Recipes

The top ten pheasant recipes from The Field

I had the pleasure of visiting the sumptuous resort, Primland, in Meadows of Dan, Virginia www.primland.com  . The cuisine was world class. The Gunnar Thompson shared two of my favorite recipes. They are stunning.
 
1. Salmon Tartare
The salmon tartare is prepared with Wild Alaskan Salmon.  Sliced thin and dusted with sea salt and brown sugar and set to cure for three hours.  Rinsed and laid out to dry for another hour.  Then chopped and mixed with Dijon mustard, shallots, capers, dill and a dash of olive oil. 
 
1. White Pheasant
Our White Pheasant is raised near Winston-Salem, NC.  This is a variety of pheasant originally from France.    We prepare the breasts by first rubbing the skin with lemon zest, salt, black pepper and olive oil.  The breasts are then cooked ‘sous vide’ ( in vacuum pouches immersed in circulating water) at 149 degrees for 15 minutes.  The pheasant at this point is cooled in ice water and stored until service.  To prepare at time of service.  We sear the skin in a hot skillet to make crisp, flip and baste with butter.  Once the pheasant is warmed through, we top the skin with a pecan praline (ground, candied pecans), and place under a broiler to melt.  Then  serve.  The pheasant can certainly be prepared the same at home without the sous vide method.  Simply sear the pheasant skin side down and flip the breast and cook in a 375 degree oven for 8 minutes.  Top with pecan praline and return to the oven for 2 minutes. Serve.
Enjoy!
For more information on Primland: see www.primland.com

Making Your Case
Michael G. Sabbeth
Tevye Publishing LLC
Cell Phone: 720-839-7264
www.makeyourcasehuntshoot.com
email: author@makeyourcasehuntshoot.com 


2014 Vintager's Chili winning recipe – Spitfire Chili Version 2: Pork – prepared by Michael Sabbeth

Spitfire Chile
Version 2: Pork
From Mark Altman

Ingredients
6 slices bacon
2 pounds pork chopped into small cubes
1 large onion, chopped
1 large green bell pepper, chopped
4 cloves garlic, finely chopped
Kosher salt
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons paprika
2 teaspoons dried oregano
2 tablespoons tomato paste
1 12-ounce bottle amber beer
2 tablespoons unsweetened cocoa powder
1 28-ounce can whole plum tomatoes, crushed by hand
1 1/2 cups low-sodium beef broth, plus more if needed
2 15-ounce cans black beans, drained and rinsed
1 tablespoon hot sauce
Shredded cheddar cheese, sliced scallions and/or sour cream, for topping (optional)
Directions
Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, 6 to 8 minutes per side. Drain on a paper towel-lined plate and let cool, then crumble and set aside. Pour off all but 1 tablespoon of the bacon drippings from the saucepan (reserve the drippings). Increase the heat to medium high
Brown cubed pork pieces in a skillet until 50% done. Transfer to a plate using a slotted spoon; wipe out the pan.
Heat 1 tablespoon of the reserved bacon drippings in the saucepan over medium-high heat. Add the onion and bell pepper and cook, stirring, until soft, about 5 minutes. Add the garlic and 1 teaspoon salt and cook 2 minutes. Add the chili powder, cumin, paprika, oregano and tomato paste and cook, stirring, until the tomato paste is brick red, about 6 minutes (add a splash of water if the mixture begins to stick). Add the beer and simmer until almost completely reduced, about 3 minutes.
Stir in the pork and any juices from the plate; add the cocoa powder, tomatoes, beef broth and beans and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
Stir the hot sauce into the chili and season with salt. Add some beef broth if the chili is too thick. Ladle into bowls and top with the crumbled bacon, cheese, scallions and/or sour cream.
 

