Brie Stuffed Elk Burgers, courtesy of RMEF's Carnivore's Kitchen


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Our friend and partner Kristy Crabtree has an awesome new gig with Rocky Mountain Elk Foundation developing recipes like this one.

THIS CONTENT IS FROM RMEF's Carnivore's Kitchen



Makes 6 Sliders
Preparation Time: 30 minutes
Cooking Time: 30 minutes
There’s something to be said about cooking outdoors and with hunting season just around the corner, I figured now would be the ideal time to utilize some ground game meat from last year’s harvest and share these brie-stuffed elk sliders that I enjoy preparing.
Now what exactly is a slider? And we’re not talking about baseball here. We’re talking about what seems to be a growing popularity of American cuisine. Wikipedia’s definition of the term refers to the size of a small hamburger or small sandwich that typically runs around 2 inches across and made with a slider roll. Even White Castle trademarked the name ‘Slyder’ referring to their smaller in size hamburgers. Other references claim that the term slider came from the preparation and process of cooking the burger patty on a well oiled griddle and when ready, it would ‘slide’ right off.
Either way you look at it, the term ‘slider’ has one common characteristic, it’s smaller in size.
I assembled these brie-stuffed elk sliders with minimal ingredients that you can easily find at your local grocery store and using what’s referred to as a mini hamburger press, can provide the perfect thickness and diameter for the ideal sized slider.
To compliment the sliders, I garnished each one with a few baby arugula leaves adding hints of pepper to the grilled meat. You can always add other garnishments such as sliced tomato and onion. I also prepared a simple spread that combines mayonnaise, dried tarragon, minced garlic, olive oil and fresh lemon juice. The widely used culinary herb known as French tarragon has a sweet aroma with spicy licorice-like flavor and when mixed with the bold taste of minced garlic and a squeeze of tart lemon juice, this creamy condiment will elevate your taste buds with every juicy bite.

Ingredients:
·         1 1/2 pounds ground elk
·         4 ounces Brie cheese, cut into small pieces (rind removed)
·         1 teaspoon kosher salt
·         1 teaspoon fresh ground black pepper
·         1 tablespoon olive oil
·         6 rolls, cut in half
·         Baby arugula, for garnish

Tarragon Garlic Mayonnaise
·         1 cup mayonnaise
·         2 cloves garlic, minced
·         1 tablespoon lemon juice
·         1 tablespoon olive oil
·         1 tablespoon dried French tarragon

Preparation
In a bowl, mix all mayonnaise ingredients until blended and smooth. Cover with plastic wrap and refrigerate until ready. 
Divide the ground elk meat into 6 separate portions. Using a mini hamburger press, take half of each portion and place into the bottom of the press. Add a piece of Brie cheese to the center of the meat and then take the other portion of the meat and place over the top of the cheese. Take the top handle of the mini burger press and gently push down sealing the cheese in the middle of the meat. Repeat all steps until all slider patties are formed. (If you do not have a mini hamburger press, you can easily use your hands to form the slider patties with the Brie cheese in the center). Drizzle olive oil over each one and season with kosher salt and fresh ground black pepper.
Preheat your outdoor grill to a high heat, about 450°F. When hot, place the sliders on the grill cooking for about 5/6 minutes. Gently turn and continue to cook until they reach your desired doneness. (Since all grills are not the same, you may need to adjust the heat if necessary).
To serve, spread a little of the tarragon garlic mayonnaise on both the tops and the bottoms of the rolls. Add a few pieces of baby arugula and then the grilled brie-stuffed elk slider. Enjoy.


Cous Cous Salad


Memorial Day kicks off the summer season with cook outs and grilling and the search for the perfect side salad.  Instead of cole slaw and potato salad, try this new salad using Israeli cous cous and scape pesto.




