Back in the kitchen

Are you kidding me?!?!?!!!
That is like DaveHawk artwork - thanks for sharing.
Now.....share. I accept care packages :)
 
I was at the beach today and might have got a bit of a sunburn.



Though, through social media I felt the cold from my brethren in Montana. So I pulled out a pack of elk meat and made some chili. But, one must have cornbread to go with chili so that's what I started with.



Add in a little creme fraische and some Hawaiian sea salt and it gets pretty tasty.



I'm even sweating a little from the cayenne. Hope yall are staying warm during your rut hunts.
 
Just wondering if you used skinned legs and thighs or were they plucked with the skin on?
 
Glad to hear they were just skinned. I've been trying hard to up my cooking skills and confit is on the list. Hank Shaws cook book is on my Christmas list and the freezer is full.
 
Finally got to taste my bear from the Hunt Talk Spring Bear hunt. My Dad had some spicy Cajun sausage made so I cooked them with garlic, onions and peppers and served the over a bed of arugula and kale.

I know I've got an elk tag in my pocket, but is it May yet?

 
That looks really good!


I know I've got an elk tag in my pocket, but is it May yet?
Click to expand...

J.R. are you going to make it over the mountain this weekend? I've got Fri. and Sat. free.
 
Check your email, we're headed that way on Wed. Planning on hunting the morning then getting to Missoula to pickup our meat then maybe a quick hunt on the way back if we still have daylight.

We're headed home on Friday.
 
Well thanks to this thread I am confitting two doe forelegs. Found a recipe that used sumac in the salt rub. I use sumac in a lot in my meat seasonings, especially Middle Eastern and Mediterranean dishes, so this should be a good flavoring for me.

So thats two new methods: confit and corned venison added to my jerky marinating right now. Autumn harvest stocking up is my favorite time of year.
 
It was a mushroom kind of weekend. We scored 5lbs of matsutakes which have been referred to as having an aroma of "wet socks and red hots"...sounds bad, but they are awesome. So I made a matsutake two ways dinner.

10417790_10203959943453671_6136617774928573617_n.jpg


Matsutake gohan per Hank Shaw's recipe and a simple poached pacific halibut in homemade dashi. http://honest-food.net/2012/12/19/matsutake-mushroom-recipe/

10429440_10203965776319489_6999754362224657877_n.jpg


On Saturday the skies had finally cleared after 5 solid days of rain here so we went on the hunt for some chanterelles (no really a hunt, they're in our yard...it's basically a high fence operation). We found a few so I sauteed them and added them to a homemade pizza with the rest of my goose confit, goat cheese, caramelized onions and some micro greens.

The little man loves hunting for mushrooms.

10805730_10203970619760572_624053214768726831_n.jpg


1502570_10203972275561966_6652926286303777092_n.jpg
 
Not sure why some of my links are broke, but some are still there....weird.


Deer heart mini tacos with micro scallions, smoked jalapeno kraut, tortilla strips and sriracha.

11188405_10205096599389359_1759405597661760577_n.jpg


Spicy bear sausage butternut hash with this mornings eggs from the girls.

11149348_10204996213799782_6645733608267002736_n.jpg


Elk roast and veggies with fermented horseradish and a 2010 Rhys Home Vineyard pinot.

10928979_10204973531112729_4146391935670371276_n.jpg


Made a grilled cheese sammich the other night, it was delicious.

11141349_10205285603954355_2808721199835016380_n.jpg
 
Mthuntr said:
smoke jalapeno kraut?...what kind of magic is this? Please share the recipe.
Click to expand...

I wish I could say it was mine, but fermenting foods has been an achillies heel for my wife and I. We haven't yet figured out if our methodology is too clean or too dirty, but we're sure it's one of them.

We buy our stuff from the hippies in Santa Cruz. Everyone like to make fun of the hippies and hipsters until it comes time to eat their food. :)

http://farmhouseculture.com/flavors/
 
Looks like you are one heck of a cook.
Everything sounds great except for the beet greens. My father-in-law made some steamed beet greens a couple of years ago and they were pretty bad.
 
jryoung said:
I wish I could say it was mine, but fermenting foods has been an achillies heel for my wife and I. We haven't yet figured out if our methodology is too clean or too dirty, but we're sure it's one of them.

We buy our stuff from the hippies in Santa Cruz. Everyone like to make fun of the hippies and hipsters until it comes time to eat their food. :)

http://farmhouseculture.com/flavors/
Click to expand...

I'm content eating hippy and hipster food as long as I don't have to talk about the healing benefits of chia or sign a petition.
 
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