Book Cover

Below is the cover for my book – Chef in the Wild. Happy dance!

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Bratwurst Recipe

>>>>>Please refer to the more detailed section here for a better “how too” guide on making fresh sausages.

Some might say that wild game has too much flavor for a typical bratwurst recipe. I disagree! These are killer and taste like the old country.

2 pounds Venison or other wild animal, diced

1 pound fat back, diced

1 heavy tablespoon kosher salt

2 teaspoons ground black pepper

1 teaspoon dried marjoram

1/2 teaspoon caraway seed

1/2 teaspoon grated nutmeg

1/2 teaspoon ground allspice

1/4 teaspoon ground ginger

1 tablespoon minced garlic

2 teaspoons red pepper flakes, optional

1/2 tablespoon chicken base

½ cup ice water

2 hog casings

Soak casings according to directions on package. Place grinder attachments and stuffing machine into the freezer.

Combine diced venison with salt and chill for 1 hour. Using the smallest grate on the grinder grind the fat back and venison into a chilled steel bowl. Add the remaining seasonings and water. With your hands (gloves!) or a mixer incorporate the seasonings.

Next add the sausage mix to the stuffer. Follow the directions laid out above in the “The Stuff” section and proceed to stuff your sausages. Freeze or cook them at this point.

Cook sausages on the grill for about 10-15 minutes, or until the internal temperature reaches 150 degrees, or 160 if bear, white meated birds or wild hog is involved.

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Texas Style Jalapeno and Garlic Sausages

>>>>>Please refer to the more detailed section here for a better “how too” guide on making fresh sausages.

I love this sausage. All my own creation – and that is the important part – the ideas can come from you. This one is delish, the first time I made it well…

2 pounds Venison or other wild animal, diced

1 pound fat back, diced

1 heavy tablespoon kosher salt

2 each jalapeno

1 1/2 teaspoons freshly ground black pepper

2 tablespoons cumin

2 tablespoons paprika

2 tablespoons crushed garlic

1 tablespoon chicken base

½ cup ice water

2 hog casings

Soak casings according to directions on package. Place grinder attachments and stuffing machine into the freezer.

Combine diced venison with salt and chill for 1 hour. Using the smallest grate on the grinder grind the fat back and venison into a chilled steel bowl. Add the remaining seasonings and water. With your hands (gloves!) or a mixer incorporate the seasonings. Remember to mix until it is sticky, but not warm. You are trying to make the primary bind but not smear the fat. Place the mix back into the refrigerator.

Next add the sausage mix to the stuffer. Follow the directions laid out above in the “The Stuff” section and proceed to stuff your sausages. Freeze or cook them at this point.

Cook sausages on the grill for about 10-15 minutes, or until the internal temperature reaches 150 degrees, or 160 if bear, white meated birds or wild hog is involved.

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Breakfast Sausage

>>>>>Please refer to the more detailed section here for a better “how too” guide on making fresh sausages.

Some sausages, namely breakfast, need no casing. This is a great way to start down the sausage making road. The equipment needs are less and the pressure is off. I use this recipe or a maple version of it, at home for biscuits and gravy all the time. (Recipe inspiration from Alton Brown)

Breakfast Sausage

 2 pounds Venison or other wild animal, diced

1 pound fat back, diced

1 heavy tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

1 tablespoon chopped fresh sage leaves

2 teaspoons chopped fresh thyme leaves

1/2 teaspoon chopped fresh rosemary leaves

1 tablespoon light brown sugar

1/2 teaspoon fresh grated nutmeg

1/2 teaspoon red pepper flakes

1 squirt Sriracha

¼ cup ice water

Optional: ¼ cup maple syrup

Combine diced venison with salt and chill for 1 hour. Using the smallest grate on the grinder grind the fatback and venison into a chilled steel bowl. Add the remaining seasonings and with your hands or a mixer incorporate the seasonings. Next place the mix back into the refrigerator.

Next I split the meat into three bags and freeze them.

When you want to eat them thaw the meat and form them into 2 ounce balls (about 1/8 cup). Smash the balls into patties over medium-low heat in a non-stick pan. Sauté until brown and cooked through. (Remember if using bear cook completely)

Categories: Recipes, Sausages | Tags: , , | Leave a comment

Chef in the Wild – the Book!!!

Layout is almost done. Cover has been shot and designed. I have a printed hard copy to review. So damn close to fulfilling a life long dream.

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