Make 8 servings

- Ingredients -
2 c israeli couscous
1 cup pesto (basil or scape)- see link for recipe
1 12  oz jar of roasted red peppers, diced
1 14 oz can of artichoke hearts, chopped
Chopped Italian flat leaf parlsey
1 c coarsley ground Parmesan Cheese

- Tools - 
Weston Professional Blender  (to make pesto- see recipe link above)


How To

Make pesto following linked recipe. ( can be made ahead and stored in refrigerator for one week)
Cook 2 c of couscous in boiling water until tender , Drain and reserve.
Combine cous cous and remaining ingredients in large bowl.
Garnish with lemon and parsley.











Roasted Rabbit with Pancetta and Olives


This recipe has been adapted from a January 2009 Gourmet  recipe by Toni Oltrani.


Makes 4 servings

Ingredients -

  • 1-2 rabbits, cut into 4-5 pieces each
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons chopped thyme
  • 2 tablespoon chopped rosemary
  • 1 tablespoon fine sea salt
  • 1/2 to 1 teaspoon hot red-pepper flakes
  • 12 garlic cloves, peeled
  • 2 (1/4-inch-thick) slices pancetta, cut into 1-inch pieces
  • 1 cup dry white wine
  • 24 oil-cured black olives

1.      Preheat oven to 450°F with rack in middle.  ( we used Weston's Roaster Oven which allows you to save room in the oven for important things like dessert)
2.      Toss chicken with oil, thyme, rosemary, sea salt, red-pepper flakes, and 1 teaspoon pepper, rubbing mixture into chicken.



Arrange rabbit pieces, skin side up, in 1 layer in a 17-by 11-inch 4-sided sheet pan. Scatter garlic and pancetta on top and roast until rabbit begins to brown, about 20 minutes. Drizzle wine over rabbit and roast 8 minutes more. Scatter olives over rasbbit and roast until skin is golden brown and rabbit is cooked through, 15 to 20 minutes more. Let stand 10 minutes.




What better accompaniment to rabbit than carrots... here is a wonderful recipe for sous vide cooking carrots using Weston's new immersion sous vide.

Glazed Carrots
·         1 pound baby whole baby carrots, peeled or well-scrubbed, or 1 pound medium to large carrots, peeled and cut into 1-inch chunks
·         2 tablespoons unsalted butter
·         1 tablespoon granulated sugar
·         Kosher salt
·         Freshly ground black pepper
·         1 tablespoon chopped parsley or dill (optional)
1.      Preheat sous vide to 183°F. Place carrots, butter, sugar, and 1/2 teaspoon kosher salt in a vacuum bag and seal according to manufacturer's instructions. Cook carrots in the water bath until fully tender, about 1 hour. At this point, carrots can be stored in refrigerator for up to 1 week.
2.      Empty entire contents of bag into a 12-inch, heavy-bottomed skillet and cook over high heat, stirring constantly, until liquid has reduced to a shiny glaze, about 2 minutes. Season to taste with salt and pepper, stir in parsley or dill, and serve. 




Steve Rinella's Wild Game Jerky



"Ideally, making  wild game jerky is one of those fundamental 
outdoor skills that every hunter should know."
Steve Rinella
Watch Steve walk through the process in this video.


- Ingredients -

4-20 pounds of whole muscle venison (or any other horned or antered animal) Weston jerky seasoning mix Methods: Before slicing the meat, place it in the freezer for a couple of hours. You want it icy and firm, but not so frozen that a knife can’t easily pass through. This helps you get perfect slices and saves you a lot of aggravation.
Slice the meat across the grain in slices that are 3/8-inch thick. The Weston Jerky Board does a great job keeping the slices uniform. If the meat starts to thaw, pop it back into the freezer.
Mix 1 tablespoon of seasoning with 1 tablespoon of water for every pound of meat. Combine seasonings with meat and mix thoroughly. Set meat on dehydrator racks immediately or let it marinate overnight to let the flavor sink in. (vacuum sealing the meat helps in marinating)
Lay the meat out on the dehydrator trays, leaving space between the slices. Set the dehydrator to 145°F. Depending on the idiosyncrasies of your climate and dehydrator, it will probably take between 2 to 4 hours to finish the job. Start checking the meat at 2 hours and remove pieces as they finish. They should be firm throughout, with no sponginess. They will not break when you bend them. Rather, the fold will reveal a network of thin white lines.


