Recipes, Super Bowl, Game, Game Meat, Bourbon Barrel Bison Chili, Braised Wild Boar Ribs, Lonesome Dove BBQ Sauce, Boursin Stuffed Kangaroo Carpaccio Nachos, Roast Corn Avocado Relish, Chef Tim Love, Matt Jamie, Bourbon Barrel Foods, Sports, Snacks, Super Bowl Party
Roast Corn Avocado Relish
Courtesy of chef Tim Love
Ingredients
- 4 ears Queen Anne’s corn, roasted
- 6 avocados, diced
- 1 red pepper, diced
- 2 jalapenos, diced
- 1/2 red onion, diced
- 2 lemons, juiced
- 1 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 bunch cilantro, chopped
Directions
1) Roast corn over hot grill.
2) Cut corn off of cob and mix with remaining ingredients.
February 3, 2011
GAME MEAT BASED SNACK RECIPES
Super Bowl “Game” Recipes
What
Chefs’ Super Bowl snack recipes using game meat as an ingredient.
Why
Surprise your guests by bringing game to the festivities. Game meat is also leaner than beef or pork.
Braised Wild Boar Ribs with Lonesome Dove BBQ Sauce
Courtesy of chef Tim Love
Ingredients
- 2 racks of wild boar or pork spare ribs
- 2 white onions, rough chop
- 3 carrots, rough chop
- 1/2 stalk celery, rough chop
- 2 tablespoons whole peppercorns
- 8 cloves garlic
- 1 teaspoon cinnamon
- 2 whole jalapenos
- 5 sprigs fresh thyme
- 2 bay leaves
- water to cover
- 3 quarts peanut oil
- Lonesome Dove BBQ Sauce (recipe below, buy here, or use your favorite BBQ Sauce)
- Coarse salt
Directions
1) In a large roasting pan, add first 10 ingredients and cover with water.
2) Cover pan with plastic wrap first and then with aluminum foil.
3) Roast in conventional oven at 250 degrees for 6 hours.
4) Remove ribs and cool in refrigerator for at least 2 hours.
5) After ribs have cooled, cut into individual ribs.
6) Heat peanut oil in a 6 quart stock pot to 350 degrees.
7) Cook ribs 8 – 10 at a time for 4 minutes or until bones are hot to the touch.
8) After ribs come off of heat, brush with BBQ sauce and season with coarse salt.
Lonesome Dove BBQ Sauce
Courtesy of chef Tim Love
Ingredients
- 1/4 cup olive oil
- 1/2 cup white onion, diced
- 1/2 cup celery, diced
- 1/2 cup carrots, diced
- 5 ounces garlic, chopped
- 2 dry anchos
- 2 cups chicken stock
- 2 cups thickened veal stock
- 2 tablespoon brown sugar
- 1/2 cup molasses
- 1/2 cup white vinegar
- 2 tablespoon chipotles, chopped
- 1/2 cup ketchup
Directions
1) In a heavy bottom sauce pan over high heat, add oil, onion, celery and carrots.
2) As the vegetables brown, add garlic and anchos.
3) Stir frequently over medium heat for 5 minutes.
4) Add remainder of ingredients and stir.
5) Bring to a boil and simmer, reduce by half and puree, then strain through a fine sieve.
Boursin Stuffed Kangaroo Carpaccio Nachos
with Sweet Corn-Avocado Salad and Lingonberry-Habanero Demi
Courtesy of chef Tim Love
Photograph courtesy of chef Tim Love
- 3 kangaroo loins
- 2 oz. Boursin cheese
- 3 tablespoon game rub
- 4 oz. corn avocado relish
- 1 quart peanut oil
- 1 cup veal stock
- 1 tablespoon Lingonberries in sugar
- 1 cup red wine
- 1/8 teaspoon minced habanero pepper
- Salt and pepper
Directions
1) Heat peanut oil in a sauce pan to 350 degrees, using a candy thermometer.
2) Cut each tortilla into 6 equal pieces and fry until crispy.
3) Season with salt and set aside to cool.
4) Season kangaroo liberally with game rub on all sides.
5) Sear kangaroo on all sides for approximately 1 minute one each side.
6) slice very thinly
7) While kangaroo is cooling, reduce wine and lingonberries to an essence.
8) Add veal stock and habanero and reduce until thick and glossy. Reserve.
Plating
1) Place avocado relish (recipe below) in center of plate, slice as thin as possible.
2) Arrange chips around relish and place a slice of Kangaroo on each.
3) Add Boursin cheese to top.
4) Drizzle demi lightly over finished chips.
Bourbon Barrel Bison Chili
Courtesy of Matt Jamie of Bourbon Barrel Foods
Ingredients
- 2 pounds of ground bison
- 1/2 cup Bourbon Barrel Aged Worcestershire Sauce
- 1 sweet onion diced finely
- 1 bay leaf
- 3 1/2 tablespoons paprika
- 1 tablespoon of cracked black pepper
- 1/2 Tablespoon Bourbon Smoked Sea Salt
- 2/3 teaspoon cumin seed
- 1/2 teaspoon crushed chilies
- 1/4 teaspoon cinnamon
- 1/8 teaspoon each of clove, white pepper, turmeric
- 2 x 8 ounce cans of tomato sauce
Directions
1) Brown meat in heavy stock pot.
2) Add Bourbon Barrel Aged Worcestershire Sauce.
3) Stir in onions and spices.
4) Cook for 2 to 3 minutes.
5) Add tomato sauce.
6) Adjust salt & pepper to taste.
Photographs courtesy of Tim Love
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