Wednesday, June 29, 2011

Deer Heart

Download Printable Recipe (You will go to MediaFire.)

Hello All. This recipe comes from the North Woods.  Tradition has it that in some deer camps, when a successful hunter brings in his deer, they cook up the heart and have it for dinner that same night.  Mostly in camp, they'll have simple ingredients and we chose to do the same.  Most people are reluctant to eat the heart, but it is actually quite tasty.  We also chose to keep the side dishes simple too, just garlic fries and canned corn.  Try it this fall and let us know what you think.  You just may have a new dish to enjoy.  Now go get adventurous!

Note: We tried different coatings. One with onions, one with Italian bread crumbs and another with Dixie Fry. You can be creative and use whatever you like, such as Japanese "Panko" bread crumbs or  even cracker crumbs. Jenny really liked the Dixie Fry and Italian bread crumbs. I was partial to the onions. Enjoy with your favorite dipping sauce. 

Servings: 4 appetizer servings
Prep time: < 30 minutes
Ingredients:
- 1 deer heart
- salt
- Dixie Fry, Italian Bread Crumbs (store bought), or Onion coating (See recipe below)
- 1 egg
- oil

Onion Coating:
- 1 cup flour
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 1 tsp. onion flakes

1. Wash the heart thoroughly under water, removing excess blood. Squeeze if you have to. Cut off veins and arteries, basically all the white stuff. Since Rick shot the deer through the heart, the entire top of the heart was cut off. 

Tip: You can put the heart in the freezer ahead of time so it is easier to handle and slice into. Just remember to take it out before it actually freezes all the way through.

2. Lay the heart sideways in front of you and cut into half inch slices. Look for any metal that might've lodged in from the shot. Not fun to bite into. 

3. Dry your heart pieces by dabbing them with paper towels. Lightly sprinkle with salt on both sides.

4. Now set up your dredging station. In a small bowl, beat one egg. In a dish, pour some coating. Then another dish to lay your finished pieces. 

5. Dip each piece into the whipped egg, just enough to coat. Then dip into your coating, making sure to cover all sides very well. Lay onto the third plate in a single layer. 

This is the Dixie Fry.

This, the onion coating...

And finally, the Italian bread crumbs... don't they look like they're smiling? 

"Eat us! Eat us!"
6. In a large frying pan, heat up enough oil to cover the bottom over medium heat. Once hot, lay down your coated heart slices in a single layer. Do it in batches if you have to.

7. Fry until the coating turns golden brown, and then flip and fry the other side. Transfer your finished product to a dish lined with paper towels. 


Enjoy with your favorite sides and sauces, like green salsa, ketchup or steak sauce. 

We hope you will like this recipe. Please leave us comments to let us know what you think. Thanks!

Like Food for Hunters on Facebook!

Saturday, June 25, 2011

Sarah Palin

I guess there's a lot of bad things out there about her, but I admire her. Not only is she strong, independent and smart, Sarah is also a good wife and great mother.  

Photo from fieldandstream.com
 
She gets things done, alright. Sarah Palin is the role model for every aspiring girl out there, in anything they want to do. Because girls, women can do anything-- my two cents on adding a more feminine touch to this blog. Rick is at work... ;-)

Keep an eye on our blog in the next few days. Fried deer heart is next on the menu!

Wednesday, June 22, 2011

Venison Stroganoff

Download Printable Recipe (You will go to MediaFire.)

This isn't your mom's Tuesday night stroganoff. What ever did she put in there? Just kidding. I'm sure mom's cooking was always very good. :-)

But we can tell you one thing. If you're expecting regular ol' stroganoff, you're in for a surprise. We'd say this recipe is a little lighter than the traditional stuff, holding back all that cream. Actually, it's meat, meat, more meat and... mushrooms! And onions, and other simple ingredients you can find in your pantry. Ok, that was like five things. 

And case if you're wondering, "beef stroganoff" originated from Russia. Kudos on the cool name. "Beef wheatley" or "beef nguyen" just doesn't sound as awesome...

