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Brad Eden

Wild Game Recipes

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Chris Raymond

This recipe was inspired by a recipe post that Brad made on SSM a couple or three years ago.  As I recall, he used whole, dressed woodcock whereas, I futzed with it for breast medalions.  It's amazing simple and exceedingly delicious.  

Woodcock Medallions in Brandy Cream Sauce

Ingredients

2 tablespoons butter (clarified is best)

1 - 2 medium shallots, finely chopped

6 woodcock breast medallions, skinned, washed, and patted dry

3 - 4 ounces brandy

4 - 5 tablespoons of heavy cream

3 - 5 dashes of worchestershire sauce

Salt and pepper to taste

Method

-Heat butter in heavy skillet. Saute shallots in the butter on low heat and discard the shallots while keeping the now flavored butter.

-Sear breasts in the same pan, medium to high heat, for 80-90 seconds on the first side and 35-45 second on the second, remove from skillet, and set aside.

-Deglaze the pan with the brandy, flame, add the cream, season with salt and pepper. Reduce to desired consistency, I usually go to 50%.

-Place breasts back in the sauce to rewarm for a minute or two at most and plate.

Some times I'll add it 8 ozs. or so of thinly sliced, butter sauted mushrooms if I have them around at the time.  

I like to serve this over wild rice with asparagus dolloped with bernaise sauce.

Serves - One to Two

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Brad Eden
This recipe was inspired by a recipe post that Brad made on SSM a couple or three years ago.  As I recall, he used whole, dressed woodcock whereas,. . .

Thanks Chris. That sounds great. I'll add my similar treatment of Woodcock in Brandy & Heavy Cream later.

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ScottGrush

How about a grouse camp recipe? Something that can be done over a small gas grill or the open fire.

Assuming we have a bundle of doodles and partridge to eat, it sure would enhance the trip if we could enjoy some of our bounty while in camp.

Thanks, Scott.

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Dave Rose

Scott - A very simple recipe that could be done on a gas grill that I've done in the oven goes sorta like this:

2-3 grouse chests, filleted into 4-6 strips.

dunk in milk and roll in bread crumbs. Maybe even better would be to whip up a batch of Drake's beer batter and roll the strips in the batter.

In the oven, or on a gas grill, put strips in a baking pan (greased or, I use olive oil) and cover with foil.

Cook on Med heat (300 - 350), I know, tough with a grill but what the hell, you're camping. Don't over cook.

Serve off the grill, screw the paper plates and drink a fine MI micro brew. Enjoy.

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ScottGrush
Thanks Dave. You know your still invited to join us. Maybe you could show me first hand how to prep those grouse for the grill. :D

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Guest

You'll find this recipe is quick (less than 15 minutes) and results in a tender, moist and delicious treat!   :D

Just finished Jack's recipe of Pheasant Cassis - it is every bit as excellent as Jack states.

Thanks for posting the recipe - it will certainly be incorporated in my culinary wildfowl repertoire.

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Guest

I came up with this recipe for Goose breast last year.

Slice open the goose breast making a large pocket. Marinate the breast in Italian dressing for a few hours. Carmelize onions, wilt some spinach and stuff the breast along with crumbled blue cheese. Close the pocket with a few toothpicks.

I then wrap the breast with bacon, don't be shy with the bacon! Heat up a cast iron and sear the bacon on one side then finish the breast off in the oven, around 375, I think it takes 15- 20 minutes in the oven, but you want medium-rare.

 I also have a great marinade for venison or elk. Soy sauce, Honey, Chipotle pepper in adobo sauce, honey, cracked black pepper. I don't have perfect amounts for each, it's all personal. Marinade for a couple of hours. Once again cast iron pan, pretty hot you want the pan smoking a bit when you add the meat. Cook on each side 3-4 minutes, again medium rare, if it's a tougher cut I will pound the meat with a mallet first. Enjoy!

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Chris Raymond

Here's another simple and tasty woodcock recipe that came together last week.  In the past, I've abhored plucking birds as it's always taken me too long.  However, a post that Scotsman made a while back seemed to help my plucking efforts so I've been giving it a try to much better and quicker success.  

Use plucked woodcock (quantity depends on hunger and number of people to be served).  I place a quarter apple in the stomach cavity with two bay leaves between the apple and the bird.  Rub the skin with a mixture of salt, pepper, and tarragon (use whatever measures work for you).  Brown in an oven proof pan with small amount of clarified butter/olive oil on high...probably no more than two or three minutes but stove temps vary.  Place in preheated oven set for broil for maybe three or four minutes (keep it very rare to rare).  Remove bird from pan, deglaze with a couple splashes of a cabernet sauvignon (I reduce to 50% - 75%), add a pad of butter for sheen and for smoothness, and a pinch of salt to taste.  Plate bird (apple and bay leaves removed) and sauce with serve with whatever sides you like.

