4 Game hens
Salt, pepper to taste
4 Garlic cloves, finely chopped
1 tbs Red wine vinegar
3 c Chicken stock
1/2 c Dry vermouth
2 White onions, coarsely chopped
2 Not-too-ripe Bosc pears, peeled, halved, cored
12 To 16 whole chestnuts (prepared, from ajar)
2 oz Bitter chocolate, grated
8 Triangles of fried bread (see note)
Raisins, chopped parsley for garnish
Season hens with salt and pepper. Heat a bit of oil in a large heavy pan and brown the birds in it on all sides. Add garlic to pan and stir until it takes on a pale color. Add vinegar, 2 cups of the stock, the vermouth and onions and bring to a boil. Lower heat, cover tightly and cook gently until birds are very tender, about 1 hour.
Heat remaining cup of stock in a pan large enough to hold the pear halves. Add pears and poach until barely tender; remove with a slotted spoon and keep warm. Add chestnuts to poaching liquid and simmer until heated through; remove and keep warm.
Remove birds to a heated serving platter or plates. Strain cooking liquid, return to heat and add grated chocolate, stirring until it is a good sauce consistency. Pour over birds and garnish with pears, chestnuts, the fried bread, a few raisins and some chopped parsley.
Note: To make fried bread, cut crusts from 4 slices of white bread, then cut slices diagonally to make 8 triangles. Fry quickly in a little hot oil until golden on both sides. Drain and keep warm.
1 1/2 c Port (NOT “cooking port”, real port. “Cooking port” has salt added)
5 small Onion (slice thin)
2 T Mushroom peelings
1 c Chicken stock
1 Bay leaf
2 Cloves, whole
1 Garlic clove
1 T Parsley, chopped fine
2 T Celery leaves, chopped fine
1 small Lemon (peeled and chopped)
12 Juniper berries
1 Tangerine (whole), peeled
1/4 lb Larding pork (bacon will do)
10 Peppercorns (bruised)
1/4 c Mandarin Napoleon (a tangerine liqueur, substitute Cointreau)
1 c Sour cream
Preheat oven to 350 degrees F. Rub pheasant inside and out with salt and pepper. Sprinkle with port. Stuff with bay leaf, cloves, garlic, parsley, celery leaves, lemon, juniper berries and tangerine.
Sew the body cavity of the pheasant shut. Moisten the larding pork or bacon with port and cover the breast. To the roasting pan add onion slices, mushroom peelings, about 1 cup of port, chicken stock, salt to taste, peppercorns, more juniper berries to taste, and Mandarin liqueur. Roast 40-45 minutes, basting every 10 minutes at least.
Strain gravy. Let stand and skim fat. Just before serving, add sour cream.
Some of these ingredients may be hard to find; feel free to omit them. “Mushroom peelings” are simply mushroom stems and leftovers, chopped fine.
4 lbs. venison leg roast
1 Tbls. coarsely ground black pepper
2 tsp. chili powder
1 tsp. dried thyme
1 tsp. dried sage
1 Tbls. white vinegar
1/2 gal. buttermilk
4 med. onions – sliced
4 bay leaves
6 cloves garlic – crushed
1 tsp. black peppercorns
1 stick cinnamon
2 Tbls. bacon grease
12 oz. bottle beer
2 med. onions – sliced
2 med. carrots – sliced
2 med. apples – peeled, diced
1 med. sweet potato – diced
beer – as needed
Combine peppers, thyme, sage, and vinegar and rub over roast to coat. Allow to marinade for 2-3 hours.
Combine buttermilk, onions, bay leaves, garlic, peppercorns, and cinnamon in a large bowl; drop in roast. Place in refrigerator for 2-3 days, turning occasionally. Remove roast from bowl; discard marinade.
In a Dutch oven, brown roast in bacon grease; drain grease. Pour a bottle of beer in the Dutch oven. Cover and bake in a 325 degree oven for 90 minutes. Add onions, carrots, apples, sweet potato to Dutch oven and pour in enough beer to cover roast. Return to oven and bake until all vegetables are tender.