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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

Classic Roast Canvasback with Fried Hominy

Classic Roast Canvasback with Fried Hominy

There is no substitute for canvasback duck. It is a unique taste in the animal world, one you cannot replicate with a domestic duck or even another worthy wild duck, like a mallard or pintail. That is not to say you cannot do this with any of these lesser stand-ins, but be prepared to be in awe when you finally get the chance, someday, to taste the real thing.

As for the other things on this plate, white hominy grits are easily bought in much of this country, but California (where I live) is not one of them. So I use polenta instead. Any breadcrumbs are fine. For the fat I went authentic and fried the little cakes in lard, but I would only recommend this if you can get fresh-rendered lard. Never use the hydrogenated stuff that needs not be refrigerated. Use butter instead. Keep in mind you need to make the hominy a few hours ahead to let it cool.

Red currant jelly is sold in many supermarkets, but you can use any red fruit jelly really. I used chokecherry syrup from Montana, but cherry syrup or jelly would be ideal, as would cranberry jelly or syrup. You are looking for red and tart.

I use glace de viande for my pan sauces, and so should you. You can either use my recipe for duck demi-glace and make it yourself, or you can buy it online.

Serve this with a bitter green salad, dressed with a light coating of walnut oil and white wine vinegar, and serve with a big, burly red wine. This would be the time to break out the Bordeaux.

Classic Roast Canvasback with Fried Hominy

1 cup finely ground hominy or polenta
Salt
5 cups water
1 canvasback duck or other whole duck, plucked and gutted
1/4 cup butter or duck fat, divided
1 egg, beaten
1 cup breadcrumbs
1 shallot, minced
1/3 cup red currant jelly or syrup
1 tablespoon Worcestershire sauce
1/4 cup demi-glace (or 1 cup stock reduced to 1/4 cup)
A dash of hot sauce

Make the hominy by bringing the water and about a tablespoon of salt to a boil. Start stirring the water and pour the hominy grits into the water in a steady stream. Turn the heat to low and cook this for at least 20 minutes, and up to an hour, stirring occasionally. Turn out the grits into a loaf pan or other small, high-sided container and let cool for at least 1 hour. Preheat the oven to 500°F, or if your oven won’t get that high, as high as it will go. This would be the time to fire up the pizza oven, if you have one. Pat the canvasback dry with a paper towel and salt the inside. Smear duck fat or butter all over the bird and salt it well on the outside. Let this sit at room temperature for at least 2o minutes, while your oven heats up. Meanwhile, turn the cooled hominy grits out onto a cutting board and slice off the side that had been exposed to air. Cut the rest into shapes of your choice. Get a bowl with your egg ready, and another bowl for the breadcrumbs. Put the canvasback in an oven-proof pan — I use a cast-iron pan — and set the timer for 18 minutes. Once you do this, put the remaining butter or lard into a frying pan and heat it on medium-high. As soon as it is hot, dredge the hominy grits in egg, then the breadcrumbs and fry in the lard until golden. Set aside on a paper towel to drain. At the 10-minute mark of roasting, baste the canvasback with some butter or duck fat. When it is done to your liking, take the duck out, remove it from the hot pan and set it on the cutting board tented loosely with foil. A medium-rare duck will be about 18 minutes, medium 20-22, and don’t go past 25 minutes unless the canvasback is really fatty. Domestic ducks will need this extra time. Look for a temperature in the breast of about 135-140°F. As the duck is resting, make sure you have at least 2 tablespoons of fat in the pan you roasted the bird in. Set this on the stove over medium heat. Be careful, as the pan will be hot. Add the shallots and sauté for 2 minutes, or until they begin to brown. Add the remaining sauce ingredients and any salt if needed. Bring this to a rolling boil and let it cook down until a wooden spoon dragged through it leaves a noticeable trail. You want a thick consistency, but not so much as syrup or gravy. Carve the canvasback (save the carcass for duck stock) and add any juices to the sauce. Pour some sauce on the plate, add a hominy cake or two and top with the duck. Serve at once.

Pheasant Confit

Pheasant Confit

6 Pheasant legs
1/2 C. Kosher Salt
Zest of 1 orange
5 Cloves
5 Sprigs of fresh thyme
1 T. freshly cracked black pepper
5 Juniper berries, crushed
4 liquid C. Grape seed oil (Or Olive oil or duck fat)

Place pheasant legs snugly in baking dish. Add salt evenly on top. Add the orange zest, cloves, thyme, juniper berries, and pepper. Rub seasoning evenly into every surface of pheasant legs. Cover dish with plastic wrap and refrigerate for at least 6 hours, the longer the legs are allowed to cure the saltier they will be, and the longer they will preserve. Once the cure is finished, rinse the legs and baking dish. Return rinsed legs to baking dish and cover with the grape seed oil. Preheat oven to 200 degrees. Cook for 4 to 6 hours, or until the meat falls off of the bone. Strain and save oil for later use. Serve legs warm or room temperature on a salad

Fig Preserve Glazed Quail

Fig Preserve Glazed Quail

1 (2.25-pound) butternut squash, halved and seeded
1 T. olive oil, plus more for rub
½ tsp. salt
½ tsp. crushed red pepper
¼ tsp. ground black pepper
1 T. honey
¼ tsp. grated fresh nutmeg
â…› tsp. ground allspice
4 semi-boneless quail
Wooden skewers, soaked in water for 30 minutes
1½ to 2 C. Herbed Cauliflower Couscous (recipe follows)
Louisiana Fig Glaze (recipe follows)
Cane Vinegar Fennel (recipe follows)
Bacon Marmalade (recipe follows)

Preheat oven to 375°. Line a rimmed baking sheet with parchment paper. Drizzle flesh of squash with oil, and season with salt and peppers. Place squash, cut side down, on prepared pan. Roast until squash is tender, 45 to 60 minutes. Let stand until cool enough to handle. Scoop out flesh into the work bowl of a food processor. Add honey, nutmeg, and allspice; process until smooth. Adjust consistency with either water or olive oil, if necessary. Taste, and add additional salt and peppers, if desired. Set aside. Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°). Preheat oven to 400°. Lay quail on a cutting board, and straighten skin and limbs. (This allows for better grilling and presentation.) Pat dry with paper towels. Pin wings back at joints, and by gently tucking at joints, and skewer. Repeat with legs, crossing at the ankle and skewering to hold shape. Rub outside of quail with oil, and season with salt and pepper. Pick your presentation side (the prettier of the two sides), and place it on the grill first, making sure as much of the surface area of the bird is touching the grill as possible. Turn, and repeat procedure. Let quail stand until cool enough to handle. Fill cavities with Herbed Cauliflower Couscous. Place quail in a cast-iron skillet, and brush with Louisiana Fig Glaze. Bake until an instant-read thermometer inserted in thickest portion registers 165°. Remove from oven, and glaze again. On serving plates, add a spoonful of butternut squash and Cane Vinegar Fennel; top with a quail. Add Bacon Marmalade, and serve.

