All Featured Recipes

Serves 8

Ingredients

• 1 goose, 10 to 12 pounds, excess fat removed
• Salt and freshly ground black pepper to taste
• 1 tablespoon each crushed juniper berries and grated fresh gingerroot
• 1 orange, zest removed in thin strips, fruit peeled and diced
• 1 rib celery, diced
• 1 onion, quartered
• 1 leek, white part only, split lengthwise
• 4 cups diced mirepoix: mixed carrots, onions, celery and leeks
• 1 bouquet garni: 4 bay leaves, 2 tablespoons dried thyme, 1 tablespoon black peppercorns, and 4 whole cloves, tied in cheesecloth
• 1 quart poaching liquid reserved from legs, or chicken stock
• 1 cup cassis (black currant liqueur)
• 2 shallots, minced
• ½ cup dried red currants
• 1 tablespoon unsalted butter, at room temperature

Directions

1. One day before serving, remove legs from goose at thigh joint, leaving breast on carcass. Rub breast and carcass inside and out with salt, pepper, juniper berries, ginger, and orange zest. Place deiced orange, celery, onion, and leek inside cavity. Prick skin all over, place carcass on a rack, and refrigerate uncovered for 24 hours.

2. While breast is marinating, place legs in a casserole with mirepoix and bouquet garni. Add enough water to cover and bring to a boil over high heat. Reduce heat so liquid just simmers, cover pot, and cook until legs are tender and meat easily pulls away from the bones, at least 2 hours. Remove from heat and let cool. When legs are cool enough to handle, remove skin and bones, and discard. Skim fat from top of poaching liquid; strain liquid and reserve. Shred leg meat and reserve. Legs may be cooked 1 day ahead, covered, and refrigerated.

3. Remove breast from refrigerator and allow to stand for 30 minutes at room temperature. Preheat oven to 475°F.

4. Place goose, breast side up, on a rack in a large roasting pan, and roast for 30 minutes. Turn heat down to 400°F, and continue roasting until skin is golden brown and juices run pale pink when meat is pricked deep in breast, about 35 minutes longer, basting periodically with pan juices. Remove from oven and transfer to a platter. Tent with aluminum foil and let rest.

5. Discard fat from roasting pan and empty contents of carcass and any juices into pan. Pour in 1 quart of the reserved poaching liquid, the cassis, shallots, and currants, and deglaze pan, stirring up all browned particles. Pour into a saucepan and bring sauce to a boil over high heat. Cook until reduced by two-thirds. Strain sauce, season with salt and pepper, and stir in butter. Keep warm.

6. Warm leg meat, and moisten with a little cassis sauce. Place a large spoonful of leg meat in the center of each warmed dinner plate. Remove breast from goose carcass and carve across grain into long angular slices. Drape 3 to 4 slices over leg meat, spoon sauce over, and serve.

D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess
http://www.dartagnan.com/51267/a3158/Turkey–Goose/Roasted-Holiday-Goose-Breast-and-Braised-Legs-with-Cassis-Sauce.html

Serves 4

Perfectly crisp and juicy roasted chicken with no fuss, guaranteed! Allowing the chicken’s skin to tighten in the refrigerator overnight seals in the flavor and moisture (see directions, step 1). Once you’ve tasted this chicken, you’ll want to roast all your poultry this way! Enjoy with a delicious sauce made from the chopped vegetables that serve as a bed for the chicken while it cooks. Drink a Côtes-du-Rhône or Beaujolais with this dish.

Tip: If you cook the potatoes while the chicken is roasting, put the pan in the oven about an hour or hour-and-a-quarter before the chicken is finished.

Ingredients

• 1 chicken (about 3 pounds)
• Salt and freshly ground pepper
• 2 sprigs fresh rosemary
• ½ lemon
• 2 tablespoons unsalted butter, melted (for added flavor, try our White Truffle Butter.)
• 2 carrots, coarsely chopped
• 2 stalks celery, coarsely chopped
• 1 large onion, coarsely chopped
• ¾ c white wine
• ¾ c chicken stock
• 2 tablespoons chopped flat-leaf parsley

Directions

1. Season chicken cavity with salt and pepper, add rosemary, and squeeze in lemon juice. Leave squeezed lemon half inside cavity. Place chicken on a cake rack over a plate, and leave uncovered in refrigerator overnight, or for at least 8 hours.

2. Preheat oven to 450° F.

3. Add 1 tablespoon of the butter in the bottom of a heavy gratin or shallow roasting pan just large enough to hold the chicken. Add carrots, celery and onion. Brush remaining butter over chicken and set it, breast up, on the bed of vegetables. Put pan in oven with legs facing toward back of oven.

4. Adjust heat down to 400° F. and roast until skin is deep golden brown and the leg joint moves easily in its socket, about 1 hour and 20 minutes. Be sure to baste with pan drippings every 20 minutes.

