Let’s face it, the holidays are all about the food! It’s the one time of year where you get to indulge in family traditions and even create new family traditions. What I love most about the holidays is that I get to use all the wild game from my fall harvests. From Goose to Elk, the deep hearty rich flavors of wild game pair beautifully with the holidays. Even seafood is celebrated during the holidays, which to me is just an added bonus. Here are some amazing wild game recipes that take you all the way from appetizer to dessert. These holiday recipes will surly become traditions in your home, just as they are mine.
Chai Panna Cotta with Pomegranate Gelee
Chai Panna Cotta Ingredients
- 1 ½ Cups Whole Milk
- 1 ¼ Cups Cream
- ½ Cup Sugar
- 4 Chai Tea bags
- 3 tsp. Gelatin
- Place 1 ¼ cups of the milk, cream and sugar in a saucepan over medium low heat.
- Stir until the sugar dissolves.
- Bring the mixture to a boil, add the tea bags and simmer on very low heat for about 5-8 minutes.
- While the chai mixture is simmering, place the remaining ¼ cup of the milk in a bowl and sprinkle the gelatin over it.
- Set aside for 5 minutes until it has become springy in texture.
- Remove the chai mixture from the heat and whisk in the gelatin to the chia mixture till it has dissolved.
- Strain the mixture and pour into ramekins or cups.
- Refrigerate until set.
Pomegranate Gelee Ingredients
- 1 Cup Pomegranate juice
- 1 TBS Powdered Gelatin
- 3 tsp. Sugar
- Place the pomegranate juice in a bowl and sprinkle the gelatin over the top. Let the gelatin soften for about 5 minutes.
- Pour the pomegranate juice into a saucepan and stir over medium heat until the gelatin has dissolved.
- Add the sugar and stir till that has dissolved as well.
- Let the pomegranate juice cool till it is room temperature.
- Pour the pomegranate mixture over the cooled set panna cotta and refrigerate until set, approximately 6 hours.
- 2 Goose Breasts
- 4 oz. Goat Cheese, softened
- 2-Green Onions, chopped
- Salt and Pepper
- 6- slices Prosciutto
- On a large work surface take one goose breast and use a tenderizer to even out the goose breast so that the breast is about ¼ inch thick all the way across. In a bowl combine the goat cheese, green onions, salt and pepper, mix well to combine. Then day a portion of the goat cheese and smear it onto the goose breast. Then take 3 pieces prosciutto, and lay them on top of a large piece of plastic wrap. Lay then where they are over lapping each other horizontally. Then lay the goose breast down on top of the prosciutto. Using the plastic wrap roll the goose into a sausage like roll. Make sure you roll tightly the tuck the ends of the plastic wrap underneath and cover with another piece of plastic wrap to secure the roulade. Continue this process with the other goose breast.
- Vacuum seal the roulade in a vacuum seal bag. Then cook the roulade Sous Vide at 133F for 2 hours.
- Once the roulade has finished cooking. Sear the roulades in a hot pan with 1 tbsp. grapeseed oil till a nice crust is formed on all sides. Let the roulades sit for about 5 minutes then slice and serve.
Shrimp Risotto with Asparagus Vinaigrette
- 1 Large Shallot, diced
- 3 TBS Butter
- 1 TBS Vegetable Oil
- 1 ½ Cups Arborio Rice
- 5 Cups Homemade Chicken Stock
- ½ Cup Dry White Wine
- 3 TBS Butter
- 2 tsp. Salt
- 1 Cup Parmesan Cheese, grated
- Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock stays nice and hot.
- In a large heavy saucepan, heat the oil and the butter over medium heat. When the butter has melted, add the chopped shallot, sauté for 2-3 minutes or until slightly translucent.
- Add the rice to the pot and stir briskly with a wooden spoon so that the grains are coated with the oil and butter. Sauté for another minute or so until there is a slightly nutty aroma. But do not let the rice brown. Then add the wine to deglaze the pan, cook while stirring, until the wine has fully absorbed.
- Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears to be almost dry, add another ladle of stock and repeat this process. The key to great risotto is to keep stirring constantly, especially while the stock gets absorbed, to prevent scorching, and add the next ladle full as soon as the rice is almost dry.
- Continue adding ladles of hot chicken stock and stirring the rice while the liquid is absorbed. As it cooks you will see that it will start to develop a creamy consistency as it begins to release its natural starches. Cook for about 20-30 minutes or until the grains are tender but still firm to the bite (al dente).
- Then stir in the remaining butter, parmesan cheese and season with salt.
Sautéed Shrimp Ingredients
- ¾ Pound Large Shrimp
- 5 TBS Butter
- 1 TBS Garlic, Chopped
- 1 TBS Lemon Juice
- Salt and Pepper
In a large sauté pan add the butter and melt it over medium high heat. Once the butter is fully melted add the garlic, stir and cook for about 1 minute. Then add the shrimp to the pan. Cook the shrimp on each side for about 2 minutes each or until they are no longer translucent. The season with the lemon juice, salt and pepper.
Asparagus Vinaigrette Ingredients
- ½ Pound Asparagus, steamed
- 1 TBS Dijon Mustard
- 2 TBS Lemon Juice
- ¼ Cup Red Wine Vinegar
- ½ Cup Olive Oil
- Salt and pepper
Remove the tips of the asparagus and reserve for plating.
In the bowl of a blender add the rest of the asparagus and the rest of the ingredients and blend until smooth. Adjust salt and pepper to taste.
To plate, place a large scoop of risotto in a bowl and drizzle with the asparagus vinaigrette. Place the Asparagus spears on top then top that with a couple pieces of shrimp per plate.
Swiss Elk Sliders
- 1 pound Elk, ground
- 1 TBS Garlic, chopped
- 3 TBS Shallots, diced
- 1 Egg
- ½ tsp Salt
- ½ tsp Black Pepper, ground
- 3 TBS Panko Bread Crumbs
- 1 tsp. Fresh Thyme, chopped
- Grapeseed Oil
- 3 TBS Butter
- 3 TBS All-Purpose Flour
- 2 Cups Homemade Elk Stock or Beef Stock
- ½ Cup Milk
- ½ Cup Cream
- 1 ½ tsp Salt
- 3 tsp Worcestershire Sauce
- 1 tsp Black Pepper, ground
- 1 sprig Fresh Thyme
Rolls, for serving
Directions for the Meatballs
- Mix all the ingredients together except the oil in a large bowl.
- Using a 3-oz. scoop. Scoop and form the meat into balls and place in a Dutch oven with about 3 TBS Grapeseed Oil. Over medium high heat, sauté the meat balls till they are nicely browned on all sides and pretty much cooked through, about 8-10 minutes. Remove the meatballs from the pan and place them on a plate lined with a paper towel. Set aside.
Directions for the Sauce
Using the same skillet, remove some of the oil if there is an abundance. Then add the butter, melt over medium high heat. Once the butter is fully melted whisk in the flour, whisk until it is golden brown. Then slowly whisk in the elk stock a little bit at a time to ensure there aren’t any lumps. Then add the milk, cream, Worcestershire Sauce, Salt, Pepper and Thyme. Add the meatballs back into the pan and simmer on low heat for about 15 minutes.
Once the sauce and meatballs are fully cooked. Take your slider rolls and place one meatball inside, top with extra sauce, then serve.
Venison Jerky Cheese Ball
- 6 oz. Goat Cheese
- 6 oz. Cream Cheese
- 4 oz. Butter, Softened
- 4 TBS Dried Cranberries
- 3- Green Onions, chopped
- ¼ tsp Salt
- ¼ tsp Black Pepper
- Venison Jerky, grated
In a large bowl combine all the ingredients except the venison jerky. Using a spatula mix well till everything is combined. Then place the bowl in the refrigerator for 45 minutes to chill. After 45 min. remove the bowl from the refrigerator, using your hands form the dip into one large ball, or multiple if you desire. Place the cheese ball on a serving plate and top with the grated venison jerky, to resemble a classic southern cheese ball.
For more information about Bri Van Scotter, visit wildernesstotable.com.
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