All Blackwing Recipes

Description: Tongue Sandwiches Or Stir Fry Made Easy Courtesy Of Our Customer Helen Jaen.

Servings: 1 LB. =4-6 servings

Cooking Time: 50 min. per lb.

Difficulty: easy

Meal: lunch

• Garlic, Pepper, Salt

Preparation: Simmer the tongue in water until pink or about 50 minutes per 1 lb. of tongue. Remove from water & let rest until cool to handle. Peel the skin off of the tongue, trim any gristle, and cut into thin strips or bite size chunks. Refrigerate or place on favorite bread for a sandwich. add to vegetables as a stir fry.

Servings: 6 to 8

Cooking Time: 20 mins

Difficulty: average

Meal: dinner

• 2 pounds tender ostrich steaks (approximately 1 1/2" thick)

Preparation: Marinade: 2/3 cup balsamic vinegar 1/4 cup olive oil 2 tbls. garlic, finely chopped
Cooking: Sear in medium heat pan with olive oil or sweet butter.

Servings: 4

Cooking Time: 6 min.

Difficulty: easy

Meal: lunch

• 1 clove garlic, finely minced
• 2 tbls. finely chopped onion
• 1 tsp. olive oil
• 1 pound ground ostrich meat
• 1/2 tsp. freshly ground black pepper
• 1 tsp. salt

Preparation: Season liberally with salt, pepper and Blackwing Grilling Seasoning
Cooking: Prepare pan with 1 tsp virgin olive oil and pan fry - high heat, sear 2 minutes each side. Set oven at 350 degrees and bake for another 2 minutes. This will plump up the internal part of the meat which will result in a juicy burger. Total cook time is 6 minutes.
Serving: Serve immediately

Servings: 6 to 8

Cooking Time: 45 mins

Difficulty: easy

Meal: breakfast

• 2 pounds ostrich, fan or other tender cut, partially frozen for easy slicing
• 1 tbls. dried green peppercorns, coarsely ground
• 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1/2 tsp. dried sage or 1 1/2 tst fresh, chopped sage
• 2 large garlic cloves, finely minced
• 2 tbls. butter
• 2 tbls. olive or Canola oil
• 1/2 cup unbleached flour
• 1/4 cup grappa (or brandy)
• 1/2 cup chicken stock
• 3 tbls. butter
• 1/2 tst. lemon juice
• 1 1/2 tbls. minced fresh parsley

Preparation: 1. Slice meat 1/4" thick and place one slice at a time between sheets of plastic wrap. Pound evenly with a flat meat mallet to thickness of 1/8". Sprinkle generously with coarsely ground green peppercorns, salt and pepper and pound in lightly. Dip meat slices in flour to coat both sides evenly and gently shake off all excess flour. 2. Heat a large nonstick skillet over medium-high heat. Add oil and two tablespoons butter. When butter is bubbly, quickly saute.

Description: In a hurry! Try this simple recipe for a healthy, delicious snack that the whole family will enjoy - even picky eaters!

Servings: serves 4

Cooking Time: 15 min.

Difficulty: easy

Meal: snack

• 1 lb ground Bison
• 3/4 cup Italian Style bread crumbs
• 3 tsp Sea Salt
• 2 tbsp olive oil or sweet butter

Preparation: Thoroughly mix 1 lb of ground Bison with 3/4 cup of seasoned bread crumbs. Form mixture into balls approx. 1 inch in diameter.
Cooking: Add olive oil, sea salt and finely ground pepper in skillet over medium heat. Place Buffalo balls into skillet and cook until outside is golden brown, stirring occasionally to brown balls evenly.
Serving: Be creative - Serve over pasta, with or without sauce or simply serve solo as appetizers.

Description: Bison (or Beef) Eye of the Round Roast

Servings: 4-6

Cooking Time: 25 mins per lb

Difficulty: average

Meal: dinner

• One (1) Bison Eye of Round Roast (or Beef)
• One (1) Bottle Executive Chef Marinade
• Sea Salt and Fresh Cracked Pepper (to taste)
• 1-2 Red Potatoes peeled per person cut length wise
• 1 stick Unsalted Sweet Butter or 1/2 cup of Grape Seed Oil
• 1/4 cup Red Wine (optional)

Preparation: Using a shallow roasting pan, set oven rack placed in the middle of your oven with enough room to allow clearance at the top of the roast. Place the potatoes around the roast swimming in the marinade. Melt 1 stick of unsalted sweet butter or cup of grape seed oil over roast. With hands, rub roast, especially the sides.
Cooking: Preheat the oven to 325 degrees F. Pour directly on roast 1 bottle of Executive Chef Marinade along with melted organic unsalted sweet butter or 1/2 cup of grape seed oil. Place the roast fat side up on the rack (optional) in the roasting pan. Set in the oven. Evenly sprinkle sea salt and fresh cracked pepper all over the roast. Drizzle the 1/4 cup of red wine (optional) over your roast. Put the roast in to the hot 325 degree oven. For a rare roast, internal temp should reach 125 degrees F. For a medium rare roast, internal temp should reach 135 degrees F. For a medium roast, internal temp should reach 150 degrees F. Note the time you placed your Eye of Round into your oven so you know when you should be checking for its doneness.
Serving: Allow meat to rest for 15-20 mins prior to serving.

Servings: 2

Cooking Time: 30 Seconds

Difficulty: easy

Meal: lunch

• Olive Oil or Organic Unsalted Sweet Butter
• Bison Philly Meat
• Sliced Onions
• Sliced Green, Red & Yellow Peppers
• Mozzarella Cheese

Preparation: Thaw Meat
Cooking: In a skillet, heat olive oil or organic sweet butter on high heat. Sear the Philly steak for 30 seconds on each side. For added taste, saute in onions, green, red and yellow peppers. When finished, add cheese to the top, letting the heat from the meat and sauteed vegetables melt it. *Optional toppings: olives, cut celery.
Serving: Add to your bun and enjoy!!

