翱耻迟蝉颈诲别鈥檚 The Game Show with Elias Cairo Teaches You Everything You Need to Know About Cooking Game Meat

Chef and butcher Elias Cairo of Portland鈥檚 launch a six-episode cooking series about the unique thrill of cooking wild game in the outdoors.

Read More

Duck Confit and Seared Duck Breast with Apple-Walnut Salad

You might associate duck confit with fine dining, but at its core the dish is rustic and rather simple to make. All you need is time.

Read the Recipe

Grilled Venison Steak Frites

Protein and nutrient-dense venison cooks up quickly and pairs perfectly crisped potatoes

Read the Recipe

Red Wine Braised Rabbit Cacciatore with Wild Mushrooms

This hunter鈥檚 stew highlights rabbit鈥檚 delicate meat and is best served over rustic mashed potatoes.

Read the Recipe

Honey-Glazed Crispy Quail with Spiced Biryani

鈥淪patchcocked鈥� is just a fancy word for butterfly, and the technique ensures the quail meat to cook evenly.

Read the Recipe

Venison Stew with Barley and Root Vegetables

Got stew meat in your freezer? Add a few ingredients鈥攔ed wine, barley, and cabbage鈥攁nd dinner practically makes itself.

Read the Recipe

Smoked Turkey Cabbage Rolls

This turkey is brined in homemade stock, smoked until tender and juicy, and served with melted brown butter.

Read the Recipe

Three-Minute Venison Steaks with Mushroom Marsala Pan Sauce

Venison and wild mushrooms fight for the spotlight in this grilled steak recipe.

Read the Recipe

The post 鈥楾he Game Show鈥� with Chef Elias Cairo appeared first on 国产吃瓜黑料 Online.

Crispy, pan-seared quail are the easiest game meat to cook. Whether hunted or purchased from a purveyor like , quail are small, mild-tasting birds that cook in mere minutes and take well to a wide array of flavor profiles. Spatchcockting the birds, or butterflying them by removing the backbone so they lay flat while cooking, shortens the cook time to ensure the meat stays juicy. Here, chef and butcher Elias Cairo finishes the crispy quail with a lemony garlic-spiced honey glaze and pairs it with Spiced Biryani from chef Biju Thomas.

The post Honey-Glazed Crispy Quail with Spiced Biryani appeared first on 国产吃瓜黑料 Online.

Steak frites is a classic pairing of steak (in this case, venison backstrap) and fries (in this case, duck fat-roasted fingerling potatoes). The recipe calls for either duck fat or butter, but chef Elias Cairo recommends using duck fat because it鈥檚 packed with flavor. The venison steaks cook quickly because they鈥檙e so lean, but even so, don鈥檛 be afraid to get them really close to the flame for awesome char.

Find venison loin .

The post Grilled Venison Steak Frites appeared first on 国产吃瓜黑料 Online.

鈥檚 easy duck confit recipe yields tender meat seasoned with garlic, peppercorns, herbs and spices. Confit, a cooking and preservation technique where you season and slowly cook meat in its own fat, is an ancient method but more commonly thought of as fine dining today. Rustic and simple, the process requires some advance preparation to cure and cook the meat but finishing the dish takes mere minutes, making it a perfect recipe for entertaining or after a long day of outdoor adventures. Don鈥檛 be intimidated by the length of this duck confit recipe; broken down into steps it鈥檚 quite easy and mostly hands off. If using a whole duck, break it down into quarter parts and remove the breasts from the bone. Store breasts in the refrigerator until you are ready to assemble the finished dish.

The post Duck Confit and Seared Duck Breast with Apple-Walnut Salad appeared first on 国产吃瓜黑料 Online.

Elias Cairo, a dedicated hunter and the chef of Olympia Provisions in Portland, Oregon, fills his freezer with lean venison stew meat 鈥� cuts from a deer鈥檚 shoulder, hindquarters, and belly. Paired with root vegetables, red wine, and barley, this elemental stew is hearty and warming without being too heavy. A dollop of savory whipped cream adds just enough richness to finish the dish. For the deepest flavor, make this stew a couple of days ahead and refrigerate it until ready to reheat and serve.

The post Venison Stew with Barley and Root Vegetables appeared first on 国产吃瓜黑料 Online.

Venison loin, or backstrap, is a tender cut perfect for quick cooking. It is very high in protein and low in saturated fat, which makes this lean meat a standout. Chef and butcher Elias Cairo pairs venison loin steaks with a seared mushroom pan sauce, deglazed with aromatic Marsala wine for a date night worthy dish.

Make sure to remove the silver skin, a swath of connective tissue that runs lengthwise along the loin and is extremely chewy once cooked. Gently insert a sharp knife underneath it and run the knife along its length to remove.

The post Three-Minute Venison Steaks with Mushroom Marsala Pan Sauce appeared first on 国产吃瓜黑料 Online.

Chef and butcher loves cooking game, and uses a whole turkey broken down into parts and cooked separately for his smoked turkey cabbage rolls. The legs and wings are braised in homemade turkey stock until tender, then the pulled meat is folded with hearty vegetables for the cabbage roll stuffing. He brines and smokes the turkey breasts until tender and juicy. Finally, the assembled dish is briefly smoked to bring all of the flavors together.

This smoked turkey recipe will work with a farm-raised or wild turkey. If you鈥檙e fortunate to cook a wild turkey, it鈥檚 important to note that the bird bears little resemblance to the domestic version you pick up at the grocery store. Wild birds are structurally different and have tiny bones and tendons in their legs that need to be removed before eating. This is a lengthy recipe but the results are worth it鈥攁nd nothing goes to waste. The braised turkey legs and wings can be made a day ahead and stored in their braising liquid. The breasts should be brined the night before smoking.

The post Smoked Turkey Cabbage Rolls appeared first on 国产吃瓜黑料 Online.

A rustic Italian hunter鈥檚 stew, Elias Cairo鈥檚 rabbit cacciatore features wild mushrooms, bacon lardons, and hearty vegetables in a red wine sauce. Wild rabbit picks up the herby terroir of its environment, and cacciatore is the perfect way to showcase the meat. Rabbit meat can be quite lean, so take care to gently simmer the stew until the meat is just tender. Serve over mashed potatoes and pair with an Italian red wine.

The post Red Wine Braised Rabbit Cacciatore with Wild Mushrooms appeared first on 国产吃瓜黑料 Online.