Juicy Cornish Game Hens

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Recipe by Chuck in Killbuck

gamebird_juicycornishhen

INGREDIENTS

  • 4 tablespoons butter
  • 3 tablespoons honey
  • 4 teaspoons chili powder
  • 1 tablespoon orange juice
  • 2 Cornish hens, halved
  • salt and pepper, to taste

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Melt butter and stir in honey and chili powder; mixing well.
  3. Stir in orange juice, salt and pepper and remove from heat.
  4. Cut each hen into two halves.
  5. Rinse well and pat dry with paper towels.
  6. Place hens in baking dish, skin side down, and place in oven for 6-8 minutes.
  7. Turn hens over and baste generously with all of the mixture.
  8. Bake for approximately 45 minutes or until well browned.

Serves 4
Prep time 15 min | Total time: 1 hr

Duck Tacos with Chipotle Cherry Salsa and Crumbled Goat Cheese

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INGREDIENTS

  • 1 pound duck breast
  • 2 teaspoons chipotle chili powder
  • 1 teaspoon cumin, toasted and ground
  • 1/4 teaspoon salt to taste
  • 2 cups chipotle cherry salsa (see below)
  • 12 small corn tortillas, lightly toasted
  • 2 cups red cabbage, thinly sliced and tossed in 2 tablespoons sour cream
  • 4 ounces goat cheese, crumbed
  • cress sprouts for garnish (optional)

INSTRUCTIONS

  1. Score the skin and fat of the duck breast with a knife trying to cut all the through the fat without cutting into the meat.
  2. Mix the chipotle chili powder, cumin and salt and rub it into the skin side of the duck breast then cover it and let it sit in the fridge for 20 minutes to overnight.
  3. Heat an oven proof pan over medium heat.
  4. Place the duck breast into the pan, skin side down and let it cook until the fat has rendered, about 2-3 minutes.
  5. Place the pan into a preheated 400°F oven for 8 minutes.
  6. Remove and set the duck breast aside and let rest for 5 minutes before slicing.
  7. Drain the excess fat from the pan, add the salsa, deglaze the pan and simmer to remove any excess liquid.
  8. Assemble the tacos and enjoy.

Servings:  Makes 4 servings | Prep Time: 15 minutes
Cook Time: 15 minutes | Total Time: 30 minutes

Chipotle Cherry Salsa

Ingredients

  • 2 cups cherries, pitted
  • 1 chipotle chili in adobo or to taste, chopped
  • 1/4 cup red onion, diced
  • 1 small clove garlic, grated
  • 1 handful basil
  • 1 tablespoon balsamic vinegar
  • salt and pepper to taste

Directions

  1. Puree everything in a food processor until smooth.
  2. Simmer the salsa to remove excess liquid.
    (Optional: This salsa is great fresh but if you are going to use it in something like tacos you will want to simmer it a bit to remover the excess liquid.)

Servings: Makes 2 cups | Prep Time: 10 minutes
Cook Time: 0 minutes | Total Time: 10 minutes

Honey Baked Rabbit

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Ingredients

  • 2.5 to 3 lbs. Rabbit
  • 1/3 C. Margarine, melted
  • 1/3 C. Honey
  • 2 T prepared Mustard
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. curry powder

Serves 4

Directions

Arrange rabbit in shallow baking pan.  Mix other ingredients and pour over rabbit.  Bake at 350°F for 1 1/4 hours, basting frequently until browned.

Rabbit With Light Mustard Sauce

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Ingredients

  • 2.5 to 3 lbs. of Rabbit, thawed, Flour, seasoned with salt and pepper
  • 4 T. Butter
  • ¼ C. Vegetable Oil

Mustard Sauce:

  • ¼ C. Light Sour Cream
  • ½ C. low-fat yogurt
  • 1/3 C. Dry White Wine
  • 3 T. Dijon Mustard
  • ½ tsp. salt
  • ¼ tsp. freshly ground pepper
  • 7 tsp. chopped fresh basil

Serves 4 to 6

Dredge rabbit with seasoned flour, shaking off excess.  Saute in butter and oil until lightly brown and tender, about 20 minutes on each side.

To make sauce, combine all ingredients. Simmer and stir until sauce is warm.  Do not boil.  Serve over rabbit.  Makes about 1 1/4 cups.

Grilled Cervena Tri Tip with Chasseur Sauce and Pommes Frites

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venison-grilled-tri-tip

INGREDIENTS:

Grilled cervena tri tip

  • 4 tri tips 7 oz each
  • 2 tbsp cracked pepper
  • 2 tbsp vegetable oil
  • Course sea salt

Chasseur sauce

  • 2 oz butter
  • 6 oz shallots
  • 1/2 oz crushed garlic
  • 1oz tomato paste
  • 1oz parsley chopped
  • 1/2 oz tarragon
  • ½ oz salt
  • 1oz mustard
  • 6oz sliced mushrooms
  • 1 tbsp cracked white pepper
  • 1 cup white wine
  • 1 cup of strong glace de viande

Serves 4

Method

Coat meat with oil, season with pepper and generous amount of salt, cook for 4 minutes each side on a hot barbeque or heavy pan. Rest and slice across the grain.

To Serve

Serve with chasseur sauce and pomme frite.

Pepper Crusted Loin with Mesclun and an Orange and Red Currant Vinaigrette

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venison-pepper-crusted-loin

RECIPE BY GRAHAM BROWN

QUICK, EASY, SUCCULENT AND DELICIOUS. POP THE WHOLE PIECE ON THE BBQ AND FINISH UNDER THE HOOD, OR IN THE OVEN.