Servings: 6-8

Cooking Time: 25mins per lb

Difficulty: average

Meal: dinner

• One (1) Standing Rib Roast (Buffalo)
• Executive Chef Marinade
• Sea Salt and Fresh Cracked Pepper ( to taste)
• 1-2 red potatoes peeled per person cut length wise
• 1 stick of unsalted sweet butter or 1/2 cup of grape seed oil
• 1/4 cup of Red Wine (optional)

Preparation: Using a shallow roasting pan, set oven rack placed in the middle of your oven with enough room to allow clearance at the top of the roast. Place the potatoes around the roast swimming in the marinade. Melt 1 stick of unsalted sweet butter or cup of grape seed oil over roast. With hands, rub roast, especially the sides.
Cooking: Preheat the oven @325 degree F. Pour directly on roast 1 bottle of Executive Chef Marinade along with melted organic unsalted sweet butter or use 1/2 cup of grape seed oil . Place the roast fat side up (ribs down) on the rack (optional) in the roasting pan. Set in the oven. Evenly sprinkle Sea salt and fresh cracked pepper all over the roast. Drizzle the 1/4 cup of red wine (optional)over your roast put the roast into the hot 325 degree oven. For a rare roast- internal temperature should reach 125 degrees F. For a medium rare roast internal temperature should reach 135 degrees F For a medium roast internal temperature should reach 150 degrees F. Note the time you placed your rib roast beef into your oven, so you know when you should be checking for its doneness.
Serving: Allow meat to rest for 15-20 mins prior to serving

Servings: 1

Difficulty: easy

Meal: dinner

Preparation: Always thaw meat in refrigerator prior to cooking or place under running water for 5-6 minutes. Do not thaw in the microwave as it will start cooking the meat.
Cooking: Grilling: Coat the meat with oil or butter before placing on the grill. Place on grill for 30 seconds to one minute and lift off grill and replace. Cook for 2 minutes and repeat procedure on the other side. Finish with additional minutes to satisfy your favorite preparation. We suggest a medium to rare but never less than bright pink. All of our red meat cook 1/3 the time of conventional meat. Pan Searing: Searing locks in the natural juices and moisture. Adjust your burner to medium high. Rub steaks with virgin olive oil or sweet butter or add a little to your ground meat mixture. Heat the pan and add a little more sweet butter or virgin olive oil to the pan. Place the steak or ground burger in the pan for 20 seconds and life to prevent sticking and to achieve a seared surface. Cook for 2 minutes and repeat procedure. The meat will continue to cook when you remove from the skillet so never cook past a bright pink. Oven Baking: Sear the meat in a pan first at a very high heat for 1 minute a side and then place in the oven for 3-4 minutes at 350 degrees.
Serving: Seasoning Suggestions are: garlic, fresh pepper, sea salt, your favorite steak seasoning or rub. Unsalted sweet butter or virgin olive oil prevents sticking and adds a lovely flavor. Sweet butter brings out the sweetness in the meat.

Description: Enjoy a zesty greek chili with less fat and the healthy benefits of bison.

Servings: 5

Cooking Time: 30 - 50 minutes

Difficulty: easy

Meal: dinner

• 1 lb. Ground Bison
• 1 tsp. Olive Oil
• 1 Cup Chopped Onion
• 2 Cloves Garlic, Minced
• 1 1/2 tsp. Dried Oregano
• 1/2 tsp. Dried Thyme
• 2 Bay Leaves
• 1/4 tsp. Black Pepper
• 1/2 tsp. Salt
• 1 Can (14 1/2 oz) Italian-Style Stewed Tomatoes
• 1 Can (14 1/2 oz) Diced Tomatoes
• 1 Can (14 oz) Artichoke Hearts (not marinated), drained
• 1 Can (19 oz) Chickpeas (Garbanzo) Beans, drained and rinsed
• 1 Can (2 1/4 oz) Sliced Black Olives, drained
• 6 oz. Crumbled Feta Cheese (optional)

Preparation: If the meat is frozen, microwave it 2 minutes, uncovered, on high to defrost slightly. Meanwhile, in a 4 1/2 quart Dutch oven or soup pot, heat the oil on medium. Peel and coarsely chop the onion, adding it to the pot as you chop. Stir occasionally.
Cooking: As soon as the meat microwaves, add it to the pot, raise the heat to high and stir from time to time. Turn the partially frozen block over frequently, scraping off the cooked meat and breaking up any remaining frozen chunks. While the meat cooks, add the garlic, oregano, thyme, salt, bay leaves and black pepper. While the Bison continues to cook, open and add (with their juice) the tomatoes, artichokes, chickpeas, olives and coarsely chop the artichokes. Stir well. Continue to cook on high, stirring frequently, until the Bison is no longer pink. Turn the heat back to medium and cook for about 10 more minutes to blend the flavors while still stirring.
Serving: Serve at once and if desired garnish with feta cheese to complete the meal!

Description: Grill Hamburger Topping & Condiment Suggestions

Servings: 1

Difficulty: easy

Meal: lunch

Preparation: Vegetable & Fruit Toppings: Lettuce Tomato Fresh Onion Black Olives Bean Sprouts Spinach (Cooked or Raw) Sauteed Mushrooms Caramelized Onions Green Chilies Grilled Zucchini or Eggplant Pickled Vegetables Avocado Slices Jalapenos Sauerkraut Mango Sauces & Condiments: Ketchup Mustard (Dijon or Regular) Mayonnaise Horseradish or Horseradish Mayonnaise Ranch or Caesar Dressing Churriguera Sauce Freshly Made Salsa Guacamole Meat Toppings: Blackwing's Organic Berkshire Bacon made with a hint of Clove & Cinnamon Cheeses: American Cheddar Swiss Gouda (smoked or regular) Brie Feta Soft Goat Cheese Blue Cheese (incl. Roquefort and Gorgonzola) Monterey Jack or Pepper Jack Gruyere Mozzarella Munster Provolone Mix-Ins: Freshly Ground Pepper Shredded or Crumbled Cheeses Chopped Onions, Peppers, or Garlic Sun-dried Tomatoes Chopped Walnuts Barbecue Sauce Teriyaki Sauce Ginger Toasted Sesame Oil Fresh Herbs & Spices
Cooking: Cook burger to your desired done-ness (Raw, Medium, Well done)
Serving: Serve with any of the above toppings and condiments!

Description: Adapted from "the Bon Appetit Cookbook" by Barbara Fairchild.

