2010 Vintagers Chile Champion Recipe

1 tbsp. olive oil
3 lbs. pork shoulder, cut into 1 inch cubes and trimmed of large pieces of fat
3 lbs. hatch green chiles, roasted, peeled, trimmed, chopped (net 2 lbs after peeling and trimming)
1 large sweet onion, chopped
3 medium russet potatoes, peeled and cut into 1/2 inch cubes
1 clove garlic, pressed
4-5 medium tomatillos, chopped
2-3 sprigs fresh cilantro, chopped (about 1 tbsp.) 1/2 tsp. ground cumin powder
Water as necessary
Salt and black pepper to taste

Preheat olive oil in deep 10 qt. pot until hot, then brown pork thoroughly until 1/2 inch cubes are dark brown on at least one side and sticking to bottom of pot. Some people would think it was burning. Dark brown, not black. (all liquid should be boiled away and the meat sizzling in the pan). (I add my salt and pepper to the meat before browning, then usually add more to taste later.) I prefer to brown the meat in two batches, because it’s easier to brown that way. Add chopped onion and garlic and saute with browned meat until onion is carmelized. Add water to cover meat and onion mix by an inch, and bring to a boil, deglazing pot bottom with plastic spatula. Reduce heat to low bubbling simmer, and add chopped green chiles (if you don’t know how to roast and peel Hatch green chiles, then use them from a can, but it won’t be the same. I prefer the Big Jims, because they are a little hotter than the Serranos. There are dozens of other varieties out there, so be bold and try something new) (No, I don’t roast my own. I buy a bushell every fall and have it roasted at one of the numerous roasting kiosks that spring up in Denver at that time of the year. I put them up in 1 qt. sandwich bags in the freezer, until ready to thaw and peel. I scrape out about 3/4 of the web and seeds with the hotter peppers, because they carry the heat. If you like hotter, then leave more in; less heat, scrape all the web and seeds out). Add chopped tomatillos, cilantro and cumin powder. You should now have a rather thin soupy chile with chunks of meat and smaller pieces of chile, onion, and tomatillo. Cook covered for 2-3 hours, until the peppers and tomatillos turn mushy and indistinct, slightly thickening the sauce. Add water as necessay to retain volume. Add potatoes and cook another hour or two. The potatoes will start to melt down and further thicken up the sauce. Once thickened, you may serve the chile at once, or put it in the fridge or cold garage overnight, then reheat and serve the next day. I think it’s better after a day’s melding.

PS - I used to add cornstarch to make up the thickness, but found it wasn’t necessary if you just use enough peppers to thicken it naturally. You can vary the potatoes as well. Use one or two less if you prefer purer green chile sauce for smothering burritos, etc., or use one or two more to make a stand alone stew. If you let it cook for 5 or 6 hours, the meat gets fall - apart - tender. If its still chewy, cook it longer, or let it sit and cook it some more the next day.

"PHEASANTS
COOKED LIKE MOM
DOES!"

Pheasants are probably the tastiest wild bird you can eat. There are innumerable ways to fix them, but none quite so mouth watering as the way Mom does it! The following instructions will guide you through the process and produce a morsel you can be proud of!

Hint ... there is nothing "low cal" about this recipe!

Instructions:
Shoot one bird ... or have a really good friend who hunts and is generous. Be sure to say "thank you." This way you may get more in the future!

Cut the pheasant up into smaller pieces: legs, split the breast in half, wings, and back (not much meat here). Roll the individual pieces in flour. Brown the pieces in butter in a skillet on the stove.

After browning, place the pieces in a covered roasting pan. Pour cream (half and half for the calorie conscious) over the pheasant. Then shake a package of onion soup mix (this package will automatically contain salt and pepper) over the pieces. If you choose not to use the onion soup mix then salt and pepper to taste. Bake the whole thing slowly at 325° - 350°. You may have to add more cream over the top as things heat up. Test with fork and stop when pheasant is tender.

Remove pheasant pieces for serving. The drippings make wonderful gravy!

One pheasant provides generous helpings for two people.

Enjoy!

P.S. This family recipe was supplied by "Mom" Koranski. Enjoy! Bon Appetite!

