WILDEATS RECIPE COLLECTION

Dry Rub, Seasoning & Cooking Artistry

Dedicated For Those Who Appreciate

"The finer things in life AND are willing to work for it "

"Bridging the WILD and the Sophisticated"

“Confit” The Ancient Art of Preserving

Confit was developed in the “pre-refrigerator days” by Europeans to extend shelf-life of their harvested meats. After the autumn ritual of harvesting wild game animals they needed to figure out a way to secure the meat source through the long cold winters. This is achieved by curing the meats in salt and slowly poaching it in rendered fats. Often there would be herbs and seasonings like garlic and pepper added to the salt. Much like brining the salt gets absorbed through osmosis and coagulates the proteins, which create a matrix for escaping moisture. This results in a very moist end meat product.

Confit is a great way to utilize the often tough, dry legs of upland birds and waterfowl.

Below is the Wikipedia explanation of Confit.

Confit (French) is a generic term for various kinds of food that have been immersed in a substance for both flavor and preservation. Sealed and stored in a cool place, confit can last for several months. Confit is one of the oldest ways to preserve food, and is a speciality of southwestern France.
Confit of goose (confit d'oie) and duck (confit de canard) are usually prepared from the legs of the bird. The meat is salted with herbs, and slowly cooked submerged in its own rendered fat, in which it is then preserved by allowing it to cool and storing it in the fat. Turkey and pork may be treated similarly. Meat confits are a specialty of the southwest of France and are used in dishes such as cassoulet. Although confits are now considered luxurious, these preparations originated as a means of preserving meats without refrigeration.
Traditional meats for confit include both waterfowl such as goose and duck, and pork. Duck gizzards are also commonly cooked in the confit method. Varying forms of this delicacy thrive throughout southern France.
“Confit Country” is the area of Occitan France where goose fat is used to cook, as opposed to olive oil, used in Provence where olives are plentiful and thus cheap. Confit country is divided roughly into regions where one type of meat predominates the confit preparations. Goose confit is associated with the Béarn and Basque regions with their classic specialties of cassoulet and garbure, hearty and earthy dishes of confit and beans. Saintonge and Brantôme feature duck confit, often with potatoes and truffles. Non-waterfowl meats are frequently treated to the confit process, but are not classically considered true confits. The French refer to ‘true’ confits as “duck confit” (confit de canard) or “goose confit” (confit de oie); other meats poached in duck or goose fats are considered “en confit.” For example, chicken cooked in goose fat is called poulet en confit.

WILD TURKEY CONFIT

6 wild turkey legs (plucked and skin on)
appr. 2 cup kosher salt (enough to lightly coat each leg)

2 tbsp crushed black peppercorns OR 4 tbsp WildEats Juniperbery and Peppercorn RSaltub
12 garlic cloves, crushed
3 tbsp fresh thyme leaves
4-6 small rosemary branches

3 bay leaves, crumbled
3 quarts rendered duck, chicken, goose or pheasant fat, melted (or mild olive oil

Directions:

Press the turkey legs, flesh-side down, into salt. Lightly sprinkle additional salt on fat side. In a non reactive container layer the legs with herbs and spices: Place 3 legs in container, fat-side down, cover with peppercorns, garlic, thyme and bay leaves and press on remaining 3 legs, flesh-side down. Store for three days, covered and refrigerated.

Salt cured wild turkey legs

Remove legs from container, rinse off salt and seasonings under cold water and pat dry. Place in a deep saucepan or Dutch oven large enough to hold legs and pour in melted duck fat. Bring to a simmer over medium heat, reduce heat to very low and cook until meat actually pulls away from drumsticks. Allow the Confit to cool in its fat. Store, completely covered in the fat, refrigerated, for up to 2 months.

To serve, remove from the fat, debone the meat and cut into small chunks that can be browned in a sauté pan. The meat can also be pulled from the bone and used in a variety of recipes, including stuffing for egg rolls, warmed and added to salads, pizza topping or any other way you'd use cooked meat. Maximize your wild game!

Wild Turkey & Yellow Corn Salad

with sweet basil oil and beef steak tomatoes

GRILLING……The Original Cooking Technique

As we move towards spring and summer people across the country will be pulling the covers off of the old barbeque to prepare for the upcoming gastronomic celebrations in the Americana backyard…grilling. This method of cooking food over an open flame has been going-on since man first discovered fire. One could say that the use of fire to prepare foods for consumption was the genesis of our existence as a species and has certainly established a stronghold in most people’s DNA.

Cooking food over glowing coals requires a little understanding of basic food chemistry, especially when dealing with lean wild game. The more time a piece of meat is exposed to higher heat the greater the risk of drying it out. In order to preserve the internal moisture of those tender cuts of wild game meat they need to be cooked at a very high heat and as quickly as possible. Wild game, unlike fat saturated domestically raised meat that have large amounts of internal fat as an insurance policy against drying out, doesn’t contain a significant amount of fat.

