Game Recipes

  Ingredients Cornish Hens Vegetable oil 4 Rock Cornish hens (about 1 1/2 lb each) 2 tablespoons basil-flavored or regular olive oil 1/2 teaspoon salt 1/4 teaspoon pepper Sauce 1/2 cup orange marmalade spreadable fruit 1/2 cup orange juice 1/4 teaspoon salt 1/8 teaspoon pepper 2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), drained 1/4 cup thinly sliced fresh or 1 tablespoon dried basil leaves Steps 1  Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. With kitchen scissors, cut each hen in half along backbone from tail to neck. 2  Brush hen halves with basil-flavored oil. Sprinkle with salt and pepper. Insert barbecue meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. 3  Place hen halves, skin side down, on grill rack. Cover and grill over medium heat 30 to 40 minutes, brushing occasionally with basil-flavored oil and turning once, until juice of hens is clear when thickest pieces are cut...

  Ingredients 1 whole goose, 8 to 10 pounds, thawed if frozen 2 cups water 1 small onion, sliced 3/4 teaspoon salt 6 cups soft bread crumbs (9 slices) 1/4 cup butter or margarine, melted 1 1/2 teaspoons chopped fresh sage leaves or 1/2 teaspoon dried sage leaves 3/4 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves 1/2 teaspoon salt 1/4 teaspoon pepper 3 medium tart apples, chopped (3 cups) 2 medium celery stalks (with leaves), chopped (1 cup) 1 medium onion, chopped (1/2 cup) 1/4 cup Gold Medal™ all-purpose flour Steps 1  Remove excess fat from goose. 2  Heat giblets, water, sliced onion and 3/4 teaspoon salt to boiling in 1-quart saucepan; reduce heat. Cover and simmer about 1 hour or until giblets are tender. Strain broth; cover and refrigerate. Remove meat from neck and finely chop with giblets. Toss giblets and remaining ingredients except the flour in large bowl. 3  Heat oven to 350°F. Fill wishbone area of goose with stuffing first. Fasten...

  Ingredients 1 can (16 1/2 oz) purple plums, drained 1 can (6 oz) frozen lemonade concentrate, thawed 1/4 cup butter or margarine 1 small onion, finely chopped (1/4 cup) 1/4 cup chili sauce 1 tablespoon Dijon mustard 6 venison steaks, 1 inch thick (about 4 oz each) Steps 1  In blender, place plums and lemonade concentrate. Cover and blend on medium speed until smooth; set aside. 2  In 2-quart saucepan, melt butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir plum mixture and remaining ingredients into onions. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally. 3  Set oven control to broil. Grease broiler pan (without rack). Place venison steaks in broiler pan. Spoon 1/2 cup of the plum sauce evenly over venison. 4  Broil venison with tops about 4 inches from heat about 10 minutes or until light brown. Turn venison; spoon 1/2 cup of the plum sauce evenly over venison. Broil about ...

  Ingredients 4 portabella mushrooms, stemmed, gills removed (5 to 5 1/2 inches diameter) 1 tablespoon extra-virgin olive oil 12 oz ground bison 1/2 cup finely chopped onion 1/2 cup finely chopped red bell pepper 1/2 teaspoon salt 1 teaspoon finely chopped garlic 4 cups packed baby greens (such as spinach or kale) 1 egg 1 tablespoon Dijon mustard 2 tablespoons fresh thyme leaves 1 teaspoon low-sodium tamari soy sauce Fresh chopped basil leaves or Italian (flat-leaf) parsley, if desired Steps 1  Heat oven to 400°F. Line baking pan with sides with cooking parchment paper. 2  Rub mushrooms with 1 teaspoon of the olive oil. Place on pan. Roast with tops down 20 minutes; remove from oven. Drain off any liquid that has accumulated on the pan, then pat mushrooms dry with paper towel. 3  Meanwhile, in 10-inch skillet, heat 1 teaspoon of the oil over medium heat until hot. Add the bison, and cook 4 to 6 minutes or until browned. Transfer to small bowl, and set aside. 4  ...

  Ingredients 4 slices bacon 1/2 cup Gold Medal™ all-purpose flour 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon paprika 1 rabbit, cut up (3 to 3 1/2 pounds) 8 ounces mushrooms, cut in half 1 jar (15 ounces) whole onion 2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves 1 dried bay leaf 1 bottle (12 ounces) Irish stout or dark beer 1 tablespoon cornstarch 2 tablespoons cold water Chopped fresh parsley, if desired Steps 1  Cook bacon in 4-quart Dutch oven over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon, reserving fat in Dutch oven, and drain on paper towels. 2  Mix flour, salt, pepper and paprika. Coat rabbit pieces with flour mixture. Heat bacon fat over medium heat. Cook rabbit in bacon fat about 15 minutes or until brown on all sides. 3  Stir in mushrooms, onions, thyme and bay leaf. Pour stout over rabbit and vegetables. Crumble reserved bacon over mixture. Heat to boiling; reduce heat. Cover and simm...