Recipes from the Grouse Doctor...


Bill Price "The Grouse Doctor" resides in upstate New York and is an avid hunter who also enjoys the clay target shooting sports.

When not in the field, The Grouse Doctor can be found most Sunday's at the Plattsburgh Rod & Gun Club.

 

Shanghai Duck Bites

By The Grouse Doctor

2 large duck breasts
1 medium Poblano pepper
½ cup Plum sauce
Pineapple chunks
½ pound thick bacon strips
Salt
3 Tbls. sugar
1 cup milk

Slice duck breasts in half and then cut into 1 inch cubes. Soak duck cubes in salted milk for at least one hour. Slice poblano pepper in half and then cut into 1 inch squares. Dissolve sugar in small pot with water. Add pepper squares and boil for approximately 5 minutes. This will both soften the pepper and take out some of its hotness. Pat dry and set aside.

Discard milk marinade and pat dry duck cubes. In a small bowl, mix plum sauce and duck cubes. Cut bacon strips in half. Depending on the size of the pineapple chunks, slice each chunk into ¼ inch thick pieces.

Place a pepper square, pineapple piece, and a duck cube in the middle of a bacon strip. Wrap and secure with a toothpick.

Broil in the oven turning pieces often until brown.

Serve with a side of plum sauce for dipping.

 

Pheasant au Vin

By The Grouse Doctor

1 pheasant
3 Tbls. olive oil
1 cup flour
½ tsp. fresh ground pepper
½ tsp. salt
1 Tbl. ground basil

1 medium onion roughly chopped
3-4 cloves of garlic smashed

1 can cream of mushroom soup
½ pint heavy cream
½ cup red wine

1\3 can chicken broth

Cut pheasant into 6-8 pieces. Soak pheasant in salted milk for 1 to 2 hours. Mix salt, pepper, and basil in plastic bag with flour. Amply coat pheasant pieces with flour mixture. In a large skillet, heat olive oil. Brown pheasant on both sides. Set aside. Add chopped onion and garlic to remaining olive oil and sauté until onions are translucent. Set sautéed onions and garlic aside with the browned pheasant.

In a large bowl, mix mushroom soup, heavy cream, and red wine. Place pheasant pieces and onion mixture into slow cooker. Pour mushroom cream wine sauce over top covering most of the pheasant. Put cooker on low for 5-6 hours.

Remove pheasant from slow cooker to a serving plate. Transfer sauce to a skillet. Add chicken broth to thin gravy and bring to a boil for 2-3 minutes. Serve.

Treat yourself to some real mashed potatoes to go along with this delicious gravy. Serve with a baked acorn squash and a bit of that leftover red wine to wash it all down with. Bon appetite!

 

Leapin’ Leprechaun Venison Stew

By The Grouse Doctor

Here’s my wild game version of my favorite Irish stew. If possible prepare it a day ahead of when you plan on serving it. My preference is to make the stew in a slow cooker, but preparing it in a heavy pot over low heat will work just as well.

1 – 1 ½ pounds of venison stew meat cut into 1 inch pieces
2 bottles of Guinness beer
2/3 cup white flour
½ tsp. pepper
½ tsp. salt
3 Tbs. olive oil

1 medium red or white onion
2 medium potatoes
4-5 carrots
2 large cloves of garlic
2 Tbs. tomato paste
1 Tbs. thyme
1 Tbs. Worcestershire sauce
1 Bay leaf
2 cans chicken broth

Trim fat off venison stew meat. At this point, I like to tenderize the meat by making wholes in it with a fork. Marinate the venison in one bottle of Guinness. Cover and refrigerate overnight. Mix flour, salt and pepper. Dredge venison pieces in flour mixture. In medium hot skillet, brown venison in olive oil and set aside in a slow cooker or heavy pot. To drippings in skillet, add chopped onion and garlic to sauté. To sautéed veggies, add tomato paste, thyme, Bay leaf, and Worcestershire sauce. Stir for an additional minute or two. Add onion mixture to venison. Cut potatoes and carrots into small to medium pieces and add to rest of the ingredients. Add chicken broth and remaining bottle of Guinness. In a slow cooker, I’ll let this cook for a full six hours.

If you can, prepare this stew a day in advance of serving it. The sauce thickens up very nicely. Serve with fresh dinner rolls and, of course, more Guinness.

 

Pheasant Satay w/ Peanut Sauce

By The Grouse Doctor

A satay works well as either an appetizer or a main course. This variation calls for a game bird such as a pheasant, however, wild turkey or ruffed grouse would work equally well.

