One of the highlights of Autumn, for me, is a dinner of fresh game birds accompanied by wild rice and roasted sweet potatoes.
My grandfather was a hunter and, growing up, I regularly feasted on game birds. We were admonished to chew the meat slowly, thus avoiding pellets. That fear of chipping a tooth was a blessing. Small bites, savoring the meat, I had time to appreciate its wonderful woodland flavor, so different than mass-produced chicken and turkey.
Over-cooking small game birds, such as grouse or partridge, is the most common problem-they cook to perfection much sooner than you’d think. Wrapping game birds in bacon is a common technique-I enjoy the smoked flavor the bacon lends to the birds. Purists, however, scoff at my practice saying it interferes with the sublime flavor of the meat. Leaving off the bacon in this recipe is fine.
I also use this simple marinade for partridge and Cornish game hens; brands do make a difference. The Looza Apricot Nectar combined with Honeycup Mustard is important to the flavor profile.
I hesitate writing a recipe that would require a trip to the Arctic Circle to purchase (or hunt down) the main ingredient, but here you have it. Besides, I wouldn’t be surprised if Bob Sparrow (Sparrow Meats in Kerrytown) could get you a caribou tenderloin if you wanted one. Our friend, Jack, went hunting with friends on … Full recipe post »
Serving rabbit to some guests might make them squeamish, the unindoctrinated informing you they recently began a vegetarian diet. (By recently, they mean after they gobbled down the beef tenderloin canape appetizers you served a few minutes prior.) I remember the first time I was served rabbit. I was a foreign exchange student my sophomore year in … Full recipe post »
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