Mark s Grilling and Wild Game

Transcription

1 Mark s Grilling and Wild Game Recipes Volume 1 Mark Rhudy

2 I am asked a lot by the people who see me grilling and giving out samples of our Mountain Memories farm raised meats at the Farmers Market for my recipes. So I have put together some of my favorites to share. Most of them are pretty simple with just enough ingredients to enhance, not hide, the fl avor of the meats and vegetables. My grandchildren love it when I fi re up the grill or cook over an open fi re. So get outdoors with your family, start the grill, and enjoy! Mark ISBN: Copyright 2017 mark.dawnrhudy@yahoo.com

3 Grilled Lamb Pork Beef and Veggies

4 Ground Lamb Kebabs A Favorite!! 2 lbs Mountain Memories Farm ground lamb 3 Tbsp fresh cilantro, minced 2 scallions, minced 2 jalapeno peppers, seeds removed, minced 2 tsp fresh ginger, minced 2 cloves garlic, minced 1/2 tsp ground coriander 1/2 tsp ground cumin 1/2 tsp black pepper 1/4 tsp ground nutmeg Kosher salt to taste Mix all of the above ingredients well. Scoop a handful of the mixture (cold) and wrap it around the skewer (FLAT METAL SKEWERS 3/8 wide). Squeeze the meat to make it tight on the skewer. Place on the grill for 4-6 minutes on each side. Hint: Pita bread is a great way to take them off the skewers and a good way to eat them. You can also place them on rice with a side of chutney. 4

5 Turkish Lamb Kebabs 1 lb Mountain Memories Farm Lamb, cube/stew/kebab 1 tsp ground cumin 1 tsp ground coriander 1 tsp dried thyme 1/4 tsp ground cinnamon 4 cloves garlic, fi nely chopped Kosher salt and fresh ground black pepper to taste 1 lemon, halved In a large bowl, combine lamb, cumin, thyme, coriander, cinnamon and garlic. Season with salt and pepper. Let marinate for 1 hour at room temperature or cover with plastic wrap and refrigerate overnight. Thread lamb onto 4 skewers and set aside on a plate. Build a medium hot fi re in a charcoal grill or turn a gas grill to medium high. Grill kebabs, turning occasionally, until brown - about 6 minutes. Squeeze lemon on kebabs if desired. 5

6 Mark s Favorite Lamb Kebabs And it s quick and easy! 1-2 lbs Mountain Memories Farm Lamb, stew/cube/kebab Onions Peppers (your favorite) Put on skewer and sprinkle with Greek seasoning. Place on grill, turn and cook 4-6 minutes on each side. Do not overcook! 6

7 Lemon-Saffron Shish Kebabs 2 lbs Mountain Memories Farm lamb stew/cube/kebab MARINADE: 1/2 tsp saffron threads 1 Tbsp warm water 1/4 cup lemon juice 2 strips lemon zest 1 tsp coarse salt 1/2 tsp black pepper 1 onion 4 cloves garlic, minced 1/2 cup olive oil 2 bay leaves Mix the marinade, add to the lamb, cover and let sit overnight. VEGETABLES: Onion, red bell pepper, green bell pepper BASTING MIXTURE: 1/4 tsp saffron threads 1 Tbsp warm water 4 Tbsp (1/2 stick) butter, cut in slices 2 Tbsp lemon juice Kosher Salt and Black pepper Mix the baste and heat until butter is melted, add salt and pepper Place pieces of onion and pepper between lamb on the skewers, baste as the cook on the grill 2-3 minutes per side. DO NOT OVER COOK! 7

