Feather, Fish And Free Food - New Recipes 07.02.14

[Bunny Boiler 177]

So, I have always been a budding little chef, cooking to survive while my dearest mother worked lates/nights at the hospital, with a passion for cooking game, especially freshly ferreted rabbit, shot pheasant and hooked fish. We, as hunters, spend so much time killing, but I'm not sure how many properly use their catch to the fullest. After all, meat is expensive, and you're getting it for free... And it's healthy.

 

I have been told I should sack off the 9-5 and open a restuarant dedicated to wild foods (mushrooms, local cheeses, fresh game, etc.), but while I would love to do that, theres the minor element of owning a restaurant, staff and all that business-y stuff along with it.

 

Which brings me to this point. Easy game cooking for all of you to try with this recipe thread. You see these programs about "5 minute Fast Food Dinners" and "Healthy Eating Diets", but real health lies in lean meats, fresh food, and made from scratch dinners.

 

Made from scratch does NOT have to mean coming home from work and slaving in the kitchen, and it doesn't have to mean putting alot of effort in for meals for one person. Most of these recipes can be frozen, so portion them up and throw them in the freezer!

 

There are a few things that a "good" kitchen needs. These vary from appliances to ingredients.

 

The list is something like this:

- a slow cooker, perfect for game as it will keep the lean meat tender and won't dry it out.

- a fridge/freezer, this seems obvious, but things like pastry are better from chilled.

- tin foil, great for foods that are difficult to slow cook like fish.

- garlic, this needs to be fresh as it will add loads of flavour to your meats.

- onions (red and white), fresh for the same reason as above.

- red wine, goes really well with your darker meats like game.

- white wine, goes really well with your whiter meats like turkey, goose and fish/shellfish.

- normal kitchen foods, this includes things like butter, milk, eggs, bread and flour.

 

So there are a few recipes to start, and I'll add more over time (feel free to contribute too!). I will be breaking this section up by 3, Fish, Fowl (Anything with feathers), and Game (Ground Game). One thing I do have issues with is weights and measures. I cook all my recipes from memory, and most recipes are my own, made with trial and error, so while I will try to be as accurate as possible, every thing should be taken *ahem*, with a pinch of salt.

 

GAME

 

Mild Chili Venison/Rabbit Burgers with Fresh Peppers and Cheddar Cheese (6-10 burgers depending on size)

 

For this recipe you will need:

 

- Venison/Rabbit mince (1kg)

- 1 White onion

- Garlic

- 2-3 slices of bread with crusts removed

- 1 medium egg

- Chili Powder

- Smoked Paprika powder

- Chili flakes

- 1-2 fresh red peppers

- Mature cheddar cheese

- Salt

- Pepper

 

Start by creating your burgers. This is done by chopping the onion, garlic and bread into small pieces and using a food processor or hand blender, turn it into an "oniony" breadcrumb. Into a large bowl, add your breadcrumb, mince, the egg (beaten first) a heaped teaspoon of smoked paprika and a heaped teaspoon of chili powder, with a few sprinkles of chili flakes, pinch of salt and a twist of black pepper.

 

Using cold hands (run them under the tap), mix it all together. Remove half of the mixture from the bowl and place on a chopping board/clean work surface. Press it out until about 3/4 inch thick. Using a large glass as you would a pastry cutter (pint glasses work well), cut the burger mix into circles and remove. At this point, place the burgers onto cut pieces of grease proof paper (means you can stack them) and place them into the fridge for half an hour (or freeze them in a container if you aren't eating them yet!).

 

To cook, heat a pan of olive oil and drop the chilled burgers into the pan. Allow to sizzle for 15 seconds, and flip. This will seal the burgers and the juices, while making it all hold together. Once sealed, turn the heat down and allow to cook through, flipping regularly.

 

Into the pan, add chunky bits of red pepper and allow to cook until no more blood runs out when pressed into the pan.

 

Add grated cheddar cheese (or crumbled blue stilton works!) to the hot burgers and serve the peppers on top. Can be served with or without a bun. Serve piping hot with chunky chips (can be home made too!).

 

Venison Meatballs in a rich Tomato Sauce

 

This recipe is very similar as the burger one, but with a few twists.

 

You will need:

 

Venison/Rabbit mince (1kg)

- 1 White onion

- 1 Red onion

- Garlic

- 2-3 slices of bread with crusts removed

- 1 medium egg

- Chili Powder

- Smoked Paprika powder

- Chili flakes

- 1-2 fresh red peppers

- Tinned tomatoes (chopped or whole)

- Tomato puree

- 1 beef oxo cube

- 1 glass of red wine

- Mature cheddar cheese

- Salt

- Pepper

 

 

Start by using the same processes as above to make your burger meat and instead of patting it out and cutting, take a few chunks and roll them in your hands. Place them on grease proof paper and place in the refrigerator (or freeze in a container for a later date).

