Recipes for Game foodVenison (Deer) - is a strong-tasting, lean meat which can be roasted, grilled, boiled or fried. As well as being served in fine restaurants in London and other major cities, it is a meat which is eaten as part of many a Scottish Highlanders diet!
Roast Venison
This recipe is for roasting a large joint - served with a traditional sauce.
Ingredients:
1 haunch of venison (about 6 Ib/2 1ž2 kg)
paste of flour and water
salt and pepper
2 tbsp butter
1 glass claret
flour
For the sauce you will need:
1 glass port
kidneys from venison
1 tbsp redcurrant jelly
1 tbsp flour
1 tbsp butter
Sponge the Venison over with warm water and rub over with butter. Cover with greaseproof paper and over this lay a paste of flour and water so that the surface is well covered. Wrap in foil and roast for around four hours at gas mark 3, 3250F, 1600C.
Remove the foil and paper and test with a fork. Season with salt and black pepper, dredge with flour, baste well with melted butter and claret and brown quickly. Serve with the hot sauce.
To make the sauce, lightly fry the venison kidneys in butter, remove them from the pan and add the port and seasoning to the pan juices. Reduce and thicken with flour as necessary. Add the redcurrant jelly and boil. Serve over the venison.
Baked Pheasant
Ingredients:
1 can (10.75-oz) cream of chicken soup
1/2 cup Apple cider
1 tsp. Worcestershire sauce
3/4 tsp. Salt
1/3 cup Chopped onion
1 Clove (small) garlic, minced
Sliced Mushrooms
2 Pheasants
Paprika
Blend all ingredients except pheasants and paprika. Pour over pheasants and sprinkle with paprika. Bake at 350, covered, for 1-1/2 to 2 hours. Remove cover the last 30 minutes of cooking. After 1 hour, sprinkle again with paprika.
Fried Pheasant
Ingredients:
1 Pheasant Breast, boned
1 cup flour
1 cup corn meal
1 can beer
salt and pepper to taste
Cut pheasant into 2 strips. Mix flour and corn meal. Add enough beer to make batter as thick as pancake batter. Fry strips until golden brown
Grilled Pheasant
Ingredients:
4 boneless Pheasant Breasts
2 tsp Olive Oil
1 lb. of your favorite pasta
1 large, diced tomato
1 jar of prepared basil presto
Salt & Pepper to taste
Cook your favorite pasta as directed.
Turn grill on high heat. Remove skin from pheasant breasts, brush oil on both sides and season with salt & pepper. When grilling, cook each side 4-5 minutes then turn 1/4 turn and grill another 2 more minutes. This will give nice grill pattern on meat.
Place pesto in sauce pan and add diced tomatoes. Heat on low until warm. Set aside with lid on to preserve heat. Stir slightly before serving.
Place pasta on plate, and top pasta with breast, and placed tomato basil pesto across breast for delightful presentation
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