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Ben Hong
Chris, this is a very good standard recipe for me, if I don't have a crowd to feed (too good to share) :laugh: . You could do so many variations on the theme; saute' some mushrooms and shallots and nest the woodcock it, add a tsp of a good aromatic fruit jelly or preserve as you deglaze the pan (blackberry or cranberry works well), use of a robust red wine as a deglaze, etc. It's ALL yummy good. :cool:

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Chris Raymond
Chris, this is a very good standard recipe for me, if I don't have a crowd to feed (too good to share) :laugh: . You could do so many variations on the theme; saute' some mushrooms and shallots and nest the woodcock it, add a tsp of a good aromatic fruit jelly or preserve as you deglaze the pan (blackberry or cranberry works well), use of a robust red wine as a deglaze, etc. It's ALL yummy good. :cool:

Ben--Speaking of jellies/jams, I've been messing around with thimbleberry a bit as of late.  While expensive to get commercially (I get mine from relatives in the U.P.), I like it because it's not usually as sweet as other preserves while still imparting a crisp fruity taste.  

Also, I was going to mention finely chopped/mashed, sauted, and seived trail as an addition to the sauce in my previous post but I thought that might be pushing things a bit too much.  ;-)

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Guest bkelble
I am all about easy and good.  One of my favorite meals of the year is my after thanksgiving smoked Phesant.  I throw a Phesant in with the turkey smoking in apple.  The next day or two I feast on the bird simply putting a bit on a quality wheat cracker with a good cheese or two.  Some like Horseraddish but I don't.  A bottle of nice wine makes an easy quiet evening.  Yesterday my buddy's little bro was in town and came over in time to have his first taste of wild game.  I deboned some dove breasts and seasoned them with Italian sesaoning garlic and black pepper.  I fried some bacon in the pan and took it out just before it was done.  Then I added some Beer and soysauce to the bacon grease and threw in the dove.  Just before it was done I added the bacon back in to finish it.  I served it over minute rice cause I was out of real rice.  They plowed into this stuff.  If it were not my last bit of Dove I could have made another batch and watched it disappear.  I have 3 quail and no idea what to do with them.

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Ben Hong

As a result of several PMs asking me to post the recipe for small game birds, here's my attempt. A caveat though, I said that I don't cook by slavishly following recipes so this is the best run through in words of what I would do when cooking. Hope my memory is up to the task!

              DEP FRIED SMALL GAME BIRDS (CHINESE STYLE)

               

Birds: 4-6 depending on size, eg, 4 doves, 6 woodcock.

         Should be plucked as the crispy skin is the best part

Marinade:  3 tbsp. real soy sauce, (Kikkoman is good)

               1tsp salt, 1/2 tsp. grnd black pepper

               1tsp. minced fresh ginger

               2tbsp red wine, or scotch or rum, or whatever

                1/2 tsp of Chinese 5 spice powder (*)

Glazing mixture:  3tbsp honey

                      3 tbsp vinegar

                      2 on. boiling water

Mix vinegar and honey together and then pour in boiling water to  integrate. Reserve.

Mix all marinade ingredients together, add birds and marinade 3-4 hours or overnight.

Remove the birds from the marinade, put them in a collander and pour a cup or two of boiling water over them to tighten the skin. Drain and  let air dry (half hour), then brush with honey mixture. Air dry again (you can use a hair blower for drying). Preheat deep fryer to 350 degrees and fry birds till the skin is golden brown. Check for doneness, don't over cook, and serve with any stirfried veggies, bed of lettuce, saute'd mushrooms, rice, etc.

* 5 spice powder is highly redolent of licorice or star anise which is one of the 5 constituents. You can purchase 5 spice powder at any good spice shop or Asian store. Remember, a little goes a long way.

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Uplander

As a result of several PMs asking me to post the recipe for small game birds, here's my attempt.

And here I thought this was going to be that dog recipe you alluded to....  :<img src=:'>

------------------------------------

In all of nature, there is no sound more pleasing than that of a hungry animal at its feed. Unless you are the food.

**Edward Abbey**

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pitt_md

PHEASANTS IN CREAM SHERRY

Serve with wild rice casserole, green salad and dry white wine

4-5 whole pheasant breast, halved, skinned and boned

1 cup flour

2 tsp. salt

1/4 tsp pepper

1/2 tsp. paprika

butter

shortning

1 cup cream (half and half)

1 cup sour cream

1/2 cup sherry

salt

pepper

In a paper bag coat pieces with flour, salt, pepper and paprika mixture. In a large, heavy skillet brown         in equal portions of butter and shortning. Place in shallow baking dish. Add cream and sour cream to drippings in skillet bring to a boil to form a slightly thickened gravy, add sherry, salt and pepper to tast; pour over pheasant. Bake covered in slow moderate oven (300 - 325) for 1 1/2 - 2 hours; remove cover towards the end of the cooking period.

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Guest HUNTING CAMP MEATBALLS

.HUNTING CAMP MEATBALLS

1 pound ground antelope, deer, or elk meat.

½ pound pork sausage

½ cup bread crumbs or mashed potatoes

½ teaspoon flour

1 egg

½ cup coffee cream

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon allspice

½ finely chopped small onion

Mix thoroughly with the game meat and sausage. Form into golf ball size meatballs, and brown in a Dutch oven or covered skillet in a small amount of hot fat. Cover and simmer about half an hour. Gravy can be made of the drippings if desired. There just isn’t any better meatball recipe than this one!

Ken Kauffman

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