 

Note: This recipe goes well with the burgers as you can make a huge batch of meat mixture and then make some meatballs and some burgers if you're only feeding a few/yourself.

 

Your meatballs can be any size, but roughly an inch in diameter is about right.

 

When ready to cook you will need to pre heat the oven to 200°c and then roughly chop the red onion (I personally like chunky bits of onion) and red peppers and fry in a deep saucepan with a dash of oil and some garlic. To the pan add the tinned tomatoes + a squirt of tomato puree, oxo cube, red wine, salt and pepper. Allow to simmer while you cook the meat balls.

 

Heat a frying pan with olive oil until sizzling (needs to be hot before you drop the meatballs in). Using tongs, add each meatball (5 per person at about an inch is a good amount) and brown the outsides. Be careful at the point, you meatballs will be quite easy to break into pieces. Once browned (dont need cooking through), place them into a glass pyrex dish or cassarole dish with a small amount of the sauce in the bottom. Pour over the rest of your chunky tomato sauce and place in the oven. Leave to cook for half an hour and cook some pasta.

 

Serve on top of the pasta with grated cheese on top.

 

FISH

 

Fresh Sea Bass with New Potatoes, Green Beans and Carrots (serves any amount)

 

For this recipe you will need:

- 1 whole sea bass (heads and tails!) per person.

- New potatoes

- Green beans

- Carrots

- Black pepper

- Salt

- Butter

- Tin foil

 

This recipe is amazing for any fresh white fish while maintaining the freshness and tenderness of the fish.

Note: I say heads and tails because they keep the fish sealed whilst cooking, meaning less moisture is lost, but it would work with out. Also, shop bought fish should always be bought with head and tails so you can see how fresh they are. I am one for buying fish, but only if I can see the eyes.

 

Extra note: for those who don't know how to tell a fresh fish from a few days old on ice, the eyes are number one. Sunken eyes, slightly yellow or cloudy are from fish that have been left a few days. The eyes should be raised, bright white and well... Fresh. The skin should still be tight (no wrinkles) and they should be on ice, not pre wrapped in cellophane. You can't tell if they're already shrink wrapped.

 

For those of you with self caught fresh fish, start by de-scaling the fish (shop bought will already be done). This can be done by placing the fish on a chopping board and running the blade of the knife over the surface of the skin, as if sharpening the knife.

 

Once de-scaled, place the fish into some tin foil. Place a knob if butter inside the fish where the guts were removed. Sprinkle with a healthy amount of cracked black pepper and sea salt. Wrap in the tin foil, so it looks like a conish pasty and place onto a baking tray (keep the opening to the tin foil UP so the juices do not run out).

 

Place in a preheated oven at 180°c and start the veg. Boil your new potatoes and if you can, steam the carrots and green beans over the potatoes. If you can't steam them, boil them gently.

 

The fish should take 20 or so minutes in the oven. Remove it and allow the foil to cool for a few seconds. Peel it open and just gently touch the fish with a knife. It will simply fall apart when cooked., and their should be no pinky colour flesh.

 

Without wasting the juice, serve the fish, potatoes and veg onto a plate, then drizzle the remaining buttery juices over the entire meal for flavour.

 

Finished!

 

A few alterations you can make to this meal include serving with mash instead of new potatoes, and to add fresh chopped parsley as a garnish to the whole meal once served.

 

Will add more in the next few days!

 

Enjoy!

Edited February 7, 2014 by Bunny Boiler

[bullmastiff 615]

I already do Rabbit burgers but I must admit, it's a bit bland!! I'll definately be giving these ones a go!

[Bunny Boiler 177]

I already do Rabbit burgers but I must admit, it's a bit bland!! I'll definately be giving these ones a go!

Let me know how you get on! If they're still a bit bland, add a touch more paprika and chili powder. You dont have to waste a whole batch either. Take a small ball before you make your burgers and cook it. Try it before you make a whole load.

[chris87 297]

sounds great ,have to get my self a mincer! cheers for sharing

[Bunny Boiler 177]

sounds great ,have to get my self a mincer! cheers for sharing

I have a mutual agreement with my butchers. I sell him some of my shot rabbits and the ones that are a bit more of a mess (shoulder shot) get minced by him for free. Im sure if you offered a beer token or two to your butchers, he would let you use his when it's quiet.