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Category Archives: hunting in South Texas

Grocery List for Three Meals at the Hunting Camp

For me, one of the most difficult things to plan for when heading out for a weekend at the hunting camp is what groceries to take.  I don’t want to take so much food that it will end up back in the cooler and brought home again.  Also, we don’t always want to grill for every meal so I figured out a way to get three meals out of one evening at the BBQ grill.

With the list of groceries that I’m going to share, you can prepare grilled chicken and vegetables, huevos rancheros, and grilled chicken tacos; one evening at the grill, three meals.  Of course some of the veggies can vary according to preference.  The veggies needed for the tacos and huevos rancheros will be indicated.

Grocery list:

  • chicken thighs (about 2 for each person plus one extra per person for the tacos)
  • one red bell pepper per person (bell pepper will also be used in the tacos)
  • 1 small onion per person, thinly sliced (can be served with the chicken, will be used in huevos rancheros and tacos)
  • 1 jalapenño per person, stem end, seeds removed (will be used in the huevos rancheros and tacos)
  • other veggie of choice to grill for dinner the first night, suggestions include, asparagus, yellow or zucchini squash (or calabaza if you can get it),  or whatever you prefer
  • olive oil or olive oil cooking spray
  • seasoned salt
  • 2 eggs per person
  • 2 cans of fire roasted tomatoes
  • Flour tortillas, the cook-yourself kind if you can find them in the refrigerated biscuit section of your grocer
  • grated cheddar cheese for tacos

Along with the items on the grocery list, pick up a stack of small aluminum pans.  They make clean up so much easier.

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Cut ends off peppers, remove seeds and inner membrane, remove stem from squash and quarter length-wise, quarter onion, coat with olive oil and sprinkle liberally with seasoned salt

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Set hot charcoal on one side.  Place aluminum pan with seasoned chicken on opposite side.

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After chicken has cooked for a while, add veggies and cook until chicken is cooked through and veggies are tender.

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Meal one.

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Meal two:  Take leftover onions, jalapeno pepper, and half can of fire-roasted tomatoes. Heat through. Push off to one side.  Add eggs and cook as desired.  We prefer our eggs over easy.

 

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My favorite canned tomatoes!

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Meal Three:  Chicken Tacos.   Heat up some flour tortillas.

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Chop up leftover chicken.

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Combine and heat chicken, other half of the canned tomatoes, any leftover grilled onion and jalapeno.

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Great chicken tacos

 

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TexMex Venison and/or Wild Pork Enchiladas

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It’s really hot outside.  And, yet, it’s time to start preparing for deer season.  It’s time to fill feeders and fix feeder pens.  And check on the game cameras.  It’s time to clean out coolers.

For the Deerslayer’s Wife, it’s also time to start thinking about meals that can be packaged up ahead and prepared in a jiffy but still be worthy of the hunter that made them possible.

Enchiladas are great because they can be prepared ahead, frozen, packaged, and served a few at a time depending on how many you need.

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The cookie sheet can be placed directly into the freezer for a few hours until the enchiladas are frozen through.

The trick to having fresh (not soggy) tasting enchiladas is to package up the sauce separately, heat it, and pour over the enchiladas before they are heated in the oven or on a bbq pit and served.

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Sauce can be made and poured up into smaller jars that can be taken, in a cooler, to the hunting camp.  I’ve used canning jars and larger plastic containers with screw-on lids.

I’ve taken several varieties on hunting/camping trips, Venison/Wild Pork Enchiladas with Creamy Poblano Sauce, Cheese Enchiladas with Venison Chili con Carne, and Pheasant (or Duck or Chicken) Enchiladas with Tomatillo Sauce.

This recipe is kind of a variation of a couple of the others.  It has all the flavor and cheesy appeal of cheese enchiladas with the extra heartiness of a meat filled enchiladas.  Everyone really enjoyed these so I thought I’d share.  I always prepare enough to serve as dinner the night I fix it and freeze the rest for an upcoming hunting/camping trip.

Enchilada Filling 

1 lb. cooked, shredded venison and/or wild pork (see all day cooking method in “Come and Take It”)

1 tsp.chili powder, comino (cumin) and salt  or to taste

enough beef stock and/or drippings from all-day-cooked meat to moisten the mixture

about 2 cups of shredded cheddar cheese, divided (the more the better, I always say)

a package of corn tortillas (NOT FLOUR)

Enchilada Sauce

2-3 Tbsp. bacon grease
3 Tbsp. flour
½ green or red bell pepper, diced, seeds removed
½ onion, diced
3 cloves garlic, minced
2 Tbsp. cumin
1 tsp. black pepper
1 8 oz. can tomato sauce
1 10 oz. can tomatoes (with or w/o chilies to taste)
2 tsp. garlic salt
½ cup water

to make enchiladas

In a cast iron skillet, season shredded venison and/or wild pork with chili powder, comino, and salt to taste.  Add enough stock or drippings to moisten the meat a little.

