Sunday Supper - Seared Venison Backstrap with Mushroom Risotto

This meal is always a favorite. The tender, rare backstrap pairs nicely with the creamy, subtle flavors of the risotto. Perfect comfort food for a regular evening or a lovely dinner with friends. Pour yourself a glass of Côtes du Rhône Rouge and enjoy.

Ingredients

Seared Venison Backstrap

• 1 2 lb. venison backstrap
• 1/2 cup Allegro marinade
• 1 tablespoon extra virgin olive oil

Mushroom Risotto

• 3 tablespoons unsalted butter
• 1 large shallot, minced
• 1 cup Arborio rice
• 2-3 cups low sodium chicken broth
• 1 tablespoon kosher salt
• 1 pint mushrooms (creminis, oysters, porcinis, portobellos, shiitakes), cleaned and sliced
• 1/2 cup heavy cream
• 1/2 cup Parmesan cheese, grated 
• 1 tablespoon parsley, chopped
• 1 tablespoon thyme, chopped
• 1/2 teaspoon ground white pepper

Directions

Seared Venison Backstrap

1. Marinate the meat in the Allegro for 30 minutes.
2. Preheat oven to 400 degrees F.
3. Heat the olive oil in a cast iron skillet over medium-high heat.
4. Sear the meat until browned, about 2-3 minutes. Turn and brown for an additional 2 minutes.
5. Place skillet into the preheated oven and cook until medium rare, about 5-10 minutes depending on thickness.
6. Allow meat to rest for 5-10 minutes.

Mushroom Risotto

1. Heat 2 tablespoons of butter in a large cast iron pot over medium heat.
2. Add the shallots and sauté until soft, about 3 minutes.
3. Stir in the rice. Heat the grains for 1 minute.
4. Add 1/2 cup of hot broth and lower heat until barely simmering. Continue to stir constantly.
5. As the liquid is absorbed, add more broth in small amounts.
6. Continue the process until the rice is slightly tender. 
7. In a separate pan, heat the remaining tablespoon of butter.
8. Add mushrooms and sauté until soft.
9. Stir the mushrooms into the risotto.
10. When the rice is almost completely cooked, add heavy cream and stir slowly until absorbed.
11. Remove from heat and stir in cheese, fresh herbs, and pepper.

Wild Duck and Andouille Gumbo

It's the last weekend of duck season up in the DC region, which means that Jared is off in the boat freezing various body parts off. Meanwhile, I am sitting in the comfort of the nice, warm apartment plotting out dinner.

The hunting crew got into a decent little diver shoot, rounding up some buffleheads, bluebills (also known as scaup), and even a hallowed canvasback - which was lovingly plucked and reserved for roasting. We also tend to hoard any mallards, black ducks, teal, and wood ducks for duck bites and other such gamebird-featured goodies.

The divers, on the other hand, are stronger in flavor and better suited for stews and gumbos.

Since it's cold and there are snow flurries today, why not break out the gumbo pot? So, I did.

Ingredients

• 8 oz. Turbo Roux
• 3 lbs. wild duck breasts, cut into 1/2 inch cubes
• 1 lb. andouille sausage
• 1 cup onions, chopped
• 1 cup celery, chopped
• 1 cup green bell peppers, chopped
• 8 cloves of garlic, chopped
• 1 green onion stalk, chopped
• 2 teaspoons ground black pepper
• 1/2 teaspoon cayenne pepper
• salt to taste (may need to vary the seasoning amounts depending on the type of sausage used)
• 1-2 dashes browning & seasoning sauce (optional)
• water

Directions

1. First, make a roux (see Turbo Roux recipe). I prefer to make the roux in a cast iron skillet. Once the roux is the color of an old copper penny, transfer to an 8-quart stock pot.
2. Stir in the onions, bell peppers, and celery (also known as the Holy Trinity in Cajun cooking) and sweat over medium heat for 1 minute.
3. Add the garlic and cook for one additional minute.
4. Slowly whisk in 1 cup of water and simmer until the vegetables soften, about 7-8 minutes.
5. Add water until 2/3 of the way to the top of the pot.
6. Bring to a controlled rumble for 15 minutes, stirring periodically.
7. Meanwhile, brown the pieces of duck breast in a separate pan.
8. Add the duck, sausage, green onion, black pepper, cayenne pepper, salt, and browning & seasoning sauce (optional).
9. Cook over medium heat for 1 1/2-2 hours.
10. Season with salt, pepper, and/or hot sauce to taste. Serve over rice.

