Volume 7, Issue 150 - December 24, 2004

Hello Recipe Club,

Today's recipes revolve around farm-raised game meats. If you are not into game meats, rest assured that these recipes can be duplicated using domestic beef, chicken, etc.  In the last 15 years or so game meats have become very popular in many restaurants and there are many cookbooks on the subject. One of my favorites is called, American Game Cooking by John Ash and Sid Goldstein.

Why eat game meats? Many times game meats have less fat and cholesterol and higher amounts of protein than do beef and chicken. And the flavors are wonderful. You can not compare the flavor of duck or pheasant to a chicken, or caribou or elk to beef. It's a whole new world of flavors and textures.

I used to be a corporate chef for a company that sold wild game meat and exotic foods. I've prepared everything from alligator to rattlesnake. With a little care and some creative recipes, you can dish up some very inspired meals. This list of recipes is quite tame and like I said you could substitute beef or chicken if "You are Not Game"

I hope you have enjoyed this week of holiday recipes. From myself and the whole gang at Chef2Chef.net, I would like to take this opportunity to wish you all a wonderful holiday season.

Dave and Pam, Fred and Margie, Farid Kapasi, John Harrison and the Chef2Chef Ambassadors...Paul, Mike, June, Rory, Tricia, Clive, JR, Jean, Lorraine and Marlene.

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Grilled Quail with Jalapeño Plum Sauce

The perfectly unusual blend of fruit, pepper, curry and soy will keep your guests talking about this sauce forever. The perfect glaze for any white meat and a most delightful dipping sauce for springrolls.

Makes 4 servings

Ingredients:

8 each quail, semi-boneless

Jalapeño Plum Sauce:

2 1/2 tablespoons soybean oil
1/3 cup red onions, small dice
1 1/2 tablespoons garlic, minced
1/2 jalapeño pepper, chopped (seeds and ribs removed)
1 1/2 pounds purple plums, pitted and diced small
1/2 tablespoon curry powder
1/2 teaspoon allspice
1/2 cup honey
1/4 cup soy sauce
1 each orange, juiced
2 each lemons, juiced

Preparation:

Jalapeño Plum Sauce:

In a heavy pot, cook red onion, garlic and jalapeño pepper in soybean oil until tender. Add the plums and stir in the curry powder and allspice. Once the spices are dispersed, add the honey, soy sauce and the fruit juices. 

Cook over medium low heat for 1 hour and 15 minutes uncovered, stirring often. The consistency should be like a chunky tomato sauce. Remove from the heat and allow to cool to room temperature. Bottle and chill the sauce. 

This sauce can be made ahead of time and it freezes well.

Grilled Quail:

Brush both sides of the quail lightly with soybean oil and place them, breast side down, on a medium heated grill until the skin starts to bubble and brown a little. Turn them breast side up and baste liberally with Jalapeño Plum Sauce. 

Don't be afraid of the sauce being too spicy as most of the heat from the jalapeño comes from the discarded seeds and ribs. 

Continue to turn and baste the quail every couple minutes or so until the birds are firm and have a nice glaze on them, about 10 minutes depending on your grill.

Serve them hot off the grill with a ramekin of the sauce on the side.

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Elk Medallions with Rhubarb Port Wine Sauce

This very simple but rich sauce can be made in larger batches right about the time the rhubarb is ready. It can be frozen or canned for later use. It's also great with any game bird or chicken.

Makes 4 servings

Ingredients:

4 elk loin steaks, 6 to 7 ounces each
freshly cracked peppercorns
2 tablespoons peanut oil
2 ounces port wine

Rhubarb Port Wine Sauce:

2 cups rhubarb, peeled and diced 1/4 inch (about 1 pound of rhubarb)
1 1/4 cups red currant jelly
1 tablespoon arrowroot
1 tablespoon port wine

Preparation:

Rhubarb Port Wine Sauce:

Thoroughly wash about 1 pound of fresh rhubarb and peel the fibrous outer layer off with a knife. Cut the stalks into small pieces, about 1/4-inch dice. Combine the rhubarb with the red currant jelly and cook over medium heat until reduced by about 1/3. 

Strain the rhubarb out of the sauce. You should have about 1 cup of liquid. If you have more, reduce over medium heat until the desired 1 cup is reached. Save the cooked rhubarb and chill it overnight. T

his can be served just like you would applesauce with a pork chop.

Combine the port wine and arrowroot and stir out any lumps. Add the port mixture to the boiling rhubarb sauce and stir vigorously for 1 minute. Simmer for 2 minutes.

Elk:

Season the steaks liberally with pepper. Salt if you desire. To a hot sauté pan add the peanut oil and steaks and cook for about 3 minutes on each side. Do not over cook the elk. It is best enjoyed rare to medium rare. 

Add port to the pan and flame carefully. Turn the steaks to coat with wine.

On warm plates nap a pool of the Rhubarb-Port Wine Sauce and top with sautéed elk steak. Wonderful with a wild rice dish and spaghetti squash.

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Bibb Salad with Smoked Duck, Mandarin Oranges, and Plum Croutons

Makes 4 servings

Ingredients:

2 heads Bibb lettuce
1 pound smoked duck breast, sliced 1/4 inch thick (approximately 16 pieces)
1 10 ounce can mandarin oranges, chilled and drained
2 plums, pitted and diced 1/4 inch
1/2 pint fresh raspberries
Raspberry Vinaigrette (recipe below)

Preparation:

Wash carefully in cold water enough Bibb lettuce to line four chilled salad plates about an inch high in the center. Arrange 4 pieces of sliced duck breast on top of the lettuce, in the center of the plate. 

Arrange the mandarin oranges, plum croutons and fresh raspberries around the duck. Top with raspberry vinaigrette just before serving.

If you should have any leftover smoked duck, make yourself a smoked duck with grilled onion and melted Brie cheese sandwich on toasted rye bread.

Raspberry Vinaigrette:

Makes 4 servings

Ingredients:

2 tablespoons raspberry vinegar
2 tablespoons raspberry jelly, seedless
1/3 cup canola oil

Preparation:

Blend the vinegar and the jelly in a covered blender for 10 to 15 seconds, then add the oil in a slow, steady stream. Store in a glass jar in the refrigerator.

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