Gifts from Nature and the Kitchen

Sometime last week, we set out to find some fungi, specifically morels.  On on our way out we saw a neighbor leaving her house. She was headed to another friends to “pick up some mushrooms!”  I asked if her friends had found morels!  “No.”  Well, we took a long walk tromping through the woods near our home.  We returned home to find a brown paper grocery bag on the front door step partially filled with oyster mushrooms.  I have a feeling my neighbor’s friend grows these at home.  That sounds like something I’d like to do!

The cemetery that sits about one quarter mile from our house is a favorite place for us to walk. I found a nice patch of wild garlic, so I picked a small bunch (about 10 little shoots).  I had those in my hand when when we found the bag containing the lovely fungus.   I remembered that we had a rice cooker with a new batch of cooked rice,  Also, I remembered that I had some chicken broth with little strands of chicken.  That meant I had everything I needed to whip up a nice mushroom soup! I sauteed spring onions from the garden, rosemary from my window pot, celery, and the chopped mushrooms!  The chicken broth, thawed from the freezer, added to the saute, made a most delicious soup.  We poured the soup over rice.   We added a crisp romaine salad with an Asian dressing.

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Asian Dressing:

1/4 c (59.15mL) sesame oil

1/4 cup (59.15mL) seasoned rice vinegar

Finely minced: garlic, spring onion, fresh ginger to taste.  Add 1 tablespoon of pure maple syrup and roasted, crushed sesame seeds.  Shake well before using.  It’s quite delicious and makes a simple romaine into something quite sublime.  Actually, the lettuce is just a vehicle to get the dressing into  your mouth, because it’s rude to drink salad dressing!

Two things are happening to us as we physical distance from community while working from home.  I am experiencing less stress.  I work longer hours, but those hours are not stressful, because I can step away to the garden, to the kitchen, or to a book to get a quick recharge.  I am actually more productive at work, because I can do all my meetings and teaching virtually!  It will be interesting to return to campus, physically.

Right now, I take great delight in getting my garden ready with sprouted seedlings I’ve begun in the house.  This is my yard’s first garden in decades, I think.  We have been in this house almost one year.  The soil is heavy clay with lots of limestone deposits.  We have a large populations of bunnies, woodchucks, squirrels, and deer in addition to multiple species of birds.  I will have to write a blog submission on the great birds in my yard!  With a garden, I get to spend lots of time in the kitchen creating dishes from the bounty.  More about all that later. Here’s a picture of my embryonic garden.

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Shortly after the Easter holiday, I wrote about our leg of lamb.  Being only two in the household, we had leftover lamb.  I cubed what was left of the lamb and stuck it in the freezer.  I took it out this week.  It made two more meals.  The first evening, we had lamb tacos.  I forgot to take a picture.  Suffice it to say that I took half the thawed lamb from the freezer container, and placed it in the frying pan.  Though I added no grease or oil, I did add green chili made from roasted Anaheim green chili peppers.  They are a wonderfully, savory chili that is not hot.  On a scale from one to 10, I’d put Anaheim at 2 or three.  Though, I think they are being bred to be much hotter these days.  It was a simple taco with a warmed corn tortilla, the meat, and the green chili.  The tacos were great with a lime enhanced light beer.

The next night, we had lamb curry prepared with the other portion of the lamb.  Here’s what I did, I think.

One quarter of a diced yellow onion

Three cloves minced garlic

1 Tablespoon minced ginger

I sauteed the first three ingredients in a mixture of sesame and sunflower oils

I added one can of stewed tomatoes with its liquid

I added a prepared curry powder and a spice mix my Ghanaian student brought from his home country for preparing Jollof Rice.  That was the winning combination, though I may never be able to create this dish again.  Of course, we served it over rice and ate it with naan bread prepared the night before.

Sometimes, we eat at the dining room table.  Now that it’s warm, we eat outside on the deck.  We may even consume our meals in front of the television with a movie.  The most important thing is that we enjoy the food, and savor the convivial moments.

Thank you for reading.

