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.
Recipe and food photography from Wildfowlmag.com
It’s easy to get in a roast duck rut. Try something new with these little burgers featuring ground duck.
Cook time: 5-7 minutes. Serves 8.
1 lb. ground duck
1-2 tsp. chili powder
1 Tbsp. kosher salt
8 slider buns or potato dinner rolls
8 slices of your favorite cheese
pickled onions or sliced sweet pickles
mustard, ketchup, or barbecue sauce
Hint: You can prepare ground duck by adding pork fat. For every 3 ½ to 4 pounds of duck breasts, add 1 pound pork fat (ask at your supermarket meat counter).
Sprinkle chili powder and salt over ground duck and mix well with clean hands. Form the meat into patties the size of slider buns. Make a small indentation the size of a quarter in the center of each patty.
Fry or grill duck burgers on medium-high heat for 5-7 minutes for medium doneness. Toast buns and slightly melt cheese, then build your burger with your favorite condiments. Enjoy!
Add a little zest to your next cookout with this Asian-inspired wild pheasant recipe. Yum!
Preparation time: 15 minutes. Cook time: 7 minutes. Serves 4.
1 lb. boneless, skinless pheasant breast
6 Tbsp. fresh orange juice, divided
4 Tbsp. dry sherry, divided
½ c. chicken stock, divided
4 Tbsp. hoisin sauce
2 Tbsp. soy sauce
2 tsp. cornstarch
¼ tsp. salt
2 Tbsp. peanut oil, divided
¾ lb. snow peas, trimmed
½ lb. shiitake mushrooms, thinly sliced
4 green onions, thinly sliced
2 Tbsp. fresh ginger root, grated
4 c. cooked rice
Cut pheasant into ¾-inch pieces. Mix with 3 tablespoons orange juice and 2 tablespoons sherry and set aside.
Combine remaining orange juice and sherry with ¼ cup chicken stock, hoisin sauce, soy sauce, cornstarch, and salt in a small bowl. Set aside.
Heat 1 tablespoon peanut oil in a wok or 12-inch nonstick skillet over medium-high heat. When hot but not smoking, add snow peas, mushrooms, green onions, and ginger. Stir and toss everything together for 1 minute. Add two tablespoons chicken stock and continue cooking until liquid evaporates (about 1 minute). Add remaining two tablespoons chicken stock and cook again until it evaporates. Transfer mixture to a bowl and set aside.
Add the remaining 1 tablespoon of peanut oil to the pan and place over medium-high heat. Add pheasant mixture and stir-fry about 3 minutes, until pheasant is done. Stir cornstarch mixture well and add to pheasant along with reserved vegetables. Stir and cook about 1 minute, until sauce bubbles and thickens. Immediately transfer to serving bowl and serve with hot rice.
from Field & Stream
Easy, quick, and with just enough bite, these tasty morsels are a delicious end to your dove hunt.
Preparation time: 5 minutes. Cook time: 20 minutes.
de-boned dove breasts
1 can whole jalapeño peppers
1 tub cream cheese
Preheat grill. Rinse and dry dove breasts. Slice jalapeños in half lengthwise. If you prefer less heat, remove seeds and veins. Cut bacon in half lengthwise.
Fill open cavity of each jalapeño with cream cheese. Top with a dove breast, wrap in bacon strip, and secure with a toothpick. Repeat with all breasts.
Grill poppers over medium-high heat for 15-20 minutes or until bacon is crisp, turning once. Salt and pepper to taste.