Wild Game Cookery
Posted 04 January 2012 - 02:16 PM
This was the first time I bothered to save my goose livers: I pledge to save all waterfowl livers from this point on...
Posted 04 January 2012 - 03:05 PM
ETA: And the meat pies look marvelous!
Edited by kayb, 04 January 2012 - 03:05 PM.
Posted 04 January 2012 - 04:20 PM
Posted 05 January 2012 - 04:10 AM
Mallet -- re: the succulence of squirrels, have you ever had squirrel and dumplings? Marvelous stuff. I have not hunted squirrels in years, though, since I shot one out of a tree and went to pick him up, only to discover I had only stunned him. Said discovery made when he bit through the web of my hand between my thumb and forefinger. Put me off hunting squirrels for good, but I'll happily cook any that someone else kills.
ETA: And the meat pies look marvelous!
Long ago I decided to only pick up the squirrels I shot with leather gloves on after I saw the size of their teeth! I also only pick them up by the neck from behind so even if they revive after the initial shot, they can be firmly held and throttled by the neck. So far haven't been bitten.
Mallet, your pate needs some fat to hold together. Chicken livers just do not supply enough fat. I do not use wild goose livers in a pate as they and most wild game is very lean. A ceramic terrine is very useful and then the pate can be cooked in a water bath.-Dick
Posted 05 January 2012 - 08:14 AM
As for the terrine, I'm not sure fat content played a big role. I had some pork fat in there, and the terrine also had binders in the form of bread + milk. I'm not convinced a difference in the fat content of the livers alone (chicken vs. wild goose) could cause the texture issues I observed. I say yes to wild livers!
Posted 05 January 2012 - 03:31 PM
Bears can take hours to bleed out if not an initial fatal shot with distressing consequences to the hunter if not prepared.-Dick
Posted 05 January 2012 - 09:57 PM
The rest of the meat is in two coolers, on ice, until I can finish processing and vac packing the steaks and roasts, and gathering up all the trim to grind. Our teacher told us to get as much of the fat off as possible, as it doesn't taste good, and can go rancid quickly in the freezer. I hadn't heard that.
I'm looking forward to cutting up the rest of the venison and, of course, eating it!
Lenexa, KS, USA
Posted 06 January 2012 - 08:32 AM
With the advent of CWD in Wisconsin, this has now become the recommended way to process a deer.-Dick
Posted 06 January 2012 - 07:37 PM
I'm in Kansas, where there is little danger of CWD, especially in the area we hunted.
Lenexa, KS, USA
Posted 07 January 2012 - 05:56 AM
In terms of CWD, the State will examine your deer for Prions but you have to get the head to a Registration place that takes heads. Your are assigned a tag with number and then about 1-2 months later you can check on the DNR website for the results. So far, no CWD but its coming I bet.-Dick
Edited by budrichard, 07 January 2012 - 05:59 AM.
Posted 07 January 2012 - 06:45 AM
Lenexa, KS, USA
Posted 28 April 2012 - 09:20 AM
Canada goose prosciutto, terrine of canada goose liver and snowshoe hare, hooded merguez
The goose prosciutto was very good, but I miss my bar fridge/curing chamber (I had to get rid of it in the last move). I had to cure this one in the fridge. The merguez was made with hooded merganser. Mergansers are generally reviled by hunters and the butt of several similar-sounding jokes ("how do you cook a merganser? place in pot with a large brick, cook for 12 hours, eat the brick" etc...), but there was nothing objectionable whatsoever about this bird. There may be a few less mergansers around come next fall .
Hearts and Gizzards
Confit hearts and gizzards (many species), glazed turnips, toasted pecans, poached blackcurrants.
This was the first year I've made a concerted effort to keep all hearts and gizzards from the game animals' I've harvested. This dish confirmed that this is a good idea. I made a few converts too!
Yellow perch with scallop/morel mousse and asparagus
The mousse was fairly intense but complemented the perch rather than overwhelmed. I was supposed to make a mousseline for the asparagus but ran out of gas near the end of prep. It was very good, but I do regret skipping the sauce (the plate looks naked!)
Atlantic cod with roasted red pepper stew
The only dish with protein not harvested by one of us. I cooked the cod sous-vide in olive oil, I think I should have given it a sear or something, because it was a little bland for my taste. On the other hand, I am very conservative with my fresh cod dishes (I ALWAYS dredge in flour and cook in butter, like we do back home), so I may simply be rebelling to change.
Wild turkey garganelle
Wild turkey, asparagus, oyster mushrooms
A super-simple pasta sauce (combine ingredients with stock, cook to reduce), but it turned out really well. The pasta dough was the craziest recipe I've seen. 1kg flour to 40 egg yolks! It made for a super-stiff dough that was hard to work initially, but once it made it through the roller a few times it turned into a dream. The dough would not stick to anything except itself, but only when we wanted it too. Magic.
Deer backstrap with coriander/vanilla endives, king oyster mushrooms, balsamic reduction, guinness emulsion.
The sleeper hit. For whatever reason this dish did not take up a lot of my mental attention when cooking the dinner, but it was very good and shows that even the chef can get a surprise! The guinness foam did not hold up for very long.
breadcrumbs, red pepper powder, black olive powder, fried capers, fried oregano, garlic chips
Pretty tasty, but much too salty for me. Methinks I should have used capers in vinegar instead of salt-packed ones.
Canada goose leg confit, yam cake, plum sauce/mustard
I thought this dish was going to be polarizing, because of the yam cake (it's rice-flour based, and also has dried shrimp). It had a little bit of a glutinous texture and tasted a little odd on its own, but it really went well with the confit. Confit goose legs are awesome. Goose legs in general are one of my favourite things.
frozen/chewy cranberry, orange purée
A fun and tasty bite, made possible by Ultratex-3.
Poached apples, apple génoise, apple sorbet, apple chip, ginger custard, milk jam
Usually I finish a meal like this with a simple sorbet, but this time we went for the grand finale. This dish was probably the most labour-intensive to make, because there were so many components. Totally worth it.
Posted 28 April 2012 - 12:51 PM
I just made a cornish game hen with chestnut stuffing. . .
Would you believe a pigeon stuffed with spam? . . .
Would you believe a rat filled with cough drops?
Posted 07 October 2012 - 06:01 AM
The ring-neck beat this particular mallard hands-down. It was way fatter, which probably helped, but the fat itself was very good, mild and meaty, not funky at all. This particular bird's crop was chock-full of aquatic invertebrates when harvested, so I was skeptical of it at first. More and more I am finding these tales of inedible fishy or otherwise funky ducks to be greatly exaggerated, although I have not yet eaten common or red-necked merganser.
Posted 06 December 2012 - 07:23 PM