8 Indian Lamb Patties 1 lb Mountain Memories Farm ground lamb 1 Tbsp peeled, grated carrot 2 Tbsp peeled, grated cucumber 1 tsp kosher salt, plus more to taste 1 cup Greek yogurt, drained 3 Tbsp fi nely chopped cilantro 3 Tbsp extra-virgin olive oil 2 cloves garlic, fi nely chopped 1 small yellow onion, fi nely chopped piece of fresh ginger, peeled and chopped 2 tsp garam masala Fresh ground pepper to taste 1 Fresno or Holland chile, thinly sliced crosswise In a small sieve combine carrot, cucumber and 1 tsp salt. Let sit for 30 minutes. Rinse carrot mixture and squeeze out excess water. Combine carrot mixture with yogurt and 1 Tbsp cilantro in a small bowl: set raita aside. Meanwhile, heat 1 Tbsp oil in a 10 skillet over medium heat. Add garlic, onions, ginger and cook. Stir occasionally until soft, about 10 minutes. Remove from heat and cool. In a large bowl combine the lamb, sliced chiles, remaining cilantro, garlic mixture, garam masala and season with salt and pepper. Divide lamb into four portions and form into patties. Place patties on grill over medium high heat, fl ip once and continue until browned about 8 minutes. Serve with raita. 8

9 Sichuan-Spiced Lamb Loin Chops 8 Mountain Memories Farm lamb loin chops 1 tsp ground Sichuan peppercorns 1 tsp ground coriander 1 tsp kosher salt 1 tsp white pepper 1/2 tsp Chinese fi ve-spice powder (3 whole star anise, 2 Tbsp Sichuan peppercorns, 1 Tbsp white peppercorns, 1 Tbsp fennel seeds, 1/2 tsp whole cloves, 1/2 cinnamon stick) Combine the above ingredients and sprinkle over the chops on both sides. Pat down. 2 Tbsp dark sesame oil 3 gloves garlic, minced Brush the chops with the sesame oil and garlic. Cover and refrigerate for 1 hour. Place on direct heat on grill 4-6 minutes per side. Do not overcook!!!

10 Sesame-Ginger Leg of Lamb 4-6 lb Mountain Memories Farm Leg of Lamb, boneless and butterfl ied MARINADE: 2 Tbsp chopped fresh ginger 4 cloves garlic, chopped 1 bunch scallions, fi nely chopped 3/4 cup soy sauce 3/4 cup dry sherry, sake, or Chinese rice wine 1/2 cup Asian (dark) sesame oil 1 1/4 Tbsp black pepper Prepare the marinade, cover, refrigerate and let the lamb marinate overnight. Grill minutes on each side until meat thermometer reads 145 degrees. Transfer the lamb to a cutting board and let rest for 10 minutes before cutting. 10

11 Mark s Favorite Rack of Lamb (and easy too!) 2-3 lb Mountain Memories Farm rack of lamb, bone in Olive Oil Greek Seasoning Brush rack with olive oil and sprinkle greek seasoning over both sides and place on grill with the bone side down. Cook on medium heat (indirect) for about 45 minutes. 11

12 Rack of Lamb 2 (2-3 lb each) Mountain Memories Farm racks of lamb 2 cloves garlic, minced Coarse salt 1 small onion, peeled and cut in half lengthwise 1 tsp ground cumin, plus 1 Tbsp (for serving) 1 tsp ground coriander 1 tsp ground paprika 1 tsp ground white pepper 1/2 tsp ground cardamom 1/2 tsp ground ginger 3/4 cup extra-virgin olive oil Lemon wedges, for serving Place the garlic and 1 tsp salt in a mixing bowl and mash to a smooth paste with the back of a wooden spoon. Grate the onion in the bowl. Stir in 1 tsp cumin and the coriander, paprika, pepper, cardamom, ginger and oil. Spread this spice paste all over the meaty parts of the racks. Cover, refrigerate and marinate for 2-3 hours. Set the grill for direct grilling and preheat to medium high. Place the lamb on the hot grate meat side down and grill until cooked to taste 8-12 minutes per side. Transfer to a platter and let rest for 3-5 minutes. Carve into chops. 12

