Tuesday, April 25, 2017

BBQ Wild Turkey and Kimchi Sandwich

Pulled pork sandwiches are boring without the tangy crispiness of coleslaw, but when my butcher mentioned that he likes kimchi on his sandwiches, I thought he was a genius! What’s kimchi, you ask? Think of kimchi as the sauerkraut of Korea, except it’s colorful, spicy, and bursting with flavor, and tastes brilliant with the sweetness of BBQ. But we don’t have weeks or months to wait for real kimchi to ferment, so I offer a quick kimchi recipe below. Or you can find it premade in jars in many Asian grocery stores and on Amazon, as well as the coarse red pepper flakes (gochugaru) needed to make this iconic Korean side dish from scratch.  

What we have here isn’t pulled pork, thoughit’s wild turkey, which dries out easily, so braising it is a good way to keep the breast moist. This is a dish best made the night before. Make the kimchi and let it marinate overnight. Then pop the turkey into the slow cooker before you go to bed or before you go to work and it will be ready in a few hours. With just 1 breast from a big tom, we were able to get about 8 sandwiches. Use 2 breasts to double the servings.  

To view the recipe, visit: http://outdoorchannel.com/article.aspx?id=51490&articletype=article&key=bbq-wild-turkey-and-kimchi-sandwich-recipe

Wednesday, March 8, 2017

Rabbit Cacciatore over Pesto Orzo

Here's one of our latest for The Sportsman Channel: Rabbit Cacciatore over Pesto Orzo. If you've been hunting rabbits this winter, give this recipe a try. It's a traditional Italian dish usually served with chicken, but rabbit is so much better. Find the recipe here: http://www.thesportsmanchannel.com/2017/02/wild-rabbit-cacciatore-pesto-orzo-recipe/

For step-by-step instruction on how to hunt, field dress and cook rabbit, check out our book Hunting for Food

An exciting update! We're super psyched to partner with the Joslyn Art Museum in Omaha to celebrate its Wild Spaces, Open Seasons: Hunting and Fishing in American Art exhibition. In addition to assisting the museum to develope a wild game hors' douevres menu for their patrons and public event on Friday, April 7, we are also giving a pheasant cleaning and cooking demo at the patrons event. While our demo is private, we'll hang out afterward for the public event, which will feature a lecture by Lily Raff McCaulou, author of Call of the Mild, at 7 p.m.

If you're in the Omaha area, come out to try some food, drink, mingle and walk through this amazing collection of works that feature our favorite subjects: hunting, fishing and the outdoors. The museum store is also offering autographed copies of our book Hunting for Food for sale. Reservation is required for the public event. It is $10 for Joslyn members and $20 for the public. Make your reservation here: https://www.joslyn.org/forms/one-time-ticket-event-purchase-3.aspx

The exhibit: Wild Spaces, Open Seasons is the first exhibition of its kind in the country, featuring a variety of portraits, landscapes, still lifes, and genre scenes, including iconic works by Thomas Cole, Thomas Eakins, Paul Manship, and John Singer Sargent, as well as pictures by artists who specialized “in the field,” such as Charles Deas, Alfred Jacob Miller, William T. Ranney, and Arthur Fitzwilliam Tait. The exhibition also sheds new light on modernist studies of sporting subjects by Arthur Dove, Marsden Hartley, and Max Weber. Together, the 64 works in the exhibition illuminate changing ideas about community, environment, national identity, landscape, and wildlife, offering compelling insights into one of our most familiar shared adventures. Entry into the Joslyn Art Museum is always free, but this special exhibition is ticketed, with special pricing for kids, members and students. For more information: https://www.joslyn.org/collections-and-exhibitions/temporary-exhibitions/details.aspx?ID=367

Monday, February 27, 2017

Bluegill Po' Boy with Curry-Lime Mayo Spread

Most of what we catch while ice fishing is bluegill. Some days, we'll catch a whole pile of them. Other days, we only catch a few. While they're really tasty battered and fried on their own, they're also delicious in a sandwich. Bluegill fillets are perfect for this prep because they're thin and crispy, adding that extra crunch that's needed. 

