Game birds
It may not be hun ng season, but it’s always a good me to stash away a new recipe. Keep these in mind and maybe share them with others when you a end the fundraising events listed on pages 10 - 11.
Wild Turkey and Pheasant Brine 8 cups water 1/2 cup kosher salt 1 cup brown sugar 1/4 cup real maple syrup 1 onion, chopped 1 cloves garlic, smashed 1 pinch ground cloves 1/2 lemon, juiced 1 dash cayenne pepper Bu er or olive oil
Heat water and salt together un l salt is fully dissolved. Allow to cool to room temperature and add remaining ingredients, except for bu er.
Add bird (this recipe will do one turkey or 2 pheasants) to brine, cover and place in refrigerator overnight.
Remove bird from brine and place in roas ng pan, breast side up. Generously bu er or oil bird under and over skin. Bake in a 350 degree F oven, bas ng frequently. Pheasant takes approximately 1 1/2 hours, turkey approximately 2 1/2. Ensure thigh meat reaches 165 degrees F.
Allow bird to rest 10 minutes before carving.
Country Style Quail 10-12 quail breasts 1/2 pound bacon
1 small onion, thinly sliced 2 small egg yolks 1 cup half and half 1 teaspoon sweet Hungarian paprika Salt and pepper
In a large skillet, cook bacon un l crisp. Drain on paper towels and save for a later use.
Place sliced onion and quail in the skillet and brown in the bacon fat. Salt and pepper the birds. Remove birds and onions to a baking dish and place in a warm oven (150-200F). Pour off all but 3 tablespoons of bacon fat from the skillet and reduce heat.
Mix the egg yolks and the half and half. Add mixture to the bacon fat in the skillet and cook over low heat just to thicken, s rring constantly. Do not boil.
S r paprika into sauce and serve spooned over quail. March 2017 - 15
Baked Quail with Mushrooms 1/3 cup all-purpose fl our 1 teaspoon salt 1/2 teaspoon pepper 6 quail, cleaned 2 tablespoons bu er 1/2 pound fresh mushrooms, sliced 1/2 cup bu er 1/4 cup plus 1 tablespoon all-purpose fl our 2 cups chicken broth 1/2 cup sherry Prepared wild rice blend (such as Uncle Ben’s)
Combine 1/3 cup fl our, salt, and pepper. Dredge quail in fl our mixture, and set aside.
Melt 2 tablespoons bu er in a large skillet; add mushrooms, and saute 4 minutes. Remove mushrooms from skillet; set aside. Melt 1/2 cup bu er in skillet; brown quail on both sides. Remove quail to a 1-1/2 quart casserole. Add 1/4 cup plus 1 tablespoon fl our to drippings in skillet; cook 1 minute, s rring constantly. Gradually add chicken broth and sherry; cook over medium heat, s rring constantly, un l gravy is thickened and bubbly. S r in mushrooms.
Pour mushroom gravy over quail. Cover and bake at 350 degrees F for 1 hour.
Serve over rice.
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