Posts Tagged With: wild game

Turkey Wings

If you are like me a turkey is a big prize. I have shot roughly triple the number of mule deer than turkeys in my life. So I like to make the most of the meat when I get it.

Frequently recipes for wild birds are all about the breast meat. Sure, that’s it the bulk of the score but other bits can inspire interesting dishes – think wings, drumsticks, liver and heart.

Unfortunately, with most wild birds, the wings often get trimmed off at the shoulder and tossed. This is a shame, especially if you can collect a few. They make an impressive party snack, like pterodactyl wings with BBQ sauce. Trukey Drumsticks

Sticky Turkey Wings

Sticky Sauce

½ cup green onions

¼ cup honey

2 Tablespoons soy sauce

2 Tablespoons black bean paste

2 Tablespoons siracha

1 Tablespoon fresh ginger, grated

Combine all of the above ingredients in a small bowl. Reserve.

Wings

2 each turkey wings, cut at the elbow joint

Sticky Sauce

2 cups water, or more

Toss the wings in the sauce and add them to a crock pot. Pour on remaining sauce. Add enough water to almost cover the wings. In my crock pot this is about 2 cups, yours might be different. Turn crock onto “low” and cover. Let cook for about 6-8 hours. I did mine overnight getting up to check on them at about 3am.

Depending on your crock pot your water level will need adjusted. Also, the black bean sauce will make the reduced sauce look burned. It is not, usually.

When the wings are fall off the bone tender turn off the heat, let cool for an hour and then refrigerate overnight if you can. This extra time allows the flavors to more fully develop in the wings.

Re-heat tightly covered in the microwave make sure to use the sauce that is left in the pan. Garnish with green onions and enjoy!

Categories: Birds, Not Waterfowl, Recipes | Tags: , , , | Leave a comment

Jesse Morris – A Killer Chef

Every now and then you meet a kindred spirit in the world. Jesse Morris is a hunter, chef, duck hunting guide and owner of Killerchefs.com. I was fortunate enough to meet Jesse a few months back in Texas at Smoke, an incredible BBQ restaurant. We talked guns, hogs, ducks, dogs, children and food – the good stuff in life. I recently caught up with Jesse for an interview – check out my conversation with this Killer Chef below. (Come back soon for a guest recipe from Jesse!)

KIllerchefs.com

KIllerchefs.com

Q: Season is over – how’d it go?

A: We had a great season! I started off in northern Alberta hunting Canada geese and ducks in early September and ended our season in Texas jumped on the highway and headed north to Oklahoma to finish my waterfowl season chasing geese with the rest of the duks-r-us crew.

Q: So, what is your favorite duck to hunt? What’s your favorite duck to eat?

A: I’m not a picky guy. I love getting mallards in the spread but I think different species all have their challenges and I enjoy trying to figure out what’s going to make them commit.

A good speck belly is hard to beat when you’re going to eat them (not your question but I have some waiting for me to clean and I’m excited about that)

Q: What is your favorite section of the duck – innards, the quack, breast meat?

A: It is good to use as much of the animal as you can but the breast meat is you prime cut but  I am working more and more with leg and thigh meat. That’s good for me cause that’s about all I can get when clients just want the breast.

Q: Tell me about the hound…

A: Cash is my four year old lab he is tall, lean and muscular. He has better eyes than me, and has a heart full of fire.

Q: So you guide? Where and how to we get set up on a hunt?

A: Get on www.Duks-r-us.com and book early.

Q: Tell me about Killerchefs.com?

A: I grew up on a old dirt road in Oklahoma I had as much space to run, hunt and fish as I wanted. I learned the value of an animal’s life for food and my mother was always a good cook. Killerchefs came about when I had children and decided that nights and weekends weren’t conducive to a great home life. So I took the hit and changed professions but still wanted to continue cooking. What better way to do that but to mix the outdoors and my love for food, travel and photography.

Q: I remember you saying that you have a heck of a good time in Canada on the snow geese, something about cheese wiz and Quakers…what was that story again?

A: The folks in Canada love some cheese wiz. They had pallets of it at the stores. The guides would eat it for every meal. Guess there wasn’t much of a story there.

Q: Quick cooking tip for the hunter?

A: Take care of the game when you shoot it. Make sure and get the core temperature down as quick as possible. To ensure you have the best game flavor you can get put the work in the beginning so it’s easy by the time you get to the iron.

Categories: Blog | Tags: , , , | 1 Comment

Pepper Crusted Venison

The French classic of pepper corn steak, updated for a Northwestern flare. The sweetness of the apples and the apple juice are what makes this dish. It calms the pepper down in your mouth but still lets the flavors have a nice bite. Using a local apple, something firm like a Fuji, works great.

Pepper Crusted Venison Steaks IMG_0043

6-8 4oz Venison Steaks, Sirloin Makes a great choice

3 Tablespoons Cracked Black Pepper

Salt

1 tablespoon olive oil

2ea Fuji or Granny Smith Apples, peeled, cored and sliced into ¼ inch wedges

1 tablespoon Flour

¼ cup apple juice (brandy or bourbon works great here too)

½ cup milk

1 sprig rosemary (optional)

 

Turn oven on to “warm” and place a plate inside. Heat large heavy bottomed pan on medium. Pour the cracked peppercorns onto a small plate. Firmly press each of the steaks into the cracked peppercorns, just one side. Lightly season both sides with salt.