1-2 medium to large pheasants
Bamboo skewers

Peanut Sauce

(the sauce is a variation of a 1996 recipe that appeared in Gourmet magazine)

2 tablespoons vegetable oil
3 scallions, chopped fine
1 garlic clove, chopped fine
1 tablespoon finely grated peeled fresh gingerroot
1 cup white wine
1/2 cup creamy or chunky peanut butter
1/4 cup soy sauce
1/4 cup rice vinegar
3 tablespoons firmly packed brown sugar
1/4 teaspoon dried hot red pepper flakes

In a saucepan heat oil over moderate heat until hot but not smoking and cook scallions, garlic and ginger, stirring, until fragrant, about 1 minute. Stir in remaining ingredients and bring to a simmer, stirring. Simmer sauce, stirring, until smooth and cool to room temperature. Sauce may be made up to 3 days ahead and chilled, covered. If sauce is too thick after chilling, stir in 1 to 2 tablespoons hot water until sauce reaches desired consistency.

Soak bamboo skewers in cold water for 30 minutes. Slice the pheasant breasts into ¼ inch strips. Cut meat off the thighs and legs as well. Weave the pheasant strips and pieces onto your skewers. As the peanut sauce is spicy, only lightly baste the pheasant. Prepare your BBQ grill so that it is medium to hot (if you have a thermometer on your grill, get the heat up to about 400 degrees). Place skewers on grill. Turn after about 2-3 minutes and grill for another 2-3 minutes. Don’t overcook since the pheasant will dry out. Remove from grill and serve immediately.

As an appetizer, arrange skewers on a serving plate with a bowl of peanut sauce for dipping. As a main course, serve skewers over a bed of wild rice and a side of baked acorn squash. Have a bowl of peanut sauce available for dipping. Accompany this with a nice Washington or Oregon Riesling.

(Note: If you’re short on time, a number of excellent peanut sauces can be bought in the international section of your super market. Don’t hesitate to use one of them.)

 

Spicy Wild Beast Pozole

By The Grouse Doctor

Pozole is a spicy Mexican soup made traditionally with chicken or pork, corn, and topped with shredded lettuce and onions.

Our version uses harvests of fall hunting: venison and grouse or pheasant.

Seasoning Mix

2 bay leaves
1 ½ teaspoon salt
2 teaspoons red chili powder or cayenne pepper
1 teaspoon dried thyme leaves
1 teaspoon pepper
1 teaspoon crushed red pepper flakes

Vegetable Mix

1 cup chopped celery
1 medium onion chopped
1 medium green bell pepper chopped

3 tablespoons margarine or unsalted butter

8 ounces venison sausage (sweet or spicy, or a combination of the two)

12 ounces, skinless pheasant or ruffed grouse, cut into bite-sized chunks

1 tablespoon chopped garlic

2 cups of your favorite spaghetti sauce

1 to 2 cans chicken broth

1 can white hominy, drained

1 can black beans, drained and rinsed

Sour cream for garnish

Grated Monterey Jack cheese for garnish

Combine the ingredients for the seasoning mix. Combine the ingredients for the vegetable mix. Melt the margarine in a heavy 5-quart pot over medium heat. Add the venison sausage. Sauté sausage until cooked through and brown! Add pheasant or grouse and sauté for another 5 minutes. Add the seasoning mix, vegetable mix and garlic, and sauté until the vegetables start to soften, about 10 minutes. Add the sauce, 1 cup of the chicken broth, hominy, and black beans. Cover and simmer over low heat, stirring occasionally for 20 minutes. Add more chicken broth if the mixture seems too thick.

To serve, remove the bay leaves. Spoon the pozole into bowls, top with a dollop of sour cream, and sprinkle with Monterey Jack cheese. Serve with warm flour tortillas or rice.

Thanks to Phil LaMarche for sending me the original recipe that I modified with wild game. It’s a great tummy warmer on a crisp fall or winter night.

 

Lake Champlain Duck Soup

By The Grouse Doctor

This is a slow cooker or crock pot recipe:

Legs and thighs from 3-4 ducks (if you have a couple of small breasts, throw them in too)
3 cans of chicken broth
1 medium potato cubed
1 small to medium onion chopped
3 carrots cut into ½ inch slices
1-2 cloves of garlic roughly chopped
1 tsp dried oregano
1 tsp dried basil
1 bay leaf
salt
pepper

Combine all ingredients into your slow cooker and set on low for the day.

When done, pick out bones (any remaining meat on the bones should fall right off).

Serve with toasted French bread and your favorite bottle of Pinot Grigio.

 

The Bambi Marinade

by The Grouse Doctor

1 venison steak

Marinade
½ cup vegetable oil
¼ cup soy sauce
1 tsp garlic powder
½ tsp ground ginger
2-3 chopped scallions
Fresh ground pepper
Salt

Although this marinade could be used on any cut of venison, I recommend that it works very well on a steak.

Combine all ingredients in a sealable plastic bag. Marinate steak at least overnight but longer (2 days) if possible. Remove steak from bag; save marinade. Preheat grill. Don't overcook venison! Cook to medium or medium rare (3-4 minutes per side depending on thickness). Warm marinade on small pan on stove. Spoon off excess top layer of oil from mixture. Slice steak as you would a London Broil. Pour marinade over top of slices venison and serve.

A hearty Cabernet or Sangiovese would go very well with this venison dish.

Posted By: Joe Potosky

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