Sunday Supper - Venison Chili

This weekend, we had the first cold snap of the year in Washington. And all it made me want to do was curl up on the couch with a big blanket and a bowl of something warm and hearty. And my venison chili recipe did the trick. 

It's great for the season, feeds a crowd and freezes well, if you happen to have any leftovers. This recipe also works well with ground beef, turkey, pork, veal, and lamb. Any type or blend of ground meat, really. But it's deer season here, and I attempt to be a supportive wife.

Bitches and Does

Ingredients

• 1 lb. ground venison
• 2 tablespoons extra virgin olive oil
• 1 small onion, diced
• 1 green bell pepper, diced
• 3 cloves of garlic, minced
• 2 (15 oz.) cans of dark red kidney beans, undrained
• 1 (15 oz.) can of black beans, undrained
• 1 (14 oz.) can of diced tomatoes, undrained
• 1 (8 oz.) can of tomato sauce
• 2 beef bouillon cubes
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper

Directions

1. In a large cast iron pot, heat 2 tablespoons of extra virgin olive oil on medium.
2. Sauté the onions and bell pepper until softened, about 3-4 minutes.
3. Stir in the garlic and sauté for 1 additional minute.
4. Add the ground venison and cook until browned, another 5-6 minutes.
5. Add the kidney beans, black beans, bouillon cubes, diced tomatoes and tomato sauce.
6. Stir in the salt, pepper, chili powder, cumin, garlic powder, onion powder, and cayenne pepper. 
7. Simmer on medium-low for about 45 minutes, stirring occasionally. 
8. To stretch the chili, add water. For ever cup of water added, toss in an additional bouillon cube and cook until dissolved.
9. Serve with your favorite toppings: sour cream, cheese, green onions, jalapeños, diced tomatoes, tortilla chips, and/or cornbread, etc.

Wild Duck Bites

Oh yes, it's that magical time of year again. The weather is beginning to cool down. The leaves are starting to change colors. And Jared disappears until February . . . today is the first day of duck season in Virginia. And Maryland's is just around the corner as well.

The Urban Redneck Crew

Hopefully, this year will be full of successful trips and tasty waterfowl gumbos. In the meantime, here's another favorite recipe. These are great as appetizers or as a meal in themselves.

Ingredients

• 2 wild duck breasts, cut into 1-inch cubes
• bacon strips, cut in half (need as many half strips as there are pieces of duck breast)
• 1 cup Italian dressing
• 3 oz. cream cheese, softened
• jalapeños, sliced (optional)
• special equipment: toothpicks, pre-soaked in water

Directions

1. In a medium bowl, combine the cubed duck breasts and Italian dressing. Marinate for at least 30 minutes.
2. On a large work surface, place the sliced bacon strips, cream cheese, and jalapeños within reach.
3. Spread a small amount of the cream cheese on one side of a bacon strip. Place one  jalapeño slice and one piece of duck breast on one end of the bacon strip.
4. Wrap the bacon strip around the duck and secure with toothpick. 
5. Repeat method with the remaining cubes of duck.
6. Grill on a preheated outdoor grill or indoor grill pan until bacon is just crisp, about 10 minutes, turning once.

Sunday Supper - Pappardelle with Pheasant Ragù

Ever since Jared came home from a hunt with a couple of pheasants, I have been racking my brain to find an interesting take on these gamey birds. I was finally inspired after a tasty meal at John Besh's Domenica in New Orleans, LA. His tagliatelle with rabbit and porcini is rich and flavorful. The tomato-based sauce forms the perfect base for the lean meat.

