It's officially soup season! This Woodchuck Soup comes together with beans, carrots, and onions but you can use any fall garden ingredients. I like using our garden to fill in the soup with the critter that is always trying to steal them; it feels very balanced. Hunting and homesteading go hand in hand, and result in a warm and delicious soup!
With the summer months coming to a close and a freezer full of fish, it’s time to make room for hunting season. This Gulf of Mexico Ceviche is a great way to prepare your summer saltwater catch! Serve with fresh corn or plantain chips, pile high on top of fresh guacamole or spoon into a halved avocado and savor summer just a little bit longer!
Tataki is a very popular Japanese dish that consists of beef (in this case venison) or fish that is seared over a high heat and leaving the center rare. This method is perfect for lean venison which benefits from cooking on the rare side. I serve it atop of sushi rice and a truffled ponzu sauce. If you’ve never had the flavor of truffles paired with venison, you’re in for a special treat!
I call this dish "Meat and Fire", an ode to the history of the Cowboys of the west and how they prepared their meals with little more than meat and fire. We now have all sorts of fancy kitchen gadgets to play with but the heart remains the same. Sous Vide Backstrap with Roasted Poblanos and Corn is a simple dish, but when prepared properly, it celebrates the relationship between the meat, the fire and the fresh brightness of the produce. It will surely remind you and your friends why we work so hard to harvest wild game.
I don’t know how many times I've been asked “Can you eat that?” The answer is almost always “yes you can.” Cownose ray is one of those foods. This light Thai coconut and lime soup is usually done with chicken or shrimp. We swap the chicken for ray and see no reason to go back.