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Recipes - Lowell Provisions Co & Alpine Butcher

Duck Confit
Ingredients

• 2 uncooked Peking duck legs
• 1 tablespoon kosher salt
• 1 lemon, zested and thinly sliced
• 3 cloves garlic, crushed
• 1 tablespoon whole allspice berries
• 1 tablespoon juniper berries
• 2 sprigs fresh thyme
• 2 cups rendered duck fat

Directions

1. Season the duck legs with kosher salt on both sides. Place them in a large resealable bag. Add the lemon zest and slices, garlic, allspice berries, juniper berries and fresh thyme. Seal, and massage the duck legs through the bag until all of the ingredients are evenly dispersed. Refrigerate for 24 hours to marinate.
2. Preheat the oven to 200 degrees F (93 degrees C).
3. Remove the duck legs from the marinade. Rinse them off and pat dry. Place the rest of the contents of the bag into the bottom of an oven safe dish just large enough to hold the legs in a single layer, preferably enameled cast iron or glass. Arrange the duck legs skin side down in the dish. Pour the duck fat into a small saucepan and warm over low heat until liquid. Pour over the duck legs until they are completely covered. If the legs are not covered, you can top it off with some olive oil. As the legs cook, more fat will be rendered from the skin. Cover the dish with a lid.
4. Bake for 6 to 7 hours in the preheated oven, until the meat pulls easily from the bone. Remove the duck legs from the fat and place in a sealable container. You may leave the bones in or remove them. Make sure there is room at the top of the container. Strain all of the solids from the remaining fat and discard the solids. Pour the fat over the duck in the container, covering completely. Seal and allow to come to room temperature. Once the jar is cool, place in the refrigerator and let the duck meat cure for 2 months. Reserve any leftover duck fat for other uses.

Grilled Duck Breast

Ingredients

• 1/4 cup Worcestershire sauce
• 2 tablespoons olive oil
• 1/2 teaspoon hot sauce
• 2 tablespoons minced garlic
• 1/4 teaspoon black pepper
• 8 skinned, boned duck breast halves

Directions

1. Stir together the Worcestershire sauce, olive oil, hot sauce, garlic, and pepper. Add the duck breasts, and toss well to coat. Cover, and marinate in the refrigerator for at least 30 minutes to overnight.
2. Preheat a grill for medium-high heat.
3. Grill the duck to desired doneness, about 5 minutes per side for medium-well, depending on the size of the breast, and the temperature of the grill.

Roasted Duck

Ingredients

• 2 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon black pepper
• 1 (5 pound) whole duck
• 1/2 cup melted butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
3. Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.

 Kangaroo Tenderloin       

Ingredients:

• 1 lb. of kangaroo fillet (tenderloin steak)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2teaspoon thyme
• 1 teaspoon fresh pepper
• 4 tablespoons Worcestershirs sauce
• 1/4-1/2teaspoon sugar

 Directions: 

1. 1.Heat the oil in a heavy nonstick pan.
2. Rub all sides of the meat w/ the salt, pepper and thyme.
3.  Mix Worcestershire sauce and sugar together and drizzle ONLY HALF over meat; reserving other half.
4.  Sear meat on high heat quickly on each side (for about 2 minutes each side) to seal juices.
5.  Reduce heat slightly and cook until just a little pink inside of each piece.
6.  Stir remaining sauce into pan juices.

Deer Chop Hurry
Ingredients:

• 2 pounds deer chops (venison)
• 1 cup ketchup
• 1/2 cup water
• 1 medium onion, chopped
• 1/2 cup packed brown sugar
• 1 (1 ounce) envelope dry onion soup mix

1. Thinly slice the deer chops and brown them in a heavy skillet over medium-high heat. Transfer the meat to a slow cooker. Mix in the ketchup, water, onion, brown sugar, and dry onion soup mix. Cook on LOW for 6 hours or until tender. If you want to cook it in a roaster, bake at 350 degrees F, for 1 hour.

