tag:blogger.com,1999:blog-31286502174110985512024-03-15T20:09:37.029-05:00Food for HuntersFood for Huntershttp://www.blogger.com/profile/01552963582162536201noreply@blogger.comBlogger443125tag:blogger.com,1999:blog-3128650217411098551.post-59717303434279603322023-10-04T20:55:00.005-05:002023-10-04T21:16:29.873-05:00Morel Mushroom Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPb-sb3qArv7JfpkLDHnkPB_IGcAkcLXpZynx_n9pXF58Y92shTO2lxT0fhldJSkX9YTTcKiEsuG7FEy87Fd9mRl-PiXFpiJVQ6sXJlALzSejSyVYbn50BqVgi5f4qE_rHxZtUVJpPmfL6nWTuJkzE_IhwzP2dzcH3e45iWzo3w4tqJKXgCdzqyyu6XkI/s2048/MorelSoup_16_web.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPb-sb3qArv7JfpkLDHnkPB_IGcAkcLXpZynx_n9pXF58Y92shTO2lxT0fhldJSkX9YTTcKiEsuG7FEy87Fd9mRl-PiXFpiJVQ6sXJlALzSejSyVYbn50BqVgi5f4qE_rHxZtUVJpPmfL6nWTuJkzE_IhwzP2dzcH3e45iWzo3w4tqJKXgCdzqyyu6XkI/w640-h427/MorelSoup_16_web.jpg" width="640" /></a></div><p><br /></p><p>Our dear Lizzie has quite the discerning palate -- and when I say discerning, I mean that she's impossibly picky, even for a toddler. Last May, we celebrated her second birthday at <a href="https://www.thewoodspeen.com/" target="_blank">The Woodspeen</a> near Newbury, which is a village about an hour west of London. Lizzie is partial to all things crunchy junk and food she can suck out of a packet -- she eats like an astronaut, by choice -- so we thought wild mushroom soup would have the best chance of making it past her tight, stubborn lips. </p><p>To her credit, she did eat a couple spoonfuls, but alas, decided that wild mushroom was a bit too sophisticated for her two-year-old palate. So, Mom ended up eating Lizzie's soup as well (not complaining), alongside ballantine of pigeon (below photo) and lamb rump roast for lunch. Dad had scallops and monkfish. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMlnOSlOJTJFcJzsO7hEQuxsRLiT_1cux59VvhDe12C-7ed47MSC-ZyhOJlDqtNIPWA21RmH309Amh2S5kdTVSJwwnYEDGw-OEA4WmXwBMbNs0Mai2mE6NlfX2FfO5swNJnfEhiXpD7ijSRuo4A17KlFLZbi_1g_Qj0PQDXy-TKDQZAVThzRlwyrRQ244/s4032/IMG_3779.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMlnOSlOJTJFcJzsO7hEQuxsRLiT_1cux59VvhDe12C-7ed47MSC-ZyhOJlDqtNIPWA21RmH309Amh2S5kdTVSJwwnYEDGw-OEA4WmXwBMbNs0Mai2mE6NlfX2FfO5swNJnfEhiXpD7ijSRuo4A17KlFLZbi_1g_Qj0PQDXy-TKDQZAVThzRlwyrRQ244/s320/IMG_3779.jpg" width="240" /></a></div>The soup was fabulous: intensely fungal, full of umami and rounded out with cream. The menu didn't say what kind of "wild mushrooms" were in the puree, but as it was morel season -- both in the U.S. and the U.K. -- and because I could taste and smell the heady, familiar aromas, I'd say morels was a solid guess. One slurp, and I quickly made a mental note to recreate the soup at home. <p></p><p>Before we left for vacation, Rick and I did have some luck with morels this spring. Although we didn't regret the once-in-a-lifetime (maybe) trip to witness King Charles III's coronation on May 6, 2023, having to leave during the peak of morel season did tug at our hearts a little.<br /></p><p>So, Lizzie proceeded to eat her weight in Keebler cheddar sandwich crackers throughout lunch service, littering crumbs all around her high chair, as she would do at every restaurant we visited during those two weeks. And Rick and I got to enjoy a beautiful British meal, a couple cocktails and some wine to celebrate another year around the sun with the little "wild cat," or "pain in the a**" as I sometimes call her, sitting between us. <br /></p><p>The Woodspeen staff were good humored and wonderful. <br /></p><p style="text-align: center;">----------------<br /></p><p>I made this soup for Rick's birthday recently using dried morels. I seem to cook more dried morels than fresh these days, because I'm usually too busy during the season to cook and eat them. We dehydrate and then freeze the mushrooms to enjoy year round. Reconstituted in warm water overnight, they taste almost as good as fresh. </p><p>Servings: 4-6<br /><span style="font-family: arial;">Prep Time: 20 minutes<br />Cooking Time: 40 minutes<br /><b>Ingredients:</b><br />- 1.5 ounces dried morel mushrooms, plus extra<br />- 4 tbs. of butter<br />- 2 shallots, minced<br />- 3 small leeks (or 2 medium), washed thoroughly and white parts chopped<br />- 8 ounces of white button mushrooms, quartered<br />- 8 ounces of cremini/baby bella mushrooms, quartered (woody stems removed)<br />- 3 cloves of garlic, minced<br />- 2 sprigs of fresh thyme<br />- 1/3 cup of dry sherry<br />- 1.5 quarts of reserved morel mushroom water and/or chicken stock*, plus extra<br />- Kosher salt<br />- Dash of ground white pepper<br />- Heavy cream, to taste<br />- Creme fraiche, to taste<br />- Pinch of MSG, optional<br />- Minced chives </span></p><p><span style="font-family: arial;">*I'm partial to using Better Than Bouillon Roasted Chicken Base and water.<br /><br />1. Soak dried morels in hot water for about 20 minutes, or until plump and pliable. If you have time, soak morels in water overnight in a covered container, refrigerated. Keep morels in the liquid until you're ready to cook them. Do not throw away the liquid. </span></p><p><span style="font-family: arial;">2. In a soup pot, add butter, shallot and leek and sauté for 2 minutes over medium heat. Then cover and cook on low for 10 minutes -- do not brown -- stirring occasionally. Next, add quartered white button and cremini mushrooms and sauté over medium heat until they're wilted and shrunken, allowing extra liquid to evaporate, stirring often.</span></p><p><span style="font-family: arial;">3. Then add reconstituted morels (reserve the liquid), thyme and garlic, and sauté for 30 seconds. Next, cover the pot and cook on low for 10 minutes, stirring occasionally. </span></p><p><span style="font-family: arial;">4. Next, return heat to medium and add dry sherry, allowing the alcohol to cook off slightly for 30 seconds. Then add enough morel mushroom water and chicken stock to submerge all ingredients. Bring to a gentle simmer. Take off heat and discard thyme sprigs. </span></p><p><span style="font-family: arial;">5. Puree mushroom and stock mixture until completely smooth in a blender. Return puree to pot and add more chicken stock to thin out the soup to your liking. Add heavy cream, salt and white pepper, to taste. I also added a tiny pinch of MSG for additional depth. Heat thoroughly, but do not allow soup to boil. Serve with a dollop of creme fraîche and minced chives. If you have extra morels, sautée them (always cook morels before eating) to garnish each bowl. </span><br /></p>Food for Huntershttp://www.blogger.com/profile/01552963582162536201noreply@blogger.com0Nebraska, USA41.4925374 -99.9018131-36.153265799868478 119.4731869 90 40.7231869tag:blogger.com,1999:blog-3128650217411098551.post-16756296523532206832023-06-25T20:30:00.001-05:002023-06-25T20:30:39.363-05:00Thai-style Venison and Mint Salad<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdiUQ7KHyThWOs1dfg-2YW4JpjpQm0izWuRwo4lK1BrNSjzha2cSYRlxrSJXkRGnXilpGSsmMBSr2H1hB-rAi_812mdjsE0tb0CuqReJeqLquNFpKPLKhiG9GhYJ4i2OhxFl8u18Xp_tULHiIkApzTEvP08bPegbvCaqOOyNUp-baSfrgg-9iMAA4Q-6E/s4462/VenisonMint_25.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3225" data-original-width="4462" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdiUQ7KHyThWOs1dfg-2YW4JpjpQm0izWuRwo4lK1BrNSjzha2cSYRlxrSJXkRGnXilpGSsmMBSr2H1hB-rAi_812mdjsE0tb0CuqReJeqLquNFpKPLKhiG9GhYJ4i2OhxFl8u18Xp_tULHiIkApzTEvP08bPegbvCaqOOyNUp-baSfrgg-9iMAA4Q-6E/w640-h462/VenisonMint_25.jpg" width="640" /></a></div><br /><p></p><br />This is a light, refreshing salad inspired by Thai-style beef and mint. Serve the venison warm, at room temperature or cold. For convenience, cook the loin the night before and store in the refrigerator, and then slice it right before serving. This recipe also works well with leftover meat. <br /><br />Palm sugar is a staple in Thai cooking, and it is sold as cakes. It is made from the sap of coconut palm trees and has a light caramel-like flavor. To use palm sugar, shave the cake with a knife. If you can’t find palm sugar, brown sugar will work in this recipe. <br /><br />Fresh bird’s eye chili is the correct chili to use in most Southeast Asian recipes. However, I live in Nebraska and so can’t always find it or have it on hand. So, I keep a jar of Sambal Oelek Ground Fresh Chili Paste in my refrigerator. Although the paste isn’t made of bird’s eye chilies – it’s likely jalapeño -- the paste is passable in all kinds of Asian recipes, especially for sauces. <p>
</p><p class="MsoNormal"><span style="font-family: arial;">Servings:2</span></p><p class="MsoNormal"><span style="font-family: arial;"><b>Ingredients: <br /></b></span></p>
<p class="MsoNormal"><span style="font-family: arial;">- 1 lb. venison loin</span></p>
<p class="MsoNormal"><span style="font-family: arial;">- Kosher salt, to taste</span></p>
<p class="MsoNormal"><span style="font-family: arial;">- 1 tbs. oil</span></p>
<p class="MsoNormal"><span style="font-family: arial;">- 2 tbs. palm sugar, packed (or brown sugar)</span></p>
<p class="MsoNormal"><span style="font-family: arial;">- 3 tbs. lime juice</span></p>
<p class="MsoNormal"><span style="font-family: arial;">- 1 tsp. Sambal Oelek Ground Fresh Chili Paste (or 2 bird’s
eye chilies, minced)</span></p>
<p class="MsoNormal"><span style="font-family: arial;">- 1 tbs. fish sauce</span></p>
<p class="MsoNormal"><span style="font-family: arial;">- 1 bunch fresh mint leaves</span></p>
<p class="MsoNormal"><span style="font-family: arial;">- 1 English cucumber </span></p>
<p class="MsoNormal"><span style="font-family: arial;">- Handful of cherry or grape tomatoes</span></p>
<p class="MsoNormal"><span style="font-family: arial;"> </span></p>
<p class="MsoNormal"><span style="font-family: arial;"> </span></p>
<p class="MsoNormal"><span style="font-family: arial;">1. Two hours before cooking, take venison out of the
refrigerator to come to room temperature. To make the dressing, combine palm
sugar, lime juice, chili and fish sauce in a small bowl.</span></p>
<p class="MsoNormal"><span style="font-family: arial;"> </span></p>
<p class="MsoNormal"><span style="font-family: arial;">2. Preheat oven to 300 degrees Fahrenheit. Preheat a skillet
to medium high. Pat venison with paper towels and sprinkle generously with
salt. When skillet is searing hot, add oil and brown venison on all sides.
