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German Style Pheasant Schnitzel

20/11/2019

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When you get to hunt three or four days a week during open season, happen to remember to bring along your shooting mojo and be blessed with some good dog work... you end up with a lot of pheasant. This year has been a banner year so we have literally run up against our freezer's max capacity. I've wanted to share this favorite recipe for quite a while, but for whatever reason I've never seemed to remember to take photos of the event while in progress. So without further adieu, here it is, off my 'to do' list ready for you to make for your friends and family. I hope you enjoy this, and don't be shy, the Jäger sauce is totally worth the effort in particular if you are out to impress.
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​Ingredients
  • 4 Pheasant breast fillets (feeds ~2 people)
  • salt and freshly ground black pepper
  • 1/2 cup all-purpose flour combined with 1 teaspoon salt
  • 2 large eggs, lightly beaten
  • 3/4 cup plain breadcrumbs
  • Oil for frying (use a neutral-tasting oil with a high smoke point)
Instructions
  1. Place the fillets between two sheets of plastic wrap and pound them until just under a 1/4-inch-thick with the flat/smooth side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.
  2. Make sure the cooking oil is ready to go before you start the dredging process
  3. Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the tenderized fillets in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Don't let the schnitzel sit around once dredged or they will not be as crispy once fried - fry immediately.
  4. Use enough oil so that the Schnitzels "swim" in it. Or just cut to the chase and use a deep fryer.
  5. Fry the Schnitzel for about 2-3 minutes (on both sides if pan frying) or until a deep golden brown and delicious color presents itself. Transfer, to a plate lined with paper towels.
  6. Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce. We love our Quail Nugget dipping sauce…
  7. Serve with German Spaetzle, French fries, or German potato salad, and with a fresh leafy green salad.
  8. Pro-Option ‘go Jager’
 
Brown Gravy for Jägerschnitzel

Ingredients
  • 2 tablespoons butter, bacon grease, lard or beef drippings
  • 1 yellow onion, finely chopped
  • 1 clove garlic, minced
  • 16 ounces fresh mushrooms of choice cleaned and sliced
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups strong beef broth
  • 1-2 teaspoons balsamic vinegar (according to taste)
  • 1/2 teaspoon sea salt plus more to taste
  • 1/2 teaspoon sugar
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper
  • Optional: For a creamy gravy, add a few tablespoons of heavy cream at the end
  • Optional: ~1TBsp tomato paste, adds a richness and some sweetness
 
Instructions
  1. Melt the butter (or bacon grease, lard or beef drippings) in a pan over medium-high heat and fry the onions until beginning to brown.  Add the garlic and cook another minute.
  2. Add the mushrooms and cook 5-7 minutes or until golden and the liquid from the mushrooms has evaporated.
  3. Add the butter and melt.  Add the flour, stir to combine and cook for about 2 minutes, stirring continually.
  4. Add the beef broth, vinegar, thyme, sugar, salt and pepper.  Whisk continually until the gravy is thickened.  Cover and simmer on low, stirring occasionally, for 5-10 minutes.  Add salt and pepper to taste.  If you prefer the gravy thinner add a little more water (or heavy cream if using)
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Cherries / Huckleberries Jubilee

20/7/2019

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Here in the Pacific Northwest fresh fruits and berries are a way of life. For me the madness hits full stride once the Bing cherries are in and hits it's zenith when Huckleberry season is in full swing. I suppose you could make Huckleberries Jubilee...and just maybe I'll give it a whirl. But for now let us focus on the classic Cherries Jubilee.
Ingredients:
  • 1 stick butter
  • 1 cup sugar
  • 1 pound Bing cherries, freshly pitted
  • Juice of one orange
  • Zest of one orange
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1/2 cup Cherry Brandy or Fireweed
  • 1 pint vanilla bean ice cream
​Ingredients:
  • 1/2 stick sweet-cream butter
  • 1/2 cup sugar
  • 1 Cup fresh Huckleberries
  • 1-1/2 tsp Lemon Juice
  • Zest of 1/4 lemon
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/4 cup Brown Sugar Bourbon or other light bodied Brandy/Bourbon
  • 1 pint vanilla bean ice cream
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Directions:
  • In a large sauce pan, over medium heat, melt the butter. Stir in the sugar and cook for about 2 minutes, or until the sugar dissolves. Add the orange juice and orange zest and cook until the syrup thickens slightly, 2 to 3 minutes. Add the cherries/berries and cook until they are tender, 2 to 3 minutes longer. 
  • In a small cup, stir the cornstarch and water together to form a slurry. Stir the slurry into the fruit mixture and cook until the sauce thickens enough to coat the back of a spoon, 2 to 3 minutes. 
  • Pour the brandy over the fruit mixture. Place the pan back on the heat and carefully shake the pan several times to ignite the pan. If the pan does not light use a match to flame the fruit napalm and cook until the alcohol evaporates and the sauce is thickened.
  • Divide the ice cream between four shallow bowls. Spoon the Jubilee mixture over the ice cream and serve.
  • Guard your bowl, there are no friends when this recipe is in play.