My approach when dealing with these tender, lean cuts of wild game is to cut the pieces no thicker than 1 - 1 1/2 inches. This allows you to cook each piece very quickly, thus eliminating the potential to dry out on the grill.

The general rule of cooking meats: tender cuts as quickly as possible, tougher cuts as slowly as possible, it’s just exaggerated when dealing with our favorite wild game meat due to its leanness and highly developed muscle structure.

GRILLED ROSEMARY SKEWERED ELK KABOBS

2 lbs. elk loin, top sirloin, tenderloin, top round (hopefully properly dry aged and trimmed of silverskin) – cut into 1 1/2 inch cubes
Seasonal vegetables -bell peppers, onions, mushrooms, eggplant or any other vegetables that are available. Cut to about 1/12 inch cubes *
Seasoned rosemary oil-
2-3 oz. virgin olive oil
1 tbsp minced fresh garlic
Zest of 1 large orange
1 tsp lightly toasted fennel seeds, ground **
2 tsp coarse black pepper
2 tbsp minced fresh rosemary
1 tbsp kosher salt

6 – 10 inch long fresh rosemary branches- 7 inches rosemary removed (see picture), soaked in cold water for at least an hour***

Rosemary is one of those herb varieties that flourish as a plant. In fact if you don't keep it trimmed back it will take over an area. The tender new growth tips have the best flavor. Once you get down to the wood older growth it can be quite assertive. Using the long straight boughs as a skewer adds a touch of herbal flavor and helps you to manage your rosemary bushes. Rosemary will regenerate new delicate boughs that are just what you want to use as a fresh herb in other dishes.

* I like to pre sauté (blanch) the vegetables to about halfway cooked and allow to cool before skewering

** To toast the fennel seed simply place whole seeds into a dry sauté pan and over medium heat toast until fragrant. Cool slightly and place into a coffee or spice grinder, process until finely chopped.

*** Soaking the rosemary branches in water helps to keep them from burning when cooked over hot coals

Mix all of the ingredients for the seasoned oil and add to your cut meat. Allow it to sit 1 hour to overnight.

Take your rosemary boughs and peel off about 7 inches of the older growth rosemary on the bottoms, leaving about 3 inches as the tops.

Take the skewers and alternate the seasoned meat and blanched vegetable garnishes. Get your fire going and allow to burn down to glowing coals (appr. 35-45 minutes). Place the skewers top side away from the fire and grill until rare. Position the grill as close to the fire as your grill will allow. It should take a couple of minutes per side. Remove from the fire and allow to rest for 5 minutes. Drizzle a little seasoned oil over the top and dig in

DID YOU EVER WONDER WHY SOME DISHES TASTE SO MUCH BETTER THAN OTHERS

Cuisine, like many other things is all about balance! Each ingredient in a dish contributes a particular property to the overall flavor, texture and character of the dishes final outcome. I have developed what I call the WildEats Culinary Compass to help you better understand food from a component perspective. If you look at cooking from this perspective you will find maximizing the culinary value of your dishes to be much easier to obtain.

Each ingredient has a property that falls at a certain location on this compass. Just as north is opposite of south and east opposes west, ingredients in a recipe create opposing or complimentary characteristics that help to balance the final results. For example: if you are making a salad dressing and it tastes too acidic (vinegar), then adding a little more oil (fat) will help to achieve the balance you are looking for. If you are adding chilies to a dish and it tastes a little too hot add either a sweet type of herb (basil, cilantro, mint) or some sweet vegetables, (onions, carrots, any roasted vegetable, etc). When you view ingredients for their properties and not just part of a recipe you will be able to adjust the final flavor with a great deal of accuracy.

Most dishes that we find distasteful are usually a direct result of ingredients that are NOT in balance. This is also very true for assertive ingredients that are often miss or over used. Of course there is always going to be certain items that we simple don't like BUT if its because the dish is out of balance knowing how to correct it will expand your capabilities and help reduce those dishes that "didn't turn out too good."

As an ardent student of fine cuisine I have always been fasinated with "WHY." I WAS NEVER SATISFIED WITH JUST KNOWING HOW TO PREPARE A DISH OR EXECUTE A TECHNIQUE. I needed to find out why that particular technique was the right one for this particular type and cut of meat. Having a detailed understanding of these techniques will allow you to have a firm grip on not only what you are doing but why!

COOKING METHOD GLOSSARY

SAUTÉING Literally meaning “to jump” - To quickly cook commonly cut ingredients over high heat, using a minimum amount of oil. These pieces of food are generally smaller cuts and the whiter meats and fish are lightly coated with flour before cooking. This coating protects the flesh and locks in the moisture. Only the most tender cuts of meat are used for sautéing. Tougher vegetables that are sautéed should be blanched before hand.

