| Hopefully this photo of Vizsla Kosmo of Fusion Vizlas retrieving a pheasant will soon be replaced by one of Natasha Rose! |
Below are some of the recipes to game that we have enjoyed (or perhaps hope to enjoy next hunting season). If you have other recipes you wish to share or links to them, please send them on to me and I'll be happy to add them!
...This just in from my cousin in Spain who sent me a link to recipes from Chile! These are in Spanish.
Recetas Patagónicas con carnes de caza
And for those of you in Chile, who read Spanish and who may not have had that great a day in the field, but still would like meat on the table, here is a resource where you may order your game already cleaned and packaged: Carnes de Caza. Their address is 2 NORTE 1187 (Esquina 5 oriente)
FONO : (32) 2685 529 - 269 2913 - MOVIL 98016399 TWITTER @avatte, VIÑA DEL MAR
CHILE. The website offers a few recipes for deer and rabbit too.
################################################
PIGEON
Pigeon Pâté Recipe 1: serves 12.
Preparing the Pigeon
Assuming that the bird has been cleaned and dressed you will still want to make sure that the meat is clean and ready to be turned into an amazing pâté.
Check the meat for bird shot; biting into a piece of shot can chip or even break a tooth. It is an unpleasant experience that will reflect badly on you as a cook. Feel the meat with your fingers, looking for anything that feels like gravel. Take it out and discard it before proceeding with your recipe.
If you are cooking an older bird or you suspect that it might be gamey, salt it for a day or soak it in a brining solution before continuing with your recipe.
Recipe:
Ingredients:
12 Pigeon breasts, weighed
Chicken livers in equal weight to the pigeon breast
12 leaves of fresh sage
1 tablespoon of sherry vinegar
1 to 2 tablespoons cognac or brandy
1/2 cup melted butter
1/4 cup heavy (whipping) cream
Directions:
Salt the pigeon breasts and allow them to stand overnight in the refrigerator. (You may omit this part if you like.)
Rinse the salt off of the meat carefully.
Chop the pigeon breasts.
Heat the butter in a pan until melted and beginning to foam.
Add the sage and chopped pigeon breasts and cook for about 4 minutes, stirring.
Remove the pigeon from the pan and add the chicken.
Cook for 3 minutes.
Add the vinegar and cognac.
Add the pigeon breasts and liver mixture to a food processor.
Pulse until finely ground and add melted butter in a steady stream.
Add the cream and mix thoroughly.
Taste and adjust seasoning, spoon into a serving dish or mold.
Add a layer of melted butter and chill overnight.
Ingredients:
4 pigeon breasts
a teaspoon of mixed herbs
½ pt red wine
a pinch of nutmeg
¼ pt vinegar
seasoning
Bay leaf
2 chopped onions
For the pâté:
Meat taken from the birds
seasoning
2 oz liver
2 teaspoons chopped parsley and thyme
8 oz sausage meat
1 slice bread, crusts removed
8 oz fat bacon
milk
Directions:
Mince the meat and liver twice, or put through an electric blender. Mix with the sausage meat very thoroughly, add herbs and seasoning to taste. Soak the bread in milk and beat this into the meat.
Butter the inside of an ovenware dish or an earthenware terrine and line the base with a few bacon rashers. Fill the dish with the pâté mixture, spread level and cover with remaining bacon rashers. Cover with a buttered paper and a lid, if the dish has one, or alternatively, a piece of cooking foil. Put in the centre of a moderate over and bake for 2 – 3 hours.
Keep for 2 days for the full flavour to develop.
This pâté will keep well in a deep-freeze for 2 or 3 weeks.
Squab Pate with Apple and Pistachio
Makes small 2 loaves (2 1/2 X 5 1/2 inch pan), Serves: 14 slices
Ingredients:
2/3 c. whole shelled pistachios
1 c. dried apples, chopped into small pieces
1 1/3 c. boneless skinless Squab (pigeon) breast, diced small
3/4 c. prepared binder (see below)
4 slices Bacon, uncooked (for lining the pans)
salt and pepper (lightly season your mixture to taste)
Binder: (for 2 loaves)
1 large egg
1/2 cup bread crumbs
1/6 cup whipping cream
Directions:
Preheat oven to 400 f.
Use small loaf pans, makes slicing easier (the loaf size is the slice size).
Line bottoms of the 2 loaf pans with bacon (1 piece each cut in half to fit better on bottoms and save 1 piece cut in half to put on top)
Mix ingredients in a bowl. Place mixture into the 2 bacon lined loaf pans (really pack it in as this will make it stick together better when you slice it). Place bacon on top. Place loafs into water bath and place in preheated for approximately 20 to 25 minutes. Check temperature at 20 minutes. Cook until internal temperature reaches 145 – 150 f. When it reaches that temp. remove from oven and let cool on top of stove (remove loaf pans from water bath). Chill before removing pate from pans and slicing.
Ingredients:
4 boned pigeon breasts
4-8 rashers of bacon
6 potatoes
2 large tomatoes
butter for frying
olive oil
2 tablespoons fresh oregano leaves
100 g cream blue cheese
salt and pepper
Directions:
1. Salt and pepper the pigeon breasts and wrap each in 1-2 rashers of bacon. Wash and wedge the potatoes. Cut off the tops and bottoms off the tomatoes and then cut each tomato in two.
2. Set the oven at 200°C. Brown the pigeon breasts all round in butter in a frying pan. Brown the potatoes in the same butter, salt them and sprinkle over a little olive oil. Place the potatoes in a greased, over dish. Bake in the centre of the oven for about 10 minutes. Stir them round a few times. Lay the slices of tomato and pigeon breast on the potatoes, top with cheese. Lower the oven setting to 150°C, and bake for about 10 minutes.