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Stamppot: Comfort Food of the Netherlands

14/6/2019

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​Cooler weather makes it excusable and fully justifiable to make dishes like this fantastic rendition of a Dutch Classic. Then again, why wait for fall or winter? I prefer to add a bit of garlic and onion powder to the mashed potatoes, and Trader Joe’s has the best “ready to go” curly kale your money can buy. If you can find it, enjoy with an Alfa Bok or Lentebok Bier. Otherwise, your go to Cab Sav will be just fine. You need this in your life.
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List of Ingredients:
5 large russet potatoes, peeled and cut into 1-inch pieces (~4 pounds)
4 teaspoons kosher salt, divided (plus more for seasoning)
2 tablespoons unsalted butter
½ cup 2% milk (or whole milk)
½ teaspoons freshly ground black pepper (plus more for seasoning)
3 tablespoons extra virgin olive oil, divided
1 medium onion, peeled and finely chopped
2 large cloves garlic, peeled and minced (1 tablespoon)
1 bunch of curly kale, stemmed and chopped into ½-inch pieces (about 12 ounces)
¼ cup water
½ teaspoon white wine vinegar
1 pound fully-cooked, smoked pork sausage such as Dutch Rookworst (or substitute
Spanish Chorizo or Polish Kielbasa), cut crosswise into thin slices
4-5 teaspoons olive oil, optional garnish
4 green onions, trimmed and chopped, optional garnish
 
Directions:
Prep Time: 15 mins / Cook Time: 40 mins / Total Time: 55 mins
1. Put potatoes and 2 teaspoons salt in a large pot. Cover with cold water. Bring to a boil over high heat. Reduce to a simmer and cook until potatoes are tender, 10-15 minutes. Scoop out a cup of potato cooking-water and set aside. Drain potatoes and return them to the pot. Add butter, milk, 2 teaspoons salt, and ½ teaspoon pepper. Mash potatoes with a potato-masher. For creamier potatoes add potato cooking-water, a little at a time, stirring, until you get the desired texture.
2. In a large heavy skillet or pot with a lid, heat 2 tablespoons oil over medium-low heat. Add onion and cook, stirring occasionally, for 6-7 minutes, until translucent. Add garlic and cook for 30 seconds. Raise heat to medium. Add kale, ¼ cup water, and ½ teaspoon vinegar. Cover pot and wait 2-3 minutes for the kale to wilt. Remove cover and cook, stirring occasionally, for 3-4 minutes longer or until the kale is tender. Sprinkle with a pinch of salt and a few grinds of black pepper. Add kale mixture to potatoes and mash until thoroughly combined.
3. In the same heavy skillet used for the kale, heat 1 tablespoon olive oil over medium-high heat. Cook the sausages for 4-5 minutes, until nicely browned on both sides and heated through.
4. Divide the kale-potato mash between 4 or 5 bowls. Arrange sausages on top. Drizzle on a teaspoon of olive oil per bowl and sprinkle with chopped scallions, if you like. Enjoy!
5. Time Saving Tip: Before you do any other prepping, peel and slice the potatoes and get them into the pot and onto the stove. It will take a while for that pot to get boiling so you should have plenty of time to get everything else sliced and diced while the potatoes cook.
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Bourbon Brownies revisited