Servings: 4 plus
Cook time: 30 minutes
Ingredients:
- 1 tbs. olive oil
- 3 1/2 tbs. salted butter
- 1 onion, sliced
- 2 cloves of garlic, minced
- 3 1/2 cups of button mushrooms, sliced
- 2 lbs. venison, cut into strips
- 2 tbs. fresh chopped parsley, or  1 tbs. dry parsley
- 1 cup heavy cream
- salt and pepper to taste
- 1 tsp. lemon juice
- 1 package of egg noodles


1. Remove all silver skin and fat from the venison. We find that using a sharp filet knife works best.

Obviously, the most tender meat is the tenderloin, but we used whatever we had on hand, which was roast.



2. Cut venison into equal sized strips. Dry them with a paper towel. Lightly salt and pepper. Set aside.


3. Slice onion, like so. The easiest way to do this is to cup off an end. Lay it on the cutting board, and cut down on it like a pizza pie, into 8ths. Then separate the layers. You can cut the outside layers in half if they're too big. Slice mushrooms. We bought pre-sliced.

4. Bring a pot of water to boil for the noodles. Follow instructions on noodle packaging. Drain and set aside. 

5. Over medium heat, heat up oil and half of the butter in a large cast iron skillet. Or any large skillet you have. Add the onions and cook until they turn translucent. Add minced garlic, and cook for 30 seconds or until barely golden. Stir often. 


6. Add mushrooms, and cook until they begin to soften. About 2-3 minutes. Salt and pepper to taste. Then, transfer them into a bowl and set aside. 



7. Heat the rest of the butter in the same skillet. Once it starts to foam, add the venison strips. Lay them down in a single layer. Cook for 30 seconds on each side.

* The venison should NOT be cooked all the way through. You want it a little pink inside. Overdone venison tastes nasty, as I'm sure most of you know. 


8. Immediately stir in the onions and mushroom back into the skillet...


The parsley...

9. Add the cream and lemon juice... cook for additional 1 minute. Salt and pepper to taste. You're done!

Top over egg noodles. Enjoy! 

Please leave us comments to let us know what we should do better, or to just let us know what you liked. Thanks!









Like Food for Hunters on Facebook!

Thursday, June 16, 2011

Photography

Hi all! Please check out our updated Photography page. I apologize for the pictures being posted so late into the month. 

If you haven't already, check out our pictures and videos from Raahauge's Sport Fair under Latest Adventure.

What We Do has also been updated. We hope you like them. Please leave comments and let us know to let us know what you think. Thanks guys! 

Monday, June 13, 2011

White Bass Chao Ca (Vietnamese Fish Porridge)

Download Printable Recipe (You will go to MediaFire.)

Chao or porridge is the ultimate Vietnamese comfort food. It's the equivalent of our chicken noodle soup. My mom always made it for me when I was sick. It also tastes delicious on cold days, or when you're in the mood for something tasty, yet light. Chao can be made in many ways. Sometimes, I just have it plain (water, rice, salt) with some soy sauce. But you can find chao made with fish, chicken, duck, innards... gelatinized pig's blood... Yeah! Just about anything. 

Please check out the "What We Do" page. Pictures have been updated. 

New Corn on the cob recipe!

Servings: 8
Cooking time: 1 hour
Ingredients: 
- 4 cups water
- 7 cups chicken stock
- 1 cup white rice
- 1 onion
- 3 cloves garlic, smashed
- 3 green onions
- 1.5 lbs. white bass filets, cut into pieces
- 1/4 cup julienned (cut into matchsticks) ginger  
- 1/2 tbs. salt
- one bunch of Vietnamese coriander
- cracked black pepper and salt, to taste
- 1 tbs. sesame oil (optional)
- 1 tbs. soy sauce

1.  In a medium sized pot, bring the water and chicken stock to a boil.

If you can, use homemade chicken stock. We used canned, but homemade tastes so much better.

2. Smash three cloves of garlic.
3. Cut up one onion into large chunks. It will break down in the porridge. 
4. When the water and stock comes to a boil, drop the onions and garlic in it. Then the rice. Lower to a gentle simmer and cover. 

Cook rice for 45-60 minutes. It really depends how much you want to cook it. Some people like their rice more intact, others like it obliterated. We settled somewhere in the middle. 


5. In the meantime, julienne the ginger.
6. Thinly slice up the white parts of three green onions. 

7. Slice the white bass into smaller pieces. You can actually use any kind of white, mild flavored fish you want.
8. Half an hour into cooking the rice, add the julienned ginger. 

* Please excuse the mistake in the photo. After experimenting, we found that the ginger tastes better when you cook it in the porridge before the fish. 

