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Wild About Game: 150 Recipes for Cooking Farm-Raised and Wild Game - from Alligator and Antelope to Venison and Wild Turkey

Overview

In this book, Janie Hibler offers detailed information, helpful techniques, and contemporary recipes for wild and farm-raised game. The 150 recipes range from simple dishes - Buffalo Burgers and Roast Muscovy Duck with Persimmons and Figs - to sophisticated ones - Venison Osso Buco and Ostrich Satay. Wild About Game is divided into chapters by the types of game - birds, large game, and small and exotic game. Each begins with an explanation of each type of animal - wild and farm-raised - including what they eat, ...
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1998 Hardcover New in New dust jacket 9.53 X 7.80 X 1.11 inches 320 pp; Excellent book.

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Overview

In this book, Janie Hibler offers detailed information, helpful techniques, and contemporary recipes for wild and farm-raised game. The 150 recipes range from simple dishes - Buffalo Burgers and Roast Muscovy Duck with Persimmons and Figs - to sophisticated ones - Venison Osso Buco and Ostrich Satay. Wild About Game is divided into chapters by the types of game - birds, large game, and small and exotic game. Each begins with an explanation of each type of animal - wild and farm-raised - including what they eat, how and where to buy their meat, and the best cooking method for each cut. Then comes the best part - the recipes. Some are for farmed game, while others are innovative twists on wild game dishes that Hibler has been cooking for more than thirty years. And if you're hankering to make a recipe, but have no game, Hibler offers suggestions for nongame substitutions, such as Cornish hens for squab or pork tenderloin for venison. Other sections include recipes for smoking game, marinades and rubs, sauces, and side dishes.

Recipient of the 1999 James Beard Foundation Award for Best Single Subject Cookbook.

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Product Details

  • ISBN-13: 9780767901529
  • Publisher: Broadway Books
  • Publication date: 10/28/1998
  • Edition description: 1ST
  • Edition number: 1
  • Pages: 320
  • Product dimensions: 7.80 (w) x 9.53 (h) x 1.11 (d)

Meet the Author

Janie Hibler has had a freezer stocked full of game since the day she married an avid hunter thirty-two years ago.  She was a founding member of the International Association of Culinary Professionals and the Portland Culinary Alliance.  A regular contributor to national magazines, she is the author of Dungeness Crabs and Blackberry Cobblers, which was nominated for a James Beard Award.  She lives in Portland, Oregon, with her husband, Gary, but they spend weekends at their cabin in the Cascade Mountains enjoying the outdoors and cooking game.
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Read an Excerpt

Roast Mallard Ducks With Brandied Apples
Serves 4

Of all the different recipes for wild duck I've cooked, this one is the simplest and the best. The apple and onion slices can be marinated in brandy the night before, leaving little preparation when you are ready to cook. One caveat, though: If the ducks are fatty, they will produce a lot of smoke, so don't try this recipe unless your oven has a good fan.

2 tart green apples, unpeeled, but cored and quartered
2 onions, quartered
1/2 cup apple brandy
4 mallard ducks, about 2 1/2 pounds each, at room temperature
1/2 teaspoon coarse salt
1 teaspoon chopped fresh thyme, plus 4 sprigs for garnish
4 teaspoons unsalted butter, softened
2 cups homemade chicken stock or reduced-sodium chicken broth
Freshly ground black pepper

Soak the apples and onions in the brandy for at least 1 hour, or overnight.

Preheat the oven to 475°F. Line a roasting pan with foil (this makes cleanup easy).

Dry the mallards inside and out with paper towels. In a small dish, mix the salt and 1 teaspoon thyme. Rub the cavities of the birds with the salt and thyme seasoning and stuff with the apples and onion quarters, reserving the brandy. Rub the skin of the ducks with the butter.

Place the birds breast side up, not touching each other, in the pan. Roast for 25 minutes, or until the juices run a rosy color for a medium-rare bird, clear yellow for a well-done bird. Broil for 3 to 5 minutes more to crisp the skin, if needed. Transfer the ducks to a platter and place in a warm oven.

Discard the fat from the cooking juices. Put the cooking juices back in the pan withthe chicken stock and reduce by half, stirring constantly to release the caramelized bits stuck on the bottom of the pan. Add the reserved brandy and season with salt and pepper. Strain, if necessary. Put the sauce in a gravy boat and serve with the birds, which have been garnished with the thyme sprigs.


Grilled Quail Salad With Nectarines And Plums
Serves 4

The rich yet delicate flavor of grilled quail has an affinity for fruit. In this recipe, I pair the birds with fresh plums and nectarines cooked in their skins, which gives the fruit a slightly sweet-and-sour flavor, and serve them on a bed of spinach and radicchio.

