Wild About Game: 150 Recipes for Cooking Farm-Raised and Wild Game from Alligator and Antelope to Venison and Wild Turkey - Hardcover

Hibler, Jane

 
9780767901529: Wild About Game: 150 Recipes for Cooking Farm-Raised and Wild Game from Alligator and Antelope to Venison and Wild Turkey
Hardcover
ISBN 10: 0767901525 ISBN 13: 9780767901529
Verlag: Broadway Books (A Division of Bantam Doubleday Dell Publishing Group Inc), 1998

Inhaltsangabe

Taking advantage of the current popularity of low-fat, naturally raised game, an outstandingly complete, up-to-date game cookbook features 150 recipes for the simple to the sophisticated dish, along with instructions for hunters and shopping suggestions. $30,000 ad/promo.

Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.

Über die Autorin bzw. den Autor

Janie Hibler has had a freezer stocked full of game since the day she married an avid hunter thirty-two years ago.  She was a founding member of the International Association of Culinary Professionals and the Portland Culinary Alliance.  A regular contributor to national magazines, she is the author of Dungeness Crabs and Blackberry Cobblers, which was nominated for a James Beard Award.  She lives in Portland, Oregon, with her husband, Gary, but they spend weekends at their cabin in the Cascade Mountains enjoying the outdoors and cooking game.

Auszug. © Genehmigter Nachdruck. Alle Rechte vorbehalten.

Roast Mallard Ducks With Brandied Apples
Serves 4

Of all the different recipes for wild duck I've cooked, this one is the simplest and the best.  The apple and onion slices can be marinated in brandy the night before, leaving little preparation when you are ready to cook.  One caveat, though: If the ducks are fatty, they will produce a lot of smoke, so don't try this recipe unless your oven has a good fan.

2 tart green apples, unpeeled, but cored and quartered
2 onions, quartered
1/2 cup apple brandy
4 mallard ducks, about 2 1/2 pounds each, at room temperature
1/2 teaspoon coarse salt
1 teaspoon chopped fresh thyme, plus 4 sprigs for garnish
4 teaspoons unsalted butter, softened
2 cups homemade chicken stock or reduced-sodium chicken broth
Freshly ground black pepper

Soak the apples and onions in the brandy for at least 1 hour, or overnight.

Preheat the oven to 475°F.  Line a roasting pan with foil (this makes cleanup easy).

Dry the mallards inside and out with paper towels.  In a small dish, mix the salt and 1 teaspoon thyme.  Rub the cavities of the birds with the salt and thyme seasoning and stuff with the apples and onion quarters, reserving the brandy.  Rub the skin of the ducks with the butter.

Place the birds breast side up, not touching each other, in the pan.  Roast for 25 minutes, or until the juices run a rosy color for a medium-rare bird, clear yellow for a well-done bird.  Broil for 3 to 5 minutes more to crisp the skin, if needed.  Transfer the ducks to a platter and place in a warm oven.

Discard the fat from the cooking juices.  Put the cooking juices back in the pan with the chicken stock and reduce by half, stirring constantly to release the caramelized bits stuck on the bottom of the pan.  Add the reserved brandy and season with salt and pepper.  Strain, if necessary.  Put the sauce in a gravy boat and serve with the birds, which have been garnished with the thyme sprigs.


Grilled Quail Salad With Nectarines And Plums
Serves 4

The rich yet delicate flavor of grilled quail has an affinity for fruit.  In this recipe, I pair the birds with fresh plums and nectarines cooked in their skins, which gives the fruit a slightly sweet-and-sour flavor, and serve them on a bed of spinach and radicchio.

2 teaspoons fresh lime juice
4 teaspoons extra virgin olive oil
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
2 tablespoons nonfat plain yogurt
1/2 cup fresh cilantro leaves, coarsely chopped
8 quail, 4 to 6 ounces each (preferably semiboneless)
Grilled Fruit (page 283)

SPINACH SALAD

6 ounces baby spinach
1 head radicchio, torn into bite-size pieces
1 tablespoon extra virgin olive oil
1 teaspoon fresh lime juice
Coarse salt and freshly ground black pepper
1 avocado, peeled and sliced lengthwise into thin slices

In a small bowl, stir together the lime juice, olive oil, salt, pepper, yogurt, and cilantro.  Pat the birds dry with paper towels and put them in a shallow dish.  Thoroughly brush or rub the quail with the marinade.  Marinate for at least 30 minutes or up to 24 hours in the refrigerator.

Heat the grill or broiler.  Grill the birds for approximately 7 minutes a side over medium heat until lightly brown on the outside and the juices run a rosy color when a bird is poked with a fork.