13 Bourbon Pork Chops 6 Mountain Memories Farm pork loin chops 1 large onion 3 bay leaves Cinnamon stick 10 peppercorns 7 allspice berries 4 cloves Place chops in pan and arrange the above ingredients over the meat. 4 Tbsp brown sugar 3 Tbsp kosher salt 1 1/2 cup hot water Combine sugar, salt and hot water and stir until sugar is dissolved. 2 1/4 cups cold water 4 Tbsp bourbon 2 Tbsp olive oil Stir in the above with the hot mixture. Pour over the chops, turning to cover them well. Refrigerate for 3 hours and turn occasionally. Brush with oil and place on grill over indirect heat. Grill uncovered until the chops reach 160 degrees, about 4-7 minutes per side. 13

14 Sweet Porterhouse Pork Chops 4 Mountain Memories Farm bone-in pork chops 2 Tbsp olive oil 1 1/2 tsp ground chipotle chile 1 1/2 tsp coarse salt Zest of 1 large orange, grated 2 tsp garlic, minced 1/3 cup honey Combine oil, ground chipotle, salt, orange zest and garlic in a small bowl. Spread mixture over both sides of pork using a rubber spatula. Let stand minutes. Prepare grill to medium high heat. Place chops on grill and close lid. Grill over direct heat, turning once, approximately 4-5 minutes per side until internal temperature is 145 to 160 degrees. During the last 2 minutes brush chops on both sides with honey. Remove from grill and let rest 3 minutes. 14

15 Grilled Sausages (Beer Simmered) Mountain Memories Farm Sausages - any of the following: Sweet or Hot Italian, Bratwurst, Chorizo, Jalapeno, Cajun and Andouille are perfect for doing this. 1 onion 3 cups beer 1 Tbsp vegetable oil Water Prick each sausage a few times. Arrange the onion slices on the bottom of a saute pan. Place the sausages on top and add beer and water (3 parts beer to 1 part water). Cook over meduim heat, 4-5 minutes, slowly bringing to a simmer and turning occasionally. Do not boil. Remove and drain. Place on grill grate and brush with oil. Grill until the casings have become crisp and brown approximately 4-6 minutes per side. Remove and let rest a few minutes before serving. 15

16 Whole Pork Tenderloin 2 Mountain Memories Farm whole pork tenderloins Prepare the tenderloins: Fold the ends over (as they are usually thinner than the center) and tie with butcher string. Mix the following for a marinade and also a sauce for serving: 1/2 cup olive oil 6 garlic cloves 1 tsp cumin 1/2 cup lime juice 1/2 cup orange juice 1 Tbsp kosher salt 1/2 tsp black pepper 1/2 cup fresh parsley Slice and brown the garlic in the oil, add the cumin, juices, salt and pepper and a little water. Bring to a boil, set aside and let cool. Pour 1/2 of the mixture over the prepared tenderloins and let sit as long as possible or overnight. Keep the remaining sauce refrigerated. Place the tenderloins on the grill on direct heat for 3-4 minutes on all four sides until meat thermometer reaches 160 degrees. Total cooking time should be approximately 15 minutes on the grill. Remove and let rest 3-5 minutes. Slice and top with grilled onions and remaining sauce. 16

17 Spareribs 4-6 lbs Mountain Memories Farm spareribs Apple Cider Lemons Pull off the membrane covering the bone side of the ribs. Pour apple cider over the ribs, squeeze the lemons over them and let sit a couple of hours. Mix a rub with 1/2 cup brown sugar, 6 Tbsp black pepper, 6 Tbsp Kosher salt, 2 Tbsp hickory smoked salt, 4 tsp garlic powder, 4 tsp onion powder, 4 tsp celery seeds, 2 tsp cayenne pepper, 1/2 cup sweet paprika Drain the ribs and blot. Put the rub on the ribs with your hands and pat it down. Cover and place in the refrigerator for at least 2 hours. Place on the grill in indirect heat and every 30 minutes spray with apple cider. Keep grill lid closed. Cook 2-3 hours. If the ribs begin to dry out wrap in aluminum foil. The last 30 minutes brush with your favorite BBQ sauce. **Quick and easy way to do ribs: Put ribs in foil, salt and pepper, place in oven, bake at 325 degrees for 3 hours, remove foil and add BBQ sauce. Put back in oven and bake for another hour. 17