PAN FRYING Medium or small sized items cooked in hot oil. These items are generally coated with flour, or a breading of sorts. The item to be pan fried is placed in the hot oil that will cover at least half the item. The temperature of the oil will range from very hot (400°F) to medium (325°F) depending on the size of the item to be fried. Generally, the smaller the piece the higher the temperature. Larger pieces of meat or fish that are pan fried might be finished in an oven. Items that have been pan fried should be removed to absorbent paper upon completion. This will assist in removing some of the excess oil.

ROASTING A cooking process that is done by means of dry heat, generally in an oven. The initial temperature to be somewhat high (375°F or above) to seal in the juices. The remainder of the cooking time should be set at a lower temperature (350°F or below) to reduce shrinkage and retain moisture. Roasting is usually done with large, tender cuts of meat and fish.

PAN ROASTING The same process as roasting, but deals with smaller cuts of fish and meat. This is done in a smaller pan, usually started on the stove and finished in the oven.

BROILING Open flame cookery, with the heat source coming from above. Usually items that are broiled are of the tender variety. Items to be broiled are generally basted with a cooking medium (butter, oil or sauce) and are placed in a pan or some other holding devise.

GRILLING The same as broiling but the heat source is from the bottom and are generally cooked over an open fire (coals).

ROTISSERIE Cooking over or along an open fire while rotating. Generally whole or larger cuts of fish and meat are cooked on a rotisserie. Sometimes it is necessary to add additional fat to certain items such as game, or fowl. This can be done by either larding or barding with beef or pork fat. Large pieces of fish can also be done on a rotisserie. In the good old days, cooking over the camp fire was the application of rotisserie cooking.

POACHING To simmer gently, usually in a flavored liquid, example, court boullion. Items to be poached must be similar in size, to ensure uniform doneness. Items to be poached must be completely submerged in the cooking liquid. Poaching can be done on a stove top or covered and placed in an oven.

BRAISING Items that are cooked by two different cooking methods first - a dry heat, either by roasting, or quick searing in a pan then - slowly, finishing in a flavored cooking liquid, that generally will be used as a sauce garnish when completed. Items to be braised are the tougher cuts of meat. This is a slow, longer cooking process, breaking down the tough tissue and fibers associated with these cuts of meat (shoulder, neck, shanks and portions of the legs). The exception would be for fish. Common items that are braised are; stews, pot roasts, ragouts, fricassee and blanquettes. Chile and Bolognaise (meat & tomato sauce) is also a form of braising!

STEAMING The process of engaging items with hot vapors of liquid, sometimes flavored liquid. Items can be suspended over vapors or placed in a sealed container with the cooking liquid. Steaming is a very nutritious method of cooking in that you don’t have to use any oils or fats. Vitamins and minerals are trapped in the item from the force of the steam.

POELÉ (a term seldom used in todays cooking) Literally means to be cooked in its own juices. Items are cooked at a low temperature for a long period of time. Common items are; veal shoulder, capon, pheasant, grouse and quail. This method is generally applied to tougher cuts of meat.

DEEP FRYING Items are to be cooked in hot oil, (350° to 400°F). These items are to be submerged in the hot oil, which will quickly seal the item and lock in the internal juices. Fried items are to be dry and generally coated with a coating of crumbs or other dry ingredients. When frying, you should fry in small batches. This will allow the oil to remain hot. If you cook too many items at the same time, the temperature of the oil will drop and the items will absorb the oil, rendering them very greasy. When the oil begins to foam it is time to replace it with fresh oil. This is a sign that the oil has broken down and can no longer maintain the high temperature needed to lock in the flavors and juices of your product. When items are finished they should be removed to absorbent paper to remove the excess oil. Items to be breaded should be done at the last minute, so they won’t get soggy.

STIR FRYING This is a technique that originated in Asiauses a single wok, over very high heat.Small amounts of fat or oils are used when stir frying. Products are cut into uniform size, this is to ensure even cooking doneness. Basically tender cuts of fish and meat are stir fried. Vegetables that are stir fried generally need to be blanched ahead of time.

BLANCHING A technique generally used to prepare items to be finished with another cooking technique; fried, stir fried, sautéed or grilled. It is a partial cooking of a product. You can blanch by poaching, steaming, grilling or frying, as long as you only cook the item partially. Items to be blanched would be green vegetables, french fries, sausages, etc.

CONFIT is a generic term for various kinds of food that have been immersed in a substance for both flavor and preservation. Sealed and stored in a cool place, confit can last for several months. Confit is one of the oldest ways to preserve food, and is a speciality of southwestern France. Confit of goose and duck are usually prepared from the legs of the bird. The meat is salted with herbs, and slowly cooked submerged in its own rendered fat, in which it is then preserved by allowing it to cool and storing it in the fat. Turkey and pork may be treated similarly.