Transfer browned venison to a cold cookie sheet and finish it in the oven for
about 10 minutes, or until internal temperature reaches about 127 degrees. Take
meat out of the oven and allow it to rest for 10 minutes.</span></p>
<p class="MsoNormal"><span style="font-family: arial;"> </span></p>
<p class="MsoNormal"><span style="font-family: arial;">3. Meanwhile, cut English cucumber in half and then thinly
slice lengthwise with a vegetable peeler. Pick meat leaves off stems. Slice
tomatoes or keep them whole. When venison has rested, slice it against the
grain. Arrange sliced venison, cucumber, mint and tomatoes on a plate. Drizzle
with dressing and serve immediately. </span></p>
<p class="MsoNormal"><span style="font-family: arial;"> </span></p>
<p class="MsoNormal"><span style="font-family: arial;"> </span></p>
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{page:WordSection1;}</style></p>Food for Huntershttp://www.blogger.com/profile/01552963582162536201noreply@blogger.com0tag:blogger.com,1999:blog-3128650217411098551.post-85370686091811752462023-06-14T22:53:00.000-05:002023-06-14T22:53:18.833-05:00Pheasant Alfredo<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiG-BdRa0RUTSix1F64f05VniUSuUaPrxGk3G8-foiuWAn227IxgZD3k1E_bmcN184VOmJTo9JIhP6PrSmzcZG7e9u6nO1jbTA2V5IOqRrvN_ZjYZYU9E3NQW2p4EbGH1LafwWPGQjjvqINS6OLUBx2RyhsKHS4TO7kuYi240K8iPhQogyo-9bewaEU=s4670" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2627" data-original-width="4670" height="360" src="https://blogger.googleusercontent.com/img/a/AVvXsEiG-BdRa0RUTSix1F64f05VniUSuUaPrxGk3G8-foiuWAn227IxgZD3k1E_bmcN184VOmJTo9JIhP6PrSmzcZG7e9u6nO1jbTA2V5IOqRrvN_ZjYZYU9E3NQW2p4EbGH1LafwWPGQjjvqINS6OLUBx2RyhsKHS4TO7kuYi240K8iPhQogyo-9bewaEU=w640-h360" width="640" /></a></div> <div class="container_1ay7Q description_1f3Ys"><div class="content_jv-uN"> <p>This recipe is a great weeknight meal. Creamy pasta alfredo with pheasant comes together in just 30 minutes and only uses one pot.</p></div><div class="content_jv-uN"> <p>The rich, Parmesan cream sauce is balanced by light pheasant breast meat, and you can use any pasta you want—linguine, fettuccine, or even penne. Just make sure that the pasta is completely submerged in step 2 to ensure even cooking.</p><p>Find the recipe on MeatEater: <a href="https://www.themeateater.com/cook/recipes/pheasant-alfredo" target="_blank">https://www.themeateater.com/cook/recipes/pheasant-alfredo</a> <br /></p></div> </div><p></p>Food for Huntershttp://www.blogger.com/profile/01552963582162536201noreply@blogger.com0tag:blogger.com,1999:blog-3128650217411098551.post-7775794964893773442023-05-16T08:04:00.000-05:002023-05-16T08:04:08.086-05:00Venison "Goulash"<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEghXQriW5k_5ueInmP6T1MxIV6AqYRGgPA3TnkNr1eB6XsYoZKIKBEI0KGECYPARW3DeZIbnHQQwuITaTW_7iLKEJyOuGRnZa1LupDQELU3Apmbwhhb_kQop_5qyL_6DOS6a846knJzBz_PYzetxBacXONaPsezrolPdlBNjn--az5nUy83WiSzdJ02=s3667" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2063" data-original-width="3667" height="360" src="https://blogger.googleusercontent.com/img/a/AVvXsEghXQriW5k_5ueInmP6T1MxIV6AqYRGgPA3TnkNr1eB6XsYoZKIKBEI0KGECYPARW3DeZIbnHQQwuITaTW_7iLKEJyOuGRnZa1LupDQELU3Apmbwhhb_kQop_5qyL_6DOS6a846knJzBz_PYzetxBacXONaPsezrolPdlBNjn--az5nUy83WiSzdJ02=w640-h360" width="640" /></a></div><br /><p></p><div class="container_1ay7Q description_1f3Ys"><div class="content_jv-uN"> <p>Goulash in America and goulash in Europe are nothing alike. I’m well aware of their differences—I’ve had enough people tell me that my Hungarian recipe is not “real goulash.”</p></div><div class="content_jv-uN"> <p>But I can see why people love American goulash so much. It’s a one-pot combination of meaty and cheesy -- sort of a hybrid between pasta stew and chili. While venison might make this recipe leaner than the beef goulash you know and love, it’s no less comforting.</p><p><b>Find the recipe on MeatEater:</b> <a href="https://www.themeateater.com/cook/recipes/venison-goulash-recipe" target="_blank">https://www.themeateater.com/cook/recipes/venison-goulash-recipe </a><br /></p></div> </div><div class="container_1ay7Q description_1f3Ys"> </div>Food for Huntershttp://www.blogger.com/profile/01552963582162536201noreply@blogger.com0tag:blogger.com,1999:blog-3128650217411098551.post-60729571896122859002023-03-08T23:28:00.000-06:002023-03-08T23:28:29.094-06:00Greek Lemony Pheasant Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjMum3Nooa_SWVyllHM4KLZm6TGP5g-ANGfC6JefNgRLEmK22t-fqZDp3n8xhlQlrYeWyhy7zPHPPpKnMvMeLXUj4V5CuJtTaaA8q2aB1OL17WyrmYkJ6RWYGSZBNiiVFltQS48cyXMwMqaYNxc1tAtHUVDa4bLL_TJtqCsekanYuOGPjgqRWbT7cYs=s4560" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4560" data-original-width="3648" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjMum3Nooa_SWVyllHM4KLZm6TGP5g-ANGfC6JefNgRLEmK22t-fqZDp3n8xhlQlrYeWyhy7zPHPPpKnMvMeLXUj4V5CuJtTaaA8q2aB1OL17WyrmYkJ6RWYGSZBNiiVFltQS48cyXMwMqaYNxc1tAtHUVDa4bLL_TJtqCsekanYuOGPjgqRWbT7cYs=w512-h640" width="512" /></a></div>Avgolemono, meaning egg (avgo) and lemon (lemono), is a Greek chicken soup that’s creamy without the use of dairy. Eggs and rice thicken it and give a silky texture that is to die for on a cold winter day. Actually, it reminds me a lot of the Vietnamese rice porridge I grew up eating, except the tartness of avgolemono might make you pucker. That leads to my next point: Traditional recipes for avgolemono call for copious amounts of lemon juice. I’ve cut down the amount of citrus in my recipe, but if you’re looking for more excitement in your life, add as much lemon as your tastebuds desire.<p></p><p> The fun part about this recipe is that you’ll learn how to temper, which essentially means bringing together two different liquids to a similar temperature. Dumping cold-whisked eggs into a simmering pot of soup won’t give you avgolemono—instead, you’ll get something closer to egg-drop soup. By bringing the egg up to temperature slowly, you maintain a smooth texture. </p><p><b>Find the recipe on MeatEater:</b> <a href="https://www.themeateater.com/wild-and-whole/wild-recipes/greek-lemony-pheasant-soup">https://www.themeateater.com/wild-and-whole/wild-recipes/greek-lemony-pheasant-soup</a><br /></p>Food for Huntershttp://www.blogger.com/profile/01552963582162536201noreply@blogger.com0tag:blogger.com,1999:blog-3128650217411098551.post-32571163598640115242023-02-20T13:49:00.003-06:002023-02-20T13:49:53.556-06:00Tea-smoked Duck Summer Rolls<p>
</p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGInUySyNeeddf8utXPOct8AfjcW3xgx36C-O_y5h3w7dcXeYkdhjv66kRL7p3YjSPK8ToSPtZbcA1k3h57kczRvhmPCH7mZuBnf5rvJh76d4UQDbrJB2T0HMYy6rEOtANQ0Ih5wZvQDAJ66fIX_OZzxazHpyVk_pbVWz_u9x7Ap9Rf9_Ycosm2Uv1/s4270/DuckRolls_32.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4270" data-original-width="3416" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGInUySyNeeddf8utXPOct8AfjcW3xgx36C-O_y5h3w7dcXeYkdhjv66kRL7p3YjSPK8ToSPtZbcA1k3h57kczRvhmPCH7mZuBnf5rvJh76d4UQDbrJB2T0HMYy6rEOtANQ0Ih5wZvQDAJ66fIX_OZzxazHpyVk_pbVWz_u9x7Ap9Rf9_Ycosm2Uv1/w512-h640/DuckRolls_32.jpg" width="512" /></a></div>This summer roll recipe combines Vietnamese and Chinese
cooking. Tea-smoking is a simple Chinese cooking technique that infuses the gentle
aromas and flavors of Szechuan peppercorns, tea, rice and star anise into meat,
and it’s delicious with waterfowl. The smoke adds a different level of
complexity, and when added to Vietnamese summer rolls, you have a light
appetizer, perfect for the warmer months. <p></p><p>You can make these rolls a few hours ahead, wrapped in plastic wrap to keep the rice paper moist. Or to save on work and make the experience more interactive, offer all the prepared ingredients at the table and have your guests put together their own rolls. </p><p>
</p><p class="MsoNormal">Servings: 4 appetizers</p>
<p class="MsoNormal">Prep Time: 1 hour</p>
<p class="MsoNormal">Cooking Time: 20 minutes</p>
<p class="MsoNormal"><b>Ingredients:</b></p>
<p class="MsoNormal">- 4 wild duck breasts, skin on</p>
<p class="MsoNormal">- 1 small package rice paper</p>
<p class="MsoNormal">- 2 tsp. Szechuan peppercorns (dried prickly ash), ground</p>
<p class="MsoNormal">- Sea salt</p>
<p class="MsoNormal">- 1 tbs. olive oil</p>
<p class="MsoNormal">- 4 ounces rice vermicelli noodles (thin)</p>
<p class="MsoNormal">- 2 carrots, peeled and julienned </p>
<p class="MsoNormal">- 1 English cucumber, seeds removed and julienned </p>
<p class="MsoNormal">- Green lettuce, shredded</p>
<p class="MsoNormal">- Handful of fresh cilantro </p>
<p class="MsoNormal">- Handful of fresh mint </p>
<p class="MsoNormal"><u>Tea-Smoking Mixture</u></p>
<p class="MsoNormal">- 2 pieces of star anise, ground<br />
- 1/3 cup of black or jasmine tea leaves<br />
- 1/4 cup of raw white rice<br />
- 1 tbs. brown sugar</p>
<p class="MsoNormal"><u>Peanut Sauce</u></p>
<p class="MsoNormal">- 1 tsp. Huy Fong chili garlic sauce, or to taste</p>
<p class="MsoNormal">- 3/4 cup chicken broth</p>
<p class="MsoNormal">- 3 tbs. peanut butter</p>
<p class="MsoNormal">- 1/3 cup hoisin sauce</p>
<p class="MsoNormal">- 1 tsp. sugar</p>
<p class="MsoNormal">- 1 tsp. fish sauce</p>
<p class="MsoNormal">- 1/2 tsp. crushed peanuts, for garnish </p>
<p class="MsoNormal"> </p>
<p class="MsoNormal">Special equipment: aluminum foil, steaming basket, mortar
and pestle </p>
<p class="MsoNormal"> </p>
<p class="MsoNormal">1. Follow package directions to cook vermicelli noodles.
