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Archive for the ‘Game & Exotic Meat’ Category

Since there are just two of us now celebrating Thanksgiving, I decided to roast a duck this year so I wouldn’t be eating turkey for days and days.  🙂  My duck tonight was truly the most moist duck I have cooked in a long time.  I served a traditional cornbread stuffing and green beans with this delicious bird and my husband LOVED it!  We both forked up seconds.   I have never liked orange sauce on duck, so I decided to work up a blueberry sauce with a hint of herbs and that turned out to be a good decision.  The herbs and bacon in the sauce brought so many flavor layers to the table.  We served this with a glass of red wine, but rose and white wines are good with duck as well.  This recipe is suitable once you reach the berry level of Atkins (OWL Phase 2).  It is suitable for all Keto diets, Primal Blueprint and Primal if you omit the wine in the sauce.  This Tipsy Blueberry Sauce would be good on turkey, roast port or probably any wild game.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella of Food Network fame, also brings to the table a wealth of delicious recipes added to the collection!  You’ll LOVE these recipes!  Order your copy today from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS FOR DUCK:

5½ lb. duck

1/4 tsp. each onion powder, dried thyme and rosemary, crushed

Dash my Seafood Spice Blend (optional)

¼ tsp. salt

1 T. butter

DUCK DIRECTIONS:  Remove sauce packet (I throw it away) and the innards.  Boil the innards in 2 c. water for your dog.  🙂  Save the broth for your sauce.  Preheat oven to 375º.  Rub your fingers over duck checking for pinfeathers and remove any you find with the tip of a knife.  Mix the herbs and spices in a small dish with the salt.  Rub over duck skin all over.  Place duck on a grate that is then set down in a large roasting pan.  Baste with melted butter and pop into hot 375º oven for 1 hour.  Remove from oven, baste skin with remaining butter and return to oven for 30-45 minutes longer or until skin is brown, crisp and the duck read internal temperature of 180º.  While duck is roasting, prepare sauce.

SAUCE INGREDIENTS:

3 green onions, chopped coarsely

1½ oz. bacon (3 slices), chopped coarsely

1 c. blueberries (dried, fresh or frozen)

1 c. broth (or a little more if you simmer too long)

2 T. Port wine or Sherry

Dash each thyme, rosemary, onion powder and salt

¼ tsp. xanthan gum or your preferred thickener

SAUCE DIRECTIONS:  Melt butter in medium saucepan over medium-high heat and add chopped bacon, brown it nicely.  Add onion and saute until onion is very tender.  Do not drain off grease.  Add all remaining ingredients but the thickener.  Allow to simmer until berries begin to burst open and turn the sauce blue.  Here, I go by smell, and appearance, but when all appears to be cooked and it smells wonderful, thicken to desired level with your preferred thickener.  Allow guests to serve atop roasted duck slices at table.

NUTRITIONAL INFO:   Makes 8 servings, each contains:

385 calories, 31 g fat, 3.82 g carbs, .81 g fiber, 3.10 g NET CARBS, 20 g protein, 277 mg sodium

 

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I’ve eaten Buffalo (Bison) meat several times and have liked it every way I have had it prepared by or for me.  This quickie dinner may just be the best way I’ve had it to date.  Once I trimmed and sliced the meat, this meal was on the table in under 20-30 minutes.  My kind of cooking. 🙂 I use HEB Carb Sense at 3 NC per tortilla and numbers below reflect those counts.

This recipe is not suitable until you are well along in your Atkins weight-loss journey, Pre-Maintenance or Maintenance.  It is OK for other Keto diets provided the numbers will fit your daily limits.  These would not be appropriate for Primal or Paleo followers.

Many delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella of Food Network fame, also brings to the table a wealth of delicious recipes added to the collection!  You’ll LOVE these recipes!  Order your copy today from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

4   low-carb tortillas

2 T. bacon grease

10 oz. Buffalo steak, (use sirloin if unavailable)

4 oz. onion

2 oz. green bell pepper

¼ tsp. chili powder (I used Chipotle smoked which we love)

1 c. shredded Monterrey Jack cheese

DIRECTIONS:   Preheat oven to 300º.  Buffalo is very lean, but trim all fat/gristle bands from meat.  Slice very thinly as you would for Chinese stir-fry (can be tough if not sliced thin) and set aside.  Slice onion and bell pepper thinly and set aside.  Next heat bacon grease in large skillet over high heat. Add onion, salt and saute, stirring occasionally until it begins to brown and caramelize.  Add meat and saute together until meat is beginning to brown.  Turn pieces of meat to accomplish this best.  Add green pepper and just saute a minute or two.  Add chili powder.  Stir/saute another minute or so and remove from heat.

