4 lb Emu prime 2 sl Bacon, diced 2 cl Garlic, crushed 2 lb Mushrooms, sliced 2 Bay leaves, crushed 1 teaspoon Thyme 2 tablespoon Fresh parlsey, chopped 1 teaspoon Salt 1/8 teaspoon Pepper 1/8 c Flour 1 tablespoon butter Read More …
Emu Bourguignon
Year: 2024
Deep Fried Cornish Game Hens
Two – 1-1/2 pound Cornish game hens Vegetable shortening or oil for deep-frying Salt freshly ground pepper lemon wedges for serving NOTE: Don’t fill your stockpot more than half full with shortening/oil, to allow for the inevitable boiling up when Read More …
Zucchini Pancakes
2 large zucchini, grated 5 ml salt 1 tsp 1 large egg 125 ml feta cheese, crumbled 1/2 cup 3 green onions, sliced 1 clove garlic, minced 2 ml dried oregano, crumbled 1/2 tsp 40 ml flour 3 tbsp 30 Read More …
Cream Cheese Stuffed Cornish Hens
Yield: 2 servings 2 Cornish Game Hens Salt, Pepper, And Nutmeg To Taste 4 oz Cream Cheese 1 tablespoon Fresh Herbs 2 tablespoon Margarine Soak clay pot, top and bottom, in cold water for 15 minutes. Drain. Rinse hens, pat Read More …
Cornish Hens with Corn Chorizo Stuffing
1 teaspoon oil 4 Cornish hens, skinless 1 tablespoon ancho chili powder 3-1/4 ounces chorizo, diced 2 tablespoons defatted chicken broth 2 cups defatted chicken broth 6 cloves garlic, diced 1/4 cup celery, diced 1 medium onion, diced 4 cups Read More …
Cashew Curry Coleslaw
1.5 L green cabbage, shredded 6 cup 50 ml unsalted cashews, chopped 1/4 cup 3 green onions, sliced 75 ml mayonnaise 1/3 cup 50 ml sour cream 1/4 cup 5 ml prepared mustard 1 tsp 1 ml curry powder 1/4 Read More …
Cornish Hens with Cherry Sauce
Makes 3 or 4 servings 3 or 4 Cornish Hens 1 (6 oz) package Stove Top cornbread stuffing 1.5 cups hot water 1/4 cup plus 2 tablespoons margarine or butter 3/4 cup red currant jelly 1/4 cup pitted dried red Read More …
Cornish Game Hens with Cherry Sauce
2 Cornish game hens Stove top stuffing to fill 2 hens (or use your favorite stuffing recipe) 1-1/2 cups hot water 1/4 cup + 2 TBS. butter 3/4 cup (10 ounce jar) currant jelly 1/4 cup pitted, dried red cherries Read More …
Confit of Pigeon Leg, Pan Fried Foie Gras, Glazed Port Wine Grapes
Serves 1 1 pigeon leg (about 120g) 3 orange zest strips 3 lemon zest strips 1 bundle lemon verbena 1 bay leaf 200ml citrus oil 100m port wine 100g seedless red grapes 15ml water 30g sugar 10g roasted pecan nuts Read More …
Colombaccio in salml
Pigeon onion celery sage laurel olive oil salt and pepper dry white wine chicken broth black olives Break the pigeon in four parts, keeping the giblets. Chop finely onion, celery, sage, a leaf of laurel, olive oil, salt and pepper; Read More …
Cherry Marinated Cornish Hens
2 whole Cornish hens 1 25. oz jar of pitted cherries in syrup (sweet or sour) honey as needed salt, pepper, garlic powder, paprika, parsley Drain the syrup from the cherries ..Reserve cherries.. Place cherry syrup in a plastic ziplock Read More …
Shrimp Salsa
225 g small cooked shrimp 1/2 lb 250 ml prepared salsa 1 cup 30 ml ketchup 2 tbsp 15 ml lime juice 1 tbsp 1 avocado, peeled & cut into bite size pieces 3 green onions, sliced 1 small tomato, Read More …
Breast of Pheasant Under Glass
2 Pheasant breasts 2 tablespoons Lemon juice 1/2 teaspoon Salt 1/2 teaspoon Pepper 3 tablespoons Butter 1 teaspoon Shallots; peeled, chopped 2 tablespoons Brandy 1/3 cup Dry white wine 1/3 cup Heavy cream 1 tablespoon Meat Glaze dashes of cayenne Read More …