Herbed Cauliflower Couscous

3 C. chopped cauliflower florets
2 T. unsalted butter
½ tsp. salt
¼ tsp. ground black pepper
3 T. minced fresh sage leaves
1 T. minced fresh thyme leaves

1.In the work bowl of a food processor, place half of cauliflower; pulse until grainy. Set aside. Repeat with remaining cauliflower and any large pieces from first batch.
2.In large skillet, heat butter over medium-high heat; in batches, add enough cauliflower to cover bottom of skillet. Add water to coat skillet, and season with salt and pepper. Cover and cook until cauliflower is tender, 3 to 5 minutes. Drain cauliflower, and reserve in a large bowl. Repeat with remaining cauliflower. In a large bowl, combine cauliflower, sage, and thyme; toss. Serve immediately, or let stand until cool.
Louisiana Fig Glaze

1 (11.75-oz.) jar fig preserves (about 1 C.)
¼ C. rice wine vinegar
2 T. extra-virgin olive oil

In a large bowl, whisk together fig preserves, vinegar, and oil, breaking up any figs left whole or in chunks, until combined.

Cane Vinegar Fennel

¼ C. cane vinegar
1 T. cane syrup
½ shallot, minced
1 clove garlic, minced
â…› tsp. kosher salt, plus more to taste
â…› tsp. ground black pepper, plus more to taste
½ C. canola oil
½ large fennel bulb, fronds removed and reserved

In the container of a blender, combine vinegar, cane syrup, shallot, garlic, salt, and pepper; pulse to combine. With blender running on medium speed, slowly add oil, and process until emulsified. Add additional salt, if desired. Cover and refrigerate until using.
2.Cut fennel bulb in half lengthwise, and remove core. Thinly slice crosswise, and place in a bowl of ice water.
3.About 20 minutes prior to plating, pick some of the reserved fronds, and place in a large bowl. Drain fennel, and place on a paper towel-lined plate. Add fennel to fronds, and drizzle with vinaigrette; toss to dress. Taste, and adjust salt and pepper.
Bacon Marmalade

½ pound bacon, cut into ¼-inch pieces
1 large sweet yellow onion, diced
2 T. firmly packed brown sugar
2 T. apple cider vinegar

In a large skillet, heat bacon over medium heat; cook until bacon drippings have rendered. With a slotted spoon, remove bacon from pan, and reserve. Reserve 3 to 4 T. bacon drippings. Add onion, and cook until translucent. Return reserved bacon to pan. Add brown sugar and vinegar, and cook until mixture has thickened to a glaze. Serve warm. Can be made up to 7 days ahead.

 

Duck Breast with Thyme Infused Honey and Balsamic Pan Sauce

Duck Breast with Thyme Infused Honey and Balsamic Pan Sauce

duck1 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.

 

 

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Mock Duck Leg Confit with Root Vegetable Slaw

Mock Duck Leg Confit with Root Vegetable Slaw

duck1/4 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.  Use the fine slicer disc of a food processor to thinly slice all the vegetables.  Add them and the parsley to the large bowl, and toss with the vinaigrette.  Cover with plastic wrap, and refrigerate until later.  Preheat the oven to 300 degrees F.  In a wide oven-safe skillet, place the duck legs, skin side down, over medium heat.  Season the duck with salt, and sear until the skin begins to crisp.  Place the whole skillet, with the duck, in the oven.  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.

 

Crispy Spicy Quail

Crispy Spicy Quail

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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Roast Duck with Apples & Prunes

Roast Duck with Apples & Prunes

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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Grilled Duck Breast with Wild Rice-Dried Cherry Pilaf

Grilled Duck Breast with Wild Rice-Dried Cherry Pilaf

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 sauté 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

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

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

Grilled Duck Breast with Wild Rice-Dried Cherry Pilaf

Grilled Duck Breast w Wild Rice & Dried Cherry Pilaf4 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 sauté 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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Venison Steaks with Cranberry-Chipotle Sauce

Venison Steaks with Cranberry-Chipotle Sauce

venison cranberry4 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 ½ 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.  Season steaks with salt to taste and sauté them for 1 ½ minutes per side.  Remove them from pan and keep warm.  Pour off all but 1 T. butter, add shallots and garlic and cook 20 seconds.  Add cranberries and sugar and cook for about 30 seconds longer.  Deglaze the pan with the wine and reduce by ¾ over high heat.  Add stock and chipotle puree and sage.  Reduce by 1/3 and strain through a fine sieve.  Return to a clean saucepan and heat to boiling.  Whisk in the butter and remove from heat.  Serve sauce over steaks.

 

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Pinot-Braised Duck with Spicy Greens

Pinot-Braised Duck with Spicy Greens

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

Pinot-Braised Duck with Spicy Greens

Preheat oven to 375°. 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

Venison Marinated & Grilled

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.  Put meat and marinade in plastic container for at least 12 hrs.  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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Venison Steaks with Cranberry-Chipotle Sauce

Venison Steaks with Cranberry-Chipotle Sauce

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 ½ 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.  Season steaks with salt to taste and sauté them for 1 ½ minutes per side.  Remove them from pan and keep warm.  Pour off all but 1 T. butter, add shallots and garlic and cook 20 seconds.  Add cranberries and sugar and cook for about 30 seconds longer.  Deglaze the pan with the wine and reduce by ¾ over high heat.  Add stock and chipotle puree and sage.  Reduce by 1/3 and strain through a fine sieve.  Return to a clean saucepan and heat to boiling.  Whisk in the butter and remove from heat.  Serve sauce over steaks.

 

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Earl Grey Smoked Duck Breast

Earl Grey Smoked Duck Breast

 

 

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.

