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Preheat the oven to 450° To help reduce the amount of fat, using a sharp pointed knife, poke each of the breasts 30 times and each leg quarter 20 times. Be careful to only poke through the skin into the fat and not into the meat.

Place the duck on a roasting rack in a roasting pan. Place about 3/4 of an inch of water in the bottom of the pan. This will help to keep the pan clean and will be used to make the sauce.

Place the duck in the hot oven for 15 minutes, reduce the temperature to 375° and roast for about 1 hour.

To make supréme or clean citrus sections, cut the both ends of the citrus fruit. Place the fruit on the cutting board with one of the cut ends down. With a sharp knife, remove the peel by slicing down between the peel and the fruit. Continue all around the fruit. All the peel and white pith should be removed. With a paring knife, carefully slice along the membranes that divide the section from the outside to the center and the clean segments should fall away easily.

Remove the duck from the oven and cover with foil to keep warm. Pour the liquid in the pan into a separator

Place the sugar, vinegar and water in roaster, stir to dissolve

Add the demi, OJ and liquid from separator, leaving the fat in the separator

Strain the sauce and transfer to sauce pot. Add the Grand Marnier and any run off juice from navel oranges. Reduce the sauce volume to 1 cup

Carve duck, scatter sections, sauce

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Cassoulet

Recipe By: Chris Koch

Serving Size : 8 Preparation Time :0:00

Categories : C -- French Entree, Game

Entree, Pork Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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8 Oz Fresh Sausage -- sliced into rounds

1 Ea Onion -- diced

1 Tbsp Fresh Thyme

2/3 C White Wine

2 C White Beans, Cooked

2 C Chicken Stock

1 1/2 C Cooked Duck

1 Tbsp Fresh flat-leaf parsley -- chopped

In a heavy stock pot or stove top casserole, add the sausage rounds, cook until browned. Remove the sausage and add the onions and cook over medium high heat for 5 minutes.

Add the thyme and wine and bring to a boil and deglaze the pan.

Mash 1/4 of the white beans and add to pot. Add the stock and stir to combine

Add the remaining beans and meats and simmer for 10 minutes

Sprinkle with chopped parsley

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Cinnamon Spiced Duck With Sweet Sour Shallots

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- American - CA Entree, Game

Entree, Poultry Salads

Amount Measure Ingredient -- Preparation Method

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2 cups Shallot -- thinly sliced

1 cup Sherry Vinegar

1/2 cup Light Brown Sugar

1 cup Olive Oil

2 tablespoons Cinnamon

4 each Duck Breasts -- cleaned

8 cups Spring Mix

Combine the shallots, vinegar and sugar in a non-reactive saucepan. Over medium heat, bring to boil, reduce to simmer, partially cover and cook for 30 minutes. Place the sweet and sour shallots in a bowl and set aside.

In a bowl, combine the olive oil and cinnamon. Whisk together, add duck, turn to coat. Cover and marinate for at least 4 hours and as long as 24 hours

Remove the duck and drain off excess marinade. Heat a skillet or sauté pan over high heat and begin cooking the breast on fat side until crispy, turn over and finish in a 400° oven for about 10 minutes or to med rare.

Slice and serve over spring mix with shallots on top

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Duck Confit And Rillettes

Recipe By: Chris Koch

Serving Size : 8 Preparation Time :0:00

Categories : C -- French Entree, Game

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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3 Tbsp salt

4 Cloves garlic -- smashed

1 Ea shallot, peeled and sliced

6 Sprigs thyme

1 Tbsp black pepper -- coarsely crushed

4 Ea duck leg quarters

4 Ea duck wings

4 C duck fat

Sprinkle bottom of baking dish with salt. Evenly scatter garlic, shallots, thyme and pepper. Place duck skin side up, sprinkle with salt, garlic, shallots, thyme and pepper again

Cover and refrigerate 1 - 2 days.

Preheat oven to 225°. Melt duck fat in heavy saucepan large enough to hold all the duck. Wash salt and seasoning off duck. Arrange duck in baking dish, cover with duck fat. Cook 2-3 hours until meat comes easily off bone.

Allow confit to cool completely in the fat. This can be stored in refrigerator for several weeks.

To make rillettes. Shed meat, discard bones and skin.

Place meat in processor, pulse, adding just enough duck fat to hold together. Spoon into ramekins and cover with layer of fat.

Will keep for several weeks.

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Duck Confit With Radicchio And Endive

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- French Entree, Game

Salads

Amount Measure Ingredient -- Preparation Method

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4 each Duck Legs, Confit

4 each Oranges

1 each Lemon -- zested and juice

2 heads Belgian Endive -- julienned

1 head Radicchio -- julienned

6 each Radish -- thinly sliced

Heat a heavy skillet or sauté pan over high heat. Place confit leg quarters skin side down in pan and cook the duck until crispy, turn over, turn off heat.