 

Mother’s Visit

My 90 year old mother had not seen our new (to us) home since we moved to a different town, so she wanted to make the 18-hour drive to see us and arrived on Monday, March 9, 2020.  Luckily, her 82 year old husband and 70-something brother were along to do the driving. My mother makes a great drill sergeant,  so she “supervised” the trip.

They arrived the day after my friends left our house for their weekend visit.  Most interesting, also, it was when the COVID-19 stories began to surface in a serious way.  We went out to eat on the day they arrived, but after that, the university where I work and which was in spring break mode, began to think about what to do with 20-thousand-plus students.  Administration decided to extend spring break one week, and then we’d work on turning all of our classes into a virtual format.  Suffice it to say that I have been conducting meetings and teaching schedules in a virtual format called, Zoom (c).  It’s been an interesting way to do business.

My mother likes to eat, though she eats very little save sweets and starches.  The second night of her visit, I fixed grilled chicken and pesto pasta.  I’m still using the 30-plus small containers of pesto that I made last summer from a prolific basil plant.  The lovely thing is that pesto, when prepared and frozen properly, looks as green and lovely thawing from teh freezer as the day you put it in.  I simply seasoned the chicken thighs with seasoned salt and garlic powder, and grilled until it reaches an internal temperature of 165 degrees F (75 degrees Celsius).  I cooked the pasta until al dente and tossed it with thawed pesto.  I sprinkled it with a little more Parmesan after I served it.  We had a added roasted Brussels sprouts and crusty bread and enjoyed it with a sparkling Cava.  My mother mostly ate the bread with lots of butter.  Last fall, Dale and I took a sparkling wine and Cava tasting class at K-State’s College of Health and Human Sciences’ Hotel and Hospitality department. It was a good lesson.

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Last December when I was home, in Western Colorado, I had noticed a perfect wasps’ nest.  I showed it to my step-father and told him all about such wasps (Bald-faced hornet, actually) being the best of architects!  Low and behold, unknown to me, he had cut it down and presented it to me as a gift.  Please understand that these hornets leave the nests in the cold of winter, but to make sure, I stuck it in the freezer for 24 hours.  Then it became a decoration.  The nest now hangs from my living room ceiling.  Look at its beauty!  The queen builds this paper nest going round and round.  While she builds the walls, she builds the comb, which will hold the workers.  It’s perfect, as many things in nature are.

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Interestingly, we discovered a yellow jacket nest in our yard.  They build underground, and they are perfect until an opossum came along and tore it out.   They like to eat the larvae.  That’s another story for another time.

Well, it was a great time with mother.  I am 63 years old, and she still feels the need to tell me that I’m cooking wrong, cleaning wrong, and she has opinions about my behavior.  She did like the variety of birds feeding at my various feeding stations, so that was entertaining.  Here’s another thing that makes mother think that perhaps I was switched at birth with her “real” daughter, because her own daughter would have better sense.  While she was visiting, I created my seasonal centerpiece.  I found the idea somewhere, but I can’t remember, but the idea is not mine.

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Dale drew the horrified faces on the little guys.  Well, as always, thank you for reading me.

I Love to Cook for Friends and Family!

Hello!  I left you, in my previous blog, with the news that friends were coming to spend the weekend followed by a visit from my 90 year old mother and her 82 year husband.  Let’s start first with the visit from Nancy and Lynn.

Nancy and Lynn have been friends with Dale and me for 40-plus years.  Dale and Lynn working in public radio in California.  Nancy was part of a group that brought public radio the the central high plains of Kansas (later the Oklahoma and Texas panhandles).  Nancy grew up on Southwest Kansas.  Dale came to Kansas from California in late 80s to manage the public radio station.  I began working at that public radio station as a news reporter and classical music radio host in 1980, the year it went “on the air.” Dale hired Lynn to do the morning show in 1988.   Nancy and Lynn became great friends, and Lynn is Nancy’s youngest child’s “godmother.”   Here we are many years later talking about retiring in a self-made commune!  That’s how far we’ve come.  I should also tell you that Lynn and I are fellow geographers, too!

