Within the last four years, The Flora Butcher has been a true hit in terms of fresh, quality meats for Mississippians. Even with the pandemic taking a hard hit on most stores, restaurants and other businesses, this small town butcher has persevered and made a name for itself both far and wide. Now, Chef David Raines has expanded the store's "Specialty Meats" to offer more wild game, including elk burgers.
Here are just a couple of Chef Raines' newest recipes using wild game meat found in store at The Flora Butcher. For more recipes and information about The Flora Butcher and Chef Raines, be sure to check out his exclusive recipe spread in the June/July issue of eat.drink.MISSISSIPPI.
Rabbit Ragu
While living in Florence, Italy, I used to make a variation of this recipe at least once a week. It was so simple but so tasty. Once I moved back to the States, I adapted it for wild rabbit and my friends have been bringing me their rabbits ever since.
For the meat: -2 Wild Rabbits -2 Tablespoons Olive Oil -2 Sprigs Rosemary -4 Cloves Garlic (Mashed) -Salt and Pepper to coat
For the vegetables: -2 Tablespoons Olive Oil -4 Garlic Cloves (Minced) -1 Red Onion (small dice) -3 stalks celery (small dice) -2 Carrots (small dice) -1 Bay Leaf -1 Sprig Rosemary 1. Start by coating the rabbits in olive oil and seasoning with salt and pepper. 2. Place in a 350 degree oven until the meat is just cooked through. Usually about 30-40 minutes.
3. Remove the meat from the bones and cut into small cubes. 4. Take the bones (once cooled) and simmer in 2 quarts of wild game stock for about 2 hours Save any meat that you can from the bones when you strain it. 1. In the olive oil, sweat the vegetables for about 5 minutes until they soften. 2. Add the bay leaf, the rabbit meat and the “rabbit fortified” wild game stock. Simmer until it reduces by half and adjust the seasoning.
3. Add the rosemary and remove from the heat to allow it to steep. 4. Finish with grated Pecorino Romano or Parmesan.
Note: I love this sauce with pappardelle but you can use any type of pasta.
12 Hour Duck Petite Bouchee
This was a hunting camp staple like no other. I kept the preparation a secret as best as I could but my friends eventually figured out how I got the duck so tender. This, served with a variety of dipping sauces was a reason in itself to go to the camp. -6 Duck Breasts -2 quarts Wild Game Stock -All Purpose Flour for coating -Equal parts Onion Powder, Garlic Powder, Cayenne and Paprika -Salt and Pepper to taste -3 eggs (beaten) -Oil for frying 1. In a Crockpot, cook the boneless duck in wild game stock overnight or about 10-11 hours. Allow to cool and then cut them into 4-6 equal size pieces (depending on the size of the duck breasts).
2. Mix the flour with the seasoning blend and taste it periodically to see how strong you would like it. Adjust the salt and pepper 3. Dredge the duck in the flour and then dip it in the egg. Move it back into the flour and make sure that it is well coated.
4. Fry at 350-375 degrees until golden brown.