Yog tias koj muaj ib tug neeg yos hav zoov hauv koj tsev neeg, lossis koj yog koj tus kheej, ces koj tuaj yeem nrhiav cov zaub mov zoo rau kev ua si qus. Kev ua si qus yog ntau leaner thiab muaj qhov sib txawv tsw ntau dua li cov khw muag khoom noj cov khoom noj, yog li muaj ob peb cov zaub mov hauv koj lub hnab ris rov qab tuaj yeem pab koj ua zaub mov qab kom haum rau cov nqaij.
Venison Nrog Cranberry Sauce
Cov venison (mos lwj) feem ntau yog lean thiab muaj qhov sib txawv gamey tsw, tshwj xeeb tshaj yog cov rog. Yog li ntawd, trimming nws ua ntej noj yuav pab tshem tawm qee qhov tsw. Lub cranberry sauce muaj qab zib / tart counterpoint rau lub ntiaj teb flavors ntawm cov nqaij. Noj cov nqaij nyug nrog rog nyob rau hauv qhov chaw kom nws tsis txhob qhuav thiab ces luas ua ntej noj yog xav tau. Daim ntawv qhia no ua haujlwm nrog elk, pheasant, thiab grouse. Pab nws nrog ib qho yooj yim sab zaub xam lav, mashed cauliflower, los yog roasted paus zaub. Daim ntawv qhia ua haujlwm rau ob tus neeg.
Cov khoom xyaw
- 2 venison steaks
- Ntsuab thiab kua txob mus saj
- 1 tablespoon txiv roj roj
- 3 tablespoons txias uns alted butter, muab faib thiab txiav mus rau hauv me me pieces
- 1 qej clove, minced
- 1/4 khob ruby Port
- 2 tablespoons minced shallot
- 1 khob nqaij qaib los yog nqaij nyuj
- 1 rosemary sprig
- 1 khob tshiab cranberries
- Zest ntawm 1 txiv kab ntxwv
Cov lus qhia
- Season steaks nrog ntsev thiab kua txob.
- Nyob rau hauv lub lauj kaub loj sauté, kub cov roj txiv roj thiab 1 tablespoon ntawm butter rau nruab nrab-siab kom txog thaum nws ci.
- Ntxiv cov steaks rau lub lauj kaub thiab ua noj yam tsis tau tig kom txog thaum zoo browned, li 5 feeb. Tig lub steaks thiab ua noj rau lwm sab, li 5 feeb ntxiv, kom txog thaum lub venison nce mus txog 160 degrees Fahrenheit.
- Txhob cov steaks mus rau ib lub phaj thiab tsev pheeb suab ntaub ntawv kom lawv sov.
- Nyob rau hauv lub lauj kaub kub nrog cov venison drippings, ntxiv qej thiab ua noj, stirring tas li, rau 30 vib nas this.
- Ntxiv qhov chaw nres nkoj thiab siv ib sab ntawm rab diav los txhuam cov khoom browned los ntawm hauv qab ntawm lub lauj kaub. Simmer rau 1 feeb, lossis kom txog thaum cov kua txo qis ib nrab.
- Ntxiv cov shallot, nqaij nyuj broth, rosemary sprig, cranberries, thiab txiv kab ntxwv zest.
- Ua noj, mash lub cranberries me ntsis nrog rab diav thaum lawv pib pop. Ua noj kom txog thaum cov ntses txo los ntawm ib nrab thiab cranberries yog saucy, li 5 feeb ntxiv. Koj tuaj yeem qhia cov ntses tau txo qis txaus thaum koj khiav koj tus ntiv tes hla cov ntses txheej sab nraub qaum ntawm rab diav, thiab qhov kev xav ntawm koj tus ntiv tes tseem nyob.
- Tshem tawm cov rosemary sprig thiab muab pov tseg.
- Ua haujlwm me me ntawm butter ib zaug, nplawm hauv 2 tablespoons ntawm butter txias heev kom txog thaum butter sib xyaw.
- Season the sauce mus saj nrog ntsev thiab kua txob.
- Rov qab cov nqaij nyug rau lub lauj kaub, tig ib zaug lossis ob zaug hauv cov kua ntses kom txheej. Pab tam sim.