Well, I like to cook, and Lynn and Nancy appear to like my cooking.  They arrived on Friday evening in time for a meal of grilled flat bread, sweet potato – spinach – Halloumi curry served over rice, and hummus.  The curry recipe was one I found in allrecipes.com cooking magazine gifted to me yearly from my dear friend, Mary.  I hope I don’t repeat myself in the blog.  I can’t remember if I’ve given you any of these recipes.  Here’s the curry:

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If you follow the recipe the way it reads, it would be great for vegetarians.  I tend to modify any recipe I read, so I used the turkey broth that I made and froze from Thanksgiving.  It had little chunks of turkey, so not vegetarian.  Here’s the recipe:

2 large sweet potatoes

1 can chick peas (I cook an 8 ounce (226.8g) so that I can use half of the cook peas for this recipe and the other half for hummus.

1 can diced tomatoes (14.5 oz./411g)

1 can unsweetened coconut milk (14 oz./396.89g)

1 large hand full of freshly chopped spinach

1 tablespoon (14.175g) hot pepper of your choice.  I use a sprinkling of piri-piri style pepper flakes (birds-eye chili)

1 tablespoon curry powder

It calls for 2-3  teaspoons of chili jam. I made jalapeno jam last summer, so I use that.

1 tsp. cumin

I use 3 -4 cups (0.71 liters) of my turkey stock with bits of turkey, which adds greatly to the overall flavor of the stew.

I fry the halloumi cheese until nicely browned.

Simmer the stew.  Add the browned cheese 2 minutes before you serve the stew

Serve the curry over rice.  I served it with a flat bread and hummus appetizer and a sparkling sauvignon blanc.   We loved it.

The next morning, I wanted to offer Lynn and Nancy one of our favorite breakfasts: Eggs and Soldiers.  I know I’ve written about them before, but it was a new experience for my friends.  There’s nothing like a beautiful -little soft boiled egg, with its top removed, which leaves it open to dip a slivered piece of toast into the eggs gooey yolk!  With a cup of coffee or African tea preparation (black tea brewed with cinnamon sticks, cardamom pods, and clove buds) with milk and honey).  It’s the best of breakfasts!  We have egg cups I ordered from England!  I just realized that I forgot to take pictures of our breakfast.  It was good.

After breakfast, we spent the day hiking different sites around town.  We live in the Flint Hills of Kansas.  Though I grew up in the mountains of Colorado, I love the rolling tall grass prairie of this region.  Also, we explored a military museum on an army base.

Once we finished our activities of the day, we enjoyed a cocktail while I prepared dinner.  Lynn loves salmon, so I had to prepare our pineapple baked salmon.  We served it with rice (my husband is Hawaiian-Portuguese, and he could eat rice three times a day!) and baked Brussels sprouts.  I’ve showed this recipe previously, but that picture is what it looks like before you put in the oven.  Here’s a shot of it on the plate.

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The beautiful thing about this dish is that there is usually enough salmon for fried rice for breakfast – not to repeat myself.

The next morning, we took Lynn and Nancy to our favorite breakfast spot called, “The Chef.”  After that we did more hiking and then took a nice walk on campus.  Here we are in front of my favorite London plane tree on campus:

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Friends are great, and I have the best!  Thank you for reading.  They left on Sunday, and my mother arrived on Monday.  I was eager to do more cooking.  More later…

Thank you for reading me!

The Cheese or Charcuterie Board

Winter months give me the opportunity to preserve fall fruits.  My native state, Colorado, specifically, the Western Slope, produces, I think, the best apples.  Harvested in the fall, apples stay, wrapped in newspaper, fresh when stored in a dark, cool place about 40 degrees Fahrenheit (104 C).  I make four products from a nice bushel of those apples (other than Waldorf salad), 1) minced meat; 2) Fig Apple jam, 3) Fig Orange Jam, and Cranberry Apple Orange Spice (a.k.a. CAOS, as previously blogged). I tell you this, because the CAOS makes a splendid cranberry condiment (or is it a salad?) accompaniment to the Thanksgiving or Spring harvest turkey meal.  The fig apple and fig orange jams make the perfect pairings for a cheese or Charcuterie boards.

