Poultry and Game Recipes (Engl)

Game (Engl)

The term 'game' applies to wild animals and birds that are hunted and eaten, and also includes birds and animals once caught in the wild that are now raised domestically, such as quail, rabbit and deer. Game falls into two categories:

Feathered game or game birds: the two-legged feathered variety, including grouse, pheasant, partridge, quail, snipe, wild duck, woodcock and wood pigeon.

Furred game: four-legged, land-based game, including hare, rabbit, venison and wild boar.

(Moderne Diana-Ferdinand Keller 1872)

Roasted Partridge with Pumpkin Soup (Engl)





Roasted English Partridge With Grapes and Almonds (Engl)



Squab "a l'Orange - ( Variety of domestic Pigeon raised for its Meat)




Jean-Georges Vongerichten makes Squab "a l'Orange" with Crystallized Tamarind Sauce (Engl)



Pan Roasted Quail (Engl)

Chef David Banks from Harry's Savoy Grill in Wilmington Delaware makes a quail dish along with a foie gras dish. He incorporates many Dorot herbs in his recipe.




Corsican Wild Mushrooms and Boar Stew recipe (Engl)

Rick Stein prepares a classic Corsican Wild Boar Stew 





New Zealand Venison (Engl)


Delicious venison from New Zealand is called Cervena. Here is a little of the story.



Pot-roasted Partridge (Engl) (Link)

Chef Sonya Kidney heads to a local game dealer for a brace of partridge to pot roast with savoy cabbage and smoked bacon.

http://www.guardian.co.uk/lifeandstyle/video/2009/nov/06/pot-roast-partridge-game-recipe


Pigeon: plucking, breasting & gutting, with Mark Gilchrist (Engl)

Sporting Shooter's chef, Mark Gilchrist of Game For Everything, demonstrates how to pluck a pigeon, and either remove the breast meat or gut it so it's ready for the oven.





Stuffed Quail wrapped in Cabbage Leaves (Engl)







How to cut up a raw Chicken (Engl)


Chef Mark Ainsworth demonstrates how to cut up a raw chicken and tells ways to cook it.



 
Red roast Duck with baby Bok Choy (Engl)