2 teaspoons fresh lime juice
4 teaspoons extra virgin olive oil
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
2 tablespoons nonfat plain yogurt
1/2 cup fresh cilantro leaves, coarsely chopped
8 quail, 4 to 6 ounces each (preferably semiboneless)
Grilled Fruit (page 283)

SPINACH SALAD

6 ounces baby spinach
1 head radicchio, torn into bite-size pieces
1 tablespoon extra virgin olive oil
1 teaspoon fresh lime juice
Coarse salt and freshly ground black pepper
1 avocado, peeled and sliced lengthwise into thin slices

In a small bowl, stir together the lime juice, olive oil, salt, pepper, yogurt, and cilantro. Pat the birds dry with paper towels and put them in a shallow dish. Thoroughly brush or rub the quail with the marinade. Marinate for at least 30 minutes or up to 24 hours in the refrigerator.

Heat the grill or broiler. Grill the birds for approximately 7 minutes a side over medium heat until lightly brown on the outside and the juices run a rosy color when a bird is poked with a fork.

Combine the spinach and radicchio in a salad bowl. Mix together the olive oil, lime juice, salt, and pepper and toss with the salad.

To serve, equally divide the salad among 4 dinner plates, placing it in a mound in the center of each plate. Put 4 slices of avocado on each mound radiating out from the center of the salad like spokes in a wheel. Sprinkle the avocado with a pinch of salt. Lay 2 quail opposite each other on top of the greens and in between the avocado slices. Arrange 2 grilled plum halves and 1 piece of grilled nectarine, cut side up, around the rim of each plate, alternating the pieces. Serve at once.


Grilled Fruit
Serves 4

Fruits--especially nectarines, plums, peaches, and mangoes--are particularly good grill mates with rabbit, game birds, and wild boar. Not only does their warm texture and juicy, sweet flavor cut through the richness of the game, but the fruit adds a welcome splash of color to the plate. It is not necessary to skin the fruit before grilling. The skin on the nectarines and plums can be eaten but not the mango's--it is too stringy--just scoop the pulp out with your fork.

2 tablespoons fresh lime juice
2 teaspoons honey
Pinch of cayenne
2 nectarines, halved and pitted
4 plums, halved and pitted, or 1 mango, cut off the pit vertically

Stir together the lime juice, honey, and cayenne. Lightly score the flesh of the fruit. Put the fruit on the grill, cut side down, for 2 to 3 minutes. Turn the fruit over and brush with the honey-lime mixture. Grill for 2 to 3 more minutes, until the fruit is hot. Serve hot or at room temperature.


Buffalo Burgers With Sautéed Onions And Chipotle Mayonnaise
Serves 4

Put extra napkins on the table for these juicy burgers. Chipotles are smoked jalapeño chiles and their robust flavor is a perfect counterbalance to the grilled sweet onions. If sweet onions are not available, use yellow onions, but sprinkle 1/2 teaspoon sugar over them while they are cooking to sweeten and help them caramelize as they cook, enhancing both their flavor and color.

1 tablespoon olive oil
1 pound Walla Walla Sweets or other sweet onions, sliced (about 4 cups)
1 1/2 pounds extra-lean ground buffalo, beefalo, or beef
1 teaspoon ground cumin
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
4 onion hamburger buns
Chipotle Mayonnaise (page 260)

Preheat the grill or broiler.

Heat the oil in a nonstick pan and slowly sauté the onions until they are soft and a deep golden brown color. This will take about 20 minutes.

While the onions are cooking, put the ground meat in a bowl and sprinkle with the cumin, salt, and pepper. Using your hands, thoroughly mix the seasonings into the ground meat and form 4 patties at least 1/2 inch thick. Wash your hands thoroughly.

Grill the burgers over a medium-hot fire for about 4 minutes a side, or until they are cooked on the outside and medium-rare within. Put the buns on the grill, cut side down, during the last minute or so to lightly toast them, or place under the broiler, cut side up.

Serve the burgers on buns with a generous amount of mayonnaise and smothered with the sauteéd onions.

Chipotle Mayonnaise
Makes 1 Cup

Chipotles are smoked jalapeños. They are notoriously hot, so use them judiciously.

Store any leftover mayonnaise in a covered jar in the refrigerator. Use as a spread for buffalo pot roast sandwiches (page 120) or grilled buffalo steak sandwiches (page 114).


1/2 teaspoon chipotle puree (see Note)
1 cup commercial mayonnaise

Stir the chipotle puree into the mayonnaise and store in a covered container in the refrigerator until needed.

