Surfing New Year's Eve with Upland Birds
 | Author:
Eileen Clarke - Rifles and Recipes
Author: Rifles and Recipes |
Serves 2 but can be easily multiplied
Here’s a great recipe for special occasions. From my Upland Game Bird Cookery cookbook, a rich, Polynesian-style blend of surf and sky that will spark up a winter’s night. The best part is that it’s easy and infinitely variable: any pale-meated upland bird will work from pheasant and forest grouse to wild turkey. And if you don’t like squash, you can substitute rice or pasta. It’s really all about the sauce.
Ingredients:
For the Squash
1 whole acorn squash
1 tablespoon butter or margarine
For the birds:
¼ cup frozen orange juice concentrate, thawed but not diluted
¼ cup coconut milk
2 teaspoons grated fresh ginger
¾ pound breast meat
6 large shrimp (about 4 ounces)
1 tablespoon butter
2 green onions, chopped, white and green parts separated
Cooking
1. Preheat the oven to 300F. Cut the acorn squash in half, across the middle (not through the stem). Scoop out the seeds and loose pulp with a tablespoon and turn open-side down on a cutting board. Slice enough off the bottom of each ‘bowl’ so that the squash will sit on a baking pan without tipping. Be careful not to make a hole in the bowl.
2. Brush the inside of the squash with the butter and place on a baking sheet. Bake in the center of the oven for 45 minutes.
3. In a large bowl, combine the orange juice concentrate, coconut milk and ginger. Stir well. Add the cubed breast meat and shrimp. Toss to coat everything and set that aside at room temperature for 20 minutes.
4. Pull the shrimp from the marinade aside for the moment. Melt the butter in a 9-inch skillet over medium heat. Add the minced whites of the green onions to the butter, sauté 1 minute until they start to sizzle. Pour the breast meat with all the marinade into the skillet and cook over medium heat, stirring constantly to keep the meat coated. Let the breast meat cook for 3-4 minutes. Add the shrimp to the pan and cook another 2-3 minutes until the shrimp turn pink.
5. Place the squash bowls on plates, divide the shrimp, bird and sauce mixture into the two bowls, and garnish with the minced greens of the green onion. Serve with a nice dry champagne.
Eileen Clarke's wild game cookbooks are available at https://www.riflesandrecipes.com/406-521-0273.
Eileen Clarke https://www.riflesandrecipes.com 406-521-0273
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PhotoCredit: Eileen Clark
Image 1 Caption: surfing with hungarians
