Bacon Wrapped Quail!!
May16

Bacon Wrapped Quail!!

One way to get through the off season blues is to reward yourself with the game you brought home during hunting season, and that is just what we did this past Mother’s Day weekend. Without a second thought, I chose quail to be the centerpiece for our special dinner.  It was even more special as I brought these beautiful game birds back from my hunt at George Hi Plantation in February which was my first all-female hunt weekend. I wanted to put together a beautiful dinner for my mother-in-law, Dotsy who knows her visit to our home is likely to include a game dinner prepared with a traditional southern flair.  She loves it when we use the lovely china she gave us years ago, so it made it a lot of fun to indulge her!  My husband and I decided the menu would consist of bacon wrapped quail, cheese and garlic stone ground yellow grits casserole,  and grilled asparagus.  To make it more festive and to set the mood I chose napkin rings made with lifelike birds and rustic leaf mats.  The inspiration to make the meal as beautiful as possible is the genuine appreciation I feel having been the provider of the food.  I know the table setting is not perfect and I plated the quail without removing the toothpicks.  However, I wanted to share the experience with you and hope you enjoy it for what it is. Below are the instructions for how we prepared this meal.  Hope you enjoy!!   Preparing the quail: Set the oven to 375 degrees. Rinse and pat dry the dressed quail. Salt and pepper the cavity and outside of birds. (Optional) Place a jalapeño pepper cut in half in the cavity. Wrap the birds with a thick quality bacon strip. Take a large toothpick (which has been soaked in water) and secure the bacon. Lightly mist the birds with olive oil or brush with melted butter. Bake the quail at 375 degrees for 15 – 20 minutes. Turn the oven on broil and continue browning 5- 6 minutes or browned to your taste. Remove the quail from the oven and let rest for 5 minutes. Serve!!                                 Share this:FacebookTwitterPinterestGoogleRedditLike this:Like...

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Hot Gobble Soup on a Cold Wintry Night!
Mar16

Hot Gobble Soup on a Cold Wintry Night!

In just a few more days. we will be out hunting turkeys, so  I checked the freezer and saw that we had two large packs of turkey breast meat from last March.  The weather is cold tonight with temps expected to go to the mid 20’s which is very cold for a night in March in South Carolina.  What could be better than wild turkey soup with wild rice?   Nothing except organic vegetables, spices, and wild rice was used to celebrate this beautiful bounty!  What an amazing dinner we had!   I tried a different approach to making the soup and was happy with the results.   Check out this recipe: Ingredients: Turkey breast meat cut in into chunks 4  carrots 4 stalks of celery 1 large onion 6 cloves of  garlic- crushed in large hunks 1  can of diced tomatoes 1 carton of chicken broth low sodium organic 4 cups of water Fresh sprigs of parsley Spices:  salt, pepper, red pepper flakes, tarragon, rosemary, onion powder, garlic salt- to taste! I tried something different – I tossed the turkey chunks with olive oil and seasoned them with rosemary, salt and pepper,  I roasted them in the oven for about 15 minutes so that they were partially cooked.   I sautéed the onions, carrots, garlic, and celery in olive oil until translucent.  I added all the ingredients except the wild rice into the crockpot and cooked for 4 hours on high.  I added the wild rice the last hour.   The soup had a fresh, aromatic, and hearty appeal.  My hubby said it was the best wild turkey soup he has ever had and I have to agree!  We are so inspired to have a very successful turkey hunting season this Spring.  Thank you Mr. Tom!           Share this:FacebookTwitterPinterestGoogleRedditLike this:Like...