- Tools - 
Weston Jerky Seasoning Mix Dehydrator
Jerky Board
Vaccum Sealer (helpful for marinating jerky in seasoning or for storing jerky to keep freshj








A Spring in Your Step-- Green Pea and Mint Soup


Peas, along with asparagus and ramps, are a few of the best parts of Spring. When Spring sprung last week, much of the country was experiencing snow, so I decided to hold off on publishing this out of respect to those not experiencing Spring weather.


Makes soup for 6

- Ingredients -
2 c vegetable broth
3 c  fresh blanched green peas or thawed frozen green peas
1/2 c chopped green onion (or ramps if you can get them)
1 t salt
1/4 t fresh black pepper
2/3 c mint leaves
2 t freshly squeezed lemon juice  +  more to taste
1/2 c plain yogurt or sour cream

- Tools - 
Weston Professional Blender  ( This is a brand new offering from Weston)


How To 


  1. Add broth, peas, green onion, salt & pepper to the blender jar, and press the soup button
  2. After completing program (about 5 minutes), blender will stop
  3. Add mint and lemon juice and pulse for 15 seconds
  4. Taste soup and adjust seasonings to your preference
  5. Serve soup, garnishing with sour cream or yogurt and fresh mint














Steve Rinella's Wild Game Sweet Italian Sausage



A lot of folks are intimidated by making their own sausage, but with the right equipment and a little practice, it can be the newest skill for your cooking toolkit. MeatEater's Steve Rinella walks you through the steps to make your own Sweet Italian Sausage.



- Ingredients -
8 lbs whole muscle game meat, cut into 1” cubes
2 lbs pork fat, cut into 1” cubes

- Tools - 

How To 

Place the cubed fat on a large plate or baking sheet in your freezer until it begins to harden, but don’t let it freeze all the way through. Put the cubed meat in your fridge to cool it off. You want everything nice and cold so that it’s on the verge of painful to handle it. Meanwhile, set up your meat grinder according to the manufacturer’s instructions and soak the natural hog casings (if using) in lukewarm water. Once the casings are pliable, change the water and give them another soak for 20 – 30 minutes. Then fit one end of each casing over the kitchen faucet and run a cup or two of water into the casing. Push the water all the way through, to rinse the inside of the casing. Set aside in clean water until ready to use.

Combine the chilled cubed meat and pork fat with the Weston seasoning mix (1 Tbl/1 lb of meat). Mix thoroughly by hand for two minutes.

Fill a tub with ice and place the bowl of meat inside the tub to keep it cool. Using the coarse grinder plate, grind the meat mixture into another bowl that’s set over ice. Change the die to the fine grinder plate and grind again. (This will create a finely ground fresh sausage. If you like a little more texture to your sausage, simply pass the meat twice through the coarse grinder instead of changing plates.) Cover and refrigerate while you set up your sausage stuffer. The sausage can also be stuffed into 1-pound poly bags as bulk sausage.

Fill the hopper of your sausage stuffer with the sausage mixture, and fit the stuffer tube with a cleaned casing. Start pushing meat through the stuffer to clear any air in the stuffer tube. Before meat enters the casing, tie the end with a simple granny knot. Working slowly, stuff the sausage into the casings. Be careful not to overstuff, and expel any large air bubbles inside the casing by pricking it with a sewing needle. When filled, tie off the casing with another granny knot. To create links: make two creases in the casing, one 5” from the end and another at 10” from the end. Twist the sausage at these two creases about eight times. Now you have two links. Make two more creases at 5” intervals and spin these. Continue down the length of the casing. To separate the individual links, gently pull the links apart and snip the middle of the “twist” with a pair of scissors or knife.


