"FLYING SCOTSMAN" PHEASANT

1 1 2 2 1 1 1 3/4 4 3 1 1 1 oz oz large teaspoon can pint fl oz fl oz oz

british measurements brace pheasants; oven-ready flour; plain (all-purpose) butter onion; chopped thyme wildgame soup; 15oz *or* wildgame stock vermouth single malt scotch whiskey beurre manie (kneaded butter . and flour paste) watercress to garnish

Place the pheasants in a bag with seasoned flour, and shake vigorously until they are well coated. Heat the butter in a large saucepan, add the onion, thyme and pheasants and brown for 5 to 10 minutes. Pour over the soup or game stock and the vermouth, bring to the boil and simmer for 5 to 10 minutes. Remove the birds from the pan, place in a covered dish, breasts down, and pour over the vermouth mixture. Bake at 350F / 180C / gas 4 for 2 hours, or until the birds are tender. When ready, reduce the oven temperature to 250F / 120C / gas 1/2 and pour the whiskey (minus 1 Tbsp) into the pheasant dish. Cook for a further 15 to 30 minutes to allow the whiskey flavor to be absorbed. Lift the pheasants from the dish, and thicken the sauce, if necessary, with beurre manie. Add a tablespoon of whiskey and stir gently. Pour the sauce over the pheasants and garnish with watercress before serving. "Scotch Whiskey Recipes" : by Jo Guthrie Jarrold Publishing, Norwich 1991 ISBN = 0-7117-0553-4 Scanned and formatted for you by The WEE Scot -- pol Mac Griogair ~+From: Fred Ball Yield: 6 servings Date: 30 Nov 98

Page 2

"RAMP"AGING CHICKEN CHILI - MODERN

1 1 3 1 2 1 2 2 1 2 1 2 2 1 2 1 16 16 6 2 1

lb tablespoon lb

ramps (leaves and all) cut into bite size pieces crisco hot & spicy cooking oil chicken breast cut into bite size pieces cloves garlic, minced bay leaves

teaspoon teaspoon teaspoon tablespoon

mexican oregano ground cumin cayenne chili powder 4-oz cans chopped green chilies 16-oz cans kidney beans (liquid included)

oz oz oz

can refried beans can stewed tomatoes can tomato paste 15 1/2-oz. cans beef consomme

Cook chicken, ramps and garlic in oil till chicken is slightly browned. Add spices, chilies and stir together. Add remaining ingredients and cook covered for 1 hour. Top finished chili with diced ramps and grated cheese. source unknown From: "Mignonne" . Saute mushrooms and onions until limp. Add gravy, garlic, oregano and the remaining red wine. 4>. Fry salt pork until crisp. Drain. Add salt pork to Mushroom/gravy mixture. 5>. Remove venison from marinade. Throw away marinade. 6>. Saute venison until brown. Add to mushroom/gravy mixture. Place mixture in oven-proof casserole and cover. Bake at 350 deg. F for 2 hours or until venison checks done. 7>. Serve stew over wild rice with cranberry sauce on the side. Yield: 12 servings

Page 257

CLOVER SOUP HTTP://WWW.ANIWAYA.ORG

2 1 3 2 3 1 1 1 1

cup tablespoon pint

clover flowers and leaves onion, chopped butter water potatoes, peeled and quartered salt and pepper to taste parsley cheddar cheese, grated

Clean and dip clover flowers and leaves in cold salted water. Remove and cut into pieces. In a large saucepan, saut flowers, leaves, and chopped onion in butter. After all have softened, add water, then potatoes, and season with salt and pepper. Cook gently for 20 minutes. Drain the cooking liquid and save it. Puree the potato/clover/onion mixture, then add the reserved cooking liquid, stirring constantly. Bring to a boil, then reduce heat and simmer for 3 minutes. Garnish with parsley and sprinkle with grated cheese. From: Melody Sheline . Lard the venison with the salt pork, adding the garlic slices after the salt pork has been inserted. 2>. Rub all surfaces of the leg with soft butter and dust with the powdered thyme. 3>. Put roast in uncovered roasting pan, add 1/2 cup liquid, and roast at 3250F for about two hours. Venison should be srved rare, but not bloody, so figure about 16 minutes per pound. 4>. Turn off oven, open the door, and wave it open several times to reduce heat. Place the roast in a metal pan and keep hot--don not roast anymore. 5>. In the roasting pan, combine flour and drippings, stirring in the stock. Heat pan on stovetop and cook on high heat, stirring constantly, until gravy is thickened to proper consistency. Yield: 10 servings

