Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts

Monday 17 February 2020

Deer Heart

I can honestly say that I was apprehensive about eating heart.  I don't know why.  Perhaps it was because, other than liver, I have never really eaten much organ meat. After hearing so many people describe how delicious it is, I decided to give heart a try.  I was not disappointed.

The heart I prepared was from my last white tailed deer, a smaller 3x3 buck.  I followed the simple preparation outlined by MeatEater, both online and in their book, "The Complete Guide to Hunting, Butchering and Cooking Wild Game".

The result was the most tender and flavourful meat I have ever eaten.  It has the mouth feel of a perfectly cooked prawn, firm, but with a tender pop as you bite in. The flavour was like a perfectly cooked marbled steak.  After just a few bites, I realized how special and unique eating heart was.

Without any doubt, the heart it is one of the best parts of the deer to eat.  I would never pass up another chance at a heart.  It completely blew my mind.  How has it taken me this long to discover how awesome heart tastes!?



-1 Heart

1) Cap and core the heart like you are preparing a bell pepper.

2) Slice into half inch thick cross sections.  Trim and clean up pieces.

3) Prepare seasoned flour for dredging with salt and pepper.

 4) Heat a few tablespoons of oil over medium high heat in a skillet.

 5) Dredge pieces in flour and fry.  Do not crowd pan.

 6) Cook until golden brown on both sides.

7) Serve with ketchup.  Enjoy!!!

Monday 18 February 2019

Elk Cottage Pie

Cottage Pie, also known as Shepherd's Pie (technically requires lamb) or Pâté Chinois if you add corn.  This recipe can be done with any red meat.  I have done it with venison and moose, but this one was done with elk.  Also, the photos shown are for a double recipe.  I freeze whatever I don't eat and it keeps for a shockingly long time in the freezer.


2 lbs ground Elk (Or other red meat)
4 Tbsp. Olive oil
1 large onion
4 cloves of garlic
1 cup of frozen peas and carrots
1 Tbsp. finely chopped or dry rosemary
1 Tbsp. finely chopped or dry thyme
2 Tbsp. tomato paste
4 Tbsp. Worcestershire sauce (at least lol!)
1 cup stock (I used moose stock, but beef or any red meat game stock will do)
1/4 cup all purpose flour 
Salt to taste
Pepper to taste
2 kg of russet potato 
125 g salted butter
1/2 cup of half & half cream


1) Peel the potatoes and get them on the stove right at the start in salted water that's twice as deep as the potatoes.  Boil until tender to mash.

2) Finely dice onion and garlic.  If using fresh rosemary or thyme, finely chop those as well.

3) On medium-might head, heat olive oil in a pan and sauté the onion, garlic, rosemary, and thyme until the onion is translucent and starting to brown.

 4) Add the meat! Break it apart with a spatula or spoon and cook until brown.

5) Reduce heat to medium and stir in the tomato paste, stock, and Worcestershire sauce.
6) Taste it!!!!
7) Add a little salt and pepper, maybe some more Worcestershire sauce and stir some more.
8) Repeat steps 6 and 7 until it is fucking amazing, but be careful not to over season it.  You can always add more salt, pepper, or Worcestershire sauce, but you can't take it out.

9) Sprinkle flour over the sauce and stir it in to thicken it.

10) TASTE IT!!!! Add more seasoning if required.

 11) Preheat the over to 350 degrees Fahrenheit

12) Strain potatoes and return them to the pot.
13) Lightly mash potatoes with butter and half & half
14) Taste!
15) Add a little salt to the mashed potatoes and stir.
16) Repeat steps 14 and 15 until your mash tastes perfect!

17) Decide how many portions to make and arrange casseroles, one large is probably fine.

 18) Add in meat mixture.

19) Add frozen peas and carrots, and mix in.

 20) Add a thick layer of mashed potatoes and make a nice pattern with a fork or other utensil.

21) Bake uncovered for 30 minutes on the top shelf in the oven.
22) Pass the time reading a wild game cookbook. 

The L.L. Bean Game & Fish Cookbook by Angus Cameron and Judith Jones is a classic!
 23) Now, this is where you can burn and ruin this dish if you look away for even a moment.  Use the oven broiler to brown the top.  Like seriously, if you walk away from the oven for more than 30 seconds your are going to go from no colour to cremated.  Don't say I didn't warn you.  If you are not comfortable with a broiler, skip this step.  It's easy to set off the fire alarm or burn down your house with the broiler.  LOL!

 24) Serve and enjoy!

This is the second piece! Haha! The first is always a disaster, and no, it didn't land on the plate this neatly! I used the classic Gordon Ramsay technique of wiping the plate before this photo. Also, Instagram filters make everything look more delicious!