18 Prime Rib Roast Oven To Grill! Our family did this for our Christmas dinner and it was a hit! 20 lb whole beef rib roast Black pepper and kosher salt Onion Garlic, sage, thyme and bay leaves 2 cups water Preheat oven to 325 degrees. Place the roast, fat side up, in a roasting pan. Pat kosher salt and pepper all over it. Add water and spices. Cook uncovered adding more water as needed, do not let it get dry. Cook 4-6 hours or until temperature of meat is 145 degrees. Have grill hot and when you take it from the oven rare slice any thickness you like. Place steaks on the grill just long enough to get the desired doneness. Sauce for steaks: 4 Tbsp butter, 4 shallots, 6 garlic cloves, 8 fresh sage leaves, 8 fresh thyme leaves, 4 bay leaves, 2 Tbsp fl our, 4 Tbsp black pepper, 1/2 tsp kosher salt, 4 cups beef stock, 1 tsp red wine vinegar Heat the butter, add shallots and cook until tender. Add the herbs and spices. Stir in the flour, pepper and salt. Add the beef stock. Strain the juice from the roast when removed from oven. Add 2 cups of strained broth and red wine to the above mixture. Boil until the mixture is reduced (approximately 10 minutes). Stir in the red wine vinegar and serve with the roast. 18

19 Asparagus On The Grill Asparagus - according to the crowd you are serving. Place 4-5 asparagus spears on two bamboo skewers, then brush with the mixture below. Salt and black pepper Minced garlic Soy sauce Dark sesame oil Place on grill and leave 2-4 minutes per side. OR Follow the above directions for putting the asparagus on the skewers. Melt butter and brush both sides. Sprinkle Greek seasoning on both sides and place on grill 2-4 minutes per side. This is not only easy - it is GOOD! 19

20 Cabbage On The Grill We had this at a cookout at a friend s house and added a little to it. Choose a medium size cabbage that is good and solid Real bacon bits (or fry your own - really crisp) Salt and pepper Butter (I use my own - made on the farm) Onion, chopped Green Pepper, chopped (optional) BBQ Sauce (your favorite) Of course you know which end to cut the hole - the core of course. Make a nice bowl in the center of the cabbage and salt and pepper the inside of the cabbage. Mix the onion, bacon, pepper and BBQ sauce. Put the mixture in the hole of the cabbage and add several chunks of butter on top. Rub the outside of the cabbage with olive oil, bacon grease, or butter (your choice). Salt and pepper the outside. Using aluminum foil, make a dish to sit the cabbage in so it will sit up and not fall over. Place on grill, not on direct heat, and leave approximately 1-2 hours until it is very tender. Cook with the lid closed. It may burn the outside leaves but you can peel those off before serving. I cut it in wedges. 20

21 Corn in the husk Butter Salt and Pepper Garlic First Method: Grilled Corn On The Cob I like to grill the corn with the husk on then peel it back to eat. I just place it on the grill until the kernels are done and it is good and hot. This usually takes about 8-12 minutes. The husk will probably turn black. Take it off the grill, peel the husk back, remove the silks and then brush with butter, garlic salt and pepper. Second Method: Most recipes have you to peel the husk back before you place it on the grill and tie it with butcher string. Brush with butter, salt, pepper and garlic. Place on the grill and cook approximately 8-10 minutes. Let the husks hang off the edge so they won t burn. Serve with the husk still on as it serves as a handle. 21

22 Collards Mark s Favorite! 2 Tbsp Olive oil 1 Tbsp bacon grease 1 tsp garlic 1 whole onion (cut up) Sprinkle of sugar (optional) Saute the above ingredients in a large skillet Add one can of chicken broth Wash and chop the collards, add to the mixture in the skillet and cover until tender. Serve with cornbread! 22

