Recipe for a mixed game pack?

Question

i have bought a pack of mixed game meat (duck, pheasant, venison, rabbit etc in cubes) what can i do with it other than stew it.
i was thinking about quickly frying it and then making some kind of sauce. any suggestions?

Zakiit - i dont know where you live but it came from a market stall in Buxton in the peak district, it was a fish and game stall, ive seen similar things in Waitrose supermarket too.

Answer 1

Game Salmi

2 cups game, diced, cooked, any kind will do
1 tablespoon butter
1/2 lb bacon, chopped
1 onion, diced
1 carrot, sliced
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sage, powdered
1 tablespoon flour
2 cups hot water or stock, heated
3 tablespoons Worcestershire sauce


Melt butter. Add bacon, onion, carrot, pepper, and sage. Cook for 5 minutes.
Add flour, stirring very well.
Add stock or water and simmer for 30 minutes.
SLOWLY. Add Worcestershire sauce and strain.
Add the game and simmer for 10 minutes more.
Serve over buttered toast. If using raw game, brown the game first and then add to the gravy at the same point as cooked game but simmer for 30 minutes to 45 minutes longer.

Answer 2

You lucky thing. Wish I could find something like this at an affordable price.

I would chop up some onions, leeks, celery, garlic etc fairly roughly and saute them.

Put them in your casserole dish if you are using one or even better in a slo-cooker.

Wash, dry the game meat. Sprinkle with seasoned flour until covered and then saute until golden brown and add to the casserole or slo-cooker.

Using the oil and juices from the pan add some strong stock to cover (I would use beef, chicken or vegetable) a good glass of red wine (don't worry, the alcohol will cook off). Add some herbs of your choice, but rosemary and thyme are good for game, a couple of bay leaves. I would then also add mushroom ketchup, Worcestershire sauce etc to taste. Bring to boil.

Put all this in with the meats and veggies and simmer steadily for as long as possible. You could then add some sauteed wild mushrooms at the end. The reason I put the mushrooms in last is that they can get rather mushy and slimy. I love mushrooms in any way, shape or form, but your guests might like the option of not having them.

At the end of cooking remove bay-leaf and add cream, or creme fraiche or similar if that is desired.

Serve with good old fashioned mash potatoes or boiled.

You could also have a good quality bread to mop up the juices.

Can I come and cook for you?

Answer 3

This was designed for pheasant but will work with all of what you bought--

Pheasant with Portabella Mushrooms in Thai Peanut Sauce

2 Regular-sized Ringneck pheasants (or 1 large)
1 Large bottle (about 8 oz) of Thai peanut sauce, the brand is up to you (I use San-J, which I find at a health food market). You may want to try making this from scratch, in which case you’re on your own.
5 whole portabella caps
5 cloves garlic
1 cup olive oil
3 shots Laphroaig single malt scotch, preferably 15 year old but 10 year will work. Heavily smoky scotches like this one really make the taste special. Other smoky single malts that work well, if you can’t find that one, are Lagavulin, Port Ellen, Caol Ila, and Ardbeg.

Quarter the birds, then fillet the breasts into 2 pieces each. Legs can remain whole. To tenderize, boil the legs in water for 20 minutes but not the breasts. Place oil in large skillet on low heat, then mince the garlic and very lightly brown in the oil. Slice the mushrooms straight across into 1/2 inch wide pieces, then place into pan. You will be tempted to add more oil when the mushrooms soak it up as they cook, but don’t; they will release the oil again when they cook a bit, about 10 minutes. While this is happening, take the legs out of the boiling water and place the legs and breasts into a bowl, pouring the Thai peanut sauce over them and mixing so that the pieces are covered in the sauce. Put each piece into the skillet on top of the mushrooms, making sure to lay them next to and not on top of each other. Pour excess peanut sauce over the top of this. Finally, pour 2 shots of the scotch into the pan, being careful not to ignite the alcohol as you do this. Drink the remaining shot. In fact, make it a double.

Cover, cook on medium heat for 10 minutes. Remove cover, and cook another 10-15 minutes, or until the peanut sauce/oil mixture starts to thicken - - or add corn starch to help the thickening process. Turn the bird pieces frequently during this last part so they don’t burn. When serving, make sure to spoon the peanut sauce and some mushrooms on top of the birds.

This is a dinner that truly pays homage to such a wonderful game bird.