Text 13361, 91 rader
Skriven 2011-07-14 06:45:00 av Dave Drum (52190.cooking)
Ärende: GAME 603
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Alder Cone Smoked Grouse w/Fern Root Glaze & Salal Sauce
 Categories: Game, Sauces, Wine, Fruits
      Yield: 4 Servings
 
      2 tb Licorice fern root
      2 tb Gewurztraminer icewine
    3/4 c  Water
      3 c  Dried alder cones
      2    Wild grouse breasts; bone in
           - skinless

MMMMM----------------JUNIPER & SALAL BERRY SAUCE---------------------
  1 1/3 c  Water
  1 1/2 c  B.C. pinot blanc wine
  3 1/2 c  Salal berries
  1 1/2 tb Maple syrup
  1 1/2 tb Black peppercorns
      8    Juniper berries
  1 1/2 tb Balsamic vinegar
 
  In a small covered sauce pan, gently simmer fern root in
  icewine and water for 20 min. Pour into a glass jar, seal
  and let stand at room temp for 12 hours. Strain into a small
  saucepan and boil, uncovered, on high until reduced to a
  thick syrup. Set aside.
  
  Heat alder cones in a large aluminum foil lined sauce pan
  over high heat until they smoulder. Reduce heat to low;
  place grouse breasts directly on top of the smouldering
  cones. Lightly brush the breasts with the fern root glaze;
  cover pan tightly. Smoke breasts for 3 hours or until cooked
  but not dry. Remove the meat from the bone and serve with
  Juniper-Salal Berry Sauce.
  
  For the sauce: Pour 1 cup water and the wine into the bottom
  of a per- forated double boiler. Place the salal berries in
  the top section. Cover; simmer gently for two hours. Gently
  press berries with a rubber spatula to extract remaining
  juice. Discard berries; reserving syrup in the bottom of the
  double boiler.
  
  To the salal syrup, add the maple syrup, peppercorns,
  juniper berries, remaining water and balsamic vinegar. Bring
  to the boil and immediately remove from the heat; let stand
  an hour before returning to the heat. Cook, uncovered, until
  slightly thickened. Refrigerate until needed.
  
  -+-
  
  Recipe from Northern Bounty: A Celebration of Canadian
  Cuisine. The ISBN is 0-394-22431-0. Recipe by Sinclair
  Philip, owner of the Sooke Harbour House on Vancouver
  Island. Sinclair believes in local ingredients, freshness
  and learning about and using wild ingredients from the
  native peoples. His restaurant has vegetable and herb
  gardens full of plants transplanted from the bush for use in
  the kitchen. At Sooke, chefs prepare this dish with a salad
  of foraged wild greens and flowers: amaranth, chicory,
  chickweed, lamb's quarters, orache, shepherd's purse, and
  sorrel.
  
  Alder: a deciduous tree, member of the birch family with
  woody cone like fruits. Common in swamps and mountainous
  areas. [ I am going to try black spruce cones- our commonest
  local tree. If that doesn't work I can fall back on store
  bought fruit wood chips or do a Chinese Tea Smoke.- JW]
  
  Licorice Fern: I have no idea what it's geographic range is
  or what flavor it's root would impart. Based on it's name I
  am going to try diced Fennel bulb, Fennel seed or a "wee"
  bit of Star Anise stewed in Port instead.-JW
  
  Salal Berries: Salal is a low [up to 2 meter] evergreen
  shrub of the Heath family native to California, B.C. and
  Alaska with white to pink urn shaped flowers and round
  purple berries which turn black. [ There are none locally so
  I will be experimenting with cranberries or black currants.-
  JW]
  
  posted by Jim Weller

  Uncle Dirty Dave's Archives
 
MMMMM

... A little lemon juice makes everything taste better. - Virginia S. Burleigh
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