Not being veggie today.

[BattleNymph]

Nope, gonna fall off the wagon today. My boss brought me a bunch of the game from his game feast along with the recipes for them. If they're good I'l post them here.

On the menu today, Dove pastries, Cranberry glazed Pheasant, Portabello Quail, and Buffalo quails legs.

Throwing myself on the grenade for all of you. :sagrin:

[carmachu]

That sounds great! Let us know....

[Mouser]

Throwing myself on the grenade for all of you. :sagrin:


And we appreciate it.

[Paulypalooza]

send me a doggie bag

[BattleNymph]

Here's the first recipe:

Cranberry Glazed Pheasant: Makes 3-4 servings.
1 whole dressed pheasant (1 ½ - 2 ¼ lbs) skin on, trussed.
2 tablespoons butter, melted
Salt and pepper to taste
1 lb. fresh or frozen cranberries
1 cup sugar
1 cup orange juice
¼ cup orange-flavored liqueur
2 tablespoons grated orange peel
Orange slices and cranberries for garnish

Heat oven to 350 degrees F. Place pheasant breast-side-up in small roasting pan. Brush with melted butter. Sprinkle evenly with salt and pepper. Cover pan with foil. Roast for 45 minutes.
Meanwhile, in 2-quart saucepan, combine cranberries, sugar and juice. Bring to a boil over high heat. Reduce heat to low. Simmer for 10 minutes, stirring frequently. Stir in liqueur and peel. Simmer for 5 minutes longer, stirring frequently. Remove glaze from heat.
Remove foil from pheasant and spoon 1 cup glaze over pheasant. Continue roasting, uncovered, for 20-25 minutes, or until pheasant is tender and golden brown and juices run clear, basting frequently with pan juices.
Remove pheasant from oven and place on warm serving platter. Spoon ½ cup remaining glaze over pheasant. Garnish with orange slices and cranberries. Serve remaining glaze with pheasant.

[carmachu]

I want to try that one this weekend. I wonder if I can substitute cornish hen for pheasant....

[BattleNymph]

I want to try that one this weekend. I wonder if I can substitute cornish hen for pheasant....

I would imagine so. Pheasant is darker meat but it's all bird. :D

[BattleNymph]

And the second recipe he gave me.

Dove Pastry Nests Makes 6 servings.
1 pkg. (10 oz.) frozen puff pastry shells, defrosted
1 ½ cups 1% milk
2 tablespoons all-purpose flour
2 tablespoons butter or margarine
8 whole boneless skinless dove breasts (about 1 oz. each), cut into ½ inch pieces
6 oz. fresh mushrooms, sliced (2 cups)
2 cloves garlic, minced
1/3 cup sliced green onions
1 medium carrot, shredded (1/3 cup)
2 to 4 tablespoons dry white wine (optional)
¼ teaspoon salt
¼ teaspoon pepper

Bake puff pastry shells as directed on package. Set aside and keep warm.
In 2-cup measure, combine milk and flour. Stir until smooth. Set aside. In 12-inch skillet, melt butter over medium-high heat. Add dove pieces, mushrooms and garlic. Cook for 3-5 minutes, or until meat is lightly browned, stirring frequently. Stir flour mixture. Add to skillet. Bring to a boil, stirring constantly. Boil for 1 minute, stirring constantly. Stir in onions, carrot, win, alt and pepper. Cook for 3-5 minutes, or until vegetables are tender-crisp, stirring constantly.
Remove tops from pastry shells. Spoon dove mixture evenly into shells. Lean top of shell against filled shell as garnish, if desired.

[carmachu]

I would imagine so. Pheasant is darker meat but it's all bird. :D

I think I want to try it this weekend....

[COTSBOE]

That first one sounds really, really good. I imagine it would also work nicely with duck.

Thanks, BattleNymph (and thank your boss, as well)

[Mouser]

Veggie Tales: The Final Tale

An Israeli Salad


4 tomatoes, diced
1/2 medium cucumber, cut into 1/2-inch dice
1 small green pepper, cut into 1/2-inch dice
2 scallions, thinly sliced
1 cup coarsely chopped fresh parsley
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olice oil
1 teaspoon celery seed
3/4 teaspoon salt
1/4 teaspoon pepper


In a bowl, mix tomatoes, cucumber (I used 1 whole cucumber) green pepper, scallions and parsley. Add lemon juice, olive oil, celery seed, salt and pepper. Toss to mix. Serve chilled or at room temperature. Makes 6 to 8 servings.

[BattleNymph]

Veggie Tales: The Final Tale

.

I thought they were domestic, not wild?

[hidufel]

Nope, gonna fall off the wagon today. My boss brought me a bunch of the game from his game feast along with the recipes for them. If they're good I'l post them here.

On the menu today, Dove pastries, Cranberry glazed Pheasant, Portabello Quail, and Buffalo quails legs.

Throwing myself on the grenade for all of you. :sagrin:

Wow you dont do anything by half measures do you?

Youre obviously not vegetarian by moral choice are you... ;-p

[BattleNymph]

Wow you dont do anything by half measures do you?

Youre obviously not vegetarian by moral choice are you... ;-p

Nope. It's cheaper, easier to keep the weight off and makes your skin look good. :D

I'm just to broke to afford meat mostly. ;)

[Stephane]

BN: Would you be a dear and post the quail recipes? I bought a bunch of them last weekend for old time sake and while I can ask my mom's recipe, she's in Florida and I'll get a "add this and add that" without much details in the quantities..

thanks

[BattleNymph]

Here's the one I had. My boss says it's a bit expensive but it was WAY good!

