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Category field to table

Goat Cheese Stuffed Moose Tenderloin

Posted in category field to table, releases with 2 comments on March 11, 2015

Recipe

moose-rolls2-copy

Back in October I attended a conference called “ShiftCon.”  ShiftCon is a great movement focusing on organic, non-gmo foods and environmentally friendly products.  The first night there, they held a mixer type of evening for attendees.  As people milled around visiting and getting to know each other, waiters walked around with appetizers.  I remember very clearly the waiters name: Alfredo

“Good Evening Ladies, my name is Alfredo, would you care for an appetizer?”

I looked at the little bundles on his tray, “what are they?”

“Goat cheese stuffed dates wrapped in bacon.”

I popped one in my mouth, these little bundles of goodness were the best thing I had ever tasted!!

I had to try to recreate them, but let’s be honest, simply stuffing a date with goat cheese and wrapping it with ...

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Simply Baked Rockfish for Your Valentine

Posted in category field to table, releases with 1 comment on February 11, 2015

Recipe

DSC_1038 - simply

If you’re like me, you still have Rockfish in the freezer and you’re wanting to make more fish tacos… But it’s Valentine’s Day and you want to get more elegant… What a dilemma!!  Here’s a simple recipe for Baked Rockfish that is sure to woo your sweetheart and satisfy your tummy… Did I mention it goes great with white wine, simple veggies and cous cous?!

What you’ll need:
1 1/2 lbs. rockfish fillets
1/2 c. slivered almonds
1/4 c. minced parsley 
1/4 c. melted butter
2 tbsp. lemon or lime juice
1 tsp. salt
1/4 tsp. pepper
 
Directions:
Place fish fillets in shallow baking dish. Sprinkle with almonds and parsley.  Combine butter and lemon or lime juice; pour over fish and sprinkle with salt and pepper...
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Recipe: Roasted Pheasant

Posted in category field to table, hunting, releases with 1 comment on November 26, 2014

Recipe

We were looking for turkey alternatives for this Thanksgiving and found this Roasted Pheasant recipe on Epicurious. Do any of you cook game for your Thanksgiving dinner? Share in the comments if you do!

Roasted Pheasant
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Ingredients
  1. 1 clove of garlic
  2. Coarse salt
  3. Juice of 2 tangerines, plus 1 1/2 teaspoons finely grated peel and 1 tangerine, halved
  4. 2 tablespoons olive oil
  5. 1 teaspoon dried tarragon
  6. Freshly ground black pepper, to taste
  7. 2 carrots, halved lengthwise and cut into 2-inch lengths
  8. 1/2 pound white new potatoes, scrubbed and quartered
  9. 4 large ripe plum tomatoes, halved lengthwise and seeded
  10. 1 pheasant, about 2 1/2 pounds
  11. 2 sprigs f...
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Recipe: Venison Stew

Posted in category field to table, hunting, releases with 2 comments on November 7, 2014

Recipe

Here’s a recipe we’ve been eyeing for a while that’s perfect for the season. Enjoy!

Venison Stew
A Vension Stew recipe from Emeril Live's "Manly Man Food" episode.
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Cook Time
1 hr 15 min
Cook Time
1 hr 15 min
Ingredients
  1. 3 tablespoons olive oil
  2. 2 pounds venison stew meat
  3. 1/4 cup flour
  4. Essence, recipe follows
  5. 2 cups chopped onions
  6. 1 cup chopped celery
  7. 1 cup chopped carrots
  8. 1 tablespoon chopped garlic
  9. 1 cup chopped tomatoes, peeled and seeded
  10. 1 tablespoon chopped fresh basil
  11. 1 tablespoon chopped fresh thyme
  12. 2 bay leaves
  13. 1 cup red wine
  14. 4 cups brown stock
  15. Salt and black pepper
  16. Crusty bread
...
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The Sporting Chef’s Top Wild Pig Recipes

Posted in category field to table, hunting, releases with 0 comments on August 8, 2014

Recipe

In recognition of #Aporkalypse2014 week on Sportsman Channel, Scott Leysath, The Sporting Chef, provides his top five wild pig recipes. Learn more about #Aporkalypse2014 show times and schedules at http://thesportsmanchannel.com

Simple Smoked Shoulder
My favorite way to cook wild pig or boar is by slow roasting or slow smoking the shoulders, allowing the heat do all the work. It beats the tedious task of boning, trimming and chopping into usable chunks of meat. If you don’t have access to a smoker, use any grill with meat as far away from the heat source as possible. Drop a few wood chunks onto the coals or in a pan above the heat source before adding the pig. Larger bone-in cuts will require more time to reach the tender stage...
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