Roadkill Recipes?!

Roadkill Recipes?

My brother turned up at my house with a pheasant he had hit with his car - unintentionally - and asked me to help him pluck, gut and cook it which I duly did.

Any interesting roadkill recipes or experiences out there?

here are my favorites:

Favorite Roast Pheasant

3 (2 1/2 to 3 pound) farm-raised pheasants*, innards removed, wing tips and necks trimmed
Salt
Freshly ground black pepper
1 onion, peeled and coarsely chopped
1 carrot, peeled and coarsely chopped
1 orange, halved
3 sprigs fresh thyme
6 slices thick-cut bacon, cut in half
1/4 cup Madeira
1 cup rich chicken stock
2 tablespoons cold, unsalted butter
Wild Mushroom Bread Pudding, recipe follows

Preheat the oven to 500 degrees F and position the oven rack in the bottom third of the oven.
Season the cavities and the outside of each pheasant liberally with salt and pepper. Divide the chopped onion and carrot equally among the cavities of the pheasants. Squeeze the juice from both halves of the orange and set aside. Cut 1 of the squeezed halves into 3 pieces, and tuck inside of the cavities along with the veggies. Insert 1sprig of thyme into the cavity of each pheasant.
Arrange the pheasants in a large roasting pan, breast sides up. Lay 2 strips of bacon over the top of each pheasant, cutting the bacon into pieces if necessary to cover as much of the pheasant as possible. Roast for 15 minutes, then remove the bacon strips and continue roasting for approximately 30 to 40 minutes, or until the juices run clear. (It is important to not overcook the pheasants, as they are very lean birds.) Remove the pheasants from the oven and transfer to a serving platter, loosely tented, while you make the sauce.
Using a spoon, carefully remove as much extra fat from the pan as possible. Place the roasting pan over high heat and, when hot, deglaze with the reserved orange juice and Madeira, using a wooden spoon to scrape any brown bits from the bottom of the pan. When the orange juice and Madeira have reduced by half, add the chicken stock and continue to cook until sauce has reduced enough to coat the back of a spoon, about 3 to 4 minutes. Swirl in the butter and remove from the heat. Season, to taste, with salt and pepper.
Remove the back bone from each pheasant, then cut along the breast bone to divide the birds into two halves. Serve 1/2 pheasant per person, napped with some of the sauce and with some of the Wild Mushroom Bread Pudding.

*Note: Wild pheasants are usually smaller birds, and thus will cook in less time. If you are using wild pheasants, please adjust the recipe accordingly.

Savory Wild Mushroom Bread Pudding:
2 teaspoons vegetable oil
1 cup sliced yellow onions
10 ounces assorted wild mushrooms, such as oyster, shitake, chanterelles, wood ear, or porcini
1 teaspoon minced garlic
3 teaspoons Creole or Cajun Seasoning
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/4 cup lager beer
5 large eggs
3 cups heavy cream
1/4 cup molasses
1 1/2 teaspoons Worcestershire sauce
1 teaspoons minced fresh thyme
3/4 cup grated Gouda cheese
3/4 cup grated white cheddar cheese
3/4 pound stale white bread, cut into 1-inch cubes
1 teaspoon unsalted butter
1 tablespoon plain bread crumbs

Heat the oil in a large, deep skillet over high heat. Add the onions and cook until golden brown and tender, 5 minutes. Add the mushrooms, 1/2 teaspoon of the garlic, 1 1/2 teaspoons of the Creole or Cajun Seasoning, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Add the beer and cook, stirring, to deglaze the pan and until the mixture is almost dry, 1 to 2 minutes. Remove from the heat and let cool.
In a large bowl, combine the eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons of Creole or Cajun Seasoning, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of pepper, and whisk well to combine. Add the mushroom mixture and cheeses and stir well. Add the bread cubes and let sit until the bread has absorbed the liquid, 2 hours, stirring occasionally.
Preheat the oven to 350 degrees F.
Butter a 9 by 13-inch baking dish with the butter. Add the bread crumbs, shaking to cover the bottom evenly. Pour the bread pudding mixture into the prepared pan and cover with aluminum foil. Bake for 1 hour and uncover. Continue baking until risen and firm in the center, and golden brown, 20 to 30 minutes. Remove from the oven and cool slightly before serving.
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Roast Pheasant with Whisky-Cumberland Sauce

1/4 cup Scotch whisky
2 oranges, cut into 1/8ths
4 sprigs fresh thyme
2 (2 to 2 1/2-pound) pheasants
Salt
Freshly ground black pepper
6 slices bacon, halved
Whisky-Cumberland Sauce:
1 cup Scotch whisky
1/2 cup fresh orange juice
2 tablespoons grated orange zest
1 cup red currant jelly
1/4 teaspoon salt
Pinch cayenne

Serving suggestion: Wild rice


For the pheasant: Preheat oven to 375 degrees F.
In a bowl, toss the oranges with 3 tablespoons of the whisky. Rub the pheasants with the remaining 1 tablespoon of whisky and lightly season with salt and pepper. Stuff each pheasant with the oranges and 1 sprig of fresh thyme, and close the cavities with skewers. Wrap the breast of each pheasant with the bacon and set in a roasting pan. Roast the pheasants until an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F., about 45 minutes. Remove from the oven and let stand 10 minutes.