A SUPER BOWL Chili Alternative

WILD TURKEY Blanquette with Wild Mushrooms

Boning Out a Wild Turkey

1. Properly clean and dry your Wild Turkey.

2. Place on a stable cutting board with the head facing away from you.

3. Grab the legs, with a slight amount of pressure spread them away from the opening that was used to remove the innards.

4. Using a very sharp boning knife, starting from the tailbone, make a cut up towards the leg bone.

5. When you get to the leg bone cut through the leg joint and lift the rest of the meat from the carcass. This will remove the famous oyster (a prized, flavorful piece of meat located just above the hip of the animal).

6. Do the same for the other side.

7. To remove the breasts, place your knife right next to the breast bone and make a cut all the way down to the rib cage. Keep your knife as close to the breastbone as possible. 8. Do the same on the other side of the breastbone.

9. Gently pull the meat away from the bones while cutting as close to the ribs as possible.

10. Continue until the entire breast is removed from the carcass.

11. Repeat for the other side.

12. Trim all the fat from the carcass and chop into small pieces, to be used to make a wonderful Wild Turkey stock.

13. You’re now ready to cook or freeze your Wild Turkey! THIS TECHNIQUE CAN BE APPLIED TO ALL BIRDS!

WILD TURKEY BLANQUETTE*

2–3 lbs. Wild Turkey, breast meat cut into 1-inch cubes**
**Brined in 2 cups of lemon garlic and sage brine from the recipe in Succulent Turkey overnight 1/2 cup flour
2 oz. olive oil
1 1/2 cups celery, cut diagonally

1 1/2 cups onions, cut into med. dice

1/2 tsp. freshly minced garlic

1 qt. diced fresh wild mushrooms, such as shiitake, crimini. Chanterelle, porcini, morels etc. Dried mushroom can also be used after being rehydrated

2 oz. brandy
2 cups chardonnay or other good quality dry wine

3 to 4 cups of stock (or water)

1 Bay leaf

2 cups heavy cream
garnish – scallions, parsley, sweet peas, etc.

** Blanquette- the French term for a “white sauced” items that is braised in the sauce. Generally done with white fleshed meats and or fish.

Remove the turkey from the brine and dry with a paper towel. Toss in a bowl with the flour and shake excess flour off. Heat the olive oil in a heavy gauge braising pot and place the meat in the pot. Seal them in the hot oil until lightly golden, (do not brown) remove and continue until all the meat is seared. Do this in small batches. When finished reserve on the side.

In the same pot add the garlic, lightly sauté to develop the perfume. Add the rest of the vegetables, except the mushrooms and sauté for a minute. Flame with the brandy and add the wine. Simmer for a minute to reduce the wine then add the stock and mix until smooth. This will ensure that you don’t have any lumps. Bring to a boil and remove the scum from the sauce on a continual basis. Turn the fire down and add the meat, simmer for appr. 15 minutes, or until the turkey is just barely done. You will need to check as the cooking process progresses. The most important thing is not to allow the sauce to boil at a rapid rate, the slower the better. This will yield a very tender moist final product. When the turkey is done, remove from the heat. In a separate sauté pan sauté the mushroom in a little butter and add to the sauce. Add the cream and continue to simmer for 15 minutes. When ready to serve add the turkey and just bring to serving hot. You don’t want to continue to boil the sauce, as it will make the turkey tough. Adjust the seasoning and add the final garnish. **** This, as with other compound flavored items will actually be better the next day. This cooking technique can be applied to any white meat item, chicken, pheasant, chukkar, quail, pork or rabbit.

If you choose to do the preparations the day before, it’s best if you leave the final two stages, for the day it will be served. Instead of adding mushrooms use this as a base for creating your own combination of garnishes - mustard with dried fruit
- sun-dried tomatoes with fresh garden herbs
- curry and snow peas
- green chiles and cilantro, basil or mint

Served with rice or noodles and some fresh crusty bread….ENJOY

As I post this recipe the weather in Northern California is baring down on us. I know what you're going to say, California! But Yes this event is being called a "fenominum". Six days of pounding rain on the coast (between 10 - 20 inches) and a ridiculious amount of snow in the Serrias (10-20 FEET!). It's the PERFECT time for some rich, nutritious comfort food, just like this recipe below. Light the fire, uncork a bottle of red and settle in the warm feeling from eating an old stand by.

