Category Archives: Wild Game

Take a Walk on the Wild Side with Date Night Doins’ Venison Tenders

A Wood Pellet Grill Recipe by DateNightDoins.com

Prep Time: 15 minutes
Cook Time: 2 ½ hours @ 400 degrees (205c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Pacific Pellet Gourmet BBQ Pellet Mountain Maple

Date Night Doins’ Venison Tenders

tenders-iIngredients:

  • 1 pound thick cut pepper bacon
  • 1 ½ pounds cubed venison
  • 2 cups water
  • 1 cup Worcestershire sauce
  • Coarse black pepper, to taste
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • A dusting of red pepper flakes, to taste
  • Chef of the Future South Western seasoning
  • Toothpicks

Cooking Directions:

tenders-iiVenison Tenders

Cut the bacon in half. Cut venison into bite size cubes and wrap with a strip of bacon, securing well with a toothpick. Place them into a large cast iron Dutch oven. Cover with the water and Worcestershire sauce. Generously add black pepper, and use the quantities above for the onion and garlic powder. Top  off with a nice dusting of Chef of the Future South Western seasoning.

Preheat your grill to 400 degrees (205c) and place the Dutch oven inside. Do a rapid boil until the liquid is almost gone. Lower heat and cover and continue cooking until the meat is browned and fork tender, about a half hour or so.

Because there no smoke at 400 degrees I used an A-MAZE-N-Tube smoker on the side for that “Kiss of Smoke” with Maple pellets to blend a bit with the bacon.

Note: Keep in mind that a recipe is just an outline ~ if you have worked with venison or wild game before, you can give this a tweak and a twist to make it uniquely your own.  Feel free to mix and match the pellets until you find a combination you really like. You  are only smoking at temps less than 250 degrees (122c), anything higher is “cooking” and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

 

 


Links:  You can find more recipes like this at Date Night Doins and Chef of the Future Seasoning is available at COF.Rocks

 

Foraging in nature’s pantry on Farm to Table, Field to Plate

farm croppedExcitement has been building for quite some time as we move forward in to new territory. With two projects to bring what we do to both the reader and the viewer, one of my “babies”, Farm to Table, Field to Plate, has finally matured. Partnering with Captain Kelly Barnum, we are co-hosting a great new series, which focuses on creating delicious cuisine, direct from nature’s pantry.

Each episode of Farm to Table, Field to Plate, focuses on the principal of getting back to the basics of gathering what we eat. 

Long before the commercial movement began, and before “dinner in a box” could be purchased from your local grocery, what we now call “organic” was the only sustenance available to man. It wasn’t a word, it was a way of life and contained zero chemicals.
photo (1)Whether we are angling for seafood like salmon, tuna, halibut or  harvesting meat such as  venison, chicken, or pork, viewers will tag along as we hunt, fish or gather these exceptional animals.  The entire experience will focus on the adventure and incredible quest.

After harvesting our bounty, Farm to Table, Field to Plate hosts, and a guest personality will show you a multitude of ways to prepare and cook what we have brought in to the kitchen, creating delicious cuisine for the entire family.

Capt. Kelly Barnum and/or Karie Engels will design and build a meal to be prepared with or by a guest personality that consist of a protein, two side dishes, optional dessert, and a cocktails.  We will feature basic preparations and everyday cooking by world class artists, personalities and outdoor enthusiasts that showcase the raw beauty of our ingredients.

gardenHunt, fish, gather and cook with us as we inspire you to get back to basics, revisit old and create new traditions.  So come along with us, explore what nature has to offer and learn how to create your own garden space, so that you too can, eat what you grow, and grow what you eat.

You can find Farm to Table, Field to Plate on Comcast Sportsnet beginning in August 2014. We will keep you posted on exact dates and times.

Follow us on Facebook at facebook.com/FarmtoTableandFieldtoPlate     For more information, see Downloadable Content Below.

Advertising/Sponsorship Opportunity    Printable Information F2TF2P

Reel it in and serve it up; delicious salmon recipes

Fishermen and women have been lining the banks of local rivers pulling in some fabulous looking salmon this late summer season.  With so many recipes and prep methods for this tasty delight, we thought we would share a few of our favorites with you.

