Hay Smoked Game Birds with Hay Steeped Mustard Cream Sauce

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Smoked meats always remind me of Autumn and I’ve created a twist by using brined game birds and I add them to the smoker… with hay!! French farmers use hay for not only feeding their livestock, but also to cook with. And to make it even more special, I steeped cream in a handful of hay to create a yummy mustard cream sauce. Grab a glass of white wine, a lap blanket and dine outdoors and enjoy all … [Read more...]

“Braised” the step by step instructions for making the toughest cuts mouthwatering tender!

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On any animals, the legs, shanks, and shoulders have the worst reputation for being tough, stringy, chewy, full of tendons and basically, only thought of as usable for grind or the soup pot.  But when cooked properly, these cuts can be transformed into a flavorful showstopper!  My favorite way is to use a low and slow method of OVEN BRAISING these cuts.  The work is minimal, and … [Read more...]

Julie Gracie’s Sumac Rabbit Stew

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Thanks to Julie Gracie for giving me yet another one of her fabulous recipes!! This one uses a Middle Eastern spice called "sumac" along with rabbit!! You can also substitute squirrel for rabbit.  Sumac can be found in most grocery stores in the spice aisle.   Sumac is a flowering plant that is grown in subtropical regions throughout the world.  The shrubs or small trees produce … [Read more...]

“HAAAY RABBIT” Hay Smoked Rabbit with Sauce Veronique

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Rabbit eats hay… rabbit smoked in hay. It sounds strange, I know, but go with me on this. Smoking rabbit, game birds, and fish in hay isn’t crazy. When you think about it, smoking meats in hay is just like using any other smoking medium. But the difference is in the flavor. Meats smoked in hay give off an herbal, wheat quality. It’s far more subtle and sweet than meats smoked in hickory or … [Read more...]

Sous Vide Chicken Fried Rabbit

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With such low fat, wild rabbit is notorious for being tough and stringy, but a low slow poach in the Sous Vide Supreme water oven makes it tender, and retains all the flavor. Add coating and a quick deep fry and this dish will beat fried chicken, hands down!! Served with fried polenta cakes and smoked red pepper cream sauce, this dish will knock your socks off!   … [Read more...]

Bourbon Glazed Game Meat Skewers with Dirty Rice

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Many years ago while living on the East Coast, I used to take my daughters to a food court restaurant called, Cajun Cafe. Their bourbon chicken/pork was soooo good! I’d get mine with a little extra spice. Since I moved to Cali I craved it but hadn’t found a Cajun Cafe, so I decided to experiment. With bourbon, brown sugar, and a kick of cayenne… I think it’s as close as I can get to their version. … [Read more...]