Braised Elk Bottom Rounds “Vin Rouge”

8 pcs. Elk (or deer) - bottom rounds, silver skin and fat removed, preferably aged for at least two weeks, cut into 10 -12 oz. pieces
1 cup all purpose flour (for dusting each piece of meat)
2 tbsp WildEats Juniperberry & Peppercorn Rub to taste

Sea or Kosher Salt to taste
Pure olive oil

1 cup diced celery
1 cup diced carrots
2 cups diced onions
2 tbsp minced garlic fresh
2 bay leaves
1 small branch fresh rosemary or ½ tsp dried
1 small branch fresh thyme or ½ tsp dried

1/2 bottle – cabernet, zinfandel or merlot wine
2 cups ground or diced tomatoes
1-2 qts. Beef stock (or water with bouillon)
zest of one lemon

2-4 oz. butter to finish the sauce

Season the meat with salt and JB Rub and dust with flour. Preheat a heavy gauge pan and add the olive oil. Dust off the excess flour and lightly sear/brown the venison until all the pieces are done. In the same pan (if the pan is not to badly scorched) sauté the onions, carrots, celery, garlic and herbs until wilted. In the same pan deglaze with the wine and reduce for about 5 minutes. Add the seared meat, tomato product and stock. Gently bring to a simmer,** clean the scum that forms on the top of the liquid (grease, fat, blood), cover and place into a preheated 300°F oven for app. 2/1/2 to 3 hours. The actual amount of time need will depend on the thickness of the meat, the actual cut and the amount of time the meat had been dry aged. To determine if the meat is done, gently insert a small knife into the meat, when it freely slides off its time to remove it from the oven. Gently remove each piece of meat to a sheet pan to cool. Strain the sauce in the pan to a saucepot and slowly bring back to a simmer. Slowly simmer the sauce to reduce it by half, cleaning the scum that forms on the top as you go. By cleaning the sauce you are removing the impurities, which will give you a very bright, flavorful sauce for your dish.

If you are going to serve your dish right away, slowly stir in the pieces of butter to the sauce and adjust the seasoning with salt, pepper and the zest of a lemon. Serve this delicious sauce with your meat. You can also garnish this dish with additional fresh herbs, sautéed onions, leeks or mushrooms. If you’re going to serve this at a later time, do this last step just before serving.

Braised dishes will actually get better if served a day or two later. They also store very well in the freezer for use down the road. As a side note, most of the meals i pack when going hunting are braised items. One, as mentioned store very well frozen, two, take very little time to reheat out of the field when you want to send as much time hunting as possible and thirdly, don’t splatter your clothing with highly detectible scents that can come from things fried or pan roasted!

** a Simmer is when the bubbles are barely breaking the surface of the liquid – app. 180° F. This yields the maximum extraction of flavor with the minimal amount of reduction (and shrinkage)

Fresh Herbs….The Pin Striping to Cuisine

During the summer its hard not to recognize a key player when it comes to flavor – FRESH HERBS. Generally speaking growing your own fresh herbs is probably the single most significant thing one can do to boost their culinary presentations. Living out on the west coast gives me an unfair advantage, as we have a year round growing season BUT knowing what to do when your garden is about to freeze over will definitely help you through the cold winter months that follow.
The Splash of flavor that comes from fresh garden herbs is unmatchable in the world of cuisine. Herbs are generally the leafy green part of a plant or shrub. The addition of fresh herbs to a dish is much like the way a winemaker blends different varietals to achieve flavor complexity in his wine. Cooks and chefs have been using fresh herbs to achieve the same with culinary creations since the beginning of civilized cuisine. All the components of a dish contribute to this complex structure of flavor. Fresh herbs play a big part in adding a depth of flavor to whatever they are added to. They have different attributes and should be used according to the structure of a particular dish. There are two general rules to follow when approaching the flavor perspective of a dish; one is conjunction and the other - contrast. For example – if you’re creating a spicy (or acidic) dish using chilies or an aggressive spice (curry) and want to balance (contrast) those assertive flavors, then using a cooling- refreshing herb like – cilantro, basil, mint, dill, fennel leaves, chives, tarragon, etc. will work. If you want to compliment (conjunction) the full flavors of, say wild game meat, and want to match the full flavors associated with these meat items then herbs like sage, rosemary, marjoram, oregano, savory, thyme, etc. will stand up to those full flavored dishes.
There is a distinct difference between fresh and dried herbs in appearance, flavor and the way you use them. Fresh herbs are full of their natural essence and oils that provide a subtle, nutritious flavor that explode with their natural esters and oils. Dried herbs have been dehydrated and don’t contain much in the way of their natural moisture, which provides the subtle flavors of the fresh version. Dried herbs need to be added to a dish at least 20 minutes before its finished to extract their flavors. Fresh herbs should be added right at the end of the cooking process. This will yield a blast of flavor, nutritional value (chlorophyll) and a great visual presentation. You need to be careful not to add your fresh green herbs to a dish too long ahead of when you’re going to serve it because your lovely green flecks with quickly turn into dark unattractive blotches.

If you’re growing herbs in the summer a great way to preserve them for the cold months to come is making them into a “pesto” or “slurry.” We’re all familiar with the Italian Basil Pesto BUT any herb can be made into a pesto. The word “pesto” is a version of a Latin term which means -"to pound, to crush." So we can turn any of our fresh herbs into a “pesto”, -the thick version or a “slurry” thinner oily version.

