Morels and asparagus in your backyard. That would be fantastic.
Here is one for upland game birds: (grouse, phesant, quail you know what I mean)
Grilled Game Bird - insert you bird of choice
- with Maple Glaze
This recipe will require you to use the whole bird with skin still on.
Ingredients:
Game bird 1 or 2 depending of the size
Vegetable oil as needed
Trimming from bird (bones) all
Yellow onions small dice 4 oz
Celery small dice 4oz
Carrots small dice 4oz
Chicken broth(stock) 1.5 cups
Beef broth(stock) .5 cups
Salt (kosher) to taste
Black pepper fresh cracked to taste
Real maple syrup 3 oz
Fresh thyme leaves 2 sprigs
Method:
1. Using whole dressed bird, remove the back bone and rib cage, remove first joint of the wings and legs and set aside. Cut bird in half length wise.
2. Place bird(s) skin side up on sheet pan with a rack, rub oil onto top side of the bird, season with salt and pepper.
3. Place into a 500 degree oven for 10 minutes , remove from oven and cool. The birds will not be fully cooked yet.
For the glaze:
1. Roast excess bones and trim on a sheet pan in 350 degree oven for 15 - 20 minutes, until dark in color but not burnt.
2. Saute onions, celery and carrots in sauce pot until carmelized, add stock and bones.
3. Simmer (low heat) stock until reduce to about 1 cup.
4. Strain and dregrease the liquid. Thicken with small amount of cornstarch slurry.
5. Add maple syrup.
Finish the birds on outdoor grill, brushing on the maple glaze. Caution when doing so, the sugar in the glaze will cause some flare up. It is handy to have a spray bottle with water to put out any excessieve flare.
