Game Meat Recipes

GETTING READY 1) Preheat the oven to 350 degrees. 2) Skin the quail. 3) In 2 quarts of milk, place them and marinate for 8 hours or overnight. 4) From the milk, remove the quail. Drain and dry well. 5) With a mix of black pepper, red pepper and salt, rub the... - 48.5621

GETTING READY 1)Preheat oven to 350 degrees F. 2)Grease baking sheet. MAKING 3)To prepare sweet potato cakes, in a stainless steel bowl, mix the ingredients and spread over baking sheet. Bake for 40 minutes until firm. Let cool. 4)Using cookie cutter, cut... - 47.8649

GETTING READY 1) Preheat the oven to 350°F. MAKING 3) In a saucepan, add the roe, sauterne, bay-leaf, peppercorns and cloves together. 4) Bring the mixture to a boil, then simmer, covered for 15 minutes. 5) Drain the roe and break into pieces with a... - 45.6453

GETTING READY 1. To prepare the sorrel wash it under cold running water. 2. With a sharp knife, trim away any blemished spots and cut off the white stems. 3. Stack the leaves together a handful at a time, roll them into a tight cylinder and cut it crosswise... - 45.6366

MAKING 1) In a bowl, season the flour with salt and white pepper. 2) Using lemon juice and water, wash the frog legs thoroughly. 3) Pat dry over paper towels and lightly dust with seasoned flour. 4) In a non-stick pan, melt butter and sauté garlic and cook... - 45.4414

GETTING READY 1 Remove the giblets and neck from the ducklings. reserving for other use, if needed. 2 Preheat the oven to 375° F. MAKING 3 Rub the cavities of each duckling with 1/2 teaspoon salt, 1/8 teaspoon pepper, and 1 1/2 teaspoons tarragon. 4 ... - 44.7161

GETTING READY 1. Skin quail. 2. Finely dice onion, celery and mushrooms. 3. Preheat oven to 350° Fahrenheit. MAKING 4. In a saucepan, put together sliced vegetables and wine; simmer for 5 minutes. 5. Pour water and stir in grapes and crumbled stock cubes;... - 44.6394

GETTING READY 1. Wash the birds thoroughly and pat dry on paper towels. 2. Season birds well, rubbing the salt and pepper inside cavities and outside. Preheat the oven to 300° F MAKING 3. In a saucepan, combine Madeira, raisins, and cloves. 4. Place on low... - 44.4321

GETTING READY 1) Preheat the oven to 400°F. MAKING 3) In a saucepan, cover the roe with boiling water, bring to boil and simmer, covered, for 15 minutes. 4) Drain thoroughly, and slice roe into 1-inch pieces. 5) On an ovenproof platter, place the hot... - 44.3732

GETTING READY 1 Tie the wings of each quail to body and tie legs together, using a butcher's twine. 2 In a large plastic bag, add flour, salt, and pepper. 3 Place 1 quail at a time in the bag and shake to coat. MAKING 4 In a 10-inch skillet, add oil... - 44.337

GETTING READY 1) Preheat the oven to 400 degree MAKING 2) In a shallow dish, place the quail after tying the legs of the quail 3) To this, pour the sauterne and leave it to marinate for 12 hours in the refrigerator 4) Drain the quail after the marinating and... - 44.1234

GETTING READY 1. Start by preheating the oven to 400° F MAKING 2. In a small ovenproof baking dish, place the onions and cover and bake for about 60 minutes until it turns tender, then let it cool to room temperature and then peel it, make sure that the... - 44.1136

GETTING READY 1. Score the skin of the duck from the neck towards the vent. Using a sharp pointed knife, remove the skin, making no damages to the flesh. Piece the duck flesh into serving size. 2. Prepare a mixture of ginger, garlic, honey, sherry and soy... - 44.0816

GETTING READY 1. Defrost the quails if frozen, dry them inside and out with paper towel. 2. Cut each quail into about 6 pieces with a cleaver or sharp knife. 3. In a bowl put all the marinade ingredients and quail and mix them well and let the marinade steep... - 43.5338

GETTING READY 1) Wash the frog legs properly. 2) Take a Dutch oven and put the legs in it. 3) Sprinkle some lemon juice on them and put crushed ice on top. 4) Keep in a refrigerator for 1-3 hours. MAKING 5) Take a bowl and mix in egg yolks, milk and olive... - 42.6975

MAKING 1) In a small saucepan, add the sauce ingredients and cook over a medium-low heat for 2 minutes, swirling the pan occasionally, until slightly thickened. 2) In a bowl, toss the sauce and shredded duck meat together and keep aside. 3) In a large serving... - 42.481

