Without a doubt, I can say that my earliest enthusiasm for cooking came from my time at the hunting camp. I had some triumphs and some disasters but it was the perfect place to play around and get creative with food. It’s also where I learned how much that I enjoy cooking for people. Hunters are usually cold, tired and hungry so they were the most receptive audience that I could ask for.
BASIC WILD GAME STOCK
Don’t throw away the bones!! I started making stocks with all the different bones when I was just starting out as the self-appointed “chef” at the hunting camps of my youth. It gave me the ability to do tons of different braises with the tougher cuts. It also turned into sauces for the finished dishes that one does not normally get in the hunting camp environment.
Any excess bones and meat you have
2 Yellow Onions(quartered)
3 Celery Stalks(rough chopped)
4 garlic cloves(Mashed)
4 Quarts cold water(or enough to cover the bones)
1 Tablespoon Whole Black Peppercorns
4 Bay Leaves
1 large sprig of Fresh Thyme
Roast the bones in the oven until you get some color to them. About 15 minutes at 400 degrees. Do the same with the onion quarters. Allow to cool and them combine all of the ingredients and bring the stock up to a simmer as slowly as possible. Allow to gently simmer overnight and then strain the stock.
You can use this recipe with any type of wild game. Remember, when you start with cold ingredients, you are able to extract the most flavor from them.
ELK POT ROAST
I’m surprised with the number of Elk hunters here in the Jackson area. We started processing them at The Flora Butcher 3 years ago and the number of elk we receive each year has gone through the roof. My friend, Ken, was nice enough to give me some roasts each year and I converted my pot roast recipe to use elk instead.
3 lbs Elk Roast (Cubed)
2 quarts Wild Game Stock
1 can Cream of Mushroom Soup
2 Carrots (large dice)
1 Yellow Onion (large dice)
2 stalks Celery (large dice)
½ teaspoon Dried Thyme
½ teaspoon Dried Parsley
1 Tablespoon Granulated Garlic
1 oz Blended Oil
VENISON CHILI
Who doesn’t like deer chili? I have to admit that my chili has certainly been improved now that I ground Wagyu into it but it has always been in my hunting camp repertoire.
2 pounds Venison ground with Wagyu Beef Fat
1 Green Bell Pepper (diced)
1 Yellow Onions (diced)
2 tablespoon Tomato Paste
5 cloves Garlic (minced)
2 cups Wild Game Stock
1 cup Water
1 Bay Leaf
1 Tablespoon Kosher Salt
1 Tablespoon Paprika
1 Tablespoon Chili Powder
1 Tablespoon Granulated Garlic
1 Tablespoon Onion Powder
2 teaspoon Ground Black Pepper
2 teaspoon Cumin
1 teaspoon Cayenne Pepper
1 can Dark Red Kidney Beans (optional)
Brown venison in a large pan
Once browned, add the bell pepper, onion and garlic
Once softened, add the remaining ingredients and simmer gently for about 30 minutes to allow the seasonings to marry
Add the beans and cook another 15 minutes
Add more Wild Game Stock if it gets too thick
Season to taste with Salt and Pepper
RABBIT RAGU
While living in Florence, Italy, I used to make a variation of this recipe at least once a week. It was so simple but so tasty. Once I moved back to the States, I adapted it for wild Rabbit and my friends have been bringing me their rabbits ever since.
2 Wild Rabbits
2 Tablespoons Olive Oil
2 Sprigs Rosemary
4 Cloves Garlic(Mashed)
Salt and Pepper to coat
2 Tablespoons Olive Oil
4 Garlic Cloves(Minced)
1 Red Onion(small dice)
3 stalks celery (small dice)
2 Carrots(small dice)
1 Bay Leaf
1 Sprig Rosemary
Start by coating the rabbits in olive oil and seasoning with salt and pepper
Place in a 350 degree oven until the meat is just cooked through. Usually about 30-40 minutes
Remove the meat from the bones and cut into small cubes
Take the bones(once cooled) and simmer in 2 quarts of wild game stock for about 2 hours
Save any meat that you can from the bones when you strain it
In the olive oil, sweat the vegetables for about 5 minutes until they soften
Add the bay leaf, the rabbit meat and the “rabbit fortified” wild game stock
Simmer until it reduces by half and adjust the seasoning
Add the rosemary and remove from the heat to allow it to steep
I love this sauce with pappardelle but you can use any type of pasta
Finish with grated Pecorino Romano or Parmesan
12 HOUR DUCK PETITE BOUCHEE
This was a hunting camp staple like no other. I kept the preparation a secret as best as I could but my friends eventually figured out how I got the duck so tender. This, served with a variety of dipping sauces was a reason in itself to go to the camp.
6 Duck Breasts
2 quarts Wild Game Stock
All Purpose Flour for coating
Equal parts Onion Powder, Garlic Powder, Cayenne and Paprika
Salt and Pepper to taste
3 eggs(beaten)
Oil for frying
In a Crockpot, cook the boneless duck in wild game stock overnight or about 10-11 hours
Allow to cool and then cut them into 4-6 equal size pieces.(depending on the size of the duck breasts) Mix the flour with the seasoning blend and taste it periodically to see how strong you would like it
Adjust the salt and pepper
Dredge the duck in the flour and then dip it in the egg
Move it back into the flour and make sure that it is well coated
Fry at 350-375 degrees until golden brown