Seasoning the diced meat and fat before grinding





Stuffing the casing


Tying off the sausage


Creating links


Preserving with a vacuum sealer







    Cochinita Pibil (Yucatan Pork in Banana Leaves)



    Traditonal Mayan cochinita pibil  is cooked in earthen oven, but we've decided to try our roaster oven as a substitute. While we may not have met the earthiness of the traditional recipe, it still worked well.
    Makes 24servings

    Seasoning Paste
    • 1 tablespoon black peppercorns crushed
    • 1 tablespoon teaspoon cumin seed
    • 1 1/2 teaspoon whole allspice 
    • 1/4 cup whole annatto (also called achiote) seed 
    • 12 cloves of garlic - minced
    • 1 tablespoon dry Mexican oregano
    • 2 tablespoons kosher salt 
    • 1/4 cup Seville orange juice (bitter orange juice), or a blend of equal parts of orange, lime and grapefruit juices, plus 1/2 cup more for sauce.
    Pork:
    • 2 - 6-8 pound boneless pork shoulder, well marbled 
    • Zest of 2 oranges, sliced into thin strips 
    • 2 large white onions, halved and then sliced into half moons
    • Banana leaves, thawed
    Accompaniments for serving:
    • 30 corn tortillas, warmed
    • Garlic-Oregano Pickled Onions
    • 3 limes, cut into wedges

    - Tools - 


    Weston Roaster Oven
    Weston Juicer (coming March 2018)




    How To 

    1. Make the seasoning paste: In a small skillet over medium heat, toast the peppercorns, cumin seed, and allspice until fragrant, about 3 minutes. Cool then transfer to a spice grinder or mortar and pestle along with the annatto seed and grind into a powder. Annatto seed is hard and takes a bit of scraping down and repeated grindings to break up. Add the garlic, oregano, salt, and 3 tablespoons of the orange juice and process into a paste.
    2. Make the pork: In a large bowl, rub the pork with the seasoning paste, a liberal amount of salt, and  another 1/4 cup of the juice, taking care to rub the mixture into the folds of the meat.
    3.  Place some chopped onions and orange zest on top of banana leaves, place pork fat side down, and add onions and zest on top.


    4.  Fold over banana leaves, tie with twine, and turn over when placing in roasting oven so fat is on top. 


    5. Cook at 225 degrees for 16 hours.


    6. Remove meat from leaves and shred with forks.
    7.  Reduce remaining juice over medium heat until halved. Pour over shredded pork and serve with warm corn tortillas, lime wedges, and pickled onions ( see recipe below)

    Garlic-Oregano Pickled Onions 
    Makes about 3 cups; 15 minutes prep time; 2 to 3 hours marinating time
    The onions keep in the refrigerator for several days.
    • 2 medium to large red onions, sliced into thin rings
    • 1 cup white vinegar
    • 1 generous teaspoon dry oregano (Mexican if possible)
    • 1 teaspoon salt
    • 2 garlic cloves, thinly sliced
    1. Combine all the ingredients in a medium bowl with enough water to cover the onions, and marinate for a couple of hours.
     2. Serve at room temperature with the Yucatan pork, with refried beans, or on sandwiches.

    Steve Rinella's Fried Mourning Doves


    Fried Whole Mourning Doves 
    A lot of hunters will breast out a dove. That gets 90% of the usable meat on a Mourning dove. However, the thighs and drumsticks are fantastic too. Steven Rinella shows you a simple and fast way to use your whole dove.