Place 4 tortillas on a non-stick sheet pan or parchment-lined pan.  Spoon 1/4 of the mixture onto one side of each tortilla.  Sprinkle cheese evenly over them, fold and press top down with your hand.  Pop into 300º oven for about 15 minutes or just long enough to melt the cheese and for flavors to blend.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

333 calories, 18.3 g fat, 16.1 g carbs, 10.6 g fiber, 5.5 g NET CARBS, 25.2 g protein, 608 mg sodium

 

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RoastedLemon-GarlicDuck

I just love duck!  I often cook it during the holidays.  Here’s my newest recipe for preparing it that is delicious!  Although duck is very nice cooked on the grill outside, it is also good just roasted in the oven. But no matter which way you choose to cook it, it will likely be very tasty.  Duck is traditionally eaten slightly pink, but you can cook it longer if you prefer.  This VERY nutritious recipe is suitable for all phases of Atkins (use broth if still on Atkins Induction) and is suitable for Paleo-Primal followers if broth is used rather than wine.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS: 

1 c. white wine (use chicken broth if still on Induction)

4 T. my Lemon-Parsley-Garlic Butter

3 cloves garlic, minced

Dash each:  salt, black pepper, garlic powder, onion powder

1  whole 5-lb duck, neck and giblets removed for other use

DIRECTIONS:  Remove neck and giblets from duck and save for other uses.  My dog usually gets the giblets and neck meat I simmer until tender, but the neck will make great stock for soup if you want to add it to the carcass bones after dinner in a pot of water with chopped onion and carrot.  Duck stock makes delicious soup!

Butterfly (spatchcock) the duck by cutting up the backbone and spreading it out in a marinating dish.  Add wine (or broth), minced garlic and other spices.  Marinate covered in plastic on your refrigerator shelf for 2-4 hours, turning and basting 1-2 times during this period with a basting brush.

VARIATION:  Cook the marinated duck on a grill like you would grill chicken.

You’ll need to allow about 1½-2 hours to oven roast a 5# duck to internal temperature of 180º.  Duck is traditionally served a wee bit pink. When ready to cook, preheat oven to 375º.  Remove duck from refrigerator and lift out of the marinating dish. Pour marinade off into a small saucepan.  Add compound butter and simmer for 5 minutes or so to allow raw duck juices to fully cook. Place duck skin side up in a large baking pan, baste with marinade and pop in hot oven.  Using a basting brush, baste duck with marinade and pan juices every half hour.  At 1 hour cooking, remove duck and cover wing tips and leg tips with small pieces of foil so they will not over brown/burn.  Pop pan back into oven, lower oven to 350º and bake for 45 minutes to 1 hour longer (ovens will vary), or until a meat thermometer reads 180º at center thigh and center breast.   Serve at once with your favorite sides for fowl.  I served mine with steamed broccoli and broiled tomatoes.  If I had char-grilled the duck, as originally planned, I was going to grill some fresh pineapple slices to go with it.   Mmmm.   How I DOOOOOOOO love grilled pineapple!  🙂

NUTRITIONAL INFO:   Makes 4 servings, each contains:

791 calories, 65.3 g  fat (duck is much fattier than chicken), 2.4 g  carbs, 0.2 g  fiber, 2.20 g  NET CARBS, 36.4 g  protein, 485 mg sodium

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Smoked gouda Bison Burgers

Smoked Gouda Bison Burgers

I bought some organic, ground bison at my local Natural Grocers this week and decided to try a meat I’ve never had before.  Well, that isn’t exactly true.  I think I had a bison burger on a bun one time in Colorado, maybe 25 years ago, but honestly don’t recall the flavor at all.  So I consider my experience with it tonight will be new to my palate.

Wasn’t sure how I wanted to fix this meat, but I knew for certain I wanted to avoid drowning out the flavor of the meat with too many flavor layers. Although I’m not too fond of cheese on burgers, I do like smoked Gouda on just about anything, as my readers well know, and decided that it might just play a role in the final dish.  As we all know, a wee bit of onion and bacon never hurt anything, so I decided that would  round it out nicely.

