What I make for our big weekend hunts

[Al Dente]

OK, I know this long, but I hope you guys and gals enjoy these.
VENISON and WILD BOAR CHILI
beef and pork may be substituted
5#'s venison cut into 3/4" cubes
5#'s boar cut into 3/4" cubes
5 TBS. olive oil
5 green peppers cut into a fine dice
5 red peppers cut into a fine dice
2#'s assorted hot peppers cut into a fine dice
4 large white onions cut into a fine dice
2 bunches of scallions cut into a fine dice
10 cloves of garlic mashed into a paste
4 28 oz. cans of crushed tomatoes
96 oz. of beef stock
3 TBS. worcestershire sauce
3 TBS. assorted hot sauces
4 TBS. assorted powdered chiles
2 TBS. crushed oregano
4 oz. semisweet chocolate
salt to taste
-set up a deep fryer and set to high.
-deep fry the meat in batches until brown, about 2-1/2 minutes.
-transfer the meat to a bowl.
-set up a very large stock pot.
-heat the olive oil.
-add the peppers, onions, scallions, and garlic to the pot, and cook for 7-10 minutes, stirring.
-add the meat, tomatoes, stock, worcestershire, hot sauces, oregano, and chiles, stir.
-bring to a boil, then lower the heat to a simmer.
-cook for 3 hours, stirring.
-add the chocolate, stie to melt.
-season with salt.

RABBIT GUMBO
3 rabbits cut into 8 pieces
2 cups white wine
4 TBS. Paul Prudhomme Poultry Magic
6 cloves of garlic smashed
2 TBS. black pepper
4 TBS. olive oil
1 white onion cut into a rough dice
4 ribs celery cut in half
4 carrots cut into a rough dice
2 cups white wine
4 quarts of chicken stock
1 stick of butter
1/4 cup of flour
2 green peppers cut into a fine dice
2 red peppers cut into a fine dice
2 jalapenos cut into a fine dice
1 whole habanero
1 large white onion cut into a fine dice
6 cloves garlic smashed into a paste
1 bunch scallions cut into a fine dice
4 ribs celery cut into a fine dice
2 TBS. Paul Prudhomme's Poultry Magic
1/2 bunch parsley minced
salt, black pepper, hot sauce to taste.
-place rabbit in a non-reactive bowl with the first amounts of white wine, poultry magic, garlic, and pepper.  let marinate overnight.
-heat a stock pot with oil.
-remove rabbit, pat dry, and fry in batches in oil.  discard marinade.
-drain ooil from pot.
-add rabbit, qaurtered onion, cut celery, carrots, wine, and chicken stock.
-bring to a boil, then lower to a simmer and cook for 2 hours.
-remove rabbit to cool.
-strain stock and set aside.  discard vegetables.
-remove meat from bones.
-in stock pot, melt butter and add flour.
-stir to make a dark roux, do not burn.
-add peppers, onion, scallions, garlic, and celery.
-stir and cook for 7-10 minutes.
-add strained stock, poultry magic, and parsley.
-cook for 20 minutes.
-add rabbit meat.
-season to taste with salt, pepper, and hot sauce.

PULLED BOAR SHOULDER
pork may be substituted
1 6-7# boar shoulder
3 TBS. garlic powder
3 TBS. black pepper
1/2 tsp. ground cumin
3 TBS. olive oil
2 white onions cut into a rough dice
5 cloves of garlic smashe into a paste
4 chipotle peppers in adobo
1 TBS. worcestershire sauce
96 oz. chicken stock
-mix together garlic powder, black pepper, and cumin.
-rub the shoulder, place ina bowl, cover and refrigerate over night.
-pre-heat oven to 300 degrees.
-heat oil in a low stock pot that will fit into the oven.
-brown shoulder in oil.
-add remaining ingredients, and bring to a boil.
-cover with foil and place in oven.
-bake for 3 hours, turning shoulder every hour.
-let shoulder cool for 1/2 hour.
-shred meat from the bone.
-moisten with some cooking liquid.
-season with salt.
-serve with tortillas.

BEAR, ELK, or VENISON ROAST
lamb may be substituted, if so, add 1 TBS. minced, feash rosemary to the breadcrumb mixture.
1 5-7# boned out and butterflied roast
1 stick butter softned at room temperature
3 cloves garlic smashed into a paste
1 shallot minced fine
1 TBS. minced, fresh thyme
1/4 cup breadcrumbs
salt and pepper
2 TBS. cognac or brandy
7 strips of bacon
1 onion cut into rough dice
3 carrots cut into rough dice
4 ribs celery cut into rough dice
1 cup red wine
1 cup beef stock
1 TBS. tomato paste
1 oz. cognac or brandy
1 cup espagnole sauce or brown gravy
-pre-heat oven to 400 degrees.
-combine butter, garlic, shallot, thyme, and breadcrumbs.
-open up roast and lay flat, season with salt and pepper.
-spread breadcrumb mixture over inside of roast.
-roll roast and tie with butcher's twine.
-rub roast with cognac.
-place cut up vegetables into roasting pan.
-lay roast on top of vegetables.
-lay bacon over roast.
-mix wine, stock, and tomato paste.
-pour into pan.
-roast uncovered for 10-12 minutes per pound, or until internal temperature reaches 135-145 degrees.
-remove roast from pan and cover with foil to keep warm.
-remove vegetables from pan and discard.
-deglaze pan with cognac, add espagnole sauce, and boil for 1 minute.
-slice roast and serve with sauce.

BEAR, ELK, or VENISON SWISS STEAK
beef may be substituted
16 cube steaks
2 cups flour
2 TBS. garlic powder
2 TBS. onion powder
2 TBS. black pepper
1 stick butter
6 TBS. olive oil
3#'s mushrooms sliced
4 onions sliced thin
8 cloves garlic smashed into a paste
8 sprigs thyme
1 oz. cognac or brandy
2 cups red wine
4 cups espagnole sauce or brown gravy
6 cups beef stock
2 TBS. tomato paste
salt and pepper to taste
-pre-heat oven to 300 degrees.
-pat cube steaks dry.
-in a bowl, combine gralic powder, onion powder, flour, and pepper.
-dip steaks into flour mixture, and pound some in with a mallet.
-place a deep roasting pan over 2 burners.
-add butter and oil to pan
-fry steaks on both sides in batches.
-remove to a plate to catch drippings.
-in pan add mushrooms and cook until browned.
-add onions and garlic, cook for 3 minutes.
-add thyme and cognac, cook for 1 minute.
-add wine, espagnole sauce, stock and tomato paste.
-bring to a boil.
-add steaks to pan, submerge to cover.
-cover pan with foil.
-place in oven and cook for 2-2 1/2 hours.
-season with salt and pepper to taste.

 


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