2013 Vintager's Chili – Spitfire Chili – prepared by Michael Sabbeth

Ingredients
6 slices bacon
2 pounds ground beef chuck
1 large onion, chopped
1 large green bell pepper, chopped
4 cloves garlic, finely chopped
Kosher salt
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons paprika
2 teaspoons dried oregano
2 tablespoons tomato paste
1 12-ounce bottle amber beer
2 tablespoons unsweetened cocoa powder
1 28-ounce can whole plum tomatoes, crushed by hand
1 1/2 cups low-sodium beef broth, plus more if needed
2 15-ounce cans black beans, drained and rinsed
1 tablespoon hot sauce
Shredded cheddar cheese, sliced scallions and/or sour cream, for topping (optional)
Directions
Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, 6 to 8 minutes per side. Drain on a paper towel-lined plate and let cool, then crumble and set aside. Pour off all but 1 tablespoon of the bacon drippings from the saucepan (reserve the drippings). Increase the heat to medium high, add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 8 minutes. Transfer to a plate using a slotted spoon; wipe out the pan.
Heat 1 tablespoon of the reserved bacon drippings in the saucepan over medium-high heat. Add the onion and bell pepper and cook, stirring, until soft, about 5 minutes. Add the garlic and 1 teaspoon salt and cook 2 minutes. Add the chili powder, cumin, paprika, oregano and tomato paste and cook, stirring, until the tomato paste is brick red, about 6 minutes (add a splash of water if the mixture begins to stick). Add the beer and simmer until almost completely reduced, about 3 minutes.
Stir in the beef and any juices from the plate; add the cocoa powder, tomatoes, beef broth and beans and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
Stir the hot sauce into the chili and season with salt. Add some beef broth if the chili is too thick. Ladle into bowls and top with the crumbled bacon, cheese, scallions and/or sour cream.

2011 Vintagers Chili Champion Recipe

Congrats to Dave Nuss, the Chili Champion!  Here is his award winning recipe.

Ingredients:
                   2 each 30 ounce cans of crushed tomatoes              Place in stock pot or crock pot
                   3 each 16 ounce cans of red kidney beans               Add to crushed tomatoes
                   2 pounds browned lean ground beef                        Add to above ingredients
                   2 pkgs McCormick's Original Chili Seasoning        Add to ingredients and stir well until combined
                   1.5 large white onions, diced and sauteed                Add to ingredients and stir well
                   2.5 green peppers, diced and sauteed                       Add to ingredients and stir well
 
Simmer for one hour to blend spices.  Serve wirh crackers, grated sharp cheddar cheese, and sliced jalapeno peppers.
 
This chili is designed to appeal to a broad spectrum of palates in that the "heat" is controlled by the sliced jalapenos...add as much as you desire or not at all.

2010 Vintagers Chili Champion Recipe


1 tbsp. olive oil
3 lbs. pork shoulder, cut into 1 inch cubes and trimmed of large pieces of fat
3 lbs. hatch green chiles, roasted, peeled, trimmed, chopped (net 2 lbs after peeling and trimming)
1 large sweet onion, chopped
3 medium russet potatoes, peeled and cut into 1/2 inch cubes
1 clove garlic, pressed
4-5 medium tomatillos, chopped
2-3 sprigs fresh cilantro, chopped (about 1 tbsp.) 1/2 tsp. ground cumin powder
Water as necessary
Salt and black pepper to taste

