Thursday, October 20, 2016

Teriyaki Dove Skewers with Fried Rice

You probably don't have anymore doves in the freezer, but in case you do, here's a recipe that utilizes skinned, boneless dove breasts. We were challenged by Jones Dairy Farm to come up with a recipe that pairs dove and ham, and this is what we came up with. We also added bacon, and it turned out pretty darn good! 

The teriyaki sauce is homemade-- with just a few ingredients in your pantry, you could easily and quickly make this sauce without having to buy the bottled stuff at the store. I hesitate to call this recipe "Hawaiian," but it is reminiscent of it-- ham, bacon, fried rice, grilled meat, pineapple ... I apologize if I'm stereotyping.

Here's the link for the recipe:

Fall is in full swing in Nebraska, and it is beautiful. Sweatshirt weather is here, and it's so much more enjoyable to play outside. But it also means that the growing season is coming to an end.

A friend gave us a bunch of green tomatoes this past weekend. She had to pull them from the plants to beat the frost. We made fried green tomatoes, which is delicious, but there's only so much we can eat. Rick and I thought of making green tomato preserves. We'll try it this weekend and report back on how it turns out. I'm thinking of something close to pepper jelly-- a more savory preserve that would taste good with corn bread. 

Wednesday, October 5, 2016

Bacon-Wrapped Wild Goose Breasts

Bacon-wrapped anything-- not too much of a surprise. But sometimes, we can do without surprises. Sometimes, we just want to come home from work and prepare a meal that's easy and quick to put together. As uninspiring as wrapping wild game in bacon is, we can't deny that it's so damn good. This is exactly what we did with some Canada goose breasts we found at the bottom of our chest freezer a couple weeks ago. The only other treatment we did with the meat was that we marinated it in red wine, olive oil, garlic, rosemary and peppers prior to wrapping it in bacon and grilling. You don't have to, but it's another chance to introduce more flavors. 

Canada goose breasts also tend to be tough, but the flavor is just as good and mild as any beef we've had. If you shoot a young goose, it will be more tender. But think about it. Imagine having to fly thousands of miles back and forth each year for the migration. Your pecks would be just as impressive. So the longer your marinade the breasts, the better they will taste. (But only before they begin to spoil, that is-- hah-hah.)

I don't know if you have this problem, but Rick and I are in clean-out-freezer-time mode. We didn't do a very good job at eating all our game this past spring and summer. Not only that, a friend gave us even more venison-- because he wanted to clear his freezer, too-- so we basically have no room left if Rick wanted to kill something else this season. Still, it's a wonderful dilemma and a lot better than having no game at all. There's something comforting about knowing that we'll never go hungry. But it's also irresponsible to let the meat go to waste. We'll eat as much as we can and give some of it away. Support your local food bank, people. They'll gladly take it. Also, remember friends and family who can't hunt but enjoy game. They'll appreciate it. 

To view the Bacon-Wrapped Wild Goose Breasts recipe, visit:

This recipe sponsored by

Monday, September 19, 2016

Fisherman's Pie with Bacon and Saffron Sauce

Wild sockeye salmon, large fresh shrimp, thick-cut bacon and fluffy potato topping, this recipe will be a hit for this fall and winter. The saffron sauce is decadent, tying everything together. For the recipe, visit:


Beautiful sunrise on day of teal opener in Nebraska.
 In other business, what's going on with us? We know we've been quiet, and probably a little distant. You may think we're cooking less, but we've been cooking a lot. It's just that we are doing more work for clients now, which has been a nice change of pace from before. Whenever a new recipe is posted, we'll share it with you here. We hope we haven't lost you because of this, but Rick and I have bills to pay. It's great to finally have sponsors for the work we've been doing.

