Galley Proof

Roast Quail

This is a basic roast quail recipe that can serve as a stepping stone for other, fancier recipes. Once you know how to properly roast a quail, you can then play with glazes or marinades -- even though I am not normally a fan of marinades, they will work with quail because the birds are so small. Serves: 2 people. (Author: Hank Shaw)

Ingredients

• Optional Brine -

• 1/4 cup kosher salt

• 1 quart water

• 2 bay leaves

• Quail -

• 4 whole plucked quail

• Lard, butter or olive oil

• Salt

• 2 celery sticks (optional)

• Black pepper

• Lemon wedges (optional)

https://honest-food.net/roast-quail-recipe/

Roast Wild Turkey

Ingredients

• 1 wild turkey (10 to 15 pounds)

• 2 large apples, quartered

• 6 to 8 medium red potatoes, quartered

• 2 pound baby carrots

• 2 medium onions, sliced

• 2 cups water

• 1-1/2 teaspoons seasoned salt

• 1 teaspoon salt

• 1 teaspoon pepper

• 1/2 cup maple syrup

• 1/4 cup French salad dressing

• 1/4 cup barbecue sauce

• 2 tablespoons ketchup

• 2 tablespoons steak sauce

• 1 tablespoon lemon juice

Directions

Place turkey on a rack in a roasting pan; place apples in turkey cavity. Place potatoes, carrots and onions around turkey. Pour water over vegetables. Combine seasoned salt, salt and pepper; rub over turkey. Combine remaining ingredients; brush over the turkey. Cover and bake at 325° for 3-1/2 hours or until a meat thermometer reads 180° baste if desired. Turkey may be uncovered for the last 30 minutes for additional browning if desired. Yield: 10-12 servings.

(https://www.tasteofhome.com/recipes/roasted-wild-turkey)

Roast Leg Of Venison

Prep Time

30 mins

Cook Time

3 hr

Total Time

3 hr 30 mins

You will want to do this only with a young deer or antelope, preferably a doe or yearling. For non-hunters, a leg of lamb or goat also works well. Don't try this recipe with larger, older animals, which will be too large and too tough. A good gauge is weight: The leg should never weigh more than 8 pounds. (Author: Hank Shaw)

Ingredients

• 1 hind leg of venison, shank removed

• Salt

• 6 to 8 garlic cloves, peeled and cut into thick slivers

• 1/4 cup squash seed oil or other flavorful oil

• About 1 cup of red wine, stock or water

• 2 tablespoons minced sage

• 2 tablespoons freshly ground black pepper

Instructions

1. Take the venison leg out of the fridge and salt it well on all sides. Let it sit on a cutting board for 30 minutes before proceeding. After 30 minutes have elapsed, preheat the oven to 450°F. Take a sharp knife with a narrow point and jab holes all over the leg of venison, tucking a sliver of garlic into each hole. You can use more or less garlic, depending on your taste.

2. Pat the venison dry, then massage the oil all over it. Set the leg of venison on a rack in a roasting pan and pour enough wine, stock or water into the bottom of the roasting pan to just moisten the bottom -- don't cover the bottom or the meat will steam. You just want to limit the amount of smoke you will be producing. Put the venison in the oven and roast until it is nicely browned, but no more than 20 to 25 minutes.

3. Take the venison out of the oven and drop the temperature to 350°F. Carefully sprinkle the minced sage and black pepper all over the roast; use tongs to pick it up if it is too hot. If you want, drizzle a little more oil over the top of the roast. Adding the spices at this point prevents them from burning.

4. Set the venison back into the oven and roast until the deepest part of the meat reaches the temperature you want: If you pull the venison at 125°F, it will be rare once it has rested. I pull mine at 130°F, which is closer to medium. Do not let the venison cook past 145°F under any circumstances, or it will get tough and gray. How long will this take? At least 25 more minutes, and up to another hour. Check the temperature after 25 minutes, then every 10 minutes after that. A general rule is about 20 minutes per pound at 350°F.

5. When the venison has hit the temperature you want, move it to a cutting board and tent it loosely with foil. Don't carve it for at least 10 minutes; I wait a full 20 minutes. Carve and serve.

A note on the oil: I absolutely love the flavor that roasted squash seed oil brings to venison. You can find it in some stores, but your best bet is to buy squash seed oil online. But any good oil will work here: Olive oil, walnut oil, even sesame oil -- the point is to use something that adds flavor to the roast.

Serve this with classic trimmings: cranberry sauce, something green and a comforting starch. Mashed, baked or roasted potatoes are traditional, but I like German dumplings. If you decide to go the dumpling route, either make the semolina dumplings from my Hasenpfeffer recipe, or make the Bavarian bread dumplings below. Oh, and should you have leftovers, sliced roast venison is awesome on rye bread sandwiches with some mustard and cheese.

Slow-Cooked Elk Loin

(http://outdoorchannel.com/article.aspx?id=28314&articletype=article&key=slow-cooked-elk-loin-recipe&p=nf)

By Nevada Foodies

Slow cooked smaller cuts of elk loin with leeks and a wheat beer. Shred the elk after slow cooking for ten hours and fry in a little canola oil to give it more crispiness similar to Carnitas. Make a roux gravy using the leek and beer broth and serve with mashed potatoes.

Ingredients:

• Elk Loin or Elk Roast

• 1 bottle of German Wheat Beer

• 1 can beef broth

• 4 tablespoons butter

• 1-2 Leek onions finely sliced

• 2 garlic cloves sliced thin

• 1 teaspoon fresh sage

• 1/2 cup flour

• salt and pepper

Directions:

1. In a Dutch oven or heavy skillet melt 2 tablespoons of butter and sauté leeks and garlic until they become soft and translucent. Remove and set aside.

2. Dredge elk in a little flour shaking off excess. Add remainder of butter to the skillet and brown the elk on all sides. Remove from heat.

3. Turn your crock-pot on to the lowest setting. Add elk, leeks, sage, beer, and beef broth. Be sure that there is enough liquid to cover most of the elk. If needed, add more beef broth. Cook on low for 8-10 hours.

4. Remove elk from the crock-pot, season as needed and enjoy!

Jalapeno Dove Poppers https://www.fieldandstream.com

Ingredients

De-boned dove breasts

1 can jalapeno peppers

1 tub cream cheese

Bacon

Toothpicks

Directions

1. Pre-heat grill

2. Rinse and dry dove breasts.

3. Slice jalapenos in half lengthwise. (Remove seeds and veins if you prefer less heat.)

4. Slather cream cheese in the open cavity of each jalapeno. Top with a dove breast, wrap in half a piece of bacon, and secure with a toothpick. Repeat will all breasts.

5. Grill poppers over medium-high heat for 15-20 minutes or until bacon is crisp, turning once. Salt and pepper to taste.