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RECIPE OF THE MONTH
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 FISH AND WILD GAME RECIPES
 
Recipe of the Month with Duane Radford
From the field to the table...
BRAISED SHOULDER OF MOOSE ROAST

Ingredients:
● 1 boned shoulder moose roast
● 3 rashers of thick sliced bacon
● 2 sticks celery sliced
● 1 cup red wine
● 2 tablespoons butter
● 1 cup beef stock
● 2 tablespoons red wine (or red currant) jelly
● 1 white Spanish onion sliced
● 10 baby potatoes (whole)
● 2 cups turnip (cubed)
● salt and pepper
● 1 teaspoon Summer Savory seasoning (herbs)
● 6 carrots (diced)
● 1 bay leaf
● cornstarch

This recipe is adapted from the Chanctonbury Game website, which is a great online source of neat recipes for wild fowl and game.

Œ1. Preheat your oven to 350 F.
2. Melt the butter in an oven roaster. Slowly braise the shoulder roast on all sides and ends. Add salt and pepper to taste. After the roast has been braised, place three slices of bacon on top of it to keep the roast moist and flavourful.
Ž3. Add the vegetables to the oven roaster and season with Summer Savory seasoning (herbs) to taste.
4. Put the lid on the roaster after sealing its top with aluminum foil. Cook the roast for 2-1/2 hours, or until done. Remember, wild game is lean so it’s best cooked slowly and with moisture.
5. Remove the roast from the oven roaster and set it aside on a carving board; let it set up for about 5 minutes before carving it.
‘6. Scoop the vegetables from the roaster with a slotted spoon and place them on a serving dish.
7. Add red wine (or red currant) jelly and a cup of red wine to the ingredients remaining in the oven roaster. Bring them to a slow boil and reduce the sauce by half. Thicken the sauce slightly with slaked cornstarch (added as necessary) to get the desired consistency. Next, pour the ingredients through a vegetable sieve to strain the sauce prior to serving.
“8. Carve the meat and pour the reduced sauce over it for added flavour during the meal.

Serve the roasted venison and vegetables with a garden salad featuring an oil and vinaigrette dressing plus some red wine (or red currant) jelly.

If you’d like to try something different for a salad dressing, try making your own blue cheese dressing combined with a basic vinaigrette emulsion: 1 tablespoon cream and 2 tablespoons of your favourite crumbled blue cheese added to a basic dressing emulsion. A basic vinaigrette emulsion consists of 1 tablespoon vinegar, 2-3 tablespoons extra virgin olive oil (vary the oil to taste), sea salt and freshly ground black pepper (to taste), stirred until it thickens when fully emulsified. If you want to embolden the salad, add some capers and thinly sliced red onion along with crumbled blue cheese on the lettuce. 

For a wine pairing, go with the same brand of red wine that you used in the recipe or a Canadian baco noir. For a beer pairing, an amber or brown ale would be my choice. ■
 
My new recipe book, Fish & Wild Game Recipes, is now on sale – a must-have for every outdoorsman. Featuring 130 pages and more than 80 recipes with full colour photos of every meal. This book is also coil bound for easy reading and contains tips for fish, fowl and wild game.

You can order the cookbook online from this website (click here), or by calling
780-413-0331.
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