Blackberry-Zinfandel Quail

Blackberry-Zinfandel Quail

 

1 cup zinfandel or other fruity dry red wine

1/4 cup finely chopped shallots

1 teaspoon juniper berries, crushed (optional)

1/2 teaspoon cracked black pepper

1/3 cup seedless blackberry jam

2 teaspoons butter

4 (4-ounce) semiboneless quail

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Cooking spray

 

Prepare grill to medium-high heat. Combine first 4 ingredients in a small saucepan. Bring to a boil, and cook until reduced to 1/4 cup (about 8 minutes). Strain mixture through a sieve over a bowl, reserving wine mixture. Discard solids. Add wine mixture and jam to pan; cook over medium heat 2 minutes, stirring occasionally. Remove from heat; stir in butter. Keep warm. Sprinkle the quail with 1/4 teaspoon kosher salt and ground black pepper. Place quail on a grill rack coated with cooking spray; grill 2 minutes on each side or until desired degree of doneness. Serve with wine sauce.

Seared Duck Breast with Ginger-Rhubarb Sauce

Seared Duck Breast with Ginger-Rhubarb Sauce

2 C. dry red wine
1 C. finely chopped rhubarb
2 T. finely chopped shallots
1 bay leaf
1 star anise
1/2 C. ginger preserves
1/2 tsp. kosher salt, divided
2 (12-oz.) packages boneless whole duck breast, thawed, skinned, and cut in half
1/2 tsp. freshly ground black pepper
2 tsp. olive oil

Combine first 5 ingredients in a large saucepan. Bring to a boil; cook until reduced to 1 C. (about 18 minutes). Stir in preserves and 1/4 tsp. salt; cook 1 minute. Strain wine mixture through a sieve over a bowl. Discard solids.
Sprinkle duck with 1/4 tsp. salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add duck; cook 5 minutes on each side or until desired degree of doneness. Cut duck diagonally across the grain into thin slices; serve with sauce. Serve this dish over creamy polenta with steamed baby bok choy.

Yield: 4 servings
Calories: 380
Fat: 9.5g
Fiber: 0.6g

Southwestern Roasted Quail with Kumquat Sauce

Southwestern Roasted Quail with Kumquat Sauce

6 New Mexico dried red chile peppers
2 tsp. freshly ground black pepper
Lemon juice
2 T. olive oil
12 6-ounce quail, breastbone removed
Kumquat Sauce:
1 T. canola oil
2 large shallots, minced or 1/4 C. minced red onion
12 fresh kumquats, chopped with skin intact
2 fresh jalape�o chile peppers, seeded and minced
1/4 C. red wine vinegar
2 C. fresh orange juice
1 T. honey
1 1/2 C. fat-free, no-salt-added canned chicken broth
salt and freshly ground pepper
fresh kumquats and lemon leaves, for garnish (optional)

Preheat oven to 300�F. Arrange peppers on a baking sheet and roast for 30 to 45 seconds until warmed. Remove the stems and seeds and puree the flesh in a food processor to a fine powder. Stir in black pepper and place in a shallow dish. Set aside. Rinse the quail and pat dry. Sometimes you can buy quail already boned-out, or remove the breastbone by cutting down the bone with a sharp knife and pulling the bone away from the carcass. Rub the quail with lemon juice and brush tops of quail with the olive oil. Sprinkle on the chile pepper mixture and press in gently with your fingers. Increase oven setting to 325�F. Place the quail in a single layer in a large shallow baking pan, breast side up. Add about 1/8 inch water to the pan. Cover with foil and bake for 30 to 45 minutes, until done. To prepare sauce: heat oil in a small heavy saucepan. Add shallots, kumquats and jalape�os. Saute over low heat, stirring, until shallots are limp, about 4 minutes. Stir in vinegar and simmer until liquid almost evaporates. Add orange juice, honey, and chicken broth. Simmer until reduced to about 2 1/2 C. and the sauce lightly coats the back of a wooden spoon. Taste, adding salt (if using) and pepper. Keep warm. To serve, arrange roasted quail on a large serving platter. Nap each quail with 2 T. of the sauce. Place any remaining sauce in a small serving dish to pass separately. Decorate the platter with lemon leaves and kumquats.

Yield: 12 servings
Calories: 243
Fat: 9g
Fiber: 2g

Note: The analysis assumes that you will not eat the skin. If you do, add 50 calories and 5 grams of fat.

Duck Meat Quesadillas with Avocado Cream

Duck Meat Quesadillas with Avocado Cream

8 large flour tortillas (7-1/2-inch diameter)

4 ounces Monterey Jack cheese with jalapenos, grated

4 ounces Montrachet or other soft goat cheese, crumbled

7 cup shredded cooked duck or dark meat chicken

4 large white mushrooms, stems trimmed and thinly sliced

2 scallions (2 inches green left on), very thinly sliced crosswise

1 tsp. finely chopped fresh cilantro leaves or flat-leaf parsley

2 limes, quartered, for serving

Fresh cilantro sprigs, for garnish

1/2 cup Avocado Cream (recipe follows), for serving

Salsa

 

Place 4 tortillas on a work surface and sprinkle each with 1 tsp. Monterey Jack and 1/2 ounce Montrachet, making sure the cheeses are evenly distributed over the surface. Scatter 1/4 cup shredded duck or chicken over each, then sprinkle evenly with the sliced mushrooms, scallions, and chopped cilantro.  Cover with the remaining cheeses. Place a second tortilla over each, creating a sandwich, and press down on the ingredients with the palm of your hand. Head a dry nonstick large skillet over medium heat until very hot. Using a large spatula, place a quesadilla in the skillet and cook, pressing down with the spatula, and turning once, until the cheese melts and the tortillas brown slightly, 3 to 4 minutes per side. Remove to a low oven (250 F.) to keep warm. Repeat with the remaining quesadillas. To serve, cut each quesadilla in quarters and serve hot, garnished with quartered limes, cilantro sprigs, and a dollop of avocado cream. Serve with a bowl of salsa alongside. Yield: 4 servings


Avocado Cream

1 ripe avocado,  pitted, peeled, and cut in large pieces

Juice of 1 lime

1/2 C. sour cream

Salt, to taste

 

Place all the ingredients except the salt in a food processor and process until completely smooth. Scrape into a bowl and season to taste with salt. Serve Immediately.

