Best Corned Game Birds Recipes
CORNED GAME BIRDS
I find that after hunting I am expected to prepare whatever delicacies the boys have brought home. This recipe can make even the toughest game bird into lean delicious corned lunch meat (like corned beef!). This recipe will do about 8 grouse or ptarmigan about 10 pounds worth. Also works with rabbit!
Provided by Callu
Categories Quail
Time P7DT1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Bring all ingredients to a boil.
- Remove from heat and let cool.
- Take 2 1-gallon Freezer zip-top bags and place 5-6 pounds cleaned and skinned birds into each bag.
- Pour 1/2 cooled brine mixture into each bag.
- Get out as much air as possible and seal bag. I place each bag into a second bag just incase it gets a leak.
- Put in refrigerator for 5-7 days turning bags every day.
- Remove and drain liquid.
- Cook as you would corned beef. Place brined birds into a large pot with fresh water and boil on low for at least 30 minutes. The longer they cook the more tender the meat gets.
- Serve hot with boiled potatoes and cabbage or chill and pull pieces off and use them like lunch meat.
Nutrition Facts : Calories 26.7, Sodium 9437.7, Carbohydrate 6.8, Sugar 6.3, Protein 0.1
MEDIEVAL GAME BIRD
Make and share this Medieval Game Bird recipe from Food.com.
Provided by The Giggle Box
Categories Stew
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In the bottom of a heavy pot, fry the bacon and garlic.
- Add the birds and brown on all sides.
- Add the nuts and mushrooms.
- Cook for several minutes.
- Add ale, water and bay leaves.
- Bring to a boil, cover and simmer gently for 2- 2.
- 5 hours, until the meat is falling off the bone.
- Remove the birds.
- Cool the juices completely and remove the excess fat.
- Once the birds are cool, remove the meat from the bones.
- Return the meat to the juices, reheating slowly.
- Serve on the slices of bread, dribbling on plenty of juice.
Nutrition Facts : Calories 528.9, Fat 30.5, SaturatedFat 9.2, Cholesterol 106, Sodium 569.2, Carbohydrate 25.2, Fiber 3.2, Sugar 2.7, Protein 30.7
CORNISH GAME HEN: SPATCHCOCK HEN
Steps:
- Preheat a panini press on high.
- Place the game hen breast side down on a cutting board. Using scissors or poultry shears, cut from the neck to the tailbone to remove the backbone. Once you remove the backbone you will be able to see the inside of the bird. Make a small slit in the cartilage at the base of the breastbone to reveal the keel bone. Grab the bird with both hands on the ribs and open up like a book, facing down towards the cutting board. Remove the keel bone. Cut small slits in the skin of the bird behind the legs and tuck the drumsticks into them in order to hold them in place. Season on both sides with salt and pepper.
- Spray the bottom of the panini press with the nonstick cooking spray. Place the bird, skin side up onto the press, pray the skin side with non-stick cooking spray and close the lid. Top the press with a 10-pound weight and cook for 8 to 10 minutes or until the skin is golden brown.
- Allow to rest 3 minutes before serving.
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