Combine the spinach and radicchio in a salad bowl.  Mix together the olive oil, lime juice, salt, and pepper and toss with the salad.

To serve, equally divide the salad among 4 dinner plates, placing it in a mound in the center of each plate.  Put 4 slices of avocado on each mound radiating out from the center of the salad like spokes in a wheel.  Sprinkle the avocado with a pinch of salt.  Lay 2 quail opposite each other on top of the greens and in between the avocado slices.  Arrange 2 grilled plum halves and 1 piece of grilled nectarine, cut side up, around the rim of each plate, alternating the pieces.  Serve at once.


Grilled Fruit
Serves 4

Fruits--especially nectarines, plums, peaches, and mangoes--are particularly good grill mates with rabbit, game birds, and wild boar.  Not only does their warm texture and juicy, sweet flavor cut through the richness of the game, but the fruit adds a welcome splash of color to the plate.  It is not necessary to skin the fruit before grilling.  The skin on the nectarines and plums can be eaten but not the mango's--it is too stringy--just scoop the pulp out with your fork.

2 tablespoons fresh lime juice
2 teaspoons honey
Pinch of cayenne
2 nectarines, halved and pitted
4 plums, halved and pitted, or 1 mango, cut off the pit vertically

Stir together the lime juice, honey, and cayenne.  Lightly score the flesh of the fruit.  Put the fruit on the grill, cut side down, for 2 to 3 minutes.  Turn the fruit over and brush with the honey-lime mixture.  Grill for 2 to 3 more minutes, until the fruit is hot.  Serve hot or at room temperature.


Buffalo Burgers With Sautéed Onions And Chipotle Mayonnaise
Serves 4

Put extra napkins on the table for these juicy burgers.  Chipotles are smoked jalapeño chiles and their robust flavor is a perfect counterbalance to the grilled sweet onions.  If sweet onions are not available, use yellow onions, but sprinkle 1/2 teaspoon sugar over them while they are cooking to sweeten and help them caramelize as they cook, enhancing both their flavor and color.

1 tablespoon olive oil
1 pound Walla Walla Sweets or other sweet onions, sliced (about 4 cups)
1 1/2 pounds extra-lean ground buffalo, beefalo, or beef
1 teaspoon ground cumin
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
4 onion hamburger buns
Chipotle Mayonnaise (page 260)

Preheat the grill or broiler.

Heat the oil in a nonstick pan and slowly sauté the onions until they are soft and a deep golden brown color.  This will take about 20 minutes.

While the onions are cooking, put the ground meat in a bowl and sprinkle with the cumin, salt, and pepper.  Using your hands, thoroughly mix the seasonings into the ground meat and form 4 patties at least 1/2 inch thick.  Wash your hands thoroughly.

Grill the burgers over a medium-hot fire for about 4 minutes a side, or until they are cooked on the outside and medium-rare within.  Put the buns on the grill, cut side down, during the last minute or so to lightly toast them, or place under the broiler, cut side up.

Serve the burgers on buns with a generous amount of mayonnaise and smothered with the sauteéd onions.

Chipotle Mayonnaise
Makes 1 Cup

Chipotles are smoked jalapeños.  They are notoriously hot, so use them judiciously.

Store any leftover mayonnaise in a covered jar in the refrigerator.  Use as a spread for buffalo pot roast sandwiches (page 120) or grilled buffalo steak sandwiches (page 114).

1/2 teaspoon chipotle puree (see Note)
1 cup commercial mayonnaise

Stir the chipotle puree into the mayonnaise and store in a covered container in the refrigerator until needed.

Note: Pureed chipotles in adobo sauce, whole chipotles in adobo sauce, and dried chipotles can be purchased at markets that carry a good assortment of Mexican ingredients.  To make chipotle puree, roast 1 chipotle in a dry pan over high...

„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.

Verlag
Broadway Books (A Division of Bantam Doubleday Dell Publishing Group Inc)
Erscheinungsdatum
1998
Sprache
Englisch
ISBN 10 
0767901525
ISBN 13 
9780767901529
Einband
Gebundene Ausgabe
Auflage
1
Anzahl der Seiten
320
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
Nicht verfügbar

Weitere beliebte Ausgaben desselben Titels

9781943328062: Wild about Game: 150 Recipes for Farm-Raised and Wild Game - From Alligator and Antelope to Venison and Wild Turkey

Vorgestellte Ausgabe

ISBN 10:  1943328064 ISBN 13:  9781943328062
Verlag: WestWinds Press, 2015
Softcover