 

Bell Peppers Stuffed with Quail (PIMIENTOS RELLENOS DE CODORNICES)

Bell Peppers Stuffed with Quail (PIMIENTOS RELLENOS DE CODORNICES)

Bell Peppers Stuffed with Quail (PIMIENTOS RELLENOS DE CODORNICES)5 T. olive oil

6– 12 boneless quail

6 slices of bacon

6 – 12 large bell peppers

¼ C. (½ stick) butter

salt

Sauce:

1 onion, finely chopped

20 grapes, peeled and seeded

5 T. red wine

5 T. white wine

a little meat sauce

1 bay leaf

 

Preheat the oven to 400°F. Heat the oil in a skillet. Add the quail and cook over low heat, turning occasionally, for a few minutes, but do not let them brown. Remove the quail from the pan and reserve the oil. Lightly season the quail with salt and put a slice of bacon into the cavity of each one. Cut out the stalks and remove the seeds from the bell peppers. Put each quail into a bell pepper and add a little butter. Put into an ovenproof baking dish and bake for about 1 hour. Meanwhile, make the sauce. Reheat the oil in the skillet. Add the onion and cook over low heat, stirring occasionally, for 5 minutes, until softened. Add the grapes, red and white wine, meat sauce, and bay leaf, season to taste with salt, and cook for 10 minutes. Remove and discard the bay leaf. Serve the quail in the bell peppers and offer the sauce separately.

Venison and Wine Stew

Venison and Wine Stew

3-4 lbs. venison

1/3 C. flour

1/2 C. Crisco

1 1/2 C. hot water

1 C. red wine

3 or 4 bay leaves (removes wild taste)

1 tsp. dried parsley

1 lg. onion, peeled and quartered

1 1/2 tsp. Lawry’s seasoning salt

1/2 tsp. pepper

3 carrots, quartered

3-4 lg. potatoes, quartered

 

 Remove ALL fat from venison. Cut meat into 3/4-inch square pieces. Roll in flour. Brown in Crisco and season with Lawry’s. Add hot water, wine, bay leaves, onions and pepper. Cover. Bring to boil; lower heat. Simmer 2 hours. Add carrots and potatoes. Cover and simmer 1 hour, adding water if necessary. Cook until tender. Pressure Cooker Variation: Remove fat. Cut meat; roll in flour, season with 1/2 tsp. of Lawry’s. Brown in Crisco. Pour off excess liquid. Add remaining ingredients. Cook in pressure cooker for 15 minutes. Let cool; add water if necessary to make gravy.

Venison Stew

Venison Stew

2 lbs. venison, cubed

3 cloves garlic

2 onions, sliced

3 tsp. vegetable oil

2 bay leaves

1 head cauliflower

3 potatoes, cubed

6 carrots, cubed

1 can tomato sauce

1 Tsp.. salt

1 C. water

 

Throw all in a crock pot and cook until done.

Venison Pepper Steak

Venison Pepper Steak

2 tsp. butter

1 med. onion, sliced

1 green pepper, sliced

1/2 lb. sliced mushrooms

1 1/2 lbs. sliced venison

2 Tsp.. butter

1/2 tsp. garlic powder

1/4 C. soy sauce

1/2 C. beef stock

1 tsp. tomato puree

1/3 C. cold water

1 1/2 tsp. cornstarch

 

 Sauté onion, green pepper and mushrooms in 1 T. butter. Remove. Sauté venison and garlic in 1 T. butter until meat is medium rare. Bring soy sauce, beef stock and tomato puree to a boil in a saucepan. Mix cold water and cornstarch and add to boiling mixture. Return vegetables to pan with meat. Pour sauce over. Simmer until tender. Serve over rice.

Quail Baked in Wine

Quail Baked in Wine

1/2 C. fat

2 sm. onions, minced

2 whole cloves

1 tsp. peppercorns

2 cloves garlic, cut fine

1/2 bay leaf

6 quail, cleaned & trussed

2 C. white wine

1/2 tsp. salt

1/8 tsp. pepper

Few grains cayenne

1 tsp. minced chives

2 C. cream

 

 Melt fat, add onions, cloves, peppercorns, garlic and bay leaf; cook for several minutes. Add quail and brown on all sides. Add wine, salt, pepper, cayenne and chives and simmer until tender, about 30 minutes. Remove quail to hot serving dish. Strain sauce and add cream and heat to boiling point. Pour over quail.

Blackberry-Zinfandel Quail

Blackberry-Zinfandel Quail

1 C. zinfandel or other fruity dry red wine
1/4 C. finely chopped shallots
1 tsp. juniper berries, crushed (optional)
1/2 tsp. cracked black pepper
1/3 C. seedless blackberry jam
2 tsp. butter
4 (4-oz.) semiboneless quail
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Cooking spray

Prepare grill to medium-high heat.
Combine first 4 ingredients in a small saucepan. Bring to a boil, and cook until reduced to 1/4 C. (about 8 minutes). Strain mixture through a sieve over a bowl, reserving wine mixture. Discard solids. Add wine mixture and jam to pan; cook over medium heat 2 minutes, stirring occasionally. Remove from heat; stir in butter. Keep warm. Sprinkle the quail with 1/4 tsp. kosher salt and ground black pepper. Place quail on a grill rack coated with cooking spray; grill 2 minutes on each side or until desired degree of doneness. Serve with wine sauce.

Yield: 4 servings
Calories: 325
Fat: 15.6g
Fiber: 0g

Anne’s Celery Root Remoulade with Smoked Duck

Anne’s Celery Root Remoulade with Smoked Duck

1 C. homemade thick mayonnaise

1 tsp. Dijon mustard

1/2 tsp. chopped capers

1 cornichon, finely chopped

Juice of one lemon

1/2 anchovy, rinsed and chopped

1 tsp. champagne vinegar

1 tsp. chopped fresh tarragon

1 tsp. chopped fresh parsley

1 (about 12 oz.) celery root, peeled and grated

Salt and white pepper

2 red bliss potatoes, thinly sliced and blanched

1/2 C. champagne and herb vinaigrette

1 (10-oz.) smoked duck breast seared medium rare

2 T. finely chopped parsley

 

In a mixing bowl, combine the mayonnaise, Dijon, capers, cornichon, lemon juice, anchovies, vinegar, and herbs. Mix thoroughly. Season with salt and pepper. Fold in the grated celery root. Season the sliced potatoes with salt and pepper. In the center of the plate, layer the potatoes forming a 3-inch circle. Using a 3-inch circle cutter, form 1/2 C. of remoulade on top of the potatoes. Thinly slice the smoked duck and wrap around the remoulade. Drizzle the vinaigrette around the plate. Garnish with parsley.