5. Place Oven Roasted Potatoes (recipe below) in oven 15 to 20 minutes after chicken has started to roast. After chicken has roasted for 1 hour, pour wine and stock over vegetables and continue roasting until the chicken is done. At that time, turn off the oven, transfer the chicken to a platter and keep warm in oven while preparing the sauce.

6. Scrape vegetables and pan drippings into a food processor and purée until almost smooth. Season to taste with salt and pepper, then stir in parsley.

7. Cut chicken into serving pieces and put on plates or serving platter. Spoon on a small amount of sauce and pass the rest at the table.

Oven Roasted Potatoes

Ingredients

• 2 pounds small red, white, or Yukon gold potatoes
• 1+ tablespoon olive oil
• 3 to 4 sprigs rosemary Coarse salt to taste

Directions

1. Preheat oven to 350° or 400° F. (Temperature and cooking time may be varied to accommodate other foods being cooked at the same time.)

2. Scrub potatoes, blot dry, and cut away any large blemishes. Depending on size, cut each potato into quarters, halves or eighths.

3. Pour oil into a large, flat roasting pan or jelly roll pan. Toss potatoes with oil, and add rosemary sprigs .

4. Roast potatoes until they are crisp and golden brown, about 1 hour to 1¼ hours, turning occasionally with a spatula

5. Sprinkle on coarse salt and serve.

courtesy:
D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess.

http://www.dartagnan.com/51266/a3024/Chicken-Capon–Poussin/Crisp-Oven-Roasted-Chicken-with-Rosemary-Potatoes.html

Ingredients:

• 1 large bunch arugula, coarse stems discarded, trimmed to uniform length
• 4 Grecian Quail on the Grill (see additional recipe)
• 1 small cucumber, sliced
• 8 cherry tomatoes, split
• 4 thin slices red onion, separated into rings
• 4 ounces feta cheese, crumbled
• 8 to 12 Greek oil-cured olives
• ½ cup extra-virgin olive oil
• 2 to 3 tablespoons lemon juice
• ½ teaspoon dried oregano
• Salt and freshly ground black pepper to taste

Directions:

1. Divide arugula among 4 plates, laying it like spokes radiating out from the center of the plate.

2. Grill quail, and then split them along breastbone. Place 2 quail halves in the center of each plate. Add cucumber slices, cherry tomatoes, and onion rings. Sprinkle on feta and add olives.

3. Whisk olive oil, lemon juice, oregano, salt, and pepper together in a small bowl. Dribble dressing over salad and serve.

courtesy: D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess.

http://www.dartagnan.com/51262/a3062/Game-Birds/Greek–Style-Quail-Salad.html

Ingredients:

One pheasant breast

Seeded mustard

Fresh sage leaves

Bamboo skewers

Directions:

Roast pheasant till it pulls back from the bone. Cut breast away from bird, then slice horizontally to make two equal halves.  Slice each half down the middle to create equal quarters. Spread seeded mustard over each strip. Place at least one sage leaf on top of each strip. Roll strip into a circle shape and skewer.  Serve warm with extra mustard for dipping.  Serves 4 as a first course.

(Recipe courtesy http://www.dartagnan.com/51262/a3179/Game-Birds/Skewered-Pheasant-Breast-Rolled-with-Three–Seed-Mustard-and-Sage.html)

Ingredients:

1  (12- to 13-pound) whole turkey

1  teaspoon  salt

1 1/2  teaspoons  pepper, divided

2  Granny Smith apples, quartered

1  onion, quartered and divided

8  fresh rosemary sprigs

2  fresh sage sprigs

1  (12-ounce) can apple juice concentrate, thawed and divided

1/2  cup  butter or margarine, melted

2  cups  water

1/4  cup  all-purpose flour

Directions:

Remove giblets and neck from turkey, reserving neck. Rinse turkey with cold water; pat dry. Sprinkle outside of turkey and cavity with salt and 1 teaspoon pepper; stuff cavity with apple, half of onion, and 6 rosemary sprigs. Loosen skin from turkey breast without detaching it; insert remaining 2 rosemary sprigs and sage beneath skin. Place turkey on a rack in a roasting pan.

Stir together 1 cup apple juice concentrate and butter. Attach needle to marinade injector, and fill with apple juice concentrate mixture according to directions. Inject marinade into turkey breast several times and into thighs and drumsticks.

Bake at 425° for 20 minutes; reduce oven temperature to 350°, and bake 4 hours or until a meat thermometer inserted into turkey thigh registers 180°. Cover loosely with aluminum foil to prevent excessive browning, if necessary. Remove turkey from pan, reserving 1/2 cup drippings. Cool. Remove onion, apple, and rosemary from cavity, and discard; wrap turkey in plastic wrap, then aluminum foil. Chill 8 hours.

