Easy Chef Recipes

DucksSalt and pepperThymeChopped onionOil Remove all pin feathers and obvious shot. Soak in cold, salted water for 20 minutes. Season cavity of duck with salt, pepper and a small amount of thyme. Fill cavity with chopped onion. Brush duck liberally with oil. Bake at 325 degrees F for 1 1/2 hours or until just fully [...]

12 doves6 tablespoons butter3 tablespoons flour2 cups chicken broth1/2 cup sherry wineSalt and pepper, to taste Brown doves in heavy skillet or Dutch oven in melted butter. Remove doves to baking dish, breast down. Add flour to skillet and stir well. Slowly add chicken broth, sherry, salt and pepper; blend well and pour over doves. [...]

10 to 12 quail1 teaspoon salt1/2 teaspoon pepper1/4 to 1/2 cup flour Dry, pick quail. Clean and wipe thoroughly. Salt, pepper and dredge with flour. Have a deep heavy frying pan with close-fitting lid half full of hot fat. Put in quail. Cook for a few minutes over a hot fire, then cover skillet and [...]

3/4 cup paprika1/4 cup ground black pepper1/4 cup salt1/4 cup dark brown sugar2 tablespoons garlic powder2 tablespoons onion powder1 tablespoon cayenne1 tablespoon minced dried orange zest10 to 12 juniper berries, crushed in    a mortar and pestle or spice mill1/2 teaspoon ground cloves Mix the spices thoroughly in a bowl. Store the rub in a tightly-sealed [...]

10 to 12 pound boned haunch of venison2 cups burgundy1 cup beef bouillon1 medium onion, sliced1 clove garlic, crushed1 bay leaf3 juniper berries (optional)1 teaspoon salt Place meat in a large bowl. Cover with marinade made from the wine, bouillon, onion, garlic, bay leaf, juniper berries and salt. Put in refrigerator for 24 hours. Remove [...]