This Months Recipes:

Garlicky Wine Butter    Crown Royal Sauce

Cranberry Barbecue Sauce    Blue Cheese Sauce

Orange Molasses Glaze    A Guide to Wine and Wild Game

Here's another way to make your Wild Game taste GREAT!

   As Emeril would say, "Let's kick it up a notch"! I see nothing wrong in doing that. In my array of cooking reference books, I have come up with some fantastic accompaniments for your choice of game. So let's not waste any time. I usually give a lengthy preamble before the recipes, but this time, I will just cut to the chase. 
   First your going to need to roast some garlic bulbs. Cut the whole bulb in half. ( The bulb contains the many cloves of garlic, some people when you say "bulb", think you mean just one clove. So cut the bulb in half and brush with olive oil. Place face down on a cookie sheet, and roast in a 350 degree oven for at least 15 minutes. After cooling, squeeze out the softened garlic. If you want you can do 2 or 3 bulbs at once, and use it in various ways. Roasted garlic has a much sweeter and mellower taste than raw garlic.

Garlicky Wine Butter

Put wine, shallots, and garlic in a saucepan and cook on med low heat until you have reduced it to half of its original volume. This increases the flavors to dramatic level. Now remove from heat and whisk in the chilled butter, and add salt and pepper to your liking. This is so good on top of venison. Try it, if you don't care for onion flavor, then reduce the shallots to just one.  

Crown Royal Sauce

After cooking your meat in a good cast iron skillet, you will have little bits of "stuff" left stuck to the bottom. Add the ingredients listed below and enjoy.

After removing your meat from the skillet, add the onion that has been finely minced and cook till nicely golden brown. Add the broth and whiskey and simmer for at least a minute. Now add the cream and bring JUST to a boil, not any further. Let it thicken slowly. This you serve over your venison. You can use whatever whiskey you like, I just prefer the Crown Royal.

 Cranberry Barbecue Sauce

Mix these ingredients together and simmer low. This may be used as barbecue sauce for your steaks, as a sauce, or the way it was really intended, was to make meatballs from venison and after browning the meatballs till they were no longer pink, you place them in a baking dish, cover with the sauce and bake in the oven. Great for cocktail time. Whatever way you want to use it, it tastes good.

Blue Cheese Sauce

 After flouring and seasoning your venison loin steaks, fry them in 2 Tbls. butter. Cook until they are to your liking. Well done, rare, however you like them. After removing them from the skillet, place on plate to keep warm. To the skillet add the shallots and gently cook till limp. Add the wine, water and marjoram and bouillon. Cook until it is reduced in volume by half, stirring at all times. Add 2 more Tbls. of butter and the blue cheese. Cook for about 5 minutes, stirring constantly until the sauce is silky smooth. Now spoon this sauce over your steaks as they are being served.

Orange Molasses Glaze

This is really good, if you save the ribs from venison. They are baked in the oven at a high temperature for a few minutes and then lowered to bake at a lessened degree to ensure no burning and moister meat.

 Heat oil in a saucepan and sauté onions and garlic till they are translucent. Do not burn the garlic. It will impart a bitter taste. Add the pepper, vinegar, orange juice, zest, molasses, coriander and mustard seeds and bring to a boil. Reduce heat and simmer for at least 10 minutes or until the glaze is thickened. Paint this glaze onto the ribs or (a roast if you would like) and let it set for at least 2 hours at room temperature, Or even better let it set in the refrigerator overnight. Make sure you let it come back to room temperature before roasting. When putting into the oven, bake at 425 degrees for 15 minutes and then reduce the temp to 325 degrees and cook until the internal temperature reaches 130 degrees F. This is so good, I don't see why you couldn't do this outside on the barbecue, just do it slowly with a water pan below and use some good wood chips for smoky flavor.

A Guide to Wine and Wild Game

How about a quick wine guide to game cooking and eating? 

Well, I hope this has helped somewhat in cooking all that God has given us the chance to harvest in our quest for wild game. If I can answer any questions or if you have any requests, please let the paper know, or email me and I will do my best to help. (Liz Wiesemann is a member of the New England Outdoor Writers Association. She writes for 2 outdoor publications and a half a dozen web sites. She is part owner of ChaMaCha Lodge which is part of Pleasant Mtn. Guide Service based in Denmark, Maine. The web site is www.mainelodges.com and her email address is pmgspmt@landmarknet.net.

Here's another way to make your Wild Game taste GREAT!

 

View a list of all recipes here!

Liz Wiesemann  (Aiming and Angling Recipes) 
co-owner of Pleasant Mountain Guide Service and ChaMaCha Lodge, located in Denmark, Maine.  Member of the New England Outdoor Writers Assoc., also columnist for the Northwoods Sporting Journal, and other sites.

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