Wild game feast recipes

WILD RICE CASSEROLE

• 1/2 lb. wild rice

• 4 c. chicken broth, divided

• 1/2 lb. pork sausage (or venison sausage)

• 8 oz. sliced fresh mushrooms

• 1 onion, finely chopped

• 1 c. celery, finely chopped

• 1/2 can cream of mushroom soup

• 2 tsp. sherry

• 1/2 c. slivered almonds, toasted

Directions

Cover rice with 2 cups of cold chicken broth and let sit overnight. Drain the broth off and wash rice several times, then cover with remaining 2 cups of chicken broth and warm slowly on the stove until rice absorbs broth.

Fry sausage with mushrooms, onions, celery and pepper. Add mixture to the wild rice, along with the soup and sherry. Place rice mixture in casserole. Top with toasted almost and bake for about 1 hour.

WINE-BRAISED VENISON LOIN

• 1 c. dry red wine

• 1/2 c. apple cider vinegar

• 1 medium onion chopped

• 2 tbsp. fresh minced ginger

• 1/4 c. sesame oil

• 1 c. light soy sauce

• Venison loin steak

Directions

Cover loin steak with marinade in a non-reactive container and refrigerate for 24 hours.

Place loin on a roast rack and cook indirectly on charcoal grill for about 45 minutes, basting a few times during cooking, depending on size of steak. (The internal temperature should reach 145 degress.)

PHEASANT CACCIATORE

• 1/4 c. olive oil

• 1 tsp. salt

• Two pheasants cut into pieces

• 2 cloves garlic, minced

• 1 medium onion chopped

• 12 mushrooms, sliced

• 1 green pepper, cut into large cubes

• 1 c. tomato sauce

• 1 (6-oz.) can tomato paste

• 1/2 c. dry red wine

• 1 c. chicken broth

• 1 tsp. dried basil

• 1/2 tsp. dried oregano

• 1 bay leaf

• Freshly grated Romano cheese

Directions

Preheat oven to 350 degrees.

Add the garlic and onion and sauté until browned. Place the mushrooms, green pepper and olives in a large baking dish. Arrange the pheasant pieces on top of the vegetables. Combine the tomato sauce, tomato paste, wine, broth, basil, mint, oregano and bay leaf and pour over the chicken.

Bake about one hour. Sprinkle with Romano cheese and serve.

ALTERNATE PHEASANT RECIPE

• Two pheasants. Bone and flatten breasts and thighs between wax paper.

• 1 c. flour with 1/2 tsp. fresh ground black pepper and 1 tsp. salt

• 2 tbsp. olive oil

• 2 eggs, beaten

Directions

Bone and flatten pheasant breast and thigh pieces. Place pieces on wax paper and refrigerate for two hours to set and firm the cutlets for cooking.

Dip pheasant pieces in seasoned flour. Shake off excess. Dip pieces in egg and roll in bread crumbs and sauté in oil until golden brown. Do not overcook.

• Canada goose breasts

• Buttermilk

Marinade:

• 2 cloves garlic, minced

• 1 tbsp. minced fresh ginger

• 1/2 c. soy sauce (or Teriyaki - thin, watery version)

• 1/2 c. cream

• 1/4 c. dry sherry

• 1/4 c. firmly packed brown sugar

• Bacon slices

Soak the breast filets in salt water for two hours. Rinse well in cold water.

Place filets in a non-reactive covered container or zip-top bag and cover with buttermilk and marinade. Refrigerate for three days.

Take filets from buttermilk and rinse well in cold water.

Meanwhile, prepare marinade: Combine garlic, ginger, green onions, soy sauce, cream, sherry and brown sugar. Reserve a small amount for sauce. Place filets in marinade for two hours before cooking.

Wrap the filets in thick bacon and pin with toothpicks.

BREAST OF DUCK IN BRANDY SAUCE

• 1/2 c. (1 stick) butter

• 1/2 c. brandy

• 2 tbsp. grape jelly

• 4 duck breasts (8 filets)

Directions

In a heavy fry pan, melt butter. Add brandy and grape jelly and bring to a boil.

Add four duck breasts. Cover, reduce heat to low and simmer for 30 minutes.

Remove duck breasts. Combine cornstarch and water to make a thick paste. Pour into remaining sauce a little at a time to thicken. Pour sauce over duck breasts and serve.

• 3/4 c. sugar

• 1 c. dry red wine

• 2 whole cloves

• 1 stick cinnamon

• 1 vanilla bean

• 1/2 lemon, sliced

Directions

In a saucepan, mix together sugar, water, wine, cloves, cinnamon, vanilla bean and lemon. Simmer for 5 minutes.