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Chef Myron's
Wild Game Recipes
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own recipes and idea's on Chef Myron's Message Board
THERE IS NO MYSTERY TO COOKING WELL WITH WILD
FISH AND GAME:
1. Take care of your kill; clean carefully -- cool quickly.
2. Do not overcook tender cuts or fish -- cook tough cuts long and slowly.
3. COOK WITH MYRON'S 20 GAUGE!
There's no wrong way to cook with MYRON'S 20 GA. except cooking without it!
Don't worry about measurements. Don't be afraid to experiment, Marinate tough or
especially thick cuts. No need to marinate tender or thin cuts such as tenderloins or mild
fish filets; just brush it on.
BRAISED SWEET & PUNGENT VENISON SAUSAGE L'ORANGE
Render 1 T. bacon, heat till smokin', brown sausage. Deglaze skillet with orange juice,
scraping with spatula till thick. Add some slices of fresh orange and 20 GA to height of
half sausage thickness. Lower heat to simmer, cover & braise one hour. Add more OJ if
liquid gets too thick. Serve over rice.
VENISON SHANK AWESOME (OSSO BUCCO) BUCKO
Use the toughest shanks off that big ol' buck; the ones you usually try to turn to burger.
Marinate them for 24 hrs at least in 20 GA. Dredge 'em in flour & sear in smokin' hot
oil till browned on all sides. Toss in some garlic and a couple'a fist fulls of coarsely
hacked up onions, celery & carrots & brown it all up a bit. Add some chopped fresh
or sun dried tomatoes and hit it with enough 20 GA for a depth of 3/4". COVER TIGHTLY
with either a tight fitting lid or foil. Bake in a 350 oven for a few hours turning shanks
to brown and basting with juices. Serve with polenta or pasta.
SZECHUAN FRIED PHEASANT
Cut up boned breast and thigh meat into bite sized. Make beer batter: 1/2 C flour, 1/2 tsp
salt, 1/4 tsp garlic powder, 1 T. olive oil and stir in live beer to consistency of
pancake batter. Heat peanut oil 2" deep in skillet to 375 . Make sauce: 1/3 C 20 GA,
1/2 C chopped fresh or shiitake shrooms, 1/4 C chopped scallion & as much hot pepper
(fresh minced, dry flakes or sauce) as you dare. Bring to simmer for 20 min. Add corn
starch/warm water paste, stirring till you like the consistency. Dip pheasant pieces into
batter and fry till golden brown. DO NOT CROWD PAN. Drain on paper towels. Serve on
platter napped with sauce and garnished with fresh chopped scallions or cilantro and
plenty of cold brew.
AD's STIR-FRY SARDINES FOR TWO
Developed by AD Livingston, Food editor of Gray's Sporting Journal
Empty one can of sardines (in oil!), drain oil. Heat 1 Tbs of olive oil, 1 Tbs sesame oil
and a tsp of chili oil in a skillet or wok. Saute the sardines for a minute or three
turning on each side to brown. Place the sardines over a bowl of steamed white rice. Stir
3 Tbs of MYRON'S 20 GA. and 1 tsp of minced fresh garlic into the oil. Increase the heat
stiring the sauce to thicken a bit. (Be careful not to burn it!). Spoon the sauce over the
sardines and rice and serve with some stir fried vegetables.
For more recipes,
email kathy@chefmyrons.com
To visit another interesting site for recipes
www.recipesmenu.com
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