Tag Archives: Wild Boar

Carnivore’s Kitchen

Sun Kissed Pheasant

Ted Nugent’s Maple Bourbon Wild Boar (Kill It Grill It)

1# wild boar tenderloin, trim fat

1/3 cp maple syrup

1/3 cp bourbon

2 tbls whole grain mustard

2 tbls ketchup

vegetable oil

Cut the meat into 12 medallions and flatten to 3/4″. Set aside. I a sm bowl, stir ingrediants except oil. Set aside. In lg skillet put oil over med-high heat. Cook medallions 3 min @ side. Cover with foil to rest. In skillet add syrup mixture, cook and stir until bubbly… about 7 minutes. Serve sauce with tenderloin. Serves 4.

BEAN SOUP (Clean the fridge recipe)

2 tbl spoon Italian seasoning blend

2 lb cooked ground pork or venison browned on stove

1 sliced onion julianne style

4 garlic cloves

1 cup chicken broth

2 cups water

20 oz Deli Fratelli Seasoned diced tomatoes

40 oz Brooks hot red chili beans in chili sauce

Some potatoes, carrots, peppers, cauliflower, etc… whatever is leftover in crisper

4 cranks black pepper

4 slices cooked bacon cut small

Sauté vegetables

Put it all in a crock pot or kettle and simmer

Pheasant Amaretto – serves 2

2 whole boneless pheasant breast

Flour, seasoned with salt, pepper, and a pinch of thyme, for dredging

4 tablespoons unsalted butter

1 fluid ounce amaretto

½ cup heavy cream

1 fluid ounce white wine

¼ cup sliced almonds, toasted on a baking dish in a 350`F oven for 10 minutes

Preheat oven to 325`F. Flatten room temperature pheasant breasts slightly and dust with seasoned flour. Heat butter in frying pan until bubbling subsides and brown pheasant breasts on both sides. Transfer pheasant breasts to platter, cover loosely with foil, and put in oven to keep warm while making sauce. (We recommend that you keep breasts in long enough to be fully cook.) (Like chicken this should be fully cooked to 190 degrees.)

Return pan to medium heat. Gradually whisk amaretto, heavy cream, and wine into the drippings in the pan. Simmer until liquid is thick enough to coat the back of a spoon.

Remove cooked pheasant from oven. Pour sauce over warm pheasant, top with almonds, and serve immediately with wild rice.

Joshua Creek Ranch, Texas