Roast Venison Denver Leg Recipe

Ingredients:

1kg Venison Denver Leg

2Tbsp Oil

Preheat oven to 220°C and heat oil in a heavy based fry pan.
Sear Denver Leg over high heat in pan for 2-3 minutes to seal in juices and roast for 12-15 minutes depending on thickness of meat. Allow 4 minutes per 1cm of thickness. Remove from oven and rest for 6-8 minutes. Remember to always slice Venison across the grain onto slices and arrange as preferred.

To serve

Roasted Denver Leg is a versatile cut that can be served in many different ways with easy prepare sauces of your choice. Our sauce suggestion is to mix 12 tablespoons of Meat glaze with ¼ cup of cranberry and port wine relish over a medium heat for a traditional but tasty sauce.

Broiled Elk Steak Marinated in Brandy:

Ingredients:

4-5 lb elk (or moose or caribou) steak, 2" thick
3/4 cup Cognac or any decent brandy

3 tbl spoons of  butter, melted salt and freshly ground pepper

Marinate the steak in the brandy for about 45 minutes, turning it a couple of times.

Drain and pat steak dry with a paper towel (yes, reserve the expensive marinade). Broil steak over hot coals, basting a few times with melted butter. Salt and pepper it.

Serve steak on a garnished hot platter after you have warmed the reserved Cognac in a saucepan.

Just before you bring in the platter light the warmed brandy and pour enough of it onto the steak to make the blue flames dance (and to make you feel better about using so much expensive brandy for the marinade).

Spicy Rattlesnake Pasta

Ingredients:

1/4 cup olive oil

3 large garlic cloves, minced

1 28 oz can Italian tomatoes

1 dried hot red chilies, minced

1 tbsp. oregano

2 tsp. dried basil

2 tsp. black pepper

1 tsp. salt

juice from 1/2 lemon

1/2 lb. rattlesnake meat

1 lb penne or pasta of choice

Simmer rattlesnake in water and lemon juice for 1 hour, remove and separate meat from bones.

Combine de-boned meat with the rest of the ingredients (except pasta) in large saucepan and simmer for 1/2 hour.

Cook pasta as normal and serve over cooked pasta.

Bar-B-Q'd Python
Ingredients:
~ 1 Boneless snake, cut into 2 inch steaks
~ 1/2 cup teriyaki sauce
~ 1/2 cup honey
~ 1 tbsp fresh ground ginger

~ sesame seeds
In a bowl, mix together the teriyaki sauce, honey and ginger.
Pour marinade into a large zip lock bag. Add the snake steaks.
Squeeze out the air and seal. Refrigerate for at least 3 hours.
Remove the steaks and roll in sesame seeds.
Place on hot grill. Cook over medium heat until done.
Serve and Enjoy!

Kobe Beef Wellington Burgers

Ingredients:

½ cup chopped onion
1 clove garlic, peeled and chopped
1 tablespoon extra-virgin olive oil
1 tablespoon Worcestershire sauce
½ teaspoon dry Italian seasoning
½ teaspoon salt
¼ teaspoon ground black pepper
4 (½ pound each) Kobe beef burgers, thawed
1 tablespoon extra-virgin olive oil
1 cup fresh mushrooms, finely chopped
¼ cup finely chopped onion
¼ cup walnuts, ground to a puree
1 (17.25 ounce) package frozen puff pastry, thawed
1 large egg, beaten well

Dijon mustard sauce:
¼ cup sour cream
¼ cup mayonnaise
¼ cup Dijon mustard

Set oven to broil. In a food processor, puree onion and garlic. Add olive oil, Worcestershire sauce, Italian seasoning, salt and pepper. Blend well. Spread on both side of Kobe beef burgers and place on broiler pan covered with foil. Broil about 3 minutes each side, or until burgers are medium-rare to medium (pink inside but no juices running). Drain well on paper towels. Lower the oven heat to 400F. Heat 1 tablespoon olive oil in medium skillet over medium heat. Sauté mushrooms and onion, stirring occasionally, until brown and almost caramelized. Remove pan from heat. Stir in walnut “pate” (puree). Cut puff pastry into 4 squares and press or roll out each large enough to wrap burger. Spread ¼ of mushroom mix on each pastry piece, leaving a ½-inch uncovered border all around, and top each with a Kobe beef burger. Wrap pastry around burger and seal edges by brushing with beaten egg and pressing gently but well. Use rest of beaten egg to brush tops of pastry. Bake 25-30 minutes or until golden and puffy. While burgers are baking, blend Dijon mustard sauce ingredients well and place into four small ramekins or similar. When burgers are done, cut in half on the diagonal and serve each with its own ramekin of mustard sauce serves 4. Enjoy!

