Curried Braised Small Game
Yield: 6-10 servings
2 pounds small game meat such as rabbit, squirrel, quail, pheasant, etc.
1 quart chicken stock
1 cup rice wine vinegar
4 cup blood orange juice
1/2 cup yellow curry powder
1 cup honey
3 tablespoon red pepper flakes
salt and blended pepper
4 teaspoons Chinese 5 spice
2 tablespoons paprika
2 tablespoons garlic
In a saucepan, combine the stock, honey, red pepper flakes, Chinese 5 spice, garlic, paprika, rice wine vinegar, blood orange juice, and curry powder. Bring to a boil. Remove from heat and cool in the refrigerator.
Once sauce has cooled, mix with small game meat in a large plastic bag and remove all air. Marinate in refrigerator for 12 to 48 hours.
Preheat oven to 250˚F. Pull meat from marinade and place in a heavy braising dish. Add the marinade jus and one quart of water to the dish. Place lid on the dish and put on the center rack of the preheated oven.
Bake for 3 to 4 hours. Check internal temperature every 45 minutes and adjust temperature accordingly. The goal is to raise the temperature of the meat to 175˚F and hold it there for 2 hours. This heat-time combination is critical for breaking down the tough connective tissues in the meat. You do not want to exceed 175˚F.
Once you have raised the temperature of the meat to 175˚F, turn your oven down to 175˚F. When you have maintained a meat temperature of 175˚F for 90 minutes, turn the oven off and let the meat rest in the oven for 30 minutes. Remove the meat from the oven and place it in a cool container. Let the meat rest for an additional 30 minutes before pulling the meat from bone. Pulled meat can be cooled and stored in the refrigerator for an additional week.
Use this flavorful protein on salads, in soups, in sandwiches, or in spring rolls or wontons.