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Nana
Member
07-24-2004
| Sunday, October 17, 2004 - 7:13 pm
My DH is a sportsman and loves to hunt, mainly Pheasant and Deer... He brings home his limit; we eat pheasant a lot... He hunts it, cleans it and cooks it; He has his own recipe and it is good but as much as we have it for a meal… I would like a little more variety I was wondering if any one has any good game recipes or hints for cooking game that they would like to share!
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Karen
Member
09-07-2004
| Monday, December 13, 2004 - 2:17 pm
From Epicurious.com: Roasted Scottish Pheasant with Apricots and Dates 1/2 cup dried apricots 1/2 cup dry white wine 1/4 cup Grand Marnier or other orange liqueur 1/4 cup fresh lime juice (from about 2 large limes) 2 tablespoons sugar two 2 1/2- to 3-pound pheasants (preferably wild Scottish)* freshly ground black pepper to taste 2 teaspoons dried thyme, crumbled 2 bay leaves vegetable oil for brushing pheasants 1/2 cup pitted dates, chopped Garnish: fresh thyme sprigs In a small heatproof bowl cover apricots with boiling water and soak 10 minutes. Drain apricots and cut into quarters. In a small saucepan simmer wine, liqueur, lime juice, and sugar 5 minutes. Preheat oven to 375°F. Cut off legs of pheasants and reserve for another use. Sprinkle pheasants inside and out with pepper and salt to taste. Put 1 teaspoon thyme and 1 bay leaf in cavity of each pheasant and close cavities with skewers or toothpicks so that pheasants hold their shape. Brush pheasants with oil and in a roasting pan arrange, breast side down. Roast pheasants 20 minutes and discard any fat in roasting pan. Turn pheasants over and to pan add apricots, wine mixture, and dates. Roast pheasants, adding about 1/2 cup water if all liquid evaporates, 25 minutes more, or until thermometer inserted in thickest part of breast registers 160°F. Let pheasants stand 10 minutes. Transfer pheasants to a cutting board and cut each in half. Serve pheasants with apricot date sauce and garnish with thyme. Serves 4. Gourmet November 1995 Reviews: 1badmuthah from Virginia on 11/18/04 (3 forks/4) Excellent -- a wonderful blend of flavors! My husband was very pleased (and he is rather particular about the way the pheasant he brings home from a hunt is prepared!) Will definitely make again! A Cook from Omaha, NE on 02/19/04 (4 forks/4) Wonderful!!!!! I substituted dried tart cherries for the dates. My guests loved this (and so did the children)!! Will certainly make again as soon as I have more pheasant available. A Cook from Modesto, CA on 12/30/03 (3 forks/4) A good easy recipe. I did not have any dates on hand, and it was fine without them. We will definitely make this again. Braised Pheasant with Red Cabbage Wild Rice For wild rice 1/2 cup wild rice 1 cup chicken broth 1 tablespoon olive oil 4 slices bacon 1 small onion, sliced thin 2 cups thinly sliced red cabbage (about 1/6 head) 2 teaspoons red-wine vinegar For pheasant a 2-pound pheasant 1 1/2 cups water 1 bay leaf 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon ground allspice 1 1/2 tablespoons olive oil 1/3 cup golden raisins 1/4 cup minced shallots (about 3) 1/4 cup gin 1/2 cup dry white wine 1 teaspoon tomato paste a 3-inch fresh rosemary sprig plus 1/2 teaspoon minced leaves 1/2 cup halved red and/or green seedless grapes Make wild rice: Preheat oven to 350°F. In a fine sieve rinse wild rice well and drain. In a small saucepan bring broth to a simmer. In a small flameproof casserole Sauté rice in oil over moderately high heat, stirring, 1 minute and stir in hot broth and salt and pepper to taste. Bring mixture to a boil and bake, covered, in middle of oven 1 hour, or until liquid is absorbed and rice is tender. While rice is cooking, in a 10-inch skillet cook bacon over moderate heat until crisp and transfer to paper towels to drain. Transfer all but 1 tablespoon drippings to a small bowl and reserve for cooking pheasant. Heat drippings remaining in skillet over moderately high heat until hot but not smoking and sauté onion and cabbage, stirring, until softened. Add vinegar and salt and pepper to taste and sauté, stirring, 1 minute. Chop bacon. Just before serving, stir cabbage mixture and bacon into wild rice. Make pheasant while rice is cooking: Rinse pheasant under cold water and pat dry inside and out. Cut pheasant into 6 serving pieces, transferring feet, back, neck, and wing tips to a small saucepan. To saucepan add water