Brasileira Picadillo (Ostrich)
Yield: 2 Servings 3/4 lb Ground ostrich 1/4 lb Lean ground pork 1/2 cup Raisins 1/2 cup Beef broth 1 clove Garlic, minced 1/2 Scallions, finely chopped 1 teaspoon Salt 1/4 teaspoon Freshly ground black pepper 1-1/2 cups Stewed tomatoes Read More …
Braised Pheasant with Sauerkraut
Yield: 4 Servings 2 lb Sauerkraut 2 cup Broth 8 Crunched juniper berries 4 tablespoon Butter 1 Pheasant, singed and cleaned 3 tablespoon Oil 1 teaspoon Salt 1 teaspoon Freshly ground pepper Combine the sauerkraut with the broth and juniper Read More …
Blueberry Stuffed Cornish Hens
8 Cornish Hens, thawed Salt and pepper 1/4 cup Oil 1/4 cup Lemon juice 1/4 cup Angostura Bitters 4 cups Fresh blueberries 4 teaspoons Sugar 1/2 cup Butter or margarine 8 small Bay leaves Sprinkle game hens inside and out Read More …
Nantucket Bay Scallops with Celery Root and Truffles
Chef Drew Belline of Floataway Cafe, Atlanta, GA Yield: 2 Servings Pickled Celery Hearts: 1/2 cup sugar 1/2 cup white wine vinegar 1/2 ounce celery hearts Celery Root Puree: 1 ounce butter 1 shallot 1 clove garlic 1 celery root, Read More …
Grapefruit Glazed Duck
Chef Bernardo Espinel of Bistro One LR at The Ritz Carlton – South Beach, FL Yield: 6 Servings Grapefruit Gastrique: * 1/2 gallon grapefruit juice * 1 cup champagne vinegar * 1 cup sugar * 2 Tablespoons soy sauce For Read More …
Warm Honeycrisp Apple with Rosemary and Togarashi Syrup
Chef Bill Kim of Le Lan – Chicago, IL Yield: 8 Servings Rum Raisin Sauce: * 1 1/4 cups golden raisins * 4 ounces spiced rum * 3/4 cup apple cider Biscuit: * 2 1/2 cups all purpose flour * Read More …
Apple Cider Marinated Cervena Venison, Winter Vegetables and Wild Rice Medley, Port Wine and Juniper Reduction
Chef Adam Gottlieb of Palm Beach Yacht Club – Palm Beach, FL Yield: 6 Servings Venison Marinade: * 2 Tablespoons olive oil * 1 Tablespoon chopped garlic * 1 Tablespoon chopped shallot * 2 cups apple cider vinegar * 3/4 Read More …
Kataifi-Wrapped Shrimp with Sweet Potato Puree, Collard Greens, and Chorizo Butter Sauce
Chef John Suley of Cafe Joley – Boca Raton, FL Yield: 6 Servings Collard Greens: 5 pounds collard greens 3 ounces salt 1 ounce extra virgin olive oil 3 red onions, chopped 1 Tablespoon chopped shallots 1 Tablespoon chopped garlic Read More …
Bastela
This dish is made of fine layers of almost transparent pastry (called “waarka”) and is stuffed with pigeon and almonds. (for about 12 people) 8 pigeons or 2 chickens (about 2 Kgs /4 lbs 6 oz of meat) 3 full Read More …
Barbecued Ostrich
Yield: 6 Servings 2 teaspoon Salt Black pepper 2 teaspoon Dry mustard 6 (2 1/2- to 3-ounce) ostrich fillet steaks 1 Clove garlic, chopped 1/2 c Vinegar or lemon juice 1 teaspoon Grated lemon zest 2 teaspoon Sugar 1/2 c Read More …
Chocolate Passion Fruit Fondue
Pastry Chef Michael Laiskonis of Le Bernardin Yield: 2 Servings For fondue: 1/2 cup heavy cream 1/4 cup passion fruit juice, strained (about 4 passion fruits) 3 ounces high-quality milk chocolate, chopped 1 ounce high-quality dark chocolate, chopped 2 Tablespoons Read More …
Baked Pheasant Breasts in Orange Sauce
SAUCE: 6 ounces Orange Marmalade 1 bottle French Dressing (? oz) 1/2 cup Water 1 package Lipton’s Onion Soup PHEASANT: 4 Pheasant breasts as 8 supremes or 2 pheasants using dark meat as well. About 2 hours before you intend Read More …
