Recipes
Here are a few wild game recipes brought to you by friends and members of AAE. Feel free to submit favorites of your own. Email your recipes to craig@allaboutexotics.com. If we use your recipe, we’ll send you an AAE member decal!
Find exotic tablefare shipped across the country from our friends at Exotic Meat Market.com
or to join the “Exotic Meat of the Month Club” visit 1-800-STEAKS.com
Wild Hog Chops w/ Apple Chutney
A unique and delicious way to enjoy that wild hog from the field. We tried out this recipe on Craig’s hog from a few weeks back and the results were unanimous ‘thumbs up’, spectacular. You’ll find that there may be a few ingredients that you might not have lying around and have to go out and get…don’t worry, once you try this recipe, we assure you, you’ll be using them all again! Enjoy and let us know what you think!!
Ingredients
Apple Chutney:
* 1/4 cup red currant jam (subst. your favorite jam)
* 3 tablespoons cider vinegar
* 1 tablespoon unsalted butter
* 2 teaspoons minced peeled fresh ginger
* 1/2 teaspoon kosher salt
* 1 teaspoon curry powder
* 1 cinnamon stick
* Pinch red pepper flakes
* 1/4 red onion, large dice
* 3 soft cooking apples, like a McIntosh, peeled, seeded, and diced
* 2 tablespoons dried cranberries
* 2 tablespoons chopped fresh cilantro leaves
Chops:
* Oil, as needed
* 4 (1-inch thick) pork rib chops, 9 to 10 ounces each, patted dry or, 8 thin bone-in pork chops, 4 ounces each
* Kosher salt and freshly ground black pepper
* 1 tablespoon cold unsalted butter, diced (optional)
* Chutney, for serving
Directions
In microwave-safe bowl stir together the jam, vinegar, butter, ginger, salt, curry powder, cinnamon stick, pepper flakes, and onion. Cover with plastic wrap and cook in the microwave oven on full power for 2 minutes. Carefully remove the cover, add the apples and cranberries, and stir to lightly coat the fruit with the flavorings. Re-cover, and microwave at full power for 10 minutes. Poke holes in the plastic wrapping and set aside for 10 minutes. Stir in the cilantro.
Preheat the oven 350 degrees F.
Heat a large oven-proof skillet over a high heat. Add the oil to the pan and heat until shimmering. Season the pork chops with salt and pepper. Lay the chops in the pan and sear until golden on 1 side, about 3 minutes. (If pan is too crowded sear the chops in batches, setting the first ones aside on a platter while searing the second batch.) Add the butter along the sides of the pan in small pieces. Sear the fatty side of each chop by holding the chop sideways with tongs, about 1 minute per chop. Turn the chops over and immediately transfer the pan to the oven. Cook the chops until an instant-read thermometer registers 140 degrees, about 10 minutes.
Or for thin pork chops: Place a large oven-proof skillet over a high heat. Add the oil to the pan and heat until shimmering. Season 1 side of the pork chops with salt and pepper. Lay 4 chops in the pan and sear on one side until golden, about 3 minutes. Flatten with a spatula if the edges curl up. Turn the chops over and cook an additional minute.
Set chop aside on a warm plate and repeat with remaining chops.
Transfer chops to a plate or platter and serve with chutney.
(If the chops have lots of juice, bring them to a boil and then swirl in the butter to make a quick pan sauce. Pour over the chops or mix in the chutney if desired.)
Serve 2 thin chops or 1 thick chop per person with the chutney. Enjoy!!
If you have an exotic game recipe that you would like to share, email your recipes to: craig@allaboutexotics.com. If we use your recipe in our ‘Recipes’ section, we’ll send you an AAE member decal!
New Recipe: Venison Meatloaf
VENISON MEATLOAF
This recipe was shared with us by Sarah McCravey of Round Rock, Tx
Ingredients:
2 lbs of ground venison (works w/ fallow, axis, red deer, etc)
3/4 c. of saltine crackers, crushed
1 egg, beaten
1/2 onion, chopped
1/2 green bell pepper, chopped
2 T. of Worcestershire sauce
1/2 T. of mustard
1 t. of ketchup
2 tsp of Garlic Salt
2 tsp of black pepper
Glaze:
2 T of ketchup
1 T of brown sugar
(mix and place on top)
Directions:
Combine egg,cracker crumbs and mix with meat. Add worcestershire, mustard, onion,
bell pepper and spices. Place in greased pan and bake 1 hour in medium 350 degrees
oven.
Wild Hog Teriyaki
Ingredients:
3-4 hog ham steaks cut 1 & 1/2 inches thick
teriyaki sauce
salt & pepper
garlic powder
Directions:
Let steaks stand in seasoned teriyaki sauce for 1 hour. Place in crockpot and cover with more teriyaki sauce. Simmer for 5-6 hours, or until the meat falls apart. Remove steaks and serve over cooked white rice and fresh veggies.
If you have an exotic recipe that you would like to share, email your recipes to: craig@allaboutexotics.com. If we use your recipe in our ‘Recipes’ section, we’ll send you an AAE member decal!
Angel Hair Pasta w/ Axis & Portobello Mushroom Sauce
Here is a delicious alternative to your everyday spaghetti with meat sauce. Works great with any ground venison!
Recipe serves 3 to 4 people
Ingredients
2 tablespoons of extra-virgin olive oil
1 tablespoon of butter
1 lb ground axis venison (or any wild venison)
1 pkg angel hair pasta noodles
1-16oz jar of tomato sauce
1 handful of portobello mushrooms, sliced (can substitute with shitake or white mushrooms)
1 dried red chile pepper, crushed
1-2 shallots, sliced (can substitute with 1/4 cup of chopped onion)
1 clove garlic, chopped
4 sprigs of fresh parsley, chopped
grated Parmesan cheese
Tony Chacere’s seasoning (any season salt)
Montreal Steak seasoning
salt & pepper
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Remove from heat and drain.
In a large skillet, brown ground meat. Sprinkle Tony’s (season salt) on meat and heat until fully cooked. Add tomato sauce and fold meat into sauce. Season with salt and pepper to taste. Reduce heat and simmer as you cook mushrooms and shallots.
Heat a large skillet over medium high heat. Add extra-virgin olive oil and melt the butter into it. Add red pepper, garlic, Montreal Steak seasoning, then add shallots and mushrooms. Cook for a few minutes until shallot and mushrooms become tender, stirring constantly.
Plate pasta and top with meat sauce. Add mushrooms and shallots onto sauce. Top with grated Parmesan cheese and garnish with parsley. Enjoy!
Try this dish paired with a Reisling or one of your favorite white wines