Zest and juice 3 oranges. Strain into a small non-reactive saucepan, add zest and boil until reduced to 1/3 original volume. Remove from heat, whisk in 4 tbl. duck fat.

Season with lemon juice and salt and pepper. Set aside

Cut the remaining orange in supréme. To make supréme or clean citrus sections, cut the both ends of the citrus fruit. Place the fruit on the cutting board with one of the cut ends down. With a sharp knife, remove the peel by slicing down between the peel and the fruit. Continue all around the fruit. All the peel and white pith should be removed. With a paring knife, carefully slice along the membranes that divide the section from the outside to the center and the clean segments should fall away easily.

Set it aside

Combine endive, radishes and radicchio in bowl, dress with 1/2 dressing.

Arrange and serve.

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Lacquered Duck with Coffee Mandarin Glaze

Recipe By: Chris Koch

Serving Size : 2 Preparation Time :0:00

Categories : C -- Asian Entree, Game

Amount Measure Ingredient -- Preparation Method

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1 Ea Duck

4 C Kosher Salt

2 C Honey

1 gallon water

2 Tbsp Butter

1/4 C Sugar

1/2 C Orange Juice

1/2 C Coffee

1/4 C Kahlua

1 Tbsp Arrowroot

2 tablespoons water

Clean the duck, rinse the duck, remove excess fat. Rub with salt and refrigerate, uncovered over night

Preheat oven to 450°. Remove th duck from the refrigerator and rinse off excess salt.

Combine the honey with the water, bring to a boil and blanch the duck for 4 minutes

Move duck to a rack in a roaster, roast for 30 minutes, reduce to 300° for 45 minutes

In saucepan, melt the butter and sugar, stir to combine. Cook until sugar begins to brown. Remove from heat and stir to blend.

Add the OJ, coffee and Kahlúa, return to heat, simmer to 5 minutes. Combine the arrowroot and water to create a slurry. Remove the pan from heat, whisk in the arrowroot slurry, return to heat to thicken

Coat the duck with the sauce, carve, drizzle with sauce

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Lapin Rôti à la Dijon

Recipe By: Chris Koch

Serving Size : 2 Preparation Time :0:00

Categories : C -- French Entree, Game

Amount Measure Ingredient -- Preparation Method

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1 Each Rabbit -- about 3#

2 Tablespoons Butter

2 Tablespoons Olive oil

24 Each Pearl onions -- Peeled

1 1/2 Cups Dry white wine

3 Tablespoons Dijon mustard

1 Cup Crème Fraiche -- sub sour cream

Preheat the oven to 375°. Season the rabbit with salt and pepper and set aside

Melt the butter in a large cast iron skillet. Place the rabbit in the pan, brush each side with some of the melted butter. Scatter the onions over and around the rabbit and roast in the oven for about 30 minutes

Cover the pan with aluminum foil, and roast for 20 minutes more

Transfer the rabbit and the onions to a serving plate, deglaze the pan with the white wine and simmer until reduced by a third. Whisk in the mustard and the Crème Fraiche, reduce the heat to low and cook for four minutes. Pour the sauce over the roasted rabbit

Description:

"Roasted rabbit in mustard sauce"

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Pan seared Duck Breast With Cassis Demi

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- French Entree, Game

Amount Measure Ingredient -- Preparation Method

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4 Ea Duck Breasts

4 Tbsp Olive Oil

8 Oz Demi Glace

4 Oz Crème De Cassis

Carefully, with a very sharp knife, score the fat on each duck breast in a diamond pattern being careful not to cut into the meat

Heat a sauté pan or skillet until very hot

Place the breasts fat side down in the skillet, reduce the heat slightly and cook until crispy, about 5 minutes, turn with a pair of tongs and cook for 3 minutes more

Remove the breasts, rest for 10 minutes before slicing. To the pan, add demi glace and cassis, swirl or stir to combine.

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Peirano Rabbit braised in pinot gris and rosemary with Gorgonzola polenta

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- Italian Entree, Game

Amount Measure Ingredient -- Preparation Method

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1 3 pound rabbit -- cleaned

1/2 cup flour, all-purpose

3 tablespoons olive oil

1/2 pound Italian sausage -- casing removed

8 cloves garlic -- peel and crush

8 small springs fresh rosemary

2 cups pinot gris

salt and fresh ground black pepper

2 cups chicken stock

1/2 cup cornmeal

1/2 cup grated fresh Parmesan cheese

1 1/2 ounces gorgonzola cheese

To breakdown rabbit, lay rabbit on cutting board. Remove the hind legs at the joint near the backbone. Remove fore legs and neck by cutting under the shoulder.