Servings: 6 servings

Cooking Time: 3.5 hours

Difficulty: average

Meal: dinner

• 4.5 lbs oxtails
• 2 tsp. paprika
• 1/2 tsp. salt, freshly ground pepper
• 2 Tbsp. flour
• 2 large onions, chopped
• 2 cloves garlic, minced
• 1/4 cup tomato paste
• 3 Tbsp. chopped fresh rosemary, or 1 tsp. dried rosemary
• 2 cup dry red wine
• 1 can (28 oz.) Italian-style tomatoes in juice, drained
• 3/4 lb. sugar snap peas, drained
• 1 can (14.5 oz.) low sodium beef broth

Preparation: 1. Sprinkle oxtails with the paprika, salt and pepper to taste; coat with the flour. Cook in large, heavy Dutch Oven on high heat. Add oxtails in batches; cook until brown on all sides, about 10 minutes. Transfer oxtails to a bowl.
Cooking: 2. Add onions and garlic to Dutch oven; reduce heat to medium. Cook until tender, stirring occasionally, about 8 minutes. Stir in tomato paste and 1 tablespoon of the fresh rosemary (1 tsp. of the dried). Add the wine; increase heat to medium-high. Heat to a boil, scraping up any browned bits. Boil until liquid is reduced by half, about 6 minutes. Add the tomatoes, breaking them up with the back of a spoon; add broth. Return oxtails with any accumulated juices to pan; heat to a boil. Reduce heat to a simmer; cover. Cook until meat is tender, about 2.5 hours. Uncover and cook until liquid is slightly thickened, about 30 minutes. Cool slightly. Refrigerate uncovered until cold; cover. Refrigerate 8 hours.
Serving: 3. Remove the pan from refrigerator. Skim hardened fat from the top; discard. Heat stew over medium heat, sirring occasionally, until hot. Add sugar snap peas. simmer until peas are just crisp-tender, about 3 minutes. Sprinkle stew with remaining 2 tablespoons of fresh rosemary(do not add dried).

Description: Bison Short or Back Ribs

Servings: 4

Cooking Time: See Below

Difficulty: easy

Meal: dinner

• Short or Back Ribs (Do Not Boil)

Preparation: Place a rack of rib meat side down on a work surface. Remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it. The best place to start is on one of the middle bones. Using a dishcloth, paper towel, or pliers to gain a secure grip, peel off the membrane. Repeat with the remaining rack. Generously season the ribs on both sides with salt, pepper, and garlic powder. Place the ribs in a large nonreactive roasting pan or baking dish and let sit for 5 minutes. Pour the marinade/barbecue sauce over them, turning the racks to coat both sides then cover in the refrigerator for 1 to 2 hours. The longer the ribs marinate, the richer the flavor will be. (The ribs can also be marinated in large heavy resealable plastic bags.) Tips: Bison is so much leaner than beef. I suggest using a two-step cooking process. First, grill the ribs using the indirect method and wood smoke. Halfway through, wrap the ribs in aluminum foil so they can cook in their own juices and without drying out. I like to flavor the ribs with smoke, so I suggest using a charcoal grill or smoker. If you're using a gas grill, consider basting the ribs with melted salted butter (1/2 stick) in saucepan over medium heat and stir in 2 tsp. of Liquid Smoke.
Cooking: Set up the grill for indirect grilling preheat to medium (325 to 350 degrees F). Place a large drip pan in the center of the grill under the grate. When ready to cook, brush and oil the grill grate. Place the ribs bone side down in the center of the grate over the drip pan and away from the heat. If cooking on a charcoal grill and using wood chips, toss half of them on each mound of coals. Cover the grill and cook the ribs for about 1 1/2 hours. If using a charcoal grill, replenish the coals as needed. Lightly brush the ribs on both sides with barbecue sauce/marinade. Tightly wrap each rack in heavy-duty aluminum foil. Recover the grill and continue cooking the ribs until they are cooked through and tender enough to pull apart with your fingers, 30 minutes to 1 hour longer, 2 to 2 1/2 hours in all. When the ribs are done, the meat will have shrunk back from the ends of the bones by about 1/2 inch.
Serving: Transfer the ribs to a large platter or cutting board. Let the ribs rest for a few minutes, then cut the racks in half. Serve at once with Barbecue Sauce on the side.

Description: A great meal for a Sunday afternoon football game! Keep in mind this recipe requires a 24 hour preparation time.

Servings: 4-6

Cooking Time: 6 Hours Total Time

Difficulty: average

Meal: dinner

• 3 lb. Brisket (Beef or Bison)
• 1 Onion Chopped
• 1 Garlic Clove Pressed
• 3 Tblsp. Butter
• 1 Cup Ketchup
• 1 Cup Water
• 3 Tblsp. Cider Vinegar
• 1/3 Cup Brown Sugar
• 2 Tblsp. Worchestershire Sauce
• 1 tsp. Chile Powder
• 1 tsp. Dry Mustard
• 1 tsp. Lemon Juice

Preparation: Salt and pepper brisket and place in baking pan in pre-heated oven 400 degrees for 30 minutes.
Cooking: Saute' onions and garlic in butter, add remaining ingredients and bring to a boil. Take the brisket out of oven after the 30 minutes are up and pour the ingredients over the top of the brisket. Cover and bake at 325 degrees for 3 to 4 hours or until tender. Cool brisket and refrigerate overnight. Next day remove fat and slice very thin against the grain. Place back in baking pan with sauce and reheat in 350 degree oven for about 1 hour or until hot.
Serving: Great served with mashed potatoes.

Description: Black Pepper Crusted New York Strip Loin with Shitake Mushroom Sauce

Servings: 4

Cooking Time: 2 1/2 mins per side

Difficulty: average

Meal: dinner

• 4 BONELESS BEEF OR BISON STRIP LOIN 8 oz.
• 1/2 cup (your choice) olive oil,grapeseed oil or melted organic sweet butter
• 2 garlic clove mashed
• 10 basil leaves,minced
• Salt (to taste)
• 2 tablespoons freshly cracked black pepper
• 1/4 cup organic sweet butter
• 8 large shiitake (sliced)
• 2 tablespoons finely minced shallots
• 1 cup white wine (optional)
• 1/4 cup bourbon (optional)
• 1 cup heavy cream
• 1/2 cup beef stock ( you can use beef bouillon cube or canned stock)
• salt and freshly ground black pepper to taste
• 2 teaspoons sliced chives for garnish

Preparation: Pour olive oil, grape seed oil or organic sweet butter into a large glass dish or shallow bowl and combine with garlic, basil, salt and pepper...then stir. rub this mixture into the steaks and cover with plastic wrap and marinate for 24 hours. -------------------------------------------- FOR THE SHITAKE SAUCE Melt the butter in a skillet over medium heat, add the shallots and cook for 1 minute longer. Add the wine and bourbon, and reduce the liquid until it has evaporated. Add the cream and stock and reduce until the consistency is syrupy, about 10-15 minutes.Season with salt and pepper.
Cooking: Cook to desired doneness
Serving: Spoon the sauce around each cooked steak and garnish with chives.

