Dinner at a Hunter’s House!  Recipes!
Mar27

Dinner at a Hunter’s House! Recipes!

We look back with pride on our freezer, which is filled with wild duck, quail, pheasant, deer, and wild hog. Our doves never make it to the freezer, since we find no trouble enjoying them as soon as the hunt is over! If we were as good at fishing as we are with hunting, we would have some fish in our freezer as well, since we are lucky enough to live right on Murrells Inlet. But that is another story in itself. We have been blessed with a very good harvest and love knowing we have been generous sharing game meat with friends and family. A typical week at our home consists of several meals prepared from our hunts. There are so many ways to use the cuts of meat we have, so I have chosen a couple of our favorite recipes. Shanks are my favorite to work with when preparing venison. Bone-in cuts are the most flavorful, and I always love using my crockpot when preparing wild game because it gives me an opportunity to slow cook the meat, which helps with tenderizing it so that it falls off the bone. The extra bonus is that I use the bones the next day to make bone broth, which we consume as a drink and as a meal. I’ve attached a link to basic bone broth in case you would like to explore this amazing and worthy trend. https://wellnessmama.com/5888/bone-broth/ Venison Shanks! Ingredients: 4 whole deer shanks Olive oil for rub Grass-fed butter 2 tablespoons grapeseed oil Sea salt Fresh rosemary sprig Dried thyme 1-teaspoon garlic powder Crushed peppercorns 2/3-cup stock of your choice 4 oz. canned mushrooms or fresh mushrooms One carton (12 oz.) Pacific Organic cream of mushroom soup I start with seasoning my shanks with sea salt and crushed peppercorns and then rub the shanks with olive oil. In a large skillet, I put 2 tablespoons of grapeseed oil (it is much better than other oils to use when cooking at high temperatures) and two tablespoons of butter on medium-high heat. Next, I brown the shanks on all sides.This quick sear makes the shanks very tasty. Butter is a key ingredient when working with venison. I get a nice sear on all sides and place them in the crockpot on high. For moisture, I add whatever stock I have on hand, mushrooms, and a tab of butter on each shank. A sprig of rosemary, dried thyme, and garlic powder tops the shanks and you are ready to get this meal cooking! Once the crockpot is hot, I reduce the temperature to low and cook for six hours....

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Crab Chowder!!! Amazing Recipe by Leslie Crawford
Jan26

Crab Chowder!!! Amazing Recipe by Leslie Crawford

I know it sounds impossible, but sometimes after a big crab boil (which is the best dinner around, even if it does make for slow eating…), we have leftovers. Gasp! After your cleaned crabs are boiled, first and foremost, you gotta pick em. Which isn’t nearly as fun when you’re not stuffing your face…. but still totally worth the effort! So now you have fresh caught, deliciously boiled, and clean picked lump blue crab meat. What to do? Crab cakes come to mind first… but that seemed a little too typical for me. Too easy. I was looking for something out of the box. Plus, yesterday was a cold and drizzly day, so I knew a soup would hit the spot!   So, here’s the skinny on making your own delicious pot of crab chowder: Which, by the way, is not a “skinny” soup. This is a full fat, delicious comfort food soup. Crab Chowder Recipe Boil the carrots and potatoes: The first thing you’ll want to do is peel and chop 3-5 medium potatoes (I used red potatoes because that is what was in my pantry) and 3 large carrots, also chopped. Place these in a soup pot and add just enough stock to cover the potatoes and carrots well, but don’t make them swim! Cover, turn the heat on med/high and let them boil. Fry up some chopped bacon: Now you’ll need 5-10 slices of bacon, chopped into bite-size pieces. Fry these up in a large skillet until they reach your preferred crispness level. These will be served as a topping for the soup. I got mine a little too crunchy for my tastes, but that’s ok! Now, drain the bacon pieces on a paper towel and forget about them until setting the table. Sautee onion, celery, garlic, and mushrooms: To the bacon grease, add one large diced onion and about 3 stalks of chopped celery (which I was out of…boo) and let them cook until the onions start to get clear. Now add a Tbsp of chopped garlic and some chopped mushrooms if you have them (I was also out! Eeek!). Let this cook another minute or so until it smells fragrant. Make a roux, like a gravy: Now while you’re grease is still hot (but don’t let it start smoking!) you’re going to add flour, in a less than exact manner, as if you were making white gravy… Add a little at a time (1-2 Tbsp) and start whisking. You want the grease to be soaked up by the flour, but not be quite as cakey as mine was (I was a bit heavy-handed with...

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Floundering Around… A day on the Inlet
Sep07

Floundering Around… A day on the Inlet

Living on the salt marshes in Murrells Inlet offers the perfect opportunity to fish the tidal waters. The summer months are passing by much too quickly, and soon it will be hunting season, which will abruptly put an end to any fishing excursions. So, we set out on a warm late summer afternoon for some time on the water. After gearing up at Perry’s Bait Shop, we set out with two bait pails full of live finger mullets, mud minnows, and fresh cut mullet, hoping to catch some redfish or maybe a shark. I am always up for an outdoor adventure, and my hopes were high to reel in something exciting and perhaps make a fresh fish dinner! A short boat ride to the jetties and the channel was exhilarating, as we sliced through the shimmering waters flanked by fluorescent green marsh grasses. The crashing waves at the jetties reminded us that the calmer waters were now behind us. Fishing by boat at the jetties can be challenging, and we totally respect the dangers that lurk everywhere. The currents, along with the wind and waves kicked up by the heavy boat traffic can cause anchors to break loose, and boats can quickly end up impaled on the rocks. I always keep a sharp eye on the rocks and make sure we are not drifting slowly toward them. From experience, we feel this is the perfect spot, as a lot of bait congregates there attracting the big reds and other sport fish. We always get as close as we can but always with a margin for error in mind. We rocked with the waves and the blaring classic rock music streaming from our radio as we settled in on what we thought would be the honey hole. We were excited when my hubby, Trippett caught a flounder and I caught a black sea bass soon after anchoring on the north side of the jetties. We had the jetties mostly to ourselves, with only a boat here and there that stopped by for a brief time. No one landed any fish that we could see. I was annoyed when I hooked up with a couple of toadfish, since they are horrible to have to take off a hook. We pretty much drowned the rest of the bait after that! After a few hours, we decided to get on back to the house. Trippett, my “in-house photographer,’’ snapped a quick photo of me with my single quarry, and I was excited about making a nice fish dinner that evening with the flounder and the black sea bass. In order to make the...

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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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