Smoked Salmon Crisps

Smoked Salmon Crisps

Smoked Salmon Crisps contributed by Thomas Keller to Food and Wine.  A gorgeous appetizer with simple and delicious flavors that work so well together, each bite is divine.  Food and Wine is one of my go to publications for cuisine and ideas full of flavor.  If you don’t have time to run to the market to pick up the latest issue or if you really do not appreciate the clutter that subscriptions to several magazines can create, consider utilizing your smartphone, tablet or computer to organize your food magazines.   You can purchase by the issue or on an annual basis and they are user friendly and incredibly interactive.  Now back to our regularly scheduled program, the appetizer.

If you love to entertain but simply feel you do not have the time to prepare a dish that has excellent presentation and flavor, you will adore this recipe. This is one of those delightful creations where a portion of it can be prepared up to two days ahead.  The ingredients list is very basic, so more than likely you can head to your local market for the items.  Ingredients list:  all purpose flour, sugar, egg white, butter, black sesame seeds, smoked salmon, shallot, chives, lemon zest, white pepper and crème fraîche.  Full recipe and method

Smoked Salmon Benedict

Smoked Salmon Benedict

Smoked Salmon Benedict by Bon Appetit.  A delicious brunch is a great way to get any day rolling and adding a bit of smoked salmon adds a touch of elegance.  While this recipe is a bit involved, it is completely worth the effort as you can see.  Wow guests, friends and fam  with a beautiful and delightful creation.  List of ingredients; shallots, dry mustard, dry white wine, whipping cream, white wine vinegar, eggs, brioche loaf or egg bread, smoked salmon, fresh dill and dill sprigs.  Full recipe and method

Asian Brown Sugar Salmon

Asian Brown Sugar Salmon

Asian Brown Sugar Salmon by Nature’s Health Foods.  I love simple and when it’s combined with delicious, it quickly becomes my favorite.  This salmon recipe serves 2 and will make a wonderful companion lying atop a bed of greens or nestled quietly beside a mound of rice.  List of ingredients; salmon fillet, grated ginger, sesame oil, hot chili oil, soy sauce and brown sugar.  Full recipe and method

Wild Turkey Recipe’s

Northwest Turkey Hunters are pouring over their scouting journals and maps to fine tune their search for gobblers as the season is finally upon us.  Those of us that remain home will be waiting with bated breath for them to return with dinner and in preparation for this momentous occasion, I have been on the search for Wild Turkey recipes. 

The recipe we choose at home determines how we are going to clean the bird or how the bird is cleaned determines which recipe we are going to choose.  To those unfamiliar with preparing your dinner straight out of the woods, that statement may sound a bit confusing.

Roasting, smoking whole or deep frying pretty much requires that the skin stay on the bird.  Frying or grilling will work for a bird that has it’s skin removed during the cleaning process.

For this post today, I am including two different recipes for roasting and one tasty recipe for frying up succulent turkey breast strips.  I will add a two new recipes in tomorrow’s post.

turkeyRoasted Wild Turkey ~ From Taste of Home

  • 1 10 to 15 pound Wild Turkey
  • 2 large apples, quartered
  • 6 to 8 medium red potatoes, quartered
  • 2 pounds baby carrots
  • 2 medium onions, sliced
  • 2 cups water
  • 1-1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup maple syrup
  • 1/4 cup French salad dressing
  • 1/4 cup barbecue sauce
  • 2 tablespoons ketchup
  • 2 tablespoons steak sauce
  • 1 tablespoon lemon juice

Follow the link for full recipe.

