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Jalapeno/Wild Pork/Bacon Snacks

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It’s time to gear up for the annual Deerslayer Camping Trip.  Every year the entire clan (three generations) converges upon southern Wyoming for two weeks. We’ve been doing it for years. In its heyday, there would be sixty-plus people coming and going during the two-week stretch.  Now, all the kids are growing up. Many are going away to college.   I have a feeling that the group will continue to gather, with the younger ones bringing their own families.  My generation will become the one that all the kids roll their eyes at, the group that everybody brings drinks and food to.  Sounds like fun! Can’t wait!

I have to admit that, for me, the preparation is part of the fun. I love the list-making, the planning, the menu-planning, and the cooking for the whole group. This year we’ve decided to prepare:

  • Steak tacos with fresh flour tortillas, pico de gallo, beans with smoked wild pork shank, and Mexican rice
  • A whole roasted pig, roasted corn, and coleslaw
  • Venison and nilgai enchiladas with creamy poblano sauce, beans, and  Mexican rice.
  • Pulled pork on toasted buns, potato salad, coleslaw.

In addition, we decided to try our own version of jalapeno poppers that would include some of our ground wild pork. Sadly, due to my busy camping  prep days, my post is coming out after my dear friends, Patrons of the Pit, who beat me to the punch with their own version of a stuffed jalapeno recipe. Theirs is absolute perfection with a glorious glaze of maple syrup.  You go, guys!

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I used about 18 jalapenos to make 36 delicious, bacon wrapped portions.

18 jalapenos

1 lb. ground wild pork

4 tsp. LEM sausage seasoning

1/8 cup water

36 strips of cheese (I used a strong cheddar)

18 strips of very thin, inexpensive bacon, cut in half

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Mix 4 tsp. of seasoning mix with water and blend with ground pork.

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Cut the ends off the jalapenos.

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Call me a wimp, but I’ve learned over the years that wearing rubber gloves results in a lot less pain and discomfort.

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Using a spoon, scrape out the seeds and white membrane.

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Slice cheese into strips the length of the peppers.

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Add a slice of cheese and some pork sausage to each pepper.

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Wrap each pepper with a half slice of bacon.  This is why the bacon should be the cheapest you can get.  The thinner, the better.

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Once the peppers are ready to go on the grill, it doesn’t hurt to be prepared for every possible scenario!  I filled two 9 x 13 pans with the jalapenos.  One batch went on the grill, the other went into the freezer for the camping trip.  I wanted to make a test batch first, in addition to seeing how they would freeze for later use.  The frozen ones will be transported in a Yeti cooler with dry ice.  They will stay frozen for up to a week if we’re careful not to open the cooler too much and store it in the shade once we’ve arrived at our destination.

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The peppers were cooked for about 45 minutes on a sheet of foil on the grill over indirect heat.

A nine, tasty morsel for a camping trip!

 

 

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Lovely and Delicate Wild Pork and Mushroom Quiche

DSC_0116When it comes to food and the important role that it plays in our lives,  it is not surprising that some foods seem to form connections in our minds with events and special times.  Bar-b-que and beer make most people think of outdoor get-togethers with family and friends, laughing and telling stories.  Mexican food and beer… same. Football and hot wings. Hotdogs and baseball. And for many,  quiche conjures up images of brunch… with mimosas… and ladies in hats.

No deer slayer in his right mind would be a part such a scenario. But throw some wild pork sausage into the mix, and his interest will be piqued. Suddenly quiche is transformed into a hearty and savory manly meat and egg pie. Perfect for a Father’s Day breakfast. It’s all in how you present it.

This recipe allowed me to use some of the 55 pounds of ground wild pork in my freezer.  My experimentation with wild pork pan sausage began with maple pan sausage.  Because I use my one-pound packages of ground pork for a number of recipes, I never know if I’ll want it for pan sausage, or to mix with venison for burgersmeatloaf, or lasagna, or some other new recipe.  With that in mind, I season up my wild pork sausage one pound at a time as needed depending on whether I’m in the mood for maple, traditional with sage, or Italian sausage.  That way, I’m never left with a freezer full of the wrong sausage for my recipe or mood.

I’ve had a great deal of luck with LEM brand:

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I photographed the Sweet Italian variety (which is great) but for this recipe, I actually used the “regular” flavor, with some added rubbed sage.

 

Wild Pork and Mushroom Quiche

(Manly Meat and Egg Pie)

This recipe has 3 steps; preparing the sausage, preparing the crust (or use a prepared crust), and preparing the filling.