Preheat olive oil in deep 10 qt. pot until hot, then brown pork thoroughly until 1/2 inch cubes are dark brown on at least one side and sticking to bottom of pot. Some people would think it was burning. Dark brown, not black. (all liquid should be boiled away and the meat sizzling in the pan). (I add my salt and pepper to the meat before browning, then usually add more to taste later.) I prefer to brown the meat in two batches, because it’s easier to brown that way. Add chopped onion and garlic and saute with browned meat until onion is carmelized. Add water to cover meat and onion mix by an inch, and bring to a boil, deglazing pot bottom with plastic spatula. Reduce heat to low bubbling simmer, and add chopped green chiles (if you don’t know how to roast and peel Hatch green chiles, then use them from a can, but it won’t be the same. I prefer the Big Jims, because they are a little hotter than the Serranos. There are dozens of other varieties out there, so be bold and try something new) (No, I don’t roast my own. I buy a bushell every fall and have it roasted at one of the numerous roasting kiosks that spring up in Denver at that time of the year. I put them up in 1 qt. sandwich bags in the freezer, until ready to thaw and peel. I scrape out about 3/4 of the web and seeds with the hotter peppers, because they carry the heat. If you like hotter, then leave more in; less heat, scrape all the web and seeds out). Add chopped tomatillos, cilantro and cumin powder. You should now have a rather thin soupy chile with chunks of meat and smaller pieces of chile, onion, and tomatillo. Cook covered for 2-3 hours, until the peppers and tomatillos turn mushy and indistinct, slightly thickening the sauce. Add water as necessay to retain volume. Add potatoes and cook another hour or two. The potatoes will start to melt down and further thicken up the sauce. Once thickened, you may serve the chile at once, or put it in the fridge or cold garage overnight, then reheat and serve the next day. I think it’s better after a day’s melding.

PS - I used to add cornstarch to make up the thickness, but found it wasn’t necessary if you just use enough peppers to thicken it naturally. You can vary the potatoes as well. Use one or two less if you prefer purer green chile sauce for smothering burritos, etc., or use one or two more to make a stand alone stew. If you let it cook for 5 or 6 hours, the meat gets fall - apart - tender. If its still chewy, cook it longer, or let it sit and cook it some more the next day.

2009 Vintagers Chili Champion Recipe

Tommy’s Bodacious Award Winning Smoked Brisket Chili
 
1 Whole Smoked BBQ Brisket w/ Tommy’s Dry Rub
4 tablespoons Vegetable Oil
1/3 cup diced onion
1/2 cup diced red pepper
2 tsp minced garlic
1 tsp Sea Salt
1/3 tsp crushed red pepper
6 whole diced jalapeno’s
1 quart Tommy’s Bodacious Sweet Heat
4 tablespoons of Chili Powder
3 tsp ground cumin
1/3 tsp oregano (fresh is best)
6 bay leaves
1 quart beef stock or bouillon
1 quart tomato sauce
 
4 tablespoons of Chili Powder
3 tsp ground cumin
1/3 tsp crushed red pepper flake
Ground black pepper to taste
Salt to taste
Fresh Garlic to taste
Water
 
Start by smoking the brisket for 8 – 10 hours, remove from smoker and dice into 1/4 - 1/3 inch cubes (remove most of the fat post cooking) Heat the vegetable oil in a stock pot and add in the onion, sauté to translucent. Add in the next 13 ingredients along with the cubed brisket, add enough water to cover completely. Bring to a hot steaming, almost to a boil uncovered. Add water as needed to keep meat covered. Now add the remaining 6 ingredients (more water if needed) cover and low simmer for an additional 2 hours. Serve with diced onion, cheddar cheese and sour cream and jalepeno corn bread with lots of butter! MMM MMM Yummy!



"PHEASANTS
COOKED LIKE MOM
DOES!"


Pheasants are probably the tastiest wild bird you can eat. There are innumerable ways to fix them, but none quite so mouth watering as the way Mom does it! The following instructions will guide you through the process and produce a morsel you can be proud of!

Hint ... there is nothing "low cal" about this recipe!

Instructions:
Shoot one bird ... or have a really good friend who hunts and is generous. Be sure to say "thank you." This way you may get more in the future!

Cut the pheasant up into smaller pieces: legs, split the breast in half, wings, and back (not much meat here). Roll the individual pieces in flour. Brown the pieces in butter in a skillet on the stove.

