Men Gone Wild

If you’ve visited my blog since it started last week, you probably have noticed a feature on the right called "Men Gone Wild." Today, I’m going to tell you a little bit about this fixture.

Being a hunter and a cook, I’ve come up with a lot of recipes for game such as pheasant, waterfowl, venison and the like. I’ve also picked up several wild game cookbooks over the years that have a lot of pretty tasty recipes.

Whenever I’ve written about wild game on the Herald food page, the response from men (and even some women) has been tremendous, not surprising with the large number of hunters in our area. It seems that everyone is looking for new ways fix their game.

While I do most of the cooking of wild game in our house, my wife, Therese, isn’t averse to it, which isn’t always the case in other households. The biggest complaint I hear from men is that their wives or girlfriends won’t cook wild game, much less eat it.

So, when I decided to start blogging, a feature telling men how to cook wild game seemed like a natural. I’ve already posted about a half-dozen recipes on this site and plan to add three or four every week. Most of the recipes are fairly simple, so you shouldn’t be intimidated. And they are fairly tasty. I’ve turned nongame eaters into aficiandos after they’ve tried some of my creations.

Below are a couple of my favorite recipes, one fairly easy, the other a little more work but well worth it. Give them a try. I’m sure you’ll like them.

And as always, it’s very important to take care with your game after you’ve harvested it. Next fall, when hunting season rolls along, look for some tips here about caring for your game. 

Meat Marinade

1 cup of teriyaki
½ cup of orange juice
½ cup of honey
1 onion, diced
2 cloves of garlic, diced
3 or 4 sprigs of rosemary (optional)
Mix ingredients and then put in meat; let it sit in fridge for at least a day.
Note: Any kind of meat works well, from wild game such as venison, upland birds or waterfowl as well as domestic cuts (beef, pork, buffalo) and chicken. Recipe can be doubled easily.
Note: Wrapping the meat (breasts, tenderloins, etc) in a strip of bacon and grilling it is out of this world.

Baked Pheasant

6 to 8 deboned pheasant breasts 1 onion, diced
1 stalk celery, diced
2 cloves garlic, diced
1 pound mushrooms, sliced
1 to 1½ cups wild rice
1 10½-ounce can cream of mushroom with roasted garlic soup
½ to 1 cup red wine
½ cup cooking sherry
½ pint half and half
2 cups flour
2 tablespoons poultry seasoning
1 tablespoon salt
1 tablespoon pepper
1 tablespoon Louisiana Cajun seasoning
½ cup olive oil
1 cup water
Mix the flour, poultry seasoning, salt, pepper and Louisiana Cajun spice in a bowl. Roll pheasant breasts in flour mixture and brown in olive oil.
Mix the onions, garlic, celery, mushrooms and wild rice with red wine, soup and water in a large roasting pan. When you are finished browning the breasts, place them atop the wild rice mixture. Deglaze the frying pan with the cooking sherry and pour over the pheasants. Top with the half and half.
Bake at 350 degrees for 3 hours or until done. If rice mixture gets a little dry, occasionally add some water. Serve with a vegetable and salad.