For this blog, I choose to call it “The Spread”, since one offers it to those at table as a “spread.”  Now, I do not doubt that you have not heard of the Cheese or Charcuterie Board.  I find them in many forms at restaurants, cafés, and bistros.  The hands that prepare “The Spread” takes what ever creative license they choose.  The mainstay of my Charcuterie Board, of course is cheeses and meats.  For the meats, I look for Italian salamis, Spanish chorizos (not to be confused with Mexican chorizo, which has the consistency of ground meat stuffed into a casing).  There is a pit smoked summer sausage that I use when available.  Occasionally, I use ham salad (as shown in the featured image).

The cheeses offer another avenue for creativity.  I like to fry Canela cheese.  Its texture squeaks against your teeth, and the browned parts give the cheese another level of texture and add a smoky flavor.  I love Brie in any form. Manchego, a Spanish sheep’s milk with a firm and buttery texture and flavor.  Goat cheese goes well with honey and/or jams.  Boursin cheese is another I like to put on the Spread.  I like to make Boursin cheese from yogurt.  Here’s how:

  • I carton (32 ounces/907g) plain, unsweetened Greek yogurt
  • Herbs to taste (I like to use a blend of dried basil, sun dried tomatoes, oregano, garlic granules, salt, and pepper)
  • Mix herbs, salt, and pepper in yogurt.
  • Pour all into a cheese cloth lined bowl.
  • Wrap and twist the top.  Bind with a clean rubber band or twist tie to make a bag.
  • Find a way to hang the cheese cloth bag (with yogurt mixture inside) over a container to catch the whey as it drips away.  I hang mine at room temperature during winter and hang it in the refrigerator in the summer months.  It takes a bit longer in the fridge.
  • Once you have a firm ball of cheese (think cream cheese or marscapone), then you have your very own homemade Boursin cheese at a quarter of the price!
  • Place the cheese ball in a ceramic bowl.  Serve with crackers or crostini.

Boursin

Other things to add to “The Spread”:

  • Toasted breads
  • Crackers
  • Nuts
  • Fruits (Grapes and apple appear to be my favorites
  • Pickles (I like to pickle okra, cucumbers, and pears)
  • Jams (This is where my Fig-apple and Fig-orange jams make their appearances!)
  • Honey
  • Olives
  • Be creative!

One of my all-time favorite “Spreads” was a time that my friend, Lynn, and I spent the afternoon basking in the shade on a sunny day while sitting in her make-shift wading pool (a galvanized steel stock tank used to provide water to livestock grazing in a field).  Before plunging into the water, we prepared a lovely spread of cheeses, meats, blue cornmeal muffins, sour cream, caviar, hummus, carrot sticks, Caprese salad (chopped), and gravlox. We paired the caviar/sour cream topped corn muffins with vodka served in chilled glasses.  To stay hydrated, we filled glasses with ginger all and limes.  We spent a lovely afternoon watching hummingbird moths gorge on the nectar of petunias.  Here’s our spread:

Snacks by the pool stock tank

Do you see what I mean when I speak of creativity?  On another occasion, my friend, Donna, and I offered plates of inspired canapés, to guests, which I think would go well on a cheese board.  We took grape tomatoes, mozzarella pearls, and basil leaves all skewered onto toothpicks.  We dipped them in my homemade pesto.  On another dish, Donna took thinly sliced Spanish chorizo topped with shaved Manchego.  These paired well with a rich Cabernet Sauvignon or a sparkling Cava.  (Really, I am no expert on pairings.  I just know what I like).  I baked baguettes to go with this.

Tapas

As I write this, I am sad that I did not take pictures of all the Cheese/Charcuterie boads that I’ve prepared in the past three months.  I did take pictures of some ordered in restaurants lately.