Another method for Roasting is to create a brine solution ~

  • 1 gallon water
  • 1 ¼ cups kosher salt
  • 1 cup black pepper
  • 5 gallon bucket
  • Turkey
  • 2 apples cut into pieces
  • 1 large onion, chopped
  • 3 celery stalks, chopped
  • Roasting pan or dish
  • Meat thermometer
  1. Mix water, salt and black pepper in a bucket and submerge the entire turkey in the brine mixture.  Place in the refrigerator for 8 – 12 hours.
  2. Preheat oven or grill to 400 degrees Farenheit
  3. Remove your turkey from the brine, rinse with cold water and pat dry with paper towels.  Stuff the cavity with apples, onions and celery and set in a large roasting pan or dish.
  4. Roast breast side up for 30 minutes, reduce the heat to 325 degrees and flip the turkey so that it is breast side down.  Cook for an additional 1 ½ hours or until internal temp is 180 degrees.
  5. Remove your bird and allow it to sit for 15 minutes before carving your masterpiece.

Note:  Wild turkey meat is leaner than domestic turkey and can become dry if cooked too long…watch that internal temp carefully.

 

Cuisine on the Wild Side

My outdoorsman  has been working on his hunting schedules for the year.  The maps and hunting regs have been out and scoured, IM’s to his hunt buddies have been flying back and forth coordinating tags and days off, er…I mean sick days and the hunting gear catalogs are spread all over the coffee table.  What this means to me is some scouting trips with my guy, a full freezer and wild game on the dinner table.

This year the calendar is extremely full and it looks like it may be time to bring the second freezer out of storage and get it ready for this year’s hunts.  While he is prepping his journals, going through his gear and mapping his trails, I am researching recipes for every medium we have; oven, dutch oven, smoker, the grill and the saute pan.

I am only including two in this post so it isn’t so long that you won’t want to read it. :))  They are simple, yet delicious and please, tweak to taste and make the recipe uniquely your own.  As always, I encourage you to browse around on the site with the link provided and find more creative and tasty dishes.

Taste of Home’s Wild Rice Turkey Soup ~ Barbara Schmid, North Dakota

Taste of Home

  • 1 cup uncooked wild rice
  • 7 cups chicken broth, divided
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1 celery rib, chipped
  • 1/4 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon pepper
  • 4 cups cubed cooked turkey
  • 2 cups half and half cream

Directions and full recipe here

Taste of Home’s Venison Meatballs ~ Sheila Reed, New Brunswick

Ingredients

  • 1 medium onion, finely chopped

    Taste of Home

  • 1/2 cup uncooked instant rice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound ground venison
  • 3/4 cup water
  • 1/3 cup packed brown sugar
  • 1/3 cup ketchup
  • 1/3 cup condensed tomato soup, undiluted
  • 1 tablespoon ground mustard
  • 2 teaspoons paprika

Directions and full recipe here

Please come on over and find me on  the Facebook page Home with Karie Engels.  I would love to connect with you there as well.  :)

 

 

Wild or domestic, duck is on the dinner table

As a child I have a distinct memory of my first taste of duck.  It was full of shot and as I was picking it out of my dinner, I swore I would never touch this particular bird again.  Fast forward years later, I am an avid ~ perhaps even rabid ~ fan.

Duck seemed to disappear off of the average consumers radar for many years and is making a huge comeback.  It is tasty and nutritious, with both wild and domestic duck being an excellent source of iron and protein.  There are so many ways to prepare duck, I had a difficult time choosing which to share with you.

The first thing to do when preparing duck for cooking is to slice through the skin and fat.  Press down on the duck’s skin with a sharp knife, being careful not to cut through the meat.   Make a cut about every half inch over the surface of the bird.  These cuts allow the fat of the duck to drain, which improves the taste and texture of the bird.  Duck skin should be crispy, so to avoid a tough and chewy skin, you must cook off as much of the fat as possible.   Item two, it is imperative that you cook the duck slowly.  Also, duck, like all meats and poultry, should rest after cooking to allow juices to settle in the meat.

As you are reading the following ingredients and shopping list, think about dishes that you already whip up for your fam that you can use duck in place of pork, beef or chicken.  Any spice or seasoning can be used with this bird.

Please click the title of each recipe to travel to individual sites for full instructions for each dish.  As always, I encourage you to browse and poke around each one for more recipes, tips and tricks as they are full of information for food prep and ideas.  I also include a list of ingredients for easy shopping list info…

Sunset Magazine is such an excellent media for great foods that aren’t mainstream.  I love cruising through their articles for inspiring ideas on many subjects, not always just food, this recipe definitely caught my eye and I want to share it with you as a fav of mine.