Then allow cooked noodles to sit in a colander to dry for at least 1 hour. Grind
Szechuan peppercorns and star anise, separately. Set aside. </p>
<p class="MsoNormal"> </p>
<p class="MsoNormal">2. Season duck breasts with half of the ground peppercorns
and salt to taste. Line a pot with aluminum foil and pour remaining ground peppercorns
over the foil, along with tea leaves, ground star anise, white rice and brown
sugar. Sprinkle 1 tbs. of water over the mixture and set a steaming rack inside
the pot. Set aside. </p><p class="MsoNormal"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7vJwVVd-YsCfK84FidyLSL5YeqYz833lkFyx9FxDWsm-P43oHyXvtWhU74z71VYCIw3rvyukPrVbzl7qmwQhj64mTiS3t9_CjCNy0RTO5Bk6nIADUQkrOlrDw_wkDXP3FGAySNVX1Xr3md6vk5C7ifNLqEhGXo_3JFMlSia_aX35Cfao2yFttdHB/s4130/TeaSmokedGoose-29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2753" data-original-width="4130" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7vJwVVd-YsCfK84FidyLSL5YeqYz833lkFyx9FxDWsm-P43oHyXvtWhU74z71VYCIw3rvyukPrVbzl7qmwQhj64mTiS3t9_CjCNy0RTO5Bk6nIADUQkrOlrDw_wkDXP3FGAySNVX1Xr3md6vk5C7ifNLqEhGXo_3JFMlSia_aX35Cfao2yFttdHB/w640-h426/TeaSmokedGoose-29.jpg" width="640" /></a></div><br /><p class="MsoNormal"><br /> </p>
<p class="MsoNormal"> </p>
<p class="MsoNormal">3. Coat a pan with olive oil and heat over medium-high. Sear
duck until golden on both sides, and then place them skin side down onto the steaming
basket inside the pot. Turn heat to low/medium-low and when you start to see
smoking from the tea mixture underneath, close the lid and smoke the duck until
internal temperature reaches about 140 degrees. Then remove duck from the
“smoker” and allow to cool. </p><p class="MsoNormal"> </p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-o2_VI-xZB7MY6wV1gGVdySzW_y5Ltmj2bAxAT_rPDlOOf0JM45To5n4GZI1lzhPsm433G1jl2fUKMw0e6tN-TEx77_BYl6ooX4Z4pR1NcKGMTaljS50xbTgw9TvOMt_CxgMGqYaY3M3uLuldQ_KIs_4slErZxGrq8LXCuKSSf7zr0t9LPaZYM-Yt/s5760/TeaSmokedGoose-32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3840" data-original-width="5760" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-o2_VI-xZB7MY6wV1gGVdySzW_y5Ltmj2bAxAT_rPDlOOf0JM45To5n4GZI1lzhPsm433G1jl2fUKMw0e6tN-TEx77_BYl6ooX4Z4pR1NcKGMTaljS50xbTgw9TvOMt_CxgMGqYaY3M3uLuldQ_KIs_4slErZxGrq8LXCuKSSf7zr0t9LPaZYM-Yt/w640-h426/TeaSmokedGoose-32.jpg" width="640" /></a></div><br /> <p></p>
<p class="MsoNormal">4. To make peanut sauce, combine all peanut sauce
ingredients except crushed peanuts and stir until smooth. Transfer to dipping
bowls and garnish with crushed peanuts. </p>
<p class="MsoNormal"> </p>
<p class="MsoNormal">5. Slice smoked duck into strips. Wet rice paper and fill
with duck breast pieces, julienned cucumber, carrot, lettuce, mint leaves,
cilantro and vermicelli noodles. Roll tightly and serve with peanut sauce for
dipping. </p><p class="MsoNormal"> </p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqftObOxwl8F85BHUTk3GDXv5Ebh3_iLhnoYseqMmMJgZWu5dLtsOBf1Q874978ee0bU4dlzuMICaWUR8DNsH4mmkEt_QUzRDUvNlLYarGJqyBJ-aKG4gtgzM6TjMeLMZU-iNIDOnyHWa-OQzfWwnbpElhNBHTbJ2GCdbY7DiLzqnaZhXHxGDhA_Rt/s4500/DuckRolls_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4500" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqftObOxwl8F85BHUTk3GDXv5Ebh3_iLhnoYseqMmMJgZWu5dLtsOBf1Q874978ee0bU4dlzuMICaWUR8DNsH4mmkEt_QUzRDUvNlLYarGJqyBJ-aKG4gtgzM6TjMeLMZU-iNIDOnyHWa-OQzfWwnbpElhNBHTbJ2GCdbY7DiLzqnaZhXHxGDhA_Rt/w640-h426/DuckRolls_4.jpg" width="640" /></a></div><br /> <p></p>
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{page:WordSection1;}</style></p>Food for Huntershttp://www.blogger.com/profile/01552963582162536201noreply@blogger.com0United States37.09024 -95.712891-21.749547584662139 123.66210899999999 90 44.912109tag:blogger.com,1999:blog-3128650217411098551.post-48496783300922084292023-02-15T13:31:00.001-06:002023-02-15T13:31:55.798-06:00Pheasant Tortilla Soup<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj8U-5QtoJheVtLVAMyf_wLgZhS-rKbFbcu-ZtLByAiTcXqlOlIBWw_ZOkwjs-RqKDVDeIBxyPbaXLRJK3qFB3D-tvkRFxC24x0_e09FPaHa2oiL5bRTbE-sPcULpH_oBTiZ3ImJ_FRnA2iNB6nk7rSBzL3O3x1-F1d0FHoLhw-o9zbe0QYM_9tyzYn=s5760" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="5760" data-original-width="3840" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEj8U-5QtoJheVtLVAMyf_wLgZhS-rKbFbcu-ZtLByAiTcXqlOlIBWw_ZOkwjs-RqKDVDeIBxyPbaXLRJK3qFB3D-tvkRFxC24x0_e09FPaHa2oiL5bRTbE-sPcULpH_oBTiZ3ImJ_FRnA2iNB6nk7rSBzL3O3x1-F1d0FHoLhw-o9zbe0QYM_9tyzYn=w426-h640" width="426" /></a></div>This pheasant tortilla soup recipe is an opportunity to utilize the whole
bird. There’s no need for a perfectly plucked pheasant—use a skinned
bird that might be too shot up. Dark meat legs and thighs will become
tender in this soup, and bone-in pieces will impart their flavor to the
stock. If you’re not saving the organs for something else, add them to
the pot and they’ll help to enrich the flavor of the soup. However, if
you don’t have a whole pheasant in the freezer, don’t sweat it. Breast meat is fine—the chicken stock and bouillon
in the recipe will make up for any shortage of flavor.<p></p><p><b>Find the recipe on Gun Dog: </b><a href="https://www.gundogmag.com/editorial/pheasant-tortilla-soup-recipe/456215">https://www.gundogmag.com/editorial/pheasant-tortilla-soup-recipe/456215</a><br /></p>Food for Huntershttp://www.blogger.com/profile/01552963582162536201noreply@blogger.com0United States37.09024 -95.712891-14.825612902853841 -166.025391 89.006092902853851 -25.400391tag:blogger.com,1999:blog-3128650217411098551.post-86074045808404259022022-11-14T15:34:00.001-06:002022-11-14T15:34:21.865-06:00Wild Boar Banh Mi<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghDf-Q5WkCS6ePs54-1gBIPF76xq5KiTExJ8wxxF9W7QE9Wz-_noAEoqEaxw_bqbjgSTFNyv3TvSnlYrdLHLkg2nwjl5Uoz_lDFTHHADjaS-3s2_BMluuqIY2plKtLlqFziySBHjCPtOIPOtKB1T-quVEkAMgq5NRkLlhKnMACeyqbi53bbhse0ZSK/s5760/Wild%20Boar%20Banh%20Mi-59.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="5760" data-original-width="3840" height="1049" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghDf-Q5WkCS6ePs54-1gBIPF76xq5KiTExJ8wxxF9W7QE9Wz-_noAEoqEaxw_bqbjgSTFNyv3TvSnlYrdLHLkg2nwjl5Uoz_lDFTHHADjaS-3s2_BMluuqIY2plKtLlqFziySBHjCPtOIPOtKB1T-quVEkAMgq5NRkLlhKnMACeyqbi53bbhse0ZSK/w427-h640/Wild%20Boar%20Banh%20Mi-59.jpg" width="700" /></a></div><br /><p></p><p>
Vietnamese-French bread is the ideal sandwich bread. When fresh, its thin, golden-crispy crust offers a satisfying crunch that yields to every bite. And unlike traditional French bread, its crumb is tender and airy – not dense – perfect for filling with generous amounts of meat and vegetables, while inviting warm juices and sauces. Delicious stuffed or simply eaten with butter, Laughing Cow spreadable cheese or a few dashes of Maggi sauce – one of my mom’s favorite snacks – there’s nothing like enjoying fresh-from-the-oven bánh mì by itself. You always have to sacrifice a piece while traveling home from the bakery – at least I could never help myself.
Now that I’ve made you hungry for this bread, you might be expecting a recipe, and unfortunately, I am going to disappoint. </p><p>Vietnamese families don’t typically bake their own bread at home. Visiting the neighborhood bakery while on a grocery run is a part of Vietnamese life. That’s how my family had bánh mì while I was growing up and having made our home in the Little Saigon District of Southern California, good bánh mì wasn’t hard to come by. I’m glad to see more bánh mì shops opening in the metro areas of Nebraska these days. Unless you live in the boonies, I bet there’s a shop near you. Ask for the bread by itself.
Bánh mì can be filled with anything. </p><p>Vietnam’s signature sandwich includes an assortment of thinly sliced cold cuts, generous amounts of pork liver pâté and full fat mayonnaise – always garnished with plenty of carrot and daikon pickles, and fresh herbs for balance. Making Vietnamese cold cuts isn’t something that I’ve delved into yet, so for this issue’s recipe, I’m mirroring another classic – grilled pork bánh mì. Pork is heavily used in Vietnamese cooking, and luckily, I just recently came into some wild boar meat from Texas.
Although leaner and a bit tougher than domestic pork, cook wild boar similarly. The same rules apply: cook to at least 145 degrees to kill trichinosis, brine or marinate when possible for juiciness and tenderness, and don’t overcook the meat unless you’re going to braise it. </p><p> I referenced Andrea Nguyen’s <a href="https://www.vietworldkitchen.com/blog/2009/03/easy-homemade-mayonnaise.html" target="_blank">Viet World Kitchen</a> blog for her full fat mayonnaise recipe. </p><p>
</p><p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Servings: 4 sandwiches</span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Prep Time: overnight</span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Cooking Time: 15 minutes</span></p>
<p class="MsoNormal"><b><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Ingredients:</span></b></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">- 1½ pounds of wild boar loin</span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">- 4 bánh mì rolls*</span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">- Sliced cucumber</span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">- Sliced jalapeño </span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">- Small bunch of cilantro </span></p>
<p class="MsoNormal"><u><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Marinade</span></u></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">- 4 cloves of garlic, minced</span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">- 2 shallots, minced</span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">- 2 tablespoons of brown sugar</span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">- ½ teaspoon of freshly ground pepper</span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">- 2 tablespoons of fish sauce</span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">- 1 tablespoon of Shaoxing rice cooking wine (not vinegar)</span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">- 2 tablespoon of canola oil, plus extra</span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">- 2 tablespoons of dark soy sauce</span></p>
<p class="MsoNormal"><u><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Pickled Carrot & Daikon (makes extra) </span></u></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">- 1 large carrot, peeled and julienned </span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">- Equal amount of daikon radish, peeled and julienned </span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">- 1 teaspoon of sea salt</span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">- 1 tablespoon + 2 teaspoons of white sugar</span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">- 1 cup white wine vinegar</span></p>
<p class="MsoNormal"><u><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Full Fat Mayonnaise (makes 1 generous cup)</span></u></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">- 2 egg yolks</span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">- ½ teaspoon kosher salt</span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">- 1 tablespoon lime juice</span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">- ½ teaspoon Dijon mustard</span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">- 2 teaspoons of white wine vinegar </span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">- 1 cup canola oil </span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"> </span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Special equipment: skewers</span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"> </span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">* If there is no Vietnamese bakery or bánh mì shop near you,
substitute with Mexican bolillo rolls. </span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"> </span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">1. The night before, remove silver skin on wild boar loin and
slice thinly against the grain. In a small bowl, combine marinade ingredients
and add pork to coat. Cover and refrigerate for 8 hours. </span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"> </span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">2. To make the pickles, sprinkle sea salt and sugar over the
julienned carrot and daikon. Submerge with white wine vinegar and stir. Allow
to sit for at least 30 minutes before serving, or refrigerate in a jar until
ready to eat. This quick pickle will keep for 2 weeks in the refrigerator.</span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"> </span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">3. If using wooden skewers, soak in water for 30 minutes prior to
grilling. Prepare grill for direct, high-heat cooking. </span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"> </span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Meanwhile, make the full fat mayonnaise: Combine egg yolks, salt,
lime juice, Dijon mustard and white wine vinegar in a food processor and pulse
4-5 times to combine. Then with the machine running on low, gradually add
canola oil in a thin, steady stream and whip until thickened. If your
mayonnaise breaks, whip in an extra egg yolk. Keep mayonnaise cold until ready
to use. </span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"> </span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">4. Thread marinated wild boar meat onto skewers and brush with
canola oil. Grill on high heat for caramelization all over, flipping halfway
through – this shouldn’t take long. Split open slightly toasted bánh mì bread
and spread mayonnaise on the inside. Fill with grilled wild boar, cucumber,
jalapeño, a few whole sprigs of cilantro and pickled carrot and daikon. Serve
immediately. </span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"> </span></p>
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{page:WordSection1;}</style> <br /></p>Food for Huntershttp://www.blogger.com/profile/01552963582162536201noreply@blogger.com0tag:blogger.com,1999:blog-3128650217411098551.post-67005114243016761472022-09-20T20:00:00.000-05:002022-09-20T20:00:17.274-05:00Roast Duck with Apple Stuffing<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhIdacKsM3qKW_-Ey1vXLxOeqeiHifoCJlOLISF-uFU0Rs6hrjP_6D_HtG3LPzohkXxHgoViEdkUYPf2mk5EzMLa1N9qVS_-yzg7JSLxdKh1Q_N038fdvLCICbJ0P57knwOBdUz43A23YYOLopIZPG4vXY1TQ73goAaQ3A-9s7MDeFy8hep6ImoJqan=s5662" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="5662" data-original-width="3775" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhIdacKsM3qKW_-Ey1vXLxOeqeiHifoCJlOLISF-uFU0Rs6hrjP_6D_HtG3LPzohkXxHgoViEdkUYPf2mk5EzMLa1N9qVS_-yzg7JSLxdKh1Q_N038fdvLCICbJ0P57knwOBdUz43A23YYOLopIZPG4vXY1TQ73goAaQ3A-9s7MDeFy8hep6ImoJqan=w426-h640" width="426" /></a></div>Several years ago, I found an Irish pub cookbook in the bargain bin at <a href="https://www.barnesandnoble.com/" rel="noopener" target="_blank" title="https://www.barnesandnoble.com/">Barnes and Noble</a>.