Page 698

ROAST LOIN OF VENISON

1 1/2 1 1 1 1/2 1/2 1/2 4 1 teaspoon teaspoon teaspoon lb small centiliter tablespoon

loin roast venison salt pork; cut into strips onion; chopped garlic; minced fresh parsley; chopped bay leaf; crushed celery seeds dry thyme pepper; to taste whole cloves beef bouillon

Fold 2 large sheets of aluminum foil together with a double fold. There should be enough to enclose the roast. Place roast on foil. Lard with pork strips. Stick cloves into loin and sprinkle other ingredients over top. Enclose roast tightly in foil and cook in 300 degree oven for approximately 45 minutes PER pound. Yield: 6 servings

Page 699

ROAST LOIN OF VENISON WITH CRANBERRIES

2 2 2 1 1/2 1 2 4 2 1 1 1/4 3/4 2 2 2 1 cup small cup lb tablespoon teaspoon teaspoon teaspoon cup cup tablespoon

thick slices of lemon thick slices of orange slices fresh ginger, peeled sugar bay leaf fresh cranberries boneless loin of venison, at room t; emperature olive oil salt freshly ground pepper juniper berries, finely chopped dry red wine beef or venison stock cold butter, cut into pieces fresh thyme sprigs, for garnish

In a medium nonreactive saucepan, combine the lemon, orange, ginger, sugar and bay leaf with 1 cup of cold water. Bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to moderate and boil, uncovered, until syrupy, 10 to 15 minutes. Stir in the cranberries, then remove from heat and cool. Transfer the mixture to a glass container, coer and refrigerate for 1 to 2 days, stirring once or twice during that time. Preheat the oven to 400F. Rub the venison with the olive oil, 3/4 teaspoon of the salt, 1 teaspoon of the pepper and 1/2 teaspoon of the chopped juniper berries, pressing the seasonings into the meat. Set the loin on a rack in a roasting pan and roast, basting frequently with the pan juices, until medium-rare (about 135F on a meat thermometer), 25 to 30 minutes. Cover the venison loosely with foil and set aside for 10 to 15 minutes before carving. Meanwhile, remove and discard the bay leaf and the lemon, orange and ginger slices from the cranberries. In a food processor or blender, puree half the cranberries and half the liquid until smooth. In a medium nonreactive saucepan, boil the wine over high heat until reduced to 1/2 cup, about 5 mintues. Add the stock and bring to a boil. Add the cranberry puree, reduce the heat to low and simmer, uncovered, until slightly thickened, about 10 minutes. Remove from heat. Strain the reamining whole cranberrie and add them to the sauce with the remaining 1/4 teaspoon each of salt, pepper and chopped juniper berries. Swirl in the cold butter. Slice the venison thinly (stir any juices into the sauce) and serve wtih the sauce, reheated if necessary. Yield: 8 servings

Page 700

ROAST LOIN OF VENISON WITH SAVORY WINE SAUCE

1 1/2 1/2 1/2 4 2 2 3 2

c c c c cl sprigs bay lb tb

olive oil carrot; finely chopped celery; finely chopped onion; finely chopped garlic; minced fresh thyme leaves loin of venison, with bone clarified butter salt to taste fresh ground black pepper savory wine sauce:

3 2 1/4 1 1 2 3 1/4 2

c tb c cl sprig tb c tb

beef stock butter reserved venison bones minced shallots garlic; minced thyme tomatoes; coarsely chopped sherry wine vinegar port red currant jelly salt to taste fresh ground black pepper

