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Season Five

Episode 58: The Hunting Lodge


JALAPENO GOOSE BREASTS SUPREME

6 young goose breasts 2 fresh garlic cloves, crushed ¼ cup soy sauce Pickled jalapeno peppers and juice Bacon drippings Preparation time is 20 minutes. Ease of preparation is easy. Put a single layer of goose breasts in a glass or plastic dish. Spread with 2 crushed garlic cloves and pour over ¼ cup of soy sauce. Add another layer of breasts, crushed garlic and soy sauce until all breasts have been used. Be sure that the soy sauce almost covers the meat. Marinate overnight. About an hour before serving, remove breasts from the marinade and put a small slit on each side of the breast with a sharp knife. Into each of these slits stuff a small slice of pickled jalapeno pepper. Now pile the breasts onto a tray to be taken out to the barbecue. On the tray put a small dish of bacon drippings and a dish of jalapeno juice from the pickle jar. Barbecue the breasts over medium-high heat, brushing with bacon drippings and jalapeno juice until medium. 4-6 minutes on each side. Yield: 2 servings


RACK OF CARIBOU

2 garlic cloves, crushed 2 racks caribou, deer or antelope Salt and Pepper 2 tablespoons cooking oil 2 tablespoons butter or margarine ½ pound salt pork, cut in strips, or bacon 1 ½ ounce package Onion soup mix 1 cup beef stock ½ cup water 1 ½ cups sliced mushrooms, or 10 ounce can Preparation time is 1 hour. Ease of preparation is moderate. Preheat oven to 350 degrees Fahrenheit. Rub the crushed garlic clove on both sides of the racks and sprinkle liberally with salt and pepper. Heat oil, butter and a small chunk of the salt pork in a heavy fry-pan. Brown the racks on both sides in the oil mixture. Remove racks to a shallow baking pan and lay strips of the salt pork over them. Roast in a 350 degree Fahrenheit oven for approximately 45 minutes to 1 hour until they have reached the desired doneness. Medium to medium rare is best. Remove racks from the pan, cut in half; place on a serving platter and keep warm. Add the drippings from the pan plus the onion soup mix, stock, water and mushrooms to the drippings in the fry pan. Bring to a boil and simmer for 5 minutes. Pour a small amount on the pan gravy over the racks. Serve the rest in a gravy boat. Yield: 4 servings


SHEEPHERDER’S BREAD

3 cups warm water ¼ cup vegetable oil ¼ cup sugar 2 teaspoons salt 2 tablespoons instant yeast 9-10 cups flour Preparation time is 2 hours. Ease of preparation is easy. Preheat oven to 375 degrees Fahrenheit. Measure water, oil, sugar and salt into a large mixing bowl. Add the yeast with 3 cups flour. Mix well. Gradually add enough of the remaining flour and kneed to make a firm dough that is smooth and not sticky. May take more or less flour. Place dough in a large, greased or sprayed bowl, turning dough to coat evenly. Cover dough and place in a warm place to rise until doubled in bulk, about 1 hour. Punch dough down and kneed briefly to release air. Shape into a smooth ball. Generously grease or spray the inside of a dutch oven (5-quart (5litre) or (3) small, round casseroles) and the inside of the lid, too. Place dough in the Dutch oven and cover with the lid. Let stand in a warm place until the dough raises the lid by only ½ inch. Do not let it over rise. Bake, covered for 20 minutes. Remove lid and continue to bake for another 20 minutes. Turn out and cool on a rack. Note: If the loaves over-rise, the lid may fall off during baking, creating an irregular shape but not affecting the wonderful flavour. To retain their shape, the loaves must come cleanly out of the casserole without sticking.


SWEET AND SOUR BAKED BEANS

19 ounce can garbanzo beans* ( chickpeas ), drained 14 ounce EACH can red kidney and lima beans*, drained 28 ounce can Boston baked beans 8 bacon slices 2 large onions, sliced or chopped 1 garlic clove, crushed 1 cup brown sugar 1 teaspoon dry mustard 1 teaspoon salt ½ cup vinegar * Any similar beans may be substituted except for Boston baked beans. Preparation time is 1 hour 10 minutes. Ease of preparation is easy. Preheat oven to 350 degrees Fahrenheit. Combine the beans in a 4-quart ovenproof casserole or pan. Fry the bacon until crisp. Crumble bacon into the beans. Reserve 2 tablespoons bacon fat in the pan and discard the rest. Sauté the onions and garlic in the bacon fat over medium heat until onions are translucent. Add brown sugar, mustard, salt and vinegar. Heat to boiling. Add to the beans in the casserole. Bake at 350 degrees Fahrenheit for 1 hour or until bubbly. Yield: 10-12 serving