While its cover bore no author, this collection of classic Irish
recipes has become one of my most cherished cookbooks. The dishes tend
to be seasonal, and they highlight local ingredients—the kind of food
you’d expect out of a decent pub that cares about its vittles just as
much as its drink. Also, they’re the kind of recipes that work well with
wild game.<p></p><p>One recipe that stood out to me was goose with apple
stuffing. In Ireland, Scotland, and England, it was tradition to eat a
young goose on <a href="https://www.historic-uk.com/CultureUK/Michaelmas/" rel="noopener" target="_blank" title="https://www.historic-uk.com/CultureUK/Michaelmas/">Michaelmas Day (Sept. 29)</a>,
also known as the Feast of Michael and All Angels. This medieval
holiday falls near the equinox, when autumn begins and the days begin to
shorten. Michaelmas festivities call upon the archangel St. Michael for
protection during the darker, colder days ahead.</p><p>Michaelmas also
coincides with the apple harvest, a fruit that coincidentally pairs well
with waterfowl. In addition to hunting, I also look forward to picking
local apples in the fall, among so many other wonderful things that
happen that time of year. This is a great recipe for celebrating both
the wild and farmed harvest seasons.</p><p>I’ve modified the original
goose recipe and adapted it here for wild duck—a much smaller specimen
than a large farm-raised goose. I’d choose a fat mallard for this
recipe, as it could feed two people and offers a cavity large enough to
stuff. Multiply the recipe as needed for more servings. Of course, it
also is possible to prepare this recipe with a whole wild goose—you’ll
have to multiply the stuffing amount and increase roasting time; use a
probe thermometer in the thigh and cook the bird to your liking.</p><p>This
apple stuffing recipe is unique because it has no bread in it.
Distinctly Irish, the main starch is potato. The stuffing also includes
duck liver and heart, thus encouraging you to use more of the animal. If
you know how to clean the gizzards, you could also throw them into the
stuffing as well.</p><p><b>Find this recipe on Gun Dog:</b> <a href="https://www.gundogmag.com/editorial/roast-duck-apple-stuffing-cider-gravy-recipe/453352" target="_blank">https://www.gundogmag.com/editorial/roast-duck-apple-stuffing-cider-gravy-recipe/453352 </a><br /></p>Food for Huntershttp://www.blogger.com/profile/01552963582162536201noreply@blogger.com0tag:blogger.com,1999:blog-3128650217411098551.post-39122021313606645342022-09-02T14:20:00.003-05:002022-09-02T14:20:24.943-05:00Breeo Y Series Smokeless Fire Pit<p style="text-align: left;"></p><h3 style="text-align: left;">Breeo Combines Durability and Portability with the Launch of the Y Series <br /></h3><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRg6UjXi5yIlJ0HFwclW8LfPDfmdTclaP2zXRyH6YlguOM9ggTqd8ZukkYXFzPvIUQP5jEPoLcSXAUhMFhE6yEP8nNhp2NpWP--bl1-XizPiZ2jyFIxfgwcyhdLMhoxSJaRlYrW6JOWOEM_NTJssgf1fSxzfEiXCewxpJWpjRh1TnU0kXmyz4rX1YY/s2808/IMG_9935.heic" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2106" data-original-width="2808" height="495" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRg6UjXi5yIlJ0HFwclW8LfPDfmdTclaP2zXRyH6YlguOM9ggTqd8ZukkYXFzPvIUQP5jEPoLcSXAUhMFhE6yEP8nNhp2NpWP--bl1-XizPiZ2jyFIxfgwcyhdLMhoxSJaRlYrW6JOWOEM_NTJssgf1fSxzfEiXCewxpJWpjRh1TnU0kXmyz4rX1YY/w660-h495/IMG_9935.heic" width="660" /></a></div><br /><p></p><br /><p></p><p>We got a sneak peak of the Breeo <a href="https://breeo.co/pages/y-series" target="_blank">Y Series</a> this summer, a more portable version of the brand's original smokeless fire pits. We've always wanted a fire pit in our backyard, but aren't ready to renovate just yet. So being able to sit around a campfire behind our house, without having to dig up our yard, put down gravel and haul in blocks, was extremely attractive. The Breeo Y Series required little set up and is self containing. Accessories such as the <a href="https://breeo.co/products/breeo-outpost-grill-with-bag">Outpost 19 Grill</a> and <a href="https://breeo.co/products/searplate-griddle">SearPlate Griddle</a> makes it suitable for outdoor cooking as well. We're so excited to do some cooking on it this fall and winter. Nothing beats preparing a meal over an open fire. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidswRj87mW9wnay2L7XdrIJkugPXqP1WdI6SSTpCxo6EgSwwg9elNC9pfqeL0ZcRxHo9EuLajrIJiHKj-zSNb1W-1-8iHirD1kT-jy7I4ukUm0xVGRJAOcfCU3418HMw-ejxJiyuh5G4ru4OSPSI4Rx0L7pyVkpnibkfEJB5vKJp_eg4qv7V3-smaI/s500/5866767d-c155-1be3-828d-bf7bea1a7617.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="333" data-original-width="500" height="429" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidswRj87mW9wnay2L7XdrIJkugPXqP1WdI6SSTpCxo6EgSwwg9elNC9pfqeL0ZcRxHo9EuLajrIJiHKj-zSNb1W-1-8iHirD1kT-jy7I4ukUm0xVGRJAOcfCU3418HMw-ejxJiyuh5G4ru4OSPSI4Rx0L7pyVkpnibkfEJB5vKJp_eg4qv7V3-smaI/w644-h429/5866767d-c155-1be3-828d-bf7bea1a7617.jpg" width="644" /></a></div><br /> <p></p><p><br />The Y Series is the only
smokeless fire pit that can burn three types of fuel: wood, lump
charcoal or pellets. It features ultra-sturdy sides and 304 stainless
steel construction and includes Breeo’s lifetime warranty. The Y Series
also boasts one-dump ash removal for quick and easy clean up. Developed
with portability in mind, this innovative pit is 31-pounds, collapses to
a compact 11-inches for transport and comes complete with a carrying
handle.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuDIDeLB5LGPV69serTFSVK7YG-GMKyJKnn_b_DJenF-QPOw_m7CS_h2uvmMkdGTeBAZNrYWXs8NR3gxF57MEIJYZT5q0dZQJtIAdi4gpNjLasSkcMWCRXTbYlQnFnFauyjCqB9jsHroG42kFmNz3dSVMV4iRQpKuqp53GtIvtr-83yp2K00wsa_KJ/s500/pasted%20image%200.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="333" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuDIDeLB5LGPV69serTFSVK7YG-GMKyJKnn_b_DJenF-QPOw_m7CS_h2uvmMkdGTeBAZNrYWXs8NR3gxF57MEIJYZT5q0dZQJtIAdi4gpNjLasSkcMWCRXTbYlQnFnFauyjCqB9jsHroG42kFmNz3dSVMV4iRQpKuqp53GtIvtr-83yp2K00wsa_KJ/s16000/pasted%20image%200.png" /></a></div><p>The Y Series is adjustable to three different heights, to use as a campfire or to raise all the way up for grilling. It's also the first portable fire pit to include a built-in heat shield for use on any surface—decks, wood chips, natural stone, brick and more.<br /> <br /> “Our team has spent years perfecting a portable smokeless fire pit that meets Breeo’s high standards, and we’re proud to say we’ve accomplished that with the Y Series,” said Jonathan Miller, co-founder at Breeo. “It is easy to pack up, built to take a beating and just like every product we put our name behind, it’s made to last. With live-fire cooking capabilities and traditional Breeo craftsmanship, the Y Series was developed to elevate the campfire experience wherever adventure strikes.”<br /> <br /> The Y Series (MSRP $495) is available for purchase on Breeo’s website as of Sept. 2, 2022. For more information on Breeo’s complete line of smokeless fire pits, cooking products and fireside furniture, please visit <a href="https://breeo.co/">www.breeo.co</a>. </p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxHKi5Rwb5PQtNBDz8oscnwQEKZ89dKF-0K01Fwhc9PDTvnHbRO_3gVKnrTUGR8HicnTguqUsKSL1Dmpk1R8FahmBhlirCA3UaDRIKgjdTu7Iqj-V0Irlo5vLKEIEXFwAPo4Wf1IF9IT_nwRkW_fU93fkPIx8yd1wgeuowInlid3Lu_WVPfEntFqx5/s1256/Screen%20Shot%202022-09-02%20at%202.14.17%20PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="857" data-original-width="1256" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxHKi5Rwb5PQtNBDz8oscnwQEKZ89dKF-0K01Fwhc9PDTvnHbRO_3gVKnrTUGR8HicnTguqUsKSL1Dmpk1R8FahmBhlirCA3UaDRIKgjdTu7Iqj-V0Irlo5vLKEIEXFwAPo4Wf1IF9IT_nwRkW_fU93fkPIx8yd1wgeuowInlid3Lu_WVPfEntFqx5/w640-h436/Screen%20Shot%202022-09-02%20at%202.14.17%20PM.png" width="640" /></a></div><br />Food for Huntershttp://www.blogger.com/profile/01552963582162536201noreply@blogger.com0tag:blogger.com,1999:blog-3128650217411098551.post-53697126848448812912022-08-10T15:17:00.000-05:002022-08-10T15:17:31.589-05:00Venison Runza<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiKhP1rl8DMONm220k4AiigC-kJmM2fn9N5pBJ_G5mH8WI_7RgcStqmFktKws-bLDy-v2k4q8-ML9v_aP5eGzYhqqGLOAxTJ29-yXu61G73VLoTpu7jQ8T5sBCHda5vdMFNny9GbajvrRUOtwk9yapkmJkrhG2ZNQWlppDeDfEG2fwjOsOxLKPog4EH=s5273" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2966" data-original-width="5273" height="360" src="https://blogger.googleusercontent.com/img/a/AVvXsEiKhP1rl8DMONm220k4AiigC-kJmM2fn9N5pBJ_G5mH8WI_7RgcStqmFktKws-bLDy-v2k4q8-ML9v_aP5eGzYhqqGLOAxTJ29-yXu61G73VLoTpu7jQ8T5sBCHda5vdMFNny9GbajvrRUOtwk9yapkmJkrhG2ZNQWlppDeDfEG2fwjOsOxLKPog4EH=w640-h360" width="640" /></a></div>Runzas are as Nebraskan as Cornhusker football. Also called bierocks,
these delicious dough pockets are a regional favorite. They have both
German and Russian roots and are typically filled with seasoned meat,
cabbage or sauerkraut, and onions. I added cheese and took a few
liberties on the spices. It’s essentially an enclosed, portable
cheeseburger that’s easy to make ahead and reheat.<p></p><p><b>Find the recipe on MeatEater:</b> <a href="https://www.themeateater.com/cook/recipes/venison-runzas-recipe">https://www.themeateater.com/cook/recipes/venison-runzas-recipe</a> <br /></p>Food for Huntershttp://www.blogger.com/profile/01552963582162536201noreply@blogger.com0tag:blogger.com,1999:blog-3128650217411098551.post-63002921770193706242022-08-04T11:21:00.001-05:002022-08-04T11:21:19.810-05:00Fried Venison Ravioli<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjGocW7E3ASbF39sE5xdvZQVLKlTiLm3ZGBMKDVjwgaX4sFUnyEwT2I9voJskIkXxVqdADPdrhsJ9ERPi-h6micbl3vMKBXSSzGgWpHJv7OqIPWHLFg_oRQHQLhco_5zx05rkUlpsyE7NY-T9ZCBgrYDLe9E5jwAnCtZV9AH7LUkJoA1VJICvYN_0cA=s4800" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4800" data-original-width="3840" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjGocW7E3ASbF39sE5xdvZQVLKlTiLm3ZGBMKDVjwgaX4sFUnyEwT2I9voJskIkXxVqdADPdrhsJ9ERPi-h6micbl3vMKBXSSzGgWpHJv7OqIPWHLFg_oRQHQLhco_5zx05rkUlpsyE7NY-T9ZCBgrYDLe9E5jwAnCtZV9AH7LUkJoA1VJICvYN_0cA=w512-h640" width="512" /></a></div><p>While making homemade ravioli, my shortcut is using Chinese wonton