Preheat oven to 350°. Wash and dry quail. Brush with melted butter. Combine remaining ingredients in saucepan; cook over medium heat until boiling. Simmer for 2 minutes, stirring constantly. Remove from heat; brush quail with sauce. Roast in oven for 20... - 42.4476

Wash shad roe in softly running cold water. Lay roe in buttered baking dish. Dot with butter. Sprinkle with freshly ground pepper and dill. Pour in white wine. Add bay leaf. Bake in preheated, hot (4500) oven 30 minutes. Baste frequently. Meanwhile, fry bacon... - 42.2399

GETTING READY 1. Dredge quails with seasoned flour. MAKING 2. In a large Dutch oven or a casserole, melt butter over medium high flame. 3. When the butter starts to froth, arrange the birds breast side down and sear evenly on all sides until lightly... - 41.8056

Cut meat into six pieces; pound with a meat mallet to tenderize. Sprinkle with garlic salt and pepper. Combine bread crumbs and Parmesan cheese in a bowl. In another bowl, beat eggs with water. Dip both sides of meat into flour, then into egg mixture. Press... - 41.7626

GETTING READY 1) Preheat oven at 300°. 2) In a bowl, place the first 8 ingredients to combine thoroughly. 3) Add quail to this marinade. Coat evenly. 4) Place inside the refrigerator for at least a day, by covering the bowl. Flip the quail several times... - 41.5718

MAKING 1) In a pan, melt the butter, stir in the flour and cook for 2 minutes. 2) Gradually stir in the milk, stir continuously and bring to a boil. 3) Simmer over a low heat for about 3 minutes. 4) Stir in the roes and season with the salt and pepper to... - 41.4366

Cook bacon, stirring, in small dry pan until crisp; drain on absorbent paper. Squeeze excess Liquid from spinach; chop roughly. Combine bacon and spinach in medium bowl with ricotta and sage. Remove and discard necks from quail. Rinse quail under cold water;... - 40.8206

Grease large frying pan with butter. Add remaining ingredients except sauce and cheese. Cook frog legs, covered, 10 to 12 minutes over low heat depending on size. Check if cooked by removing meat from the bone. When cooked, remove all meat from bones and... - 40.6079

GETTING READY 1. Preheat the oven to 450° F. 2. In a small bowl, combine the pepper, salt, rosemary and garlic. 3. Rub the spice and seasoning mixture into the cavity and on the outside of each quail. 4. Truss each quail using a 10 inch butchers twine such... - 40.3983

1 Mix the stuffing ingredients together and stuff and truss each quail. Season the quails. 2 Preheat the oven to 200°C, 400°F, gas 6. Heat the butter and oil and brown the quails. Transfer to an ovenproof dish. Brown the onions in the same fat and add... - 40.0162

Taste this extraordinary Squabs Mercedes - a truly grand treat to impress your guests. This Squabs Mercedes is also simple and easy to make and hence is worth giving it a try! - 39.92

Wash frogs' legs in cold water; dry well. Season with salt and pepper. Heat butter in a large skillet until foamy; add garlic, lemon juice, and frogs' legs. Saute over moderately high heat until golden-brown on both sides; add chives, parsley, and tarragon... - 39.6342

Heat oven to 450°. Wash hens, pat dry. Put 1/2 sliced carrot, 1/2 t.salt, 1/2 t.thyme and 1 T.butter in each hen. Place in shallow open roasting pan breast side up, brush hens well with soft butter. Sprinkle lightly with salt, paprika and thyme. Combine beef... - 39.5208

Quail Fricassee In Orange Sauce tastes great. Quail Fricassee In Orange Sauce is an easy to make sauce. The chicken broths enhance the taste of Quail Fricassee In Orange Sauce. - 39.2637

Grate the onion using the grating disc. Place the bread and cod's roe in the bowl and, using the double-bladed chopping knife, mix until well blended. Add the potato, garlic and parsley and continue blending until smooth. Add the onion to the mixture together... - 38.6962

GETTING READY 1. Wash the quail well and thoroughly pat dry with a kitchen towel. 2. Season the quails with salt and pepper and dredge with flour. MAKING 3. In a large casserole or Dutch oven, melt the butter over a medium flame. 4. Sear the quails well... - 38.5618

MAKING 1 In a skillet, melt the butter. 2 Place the fish in the pan. 3 Cook, covered for 5 minutes over medium heat. 4 Turn the roe, and cook covered for another 5 to 10 minutes. 5 Add salt and pepper and sprinkle with chives. SERVING 6 Serve on hot... - 37.6535

Wipe the quail thoroughly. Place the salt pork, carrot, onion and celery in a heavy kettle or Dutch oven. Arrange the quail over the vegetable mixture and add just enough sherry to cover. Add the peppercorns and salt and bring to a boil. Cover. Bake at 375... - 37.5073

