Month: July 2014
A few months ago at my husband’s Beer Tasting Birthday Party one of our friends who happens to be an avid hunter put something in our freezer. The next morning while looking for hash browns in our freezer I stumbled upon a random tube of meat labeled “Wild Game”. I asked my husband where it came from and after a quick call we found out his friend had brought it over as a gift and that it was in fact ground venison. It has taken me until now to make a dish with this gift.
This meal came out of a craving for pasta, however, I wanted it to match the type of meat more so I opted for more rustic ingredients to make it more hearty tasting than your standard tomato sauce. The outcome was absolutely delicious and a great change from heavy pasta dishes that leave you belly up on the couch recuperating for half an hour after your meal. This is a wonderful rustic style sauce that can be served with noodles like I did, with rice or even just on it’s own as a stew or sorts. If you choose to serve just the sauce on its own this is also a great paleo dish!
- 1/2 Pound Ground Venison (Bison or another type of lean meat would work too)
- 2 Springs Fresh Rosemary (finely chopped)
- 4 Springs Fresh Thyme
- 1/2 a Sweet White Onion (Chopped)
- 4 Celery Sticks (Chopped)
- 3 Medium Carrots (Chopped)
- 1 Can Stewed Diced Tomatoes (I used unsalted)
- 8 Crimini Mushrooms (Chopped)
- 4 Tbsp Olive Oil
- 1 Cup Beef Broth (I used No MSG)
- 1 Large Organic Garlic Clove (Minced)
- 1 Tbsp Garlic Powder
- 1/2 Tbsp Cayenne Pepper
- 1/2 Tbsp Paprika
- 1/2 Tbsp Ground Pepper
- Seasoning Salt to taste
- 1 Cup Dry Red Wine (I used a Merlot)
- Tagliatelle Egg Noodles
- In a large pot heat up your oil then toss in your onions. Cook them until they are turning golden then toss in your garlic.
- Once the onions and garlic are golden toss in your meat and break it up so it doesn’t clump. Add your broth and bring to a boil (this will help break the meat up)
- Add in the seasonings, fresh rosemary and thyme. Cook and mix together for about 5 minutes.
- Remove excess juice from the can of tomatoes then add your carrots, celery and tomatoes into the pot. Cook for 5 more minutes.
- Add in your wine and mushrooms and mix everything together.
- Cook on low heat for 45 minutes – 1 hour to allow the wine to cook off and to allow the flavors to combine.
- While your sauce is cooking make your noodles. Bring a large pot of water to a boil and add a bit of oil and salt into the water. Put in your noodles and cook for about 10 minutes. This will give you al dente noodles. Strain them from the water and run cold water over them to prevent them from sticking.
- Once your sauce is done serve over the noodles.*Optional* You can garnish your dish with fresh parsley and shaved Parmesan cheese like I did.
After a hectic couple of months I am finally back in the swing of things. I doubt anyone was waiting in suspense for my next recipe but I hope this one will not disappoint. I have had a lack of good dinner ideas lately so dinners around our house were rather uneventful the past few months.
It is weird how inspiration just sort of hits you sometimes though, after almost two months of cooking the same old thing I was struck with a random idea for Salmon. This came across my mind around 11:00pm the other night while being unable to fall asleep. We had recently found out that we will most likely be going to Quebec next summer for a visit. This in turn got me thinking about Maple Syrup since my husbands family produces some of the most amazing Maple Syrup, needless to say our house is an Aunt Jemima free zone. Not wanting to waste some high quality syrup I knew I had to put it to use on some high quality Salmon. Living on the West Coast where Salmon is a staple, this was not very hard to do. My mind kept racing about different ways to use the syrup on this Salmon and slowly I developed a plan.
When making this last night I was honestly nervous. I had no idea if this would work or if I would be throwing away $20 worth of salmon not to mention the Whiskey and our precious Maple Syrup. After taking it out of the oven and taking our first bites I knew that my late night “lightbulb” moment had panned out! It was delicious and my husband has already told me that I have to make this again soon! I hope you will enjoy my random strike of inspiration as well.
- 4 pieces of Wild Salmon (I used center pieces with the skin on)
- 1 Medium Shallot (finely chopped)
- 1 Large Organic Garlic Clove (finely chopped)
- 2 Tbsp Unsalted Butter
- 1 1/2 Shots Whiskey (I used Jameson)
- 4 1/2 Tbsp Maple Syrup (I used Grade “A”)
- Sea Salt and Pepper to taste
- Fresh Lemon Juice
- Rinse your Salmon and place it skin down on a lightly buttered baking dish. Pat the fish dry, squeeze a bit of lemon juice on it and crack some fresh pepper on it.
- In a Medium sauce pan, melt your butter and toss in the shallot. Cook over medium heat until it turns golden and toss in the garlic and a bit of salt.
- After about a minute, deglaze the pan with the whiskey. Cook for about 2 minutes to allow the alcohol to cook off.
- Add in the maple syrup and bring to a boil.
- Set aside and let it cool.
- Once the syrup and onions have cooled pour the mixture over the fish. I let mine site for about 15 minutes in the “marinade”.
- Heat your oven to 425 degrees. Place your fish in the oven uncovered and bake for 25 minutes.
- Let it cool a bit and serve.