wrappers. Although the dough might not feel and taste like the real
thing, when coated and fried, these crispy and meaty bites will satisfy
anyone. Wonton wrappers are thin and allow the venison filling to take
center stage.</p><p><b><br />Find the recipe on MeatEater:</b> <a href="https://www.themeateater.com/cook/recipes/fried-venison-ravioli-recipe" target="_blank">https://www.themeateater.com/cook/recipes/fried-venison-ravioli-recipe</a><br /></p><p></p> Food for Huntershttp://www.blogger.com/profile/01552963582162536201noreply@blogger.com0United States37.09024 -95.712891-30.878770450535093 123.66210899999999 90 44.912109tag:blogger.com,1999:blog-3128650217411098551.post-85850315766808219202022-07-14T16:39:00.000-05:002022-07-14T16:39:07.970-05:00Broiled Catfish Parmesan<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEih0pQN7WZEGpOtuHrWOEUA6SgaHnInGKEwjgsNCqEm4nD66waJ6inNadd9OB0VRHKWeFWMTcrZZFxo-3OcR2qOp6ygKyYqOGB9XoIKHNPA9iXKxYO0pOoIIYT1LC2eWsKGqao3axaA4F3Gdu_CbY5-UazZyPup3UHJkyABbgsKW7f6MwhlJLpIVHCw=s5119" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2880" data-original-width="5119" height="360" src="https://blogger.googleusercontent.com/img/a/AVvXsEih0pQN7WZEGpOtuHrWOEUA6SgaHnInGKEwjgsNCqEm4nD66waJ6inNadd9OB0VRHKWeFWMTcrZZFxo-3OcR2qOp6ygKyYqOGB9XoIKHNPA9iXKxYO0pOoIIYT1LC2eWsKGqao3axaA4F3Gdu_CbY5-UazZyPup3UHJkyABbgsKW7f6MwhlJLpIVHCw=w640-h360" width="640" /></a></div><br /><p></p><div class="content_jv-uN"> <p>This is a simple recipe that will work with any white-fleshed fish—whether it’s catfish, walleye, bass or something of the saltwater variety. Channel cats are big enough to make perfect fillets for a dish like this.</p></div><div class="content_jv-uN"> <p>Give the oven ample time to preheat before you transfer the fish. To make more servings, simply multiply the coating amount. Just don’t crowd the cookie sheet or the crust won't crisp properly. And if you’re cooking an extra thick or thin fillet, be sure to adjust your cook time accordingly.</p><p><b>Find the recipe on MeatEater:</b> <a href="https://www.themeateater.com/cook/recipes/catfish-parmesan-recipe">https://www.themeateater.com/cook/recipes/catfish-parmesan-recipe</a><br /></p></div>Food for Huntershttp://www.blogger.com/profile/01552963582162536201noreply@blogger.com0tag:blogger.com,1999:blog-3128650217411098551.post-40279717394812268192022-07-06T11:55:00.000-05:002022-07-06T11:55:12.440-05:00Takeout-Style Venison and Broccoli <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjScOoIh81T9P0WUt3LdYkhL5JbB7LGJMIc5khhHxrC1f93-tSOrs9IszATAVUjLfcW2MCYtyf8OIxhWfgBMOYnPbgp5Q_UXwiot8GzWg3oXc8M1_yobK58ptaPSnC1eQiA-zjUtObYCa4NLc93USdPzBY5KJSsikjhOH_gqtE4MbIKoVCceaLPP_Ic=s2785" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2785" data-original-width="2228" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjScOoIh81T9P0WUt3LdYkhL5JbB7LGJMIc5khhHxrC1f93-tSOrs9IszATAVUjLfcW2MCYtyf8OIxhWfgBMOYnPbgp5Q_UXwiot8GzWg3oXc8M1_yobK58ptaPSnC1eQiA-zjUtObYCa4NLc93USdPzBY5KJSsikjhOH_gqtE4MbIKoVCceaLPP_Ic=w512-h640" width="512" /></a></div>Inspired by the Chinese-American favorite, a venison with broccoli recipe should be in every hunter’s dinner rotation. This is a fairly simple dish made with ingredients that you may already have in your cupboard, especially if you’re a fan of stir-fry.<div class="container_1ay7Q description_1f3Ys"><div class="content_jv-uN"> <p>Allow the venison to sit in the egg and corn starch mixture for at least one hour, but it’s also OK if you prepare this step the night before. Truthfully, it took me two days to complete this recipe, not because it’s in any way difficult but because being a new mom has its challenges. Thankfully, the steamed broccoli, sauce mixture, and marinated meat keep well in the refrigerator. All I had to do the next day was toss them in a hot pan.</p><p><b>Find the recipe on MeatEater: </b><a href="https://www.themeateater.com/wild-and-whole/wild-recipes/takeout-style-venison-and-broccoli">https://www.themeateater.com/wild-and-whole/wild-recipes/takeout-style-venison-and-broccoli</a><br /></p></div> </div>Food for Huntershttp://www.blogger.com/profile/01552963582162536201noreply@blogger.com0tag:blogger.com,1999:blog-3128650217411098551.post-11108712581673550002022-06-27T10:17:00.000-05:002022-06-27T10:17:14.561-05:00Lemongrass Venison and Vermicelli Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgD2WucHtnztyKPrWX7VC1eMb4WUuUODa5sNM-swUMfgWsiaRD5NUnWogsT6Dj_MAE5tl3GLjuhXkGXI3UZHxa9PT9L2nvmDvmhabmyou0oNmH1m9XctDEz-3nTKnNAzEikCT5UEnuK5sgKfS3KRQGJ6n55IMZrGLFab8J5EEQ3MeRiabk7Kls4YS4q=s4800" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4800" data-original-width="3840" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgD2WucHtnztyKPrWX7VC1eMb4WUuUODa5sNM-swUMfgWsiaRD5NUnWogsT6Dj_MAE5tl3GLjuhXkGXI3UZHxa9PT9L2nvmDvmhabmyou0oNmH1m9XctDEz-3nTKnNAzEikCT5UEnuK5sgKfS3KRQGJ6n55IMZrGLFab8J5EEQ3MeRiabk7Kls4YS4q=w512-h640" width="512" /></a></div>This Vietnamese-inspired salad is the perfect meal during hot summer months. It takes almost no time to pull the marinade and meat together the night before and works great with venison or beef. It’s also a good opportunity to take advantage of fresh produce available this time of year.<p></p><div class="container_1ay7Q description_1f3Ys"><div class="content_jv-uN"> <p>A note on rice vermicelli noodles: Don’t wait for the last minute to cook them. Unlike traditional pasta noodles, rice noodles remain wet and slimy for a long time after cooking. Cooked vermicelli needs time to dry. For salads, I typically cook vermicelli 2 hours before I plan to serve it.</p><p><b>Find the recipe on MeatEater: </b><a href="https://www.themeateater.com/wild-and-whole/wild-recipes/lemongrass-venison-and-vermicelli-salad" target="_blank">https://www.themeateater.com/wild-and-whole/wild-recipes/lemongrass-venison-and-vermicelli-salad</a><br /></p></div> </div>Food for Huntershttp://www.blogger.com/profile/01552963582162536201noreply@blogger.com0tag:blogger.com,1999:blog-3128650217411098551.post-63959881629665802212022-06-23T13:05:00.000-05:002022-06-23T13:05:01.708-05:00Venison Negimaki <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg6MymwNb3xipkWAAlsuIKtUT-NFSbu8bhnAhUa_OsM0YZYAsal3pmlGVEI7MjZ8j4BJYHQwxjEBgEUwbFF3yI6DviBrYGTHG3P3unwRsW6NT3zREHACkg90oqaxkbuhTjqzgsy5EfFsE3E32eIOkMMVGCtGVSliXYGonBuY98_Th9oBtbG9c4xJwAw=s5760" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="5760" data-original-width="3840" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEg6MymwNb3xipkWAAlsuIKtUT-NFSbu8bhnAhUa_OsM0YZYAsal3pmlGVEI7MjZ8j4BJYHQwxjEBgEUwbFF3yI6DviBrYGTHG3P3unwRsW6NT3zREHACkg90oqaxkbuhTjqzgsy5EfFsE3E32eIOkMMVGCtGVSliXYGonBuY98_Th9oBtbG9c4xJwAw=w426-h640" width="426" /></a></div>Beef negimaki is a popular Japanese-American dish, created by the Manhattan restaurant Nippon in 1963. When <em>New York Times</em> food critic Craig Claiborner suggested that the restaurant add a beef dish to cater to the American palate, owner Nobuyoshi Kuaoka created negimaki.<p></p><div class="content_jv-uN"> <p>“Negi” means onion and “maki” means roll in Japanese. Raw fish was too exotic for most Americans in the 1960s, but broiled beef slathered with sweet, salty teriyaki sauce became a winning combination for years to come.</p></div><div class="content_jv-uN"> <p>The typical cut of beef used for negimaki is flank steak, and the most comparable cut of venison is the bottom round. The bottom round is rectangular, relatively uniform in shape and flat, which makes it much easier to slice into equal-size pieces. Unfortunately, I couldn’t find a piece of bottom round in my freezer so I used an oddly shaped piece of top round. It still worked, but assembling the rolls became a bit of a puzzle. It’s OK if you have to use more toothpicks to keep your rolls together -- no one will know if you take them out before serving.</p><p><b>Find the recipe on MeatEater: </b><a href="https://www.themeateater.com/wild-and-whole/wild-recipes/venison-negimaki" target="_blank">https://www.themeateater.com/wild-and-whole/wild-recipes/venison-negimaki </a><br /></p></div>Food for Huntershttp://www.blogger.com/profile/01552963582162536201noreply@blogger.com0tag:blogger.com,1999:blog-3128650217411098551.post-2415356364153418192022-04-14T17:30:00.000-05:002022-04-14T17:30:57.015-05:00Grouse Poppers with Dates<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg5DQvXSc8zv5qHgysztsM1aqAIUwT0-sq7X1p0zkp5uqNmjVL1i2OtKxmsYAawzV7Y4iSwPabBIL-JXDJ_8hFUIjZA7DqoREjCrHwdmDEpVbIf5qjqsDkqrtoMnDM_tS_YyswoMo1DSsi1ic96pvwNznZXi2L554U1IG44NsMdwlIz5i0mYEKp9xRu=s5376" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="5376" data-original-width="3840" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEg5DQvXSc8zv5qHgysztsM1aqAIUwT0-sq7X1p0zkp5uqNmjVL1i2OtKxmsYAawzV7Y4iSwPabBIL-JXDJ_8hFUIjZA7DqoREjCrHwdmDEpVbIf5qjqsDkqrtoMnDM_tS_YyswoMo1DSsi1ic96pvwNznZXi2L554U1IG44NsMdwlIz5i0mYEKp9xRu=w458-h640" width="458" /></a></div>For many upland hunters, the September grouse opener marks the
beginning of hunting season. For my husband and me, it is a special,
highly anticipated time of year. The doldrums of summer are coming to an
end, and autumn—plus all that comes with it—is about to make a
comeback. Unfortunately, September in Nebraska also means having to hunt
in warm weather. Temperatures can reach well into the 90s, and while
this might feel uncomfortable for both hunter and dog, it also does no
favors for the flavor of game meat. It’s good practice to cool down your
hunted meat as soon as possible. Fortunately for upland hunters, having
to gut birds in the field is not necessary. Yet spoilage can occur, and
that’s often due to negligence on warm days.<p></p><p>While you might get
away with throwing pheasants in the back of a truck and hunting all day,
I’ve found that dark-meat game birds, such as sharptails and prairie
chickens, don’t fare well in warm temperatures. The dark flesh can take
on that dreaded, pungent flavor of “liver” quickly. To avoid this
pitfall, travel with a cooler filled with ice. Use a clean trash bag as
barrier between the birds and melting ice water. As soon as you can,
