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Peter Rabbit Pot Pie

by Food For Hunters

I thought the rabbit was REALLY cute. So sue me. (As Rick rolls his eyes.)

If I had it my way, I’d make every Marie Callender’s in the United States serve Rabbit Pot Pie. And instead of using potatoes, we decided to substitute with cauliflower. It’s something different and works quite well. Not to mention, rabbit pot pie is A LOT healthier than chicken pot pie. There was barely any fat on our little cottontail. (I once made the mistake of looking at the calorie count brochure at Marie’s.)

Prep Time: 15 minutes
Cooking Time: about 2 hrs and 20 minutes
Servings: 3 individual ramekins
Ingredients:
- 1 rabbit
- 1 tbs. oil
- water
- salt and pepper, to taste
- 1 bay leaf
- 4-5 tbs. flour
- half an onion, chopped
- 1 large carrot, diced
- 1 1/2 cups of cauliflower, cut into small pieces
- frozen peas
- pre-made puff pastry/pie crust/biscuit
- 1/4 tsp. dried thyme
- 1/2 tsp. dried rosemary
- 1 chicken bouillon cube (optional)

- 1 egg yoke

1. Trim as much meat as you can off the rabbit. Cut the meat into small pieces. Season with salt and pepper. Discard any dark/bruised parts from shot. It’s not good eats.
Keep bones for broth.
2. In a large skillet or dutch oven, heat oil and quickly brown rabbit (plus bones) on both sides (1-2 minutes).
3. Add water, just enough to cover the rabbit. I’d say we put in about 3 cups of water.Add 1 bay leaf. Cover and simmer for 1 to 1 1/2 hours, or until the meat is tender.
Skim off any foam that float to the surface.You want the broth to be clear.

4. Discard the bones. Use a fork to scrape off any meat left on the bones.

5. Add in carrots, onion, cauliflower, thyme and rosemary. Add extra water if you need to, enough to cover all the rabbit and all the veggies.
Cover and simmer for an additional 20-30 minutes, or until the carrots are tender.

When veggies soften, discard bay leaf. We added 1 chicken bouillon cube for extra flavor.Add salt and pepper, to taste.

6. Make a slurry to thicken the filling: in a bowl, combine 4 tbs. flour and 1 cup (or so) of  hot broth or water. Whisk well.
Slowly pour it into the dutch oven and whisk well, to prevent lumps. Let it simmer for a couple minutes, then check if you like the consistency. If not, add more slurry.
7. Mix in frozen peas. Rick hates peas.

Turn off heat.

8. Preheat oven to 375 degrees F. Spray ramekins with cooking spray and scoop in filling.
9. Shape puff pastry/pie crust/biscuit to fit the top of ramekins. Cut a slit through the top for venting.

Brush egg wash over top: whisk together 1 egg yoke and 1 tsp. of water. This will give your crust a nice golden, shiny color.
Rick playing with extra dough… he made a carrot shape.

10. Bake in 375 degree oven until the crust turns golden brown, about 20 minutes.


If your oven doesn’t heat evenly (as ours does not), rotate the ramekins halfway through.

Voila!

Venison Skewers with Cilantro-Garlic Sauce

The article was printed by foodforhunters.blogspot.com

We decided to have a little BBQ this past weekend, a good chance for a few of my friends to try some venison. We had a spread of cheese, crackers and venison summer sausages, which went pretty quick. After all the hamburgers, hotdogs and korean bbq (courtesy of my good friend Caroline), we all walked down to the beach to watch the sunset. The weather was perfect. It wasn’t too hot, and it wasn’t too cold. I keep hearing on the radio how lucky we Californians have been in the weather department. While the rest of the country is simmering in the late 90s and 100s, we have been chillin’ in the 80s.

Anyway, after we came back, we threw these venison skewers on the barbeque, and they became a BIG hit. Everyone loved it, and commented how it wasn’t “gamey” at all, not like what they had imagined and heard in the past about deer meat. “Tender” was the word that was heard ’round the room. The cilantro-garlic sauce was fantastic, and paired perfectly with this popular game.

Thanks to the Glowienke’s for providing their beautiful house by the beach in Corona Del Mar. I was dog sitting the entire week. Keno is the name of their crazy, but cute little dog.

Servings: 16 people as an appetizer
Prep time: about 1 1/2 hrs
Cooking time: 6 minutes
Ingredients:
- 3 lbs. venison roast, cut into 1-inch strips
- 7 garlic cloves, peeled
- 1 cup fresh parsley leaves
- 1 cup fresh cilantro leaves
- 3 tsp. Kosher salt
- freshly ground black pepper
- 2 tbs. lemon juice

- 1 cup + 3 tbs. extra-virgin olive oil
- bamboo skewers

I. Cilantro-Garlic Sauce
1. In a food processor, mince garlic. Set 1 tbs. aside.
2. Add parsley, cilantro, 1 tsp. salt and a few grinds of pepper into food processor. Pulse until chopped.
3. With the motor running, add lemon juice and 1 cup extra-virgin olive oil in a steady stream. *If you’re using a small machine, like we did, that’s not a good idea. Just pulse, stop the machine, add some oil, then repeat.
4. Pour into bowl, cover and refrigerate.

II. The MEAT

1. Trim off all silver-skin and fat from the venison.

* Remember that silver-skin and fat tastes nasty. It’s what makes game meat taste “gamey.”

2. Cut roast into 1-in strips.
3. In a big zip-lock bag, marinate the meat with the leftover minced garlic, 2 tsp. salt and 3 tbs. of the cilantro-garlic sauce you made. Seal and refrigerate for 1 hour.
4. Soak bamboo skewers in water for 30 minutes.

5. Once ready, thread the meat onto skewers.

6. Grill or broil skewers for 2-3 minutes on each side.
*DO NOT OVERCOOK VENISON. It’s not beef.
Serve with the cilantro-garlic sauce. YUM!

Happy Carnivores

Jennifer or “Kim Phu” enjoying her venison skewer.

Others.

(Don’t mind the chicken. He had too much fun that night.) ——————————————–>

Stephanie loved it, A LOT.

Keno did too!

Just kidding. Unfortunately, she couldn’t have any venison.

Pretty California sunset on the beach.

Thanks for looking!

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