Monday, August 29, 2011

Jamaican "Jerk" Venison Kebabs

Download Printable Recipe (You will go to mediafire.com)

Whoo! It's been so hot around here. Summer's not over yet, so let the grilling continue! While hopping from country to country, this weekend took us to the tropical island of Jamaica, famous for their "jerk" spices.  These mouth-watering, meaty globs of venison will fill your backyard with aromatic, island smells of allspice, cinnamon, grilled red onions and sweet plantains. "Jerk" tastes different from anything we've ever done before, and we found that it pairs beautifully with venison. So stand back, and listen to the soothing, sizzling marriage of fresh meat over hot coals.

Servings: 6
Cooking time: About 40 minutes
Ingredients: 
- 1/2 cup chopped green onions
- 1 tbs. ground allspice
- 2 tbs. red wine vinegar
- 1 tsp. salt
- 1 tsp. chopped fresh thyme (or 1/4 tsp. dried)
- 2 tsp. soy sauce
- 1/2 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 2 Serrano peppers, seeded and roughly chopped (or habanero, if you dare)
- 1-1/2 lbs. venison (thick enough for kebabs), cut into 30 cubes
- 1 red bell pepper, cut into 18 pieces
- 2 black-ripe plantains, peeled, and each cut into 9 pieces
- 1 red onion, cut into equal sized pieces as red bell peppers
- olive oil, for brushing
- diagonally cut green onions (optional)
- lime wedges (optional)

1. Combine first 9 ingredients in a food processor and blend until smooth (green onions, allspice, vinegar, salt, thyme, soy sauce, cinnamon, nutmeg, peppers).

2. Trim venison, removing as much silver skin and fat as you can. Cut into 30 pieces.


3. In a plastic zip-lock bag, combine venison cubes, red bell pepper pieces and the blended onion mixture, coat well. Marinate for 20 minutes in the refrigerator.

Prepare the grill.

4. After 20 minutes, thread venison, red bell peppers, plantains and red onion pieces onto skewers. (We used metal. Remember to soak wooden skewers beforehand).

5. Brush kebabs with olive oil. Grill for about 4 minutes on each side for medium rare.





Garnish with chopped green onion and lime wedges. 












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Thursday, August 25, 2011

Thanks!

Wow! Thanks to all for checking out our blog and liking our recipes. We had a big number of hits yesterday.

Following what we tweeted a couple days ago, we wish we could cook more often for you, but our day jobs don't leave leave much room except on weekends. Don't be discouraged if you keep checking back and nothing new is posted up. We haven't forgotten, and we'd hate to lose you. We usually cook on Sunday nights, and the post goes up by Monday. The best time to check back is at the beginning of the week. 

For real-time updates, there are several ways to subscribe or "follow" us. On the right hand panel, click the blue button with the picture of an envelope to subscribe to us by e-mail. New activity on our blog will be e-mailed right to your inbox. The "fb" button will lead you to our facebook page, where you can click "like" to receive updates on your facebook homepage.We also have a twitter account, and that will be the second button that has a "t" in it (@foodforhunters).

Now and then, we'll post up something interesting-- gun/hunting/cooking related-- in the middle of the week. We wish we could just stay at home and cook all day! (Outside of hunting season, of course.) 

Fall is also just around the corner. We hope all your hunting preparations are going well.
Outside of Nebraska in November, Rick and I are kicking around feasible options for hunting around California. We hope to get other kinds of game besides deer to cook up. 

-Rick and Jen

As you can tell, we're huge Gordon Ramsay fans. I, for one, really respect the man for putting his neck on the line just to show us what people eat around the world. Here's another video of his culinary adventures in Cambodia, featuring frog hunting, catching and frying tarantulas with villagers and sacrificing a water buffalo for a traditional tribal wedding. When this video stops, click "Up Next" on the screen to watch the next section of video. 