The Sausage:

1 lb. coarsely ground wild pork (The quiche will only use about ½ of the cooked pork)

3 tsp. LEM brand sausage seasoning

1 tsp. dried sage

1 oz. water (about an 1/8 of a cup)

To start this recipe, I mixed up a batch of LEM brand traditional sausage seasoning with my ground wild pork. Although the instructions suggest 2 teaspoons from the seasoning packet, I found that 3 produced the intensity of flavor that I was looking for.

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In a small glass bowl, I mixed the seasoning, 1 tsp. of dried, rubbed sage, and about an eighth of a cup of water.

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I poured the mixture into the ground pork and worked it in with my hands until the seasonings were fully incorporated into the meat.

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Then I cooked up the newly prepared sausage in a skillet and set aside.

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Next, I prepared the crust using a recipe I got from The Lard Cookbook:

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Preparing the crust:

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1¼ cups all-purpose unbleached flour plus more for dusting

 1 tsp. salt

½ cup cold and coursely chopped lard

3 tablespoons ice cold water

For the crust, combine the flour and salt in a bowl.  Using a pastry blender, two butter knives, or your fingers, cut in the lard until the mixture is a very fine crumble, about the size of peas. Sprinkle the cold water over the mixture and combine just until the mixture sticks together..Form the dough into a ball and press into a disc.  Wrap the ball in plastic wrap and refrigerate for about 30 minutes*.

*While the dough is chilling, prepare your filling

Prepare a work surface by sprinkling with flour, and roll out into a disc that will fit your pie plate. I always lay a sheet of plastic wrap over the dough as I roll it out. It gives me more control and allows me to lift the dough more easily into the dish and press it into place without tearing the crust.

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Trim excess from around the edges and place in the fridge until you are ready to add filling.

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Preparing the filling:

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  • a glug of olive oil ( about 1 tbsp.)
  • 2 tbsp. butter
  • ½ large onion, chopped
  • 8 oz. sliced mushrooms
  • seasoned salt, a scant amount to taste (I use Tommy’s Salt & Pepper mix)
  • about ½ lb. prepared, crumbled, and cooked wild pork sausage
  • 6 eggs, beaten
  • ½ cup half & half
  • 1 cup grated cheese    (Any good gratable cheese will do, according to your preference)

Heat olive oil and butter in a cast iron skillet.  Add chopped onion and mushrooms and a sprinkling of seasoned salt.  Use sparingly since the sausage is quite flavorful. Stir ingredients around until onions are almost caramelized.

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Spread onion and mushroom mixture over the  bottom of the prepared crust.

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This photo is actually from a previous cooking session.  The sausage is under the mushroom/onion mixture which is why the quiche is soooo full.

Sprinkle cooked sausage over that.  There will be sausage left over.  That’s okay!  Use any extra in breakfast burritos!

 

Combine eggs, half & half, and grated cheese. Beat with a fork.

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Pour over other ingredients until full.

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Place quiche on a cookie sheet and put in a 350° oven for 25-35 minutes or until set and browned on top.

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Happy Father’s Day, Deerslayers!

 

 

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Wild Pork Green Chile Stew

DSC_0043One of my biggest missions in writing this blog has been to share with hunters that no wild game meat should ever be wasted.  Cook-all-day venison, elk, nilgai, or pork uses the tough and sinewy bits that most hunters either grind up or just toss out.

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Every year, I cook up about 20-40 lbs. of shank, shoulder, neck, and rib meat that I bag up in one-pound, carefully labeled packages. I also pour the rich, priceless meat broth into bags or jars to use in recipes.  This liquid is like gold to a recipe.  You have to pay top dollar for this stuff in gourmet food shops.  I use my packages of cooked meat and homemade broths in an ever-increasing number of fast, easy, satisfying, and healthy recipes.

Here is one more recipe that can be prepared in a pinch, like on a Monday evening when it’s just too damned hard to get your act together.  Or when it’s cold out and you discover that you’re gonna have a few extra people for dinner (an hour before they’re scheduled to arrive).  With little effort, you can thaw out a package of cook-all-day pork, grab some of this miracle in a jar and a few other ingredients, don your super-hero cape and impress the hell out of your appreciative family.  Go for it!