 

Pan Roasted Squab with Cherry Balsamic Sauce, Fried Sweet Potato and Beet Nests, and Haricots Verts

Pan Roasted Squab with Cherry Balsamic Sauce, Fried Sweet Potato and Beet Nests, and Haricots Verts

4 squab

1/4 C. olive oil

1 tsp. salt

1/2 tsp. ground black pepper

2 T. minced shallots

1 tsp. minced garlic

1 C. fresh cherries, pitted and halved

1/4 C. balsamic vinegar

1/2 C. reduced dark chicken stock

1 T. chopped sage

1 T. unsalted butter

Fried Sweet Potato and Beet Nests:

1/2 pound beets, peeled and cut into threads on a turning mandoline

1/2 pound sweet potatoes, peeled and cut into threads on a turning mandoline

2 C. flour

Salt and freshly ground black pepper

Haricots Verts, recipe follows

 

Preheat the oven to 475 degrees F. Cut the backbone out of the squab and gently flatten with the palm of your hand. Lightly season the squab on both sides with salt and ground black pepper. Heat the oil in a large saute pan or skillet over medium-high heat. Add the squab, skin-side down, and cook for 3 minutes. Turn and place in the oven. Roast until the birds are cooked through and tender, about 7 minutes. Remove from the oven and transfer to a platter. Cover with aluminum foil. Drain all but 1 T. of fat from the pan and place over medium-high heat. Add the shallots to the pan and cook, stirring, for 1 minute. Add the garlic and cook for 30 seconds. Add the cherries and cook, stirring, for 1 minute. Add the balsamic vinegar and cook, stirring, to deglaze the pan. When nearly all the vinegar has evaporated, add the chicken stock and sage. Cook until reduced by 25 percent in volume, about 1 1/2 to 2 minutes. Remove the sauce from the heat, add the butter and stir. Adjust the seasoning, to taste. For the Fried Nests: Preheat a fryer to 360 degrees F. Dredge the beets and sweet potatoes in the flour, shaking off any excess. Place the sweet potatoes and beets in the fryer and cook until golden brown, about 4 to 5 minutes. Remove the beets/sweet potatoes from the fryer with a spider to a paper towel lined plate and season with salt. To serve, place the potato nest on a platter. Place squab on top and top with sauce. Arrange the haricots verts around the sides and serve immediately.

 

Haricots Verts:

12 ounces haricots verts, ends trimmed, or small thin green beans

2 T. unsalted butter

 

Bring a small saucepan of salted water to a boil. Add the haricots verts and cook until just tender, about 1 minute. Transfer with a slotted spoon to an ice bath to refresh. Drain. In a large skillet, melt the butter over medium-high heat. Add the drained haricots verts, and cook, stirring, for 3 minutes.

Duck Breast with Apples

Duck Breast with Apples

1 tsp. ground allspice
1 tsp. freshly ground pepper
1/4 tsp. salt
4 skinless duck breasts, 5 ounces each, all fat removed
butter-flavored cooking spray
1 medium onion, 5 ounces, minced
2 large cloves garlic, minced
3 fresh sage leaves, minced or 1/4 tsp. rubbed dried
1 tsp. minced fresh rosemary or 1/4 tsp. crushed dried
1/2 ounce low fat, low-sodium ham, chopped
1/2 C. dry white wine
1/2 C. fat-free, no salt added canned chicken broth
2 medium Granny Smith or Fuji apples, 10 ounces total, cored and sliced
1 T. red wine vinegar
extra fresh sage leaves for garnish (optional)

Combine the allspice, pepper, and salt; rub into the duck breasts. Allow to stand at room temperature for 15 minutes. Lightly coat a nonstick skillet with cooking spray. Add the duck breasts and saut over high heat until browned on both sides. Lower heat and cook until medium rare, about another 3 minutes per side. Do not overcook duck breast as it becomes dry and stringy. Transfer duck breasts to a heated platter; keep warm. Add the onion, garlic, sage, rosemary, and ham to the skillet. Stir in wine and broth. Reduce liquid to about 1/3 C. Spray another nonstick skillet with cooking spray and saut apple slices with red winger until they begin to soften, about 4 minutes. Set aside. Add the duck breasts to the reduced sauce and reheat. Place a duck breast on each of 4 serving plates. Top with equal portions of the sauce and apples. Serve immediately.

Yield: 4 servings
Calories: 257
Fat: 7g
Fiber: 3g

Pan-Roasted Venison with Dried Cherry Sauce

Pan-Roasted Venison with Dried Cherry Sauce

4 4-ounce venison loin steaks
salt (optional) and freshly ground pepper
olive oil cooking spray
1 tsp. olive oil
1/4 C. chopped shallots
1/2 C. dry red wine
1 C. canned fat-free low-sodium chicken broth
1/2 T. cornstarch dissolved in 1 T. water
1/3 C. dried no sugar added dried cherries

Season the venison steaks with salt (if using) and freshly ground pepper. Lightly spray a large nonstick skillet with cooking spray and place over high heat. Swirl in the olive oil and when it sizzles, add the venison steaks. Sear for about 2 minutes per side, until well browned. Transfer to a heated platter; keep warm. Add the shallots and red wine to the skillet and cook, stirring, until shallots are wilted and the wine is reduced by half, about 5 minutes. Whisk in the broth and dissolved cornstarch. Lower the heat and cook, stirring, until mixture thickens, about 5 minutes. Add the dried cherries and venison steaks to the skillet and continue to cook, turning the venison once, for another 2 to 3 minutes. To serve, place a venison steak on each of 4 dinner plates. Spoon on some of the cherry sauce. Serve immediately.