The final dish came out delicious!  I think now that I definitely LIKE bison, but to be honest, it’s not terribly different from grass-fed ground beef, which I enjoy regularly. Bison brings some impressive nutritional numbers to your plate.  Check them out below!  This dish is suitable for all phases of Atkins and is also OK for Primal diners that enjoy occasional cheese.  But Paleo followers will want to omit the cheese and have a simple bacon bison burger.  This recipe would also be nice made from grass-fed beef, lamb or even ground pork.   And it goes without saying that grilling the patties over charcoal will take their “smoky” flavor to an even higher level!

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

1 T. ground chia seeds

9 T. water

1 lb. ground bison (I buy at Natural Grocers)

3 oz. red onion, minced very fine

4 tsp. bacon grease

dash each salt and pepper

1/8 tsp. my Homemade Cavender’s Greek Seasoning

5 slices bacon, chopped

6 oz. smoked Gouda, sliced/separated into 4 portions

DIRECTIONS:  Grind the chia seeds in a coffee grinder or your blender and place in a lidded jar.  Add the water and allow the seeds to gel up for about 5-10 minutes, shaking occasionally.   In a medium mixing bowl, place the meat. Add the minced onion, salt, pepper, Cavender’s blend and mix well with a fork or your hands. Add all of the chia gel and mix that in as well, until you achieve uniform dispersal in the meat mixture. Set the bowl of meat aside for a few minutes.  In a non-stick skillet, brown the chopped bacon until done.  Drain the bacon crumbles on paper towels.  Scrap the bacon grease in the skillet into the meat mixture in the bowl and blend well with a fork.  Form four 4-oz. meat patties and brown in the same skillet you browned the bacon in.  When the meat is done to your liking, if your skillet can’t go into the broiler or oven safely, transfer the meat patties to an oven-safe dish or pan.  Top each patty with 1/4 of the smoked Gouda.  Pop into the broiler or a hot oven long enough to melt the cheese and finally, top each off with 1/4 of the bacon crumbles. Plate up with your favorite sides and ENJOY!  These are very filling with the chia gel and boast some impressive nutritional stats below!

NUTRITIONAL INFO:   Makes four 4-oz. servings of meat, each contains:

397 calories

30 g  fat

2.83 g  carbs, .88 g  fiber, 1.95 g  NET CARBS

27.6 g  protein

495 mg sodium

 

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RoastedLemon-GarlicDuck

I just love duck!  We tried a new marinade tonight on the duck in the pic.  I was originally planning to smoke it a bit on the grill, but I could tell my husband didn’t want to fool with lighting up the grill tonight (he did yard work today), so I oven roasted it instead.   It came out absolutely delicious!  So I’ll share the marinate/sauce I made for this bird with my readers.  This VERY nutritious recipe (check out the stats below!) is suitable for all phases of Atkins (using broth rather than wine for Induction) and is suitable for Paleo-Primal followers as well if broth is used rather than wine.

VARIATION:  Cook the marinated duck on a grill like you would grill chicken.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS: 

1 c. white wine (use chicken broth if still on Induction)

4 T. my Lemon-Parsley-Garlic Butter

3 cloves garlic, minced

Dash each:  salt, black pepper, garlic powder, onion powder

1  whole 5-lb duck, neck and giblets removed for other use

DIRECTIONS:  Remove neck and giblets from duck and save for other uses.  My dog usually gets the giblets and neck meat I simmer until tender, but the neck will make great stock for soup if you want to add it to the carcass bones after dinner in a pot of water with chopped onion and carrot.  Duck stock makes delicious soup!

Butterfly (spatchcock) the duck by cutting up the backbone and spreading it out in a marinating dish.  Add wine (or broth), minced garlic and other spices.  Marinate covered in plastic on your refrigerator shelf for 2-4 hours, turning and basting 1-2 times during this period with a basting brush.

