meat. In a small bowl, combine the garlic, lime juice and zest, sorghum, salt and pepper. Use a small brush to paint the surface of each duck breast with the sorghum mixture and let marinate for 1 hour. Prepare a very hot grill and cook the duck breast, skin-side down, for about 4 minutes (watch for flare-ups). Turn and continue grilling for 3 minutes, or until the duck breast is still pink in the center. To serve, slice and fan out on the plate.

Wild Rice-Dried Cherry Pilaf:

2 T. olive oil

1 medium onion, peeled and finely chopped

1 C. wild rice

3 C. chicken broth

1/2 C. long-grain white rice

1/2 C. dried cherries

1 T. sorghum

Salt and pepper

In a covered casserole, heat the olive oil over medium heat and sautÃ© the onion until translucent, about 4 minutes. Add the wild rice and chicken broth, and bring to a boil. Reduce heat, cover, and let simmer for 20 minutes. Add the white rice, dried cherries, and sorghum. Cover again and cook until the rice is tender, about 20 minutes. Season, to taste, and serve.

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Wild, Double-Cut Boar Chops with a Wild Blueberry, Balsamic and Sage Sauce Reduction

March 27, 2013 Kristen

3 T. olive oil

2 T. minced shallots

1 tsp. minced garlic

8 ounces wild blueberries, washed and stemmed

1/2 C. balsamic vinegar

10 ounces veal reduction

1 T. plus 1/2 tsp. salt

1 3/4 tsp. fresh cracked black pepper

2 T. chopped fresh sage leaves

1 T. unsalted butter

6 (10-ounce), double-cut boar chops (2 ribs each)

Preheat the oven to 400 degrees F. Set a 1-quart saucepan over medium heat and add 1 T. of the olive oil. Once the oil is hot, add the shallots to the pan and saute for 30 seconds. Add the garlic and saute for an additional 30 seconds. Place the blueberries in the pan and cook, stirring often, for 2 minutes. Add the balsamic to the pan and bring to a boil. Continue to cook the balsamic until it is nearly completely reduced, about 3 minutes. Add the veal reduction to the pan along with 1/2 tsp. of the salt, and 1/4 tsp. of the pepper. Bring the sauce to a boil, and reduce to a simmer. Place the sage in the pan with the sauce and cook for 5 minutes. Remove from the heat and add the butter to the pan, swirling the pan to dissolve the butter. Set a 12-inch saute pan over medium-high heat. Once the pan is hot, add the remaining 2 T. of olive oil to the pan. Season the boar chops on both sides, with the remaining T. of salt and 1 1/2 tsp. of pepper. Place the boar chops in the pan and sear until well caramelized, about 3 minutes. Turn the chops over and sear for 2 minutes more. Place the saute pan in the oven and roast until the boar reaches an internal temperature registers 145 degrees F on an instant-read thermometer, about 18 to 20 minutes. Alternatively, you can grill the chops. Remove the boar from the oven and serve with the blueberry sauce.

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Grilled Duck Breast with Wild Rice-Dried Cherry Pilaf

January 19, 2013 Kristen

4 duck breast halves, boned

2 cloves garlic, peeled and minced

1 lime, zested and juiced

2 T. sorghum or firmly packed brown sugar

Salt and pepper

Wild Rice-Dried Cherry Pilaf:

2 T. olive oil

1 medium onion, peeled and finely chopped

1 C. wild rice

3 C. chicken broth

1/2 C. long-grain white rice

1/2 C. dried cherries

1 T. sorghum

Salt and pepper

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Venison Steaks with Cranberry-Chipotle Sauce

