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Chef Fatboy Returns!
November-December Edition!

Happy Hoidays and welcome to" Kentucky's Game Kitchen" , where you'll find the very best in Kentucky 's own Game Cooking recipes for all to enjoy.

Here at the KGK , you can also share your favorite game recipes with others, share the fun, taste and the excitement in preparing and cooking game delights. So, without further drool, step this way and see what's cooking this Month. Thanksgiving dinner just has to be one of the best food Holiday 's around. With all the wonderful Game Kentucky has, Holiday Game dinners can be a variety of treats. Picture this; Thanksgiving Dinner with a Turkey , Venison, even Boar dishes and for those fortunate few Elk can be a real feast. I choose a medley of my favorite Holiday recipes, do just one or like I do is one of each! Now that's a Holiday Dinner, but don't forget about dessert to finish it all up.

Remember, if you're also looking for other BBQ / Grilling recipes, please check-out my website at: www.chef-fatboy.com , you'll be glad you did and so will I. Don't forget to E-Mail me your favorite Game or recipes to: fatboy@chef-fatboy.com .God Bless and don't forget to Shoot Straight and EAT WELL!

Chef FatBoy

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Italian Wild Turkey

 Ingredients:
- 1 Wild turkey meat for six
- 1 medium onion
- 2 green peppers
- 1/2 tsp garlic powder
- 1 tbsp. sesame oil
- 1 tsp. salt
- 1/4 cup olive oil
- 1 jar good spaghetti sauce
- One half cup parmesan cheese
- 1 tbsp. sugar
- 1 tsp oregano
- salt and pepper to taste

Directions: Brown turkey pieces very gently. Deglaze pan; mix vegetables, seasonings and spaghetti sauce, and parmesan cheese sauce in a pot: add Turkey with deglazed juices. Simmer till done, adding water if necessary. Serve with wild rice.

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Herbed Boar Tenderloin with Bartlett Pear Port Sauce

Ingredients:
- 2 lbs Boar or pork tenderloin
- 1/4 cup chopped fresh thyme
- 1/2 tsp salt
- freshly ground pepper
-2 tbsp butter
- 1 1/4 cups ruby port
- 1/2 cup orange juice
- 2 tsp Dijon mustard
- 2 to 3 very ripe Bartlett Pears, peeled, cored and sliced

 Directions: Preheat oven to 350 degrees. Rinse pork and pat dry; sprinkle with thyme, salt and pepper. Melt butter in a large skillet. Add pork to skillet and cook over medium heat until browned on all sides. Remove the meat from the skillet and place in a large shallow baking pan. Place in oven and bake until pork reaches 170 degrees on a meat thermometer, about 20 to 30 minutes. Meanwhile, add port, orange juice and mustard to skillet, whisking until smooth. Add pears and cook over medium heat until pears are soft and liquid has reduced by about half. Add cooked meat to skillet along with any juices and cook for several minutes more. Slice and place on a serving platter; pour sauce over top. Garnish with fresh pear slices and thyme sprigs.

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Coffee-Crusted Venison Tenderloin



Ingredients:
- 1 - 2 pound tenderloin, trimmed of fat and skin membrane


Spice Rub:
- 1/4 cup finely ground coffee beans
- 1/4 cup brown sugar
- 2 tablespoons chili powder
- 2 tablespoons paprika
- 1 teaspoons ground sage
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne
- Red onion, quartered

Directions: Remove meat from refrigerator 1 hour before roasting. Preheat oven to 500 degrees F. Fold over thin end of meat and tie with string. In a small bowl, combine spice rub ingredients. Rub meat generously with the spice mixture. Let meat stand for 15 minutes and repeat rub. Place meat on a rack in a roasting pan; arrange quartered red onions around meat. Do not cover. Place in oven. Turn oven down to 400 degrees F. Roast for 30 to 40 minutes, or until internal temperature of roast is 130 degrees F for rare to 145 degrees F for medium. Remove from oven; let meat rest for 10 minutes before slicing. Serve with Beef Coffee Gravy (below).

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Melody's Brownie Swirl Cheesecake

This cheesecake is doubly easy to make because it starts with a double-chocolate brownie mix.

Ingredients:

Brownie Crust:
- 1 package (20 oz) Ghirardelli Double Chocolate Brownie Mix
- 1 egg
- 1/3 cup water
- 1/3 cup vegetable oil

Cheesecake:
- 16 oz (2 cups) cream cheese, softened
- 1/2 cup sour cream
- 2 eggs
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1/4 cup water

Directions: Preheat oven to 325 F. For Brownie Crust: In medium bowl, stir together brownie mix, egg, water and oil until moistened (about 40 strokes). Reserve 3/4 cup brownie batter for cheesecake. Spoon remaining brownie batter into lightly greased, 9-inch springform pan. Bake 10-12 minutes.

For Cheesecake: Place cream cheese and sour cream in medium bowl. Using an electric mixer, mix on low speed 2 minutes or until smooth. Add eggs, one at a time, beating after each addition. Add sugar and vanilla and continue to mix until smooth. Spoon cream cheese mixture evenly over brownie crust. Add 1/4 cup water to reserved brownie batter and mix well. Drop spoonfuls of brownie batter randomly over cream cheese mixture. Swirl with tip of knife to create marbled effect. Bake 55-60 minutes or until filling is set. Cool thoroughly. Store in the refrigerator. Makes 12 Servings