Monday, August 22, 2011

Cheesy Enchiladas

Download Printable Recipe (You will go to mediafire.com)

Hello!  Rick here again with another recipe that I grew up on, but with a little twist.  Cheese enchiladas were a weekly thing in our household.  But I had always wondered how it would be with venison.  Soooo, here we are and boy, am I glad we did this.  These are the tastiest enchiladas I may have ever had.  (Sorry mom!)  The meat was so tender and succulent.  The key I think was to "stir-fry" it with green onions, garlic, and chili, real fast, only until the meat just starts to turn brown.  Remember, it is going back into the oven for the final step, so you don't want it over done.  Dang!  Can't wait until the next time to make it!

Servings: 4
Cooking time: 30 minutes
Ingredients:
- 1 lb. venison roast, cut into thin strips
- 3 green onions, white and pale green parts chopped
- 1 yellow chili pepper, seeded and minced
- 3 cloves of garlic, minced
- 1 tbs. oil
- small corn tortillas, about 10-15
- 1 - 16 oz. can enchilada sauce
- 1 - 2.25 oz. can of sliced olives
- 1/4 cup cilantro, chopped
- shredded cheddar cheese, or any shredded "Mexican Cheese" mix
- manteca (pork lard), or vegetable oil if you don't have lard
- salt, to taste 

I. Filling
1. Remove all fat and silver skin from the roast.

2. Slice venison thinly against the grain. Sprinkle some salt over the venison, to taste.


3. Heat 1 tbs. oil over medium-high heat in a medium sized pan (we used a wok). Cook the onion, garlic and chili just until the garlic starts to turn golden. About 30 seconds.


4. Brown venison for about 1-2 minutes. DO NOT cook the venison all the way through. It still has to go into the oven. PINK is OK. Set aside.
5. Heat 1 tsp. manteca over medium-high heat. One at a time, heat tortillas in the lard, just enough to soften so they don't crack when you work with them. About 30 seconds each side. Add more manteca as you go along. 


Have a dish near you to stack heated tortillas.





II. Assembly
1. Preheat oven to 350 degrees F. Heat enchilada sauce to a simmer in a small sauce pan. Spray an 8x11 baking dish with non-stick spray.


2. Dip one tortilla in the enchilada sauce, and lay flat in the baking dish.
3. Fill with venison mixture and olives and roll the tortilla up as snugly as you can. Repeat for the rest. Line them up side by side in the baking dish, in a single layer. 

4. Sprinkle any extra venison, sauce (optional), chopped cilantro and lots of shredded cheese over the top.


5. Sprinkle olives over the cheese. Bake in a 350 degree F oven for 20 minutes, or until the cheese on top melts. 

Serve hot with Mexican Beans and Rice! Sprinkle fresh cilantro over the top. The recipes for the beans and rice are under Sides

Friday, August 19, 2011

Update

Hi all! If you haven't checked already, our Santa Barbara Stock Horse Show and PRCA Pro Rodeo pictures are up, along with some great videos of the day's events. Please click on the Latest Adventure tab above.



We also have new facebook and twitter pages. Follow us by clicking on the links below. Thanks!

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Monday, August 15, 2011

Sand Bass and Potato Leek Soup

Download Printable Recipe (You will go to mediafire.com)

In Shakespeare's play Henry V,  Welsh Captain Fluellen says to his king on the battlefield of Agincourt, "Welshmen did good service in a garden where leeks did grow... To this hour is an honourable badge of the service; and I do believe your majesty takes no scorn to wear the leek upon Saint Tavy's day."

To which King Henry of England replies, "I wear it for a memorable honour; For I am Welsh, you know, good countryman." The leek is a national emblem of Wales, and legend has it that King Cadwaladr of Gwynedd ordered his soldiers to identify themselves by strapping the vegetable to their helmets in an ancient battle against the Saxons that took place in a leek field. 

This onion-like vegetable is mild, and tastes like a cross between an onion and potato. Leeks have been cultivated for more than 3,000 years and are widely used in European cooking. When I think of medieval cooking, I think of leeks.

We took the classic Potato Leek Soup, popularly found in British and Irish pubs, and added chunks of sand bass my brother caught last week. It's sort of like a chowder, sans all the cream. And, it's super easy.