Apples in a Pumpkin
1 small pumpkin, about 8 inch (20.5 cm) 150 ml packed brown sugar 2/3 cup 125 ml butter, melted 1/2 cup 3 small apples, peeled & thinly sliced 250 ml golden raisins 1 cup 125 ml walnuts, chopped 1/2 cup Read More …
Baked Cornish Hens
4 Cornish game hens 1/2 cup Butter 2 tablespoons Lemon juice 1 teaspoon Rosemary 2 Cloves garlic, pressed Yield: 4 servings Rub hens with butter. Combine other ingredients and use to baste hens. Bake at 350 degrees for 1 hour, Read More …
Baked Cornish Game Hens
6 Whole Cornish game hens 1 medium Onion, chopped 1 Celery stalks, chopped 1/2 Green peppers, chopped 8 ounces Mushrooms, chopped 1 Whole garlic clove, Minced 2 tablespoons Fresh basil, minced 1 teaspoon Oregano 2 tablespoons Fresh parsley 3/4 cups Read More …
Rice and Chicken Dip
It’s great when used with triscuits or wheat thin crackers! 🙂 2 (6 oz) jars artichoke hearts w/oil (opt) 1 pkg. chicken breasts 1 pkg. rice-a-roni (Chicken Herb) 3 or 4 chopped green onions 1/2 diced green pepper 1 cup Read More …
Autumn Fruit Cornish Hens
8 Cornish game hens (each about 1 lb) 12 large Garlic cloves, peeled and finely minced 4 tablespoons Oregano, dried Salt (to taste) Pepper (to taste) 1 cup Red wine vinegar 1/2 cup Olive oil 1 cup Prunes, pitted 1 Read More …
Blueberry Dump Cake
1 pint blueberries (fresh) 1 (8 oz) can crushed pineapple 1 box yellow cake mix 1 1/2 cups pecans 1/4 cup butter (melted) Place blueberries in 9×13 pan Spread pineapple over blueberries Empty yellow cake mix over berries & pineapple Read More …
Aromatic Pheasant
1 ounce dried mushrooms 2 pheasants, jointed 2 stalks lemon grass 1 fresh red chili, (no seeds to hot) 2 inches fresh root ginger 1 lemon, juice of juice and grated peel of 1 orange 2 garlic cloves, (2 to Read More …
Chewy Oatmeal Cookies
My favorite cookies when I was growing up-delicious! 🙂 1 cup white sugar 1 cup brown sugar 1 cup butter 2 eggs 1 tsp vanilla 1 cup chocolate chips 3 cups quick oatmeal 2 cups flour 1/2 tsp salt 1 Read More …
Apricot Basted Quail
36 oz Quail; 6 Birds 6 each Bacon Slices Apricot Basting Sauce 1/2 cup Apricot Jam 1/4 cup Apricots; Dried, Fine Chop 1/4 cup Dry White Wine 1 tablespoon Honey 1 teaspoon Worcestershire Sauce Prepare Apricot Basting Sauce; set aside. Read More …
Apple Jack Orchard Cornish Game Hens with Raspberry Sauce
4 whole Cornish game hens 1 teaspoon cumin 1/4 teaspoon oregano 1/4 teaspoon thyme 1 teaspoon pepper 1 teaspoon salt 1/8 teaspoon cinnamon 1 cup raspberries 1/4 cup sherry 1/4 cup soy sauce 1 teaspoon garlic powder 1 cup water Read More …
Sweet Carrot Salad
750 ml carrots, finely grated 3 cup 227 g can crushed pineapple, drained 8 oz 50 ml flaked coconut 4 tbsp 15 ml sugar 1 tbsp 75 ml mayonnaise 1/3 cup In a medium bowl; combine carrots, pineapple, coconut and Read More …
Alder Cone Smoked Grouse with Fern Root Glaze and Salal Sauce
Yield: 4 Servings 2 tablespoon Licorice fern root 2 tablespoon Gewurztraminer icewine 3/4 cup Water 3 cup Dried alder cones 2 Wild grouse breasts, bone in and skinless Juniper and Salal Berry Sauce: 1 1/3 cup Water 1-1/2 cup B.C. Read More …
Wild Turkey Sausage