Portobello Quail Makes 4 servings.
4 large portobello mushrooms
5 tablespoons olive oil, divided
1 medium onion, chopped (1 cup)
1 tablespoon fresh thyme leaves
4 whole dressed quail (4-6 oz. each), skin on
Salt and pepper to taste
¼ cup balsamic vinegar

Remove stems from mushrooms; chop stems and set aside. In 12-inch non-stick skillet, heat 2 tablespoons oil over medium heat. Add mushroom caps. Cook for 4 to 5 minutes, or until mushrooms are golden, turning caps once. Remove with slotted spoon. Set aside.
Add 1 tablespoon oil to skillet. Reduce heat to medium-low. Add onion, chopped mushroom stems and thyme. Cook for 15 to 18 minutes, or until onion is tender and golden, stirring occasionally.
Meanwhile, in 10-inch non-stick skillet, heat remaining 2 tablespoons oil over medium heat. Sprinkle surfaces and cavities of quail with salt and pepper. Cook quail in skillet for 18-20 minutes, or until browned on all sides, turning quail occasionally.
When onion is done, return caps to first skillet, top-side-down. Place 1 quail on each mushroom cap. Increase heat to medium. Pour vinegar into second skillet, stirring to loosen browned bits from bottom. Pour mixture around quail in first skillet. Simmer for 2-3 minutes, or until sauce is slightly reduced. Serve immediately.

[BattleNymph]

And another I didn't have but he says is good.

1 medium lime
6 quail, cleaned and halved ribs removed if desired
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
2 tablespoons vegetable oil
2 tablespoons packed brown sugar
1/2 teaspoon dried mint (optional)
1/2 cup dry white wine, sauce
lime wedges, for garnish
avocados, sliced for garnish
mint sprigs (to garnish)

About 1 hour before serving: Separately, grate peel and squeeze juice from lime & place quail in bowl; toss with lime juice.
Combine flour, salt and paprika in bag and shake quail.
Preheat oven to 375°F.
In 12-inch skillet over medium-high heat, in hot vegetable oil, brown quail halves on both sides.
Arrange in 13 x 9-inch baking pan.
Pour white wine over quail. Combine grated lime peel, brown sugar and dried mint; sprinkle over quail.
Bake, uncovered, 30 to 45 minutes until quail is fork tender,testing often & basting with pan juices frequently while baking.
To serve, arrange quail on platter. Skim fat from drippings in pan; pour pan juices over chicken.
Garnish with lime wedges, sliced avocado and mint sprigs.

[BattleNymph]

And a simple baked recipe for quail.

Baked Quail

This is the essential game-bird hunter's recipe. If you've never had quail, they are very mild white meat, all breast, really. In any case, this is a tasty recipe that easily deals with a good brace of birds. You could use this recipe for 2 or 3 (thawed) Cornish Game hens if you increase the baking time to 1 hour and 15 minutes.

4 servings 1½ hours 20 min prep
Change to: servings US Metric
8 quail (cleaned and rinsed)
1 cup fresh mushrooms, chopped
1 cup Italian seasoned breadcrumbs
2 tablespoons butter
1 teaspoon table salt
1/4 teaspoon ground red pepper
2 tablespoons olive oil
2 tablespoons flour
1 tablespoon seasoning salt
3 cups chicken stock
1 teaspoon scallions, minced
1 teaspoon fresh parsley, minced
8 orange slices (for garnish)
cooking spray

Pre-heat the oven to 325-degrees F.
If the quail have been shot in the wild, inspect them all for lead shot, removing any shot with tweezers or the point of a paring knife.
Lightly rub all the quail, inside and out with the seasoned salt.
In a large skillet, over medium heat, melt the butter and saute the mushrooms, bread crumbs, and table salt until the mushrooms tenderize a bit. Stuff the quail with this mixture.
Using the same skillet, make a roux by pouring in the olive oil and browning the flour in it. Then, add the chicken stock, scallions, red pepper, and parsley to the roux and saute the mix for about 5 minutes, until the onions are tender.
Next, spray a baking pan or large casserole dish with cooking spray and place the stuffed quail in it. Pour the sauce over the quail.
Baked, uncovered, at 325-degrees F. for 45 minutes, basting 2 or 3 times during the baking process.
Serve two quail to a person and garnish each plate with two orange slices. Serve cooked white rice as a side dish.

[BattleNymph]

Well, having tried them all now, here's my rundown.

The cranberry pheasant and the peppercorn venison were to die for.

The dove puff pastries were also good. I give them second place.

The bbq quail was ok.

There was one meat, dark breast of small bird that I don't remember what it was that was aweful! bleh....


And now, back to veggiedom.

[Archer]

BattleNymph is no longer in a vegetative state.

[Stephane]

Legume <english pronounciation> is the funniest thing.

[silverwhisper]

i'd argue the vegetative state's been resumed. honestly, no meat? :D

[Stephane]

SW,

You know what? I'm right there with you on that one. Un puo di salsiccia?

[silverwhisper]

sono spiacente, io non parlo italiano.

[thanks the internet deities for the existence of babelfish]

[BattleNymph]

Hey, I'm a natural blond. The vegetative state is a given.........

[Stephane]

I knew that Babelfish would translate that easily.

BattleNymph: vegetative, my @ss. that avatar really shows that side of you very well

[BattleNymph]

I knew that Babelfish would translate that easily.

BattleNymph: vegetative, my @ss. that avatar really shows that side of you very well

Well, sliced veggies are good too. :D