Cooking School: How to prepare wild game - FOX 35 News Orlando

Cooking School: How to prepare wild game

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SOUTHFIELD, Mich. (MyFoxDetroit) -

These recipes come from Chef Chuck "Rocky" Rachwitz of Rocky's in Northville.


Roasted Saddle of Rabbit 

1 Trimmed Saddle of Rabbit. (The saddle is the loins that are attached to the back bone.)
Salt & Pepper
1/3 cup Pineapple Juice
2/3 cup Buttermilk
1/2 cup Rich Chicken Stock, slightly thickened
1/3 cup Clarified Butter


Marinate rabbit in buttermilk & pineapple juice for 2 hours.
Remove rabbit & pat dry with paper towel.
Heat Saute Pan until hot.
Add clarified butter.
Season rabbit well with salt & pepper.
Place meat, side down, into Saute Pan. Brown well. About 4-5 minutes.
Place on Baking Tray. Put into pre-heated 350 degree oven until cooked medium rare. About 5 minutes maximum.
Remove from oven & let rest for 5 minutes.
Meanwhile, reduce stock by ½.
Remove loins from saddle & cut on a bias about 5 slices each.

Pour stock over loins and serve.


Saute Venison Medallions with Dried Michigan Cherries

Yields 4 servings

1 1/2-2 lbs. Venison Loins, cut into 2-3 oz. Medallions
¼ cup Clarified Butter
¼ cup Dried Michigan Cherries
¼ cup Rich Chicken or Beef Stock
2 Shots of Brandy
Salt & Pepper
Lightly pound medallions of venison between Saran Wrap to about ¼ inch thick.
Heat Saute Pan until hot & add clarified butter.
Season venison & add to hot pan.
Brown on both sides. About 30-40 seconds each side. This will give you a nice medium rare.
Remove medallions & place on platter.
Add brandy, reduce to ½. Add stock & cherries. Reduce in ½. Pour over medallions of venison.



1 cup Semolina Flour
1 cup All Purpose Flour
¼ tsp. White Pepper
¼ tsp. Nutmeg
1 tsp. Salt
3 Eggs
¾ cup Milk


*Bring a large pot of water to a boil.

In Stainless Steel Mixing bowl mix flours, salt, pepper & nutmeg.
Mix in eggs & milk to make a thick batter. Let rest 10 minutes.
Bring water to a simmer.
Push batter a little at a time through a large slotted spoon or a colander with large holes.
Cook until Spaetzle floats. Stir gently.
Strain Spaetzle & rinse with cold water.
      Serving: * ¼  cup Clarified Butter & ½ cup Diced Onions.
Heat Saute Pan. When hot, add clarified butter & diced onions. Cook for 1 minute. Add spaetzle & cook until lightly browned.
If you like blue cheese, add a little just before service.


Braised Red Cabbage

1 Small Head Red Cabbage, core removed. Cit into quarters sliced ½ inch thick.
1 Small Spanish Onion, core removed. Cut in half-Julienned ¼ inch thick.
6 Strips of Bacon, chopped fine.
1 TBL. Garlic, chopped very fine.
1 TBL. Dried Marjoram
½ cup Rich Chicken Stock
½ cup Red Wine
¼ cup Sugar
2 TBL. Arrowroot or Cornstarch mixed with 2 TBL. Water
Salt & Pepper to taste.
Heat a large Heavy Bottom Saute Pan. Add bacon & cook until brown.
Add onions & cook until limp.
Add garlic, red cabbage & marjoram, cook for 1 minute.
Add wine & chicken stock & cover. Cook on medium heat 8-10 minutes or until cabbage is tender.
Add a little more stock if pan is dry.
Add arrowroot & water very little at a time until liquid just starts to get like coffee cream.
Season to taste.


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