Alinea: PORK, Grapefruit, Sage, Honey

This Alinea dish combines some classic combinations in a more or less classic presentation. It’s basically a pork with polenta dish with a few twists…and grapefruit. Why not though? The grapefruit is tart, sweet and a little bitter. That makes for a great counterpoint to the pork, rich cornbread pudding and the honey that isContinue reading “Alinea: PORK, Grapefruit, Sage, Honey”

Moose Spanish Meatballs and Vegetable Paella

  A good friend of mine (same one who was generous with the pheasants), was nice enough to also give me a 2 lb. piece of moose meat. I was not even sure what cut of the huge animal it was, but seemed like a round roast. It felt tough and possibly not suitable forContinue reading “Moose Spanish Meatballs and Vegetable Paella”

Pheasant Terrine

Making terrines is such a satisfying process. I love every aspect of it. I start by selecting the meat, in this case it’s the meat from two pheasants that a friend shot in Kansas. Next is figuring out what kind of terrine this is going to be. It could be very coarsely ground (or hand chopped), homogenous, smoothContinue reading “Pheasant Terrine”

Wild Boar Loin with Onions and Raisins

It’s great to have what amounts to about three small wild hogs worth of meat in my freezer at this point. That includes several shoulders, a few hind legs (hams), 3 or 4 loins and some odds and ends. I am planning to use the meat in many recipes that call for good old pork.Continue reading “Wild Boar Loin with Onions and Raisins”

Pasta alla Chitarra with Venison-Pear Ragu

  My brother was kind enough to carry this Chitarra all the way from some small Italian town. Apparently it was quiet a chore to locate a Chitarra even in Italy. So thanks to him and to my cousin (who actually paid for it) I get to make Pasta alla Chitarra. For the dough I wentContinue reading “Pasta alla Chitarra with Venison-Pear Ragu”

Porcini Pheasant, Creamed Corn, Carrot-Orange Sauce

I have cooked pheasant a couple of times before and was always underwhelmed. I hear wild pheasant is a different animal and is delicious, but this farm-raised, store-bought bird is always ho-hum. The legs are tough and stringy with numerous little tendons/bones and the breast meat seems to dry out very fast even though itContinue reading “Porcini Pheasant, Creamed Corn, Carrot-Orange Sauce”

Venison, Pommes Maxim, Charred Strawberries, Blueberry Sauce

I still had one shoulder left (I used the other one here) from the deer my neighbor gave me. I wanted to use it in a preparation that capitalizes on the good berries available in stores right about now. On the Alinea-Mosaic  site I was reading about a dish they are working on and the chefContinue reading “Venison, Pommes Maxim, Charred Strawberries, Blueberry Sauce”

Confit of Venison Shoulder, Cauliflower Gratin and Bean Puree

The whole reason this dish came together are those neat looking Cocottes, the small red ceramic dishes. Diana, always keeping an eye for good deals, picked them up as a Christmas present for me at Tuesday Morning for a good price. I knew I would be using these things as soon as I possibly could.Continue reading “Confit of Venison Shoulder, Cauliflower Gratin and Bean Puree”