The first comes from a restaurant in Wichita, Kansas visited with friends Phil, Paula, and Lynn.  I ordered a burrata (delicious cream and curds surrounded by fresh Mozzarella).  I loved that they crushed pistachios on top of the burrata, and the figs added a rich and subtle sweetness.  It should have been shared, because this was too much for one person.  Take a look at this.

Sample cheese board for one

Finally, I had this little spread on Austin in a little river-side bistro.  Dale ordered avocado toast to accompany my cheese board.

Austin cheese board

The most important thing to remember about the Cheese/Charcuterie board – linger over it slowly with friends.  Remember that term, conviviality? Building your “Spreads” lends itself to building memories with friends and family.  Take time to smell the ingredients.  Aromas tend to connect strongly to memories.  Have fun with it, and be creative.  I leave you with another view of a recent cheese board.  We paired it with Manhattan cocktails.  That’s my crocheting hanging in the background.  Thank you for reading.

cheese board with manhattans

Three Days of Venison On the Table

One of my all-time favorite meats is venison, deer meat.  I grew up in Colorado, and my mother did not like the taste of venison, so we did not get to enjoy it much.  My father purchased a license and went hunting every year, but I later learned that he mostly had gone out into the woods to look at deer and other wildlife (he was a self-made naturalist) while enjoying an occasional cigarette, something he could not do in front of my mother.

Colorado venison tends toward a stronger taste since the beautiful animals are often left with eating sagebrush, lichens, and similar forage that survived during high snowfall in the higher elevations.  Luckily, our Native grandmothers had the answer to any strong meats, such as sage-fed venison and mutton (old sheep): Juniper berries.  They harvested their juniper berries from the Rocky Mountain (Juniperus scopulorum) or Colorado juniper.  Natives used the juniper berries (ripe when they are a purple color) for neutralizing strong meats, for bad breath, for tea, and for coffee substitute.  I like to use one smashed berry to drop into my gin and tonic.  It brings out the flavor of the gin, which is made from juniper berries.

My other favorite meat is lamb.  Since I grew up eating mutton at my grandparents (another thing my mother refused to prepare), I learned in my adult life that lamb tastes much better.  An added bonus is that one of my best friends is a sheep farmer, so I have ready access to buying one or two lambs a year.  Our grandchildren absolutely adore grilled lamb!  I’ll write about that another time.

I know that my featured picture shows me with a buck, but I am not a trophy hunter.  I usually hunt does for their meet.  The buck in the picture, which I had an “any sex” license, but the does were not to be seen that morning.  My hunting pal is Adrian, who, along with husband, Bob, own the sheep farm.  Actually, we’re lucky that we shoot anything.  Bob says we talk too much!  We have been, occasionally lucky enough to “bag” a deer, however.

My venison menus these days consist not of Colorado venison.  Since I live in Kansas (the American Midwest), I get to enjoy grain-fed venison (white-tailed deer), and since they have year around access to farmers’ row crops, they are well fed and their meat is lean and sweet.  My husband and I process the meat ourselves.  Often, if one takes their deer to a meat processor, it’s processed with many other deer.  Processing it myself, I know it’s all my deer.  When I am not lucky enough to get my own deer, I have friends who will share, so we process with them.

Day 1: Venison Curry

Curry is a lovely flavor.  I brown the cubed venison.  In this case, I used the back strap meat, which is the length of loin that runs along the back.  It’s the “ribeye” in beef and the “loin” in pork.  The back strap is quite tender and lovely.  Sometimes, I like to bread and fry it, and fold it inside a homemade flour tortilla or flat bread.

  • Brown the cubed meat – cook until brown
  • Add half an onion – cook until translucent
  • one crushed juniper berry (optional)
  • Then add a three diced carrots and two diced russet potatoes (or what ever you like)
  • Add enough water to cover the meat and vegetables
  • Add curry spices – simmer
  • Add coconut milk to taste
  • Serve over brown or white rice

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Day 2: Venison Stroganoff

  • Brown cubed venison
  • Add onions and garlic
  • Add sliced mushrooms
  • Season with salt, pepper, and thyme
  • one crushed juniper berry (optional)
  • I like to sprinkle with a tablespoon (15 mL) of buckwheat flour
  • Add enough water to simmer and thicken
  • Add enough sour cream to make a nice thick sauce
  • Serve over noodles, white rice, or brown rice

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Day 3: Venison Spaghetti

This time, I use ground venison.  Since it’s quite lean, I like to add a pat or two of salted butter (or unsalted, depending on preference) so that it has some fat in it.

