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Ok, I am a wild game junkie and this is one of my families’ favorites. I developed it for a year when I did a “True foods of Thanksgiving” theme and had 50 for Thanksgiving. I miss those times. Anytime I can get wild foods of any kind, berries, herbs, morels and mushrooms, I do.
This recipe is especially good with Elk, too. For all of you hunter’s wives, or any hunters themselves that may be on here….if you can bag a deer without holes in the breast, GREAT! If not, the backstrap works well too. Just be sure you are getting a deer that has not fed on pine nettles, or the meat tastes awful and gamey. A deer that has been feeding on corn, beets, apples and carrots for a couple of months should taste awesome.
If you are lucky to get a piece more than 8 inches, you need to know that you should cut the length of your meat to a size dependent on how rare or well you like your meat cooked. If you are like me and like rare, get it as long as you can, but do not use less than 6 inches no matter how well you like it. (IMPORTANT * wild game should always look somewhat dark pinkish even when well cooked. Anything not pinkish and the meat is so overcooked it is not edible).
Heat oven to 325. Make a coarse paste of spearmint, juniper berries, cranberries, roasted or cooked chestnuts, pecans, either [arugula (for Brits that is rocket), dandelion greens, or watercress…choose one], a little kosher salt, and morels. Using a processor is fine, but leave a little chunky. Use some of the wine you choose below, if needed, to bind a little.
Pound the meat to ¼ to ½ inches evenly throughout your piece. Coat liberally with very fine pecan meal on one side and pat into the meat well. Use a griddle over two burners and very quickly brown only the side with the pecan (lard or bacon fat is best for this). Transfer to a shallow baking pan or dish. DO NOT poke with a fork or knife at anytime during or after cooking. Let cool only a couple of minutes so you can work with it. Spread the mixture on the side of the meat not browned. Roll up and use string to secure.
Roast in over for about 30 minutes. Remove from the pan and let stand for 15 minutes before slicing. Make sauce while it rests. Use the pan drippings and heat until it bubbles. Add 1/3 cup of either burgundy, shiraz, or blackberry wine (not the sweet kind), 1 tablespoon real butter and ½ - ¾ cup heavy cream. I used to serve this with quinoa and morels, but I think anything you like will do fine.
This is a recipe I have reserved for my wild game cookbook I plan on publishing. If you try it, let me know what you think.
This recipe is especially good with Elk, too. For all of you hunter’s wives, or any hunters themselves that may be on here….if you can bag a deer without holes in the breast, GREAT! If not, the backstrap works well too. Just be sure you are getting a deer that has not fed on pine nettles, or the meat tastes awful and gamey. A deer that has been feeding on corn, beets, apples and carrots for a couple of months should taste awesome.
If you are lucky to get a piece more than 8 inches, you need to know that you should cut the length of your meat to a size dependent on how rare or well you like your meat cooked. If you are like me and like rare, get it as long as you can, but do not use less than 6 inches no matter how well you like it. (IMPORTANT * wild game should always look somewhat dark pinkish even when well cooked. Anything not pinkish and the meat is so overcooked it is not edible).
Heat oven to 325. Make a coarse paste of spearmint, juniper berries, cranberries, roasted or cooked chestnuts, pecans, either [arugula (for Brits that is rocket), dandelion greens, or watercress…choose one], a little kosher salt, and morels. Using a processor is fine, but leave a little chunky. Use some of the wine you choose below, if needed, to bind a little.
Pound the meat to ¼ to ½ inches evenly throughout your piece. Coat liberally with very fine pecan meal on one side and pat into the meat well. Use a griddle over two burners and very quickly brown only the side with the pecan (lard or bacon fat is best for this). Transfer to a shallow baking pan or dish. DO NOT poke with a fork or knife at anytime during or after cooking. Let cool only a couple of minutes so you can work with it. Spread the mixture on the side of the meat not browned. Roll up and use string to secure.
Roast in over for about 30 minutes. Remove from the pan and let stand for 15 minutes before slicing. Make sauce while it rests. Use the pan drippings and heat until it bubbles. Add 1/3 cup of either burgundy, shiraz, or blackberry wine (not the sweet kind), 1 tablespoon real butter and ½ - ¾ cup heavy cream. I used to serve this with quinoa and morels, but I think anything you like will do fine.
This is a recipe I have reserved for my wild game cookbook I plan on publishing. If you try it, let me know what you think.
18 Days Cheat Free