July 28, 2012 Kristen

4 T. Clarified Butter or Vegetable Oil

4 Venison Loin Steaks, about 4 ounces each

2 T. minced Shallot

2 cloves Garlic, minced

2 C. Cranberries

3 T. Sugar

1 C. Dry Red Wine

2 Â½ C. reduced Venison or Beef Stock

1 T. pureed Chipoltes in Adobo Sauce

1 tsp. fresh Sage, chopped

3 T. Butter, room temperature

Heat clarified butter in skillet over medium heat.Â Season steaks with salt to taste and sautÃ© them for 1 Â½ minutes per side.Â Remove them from pan and keep warm.Â Pour off all but 1 T. butter, add shallots and garlic and cook 20 seconds.Â Add cranberries and sugar and cook for about 30 seconds longer.Â Deglaze the pan with the wine and reduce by Â¾ over high heat.Â Add stock and chipotle puree and sage.Â Reduce by 1/3 and strain through a fine sieve.Â Return to a clean saucepan and heat to boiling.Â Whisk in the butter and remove from heat.Â Serve sauce over steaks.

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Greek-Style Lamb Burgers with Minted Yogurt Sauce

July 21, 2011 Kristen

For yogurt sauce:

1 12-ounce container plain yogurt

2 small garlic cloves, minced and mashed to a paste with 1/4 tsp.Â salt

3 T. shredded fresh mint leaves, or to taste

For burgers:

2 lb. ground lamb

1/2 C. crumbled feta cheese

1/2 C. finely chopped pitted Kalamata olives (12 to 15)

6 small pita loaves, each split halfway around edge to form a pocket

2 small vine-ripened tomatoes, sliced

2 small green bell peppers, cut into rings

1 red onion, sliced thin

Make yogurt sauce: Drain yogurt in a sieve lined with a dampened paper towel set over a bowl 30 minutes. Transfer drained yogurt to a small bowl and stir in garlic paste and mint. Make burgers: Prepare grill. Handling lamb as gently as possible, in a bowl combine lamb with feta and olives and form into six 1-inch-thick patties. Season burgers lightly with salt and pepper to taste and grill on an oiled rack set 5 to 6 inches over glowing coals 7 minutes on each side for medium-rare. Transfer burgers to pita pockets and top with tomatoes, bell peppers and onion. Serve burgers with yogurt sauce.

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Pinot-Braised Duck with Spicy Greens

July 4, 2011 Kristen

4 duck legs (about 8 oz. each)

Salt and fresh-ground pepper

1 tsp. herbes de Provence

About 1 bottle (750 ml.) Pinot Noir

2 T. olive oil

1/4 C. minced shallots

4 C. low-sodium chicken broth

1 sprig fresh thyme, rinsed

1 dried bay leaf

1 T. butter

1 onion (about 8 oz.), peeled and chopped

1 lb. broccoli rabe (also called rapini), rinsed, ends trimmed, and cut into about 1-inch pieces, or 1 1/2 lb. mustard greens, rinsed, trimmed, and sliced crosswise

2 cloves garlic, peeled and minced

1 flat anchovy (optional), minced

About 1/4 tsp. cayenne

About 1 T. lemon juice

Preheat oven to 375Â°. Rinse duck legs and pat dry. Lay legs skin side up in a roasting pan that just holds them comfortably. Sprinkle with salt, pepper, and the herbes de Provence. Roast duck in preheated oven for 1 hour. Spoon fat from pan and save for other uses or discard. Pour wine over duck; it should be deep enough so meat is immersed but skin is exposed. Continue roasting until skin is golden red, about 30 minutes longer (20 minutes if using convection heat). Meanwhile, pour 1 T. olive oil into a 1 1/2- to 2-quart pan over medium-high heat; add shallots and stir often until beginning to brown, about 2 minutes. Add chicken broth, thyme, and bay leaf; boil, stirring occasionally, until reduced to about 1 1/2 C., about 45 minutes. When duck is done, add 1 C. braising liquid to broth mixture and boil, stirring often, until mixture is reduced by about one-fourth, about 15 minutes. Pour through a fine strainer into a small pitcher or bowl. While broth reduces, prepare greens: In a 12- to 14-inch frying pan over medium-high heat, melt butter with remaining 1 T. olive oil. Add onion and stir often until beginning to brown, about 7 minutes. Add greens (if using mustard greens, add half, stir until wilted, then add remaining) and cook, stirring often, until tender to bite, 3 to 5 minutes. Add garlic and the anchovy, if using, and stir until fragrant, about 1 minute longer. Remove from heat and season to taste with salt, pepper, cayenne, and lemon juice. Mound greens on plates and set duck legs on top. Serve pan juices alongside.