Buffalo Bill Bison Burger

Ingredients:

Ground Bison 8oz
Fire Jack Cheese 2 slices
Fried Jalapeno* 8-10 pieces
Chipotle Mayo. 1Tbl
Cornmeal Bun 1ea

*drain pickled jalapenos and dredge in corn meal and flour (50/50), deep fry until crisp 3-4 min. and drain.

Season bison patty lightly with seasoned salt and place on grill. Grill to desired doneness, add cheese and remove from grill. Place meat on top of bun and add jalapenos on top of cheese. Spread mayo on bun lid and cover. Enjoy!

Kangaroo Burgers

Ingredients:

• 1.5 lb kangaroo mincemeat
• 2 large eggs
• 1 cup bread crumbs
• 1 table spoon garlic, crushed (less if desired)
• 1 largebrown onion, finely diced
• 1/4cupWorcestershire sauce
• 1/4cuptomato sauce (or ketchup)
• 12 dropsTabasco sauce (optional)
• 2 teaspoonsdried thyme
• 1 teaspoondried oregano
• 1/2teaspoonground black pepper
• 1 largecarrot, grated

1.  Thoroughly mix all ingredients together in large bowl.

1.  Form into 8-12 burgers as desired and cook on medium well oiled BBQ plate until cooked through, turning several times. It is a fairly crumbly / low-fat burger so turn over carefully.
2.  Serve on toast, in a hamburger bun or with a salad.

Burger Recipes
A Walk on the Wild Side

Ingredients:
Grill ground round, Spanish onion, large green chilies cut in half; serve with lettuce and salsa topping.

Cheesy Fiesta Burgers

Ingredients:

Cheesy Fiesta Burgers- Amber Miller
1 lb ground beef, chicken, or turkey (according to preference)
1Tbsp dried minced onion (rehydrated in water)
1 tsp ground cumin
1 tsp chili powder
½ tsp salt
½ tsp ground black pepper (or cayenne pepper if desired)
1 tsp garlic powder or 1 clove fresh garlic (chopped)
2 cups shredded Mexican cheese blend (divided)
Salsa, sour-cream, refried or black beans, shredded lettuce
*all dry ingredients can be substituted with 1pkg taco seasoning mix

Mix ground meat with all ingredients except for cheese. Mix in 1 cup of cheese. Shape into desired size hamburger patties. Grill patties to desired doneness. Add last cup of cheese evenly to each patty while still on grill, to melt cheese. Put onto bun. Top with salsa, sour cream, beans, and lettuce as desired. Serve with tortilla chips and cheese or salsa.

"Hondo Steaks"

Ingredients
2 lbs 85% Lean Ground Beef
8 Oz Sharp Cheddar Cheese
4 Oz Blue Cheese
½ Bunch Cilantro
1 Small Onion
1 Small can Mild Jalapenos
Salt and Pepper

Press ¼ lb burger between two small salad plates to form thin patties approx 4 inches in diameter. Top patty with chopped onion, chopped cilantro, chopped jalapeno and grated blue and cheddar cheese, place a second thin patty on top of ingredients and seal the edges of the two patties shut. Salt and pepper to taste and place in freezer for approx 30-45 min. Grill over charcoal grill 5-7 min per side or until desired doneness.

