CHICKEN CHASSEUR (HUNTER-STYLE CHICKEN)
Steps:
- Preheat oven to 375 degrees F.
- Season chicken pieces on both sides with salt and pepper. Heat a few tablespoons of clarified butter in a Dutch oven over high heat. Place chicken in skin side down and cook until golden brown. Turn the chicken over and brown the other side. Remove chicken to a baking sheet and bake in the oven until just cooked through, about 12 to 15 minutes.
- Remove all but 2 tablespoons of the fat from the pan. Add the mushrooms, season with salt and pepper, and saute until golden brown. Add the shallots and cook for 30 seconds. Remove the pan from the heat and add the Cognac and cook until completely reduced. Add the wine and cook until completely reduced. Add the stock and tomato and bring to a simmer. Cook until the sauce is thick enough to coat the back of a spoon ("nappe") and then swirl in the butter ("monter au beurre"). Once the butter is added, the sauce can not be further reduced because it will break. Season with salt and pepper and stir in the tarragon and chervil.
- Remove the chicken from the oven and let rest for 5 minutes. Remove the breastbone from the breast. Cut each breast into 2 even pieces on the bias. Cut the legs into 2 pieces at the joint and on the bias and remove the thighbones. Serve 1 leg piece and 1 breast piece. Make sure only 1 piece contains a bone. Serve on hot plates, napped with the sauce.
HUNTER'S CHICKEN
What could be more comforting than chicken breasts wrapped in bacon with BBQ sauce and cheese? Serve this easy chicken dish with mash or roast potatoes
Provided by morgandrain
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Oil a tray, put the chicken breasts on it and cover each one with 2 bacon rashers. Put the chicken in the oven for 20-25 mins until cooked through.
- While the chicken is cooking, fry the onion in 1 tbsp oil until golden brown and soft, then set aside. Put the potatoes in a large pan of boiling water and cook for 10-15 mins until soft. Put another smaller pan of water on the hob and bring to the boil while the potatoes are cooking. Once boiling, tip in the runner beans and carrots and cook for 8-10 mins until soft but with a little bite. Drain the potatoes and put them back in the pan with the milk and cream cheese, mash until smooth and stir though the fried onions.
- Once the chicken is cooked, pour over the BBQ sauce and scatter over the parmesan and return to the oven for 2 mins until the cheese has melted. Serve with the mash, carrots and runner beans.
Nutrition Facts : Calories 789 calories, Fat 33 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 21 grams sugar, Fiber 9 grams fiber, Protein 56 grams protein, Sodium 2.4 milligram of sodium
HUNTER'S BEEF
This is a great recipe for a small dinner party. The pan sauce is delicious over garlic cheese mashed potatoes or recipe #247050. This is probably my husband's favorite dish, at least it is the one he requests the most. As written the sauce can be spicy (depending on the freshness and type of cayenne you have), so if you are not a fan of spicy food I would 1/2 the cayenne.
Provided by Chandra M
Categories Meat
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Trim fat from meat.
- Cut into 4-6 serving size pieces.
- Pound with meat hammer until 1/4-1/2" thin and tenderized.
- Combine flour, salt, and black pepper.
- Rub mixture onto the steaks to thoroughly coat.
- Heat oil in large flat bottom skillet that has a lid.
- Add the meat and brown on both sides.
- Scatter the celery, mushrooms, and 3/4 of the scallions over the top.
- In a small bowl, combine the red wine, soy sauce, ginger, cinnamon, and cayenne.
- Pour over the meat & vegetables.
- Bring to a simmer.
- Simmer covered for 1 hour. (can be simmered an additional 30-45 minutes without adverse effects).
- Serve with pan sauce and vegetables poured over and sprinkled with remaining scallions.
Nutrition Facts : Calories 608.9, Fat 39.7, SaturatedFat 13.8, Cholesterol 115.7, Sodium 1480.5, Carbohydrate 15.9, Fiber 3.1, Sugar 3.5, Protein 36.1
HEARTY HUNTER'S STEW
Moist, tender meat and thick, rich gravy are the hallmarks of my classic recipe simmered in a cast-iron pot. -Joyce Worsech, Catawba, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape to loosen any browned drippings from pan. Add the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 2 hours, stirring occasionally. , Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes. , Stir in the peas; cook for 10 minutes. Combine cornstarch and remaining water until smooth; stir into stew. Bring to a boil. Cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 351 calories, Fat 7g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 778mg sodium, Carbohydrate 42g carbohydrate (14g sugars, Fiber 7g fiber), Protein 31g protein.
HUNTER'S ROAST
This simple roast is out of this world, tender and spicy! This will warm you on a cold night. Use 2 jars of pepperoncini if you like it really spicy!
Provided by Elisa Gale
Categories Meat and Poultry Recipes Game Meats Venison
Time 8h15m
Yield 8
Number Of Ingredients 3
Steps:
- Remove all fat and gristle from venison; place in slow cooker. Pour in enough beer to cover roast. Cover with pepperoncinis.
- Cover, and cook on low setting for 8 hours, or until meat is tender and falling apart.
Nutrition Facts : Calories 322.2 calories, Carbohydrate 5 g, Cholesterol 192.8 mg, Fat 5.8 g, Fiber 0.5 g, Protein 53 g, SaturatedFat 2.2 g, Sodium 1300.8 mg
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