Bring 2 cups water, remaining apple juice concentrate, turkey neck, and remaining half of onion to a boil in a saucepan; boil 15 minutes. Pour through a wire-mesh strainer into a measuring cup, discarding solids.

Heat reserved drippings in a heavy saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually add apple juice mixture, whisking constantly. Cook, whisking constantly, until thickened. Stir in remaining 1/2 teaspoon pepper. Chill 8 hours. Serve warm with turkey and whole-berry cranberry sauce, if desired.  Yields 12 servings.

NOTE: Turkey may be basted with apple juice concentrate mixture every 30 minutes if marinade injection isn’t available.

Apple-Rosemary Turkey Breast: Substitute 1 (6-pound) bone-in turkey breast for whole turkey. Bake at 350º for 1 1/2 hours; cover and bake 1 more hour or until meat thermometer registers 175º. Yield: 8 servings.

(courtesy Southern Living, NOVEMBER 1999)

1/2-1 lb. Mesclun

Balsamic Vinaigrette (recipe follows)

8 1/4″ thick slices French bread

2 tbsp. butter

1 tbsp. olive oil

2 cloves garlic, sliced

8 1/4″ thick slices goat cheese

Place mesclun in serving bowl. Prepare Vinaigrette.  Heat oven to 400 degrees. In saucepan, heat butter, olive oil and garlic until butter is melted and garlic golden. Remove garlic and discard.  Place bread slices on baking sheet. Brush half of butter mixture over bread slices. Bake 4 minutes or lightly browned. Turn slices over and brush with remaining butter mixture, bake 2-3 minutes longer. Both sides should be lightly browned.  Heat broiler, place goat cheese slices on greased baking sheet. Broil until goat cheese is warm and slightly browned. With metal spatula, carefully transfer cheese onto garlic toasts.  Toss mesclun with vinaigrette. Divide onto salad plates and garnish with goat cheese toasts.

Balsamic Vinaigrette:

In small bowl beat together with wire whisk: 1 1/2 tsp. chopped shallots 1 tsp. honey 1 clove garlic, chopped 1/2 tsp. Dijon style mustard 1/4 tsp. salt 1/8 tsp. cracked black pepper.  Gradually beat in 6 teaspoons olive oil.

(from http://www.cooks.com/rec/view/0,1743,145167-238202,00.html)

Ingredients:

9-inch one-crust pie shell (see recipe)

2 eggs

¾ cup sugar

2 cups pumpkin puree (see recipe)

1 can (12 ounces) evaporated milk

1 tsp. ground cinnamon

½ tsp. salt

½ tsp. ground ginger

¼ tsp. ground cloves

Directions:

Heat oven to 425˚. Prepare pastry. Beat egges slightly with hand beater; beat in remaining ingredients.  Place pastry-lined pie plate on oven rack; pour in filling.  Bake 15 minutes.

Reduce oven temperature to 350˚.  Bake until knife inserted in center comes out clean, approx. 45 minutes longer.  Refrigerate until chilled, at least 4 hours.  Serves 8.

Ingredients

• 2 large red bell peppers
• 2 tablespoons hot pepper paste (Can substitute with a jalapeno pepper, seeded and finely chopped, or 1/8 to 1/4 teaspoon cayenne pepper.)
• 1 clove garlic, minced
• 3/4 cup bread crumbs, toasted
• 1 small onion, finely chopped
• 3/4 cup walnuts, ground
• 3 tablespoons lemon juice
• 2 teaspoons pomegranate syrup
• 1 tablespoon yogurt
• Turkish flat bread, or pide
• 1-2 teaspoons cumin seeds, coarsely ground
• Salt to taste
• 1/4 cup olive oil

Directions

Roast peppers over a flame until the skin is blackened. Put in a tightly closed paper bag for 10 minutes. Then remove the skin and seeds, and mash the peppers in a food processor. Set aside. Mix together the garlic, onion, hot pepper paste, breadcrumbs and walnuts. When well mixed, add the lemon juice and pomegranate syrup. Add the yogurt and cumin, and salt to taste. Slowly add the olive oil and blend well. For a richer flavor, make a day ahead. Keeps well for up to 2 days in the refrigerator. Serve at room temperature on pieces of Turkish flat bread, pide, or plain crackers.

Ingredients:

• 12 ounces dry fettuccine pasta
• 2 red bell peppers, julienned
• 3 cloves garlic, minced
• 3/4 teaspoon cayenne pepper
• 1 cup reduced fat sour cream
• 3/4 cup chicken broth
• 3/4 cup grated Parmesan cheese
• salt and pepper to taste

Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.

3. Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.

4. Toss hot pasta with sauce and season with salt and pepper to taste; serve