9. Combine the fish, green onion, 1/2 tbs. of salt, pepper to taste and sesame oil. The sesame oil is optional. It's usually not used in traditional recipes. 
10. 5-10 minutes before you shut off the heat on the porridge, add the fish mixture, the soy sauce and salt and pepper to taste.

11. Ladle into bowls. Chop up some fresh Vietnamese coriander leaves and mix it in each individual bowl. Garnish with sliced green onion. The coriander is an essential part of this dish. It's one of those things that makes chao, chao.



Please let us know what you think about this recipe by leaving comments. Just click on the red "comments" button below and it will lead you to a form. We value your feedback. Thanks!
 
Like Food for Hunters on Facebook!

Saturday, June 11, 2011

Chinese Venison Broccoli

Download Printable Recipe (You will go to MediaFire.)

You ever wonder why Chinese take-out tastes so good? Perhaps it's the fresh ingredients...the unique spices...or the fact that it's hot and always made to order. Whatever it is, we'll show you how easy it is to make this popular Chinese dish. Better yet... Chinese AND venison? That's the best of both worlds right there. 

Do you like the cute "Bunny bowl?" Because it belongs to Rick. Haha! Ok. He's got a green one, too. 

**Oh yeah. Shooting Fair pictures are finally up. Go check them out on the "Latest Adventure" page.** 

Will work on updating What We Do and Photography pages this weekend, so check back. Thanks, guys!

Servings: 2
Cooking time: < 30 minutes
Ingredients:
- 1 lb venison, cut into bite sized strips
- 1 tbs. peanut oil
- 1 tbs. minced garlic

Marinade:
- 1 1/2 tsp. soy sauce
- 1 tsp. cornstarch
- 1/2 tsp. sesame oil

Stir-fry Sauce:
- 3 tbs. oyster sauce
- 2 tsp. dry sherry (or Chinese white wine, if you can get your hands on it)
- 2 tsp. Chinese black vinegar (or good, dark balsamic vinegar)

Broccoli:
- 1 1/2 lb broccoli, cut into bite-sized florets
- 1/2 tsp. salt

1. Remove all silver skin from your venison. Cut into bite sized strips. Remember that silver skin tastes nasty and will make your meat tough. 

2. In a medium sized bowl, combine the soy sauce, cornstarch and sesame oil. This is the marinade for the venison. 

3. Coat the venison well with the marinade. Let stand at room temperature for ten minutes. 

 4. In a small bowl, combine oyster sauce, sherry and Chinese black vinegar (or good, dark balsamic vinegar). Set aside.
 5. Cut off the woody stalk of the broccoli. Cut into bite sized pieces. 

6. In a large pan, cover and steam broccoli in 1 inch of water and salt. This will take about 3 minutes. The broccoli should look bright green and tender enough to pierce with a fork. But it should also still be crispy. Crispy veggies mean good stir-fry. Drain and set aside.

7. In a large frying pan or wok, heat peanut oil. Swirl to coat. Add the garlic and fry for 15-30 seconds, or until it just starts to turn golden and you can smell it. Don't burn it. 

 8. Pour venison into the wok. Try to lay the meat in a single layer. Fry for 30 seconds on the first side, and then flip to the other. 
9. Pour in the stir-fry sauce and stir to combine. Simmer the sauce over low heat until it is thick enough to coat the back of your spoon. This should take about 30 seconds. 
10. Turn off heat once sauce thickens. Add cooked broccoli and toss to coat well. 

Yum! Now that wasn't so hard, was it?

Remember to eat immediately. Chinese food doesn't taste good cold. 





Please let us know what you think about this recipe by leaving comments. Just click on the red "comments" button below and it will lead you to a form. We value your feedback. Thanks!
Like Food for Hunters on Facebook!

Tuesday, June 7, 2011

Cartoon

Sorry about the delays. We've got the recipe down and pictures are all taken, but I've got finals to study for. You all know I would rather be blogging! (Which is exactly what I'm doing right now....) Thanks for all your patience. Here, have a laugh.
-Jenny

Saturday, June 4, 2011

Mike Raahauge's Sports Fair





Rick and I went to the shooting fair yesterday. I hope you enjoyed the video. More pictures and videos will be posted up soon under Latest Adventure. I know we promised to post up pictures of our last hike, but those will be held back. We think the Raahauge's Sports Fair is more time sensitive. If you're in the area, go check it out this weekend! It's a great place to try out all kinds of guns. I have a bruise! :-)

Stay tuned for tomorrow's recipe: Venison Broccoli-- our take on the Chinese favorite "Beef Broccoli."

