This is a quick and easy recipe for a great cranberry side to any of your wild game dishes.
Cranberry Chutney
1 - 16 oz package fresh cranberries
3/4 cup brown sugar, packed
1/2 cup raisins
1/2 cup chopped celery
1/2 cup each chopped apples and pears
1/2 cup orange juice
1/4 cup coarsely chopped walnuts
2 tbsp candied ginger, minced
2 tbsp lemon juice
1/4 […]

Of course this recipe will work with park but using the Boar makes for a interesting and exotic twist.
Roast Tenderloin of Wild Boar with Dill / Honey Mustard Plate Sauce
 
1 to 1-1/2 lb Wild Boar Tenderloin
1/2 Cup Whole Grain Mustard
1/2 Cup Honey
3 Tbsp chopped fresh dill
1 can chicken stock (broth)
Salt & Pepper
Roasted Boar
Season the boar […]

4 Pheasants cleaned and prepared
Marinade
——–
2 cup Zinfandel
3 large Shallots sliced very thinly
5 Garlic cloves sliced thinly
1/2 bunch Fresh thyme
3 Bay leaves
1 tbsp Juniper berries
Kalamata Olive Sauce
——————–
The Bones from the pheasants
4 tbsp of good Olive oil
1 large unpeeled onions quartered
1 Head of garlic
Two bottles Zinfandel wine
3 qt Strong chicken stock
6 oz pitted Kalamata Olives
3 plum […]

5 pounds venison marrow bones, cut into 2 inch pieces
1 can tomato paste (6 ounce)
2 cups onions chopped
1 cup celery chopped
1 cup carrots chopped
2 cups red wine (something you would drink)
20 black peppercorns
5 garlic cloves, peeled
5 bay leaves
1 teaspoon thyme
1 1/2 gallons water
Preheat the oven to 400°F.
Place the venison bones on a large roasting pan […]

1 small jar currant jelly
2 tbsp. vegitable oil
1 small minced onion
3 tbsp. vinegar
2 cup red wine
Salt & pepper
In a sauce pan cook onions in the oil until tender
Add Current Jelly, red wine and vinegar
Cook on medium heat until jelly is completly disolved
Simer to reduce liquid until thickened into sauce
Salt & Pepper to taste
Server over any […]