Wednesday, March 8, 2017

Rabbit Cacciatore over Pesto Orzo

Here's one of our latest for The Sportsman Channel: Rabbit Cacciatore over Pesto Orzo. If you've been hunting rabbits this winter, give this recipe a try. It's a traditional Italian dish usually served with chicken, but rabbit is so much better. Find the recipe here: http://www.thesportsmanchannel.com/2017/02/wild-rabbit-cacciatore-pesto-orzo-recipe/

For step-by-step instruction on how to hunt, field dress and cook rabbit, check out our book Hunting for Food

An exciting update! We're super psyched to partner with the Joslyn Art Museum in Omaha to celebrate its Wild Spaces, Open Seasons: Hunting and Fishing in American Art exhibition. In addition to assisting the museum to develope a wild game hors' douevres menu for their patrons and public event on Friday, April 7, we are also giving a pheasant cleaning and cooking demo at the patrons event. While our demo is private, we'll hang out afterward for the public event, which will feature a lecture by Lily Raff McCaulou, author of Call of the Mild, at 7 p.m.

If you're in the Omaha area, come out to try some food, drink, mingle and walk through this amazing collection of works that feature our favorite subjects: hunting, fishing and the outdoors. The museum store is also offering autographed copies of our book Hunting for Food for sale. Reservation is required for the public event. It is $10 for Joslyn members and $20 for the public. Make your reservation here: https://www.joslyn.org/forms/one-time-ticket-event-purchase-3.aspx

The exhibit: Wild Spaces, Open Seasons is the first exhibition of its kind in the country, featuring a variety of portraits, landscapes, still lifes, and genre scenes, including iconic works by Thomas Cole, Thomas Eakins, Paul Manship, and John Singer Sargent, as well as pictures by artists who specialized “in the field,” such as Charles Deas, Alfred Jacob Miller, William T. Ranney, and Arthur Fitzwilliam Tait. The exhibition also sheds new light on modernist studies of sporting subjects by Arthur Dove, Marsden Hartley, and Max Weber. Together, the 64 works in the exhibition illuminate changing ideas about community, environment, national identity, landscape, and wildlife, offering compelling insights into one of our most familiar shared adventures. Entry into the Joslyn Art Museum is always free, but this special exhibition is ticketed, with special pricing for kids, members and students. For more information: https://www.joslyn.org/collections-and-exhibitions/temporary-exhibitions/details.aspx?ID=367

Monday, February 27, 2017

Bluegill Po' Boy with Curry-Lime Mayo Spread

Most of what we catch while ice fishing is bluegill. Some days, we'll catch a whole pile of them. Other days, we only catch a few. While they're really tasty battered and fried on their own, they're also delicious in a sandwich. Bluegill fillets are perfect for this prep because they're thin and crispy, adding that extra crunch that's needed. 

These are bluegill that we still had in the freezer from last year's ice fishing. Unfortunately, we didn't get out at all this year. With this 50-, 60-degree weather in February, ice fishing in Nebraska is over. For the recipe for this bluegill po' boy with curry-lime mayo spread, visit: http://www.thesportsmanchannel.com/2017/02/fish-recipe-bluegill-po-boy-curry-lime-mayo-spread/

Monday, February 20, 2017

Rosemary-Thyme Venison Chops

While watching Food Network, a Giada De Laurentiis rerun introduced me to the Florentine beefsteak, which is a giant, 2 inch thick porterhouse steak simply seasoned and cooked to rare. With a spritz of lemon juice over the beautiful crust, it made my mouth water. I made the dish that very same night. (Sure does help to keep a well-stocked pantry.) If we ever make it to Italy, we're definitely having one! Those Florentines do know how to eat their meat.

Though it may be difficult to get the porterhouse cut off a deer, our version is made from venison loin cooked to a perfect medium-rare (or rare, if you'd like) with pungent rosemary and thyme. If you're out of loin, use steaks from the hindquarters instead. But remember that younger deer are tastier, more tender deer. 

Find the recipe here along with a simple recipe for riced cauliflower: http://www.thesportsmanchannel.com/2017/02/paleo-diet-friendly-rosemary-venison-chops-cauliflower-rice-recipe/


Sunday, February 12, 2017

Buffalo Pheasant Cheese Dip

Shout out to our horsey friends Brit Vegas and Adam Gengenbach for the inspiration behind this appetizer. Brit and Adam belong to the mounted foxhunting club North Hills Hunt with us, and a dish that they often bring to brunches and parties is buffalo chicken dip. It is soooo good. I'm super picky when it comes to appetizers, but this stuff is addictive-- warm, cheesy and spicy. After hunting in the winter, we pile this onto our plates with lots of tortilla chips. 

So while trying to think of a wild game recipe for The Sportsman Channel during game-day party season, it made perfect sense to recreate Brit and Adam's appetizer with pheasant. It turned out great! For the recipe, visit: http://www.thesportsmanchannel.com/2017/02/buffalo-pheasant-cheese-dip-recipe/

Wednesday, February 1, 2017

Chicken Fried Elk Steaks with Brown Gravy

This elk steak came from our good friends Nick and Lindsay Tramp of northeastern Nebraska. I believe Nick shot this elk in Wyoming, and they were so kind to share some with us. After tasting it-- and it was a our first time-- Rick and I began pining to go on an elk hunt. The meat was so delicious. And it's amazing how big these animals are. Think of all that meat! One day ... 

If I had to give up beef for elk, I would be perfectly happy. It's such a well-balanced, flavorful meat. I find it richer than venison. I thought the fat also tasted good.

So if you have some elk steaks in the freezer, here's another recipe for you. We wrote it for Game and Fish Magazine here with step-by-step photos: http://www.gameandfishmag.com/recipes/chicken-fried-elk-steaks-with-brown-gravy/
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