Description: Delicious "melt in your mouth" bacon-wrapped organic beef filets. A beautiful and flavorful presentation for the Holidays.

Servings: 4

Difficulty: easy

Meal: dinner

• Tenderloin or filet mignon steaks
• Sea salt
• Black pepper
• Organic Berkshire Pork bacon

Preparation: Season the meat before you wrap it with special Organic Berkshire pork bacon. sea salt and and fresh-cracked black pepper. Rub the seasoning in gently. With the steaks seasoned and ready to go, the next step is to wrap them with the bacon. Using Blackwing's Organic Berkshire Bacon which has a hint of cinnamon already in it, choose a wide enough piece to cover the entire exterior of the steak. Some wide cuts are also narrower, so make sure it's even throughout. One piece of bacon will be enough per steak. Just wrap it around firmly with out pulling it tight, just snug. If the bacon is too tight, it will come off. Stick a toothpick through the overlapping portion to keep the bacon in place. The toothpick should just go through once and out the other side like pinning a button to a shirt.You should notice that the filets are round now, and that is an added bonus of wrapping them. The steak has much more appeal in this shape.
Cooking: Heat a frying pan up to medium on the stove while heating the oven up to 400 degrees F. Melt a piece of butter (garlic butter optional or use grape seed oil combined with the butter) in the pan and stir it around until the foam subsides. Once this happens, lay a couple filets in the pan. Try to have twice as much pan as meat. This will give you a hot spot to flip the meat to. Sear the steaks until they are brown to dark brown. Flip them over to the unused portion of the pan and repeat. Once the filets are seared, place them into the oven using the same grill pan or transfer filet medallions into a Pyrex baking dish You will finish your steaks in the oven: To cook your steaks to the way you like them, use a thermometer to check them as they cook. If you have a digital thermometer probe that you can put in the oven, that would be the best. If not, you can check them before they go in and then in 5-10 minute intervals once they are in the 400 degree F oven. Rare meat is 120???125 degrees, medium is 140???150 degrees, and well done is around 160???170 degrees. Before serving the steaks, remember to let them rest for a few minutes in an elevated position like a rack and covered loosely with aluminum foil. Testing doneness by hand is simple: ??? With an index finger, quickly but firmly press down on the thickest part of the meat ??? Rare: Feels like the fleshy part of the palm just below the thumb. Medium: Feels like the base of the palm closer to where it meets the wrist. Well-Done: Feels like the top of the wrist, just below the palm. The logic behind this test lies in the fact that, the more cooked meat is, the more its fibers contract and the less moisture it contains. So, less done meat feels softer than more fully cooked meat.

Servings: 2

Cooking Time: 30 seconds

Difficulty: easy

Meal: lunch

• Olive Oil or Organic Unsalted Sweet Butter
• Philly Meat
• Sliced Onions
• Sliced Green, Red, & Yellow Peppers
• Mozzarella Cheese

Preparation: Thaw
Cooking: In a skillet, heat olive oil or organic sweet butter on high heat. Sear the Philly steak for 30 seconds on each side. For added taste, saute in onions, green, red and yellow peppers. When finished, add cheese to the top, letting the heat from the meat and sauteed vegetables melt it. *Optional toppings: olives, cut celery.
Serving: Add to your bun and enjoy!

Servings: 6-8

Cooking Time: 25mins per lb

Difficulty: average

Meal: dinner

• One (1) Standing Rib Roast (Roast Beef)
• Executive Chef Marinade
• Sea Salt and Fresh Cracked Pepper ( to taste)
• 1-2 red potatoes peeled per person ??? cut length wise
• 1/4 cup of Rhone (a fruity French red wine - optional)

Preparation: Using a shallow roasting pan, set oven rack placed in the middle of your oven with enough room to allow clearance at the top of the roast.
Cooking: Preheat the oven @325 degree F. Pour directly on roast melted organic unsalted sweet butter or use ?? cup of grape seed oil . Place the roast fat side up (ribs down) on the rack (optional) in the roasting pan. Set in the oven. Place the potatoes around the roast swimming in the marinade Melt 1 stick of unsalted sweet butter or ?? cup of grape seed oil over roast. With hands, rub roast, especially the sides. Evenly sprinkle Sea salt and fresh cracked pepper all over the roast about ?? of a cup of ea. Drizzle the 1/4 cup of red wine (optional)over your roast with executive chef sauce ?? bottle and put the roast into the hot 325 degree oven. For a rare roast- internal temperature should reach 125 degrees F. For a medium rare roast ??? internal temperature should reach 135 degrees F For a medium roast internal temperature should reach 150 degrees F. Note the time you placed your rib roast beef into your oven, so you know when you should be checking for its doneness.
Serving: Allow meat to rest for 15-20 mins prior to serving

Servings: 4 People

Cooking Time: 7-10 minutes

Difficulty: easy

Meal: dinner

• 8 Thighs
• 1 stick Organic Sweet Butter or 1/3 cup Grapeseed Oil
• 3 Tbsp. Fresh Shallots minced
• 3 Tbsp. Fresh Squeezed Lemon Juice
• 3 Tbsp. Honey
• 3 cloves Garlic minced
• 1/2 cup Tamari Sauce
• 3/4 cup Mango Juice
• 1/2 cup Tamari Sauce
• Pepper & salt to taste

Preparation: Place thighs in a large Ziploc bag. In a bowl combine all ingredients. Pour marinade over chicken thighs in the Ziploc bag and seal. Marinate in fridge 4-6 hours turning bag occasionally. When ready to grill, remove thighs from bag, drain, and place leftover marinade in container to the side.
Cooking: Preheat grill to medium high. Place thighs on grill and reduce heat to medium. Arrange chicken on hot grill and cook, after 2 minutes place the lid down and then lift every 2 minutes, turning pieces often and basting with remaining sauce.
Serving: Total cook time will vary from 7-10 minutes. Chicken will be ready when the juices run clear with the piercing of a knife into the thickest area of the meat. It should not be pink. Serve hot off the grill!