5 feet small hog casings 4 pounds wild turkey meat 2 teaspoon salt 1 teaspoon freshly ground white pepper 1 teaspoon celery seed 1/2 teaspoon powdered bay leaf 2 teaspoon lemon zest 2 tablespoons fresh chopped parsley 1/8 teaspoon ground Read More …
Wild Game Polish Sausage
25 pounds 50/50 pork trimmings (50% lean and 50% fat) 20 pounds wild game (lean meat) 1 quart water 14 ounces (1 1/3 cups) salt 2 ounces (4 tablespoons) cure 1/2 ounce (6 teaspoons) marjoram 1-1/2 ounces (3 tablespoons) mustard Read More …
Venison Summer Sausage
15 pounds venison 10 pounds pork trimmings (5 pounds lean, 5 pounds fat) 7 ounce (2/3 cup) salt 1 ounce (2 tablespoons) commercial cure 1 ounce (2 tablespoons) mustard seed 3 ounces (1/2 cup) pepper 3 ounces (1/2 cup) sugar Read More …
Venison Sausage
8 1/4 lb Venison [ground] 3-1/4 lb Bacon [ground] 1-1/2 tablespoon Salt 1-1/2 tablespoon Pepper 1-1/2 tablespoon Poultry seasoning 1/2 teaspoon Allspice 1/2 teaspoon Sage 1/2 teaspoon Nutmeg 1 cup Water Yield: 12 Pounds Combine all of the ingredients, mixing Read More …
Venison Sausage
5 lb Cubed venison 1 lb Cubed suet 3 tablespoon Salt 1 tablespoon Black pepper 1 teaspoon Red or cayenne pepper 1 teaspoon Paprika 1 teaspoon Sage 2 teaspoon Garlic powder Sausage casings Yield: 24 servings After grinding and mixing Read More …
Venison Hard Salami
5 lb venison without suet/fats OR hamburger 5 teaspoon tender quick salt 2-1/2 teaspoon coarse black pepper 2-1/2 teaspoon garlic salt 1 teaspoon hickory smoked salt/liquid flavoring Mix all ingredients in a pan. Keep refrigerated and covered. Mix well once Read More …
Summer Sausage (12 1/2 pounds)
pepper 1 ounce allspice 1 ounce saltpeter (or slow cure) 3/8 ounce mustard seed 3/8 ounce garlic (cloves) 3/4 coriander 1/4 ounce sugar 1 ounce salt (coarse or kosher) 6 ounce Use 50% beef, 50% pork lean trimmings or use Read More …
Summer Sausage
2 lbs. hamburger 2 teaspoon liquid smoke 3 tablespoon tender quick 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon savory 1/8 teaspoon mustard seed 1 cup water Mix ingredients together. Roll in foil wrap. Let set in refrigerator Read More …
Summer Sausage
6 pounds beef chuck including about 1 pound fat, cubed 4 pounds pre frozen or certified pork including about 1/2 pound fat, cubed 5 tablespoon salt 2 tablespoon sugar 1 tablespoon white pepper 2 teaspoon crushed coriander seed 1 tablespoon Read More …
Squirrel Sausage
2 feet sheep casings 2 pounds squirrel meat 1 teaspoon salt 1/2 teaspoon freshly ground white pepper 2 tablespoons toasted pine nuts 1/8 teaspoon mace 1/8 teaspoon cardamom 1/8 teaspoon allspice Prepare casings. Mix ingredients and grind through the fine Read More …
Smoked Venison Summer Sausage
1 oz ground black pepper. 8 ozs salt 1 oz cure #1 1/4 oz ground coriander 1/4 oz ground ginger 1/4 oz garlic powder 1/4 oz ground mustard 20 pounds venison * 5 lbs pork fat and/ or trimmings* 14 Read More …
Smoked Venison Breakfast Sausage
2-1/2 pounds water 8 ozs salt 1 oz ground white pepper 1/4 ground ginger 1/4 oz ground nutmeg 1/4 oz sage 1 oz cure #1 (nitrate) 20 pounds venison* 5 lbs pork or beef fat.* Grind meat and fat through Read More …
Smoked Turkey Sausage
Sausage Casings 3-1/2 lbs boneless turkey breast 1/2 lb potatoes, peeled and quartered 1 teaspoon salt 1 tlb paprika 1-1/2 teaspoon ground red pepper 1 teaspoon ground white pepper 1 teaspoon granulated garlic 1/2 teaspoon ground sage 1/4 teaspoon ground Read More …