Servings: 4-6
Cooking time: 30 minutes
Ingredients:
- 1 lb. sand bass filets; or any mild, white fleshed fish 
- 3 large leeks
- 3 tbs. salted butter
- 2 cups water
- 2 cups chicken broth
- 2 lbs. potatoes, peeled and diced
- 1/2 tsp. marjoram
- 1/4 cup fresh parsley
- 1/2 tsp. dried thyme, or 2 tsp. fresh thyme
- Tabasco Mild Green Pepper Sauce, to taste
- salt and pepper to taste

1. Cut off the roots and dark leaves of the leeks. You just want the white and light green parts. Wash thoroughly, especially between the layers. Leeks typically have a lot of sand in them. Don't worry about keeping the layers intact.

2. Chop.

3. Melt butter in a medium sized pot, and cook the leeks on low for ten minutes, covered. DO NOT brown leeks.

4. Add water, chicken broth and diced potatoes to the cooked leeks. Bring to a low simmer and cook for 20 minutes, covered.

5. In the meantime, trim the skin off the fish. Cut into small 1/2 in. pieces. 

Sand bass are a Socal coastal specie found between mid-Baja, California to Central California. 

Again, you can use any mild, white fleshed fish.



6. After 20 minutes, scoop half of the soup mixture into a blender and puree. Return to pot.
7. Add chopped parsley, marjoram and thyme. Add a few dashes of Tabasco Mild Green Chili Sauce, to taste. It gives the soup an extra kick. 

Salt and pepper to taste. 

8. Finally, add the fish. Cook for an additional 5 minutes, or until the fish turns white and flaky. 

You can even omit the fish. The soup tastes amazing on its own. 








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Check out our new side: Alice's Picnic Potato Salad. Rick's mom makes the best potato salad. I don't like potato salad, but I will eat this. It's simple, light and isn't filled with a bunch of extra stuff you don't need in a good potato salad.


Monday, August 8, 2011

Hunting: "Female Voices"

http://www.fieldandstream.com/forums/hunting/female-voice#comment-736717

"I have noticed, lately, the lack of female voice when it comes to hunting magazines/websites. I know there are tons of great female "huntresses" out there and would find it interesting to hear their voices. I write some myself and have had a bit of a hard time finding out how to submit to the magazines/websites, but still I try everyday...not because of an internal desire to be published, but in the hopes that someday women hunters will not be in the minority. I want my 16 mo. old daughter to grow up with strong role models, not tweens who go crazy the moment their Disney contract ends!”

Thanks to whomever started this thread on fieldandstream.com. I've never hunted before, but have become increasingly interested. Before I met Rick, the world of hunting was like Jeremiah Johnson for me, merely folk tales. I'm also from California, so hunting has always been kind of taboo. As for myself, I was on the fence. I didn’t know what to think about it. In fact, I had never even thought about it. It was simply understood around here as something people did not do anymore. It didn't exist.

Oh. And did I mention I was Asian? Hunting-- anything physical, really-- belongs to the world of men in Asian culture. Not that I ever let it stop me.

Rick started slow and was respectful about it. It started with just stories, stories that I came to fall in love with. He told me about his family back in Nebraska, how much he loves hunting with his cousins and just being outside and living off the land. Then he showed me all his rifles and shotguns, ones he's had for a very long time. I could tell it was something special for him. “I’ve never shown any woman my guns before,” he said. It made me laugh because he was actually sweating.

He also showed me how to trim and prepare venison. I loved it so much that I started a food blog about preparing wild game. Slowly, I realized that hunting isn't just a sport, filled with testosterone-crazy men. It's about family, tradition and reminding yourself that every meal is a gift. I am lucky for such a good start, and I have Rick to thank for that.

I have been learning how to shoot, and will be going to Nebraska with Rick this fall. I've never been to the Midwest before and am anxious to experience what he's been talking about for the past two years now. He also got me my first shotgun, which I am very excited about. Who would’ve thought that I would ever become a gun owner? It’s not something you’d hear often from a woman in LA.

This thread has inspired me. Perhaps I will write something about my experience when I return from Nebraska, proudly knowing that I shot my first deer. I love to write and have been doing it for a while, both for fun and professionally.

And yes, I will be writing from a purely female perspective.

-Jen

Carne Asada Tacos

Download Printable Recipe (You will go to mediafire.com)

We said we'd do fish, but venison was in high demand at the BBQ last night. This carne asada dish was delicious! We even surprised ourselves. The picture does not do justice to how tender and flavorful the venison turned out. Just look at the ingredients and you'll understand. We even used a cut of venison that was actually intended to be made into jerky, but the lime and orange juice, along with the white wine vinegar helped to break it down.

Prep Time: 6.5 hours
Cook Time: <10 minutes
Servings: 4
Ingredients:
- 1 lb. venison roast
- Kosher salt, to taste
- freshly ground black pepper, to taste

Marinade:
-  3 garlic cloves, minced
- 1/2 jalapeno chile pepper, seeded and minced
- 1/2 tsp. ground cumin
- 1/2 cup fresh cilantro, stems and leaves finely chopped
- 1 lime, juiced
- half an orange, juiced
- 1 tbs. white wine vinegar
- 1/2 tsp. sugar
- 1/4 cup olive oil

- warm tortillas (the small kind for tacos, not burritos)
- Your favorite salsa/pico de gallo--It's ok if you buy it from the store. We won't tell. ;-)
- and all your favorite taco fixings

1. Trim any silver skin and fat from venison. Slice the venison if it's too thick. This was actually one thick piece of steak. It should be the thickness of flank or skirt steak you find in stores, which is the typical cut of beef to use for carne asada. 

2. Sprinkle both sides with kosher salt and freshly ground black pepper, to taste. 
3. In a non-reactive bowl, combine all marinade ingredients with the venison.

4. Cover and refrigerate for 4-6 hours. 




We poured everything into a zip-lock bag to save space and for easy transport. 

5. Heat your grill to medium-high heat. Grill each side for a few minutes, or until medium-rare to medium. DO NOT OVERCOOK VENISON.

6. Let the steaks rest for a couple minutes after you take them off the grill. Then slice very thinly against the grain.

Serve with warm tortillas and your favorite taco fixings. Enjoy!



And for your hunting pleasure, here are a couple videos about puffin hunting in Iceland. What a beautiful country Iceland is. Never thought about eating puffins, but it's a tradition that dates back to the viking days. Again, please excuse the language.

Part 1.



Part II




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Sunday, August 7, 2011

Ramsay Cooks In India

A "foodie" friend of mine is also a Gordon Ramsay fan. He's a chef from England who's had a few T.V. shows here in the United States. The video you are about to see here is only shown in the U.K., and it shows a different side of Ramsay, not the crazy-cusses-like-sailor-angry chef we know on FOX's Hell's Kitchen. Of course, there's still a bit of foul language, but that's just who he is. Ignore it, and you'll be amazed. In Gordon's Great Escape: India, Ramsay really steps away from his comfort zone to learn how people in India really cook. If you want to see interesting ways to cook goat, you'll be interested in this. Or how about a "chutney" made of ants and ant eggs? Ramsay shows real passion for food and its history as he makes his way through India on his great escape. 

We've always loved watching shows like this, ones that really get into the nitty-gritty in the art of cooking. It's not just about the food, but also the people who make it, the history behind it, and the ever important harvesting of raw ingredients.  Perhaps we'll try Indian and wild game one day. The idea looks very promising. :-)

Note: The episodes are broken up into pieces. Once the clip ends, the screen will show you the next clip on the right. Click on it and it will continue to play the show in sequential order. 



Oh, and sorry, but we lied. This week's recipe will be carne asada tacos, not fish. Tonight will be taco night at the stable where we ride. We figured we could kill two birds with one stone, have a bbq with great friends and also get a recipe out of it. One of our friends is an avid fisherman, and he always brings the fish. Doesn't make any sense for us to bring fish, too. Keep an eye out for that taco recipe! Looks and smells good already. It's marinating in the fridge right now.