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Venison Marinated & Grilled

June 30, 2011 Kristen

2-3 lbs. tenderloin or other tender parts

1 1/2 oz. of blue cheese

1 large clove of garlic

1 tbs. Worcestershire Sauce

1 tbs. Teriyaki sauce

1/2 C. Cooking oil

2 T. Folgers Coffee Crystals

1 T. Soy Sauce

1 T. salt (more if marinade taste bitter but be careful not to get to much).

1 tsp. coarse black pepper

Mix all ingredients together (except meat) in a blender.Â Put meat and marinade in plastic container for at least 12 hrs.Â Cook on Grill to desired doneness, the oil in the marinade will drip off onto the hot coals and the smoke will help flavor the steaks.

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Lamb Chops with Minty Pepper Jelly Pan Sauce

December 24, 2010 Kristen

Lamb Chops with Minty Pepper Jelly Pan Sauce

8 loin T-bone lamb chops, about 1 1/2 pounds

3/4 tsp. salt

1/4 tsp. freshly ground black pepper, plus pinch for seasoning

2 T. olive oil

3 T. unsalted butter

1 T. all-purpose flour

2 jalapeno peppers, stemmed, seeded and minced

1/3 C. white wine

3/4 C. chicken stock or low-sodium canned chicken broth

1/2 C. pepper jelly

1/4 tsp. crushed red pepper

3 T. chopped fresh mint leaves

Season the lamb chops on both sides with 1/2 tsp. of the salt and 1/4 tsp. of the pepper. Heat a large skillet over medium-high heat and add the olive oil. When hot, add 1 T. of the butter and add the chops. Cook about 4 minutes per side for medium-rare. Transfer to a platter and cover to keep warm while you make the pan sauce. Add the flour and jalapenos to the drippings in the pan and cook, stirring, until the flour is lightly browned, about 2 minutes. Add the white wine and cook until reduced and peppers are tender, about 2 minutes. Add the chicken broth and cook until the sauce has thickened and reduced slightly, stirring to loosen any browned bits on the pan bottom, about 3 minutes. Add the pepper jelly and crushed red pepper and stir to combine. Reduce the heat to low and cook until the jelly is melted and the sauce is thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and stir in the mint and the remaining 2 T. of butter. Season with remaining 1/4 tsp. of salt and a pinch of pepper. Serve the sauce with the warm lamb chops, about 1/4 C. per person.

Wild Goose Chase

November 6, 2010 Kristen

Wild Goose Chase

1 cup dried apricots, halved

2 cups dried prunes, halved

1/2 cup Madeira wine

1 goose (12 lb.)

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. Add Madeira. Mix and set aside. Preheat oven to 325F. Rinse goose and pat dry. Prick all over with fork. Rub inside and out with orange juice. Add apples and orange zest to apricots and prunes. Sprinkle goose inside and out with salt, pepper and paprika. Stuff cavity with fruit. Skewer opening closed. Lay bacon slices across breast. Place goose, breast side up, in shallow roasting pan. Roast for 1 1/2 hours, removing accumulated fat every 30 minutes. Remove bacon and roast for 1 hour more, removing fat after 30 minutes. Remove from oven. Let stand 20 minutes before carving. Make sauce:

pan drippings from roasted goose

2 green onions, chopped

3/4 cup chicken stock

1/2 cup Madeira wine

1 T. peppercorns, slightly crushed

1 tsp. cornstarch

salt and fresh ground pepper to taste

Scrape brown pan drippings into saucepan. Add green onions, 1/2 cup stock, Madeira and peppercorns. Simmer 5 minutes. Mix cornstarch with remaining 1/4 cup stock until smooth. Slowly drizzle into sauce, stirring rapidly. Add salt and pepper. Stir, simmer 5 minutes. Serve over goose.