  • One pound (0.453 kilograms) ground venison – cooked in skillet
  • Half an onion
  • 10 mushrooms, chopped
  • two cloves garlic
  • two stalks of celery
  • Dried basil to taste
  • 2 teaspoons (9.857mL) of prepared basil pesto)
  • 1 bottle passata (strained tomato sauce)
  • 2 teaspoons (9.857mL) of tomato paste
  • 425 mL wine
  • Simmer all until thick
  • Serve over spaghetti pasta

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As you may have observed, I like to use my carbon steel wok.  I possesses a well seasoned patina, and nothing spills over the sides.  Oh, here’s how I paired my dishes:

  • Because of the sweetness of the curry, I paired it with Sauvignon Blanc
  • The stroganoff was paired with a whiskey old fashioned
  • The spaghetti was paired with Cabernet Sauvignon.

Enjoy, and thank you for reading me.

The Love Language of Food

Remember Gary Chapman’s book about the love languages?  I see truths in it.  Chapman’s premise centers on ways a couple demonstrate love to one another: words of affirmation, quality time, gift-giving, acts of service, and physical touch.  Actually, this communication and service go beyond couples in a committed relationship.  I think one can demonstrate loving language to any one.  Of course, there may be parts that are off limits.  For example, I have a co-worker that gives me vegetables from his garden, but I can’t imagine that we’ll ever exchange hugs!

So why is my featured photo a cauliflower steak?  I think I share the love language of cooking with my spouse.  We certainly share the desire to eat tasty and creative foods.  Cooking together, I suppose, falls into the love languages of “quality time” and “acts of service”.  Our meals together seem to be an affectionate time of the day, so I share our delicious meal tonight: grilled salmon, cauliflower steak, and rice with my ginger-soy-shallots-quince sauce.

First, I made a marinade for the salmon.  In the bottom of a rectangle glass cake pan, I added:

2 tablespoons (28g) sesame oil, 1 tablespoon (14g) grated ginger, 1 teaspoon (4g) garlic powder, grated pepper, 3 Tablespoons (42g) soy sauce, and a splash of teriyaki sauce to assure browning.  Mix it in the glass cake pan.  Then add salmon skin side up.  Smear the salmon in the marinade, and then repeat on the skin side.  Grill on the skin side down, with the grill lid closed, until  it reaches an internal temperature of 145 degrees F. (63 C) taken on the thickest part of the flesh.

I cook my rice in a rice cooker, and we usually put start it in the morning, and it stays warm until we’re ready to use it.  For the rice, I made a sauce.  We have a quince tree in the front yard.  It produces about six pieces of fruit on a good year.  Quince, related to apples, adorns a yard quite beautifully.  It blooms a lovely pink blossom in the spring, and turns a pale yellow in the fall.  The quince tree protects itself from predators with long thorns, which make harvesting the fruit a bit perilous.  My harvest take today was one piece of fruit.  Here’s the tree in the spring.

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The fruit packs a wallop in pectin, so it’s prized for thickening jams.  The one tiny, little fruit added pectin to thicken my sauce, and a sort of glutamate  flavor enhancer.  Here’s my recipe for the rice sauce.  I’m not going to call it a gravy, because it’s not heavy.  It’s a light sauce.

2 cloves garlic, 2 TBS (28g) sesame oil, 2 chopped green onions (set one chopped green onion aside for the final garnish), 2 TBS (28g) chopped ginger, 1 peeled and grated quince. (If you don’t have a quince, grate a half small apple), and 3 TBS (42g) soy sauce .  Cook all ingredients until it begins to thicken.  Add 1 cup (.23 kg) water.  Continue to simmer until thickened.

