KySporting - Kentucky Hunting and Fishing
Members Login
forgot? | register







Site Sponsor:

© 2007 Kentucky Sporting
All Rights Reserved


Chef FatBoy - October's Edition:

Hi! I am Chef FatBoy, also known as the Blind Chef and Grizzly Pete, I want to welcome you 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 delay, step this way and see what's cooking this Month. With Thanksgiving just around the corner we decided to start off with a few simple but wonderful Turkey and Venison recipes and finish up with an outstanding dessert recipe, I know you'll just love. 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 _____________________________________________________

Grizzly Pete's Wild Turkey in a Baking Bag!
8 servings

Ingredients

-1 Wild Turkey (8 to 12 lbs.)
-salt and ground black pepper
-23-1/2 x 19-inch roasting bag
-Stuffing of your choice, or if un-stuffed, 3 stalks celery cut in 1-inch pieces and 1 onion, quartered

For gravy:
- 2 tablespoons cornstarch and 2 tablespoons water

Directions: Preheat oven to 325°F. Rinse turkey and pat dry. Stuff bird with your choice of stuffing, or insert celery and onion for aromatic flavoring of the meat. Rub the bird with salt and pepper. Truss the bird and insert a meat thermometer in the center of the thigh. Put the turkey in the roasting bag, tie the bag closed, and place it in a roasting pan. Roast until the thermometer registers 165°F and the juices from the thighs are just slightly pink when the skin is pierced, 10 to 12 minutes per pound if the un-stuffed, 12 to 14 minutes per pound if stuffed. Remove from oven and let stand for about 20 minutes before removing from the roasting bag and carving.

For gravy: C arefully transfer the juices in the bag to a saucepan. Mix together 2 tablespoons cornstarch and 2 tablespoons water. Gradually pour into the juices, whisking constantly, and bring to a boil. Season with salt and black pepper to taste.

_______________________________________________________

Roast Loin of Venison with Savory Wine Sauce

Ingredients:
-1 cup olive oil
-½ cup carrot, finely chopped
-½ cup celery; .finely chopped
-½ cup onion, finely chopped
-4 cloves garlic, minced
-2 sprigs fresh thyme
-2 bay leaves
-3 1bs. Loin of venison, with or without bone
-2 tablespoons clarified butter
-Salt to taste
-Fresh ground black pepper

Savory wine sauce:
-3 cup beef stock
-2 tablespoon butter
-Reserved venison bones
-¼ cup minced shallots
-1 clove garlic, minced
-1 sprig thyme
-2 tomatoes, coarsely chopped
-3 tablespoons sherry wine vinegar
-¼ cup port
-2 tablespoons red currant jelly
-Salt to taste
-Fresh ground black pepper

Directions: Make a marinade of the first 7 ingredients. Bone the loin, trim and discard fat and sinew. With a cleaver chop the bone into 1inch pieces and reserve for the sauce. Slice loin against the grain into 6 pieces. Arrange in a single layer in a casserole dish. Pour over the marinade, cover and refrigerate 24 hours. Meanwhile prepare the sauce. Bring stock to boil, reduce heat and cook uncovered until volume reduced by ½. Set aside. Melt butter in a large, heavy saucepan over high heat. Add bones, brown quickly, stirring often. Add shallots, garlic, and thyme, cooking until soft and lightly colored. Add tomato, cook several more minutes. Add wine and vinegar, bring to boil and reduce by half. Add stock and currant jelly. Reduce heat to low, cover, and simmer 1 hour, skimming as necessary. Remove from heat, strain and return to clean pan. Salt and pepper. Refrigerate until needed and reheat before serving. To cook the venison, remove from marinade, pat dry, and season with salt and pepper. Sautee in clarified butter, searing all sides quickly. Transfer pan to preheated 400 deg oven for 5-7 minutes until medium rare. Slice each piece against the grain into 3-4 pieces and serve with the reheated sauce.

______________________________________________________

Almond Joy Cheesecake

Crust; Ingredients:
-1 1/2 cups chocolate wafers
-1 1/2 cups sweetened flaked coconut, toasted
-1/2 cup sliced almonds, toasted
-1/4 cup granulated sugar
-1/2 cup (1 stick) unsalted butter

Directions: Preheat oven to 350 degrees F. Wrap outside of 9-inch springform pan with foil. Finely grind cookie crumbs, coconut, almonds and sugar in a food processor. Addbutter; process until moist crumbs form. Press mixture into bottom and up 1-inch side of pan. Bake crust until set and begins to brown, about 12 minutes. Cool. Reduce oven temperature to 325°F.

Filling; Ingredients:
-32 ounces cream cheese
-1 cup granulated sugar
-4 large eggs
-1 cup flaked coconut, toasted
-1 tablespoon coconut extract
-1 cup sliced almonds, toasted

Directions: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs, one at a time, beating just until blended after each addition. Mix incoconut and coconut extract. Fold in almonds. Transfer filling to crust. Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour and 15 minutes. Cool completely on rack.

________________________________________________________

Glaze:
-1 cup semi-sweet chocolate chips
-3/4 cup whipping cream
-1 1/2 teaspoons vanilla extract

Directions: Combine chocolate chips, cream and vanilla extract in small saucepan. Stir over medium-low heat until smooth. Cool until glaze begins to thicken but can still be poured, about 30 minutes. Pour glaze over cooled cake; spread evenly. Chill cake overnight.