Yield: 4 servings
Calories: 203
Fat: 4g
Fiber: 1g

Herb Venison Paillards and Winter Vegetables

Herb Venison Paillards and Winter Vegetables

1 1/4 lb. venison leg, cut into 4 equal portions
1 T. balsamic vinegar
salt (optional) and freshly ground pepper
1/3 C. mixed fresh herbs (thyme, savory, and rosemary), finely chopped
1/3 C. chopped fresh parsley
1 C. julienned carrots
1 C. julienned rutabaga
1 C. julienned fresh fennel
1 C. julienned leeks
olive oil cooking spray
1 tsp. olive oil
1/3 C. dry white wine or canned fat-free low-sodium chicken broth
2 tsp. Dijon mustard
1/2 C. evaporated skim milk

Using a flat mallet or the back of a heavy skillet, lb. the venison very thin. Brush the resulting paillards with balsamic vinegar and season with salt (if using) and freshly ground pepper. In a shallow dish, combine the mixed herbs and half of the parsley. Dredge the venison paillards in the herb mixture, coating both sides. Set aside for about 15 minutes. Meanwhile, fill a large skillet with about 1 inch of water. Place a vegetable steamer over it and fill with the vegetables, keeping like kinds together. Bring the water to a boil, reduce heat, cover, and steam the vegetables for about 10 minutes, until cooked crisp.
Just as the vegetables are finishing, spray a large nonstick skillet with cooking spray and set over high heat. Add the olive oil and when it sizzles, add the venison paillards and quickly saute for 2 minutes on each side. Transfer the paillards to a heated platter and sprinkle with remaining parsley. Keep warm. Add the white wine to the venison skillet and bring to a boil to deglaze the skillet, scraping up any browned bits. Whisk in the mustard and the evaporated skim milk. Cook, stirring, until reduced slightly, about 2 minutes. To serve, divide the steamed vegetables between 4 heated dinner plates, arranging the vegetables in a half circle on one side of the plate. Place a venison paillard next to the vegetables and spoon the mustard sauce over the venison and vegetables. Serve immediately.

Yield: 4 servings
Calories: 277
Fat: 5g
Fiber: 3g

Cajun Grilled Duck with Tomato-Melon Salsa

Cajun Grilled Duck with Tomato-Melon Salsa

1 tsp. dried thyme
1 tsp. black pepper
1 tsp. salt
1/2 tsp. sugar
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. cayenne pepper
4 skinless, boneless duck breast halves (about 5 ounces each)
2 T. red currant jelly
4 tsp. balsamic vinegar
2 tsp. Dijon mustard
3 C. cubed (1/2-inch) cantaloupe
3/4 C. cubed (1/2-inch) cucumber
1/2 C. cubed (1/2-inch) tomato
1/3 C. minced red onion

In small bowl, stir together thyme, black pepper, 3/4 tsp. salt, sugar, garlic powder, onion powder, and cayenne. Rub the spice mixture over both sides of the duck. Preheat a grill to medium heat. Lightly oil a grill rack. Cook duck 8 to 10 minutes, turning over once, until medium-rare. Remove and set aside. Meanwhile, in medium bowl, whisk together remaining 1/4 tsp. salt, currant jelly, vinegar, and mustard until well combined. Add cantaloupe, cucumber, tomato, and red onion and toss to combine. Slice duck crosswise on the diagonal. Serve with tomato-melon salsa.

Yield: 4 servings
Calories: 213
Fat: 2.9g
Fiber: 2g

Cilantro-Chili Grilled Duck

Cilantro-Chili Grilled Duck

2 chipotle peppers in adobo
1/2 C. cilantro leaves and tender stems
1 clove garlic, peeled
3 T. fresh lime juice
3/4 tsp. salt
3/4 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. chili powder
1/4 tsp. ground cinnamon
4 skinless, boneless duck breast halves (about 5 ounces each)
1 large tomato, finely chopped

In food processor, combine chipotle peppers and any sauce that clings to them, cilantro, garlic, lime juice, salt, cumin, coriander, chili powder, and cinnamon. Measure out 1/3 C. of the sauce and set aside. Place duck in a shallow pan, skinned-side down, and pour the remaining sauce over the duck. Let marinate 30 minutes. Preheat the grill to medium. Lightly oil the grill rack. Grill duck 8 to 10 minutes, turning over once, until medium-rare. Remove and set aside. In small bowl, stir together reserved sauce and tomato. Slice duck crosswise on the diagonal and spoon sauce over the duck.

Yield: 4 servings
Calories: 142
Fat: 2.5g
Fiber: 1.4g

Pan-Fried Venison Medallions with Horseradish-Mustard Sauce

Pan-Fried Venison Medallions with Horseradish-Mustard Sauce

3 tablespoons flour
1/2 teaspoon coarse salt
Freshly cracked black pepper
1 pound venison sirloin steaks
2 teaspoons olive oil
1/2 cup chicken stock
1 teaspoon whole-grain mustard
1/2 teaspoon prepared horseradish
2 tablespoons sour cream
Italian parsley, chopped

Combine the flour, salt and pepper and dredge the meat in the seasoned flour. Heat the oil in a large skillet over high heat. Add the meat and quickly saut until the meat is medium-rare, about 2 minutes per side. Remove the meat to a warm platter and set aside. Add the stock to the skillet and stir to melt the caramelized bits stuck to the bottom of the pan. Turn the heat to low (this is important to prevent curdling) and stir the mustard, horseradish and sour cream into the stock. Continue cooking the sauce over low heat until it is hot but not boiling. Pour over the meat and sprinkle with chopped parsley.

Yield: 4 servings
Calories: 250 calories
Fat: 12g
Fiber: 0g

Grilled Hoisin-Marinated Venison Loin

Grilled Hoisin-Marinated Venison Loin

1/3 C. hoisin sauce
3 T. rice vinegar
2 T. soy sauce
2 T. minced garlic
1/4 C. minced scallions, including green parts
1 T. honey
1/2 tsp. salt
3 T. olive oil
1 boneless venison strip loin, 2-1/2 to 3 lb., well trimmed, silver skin removed

Whisk together hoisin, vinegar, soy sauce, garlic, scallions, honey, salt and oil, and scrape into a large resealable plastic bag. Add venison and seal, turning to coat evenly. Marinate in refrigerator for at least 4 hours. Remove venison from refrigerator and return to room temperature before cooking. Light a gas or charcoal grill and heat to medium. Grill for 15 minutes per side, turning once, for medium rare.

