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    Recipes — field to table

    Morel Game Burgers with Charred Scallion Butter

    Morel Game Burgers with Charred Scallion Butter

    Photo and Recipe by: Ambassador Molly Elliott @elliotmo


    Ingredients

    • 6 oz fresh morel mushrooms
    • 2 cloves garlic, minced
    • 1 large egg, beaten
    • 20 oz ground game meat, 10-15% fat (antelope is pictured)
    • Rubbed sage
    • Avocado oil
    • Kosher salt
    • Fresh ground pepper
    • 1 bunch fresh scallions
    • 1 stick butter, room temp
    • 4 soft kaiser buns (or gluten-free substitute)
    • Head of romaine and other toppings

    Instructions

      1. Prepare the mushrooms. Clean any stems with dirt or debris, and discard. Put mushrooms in a deep bowl, fill with cold water, and gently agitate mushrooms, allowing dirt to fall to the bottom of the bowl. Lift mushrooms out of the bowl and place in a colander (this leaves all the dirt at the bottom). In small handfuls, quickly rinse a second time, under gently running water, and place mushrooms on a kitchen towel.
      2. Cut larger mushrooms in half, lengthwise, and gently pat with a towel to remove excess water.
      3. Heat a 10 inch cast iron skillet on high heat. Add the mushrooms to the dry pan. Gently stir with a spatula, allowing the water to quickly escape.* Keep stirring gently until all water is cooked off, 5-7 min.
      4. Turn heat down to medium. Add 2 big glubs of avocado oil to the mushrooms, and the minced garlic. Stir to coat and to keep the garlic from burning, another minute or two of cooking, then remove the mushroom/garlic mixture into the bowl of a food processor fitted with a blade.
      5. Process the mushrooms until resembling the texture of ground meat, 3-5 quick pulses, 1 second long each.
      6. Spread the ground meat loosely into a shallow, wide bowl; add the mushroom/garlic mixture, and egg. Season with salt, pepper, and a pinch or two of sage. Fold the mixture into the meat until well incorporated.**
      7. Form the mixture into 4 even sized balls, and shape into tall patties, depressing a hole into the center for even cooking.
      8. Turn Traeger on to Smoke setting. Smoke burgers for 40 minutes.
      9. Add the scallions to the grill and remove the burgers. Turn temp up to 350 F. When grill come to temperature, put burgers back on, cooking an additional 5 min per side (10 more minutes total). Oil the buns, and place on grill, turning over after a couple of minutes.
      10. Remove the burgers, and tent with foil. Remove the scallions, and chop finely, including all the charred bits. Mix the softened butter with the scallions in a medium bowl.
      11. Smear the scallion butter onto toasted buns, add the smoked mushroom burgers, and your favorite toppings.

    Tips: *Pan must be very hot and dry to begin with. The mushrooms will release a large amount of water and without a hot enough pan, the water will accumulate into a steamy boiling mess. This causes the texture of the mushrooms to be rubbery and gummy, instead of having a pleasant bite.

    **Folding the meat mixture gently helps to ensure a tender finished burger, instead of a tough, packed dry version.



    Fried Squirrel and Waffles

    Fried Squirrel and Waffles

    Fried Squirrel and Waffles
    Jamie Carlson @youcookitright

    My Story:

    A number of years ago my mother had asked if I would take her hunting for the first time. At the time she was in her late 50’s and had never been out hunting. I decided I would take her out squirrel hunting. I wanted to take her squirrel hunting because I feel like it is an easy avenue into hunting and also has many of the same elements as deer hunting, just on a smaller scale. The other reason is that when my grandfather died he left me his dad’s old Marlin .22 lever action. My great grandpa Jim, who I had never met but was named after was my Mom’s favorite and for her to go out hunting using his old gun that she never even knew existed was pretty special for her.

    I wanted to make something with the squirrels we got that day that would be equally as special so I came up with this fried squirrel and waffles recipe. It was a big hit and now every year on the opener if I get a squirrel this is my first wild meal of the season.

    Ingredients

    For the Fried Squirrel:

    • 4-6 squirrels cleaned and quartered
    • 1 cup buttermilk
    • 2 tablespoons sriracha
    • 1 tablespoon fresh thyme
    • 1 egg
    • 1 cup flour
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • ½ tsp white pepper
    • 1 tsp smoked paprika

    For the Waffles Mix:

    • 2 cups buttermilk
    • 2 eggs
    • ¼ cup maple syrup
    • 1 cup cornmeal
    • 1 cup flour
    • 2 tsp baking powder
    • ½ tsp baking soda

    For the Rum Maple Syrup:

    • 1 cup pure maple syrup
    • 2 tablespoons rum
    • 1 tsp crushed red chili flakes

    Instructions

    For the Fried Squirrel:

    1. Mix the buttermilk, sriracha, egg, and thyme together with a whisk and soak the squirrel for at least an hour.
    2. Dredge the squirrel pieces in the flour mixture and fry in canola oil at 300 degrees for 7-10 minute per side or until perfectly gold brown

    For the Waffles:

    1. Mix the wet ingredients together, and then mix the dry ingredients separately. Pour the wet into the dry and mix together. Cook on a waffle iron until golden brown and slightly crisp.

    For the Rum Maple Syrup:

    1. Heat in a saucepan until well combined.

    To assemble the dish, place a waffle in the center of a plate and top with fried squirrel. Cover with syrup and enjoy.