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
Category: Fowl
Poultry other than Chicken or Turkey
Emu Steak Au Poivre
Yield: 4 Servings 1/2 c Black peppercorns 4 Emu steaks, 4oz each 1/4 c Oil 1/3 c Cognac 1 c Heavy cream 2 tablespoon Cognac Salt to taste Place peppercorns in press-closure baggie. Crush with a hammer. Lightly coat both 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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 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 …
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 …
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 …
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 …
Fried Quail With Stolichny Salad
Yar’s head chef, Maxim Tarusin, shares a recipe for quail, which he says can be found at gourmet grocery stores around Moscow or via the Internet shop Russky Dvor. Per serving: 1/2 quail torso 3g soy sauce 3g chile sauce Read More …
Grilled Quail with Jalapeno Plum Sauce
This perfectly unusual blend of fruit, pepper, curry and soy will keep your guests talking about this sauce forever. The perfect glaze for any white meat, and a most delightful dipping sauce for spring rolls. I won first place in Read More …
Roasted Game Hens with Goat Cheese and Walnut Linguine
Makes 4 servings 4 each Rock Cornish game hens 3 tablespoons olive oil 1 onion, large, thinly sliced 4 cloves garlic, thinly sliced 2/3 cup Madeira wine 1 yellow bell pepper, sliced julienne 1 bunch spinach, cleaned and sliced in Read More …
Cape Cod Game Hen
Adapted from a Larry Forgione recipe. Any game bird or free range chicken can easily be substituted here. Truly a New England style holiday recipe. Makes 4 servings 4 each game hens salt and pepper 24 each oysters, freshly shucked, Read More …
Xocopili Quail
Chef Norman Van Aken of Norman’s, Miami Yield: 6 Servings Xocopili Jus: 1/4 cup canola oil 2 oranges, quartered 2 apples, quartered 1 garlic head, halved lengthwise 2 onions, cut into eights 2 carrots, peeled and sliced 1/2″ inch thick Read More …
Squab Through a Window
Chef David Gilbert of Luqa – Dallas, TX Yield: 2 Servings Barley Risotto: 1/2 teaspoon shallots, finely diced 10 roasted pearl onions, peeled 1/2 teaspoon garlic, chopped 1 ounce bacon, finely chopped 4 ounces barley, cooked al dente 2 sprigs Read More …
Poached Breast of Pheasant
Pheasant has long been a prized delicacy in Europe, where it long has been a menu standard for kings and queens. The lean meat is noted for its tenderness and subtle, slightly sweet taste that’s a bit more assertiveness than Read More …
Berry-Port Game Hens
This recipe uses only five ingredients to create a simple but elegant entree. 1 large orange 2 Cornish game hens 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup ruby port wine; or grape juice 1/4 cup seedless strawberry jam 5 Read More …
Baked Cornish Hens
Cornish hens are delicious, easy to prepare and make an elegant presentation. 4 Cornish hens 1/2 cup butter, melted 2 tablespoons fresh lemon juice 1 teaspoon dried thyme or dried rosemary 2 cloves garlic, crushed white wine or dry sherry Read More …
Orlovsky Farshirovanny Fazan (Stuffed Pheasant Prince Orloff)
2 YOUNG PHEASANTS 1 SMALL GLASS OF COGNAC (NO YOU DON’T GET TO DRINK IT!) SALT AND PEPPER 100 GRM. BACON SLICES 250 GRM. MINCED VEAL 150 GRM. LIVER SAUSAGE 2 EGG YOLKS 200 GRM. BUTTER 150 ML. RED WINE Read More …
Wood Pigeon Dressed in Leeks with Espresso Hazelnut Risotto
Chef Dante Boccuzzi of Dante — Cleveland, OH Yield: 2 Servings Leeks: * 2 leeks, trimmed and washed * 2 Tablespoons butter * 2 sprigs thyme Pigeon: * 2 whole wood pigeon breasts on the bone * 3 Tablespoons butter Read More …
Thai Cilantro Grilled Game Hens
2 Cornish hens 4 lbs total 2 tablespoon minced garlic 2 tablespoon cilantro (stem, root, leaf) 1 teaspoon fresh ground black pepper 2 tablespoon soy sauce Wash hens, split into small pieces. Mince cilantro, mix with garlic, pepper, and soy 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 …
Grilled Quail with Jalapeno Plum Sauce
This perfectly unusual blend of fruit, pepper, curry and soy will keep your guests talking about this sauce forever. The perfect glaze for any white meat, and a most delightful dipping sauce for spring rolls. I won first place in Read More …