Yield: 6 servings
339 calories
10.7 g fat
0.6 g fiber

Elk Carpaccio with Grilled Corn Tortillas and Arugula with Lemon Vinaigrette

Elk Carpaccio with Grilled Corn Tortillas and Arugula with Lemon Vinaigrette

0043636F1_Elk-Carpaccio-with-Grilled-Corn-Tortillas-and-Arugula-with-Lemon-Vinaigrette_s4x3_lg1 pound fresh domestic elk rib-eye

1 minced fresh jalapeno pepper

1 dozen fresh corn tortillas

1 tablespoon good olive oil, plus more for drizzling

1/2 teaspoon fresh lemon juice

Kosher salt and fresh ground pepper

1/4 cup freshly grated dry Mexican cheese

Lemon Vinaigrette:

2 tablespoons good olive oil

1/2 fresh lemon, juiced

2 dashes green hot sauce (recommended: Tabasco)

1/2 teaspoon finely chopped jalapeno

Kosher salt and fresh ground pepper

1 1/4 pounds baby arugula

 

Chill the rib-eye in the freezer for 10 minutes to make it easier to slice. Mince 1 fresh jalapeno pepper after removing the seeds and ribs (flavor not heat is important because the domestic elk has such a delicate flavor). Brush the corn tortillas with a little olive oil and place them directly on a hot grill, turn often. You want them crisp and with grill marks.  Mix your vinaigrette using a whisk in a small metal bowl. Slice the raw elk as thinly as possible, arrange on a large chilled platter after tossing the baby arugula in the dressing and placing in the middle of the platter. Sprinkle the minced jalapeno on the meat and drizzle with the good olive oil and the lemon juice. Season with salt and pepper and garnish with the cheese. Break up the grilled tortillas by hand and use the pieces to enjoy the elk.

 

Yield:

Calories:

Fat:

Fiber:

 

 

 

Duck Breast with Wild Mushrooms

Duck Breast with Wild Mushrooms

2 boneless whole duck breasts, about 1 lb each

1/4 C. unsalted butter

2 T. chopped shallots

2 cloves garlic, crushed and then finely chopped

6 oz fresh chanterelle mushrooms, brushed clean, trimmed and coarsely chopped

6 oz fresh oyster mushrooms, brushed clean, trimmed and coarsely chopped

5 oz fresh shiitake mushrooms, brushed clean, trimmed and coarsely chopped

1/3 C. dry white wine

1 C. veal stock or purchased beef stock

1 T. chopped fresh parsley

 

Preheat an oven to 400 degrees. Using a sharp knife, trim off the excess fat from around the edges of the duck breasts. Score the remaining skin covering the breast in a cross-hatch pattern every 1 inch. Rub salt and pepper to taste onto all sides of the breasts. Place them, skin side down, in an ovenproof sauté pan. Place the pan over high heat and heat until the breasts begin to sizzle loudly, 2-3 minutes. Then slip the sauté pan into the oven and cook for 10 minutes. Turn the breasts over and continue to cook in the oven until firm to the touch, about 5 minutes longer for medium-rare. Remove the duck breasts from the pan and keep warm. Pour off the fat from the sauté pan. Place the pan over medium-high heat. Add the butter and, when it melts, add the shallots and garlic and sauté just until the shallots are translucent, 1-2 minutes. Add all of the mushrooms and salt and pepper to taste and continue to sauté until the mushrooms begin to soften, 2-3 minutes. Add the wine and cook until reduced by one-third, about 2 minutes. Add the veal stock and bring to a boil. Reduce the heat to medium and simmer for 5 minutes. Stir in the parsley. Taste and adjust the seasoning. Meanwhile, cut the duck breasts crosswise on the diagonal into slices 1/2 inch thick. Spoon the mushrooms onto a warmed serving platter or individual plates. Arrange the sliced breasts on top. Serve immediately.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Leg of Venison with Cider-Baked Apples, Red Chard, and Cranberry Sauce

Leg of Venison with Cider-Baked Apples, Red Chard, and Cranberry Sauce

venisonVenison:

2 tsp. black peppercorns

2 tsp. juniper berries

2 tsp. fennel seeds

2 tsp. dried or fresh thyme leaves

1/2 cup olive oil

1 (3-pound) boneless venison leg roast or turkey breast, trimmed and tied

Cranberry sauce:

1 cinnamon stick, snapped in half

4 tsp. fennel seeds

4 tsp. whole cloves

4 tsp. black peppercorns

4 tsp. juniper berries

6 cups fresh cranberries (about 12 ounces)

1 1/2 cups red wine, such as pinot noir

1 cup balsamic vinegar

2/3 cup sugar

2/3 cup undiluted orange juice concentrate

Cider-baked apples:

4 cups apple cider

1/2 cup apple cider vinegar

6 star anise pods (optional)

2 cinnamon sticks

4 whole cloves

1/2 tsp. ground allspice

1/4 cup unsalted butter

4 Braeburn, Jonathan, Gala, or Red Delicious apples, cored and halved lengthwise

Chard:

2 T. unsalted butter

2 bunches firm red or white chard, stemmed

1/4 cup apple cider (or cider residue from baked apples)

1 tsp. salt

1 tsp. freshly ground black pepper

 

To prepare venison: In a spice grinder or food processor, grind the peppercorns, juniper berries, fennel seeds, and thyme together. Mix with 4 T. of the olive oil and rub on the venison. Cover and let stand in the refrigerator for 4 to 12 hours. Remove the venison from the refrigerator 1 hour before cooking to come to room temperature.  To make the cranberry sauce: In a food processor or spice grinder, coarsely grind the cinnamon, fennel seeds, cloves, peppercorns, and juniper berries together. Place in a cheesecloth square and tie closed with a string. In a heavy medium saucepan, combine the cranberries, wine, vinegar, sugar, and orange juice concentrate. Add the spice bundle and bring the liquid to a boil. Reduce the heat to a simmer and cook for 25 to 30 minutes, or until the cranberries are very soft. Remove the spice bundle, pour the sauce into a bowl, and let cool. Use now, or cover and refrigerate for up to 3 days. Bring to room temperature before serving. While the cranberry sauce cools, make the baked apples: Preheat the oven to 325 degrees F. In a medium saucepan, cook the cider, vinegar, star anise, cinnamon, cloves, allspice, and butter for 5 minutes. Place the apples, cut-side down, in a baking pan. Pour the cider mixture over the apples. Bake for 15 to 20 minutes, or until semisoft; set aside and keep warm, or reheat just before serving. To make the venison: Preheat the oven to 350 degrees F. In a large skillet, heat the remaining 4 T. oil and brown the venison on all sides. Place on a rack in a roasting pan and roast in the oven for about 50 minutes for medium-rare. For medium-done, roast 6 to 7 minutes longer. Remove the venison from the oven, cover loosely with aluminum foil, and let stand for 5 minutes before slicing. To make the chard: In a large skillet, melt the butter over medium heat. Add the chard and apple cider and sauté for 5 minutes, stirring occasionally. Season with salt and pepper.

To serve, transfer the venison to a platter and arrange the apples beside it. Divide the chard and cranberry sauce between bowls. Serve.

