Tag Archives: game

Duck Stuffed with Farro

Posted on 11/29/2018 by Rufus' Food and Spirits Guide

This is a great use of an inexpensive light red you may have foolishly bought again around the start of November. More so it is a fantastic way to present whole duck. It does require de-boning the whole bird intact. … Continue reading →

Posted in Dinner, Food, Recipes | Tagged , , , | 2 Comments

Snow Geese “Pastrami”

Posted on 04/17/2016 by Rufus' Food and Spirits Guide

Our hunting friend asked if we had any use for snow geese since he had a bunch. He made sure to warn us that it is a really gamey hard to cook meat. The only response to free fresh meat … Continue reading →

Posted in Appetizers, Dinner, Food, Recipes | Tagged , , , , , | 1 Comment

Tomatillo and Chili Pepper Stewed Venison Shoulder

Posted on 04/07/2016 by Rufus' Food and Spirits Guide

This is a great way to use a venison shoulder. The meat can be used as filling for tacos, burritos, tamales or on top of a sandwich. Venison Shoulder in a Tomatillo Chili Pepper Sauce 2-3 lb venison shoulder 2 … Continue reading →

Posted in Dinner, Food, Mexican, Recipes | Tagged , , , | 2 Comments

Duck in Marsala Quick Sauce

Posted on 03/26/2016 by Rufus' Food and Spirits Guide

This is a great way to use up some marsala and amazing freshly shot wild duck. Use the freshest meat and cook until just rare. For this to really sing serve it with polenta. We’re still having fun trying out … Continue reading →

Posted in Chicken, Dinner, Food, Recipes | Tagged , , , , | 5 Comments

Dove with Yogurt Sauce

Posted on 10/30/2015 by Rufus' Food and Spirits Guide

This will work well for quail and pigeon as well. The recipe is adapted from The Silver Spoon. Dove Breasts with Yogurt Sauce 8-12 whole dove breasts still attached to the bone 1 lime 1/2 cup onion finely diced 3 … Continue reading →

Posted in Chicken, Dinner, Food, Italian, Recipes | Tagged , , , | 2 Comments

Venison Flank with Fresh Tomato Sauce

Posted on 09/03/2015 by Rufus' Food and Spirits Guide

This needs a venison flank about two inches thick to work. Really fresh heirloom tomatoes help a bit too. Venison Flank Stewed in Tomaotes 2 lb venison flank roast 1 tbsp fish sauce 1 tbsp worcestershire sauce 3 tbsp apple … Continue reading →

Posted in Dinner, Food, Italian, Recipes | Tagged , , , | 1 Comment

Duck and Apple Crepes

Posted on 04/24/2015 by Rufus' Food and Spirits Guide

So maybe there is some left over seared duck breasts in the refrigerator and maybe the sage plant is producing giant leaves like crazy. Time for breakfast, or dinner. Go here for the crepe batter and how to make them. … Continue reading →

Posted in Breakfast, Dinner, Food, Recipes | Tagged , , , | 5 Comments

Duck Breasts in Orange Sauce

Posted on 04/20/2015 by Rufus' Food and Spirits Guide

Here is a really quick and fancy way to serve wild or farm raised duck. Juice the oranges, do not buy orange juice. Seared Duck Breasts with Orange 8 wild duck breasts or 4 farm raised some fat trimmed off … Continue reading →

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Stout Marinated Venison

Posted on 04/10/2015 by Rufus' Food and Spirits Guide

Here is another way to cook venison shoulder. This marinade could also be used for a tougher cut of beef. Serve this with rice or bulgur pilaf. Use Guinness extra stout for this or any recipe. That is the version … Continue reading →

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Sunday Suppers: Got Venison?

Posted on 03/01/2015 by Rufus' Food and Spirits Guide

Here are some ways to take advantage of deer season or the generosity of your hunter friends like we do. Stuff it Stew it Grill it Sear it Or simply pack it  

Posted in Food, Rants | Tagged , , , | 1 Comment