With that in mind, I thought a ragù might be nice. And indeed it was. It works great as a hearty meal without being too heavy during this ridiculous summer heat.

Another picture of Jared and his dead things . . .

Ingredients

• 1 wild pheasant, quartered
• 1/4 lb pancetta, diced
• 1 tbsp flour
• 2 tablespoons extra virgin olive oil
• 1 onion, diced
• 1 celery stalk, diced
• 1 carrot, diced
• 3 cloves of garlic, minced
• 10 oz cremini or porcini mushrooms, chopped
• 1 bay leaf
• 1 tablespoon fresh sage, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon dried thyme
• 1/2-1 teaspoon crushed red pepper (optional)
• 1 (14 oz) can of whole peeled tomatoes, with juices, crushed by hand
• 1 cup low-sodium chicken broth
• 1 cup light, dry red wine
• salt and black pepper to taste
• 1 lb dried pappardelle pasta
• 1/4 cup fresh Parmesan cheese, grated

Directions

1. Using a paper towel, pat dry the pieces of pheasant.
2. Lightly coat the pieces with flour seasoned with salt and black pepper.
3. Heat 1 tablespoon of olive oil over medium-high heat in a large cast iron pot.
4. Brown the pheasant in the pot (3-4 minutes per side). Set aside.
5. Add 1 additional tablespoon of olive oil to the pot.
6. Add the carrots, celery, onion, and pancetta.
7. Sauté for about 10 minutes until the vegetables soften.
8. Add the garlic and mushrooms. Cook for 1 additional minute.
9. Deglaze the pan by adding 1 cup of light, dry red wine.
10. Increase heat and scrape the bits from bottom of pan.
11. Add bay leaf, sage, rosemary, thyme, and crushed red pepper.
12. Return the pheasants to the pot.
13. Add tomatoes and chicken stock.
14. Bring the sauce to a slow rumble, then reduce heat.
15. Simmer for 1 hour.
16. Prepare the pappardelle pasta according to the package instructions.
17. Salt and black pepper to taste.
18. Serve over pasta and top with freshly grated Parmesan cheese.

Sunday Supper - Dijon Pistachio-Crusted Rockfish

After a fun little game that I like to call freezer diving, we found some rockfish fillets that Jared caught out on the Indian River Inlet in Delaware. Every year, he and his buddy head out there (or the Chesapeake Bay) in late spring to camp out, drink whiskey, and battle waves in the middle of the night to reel in the big ones.

The best f#$%ing angler EVER!!

While some rockfish is farmed, most of it is wild-caught. Like any other kind of seafood, be sure to know where it comes from and check the population and consumption advisories for that area. Otherwise, your future children may have a few extra heads or arms or something. 

Rockfish (also known as striped bass) is mild-flavored, flaky fish. The tangy dijon mustard, nutty pistachios, and sharp Parmesan cheese add just the right punch to this crowd-pleasing dish. The recipe also works well with salmon, halibut, and mahi mahi.

Ingredients

• 1/2 cup unsalted pistachios, shelled
• 1/3 cup panko breadcrumbs
• 2 tablespoons Parmesan cheese, freshly grated
• 1/4 teaspoon salt
• 1-2 tablespoons extra virgin olive oil
• 4 (3 oz) wild rockfish fillets
• 2 tablespoons Dijon mustard
• black pepper to taste

Directions

1. Preheat oven to 425 degrees F.
2. In a food processor, combine nuts, breadcrumbs, cheese, salt, and pepper. Pulse mixture until fine.
3. Transfer mixture to a small bowl. Drizzle with olive oil and toss with a fork until crumbs are well moistened.
4. Generously spread the Dijon mustard on the top of each fillet.
5. Press the mustard-coated side of the fish into the crumb mixture until evenly coated.
6. Place the fillets, coating side up, on a greased baking sheet.
7. Sprinkle the remaining crumbs over the fillets to form a thick crust.
8. Bake for 10-12 minutes.
9. Broil for 2-3 additional minutes until the topping is crisp and browned and the fish is cooked through.

Sunday Supper - Venison Spaghetti

Sorry Bambi, avert your eyes from this recipe . . .