Inside Out Cheeseburger

Ingredients:
1. 2 - 8oz ground beef patties per sandwich
2. about 1/3 cup of Worcestershire sauce
3. about ¼ cup of your favorite bbq sauce (prefer KC Masterpiece or Open Pit)
4. ½ tsp. of salt and pepper
5. ½ tsp. seasoning salt

6. 2 slices of favorite cheese per sandwich (I prefer Mozzarella)

7.1 corn dusted bun per sandwich

8. 2 slices of bacon per sandwich

Combine wet ingredients with ground beef. Form 2 patties out of mix. SAVE LEFT OVER SAUCE!!! Slice the cheese into smaller squares and place IN BETWEEN two patties. Season with salt, pepper, and seasoning salt. Grill over HOT CHARCOAL. Add left over sauce to patties while cooking. Some cheese will ooze out of sides. Use your grill to cook your bacon. Serve medium well to well done or however you prefer cooked on corn dusted bun. Add bacon on top. ENJOY!
ONE OF THE BEST BURGERS YOU WILL EVER EAT AND SO SIMPLE TO MAKE!

Montreal Hamburgers

Ingredients:

1 pound ground beef
½ cup minced onion
2 garlic cloves, pressed
Montreal Steak Seasoning
2 avocados
1 red onion, sliced thin
1 jar roasted red peppers
6 large onion rolls

Mix together ground beef, minced onion and pressed garlic. Pat into patties and sprinkle with Montreal Steak Seasoning. Grill to your liking. Place hamburger patties on an onion roll and top with red onion, lots of roasted red peppers, and avocado slices.

Teriyaki Burgers

Ingredients:

2 pounds hamburger
½ cup Teriyaki Glaze
salt/pepper/garlic to taste

Mix the teriyaki glaze into ground beef. Form patties. Fry/broil/barbecue until juices run clear. Season with salt, pepper and garlic while cooking. Season again after turning. These burgers are good warmed up the next day when prepared in this manner.

RABBIT BRAISED WITH MUSHROOM AND MADEIRA

Ingredients:

  2 whole rabbits, weighing 3 lbs. each (Debone the legs, thigh and saddle. Use the rest to make rabbit stock)
1 lb. mushrooms, cut in quarters
2 tbsp. shallots, chopped
1/2 cup. Madeira
1 cup. rabbit stock

Salt and pepper to taste

Lightly salt and pepper the rabbit parts and then flour. In a large skillet with some oil on high heat, brown the rabbit on all sides. Add mushrooms and shallots. Deglaze with Madeira and add the stock. Place in the oven at 450 degrees for 30 minutes. Take out the saddle after 15 minutes in order not to overcook it. After 30 minutes, return the saddle to the skillet to reheat before serving.

ROAST RABBIT WITH POTATO STUFFING

Ingredients:

1 rabbit
2 cups mashed potatoes
2 tbsp. butter, melted
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. poultry seasoning
1 cup. minced celery

Mix all together and use to stuff rabbit. Skewer and place in baking pan with legs folded under body. Lay strips of bacon over back of rabbit. Roast at 400 degrees for 10 minutes; pour 1 1/2 cups hot water over rabbit and bake until done, about 1 hour. Shortly before rabbit is done, remove bacon to allow browning. Serves 2.

BOAR STEW

Ingredients:

1 lb boned and cubed boar  meat

1/2 lb bacon

1 onion chopped

1 tsp. crushed garlic

2 tsp. curry powder

1/2 cup water

2 Tbs. parsley flakes

1 can stewed tomatoes (16 oz)

1/4 cup sliced carrots

2 medium potatoes

2 Tbs. cornstarch

In a skillet fry bacon until crisp.  Remove bacon, cool, crumble and set aside.   Pour off all but about 3 Tbs. of bacon grease. 

Cook boar meat cubes, onion, garlic, and curry powder in remaining grease until meat is browned. 

Stir during cooking.  Stir in 1/4 cup of water. 

Remove from heat and set aside. 

In a 2 qt casserole combine

parsley, stewed tomatoes, carrots and potatoes. 

Add meat mixture to casserole and mix well. 

Bake at 350 degrees for 30 minutes. 

Mix 2 Tbs. cornstarch with 1/4 cup water and stir into casserole.  Bake for 30 more minutes or until meat and vegetables are tender.

