from The Field
Add some sophistication to your upland game with this delicious pheasant dinner.
Preparation time: 10 minutes. Cook time: 7 minutes. Serves 4.
4 pheasant breasts
4-6 fresh sage leaves, finely chopped
3½ oz. grated parmesan
8 slices prosciutto or air-dried ham
Carefully score the underside of each pheasant breast in a criss-cross pattern with a small, sharp knife. Lay the breasts side by side on a large chopping board and season with pepper.
In a small bowl, combine the chopped sage and parmesan. Sprinkle this mix evenly over the pheasant. Lay two slices of prosciutto on each breast, overlapping slightly, and drizzle with olive oil.
Cover the meat with plastic wrap and pound with a mallet until it is less than half an inch thick. Heat a nonstick frying pan on medium heat, then carefully transfer the breasts over, laying them prosciutto-side down. Drizzle olive oil on top. Cook for 2-3 minutes on each side, ensuring the prosciutto is crispy.
Serve with lemon wedges and a crisp salad or a side of potatoes. Serve warm or chilled.
from Texas Parks & Wildlife
Take a wild game twist on your surf ’n’ turf with this high-class combo: venison and lobster served with a sweet sauce.
Preparation time: 10 minutes. Cook time: 20 minutes. Serves 8-10.
Antlers and Claws
4 lbs. boneless venison backstrap
2 lbs. lobster tail meat, smoked
Guava Sour Cherry Sauce
1 c. guava paste (or substitute 1 c. dried apricots stewed with ½ c. hot water, pureed in a blender)
1 c. dried sour cherries
2 Tbsp. garlic, minced
2 Tbsp. shallots, minced
1 c. frozen apple juice concentrate, thawed
1 c. water
1 c. brown sugar, packed
1 Tbsp. salt
½ c. raspberry vinegar
Cut backstrap into 4- to 5-inch long portions (or have your butcher do it). Using a fillet knife, pierce the end of the venison, sliding the knife lengthwise until it is visible at the other end of the meat, forming a pocket. Use your fingers to gently open and expand the pocket.
Cut smoked lobster into 1-inch cubes. Stuff lobster into the venison from both ends—when in doubt, overstuff! Refrigerate until it’s time to grill.
Combine all Guava Sour Cherry Sauce ingredients in a heavy saucepan and simmer over medium heat for 20 minutes. Set aside.
Over medium-hot coals, cook the stuffed backstrap for 8-10 minutes, rotating every two minutes. Remove from heat and let rest.
Slice backstrap, pour warm Guava Sour Cherry Sauce on a plate, and then add backstrap slices. Enjoy!
Recipe from Food Network. Original image from Food Network.
They say patience is a virtue, and you’ll need it for this slow-cooked grill recipe—but it’s worth it for the full wild boar experience!
Preparation time: 30 minutes. Cook time: 10 hours. Serves 10.
4 Tbsp. brown sugar
2-4 Tbsp. paprika
2 Tbsp. sea salt
2 Tbsp. black pepper
2 Tbsp. dry mustard
1-2 Tbsp. ground cumin
1 Tbsp. cayenne pepper
½-1 Tbsp. chili powder
1 boar shoulder or loin
1 lb. boar bacon
Add coals to one half of a covered grill; allow coals to burn and whiten, producing even heat with no flame.
Place brown sugar, paprika, sea salt, black pepper, dry mustard, cumin, cayenne pepper, and chili powder in a bowl and mix. Put the boar shoulder in a pan and moisten slightly with water. Using dry hands, pat rub mix on non-fatty side of boar shoulder. Be sure to coat all surfaces liberally, even the fat and folds. The rub will act as a moisture seal, preventing the meat from drying out.
Turn shoulder fat-side down and lay bacon strips lengthwise across the non-fatty side, pinning them to the shoulder with toothpicks at the center and ends and ensuring even coverage of meat surface. Add any remaining bacon to the ends.
Place shoulder on the empty side of the grill, bacon side up, and close the cover. Cook until the pork’s internal temperature reaches at least 160℉, roughly 10 hours (depending on size of shoulder).
Coals should smolder slightly; add coals as the fire subsides. Repeat at intervals to keep temperature low and steady.
A properly cooked shoulder should pull apart with tongs.
Recipe from AllRecipes.com. Original photo courtesy of Texas Parks & Wildlife.
Beer and herbs add depth and flavor to your hoppin’ game.
Preparation time: 40 minutes. Cook time: 50 minutes. Serves 6; 528 calories.
½ c. plus 3 Tbsp. all-purpose flour, divide ½ tsp. salt
¼ tsp. pepper
3 lbs. rabbit meat, cleaned and cut into pieces
3 Tbsp. extra-virgin olive oil, divided
2 c. onions, thinly sliced
1 ½ lbs. mushrooms, thinly sliced
2 Tbsp. garlic, chopped
1 Tbsp. fresh thyme, chopped
1 Tbsp. fresh basil, chopped
1 Tbsp. fresh rosemary, chopped
2 bay leaves
2 c. amber beer
1 quart chicken stock
2 Tbsp. butter, softened
1 Tbsp. fresh parsley, minced
Place ½ cup flour, salt, and pepper into a plastic bag and toss to mix. Add rabbit meat and toss to coat. Shake off excess and lay meat to one side. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat until it is lightly smoking.
Sear breaded rabbit on each side until golden brown, then set aside. Pour in remaining oil and stir in sliced onions. Cook until onions have softened, about 2 minutes, then stir in mushrooms and garlic, cooking for an additional 2 minutes. Add thyme, basil, rosemary, and bay leaves. Add salt and pepper to taste.
Place browned rabbit pieces into the Dutch oven; pour in beer and chicken stock. Bring mix to a boil over high heat, then reduce heat to medium-low. Cover and simmer until the rabbit is very tender, about 25 to 30 minutes.
Meanwhile, stir 3 tablespoons of flour into the softened butter until smooth. Remove rabbit from the broth and set aside. Skim any visible fat off the liquid, then whisk in butter paste. Simmer for 3 to 4 minutes until thickened, then remove bay leaves, season again with salt and pepper as needed, and stir in parsley. Serve the thickened sauce with the rabbit.