Note: Pureed chipotles in adobo sauce, whole chipotles in adobo sauce, and dried chipotles can be purchased at markets that carry a good assortment of Mexican ingredients. To make chipotle puree, roast 1 chipotle in a dry pan over high heat for 2 to 3 minutes. When it is cool enough to handle, put on rubber gloves and remove the stem, seeds, and membranes. Soak in 1/2 cup warm water for 10 minutes. Remove and puree in a food processor. Add a little of the soaking water to make a thick puree that is the consistency of tomato paste.

Store in a covered jar in the refrigerator for 1 week.


Venison Steak With Cracked Pepper And Brandy
Serves 3 To 4

Venison steak simply seasoned with freshly cracked black pepper and a light brandy sauce proves that you don't need a fancy recipe for game to taste good. The secret of keeping the meat juicy is to sear it quickly to keep the juices in.

1 pound venison sirloin or round steak or beef flank steak
2 tablespoons unsalted butter or olive oil
Freshly cracked black pepper
2 teaspoons olive oil
1/4 teaspoon salt
1/4 cup brandy
Chopped fresh flat-leaf parsley, for garnish

Pat the meat dry, then rub it with the butter or oil and a light coating of pepper. Marinate for at least 1 hour in the refrigerator.

Heat the oil in a large skillet over moderately high heat. Add the meat to the pan, sprinkle with salt, and cook for 2 to 3 minutes, or until the juices begin accumulating on the top. Turn and cook for another 2 minutes. Do not turn again. Transfer the meat to a warm platter.

Scrape the bottom of the pan to release the caramelized bits stuck to the bottom and add the brandy. Cook over high heat for 1 to 2 minutes, then season with salt and more pepper, if necessary. Pour the sauce over the meat.

Garnish the steak with chopped parsley. Slice and serve immediately.


Smoked Duck Hash
Serves 4

Serve this unusual hash for brunch with a poached egg on top or for dinner accompanied by a green salad.

1 pound unpeeled Yukon Gold potatoes, shredded
6 ounces smoked duck, goose, pheasant, or chicken breast, diced
1 shallot, finely chopped
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh thyme
2 tablespoons olive oil, plus 2 teaspoons
1/2 cup regular or low-fat sour cream
1 teaspoon ground horseradish
Chopped fresh flat-leaf parsley

Toss the potatoes, duck, shallot, salt, pepper, and thyme together.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. When the oil is hot, loosely arrange half the potato-duck mixture over the bottom of the pan. Don't press down the potatoes; the air between the potatoes keeps the center from becoming soggy. Cook the hash without turning until the bottom of the potatoes is a dark golden brown, about 5 minutes. Drizzle the remaining teaspoon of oil over the uncooked side of the potatoes.

Shake the pan to loosen the hash and flip over, or, if you're not so daring, turn the hash over with a pancake turner. If the hash falls apart, just push it back together and gently pat it down. Reduce the heat to medium and cook for another 5 minutes, until the potatoes are done and dark golden brown on the bottom. Keep warm in a 200°F oven.

Repeat for the other half of the hash.

Stir together the sour cream and horseradish. Divide the hash among 4 plates and serve each with a dollop of the sauce. Garnish with chopped parsley.


Wild Mushroom Gratinée
Serves 4

The subtle woodsy flavors of fresh mushrooms evoke the outdoors, making this dish a perfect match for sautéed quail, roast game birds, or grilled game meats, such as venison, buffalo, or ostrich.

2 teaspoons olive oil
1 shallot, chopped
1 tablespoon unsalted butter
1 1/2 pounds mushrooms, such as chanterelles, portobellos, shiitakes, and meadow mushrooms, stems removed and sliced
Coarse salt and freshly ground black pepper
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried, crushed
2 tablespoons all-purpose flour
1/2 cup half-and-half
1 cup grated Fontina cheese, about 4 ounces

Preheat the oven to 350°F. Butter a shallow 1-quart baking dish.

Heat the oil in a sauté pan over medium heat and add the shallot. Sauté until it starts to soften and brown, about 5 minutes. Remove from the pan and set aside. In the same pan, melt the butter and add the mushrooms. Sauté for 5 minutes. Season with salt and pepper and gently toss the mushrooms with the rosemary and flour. Continue to cook for 3 more minutes, then pour in the half-and-half. Stir to blend.

Transfer the mixture to the buttered baking dish and sprinkle with the grated cheese. Bake for 10 minutes, or until the cheese melts.

Serve at once, hot from the oven.
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