- Wild Game
- Foraging Resources
Browse: Home / braises
The moment I shot my first javelina, I knew I needed to make cochinita pibil. My instincts were not wrong. This is slow cooked, pulled meat (normally pork) marinated in citrus and achiote (annato) paste. Damn good on tortillas with pickled red onions.
I would never have thought to do this recipe if it weren’t for my friend Jesse Griffiths in Texas, who does this with his blue-winged teal ducks. My version is different, more desert Southwest, but I am really happy with it. Great for dinner parties or for weeknight portions made on the weekend.
Mole, pronounced “mole-ay,” is a set of masterful, rich and luxurious sauces from Mexico. There are seven great moles from Oaxaca in the south, and this is one of them. Mole chichilo is actually served with venison there, so I thought I’d recreate the recipe here for you. If you make it, you’re in for a treat.
This is a bit like venison barbacoa, but this version, from the Yucatan in southern Mexico, is so zippy it’s just as good eaten as a cold salad. Either way, this is an excellent recipe for a front shoulder, neck or roast.
Braised pheasant thighs with parsley roots. Parsley wha? Yep, there is a variety of parsley that grows fat, juicy roots. But parsnips or carrots would work just fine in this lovely, delicate, late-winter recipe.
If you’ve never braised pheasant thighs, you’re missing out. Unlike the drumsticks, which can be fiddly, the thighs on pheasants (and wild turkeys) are sublime when slow cooked. This recipe is based on a French one and uses lots of mushrooms.
Posted in Fall Recipes, Featured, Foraging, French, Mushrooms, Pheasant, Grouse, Quail, Recipe, Wild Game, Winter Recipes | Tagged braises, French Recipes, mushrooms, pheasant, wild food, wild turkey | 8 Responses
Belgian carbonnade flamande is one of that nation’s great gifts to world cuisine. It’s a dark, rich stew or braise that has a hint of sweet-sour-salty-spicy going on — and it’s fantastic with deer, elk or moose.
When life gives you the shanks from large deer, braise them whole. Cooked slow and low, shanks get so tender no knife is needed. This Austrian recipe is absolutely a keeper, if only for the sauerkraut alone: As you’ll see, it’s not your normal kraut.
Posted in Fall Recipes, Featured, Northern European, Recipe, Venison, Wild Game, Winter Recipes | Tagged braises, easy recipes, German and Scandinavian Recipes, venison, venison recipes, Wild Game | 11 Responses