These are bluegill that we still had in the freezer from last year's ice fishing. Unfortunately, we didn't get out at all this year. With this 50-, 60-degree weather in February, ice fishing in Nebraska is over. For the recipe for this bluegill po' boy with curry-lime mayo spread, visit: http://www.thesportsmanchannel.com/2017/02/fish-recipe-bluegill-po-boy-curry-lime-mayo-spread/

Monday, February 20, 2017

Rosemary-Thyme Venison Chops

While watching Food Network, a Giada De Laurentiis rerun introduced me to the Florentine beefsteak, which is a giant, 2 inch thick porterhouse steak simply seasoned and cooked to rare. With a spritz of lemon juice over the beautiful crust, it made my mouth water. I made the dish that very same night. (Sure does help to keep a well-stocked pantry.) If we ever make it to Italy, we're definitely having one! Those Florentines do know how to eat their meat.

Though it may be difficult to get the porterhouse cut off a deer, our version is made from venison loin cooked to a perfect medium-rare (or rare, if you'd like) with pungent rosemary and thyme. If you're out of loin, use steaks from the hindquarters instead. But remember that younger deer are tastier, more tender deer. 

Find the recipe here along with a simple recipe for riced cauliflower: http://www.thesportsmanchannel.com/2017/02/paleo-diet-friendly-rosemary-venison-chops-cauliflower-rice-recipe/


Sunday, February 12, 2017

Buffalo Pheasant Cheese Dip

Shout out to our horsey friends Brit Vegas and Adam Gengenbach for the inspiration behind this appetizer. Brit and Adam belong to the mounted foxhunting club North Hills Hunt with us, and a dish that they often bring to brunches and parties is buffalo chicken dip. It is soooo good. I'm super picky when it comes to appetizers, but this stuff is addictive-- warm, cheesy and spicy. After hunting in the winter, we pile this onto our plates with lots of tortilla chips. 

So while trying to think of a wild game recipe for The Sportsman Channel during game-day party season, it made perfect sense to recreate Brit and Adam's appetizer with pheasant. It turned out great! For the recipe, visit: http://www.thesportsmanchannel.com/2017/02/buffalo-pheasant-cheese-dip-recipe/

Wednesday, February 1, 2017

Chicken Fried Elk Steaks with Brown Gravy

This elk steak came from our good friends Nick and Lindsay Tramp of northeastern Nebraska. I believe Nick shot this elk in Wyoming, and they were so kind to share some with us. After tasting it-- and it was a our first time-- Rick and I began pining to go on an elk hunt. The meat was so delicious. And it's amazing how big these animals are. Think of all that meat! One day ... 

If I had to give up beef for elk, I would be perfectly happy. It's such a well-balanced, flavorful meat. I find it richer than venison. I thought the fat also tasted good.

So if you have some elk steaks in the freezer, here's another recipe for you. We wrote it for Game and Fish Magazine here with step-by-step photos: http://www.gameandfishmag.com/recipes/chicken-fried-elk-steaks-with-brown-gravy/

Monday, January 16, 2017

Mexican Street Tacos with Rice and Beans

If I have people coming over and still have lots of venison roast in the freezer, one of my favorite dishes to prepare is venison street tacos. You can really stretch the meat far and feed a lot of people, and taco meat is also so fast and easy to season and cook. There's no need to use prime cuts such as tenderloin or loin for this dish. Just make sure that you remove as much silver skin as possible for your roast, because that won't break down, and then thinly slice the meat.

Cook rice in large batches and we like warmed canned refried beans just fine. But for homemade refried beans, check out our recipe for it here: http://foodforhunters.blogspot.com/2011/09/side-mexican-re-fried-beans.html

Make it a taco party by offering all the fixings at the "bar"-- chopped onion, fresh cilantro, pico de gallo, guacamole, your favorite salsas, hot sauces and cheeses. Be sure to have a cooler of cerveza ready. And if you want to really have some fun, keep plenty of tequila, limes and margarita mix on hand.