You’ll need to allow about 1½-2 hours to cook a 5# duck to internal temperature of 180º.  Duck is traditionally served a wee bit pink. When ready to cook, preheat oven to 375º.  Remove duck from refrigerator and lift out of the marinating dish. Pour marinade off into a small saucepan.  Add compound butter and simmer for 5 minutes or so to allow raw duck juices to fully cook. Place duck skin side up in a large baking pan, baste with marinade and pop in hot oven.  Using a basting brush, baste duck with marinade and pan juices every half hour.  At 1 hour cooking, remove duck and cover wing tips and leg tips with small pieces of foil so they will not over brown/burn.  Pop pan back into oven, lower oven to 350º and bake for 45 minutes to 1 hour longer (ovens will vary), or until a meat thermometer reads 180º at center thigh and center breast.   Serve at once with your favorite sides for fowl.  I served mine with steamed broccoli and broiled tomatoes.  If I had char-grilled the duck, as originally planned, I was going to grill some fresh pineapple slices to go with it.   Mmmm.   How I DOOOOOOOO love grilled pineapple!  🙂

NUTRITIONAL INFO:   Makes 4 servings, each contains:

791 calories (Yes, that is right.  Duck is much fattier than chicken)

65.3 g  fat

2.4 g  carbs, .2 g  fiber, 2.20 g  NET CARBS

36.4 g  protein

485 mg sodium

446 mg potassium

23% RDA Vitamin A, 45% B6, 44% B12, 48% copper, 66% iron, 11% magnesium, 66% niacin, 44% phosphorous, 47% riboflavin, 69% selenium, 30% thiamin and 45% zinc

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Click to enlarge

Click to enlarge

We just love duck and I bought one this weekend.  I usually do my Dad’s recipe https://buttoni.wordpress.com/2009/08/17/marinated-wild-duck/  when I cook duck.  But my husband didn’t much feel like grilling tonight, so I roasted my duck in the oven with an Asian-style marinade instead.  It came out absolutely delicious!  I served it with my Chipotle “Sweet Potatoes” https://buttoni.wordpress.com/2009/09/29/chipotle-sweet-potatoes/  and simmered kale with caramelized onion.  A GREAT combination of flavors, I might add.

I have a box set of Boyajian infused oils http://www.boyajianinc.com/ and used a few drops each of the Chile Oil and Garlic Oil in this marinade.  I love their oils and flavorings!  But I’m not sure Boyajian still makes this particular box set of oils.  They have changed the oils in their mini set now, it appears. I can’t find the set I have for ordering on their site anymore.  It’s pictured only. So I took the liberty of substituting fresh garlic and chile paste into the recipe and nutritional info calculations to make it easier.   Who knows, it might even taste better than the infused oils I used.

This recipe is suitable for all phases of Atkins (provided you substitute imitation honey) and acceptable for Paleo-Primal followers as written.  Check out the nutritional stats on this baby!  Very nutritious, duck is!

I suspect this delicious marinade would be good also on chicken or pork ribs.

INGREDIENTS:

1   5 lb. duck

1/4 c. chicken stock, preferably homemade

2 T. honey

2 T. coconut aminos (or low sodium soy sauce)

1 tsp. apple cider vinegar

1/4 tsp. hot chile paste

½ clove minced garlic

DIRECTIONS:  In a 9×13 plastic container or glass dish large enough to hold a butterflied duck, mix the marinade ingredients.   Pull organs out of duck and reserve for baking alongside the duck, or for other uses.  Butterfly the duck by cutting it up the back bone with kitchen shears (you can leave the bird whole if you prefer). Place the duck in the marinade pan and baste him all over with a basting brush.  Baste or turn duck several times in the marinade during the 1 hour marinating time.  Be sure to set him in the refrigerator while he is marinating.

15 minutes before he has marinated the full hour, preheat your oven to 450º.  You may want to lower the top rack of your oven one notch so the duck won’t sit too high in the oven and scorch while roasting.

Place a meat roasting rack in a large roasting pan big enough to hold the rack and the duck and him not hang over the pan on the sides.  Fill the bottom of the pan with about 1″ water.  Place the duck, skin side up, on the roasting rack and if the bird doesn’t totally clear the water, pour a little water out of the pan.  I like to cut off the long excess piece of skin from around the neck area, cut it into two pieces lengthwise and set aside for now.  You will use these in 30 minutes.