Ntsuab Npua Tenderloin Stuffed With Chanterelle Mushrooms
Nqaij qus zoo ib yam li nqaij npuas txawm hais tias nws feem ntau leaner nrog cov nqaij me ntsis. Cov nqaij nyhav yog tias koj tsis ceev faj, yog li siv txoj kev ua noj kom zoo yog qhov tseem ceeb. Tsiaj qus npua teb muaj lub ntiaj teb, faintly qab zib tsw uas mus zoo kawg nkaus nrog lwm cov khoom muaj nyob hauv hav zoov, chanterelle nceb. Chanterelles feem ntau muaj nyob rau lub caij nplooj zeeg, thiab lawv muaj lub ntiaj teb tsw uas phim tus npua zoo. Yog tias koj nrhiav tsis tau lawv, hloov cov nceb nrog qhov sib npaug ntawm lwm cov nceb. Pab nrog ib sab ntawm cheesy polenta thiab taum ntsuab tshiab. Ua daim ntawv qhia nrog cov nqaij npuas tenderloin los yog venison. Daim ntawv qhia ua rau rau.
Cov khoom xyaw
- 1 ob phaus qus boar tenderloin
- 1 teaspoon hiav txwv ntsev, ntxiv rau ntxiv rau seasoning nqaij
- 1/4 teaspoon dub kua txob, ntxiv rau ntxiv rau seasoning nqaij
- 1 tablespoon txiv roj roj
- 1 tablespoon butter
- 1 shallot, minced
- 1 phaus chanterelle (los yog lwm yam) nceb, hlais
- 1 teaspoon qhuav tarragon (los yog 2 teaspoons tws tshiab tarragon)
- 1/4 khob qhuav Sherry
- 1 khob khov spinach, thawed
Cov lus qhia
- Preheat qhov cub kom 350 degrees Fahrenheit.
- Npauj npaim lub tenderloin (cov lus qhia) thiab muab tso rau ntawm lub rooj txiav.
- Season ob sab ntawm tenderloin liberally nrog ntsev thiab kua txob.
- Nyob rau hauv lub lauj kaub loj sauté, kub cov roj txiv roj thiab butter rau nruab nrab-siab kom txog thaum nws ci.
- Ntxiv cov mustot, chanterelle nceb, thiab tarragon nrog rau ib teaspoon ntsev thiab 1/4 teaspoon dub kua txob.
- Cua, nplawm qee zaus, kom txog thaum cov nceb xim av thiab cov kua evaporates, 7 mus rau 10 feeb.
- Ntxiv cov Sherry rau hauv lub lauj kaub, siv ib sab ntawm rab diav kom txhuam cov khoom browned hauv qab ntawm lub lauj kaub. Ua noj, nplawm qee zaus, kom txog thaum Sherry evaporates tag nrho, 2 mus rau 5 feeb.
- Wring tej dej ntau dhau ntawm spinach. Kab tus npua nrog thawed spinach nyob rau hauv ib txheej.
- Dab nceb nce toj saum spinach.
- Dov lub tenderloin nyob ib ncig ntawm lub filling thiab siv chav ua noj twine los khi nws kaw.
- Ci hauv qhov cub preheated kom txog thaum qhov kub thiab txias ntawm tus npua nce mus txog 145 degrees Fahrenheit.
- Cia li so sab nraum qhov cub rau 10 feeb ua ntej txiav thiab ua noj.
Pheasant Pot Pie
Thaum daim ntawv qhia no hu rau pheasant, nws yuav ua haujlwm nrog cov noog qus, xws li qaib ntxhw qus, duck, lossis partridge. Ua ntej pib, koj yuav tsum txiav cov nqaij tawm ntawm cov pob txha, tshem tawm cov tawv nqaij raws li koj ua. Ua noj qus noog nyob rau hauv lub lauj kaub ncuav qab zib tseem ceeb braises cov nqaij, ua kom nws ntub thiab sib tw thaum koj ua noj. Qhov tshwm sim yog ib qho khoom noj qab haus huv thiab txaus siab uas muaj me ntsis earthy tsw redolent nrog tshuaj ntsuab. Ua hauj lwm nrog ib qho yooj yim sab zaub xam lav thiab ib co crusty qhob cij kom tsau li tej gravy. Daim ntawv qhia ua plaub mus rau rau.
Cov khoom xyaw
- 1 pheasant, deboned, skinned, and cut into bit-sized pieces
- 1 teaspoon hiav txwv ntsev
- 1/4 teaspoon dub kua txob
- 2 tablespoons txiv roj roj los yog uns alted butter
- 3 bacon slices, tws
- 1 dos, txhoov
- 2 carrots, tev thiab tsuav
- 1 fennel noob, tws
- 8 ooj nceb, quartered
- 2 qej cloves, minced
- 3 tablespoons hmoov
- 1 khob qhuav dawb wine
- 3 khob qaib broth
- 2 teaspoons tws fennel fronds
- 1/2 teaspoon qhuav thyme
- 1 daim ntawv qhia puff pastry, los yog 1 daim ntawv khov puff pastry, dov kom haum koj lub lauj kaub
- 2 qe, ntaus
Cov lus qhia
- Preheat qhov cub kom 375 degrees Fahrenheit.
