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Chef George Krumov

WILD GAME RECIPES BY CHEF GEORGE KRUMOV

BRAISED CARIBOU RECIPE

Ingredients: 4 lb. caribou roast; 4 strips bacon; 1/4 teaspoon allspice; 2 bay leaves; 1/2 cup red wine; 1/2 cup beef stock; 1 onion, sliced; 1 cup blueberry juice.

Recipe: Marinate the caribou in a zip bag with the red wine, the two bay leaves, all spice, salt and freshly ground black pepper. Keep for 1 day in refrigerator. Drain, place in a roasting pan, add beef stock and sliced onion; put the bacon on top, cover and cook in slow oven for about 1 hour. Add the marinade and the blueberry juice in the roasting pan with the caribou, cover and cook until tender, about 1 hour longer.


CARIBOU STEAKS WITH WHISKY SAUCE

Ingredients: 4 caribou steaks; 1 tablespoon butter; 1/4 cup chopped shallots; 4 ounces blueberries; 1/4 cup whiskey; 3/4 cup grape juice; 2 tablespoons lemon juice; 1 tablespoon Honey-Dijon sauce; 2 teaspoons cornstarch; 1/5 cup water; sea salt and freshly ground black pepper to taste.

Recipe: In a frying pan, heat the butter and saute the shallots and blueberries. Cook over medium heat until shallots soften. Add whiskey and keep your face at a safe distance in case the pan catches fire. Stir in grape juice, lemon juice and Honey-Dijon sauce. Heat until boiling. Dilute cornstarch with water and stir into sauce; cook until thickened and set aside. Broil the caribou steaks to the desired doneness and serve with the sauce.


HERB MARINADED DEER ROAST

Ingredients: 1 deer roast; 4 tablespoons olive oil; 1 onion, diced; 1 teaspoon minced garlic; 2 tablespoons flour; 1/2 cup crushed tomato; 1/2 teaspoon fresh chopped thyme; 1 teaspoon oregano; 1 teaspoon tarragon; 1 teaspoon rosemary; salt and pepper to taste; 1 tablespoon butter.

Recipe: Marinate the deer roast with the olive oil, fresh herbs, salt and pepper. Keep it in a zipper bag for at least 8 hours in a refrigerator. Cook deer in a slow oven for 3-4 hours, basting often with the marinade. When the deer roast is tender and ready, remove it from the roasting pan and keep the meat juices to use for the sauce. Heat the butter in a frying pan and saute the onion and garlic. Add the flour and stir until it becomes light brown. Add the crushed tomatoes and meat juices and bring to a boil. Serve the dear roast with the sauce.


ROAST DUCKLING WITH CHERRY SAUCE

Ingredients: 1 3-4 pound duckling; 1/2 cup orange juice; 1 tablespoon chopped shallots; 1/2 cup dried cherries; 1 tablespoon brown sugar; 1 tablespoon cornstarch; 1/4 cup ice wine; 1 tablespoon lemon juice; 2 tablespoons butter; salt and pepper to taste; lemon zest for garnish.

Recipe: Cut duckling in half, season with salt and pepper and grease with 1 tablespoon butter. Roast the duckling for 30 minutes at medium-high. While the duckling is cooking you can prepare the sauce. In a frying pan, heat 1 tablespoon butter and saute the shallots and dried cherries. Add the rest of the ingredients and stir. Pour the sauce over the duckling and cook for another 30-35 minutes basting it with the sauce.


BRAISED PHEASANT WITH SAUERKRAUT

Ingredients: 1 pheasant; 2 pounds sauerkraut; 1 onion, thinly sliced; 1 cup chicken stock; 2 tablespoons butter; 2 tablespoons cooking oil; 1 teaspoon salt; 1 teaspoon freshly ground pepper; 1 teaspoon paprika; 1 teaspoon fresh tarragon.

Recipe: Heat the oil in a heavy skillet and brown the pheasant on all sides. Place the pheasant in a braising pan. Remove the oil from the skillet and melt the butter. Saute the onion and add the sauerkraut. Season with salt, pepper, paprika and tarragon and add to the pheasant in the braising pan. Pour the chicken stock and cook for 45 minutes or until the pheasant is tender.


BRAISED RABBIT IN WINE SAUCE

Ingredients: 2 - 3 pounds rabbits, cut into serving pieces; 1 cup flour; 2 tablespoons butter; 1 cup chicken stock; 2 tablespoons chopped pancetta - Italian bacon; 1 tablespoon olive oil; 2 teaspoons minced garlic; 1 small onion, sliced; 1 cup mushrooms, quartered; 1/2 cup red wine; 1 teaspoon fresh tarragon; 1 tablespoon tomato paste; salt and pepper to taste.

Recipe: Season the rabbit with salt and pepper to taste and dust it in the flour. Heat the butter in a heavy skillet and sear the rabbit pieces. Place them in a braising pan. In the same skillet, heat the olive oil and saute the onion, garlic, mushrooms and pancetta. Add the rest of the ingredients and stir. Pour the sauce over the rabbit pieces, cover with tin foil and braise for 45 minutes or until the meat is tender.


VENISON STROGANOFF

Ingredients: 1 pound venison steak, cut into 1/2 inch strips; 1 cup flour; 1 teaspoon salt; 1/2 lb mushrooms, quartered; 1 onion, chopped; 1 teaspoon minced garlic; 2 tablespoons bacon fat; 1 tablespoon Worcestershire sauce; 1 cup beef stock; 1 cup sour cream; 1 teaspoon sweet paprika; freshly ground black pepper to taste.

Recipe: Season meat and dredge in flour. Sear the meat in the bacon fat and remove from the pan. Add the garlic, onion and mushrooms and saute until soft. Return the meat to the pan with the vegetables and add the paprika and 1 tablespoon flour. Cook for 2 minutes and add the Worcestershire and the beef stock. Cook until thickened and add the sour cream. Heat until the gravy just barely simmers. Serve the Venison Stroganoff over rice and sprinkle with chopped parsley.


RABBIT STEW RECIPE

Ingredients: 2 rabbits cut into pieces; 1 cup flour; 1/4 cup olive oil; 1 chopped onion; 2 teaspoons minced garlic; 1/4 cup port wine; 1 cup chicken stock; 1 tablespoon Dijon mustard; 1 teaspoon fresh chopped thyme; 1 teaspoon sage; 1 teaspoon cayenne pepper; 1 tablespoon chopped Italian parsley; salt and pepper to taste.

Recipe: Season the rabbit with salt and pepper to taste and dust it in the flour. Heat the butter in a heavy skillet and sear the rabbit pieces. Place rabbit in a braising pan. In the same skillet, saute the garlic and onion until soft. Add the rest of the ingredients and bring to a boil. Pour the sauce over the rabbit in the braising pan, cover with aluminum foil and braise at medium temperature for 1 hour or until the meat is tender and falling easily off the bone.

 

MORE WILD GAME RECIPES:

Moose Steak Recipe

Venison Roast Recipe

Grilled Buffalo Bison Steak Recipe

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last decade he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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