Barbecued Pheasant

Pheasant hunting season is just around the corner, so most upland game enthusiasts are cleaning their freezers of last year’s bounty to make room for the new.That’s what I’ve been up to recently.

bbqphexThis past Sunday, we had a tasty meal of baked pheasant and wild rice dressing. I like to use my pheasant breasts along with the nice thigh meat for this meal.

So what to do with the legs?

I like to poach them in a pot of water, let them cool and then add the deboned meat to a batch of homemade barbecue sauce. It’s easy, makes use of a part of the bird that some hunters discard and is tasty to boot.

Here’s the recipe. If you wish, the thighs also can be used along with the leg meat, which takes a little time to get off the bone but is well worth the trouble. Or if you prefer, buy some oven-broasted chicken from your supermarket deli.

Barbecued Pheasant
6 pheasant legs and thighs
1 to 2 tablespoons olive oil
1 onion, diced
1 stalk celery, diced
3 cloves garlic, minced
1 cup ketchup
1 cup water
4 tablespoons cider vinegar
4 tablespoons brown sugar
4 tablespoons Worcestershire sauce
1 tablespoon Tabasco sauce
1 cayenne pepper, cut up (or as many hot peppers as you like)
Poach pheasant legs and thighs. Remove meat. Once cool, remove meat from bones.Saute onion, celery and garlic in olive oil until translucent. Add the rest of ingredients and bring to a boil.Add pheasant and simmer for 2 to 3 hours or until mixture thickens and carmelizes.Serve on buns.

Broiled Salmon

Fish, we’re told, especially those that contain omega 3-fatty acids, are good for us. And for some, including myself, that means only wild-caught fish, not any of that farm-raised stuff.

salmonFortunately for those of us who shun the pond-reared fish, there is plenty of wild-caught fish available, albeit at a cost.

But there are also some who have a connection to some wild-caught fish that isn’t purchased in a grocery store. It comes from friends or family who occasionally come home from or are back from vacations in such places as Alaska. We are fortunate to be among that select group.

My cousin, Paul Hendrickson, who lives in Anchorage, often shares some nice fish he brings home on his visits. We’ve enjoyed several species of salmon as well as halibut, courtesy of Paul.

And then there are friends like Mike Sandry, a Grand Forks Fire Department battalion chief, who vacationed in Alaska this past summer and shared some nice halibut.

But most recently, Therese and I dined on a couple of filets of sockeye salmon, which was given to us by my friend and former co-worker, Kevin Grinde, who ventured off to Alaska in August.

After mulling over the number of ways we could prepare the sockeye, I settled on broiling it, using the following recipe. It’s rather easy to put together and is mighty tasty to boot.

Broiled Salmon
1 clove garlic, minced
2 tablespoons olive oil
2 salmon fillets
¼ cup butter
2 tablespoons butter
2 tablespoons lemon juice
¼ cup white wine
1 teaspoon black pepper
1 teaspoon salt
2 tablespoons fresh basil, chopped
¼ cup fresh dill, chopped
Preheat oven’s broiler and place top rack 6 inches from top.
Line a jelly roll pan with tin foil and spray with Pam.
Place garlic ad olive oil in microwave-safe bowl and cook on high heat for 1 to 2 minutes. Melt butter and then stir in garlic mixture. Remove from heat and add Worcestershire sauce, lemon juice, wine, pepper, salt and basil.
Place the salmon skin sides down in pan and spoon on about 1/3 of butter sauce and sprinkle fresh dill evenly over fillets.
Broil in preheated oven for 3 minutes. Turn salmon fillets over and add another 1/3 of butter sauce. Broil for 3 more minutes. Turn fillets over again and add remaining butter sauce and broil for 3 minutes or until fish easily flakes.

Shrimp in Cream Sauce

There are some foods that lend themselves to many types of cuisine. Shrimp and tomatoes are two such foods.

tastyshrimpWith an abundance of tomatoes from our garden and a hankering for some shrimp, I came up with the following recipe that was perfect for a late-summer supper. Served with some three-bean salad, it was a filling yet rather healthy meal.

Shrimp in Cream Sauce
3 teaspoons olive oil
2 or 3 medium tomatoes
5 cloves of garlic, minced
8 ounces mushrooms
1 medium onion, finely diced
1 teaspoon salt
2 tablespoons white vinegar
2 tablespoons tomato paste
2 tablespoons sugar
½ teaspoon Worcestershire sauce
1/8 teaspoon ground all spice
|1/8 teaspoon ground cloves
1/8 teaspoon red pepper flakes
½ cup sour cream
1 pound shrimp, peeled and deveined
1 cup chicken broth
1 teaspoon sea sal
In a large heavy bottom skillet or a wok, combine diced tomatoes and garlic with olive oil. Simmer uncovered over medium heat until tomatoes are soft and release their juices. Remove tomatoes and set aside.
In the same skillet over medium-high heat, caramelize diced onions and sliced mushrooms. Then add the tomato mixture back into the same pan.
Add sea salt, sour cream, all spice, cloves, vinegar, red pepper flakes, Worcestershire sauce, sugar, and tomato paste. Stir to combine. Add chicken broth and stir to combine.
Bring sauce to a simmer over medium-high heat and add shrimp. Turn the shrimp a couple of times. Simmer until shrimp is cooked through. Don’t overcook shrimp or they will turn rubbery.
Let the sauce cool to thicken. (Add a little cornstarch if sauce isn’t thick enough.) Serve over pasta.