Game Birds in a Slow Cooker

Matthew enjoys going quail hunting and it's always a challenge how to make these tough little birds come out tasty.  This recipe from slowcookerrecipes.org.uk is pretty tasty and lets the sage flavor of the bird meat come through.  I usually let it cook longer than the recommended 7 hours if I can.


1.4 kg game bird, cut into pieces or 1.4 kg of smaller birds in parts (3lb)
2 cloves garlic
¼ cup of chopped yellow onions
2 tablespoons of olive oil
¼ teaspoon of thyme
¼ teaspoon of poultry seasoning
salt and pepper
1 cup of chicken broth, bouillon or homemade stock
2 tablespoons of honey
¼ teaspoon of dried rosemary
½ cup of sour cream
2 tablespoons of flour
1 cup of cream, half and half or milk

Peel and finely chop the garlic cloves. Peel and chop the yellow onions. Heat a large heavy frying pan to medium high and add the olive oil (use more if needed). Add the chopped garlic and the chopped onions to the frying pan and sauté them until they are limp but not browned or caramelized.

Remove the garlic and the onions from the frying pan leaving behind the oil and set them aside. Add the pieces of game bird to the frying pan and add a little more oil if needed and lightly brown the pieces on all sides. Do them in batches if you don’t have enough room.

While the game bird pieces are browning, start the covered slow cooker on low heat. Once the pieces are browned, place them in the slow cooker. Pour the chicken stock, broth or bouillon over the bird and add the garlic and onions, the thyme and poultry seasoning, the salt and pepper to taste, and the honey. If you like cooking wine or sherry now is a good time to add a splash or two. Mix everything around well then sprinkle the rosemary over the top.

Put the lid on the slow cooker and cook on low heat for about 6 hours. Remove the lid and add the sour cream to the mixture and stir it around. Replace the lid and cook on low for another hour. Poke the game birds while your adding the sour cream. If they seem tough, you can add more cooking time or increase the heat to high.

In a blender or shaker, combine the cream, half and half or milk and the flour. Make sure the mixture is smooth. Remove the lid from the slow cooker again and pour the mixture in and stir around. Replace the lid and cook for another hour.

Serve the slow cooker game birds over or with rice or stuffing.

Spicy Honey Chicken

Also from Our Best Bites!

8 boneless, skinless chicken thighs (about 2 lbs)
2 tsp vegetable oil

Glaze
1/2 cup honey
1 T cider vinegar

Rub
2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder 

Preheat grill to med-high heat or about 400 degrees F.

Combine rub ingredients in a small bowl.

Trim any visible fat off the chicken thights, rinse and pat with a paper towel.  Drizzle oil over chicken and rub it in with your hands.  Rub the spice rub into the chcken thighs.  Grill for 3-5 mins on each side.

For the glaze: while the chicken is cooking, warm honey in the microwave for about 15 seconds.  Whisk in vinegar.  Reserve 2 T glaze and brush the rest on the chicken in the final moments of cooking.  Remove chicken from grill and allow to stand 3-5 mins.  Drizzle reserved 2 T of glaze over the chicken while it's standing.

Black Bean Soup and Tortillas

This recipe comes from the book Our Best Bites.  Delicioso!

1 T olive oil
3/4 c diced carrots
3/4 c diced celery
1 c diced onion
4 large cloves garlic, roughly chopped
1 (3.5oz) can diced green chilies
2 (15oz) cans black beans, rinsed and drained
1 t kosher salt
1/8 t back pepper
1/2 t chili powder
1/4 t cumin
1/2 t dry oregano leaves
1 lime juiced (I used the zest from 2 limes instead)
Optional toppings:  sour cream, tortilla chilps, shredded cheese, hot sauce, chopped cilantro

Heat olive oil in a large stockpot over medium heat.  Add carrots, celery, onion, and garlic and saute for 4-5 minutes.

Add the black beans, chilies and beef broth.  Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.  Simmer uncovered for about 20-25 minutes or until carrots are tender.  Remove from heat.  Remove bay leaf from soup.

Transfer the soup to a blender.  Place lid on blender but remove the stopper in the lid to let heat escape.  Cover hole with a paper towel to avoid splatters.  Or, use an immersion blender.

Puree soup until desired consistency is reached.  Squeeze in the juice from one lime and pulse to combine.

Ladle into bowls and top with desired toppings.  Serve with extra lime wedges.

Flour Tortillas
2 1/2 c flour
3/4 t kosher salt
1/4 c plus 2 T shortening
3/4-1 c hot water

In the bowl of a heavy-duty mixer fitted with the dough hook, combine the flour and salt.  Add the shortening and combine until crumbly.

With the mixer running, slowly add 3/4 c of hot water.  Mix until the dough starts to come together, adding more water if necessary; the dough should be about the consistency of Play-Doh.

Heat a large nonstick skillet over medium heat.  While the pan is heating, divide the dough evenly into 8-10 balls.  Roll the balls as thinly as possible into circles.

Place a raw tortilla onto the hot skillet and cook until large bubbles appear and the tortilla looks slightly oily, about 1 minute.  Flip and cook another 30 seconds to a minute or until the tortilla is cooked through but not brown or burned.  Repeat with remaining tortillas, keeping the cooked tortillas under a clean kitchen towel.  Serve immediately.

Sweet Chicken Enchiladas

Yummy enchilada recipe from Katie Tucker!

6 Tbs honey
4 1/2 Tbs lime juice
1 Tbs chilli powder
1/2 tsp garlic powder

Mix ingredients together and toss with 1 lb shredded chicken (I crock pot the chicken). Fill tortillas with chicken and shredded montery jack cheese. Pour green enchilada sauce on bottom of 9x13 pan and over filled tortillas. Sprinkle with cheese. Bake at 350 for 30 min.