Savor and share: Game meat

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Sometimes it’s good to embrace your wild side. You don’t have to be a survivalist or die-hard hunter to enjoy the taste of game meat, be it venison, rabbit or buffalo. Send us your recipes using game meat for the Recipe Box of Oct. 18.

You can post recipes using the comment link below. You might just win a cookbook for your efforts.

Please include your name, address, phone number and number of servings. (And please spell out measurements: teaspoon, tablespoon, cups, etc. It’s our style.)

Remember fall vegetable recipes for Oct. 11. And it’s not too early to think about slow cooker recipes for Oct. 25.

Joe Stalvey

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One Response

  1. eileen fischer says:

    From Rose Sagliano of Bridgeport, this week’s cookbook winner:
    Cajun Pot Roasted Rabbit
    Makes 4 servings
    3 slices bacon
    2 pounds domestic rabbit, cut up
    Ground red pepper
    Ground black pepper
    1 cup all-purpose flour
    4 ounces fresh mushrooms, sliced
    1 small onion, chopped
    1/4 cup chopped green pepper
    2 cloves garlic, minced
    1/2 cup chicken broth
    1 teaspoon Worcester sauce
    1/2 teaspoon dry mustard
    Cook bacon in a skillet until crisp. Drain on paper towels. Reserving bacon drippings in skillet, crumble cooked bacon and set aside. Season rabbit with red and black pepper. Coat with flour. Brown rabbit in bacon drippings in skillet over medium heat. Remove rabbit from skillet. Reserved 3 tablespoons drippings in skillet. Add mushrooms, onion, green pepper and garlic to reserved drippings. Cook about five minutes or until tender, stirring occasionally. Stir chicken broth, Worcester sauce and dry mustard into vegetables in skillet. Add rabbit to skillet. Bring mixture to a boil. Cover and simmer about 45 minutes or until rabbit is tender. (If using wild rabbit, simmer the meat a little longer until it is tender.) Transfer rabbit to serving platter. Spoon mixture over rabbit, sprinkle with crumbled bacon and serve.

    From Mary Ann Arlio of Trumbull:
    Cornish Game Hens
    1 tablespoon salt
    2 tablespoons lemon pepper
    1 tablespoon dried basil
    1 tablespoon poultry seasoning
    2 tablespoons olive oil
    6 Cornish game hens, about 1 1/2 pounds each
    1 green pepper, large dice
    2 stalks celery, large dice
    1 onion, large dice
    In a small bowl, mix salt, lemon pepper, basil and poultry seasoning. Rub oil over hens and season with salt mixture. Place hens on a baking sheet with plenty of space between them. You may need two pans. Loosely stuff the birds’ cavities with the diced pepper, celery and onion. Roast in a 375-degree oven for one hour. Remove from oven, tent with foil and let rest 10 minutes before serving.

    From Mary Ann Arlio of Trumbull:
    Mini Venison Burgers
    Makes 8 servings, 2 burgers per person
    1/2 pound each ground venison and ground pork
    Salt and pepper, to taste
    1 cup chopped white mushrooms
    1 cup chopped apples
    2 ounces blue cheese
    16 mini potato rolls (dinner-roll size)
    Heat indoor grill. Mix all ingredients except the blue cheese. Form 16 patties. Grill to medium doneness. Sprinkle patties with blue cheese on top and seve on potato rolls.