Lemon Garlic Roasted Rack of Lamb

October 18, 2010 Kristen

Lemon Garlic Roasted Rack of Lamb

2 racks of lamb, frenched

2 T. olive oil

6 cloves of garlic, finely diced

juice of 1 lemon

salt and pepper, to taste

Generously season rack of lamb with salt and pepper. In a large bag, add lamb and olive oil, garlic, and lemon juice. Let marinate at least two hours, or overnight. Preheat oven to 350 degrees. Heat a heavy cast iron pan on the stovetop at medium-high heat. Remove lamb racks from marinade, pat with towels to remove excess oil and liquid (doesnâ€™t need to be bone dry, just not dripping.) Add racks to pan and brown on each side, about 4 minutes per side. Move pan to oven and let roast for 15 minutes, fat side down. Flip racks on other side, and roast an additional 10-15 minutes, until internal thermometer reaches 125 degrees for medium-rare, then remove from oven. Let stand for 10 minutes before carving.

Asian Ostrich Satay with Sesame Seeds on Skewers

October 8, 2010 Kristen

1/3 C. of soy sauce

2 tsp Asian sesame oil

2 tsp minced gingerroot

2 large garlic cloves, finely minced

2 tsp. rice vinegar

1-2 tsp. sugar

1/2 tsp. freshly ground white pepper

1 1/2 T. lightly toasted sesame seeds

1 pound ostrich filet, partially frozen for easy slicing

Fresh cilantro sprigs (optional)

Mix together soy sauce, oil, and gingerroot. Garlic, vinegar, sugar, pepper, and sesame seeds. Slice meat on diagonal 1/8 to 1/4 inch thick and add to soy mixture. Toss well to coat all the slices and let stand at room temperature for 1 hour.Â Prepare grill. Thread meat on skewers. Place skewers on grill rack, not touching each other. Grill over medium-hot to hot coals, basting once or twice with marinade, until meat is lightly browned, about 2 minutes on each side. Cook rare to medium-rare. Do not overcook. Arrange on a clean serving plate and garnish with cilantro. May want to use Southeast peanut sauce for dipping.

Earl Grey Smoked Duck Breast

August 13, 2010 Kristen

2 duck breasts

salt

4 tbsp earl grey tea leaves

4 tbsp long grain rice

4 tbsp brown sugar

star anise (optional)

Score the fat on the duck breasts and rub it with salt – this will help the fat get crispy later. I find the thickness of fat on a duck breast a bit much if it hasn’t had a chance to get crispy. Next, line the bottom of a wok with 2 layers of tin foil. Mix together the tea leaves, rice, brown sugar, and star anise and add to the wok. This amount should do 1-2 breasts (or possibly 3); if you’re making more, just increase each ingredient in the smoke mixture in an even ratio. Place the duck in a bamboo steamer or on a trivet in the wok & tightly cover with foil. I put a layer of foil over the duck before covering it with the steamer lid to ensure it was almost air-tight. The foil at the bottom should also be tight around the base of the steamer. Over medium to medium-low heat smoke the duck for 12 minutes – this basically just means turn the heat on; as soon as the wok heats up the dry mixture will start smoking. Next, remove the wok from the heat and let it sit 5 minutes still covered, then place the duck fat-side down in a fry pan over medium heat for 5 minutes to crisp up the fat. When that is done, remove the duck breasts and set aside to rest for 5 minutes.