Tuesday 1 January 2019

Venison Osso Buco

The first time I heard of osso buco was while watching MeatEater on Netflix.  It seems like no matter if I am watching the show or listening to his podcast, Steven Rinella never misses an opportunity to rave about the deliciousness of this particular dish.  So, I decided that with this year's white tailed deer I would have the butcher cut the shanks into 2" thick pucks so that I could try out this highly praised preparation of shank.

All I can say is that it did not disappoint!


I used a combination of a few recipes, including the recipe in "The Complete Guide to Hunting, Butchering, and Cooking Wild Game" by Steven Rinella as well as the recipe book that came with the Instant Pot, and some others online.



6 pieces of osso buco cut shank
2 carrots
2 stalks of celery
2 onions
5 cloves of garlic
1 bunch of parsley
2 sprigs of sage
4 sprigs of rosmary
1 tbsp of dried thyme ( I didn't have any fresh, but that would work better)
2 tbsp of tomato paste
1 litre of stock
1/2 bottle of dry red wine
olive oil
parmigiano reggiano to garnish

Clean, wash, and peel the veggies and herbs

Remove the stalks and ends

Finely dice the half of the parsley and the rosemary, as well as all of the sage, garlic, and onions
Cut the carrots and celery into even size chunks

Put about a half cup of flour in a dish and season with salt and pepper
Heat olive oil in a pan until just about to smoke

Dredge shanks in seasoned flour and brown all sides in pan
Add a sprig of rosemary to make oil fragrant
Put browned shanks in dutch oven or Instant Pot

 Saute onion, carrots, and celery in the pan

Add garlic once onions are translucent
Saute for another 2 minutes

Add vegetables to dutch oven or Instant Pot
Deglaze pan with half a bottle of red win

Pour wine into dutch oven or instant pot
Add tomato paste
Add stock until covered
Add chopped herbs

Slow cook in Instant Pot for 4 hours like I did or in a dutch oven with a light simmer, either on the stove top or oven

After the 4 hours on "Slow Cook" it wasn't fork tender yet, so I decided to pressure cook it for an additional 15 minutes until it was falling off the bone tender

Serve on a bed of polenta and garnish with parmigiano reggiano


Thursday 13 December 2018

Grouse "Butter Chicken"

Grouse "Butter Chicken" is one of my favourite camp meals.   It is easy, the ingredients travel well, and it is a great way to lift the spirits when people are getting discouraged. 

Every time I have gone after grouse, it has been as a side hunt while moose or elk hunting.  Hunting any quarry can become discouraging, especially when you have taken time off work, lucked out with an LEH draw, but can't seem to find sign or the promise of eventual success.  Taking a break with some grouse hunting is instantly rewarding and seems to reset ones enthusiasm.

Everyone goes after grouse in their own way, and to purists, my method may seem unorthodox.  I hunt with a .22LR, specifically, a Ruger 10/22.  I only go for head shots, whether they are on the ground or in the tree.  I've heard that some people believe it is unsporting to shoot grouse which are not flying, but these purists are using shotguns with bird shot.  I prefer to get the grouse where I see them on the ground, before they flush, or if they do take flight, I follow their trajectory into the trees and try to find them again when they are sitting on a branch.

With a little practice, I would say I am 75% successful in finding grouse again once they have flushed and flown into the forest.  They usually only fly a short way, land about half way up the tree, and if you look up and down the trunks, you can usually find them sitting still, trying to be invisible, near the trunk of the tree.  This method works for me and I have come close to limiting out on several occasions in a couple of hours. 

The other nice thing about grouse "butter chicken" or any other curry dish is that it has a way of masking any of the gamy flavours from older grouse, or grouse some people dislike such as Spruce Grouse.  No question, I prefer Ruffed Grouse, as milder and tastier, but it is equally enjoyable to pursue all types of grouse, and this is a good recipe that makes them all work well.


4 to 10 grouse
1 can of curry, butter chicken, korma, whatever Indian sauce
1 can of coconut milk
Oil or margarine 
1 Onion
Garlic (optional)
Rice or Potatoes

 1) Cube the grouse breasts into 1" cubes.  Make sure they are clean and all approximately the same size cubes.  Notice the colour of the above photo.  The dark coloured meat is from Spruce Grouse and the lighter coloured meat is from Ruffed Grouse.

 2)  On high heat and with a few tablespoons of oil, saute the diced onion until translucent and starting to brown.  Add garlic to taste if available. 

 3) Add the cubed grouse and brown.

4) Add the curry/butter chicken/korma sauce and coconut milk.  Simmer for 10-15 minutes or until thoroughly cooked.

5) Serve over rice or potatoes.

One of the cool things about this dish is that you get to taste many different grouse.  Each bite is different.  A few friends have remarked that it has changed their opinion of Spruce Grouse and their flavour when served like this.  You'll notice the difference between species, but it will be interesting rather than overwhelming.