Now I have had my share of out of this world venison and wild game stews but I just thought it would be nice to bring some interesting recipes to the forefront. The meat that we hunt and bring back to “camp” or home is of the best quality available. Working in some high level Philadelphia restaurants has taught me a lot about how to prepare these options with great success.
I am not saying your wife or kids are going to change their minds about eating Donald but if you can get them to take a bite of the incredible Pan Roasted Duck Breast with figs, honey and fresh thyme they may never go back to yard bird. Anyhow give em a try and see what you think. Remember these are recipes not laws. If you hate Juniper don’t put it on your venison because the guy from I Am Liberty said to!
Juniper Berry Crusted Backstrap
Put this rub on your beautiful backstrap and either grill or back this thing at a high heat until you get it where you like your venison. I will look for a nice medium rare to medium but that’s just my choice.
¼ cup of juniper berries
½ cup of crack black pepper
1 teaspoon of fresh thyme leaves
1 teaspoons of ground allspice
1 tablespoon of salt
Bust it all up in the food processor and coat your kill with a little oil just before cooking.
Pan Seared Duck Breast with Figs and Honey
To me nothing says Fall is coming like this dish
Score your duck breasts by slicing through the fat just a bit. I do sort of a diamond look. Marinate your duck breasts in good neutral oil, thyme leaves and a few bashed up figs. Marinate for a couple of hours.
Heat your skillet till on high heat till she begins to smoke a bit. Place your duck breasts in skin down and immediately cut your heat down to medium low. This blast of heat followed by a slow “roast” will give you great crispy duck. Feel free to baste the flesh side of the bird with the hot fat that will be pouring off the bird. After about 5 minutes you can flip the bird and cut off the heat in the pan. Let it rest for another 3 minutes. This should give you a nice medium cooked breast. Of course duck breasts come in all shapes and sizes so it its not cooked enough……..cook it longer.
Drizzle it with some good local honey and halved figs. Or you can roast the figs in the honey or you can skewer figs and grill them.
Orange and Chinese Five Spice
One New Years Eve I purchased a large goose from a local Amish market. Took it home rubbed it down with halved, squeezed oranges than dusted it with Chinese five spice. I stuffed the cavity with the squeezed oranges and a whole head of garlic.
Roast this at 400 degrees for 20 minutes per pound and you and the goose will be golden.
The Burger is simple you know how to make a burger. But if you go through the trouble of killing one of these beasts and hauling it do me a favor don’t spoil the great taste of the meat with A1, Worcestershire sauce or any other mix of offensive herbs and spices. Patty up your ground buffalo and be liberal with the salt and pepper. Nothing more.
This was a recipe that my father stumbled upon when his friend at work gave him a few pheasants to take home. I have adapted the chipotle barbecue sauce and made it my own.
2 cups tomato sauce
1/4 cup cider vinegar
1/2 cup brown sugar
1/4 cup honey
2 tbsp Worcestershire sauce
2 tbsp yellow mustard
1 small can of chipotle chilis with adobo.
Puree your chilis and the adobo sauce than combine with the remaining ingredients and cook on a medium heat for 10 minutes
Mop this on your bird the whole time you grill it. I prefer to hack the pheasant in half and cook over a nice medium heat until the meat is tender in the legs and breasts.