MAKING 1. In a large paper bag, tip in all the dry ingredients and then add two pieces of duckling at a time to the bag and shake it around to coat it wlel 2. Heat the butter and the shortening in a skillet such that the layer is ¼-€ thick. There should... - 36.9954

GETTING READY 1. Pre-heat the oven to gas mark 9, 475°F, 240°C. 2. Defrost the quails if frozen, dry them well with paper towel and then rub each one inside and out with a little salt. 3. In a small bowl mix the sauce ingredients. 4. Rub this sauce inside... - 36.7654

Mix flour, salt, garlic powder, lemon-pepper and paprika together and dredge quail with mixture. Brown quail well in heavy skillet in butter and oil. While quail are browning, mix the wine, parsley, fines herbes, dill, curry, salt and pepper together. When... - 36.5797

1. Using a sharp knife, make cuts in several places in the skin and flesh of each quail joint. 2. Mix together the ginger, garlic, cumin, garam masala, paprika, turmeric, mint, salt and yogurt. Add the quail and coat in the sauce. 3. Cover and leave in the... - 36.1695

Season frog legs with salt and pepper. Saute in butter until brown. Add green onions and mushrooms. Simmer, covered, for 5 minutes. Add wine and lemon juice. Simmer 5 minutes more. Just before serving sprinkle parsley over frog legs. Serves 6 to 8. - 35.9043

Pat quail dry. Arrange in single layer in large nonaluminum container. Mix vinegar, sage, oregano, Worcestershire sauce, garlic, thyme, rosemary, sugar and nutmeg in large bowl. Whisk in oil 1 drop at a time. Pour marinade over quail. Cover tightly and... - 35.7672

In small bowl, combine Italian seasoning, salt, pepper and garlic powder. Sprinkle cavity of each Cornish hen with 1/4 teaspoon seasoning mixture. Reserve remaining mixture. Fill each cavity with 1/4 cup onions. Secure legs together with string. Arrange... - 35.7598

Combine lemon juice, salt & pepper with enough water to cover frog legs. Bring to a brisk boil, add frog legs, and let boil for 5 minutes. Drain & dry legs. Dip into beaten eggs & roll in bread crumbs. Cook in 365 degree oil for about 3 minutes until brown on... - 35.2952

Put cod's roe into a mortar or basin. Trim crusts from bread, soak the bread in water then squeeze well and put with the roe. Pound to a smooth paste. Add grated onion and crushed garlic. Gradually stir in oil and lemon juice alternately until mixture is... - 35.0783

Clean and wash quail. Season inside of quail with salt & pepper, then roll in flour. Using butter in skillet, brown on all sides. Add water & mushrooms, cover, and simmer for 15 minutes. Add parsley, cover, and let simmer for 10 minutes more. Quail should be... - 34.767

Clean, separate the frogs' legs, cook slowly 10 minutes in fat, being careful not to brown. Remove legs, add flour to fat. When fat and flour have been blended, add chicken stock. Stir until sauce boils; add salt, pepper, and frogs' legs. Simmer until... - 34.3011

–  Preheat oven to 375 °F (190 °C) –  Mix the stuffing ingredients. Divide it into eight, and stuff the quails. –  In a skillet, heat the oil and sear the quails on all sides, season with salt and pepper, and put in the oven for about 15... - 33.8828

Wash the roe and combine with the water, onion and 1/2 teaspoon salt. Bring to a boil and cook over low heat 15 minutes. Drain and carefully pat dry with paper towels. Melt, the margarine in a skillet; brown the roe on both sides. Sprinkle with the pepper,... - 33.4175

In a small bowl, mix together the honey, lemon, thyme, olive oil, salt and pepper. Massage this mixture into the skin of each bird. Put them aside in a cool place to marinate for 2-3 hours, or overnight in the refrigerator. Heat 1 tablespoon cognac in a ladle... - 33.1509

Place quail in a large heavy-duty, zip-top plastic bag; add orange juice. Seal bag; marinate in refrigerator 8 hours, turning bag occasionally. Prepare charcoal fire in smoker; let burn 20 minutes. Soak hickory chips in water at least 15 minutes; place chips... - 32.6019

Make lemon butter sauce. Broil frog legs plain. Pour sauce over them when they are done. - 32.0045

MAKING 1. In a zip loack bag, combine sherry soy sauce, quail and sesame oil, seal the nag and marinate for at least two hours in the refrigerator 2. Keep turning the bag occasionally and, when done, drain the liquid out and reserve it 3. Spray a broiler pan... - 31.8404