    Serves 4 as an appetizer

    - Ingredients -
    8 whole mourning doves
    1 cup fine or medium ground cornmeal
    ½ cup all-purpose flour
    3  tablespoons Creole seasoning (I prefer Tony Chachere’s, which is widely available.  To make your own blend, see below.)
    Kosher salt
    1 bunch fresh curly parsley
    Peanut or vegetable oil
    Preheat the oil to 375°F in an electric deep-fryer or over a stovetop in a Dutch oven. You need enough oil to submerge the doves; a depth of 3 inches will work.
    Creole Seasoning Blend:
    3 tablespoons paprika
    2 tablespoons kosher salt
    1 tablespoon cayenne
    1 tablespoons garlic powder
    1 tablespoon onion powder
    1 tablespoon dried oregano
    1 tablespoon freshly ground black pepper
    1 tablespoon dried thyme
    Mix the paprika, salt, cayenne, garlic powder, onion powder, oregano, black pepper, and thyme in a small bowl.

    - Tools - 

    Weston Deep Fryer 


    How To 

    Combine the cornmeal, flour, and 2 tablespoons of the Creole seasoning in a large bowl and mix to combine. Sprinkle each dove with a small pinch of the remaining Creole seasoning and rub it into the breast and legs. Working with one or two at time, toss the doves into the cornmeal mixture and coat thoroughly on all surfaces. Working in two batches, fry the doves in the oil for 4 minutes. Roll them around a few times as they cook so that all sides are brown and crispy. Remove from the oil and place them on a platter lined with paper towels to cool. After the last batch of doves is cooked, drop several bundles of parsley containing a few sprigs each into the hot oil and fry for 1 minute. Garnish the platter with the crispy parsley sprigs and serve as soon as the doves are cool enough to handle.









    Steve Rinella's Fish Fry

    Crispy Fish with Herb Tartar Sauce

    Fish fries are a great tradition around the country to bring together family and friends.  During the season of Lent, Friday night fish fries are especially popular for those abstaining from meat.  

    Take a look at  Steve Rinella's step by step process in this video and get lots of tips for doing it at home. 


    Serves 4

    - Ingredients -

    1 ½ – 2 pounds White-fleshed fish
    Cut into 1” thick strips, 3 inches long
    Buttermilk marinade:
    2 cups buttermilk
    1 tablespoon Kosher salt
    1 teaspoon black pepper
    1 teaspoon onion powder
    1 teaspoon garlic powder
    1 teaspoon Smoked or Spanish paprika
    Breading:
    1 cup all-purpose flour
    1 ½ cup Panko breadcrumbs
    1 ½ cup fresh breadcrumbs
    1 tablespoon Kosher salt
    1 teaspoon black pepper
    1 teaspoon onion powder
    1 teaspoon garlic powder
    1 teaspoon smoked or Spanish Paprika
    2 tablespoons cornstarch
    5 cups Peanut Oil, for frying
    Tartar Sauce:
    Yield: 1 ¼ Cups
    1 cup mayonnaise
    ½ tablespoon fresh chopped rosemary
    1 tablespoon fresh minced garlic
    Juice and zest from 1 lemon
    1 tablespoon chopped chive
    5 leaves fresh basil, chopped
    5 cornichon pickles, chopped
    1 tablespoon chopped capers
    ½ teaspoon black pepper
    - Tools - 
    Weston Deep Fryer
    French Fry Cutters   (because what goes better with fried fish than homemade french fries)

    How To 
    For the marinade, in a large bowl, whisk the spices into the buttermilk until mixed.
    Add the fish into the marinade and cover.
    Let the marinade sit for four hours, or up to 1 day, covered with plastic wrap.
    Prepare the fryer to a temperature of 375 degrees.
    For the breading, mix all the ingredients in a large bowl. One piece at a time, press the fish into the breading and pat the crumbs onto the side and then flip the piece and do the same to the other side. The entire fish should be covered with crumbs. Place the breaded fish on a plate in preparation for frying. When all the fish has been breaded, carefully place each piece into the fryer in a single layer with space between each piece. Be careful not to overcrowd the fryer. Cook for 3 or 4 minutes until fish is golden brown. Remove and place on a paper towel covered plate to drain. Serve immediately.
    For the Tartar Sauce, add all of the ingredients into a bowl and whisk until incorporated.