Spicy Apple Duck Brine
Good for one (2-pound) duck,
or an equivalent amount of meat
1 cup apple juice
4 cups water
6 whole cloves
1 tablespoon red pepper flakes
1/4 cup kosher salt
1 tablespoon sugar
1. Bring all the ingredients to a simmer in a large pot and stir so that the sugar and salt dissolve. Let cool to room temperature. You can speed up this process by dissolving the ingredients in only 2 cups of hot water, then diluting it with the remaining 2 cups of cold.
2. Submerge the duck in the liquid and weight it with a plate or other heavy object so that it stays submerged.
3. Let sit in the brine for 4 to 6 hours.
4. Remove from the brine, pat dry, and let sit in the refrigerator, uncovered, for several hours, even overnight. Discard the brine after one use.
Try with: coot, hog, javelina, pheasant, duck
Hog Brine
Good for 2 to 3 pounds of hog backstrap, chops, or tenderloin
4 cups water
1/8 cup brown sugar
1/8 cup granulated sugar
1/2 cup kosher salt
1 teaspoon mustard seeds
2 teaspoons crushed black pepper
1 clove garlic, crushed
1 sprig fresh thyme
1 bay leaf
1/8 cup white wine vinegar
1. Combine all the ingredients in a large pot and bring to a boil. Remove from the heat and let cool.
2. Add the meat and submerge, using a plate or other weight to keep it under water.
3. The optimum soaking time for portioned chops is 5 hours. Unportioned chops still on a rack can be refrigerated in the brine for 24 hours. The meat should be patted dry and allowed to rest for several hours and up to 24 hours in the refrigerator before cooking.
Try with: javelina, hog
Turkey Brine
Good for one (10-pound) turkey, or an equivalent amount of meat
8 cups water (add more as needed to cover a larger bird)
1 cup white wine vinegar
1 cup brown sugar
1/2 cup granulated sugar
1 cup salt
1 tablespoon mustard seeds
3 cloves garlic, crushed
2 tablespoons crushed black pepper
3 sprigs fresh thyme
1 bay leaf
1. Combine all the ingredients in a large pot and bring to a boil.
2. Remove from the heat and let cool.
3. Add the meat and submerge, covering with a weight so it stays completely submerged in liquid.
4. For a whole turkey, refrigerate in the brine for 24 hours; for breasts, refrigerate for 12.
5. Remove the turkey and pat dry. Let rest on a rack for at least 3 and up to 24 hours before cooking.
Try with: hog, javelina, game birds, turkey
Dry Rubs
Dry rubs are meant to form a coat of flavor on the surface of the meat, as well as a caramelized crust if sugar is added. When using a rub, the dry heat method of cooking is almost always used—grilling, baking, roasting, and broiling, for example. It helps to let the meat sit covered in the rub for a period of time before cooking, to heighten the flavor. Wearing rubber gloves helps you distribute the rub most evenly, particularly with large cuts of haunch or shoulder meat.
Everyday Dry Rub
Makes 1/2 cup
1 teaspoon white peppercorns
1 teaspoon black peppercorns
1 teaspoon cumin seeds
1 tablespoon fennel seeds
2 tablespoons coriander seeds
1 tablespoon mustard seeds
1 tablespoon kosher salt
1 teaspoon ground cardamom
1 teaspoon grated nutmeg
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ginger powder
1 tablespoon dried marjoram
1 tablespoon smoked paprika
1. In a small sauté pan over medium heat, combine the white and black peppercorns, cumin, fennel, coriander, and mustard seeds. Stir for 2 to 3 minutes, until fragrant. Turn off the heat.
2. Place in a spice grinder with the rest of the ingredients. Blend until fine.
3. Store in an airtight container for up to 6 months.
Try with: hog, javelina, game birds, turkey, antlered game
Pulled Shoulder Rub
Makes 1 1/2 to 2 cups
Good for two shoulders (3 to 5 pounds total)
1/2 cup molasses
1 cup kosher salt
4 cups water
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon cayenne
1 teaspoon ground allspice
1 tablespoon ground oregano
1 tablespoon mustard powder
1. Combine the molasses, salt, and water in a plastic brining bag or nonreactive container. Add the shoulders and let sit in the refrigerator for 12 hours.
2. Place cumin seeds, fennel seeds, and coriander seeds in a spice grinder and grind until fine. Transfer to a small mixing bowl and combine with the remaining ingredients.
3. Rub the mixture into the meat, until it is evenly coated.
Try with: javelina, hog
Curry Rub
Good for four small birds, two medium birds,
or an equivalent amount of meat
2 teaspoons salt
4 cloves garlic, sliced thinly
2 tablespoons hot curry powder
1 teaspoon cumin seeds
2 tablespoons olive oil
1. Combine the ingredients in a small bowl and rub the mixture into the birds.
2. Let sit in the refrigerator overnight or for up to 3 days.
Try with: game birds, antlered game, hog, javelina, duck
Sauces
Many game meats, particularly the most tender cuts, are best when simply seared in a pan with salt and pepper. The addition of a sauce on the side or drizzled on the top is a wonderful accompaniment in this case. Many sauces require stock as their base, which is one more reason to save all of your bones and turn them into stock.
