Swan is often
given a bad rap as table fare, but this recipe will have you looking skyward
for white birds with long necks and wide wingspans. Browning and braising meat
with aromatic vegetables build flavors that will have you craving waterfowl.
The sweet cherries are an addition that blends well with waterfowl. Don’t be
afraid to try this with ducks or geese, as well!
Swan is often
given a bad rap as table fare, but this recipe will have you looking skyward
for white birds with long necks and wide wingspans. Browning and braising meat
with aromatic vegetables build flavors that will have you craving waterfowl.
The sweet cherries are an addition that blends well with waterfowl. Don’t be
afraid to try this with ducks or geese, as well!
Author:
Brad Fenson
Ingredients
2 tablespoons
olive oil
1 tundra
swan, breasts, legs and thighs
1 large can
of sweet canned cherries
2 medium
yellow onions, quartered
2 carrots,
coarsely chopped
2 lemons,
quartered
2 sprigs
fresh rosemary
2 bay leaves
½ bottle red wine
4 tablespoons
butter, divided
1 large red
onion, diced
1 lb.
mushrooms, sliced
1 tablespoon
flour
Directions
Heat olive oil in a cast iron Camp Chef Dutch oven, and brown swan pieces over medium-high heat.
Add onions, carrots, lemons, rosemary, bay leaves and red wine to the swan and cover with Dutch oven lid. Let the ingredients simmer for 4 hours on low heat
Melt butter in a Dutch oven and add red onion and mushrooms. Sauté for 5 minutes until onions start to turn translucent
Drain liquid off the swan and set aside to make gravy. Discard vegetables and lemons
Remove all pieces of a swan and cube the meat into one-inch pieces and add to mushrooms and onion
Melt two tablespoons of butter in a large Camp Chef cast iron frying pan and stir in flour to make a roux. Add stock from swan and stir rapidly to make gravy
Pour the gravy over the mushrooms, red onion and swan meat in the Dutch oven and bring back to a simmer