BBQ Rabbit

May 27, 2010 Kristen

1 (2-3 lb.) rabbit

Celery tops

1 med. chopped onion

2 Tsp.. butter

1 garlic clove, chopped

1/2 C. chopped celery

3/4 C. water

1/4 C. dry wine

1 C. ketchup

2 Tsp.. vinegar

2 Tsp.. Worcestershire sauce

2 Tsp.. brown sugar

1 tsp. dry mustard

1 tsp. salt

1/4 tsp. pepper

Cut cleaned rabbit into serving pieces, boil with celery tops for 30 minutes. Remove rabbit from water and let stand a few minutes. Cook onion in water until browned, then add remaining ingredients and cook for 20 minutes. Add rabbit and simmer slowly for 1 hour. Serve hot. 4 servings. Â

Leg of Lamb with Pistachio Couscous

February 27, 2010 Kristen

1 (6 to 8 lbs.) leg of lamb, aitchbone removed by butcher, trimmed

5 T. extra-virgin olive oil

9 garlic cloves (7 cloves sliced and 2 finely chopped)

1/4 C. honey

1/4 C. fresh lemon juice

1 T. finely chopped fresh rosemary

2 C. couscous

1/2 C. coarsely chopped, toasted pistachios

1/2 C. coarsely chopped dried apricots

1/2 C. currants

1/2 C. chopped scallion

2 tsp. finely grated fresh lemon zest

Â Preheat oven to 400 degree F. Rinse and pat lamb dry. Season with salt and pepper; let stand at room temperature 1 hour.Â Heat 2 T. oil in a heavy roasting pan placed over 2 burners over moderately high heat. Brown lamb on both sides, about 7 minutes. Turn lamb fat side up and cut 1-inch slits in top about 1-1/2 inches apart. Push garlic slices into slits. Combine honey, juice, rosemary, and 2 T. oil in a bowl; reserve for basting. Roast lamb in middle of oven, basting halfway through with honey mixture (adding water, as needed, to bottom of pan if dry), until an instant-read thermometer inserted by 2 inches into thickest part of lamb (not touching bone) registers 125 degree F for medium, 1 to 1-1/4 hours. Transfer lamb in pan to rack; let stand 15 minutes before carving into 1/4-inch-thick slices.Â Meanwhile, bring 2-1/2 C. water to boil with chopped garlic and stir in couscous. Immediately cover and remove pan from heat. Let couscous stand, covered, 5 minutes. Add remaining 1 T. oil, the pistachios, apricots, currants, scallion, and zest; salt and pepper to taste. Stir with a fork to combine, breaking up any clumps of couscous.Â Â Serve lamb with couscous and spoon any pan juices over meat. Makes 8 to 10 servings.Â

Ostrich with Tequila Marinated Roasted Red Bell Peppers

February 22, 2010 Kristen

Ostrich with Tequila Marinated Roasted Red Bell Peppers

3 oz clarified butter

8 (3 oz) ostrich medallions

Flour as needed

3 oz Tequila

1-1 1/2 T. canned green pepper corns

4 oz. Reserved marinade (from roasted pepper recipe below)

1 tsp. Pepper

1 T. salt

3 oz whole butter

1-1 1/2 C. ostrich demi-glace (or stock)

4 T. Chopped shallots

Lightly pound ostrich to achieve uniform size pieces 3/8 inch thick. Moisten meat with 1 oz. Tequila. Dredge lightly in flour seasoned lightly with white pepper. SautÃ© the medallions in clarified butter to rare to medium-rare. Undercook slightly. Remove and hold in warm place.Â SautÃ© the shallots and add green pepper corns. Deglaze the pan with remaining Tequila, add demi-glace and reserve marinade and reduce by half. Swirl in better until melted.Â Adjust seasonings and serve the medallions with the sauce.

Tequila Marinated Roasted Red Bell Pepper

8 flame-roasted and peeled bell peppers cut into 1/2 inch strips

5 oz. Vegetable oil

2 oz. Tequila

3 garlic cloves, diced

3 T. finely chopped herbs of choice

Combine all ingredients in a stainless steel container and marinade for 24 hours.