Thursday, August 4, 2011

Prado Olympic Shooting Park



Rick


Rick, at Prado, where the 1984 Olympics was held. He took me out to shoot trap for the first time last Friday. At one point, I whispered over to him, for fear of accidentally triggering the voice operated trap house AGAIN, "Jeez! This is so hard!" And it was hard. I'm new to this, so I keep shooting behind. Still not at the point where I'm thinking about what I'm doing yet. I see the target, and I just pull the trigger. Meh. More practice for me. 







Jen



However, I did see four-time Olympic medalist Kim Rhode practice there that morning. She said "hi" to me, and it kinda gave me the goose bumps. That woman can shoot! Like, JEEZ LOUISE. 






To update on what's all been going on...

All recipes now have printable .pdf versions. Again, the link to the download is located at the top of each recipe post in red, "Download Printable Recipe." It will lead you to mediafire.com and you can click the yellow button to download from there. It's perfectly safe. 

Rick and I will be at the Santa Barbara Fiesta Stock Horse Show & Rodeo all day tomorrow. It should be tons of fun. We're hoping to get some great pictures tomorrow.  So look out for those.

Sunday is usually our regular cook at home day, but will be having a potluck at the Rancho Del Rio Stable (in Anaheim, near Disneyland) with some friends instead. We will be working on a fish dish Sunday, so that will be our next recipe. 

Next Saturday, the 13th is Hunter Safety Course day for me-- first steps towards getting ready for the deer hunt in Nebraska this fall. I'm looking forward to the class, but not having to get up before the sun. We've been scouring through Bass Pro Shop ads for sales on hunting gear for me. How exciting!

Wednesday, August 3, 2011

Printable Recipes

To make cooking easier for you, we're in the process of typing up printable .pdf versions of the recipes. The most recent recipes now have a "Download Printable Recipe" link (red) located at the top of each post.

It will lead you to MediaFire, a file hosting website where we've stored our files. Don't be intimidated by all the ads on the page (we all need to make a living). Click on the yellow button that says "Click here to start download from MediaFire". A window will pop up to prompt you to Open/Save the file.

Or, go to this link and it will list all the recipes we have in .pdf so far. You can download from there.

Please let us know if there are any glitches: foodforhunters@gmail.com

Still working on adding this feature to older recipes. Thanks! Hope it helps.

Monday, August 1, 2011

Meatloaf

Download Printable Recipe (It will lead you to MediaFire.)

Meatloaf. Simple enough, right? Wrong. I'm sure we've all had bad meatloaf. Like a fine meatball, it's gotta be juuust right. This recipe is a favorite of ours, thanks to the help of "Pioneer Woman" Ree Drummond. We used venison instead of beef, so you don't have to worry about your meatloaf sitting in a giant pool of fat in the bottom of the pan. 


Servings: 8
Prep Time: 15 minutes
Cook Time: 1 hour
Ingredients:
- 1 cup non-fat milk
- 6 slices white bread
- 2 lbs. ground venison
- 1 cup grated Parmesan cheese
- 1/4 tsp. Lawry's seasoned salt
- 3/4 tsp. salt
- freshly ground black pepper
- 1/3 cup flat-leaf parsley, chopped
- 4 eggs, beaten
- sliced bacon

Sauce:
- 1-1/2 cup ketchup
- 1/3 cup brown sugar
- 1 tsp. dry mustard
- hot sauce (optional), to taste

1. In a large bowl, soak the bread in milk.

Preheat oven to 350 degrees F. 

2. The sauce: In a small bowl, combine ketchup, brown sugar, dry mustard and hot sauce (optional). Mix well. 
3. Add ground venison, Parmesan cheese, seasoned salt, salt, black pepper, parsley and beaten egg to the bread and milk.

4. Combine all ingredients well. Make sure to break up the bread as best you can.


Like so!

5. Line a standard loaf pan with aluminum foil. Fill it to the top with the meatloaf mixture.
6. Cover the top with one layer of sliced bacon. YUM!

7. Spread 1/3 of sauce over the top of the loaf. 

8. Bake in 350 degree F oven for 45 minutes.  After 45 minutes, slather some more sauce over the top if it needs it, and bake for an additional 15 minutes. 

Use the rest of the sauce for dipping. Enjoy!













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