Juniper Sauce
Makes 1 3/4 to 2 cups
1 tablespoon grape seed oil
3 shallots, minced
Sea salt
1/2 cup vermouth
12 juniper berries, crushed (see Note)
1/2 cup gin
4 cups bird stock
Salt and pepper
1 tablespoon cold butter
1. In a sauté pan, heat the oil and sweat the shallots. Sprinkle with salt to release the moisture.
2. Add the vermouth to the pan and deglaze. Add the crushed juniper berries, gin, and bird stock. Simmer the sauce for about 1 hour, until reduced by half.
3. Whisk in the cold butter and serve.
Try with: light meat such as game birds, hog, javelina
Note: If you don’t have a mortar and pestle, use the back of a frying pan to crush the juniper berries against a cutting board.
Concord Grape Sauce
Makes 1 cup
2 tablespoons grape seed oil
1 carrot, peeled and diced
1 fennel bulb, diced
1 onion, diced
2 shallots, diced
1 teaspoon black peppercorns
2 garlic cloves, crushed
Sea salt
1 cup white port
2 pounds Concord grapes, washed and picked from the stems
2 tablespoons sherry wine vinegar
1. In a heavy-bottomed sauté pan with high sides, heat the oil and sweat the carrots, fennel, onion, shallots, peppercorns, and garlic. Sprinkle with salt to release the flavor.
2. Deglaze with the white port a
nd reduce by about half.
3. Add the grapes to the pan and cover. Let simmer for about 1 hour, or until full flavored and dark purple.
4. Strain the sauce and reduce until the desired consistency is achieved. Season with salt as needed.
Try with: game bird, turkey, crispy hog, dove, duck
Apple Cider Demi-Glace
Makes 1 cup
1 cup apple cider
1 tablespoon red wine vinegar
2 cups venison stock or venison braising liquid from venison shoulder (page 155)
Salt
1. Reduce the apple cider to a syrup in a saucepan.
2. Stir in the vinegar and cook for 2 to 3 minutes.
3. Add the stock, stir well, and cook until the liquid is reduced by about half (20 to 30 minutes).
4. Skim off any fat and season.
Try with: antlered game, bear, turkey, duck
Sweet-and-Sour Dipping Sauce
Makes 1 3/4 cups
1 cup cider vinegar
1/2 cup brown sugar
1 cup water
1 cup canned crushed or plum tomatoes, drained
1 cup pineapple juice
1 red bell pepper, seeded and diced
1 teaspoon Dijon mustard
2 tablespoons soy sauce
1. Combine all the ingredients in a saucepan over medium heat. Stir and bring to a simmer. Skim off any foam that forms on the surface.
2. Let it reduce, stirring often and continuing to skim the foam, for 60 to 80 minutes, until reduced by two-thirds.
3. Puree in a blender for 15 seconds. This sauce is best if left to sit for a few hours before serving. It can be stored in the refrigerator for several weeks and served cold.
Try with: any light meat game bird, hog, javelina, rabbit, squirrel
Barbecue Sauce
Makes 1 1/2 cups
1 tablespoon grape seed oil
1/2 cup diced onion
Sea salt
1/2 cup cider vinegar
1 tablespoon minced garlic
1/2 cup Worcestershire sauce
1 tablespoon dark brown sugar
1 tablespoon molasses
1 cup canned crushed or plum tomatoes, drained
1 tablespoon mustard powder
1 tablespoon smoked paprika
1/2 teaspoon ground cloves
1/2 teaspoon cayenne
1 teaspoon ground coriander
1/2 cup bird or hog stock
1. In a small sauté pan or saucepan, heat the oil and sauté the onions until soft and translucent, about 5 minutes. Add a sprinkle of salt to help release the juices.
2. Add the vinegar and reduce by half. Add the remaining ingredients and simmer, stirring, for 10 minutes.
3. Transfer the contents of the pan to a blender and puree for about 15 seconds, until smooth.
4. Store in the refrigerator for up to 1 week. This sauce is best if left in the refrigerator overnight before using.
Try with: hog, javelina, game birds, antlered game, squirrel, rabbit
Mint Vinaigrette
Makes 1 cup
1/2 cup rice vinegar
1/2 teaspoon sugar
1/4 teaspoon sea salt
2 teaspoons finely diced shallots
3 tablespoons washed, dried, and finely chopped fresh mint leaves
1 tablespoon freshly squeezed lemon juice
1/4 cup olive oil
1. Heat the vinegar in a small saucepan and stir in the sugar and salt until dissolved. Let cool slightly.
2. In a small glass bowl, combine the remaining ingredients and stir. Pour in the vinegar mixture and whisk. Let the sauce macerate for several hours in the refrigerator, and whisk again before serving.