place them in a refrigerator until you’re ready to clean them.</p><p>I
typically process shot up birds immediately by breasting them out and
removing the legs. For birds I plan to pluck, I age them in a
refrigerator set at about 35 degrees for around three days to allow the
muscles to relax and tenderize, and the skin to dry out and toughen for
easier plucking. </p><p>For this issue’s grouse recipe, I chose to make
poppers—perhaps the most recognizable of all wild game dishes. Although
I can’t say that poppers are my go-to method to prepare wild game, I do
recognize the draw. Poppers are an easy way to turn heavily shot-up
game bird breasts into tasty, crowd-pleasing morsels. Game meat also
tastes stronger at bruised areas, and the bold flavors in a popper does
well at tempering it.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjC2NXGyfsdeh1mLfgb6B6DiJpSzmS0Z4CdH0vQ-8laP2khZIITxaaXNK9o-ZqXkON0ACXExyej5rZNHqoQx3p2ckAUqm0WHse7-OS0x6QIMmlfXq-A2mNA-QYwe4GbgV0MwI-yBaTp1HI0I91HvoSUgz62Tbc92OvgeATDTBCg26pisrBGJC3u65cZ=s3663" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2442" data-original-width="3663" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEjC2NXGyfsdeh1mLfgb6B6DiJpSzmS0Z4CdH0vQ-8laP2khZIITxaaXNK9o-ZqXkON0ACXExyej5rZNHqoQx3p2ckAUqm0WHse7-OS0x6QIMmlfXq-A2mNA-QYwe4GbgV0MwI-yBaTp1HI0I91HvoSUgz62Tbc92OvgeATDTBCg26pisrBGJC3u65cZ=w640-h426" width="640" /></a></div> My popper recipe might seem different to
what you’re used to preparing. I skipped the jalapeno and cream cheese
and traded in those flavors for dates and goat cheese. To add textural
contrast, I added a crunchy cashew nut. The resulting popper is salty,
sweet, and tangy. I also recommend trying this recipe with waterfowl and
dove.<p></p><p>A few cooking notes: To avoid overcooking the grouse,
choose a thinner cut of bacon. The thicker the bacon, the longer it will
take to render and cook. I also allow the bacon to sit at room
temperature to warm up, while keeping the grouse chilled for as long as I
can before assembling the poppers.</p><p><b>Find this recipe on Gun Dog:</b> <a href="https://www.gundogmag.com/editorial/grouse-poppers-dates-recipe/395579" target="_blank">https://www.gundogmag.com/editorial/grouse-poppers-dates-recipe/395579</a><br /></p>Food for Huntershttp://www.blogger.com/profile/01552963582162536201noreply@blogger.com0tag:blogger.com,1999:blog-3128650217411098551.post-70721726489397079002022-03-13T22:03:00.005-05:002022-03-13T22:03:57.443-05:00Quail and Waffles with Spicy Maple Syrup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgWxF3bE_WEarUN4sx5FeYrpvLhbcLBNLmlwkpvFGzBGgYrOz9wI4ZmVDHuCTxPZILZt9kFefpUnPEIE495sFL8lvLUTp4F-LPMbjRZAKdKvGfbUvCyViVVSohASE1ftVgLmqQWo4P-alfRs5-tz_hK-I6FyYr5WEP_8ZL0W7Hk7_2ap7qo4hw28ha6=s5760" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="5760" data-original-width="3840" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgWxF3bE_WEarUN4sx5FeYrpvLhbcLBNLmlwkpvFGzBGgYrOz9wI4ZmVDHuCTxPZILZt9kFefpUnPEIE495sFL8lvLUTp4F-LPMbjRZAKdKvGfbUvCyViVVSohASE1ftVgLmqQWo4P-alfRs5-tz_hK-I6FyYr5WEP_8ZL0W7Hk7_2ap7qo4hw28ha6=w426-h640" width="426" /></a></div>This quail and waffles recipe makes a strong argument for plucking and
cooking game birds whole. Flavorful and juicy, quail are one of my
favorite game meats, and as far as prep, I find them more forgiving than
most. They’re fairly tender off the field and the meat isn’t so dark
and lean that slightly overcooking them would be disastrous— they’re
delicious deep fried.<br />
<br />
This recipe follows classic fried chicken and waffles, but the chilies
and maple syrup is a nice surprise. The sweet and spicy flavors
compliment this upland bird brilliantly and also helps to tie in the
seemingly odd pairing with waffles.<p></p><p> </p><p> </p><p><b>Find the recipe on Quail Forever:</b> <a href="https://quailforever.org/BlogLanding/Blogs/Quail-Forever/Gamebird-Gourmet-Quail-and-Waffles-with-Spicy-Maple-Syrup.aspx" target="_blank">https://quailforever.org/BlogLanding/Blogs/Quail-Forever/Gamebird-Gourmet-Quail-and-Waffles-with-Spicy-Maple-Syrup.aspx </a><br /></p>Food for Huntershttp://www.blogger.com/profile/01552963582162536201noreply@blogger.com0tag:blogger.com,1999:blog-3128650217411098551.post-8909453277990623832022-01-14T20:43:00.002-06:002022-01-14T20:43:22.884-06:00Roasted Sharp-tailed Grouse with Sunchokes<p>
</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhm5fHtACcZ7dCNV-Gt77PGKzkJvh-wKmmUPcMYaOyR8pWot3YmEpZPlA06gh9LP08k3kOJp7n7zqaE_nddEFBWbUhVEHJB-__k1wFs8lKDdirEw127Cv6ruaxzDj9DGVvHpA9FCfcIdYgfMN-q3XT0IvfCX2G0gRL-VEhYTv3JAP1TclWMF-kyZTfr=s5744" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="5744" data-original-width="3829" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhm5fHtACcZ7dCNV-Gt77PGKzkJvh-wKmmUPcMYaOyR8pWot3YmEpZPlA06gh9LP08k3kOJp7n7zqaE_nddEFBWbUhVEHJB-__k1wFs8lKDdirEw127Cv6ruaxzDj9DGVvHpA9FCfcIdYgfMN-q3XT0IvfCX2G0gRL-VEhYTv3JAP1TclWMF-kyZTfr=w427-h640" width="427" /></a></div>Sharp-tailed grouse and sunchokes are both foods of the Great Plains. Native Americans and early settlers relied on this upland bird for meat, and historically, indigenous peoples of North America cultivated Helianthus tuberosus as a form of carbohydrate in their diets. The sunchoke is the starchy, edible tuber of this sunflower species. Its high sugar content makes it a beautiful candidate for roasting, turning golden-crispy on the outside and creamy, tender on the inside. <br /><br />While I can’t say for sure how Native and early Americans might’ve prepared these two ingredients, I like to think that on some fall night by some campfire, some many moons ago, this upland bird and the potato-like tuber were enjoyed on the same “plate.” It’s a match made upland: dark, richly-flavored sharptail begs for the sweet, nuttiness of roasted sunchokes. Plucked and cooked whole, there’s something about a perfectly roasted bird that is so simple yet splendid. It’s even more special when the bird was wild and hunted. <br /><br />Note on sunchokes: Sunchokes may be grown in a garden, foraged or purchased. They contain a starchy substance called inulin, which may be difficult for some people to digest. If you’ve never had sunchokes before, enjoy it sparingly at first. <p class="MsoNormal" style="line-height: 107%;"> </p><br />Servings: 2-3 <br />Prep Time: 1 hour <br />Cooking Time: 30 minutes <br />Ingredients: <br />- 2 whole sharp-tailed grouse, skin on <br />- Kosher salt, to taste <br />- Half a small onion <br />- Paprika, to taste <br />- Freshly cracked pepper, to taste <br />- 1-2 tablespoons of olive oil, separated <br />- 1 pound of sunchokes (also called Jerusalem artichokes) <br />- 6 sprigs of fresh thyme <br />- Salad greens and dressing, your favorite <br />Special equipment: kitchen twine, optional <br /><br /> <br />1. Prior to cooking, take grouse out of the refrigerator and generously sprinkle kosher salt inside and outside the birds. Allow them to sit at room temperature for 1 hour. Meanwhile, move one of your oven racks to the upper third and another to the middle. Preheat oven to 450 degrees Fahrenheit and allow it to warm up for at least 30 minutes before cooking. <br /><br />2. Wash sunchokes, trim off discolored ends and cut them in half lengthwise. In a rimmed cookie sheet, toss the sunchokes with olive oil, salt, pepper and thyme sprigs. Set aside. <br /><br />3. Ten minutes prior to cooking the birds, place the empty skillet or baking pan you plan to use in the preheated oven. Cut onion to fit and stuff inside each grouse. For more even cooking, truss the birds with kitchen twine. <br /><br />4. Just before roasting, pat birds dry with paper towels, coat with a thin layer of olive oil and evenly sprinkle paprika all over. Place birds into the preheated skillet/baking pan breast-side up and set on the upper rack. Place the sunchokes on the middle rack. Roast the birds for 10-15 minutes or until the breast reads 130-135 degrees Fahrenheit. Next, take them out of the oven and sear the breasts and sides in a screaming hot, greased skillet for color. Finally, remove birds from heat and allow to rest for 5-10 minutes before serving. Shoot for a finishing temperature between 140-145 degrees in the thickest part of the breasts. <br /><br />5. Meanwhile, roast the sunchokes for a total of 20-30 minutes or until tender and golden at the edges. Flip them halfway through. Serve birds whole, split in half or quartered with the roasted sunchokes and a light vinegary salad. <br /><br /> <br /><br /> <br /><br /> <p><style>@font-face
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{page:WordSection1;}</style></p>Food for Huntershttp://www.blogger.com/profile/01552963582162536201noreply@blogger.com0tag:blogger.com,1999:blog-3128650217411098551.post-40432924052088591782021-11-17T20:19:00.002-06:002021-11-17T20:19:33.194-06:00Walleye with Panang Curry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYy_o2Co38IcPBKTA7XEW39AWZF2I9Tgi2srVJlH24qXq_dGz4TbgErJo0hhYX_6QdX9AkZSVZpdWBxR0U_K_0E5VsH7Ox3dzEiroDlZa3xYY5pae4N1uMFFpih81HPpChzzS3xffaas0/s2048/Curry+Walleye-24.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYy_o2Co38IcPBKTA7XEW39AWZF2I9Tgi2srVJlH24qXq_dGz4TbgErJo0hhYX_6QdX9AkZSVZpdWBxR0U_K_0E5VsH7Ox3dzEiroDlZa3xYY5pae4N1uMFFpih81HPpChzzS3xffaas0/s16000/Curry+Walleye-24.jpg" /></a><br /><p></p><p>
<span style="font-family: inherit;">Fish, curry and rice go well together, and it’s a quick and easy meal to make. It’s also a nice break from all the fried fish, which seems to be what anyone ever does with walleye. Embarrassingly, this recipe was inspired by a Trader Joe’s frozen dinner: the korma fish curry, which made me realize that fish and curry can make a good pairing. While korma is an Indian-style curry, I decided to take the Thai route for this recipe. Either way, with pre-made curry sauces and pastes available to buy, curry and fish make a quick and easy meal. </span></p><p><span style="font-family: inherit;">I am a big fan of Mae Ploy’s curry pastes, which are widely available, easy to use and delicious. The coconut milk helps round out the spiciness.