26/4/2019

 
A version of this recipe is in my book. I have made a few tweaks to it here. I hope you enjoy!
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Brown Sugar Bourbon Brownies
Ingredients:
1/4 Cup Good Bourbon or favored Bourbon*
2 Tbsp milk
1/4 Cup semi-sweet chocolate chips
1-1/2 Cups all-purpose flour
1/2 Cup unsweetened cocoa 
1 tsp Baking Powder
1/2 tsp salt
1-1/3 Cups sugar
6 Tbsp softened butter
1/2 tsp vanilla extract
2 large eggs
(cooking spray)
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These brownies are Buckwurst Approved!
.Method:
1. Preheat Oven to 350
2. Carefully measure and combine flour, cocoa, baking powder and salt.
3. Combine and mix well the sugar and softened butter. Then add and mix well the eggs and vanilla.
4. Pour the bourbon Into a medium sauce pan on low heat and add the chocolate morsels. Stir constantly, and do not allow to boil. Once the mixture is smooth, add milk and combine thoroughly.
5. Gently fold the dry ingredients and sugar mixtures, once well combined. Add the bourbon and chocolate mixture. This will result in a very stiff batter.
6. Use a spatula to transfer the batter to your 8x8 or 9x9 inch well coated baking pan, and bake. Use of the smaller pan will add approximately 12-20 minutes to the baking time or until toothpick comes out nearly clean.

*Note: The better the bourbon, the better your brownies will turn out. If using a 1/4 cup of a $60 bottle of bourbon is contrary to your sensibilities, consider using a cheap flavored bourbon. I haven't been disappointed yet and the combinations are nearly endless. ​

Enjoy!

Green Chile Posole with Quail

9/3/2019

 
When you shoot lots of game birds, you get to eat lots of game birds. This is a twist on a New Mexican staple,  Posole, a hearty and comforting soup which is a personal favorite. I am guessing it will become a favorite of yours as well.  
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SERVINGS: 4 - 8

INGREDIENTS
 - 4 cups canned whole hominy (from three 15-ounce cans); may use 1 1/2 cups dried hominy, soaked in water overnight
 - 1 teaspoon black peppercorns
 - 1 teaspoon cumin seeds
 - 1 teaspoon coriander seeds
 - 2 tablespoons vegetable oil (or use fat renderings from 3 or 4 strips of bacon which you use to make bacon bits)
 - 1 1/4 pounds quail (quail, pheasant, or chicken if you must)
 - 1 medium onion, chopped (about 1 cup)
 - 4 medium cloves garlic, minced (about 4 teaspoons)
 - 1 Chipotle medium/fine chop (1-4 spoons of adobo sauce to taste)
 - 1 cup Hatch (New Mexico green) chili peppers, stemmed, seeded and coarsely chopped
 - 4 cups homemade or no-salt-added chicken broth
 - Kosher salt to taste
 - Freshly ground black pepper to taste
 - Garnish with some shredded cheddar blend, Monterrey Jack, crumbled Queso Fresco, a few chopped green onions and some freshly made bacon bits and maybe some pork carnitas if you happen so have some... 

DIRECTIONS
If using canned hominy, pour it into a colander, rinse it with water and allow it to drain. If using dried hominy, place it in a 6-quart pot and cover with water by 3 inches. Bring the water to a boil, then reduce the heat and cook for about 2 hours, adjusting the heat to keep the water barely bubbling around the edges and adding water as needed. The hominy is done when the kernels have softened and begun to burst.

Heat the peppercorns, cumin seeds and coriander seeds in a small skillet over medium heat, stirring frequently and watching carefully to prevent burning. When the mixture is fragrant and lightly browned, after 1 to 2 minutes, transfer it to a spice grinder and grind into a coarse powder. If you must, use pre-ground spices and toast with care.

Make some homemade bacon bits using 3 or 4 strips of bacon chopped and carefully rendered. Reserve a few tablespoons of the fat or heat the oil in a large stock pot over medium-high heat. When the oil is hot, add the quail pieces in batches and cook on all sides until browned, transferring the finished pieces to a plate or bowl as you go.

When all the quail has browned, add the onion, garlic, and chilies to the stock pot. Cook until the vegetables are softened and begin to brown slightly, about 5 minutes. Add the ground spices and the chicken pieces (along with any accumulated juices); cook for 1 minute, to heat through and to make the spices fragrant. 

Add the cooked posole and broth. Bring the broth to a boil, then reduce the heat so that the liquid is barely bubbling around the edges. If using canned hominy, cook for 10 to 15 minutes; if using dried hominy, cook for about 1 hour. The soup is done when the hominy is completely cooked through. Taste, and season with salt and pepper as needed. Garnish with shredded cheese.

Serve with warmed, lightly toasted, fresh tortillas on the side.

Quail Marsala!

