Sous Vide Cooking

Of all the cooking methods I use to put wild food on the table, sous vide cooking has to be the most intriguing and exciting. Sous vide cooking isn't necessarily new in restaurants, but due to advances in scaling the equipment for home use, and making it affordable, sous vide has allowed home cooks to take advantage of precision cooking. I've teamed up with Sous Vide Supreme to create a series of … [Read more...]

Sous Vide Rack of Wild Boar with Sous Vide Sausage Fig Dressing and Fig Port Sauce

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This rack of wild pig is slowly cooked in a water oven to create one of the most tender racks I've ever made. Wild pig loin has very little fat, so it can be a challenge to cook without drying it. But with the help of sous vide cooking, the result is nothing short of perfection. I also made a wonderful sausage fig dressing which was also easy to make in the water oven. Once I made the … [Read more...]

Kufta (kofta) with Tzatziki

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We're going to the Middle East with Meat on a Stick Monday! I love the spices and flavors of the Middle East. With so many countries in close proximity to each other there is an overlap of cuisine. Kufta (or kofta) are little meatballs or meatloaves skewered and cooked over an open fire. Many Middle Eastern countries have their own variation of them. Greece, Iran, Israel, Turkey, Pakistan, and … [Read more...]

Prosciutto Wrapped Shrimp Skewers with Grilled Pineapple, Forbidden Rice with Mango and Captain Morgan Spiced Rum Sauce

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Succulent jumbo shrimp are wrapped in prosciutto then skewered along with sweet pineapple and grilled for just a few minutes.  Then they are laid atop chewy, nutty black rice with mango with a spicy rum butter sauce!! Talk about a tropical delight on a stick!!    … [Read more...]

Elk Sate (Satay) with Peanut Sauce

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 Elk striploin is marinated for 24 hours, then quickly grilled and drizzled with a simple peanut sauce for a play on an Indonesian favorite. I made it a main course with coconut milk rice and steamed edamame with chili flakes and black pepper! Meats on a stick are the perfect food.     It can also be served as a buffet appetizer by placing the skewers on a bed of dry roasted … [Read more...]

Sous Vide Cooking

   Of all the cooking methods I use to put wild food on the table, sous vide cooking has to be the most intriguing and exciting. Sous vide cooking isn't necessarily new in restaurants, but due to advances in scaling the equipment for home use, and making it affordable, sous vide has allowed home cooks to take advantage of precision cooking. I've teamed up with Sous Vide Supreme to … [Read more...]

Homemade Gnocchi for Venison and Wild Pig Bolognese

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Tender little potato dumplings are covered in a rich meaty bolognese! I've been working on my gnocchi recipe for years, and each time they get better.  With just three ingredients, this recipe is more about technique than ingredient driven.  Give this recipe a try.   The key to fluffy light gnocchi is using the right potatoes and cooking them to be dry, so the gnocchi stay light. … [Read more...]

Venison and Wild Pig Bolognese with Homemade Potato Gnocchi

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Chunky scraps of wild game gently braised in tomatoes and milk create a fabulous sauce for homemade gnocchi.  For years I've been working on my jinx of all recipes... gnocchi. You'd think something with just three ingredients can't be tough to do, but I'll tell you, gnocchi is more about technique than ingredient driven.  Each time I make gnocchi, I feel myself getting closer to that … [Read more...]

Venison Heart Anticuchos

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Walk around most any street in Peru, or attend a sports event and Beef Heart Anticuchos will be the snack you'll most likely encounter. The slightly spicy, tangy meats on a stick are a favorite of Peruvians.  They are so easy to make, and utilize a part of the animal most wouldn't consider.  With a quick marinade in ahi panca sauce, these tasty bites only need a skewer and a few minutes … [Read more...]

My First Blog Post!

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I'm so excited to begin my food blog. It's been a dream of mine for quite some time, to share my thoughts with all of you and maybe teach you how to create some amazing moments with family and friends over a delicious meal! My writing skills might not win me an Academy Award for Best Screenwriter, but that's okay, because I'm speaking from the heart, and that's so fulfilling. So here goes: When … [Read more...]

Rhubarb Glazed Roasted Chukar with Sautéed Cannellini Beans Artichoke Barigoule and Mushrooms

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I love these little birds! They are the perfect size for a main course, and while they aren't too strong on flavor, they make for a nice game bird for the timid eater. It's early spring and rhubarb is in season, and so I glazed it with some rhubarb syrup.  I decided to serve it with a side of sautéed cannellini beans and artichoke barigoule.  It kept the dish light, and highlighted the … [Read more...]

Venison Shish Ka-Bobbie Jo

Summer is on it's way so that means it's time to pull out the grill! And this is hands down my favorite shish-ka-bob made my way, so I decided to name it after myself. lol For the best flavor, marinate the venison no less than 24 hours.   I suggest you use a dry aged top butt or backstrap for the most tender cut and cook it no more than medium-rare.

Summer is on it's way so that means it's time to pull out the grill! And this is hands-down my favorite shish kabob made my way, so I decided to name it after myself. lol For the best flavor, marinate the venison no less than 24 hours. I suggest you use a dry aged top butt or backstrap for the most tender cut and cook it to no more than rare to medium-rare. Click on the thumbnail to the … [Read more...]

Pennsylvania Dutch Ham “Popeye”

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Growing up in Central PA with a Pennsylvania Dutch Grand-mother whose family name was Yingling, and a Mother who made lots of inventions with second day dinners, we have a dish using leftover ham and homemade noodles my Mom always referred to as "Popeye." From what I gather, the original PA Dutch name is "botboi" or pot pie. How it came to be re-named "popeye" in my family is a mystery, and quite … [Read more...]