Pop duck into preheated 450º oven for 30 minutes, which should help crisp up the skin (you may want to lower the top rack of your oven for more even browning and no over-browning of the skin. Remove pan from oven carefully and bast duck again. Reduce heat to 350º.  Wrap the wing tips with the neck skin you cut off earlier.  This will keep them from burning during cooking (the wing is my favorite piece of a duck, turkey or chicken and I don’t want it scorched!).  Place the pan back in oven and cook the duck for about 2 hours longer at 350º (smaller ducks will take less time).  I basted the duck several times during cooking, using up all the marinade.  Test the duck breast and leg quarters with a meat thermometer at 1 hour 30 minutes and at 15 minute intervals thereafter.  The USDA says for safety, you should cook duck to a minimum of internal temp of 165º and it should not be oozing red juice when you pierce him with a meat thermometer.  I cook my duck to 170º usually.  The breast meat will be the slightest pink at the center and the leg quarters should not be pink when done.    Remove duck pan from oven when the bird is cooked to your satisfaction and let it sit for 10 minutes before attempting to cut/slice.

NUTRITIONAL INFO:   Makes 4 adult servings (possibly 5 if light eaters).  1/4 duck contains:

682 calories

52 g  fat

9.5 g  carbs, .4 g fiber, 9.4 g  NET CARBS (if using real honey)

.83 g  carbs, .3 g  fiber, .53 g  NET CARBS (if using imitation honey)

37 g  protein

697 mg sodium

425 mg potassium

17% RDA Vitamin A, 25% B6, 27% B12, 9% E, 50% copper, 67% iron, 10% magnesium, 59% niacin, 44% phosphorous, 49% riboflavin, 70% selenium, 31% thiamin, 45% zinc

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Grilled Marinated Elk

Grilled Marinated Elk

I was at my Natural Grocers a couple weeks ago and picked up an elk chuck roast.   I had no earthly idea how I planned to cook it, but did know I wanted to do it on the grill outside, since I think that brings out the best flavor in meats.  I had only tasted elk one other time in my life and couldn’t actually remember the flavor, only that it was delicate and similar to beef.  Not really as gamey as venison to me.  So I came up with a fairly simple marinade that really did a great job of tenderizing what otherwise would nave been a fairly tough cut of meat.  Elk has virtually no fat, so there is no fat marbling to help tenderize it.  This recipe is suitable for all phases of Atkins and is certainly fit for any Paleo-Primal table.  I served mine with a small oven-baked sweet potato, grilled pineapple slices and a nice green salad.  All I can say is man, oh, man, was it ever good!!  My husband REALLY liked this marinade and has eaten elk many more times than I.

 

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

2 lb. elk, steaks or chuck, cut 1¼-1½ thick  (or beef chuck roast if you can’t get elk)

3 T. extra virgin olive oil

2 T. raw, unfiltered apple cider vinegar

2 T. fresh lemon juice

2 T. coconut aminos or low sodium soy sauce, or tamari

2 tsp. onion powder or 1 T. finely minced onion

1 tsp. garlic powder or 2 Cloves minced garlic

½ tsp. coarse black pepper

¼ tsp. smoky Chipotle powder (or cayenne)

4 T. unsalted butter or ghee, melted

DIRECTIONS:  Prepare meat by trimming off any obvious large pieces of sinew.  Butterfly larger/thicker roasts so they are between 1¼-1½” thick.  Place meat into a gallon ziploc bag.  Mix the next 8 ingredients (all but the melted butter) in a small bowl.  Stir and scrape the marinade into the bag.  Zip bag and manipulate with your hands to evenly coat the meat.  Marinate for 4 hours in the refrigerator, turning and manipulate the meat and marinade bag every hour.  When ready to cook, prepare a bed of hot charcoal in your grill.  When the coals are ready, place meat on grill.  Using a sauce brush, baste the meat (and 5/8″-3/4″ pineapple slices if making them) with melted butter/ghee several times while cooking to help with moisture.

This will need to cook about 6-8 minutes on a side if you like your meat very rare.  Allow around 10 minutes per side for medium rare, as shown in the pic above.  Medium will take about 12 minutes on a side.  You ABSOLUTELY DO NOT want to cook game well done on the grill (as it has no fat/marbling to help keep it moist) or therein lies the path to a tough, dry result you will be VERY disappointed in.  And elk is too expensive to fall prey to “death by overcooking”.  This marinade will work just as well with beef or lamb.

NUTRITIONAL INFO:  Makes 6 servings, each contains: (does not include pineapple slices)

307 calories

16.7 g  fat

2.58 g  carbs, .17 g  fiber, 2.41 g  NET CARBS

35 g  protein

202 mg sodium

 

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