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Grilling Wild Game, From Rabbits to Reindeer - Page 4 PDF Print E-mail
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Quail with Honey BBQ Sauce

Quail with Honey BBQ Sauce

10 whole quail
1/4 cup flour
1/2 teaspoon garlic salt
1/4 teaspoon paprika
1/8 teaspoon pepper
10 strips bacon
2 tablespoons vegetable shortening

Clean the birds and set aside.

Place flour, garlic salt, paprika, and pepper in a plastic or paper bag; add the quail breasts and shake until meat is well coated.

Wrap a large slice of bacon around the breast of each bird.

Heat shortening in a medium skillet and brown the breasts on both sides.

Let them cook until just browning all over, about 5 minutes per side, then remove the birds to a platter and keep them warm while preparing the sauce.

Serves 3-4

Honey BBQ Sauce

1 medium onion, sliced
1 tablespoons shortening
2/3 cup water
2 teaspoons cornstarch
1 cup Cattlemen’s Golden Honey BBQ Sauce
2 teaspoons soy sauce

Cook and stir the onion until crisp-tender in the same skillet used for browning the quail. Blend water, cornstarch, BBQ sauce and soy sauce and pour into the skillet. Cook and stir constantly until the sauce thickens and boils. Continue stirring and allow sauce to boil for one minute.

Add the quail to the sauce, heat through, and serve on a bed of freshly made pico de gallo.

 

Wild boar gives commercial pork a run for its money. Wild Boar in Peanut Sauce

2 to 3 pounds of wild boar cut into bite-sized or serving-sized pieces
3 onions, chopped
3 small tomatoes, peeled and chopped
1 cup peanut butter (natural or homemade)
salt to taste
black pepper to taste

oil for frying

Heat a few spoonfulls of oil in a large pot. Add the meat and fry it until it is browned but not done. Reduce heat. Add water, salt, and pepper and simmer for about half an hour.

Add the tomatoes and onions and contine to simmer until the meat is done and becoming tender.

Remove some of the liquid and mix it with the peanut butter to make a smooth sauce. Add this to the meat-tomato-onion mixture.

Continue to simmer on very low heat until the meat is very tender.

Serves 6-8

 

 

Teriyaki Buffalo Rib-eyes

4 buffalo rib-eye steaks, 12 ounces each
(most wild game distributors also sell 4-, 8-, and 10-ounce steaks)

1 clove garlic, minced or pressed
1 teaspoon ground ginger
2 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons salad oil
1 tablespoon instant minced onion
1/4 teaspoon black pepper

Combine soy sauce, garlic, brown sugar, lemon juice, oil, onion and pepper.  Pour over the steak, cover and refrigerate for 6 hours or (ideally) until the next day.

Lift steaks from the marinade and drain briefly, save marinade and boil it for 10 minutes in a small saucepan.  Place the rib-eyes on a barbecue and grill for 6-8 minutes for medium rare, turning once and basting with reserved marinade.

Serve the buffalo rib-eye steaks with barbecued beans, barbecued corn on the cob, and Indian fry bread.

Serves 4 BIG eaters or 8 small ones

 

Grilled ostrich tenderloins

Alice Springs Ostrich Medallions

2 pounds ostrich tenderloins

Marinade:
1/2 cup soy sauce
1/4 cup lime juice
2 tablespoons rice wine vinegar
1/4 cup orange juice
1 tablespoon brown sugar
1 tablespoon honey
1 teaspoon minced garlic
1/4 cup chopped scallions
1/2 teaspoon fresh ground ginger
1 teaspoon olive oil
pinch of nutmeg
sea salt to taste
citrus pepper to taste

2-3 tablespoons chilled butter

Slice tenderloins into 1-inch-thick medallions, place them on a cutting board, cover with plastic wrap, and pound lightly to flatten and tenderize the meat.  In a large bowl whisk together all marinade ingredients and pour into a Ziploc bag, add the ostrich, and marinate the medallions for 8-10 hours in the refrigerator.

Drain the meat, reserving the marinade, and place the meat on a platter, cover with plastic wrap, and let it come to room temperature while you oil or spray the grill.  

Place an aluminum foil smoke packet on the coals (or medium gas flame) and when the wood chips begin to smoke, put the medallions on the grill.  

In a medium saucepan over high heat, boil the remaining marinade for ten minutes. Reduce the heat to its lowest setting and keep the marinade warm.  Just before serving the ostrich, cut the butter into small chunks, add them to the sauce, and whisk into the mixture until smooth.

Grill the ostrich over medium coals or a gas fire (400 to 500 degrees F) until medium rare, approximately 1-2 minutes per side.  Do not overcook, as ostrich is very lean.

Place the medallions on a heated platter, cover with foil, and let the meat rest for 2-3 minutes.  Serve with the sauce on the side.

Serves 4

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