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In a separate small skillet, heat about a 1/2 inch of cooking oil. When oil is just starting to shimmer, coat one corn tortilla, one side at a time, until tortilla is soft, just a couple of seconds.

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I discovered these great rubber-tipped tongs that do not tear the corn tortillas! Priceless!

Lay corn tortilla on a flat surface.  Spread with a line of seasoned meat and cheddar cheese.

Roll enchilada and place, seam side down, in a 9×13 baking dish or on a cookie sheet,

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Continue this process until you have rolled as many enchiladas as you have meat.

If you want, set aside the number of enchiladas you want to cook for a meal right away.

Then place the rest of the enchiladas in the freezer for several hours until frozen through.

For the sauce

Melt the bacon grease in a cast iron skillet,  saute all veggies until translucent.cheese enchiladas 001

 

Add remaining ingredients, stir, and simmer, covered, about 1 hour until tender and cooked down to thick gravy.

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Stir periodically to prevent sticking to the pan.  Using an emersion blender or regular blender,  blend sauce until smooth.

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At this point, you can pour what you need over your enchiladas in an ovenproof dish, sprinkle with remaining cheese and bake at 350º for about 30 minutes until bubbling and cheese is melted.

Pour extra sauce into jars to take on your hunting trip.

Note:

For a hunting/camping trip, preparing a meal that has as little cleanup as possible is almost always my goal.  Multi-packs of small foil pans are readily available at most grocers these days.   I have discovered that enough frozen enchiladas  (thawed) for a meal can be placed in one of these aluminum baking containers, heated sauce poured over the top, and cheese sprinkled on.  Cover and seal the pan with additional foil  and place on a bbq pit off to the side of some medium hot coals for about 20 minutes or so depending on how hot the coals are.  The pan should be turned a couple of times for even heating. Check the progress.  The enchiladas are ready when the sauce is bubbling and the cheese is melted.

 

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Christmas Decor for the Discerning Deerslayer

I think it’s safe to say, readers, that being a Deerslayer household means that life is a little bit different from ordinary households.  It permeates every nook and cranny of your existence. This seems most glaring  during the Christmas season.

While other families are wearing matching sweaters and caroling, we’re loading the truck for a weekend of hunting.  Christmas parties give way to camping, sitting by a fire, sharing stories, looking at the stars, and listening to the coyotes.

I have to admit that I cannot blame Deerslayer for the timing. Granted, the coolers and camo and other paraphernalia strewn about the house during this time of year do add a certain  unique ambience that is unmistakable. Christmas DOES fall during hunting season in South Texas, after all.

This tray holds sheds that we’ve collected over the years as well as ornaments that were on my Christmas tree when I was a child and some fresh and festive clementines.

It can be pretty hard to prepare for Christmas while we’re in the midst of hunting season. This is when being a Deerslayer’s wife gets complicated.  There are gifts that need to be bought and wrapped, a tree that needs to be thoughtfully chosen and decorated, cards for teachers and helpers that need to be written out, tamales that need to be made. You get the idea.

Grab the wine.  Take a deep breath. Perhaps block a few phone numbers like the homeroom mom’s or committee member’s.  Do the stuff that you must, delegate out some of the other chores.  Focus on what makes your family happy.  Remember the reason for the season.

Over the years, I’ve not only come to terms with the fact that my house will never be  like one of those on the magazine covers, but I’ve actually begun to embrace the lifestyle of a hunter and his natural habitat. It may be cluttered and stacked to the ceiling with coolers, camo, guns,  and ammo but it’s part of who we are and I’ve grown to love it.

The basket with candles, sheds, and old ornaments is casual and easy to throw together (like our lifestyle).

The house smells like wonderful things to eat (thanks to Junior Deerslayer) during this holiday season and is full of things that remind us of memories that we cherish.   It doesn’t get any better than that.  Have a Merry and Blessed Christmas!

 

 

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Dove Ravioli in Browned Butter

dsc_0230Well, friends, I’ve really dropped the ball this time.  The opening of whitewing season has come and gone in South Texas and I didn’t post any acknowledgement whatsoever. Not a recipe, a “let’s get ready”, or a “good luck hunters”. Sometimes things get kinda hectic and life just gets ahead of you.  Sometimes it turns around and laughs while you try to catch up.

I can only hope that you checked out some of my previous posts; A Thing or Two About Game Birds, It’s Here! Whitewing Season!, Roasted Corn and Poblano Soup with Whitewing Dove Breast, and Chilaquiles with Whitewing Breast.

