WILD GAME RECIPES: Wild Game Meatloaf . . . Grilled Grouse or Duck Breasts Wrapped in Bacon . . . Barbecued Pheasant
Wild Game Meatloaf
1 pound hamburger (15 percent fat)
½ pound ground bison
½ pound ground elk or venison
½ cup diced red pepper
½ cup diced green pepper
½ cup diced onion
1½ cups plus 2 tablespoons panko (Japanese-style) bread crumbs
1½ teaspoons Montreal steak seasoning
1½ cups plus 2 tablespoons marinara sauce
1 pound bacon
Freshly ground black pepper
Heat the oven to 350 degrees.
In a large bowl, combine the hamburger, ground bison and elk or venison. Add the red and green pepper, the onion, bread crumbs, egg, steak seasoning and marinara. Mix the ingredients with your hands, kneading well to thoroughly incorporate. Cover and refrigerate until needed.
Line a 9-by-5-by-3-inch loaf pan or dish with bacon. Pack the meatloaf mixture into the dish then very gently invert onto a 9-by-13-inch baking dish. Sprinkle over a pinch each of kosher salt, freshly ground pepper and granulated garlic.
Bake the meatloaf for 1 hour, then increase the heat to 400 degrees and continue to bake the meatloaf until the bacon is crisp and a thermometer inserted in the center of the meatloaf reaches 165 degrees, 15 to 30 minutes (timing will vary depending on how quickly the oven heats). Remove and set aside for at least 10 minutes before serving.
Yield: Serving 8.
Approximate nutritional analysis per serving: 550 calories, 31 grams protein, 18 grams carbohydrates, 2 grams fiber, 38 grams fat (13 grams saturated), 115 milligrams cholesterol, 6 grams sugar, 909 milligrams sodium.
Grilled Grouse or Duck Breasts Wrapped in Bacon
8 duck or grouse (sharptailed or ruffed) breasts (see note)
8 slices of thick-cut bacon
1 cup of teriyaki sauce
1/3 cup of orange juice
1/3 cup of honey
1 onion, diced
2 cloves of garlic, diced
3 or 4 sprigs of rosemary (optional)
Mix marinade ingredients in a large, flat container and then put in meat. Refrigerate.
Let the meat sit in marinade for at least 4 hours or as long as a day.
Wrap bacon around each piece of meat and place on grill. Cook for 4 to 6 minutes on each side before serving.
Note: Any kind of domestic cut of meat works well, including beef, pork, buffalo and chicken. Recipe can be doubled easily.
Yield: Serves 8.
6 pheasant legs and thighs
1 to 2 tablespoons olive oil
1 onion, diced
1 stalk celery, diced
3 cloves garlic, minced
1 cup ketchup
½ to 1 cup water
4 tablespoons cider vinegar
4 tablespoons brown sugar
4 tablespoons Worcestershire sauce
1 tablespoon Tabasco sauce
1 cayenne pepper, cut up (or as many hot peppers as you like)
Poach pheasant legs and thighs in stock pot. Remove meat from pot. Once cool, pick meat off the bones.
Heat olive oil in cast-iron pan. Add onion, celery and garlic and saute until translucent. Add the remaining ingredients and bring to a boil.
Add pheasant to the pan and simmer for 2 hours or until mixture thickens and caramelizes.
Serve on buns or bread.
Note: Any other shredded meat will work.