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Get Your Game On
Men’s Health Living
Winter/Spring 2009
Once you kill your
game meat, here’ show to cook it
Online
Version:
http://www.menshealthliving.com/learn/Get-Your-Game-On.php
Wild Boar
“Wild boar are pretty scary beasts,” says Tory McPhail, the
executive chef of the New Orleans restaurant Commander’s Palace—and
an avid hunter himself. “The meat has the flavor of pork but it’s
more intense. One end of a rack of wild boar is larger than the
other, so to ensure even cooking, cut the rack in half and cook each
portion separately.” No boar? No worries. This recipe works with
lamb and pork chops, too.
Grilled Wild Boar Chops With Apricot Glaze
What you’ll need
1 cup plus 2 Tbsp Southern Comfort
1 cup dried apricots, sliced
1 cup light corn syrup
½ tsp red-pepper flakes
2 Tbsp vegetable oil
2 26-ounce wild boar racks (9 ribs each), frenched
1 Tbsp Creole seasoning
How to make it
1. Combine 1 cup of the Southern Comfort with the apricots, corn
syrup, and red-pepper flakes in a skillet and bring to a simmer over
medium heat. Stir occasionally for 10 minutes until large bubbles
form and the mixture is thick and reduced to 1½ cups. Remove from
the heat and stir in the remaining 2 tablespoons of Southern
Comfort.
2. Prepare a medium-high fire in a grill. Rub oil into all sides of
the rack and season with the Creole seasoning. Place the rack halves
on the grill, fat side down, and cook over medium-high for about 10
minutes until they’re browned. Turn and cook for another 8 minutes.
Brush half of the glaze all over racks and grill for 30 seconds on
each side.
3. Transfer to a cutting board and cover with aluminum foil to keep
warm for 10 minutes. Cut between each bone and partition into
separate chops. Serve the remaining glaze on the side for dipping.
Makes 6 servings
Elk
Loaded with protein, iron, and zinc, elk meat tastes like mild,
sweet beef. “The leg cut has better texture and flavor than the
loin,” says Jesi Solomon, executive chef at Thor in New York City.
Like all game, elk can hold its own with other big flavors, as you
can see from Solomon’s fiery chili.
Chocolate Elk Chili
What you’ll need
1 white onion, diced
1 poblano pepper, diced
1 Tbsp vegetable oil
4 cloves garlic, minced
1 lb ground elk
1 Tbsp ground cumin
1 Tbsp ground coriander
1 Tbsp paprika
2 Tbsp chili powder
1 tsp cinnamon
2 bay leaves
2 tomatoes, chopped
1 cup canned black beans, drained
1½ cups chicken stock
6 oz light beer, preferably Mexican
1 oz dark chocolate, preferably Mexican
1 bunch fresh cilantro, chopped
How to make it
1. Sauté the onion and poblano pepper in the oil over medium heat
for about 5 to 7 minutes, or until they begin to brown. Add the
garlic and elk and cook for another 3 to 4 minutes, until the meat
browns nicely.
2. Add the spices and bay leaves and cook for 30 seconds before
adding the chopped tomatoes, beans, chicken stock, and beer. Bring
to a boil, cover, lower the heat to simmer, and cook for 1 hour,
stirring occasionally.
3. Before serving, remove the bay leaves and add the chocolate and
chopped cilantro, saving some for garnish. Season with salt and
pepper to taste. Makes 3 to 4 servings
Pheasant
This bird is lean and delicate. “Sear it with high heat,” says
Hinnerk von Bargen, an associate professor at the Culinary Institute
of America, “and then finish at a low temperature to maintain a
moist flesh.” The sweetness of the fruit in von Bargen’s recipe
marries well with pheasant’s delicate flavor.
Cumin-Roasted Pheasant Breast with Fruit Chutney
What you’ll need
1½ Tbsp brown sugar
½ Tbsp cumin
¼ tsp coarse salt
⅛ tsp ground black pepper
2 6-ounce pheasant breasts
2 Tbsp vegetable oil
¼ cup celery, thinly sliced
¼ cup dried apricots, diced
¼ cup dried apples, diced
¼ cup dried prunes, diced
Juice of one lemon
¼ cup honey
1 Tbsp fresh parsley, chopped
How to make it
1. Combine the sugar, cumin, salt, and pepper and rub it onto the
breasts. Set aside for at least 1 hour.
2. Pan-sear the breasts in 1 tablespoon of the oil on high heat for
1 to 2 minutes per side, or until they’re golden brown. Place the
breasts in the oven at 325°F and cook for 5 to 10 minutes, or until
they reach an internal temperature of no more than 160°F
(medium-well). Let the breasts rest for 5 minutes.
3. Heat the remaining oil in a sauté pan. Add the celery and sauté
until tender. Add the fruit, lemon juice, and honey, and cook until
all the fruit is soft. Stir in parsley.
4. Slice the breast and top with the warm fruit chutney. Makes 2
servings
Venison
Venison is a rich, dark red meat with more protein and omega-3s than
grain-fed beef. Ross Fraser, executive chef at Emerson Resort & Spa
in New York’s Hudson Valley, adds the fruity aroma of port to this
recipe.
Seared Venison in Port Wine Sauce
What you’ll need
2 6-ounce venison chops
1 Tbsp ground black pepper
1 Tbsp vegetable oil
½ cup port wine
¼ cup shallot, diced
1½ cups beef stock
How to make it
1. Preheat oven to 375°F and sprinkle meat with pepper. Heat oil in
a pan and sear meat on high for 2 minutes per side.
2. Place venison on a baking sheet, and bake 4 minutes.
3. Add the port wine and shallot to a medium pan and bring to a
boil. Continue boiling until reduced to ⅛ cup. Add stock and reduce
to ¼ cup.
4. Top venison with the port sauce. Makes 2 servings
Click Your Kill
Pull the trigger on your
mouse to score some of the wildest meats around
For antelope, venison, & boar
(brokenarrowranch.com)
These free-range animals are harvested from a million acres of Texas
ranch land using long-range rifles. The animals eat a diet based
on native grasses and are put under no stress during slaughter,
producing truly ambrosial meats.
For elk, pheasant, alligator, & kangaroo
(exoticmeats.com)
A huge variety of game birds and meats can be found at this site.
You’ll occasionally find lion on the menu.
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