--------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA300005 Date: 05/23/98 From: MANNY ROTHSTEIN Time: 10:12pm \/To: ALL (Read 0 times) Subj: Game 5 MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Basic Yogurt Marinade Categories: Game, American, Marinade Yield: 2 1/2 cups 2 ts Yellow mustard seeds, - lightly toasted and - crushed 1 1/2 tb Minced garlic 1 ts Freshly ground black pepper 1/2 c Minced shallot or green - onion 2 c Low-fat plain yogurt 2 tb Fresh lemon juice 2 tb Kosher salt Use marinade on delicate cuts of meat, such as loin of venison and most game birds. Combine all ingredients and place meat or game birds in marinade. Refigerate for 4 to 6 hours or overnight. Wipe off excess marinade before cooking. Typed by Manny Rothstein 5/98 Source: "American Game Cooking" by John Ash and Sid Goldstein, produced in association with Fetzer Vineyards, Aris Books/Addison Wesley Publishing Co., 1991, ISBN 0-201-57005-X. MMMMM --- DB 1.39/004485 * Origin: The Diamond Bar BBS, San Dimas CA, 909-599-2088 (1:218/1001) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA300006 Date: 05/23/98 From: MANNY ROTHSTEIN Time: 10:12pm \/To: ALL (Read 0 times) Subj: Game 6 MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Basic Dry Game Marinade Categories: Game, American, Marinade, Spices Yield: 1 /2 cup 1 ts Kosher salt 1 tb White peppercorns, crushed 1 ts Dry mustard 1 ts Dried thyme 1 ts Dried oregano 1 ts Ground ginger 1 ts Freshly grated nutmeg 1/2 ts Ground cloves 1/4 ts Ground allspice 1/2 ts Cayenne pepper 3/4 ts Juniper berries 1 Bay leaf Small game birds such as quail, squab, and partridge are enhanced by this marinade. Combine all ingredients and crush thoroughly in a mortar with a pestle or with a spice grinder. Rub on birds at least 30 minutes prior to cooking. Typed by Manny Rothstein 5/98 Source: "American Game Cooking" by John Ash and Sid Goldstein, produced in association with Fetzer Vineyards, Aris Books/Addison Wesley Publishing Co., 1991, ISBN 0-201-57005-X. MMMMM --- DB 1.39/004485 * Origin: The Diamond Bar BBS, San Dimas CA, 909-599-2088 (1:218/1001) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA300007 Date: 05/23/98 From: MANNY ROTHSTEIN Time: 10:13pm \/To: ALL (Read 0 times) Subj: Game 7 MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Lavender Pepper Rub Categories: Game, American, Spices, Marinade Yield: 3 tablespoon 2 ts Coarse sea salt or - kosher salt 2 ts Black peppercorns 2 ts Fennel seed 1 ts White peppercorns 2 ts Dried lavender blossoms* * Dried lavender blossoms can be found at natural-food stores. Try this unusual rub on venison, boar, or buffalo that is going to be grilled or sauteed. Combine all ingredients and crush thoroughly in a mortar with a pestle or spice grinder. Rub on meats at least 30 minutes prior to cooking. Typed by Manny Rothstein 5/98 Source: "American Game Cooking" by John Ash and Sid Goldstein, produced in association with Fetzer Vineyards, Aris Books/Addison Wesley Publishing Co., 1991, ISBN 0-201-57005-X. MMMMM --- DB 1.39/004485 * Origin: The Diamond Bar BBS, San Dimas CA, 909-599-2088 (1:218/1001) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA300008 Date: 05/23/98 From: MANNY ROTHSTEIN Time: 10:14pm \/To: ALL (Read 0 times) Subj: Game 8 MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Curry Pepper Rub Categories: Game, American, Spices, Marinade Yield: 1 /4 cup 2 Jalapeno chili peppers, - chopped or 1/2-ts red - pepper flakes 1 ts Chopped garlic 1 tb Chopped red onion 1 ts Ground coriander, lightly - toasted 1 ts Ground cumin, lightly - toasted 1 ts Ground turmeric 2 ts Peanut oil 1 ts Kosher salt Similar to the Lavender Pepper Rub, this spicy mixture is suitable for venison, boar, and buffalo, but it is also very nice on small game birds. Combine all ingredients and rub on meat at least 30 minutes prior to cooking. Typed by Manny Rothstein 5/98 Source: "American Game Cooking" by John Ash and Sid Goldstein, produced in association with Fetzer Vineyards, Aris Books/Addison Wesley Publishing Co., 1991, ISBN 0-201-57005-X. MMMMM --- DB 1.39/004485 * Origin: The