Lemon and Herb Slurry
(see picture)
3 cups extra virgin olive oil
1 cup peeled garlic cloves
1 – 11/2 cups assorted garden herbs, such as rosemary, marjoram, savory, thyme and chives
zest of two lemons
salt and freshly ground pepper to taste

Clean and pick all the herbs. Place all the ingredients into a blender and process until smooth, season with salt and pepper. This slurry can be stored for up to 4 weeks in a refrigerator or for one year in the freezer. Be sure and label your containers with what the slurry is made from as well as date.

• This type of blend is great added to a pasta dish, brushed on bread to be toasted, used as a marinade for your wild game meat, used to baste vegetables for grilling, added to sautéed items at the very end of the cooking process to get that perfect blast of flavor

• The best part of the herb to use is the new shoots at the very end of the branches. The older part of an herb plant, bush or shrub will have a stronger more aggressive flavor. By trimming off the outer part of the branch not only do you get a better flavor but it helps to promote re-growth of the plant

• To store freshly cut herbs, put them into a container with a small amount of water in the bottom, just like you do for flowers (but less water). Wrap them loosely with a paper towel

Elk Meatballs with Roasted Tomato & Bell Pepper Sauce

Elk Meatballs
3 lbs. ground elk, (defrosted and placed in a colander overnight to drain out excess blood)

1 med onion, diced fine
1 tsp freshly minced garlic
1 tbsp butter

6 oz. ketchup
6 eggs
½ cup grated Reggiano or Grana padano parmesan
1 cup dried bread crumbs

2 tbsp Lemon Garlic & Sage Rub
or
1 tbsp fresh sage
1 tbsp fresh oregano or marjoram
1 tbsp fresh thyme leaves
zest of 1 lemon

Salt and pepper to taste
Pure Olive oil for frying

Sauté the onions and garlic in the butter until translucent, remove them from the fire and cool. In a large bowl blend all the rest of the ingredients, add the cooled onion mixture and blend until smooth.

For Hors D’oeuvres make small balls, about the size of a quarter - for Entrees about twice that size.

Tips on the day- when rolling meatballs have a cup of cold water by so you can dip your hands into the water. This will help the balls hold together and create a nice smooth surface on the meatballs

Roll all the mixture into balls. Take a frying pan and fill it with enough pure olive oil to go to the tops of the meatballs. Heat the oil and place enough meatballs to cover the bottom of your pan. Turn the meatballs as the fry so they are evenly cooked to a golden brown. Continue until all the mixture is finished. Hold to finish in the Tomato Bell Pepper Sauce.


Draining the excess blood with greatly improve the delicate flavor of your ground or diced meat

Roasted Tomato & Bell Pepper Sauce

10 medium sized “summer ripe” tomatoes
3 red or yellow bell peppers

3 cans V8 or other tomato juice
2 oz. pure olive oil
1 tbsp minced garlic
1 large onion, cut into very small dice

Salt and pepper to taste

Elk Meatballs

Wash and core the stem end of your tomatoes. On the bottom side of the tomato cut a small “x”. Now cut the tomato in half going across the tomato from side to side. The “x” will allow you to easily remove the skin once you roast the tomato and cutting it across will expose all the seeds which you will be able to squeeze out when its done roasting. Season the tomatoes with salt and pepper and arrange them on a parchment lined sheet pan, cut side down and place them into a 375°F for about 30-45 minutes (depending on the ripeness and size). When the tomato has roasted long enough you will be able to peel the skin right off. After you peel all the skin gently squeeze out the tomato halves to remove the seeds.

While your tomatoes are roasting take your bell peppers and place them over an open flame. This can be a bbq, and campfire or even the burners on your stove. Char them all around until they are evenly blistered. When they are charred place them into a brown paper bag and let them sit for 30 minutes or so. This will help the separate the skin from the flesh of the pepper. Remove the peppers from the bag and sprinkle them with course salt like Kosher or sea salt. This will help you get a grip on the skin and make peeling much easier. Peel all the peppers, cut them in half and remove all the seeds and cut them into small ¼ inch dice. Hold them on the side.

In a pot large enough to hold all the meatballs heat up some of the olive oil and add the garlic first. Sauté that a bit to develop its flavor, then add the onions. Sauté that for a bit and add the diced bell peppers and course chopped roasted tomatoes. Add the Tomato juice and slowly bring to a simmer. Add the meatballs, gentle make sure all the meatballs are submerged in the sauce and continue to simmer for about 45 minutes. Clean any oil or scum that forms on the top of the sauce. You can partially cover the sauce so it doesn’t reduce too much.

If you’re serving them right away you should let them sit for at least 30 minutes before serving. I actually like to make the meatballs a day ahead and reheat them when I need them. Any multiple combinations of flavor will develop their character after they have had the chance to mature. This is true with any items that are braised in a sauce.

They will also store very well (in the sauce) in the freezer for up to a year.