Make a marinade of the first 7 ingredients. Bone the loin; trim and discard fat and sinew. With a cleaver chop the bone into 1' pieces and reserve for the sauce. Slice loin against the grain into 6 pieces. Arrange in a single layer in a casserole dish. Pour over the marinade, cover and refrigerate 24 hours. Meanwhile prepare the sauce. Bring stock to a boil, reduce heat and cook uncovered until volume reduced by 1/2. Set aside. Melt butter in a large, heavy saucepan over high heat. Add bones; brown quickly, stirring often. Add shallots, garlic and thyme, cooking until soft and lightly colored. Add tomato; cook several more minutes. Add wines and vinegar, bring to a boil and reduce by half. Add stock and currant jelly. Reduce heat to low, cover, and simmer 1 hour, skimming as necessary. Remove from heat, strain and return to clean pan. Salt and pepper. Refrigerate until needed and reheat before serving. To cook the venison, remove from marinade, pat dry, and season with salt and pepper. Saute in clarified butter, searing all sides quickly. Transfer pan to preheated 400 deg oven for 5-7 minutes until medium rare. Slice each piece against the grain into 3-4 pieces and serve with the reheated sauce. Yield: 6 servings

Page 701

ROAST LOIN OF VENISON WITH SAVORY WINE SAUCE

1 1/2 1/2 1/2 4 2 2 3 2 1 1 1 3 2 1 1/4 1 1 2 3 1/4 2 1 1

cup cup cup cup centiliter

olive oil carrot; finely chopped celery; finely chopped onion; finely chopped garlic; minced sprigs fresh thyme bay leaves

lb tablespoon

loin of venison, with bone clarified butter salt to taste fresh ground black pepper savory wine sauce:

cup tablespoon cup centiliter

beef stock butter reserved venison bones minced shallots garlic; minced sprig thyme tomatoes; coarsely chopped

tablespoon cup tablespoon

sherry wine vinegar port red currant jelly salt to taste fresh ground black pepper

Make a marinade of the first 7 ingredients. Bone the loin; trim and discard fat and sinew. With a cleaver chop the bone into 1" pieces and reserve for the sauce. Slice loin against the grain into 6 pieces. Arrange in a single layer in a casserole dish. Pour over the marinade, cover and refrigerate 24 hours. Meanwhile prepare the sauce. Bring stock to a boil, reduce heat and cook uncovered until volume reduced by 1/2. Set aside. Melt butter in a large, heavy saucepan over high heat. Add bones; brown quickly, stirring often. Add shallots, garlic and thyme, cooking until soft and lightly colored. Add tomato; cook several more minutes. Add wines and vinegar, bring to a boil and reduce by half. Add stock and currant jelly. Reduce heat to low, cover, and simmer 1 hour, skimming as necessary. Remove from heat, strain and return to clean pan. Salt and pepper. Refrigerate until needed and reheat before serving. To cook the venison, remove from marinade, pat dry, and season with salt and pepper. Sautee in clarifed butter, searing all sides quickly. Transfer pan to preheated 400 deg oven for 5-7 minutes until medium rare. Slice each piece against the grain into 3-4 pieces and serve with the reheated sauce. From the L'Ordre de Bon temps menu in Northern Bounty, A Celebration of Canadian Cuisine. Posted by Jim Weller. Yield: 6 servings

Page 702

ROAST PHEASANT IN CALVADOS AND CREAM SAUCE

2 1/4 2 2 1 1/2 2 1/2 1 2 4 1/4 1/2 1/4 1/4 cup tablespoon cup tablespoon tablespoon slice cup cup cup cup cup tablespoon

pheasants onion; finely chopped butter pheasant livers; finely chopped day old bread; cubed butter granny smith apple; peeled, chopped parsley butter; room temp bacon; halved calvados chicken stock calvados heavy cream

Rinse the pheasants and pat dry inside and out. Saute the onions and liver in 2 tb butter for 2 to 3 min, stirring frequently, then pour into a bowl. Saute the bread in a mixture of the pan drippings and 2 tb of butter for 3 to 4 min, then add to the liver mixture. Add the apple and the parsley and salt and pepper to taste, mixing well rub the birds with 2 tb of butter and spoon the stuffing into all the cavities. Truss the birds. Arrange the bacon over the breasts and legs, and place breast side up on rack in roasting pan. Roast in a 375 F oven for 30 min. Add salt and pepper. Heat 1/4 c of Calvados in a small saucepan and ignite and pour over birds. Baste with the pan juices, and bake 10 min. longer until brown, crisp, and tender. Place the birds on a heated platter. Add the chicken stock and the remaining Calvados to the pan juices, boiling for 2 to 3 min. then add the cream, bring just to a boil, season and serve over pheasant. Source: http://www.SailorRandR.com/recipes/recstore/ From: "Stewburner"