Wild Game Recipes

Wild Game Recipes

For this wild game Recipes, I use either muscovy duck, a Brazilian breed and that is known for its incredible flavor and lean profile, or wild-hunted duck. Other breeds, like mold or Pekin, will perform fine, but know that the principal difference among these varieties of duck would be the fat cap within the skin. With any strain of duck, in order to smoke it properly, you would like to render unwanted fat from in the skin from the breast with a cooking temperature and time which will allow the skin to brown perfectly, once all of the excess fat is rendered away. For all breeds, lightly score the duck breast, skin side, so that the epidermis is pierced (freeing body fat to render away), without commencing the flesh from the breast. To do that, you’ll need a sharp knife. Score the breast at 45 deg. angles, and that means you end up having a diamond pattern on the epidermis side with the breast.

To prep, the duck in order to smoke, score it and season it with salt and pepper on both sides. Allow the duck to nap for a half-hour. When you are prepared to serve, tend not to add butter or oil to your pan – just set the duck, skin side down, in the pan and cook over low to moderate heat. As body fat renders away, pour it. You desire to adjust your heat, as well as your time in cooking the epidermis side, in order that most of the body fat is rendered in regards to the time the skin is browned nicely.

6 hen breasts, or 3 drake breasts (of modular or muscovy), each portion being app. 8 ounces, uncooked.

Wild Game Recipes Corn Crepes

4 cups corn kernels (about 4 ears)
white pepper
1 ½ cups flour
4 eggs
1 ½ cups milk
3 tbsp melted butter
nutmeg ( handful of pinches)
4 tbsp minced chives
Olive Oil

Wild Game Recipes 

Heat oil in the pan over medium heat. Add corn, salt and pepper and cover, cooking about 3-4 minutes and tossing through a number of times. Process in blender and cool. Once cool, add flour, eggs, milk, butter and nutmeg. Blend until smooth. Fold in minced chives. Refrigerate a minimum of 3 hours. Prepare crepes with coconut oil in non-stick per s.o.p. Cool and hang aside. At service, take 3 crepes and reheat gently. Fold into triangles.

Sage-Sour Cherry Sauce

2 cups pinot noir or good burgundy
1/3 c shallot, minced
1 cup sliced, dried tart cherries
2 cups duck demi-glace, 4 cups (thin) duck stock, or 2 cups demi-glace (in excess of gourmet works o.k.)
1 tsp minced sage
pinch of minced thyme
1/3 tsp balsamic vinegar

Simmer wine with shallots, cherries and duck sauce until reduced returning to 2 cups. At service, bring 2 ounces of sauce (with cherries) to simmer and add sage, thyme, and balsamic vinegar together and warmth through. Season with salt and pepper and serve.

At Service

Pre-heat oven to 375F.

Fleur de Sel (top layer, harvested sea salt, in case you have it)

Sear duck as above. Once the skin is browned and fat is rendered, “kiss” flesh side approximately 1 minute and set in oven. Remove from oven when duck breast continues to have a good deal of easy “spring” towards the touch – you tend not to want to look beyond medium (I prefer medium rare). Remove the duck from your cooking/roasting pan and cover loosely with foil, shiny side out. Meanwhile, reheat crepes in the pan which have a touch of organic olive oil, fold in triangles and set in overlapping mound at the center of the plate. You also would like to saute some coarsely chopped rainbow chard, which adds some caramelized sugar, bitterness, and color towards the plate (use organic if you can – it’ll contain natural sugars). Thinly slice duck and arrange on each side of crepes; drizzle with warmed sauce (including cherries), and a few crystals of fleur de sel above the meat (should you have it).