Description: This recipe is referenced by the book "Restoring Your Digestive Health".

Servings: 3 Quarts

Cooking Time: 12 to 24 Hours

Difficulty: average

Meal: lunch

• 3 Qts. Filtered Water
• 1/2 Ounce Structured Water Additive
• 1 Tblsp. Apple Cider Vinegar
• 4-6 Tblsp. Coconut Oil
• 1 Medium Organic, Free-range or Kosher Whole Chicken, Cleaned and Cut into pieces (If you wish, you can substitute beef or another type of poultry for the chicken.)
• 2-4 Chicken Feet
• 8 Organic Carrots, Sliced
• 6 Stalks of Organic Celery, Sliced
• 2-4 Organic Zucchinis, Sliced
• 3 Medium-Sized Organic White or Yellow Onions, Peeled and Diced
• 4 Inches Ginger, Grated
• 5 Cloves Garlic, Peeled and Diced (Omit if you have upper GI problems or severe heartburn.)
• 2-4 Tblsp. Moist High-Mineral Celtic Sea Salt
• 1 Large Bunch Of Parsley

Preparation: Place the filtered water in a large stainless steel pot, add the structured water additive and apple cider vinegar, and let stand for 10 minutes. Add the oil, chicken, chicken feet, vegetables, ginger, garlic, and sea salt; and bring to a boil over high heat.
Cooking: Let boil for 60 seconds, then lower the heat and simmer for 12 to 24 hours. About 30 minutes before removing soup from the heat, add the parsley. Remove the soup from the heat. Remove and discard the chicken feet. Remove the chicken meat from the bones; place the chicken meat back in the soup and discard the bones.
Serving: Ladel into soup bowls and serve hot. For acute situations with high inflammation, allow the soup to cool, then puree it in batches in a high-powered blender or food processor. Some people with extremely severe conditions may want to discard the chicken and vegetables and consume only the broth.

Servings: 4

Cooking Time: 4 minutes

Difficulty: easy

Meal: dinner

• 12 oz ground chicken
• 1/2 small onion, diced
• 1 teaspoon minced garlic
• 2 tablespoons grapeseed oil
• 2 tablespoons organic sweet butter
• 1/2 package (1 ounce) dry taco seasoning mix
• 1 egg
• salt & pepper, to taste
• 4 taco shells
• 4 slices pepper jack cheese
• 1 avocado peeled, pitted & sliced
• 1/4 cup chopped jalapeno pepper
• 1/2 cup salsa, or to taste

Preparation: Thaw Meat Mix the ground chicken, onion, garlic, taco seasoning and egg together in a bowl until thoroughly blended. Season with salt and pepper to taste. Pre-heat skillet.
Cooking: In a skillet on top of medium-high heat stove, melt 2 tablespoons of grapeseed oil with 2 tablespoons of organic sweet butter. Place chicken mixture into skillet, continually and gently stirring this mixture only with a fork until meat is crumbly. Cook the chicken until meat is no longer pink and juices run clear, approximately 4 minutes.
Serving: To serve, portion out the amount of chicken mixture. Using a spoon, insert the chicken mixture into each taco, top with a slice of cheese, avocado slices, and desired amounts of jalapeno peppers and salsa.

Servings: 3

Cooking Time: 8 Minutes

Difficulty: easy

Meal: lunch

• 1 pkg. (12oz) diced, cooked chicken meat, thawed
• 1/2 cup of mayonnaise
• 1/2 tsp. dejon mustard
• 1/2 squeezed fresh lemon
• 1/2 tsp. paprika
• 1/2 cup dried cranberries (substitute apples/mandarin oranges in can, drained)
• 1 cup chopped celery
• 1 Tbsp. chopped chives
• 1/4 cup minced red bell pepper
• 1/4 cup chopped walnuts
• 1/4 cup halved seedless red grapes
• 1 tsp. salt
• Ground Black Pepper to taste

Preparation: Frozen chicken should be thawed either overnight in refrigerator or immerse in cold water for about 5 minutes. In a bowl mix together Mayonnaise, Dejon Mustard, fresh lemon with paprika and salt. Blend in dried cranberries (or substitution), celery, bell pepper, chives and nuts. Add chopped chicken and mix well. Season with black pepper and chill for 1/2 hour.
Serving: If you want the chicken to be served warm microwave just the chicken for about 1 minute mix it into the salad and serve. For sandwiches: garnish with romaine lettuce, avocados, fill with chicken salad and serve.

Servings: 3 to 4

Difficulty: average

Meal: dinner

• 1 Whole Chicken (3-3.5 lbs) backbone removed & butterflied (Use kitchen shears to cut out the backbone. Flip the bird over and press to flatten the breastbone).
• 3 tablespoons grated lemon zest
• 1/3 cup juice from 3 lemons
• 1 teaspoon sugar
• salt and pepper
• 2 cups low sodium chicken broth
• 1 teaspoon cornstarch
• 3 tablespoons unsalted butter
• 1 tablespoon finely chopped fresh parsley

Preparation: SEASON Adjust oven rack to middle position and heat oven to 475 degrees. Pat chicken dry with paper towels. Combine lemon zest, sugar, and 1 teaspoon salt in small bowl. Rub 2 tablespoons zest mixture under skin of chicken. Season chicken with salt and pepper and transfer to roasting pan. (Seasoned chicken can be refrigerated for 2 hours for more flavor)
Cooking: ROAST Whisk broth, 1 cup water, lemon juice, and remaining zest mixture in 4 cup liquid measuring cup, then pour into roasting pan. (Liquid should just reach skin of thighs. If it does not, add enough water to reach skin of thighs.) Roast until skin is golden brown and thigh meat registers 170 to 175 degrees, 40 to 45 minutes. Transfer to cutting board and let rest 20 minutes. MAKE SAUCE Pour liquid from pan, along with any accumulated chicken juices, into saucepan (you should have about 1 1/2 cups). Skim fat, then cook over medium-high heat until reduced to 1 cup, about 5 minutes. Whisk cornstarch with remaining liquid in small bowl, then whisk into saucepan. Simmer until sauce is slightly thickened, about 2 minutes. Remove from heat and whisk in butter and parsley and season with salt and pepper.
Serving: Carve chicken and serve.

