Game recipes

[Steve Paulson]

God gave man dominion over all creation, and blessed us with the ability to richly enjoy the fruits of our labors in caring for it. I know many here are hunters, and I don't believe I've seen a thread like this...so I figured I'd start one.

I'm on vacation with the family at my in-laws, and a hunter that's been prowling on their property (by permission) left us a nice venison roast. The task of preparing it was given to yours truly. Not having had a successful venison roast before, I put on my best iron chef hat and went to work. The results...well now...

Add some olive oil to a hot cast iron skillet. Season the roast on all sides with salt, pepper and whatever else your heart desires. Sear the roast on all sides, and set aside. Toss into the skillet a mix of cut carrots, onions, celery & apples. Saute for a moment, then add a small amount of chicken broth or other liquid to deglaze the pan & begin to steam the veggies. Add the roast back in, on top of the veggies, and pin strips of uncooked bacon to the top of the roast with toothpicks--enough to cover the roast. insert an oven-probe type meat thermometer into the center of the roast, and put the pan, roast & all, into a 250 degree oven. Let it slowly rise, and pull it out at an internal temp of 125. Stick it on the top rack and turn your broiler on high to finish off the bacon. You might wanna pull the toothpicks and thermometer first.

Rest it for 10 minutes. This makes a very rare roast, which is exceedingly enjoyable. If you don't like it rare, eat a hot dog. Overcook a venison roast and you'll ruin it.

Slice it thin, and once on the plate drizzle with a good quality (long aged) balsamic vinegar. Serve with a red wine, or dark beer if you prefer.

Enjoy the foodgasm.

[Puddle]

I can recommend the recipe book Slice of The Wild by Eileen Clarke

[padre]

[TACC]

sjp,

Great Thread, great recipe,

I literally just finished making some pickled white tail deer hearts, and they were delicious but I have not quite perfected the recipe as of yet, next year that will come. As soon as it does I will publish it.

[Bean]

Nice, I'm hungry now.....

[CaptBeach]

Quail wrapped in bacon with shallots and mushrooms...

Fry a couple of strips of bacon to get some grease to start with...bacon is best cooked slower so as not to burn.

Split whole dressed quail in half
Wrap each half in a strip of good bacon
dredge in flour seasoned with salt/pepper

Fry until browned on both sides slowly as not to burn bacon, use a bacon press to flatten a little as they fry.
set aside as the are done

Drain off some of the dripping but leave the browned bottom scrapings.

Saute a couple of good handful of shallots and mushrooms in the drippings until browned.

Deglaze the pan by adding 2 cups of white wine, stirring in amongst the shallots and shrooms...

Nestle the quail into the mixture and cover, simmer over low heat for about an hour checking often to see if it needs a little liquid, dont let it scorch on the bottom...

Ladle a couple of quail and gravy over mounds of steaming white rice.

[CaptBeach]

You can do the same thing as the quail above and substitute Venison Loin or Backstrap...if doing so the tenderloin can be cut into small filets and seared on each side...the back strap can be cut into bigger pieces and flattened with a tenderizing mallet and dredged and cookd like a smothered cube steak...PRETTY DAMNED GOOD...

[mooseman100]

Take a 1/2 loin from a decent size deer. Slice it open down the middle going all the way thru except for 1/2" or so. I do it like a pita sandwich. Put some bacon in it, a slice or two on each side. Mix up some back fin crab meat, baby shrimps and mozz cheese. Stuff the meat. Tie the meat up with cotton string and then wrap with bacon. Put on grill and cook slow for a couple of hours. Slice across the meat into little medalions and enjoy.

[barnetmill]

Obviously man has been a hunter of wild game over his entire existence and for sure has been writing down recipes for how to prepare game for 1,000's of years. I have often thought about some dishes that you read about from medieval times for royalty and there are books on how they did it.
Medieval Cookbooks - An Annotated Bibliography

http://www.pbm.com/~lindahl/articles/food_bibliography.html
Anyone here ever eaten such a prepared meal?

Tudor dining http://www.thetudorswiki.com/page/FOOD+of+the+Tudors