Holiday Feasting - wild and tame

Merry Christmas!  Happy Hanukkah!  I was so happy to be able to prepare this feast for family yesterday.  The moose and the deer were wild hunted meats, which you can substitute beef, elk, bison, etc.  The rabbit came from Zinn Farms, at the St. Norbert's Farmer's Market. 

Please Note:  The St. Norbert's Farmer's Market will reopen on January 11th for biweekly markets until Spring. 

Rabbit Pappardelle

2 + tbs olive oil
1 Rabbit (how to joint it found here:  https://www.youtube.com/watch?v=4C4Ku71A6rA)
4 strips of bacon, chopped
1 red onion or two large shallots, sliced
1 carrot, finely chopped
2 ribs celery, with leaves, chopped
1 cup sliced mushrooms
1 head garlic, peeled and sliced cloves
2 rosemary sprigs, chopped
1 tbs crumbled sage leaves
1/3 cup dried porcini mushrooms
2 tbs good tomato paste
2/3 cup white or rosé wine
2 cups chicken or rabbit stock
fresh pasta
2 tbs Dijon Mustard
zest of one orange
1/3 cup heavy cream
grated parmesan
season, to tastes

In a large pan, heat oil and brown the rabbit pieces, then set aside. I transferred the ingredients to simmer in a tagine.

Add chopped bacon, onion or shallots, carrots, garlic, celery, mushrooms and herbs to the pan and cook until soft, about 10 minutes.  Add the tomato paste, and then the wine and stock.

Return the rabbit to the pan and let simmer for up to an hour, or until the rabbit is very tender.  I transferred the ingredients to a tagine. 

Remove the rabbit pieces from the pan and carefully shred the meat from the bones.  Watch for very small bones.  Return the meat to the sauce. 

Simmer for a while and add the cream, orange zest,  and mustard.  More stock if too dry.  Season and ad cooked pasta.  Toss and plate, topping with grated parmesan, and flat leafed parsley.

Serve immediately and enjoy!

Kalbi Moose Brisket (Instant Pot recipe)

 
1 Moose Brisket (can substitute beef or bison)
1 tbs good sesame oil
2 chopped green onions
1/4 cup Mirin
2-6 cups Kalbi sauce (Store bought or recipe here:  https://www.koreanbapsang.com/la-galbi-gui-grilled-la-style-short-ribs/)

Place all ingredients in an Instant Pot and set to Meat 50 minutes.  Close and seal.  Let stay warm for as long as needed.  Remove from liquid and slice.  Enjoy with excellent kimchi, such as from Ferment For You.

Seared Deer (can use elk or beef, or bison tenderloin)

3-4 tenderloin medallions
Dijon Mustard
Duq'qah
Olive Oil
salt, to taste

Coat tenderloin with a thin layer of Dijon Mustard and then coat in Duq'qah spice blend.  Season and drizzle olive oil over steaks.  Set aside in the fridge for a while.

Remove from fridge.  Heat pan to medium high heat.  Add olive oil and then sear the steaks on each side for one minute.  Remove the meat from the heat and let the meat rest.  Thinly slice the steaks, plate, and drizzle with olive oil.

Enjoy!