You can use just about any fish for this recipe. I decided on walleye, which is probably the most sought-after fish in Nebraska. People love it for its white, mild-tasting flesh, which also lends itself well to heavy doses of flavor, like curry. </span></p><p><span style="font-family: inherit;">Walleye can be delicate and skinless fillets don't do well with heavy handling, so I suggest preparing this dish with skin-on fillets. </span></p><p><span style="font-family: arial;">Servings: 4 <br />Prep Time: 5 minutes
<br />Cooking Time: 15 minutes
<br /><b>Ingredients:
</b><br />- 4 walleye fillets
<br />- 2 tablespoons of Mae Ploy panang curry paste*
<br />- 1½ cups coconut milk
<br />- ¼-½ cup of water
<br />- 1 tablespoon of olive oil, plus extra
<br />- Chopped chives or cilantro for garnish
<br />- Freshly cracked pepper
<br />- Cooked jasmine white rice
<br /><br />
1. Rinse fish under cold water, pat dry with paper towels and set aside. Heat oil in a pan, add curry paste and sauté for 1 minute over medium heat.
<br /><br />2. Shake the coconut milk can before adding it to the pan. Stir until well combined with the curry. Then stir in water—you want the mixture thick but thin enough that it won’t scorch while simmering. Bring to a simmer and add fish skin-side down. Cover the pan and simmer on low until fish is cooked through, about 7-10 minutes.
<br /><br />3. Season fish to taste. Depending on how much curry paste you’ve added, you may not need to add anything. Transfer fish and sauce to a serving dish(es). Drizzle with a bit of oil and garnish with chopped chives or cilantro. Serve fish and curry with white rice.
</span></p>Food for Huntershttp://www.blogger.com/profile/01552963582162536201noreply@blogger.com0tag:blogger.com,1999:blog-3128650217411098551.post-56871692537840587862021-07-01T16:12:00.002-05:002021-07-01T16:12:23.758-05:00Trout Burger<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVj08fOtcWvh1QeGZx_s7DaiJyi4FG3cojlNhUtT7BUuiGBzrjtDLwO9JnKSeeMBYY7xdj8sVThexD-tNB330JCMhwcX5z3_C8etob0pAdMvjTazRvc0vxzI3w8cKH5KfHrvh523ZH9dI/s2048/TroutBurger+6.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVj08fOtcWvh1QeGZx_s7DaiJyi4FG3cojlNhUtT7BUuiGBzrjtDLwO9JnKSeeMBYY7xdj8sVThexD-tNB330JCMhwcX5z3_C8etob0pAdMvjTazRvc0vxzI3w8cKH5KfHrvh523ZH9dI/w512-h640/TroutBurger+6.jpg" width="512" /></a></div><p></p><p>This trout burger recipe makes a great summer meal, and it comes together in a snap. It's best to prepare with fish that are a half pound or bigger because smaller trout are a hassle to debone. Or, you can use salmon, char, or any flaky fish. Tender brioche buns and tangy curry-lime mayo complement these delicate fish patties.</p><p> </p><p> </p><p> </p><p> </p><p>For the recipe, visit the MeatEater website: <b><a href="https://www.themeateater.com/cook/recipes/trout-burger-recipe">https://www.themeateater.com/cook/recipes/trout-burger-recipe</a></b></p><p> <br /></p>Food for Huntershttp://www.blogger.com/profile/01552963582162536201noreply@blogger.com0tag:blogger.com,1999:blog-3128650217411098551.post-74405806898156301252021-04-20T19:49:00.004-05:002021-04-20T19:49:46.598-05:00Morel Mushroom Pizza<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_QtF-Y1-P-IGBcz1miBduIg6mbFuYV9lal3H552NcH9k78MP6SCRgUEVi_k0ghI2TTJU6rHM9ozNGYGpJJDjEVPHVdlz_oe85Eui4MGZNWpORTJjkwjx-MfPIHDeVoYUFJMXO3EX3sTo/s2048/MorelPizza-35.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_QtF-Y1-P-IGBcz1miBduIg6mbFuYV9lal3H552NcH9k78MP6SCRgUEVi_k0ghI2TTJU6rHM9ozNGYGpJJDjEVPHVdlz_oe85Eui4MGZNWpORTJjkwjx-MfPIHDeVoYUFJMXO3EX3sTo/s16000/MorelPizza-35.jpg" /></a></div><br /><p></p><p><span style="font-size: large;">
Pizza is a great way to highlight the earthy, nutty flavors of morel mushrooms. If using pesto as the sauce, I suggest using one that’s cut with spinach or kale, as too much basil can overpower the flavor of the morels. </span></p><p> <span style="font-size: large;">For this recipe, visit MeatEater: <a href="https://www.themeateater.com/cook/recipes/morel-pizza-recipe">https://www.themeateater.com/cook/recipes/morel-pizza-recipe</a></span><br /></p>Food for Huntershttp://www.blogger.com/profile/01552963582162536201noreply@blogger.com0tag:blogger.com,1999:blog-3128650217411098551.post-78643094078495883992021-03-27T18:19:00.006-05:002021-03-28T10:29:32.418-05:00Pheasant & Duck Matzo Ball Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje8-YV1oZIHkEV69UmaYZdBUY2Y-ieYhPwyo8mcMX_DGqhj8ttGonbs8ufzHm2wO9CjadqCiLNR0yTPf15Yw_8UqlKKmwB9fPokxkVwZ-3_pLqq4lmayI9jaAKLGswhqlmMs33AX6VMmo/s2048/PheasantMatzoBall-137+2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje8-YV1oZIHkEV69UmaYZdBUY2Y-ieYhPwyo8mcMX_DGqhj8ttGonbs8ufzHm2wO9CjadqCiLNR0yTPf15Yw_8UqlKKmwB9fPokxkVwZ-3_pLqq4lmayI9jaAKLGswhqlmMs33AX6VMmo/s16000/PheasantMatzoBall-137+2.jpg" /></a></div><br /><p></p><p> <span style="font-size: large;">Passover is upon us, and although I'm nowhere near being Jewish, I am an enthusiastic matzo ball soup lover. For a non-meat ball that's made of mostly unleavened bread, called matzo meal, the texture is surprisingly satisfying and "meaty." And the chicken stock that the balls are traditionally served in is deliciously savory, rich and aromatic. Because this soup is fairly simple, the texture of the matzo balls and the flavor of the broth are critical. This is one of my favorite soups, one that I could enjoy year round. <br /></span></p><p><span style="font-size: large;">Obviously, my wild game matzo ball soup recipe isn't kosher by any means – I make it because I like it. The broth is made with two whole pheasants, tons of aromatic herbs and instead of using chicken fat in the matzo ball mixture, called "schmaltz" in Jewish cooking, I used rendered duck fat. In an attempt to stay true to the original dish, I did not add the pheasant meat back into the soup. I saved it for something else, but you can certainly add it back into your recipe to make a heartier soup. I thought the meat took away from the matzo balls, which should be front and center. <br /></span></p><p><span style="font-size: large;">I referenced Alison Roman's recipe in the <i>New York Times</i>. You can find Alison's recipe here, which is a great one: <a href="https://cooking.nytimes.com/recipes/1020955-matzo-ball-soup-with-celery-and-dill" target="_blank">https://cooking.nytimes.com/recipes/1020955-matzo-ball-soup-with-celery-and-dill</a><br /></span></p><p><span style="font-size: large;">Give yourself some time to make this soup, preferably a day ahead. The matzo ball mixture needs to rest before forming and cooking – at least 2 hours and up to 24. </span></p><p><span style="font-family: arial;">Servings: 6 to 8<br /><b>Ingredients:<br /></b>- 2 carrots, diced<br />- 2 ribs of celery, diced<br />- Chopped fresh dill, to taste<br />- Kosher salt<br />- Freshly cracked pepper<br /><u>Pheasant Stock</u><br />- 2 whole pheasants, skin on or off<br />- 1 large brown onion, halved and unpeeled<br />- 2 garlic heads, halved and unpeeled<br />- 2 large carrots, coarsely chopped<br />- 4 ribs of celery, coarsely chopped<br />- 12 cups of water<br />- Kosher salt, to taste<br /><u>Matzo Balls<br /></u>- 1 cup of matzo meal (or about 4 boards of matzo, finely ground in a food processor)<br />- 1/4 cup of minced chives<br />- 5 large eggs<br />- 1 3/4 teaspoons Kosher salt<br />- 1/3 cup duck fat, room temperature<br />- 1/4 cup seltzer water or club soda</span></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEMyxrDz1O86VVyboH54xs0Yq0KA7BSrv05CXQ-UN4eqJSOk04ByB44RdVKuflwCKUDnQCzbFWWF5OgrSB2_F770n7VEBN9yeWbxOp4ZMMXR6P5Ikji8SVt4Qdap6COWgYjW1FVoVZgJs/s2048/PheasantMatzoBall-7.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEMyxrDz1O86VVyboH54xs0Yq0KA7BSrv05CXQ-UN4eqJSOk04ByB44RdVKuflwCKUDnQCzbFWWF5OgrSB2_F770n7VEBN9yeWbxOp4ZMMXR6P5Ikji8SVt4Qdap6COWgYjW1FVoVZgJs/w426-h640/PheasantMatzoBall-7.jpg" width="426" /></a></div><span style="font-family: arial;">1. Add pheasant stock ingredients to a stock pot, bring to a boil and then back down to a simmer for 2 hours, or until pheasant becomes tender. Pick meat off the bones and save that meat for something else. Return the bones back to the pot and simmer longer – however much time you have – for more flavor; replace evaporated water as needed. Then strain stock, discard solids and keep warm OR allow to cool and refrigerate until you're ready to complete the soup.<br /><br />I suggest preparing the pheasant stock a day ahead, which will also give the matzo ball mixture time to rest in the refrigerator.</span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5c_XHlytY-d_8W5N82yvujIpBhCi7CPpjHFK7DF_VBQSjxNIBbCxwf_qtJILz5MPQmsM2uKNmRToLCaNTWPW1kF_zI2Clfir56IwNprq9mZaDw10mfsh9UyxicgdKd-apjVKZjIlEEo/s2048/PheasantMatzoBall-38.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5c_XHlytY-d_8W5N82yvujIpBhCi7CPpjHFK7DF_VBQSjxNIBbCxwf_qtJILz5MPQmsM2uKNmRToLCaNTWPW1kF_zI2Clfir56IwNprq9mZaDw10mfsh9UyxicgdKd-apjVKZjIlEEo/w400-h266/PheasantMatzoBall-38.jpg" width="400" /></a></div><span style="font-family: arial;">2. In a mixing bowl, combine matzo meal, minced chive and 1 3/4 teaspoon of Kosher salt. Push that mixture to one side and add eggs to the empty side of the bowl. Beat eggs with a fork and then gradually incorporate the matzo meal mixture into the egg. </span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxV0Sorb1roE2js8fIlv527o08m1ZQGAHIpuDsFiMOP3lpFpvLsQACYxZQbEPHmTrg-ayxAEiYsfYi8PR_e4-2X7iqeHyw_gc0Cxq2u5p_i5hNPMcS-rGu0E4Nn__i1WdHe-2B18A_KlY/s2048/PheasantMatzoBall-47.