Ingredients:

  • 1 Cervena venison Shortloin (boneless loin) about 2lbs
  • 2 Tbsp of cracked 4 pepper mix
  • 1 Tbsp cracked salt
  • 1 tsp oil
  • Vinaigrette
  • 1 Orange, peeled and fillets removed with a sharp knife. Reserve the juice
  • 1 punnet of redcurrants (substitute with Raspberry or Blueberry)
  • 1 Tbsp of red wine vinegar
  • 1 tsp Dijon mustard
  • 4 tps walnut or hazelnut oil
  • Salt and Pepper to taste
  • Garnish
  • 1 large kumara (sweet potato) par cooked and peeled, cut into ½ cm cubes and re-cooked until caramelized.
  • Mesclun greens.

Serves 4

Method:

  • Coat meat with oil and season generously with the salt and pepper. Sear the whole piece on the hotplate for 3- 4 minutes until meat is brown. Place in the roasting rack and cook on a low heat for 15 minutes for medium rare.
  • To make the vinaigrette mix all wet ingredients well and fold in the orange fillets and currants just before serving. Check seasoning.
  • To serve.Slice the venison and arrange with the salad and kumara and pour the vinaigrette around the plate.

Durham Ranch Venison Medallions with walnut pesto

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Recipe by Chef Graham Brown

Ingredients

  • Venison
  • 6 venison medallions
  • sliced parma ham
  • olive oil
Walnut pesto
  • ½ cup walnuts
  • 1 large garlic clove
  • handful of fresh flat leaf parsley
  • ¼ cup walnut oil
  • ¼ cup good olive oil
  • 2 tspn cream or crème fraiche
Fennel rub
  • 1 tbsp toasted fennel seeds
  • 1 tsp flaky sea salt
  • 1 tbsp cracked white pepper
  • zest of 1 lemon
Vegetables
  • red, yellow and green pepper – one each, sliced into strips
  • courgette, sliced into strips
  • eggplant, sliced into strips, skin on
  • portobello mushrooms
  • olive oil
  • balsamic vinegar

Instructions

  1. Toss the vegetables in olive oil and balsamic vinegar and allow to marinate for half an hour.
  2. To make the fennel rub, toast the fennel seeds and let them cool. Grind in a mortar and pestle with the salt and pepper then mix in the lemon zest.
  3. Wrap each medallion in a piece of parma ham as you would a steak. Brush with olive oil.
  4. Place three medallions on a wooden skewer, season with fennel rub and sear on a hot griddle or BBQ for 3-4 minutes per side. Set aside to rest.
  5. Sear the vegetables over the same hot griddle until just cooked. Keep warm
Walnut pesto
  1. In a food processor, combine the walnuts, garlic and flat leaf parsley.
  2. With the motor still running, drizzle in the walnut oil and olive oil.
  3. Finally, add the cream or crème fraiche.

To serve

Serve the venison medallions on their skewers on top of the chargrilled vegetables with the pesto on the side.

Grilled Durham Ranch Bison Skewers

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INGREDIENTS

  • 1 pound ground Durham Ranch Bison
  • 1/4 cup crumbled crackers (about 6 small crackers)
  • 1/4 c chopped cilantro or Ital parsley
  • 1 egg white, beaten
  • 1/3 tsp salt
  • 1/2 tsp ground black pepper
  • 2 cloves garlic, minced
  • 16-2 inch squares bell peppers
  • 12-8 inch wooden skewers, soaked in water for 20 min.
  • 8 skewers of assorted vegetables, basted with flavored olive oil

PREPARATION

  1. In medium bowl, combine bison, crackers, cilantro, egg white, salt,black pepper and garlic. Mix until well blended.
  2. Shape into 8 large meatballs.
  3. To prepare a skewer: alternate 4 bell pepper squares and 2 meatballs per skewer. Repeat process making 4 skewers.
  4. Barbecue bison and vegetable skewers for 5 min. Turn, baste bison skewers with a spicy barbecue sauce and grill 4-5 min. longer or until done. Baste vegetable skewers with flavored oil and grill 5-7 min. longer or until tender.
  5. Serve.

PREPARATION TIME

20 min. Cooking time: 10-12 min.

Durham Ranch “California Cheese Steak”

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Ingredients

  • 9oz thinly sliced Durham Ranch Wagyu Rib eye
  • 2oz cup Caramelized Onion
  • 2oz cup Sautéed Morel Mushrooms
  • 2oz cup Point Reyes Blue Cheese
  • 2oz cup Demi Glace
  • 2 each Sliced Ciabatta Bread 1 ½” Thick Slice
  • Butter as needed
  • Salt & Pepper as needed

Method

  1. Butter Ciabatta bread and grill until toasted on both sides
  2. Season Wagyu Ribeye with salt & pepper. Cook Wagyu Rib eye until desired doneness
  3. Place bread on plate. Top with Wagyu Rib eye, caramelized onions, morel mushrooms, blue cheese, and Demi
  4. Serve and enjoy

Durham Ranch Beef Rub

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Ingredients

  • 4 lb. durham ranch steak
  • 3 T. dark brown sugar
  • 1 T. paprika
  • 1 T. garlic powder
  • 1 T. onion powder
  • 2 t. dried thyme
  • 2 T. kosher salt
  • ½ T. mustard powder
  • ½ T. ground black pepper
  • 1 t. cayenne
  • 1 cup grapeseed oil or vegetable oil
  • ½ cup balsamic vinegar

Preparation

  1.  Mix all dry ingredients in a bowl until fully incorporated
  2. Add in oil and vinegar and mix into a paste consistency
  3. Rub mix over all surfaces of the steak and let sit refrigerated overnight
  4. Season with salt and pepper and cook on grill to medium rare
  5. Enjoy!