Trim the ribs and cut saddle in two, trim loin

Heat the oil in heavy skillet with a lid or Dutch oven. Preheat the oven to 375°

Season the rabbit with salt and pepper and dredge in flour. Place in hot oil and brown all sides, remove to keep warm.

Crumble the sausage into the pan and add the garlic and rosemary. Top with the rabbit pieces and press into the sausage.

Add the wine. Cover and place in the oven and braise for 1 1/2 hours

30 minutes before rabbit is done, prepare the polenta

Place the cold stock into a heavy saucepan. Whisk in cornmeal. Turn on burner to high and continue to whisk slowly until mixture thickens. When reaches a boil, reduce heat to lowest possible setting and cook for 20 minutes, stirring occasionally.

Stir the cheese into the polenta and place in bowls, divide the rabbit sausage among the bowls, add a couple tablespoons for cooking liquid over rabbit. Garnish with rosemary spring

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Pheasant and Morrell pot pie

Recipe By: Chris Koch

Serving Size : 6 Preparation Time :0:00

Categories : C -- American Mountain Entree, Game

Amount Measure Ingredient -- Preparation Method

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For the crust

3 Cups flour, all-purpose

1/2 Teaspoon Salt

5 Tablespoons Shortening

8 Ounces Butter -- Chilled, cubed

For the filling

5 Cups Chicken stock

1 Ounce Dried morrell mushrooms

1 2 1/2 - 3 lb. Pheasant -- Cut into pieces

2 Each Bay leaves

2 Each Russet potato -- Peel and dice

1 Cup Pearl onions -- Blanched and peeled

3 Tablespoons Butter

3 For Tablespoons flour, all-purpose

Salt and pepper to taste

1 Cup baby peas

1 Each egg -- Lightly beaten

Sift together the dry ingredients. Place in the bowl the food processor and cut the butter and shortening into the flour. Add enough water to form a dough, wrap in plastic wrap and refrigerate for 30 minutes

Bring the stock to a boil, add the dried mushrooms, stir and remove from the heat. Let set sit for 30 minutes. Remove the mushrooms with a slotted spoon, strain the liquid and reserve.

In a large pot, place the pheasant, mushroom soaking liquid, and bay leaves. Bring to a boil and reduce to a simmer, cover, and simmer for 20 minutes

Remove the pheasant, and set aside to cool. Keep the cooking liquid in the pot at a simmer

Remove the bones from the pheasant, shred meat and set aside

Add the potatoes to the stock and cook until tender about ten minutes, remove the potatoes with a slotted spoon and set aside

Bring a small pot of water to boil. Meanwhile, trim the ends of the onions and cut a shallow X into the root end. Place in boiling water for 30 seconds and transfer to an ice bath. Gently squeeze the stem end and the onion should pop out of the bottom.

Increase the temperature to high under the stock and boil to reduced to about 2 cups. Remove bay leaf

Melt the butter in a saucepan, add the flour, and cook to Brown Roux. A roux is used to thicken liquids to make sauces and is a blend of equal amounts by weight of flour and fat - usually clarified butter. There are three traditional types - White, blond and brown. Place the fat in a heavy pan or skillet. Over medium high heat, melt the fat and stir in the flour all at once. For a white roux, cook stirring for about 2 minutes -- for blond 4-6 minutes and for brown 8-10 minutes.

Add the 2 cups of stock and whisk to create a thick smooth sauce then adjust seasonings

Preheat the oven to 375°

Roll out the dough. Place a layer of dough into a baking dish, prick the bottom, add the pheasant, mushrooms, potatoes, onions and peas. Add the sauce and top with the remaining pastry. Crimp the edges and cut steam holes

Brush the top with a beaten egg, and bake at 350° for one hour. Remove from the oven and let rest for fifteen minutes before serving

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Rabbit Stew Bistro

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- French Entree, Game

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups dry red wine

3 cloves Garlic -- minced

2 each Shallot -- minced

1 each Carrot -- brunoise

1/2 tablespoon Olive Oil

1/2 tablespoon Brandy

Bouquet Garni

1 each Dressed Rabbits -- parts

2 slices Bacon

1/2 cup Flour

1 cup Button Mushrooms

5 ounces Pearl Onion, fresh -- see note

1/2 cup Chicken Stock

In a large non-reactive bowl combine the wine, garlic, shallots, carrots, oil brandy, the bouquet and rabbit. Marinate over night

In a dutch oven or other heavy 4 - 6 qt pot, cook the bacon until crispy, remove leaving the fat

Dredge the rabbit in flour and brown in bacon fat, remove

Add the vegetable from marinade and cook until browned

Add the rabbit legs to pot with the marinade and boil for 15 minutes

Add loins, mushrooms and onions and boil 10 minutes more.