The funny thing is that  Deerslayer went on a dove-hunting trip in Argentina a while ago and brought back a recipe that he was served one evening after the hunt.  He liked it enough to ask the chef for the recipe so that I could prepare it for him at home.  Here it is.

Dove Ravioli

makes about 25 ravioli

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    • a big splash of olive oil
    • ½ medium onion, coarsely chopped
    • 4 garlic cloves,coarsely chopped
    • ¼ cup chopped red bell pepper (optional)
    •  dove breasts (from 10 doves)
    • 1 tsp. dried thyme
    • 1 tsp. red pepper flakes
    • ¼ to ½ cup dry white wine ( a glug)
    • ½ cup parmesan, plus more for sprinkling
    • a package wonton wrappers, usually found in the produce section
    • 1 egg, beaten
    •  some pine nuts
    • Italian parsley, chopped

In a hot skillet, sauté onion in olive oil until almost caramelized. Reduce heat.

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Add in garlic, red bell pepper (optional), dove breasts, dried thyme, red pepper flakes, and a ¼ cup of white wine. You may need to add some more  wine during the food processing to get the correct consistency.

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20 breast filets from 10 doves

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Toss about until combined and dove breasts are cooked through, about 7-10 minutes.

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The dove breasts are not quite done yet.

You can cut into the dove breast to test for doneness. Remove from heat.

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The breasts are done!

Allow the ingredients to cool before you add the parmesan or it will melt and create a large glob.  You don’t want that.

Transfer mixture to your food processor, in batches if you have a food processorette like I do, and process until everything is finely chopped and holds together. This is when you can add more white wine if the mixture is too dry to hold together.

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Next, separate and lay out the wonton wrappers.

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Wonton wrappers are pre-rolled, pre-cut sheets of pasta used for, you guessed it, wontons.  All the work has been done for you.  They make this recipe so much more feasible for the busy hunter and family. Wonton wrappers are readily available in most grocers in the produce section.

Place about 2 tsp. of the dove mixture into the center of each pasta square.

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Paint a scant amount of the beaten egg around each ravioli to “glue” the two pasta squares together.  Carefully press the squares together, being careful to press as much air as possible out of the center.

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Bring about a gallon of water to a rapid boil in a large pot.  Add some salt and a glug of olive oil.

Add the ravioli, a few at a time to the pot.  They will sink at first, then will rise to the top. This will only take a minute or two.

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You may remove them to a plate with a slotted spoon or a spider, like the one pictured.

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In a separate pan over medium heat place the butter until it just starts to brown.

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Toss in a few ravioli until coated and slightly browned around the edges. Remove to a plate. Drizzle browned butter over the plate of ravioli.  Sprinkle with chopped Italian parsley, remaining parmesan, and pine nuts.

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Cheaters’ Wild Pork Ribs

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There are days when just getting out of bed seems like a major achievement.  As I stagger to the kitchen whimpering for a cup of coffee,  a pile of bills waits for me on the table.  I wade through waist-deep laundry to get to the the freezer room (yes, we have a freezer room! My husband is the Deerslayer, remember.) to decide what to fix for dinner.  I stare, bleary-eyed, at the contents,  waiting for something to jump out at me, something so easy to prepare that I can whip it up in no time and still come out looking like a Homemaker Extraordinaire.   Do you have days like that, too?

Quite by accident, I stumbled upon something that fills the bill, if you will.  A couple of years ago, Deerslayer had a great year hunting wild pigs.  There was plenty of very welcome wild pork to fill our freezers.  We ground a whole bunch of it, and had several roasts and tenderloins.  I was a happy camper.  Deerslayer asked if he should keep the ribs.  Keep in mind that wild pork ribs aren’t the same size as the ones you get at the market, much smaller.  But, what the hell, said I!  So we packaged up quite a mess of ribs, as well.

I’d been wondering for a while if I could cook the ribs in the oven like I did in my post from March 22, 2013, freeze them, label them, and toss them on the pit just long enough to impart the smoky goodness at the last minute. I decided to give it a shot.

I seasoned the pork ribs very liberally with Tommy’s Salt & Pepper mix, tossed them in my covered roasting pan with a can of Dr. Pepper poured over, and braised them for approximately a couple of hours at 350 degrees, turning occasionally, until the meat just about fell off the bone.

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I was able to pull the bones right out of the ribs.  The slabs stayed intact, however. Sorry for the bad lighting.  The meat wasn’t quite that grey.

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Then I packaged up the fully-cooked meat, labeled it, and tossed it in the freezer.

