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From honest-food.net

This is a dish I am adapting from that most famous of cookbooks from Ancient Rome: Apicius. The translation I am using oddly includes corn starch (!), which was not discovered until long after the discovery of the New World, so I am omitting it here.

This venison roast is typical of Roman meats: Sweet, salty, herby. Since this dish is essentially a roast with sauce, I’d serve it with polenta or mashed potatoes. Too New World for you? Then eat it with farro. Just substitute farro for rice in your favorite risotto recipe.

Ingredients:

2 pounds venison roast (as usual, elk, moose, caribou, etc will substitute. If you have no game available, use lamb.)
1 teaspoon rue, minced (If you can’t find rue, use rosemary, but it will not be the same.)
1 tablespoon lovage, minced (If you can’t find lovage, use celery leaves from the top of the stalks.)
1 tablespoon oregano, minced
1 tablespoon mint, minced
1 tablespoon, parsley, minced
2 cloves of garlic
1 minced medium white or yellow onion
1 teaspoon Thai fish sauce (the closest modern equivalent to garum)
1 teaspoon honey
1 cup sweet wine (I’d use angelica, but you could use white port or muscat)
3 tablespoons olive oil
2 tablespoons flour
salt and pepper

(Copyright © 2013 Hunter Angler Gardener Cook.)

For the rest of this amazing venison roast recipe from Hank Shaw,  CLICK HERE.

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A Camo Shop for Her

Founder of HerCamoShop.com, Shelly Ray.

HerCamoShop.com was founded by Shelly Ray.  Men have lots of choices when it comes to buying hunting apparel and gear and Shelly thought that women deserved the same thing.  She has searched the world over for the latest hunting gear, accessories, apparel and gadgets for the female hunter and has put them in one centralized location: HerCamoShop.com.  Shelly continues to search for the best products and constantly adds them to her online store.

Earn camo-cash when you shop at HerCamoShop.com.  What’s camo-cash you may ask?  Customers earn rewards on every purchase they make. For every dollar you spend you earn a 3% reward.  The rewards accumulate and then you can spend them at HerCamoShop.

HerCamoShop looks like a pretty good place to shop and they seem to have good prices.  Check it out and let us know what you think!

Happy Hunting!

– Marci

 

Sign up for your chance to win this Illinois trophy hunt.

Last day to sign up is June 15th, 2013.
The winner will be notified by email and phone by July 20th, 2013

Good Luck & Happy Hunting!

– Marci

I have only eaten rabbit once and I didn’t love how it was cooked.  I’ve been wanting to try it again and this looks like a pretty good recipe.  However, if you have a great rabbit recipe, I would love to hear about it and would also be happy to post it on my blog if you’d like!

One, 2½ to 3-pound rabbit, bone in, cut into serving-size pieces

Salt and fresh-ground black pepper to taste
About 3 Tbsp unbleached all-purpose flour
½ cup canola or peanut oil
4 medium carrots, chopped
1½ medium onions, chopped
1 garlic clove, chopped
2 sprigs of fresh thyme or 1 tsp of dried thyme
1 cup red wine
1 cup water
Rice or noodles
Chopped flat-leaf parsley for garnish

Spread the flour in a shallow dish. Season the rabbit with salt and pepper, and dredge it in the flour. Shake off the excess flour. In a large skillet or Dutch oven, heat the oil over high heat. Add the rabbit, and cook it for 5 to 6 minutes, turning until it is lightly browned. Lift the meat from the pan, and set it aside.

Add the carrots, onions, and garlic and thyme then cook over medium heat for about 5 minutes until the onions are lightly browned. Reduce the heat, and cook the vegetables over low heat for about 10 minutes, stirring occasionally. Add the rabbit, wine and water and cover the pan. Cook over low heat for about 35 minutes until the rabbit is cooked through.

Using a slotted spoon or spatula, remove the cooked rabbit from the pan and set it aside. Purée the pan’s contents with an emulsifier, food mill, food processor or blender. Return the rabbit with sauce to pan, add the rabbit, and bring back to a simmer. Serve the rabbit and sauce over rice or noodles and garnish with parsley.

For more wonderful small game recipes, visit the Ohio Dept of Natural Resources website.

Happy Hunting!

– Marci

Duck DecoysSometimes when I buy hunting gear I want the best.  That usually means a quality name brand that is known, rated well, and I know I can trust.  Other times, name brands just mean more money and that’s all.  I shop at Cabela’s a lot because of the selection and the brands.  But what’s my second favorite place to shop for hunting gear?  It’s a place where I know I will get a great deal and won’t spend very much.  It’s Walmart.

I have found some absolutely amazing deals on hunting supplies at WalMart.  After hunting season, I bought a treestand that normally sells for $179 for $49.  It was such a great deal I bought 2 of them.  Some of my favorite hunting t-shirts come from Walmart.

Here’s the deal.  Walmart has great prices every day.  The $179 treestand I bought is normally $99 there.  That’s a great deal to start with.  And then when they mark it down after the season… well that’s just a steal!  You can shop at Walmart online and you can see their deals, called “rollbacks”.  Shop by category, camo pattern or species you want to hunt.  They have a great selection at great prices.

Click here to go to Walmart’s hunting section.

Happy Hunting!

– Marci

You can still win a quarterly prize.  But enter by 11:59 p.m. ET on March 31, 2013.

GO HERE to check out prizes and rules.

ENTER HERE.

Happy Hunting!

– Marci

Hot & Sweet Venison Jerky

Ingredients:

10 pounds deer meat
2 cups chopped onions
2 cups brown sugar
1 cup red wine vinegar
1 cup catsup
4 quarts cold water
2 tsp. Mesquite smoke flavor
3 tsp. curing salt
2 tsp. garlic powder
9 Tbsp. salt
2 Tbsp. chili powder
3 Tbsp. black pepper
3 Tbsp. cayenne pepper
2 Tbsp. ground yellow mustard seed

Instructions:

Grind the meat. Mix all other ingredients and then stir them into the ground venison. Using a jerky shooter, form strips of meat on the shelves of a food dehydrator. (Dehydrating time depends on type and size of dehydrator, see instructions that came with your model). Store dried jerky in freezer until ready to consume.

Check out the Ohio Dept of Natural Resources for more wild game recipes.

Happy Hunting!

– Marci