23 Roasted Turnips Cut the turnips in 1 inch cubes, enough to cover the size of the dish you want to fi x. Cut up a whole onion - medium to large Toss in olive oil, just enough to cover the turnips and onion. Add salt, pepper and garlic Bake uncovered 400 degrees until they are both transparent and tender. Do not overcook. Good with cornbread and milk (and wild turkey breast)! 23

24 Wild Game

25 Deer and Elk These are simple recipes that we use at home but there is no end to what you can create with these two meats! Burgers I use hickory smoked salt and pepper before I put them on the grill. Fried Loin Slices and Grilled Loin I put black pepper on the loin when its cooking on the grill and then add salt when it is done. Let it rest. We also cook sliced loin over the fi re on a stick. The smoke from the fi re gives it a fantastic fl avor! Stew Cut the meat into chunks and make a stew with potatoes, carrots and onion. We also can the stew for the winter. We open a can and pour in a dish, top with homemade salsa and cheddar cheese and bake until hot. 25

26 Wild Turkey Breast Remove the breast from the turkey and cool overnight. Then slice into 1/4 slices or 1 inch cubes. Roll in fl our with salt and pepper. Fry in bacon grease mixed with cooking oil. Brown on all sides - do not overcook. Serve with roasted turnips. 26

27 Rabbit and/or Squirrel Dumplings or Fried Skin and clean the rabbit or squirrel. Place in crockpot and cook until tender. Dumplings Cook until the meat falls off the bones. After removing all the bones from the crockpot (leaving the meat) add 2 sticks of butter and salt and pepper to taste. Pinch off biscuit dough (canned or homemade), one piece at a time so the dumplings won t stick together, into the hot liquid in the crockpot and cook until the dough is done. Fried with Gravy Don t cook the meat as long for this as it needs to stay on the bone. Take it out and roll in fl our. Place in hot oil and fry until brown on both sides. Remove and put fl our, salt and pepper in the pan and mix with the grease. Pour in milk stirring constantly until boiling and gravy thickens. 27

28 Bear Ribs Three ways! #1 - Put the ribs in a crockpot, add salt and pepper and cook until they are tender but not falling off the bone. Take them out and place on grill. Cover with your favorite BBQ sauce (some like a vinegar based and some like it sweet). Get a lot of napkins and pig out! #2 - Wrap in foil and bake in oven until tender then place on grill. #3 - Cook using either method (crockpot or oven) until meat is falling of the bone. Cool and remove all the meat from the bones and place in a baking dish. Serve with mashed potatoes, asparagus and baked apples. 28

29 Skin and clean the beaver Beaver Mark s Favorite! Beaver Roast Place in a roasting pan with water, salt and pepper. Cook covered until almost done (stick a fork in it to check the tenderness). Add butter on top and fi nish cooking until it is brown on top. We take the leftovers and make beaver soup. Just chunk up and add onion, celery, potatoes, carrots and tomatoes. Beaver Stew 3 lbs boned beaver cut into cubes Drippings Flour Salt and Pepper Bay Leaf Dash of Worcesershire sauce Water to cover Carrots, potatoes, onions, turnips and cabbage Remove ALL fat and cube meat. Roll the cubes in fl our and brown in a skillet. Put in crockpot, cover with water. Add salt, pepper, bay leaf, Worcestershire and cook until almost tender. Add the vegetables and cook until the potatoes are done. 29

30 Groundhog Skin and clean the groundhog Place the groundhog in a roasting pan or crockpot with water, salt and pepper. Cook covered until almost done (stick a fork in it to check the tenderness). Add butter on top and fi nish cooking uncovered until it browns on top. Or it can be cut up, rolled in fl our and fried. I prefer it this way and then make a gravy. If you don t want to make gravy add an onion to it while it is frying - this is good too! 30

31

32 MtnMemoriesFarm.com