 

Cookwell & Company’s Green Chile Stew is readily available at a Texas grocer, HEB. It can also be purchased online.  Its bold flavor and chunky texture compliment the mild flavor of my cook-all-day wild pork.  I purchase several jars when they go on sale to keep in the pantry.  If we ever move into an area that doesn’t have an HEB, I’ll order it by the case.

Wild Pork Green Chile Stew

1 lb. cooked-all-day wild pork, chopped (Fatty bits make it even better!)

1 jar of Cookwell & Company’s Green Chile Stew, 32 oz.

1cup of cooking broth from the meat or stock depending how soupy you want it

1 ear of roasted corn kernels (or 3/4 cup canned corn, drained)

1 tsp. comino (cumin)

a plop of sour cream or plain Greek yogurt for the top, if ya want

grated cheddar cheese, sliced avocado, cilantro or whatever you like as a garnish

1.In a dutch oven, combine pork, contents of jar, cooking juices or stock. and comino.

2.If using roasted corn, cut it from the cob and add to stew and simmer.  Or add canned corn. Canned corn can be spread out on a cookie sheet and roasted under the broiler, as well. Just toss it around a bit as it browns.  Before using in a recipe, remove any kernels that might have burned.

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3.Heat through.

4.Add a plop of sour cream or plain Greek yogurt.  Add a sprinkling of grated cheese.  Serve with crusty bread.

Tuh Duh!  Too easy not to love!

 

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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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Venison and/or Wild Pork Enchiladas with Creamy Poblano Sauce

Venison and/or Wild Pork Enchiladas with Creamy Poblano Sauce

This recipe has become my “go to” meal to prepare for company; either a small get-together or a camping group of 50. I’ve received compliments from fans of wild game and friends who didn’t realize they were sharing God’s wild bounty. I really like this recipe because it works equally well with venison or wild pork.  It went over very well on our annual camping trip to Wyoming.  It works particularly nicely because it can be frozen and can feed a large number of people.  The enchiladas can be frozen without the sauce and transported in zip-lock bags.  The sauce can be transported in clean, plastic milk containers in a cooler and can be heated and added at the last minute.

Venison (or Wild Pork) Enchiladas with Creamy Poblano Sauce

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

chili powder, comino (cumin) and salt to taste

beef stock and/or drippings from all-day-cooked meat

corn tortillas

corn oil

fresh mozzerella

5 poblano peppers

1/2 an onion, thinly sliced

3 or 4 cloves of garlic

approx. 5 oz. sour cream (just more than 1/2  small container)

1/2 cup beef (or venison) stock

salt and pepper to taste

Season shredded venison or wild pork with chili powder, comino, and salt to taste.

Heat about a 1/2 inch of cooking oil in a small skillet.  When oil is pretty hot, coat one tortilla one side at a time until tortilla is soft.

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Lay tortilla on a flat surface.  Spread with a line of seasoned meat.

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Roll ingredients into tortilla and lay enchilada in a 9 x 13 baking dish, seam-side down.

Continue this process until you have rolled as many enchiladas as you need.  Set aside.

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Remove stem ends of poblanos.  Cut down the sides and remove seeds.  Lay poblanos on a baking sheet, skin side up.  Set under a broiler until skin chars and bubbles.  Or poblanos can also be left intact and turned periodically until fully charred.

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Remove poblanos to a bowl and cover with plastic wrap.  Let rest for at least 20 minutes to allow skins to loosen.

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Creamy Poblano Sauce

During this time, saute onions and garlic in a small amount of the corn oil used for the tortillas in a cast iron skillet.

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Place onions and garlic in a blender.  Add sour cream and stock.

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Remove skins and seeds from poblanos and add to blender.

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Blend ingredients.  Add salt and pepper and blend again. At this point, you can adjust the heat of your sauce by adding additional sour cream and stock to produce less heat.

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Poblanos are fickle indeed.  Some of them are very mild while others are as hot as jalapeños. Unfortunately, there’s not really any way that I know of to determine the heat of the pepper until you taste it.  This can be done after they are roasted.  You’ll need to taste each one.  If the poblanos are not as hot as you like, a jalapeno or two can be added to the roasting.  If the poblanos seem to be pretty hot, additional sour cream and stock can tone things down a bit.

Once the sauce is just right, pour over enchiladas, dot with fresh mozzarella, and heat in a 350 degree oven for about 30-40 minutes until sauce bubbles and cheese is melted.  Serve with sour cream.

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3 Comments

Posted by on February 22, 2013 in camping, Hunting, Recipes, Venison, Wild Pork

 

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