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Chef2Chef Recipe Club - Volume 5 Issue 66 - September 29, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, When I was working in professional kitchens in the 80's and 90's I specialized in cooking with farm-raised game meats. I just love the unique flavors and textures of the meats. The opportunities to pair them with wines, fruits, nuts, and specialty vegetables opened many creative doorways. And for the most part these meats are far healthier for you than their domestic alternatives. I actually spent 6 or 7 years as a corporate chef for a company that sold these products to all of the finer restaurants around the country and world for that matter. Fall is in the air and hunting season has opened, here at least. This week I'm going to feature recipes using farm-raised game meats. Here is the catch…all the recipes will come from our gang of professional chefs in our Forums. Those of you who visit our forums will recognize their usernames. http://forums.chef2chef.net Don't worry, if you don't like game meats, you can substitute beef, chicken, pork or even veal for most of these recipes. Just keep in mind these are the very same dishes and recipes used by these chefs in their own restaurants. Quite a treat for us this week. Today's recipes are from Miahoyhoy or Jon to his friends. He works at a wonderful Inn in Vermont. He's also known as the Wandering Chef. Http://www.thewanderingchef.com -------------------------------------------------- MAKE DEMI-GLACE PART OF YOUR GAME Minor's Demi-Glace is a light, velvety brown sauce made from reduced beef stock and accented with garlic and onion. This mouth-watering concentrate was created for professional chefs. It saves tons of time in the kitchen and costs less than 25 cents per serving! It's the perfect accent to your game dishes. For more information, click http://www.1shoppingcart.com/app/adtrack.asp?AdID=46920 , visit http://www.soupbase.com or call 800-TASTEBUD (827-8328). -------------------------------------------------- Pan Seared Venison Loin with Great Hill Blue Cheese and Cassis Port Demi Glace Serves 4 Ingredients: 4 each 6 ounce Venison Short Loin steaks 1 ounce Clarified Butter 1 tablespoon Minced Shallot 1 cup Ruby Port 1/4 cup Creme De Cassis 2 tablespoons Dried Black Currants 1 each Bay Leaf 1/4 cup Demi Glace 6 ounces Great Hill Blue Cheese ( a very creamy Roquefort like domestic) Salt and Pepper to taste Procedure: Season Venison with Salt and Pepper. Over high heat sear Venison in the clarified Butter in an ovenproof sauté pan. Turn over and finish in a 450 degree oven for a few minutes until medium rare. (Pull them a little early, since the fat content is so low they will carry over more than beef does) Remove from pan and keep warm. (Use caution, as the pan's handle will be hot) Remove excess fat and return pan to medium heat and add Shallots. Sauté until translucent and deglaze with Port and Creme de Cassis. Add the Dried Currants and Bay Leaf. Reduce by 1/2. Add Demi Glace and reduce by 1/3. Strain and adjust seasoning. Spoon some sauce on a warm plate, slice Venison and fan over sauce. Serve with 1 1/2 ounces of Blue Cheese. -------------------------------------------------- Maine Goodies Featuring over 1000 gifts and specialty foods made in or inspired by the Great State of Maine! From Bakewell Cream to Pickled Fiddleheads including Canned Blueberries, Pure Vanilla Extract, Canned Chowders, Jams and Jellies galore. We charge a $5.95 handling charge on order under $50 and offer free shipping in the contiguous US! http://html.chef2chef.net/goto.php?id=136 -------------------------------------------------- Pan Seared Duck Breast with Leeks and a Blueberry Natural Ingredients: 4 each duck breasts 1 each leek 1/2 cup blueberries 1/4 cup creme de cassis 1 teaspoon shallots, minced 1/4 cup demi glace 3/4 cup duck or chicken stock Salt and pepper to taste Procedure: Trim the duck breasts of any sinew and score the fat, criss cross at 1/8 inch intervals. With a CLEAN honing steel make a hole in breasts that runs the entire length. Slide 1/4 spear of leek into each duck (it's ok to leave some hanging out of the ends). Place Breasts, skin side down, in a pan and put over medium heat. Pour off rendered fat as it accumulates. When most of the fat is rendered, pour off and add 1/2 cup of hot stock. Place in a 400 degree oven until desired internal temperature is reached. Remove from oven, take breasts out, keep warm and pour off any remaining liquid. (Use caution, pan is hot) Add blueberries and shallots to pan over high heat. Deglaze with creme de cassis, add demi glace and remaining stock. Lower heat to medium and let reduce to a nape' consistency. Slice the breasts 1/8 inch thick and fan out on plate. Spoon sauce over and around. -------------------------------------------------- The Chef2Chef.net Market Place is the one place to find all your Specialty Foods and Culinary Products and Services. If you are looking for a great source for Farm Raised Game Meats and Exotic Foods, go to our Market Place and click on the Exotic Meats category and support the quality companies that support Chef2Chef.net http://marketplace.chef2chef.net/ -------------------------------------------------- Crepinettes of Venison with Horseradish Aioli and Chives Ingredients: CREPINETTES: 2 pounds venison -- chopped 3 slices bacon 1 tablespoon garlic -- chopped 1 tablespoon shallot -- chopped 1-1/2 tablespoons truffle shavings in oil Salt and pepper to taste 1/2 cup grain mustard 4 each eggs 1 cup flour 4 cups bread crumbs Oil, for frying AIOLI 1 lemon -- juiced 4 each egg yolks 2 tablespoons rice wine vinegar 2 tablespoons horseradish 2 teaspoons garlic -- chopped Salt and pepper to taste 1 cup grapeseed oil CREPINETTES Combine first 6 Ingredients in a bowl, cover and marinate 1 hour in refrigerator. Grind in meat grinder. Reserve. Mix mustard and eggs. Form loose 1.5 ounce patties, dredge them in flour then egg mixture, then bread crumbs. Fry in 350 degree olive oil or vegetable oil until golden brown. Put on paper towels to drain. Serve with a drizzle of the Aioli (method below) and a sprinkle of fresh chives. AIOLI In a blender or food processor combine all ingredients except oil and purée for 1 full minute. Then slowly pour grapeseed oil in to desired consistency and taste. (I like mine to stay a little tangy) -------------------------------------------------- Got a Passion for Cooking or know someone who does? Make it your Career! Shop and compare TOP US Culinary Institutes that offer Financial Aid and Job Placement. Request Information today and get your Career cooking in just 15 months! Chef2Chef.Net/Culinary-Institute -------------------------------------------------- Editor's Note: While Ostrich is obviously a bird, this meat is dark red like venison, and has a taste similar to beef sirloin. Ostrich Carpaccio Ingredients: 2 teaspoons ground cloves 1 teaspoon nutmeg 1 tablespoon paprika 2 teaspoons granulated garlic 1 tablespoon cumin 2 tablespoons chili powder 1 tablespoon mustard seed 1/2 cup olive oil 2 pounds ostrich tenderloin Mix seasonings with olive oil. Toss ostrich well with oil mixture. Marinate 24 hours. Roll tight in plastic wrap and freeze. Once frozen stiff, remove the plastic wrap and thinly slice with rotary slicer. I serve this with capers, fresh shaved Parmesano, brunoise red onions, fresh squeezed lemon and Extra Virgin Olive Oil. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |