Monday, December 26, 2016

Grilled Rabbit with Chimichurri Sauce

Looking for a different way to serve rabbit? We love it fried, too, but rabbit is also delicious on the grill. Simply marinade it in chimichurri sauce-- a tangy, herby and spicy marinade made of parsley, cilantro, garlic and jalapeno. Once it hits the grill, all the ingredients open up and the smell will be heavenly. We've done this with squirrel, too, and it works just as well. Rick and I made this at a cooking demonstration two autumns ago and there were so many ladies who swore they would never eat small game come up to us and ask us for the recipe! The trick to making your wild rabbit as tender as possible? Remove as much silver skin as possible with a sharp fillet knife. 

Find the recipe and step-by-step photos here:


Tuesday, December 20, 2016

Canada Goose and Apple-Blue Cheese Salad

Here's a delicious, simple recipe we developed for Game and Fish Magazine-- thinly sliced Canada goose breasts cooked to medium rare and served over a mixed spring greens salad with fresh apples, sliced red onion and tangy blue cheese dressed in a homemade balsamic vinaigrette. We haven't gone goose hunting at all this year, but still had some meat left in the fridge. Since it's way too cold to grill outside this time of year-- it's been in the negatives!!! :-(-- this was a nice compromise. Plus, having a salad is a nice break from all the heavy foods we've been eating during the holidays. Find the recipe here:

With that said, Merry Christmas to all! Hope you enjoy a wonderful weekend with family and friends eating all the dishes you love. We'll be spending Christmas Eve at home-- because Rick has to work-- but we'll go down to see his cousins in Lincoln Christmas morning. For those of you who have to work retail, we thank you for your work and are sorry for all the crap you have to go through during the holiday season. 

Also, please pray for Rick's mom, Alice, who recently suffered a stroke. We took a last minute trip out to California a few days ago to see her, and she's holding up strong, but at 93 years old, it will be a tough recovery. 

Thank you for all the support this past year. We have surpassed 1 million hits on our website, thanks to you! Whoo-hoo!

Thursday, December 1, 2016

Smoked Trout and Horseradish Spread

Here's a fish spread I made awhile back with some smoked trout that was given to me. What happened was Rick's cousin, Tyler, caught and smoked more trout than he could eat. The trout were sitting in his fridge, and he said that no one else in his family was going to eat them. So I accepted the smoked trout without hesitation, remembering that I had happily eaten a rather large smoked trout by myself that Tyler left for me (and Rick) in a cooler at deer camp some years before. But I can see why many people don't like to eat trout, especially if they're not used to eating whole fish with bones. Trout does require a bit of concentration to consume. Heck, sometimes it makes me squeamish. All. Those. Darn. Bones. 

But if you catch all this trout, what are you to do? The rest of your family doesn't want to touch it. There's only so much trout a person could eat, and you know that if you're going to put in the effort to smoke fish, you can't smoke just one. Well, you could, but I envy you for having so much free time to waste.

Over the years, I have come to one conclusion about the general eating habits of people: if you make a spread/dip with it, people will usually gobble it up. So that's what I did. I picked all the meat from the bones and skin, trying my best to remove as many pin bones as possible, and the spread turned out to be absolutely delicious. It's a great way to clear out a lot of fish-- serve it with crackers, chips, toasted slices of French bread or made into a sandwich... People will love it. It's similar to salmon spread, but much cheaper.

- 2 14-inch smoked trout, or equivalent 
- 4 ounces of cream cheese, softened 
- 3 green onions, chopped 
- 2 to 3 tablespoons of fresh Italian flat-leaf parsley, chopped 
- Grated zest and juice of 1 lemon 
- 1/4 teaspoon of fresh ground horseradish, or to taste 
- Salt and pepper, to taste 

1. Use your favorite recipe for smoked trout, or buy a brine kit from the store. Once smoked trout is cooled, peel off the skin and pick off as much meat from the bones as possible, paying special attention to pin bones. 
Place meat in a medium size bowl, then add cream cheese, lemon juice, lemon zest, onion, parsley, horseradish and pepper. Mix well and taste before adding any salt. Cover bowl and place in the refrigerator for the mixture to firm up before serving. 
2. Serve in a sandwich or spread over crackers, chips or toast. To make the sandwich in the photos, you will need ciabatta bread, mozzarella cheese slices, artichoke and tomato antipasto spread(from HyVee), lettuce and tomato slices. Spread antipasto on the bottom bun and cover with cheese slices. Toast top and bottom buns until warmed and cheese has melted. Then fill sandwich with a good helping of the trout, tomato slices and lettuce. Serve sandwiches or spread with cornichons/gherkins.

Sunday, November 27, 2016

Wild Turkey Breast Stuffed with Ham & Herbs

Happy holidays! Here's a recipe we developed for Jones Dairy Farm: a wild turkey breast stuffed with ham and herbs. It was moist and delicious, especially served with mashed potatoes and gravy on the side.

But just because Thanksgiving is over doesn't mean you can't make this for Christmas. Or save this recipe for spring turkey season, which will be here before you know it. 

To view the recipe, visit:

* * *

 Also, looking for Christmas presents? Give the gift of wild game cooking to all the hunters or future hunters in your life! Purchase our book Hunting for Food: Guide to Harvesting, Field Dressing and Cooking Wild Game book here:

Saturday, November 12, 2016

Venison Loin with Wild Mushroom Salad

My brother, Ngoc, came out to visit us last weekend. He still lives out in California and having had little opportunity to enjoy wild game, we promised him that we would feast! But I also didn't want to spend hours cooking in the kitchen while there were other things to do and see near Omaha. 

So on the night that he arrived, along with serving a lovely charcuterie and cheese board with French bread and rosé wine, we also prepared an easy pan seared venison loin cooked to medium rare. It's a simple dish that will allow your dinner guest(s) to truly taste the venison, which is complemented by local wild mushrooms and a lightly dressed salad that does not overpower. My brother also has never had morels before, so this dish was a taste of wild Nebraska. If you have access to local wild greens, that would be ever better. Because it's November, we had to use dried morel mushrooms given to us by a friend. We've been saving it for a special occasion just like this! 

Sorry about the vague measurements. For recipes like these, we use what we have on hand and stretch the ingredients as necessary. Nothing has to be exact-- cook to your liking.

Servings: 4 
Prep Time: 1 hour 
Cooking Time: 30 minutes 
- Venison loin, about 2 pounds 
- Kosher salt 
- Fresh course ground pepper, to taste 
- 1 tablespoon of olive oil 
- 1 package of mixed greens with arugula 
- Thinly sliced red onion 
- 1 tomato, diced 
- French vinaigrette (we used Brianna's brand) 
- Goat cheese, optional 
- Morel mushrooms, fresh or dried 
- Splash of cognac, whiskey or brandy 
- Shallots, thinly sliced 
- Chives, chopped 
- Butter 


1. Remove all silver skin from venison loin. Allow meat to rest at room temperature for 1 hour prior to cooking. This will help the meat cook more evenly, especially if you're aiming for medium rare. If using dried mushrooms, pour boiled water over mushrooms. Mushrooms should reconstitute in about 20 minutes. Drain and pat mushrooms dry before cooking. 

2. Pat venison dry with paper towels. (Wet meat does not brown as well. We want nice crust!) Cut loin into smaller sections as necessary to fit into your pan. Sprinkle kosher salt and pepper all over loins-- I'm pretty liberal with the salt. Over medium high heat, heat olive oil in a pan large enough to accommodate meat. When oil is nice and hot, sear venison loin for about 2 minutes on all four sides, plus the two ends. Your oil must be properly heated to achieve optimal brown crust. You'll have to use your tongs to keep the loin upright while searing. Once browned, loosely wrap loin in foil to rest for 5 minutes. 

3. In the same pan, add butter. Add sliced shallot and cook until soft, about 2-4 minutes. Add mushrooms and sauté until mushrooms have given up most of their moisture and are slightly browned. 5-7 minutes. Add a splash of cognac, whiskey or brandy and cook until alcohol is mostly evaporated. Take off heat, season with salt and pepper and chopped chives. Add a little bit more butter. 

4. Toss greens, tomato, red onion and French vinaigrette. Taste and add salt, pepper and sugar to your salad as necessary. Crumble goat cheese with a fork (your hands will melt the cheese and make it too gooey) and sprinkle on top of salad. Slice venison loin into medallions and serve with the salad and mushrooms. Steak sauce optional.

Friday, November 4, 2016

Venison Chili with Queso Fresco Cheese

This venison chili is an update of our Chuck Wagon Chili recipe. We loved the original recipe because in addition to ground venison, we added cubes of venison roast, which made the chili more hearty with a stew-like quality. With buttery red and pinto beans, and also refried beans to give the soup base more body, our chili has just the right amount of heat balanced by a touch of sweetness and depth from the molasses and brown sugar. To make the chili more interesting, we topped our bowls with crumbled Mexican queso fresco cheese and chopped cilantro. We know you'll enjoy this recipe!

Servings: 6-8
Prep Time: 15 minutes
Cooking Time: 4 hours
- 1 1/2 pounds of ground venison 
- 1 1/2 pounds of venison roast/stew meat, cut into 1-inch cubes
- 1-2 tablespoons of olive oil
- 1 onion, chopped
- 1 teaspoon of dried crushed red pepper
- 1/2 teaspoon of garlic powder
- Kosher/sea salt, to taste
- 1/4 teaspoon of ground black pepper

- 1/2 teaspoon of cayenne pepper
- 5 tablespoons of chili powder
- 2 tablespoons of light brown sugar
- 1/4 teaspoon of Hungarian/sweet paprika
- 1 bay leaf
- 1 (15-ounce) can of red beans
- 1 (15-ounce) can of refried beans 
- 1 (15-ounce) can of charro pinto beans
- 1 cup of chicken/beef broth
- 1 (14.5-ounces) can diced tomato
- 1 (8-ounce) can of tomato sauce
- 2 tablespoons of molasses  
- Crumbled queso fresco cheese, for garnish
- Chopped cilantro, for garnish

1. Heat 1 tablespoon of oil in a large heavy-bottom pot over medium-high heat. Sprinkle salt all over venison stew meat and brown; brown in batches. Remove meat and set aside on a plate. Add more oil to the pot if necessary and brown ground venison-- add pinch of salt and break up meat. Add chopped onion and sauté until onion is translucent, 5-7 minutes. Add the browned venison stew meat back into the pot. 

2. Add all other ingredients to the pot, except the queso fresco cheese and cilantro-- do not drain beans. Bring to a slight boil, then simmer on low for 3 to 3 1/2 hours or until venison stew meat is tender, stirring occasionally. (Simmer covered or uncovered depending on how thick or thin you want your chili. I cooked it uncovered at first and then covered it when the chili thickened.)

3. Add salt to taste. Remove bay leaf before serving/storing. Garnish with queso fresco cheese and chopped cilantro. Serve with cornbread.

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:

* * *
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:

*   *   *

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!

Tuesday, June 14, 2016

Steamed Walleye with Pork Sausage and White Wine Sauce

We've partnered with Jones Dairy Farm to create wild game and fish recipes that incorporate their products. To date, this is one of our favorites! Perfectly steamed walleye fillets lay on a bed of fresh tomatoes and a white wine sauce made of sausage, thyme, and saffron, sprinkled with fresh herbs such as marjoram and parsley from our "garden"-- this made a lovely lunch for two. Find a good loaf of French baguette to mop up the rich broth. 

To view this recipe, visit:

To view Jones Dairy Farm's other wild game and fish recipes, visit:

We also wanted to share a photo from this past weekend. Rick and I went walleye fishing at Johnson Lake in Nebraska with cousins Pete and Aletha Brown. We didn't catch our limit, but it was still a fantastic haul! We caught so many drum, too, which we kept. Even though most people throw them back, drum are tasty-- good enough for a fish fry. Keep that in mind if you ever catch a drum. 

Hope you're all staying cool this summer. It's been in the 90s and pushing 100 here. Makes us a little uneasy because it's only June. 

Sunday, May 22, 2016

Butterflied Grilled Trout with Compound Butter

I have to give my compliments to the Nebraska Game and Parks Commission. Yeah, I do work for them, but the trout fishing opportunities the state provides are phenomenal, especially if you're looking to fill your freezer. No, you won't find Montanan, Where a River Runs Through It-esque, trout fishing here. We have some cold water streams scattered around but the majority of trout fishing occurs in ponds and lakes. Thousands of rainbow trout are raised in hatcheries and stocked in local waters every year. Hardcore trout anglers may scoff, but we work with what we can. These trout are meant to be easy to catch but that doesn't mean that they aren't fun to fight, providing yet another fishing opportunity for young and old, beginners and experts in Nebraska. Not only that-- the trout are quite tasty. 

Just 20 minutes from our house is one such pond. Rick and I have caught limit after limit there this spring and have introduced a few friends. If you know what you're doing, it's like taking candy from a baby. We get to spend a nice morning outdoors and return home with a guaranteed dinner. That's a great time, in my book. Every trout we've caught have been good eating size, and some of the females we've reeled in have been huge. We've been able to catch enough fish to enjoy throughout this summer when the fish will probably be less active. They are so tasty-- a mild salmon flavor. Six bucks per tag for four trout. We'll take it!

Servings: 4
Prep Time: 45 minutes
Cooking Time: 8 minutes
- 4 whole trout, scaled and deboned
- Your favorite lemon and herb spice blend seasoning
- Kosher salt, to taste
- Olive oil for brushing
Compound Butter
- 4 tablespoons of salted butter, softened
- 1 teaspoon of shallot, chopped 
- Chives, chopped
- Zest of 1 lemon
- Pinch of salt

1. Debone and butterfly trout according to the video at this link: You'll need fish tweezers to be able to get all the pin bones out. I've done this when the fish have been completely thawed and when it's still partially frozen. I find that deboning trout when it's partially frozen keeps the meat intact better. Trout meat is delicate and when you handle it too much, it does get a little mushy, but it's not a big deal. If necessary, rinse fish under cold water and pat dry with paper towels.

2. To make compound butter, combine softened butter, chive, shallot, zest and a pinch of salt. Lay a piece of plastic wrap on a flat surface, place compound butter in the middle and then roll up compound butter into a log. Twist the ends and refrigerate to harden.

3. Prepare grill to cook over high, direct heat. After the trout have been deboned and butterflied, brush both sides with olive oil and sprinkle lemon-herb seasoning and salt on both sides. Be careful not to over salt. 

When the grill grates get hot, scrub grates with a wire brush and clean thoroughly. Never cook fish on a dirty grill-- it will stick.
4. Cook trout skin-side up for about 3-4 minutes, or until meat is slightly golden. Slide a metal spatula under the fish and carefully flip. Cook skin-side down for an additional 3-4 minutes or until skin is slightly crisp and fish is cooked through. 
5. Serve fish hot with pats of compound butter on top. Warn dinner guests about bones that may have been missed.

Saturday, April 30, 2016

Quail Scotch Eggs

Rick and I were at the Asian grocery store in Omaha and saw fresh quail eggs. We still had some Jones Dairy Farm breakfast sausage in the fridge and thought it would be fun to make mini Scotch eggs. They were easy to make and very tasty.

Honestly, I did try to make this with chukar eggs that our neighbor gave us. But after boiling them, the darn shell would not budge without ripping the white parts. I'm not sure why that happened, but I have read that when eggs are too fresh, and these were very fresh, the shells tend to stick. 

In the United States, I think eggs can keep up to 2 months. They may sit in a warehouse for a month before actually hitting the store. I'm not sure if this is true or not, but the store bought quail eggs definitely peeled much easier.

Scotch eggs are a traditional picnic food that originated in the United Kingdom. They are tasty hot or cold. The mini eggs would make great appetizers as well. The dried tarragon is our own touch, which added a gentle anise-like flavor to the eggs. 