After browning, place the pieces in a covered roasting pan. Pour cream (half and half for the calorie conscious) over the pheasant. Then shake a package of onion soup mix (this package will automatically contain salt and pepper) over the pieces. If you choose not to use the onion soup mix then salt and pepper to taste. Bake the whole thing slowly at 325° - 350°. You may have to add more cream over the top as things heat up. Test with fork and stop when pheasant is tender.

Remove pheasant pieces for serving. The drippings make wonderful gravy!

One pheasant provides generous helpings for two people.

Enjoy!

P.S. This family recipe was supplied by "Mom" Koranski. Enjoy! Bon Appetite!


FIRE - STARTER CHILI

Chili recipe from Drew
This recipe is from a book. I have only cooked it once but Roxie has cooked it a lot and gave me some tips. I will annotate in Red.
2 pounds of meat
(it matters not what meat - I use venison)
Vegetable cooking spray I use Canola Oil
1 cup chopped onions
1/2 cup chopped green peppers
1/2 cup chopped sweet red peppers
1 jalapeno, seeded and chopped
Careful here - Try it with 1/2 jalapeno
2 cloves garlic, minced
1 - 13
3/4 ounce can ready-to-serve, fat free, no salt beef broth
1 - 10 ounce can tomatoes with green chilies
(Rotell)
8 oz. can tomato sauce
1/4 cup light beer I do not use this.
2 tablespoons chili powder I go a little light on this as well.
1 tablespoon ground cumin
1 tablespoon unsweetened cocoa
1 tablespoon creamy peanut butter
1 tablespoon soy sauce
1 tablespoon hot sauce
1 teaspoon dried oregano
1 teaspoon Worcestershire sauce
1/2 teaspoon Hungarian paprika
1/4 teaspoon white pepper
1/8 teaspoon ground coriander


After you get that all together this is how you cook it.
cut up the meat of choice into
1/2 inch chunks.
coat dutch oven with oil and heat to medium heat. Add meat and the first four ingredients and cook until meat is brown. Stir until meat is brown. Throw in all the rest of the stuff and bring to a boil. Cover


DELICIOUS SAGE GROUSE


PREPARATION:




DUCK ALA DON & ERIC


INGREDIENTS:

PREPARATION:


DUCK BREASTS WITH BLACKBERRY-WINE SAUCE


Prep time: 5 minutes
Cook time: 30 minutes
Servings: 4

INGREDIENTS:

PREPARATION:


GOOSE CHILLI


INGREDIENTS:

PREPARATION:


GRILLED GOOSE BREASTS



PHEASANT PESTO


INGREDIENTS:

DIRECTIONS:




PHEASANT POT PIE



INGREDIENTS:


PREPARATION:


ROASTED GOOSE

SPICY DUCK BREASTS IN ORANGE SAUCE

INGREDIENTS

PREPARATION


WOODBRIDGE ISLAND DUCK

INGREDIENTS:

DIRECTIONS:

Sprinkle's Pheasant Phenomenon

Filet pheasant breasts and pound thin. Remove as much shot as possible unless you don't mind gaining weight unnecessarily. Coat the pheasant with flavored bread crumbs and dashes of salt and black pepper. Brown them lightly in olive oil on medium heat, taking care not to overcook. Set aside. Deglaze the pan with dry white wine and add 4 ounces of butter to the pan. Add 1/4 cup Soy Sauce and the juice of 1-2 lemons. Simmer for a few minutes. Pour over pheasant and sprinkle with a handful of freshly chopped parsley. Bon Appetit!

Duck Bruschetta by: Tyler Viars

Duck is one my favorite proteins to work with. It is so versatile. Whether it’s used to confit, sear, or cure into prosciutto, it all tantalizes my palate. This dish has it all: fattiness from the duck fat, acid from the vinegar and tomatoes, and a splash of citrus from the orange. Did I mention it is topped with fresh mozzarella and grated Parmigiano-Reggiano? The “woods” you take a duck from for a dish like this may be flooded, but it’s still “forest to fork” if you ask me! Quack, quack!