Wednesday, June 1, 2011

Deer Camp Soup

Download Printable Recipe (You will go to MediaFire.)

Deer Camp Soup
Hello Friends!  This dish was inspired by my cousin Tyler.  I go back to Nebraska each fall to go hunting with family, and they have a long tradition of utilizing nature's bounty for food.  One afternoon, as I was returning to our camp after a bone chilling morning of hunting in Thody Woods, Tyler was already there, and I knew he was up to cooking something real good. 


In Nebraska
Like a bloodhound, my nose followed a trail of wonderful aromas, trying to sniff out what he had concocted in his pot.  When I asked Tyler what it was, he said that he had thrown together some canned potatoes and venison ring bologna, followed with a dash of pepper.  I laid my rifle and pack down, and scooped a bowlful of this hot, warming soup.  Needless to say, it really hit the spot on that cold fall day in Nebraska.  

Tyler enjoying his yummy concoction.
Thinking back, it was wonderful the way it was, but I began toying with what else could go in there.  The following is what I came up with, brought to you after a challenging hike to Bridge to Nowhere on Memorial Day.  And it turned out just as good as Tyler's.  Thanks Ty! -Rick


Note: This recipe is ideal for camping because it is quick and easy. The ingredients here are basic, but feel free to add in whatever else you like. The key is the ring bologna, which adds dynamite flavor. We recommend doing the prep work before you hit the trails and storing in a cooler. That way, all you have to do is throw ingredients together at the end of the day. I don't know about you, but the last thing we want to do after a long day of hunting or hiking is waiting hours for a hot meal. 

Our awesome set-up.
Servings: 6
Cooking time: About 30 minutes
Ingredients:
- 8 cups water
- 2 cups beef broth
- 1- 8 oz package of button mushrooms, sliced
      *Before you leave for your outing, clean the mushrooms with a brush or damp towel. DO NOT stick them in water. Mushrooms are made mostly of water and act like sponges. Slice them and store in a dry, zip-lock bag.


-1 cup of celery, cut up into pieces and blanched
      * You can blanch celery ahead of time to cut down cooking time while out in the field. You can store in a zip-lock bag and freeze for later use. 
-1/2 tbs. garlic salt
- 1-1/2 to 2 lbs. deer ring bologna, sliced
- 2 (14.5 oz) cans of sliced potatoes; or whole, if you can't find sliced 
- 1/8 cup fresh Italian flat-leaf parsley, chopped

1. In a medium sized pot, bring water and beef stock to a boil. Cover pot for faster boiling.

2. Once boiled, add the blanched celery, sliced mushrooms and garlic salt. 


3. Cover and simmer for about 10 minutes, or until the mushrooms start to turn brown. The mushrooms will shrink in size and look darker in color. 

4. In the meantime, slice the deer ring bologna into bite-sized pieces.

*Note the redness on Rick's face. No, it's not because he's camera shy... 

This is what happens to stubborn men who think they're too macho for sunscreen. And who gets to hear about it? We women do. :-P
If you don't know what ring bologna is, here's what the packaging looks like. It basically looks like a long sausage link. 

5. Slice your canned potatoes. If your potatoes are already sliced, then that's one less thing to worry about. These canned potatoes work great because they're already cooked. Sometimes, potatoes just take forever to cook. 
6. Add potatoes and ring bologna into the pot. Simmer for 15 minutes.

 7. After 15 minutes, chop up the parsley and add into your soup.

8. Ladle into bowls and serve this delicious soup to your fellow hunters and campers! 





After five miles, we finally got to the bridge.
Well, there you have it! We're still working on it, but check back and take a look-sy into our "Latest Adventures" page. We will post up photos of our recent outing. This month, it will be the Bridge to Nowhere Hike. We had a blast! Came home soaking wet from all the river and stream crossings.


Please let us know what you think about this recipe by leaving comments. Just click on the red "comments" button below and it will lead you to a form. We value your feedback. Thanks!
Like Food for Hunters on Facebook!
Related Posts Plugin for WordPress, Blogger...