3. This sauce is best served cold or room temperature, with room-temperature or leftover meat.
Try with: javelina, hog, light meat game birds, rabbit, turkey
Beurre Blanc Sauce
Makes 1 cup
1/2 cup champagne vinegar
1/2 cup white wine vinegar
1/4 cup white wine
1 teaspoon freshly squeezed lemon juice
1 bay leaf
2 sprigs fresh thyme
1 teaspoon coriander seeds
1 teaspoon black peppercorns
1 shallot, sliced thinly
1 teaspoon sea salt
1 1/2 sticks (12 tablespoons) cold unsalted butter, cubed
1. Place the liquids with herbs, spices, and shallots in a small saucepan and bring to a simmer. Reduce the liquids until they just coat the bottom of the pot.
2. Whisk in the cold cubes of butter, one by one. The heat of the pan and the cold of the butter will create an emulsification. There should always be one to two cubes of solid butter visible as you whisk so that the mixture doesn’t become too hot and break. Once you have added the last cube of butter, turn off the heat and whisk until incorporated. Serve immediately or keep warm for serving.
3. This sauce does not reheat well, but is great when used as a flavored butter once any leftovers are refrigerated. Stir it into vegetables, omelets, and other sauces.
Try with: hog, javelina, game birds, rabbit, turkey
Cranberry Relish
Makes 2 1/2 cups
4 cups fresh cranberries, washed and picked over
1 large navel orange, peel on and washed well, cut into small wedges
1 tablespoon freshly squeezed lemon juice
1 teaspoon lemon zest
1/2 teaspoon ground cloves
1/2 teaspoon grated nutmeg
1/3 cup sugar
1. Combine all the ingredients in a food processor and pulse until combined but still coarse.
2. Refrigerate in a covered bowl or glass jar overnight before serving.
3. This will store well for several weeks and improve with age.
Try with: turkey, light meat game birds, duck, hog, javelina
Cherry Sauce
Makes 1 1/4 cup
2 tablespoons butter
1/2 cup finely diced shallots
1 cup pitted frozen or fresh cherries
2 sprigs fresh thyme
1/4 cup vermouth
1 cup bird stock
Salt and pepper
1. Place the butter in a sauté pan at medium heat and sweat the shallots until translucent.
2. Add the cherries and thyme, and let sweat for 1 minute.
3. Add the vermouth and reduce by half.
4. Add the stock and cook, partly covered, at a low simmer until reduced by half. Season with salt and pepper to taste. Keep warm for serving.
Try with: duck, coot
Sherry Sauce
Makes 1 1/4 cups
1 tablespoon butter
1/2 cup finely diced shallots
Sea salt
1/2 cup sweet sherry
2 tablespoons all-purpose flour
2 cups bird stock
Pinch of cayenne
1 teaspoon freshly squeezed lemon juice
Salt and pepper
1. In a sauté pan, heat the butter and sweat the shallots over low heat until soft and translucent. Sprinkle with a bit of salt to help release the juices.
2. Add the sherry and reduce to a glaze.
3. Whisk in the flour and let bubble for 1 minute.
4. Add the stock and cook, covered, on a low simmer until reduced by three-quarters or as thick as you’d like. Add the cayenne and lemon juice, and season with salt and pepper as needed. Keep warm for serving.
Try with: woodcock, hog, javelina, rabbit, turkey
Red Currant Sauce
Makes 1 cup
2 tablespoons grape seed oil
1 cup peeled and diced carrots
1 cup diced onion
2 sprigs fresh thyme
3 sprigs fresh parsley
2 bay leaves
Sea salt
1 cup red wine vinegar
1 tablespoon all-purpose flour
4 cups venison stock
1 t
ablespoon black peppercorns 1/3 cup currant jelly
1/2 teaspoon orange zest
1/2 cup heavy cream
1. In a sauté pan, heat the oil and sweat the vegetables, thyme, parsley, and bay leaves for about 5 minutes, until softened. Sprinkle with salt along the way to release the flavor.
2. Add the vinegar and reduce to a glaze.
3. Add the flour and stir for 1 minute.
4. Add the stock and peppercorns and cook until reduced by half, about 30 minutes. Strain the liquid into a small saucepan.
5. Whisk the currant jelly and orange zest into the strained liquid.
6. Just before serving, whisk in the heavy cream and bring to a simmer over low heat. Do not reheat the sauce once the cream has been added, otherwise it will curdle. Simply keep warm for serving.
Try with: antlered game, dark meat game birds, duck, squirrel, rabbit
Orange Brandy Sauce
Makes 1 cup
Zest of 1 orange
1/2 cup freshly squeezed orange juice
Juice of 1/2 lemon
1 teaspoon salt
1/4 cup brandy 1/4 teaspoon dried tarragon
1/4 teaspoon dried parsley
1/4 teaspoon dried rosemary
1/4 cup olive oil
1/8 teaspoon freshly ground pepper
4 tablespoons cold butter, cubed
1. Combine all the ingredients, except the butter, in a saucepan and whisk together. Simmer over medium heat until reduced by half.
2. Just before serving, whisk in the cold butter.
Try with: game birds, turkey, duck, squirrel
Red Wine Sauce
Makes 2 cups
2 tablespoons grape seed oil
1 cup shallots, diced
Sea salt
2 cups red wine
2 sprigs fresh thyme
Girl Hunter Page 22