Remove rabbit and thicken sauce, return rabbit

NOTES : Bring a small pot of water to boil. Meanwhile, trim the ends of the onions and cut a shallow X into the root end. Place in boiling water for 30 seconds and transfer to an ice bath. Gently squeeze the stem end and the onion should pop out of the bottom.

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Rack of boar with rhubarb chutney

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- American Mountain Entree, Game

Amount Measure Ingredient -- Preparation Method

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3/4 C Sugar

1/3 C Cider Vinegar

2 Cloves Garlic -- minced

1 Tbsp Ginger Root -- grated

1 Tsp Ground Cumin

1/2 Tsp Ground Cinnamon

1/2 Tsp Crushed Red Pepper

4 C Rhubarb -- diced

1/2 C Red Onion -- diced

1/3 C Dried Cherries

1 Ea Bone-in rack of boar -- sliced

1/4 C Oil

Combine the sugar, vinegar, garlic, ginger, cumin, cinnamon and crushed red peppers in a pan over medium heat. Stir until sugar dissolves

Add the rhubarb, onions and cherries, cook until tender, cool completely

Season the rack salt and pepper and place in a 450° oven for 45 minutes, check internal temperature; cook to 150°

Rest rack for 10 minutes, slice between bones, serve with chutney

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Rack of venison with preserved cherry Port sauce

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- American Mountain Entree, Game

Amount Measure Ingredient -- Preparation Method

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1 Cup Fresh bread crumbs

1 Clove Garlic -- Minced

2 Tablespoons Fresh thyme -- Minced

3 Each Juniper berries -- Crush and grind

2 Tablespoons Extra virgin olive oil

1 8 bone Rack of red deer -- if using fallow use 1 rack for every two portions

1 Cup Port

1/4 Cup Glace de Viands

1 Cup Preserved cherries

Preheat the oven to 375 °

In a stainless steel bowl, combine the bread crumbs, garlic, thyme, juniper berries and oil. Mix well

Coat the racks with the bread crumb mixture and place on a rack in a roasting pan. Roast for 45 minutes or until internal temperature of 150° for medium rare

Degrease the roasting pan and deglaze with the port. With the roasting pan over a burner, bring to a boil and scrape up the browned bits from the bottom with a wooden spoon.

Reduce the liquid to half, add that glace and cherries heat through. Carve the rack, sauce

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Roast Wild Boar Loin With Smoked Bacon Shallot Sauce

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- American South Entree, Game

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Lb Wild Boar -- loin

2 Tsp Worcestershire Sauce

1/2 Tsp Kosher Salt

1/2 Tsp Cracked Pepper

1/2 C Bacon -- diced

1 Ea Shallots -- minced

2 Tbsp Sherry Vinegar

1 C Stock

Preheat the oven to 325°. Place a rack in the roasting pan. Brush the boar with Worcestershire, sprinkle with salt and pepper

Roast 20-30 minutes to 145°. Remove and cover. Rest for 15 minutes.

In a skillet, brown the bacon, remove and reserve the drippings.

Add the shallots, cook for 30 seconds, increase the heat to high, add the vinegar, bring to boil, reduce to 1/2

Add the stock, reduce to 1/2.

Slice the loin and drizzle with the sauce.

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Tips for cooking venison

Recipe By: Chris Koch

Serving Size : 0 Preparation Time :0:00

Categories : C -- American Mountain Entree, Game

Amount Measure Ingredient -- Preparation Method

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Roasting: fast method-450 °-10 - 14 minutes per pound, rest for 20 minutes

slow method-200 ° covered 45 minutes per #

Grilling - High heat short time

Internal temperature 130 - 145 ° medium rare, 160 ° medium, 170 ° well done, 160 ° for ground meat

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Venison Medallions With Mushrooms And Thyme

Recipe By: Chris Koch

Serving Size : 4 Preparation Time :0:00

Categories : C -- American Mountain Entree, Game

Amount Measure Ingredient -- Preparation Method

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1/3 cup Olive Oil

16 ounces Wild Mushrooms

4 2/3 ounces Enoki Mushrooms

1 1/3 tablespoons Fresh Thyme

2 pounds Venison loin

2/3 cup Red Wine

1 cup Brown Stock

4 tablespoons Butter

Sauté mushrooms in oil with thyme, remove

Cut venison into mignon, and pan fry for 3 minutes each side. Remove and keep warm

Deglaze pan with wine, add stock, reduce slightly.

Add mushrooms to pan and stir to combine, remove the pan from the heat and add the butter, swirl to melt and combine butter into the sauce.

Sauce plate, add venison, top with mushrooms

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