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxV0Sorb1roE2js8fIlv527o08m1ZQGAHIpuDsFiMOP3lpFpvLsQACYxZQbEPHmTrg-ayxAEiYsfYi8PR_e4-2X7iqeHyw_gc0Cxq2u5p_i5hNPMcS-rGu0E4Nn__i1WdHe-2B18A_KlY/w400-h266/PheasantMatzoBall-47.jpg" width="400" /></a></div><span style="font-family: arial;">Then mix in room temperature duck fat and club soda until there are no lumps. Cover and refrigerate for at least 2 hours and up to 24 hours. <br /></span><p></p><p><span style="font-family: arial;">3. When you're ready to complete the soup, reheat pheasant stock if needed. Add 2 diced carrots and 1 diced celery and cook until tender. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj89q_yVuEP72SdGnJJMIkpwyhmF8AXOnTqT09Yl2NB5AqIHuxeaLCzBLduQaLbAsCLPZHAdOOE9W86W_SHmLPktZREHVwSiDN_kddAuJb_LWcR8GP9R23bq-v8vTTgTSeetmQWkjAyrPA/s2048/PheasantMatzoBall-53.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj89q_yVuEP72SdGnJJMIkpwyhmF8AXOnTqT09Yl2NB5AqIHuxeaLCzBLduQaLbAsCLPZHAdOOE9W86W_SHmLPktZREHVwSiDN_kddAuJb_LWcR8GP9R23bq-v8vTTgTSeetmQWkjAyrPA/w400-h266/PheasantMatzoBall-53.jpg" width="400" /></a></div><span style="font-family: arial;">4. To cook the matzo balls, bring a pot of water to a boil. Meanwhile, form cold matzo ball mixture into ping-pong-size balls – you should get about 24. I placed them on a cookie sheet lined with parchment paper. </span><br /><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQAqHgnNXGvc9a5YZqpF0m0SPHVzjLG8b3d-9OR1xrwCKZQZRM0JEk4c4Z4KuPkAANzmmuMF1sAwNSkkRy6R8EcSROS-lc2b-KbKtq-qMr0Zh7vr4T69XaoH8ynoECCi08HCUOXIX2rnY/s2048/PheasantMatzoBall-71.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQAqHgnNXGvc9a5YZqpF0m0SPHVzjLG8b3d-9OR1xrwCKZQZRM0JEk4c4Z4KuPkAANzmmuMF1sAwNSkkRy6R8EcSROS-lc2b-KbKtq-qMr0Zh7vr4T69XaoH8ynoECCi08HCUOXIX2rnY/w400-h266/PheasantMatzoBall-71.jpg" width="400" /></a></div><span style="font-family: arial;">5. Drop the matzo balls into the boiling water and cook for about 12 minutes or until fully cooked – split one open to see. Cooked balls should float, look puffy and feel uniformly cooked throughout. Do not crowd the pot – I cooked the balls in batches, adding cooked matzo balls into the heated pheasant stock as I went along.</span> <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifM1fE_pLLIUFMkh2oeBYOSH_l7LWF_5Pyy1CYravJQUMxELNUYZSuhozbLub7gjR6rFUras0Jf0lbqgfQ2pZ1b-lLZ5MfE618AupKwOmGxIlQYKoS47tFndSQBuxdfsUu9Rkz8ojlcro/s2048/PheasantMatzoBall-88.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifM1fE_pLLIUFMkh2oeBYOSH_l7LWF_5Pyy1CYravJQUMxELNUYZSuhozbLub7gjR6rFUras0Jf0lbqgfQ2pZ1b-lLZ5MfE618AupKwOmGxIlQYKoS47tFndSQBuxdfsUu9Rkz8ojlcro/w400-h266/PheasantMatzoBall-88.jpg" width="400" /></a></div><span style="font-family: arial;">6. When carrots and celery are tender, season soup to taste. Ladle cooked matzo balls and stock into bowls, and garnish with freshly chopped dill and cracked pepper. </span><br /><p></p><p><br /></p><p><br /></p>Food for Huntershttp://www.blogger.com/profile/01552963582162536201noreply@blogger.com0tag:blogger.com,1999:blog-3128650217411098551.post-34369174063057138832021-03-22T15:13:00.001-05:002021-03-22T15:13:14.266-05:00Roasted Pheasant with Tarragon & Lemon Carrots<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAa_hs2y58xl72qqAzZ7UE8IcSvnG5xxd9F5xz2TcCwg4e0bavs3hut1Rtec0HRePIQG-cB0HxGAN4O06OBn2pM8bvk2okjHnvZlMVDzagYZPl0I31k5pBdMW0h1L0t6EWunI2Mqkq7aI/s2048/PheasantwCarrots+72+1.jpg" style="clear: left; display: block; float: left; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1365" data-original-width="2048" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAa_hs2y58xl72qqAzZ7UE8IcSvnG5xxd9F5xz2TcCwg4e0bavs3hut1Rtec0HRePIQG-cB0HxGAN4O06OBn2pM8bvk2okjHnvZlMVDzagYZPl0I31k5pBdMW0h1L0t6EWunI2Mqkq7aI/w640-h427/PheasantwCarrots+72+1.jpg" width="640" /></a><p>
<span style="font-size: large;">You're probably tired of hearing this by now, but follow us on <a href="https://www.instagram.com/foodforhunters/" target="_blank">Instagram</a> and/or <a href="https://www.facebook.com/foodforhunters/" target="_blank">Facebook</a> to keep up with what we've been doing. This blog has been left on the back burner lately, because we've been super busy with freelance work, which is awesome. The recognition has been nice. I try to post here when a new recipe is posted somewhere, but I've obviously failed.<br /></span></p><p><span style="font-size: large;">In other news ... Rick and I are expecting a baby girl! I'm due at the end of May, so there's also been that. Heh. <br /></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKpwM1Sb46sciv7CYauNL40nQAVCVefI7PJV28qNDhx6Sc6ohB2zTHzQ7hikwHOaYhMiovZiFXngjzuySSgjjKN3F5DomXPECX0NHsv62f0mwXZxWuirBRBwRmwmHu8D1CmC-rAVzyxrM/s2048/IMG_2216.heic" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1544" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKpwM1Sb46sciv7CYauNL40nQAVCVefI7PJV28qNDhx6Sc6ohB2zTHzQ7hikwHOaYhMiovZiFXngjzuySSgjjKN3F5DomXPECX0NHsv62f0mwXZxWuirBRBwRmwmHu8D1CmC-rAVzyxrM/w301-h400/IMG_2216.heic" width="301" /></a></span></div><span style="font-size: large;">Lots of exciting things happening at Food for Hunters lately, including this roasted pheasant recipe that was recently posted on <b>Filson Journal</b>. You can find it here: <a href="https://www.filson.com/blog/food/pheasant-with-tarragon-lemon-carrots-by-food-for-hunters/" target="_blank">https://www.filson.com/blog/food/pheasant-with-tarragon-lemon-carrots-by-food-for-hunters/</a></span><p></p><p><span style="font-size: large;">We also continue to work with <b>MeatEater</b>, contributing about once a month. You can find our recipes here: <a href="https://www.themeateater.com/authors/jennyw" target="_blank">https://www.themeateater.com/authors/jennyw</a><br /></span></p><p><span style="font-size: large;">We've also had recipes published in <i><b>Gun Dog</b></i> magazine a handful of times during the last year, and we hope to continue that relationship into the future now that they're transitioning to a larger format magazine. Look for our next recipe with <i>Gun Dog</i> in their summer issue: grouse poppers. I'm currently working on a dove recipe for them, to be published sometime in one of their fall issues. </span></p><p><span style="font-size: large;">Up and coming <i><b>Strung Magazine</b></i> added me to their list of editors last year: I am <i>Strung</i>'s wild foods editor and have been contributing quarterly. It's a beautiful magazine, boasting a host of veteran and new outdoor writers and photographers. Please support and subscribe: <a href="https://strungmag.com/" target="_blank">https://strungmag.com/</a></span></p><p><span style="font-size: large;">I have also recently picked up work with <i><b>Covey Rise</b></i> and <i><b>Petersen's Hunting</b></i> print magazines, which I'm very excited about. </span></p><p><span style="font-size: large;">I still work at <b><i>Nebraskaland Magazine</i></b> full time. We just published a 200-page book to commemorate the Nebraska state park system's 100-year anniversary. It was a massive team effort. </span></p><p><span style="font-size: large;">In short, I've been bouncing all over the place, and it's been fun and rewarding. Keep a look out on our social media channels for the latest news. </span></p><p><span style="font-size: large;">Happy spring! We're gearing up for our foraging season next. <br /></span></p>Food for Huntershttp://www.blogger.com/profile/01552963582162536201noreply@blogger.com0tag:blogger.com,1999:blog-3128650217411098551.post-64492320858954522942021-01-21T19:17:00.004-06:002021-01-21T19:17:36.334-06:00Venison and Noodles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNHau5JGkF0sN8-oxqxhN8YDPyk-HcBf-T_auf_V6feCRw85VVhxy4EWJ4-f2w2zKwzcdjUrt6e2DEN0HQuUqwmZInZ1P0vAgrctL-f4bG_QeII7WZnogJkRmnWJ6vk1ut-GmVUu00dQE/s2048/VenisonNoodles-5.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="377" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNHau5JGkF0sN8-oxqxhN8YDPyk-HcBf-T_auf_V6feCRw85VVhxy4EWJ4-f2w2zKwzcdjUrt6e2DEN0HQuUqwmZInZ1P0vAgrctL-f4bG_QeII7WZnogJkRmnWJ6vk1ut-GmVUu00dQE/w640-h360/VenisonNoodles-5.jpg" width="670" /></a></div><br /><p></p><p><span style="font-size: normal;">The combination of meat, starch and gravy is a cornerstone in Midwestern home cooking. For me, beef and noodles is as Nebraska as it gets: tender, shredded meat suspended in thick gravy and hearty egg noodles. And if that’s not enough, this already starchy dish is often served with mashed potatoes. If a Nebraskan invites you over to dinner, know that you’ll never leave the table hungry.
No surprise – this dish also works well with venison. </span></p><p><span style="font-size: normal;">With helpful hints from Tenise Schmaljohn-Jarecke and Tammy Lane Schmaljohn, sisters who own and run the Sandstone Grill in Burwell, Nebraska, I am able to share this simple yet delicious recipe that was passed down from their grandmother Elda. Their beef and noodles has kept me going during many cold horseback riding and hunting excursions near Burwell. I’m sure it’ll do the same for you this hunting season. </span></p><p><span style="font-size: normal;">For this recipe, visit the MeatEater website: <a href="https://www.themeateater.com/cook/recipes/venison-and-noodles-recipe" target="_blank">https://www.themeateater.com/cook/recipes/venison-and-noodles-recipe </a></span><br /></p>Food for Huntershttp://www.blogger.com/profile/01552963582162536201noreply@blogger.com0