Pour oil into pan, it should be on the verge of smoking hot. Place the steaks in the pan peppercorn side down and let brown for 2-3 minutes. The steaks should be a nice golden browned before flipping.

Flip and cook for an additional 2-3 minutes. Remove promptly from heat if blood starts to show on the top of the pepper crusted section, this will mean that they are about medium. Place steaks on the plate in the oven to keep warm.

In the bottom of the pan should be a bunch of brown goodies stuck to the bottom, this is a good thing. Add the apples and flour. The juice from the apples should allow the flour to be absorbed and not clump. When the apples start to brown add the apple juice, about 1 additional minute. Use a wooden spoon and scrape all the brown bits off the bottom of the pan. The flour should thicken the apple juice mix quickly. Add the milk, let simmer until it reduces and thickens to a thin “gravy” consistency.

Remove steaks from the oven. Pour off any blood from the platter and serve with roasted potatoes and sautéed kale. Garnish with rosemary if desired.

Categories: Big Game, Blog, Recipes | Tags: , , , , , , , , | 1 Comment

Elk Season Recipe

If I could shoot one animal per year for my freezer it would be a nice, youngish, cow elk. They are the perfect table fare. Tender, flavorful and ample in proportion elk are like giant whitetail deer.

EAT ME!

EAT ME!

With a large animal there is always scrap and trim that needs used. Cooking is not at its best with easy to use items – think backstrap – but when underutilized things are made to shine. One easy to make shine item is the shank meat. Shank meat is essentially the calf and forearm of an animal. In the fancy restaurants of my past I would serve lamb shanks in the winter like hotcakes. I would charge upwards of $35 a plate for them as well. When I started thinking back to all the shank meat on the deer and elk I had killed I realized most of it went through the grinder and into burger. A true shame.Shank meat is ungodly tough, right? What makes shank meat different is the very thing that makes it tough, connective tissue. That same tissue, if cooked long enough, melts into the most buttery and luscious sauce. What happens in the naturally occurring gelatin breaks down and incorporates into the cooking liquid. But this takes time, shanks are slow food. Mmm tasty slow food.

Anyway, enough science, how about a nice recipe?

Elk Shank with Red Wine and Rosemary

Pre heat oven to 300 degrees, or turn on crockpot to “low” setting.

1 elk hind shank, deboned, bone reserved (this should feed about four people, it will be very rich)

½ cup flour

2 tablespoons butter

Salt and pepper

1 ea white onion, chopped into large chunks

2 large carrots, peeled and chopped

10 cloves garlic

10 sprigs rosemary, 5 for the braising, 5 for the finishing sauce

2 cups red wine

2 quarts water

2 tablespoons thyme

Roll the deboned shank meat in the flour. Heat a large cast iron Dutch oven on medium and add the butter. Brown the shank meat on all sides in Dutch oven in butter. When brown add the onions and any remaining flour to the pan. Season with salt and pepper. Stir onions around to avoid flour clumps from forming.

Next add the carrots, garlic and half the rosemary. Let cook for one minute and then add the red wine to “deglaze” the pan (remove the brown bits from the bottom of the pan, those are good things). When at a boil add the remaining water, just enough to cover the meat. This can change depending on the size of the pan, but two quarts should be more than enough.

Let cook in oven, covered very tightly, for 4-6 hours or until fork tender. Fork tender is defined as tender enough to stick a fork into the center and twist, feeling little resistance. When fork tender remove the Dutch from the oven and place on kitchen counter.

The cook is now faced with a dilemma – serve hot or let cool and serve the next day. Braised meat, as a rule, is always better the next day after having time to settle and reabsorb flavors. But, in the real world, this does not always happen.

Either way when you go to eat the shank remove the meat and reduce the sauce in in the pan. When it starts to thicken add the remaining rosemary and the thyme. This will brighten up the whole dish. Serve over mashed potatoes or polenta for a great, rib sticking meal.

 

Categories: Big Game, Blog, Recipes | Tags: , , , , , | Leave a comment

Alaska Caribou Photos

As the days grow shorter and my memory fades I am posting this photo blog about caribou hunting in Alaska. These photos are the ones that bring me back. Back to the soggy ground, back to the sore back, back to the feeling of invincibility. The hunt was unguided, DIY caribou 2500 miles from my home. I am proud of what we did, it was truly grand. I’d do it again any day, not sure the folks who went with me would.

I type this eating sushi at the San Francisco airport, wanting nothing more than to be home. But travel is necessary for work. It is a short life we all have, I realize that more and more each year. Kids are born and the generation above me ages. Shit happens and cancer sucks.

Next time I’m in Alaska, I hope to have my son with me. It will make one of those unforgettable family moments…much like the one I just had with my father.

 

20130923-083804.jpg20130923-083812.jpg

 

20130923-083839.jpg20130923-083849.jpg

 

20130923-083859.jpg20130923-083909.jpg

 

20130923-083916.jpg20130923-083925.jpg

 

20130923-093133.jpg

Categories: Blog, Uncategorized | Tags: , , , , , , , | Leave a comment

Blog at WordPress.com. The Adventure Journal Theme.

Follow

Get every new post delivered to your Inbox.

Join 174 other followers