Rice topping

As featured in the header, the cauliflower was cooked in butter with some added salt and pepper.  Now it’s time to eat!

Salmon and the C steak

We usually eat our Asian-inspired rice dishes with chop sticks.  Here’s the rice.  To finish it, I sprinkled it with the chopped green onion and toasted sesame seeds.  We added a nice white wine, and watched Robin Hood with Russell Crowe (old movie).  Voilà!

Rice with my topping

Thank you for reading!

Cooking with Wild Game

First of all, I should tell you about my featured photo, which has little to do with my story today.  The community in which I live hosts a wide cross-section of refugees and other immigrants, so I like to visit their markets.  Keep in mind that my county is 40,000 people, and the city where I live has about 26,000 inhabitants.  Today, I visited the Burmese, the African (I’ve told you about their delicious tea-making), and the El Salvador markets.  From each store, I purchase a variety of cooking ingredients.

Pictured here is the betel nut, which comes from the areca palm (Areca catechu).  The nuts are known their stimulant properties much like coffee and tobacco.  In fact, those who make a regular practice of chewing these nuts expose themselves to a variety of ill-health conditions such as rotting teeth and mouth cancers.  I purchased the half nut that you see here.  I like the patterns.  The convolutions remind me of the brain.

I really want to talk about cooking with wild game today.  I am a deer hunter, because I love the taste of venison.  I hunt white tailed deer.  They are a beautiful animal: graceful and lithe.  Part of me rather mourns before I take the shot, and even more when the animal goes down.  I always thank the creature for giving his or her life so that I have a bountiful table.  Debra Hunting

Today, I made a wonderful marinara sauce for topping a plate of pasta.  My ingredient list:

  • I pound (.45 kg) of ground venison
  • 5 cloves smashed garlic
  • 1/2 yellow onion
  • 1 large bunch fresh basil (chopped)
  • 1 spoonful of OGB (my mixture of olive oil, garlic, and basil). Venison is super lean and needs some oil
  • 4 Tablespoons (56.7 g) tomato paste (I like to purchase large jars of tomato paste at the African Store. It comes from Instanbul)
  • 1/2 Cup (113.4 g) red wine
  • Salt and pepper to taste
  • Usually, I add mushrooms, but in the absence of the tasty fungi, I used my dehydrated mix of onions, mushrooms, and celery.

Let simmer on stove top until all ingredients are blended. I like to prepare my sauce in the morning.  Then I place it in the refrigerator.  At noon, we come home and prepare the pasta and re-heat the marinara.  Here’s my sauce:

Venison Marinara

If I would have remembered to take the picture of sauce on the pasta, it would have made more sense.

When cooking with wild game, the flesh often takes on the flavors of what the animal eats.  In Colorado, where I grew up, the high snowfall hinders access to grains, leaves, and other browse.  Consumers of that meat will say, “That’s really gamey!”  My grandmothers used juniper berries to neutralize the strong flavors, which worked beautifully.  It works wonders for mutton, too.  My grandmothers fed us mutton all my years growing up, and I never noticed the strong flavors, thanks to juniper berries (Rocky Mountain or Utah junipers).

In Kansas, where I live and hunt, the deer enjoy farm fields of sorghum and corn, much to the chagrin of local crop producers.  Kansas venison tastes quite delicious!  I hope you get to try it sometime.

Last summer, my friend Bob, when rabbit hunting.  When he returned, he called to ask if I would/could make something out of rabbit.  I said, how about rabbit cacciatore, hunter’s style rabbit?  I use passata (rich, strained tomatoes), garlic, fresh rosemary and basil, mushrooms, and white wine.  I cut the rabbit in pieces as one would with chicken.  Simmer until all ingredients are well blended and the liquids are thickened.  Serve with pasta, white wine, and lots of crusty bread to sop up the rich juices.  Here I am with a skinned rabbit.  My friend, Adrian, is married to the rabbit hunter, Bob.

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Hopefully, I have frightened you with this talk of eating beasts, large and small.

Thank you for reading.