GAME CHIPS
Provided by Linda Wells
Categories appetizer, side dish
Time 20m
Yield Eight to 10 servings
Number Of Ingredients 7
Steps:
- Heat the oil in a heavy skillet to 360 degrees or until the oil begins to ripple on the surface.
- When ready, drain the potatoes and pat thoroughly dry.
- Place approximately a half cup of potatoes at a time into hot oil. Fry for two to three minutes, or until golden.
- Remove the potatoes from the oil with a slotted spoon and drain in a single layer on a paper bag.
- Sprinkle with salt and herbs.
Nutrition Facts : @context http, Calories 996, UnsaturatedFat 80 grams, Carbohydrate 47 grams, Fat 90 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 479 milligrams, Sugar 2 grams, TransFat 1 gram
GELATIN GAME CHIPS
It's a safe bet these gelatin gems will delight a full house of friends. The white ones have a creamy vanilla taste while the others are sweet and fruity.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 dozen.
Number Of Ingredients 9
Steps:
- In a saucepan, heat milk and sugar over low heat until sugar is dissolved. Soften unflavored gelatin in water; stir into the milk mixture until dissolved. Remove from heat; add vanilla. Cool to lukewarm; blend in sour cream. Pour into a 13-in. x 9-in. dish. Chill until set. , In a saucepan, bring the soda to a boil. Place blue gelatin in bowl; stir in 2-1/2 cups of soda until gelatin is dissolved. Pour into another 13-in. x 9-in. dish. Repeat with raspberry gelatin and remaining soda. Refrigerate until set. Using a 1-1/2-in. round cookie cutter, cut white, blue and red gelatin into rounds. Stack or scatter on a serving plate.
Nutrition Facts :
SAUTEED DUCK BREASTS WITH GAME CHIPS
Provided by Moira Hodgson
Categories dinner, main course
Time 1h30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Remove the skin from the duck breasts and cut the breasts in half. Place them on a plate and sprinkle with the soy sauce, sesame oil, garlic and fermented black beans. Turn the pieces so that the breasts are coated on both sides. Leave to marinate for at least one hour at room temperature.
- Cut the skin into strips and place them in a large heavy skillet (preferably cast iron) over medium to low heat. When the skin itself has reduced to a crisp crackling, remove it with a slotted spoon and drain it on paper towels. Leave the fat in the skillet, but turn off the heat until you are ready to cook potatoes.
- Peel the potatoes and slice them thinly, using your food processor. Place the slices in a large bowl and cover with cold water. Rinse thoroughly, put the potatoes back in the bowl and cover again with cold water. Leave them to soak in the water until you are ready to cook them.
- Heat the duck fat in the skillet. Meanwhile, dry the potato slices. This can be done with a spin salad drier or with a dishcloth. Fry the potatoes a few slices at a time and drain them on paper towels. Season. Keep them warm in the oven, along with the pieces of crackling.
- Heat a separate skillet and when it is hot, add the duck breasts with their marinade and brown lightly on both sides. Add the wine and the cornstarch mixture and bring to boil. Season to taste. Turn the breasts in the mixture and remove from heat. The breasts should be rare inside. Place them on heated individual plates and sprinkle with the chives. Serve the potatoes and crackling in a separate dish so that they remain crisp.
Nutrition Facts : @context http, Calories 761, UnsaturatedFat 15 grams, Carbohydrate 88 grams, Fat 22 grams, Fiber 12 grams, Protein 45 grams, SaturatedFat 4 grams, Sodium 1687 milligrams, Sugar 5 grams
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