3. Coarse chop the oregano and sprinkle it over. Can be served directly from the oven dish
Pigeon Pâté Recipe 2
Make a marinade of the wine, vinegar, herbs, seasoning and onions. Pour this over the pigeons and leave for 4 days.Ingredients:
4 pigeon breasts
a teaspoon of mixed herbs
½ pt red wine
a pinch of nutmeg
¼ pt vinegar
seasoning
Bay leaf
2 chopped onions
For the pâté:
Meat taken from the birds
seasoning
2 oz liver
2 teaspoons chopped parsley and thyme
8 oz sausage meat
1 slice bread, crusts removed
8 oz fat bacon
milk
Directions:
Mince the meat and liver twice, or put through an electric blender. Mix with the sausage meat very thoroughly, add herbs and seasoning to taste. Soak the bread in milk and beat this into the meat.
Butter the inside of an ovenware dish or an earthenware terrine and line the base with a few bacon rashers. Fill the dish with the pâté mixture, spread level and cover with remaining bacon rashers. Cover with a buttered paper and a lid, if the dish has one, or alternatively, a piece of cooking foil. Put in the centre of a moderate over and bake for 2 – 3 hours.
Keep for 2 days for the full flavour to develop.
This pâté will keep well in a deep-freeze for 2 or 3 weeks.
Squab Pate with Apple and Pistachio
Makes small 2 loaves (2 1/2 X 5 1/2 inch pan), Serves: 14 slices
Ingredients:
2/3 c. whole shelled pistachios
1 c. dried apples, chopped into small pieces
1 1/3 c. boneless skinless Squab (pigeon) breast, diced small
3/4 c. prepared binder (see below)
4 slices Bacon, uncooked (for lining the pans)
salt and pepper (lightly season your mixture to taste)
Binder: (for 2 loaves)
1 large egg
1/2 cup bread crumbs
1/6 cup whipping cream
Directions:
Preheat oven to 400 f.
Use small loaf pans, makes slicing easier (the loaf size is the slice size).
Line bottoms of the 2 loaf pans with bacon (1 piece each cut in half to fit better on bottoms and save 1 piece cut in half to put on top)
Mix ingredients in a bowl. Place mixture into the 2 bacon lined loaf pans (really pack it in as this will make it stick together better when you slice it). Place bacon on top. Place loafs into water bath and place in preheated for approximately 20 to 25 minutes. Check temperature at 20 minutes. Cook until internal temperature reaches 145 – 150 f. When it reaches that temp. remove from oven and let cool on top of stove (remove loaf pans from water bath). Chill before removing pate from pans and slicing.
Bacon-wrapped pigeon breast
4 boned pigeon breasts
4-8 rashers of bacon
6 potatoes
2 large tomatoes
butter for frying
olive oil
2 tablespoons fresh oregano leaves
100 g cream blue cheese
salt and pepper
Directions:
1. Salt and pepper the pigeon breasts and wrap each in 1-2 rashers of bacon. Wash and wedge the potatoes. Cut off the tops and bottoms off the tomatoes and then cut each tomato in two.
2. Set the oven at 200°C. Brown the pigeon breasts all round in butter in a frying pan. Brown the potatoes in the same butter, salt them and sprinkle over a little olive oil. Place the potatoes in a greased, over dish. Bake in the centre of the oven for about 10 minutes. Stir them round a few times. Lay the slices of tomato and pigeon breast on the potatoes, top with cheese. Lower the oven setting to 150°C, and bake for about 10 minutes.
3. Coarse chop the oregano and sprinkle it over. Can be served directly from the oven dish
RABBIT
While Natasha is not used to hunt or flush rabbits, this is still a favorite that I just had to include.
CONEJO TARRACONENSE from Cooking in Spain by Janet Mendel
Read the story about our son-in-law's cousin who made her first kill, and the great meal we had afterward here.
Ingredients:
1 rabbit (about 2kg), cut in pieces
100ml oil
1 onion chopped
4 tomatoes, peeled seeded and chopped
150ml red wine
bay, thyme, parsley and rosemary
salt and pepper
grated nutmeg
1/2 tsp fennel seeds
3/4 kg new potates
1/2 tsp saffron
1 dry chili pepper (or more) (we used pepper sauce not having any dried peppers on hand)
20g square chocalate
2 cloves garlic
1 tbsp toasted flour
chopped parsley
Heat the oil in a casserole or pot and slowly brown the rabbit pieces and the liver (We did not save liver in the cleaning process- next time =) Remove the liver and reserve it. When rabbit is partially browned, add the chopped onion. Continue frying, then add the prepared tomatoes, then the red wine, herbs, salt and pepper, nutmeg and fennel seed. (To peel tomatoes easily submerge them into boiling water for about 3 minutes to loosen the skin.) Cover the pan and let the rabbit cook very slowly. Meanwhile scrub the small new potatoes very well and parboil them for 5 minutes. Drain, then cut in half. (If using regular-sized potatoes, cook them until nearly tender, then cut in quarters.) In a mortar or blender crush the saffron, fried rabbit liver, seeded chili pepper, garlic, chocolate and toasted flour. (To toast flour, put it in a frying pan with no fat and no liquid and stir it over a low flame just auntil slightly colored. Do not let it scorch or it will be bitter.) Dissolve this mixture in about 100ml of boiling water and stir it into the casserole with the parboiled potatoes. cover and cook another 20 minutes, or until rabbit and potatoes are very tender, about 1 3/4 hours total. Garnish with chopped parsley. Serves 4 or 5, depending on the size of the rabbit.
No comments:
Post a Comment