For the Whisky Cumberland Sauce: In a medium saucepan, combine the whisky, orange juice, and orange zest, and bring to a boil. Lower the heat and simmer, stirring occasionally, until reduced by 50 percent in volume to about 3/4 cup. Add the currant jelly, salt, and cayenne, and stir well.

Cook until thickened, about 2 to 3 minutes. Remove from the heat and pour into a decorative bowl. Cool slightly before serving.

Remove the bacon from the pheasant breasts, if desired, and cut each bird in half. Discard the oranges and thyme in the cavity. Serve hot with Whisky-Cumberland Sauce and wild rice.
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Roast Pheasant with Heather and Whiskey Raspberry Gravy

6 to 8 sprigs heather
2 tablespoons Scotch whisky
2 pheasants
1 pint raspberries
2 tablespoons butter, softened
Salt and pepper
4 thin slices bacon
1 tablespoon flour
1 cup well-reduced veal or chicken stock
1 tablespoon red currant jelly

Heat the oven to 400 degrees F.
Set aside 4 small sprigs of heather for decoration, and crush the rest with a rolling pin to bruise and release flavors. Pour the whisky over the heather on a plate and leave to soak.

Crush 1/2 of the pint of raspberries and put them inside the pheasants. Spread the birds with softened butter and sprinkle with salt and pepper. Wrap them in bacon, securing the whisky-soaked heather inside. Tie the birds with string and set them in a small roasting pan. Pour over any whisky from the heather.

Roast the birds in the oven, basting them often and turning them from time to time so they brown evenly, 35 to 45 minutes. When done they should be well browned and the legs will wiggle when pulled.

Tip raspberries from the birds into the pan. Transfer bird to a carving board and cover with foil to keep warm.

For gravy: stir flour into the pan juices and cook, stirring, 1 to 2 minutes until browned. Add stock and bring the gravy to a boil, stirring to dissolve pan juices. Simmer it 2 minutes or until concentrated, then strain into a small pan.

Whisk in red currant jelly and heat until melted. Stir in remaining raspberries and cook 1 to 2 minutes until just soft. Taste gravy and adjust the seasoning. Using poultry shears, discard string from the pheasants and cut them in half, discarding backbone. Arrange them overlapping on a serving dish or on individual plates. Spoon over the raspberries with a little gravy, serving the rest separately. Decorate the pheasants with heather sprigs.
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Beer Braised Rabbit

3 tablespoons oil
2 whole rabbits, skin on and cut into individual pieces
1/2 cup plus 3 tablespoons flour
Salt
Freshly ground black pepper
1/2 pound ground andouille or other pork sausage
2 cups thinly sliced onions
1 1/2 pounds white mushrooms, thinly sliced
2 tablespoons chopped garlic
1 tablespoon chopped fresh thyme
2 bay leaves
2 cups amber beer
4 cups brown chicken stock
2 tablespoons butter
1 tablespoon finely chopped parsley

In a large, oven-proof pan with a lid, heat the oil. Season the rabbit and 1/2 cup of the flour with salt and pepper. Dredge the rabbit pieces in the seasoned flour, coating each side completely. Lay the rabbit, skin side down in the oil and brown for 3 to 4 minutes on each side. Remove the rabbit from the pan and set aside. Add the sausage and brown for 2 to 3 minutes. Add the onions. Season with salt and pepper. Saute for 2 to 3 minutes or until tender. Add the mushrooms and garlic. Saute for 2 minutes. Season with salt and pepper. Add thyme and bay leaves. Add the rabbit to the vegetable mixture. Add the beer and chicken stock. Bring the liquid up to a simmer and cover. Cook the rabbit until very tender, about 30 to 35 minutes, skimming off the fat. Remove the rabbit pieces from the pan and set aside. Blend the remaining flour and butter together into a smooth paste. Whisk the paste into the hot liquid. Bring the liquid to a simmer and cook for 3 to 4 minutes. Add the rabbit back to the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt and pepper if needed. Serve the rabbit with the potato gratin and garnish with parsley
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Rabbit Coq au Vin

1 rabbit cut up
Salt
Freshly ground black pepper
2 cups plus 2 tablespoons flour
1 egg
2 tablespoons milk
12 ounces bacon, chopped
1 pint pearl onions, peeled
1 pound domestic cap mushrooms, thinly sliced
1/4 cup chopped shallots
2 tablespoons chopped garlic
1 tablespoon chopped fresh thyme
2 bay leaves
3 cups fruity Riesling Wine
2 cups brown chicken stock
2 tablespoons butter
1 tablespoon finely chopped parsley

Season the rabbit with salt and pepper. In a shallow pan, add 2 cups of the flour. Season with salt and pepper.
In another shallow bowl, whisk the egg and milk together. Season with salt and pepper.