and bay leaf and simmer, uncovered, 15 to 20 minutes, or until reduced to about 3/4 cup. Strain stock through a fine sieve into a heatproof bowl. In a small bowl stir together salt, pepper, and allspice. Pat pheasant dry again and sprinkle evenly with allspice mixture. In a 10-inch heavy ovenproof skillet heat oil with 1 tablespoon reserved drippings over moderately high heat until hot but not smoking and sauté pheasant until golden, about 5 minutes on each side. Transfer pheasant to a plate. In fat remaining in skillet cook raisins and shallots over moderate heat, stirring, until shallots are softened. Stir in gin and boil until most is evaporated. Stir in wine and boil until reduced by about half. Stir in stock, tomato paste, rosemary sprig, and salt and pepper to taste and bring sauce to a boil. Add pheasant to sauce, skin sides down, and braise, tightly covered, in middle of 350°F. oven until breast meat is cooked through and tender, about 10 minutes. Transfer breasts to a clean plate and keep warm, covered. Braise legs and thighs until cooked through and tender, about 10 minutes more. Transfer legs and thighs to plate and keep warm, covered. Stir minced rosemary and grapes into sauce and boil until slightly thickened, about 1 minute. Divide pheasant between 2 dinner plates, spooning sauce over it, and serve with red cabbage wild rice. Serves 2. Gourmet February 1995 Reviews LK from Minneapolis, MN on 12/11/03 My husband brought home 4 pheasants from a hunting trip, and having never made pheasant before, I naturally turned to Epicurious to find a recipe. The recipe did take a lot of prep time, but the mixture of flavors was amazing. The sauce was marvelous and I wish I had doubled it. The wild rice was good, but took much longer than an hour to cook, but that was fine, as the pheasant took longer to make that I had planned, so everything got done at the same time. Complex flavors, a bit time consuming, but marvelous. from Durango, Colorado on 03/09/03 Outstanding! The flavors were fresh and blended together excellently. We used skinless breasts and mixed 1/2cup of brown rice with 1/2cup of wild rice. I thought that all wild rice would be a little too strong. It worked. The sweet and sour red cabbage and rice mixture blew me away. It was so good all asked for seconds and thirds. The only regret I have is that I didn't make enough sauce. I failed math 101 and did not scale it right for 6 people. A must do again. Next time maybe with Elk or Venison. Epicurious.com is THE place for recipes. Usually they are a little more on the gourmet side, but they are often simple meals and with just a little bit of looking you can find some PHENOMINAL recipes that use predominately common ingredients you've already got. Hope this helped you, Nana!
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Fabnsab
Member
08-07-2000
| Thursday, January 27, 2005 - 12:39 am
I clicked on this thread thinking it was a game for cooking. I thought "how fun!" How wrong I was...lol
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Justavice
Member
07-12-2003
| Thursday, January 27, 2005 - 7:44 pm
Ok, I don't have a specific recipe, but I do have a memory of growing up eating venison (deer), pheasant and duck. (I was almost an adult before I realized the "gutter" on the side of the street was not called the gutter because that is where dead animals were gutted.) Let me also add that I am a vegetarian (due to stomach issues) but I always tell my mom it's because of the recipe I am about to describe... My father hunted every year when I was growing up. My parents are actually avid fisherpeople on the Atlantic ocean now. I remember having to eat venison, pheasant, duck, elk, you name it. The best way my mom was able to "disguise" it for us was to grind venison into "hamburger". The traumatic part was that she called them "Rudy Burgers" after Rudolph, the reindeer. For years, she would announce we were eating Rudy Burgers for dinner. It is fun as an adult to tell her she caused me to be a vegetarian, but I am pretty sure she knows the truth. But, I guess the part of the story that applies to this thread is that ground venison actually makes pretty good hamburgers, meatloaf, spaghetti, tacos, etc. Game was our main source of meat most of the year (for a family of 5), so the gourmet recipes weren't really an issue. We just needed a way to eat it on a daily basis. (Fabnsab- I thought this was a "game" thread too...)
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