Diamond Bar BBS, San Dimas CA, 909-599-2088 (1:218/1001) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA300009 Date: 05/23/98 From: MANNY ROTHSTEIN Time: 10:15pm \/To: ALL (Read 0 times) Subj: Game 9 MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Basic Wet Brine For Game Birds Categories: Game, American, Smoking, Cured Yield: 3 1/2 cups 1 1/2 c Water 1/2 c Fresh orange juice, apple - juice, or cranberry juice 1/2 c Dry white wine or sherry 3/4 c Soy sauce 1/4 c Kosher salt 1/4 c Firmly packed dark brown - sugar, honey, or molasses 1 ts Onion powder 2 tb Ground ginger 1 tb Dried rosemary 1 tb Dried basil A dry brine is a seasoned salt mixture; a wet brine is traditionally an 80 percent salt solution. In the recipe that follow, the percentage of salt has been lowered for health reasons. The salt inhibits bacterial growth in the meat. This basic brine for smoking can be used on meats and birds alike. It renders a particularly pleasing quality to quail, squab, and pheasant. The amount is sufficient for 8 small birds, 2 ducks, 2 pheasants, 2 rabbits, or 1 goose. Combine all ingredients and mix thoroughly. If brining fatty birds such as goose and duck, puncture skin lightly with a fork. Brine small birds or rabbit for 4 to 6 hours; larger birds for 8 to 12 hours refrigerated. Make sure the bird or birds are fully submerged in the brine. Remove bird(s) from brine and allow to sit before smoking. Brine may be re-used. Boil for 5 minutes and use within a week or two. Typed by Manny Rothstein 5/98 Source: "American Game Cooking" by John Ash and Sid Goldstein, produced in association with Fetzer Vineyards, Aris Books/Addison Wesley Publishing Co., 1991, ISBN 0-201-57005-X. MMMMM --- DB 1.39/004485 * Origin: The Diamond Bar BBS, San Dimas CA, 909-599-2088 (1:218/1001) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA300010 Date: 05/24/98 From: MANNY ROTHSTEIN Time: 06:20am \/To: ALL (Read 0 times) Subj: Game 10 On second look, it seems likely that Ceideburg's source actually got the recipe, Basic Liquid Game Marinade, from this book. Not the other way around, as I mistakenly surmised earlier. Manny MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Basic Wet Brine For Game Meats Categories: Game, American, Smoking, Cured Yield: 7 cups 2 c Cider vinegar 4 c Water 1 c Kosher salt 1 tb Black peppercorns 1 ts Juniper berries, crushed 1/2 c Firmly packed dark brown - sugar 1 Bay leaf 4 Whole cloves 2 ts Grated orange zest 2 tb Chopped fresh parsley 1 md Yellow onion, chopped 1 Shallot, chopped 1 Clove garlic, halved 1 md Carrot, peeled and sliced 1 md Celery stalk, sliced 1 c Dry red wine A dry brine is a seasoned salt mixture; a wet brine is traditionally an 80 percent salt solution. In the recipe that follow, the percentage of salt has been lowered for health reasons. The salt inhibits bacterial growth in the meat. Smoked Saddle of Wild Boar with Currant Sauce calls for this highly versatile brine. The amount is sufficient for 8 chops or 1 loin. Combine all ingredients, except wine, in a large, nonreactive saucepan and bring to a boil. Reduce heat and simmer for 30 minutes. Strain into a large container, making sure to press all liquid free from solids; add red wine. Brine venison, boar, buffalo, or other large game meats for 3 to 4 days in refrigerator, or as directed in recipe, turning meat often. Make sure meat is fully submerged in brine. Remove meat from brine and allow to sit for about 45 minutes before smoking. Typed by Manny Rothstein 5/98 Source: "American Game Cooking" by John Ash and Sid Goldstein, produced in association with Fetzer Vineyards, Aris Books/Addison Wesley Publishing Co., 1991, ISBN 0-201-57005-X. MMMMM --- DB 1.39/004485 * Origin: The Diamond Bar BBS, San Dimas CA, 909-599-2088 (1:218/1001) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA300011 Date: 05/24/98 From: MANNY ROTHSTEIN Time: 06:21am \/To: ALL (Read 0 times) Subj: Game 11 MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Basic Dry Brine For Game Categories: Game, American, Smoking, Cured Yield: 1 /2 cup 1/4 c Regular salt 1/4 c Firmly packed dark brown - sugar 1/8 ts Freshly ground white pepper 1/4 ts Dried thyme 1/4 ts Dried sage Game bird recipes are complemented by this brine. The amount is sufficient for 4 small birds or 1 duck. In a small bowl, mix together all ingredients thoroughly. Rub birds or meat well on all sides with mixture, cover with plastic wrap, and refrigerate for 1 to 2 hours, or as directed in recipe. Remove from refrigerator and let sit for about 45 minutes before smoking. Typed by Manny Rothstein 5/98 Source: "American Game Cooking" by John Ash and Sid Goldstein, produced in association with Fetzer Vineyards, Aris Books/Addison Wesley Publishing Co., 1991, ISBN 0-201-57005-X. MMMMM --- DB 1.39/004485 * Origin: The Diamond Bar BBS, San Dimas CA, 909-599-2088 (1:218/1001) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA300012 Date: 05/24/98 From: MANNY ROTHSTEIN Time: 06:21am \/To: ALL (Read 0 times) Subj: Game 12 MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Wild Boar Chops With Citrus, Shallot And Mustard Cream Sa Categories: Game, American, Pork, Sauces Yield: 4 servings 1 Recipe Basic Dry Game - Marinade 4 Thick-cut wild boar chops - (5 to 6-oz each) MMMMM---------------------------SAUCE-------------------------------- 2 tb Mixed chopped lemon zest and - orange zest, or 1 tb - finely chopped dried rose - hips 1/4 c Finely chopped shallots 1/4 c Red wine vinegar 1/4 c Red wine 3 tb Honey 1/4 c Cream 1 tb Dijon-style mustard 2 tb Butter (optional) Adapted from a recipe by Mark Stech-Novak, a Northern California chef and an artist when it comes to game cooking, this simple method showcases the flavor of wild boar chops. Stech-Novak's original recipe calls for 1/4 cup dried rose hip pieces instead of the citrus zest. Prepare marinade and sprinkle enough of it on the chops to coat lightly. Rub into meat on both sides. Refrigerate for 4 to 5 hours. Preheat oven to 300F. In a nonstick pan, saute chops in butter until browned on both sides. Place in preheated oven and cook until cooked through but still juicy, 12 to 15 minutes. While chops are cooking, make sauce. Place citrus zest, shallots, vinegar, wine, and honey in a small saucepan and reduce over medium-high heat until 1 tb remains. Add cream and mustard and reduce by half. If desired, swirl in butter. Strain sauce, pour over chops, and serve immediately. Recommended Wine: A full-throttle Zinfandel or Petite Sirah with hints of pepper and spice would be an ideal accompaniment to this hearty, flavorful boar dish. Typed by Manny Rothstein 5/98 Source: "American Game Cooking" by John Ash and Sid Goldstein, produced in association with Fetzer Vineyards, Aris Books/Addison Wesley Publishing Co., 1991, ISBN 0-201-57005-X. MMMMM --- DB 1.39/004485 * Origin: The Diamond Bar BBS, San Dimas CA, 909-599-2088 (1:218/1001) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA300013 Date: 05/24/98 From: MANNY ROTHSTEIN Time: 06:22am \/To: ALL (Read 0 times) Subj: Game 13 MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Basic Liquid Game Marinade Categories: Game, American, Marinade Yield: 1 quart 2 md Carrots, peeled and chopped 1/2 lg Yellow onion, chopped 1 Shallot, chopped 1 lg Clove garlic, chopped 1 tb Olive oil 2 1/2 c Hearty red wine 1/4 c Red wine vinegar 2 Bay leaves 3 Sprigs fresh parsley 8 Juniper berries 1 ts Sea salt or kosher salt 6 Black peppercorns This is a great all-purpose marinade for many of the game meat and bird dishes found in this book. It can also be used with domestic pork to make it taste more like wild boar. In a nonreactive pan, saute carrots, onion, shallot, and garlic in oil until lightly browned. Add all remaining ingredients and bring to a boil. Reduce heat and simmer for 10 minutes. Let cool before using. Place meat or game birds in marinade and refrigerate for 4 to 6 hours or overnight. Typed by Manny Rothstein 5/98 Source: "American Game Cooking" by John Ash and Sid Goldstein, produced in association with Fetzer Vineyards, Aris Books/Addison Wesley Publishing Co., 1991, ISBN 0-201-57005-X. MMMMM --- DB 1.39/004485 * Origin: The Diamond Bar BBS, San Dimas CA, 909-599-2088 (1:218/1001)