Description: Chicken Breasts stuffed with Wild Boar Italian Sausage and Spinach

Servings: 4

Difficulty: average

Meal: dinner

• 4 Organic Skinless/Boneless Chicken Breast Halves - pounded to 1/2 inch thick
• 12 oz Package of 6-2oz links of Wild Boar Mild Italian Sausage
• 1 (10 ounce) Package Fresh Spinach Leaves
• 1/2 cup Sour Cream
• 1/2 cup Shredded Pepper Jack Cheese
• 4 Cloves Garlic, Minced
• 1 Pinch Ground Black Pepper

Preparation: Preheat the oven to 375 degrees F. Place spinach in a large glass bowl, heat in the microwave for 3 minutes, stirring every minute or so. Stir in sour cream, pepper jack cheese and garlic.
Cooking: Melt 1 teaspoon of unsalted organic butter or grapeseed oil in a skillet on medium heat. Place the 6 Wild Boar Italian Sausage links into the skillet; sear 2 minutes a side. Cut links into small quarter-like pieces. Lay the chicken breasts out on a clean surface, make a small incision (cut) half way through the center part of the chicken breast creating a small pocket. Spoon some of the spinach with the Wild Boar Italian Sausage mixture onto each one. Bake uncovered for 35 minutes in the preheated oven. Increase heat to 500 degrees F for an additional 5 minutes to brown.

Description: This recipe can be used for either Muscovy Duck or Pheasant. When using Pheasant cut the measurements in half.

Servings: 8

Cooking Time: 3 Hours Total

Difficulty: easy

Meal: dinner

• 1 Muscovy Whole Duck or Pheasant 4#
• 1 tsp chopped fresh basil leaves
• 1 tsp chopped fresh ginger root
• 1 tsp salt
• 1/2 orange - quartered
• 2 cups water
• 1 cup honey
• 1/2 cup organic sweet butter
• 1 tsp lemon juice
• 1/2 cu undiluted, thawed orange juice concentrate

Preparation: In a small bowl mix together the basil, ginger and salt. Distribute mixture onto the inside and outside of the duck/pheasant. Stuff with orange quarters and lay in roaster/dutch oven. Add water. In a small saucepan combine the honey, butter, lemon juice and orange juice concentrate. Simmer together over low heat until syrupy; pour a little of the mixture over the duck, saving the rest for basting. Cover roaster.
Cooking: Preheat oven to 350 degrees F. Bake/roast the duck/pheasant in preheated oven for 30 minutes. Remove from oven turn duck breast down, reduce heat to 300 degrees F and cover roaster for another 2 to 2 1/2 hours. Make sure you continually baste it. Turn duck breast up during the last few minutes of cooking to brown.
Serving: When the duck/pheasant is ready to serve take the extra basting sauce put it into a gravy dish to serve with your delicious meal.

Servings: 0

Difficulty: easy

Meal: dinner

Preparation: With pheasant careful attention must be paid to not overcook the delicate pheasant meat, particularly the plump, white breast meat. Although not necessary with farm-raised birds, the cook will be rewarded with separate cooking of the breast and leg-thigh pieces. Breast meat benefits from auteing and grilling; pheasant legs are better suited to braising in stews or using in terrines and pates. Test for doneness by feeling for a loose leg or by piercing the thigh with a fork; the juices run pink.

Servings: 2

Cooking Time: 15 minutes

Difficulty: average

Meal: dinner

• 2 - 4 to 6oz boneless skinless pheasant breast
• 1 clove garlic, minced
• 1 tsp. rubbed sage
• 1/4 tsp. dried oregano leaves
• 1/4 tsp. pepper
• Dash Salt
• 4 slices of prosciutto ham
• 1 Tbsp. butter
• 1 Tbsp. olive oil
• 1/4 cup fresh shredded Parmesan cheese
• 1/2 cup dry white wine
• Fresh sage leaves as garnish

Preparation: Pound pheasant breast to 1/4 inch thickness. Sprinkle with garlic, sage, oregano, pepper and salt. Place 1 slice prosciutto on each breast and secure with wooden pick.
Cooking: In 12 inch nonstock skillet heat butter and oil over medium heat. Place breast prosciutto side down in skillet. Cook for 5 to 7 minutes until meat is no longer pink, turning over once. Sprinkle Parmesan cheese evenly over prosciutto. Add wine to skillet. Increase heat to medium high. Cook for 4 to 5 minutes, or until cheese is melted and wine nearly boiled away.
Serving: Remove wooden picks before serving over bed of pasta. Garnish with fresh sage leaves.

Description: Roast Pheasant with a wild rice stuffing for a scrumptious sit down dinner!

Servings: For 2 Pheasants

Cooking Time: 2 Hrs 20 Mins

Difficulty: easy

Meal: dinner

• 1 dressed pheasant, 2.5 to 3 lbs., cleaned and lightly salted
• 1 cup wild rice (this makes 3 cups when cooked)
• 3 cups day-old bread - cut in small cubes
• 1 cup onions - sliced paper-thin
• 1 cup celery
• 1 tsp. leaf sage (or to taste)
• 1 1/2 cups good chicken stock or one chicken bouillon cube dissolved in 1/2 cup water
• 2 tsp. of parsley, cut fine
• 1stick of butter

Preparation: This is sufficient stuffing for two pheasant. Clean the pheasant then lightly salt the inside cavity.
Cooking: Wash one cup of wild rice three times or until the rinse water comes off clear. Drop the wild rice into 4 cups of boiling water. Cover and simmer for 20 minutes. Do not stir. Sautee the onions and celery in 1/4 cup butter until translucent. Then add parsley and cook only until hot. Combine all ingredients and fill slightly-salted bird. Use heavy cord and tie securely around tail and legs so as to bring them all together. Brush bird with melted butter and dust with salted flour. Bake in 325 F oven. A young, mature pheasant will require two hours in the oven. Any remaining dressing can be placed in covered baking dish and cooked in the oven alongside the bird.

