Articles
Roasted Woodcock
Chef Hank Shaw Author of Hunter, Gather, Cook: Finding the Forgotten Feast & Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese Ingredients for Roast Woodcock 2 to…
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Greek Pasta
Chef Hank Shaw Author of Hunter, Gather, Cook: Finding the Forgotten Feast & Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese Ingredients 1 pheasant, cut into serving-size…
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German Rabbit Stew
Chef Hank Shaw Author of Hunter, Gather, Cook: Finding the Forgotten Feast & Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese Ingredients
2 cottontail rabbits, or 1 domestic…
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Venison Medallions with Mushroom Risotto and Sweet-Pepper Coulis
Chef Kipp Bourdeau Pine Creek Sporting Club Okeechobee, FL Ingredients for Venison 1 pound venison tenderloin, trimmed, cut into medallions 1 tablespoon A1 steak sauce 1 tablespoon soy sauce 2…
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Grilled Elk Chop, Braised Kobe Beef Short Rib, Poached King Prawn, Morel Mushroom and Caramelized Shallot Polenta
Chef Kipp Bourdeau Pine Creek Sporting Club Okeechobee, FL Ingredients for the Elk Chop
4 elk chops, trimmed well 1 tablespoon olive oil 3 juniper berries, crushed 4 garlic cloves, crushed…
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Tomahawk Rib-eye Steak with Heirloom Tomato Salad, Duck-fat Fries, Cabernet Wine Salt
Chef Kipp Bourdeau Pine Creek Sporting Club Okeechobee, FL Ingredients & Directions for Steak 1 Allow bone-in rib-eye steak (32 to 34 ounces) to come to room temperature. 2 Brush…
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Seared Scallops with White Cheddar Grits, Sweet Corn Chowder, and Pulled BBQ Pork Tenderloin
Chef Kipp Bourdeau Pine Creek Sporting Club Okeechobee, FL Ingredients for the Scallops 8 fresh scallops, u/10 size 1 teaspoon olive oil Directions for the Scallops 1 Remove side muscle…
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Baked Hog Snapper with Steamed Farmer's Market Vegetables
Chef Kipp Bourdeau Pine Creek Sporting Club Okeechobee, FL Ingredients
4 fresh hog snapper fillets, skinned, pin bones removed 3 tablespoons unsalted butter 4 fresh lemons, sliced thin 8 shallots, sliced…
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Roasted Quail with Prosciutto, Red Onions and Burnt Peaches
Ingredients 1 red onion cut in quarters 1 ripe peach, pits removed, cut in quarters 4 quail, dressed 2 tablespoons canola oil Salt and freshly ground black pepper 4 slices…
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Roasted Quail with Peas, Morels and Parmesan Risotto
Ingredients 4 quail, dressed Kosher salt and freshly ground black pepper 4 sprigs tarragon 2 tablespoons butter 1 tablespoon canola oil 4-6 cups chicken or vegetable stock 1 cup dry…
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Ragout of Quail with Summer Vegetables and Basil Pesto
Ingredients 4 quail, dressed 3 tablespoons olive oil 1 tablespoon unsalted butter 8 pearl onions, skinned 3 cloves fresh garlic, skinned and chopped 1 red bell pepper, cored and diced…
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Grilled quail Salad with Strawberries, Aged Balsamic Vinegar and Marcona Almonds
Ingredients 4 quail, dressed and split down the backbone 1 pinch salt 1 pinch freshly ground black pepper 1 pinch cayenne pepper 1/8 teaspoon fennel seeds, crushed 4-6 tablespoons aged…
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