Mention eating game to many people and you’re likely to get a turned-up nose and a “yuck” in response. The reality is that eating game is gaining in popularity as more people take up the sports of hunting and fishing, especially increasing numbers of women. Certain myths exist about the difficulty of preparing game. If you set aside whatever “it” (the game) is and concentrate on the basic cooking techniques, you will discover how simple preparing game can be. The cooking techniques used in these four recipes—stewing, braising, pan searing and baking—apply to just about any meat you will cook, game or otherwise. Some alternative game meats are suggested for each recipe. When seasoning game, don’t be afraid to use bold flavors and, in the case of venison, to add some fat to offset the leanness of the meat.
3-bean venison chili
Photo by William P. Edwards/iStock
3-BEAN VENISON CHILI
SERVES 6–8
3 tablespoons canola oil
1 red bell pepper, chopped
3 Anaheim chilies, chopped (or poblanos)
1 jalapeno, diced
1 large yellow onion, chopped
½ garlic head, minced
½ pound boneless venison, cut into ¼-inch cubes
1 pound ground venison
½ pound bulk Italian sausage
2 tablespoons all-purpose seasoning
1½ tablespoons chili powder
1 teaspoon cumin
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
12 ounces lager beer
1 cup beef stock
1 can black beans, undrained
1 can kidney beans, undrained
1 can pinto beans, undrained
½ bunch green onions, thinly sliced, for garnish
½ cup grated cheddar cheese for garnish
In a large stockpot over high heat, heat the oil. Add bell pepper, Anaheims, jalapeno and onion, and saute until onions are transparent, about 5 minutes. Add garlic and saute a minute longer. Push vegetables to the side of the pot; add the venison cubes and brown. Add the ground venison and sausage and stir gently, trying not to break up the ground venison too much. Cook until meat is nicely browned and cooked through, about 7–10 minutes. Add in seasonings and cook for 1 minute. Add in tomato sauce and tomato paste and stir for 2 minutes. Stir in beer and beef stock. Lower heat and simmer, covered, for 2 hours. Add beans the last half hour of cooking time. Serve in a bowl, garnished with sliced green onions and grated cheddar. (Also try this recipe with bison or ostrich.)
BRAISED RABBIT WITH ROASTED ROOT VEGETABLES
Braised rabbit with roasted root vegetables
SERVES 2–4
3 tablespoons canola oil
1 whole rabbit, cut up
Kosher or sea salt
Freshly ground black pepper
1 large onion, chopped
2 carrots, peeled and chopped
6 garlic cloves, peeled and whole
1 teaspoon dried thyme
2 cups chicken stock
2 bay leaves, whole
3 beets, trimmed, scrubbed and sliced thick
3 turnips, trimmed, peeled and sliced thick
2 large sweet potatoes, peeled and sliced thick
2 tablespoons olive oil
Fresh thyme, chopped
Preheat oven to 350 F. In a Dutch oven over medium-high heat, heat 2 tablespoons of oil. Season the rabbit with salt and pepper and saute in pan until brown on both sides, about 5 minutes per side. Remove meat to a platter and keep warm. Add remaining oil to the pan and, when hot, add onion and carrots and saute until onions are transparent. Add garlic cloves and saute an additional 2–3 minutes. Add dried thyme and bay leaves and cook for 1 minute, then add stock and bring to a simmer. Add meat back to pan, cover, and cook in preheated oven for 1½–2 hours, until tender. (Also try this recipe with squirrel or small game.)
When meat finishes cooking, remove it from oven and cover to keep warm. On a large sheet pan covered with foil, season root vegetables with salt and pepper and toss with olive oil. Spread evenly on pan and sprinkle with fresh chopped thyme. Put pan of vegetables in oven and cook, uncovered, 35–40 minutes, turning vegetables over halfway through cooking time.
PAN-SEARED DUCK BREAST WITH ORANGE SAUCE
Pan-seared duck breast with orange sauce
SERVES 4
¾ cup orange juice
¾ cup chicken broth
1 cup orange marmalade
4 duck breasts
Kosher or sea salt
Freshly ground pepper
1 teaspoon allspice, ground
Orange segments for garnish
In a small saucepan over high heat, combine orange juice, chicken broth and orange marmalade. Bring to a boil, then lower heat and simmer for about 15 minutes until the sauce is syrupy. Keep warm until ready to use.
Score the skin of the duck breasts with a sharp knife, making diamond-like cuts in the skin while not cutting the meat itself. Season the meat with salt, pepper and allspice and rub in all over. Let stand for about 20 minutes. In a dry, heavy-bottomed skillet (preferably cast iron) over medium heat, lay the breasts skin side down. Gradually turn up heat to medium-high and cook for 5–10 minutes, until the skin is golden brown. Turn over and cook until brown on other side, about 5 minutes for medium rare or 10 minutes for medium. Remove from pan and let rest for 10–15 minutes. Serve warm with orange sauce and garnish with orange segments. (Also try this recipe with most waterfowl.)
BAKED QUAIL ON WILD RICE AND MUSHROOMS
Baked quail on wild rice and mushrooms
SERVES 2
4 whole quail
Kosher or sea salt
Freshly ground black pepper
1 teaspoon garlic powder
Olive oil spray
1 cup wild rice
3 cups water
1 tablespoon butter
½ teaspoon salt
4 ounces cremini mushrooms, trimmed and sliced
2 tablespoons olive oil
Fresh parsley, chopped, for garnish
Preheat oven to 450 F. Season quail with salt, pepper and garlic powder. Heat a grill pan or large skillet over medium-high heat and spray with olive oil. Lay quail, skin side down, on pan and sear for 3–5 minutes, long enough to get brown grill lines. Turn over and sear another 3 minutes. Move pan to preheated oven and finish cooking for 15 minutes.
For rice: In a medium saucepan over high heat, add water, butter and salt and bring to a boil. Add rice, lower heat and let simmer, covered, for 1 hour. Meanwhile, in a skillet over medium-high heat, heat olive oil. Add mushrooms and saute 4–5 minutes, until soft but not mushy. Add mushrooms to rice during last 15 minutes of cooking time. Continue cooking rice until all water is absorbed. To serve, pile rice on a platter and top with quail. Garnish with parsley. (Also try this recipe with dove, pigeon or partridge.)
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BELINDA SMITH-SULLIVAN is a chef and food writer who lives in Trenton, where she is a member of Aiken Electric Cooperative. She has a culinary degree from Johnson & Wales University and is certified in wine studies from the Culinary Institute of America in Napa Valley, Calif. Her articles have been published in several regional magazines and in her blog, “The Flying Foodie.”