I, of course, watched that movie when I was little. And thought all of the little animals were adorable. But, I also grew up in south Louisiana, where most of my cousins hunted for all sorts of cute and fuzzy creatures that turned out to be quite delicious and nutritious.

So, when Jared came along with his deer hunting habit, I welcomed it with open arms . . . or should I say mouth? Mainly because, I already had a few ideas for how to prepare this tasty meat.

Thanks to a steady supply of frozen venison burger (which Jared and his dad prepare with a bit of beef trimmings), we haven't had to buy ground beef in years. No horrific pink slime in our kitchen! 

Here's our take on the traditional spaghetti with meat sauce. 

Ingredients

Venison Spaghetti

• 1 lb ground venison
• 2 tablespoons extra virgin olive oil
• 1/2 onion, chopped
• 3 cloves of garlic, minced
• 1 teaspoon Pete's Good Stuff Seasoning Mix
• marinara sauce (can substitute with a 24-32 oz container of pre-packaged sauce)

Marinara Sauce

• 1/4 cup extra virgin olive oil
• 6 cloves of garlic, minced
• 1 small onion, chopped
• 1/2 cup dry red wine
• 1 (28 oz) can crushed tomatoes
• 1 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon flat-leaf parsley, chopped (or 1 teaspoon dried parsley)
• 1 dried bay leaf

Directions

Venison Spaghetti

1. Prepare the marinara sauce, if making from scratch. Set aside.
2. Cook spaghetti in separate pot according to package instructions. Drain and set aside.
3. Heat one tablespoon of the olive oil in a large saucepan or cast iron pot.
4. Add the onion and sauté for 6-7 minutes on medium-high heat.
5. Add the garlic and cook for 1 more minute.
6. Drizzle the pan with one additional tablespoon of olive oil. Add the ground venison.
7. Brown the meat. Sprinkle with Pete's Good Stuff seasoning.
8. Add marinara sauce. Simmer for 5 minutes.
9. Reduce heat. Cook for another 10-15 minutes.

Marinara Sauce

1. In a large cast iron pot, heat the oil on medium-high.
2. Add the onions and sauté for 8-10 minutes.
3. Add the garlic and cook for 1 more minute.
4. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes.
5. Stir in the tomatoes, salt, pepper, parsley and bay leaf.
6. Simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf.
7. Salt and pepper to taste.
8. The sauce can be made ahead of time. Cool, then cover and refrigerate. Rewarm over medium heat before using.

Southern Fried Wild Turkey

And no, not of the boozy variety . . . an actual, wild turkey.

Earlier this month, Jared came home with this lovely specimen.  He joined a new hunting lease last fall, and for the first spring since he left Mississippi, he had his own spot to hunt. 

Now that our freezer is stuffed with two tyrannosaurus turkey breasts, Jared is delighted. I, on the other hand, am a little more concerned. The only turkeys that I have worked with have been plump little butterballs.

So, I default to the sportsman. And his cooking method of choice for tender morsels of wild turkey? Frying, of course!

Ingredients

• 1 wild turkey breast, cut into strips
• 1 cup buttermilk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup all-purpose flour
• 1-2 teaspoons Pete's Good Stuff seasoning mix
• 1 cup panko bread crumbs
• 2-3 cups peanut oil

Directions

1. Mix the buttermilk, garlic powder and onion powder in a large bowl.
2. Soak the turkey strips in the mixture for at least 3-4 hours (overnight, if possible).
3. Spread the panko bread crumbs out on the surface of a large plate and sprinkle with Pete's Good Stuff seasoning mix.
4. Dip the marinated turkey strips into the seasoned bread crumbs and coat generously.
5. In a large cast iron skillet or pot, bring the oil to 375 degrees F.
6. Fry the turkey strips until golden brown. Do not overcrowd the pot -- the temperature will drop too low and the turkey will not fry properly. Cook in several batches, if needed.
7. Allow the strips to cool on a plate lined with paper towels to soak up excess oil.

Enjoy with a nice cold beer and a side of Watermelon Slaw.