Servings: 4

Cooking Time: 1 Hour 20 Minutes

Difficulty: average

Meal: dinner

• 4 Boneless Pheasant Breasts
• 2 Cups Water
• 1 Ounce Morel Mushrooms, Dried
• 1 Ounce Butter
• 1/8 tsp Garlic, Minced
• 8 Ounces Heavy Cream
• 1/2 Chicken Bouillon Cube
• 1 tsp Tomato Paste
• Salt and White Pepper, To Taste

Preparation: Bring the water to a boil and add the morels. Remove from heat and allow the mushrooms to soak for 1 hour. Remove the mushrooms and reserve the liquid. Rinse the mushrooms thoroughly under cold running water and pat dry with a towel. Strain the liquid to remove any dirt particles and cook over high heat until reduced to 1/4 cup; reserve. Saute the mushrooms in the butter and garlic for 2 minutes; do not brown. Add the heavy cream, bouillon cube and tomato paste and bring to a boil. Reduce the cream by half until it is quite thick. Adjust flavor with salt and papper; keep warm.
Cooking: Remove skin from breasts; sear breasts in olive oil over high heat for 2 minutes each side; cover and turn heat down to low for about 5 minutes or until you feel it is done.
Serving: Place Pheasant breasts on plate and top with cream sauce. Serve with garlic mashed potatoes or pasta.

Servings: 4

Difficulty: average

Meal: dinner

• 2 lbs ground lamb
• 2 minced shallots
• 1 minced jalape??o
• 1 teaspoon fresh chopped thyme
• 1 teaspoon fresh chopped rosemary
• 1 tablespoon sea salt
• 1 teaspoon ground black pepper
• 4 brioche burger buns
• 2 cups wild arugula
• 8 Morbiar cheese or Jarlsberg slices, 3 inch by 1/4 inch
• 1 1/2 lb fresh cranberries
• 1/2 cup Pinot Noir
• 1/2 cup red wine vinegar
• 1 cup sugar
• zest of orange
• 2 teaspoons pink peppercorns
• 1 chile de arbol (Mexican chile pepper)
• 1 vanilla bean
• salt to taste

Preparation: To Make Burgers: combine ground lamb, shallots, jalape??os, thyme, rosemary, salt and pepper. Form into 8oz patties, about 1 inch thick. Grill patties 4 minutes on one side, then flip burgers and grill 4 minutes on the other side. Remove medium-rare burgers from grill and rest 3 minutes.
Cooking: Cranberry Sauce: Heat a medium saucepan over medium heat. Add all ingredients and bring to a boil. Simmer for 30 minutes, until cranberries have burst open and mixture thickens to a jam-like consistency. Serve warm. Refrigerate leftover sauce.
Serving: Spread top & bottom of toasted buns with minced jalapeno and arugula, then add 2 slices per bun of Morbier cheese (a semi-soft cow's milk cheese of France. The cheese consists of a layer of morning milk and a layer of evening milk with a black layer of tasteless ash separating it horizontally in the middle, one of my favorite cheeses to experience). The second choice of cheese, Jarlsberg (mild cow's milk cheese with large irregular holes). Finish with 1 1/2 tablespoons of warm cranberries and close bun.

Description: The Walnut Burger?? crust will work with any quiche recipe. Here is one of our favorites.

Servings: 2-4

Difficulty: average

Meal: dinner

• Appr. 1 ??? 1/3 Cups Walnut Burger?? mix (Appr. 4 - 3.2 oz. Patties)
• 4 Large eggs, beaten
• ?? Cup Chopped mushrooms
• ?? Cup Chopped tomatoes
• ?? Cup Chopped green peppers
• ?? Cup Grated Parmesan
• 1 tsp Chopped fresh oregano or basil
• ?? tsp Salt
• dsh Pepper

Preparation: Press the Walnut Burger mix into a greased 10 inch pie plate or quiche pan to form a crust. While crust is baking, beat eggs and mix with mushrooms, tomatoes, green peppers, salt and pepper.
Cooking: Crust - Place in 350 degree oven for 10 - 15 minutes, until crust begins to become firm and golden brown. Pour mixture over cooled crust. Bake at 350 degree 45 minutes, or until top is browned and knife inserted into center of quiche comes out clean. Top with Parmesan and chopped herbs. Freezes well and may be warmed in the microwave oven after thawing.

Servings: 4-6

Cooking Time: internal temp 155??

Difficulty: easy

Meal: dinner

Preparation: Pound chicken breasts with a meat tenderizer until evenly tender. Place Walnut Burger mixture on top of the flattened breasts. Roll up each breast, making sure that the ends are sealed. Roll each breast in seasoned flour. Dust off excess flour and wrap each breast tightly in aluminum foil. Place foil-wrapped breasts in the fridge for 1 hour. Remove from the fridge and discard foil. Roll the breasts in seasoned flour again, patting off excess flour. Heat the oil in pan to 350?? and fry each rolled breast until the outside is uniformly golden-brown. Place each fried breast roll into a baking pan.
Cooking: Bake at 350?? until the internal temperature of the breasts is 155??. Remove from oven and let rest for 5 minutes before serving, so that the burger mix firms up.

Servings: 1-2

Cooking Time: 45 mins

Difficulty: easy

Meal: dinner

• Whole Filleted Rainbow Trout (head on and boneless is recommended, but any will work)
• Approximately 2.5 oz (3/4 of a 3.2 oz. Patty) of Walnut Burger Mixture per Fish
• 3/4 Cup Veg, Chicken, or Beef Broth
• 1/4 Cup Butter (cut into small pats)
• Salt and Pepper to Taste

Preparation: Thoroughly wash fish. Lightly salt and pepper the outside and inner cavity of fish. Stuff the fish with the Walnut Burger mixture. Place fish in a baking dish. If using more than one fish, do not overlap them, but leave very little, if any, space between them. Pour broth into the pan over the top of the trout. Scatter the butter pats evenly over the fish.
Cooking: Cover and bake at 375?? for 35 minutes. Uncover, reduce heat to 350??, and bake for 5 more minutes. Remove from oven, re-cover, and let rest for a few minutes before serving, so that the burger mix firms up.

Servings: 4

Difficulty: average

Meal: dinner

• 4 organic center-cut boneless pork chops, 6 ounces each
• 4 slices white sandwich bread, torn into 1-inch pieces
• 1 small minced shallot (about 2 tablespoons)
• 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
• 2 tablespoons grape seed oil or extra virgin olive oil
• ground black pepper
• 2 tablespoons grated parmesan cheese
• 1/2 teaspoon minced fresh thyme leaves
• 2 tablespoons minced fresh parsley leaves
• 1/4 cup unbleached all-purpose flour plus 6 tablespoons
• 3 large egg whites
• 3 tablespoons dijon mustard
• lemon wedges

Preparation: Adjust oven rack to middle position and heat oven to 350 degrees. Dissolve 1/4 cup salt in 1 quart water in medium container or gallon-sized zipper-lock bag. Submerge chops, cover, and refrigerate 30 minutes. Rinse chops under cold water and dry thoroughly with paper towels. Meanwhile, pulse bread in food processor until coarsely ground, you should have about 3 1/2 cups of crumbs. Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Do not turn off oven) Cool to room temperature. Toss crumbs with Parmesan, thyme, and parsley. Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 6 tabelspoons flour and whisk until almost smooth, which pea-sized lumps remaining. Increase oven temperature to 425 degrees. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge 1 pork chop in flour, shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining chops 3 chops.
Cooking: Bake until thermometer inserted into center of chops registers 150 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving with lemon wedges.