 

 

Game Seasoning:

 

1 T. salt

1/4 tsp. ground white peppercorn

1/4 tsp. minced rosemary

2 fresh bay leaves, minced

1/2 tsp. juniper berries

1/2 tsp. minced thyme

 

In a small bowl, combine all the ingredients.

 

Yield:

Calories:

Fat:

Fiber:

 

The Merchant of Venison Chops with Red Wine Mushroom Sauce and Bulgur Porridge

The Merchant of Venison Chops with Red Wine Mushroom Sauce and Bulgur Porridge

VenisonVenison chops:

6 (6 to 7-oz.) venison chops

1 T. juniper berries

1 T. coriander seeds

3 star anise

1 tsp. salt

1/4 tsp. black peppercorns

1 T. olive oil

Sauce:

2 shallots, minced

2 C. white mushrooms, cleaned, trimmed and sliced

1 (750-ml) bottle dry red wine

Salt and freshly ground black pepper

 

Bulgur Porridge:

1 C. bulgur (because it is pre-steamed, it can be soaked in boiling water to make it meal-ready)

1/2 tsp. salt

 

Rinse venison chops and pat dry with paper towels. In a coffee grinder dedicated to spices or with a mortar and pestle, grind the juniper berries, coriander seeds, star anise, salt and peppercorns together into a powder. Rub all sides of the chops with the spice mixture. Heat the olive oil over medium-high heat in a large sauté pan (deep enough to accommodate the chops and sauce) and sear the chops, leaving undisturbed for 2 minutes on each side to allow the spices to integrate into the surface of the meat. Remove chops to a utility platter.  In the same pan, over medium-high heat, sauté the shallots until translucent. Add the mushrooms and cook until they give up their juices. Add the wine and let cook for about 5 minutes. Then reduce heat to medium-low, return the chops to the pan, cover, and let cook until the chops are tender, about 35 minutes. Transfer the chops to a platter and increase the heat under the pan of mushrooms and sauce and allow to reduce by two-thirds.  While the chops are cooking and the sauce is reducing, prepare the bulgur porridge which was traditionally served with venison as a digestive aid. Because it is pre-steamed, it can be soaked in boiling water to make it meal-ready. Put bulgur and salt in a mixing bowl. Add 2 1/2 C. boiling water, cover and let stand for 30 minutes.  To serve, place some bulgur porridge in the middle of each serving plate. Top with a venison chop and spoon mushrooms and sauce over and around.

 

Yields:

Calories:

Fat:

Fiber:

 

Pan Fried Duck Breasts with Red Wine Sauce

Pan Fried Duck Breasts with Red Wine Sauce

2 dPan-fried Duck with Red Wine Sauce 2uck breasts
Salt and pepper
1 T. olive oil
1 shallot
1 clove of garlic, crushed
1 T. balsamic vinegar
2 T. redcurrant jelly
1 tsp fresh thyme (or ½ tsp dried)
250ml red wine
Salt and pepper
Small knob of butter

1 bulb of garlic
Drizzle of olive oil
750g potatoes
25g butter
50ml milk, warmed
Salt and pepper
1 T. parsley, finely chopped (optional)

6-8 shallots
1 T. butter
1 tsp sugar
Salt and pepper

Asparagus (or other green veg of your choice)
Small knob of butter
Salt and pepper

Pre-heat the oven to 200C/400F/Gas mark 6. Start by preparing the garlic for the mashed potatoes. Cut the top off the garlic bulb about 1cm down (not the end that has the root). The idea is to expose all the cloves so that they turn golden as they cook and the flavour mellows. Place on a square of aluminum foil large enough to wrap around the garlic and season with a little salt and pepper and then drizzle with the olive oil. Wrap securely in the foil and place in the oven on a medium shelf for approximately 40 minutes. When ready, remove from the oven and leave to cool. While the garlic is roasting make the red wine sauce. Heat the oil in a small pan and gently sauté the onion or shallots for 5 minutes until softened but not coloured. Add the garlic and continue to cook for another minute before adding the balsamic vinegar. Increase the heat and cook until the vinegar has evaporated (a few minutes). Add the redcurrant jelly, thyme, wine and seasoning and leave to simmer gently for 15-20 minutes, stirring from time to time. If you prefer, make the sauce in advance then simply reheat before serving. Peel the potatoes and cut into large chunks then pop in a pot filled with cold salted water. Cover with a tight fitting lid and bring to the boil. Reduce the heat and simmer gently for approximately 20 minutes or until they are tender.

While the potatoes are cooking prepare the shallots. Add the shallots to a pan of boiling water and cook for 2 minutes. Drain and leave until cool enough to handle, then remove the skins and set aside. If you have any large shallots cut them in half so that they are all similar in size.

Trim any excess fat from the duck breasts and then score the skin with a roughly 5 or 6 diagonal cuts – be careful that you only score the skin and don’t cut through to the meat. Season the skin side with some salt and pepper. Heat a large frying pan until hot and add the duck breasts, skin side down. Cook over a high heat until the skin is golden brown and crispy then turn and cook for another 30 seconds (watch because there will be a lot of fat in the pan and it will spit!!) Remove from the pan and put in an oven proof dish and place in the oven, skin side up, for 7 minutes. Remove from the oven when ready, transfer to a plate then cover with foil and leave to rest.

Meanwhile, finish cooking the shallots. Melt the butter in a pan that has a lid and add the shallots, sugar and seasoning. Cover with the lid and cook over a medium heat for approx. 10 minutes, shaking the pan from time to time, until tender and caramelized.

Boil some water for the asparagus in a pan. Prepare the asparagus by ‘snapping’ off the woody bottoms. (Take one stem of asparagus, hold it at both ends and bend it – it will snap naturally near the bottom.) Once the water is boiling add a good pinch of salt and cook the asparagus for 2-3 minutes (depending on how thick they are) then drain. Return to the pan and add the butter. Cover with a lid and keep warm.

Drain the potatoes when they are ready and mash well with the butter and warmed milk. Squeeze in roughly half of the garlic cloves from the bottom of the bulb and mash into the potatoes. It may seem like a lot of garlic but the flavour will be far less intense than raw garlic and almost sweet. Season with salt and pepper and add the parsley if using.

When ready to serve, spoon some of the mashed potato onto each plate then slice the duck into approx. 6 pieces and arrange on each serving plate on top of the potatoes. Add the vegetables and the top with the red wine sauce and serve immediately.