The first recipe in our NEW WildEats Recipe Collection has to go to our famous "Controlled Burn" Bohemian Chili. This version is with venison, but it can be made just as successfully with any (properly handled) game meat. Over the past 14 years I can't tell you how many hundreds or even thousands of gallons of this chili we have served to our loyal fans. That amount may seem impossible but when you consider all the National Conventions, Seminars, Sporting/outdoor Expos and literally tons of chili I've served up at the Bohemian Grove over the years, this dish has touched a massive amount of people and has a cult like following. Special thanks has to go to my very good friend - Pat Gilligan for his endless supply of these prized stashes of fabulous game meat. The boys up at VOM have been spoiled for many years, thanks to you......and my Bohemian Chili recipe.

Enjoy!

"Controlled Burn" BOHEMIAN VENISON CHILI

3 oz. cooking oil 5 lb. coarse ground or diced venison, elk, moose, wild boar, etc.

3 oz. CONTROLLED BURN CHILI BLEND

1 - #10 can, or 5 - 15oz. cans of diced tomato in juice

1 - 15 oz can tomato sauce

1 bottle good quality Californian Zinfandel or Merlot

2 large onions, diced

1/2 bunch celery, diced

1 large bell pepper, red or green, cut into small dice

8 good shakes of Tabasco

3 tbs. salt

simmering pot of chili

GARNISHES

1 large red onion, finely diced

1 bunch scallions

2 - 4 jalapeno or serrano chilies, finely chopped

shredded sharp cheddar cheese

Make sure you have allowed enough time for the meat to defrost slowly and is drained of excess blood. Heat the oil in a heavy gauge sauté pan, season the meat with the salt. Place small batches of the meat into the hot oil, allow to brown thoroughly. Remove to a large pot and repeat the process until all the meat is browned. Add the tomato product in with the browned meat. Place the celery, yellow onions and CONTROLLED BURN CHILI BLEND into the sauté pan and sauté until wilted, deglaze with the wine. Be sure to scrape any remaining residue from the bottom of the pan and add it to the browned meat. Place the pot on a low flame, cover and allow to simmer for 3 hrs. Stir frequently. Remove the cover and simmer for an additional 30 minutes. I recommend you serve your chili the next day, as this will give the flavors a chance to blend. Re-heat your chili over a low flame. When completely heated add your remaining garnishes. Adjust the seasoning with salt and Tabasco and dig in!

Chili is one of those dishes that freezes very well, in fact any meat item that is cooked in a sauce can be stored very well in zip lock bags in the freezer for up to a year. So make a big batch and enjoy it for a long period of time

BRINING MEATS
By Chef John McGannon

I’ve come to realize that we are a “soak-minded” group when it comes to handling our meat. Most of us believe that if we submerge our aggressive flavored meat in some creative concoction the good stuff will go in and bad will be removed.

As with most rules, there is always an exception, or two – Bringing is one of those exception (when dealing with white meats- upland birds, poultry, pork, boar, etc. and red meats if smoking is involved)

Brining is a process in which meat is soaked in a salt solution before cooking. Brining makes cooked meat moister by hydrating the cells of its muscle tissue before cooking, via the process of osmosis, and by allowing the cells to hold on to the water while they are cooked by denaturation. The brine surrounding the cells has a higher concentration of salt than the fluid within the cells. The salt enters the cell and the increased salinity of the cell fluid causes the cell to absorb water (and flavor) from the brine. The salt introduced into the cell causes the proteins to coagulate. This coagulation creates a matrix which traps water molecules and holds them during cooking. This is what prevents the meat from drying out, or dehydrating. Thus, a very moist end result.
If you’ve never brined white meat, you will be amazed at the results. Use this technique after a little dry aging and you are well on your way to high level cuisine.
As you can tell I’m a big fan of brining white meats. Meats such as pheasant, quail, wild turkey, chukar, boar, and even domestic poultry and pork get tremendous benefits from bring for the above described reasons. We’ve all experienced dry, tough upland game birds, this IS how you eliminate that.

GINGER CITRUS BRINE

FOR BIRDS (poultry & upland), PORK & BOAR

2 gallons warm water
1-cup kosher salt
3/4-cup sugar
1 jalapeno. Chopped into small pieces
1 lemon, cut into slices
½ cup WILDEATS Ginger Citrus & Pepper Rub (you can also use the Lemon Garlic & Sage Rub with fennel)
2 bay leaves
1 onion, cut into slices
6 cloves of garlic, bruised

15 – 16 lbs. of meat

Mix ingredients thoroughly, place meat product into brine.
Refrigerate for –
Pork/boar - loin roast 2 days
Pork/boar chops – overnight
Turkey (whole) – 3 days
Chicken, grouse, chukar, pheasant whole – 2 days
Chicken, grouse, chukar, pheasant, pieces – 1 day
Quail, overnight

Allow the meat to dry on a rack, uncovered in the refrigerator- the larger cuts should dry overnight, the smaller ones for a couple of hours. When you are ready to cook these items all you need to do is brush them with a little oil and cook as usual. There is NO need for additional seasonings. The brining of the muscle structure locks in the natural moisture of the meat, yielding a very moist, succulent final result. The results will have you brining all your white meat items.