Dredge the rabbit in the seasoned flour. Dip the rabbit in the egg wash, letting the excess drip off. Dredge the rabbit back in the seasoned flour, coating completely.

In a large hot oven-proof skillet with a lid, render the bacon until crispy, about 6 to 8 minutes. Remove the crispy bacon from the pan and reserve. Lay the rabbit, skin side down in the hot bacon fat and brown the rabbit for 3 to 4 minutes on each side. Remove the rabbit from the pan and set aside. Add the onions to the bacon fat and saute for 2 minutes. Add the mushrooms, shallots, and garlic. Saute for 2 minutes. Season with salt and pepper. Add the thyme and bay leaves. Add the rabbit to the vegetable mixture.

Add the wine and chicken stock. Bring the liquid up to a simmer and cover. Cook the rabbit until very tender about 30 to 35 minutes, skimming off the fat.

Remove the rabbit pieces from the pan and set aside.

Blend the remaining flour and butter together into a smooth paste (beurre manie). Whisk the paste into hot liquid. Bring the liquid to a simmer and cook for 3 to 4 minutes. Add the rabbit back to the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt and pepper if needed.

Serve the Coq Au Vin in individual bowls with crusty bread. Garnish with the reserved crispy bacon.
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Stuffed Rabbit: Coniglio Arrotolato

1/4 pound pancetta, cut into 1/4-inch cubes
1 cup mixed chopped herbs, such as parsley, mint, basil, rosemary, and thyme
1 (3-pound) rabbit, cleaned and boned but whole
Salt and freshly ground black pepper
Extra-virgin olive oil
1 1/2 cups white wine

Preheat the oven to 400 degrees F.
In a small frying pan, heat the pancetta over medium-high heat until most of the fat is rendered. Discard the fat and drain the pancetta on paper towels.

In a small bowl, combine the pancetta and herbs and mix well. Season the rabbit (inside and out) with salt and pepper, stuff the herb mixture into the cavity of the rabbit, and truss the legs with butcher's twine. Drizzle the rabbit thoroughly with extra-virgin olive oil and place in a casserole.

Pour the wine over the rabbit and place in the oven. Cook for about 1/2 hour, until the rabbit is golden brown and juicy. Make sure to baste the rabbit every 15 minutes to keep it from drying out. Serve hot or at room temperature.

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Game Bag Stew

Marinade:
1 (12-ounce) can beer
1 small onion, medium dice
1/4 cup yellow mustard
3 tablespoons Worcestershire sauce
2 tablespoons oil
2 tablespoons brown sugar
4 cloves garlic, minced or crushed
6 juniper berries, crushed (optional)
2 bay leaves
12 peppercorns or 2 teaspoons ground black pepper
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
Stew:
2 tablespoons bacon fat or oil
3 to 4 pounds mixture of wild game meat, cut into 1-inch cubes (1 pound venison, 1 pound elk, 1 pound goose, 1/2 pound wild game sausage) possible substitutions: rabbit (boned), quail, sage grouse, duck, pheasant, or domestic meats: such as lamb, chicken, pork, beef, or any type of sausage
1 medium onion, medium dice
2 cups red wine
2 cups stock (game or chicken)
1 teaspoon grated nutmeg
1/2 teaspoon cayenne
2 to 3 carrots, sliced
3 stalks celery, sliced
1/2 pound mushrooms, sliced
2 1/2 cups peeled and cubed potatoes
1 turnip, peeled and cubed
(Additional vegetables can be added: corn, peas, sliced cabbage, beans, and tomatoes)
Salt
Pepper
Chopped parsley leaves, for garnish

For the marinade: Whisk all ingredients together. Pour marinade over meat. Marinate meats in the refrigerator for at least 2 hours or overnight. Drain meat, reserving marinade. Strain marinade and set aside.
To Assemble Stew: Add bacon fat to large Dutch oven over medium-high heat. Add meat and saute until browned, about 8 minutes. Add onions and saute briefly. Deglaze with wine. Add stock and strained marinade. Add nutmeg and cayenne pepper. Add chopped vegetables. Season with salt and pepper, to taste. Cover and bake: 3 hours at 275 degrees F or 2 hours at 300 degrees F or 1 1/2 hours at 350 degrees F. or cook in a slow cooker for 6 to 8 hours. Serve hot, garnish with chopped parsley.


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