Do you have a favorite game recipe to share?

[Bindlestiff]

For the first time in many years I had the opportunity to cook some wild rabbit and I had forgotten how good it is. My mother’s rabbit recipe is no longer available to me but a close friend who grew up in France shared her grandfather’s recipe. It was a delightful dinner. If you have a recipe you would share with this forum, please post it here so we can all enjoy some new flavors of our harvest.

[Bindlestiff]

Ingredients:

• 2 rabbits cut into pieces
• 1 large onion chopped (medium)
• 2 cloves of garlic chopped (fine)
• Salt & pepper to taste
• 1 large tomato coarsely chopped (can be canned)
• 1/3 cup of white wine
• 2/3 cup of water
• 1 Tsp of oil

Optional: mushrooms and/or carrots
I want to use either “Pinot Blanc” or “Riesling” and decided to use a “Riesling” from the “Trimbach” winery.

Cut the rabbit in pieces and dredge them in a mixture of salt, pepper and flour to give them a light coating. Heat the oil in the pan and fry the pieces of rabbit to give them a nice browned color; set the rabbit aside and fry the onion and garlic along with the remnants from frying the rabbit. Finally add the wine, water and tomato. Put rabbit back in pan and let simmer until fork tender. I simmered mine about three hours and added wine and water to keep the mixture a thick sauce. If you want to add carrots, do so after you start to feel the rabbit starting to tenderize; mushroom should be added roughly 15 minutes before serving; adjust salt & pepper to your taste.

If the rabbit is tender but the gravy isn’t thick enough to your taste you can mix 1 teaspoon of floor with some of the broth and pour this mixture into the gravy while stirring; should thicken in 10-15 minutes.

[Kevin McCormack]

One day years ago I killed a huge wild drake mallard. After taking some pics, I told my wife, "Why don't we have a fresh duck dinner for a change instead of sticking this baby away back in the freezer per usual?" She told me, "You're on! Why don't we go for broke and have real duck l'orange to boot?"

I steeped the cooking oil in the browning skillet with garlic and shallots, rubbed the duck all over with coarse ground black pepper, a little season salt, and a twinge of paprika. Then browned the duck all over quickly in the hot oil. Then I put it in a cast iron casserole-type pot with a pyrex lid into the oven at 275 degrees for 45 mins. or so. When the skin looked right, I removed the glass lid, turned the oven up as high as it would go (if I'd had one with "Turbo Boost" I would have hit that too!). When it reached 550 for about 5-6 minutes, I left the duck in until I could see the skin just starting to crisp, then turned the oven off, poured a full cup of Grand Marnier over the bird, and put the lid on and let it sit for around 15 minutes.

We had it with a fine French claret, real wild rice, and oven-browned fresh asparagus drizzed with lemon and butter. Makes me want to smoke a cigar just thinking about it!

[Double Trouble]

Kevin - that sounds fantastic !

[Big D]

I think I've posted this before, but it's so good, it's worth another look. A sauce for duck or goose breasts, but can be used also with lamb or beef. Invented by Ed Gallaudet - a hugh DU supporter before his death ('way too early)

GALLAUDET DUCK SAUCE

1 10 oz. Jar red currant jelly
1 ½ C. dry Sherry
3 oz. Lemon juice
2 oz. Soy sauce
2 oz. A-1 Sauce
3 oz. Catsup

8 duck filets marinated in Vegetable oil or Italian Salad Dressing

Blend first 6 items and simmer over low heat until reduced. (Approximately 45 min) Do not overcook, or sauce will become caramel.

Grille breasts quickly (2-3 min per side) until rare or med. rare.

Slice across the grain, arrange on plate and drizzle with warm sauce

Sauce would work as well with beef or lamb

[Double Trouble]

Sounds good John !

Here's one I like. I never use recipes, so I don't have firm ratios/volumes for the various ingredients - just add them to suit your taste.

John's recipe used red currants - this one uses a liquor made from black currants (cassis).

With some olive oil in a pan, saute a small shallot, diced fine. When nicely browned, add some chopped scallion (green onion) tops (diced) - a small handful.

Toss in some fresh currants, or you can use blackberries, cherries, whatever. Move them around to coat, then add approx. 4 ounces or so of cassis.

Add salt, pepper, a pinch of sugar, and reduce slightly.

If it's too thick, add some water or chicken stock. If too tart, add a bit of sugar or honey. (Adjust salt & pepper to taste too)

I love this sauce drizzled over quail that have been floured & pan-seared in oil/butter mix.

[C Roger Giles]

Kevin;

Thanks for the Grand Marnier tip as I uaually use consentrated frozen orange juice in my orange sauce with brown sugar and butter. I browm then thin slice sliced teal filet of breast that has been dusted with garlic granulars and Lowerys salt.

My wife will even eat this game dinner but no wild rice, just plain old rice.

Roger

[Dean Romig]

[QUOTE=Robin Lewis;14892]Ingredients:

• 2 rabbits cut into pieces
• 1 large onion chopped (medium)
• 2 cloves of garlic chopped (fine)
• Salt & pepper to taste
• 1 large tomato coarsely chopped (can be canned)
• 1/3 cup of white wine
• 2/3 cup of water
• 1 Tsp of oil

This seems a highly discriminatory recipe. Can you post a recipe for those of us who are only fortunate enough to kill one rabbit?

[Bindlestiff]

[Autumn Daze]

Well...For you Dean...I would be cut ONE rabbit into a few pieces ....