You can cook brined meat by grilling, pan roasting, roasting, sautéing and broiling,

As is the case with any “just cooked” meat item it needs to be allowed to rest before slicing or cutting. This resting period allows the redistribution of the internal moisture throughout the muscle, giving you a more tender, evenly cooked product.

Want a different way to serve your elk meat, try this one at your next cocktail party. Your sure to raise an eyebrow or two.

“ASIAN ” Elk Tartare
yields about 30 hors D’oeuvres

1 lbs. elk sirloin butt, or top sirloin
(Completely cleaned of tendon and silver skin, chopped or ground fine)

½ bunch finely chopped scallions (whites)
reserve the greens for garnish
1 tbsp. pickled ginger, minced

1 tbsp. sesame oil
2 tbsp. red chili oil

1 tsp minced fresh garlic

1 tbsp. toasted white sesame seeds
¼ cup chopped wakami (Japanese seaweed) optional

Salt and Pepper to taste

For the true adventurer add a ½ tsp of wasabi to the mix

Apr. 30 croustini, crackers or for authentic Asian fare try frying won ton skins cut into triangles for won ton crisps

Place the meat and all the seasonings into a mixing bowl. Blend well and allow to sit in the refrigerator for 30 minutes. Adjust the seasoning and place a small dollop on your cracker or won ton crisp. Top that with slivers of scallion greens and serve.

LEMON, GARLIC & SAGE BRINE

For POULTRY, UPLAND BIRDS, PORK, BOAR, TURKEY, even RIBS
*** This formula is for 1 gallon, the actual amount that you will need is dependant on the size of

your meat product

1 gallons warm water***
1/2-cup kosher salt 1/3 cup sugar 1 sliced apple (OPTIONAL) GREAT WITH TURKEY!
1 lemon cut into slices,

1/2 cup WILDEATS Lemon, Garlic & Sage Rub with fennel

2 bay leaves

1 small onion, cut into slices

This amount will be enough for approximately 7 - 10 lbs. of meat. Make sure all the meat is submerged. Mix ingredients thoroughly, ALLOW BRINE TO COOL then, submerge meat into brine. Brining times will vary. See chart for recommended brining time.

BRING TIME CHART
Pork/boar - loin roast 2 days
Pork/boar chops – overnight
Turkey (whole) – 3 days
Chicken, grouse, chukar, pheasant (whole) – 2 days
Chicken, grouse, chukar, pheasant, (pieces) – 1 day
Quail, 4 - 12 HOURS or overnight

After brining allow the meat to dry on a rack, uncovered in the refrigerator- The larger cuts should dry overnight - the smaller ones for a couple of hours. When you're ready to cook these items all you need to do is brush them with a little oil and cook as usual. There is NO need for additional seasonings. The brining of the muscle structure locks in the natural moisture of the meat, yielding a very moist, succulent final result. The results will have you brining all your white meat items.

You can cook brined meat by grilling, pan roasting, roasting, sautéing and broiling,

As is the case with any “just cooked” meat item it needs to be allowed to rest before slicing or cutting. This resting period allows the redistribution of the internal moisture throughout the muscle, giving you a more tender, evenly cooked product.

“Attitude Adjusting” Elk Stuffed Bell peppers
yields apr. 20 stuffed bell peppers (halves)

5 lbs. Ground elk meat (which has been allowed to drain in a colander overnight)
1 med. Onion, diced finely
6 oz.V8 juice (from the 3 qts. below)
1 cup raw basmati rice (you can also use regular whole grain rice)
1 cup dried breadcrumbs
½ cup WildEats San Francisco Pepper Rub (optional, but recommended)
6 eggs
a couple of splashes of Tabasco & Worcestershire
Salt & Pepper to taste

10 red or yellow bell peppers, cut in half and seeds removed

3 qts. V8 tomato juice
garnish – optional – sprigs of fresh thyme or oregano

Mix the meat thoroughly with all the other ingredients in the first section. Arrange the cut bell peppers in a shallow roasting pan, season the inside of the peppers with salt and pepper and fill each one with the meat filling. Place the stuffed peppers in a pre-heat oven @ 350° F and roast for 45 minutes or until the filling starts to turn a golden brown. Top the peppers with the V8, cover the pan with aluminum foil, turn down the oven to 325°F and continue to cook for another hour.

Remove from the oven and allow to rest for 15 minutes before serving.

This type of dish can also be frozen and served at a later date. Let me tell you, this year while at archery elk camps in Montana and Wyoming this dish turned the frowns of frustration into smiles of pleasure that certainly contributed to maintaining a positive approach to our hunt.

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