FIRE - STARTER CHILI

Chili recipe from Drew
This recipe is from a book. I have only cooked it once but Roxie has cooked it a lot and gave me some tips. I will annotate in Red.
2 pounds of meat (it matters not what meat - I use venison)
Vegetable cooking spray I use Canola Oil
1 cup chopped onions
¹/₂ cup chopped green peppers
¹/₂ cup chopped sweet red peppers
1 jalapeno, seeded and chopped Careful here - Try it with ¹/_² jalapeno
2 cloves garlic, minced
1 - 13 ³/₄ ounce can ready-to-serve, fat free, no salt beef broth
1 - 10 ounce can tomatoes with green chilies (Rotell)
8 oz. can tomato sauce
¹/₄ cup light beer I do not use this.
2 tablespoons chili powder I go a little light on this as well.
1 tablespoon ground cumin
1 tablespoon unsweetened cocoa
1 tablespoon creamy peanut butter
1 tablespoon soy sauce
1 tablespoon hot sauce
1 teaspoon dried oregano
1 teaspoon Worcestershire sauce
¹/₂ teaspoon Hungarian paprika
¹/₄ teaspoon white pepper
¹/₈ teaspoon ground coriander


After you get that all together this is how you cook it.
cut up the meat of choice into ¹/₂ inch chunks.
coat dutch oven with oil and heat to medium heat. Add meat and the first four ingredients and cook until meat is brown. Stir until meat is brown. Throw in all the rest of the stuff and bring to a boil. Cover

DELICIOUS SAGE GROUSE

PREPARATION:

DUCK ALA DON & ERIC

INGREDIENTS:

PREPARATION:

DUCK BREASTS WITH BLACKBERRY-WINE SAUCE

Prep time: 5 minutes
Cook time: 30 minutes
Servings: 4

INGREDIENTS:

PREPARATION:

GOOSE CHILLI

INGREDIENTS:

• 2 cans of beans (one pinto, one kidney)
• 2 14 oz. cans of diced tomatoes (some have garlic so you can skip that ingredient)
• 2 pounds of goose breasts sliced into bite size pieces (you may substitute cubed pieces of beef)
• 1/2 of a green pepper (chopped)
• 1/2 of a red pepper (chopped)
• 1 onion (chopped)
• 2 cloves of garlic (chopped)
• 2-3 tablespoons of chili powder
• 1 teaspoon pepper
• 1 teaspoon cumin
• 1 teaspoon salt
  

PREPARATION:

• brown meat seasoned with salt, pepper, and chili powder
  and drain
• place all the ingredients in a crock pot, stir well, cook on
  low for 10-12 hours or on high for 5-6 hours (you can also
  simmer on the stove for 2-3 hours)

GRILLED GOOSE BREASTS

PHEASANT PESTO

INGREDIENTS:

PHEASANT POT PIE

INGREDIENTS:

• 2 stalks celery
• 6 peppercorns
• 1 - 2 bay leaves
• 2 - 3 cubes chicken bullion
• 1/2 cup butter (1 stick)
• 1/2 cup Wondra flour (may need to add more to thicken)
• 1 cup half & half
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 pound pearl onions (half bag)
• 1/4 pound sliced mushrooms
• 1 box (10 oz.) frozen peas
• 1 sliced carrot
• Pepperidge Farm pastry sheet (allow to thaw for 30 minutes)
  

PREPARATION:

• cover the pheasant with at least 2 cups of water in large sauce pan
• add bay leaves, chopped celery, pepper corn crushed, 2 - 3 chicken bullion cubes, and a sliced carrot
• cover and cook over low heat approximately one hour
• take meat from broth, cut into bite size pieces
• strain broth saving at least 2 cups, save carrots and celery
• in a medium sauce pan melt the butter, add the flour until blended, to this add 2 cups of the broth stirring constantly, add - teaspoon of salt and pepper, add half & half and cook until a thick cream sauce is formed (pancake batter consistency)
• add chopped pheasant pieces, add other ingredients (pearl onions, mushrooms, peas, celery, carrots) and stir
• pour into a 2 quart casserole dish
• arrange pastry sheets over the top, cut vents for steam
• cook 30 - 45 minutes at 400°, remove when crust is golden brown
  

ROASTED GOOSE

• pluck the goose
• roast in the oven at 350° for about eight minutes a pound
• check with an instant read thermometer
• when the breast shows 135° - 140° the meat is perfect
• maximum temperature of 158° for avian flu protection
  
  

SPICY DUCK BREASTS IN ORANGE SAUCE

INGREDIENTS

PREPARATION

WOODBRIDGE ISLAND DUCK

INGREDIENTS:

• 8 slices of bacon
• 2 large onions
• 4 pairs of duck breasts (mallard)
• flour, salt, pepper and other seasonings
• 1/2 cup red wine1/2 cup orange marmalade
  

DIRECTIONS:

• cook the bacon until crisp, remove from pain and reserve fat & bacon
• in a large fry pan sauté sliced onions in the bacon fat until soft and transparent, remove and set aside
• dredge the duck breasts in seasoned flour and sauté them in the bacon fat until lightly browned on both sides
• return onions and crumbled bacon covering the duck, pour in wine and marmalade mixture, stir, cover and simmer on medium heat for 15-20 minutes, be cautious not to overcook, the duck breasts should be pink in the middle
• serve the duck breasts with rice pouring the sauce over the top, include a green vegetable or salad, consume remainder of the red wine with the meal, will serve 6-8 people
• NOTE: it is best to use bacon with more fat as sufficient grease is needed to cook onions and brown the duck breasts