Prep Time: 30 minutes
Cooking Time: 15 minutes
Servings: 10 mini Scotch Eggs
- About 10 quail eggs
- 12-ounce roll of breakfast sausage
- 1 tablespoon of flat-leaf parsley, chopped
- 1/2 teaspoon of paprika
- Dash of cayenne pepper
- 1/2 teaspoon of dried tarragon
- 1/2 cup of Italian-style breadcrumbs
- 1 egg, beaten
- 1/3 cup of all-purpose flour
- Vegetable oil for deep frying

1. Bring a small saucepan of water to a boil. Gently lower quail eggs into the water and cook for 3 minutes. Remove eggs and run cold water over them to cool. 
When cool enough to handle, carefully peel the quail eggs.  
2. In a medium bowl, combine breakfast sausage, parsley, paprika, cayenne and tarragon. 
Place about 3 tablespoon of the sausage mixture in the palm of your hand. Flatten it out and place a cooked, peeled quail egg in the middle.  
Gently work the sausage around the egg, encasing the egg and sealing it completely. 
Place eggs on a cookie sheet lined with parchment paper to prevent sticking.  
3. Prepare your dredging station by placing the beaten egg, breadcrumbs and flour in separate bowls.  
Lightly roll Scotch egg in flour, shaking off excess. Then dip it in the beaten egg and then cover completely with breadcrumbs.  Place the dredged Scotch egg back onto the parchment paper. Repeat with the rest of the quail eggs.  

4. In the meantime, heat oil over medium heat until it reaches 375º Fahrenheit. Deep fry eggs until golden brown and the sausage is cooked through, about 5 minutes. They are very crispy when you eat them fresh, but they will be hot! 

Scotch eggs are also tasty cold, though they won't stay crispy. Pack them for your next picnic or lunch! 


Order our book Hunting for Food: Guide to Harvesting, Field Dressing and Cooking Wild Game today!

Friday, April 22, 2016

Linguine with Morel Mushrooms and Parmesan

I enjoy pasta, but I don’t like the creamy stuff. Red sauce, I’ll eat up readily, but the white creamy stuff—not my thing. Instead, I throw together a more buttery and herby pasta at home that is quick and easy, perfect for days when I don’t have lots of time to spend in the kitchen. For the base, all you need is pasta, butter, lots of Parmesan cheese, garlic, olive oil and fresh parsley. As for the other ingredients, I throw in what I have on hand—leftover chicken, turkey, sautéed shrimp, sausage, or whatever. Maybe I’ll add in a little bit of fresh thyme or red pepper flakes.

This time of year, however, the morel mushroom is the star ingredient. This is one of my absolute favorite ways to prepare morels. The combination of fresh parsley, meaty mushrooms, salty Parmesan cheese and good Irish butter just sings spring to me. If you’d like your pasta a tad bit creamy, then mix in a little heavy whipping cream.

Don’t worry too much about measurements, though, because this recipe can be adjusted to your taste. In fact, the measurements here are just guesses. Cook to your liking and enjoy. 

Prep Time: 15 minutes
Cooking Time: 30 minutes
Servings: 4 -1 pound of uncooked linguine pasta
- Morel mushrooms, rinsed and halved or quartered lengthwise
- 6 cloves of garlic, minced (or more-- you can't have too much!)
- 1 large shallot, finely chopped
- 2 tablespoons of fresh Italian flat-leaf parsley, chopped
- 1 tablespoon of olive oil + 1 tablespoon of butter
- 8 tablespoons of Kerrygold slated Irish butter (or regular)
- Grated Parmesan cheese, to taste
-  Grated zest of one lemon
- Kosher salt and freshly cracked pepper
- Extra virgin olive oil for tossing

1. Bring a large pot of water to a boil; add a generous pinch of salt to the water. Follow package directions to cook pasta to al dente. Drain pasta but reserve cooking liquid for later use.

2. In a large pan, heat up 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add shallot and cook until translucent, but do not brown.
3. Turn up heat to medium-high and add morel mushrooms and a pinch of salt. Sauté until mushroom soften and given up most of their moisture. Cook in batches for better browning. 

Once mushrooms are cooked, add garlic and cook for 30 seconds until garlic becomes aromatic but do not brown, stirring frequently.
4. Turn down heat to medium-low. Add in 8 tablespoons of butter to the mushrooms and wait until it melts. Toss in cooked pasta, Parmesan cheese, freshly chopped parsley and lemon zest. 
5. Loosen up pasta by ladling in a bit of the reserved pasta water and extra virgin olive oil. Add salt and pepper to taste. Heat pasta thoroughly and serve with more Parmesan sprinkled on top.    

Serve hot!

* * *

Order our book Hunting for Food: Guide to Harvesting, Field Dressing and Cooking Wild Game today!

Related Posts Plugin for WordPress, Blogger...