9/3/2019

 
When you spend fifty to eighty days afield hunting upland birds, your freezer will eventually be filled with the delicious and tender meat of wild game birds. You can substitute any kind of game bird for this recipe, but I prefer to use quail, Mearns Quail to be exact. Their breasts require only a light thump from the heal of your hand to ensure perfect and uniform thickness throughout.
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Ingredients
 - About about 1 pound of game bird meat (preferably breast fillets)
 - All-purpose flour, for dredging
 - Kosher salt and freshly ground black pepper
 - 1/4 cup extra-virgin olive oil
 - 4 ounces prosciutto, thinly sliced
 - 8 ounces crimini or porcini mushrooms, stemmed and halved
 - 1/2 cup sweet Marsala wine
 - 1/2 cup chicken stock
 - 2 tablespoon unsalted butter
 - 1/4 cup chopped flat-leaf parsley
 - Fettuccine noodles (optional)

Directions
1. Over a sheet of plastic wrap, place the breast meat side by side then lay a second piece of plastic wrap over them; gently "pound" quail meat with the heal of your hand, do not "pound out" quail tenderloins at all. Pheasant and chicken will likely need the use of the flat side of a meat mallet, until they are uniform in thickness (about 1/4-inch thick for chicken or Phez).

2. Cut your prosciutto slices into narrow strips, cutting from short side to short side.

3. Prepare your chicken stock, it is perfectly okay to have extra stock on hand, in particular if you would like to have some extra sauce.

4. Now might be a good time to put your fettuccine noodles on so they are ready if you are so inclined to serve your Marsala on a bed of noodles.

5. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

6. Heat your oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry on each side until golden about 2 or 3 minutes per side, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the cutlets to a large platter in a single layer to keep warm.

7. Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Then, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, this will take about 5 minutes; season with salt and pepper.

8. Carefully pour the Marsala in the pan, it can flame up, and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer to reduce the sauce slightly.

9. Once reduced, stir in the butter and return your cutlets to the pan; simmer gently for 1 minute to heat the cutlet through.

10. Serve over a bed of al dente fettuccine. Season with salt and pepper and garnish with chopped parsley before serving.

Chicken nuggets, move over!

9/3/2019

 
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Need to clear out your fridge?  Or just want to feed a group of people some quail?  Look no further, but beware, you’ll never want to look at a chicken nugget again and you may not be able to look at a quail without thinking of your deep fryer...

Ingredients:
 - A limit of quail, breasted, cleaned and with the tenderloin separated.
 - 1 egg beaten
 - 1 cup of buttermilk
 - 1-1/2 teaspoons garlic powder
 - 1 cup seasoned bread crumbs
 - 1/2 to 1 cup of all purpose flour (to your liking)
 - 1 teaspoon salt
 - 1 teaspoon baking powder
 - 1 quart of oil for frying / whatever your deep fat fryer needs
 - 2 Large resealable bags

Instructions:
Trim your quail breasts so that your nuggets are roughly bite and equally sized. This will ensure they all fry at the same rate, and ensure maximum tenderness. Place your prepared quail into a large resealable bag. In a bowl mix the egg, buttermilk, and garlic powder. Pour the mixture in with the quail, seal and refrigerate an hour or so. In a second resealable bag mix the flour, bread crumbs, salt, and baking powder. When you are ready to go, drain the quail, discarding the wet mixture, then place the quail into the dry ingredient mixture bag.  Shake. Find your quail nugget and fry until GB&D (Golden Brown and Delicious).

Still not good enough for you? Then pick up some Idaho fry sauce for dipping. So your corner store doesn't carry the stuff, then whip up a batch of your own, I don’t think you’ll regret it.

Kick butt dipping sauce:
 - ¼ cup mayonnaise
 - 1/8 cup ketchup
 - ¼ TB (Tablespoon) plus ¼ TS (Teaspoon) Worcestershire sauce
 - ¼ TS garlic powder
 - Pinch of salt
 - ¼ TS black pepper

Instructions
For the sauce: Gather ingredients and mix them in a small bowl.

P.S. Beware: this recipe may cause you to become a compulsive quail hunter! 
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  • Two Gun Home
    • About Us
    • Our Philosophy
    • TGK University >
      • Should you own a GWP or Drent?
      • What is a Drent?
    • Contact Us
    • Favorite Links
  • Our Dogs
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  • Puppies
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    • Previous Litters
  • The Drent Book
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