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When I was ready for a speedy, great dinner, I thawed out the meat, started some charcoal in the BBQ pit and worked on my side dishes (red bell peppers to grill, some garlic to roast, and some cole slaw).

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I put the ribs on the grill just long enough to heat them through, and slathered them with my favorite BBQ sauce.  I tossed some red bell peppers on as well after I removed the seeds, opened up the peppers to lie flat, rubbed them with olive oil, and added some Salt & Pepper mix .

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Meanwhile, back in the kitchen,  I took a slew of garlic cloves (pre-peeled from Sam’s Club), tossed ’em in a cast iron skillet with a little olive oil, and allowed them to roast until lightly browned and soft. Pretty damned tasty!  Most of them were eaten right out of the skillet before I could even get a picture!

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New Year, New Outlook!

It’s New Year’s Day, rainy, and cold.  Deerslayer has to work so I’m able to snuggle up, reflect, and plan for the future.  It’s the time of year when everyone resolves to be a better, healthier, more exercise-conscious, Zen-like person.  I’m old enough to realize that it’s a waste of time and energy.  It’s a recipe for disappointment.

My resolutions are leaning more toward doing more things that I love.  I will drink more hot chocolate and wine (not together necessarily), never pass up a worthy dessert, be a little bolder in my cooking, delve into the art of charcuterie (curing meats), blog more often, and enjoy my family more.

It’s going to be a great year!  Enjoy it with me.

 

 

 

Spicy Marinara Venison Burgers

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The other day, a wine-induced conversation ensued in the Deerslayer household regarding the best of all culinary goodness . Is pasta better than pizza?  Is seared venison tenderloin superior to chicken-fried venison steak? In our family, I have to admit that pasta, cheese, bread, and garlic topped the list since junior deerslayers were voting as well (only one is old enough to partake in the wine, however). Of course, because we are a deerslayer household, wild game made it into the top 10.

One of the daughters makes a killer spicy marinara that is a favorite addition to pasta and wild game alike. With that in mind, a little brainstorming resulted in the following recipe. Beautifully seasoned venison, sliced mozzarella, fabulously flavorful marinara, crusty ciabatta, and peppery arugula came together to create the perfect combination of flavors, the consummate burger.

Spicy Marinara Venison Burgers

(1 lb. of ground meat makes about 3 burgers)

The Sauce

Balsamic glaze is a good way to add intense flavor without adding too much liquid. Balsamic vinegar can be used but you might need to simmer for a few extra minutes.

2-3 tbsp. olive oil

½ cup finely chopped onion

4 cloves garlic, coarsely chopped

¼ tsp. cayenne pepper

¼ tsp. white pepper

1 tsp. dried oregano

1  28 oz. can crushed tomatoes

¼ red wine

a blop of balsamic glaze (about a tbsp) (I used balsamic glaze because that’s what I had.  Balsamic vinegar will be fine, too)

1 tbsp. Worcestershire sauce

In a high-sided cast iron skillet, saute′ finely chopped onion in olive oil for a couple of minutes.  Add cayenne, white pepper, and oregano.  Stir around to let the olive oil work its magic on the spices.  Add garlic and continue to stir for about a minute.  Don’t let the garlic brown.

Add tomatoes, wine, balsamic glaze or vinegar, and Worcestershire sauce.  Simmer while you assemble the burgers.

The Burger

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1 lb. ground venison (or elk, nilgai, or wild pork)

2 tbsp. chopped garlic

1 tsp. kosher salt

1 tsp. fresh ground pepper

1 egg

1 tsp.dried oregano, crushed in your palms

fresh mozzarella, sliced, brought to room temperature

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Combine all ingredients expect mozzarella in a bowl.

Each burger will require two very thin patties of the same size. Place mozzarella on one patty. Leave room around the edge to seal shut.

Making the meat patties on plastic wrap allows me to shape and move them around easily.

Place one meat patty atop the other.

Press around the edges to seal the mozzarella inside.

The cooking method you use to prepare the meat is up to you. The burgers can be grilled or cooked in a hot skillet or griddle.  Because the meat is so lean, be sure to use a little oil to prevent the patties from sticking to the cooking surface.  I used a hot cast iron skillet, being sure to allow meat to sear, then lowering the heat enough to make sure that they heat through and melt the cheese.

Assembling the Burgers

Ciabatta Rolls

Olive oil

Cooked Meat Patties

Spicy Marinara

Arugula

Thinly sliced red onion (optional)

Drizzle olive oil on split ciabatta rolls. Toast under the broiler or on the grill for a few minutes.

Assemble burgers on a bed of arugula placed atop the toasted ciabatta. Liberally spread spicy marinara over the meat. top with thinly sliced onion, if desired.

 

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