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Author Topic: What I submitted for the Regs Cover.....  (Read 923 times)

Offline merkaba93

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What I submitted for the Regs Cover.....
« on: March 31, 2019, 03:35:46 PM »

This recipe isn't for everyone. Not because of culinary skill but because this recipe is meant for someone who spends a lot of time in the woods and works diligently to preserve their harvest. This recipe is for someone who spends their spring picking (or cutting) morels, summer picking huckleberries and fall hunting deer. More specifically this recipe is for a hunter who lives in the West.

Ingredients:
Beef knuckle bones
Huckleberries
Dried Morels
Venison Tenderloin
Sea salt
White Vinegar
Sugar
Shallot
Bay Leaf
Whole Cloves
Whole Allspice
Juniper Berries
Dried Rosemary
Smoked Sea Salt
Ground Coriander
Black Pepper
Onion Powder
Parsnips
Milk
Micro Greens or Baby Arugula

The day before:
First step is to dissolve 1 tsp salt in a cup of water and soak the knuckle bones for 12 hours (at least one bone per person).

Next in a mason jar (or another sealable container) add 1 cup white vinegar, 1 cup water,  2 tbs sugar and 1 tbs salt. Seal and shake until dissolved.  Then add 1 diced shallot, 1 dried bay leaf, 2 whole cloves, 1 whole allspice berry. Add 1/2 cup frozen huckleberries and set in the refrigerator overnight.

Next create the dry rub. Take 8-9 juniper berries, 1/4 tsp dried rosemary and grind finely with a pestal and mortar or a spice grinder. Then add 1 tsp smoked salt, 1 tsp ground coriander, 1/2 tsp black pepper, 1/4 tsp onion powder.

Day of:

Dice 1 lb of parnsips and place in sauce pan, cover with enough milk to cover, about a cup. Bring to a simmer and cover. Cook for 15 min or until the parnsips are soft. Mix with a blender, food processor or hand mixer until smooth. If you want a smoother puree feel free to pass the mix through a sieve. Add a pinch of salt. When ready to eat just reheat over low heat.

Rehydrate morels (3-4 per person) with enough water to cover and add 1/2 tsp salt. Warm over low heat.

Set oven to 450 and roast marrow for 20 min in a 12 inch cast iron skillet. When finished remove skillet from oven (leave oven on) and set marrow bones aside. (Some of the marrow fat will have rendered out into the skillet which is what the venison will be cooked in) Place the skillet on a large burner on med high heat. Rub the venison tenderloin with the spice blend and place in skillet. Sear one minute per side turning 4 times. Then place skillet back into oven and cook until you reach desired doneness. Check internal temperature with a meat probe (remember there will be a bit of carry over). Let meat rest for 5 min.

Serve bone marrow as an appetizer with some bread or plate as a side dish. Cut tenderloin into 1/4-1/2 inch rounds and place venison, morels and pickled huckleberries over the parsnip puree. Finish with a side salad with some more pickled huckleberries and a pinch of sea salt for the venison.

Pairings for Music and Wine
Dark and Stormy by Hot Chip

Dwinell Country Ales Dusty Trail or
Everybody's Brewing Hoedown Brown

Syncline Winery Carignan Grenache or
Cor Cellars Cabernet Franc
Be Better than Cream of Mushroom Soup

Offline Birdgetter

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Re: What I submitted for the Regs Cover.....
« Reply #1 on: March 31, 2019, 03:43:15 PM »
Looks awesome, had the best huckleberry year in a long time. I think we ended up with six gallons for only going out a couple times. Now it's time to find some morels. By the way your culinary skills are amazing, all of your creations look quite tasty!  :tup:

Offline UrbanTrapper

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Re: What I submitted for the Regs Cover.....
« Reply #2 on: March 31, 2019, 06:04:46 PM »
Awesome! Thanks for sharing.

Offline Dan-o

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Re: What I submitted for the Regs Cover.....
« Reply #3 on: March 31, 2019, 06:26:46 PM »
I'm not gonna lie,  I doubt I've ever put that much effort into a meal.   Really great creativity.

It looks AMAZING!
Member:   Yakstrakgutp (or whatever we are)
I love the BFRO!!!
I wonder how many people will touch their nose to their screen trying to read this...

Offline elkchaser54

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Re: What I submitted for the Regs Cover.....
« Reply #4 on: April 01, 2019, 02:43:07 AM »
Grilled Elk tenderloin with a gorgonzola cream sauce and Dungeness Crab legs and of course garlic mashed taters is what I submitted.

Offline Skyvalhunter

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Re: What I submitted for the Regs Cover.....
« Reply #5 on: April 01, 2019, 05:12:22 AM »
Here's what I submitted for the regulations cover

Offline Stein

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Re: What I submitted for the Regs Cover.....
« Reply #6 on: April 01, 2019, 09:23:55 AM »
I was going to submit a picture of tag soup, but most everyone knows what that looks like.

Offline lastmk8

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Re: What I submitted for the Regs Cover.....
« Reply #7 on: April 01, 2019, 10:01:36 AM »
Although I'm at work, after looking at those awesome food pics I'm going straight to the refer and throwing my lunch in the trash can!!!  Either of you end up with left-over on those?? I can't seem to find my lunch.

 


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