Description: Easy pork tenderloin recipe adds extraordinary flavor to Blackwing's succulent Organic pork tendeloin.

Servings: 2-4

Cooking Time: 30 mins

Difficulty: easy

Meal: dinner

• 2 teaspoons dried thyme
• 4 tablespoons organic sweet butter or grape seed oil
• 1/4 teaspoon ground cloves (or ground allspice)
• 2 teaspoons table salt
• 1 teaspoon ground black pepper
• 2 medium cloves garlic , peeled and cut into slivers
• 1 pork tenderloin , (about 1.5 pounds), tenderloin tied with kitchen twine in tight cylinder( use double knots to secure pieces of kitchen twine at 1 1/2-inch intervals) and dried with paper towels

Preparation: Mix thyme, cloves or allspice, salt, and pepper. Melt sweet butter or use grape seed oil and glaze (pour evenly over the the tenderloin ) Coat garlic slivers in spice mixture. Poke slits in roast with point of paring knife; insert garlic slivers. Rub remaining spice mixture onto meat. Wrap roast in foil; refrigerate 2 to 24 hours (can be refrigerated up to three days). ALTERNATE PREPARATION - QUICK & EASY METHOD - Instead of preparing the above detailed ingredients, simply marinate the roast for 12-24 hrs using our Blackwing Signature Sauce.
Cooking: - Adjust oven rack to center position and heat to 475 degrees. Take meat directly from refrigerator, remove foil, and place on cake rack set in shallow roasting pan. Roast exactly 30 minutes. - Remove meat from oven; immediately reduce oven temperature to 325 degrees. Insert instant-read meat thermometer at one end of roast, going into the center (temperature will range from 80 to 110 degrees); uncovered, return meat to oven, and roast until meat thermometer reaches an internal temperature of 145 degrees, 15 to 30 minutes longer.
Serving: Let roast stand at room temperature. The temperature should register between 150 and 155 degrees.) Slice meat thin and serve.

Description: Naturally delicious Wild Boar Spare Ribs marinaded in Blackwing's Executive Chef Sauce. Let's dine together!

Servings: 2-4

Cooking Time: 1 hr 45 mins

Difficulty: easy

Meal: dinner

• 4 -12oz. Packages (3 lbs.) wild boar spare ribs
• 1 tablespoon ground cumin
• 1 tablespoon chilli powder
• salt and pepper to taste
• Organic sweet butter and/or grape seed

Preparation: Place wild boar rib slabs on a chopping board. Pull off membrane sheath from the back of each rack..Combine cumin, chili powder, salt, and pepper in a jar & mix. Place meat in large bowl .Sprinkle as much of the rub onto both sides of the ribs as desired and pour 1/2 cup of melted organic sweet butter and/or grape seed oil onto the ribs. Pour 1 bottle of Executive Signature Sauce onto the ribs. Cover & refrigerate for at least 24 hours.
Cooking: Preheat your grill at 275 degrees F Take the ribs and wrap them in tin foil Place the slab on the grill . Close lid .Cook the slab for approximately 1 hour with the curl side up. Turn the slab over to finish cooking for approximately 45 minutes or until you get full "bend" in the slab.
Serving: Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

Servings: 4

Cooking Time: 30 minutes

Difficulty: average

Meal: dinner

• 2 (1 1/2lb) Cornish Hens, halved lengthwise through breast
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup sweet (red) vermouth
• 6 large garlic cloves, quartered lengthwise
• 4 fresh or dried thyme sprigs
• 1 cup water

Preparation: Put oven rack in middle position and preheat oven to 450 degrees F. Pat hens dry and sprinkle with salt and pepper. Roast, cut sides down, in a large shallow baking pan (1 inch deep) until just cooked through, about 30 minutes.
Cooking: While hens roast, simmer vermouth, garlic, thyme, and 1/2 cup water, uncovered, in a 2-quart saucepan until garlic is soft (about 15 minutes). Discard thyme. Mash Garlic into sauce with fork and simmer until reduced to a glaze (about 3 tablespoons). Brush glaze onto hens and roast 5 minutes more. Pour remaining 1/2 cup water into saucepan, stirring to dissolve any remaining glaze and reserve.
Serving: Transfer hens to a serving dish and let stand, loosely covered with foil for 5 minutes. Add reserved liquid from saucepan and deglaze baking pan by boiling over moderate heat, scraping up brown bits, until reduced slightly. Season pan juices with salt and pepper and pour over hens.

Description: Wild Boar and Wild Rice Stuffed Cornish Hens with Apricot Glaze

Servings: 6

Difficulty: average

Meal: dinner

• 6 Cornish Hens (about 18-20 ounces each)
• 2 lbs of Wild Boar Breakfast Sausage
• 3/4 cups of uncooked Wild Rice
• 1 1/2 cups of uncooked Long Grain Rice
• 1 jar of Apricot Glaze
• 5 1/2 cups of Water
• 2 teaspoons of Chicken Bouillon Granules
• 1 1/2 teaspoons of salt

Preparation: In a large saucepan, bring 5 cups of water, bouillon, and salt to a boil. Add wild rice. Reduce heat, cover and simmer for 20 minutes. Add long grain rice, cover and simmer for another 25-30 minutes longer or until rice is tender and water is absorbed.
Cooking: In a large skillet, cook the seasoned wild boar over medium heat until meat is no longer pink. Drain and stir in the rice mixture. Spoon about 3/4 cups of the stuffing into each hen. Place remaining stuffing in a greased 2 qt. baking dish, cover and set aside. Place hens breast side up on a rack in a shallow baking pan and tie drumsticks together. Bake, uncovered at 350F for 40 minutes. In a small saucepan, bring the apricot preserve and remaining water to boil. Pour over hens and bake 15 minutes.