Find the venison street tacos recipe at Game and Fish Magazine: http://www.gameandfishmag.com/hunting/deer/venison-street-tacos-with-mexican-rice-and-beans/

Wednesday, January 11, 2017

How To: Butcher Venison Shank for Osso Buco

Ahhh... osso buco. Everyone's talking about it. And for good reason: it's FREAKING delicious. 

What is it? Osso buco is an Italian dish that is traditionally made with cross-cut veal shanks. The shanks slowly simmer in a rich vegetable, white wine and tomato broth, and when it comes out, the meat is succulent, the sauce deep, and served over polenta or rice, you'll think you died and went to heaven. Better yet, I actually think it's more delicious made with venison, which is good news for meat hunters.

We developed a venison osso buco recipe for Outdoor Channel recently, which you can find here: http://outdoorchannel.com/article.aspx?id=48930&articletype=article&key=venison-osso-buco-with-polenta-recipe&p=dc. Sure, you can make the same recipe using the whole shank or even stew meat, but it's the cross cut that makes osso buco-- osso buco. Not only is taste important here, presentation also reigns. And you wouldn't want to miss out on the prized deer marrow, which Rick and I fight over.

But how do we get that cross cut? We once tried to cut through deer bone with a meat saw. Maybe we just really suck or our saw sucked or we didn't have the teeth placed in the right direction, but it was waaaay more work than we wanted to put into it. It would've taken us all day. It was pathetic. So we abandoned the effort, until we saw a YouTube video on Facebook that showed someone cutting through deer bone with a reciprocating saw, which was a tool we already had on hand! It looked way easier than slaving over a hand saw. I can't remember who the good Samaritan was who made that video, but thank you! It worked out great. 

So, if you're looking to butcher for venison osso buco, here's one way to do it. This will work with either front or rear shanks.

Equipment:
- Sharp knife
- Reciprocating power saw, cleaned and sanitized
- New, clean blade (size?)
- Cooking twine
- Tooth picks/small brush (for cleaning saw)

1. With a sharp knife, cut into the meat all the way around the bone into 1 1/2 to 2-inch sections. Do not try to cut through both meat and bone with the saw. Saws are made for cutting through hard materials, not soft and chewy. It will be ugly if you do this.

When you get towards the end, there won't be enough meat to cut, so save those "drumsticks" for stock or something else. You also shouldn't remove the silver skin. It will soften and give the meat a nice texture when cooked. 


2. Once you have sectioned off the shanks with a knife, nestle the blade of your saw inside each cut. Anchor the shank against something so it doesn't move, but be careful not to cut through anything you don't want to underneath. Turn on the saw and cut through the bone as straight as possible. 
3. These were hind shanks and we averaged 3 pieces of osso buco per shank. 

Next, brush and/or wash off as much bone fragments and dust as humanly possible. But be gentle and try to keep the pieces intact -- they'll want to fall apart. We don't have one and have never used one, but a bone dust scraper tool may be worth looking into if you're going to do this frequently.

(It was also a bit of a pain to clean the saw after, but I was able to get all the bone dust out of the nooks and crannies with some toothpicks and blowing into the holes over the trashcan like the big bad wolf. That came out weird.)

4. To keep the osso buco intact when cooking, tie cooking twine around the circumference of each piece. The twine should just be finger tight.The cooking twine will also help the meat cook evenly. 

For Venison Osso Buco Recipe, visit: http://outdoorchannel.com/article.aspx?id=48930&articletype=article&key=venison-osso-buco-with-polenta-recipe&p=dc


Monday, January 2, 2017

Asian-style Walleye en Papillote


En papillote means “in parchment” in French. It’s a cooking technique that is especially beneficial to fish— the enclosed packet allows fish to gently cook in its own steam and remain moist. When you finally get to open up the papillote, the aromas of any vegetables and herbs added is a wonderful surprise at the dinner table. And at the bottom of the packet, you will find a delicious sauce that pairs well with rice. 

This is, by far, one of our best recipes for fish. It was so simple yet so delicious. Your guests will have so much fun opening up their own little packet to find what's inside. It's like a little present at the dinner table!

For the recipe, visit Game and Fish Magazine: http://www.gameandfishmag.com/fishing/walleye/asian-style-walleye-en-papillote-recipe/

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