Thyme-Roasted Duck Breast with Orange-Wine Sauce ~ This recipe serves 6 and takes approx 1 Hour, 15 Minutes  

James Carrier Sunset Magazine

  • 2 tablespoons olive oil
  • 1 cup chopped carrots
  • 1cup chopped celery
  • 1/2 cup chopped shallots
  • 1/4 cup chopped garlic
  • Dry Red Wine ~ 1 Bottle
  • 1 cup orange juice
  • 5 sprigs fresh thyme, rinsed, plus 3 teaspoons fresh thyme leaves
  • 2 dried bay leaves
  • 3 duck breast halves (about 10 ounces each)
  • Salt and Pepper
  • 1/2 cup heavy whipping cream
  • 6 cups baby arugula leaves  (5 ounces) rinsed and crisped

FoodNetwork seriously just knocks my socks off.  When you link to their site you will see exactly what I am writing about.  It always changing, easy to navigate and their lineup of chef’s recipes are exquisite.  If you do not have the opportunity to catch their shows, there are recipes on their site that are video instead of written instructions and bonus!! If you have a smart phone they have a couple of apps I cannot do without.  This recipe is a bit involved and takes more time than the previous one listed above.  It is worth the time it takes and will impress all who are sitting at your table.

Duck with Figs and Port ~ Serves 4 and Prep / Cook Time is 3 hours.

Shopping List and on hand items needed:

  • 6-pound Duck

    Food Network Magazine

  • 2 medium shallots
  • 1 2-inch piece ginger
  • 1 1/2 teaspoons coriander seeds, cracked
  • Kosher salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 4 cup low-sodium chicken broth
  • 1 cup ruby port
  • 1 bay leaf
  • 6 dried black figs, stemmed and halved
  • 2 tablespoons cold unsalted butter, diced
  • 1 teaspoon red wine vinegar

I would love to hear from you ~ you can find me every day on Facebook as well as Examiner.com Tacoma Home and Living Section ~ please stop by and say hello!

Smoked Salmon

by Celebrating Home with Karie Engels on Thursday, September 15, 2011 at 11:29am

My Honey has the perpetual itch to fish and hunt ~ so when the news came “pinks are in!”, this guy was on it.  This awesome man prepares himself well, heads out there and catches food, brings it home, cleans it, packages it all up and bonus ~ he cleans the mess afterward!

Late last week he declared we were smoking the salmon on Sunday.  Those who have been with me here a while know how much I love it when he fires up that smoker.  He is a bit stingy at divulging the ingredients of his brine, however he is willing to let me share a bit of that with you for which I am thankful or my piece here would probably contain only photographs.

As always, tips, tricks and other input are extremely welcome as we love to grow and share our recipes with others ~ well, one of us does anyway.  :)

When it comes to his “secret recipe brine” the only ingredients he will allow me divulge are salt, brown sugar and water.  Fortunately there are many wonderful online tools and sites for you to pull brine recipes, tips and tricks from.

Generally the morning before he fires up the smoker he pulls fish from the freezer to thaw and right before he heads to off to sleep, he pops them in the brine for a final swim and puts them in the fridge.  Eight to twelve hours is the norm to soak the salmon, as he says we just do it til it’s convenient.  It was approximately eleven hours this run.

In the morning, he lays out newspaper to soak up the mess ~ and there is mess ~ places the smoking racks on top of the paper and goes to work.  He removes the fish piece by piece, rinses it thoroughly and places on the rack.  He then pats each piece dry with a paper towel.  When he feels they are good and dry he sprinkles brown sugar on all of them and gently rubs it in.  Some of the salmon receive generous amountsof ground pepper on top of the brown sugar, which is incredibly tasty.

He set the smoker for 120 degrees and used 1/2 alder and 1/2 special blend bisquettes.

Cook Time: 6 hours at 120 degrees

Cook Time: 3 hours at 140 degrees

Smoke Time:  First 3 hours