Dove hunt with the Bisgards in Tekamah, NE.
Hunting season is just beginning. I (Jen) have been able to tag along on a teal and dove hunt so far. Poor Rick has been working a ton and hasn't been out in the field at all. This past weekend, we did volunteer at the Missouri River Exposition at Ponca State Park in Ponca, Nebraska. We gave out all sorts of samples ... snapping turtle tacos, venison tacos, venison wrapped in bacon, venison cheeseburger sliders, turkey and pheasant legs noodle soup ... The samples went out a thousand times faster than it took to make all of it. We were able to sell some books (which you may purchase by clicking "Book" in our navigation bar) and meet some nice people. This was our second year cooking at the Expo and I expect we'll do it again next year. If you're in the Ponca, NE, area the third weekend of September next year, come visit our booth!

We also just recently moved, AGAIN-- but we finally made the big leap and bought our first house in Omaha, Nebraska! We're in it for the long haul now-- committing to be true Nebraska residents. Hopefully we won't have to move again for a long time. We've moved so many times in the last few years. We hate moving. 

Briana on her first crappie fishing experience.
And oh my, where has the summer gone? We've been so busy that it's amazing to look up and see that the leaves are beginning to turn. My longtime friend Briana from California came out to visit in July, and it was hot as hell. But I think we showed her a good time. She's never been out to the Midwest before. We taught her how to fish for bluegills and crappie at Lake Wanahoo, took her to Bob's Bar in Martinsburg, an evening boat ride on the Missouri River and also experienced fine dining in Omaha. She was only out for 3 days, but I think we gave her a good crash course on what Nebraska has to offer.

I'm still doing the horseback riding thing. It's what I love. It's what I do. A bunch of friends and I went out to Fort Robinson in western Nebraska and rode through some of the most beautiful country I've ever seen. I'm also looking forward to foxhunting season, which is just starting. 

I also traveled to San Francisco and spent some time in Napa Valley to expand my knowledge of wine. But really. I just drank a lot. It was such a fun time with friends who drove up from SoCal to meet me there. 

A bunch of other stuff happened this summer, but I can't remember it all. We'll try to keep you guys in the loop more often. Hope you all had a great summer and best of luck to you this hunting season!

Friday, August 26, 2016

Grilled Wild Salmon with Bacon and Bleu Wedge Salad

Our latest recipe is grilled, wild sockeye salmon seasoned with a touch of Herbes de Provence-- one of our favorite seasonings for fish. We serve it with a pretty wedge salad with ranch dressing, crumbled blue cheese, Jones Dairy Farm's healthy turkey bacon, chives, diced tomatoes, and red onion -- the only way we enjoy eating iceberg lettuce. And when you live in the Midwest, no meal is complete without fresh sweet corn!

This is an impressive dish to serve for lunch or brunch in the summer or a light, quick dinner. It's finally starting to cool down in Nebraska so eating outside has become much more enjoyable. Fall and then winter will be here before we know it. We try to grill as much as possible while we can. Hope you're doing the same!

Check out our recipe for grilled wild salmon with bacon and bleu wedge salad here:

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Also, look forward to our review of the new and improved Weston Pro Series Commercial Grinder. This size #8 grinder is an improvement from the previous model, which we really loved. We can't wait to see how this one performs. From first glance, it does look like it has a few more bells and whistles and much more power. If you're looking to upgrade your grinder, Weston is the way to go.

Thursday, June 23, 2016

Venison Bacon Burger with Roasted Poblano Aioli

Let's face it, most of us are obsessed with bacon. If you're looking to give your ground venison some extra flavor, grind some bacon into it as well. It'll add fat to an otherwise lean game and will help keep your venison burgers nice and juicy. 

To add a bit of smokiness, we roasted a large poblano pepper, some garlic, chopped it all up and then added it to mayonnaise for a mild, peppery spread. You can roast the poblano on the grill, under the broiler or over the fire of a gas range. This is a super easy recipe that is perfect for the grill this summer. We hope you get the chance to try it!

You can find the recipe here:

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Hunting season is just around the corner! Gift your favorite hunter (or yourself) our guide to hunting, field dressing and cooking 13 different types of wild game. There's something in here for everyone!

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