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Hot Chocolate for Adults! Guest Recipe
Dec14

Hot Chocolate for Adults! Guest Recipe

Some of our hunting seasons in Maine start and end in chilly or downright frigid weather. After I climb down from the stand, walk through the woods and up the hill through deep snow and arrive back at camp, I want something warm to drink even before food. It’s too late in the day to drink coffee and sleep well. Hot chocolate is nice but after hours in the cold, an adult beverage is what I have in mind. A shot of Irish crème makes a mug of hot chocolate is delicious but I wanted something new. I stumbled onto a blog with a recipe for hot chocolate and wine. It didn’t sound good at first. Hot wine? Turns out it’s incredible. Choose your favorite red wine and chocolate. If dark chocolate isn’t your thing you can use milk chocolate. It’s worth the few minutes it takes to make hot chocolate instead of using an instant mix but if that’s what you have on hand until you shop, use it and make it rich. This recipe makes enough for two mugs of Dark Red Hot Chocolate. Halve or double as needed but make each mug fresh. Enjoy! Chef Robin strikes again: Hot Chocolate Recipes – Dark Chocolate & Red Wine Course Drinks Cuisine Beverages Servings- 4 INGREDIENTS 1 1/2 cups whole milk 1 1/2 cups red wine Use your favorite 1 cup dark chocolate chopped or chips 1 tsp vanilla pinch cinnamon or nutmeg as a topping 1/2 cup whipping cream whipped separately as a topping Hot Chocolate Recipes – Dark Chocolate & Red Wine INSTRUCTIONS Combine the milk, wine and chocolate in a double boiler. Warm until the chocolate melts, scraping the bottom of the pan often to keep the chocolate from burning. When the chocolate is melted, remove from heat and whisk briskly to make sure the chocolate is thoroughly incorporated. Stir in the vanilla. Pour into mugs and top with whipped cream. You can add to the richness of this drink by grating a bit of chocolate on top of the cream, or dust with cinnamon or nutmeg.     Share this:FacebookTwitterPinterestGoogleRedditLike this:Like...

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Lone Doe Osso Buco Recipe by Margie Nelson

Margie’s  Osso Buco Recipe Shanks cut 1 1/2 inches thick from one whitetail or mule deer flour and salt and pepper for dredging (I use a little Cavender’s greek seasoning) Avacado or olive oil 1/2 Cup diced Pancetta one diced sweet onion 4 cloves garlic (I put them through a garlic press) 4 medium carrots diced 4 sticks celery diced 5 sprigs of fresh thyme 2 springs of fresh rosemary 2 springs of fresh oregano 28 oz can of diced fire roasted tomatoes 1 cup red wine 5 cups chicken stock Dredge the shanks in flour and seasoning and brown in the oil on all sides. Remove and place in the bottom of large roaster. Add more oil to the same pan and add pancetta, onion, garlic, carrots, celery and cook until slightly tender. Using a slotted spoon take out of the pan and put over the top of the meat. Add the wine and chicken stock to the pan with the fresh herbs and simmer for about 15 minutes. While simmering add the can of tomatoes to the rest of the dish in the roaster Remove the herbs and pour the liquid over the all other ingredients. If the liquid doesn’t cover everything, add more stock. Put the lid on the Roaster, set at 250F and walk away from this for about 4 hours and then turn it down to 150 for another 4-5 hours. Fall apart goodness in your mouth right here. You can serve this with mashed potatoes, rice, risotto, polenta…what ever floats your boat! And if you’re feeling really fancy, and want traditional Osso Buco top this all off with. Gremolata 1 bunch of parsley, finely chopped 2 garlic cloves, finely chopped zest of one lemon, finely chopped Serves…a bunch of hungry folks! ENJOY!! The Hunt… Last year was a banner year hunting…for my friends! I took 6 different fellas hunting over several outings on some private, but mostly all BLM land and they harvested two nice bull elk, two mature cow elk, a tender calf and one very nice 5×5 whitetail buck. I got a doe! A tender yummy, didn’t know I was there doe! Here in Montana the elk are plentiful and the hunters are too. BLM lands have a reputation for elk being there, and they certainly are by the hundreds. But then that also brings out every kind of hunter.  So, I went to private land for a last ditch effort. I have friends that have always been gracious to allow us to hunt on their property and the elk were around because shots were being fired at the neighboring State...