- Season the pheasant with ntsev thiab kua txob.
- Hauv lub lauj kaub loj lossis lub lauj kaub, ua kom sov cov roj txiv roj los yog butter rau nruab nrab-siab kom txog thaum nws kub hnyiab.
- Ntxiv cov nqaij npuas kib thiab ua noj, nplawm qee zaus, kom txog thaum nws nkig thiab browned, li 5 feeb. Tshem cov nqaij npuas kib ntawm cov roj hauv lub lauj kaub nrog ib rab diav thiab muab tso rau ib sab.
- Ntxiv cov pheasant thiab ua noj, nplawm qee zaus, kom txog thaum nws browned thiab siav, li 5 feeb. Tshem cov pheasant nrog ib rab diav ntawm cov roj hauv lub lauj kaub thiab muab tso rau ib sab.
- Ntxiv dos, carrots, fennel, thiab nceb mus rau lub lauj kaub. Ua noj, nplawm qee zaus, kom txog thaum zaub mos, li 5 feeb.
- Ntxiv qej thiab ua noj, nplawm tas li, rau 30 feeb.
- Ntxiv cov hmoov nplej thiab ua noj, nplawm tas li, rau 2 feeb.
- Ntxiv cov caw dawb, siv ib sab ntawm ib rab diav kom txhuam cov khoom browned ntawm hauv qab ntawm lub lauj kaub. Simmer, nplawm tas li, rau 1 feeb.
- Ntxiv nqaij qaib broth, fennel fronds, qhuav thyme, thiab reserved nqaij npuas kib thiab pheasant rau lub lauj kaub. Nqa mus rau ib lub boil.
- Muab cov bubbling sib tov rau hauv 9x13-nti ci lauj kaub los yog sib sib zog nqus tais ncuav qab zib phaj. Npog nrog lub ncuav pastry, txiav peb los yog plaub qhov nyob rau sab saum toj ntawm lub pastry thiab crimping nws ncig ntawm ntug.
- Txhuam lub ncuav pastry nrog lub qe ntaus. Ci hauv qhov cub preheated kom txog thaum lub pastry yog puffy thiab golden, 35 mus rau 40 feeb.
Tips for Cooking with Wild Game
Vim tias nws yog lean, qus qus tau txais txiaj ntsig los ntawm qee yam kev ua noj ua haus kom ua kom tsw qab thiab zoo nkauj.
- Overcooked qus qus yog stringy, tawv, thiab qhuav. Yog li ntawd, koj xav ua noj nws mus rau qhov nruab nrab-tsis tshua muaj mus rau nruab nrab kub nrog qee cov paj yeeb hauv nruab nrab. Nco ntsoov qhov kub zoo rau cov nqaij.
- Kev ua noj ceev ceev, kub kub ua rau kev ua si tsis qhuav, yog li sautéing thiab grilling yog ib txoj hauv kev zoo mus. Siv lub marinade kom cov nqaij ua si moist thiab tshem tawm qee qhov gamey flavors. Kev txiav los ntawm kev ua si uas ua haujlwm zoo rau kev ua noj sai thiab siab muaj xws li chops, tenderloin, thiab steaks.
- Lwm cov kev txiav, xws li shanks, roasts, stew meats, thiab tav, yuav tsum tau ib tug tsawg thiab qeeb txoj kev, nyiam dua nrog noo noo (xws li braising) kom qhov kev sib tw. Koj tuaj yeem ua qhov cub qeeb lossis qhov cub-sab saum toj los yog siv lub cooker qeeb kom cov no ntub dej.
- Vinegar, citrus, thiab qej pab kom tone gamey flavors, yog li lawv ua haujlwm zoo li cov khoom xyaw marinade.
- Cua qhov kev ua si nrog cov roj uas tsis muaj roj thiab luas nws ua ntej noj raws li cov rog pab kom cov nqaij moist thaum ua noj. Tsis txhob txiav cov nqaij uas koj npaj yuav braise. Hloov chaw, koj tuaj yeem tshem tawm cov rog ntawm cov kua braising ua ntej noj.
Nyob zoo
Kev ua si qus ua noj qab nyob zoo yog tias koj siv cov zaub mov zoo thiab cov tswv yim. Sim cov tais diav saum toj no kom koj txaus siab rau cov tsiaj noj qab haus huv no.