Grilled American Kobe rib eye with sea salt

Ingredients

• 1 American Kobe rib eyes, 12 oz each.
• 1 teaspoon softened butter
• sea salt
• smoked pepper

Preparation

Spread 1 teaspoon of softened butter on each steak using a pastry brush.

Season with smoked kosher salt and pepper.

To cook the steak, sear on a hot grill for 5 minutes, turn over and cook for another 4-5 for medium rare.

Finish with smoked sea salt and let rest for several minutes before serving.

Bison Rib Eye Steaks:
2 Custom Cut Bison Rib Eye Steaks; 10-12oz each. 
 
Marinade:
Mix the following in a medium sized glass or plastic bowl:
¹ /₄ cup Olive Oil
1 teaspoon Balsamic Vinegar
1 teaspoons dark Brown Sugar
1 teaspoon fresh ground pepper
1 clove garlic peeled, smashed and minced
2 Tablespoons apple juice
 
Preparing Steaks:
Place Steaks in a large “Ziploc” bag or sealed plastic container.  Pour marinade over steaks.  Seal container and rotate to uniformly coat meat.  Marinate in refrigerator for 6-8 hours.  Remover from refrigerator 2 hours prior to cooking leaving meat in container and rotating several times to recoat meat.
 
Grilling:
Remove Steaks from marinade and cook over medium-high heat grill.  Discard marinade.  Cook 3-4 minutes per side for a perfect medium-rare.  (Rare – Red center and squishy to the touch; Medium Rare- Reddish-pink center and soft to the touch; Medium – Pink center and somewhat firm to the touch.  Touch by pressing meat with flat of tongs or meat fork.) 
 
Note:  Do not cook beyond medium or meat will be very tough.

Bison Strip Steak.

Ingredients:

4 bison steaks
1/4 cup finely chopped fresh rosemary and thyme.
2 garlic cloves minced
1/8 cup olive oil
pepper
dash of salt to taste

Mix the fresh herbs, garlic, salt and pepper with the olive oil

Coat the mixture on the four bison steaks

Let sit for at least an hour, preferably overnight to marinade

Take steaks out of the refrigerator 30-40 minutes before cooking

Grill 3-4 minutes per side

Use a meat thermometer to see if the temperature is to about 142.

Flip steaks every two minutes if you need further cooking

Make sure you don’t over cook bison, it will get very tough.

Prime Rib Roast recipe

Ingredients

• 1 (10 pound) prime rib roast
• 10 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons dried thyme

Directions

1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
2. Bake at 350, until internal temperature is 130 degrees for medium rare. Let sit for 20 minutes before carving.

Roast Sirloin Strip

Ingredients:
10 lb To 11 pounds sirloin roast
Salt/freshly ground pepper
Sauce:
1 1/2 c Beef broth
Drippings
1/4 c Madeira
Salt/pepper to taste

Rub the roast with salt and pepper, place on a rack in a shallow pan, roast at 325 degrees, allowing about 10 minutes per pound, or until the roast reaches an inner temperature of 120 degrees. Remove to a hot platter and allow to rest for 12 to 14 minutes. Garnish the platter with watercress and freshly grated horseradish.
For sauce: When you remove the roast from the rack, spoon off most of the fat from the drippings, add 1-1/2 cups beef broth to the drippings, and bring to a boil. Then add 1/4 cup Madeira and salt and pepper to taste. Serve in a sauce boat with the roast.

Rapid Roast

Ingredients:

1 (6 lb.) beef roast (boneless top sirloin)
1 clove garlic
Salt

Preheat oven to 500 degrees. Rub roast with garlic and sprinkle with salt. Place roast in preheated oven. Roast for 30 minutes and turn the heat off. DO NOT OPEN THE OVEN DOOR FOR 2 HOURS. Remove. Allow roast to stand 15 minutes before carving for easier slicing.  Thirty minutes roasting time makes a rare roast. If you wish more well-done meat, roast for 33 or 34 minutes at 500 degrees before turning off the heat. The general rule is 5 minutes to the pound for rare and 5 1/2 to 6 minutes to the pound for more well-done meat.