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Wild Boar Roast – The Harvest
Sep17

Wild Boar Roast – The Harvest

On my recent visit home to Pennsylvania, I brought with us, this beautiful wild boar roast.  My husband, Trippett harvested this perfect 165 lb sow in January, and this was the first time I had ever cooked wild boar.  I truly just went with my instincts on how to prepare it.  With no time to look up recipes, I simply covered it with virgin olive oil and rubbed it generously with course sea salt.  I used my sister, Lucie’s Mediterranean mix of multicolored peppercorns, fresh rosemary and embellished by a fresh bay leaf harvest from my Aunt Rosie’s garden in San Jose, CA.    Next, I placed the roast in my Mom’s treasured electric roasting oven.  I put a cup of organic apple cider vinegar and two cups of water in the roasting pan.  I set the temperature at 375 and let it roast!  Here is a great reference for cooking times  for pork roasts – I have to say, everyone said it was one of the best roasts and it was particularly wonderful since none of my relatives had ever had wild boar. The following day, Lucie made this amazing soup using the left over bone.  She covered the bone in water and  simmered it along with fresh carrots, celery, onions, and garlic which had been gently sautéed in olive oil and seasoned with sea salt and cracked pepper.  Lucie loves bay leaves and always adds them to her soups.  Lastly, just before serving, she added fresh  sautéed zucchini to the soup.  What a beautiful way to give thanks for the harvest by not wasting anything.       Share this:FacebookTwitterPinterestGoogleRedditLike this:Like...

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Venison Chili Recipe

Quick and easy recipe!   You can’t beat venison chili on a cold winter day.   I  have professional processors package our venison and the packages are approximately 1 lb each and I use two packages  This chili  recipe is hot and  spicy!  But you can always substitute the type of canned tomatoes and peppers if you want less spicy. Start with thawing out two packages of venison burger.  I prepare my vegetables first:  Chop up the  yellow onion and 6 crushed cloves of garlic. I sauté them together in grape seed oil until they are soft but not brown.  I always sprinkle my vegetables with light salt and pepper to bring out the flavors.    Set aside.  I then chop up and sauté in the same fry pan the sweet red pepper and two jalapeño peppers.  Set aside.  Add more oil to the fry pan and add the venison and and cook through.  In the last 5 minutes of cooking the venison,  I add the vegetables to combine all the flavors.   You can use a stock pot or crockpot for the rest of the preparation.  A crockpot is perfect if you have time.  I spray the crockpot with vegetable spray for easy cleaning later.  Add the meat and vegetables with a slotted spoon.  Add tomatoes and  drained beans (see photo below for full description).  Cook on high for two hours.  If needed, you can add a cup of water if it is too thick.  Turn on low for one hour.  Now is the perfect time to taste test.   Add sea salt, pepper, chili powder, onion powder,  and cumin powder to taste.  Spices will lose their strength if you add them at the beginning, so wait till the last hour to add you spices.  You can keep the crockpot on low for hours and that is what makes it great for parties.  Top off with shredded Hot Habanero Cheddar Cheese from Cabot!! Wow!!!  Serve with corn muffins! Ingredients: 2 packages of venison burger 1 large to medium chopped sweet red pepper 2 jalapeño peppers cut in rings 1 large to medium  chopped yellow onion 5 cloves of garlic crushed Grapeseed oil (excellent for sautéing vegetables) 2 cans organic pinto beans 1 28 oz. can of whole plum tomatoes 1 14 oz can of diced tomatoes 1 14 oz can of hot chili style tomatoes 1 14 oz can of chili style tomatoes 1 10 oz can of Ro Tel mild or hot tomatoes with green chilies Spices:  chili powder, onion powder, sea salt, black pepper, ground cumin Hot Habanero Cheese     Share this:FacebookTwitterPinterestGoogleRedditLike this:Like...

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