Category archives: News

Outdoor Journal News

  • Toad In The Hole with Maple Duck Sausage

  • INGREDIENTS: 115g plain flour Large pinch of salt Freshly ground black pepper 4 large free-range eggs 300ml milk 1 bunch of leeks 2 tbsp. fresh savoury leaves 4 Blue Mountain Meats Maple Duck Sausage 30g Dijon mustard 30g of duck fat Knob of butter, to serve METHOD: 1. To make the batter, sift the flour into a large bowl. Add the salt and pepper. 2. Make a well in the cent[...]
  • Bison Shank Noodle Soup

  • INGREDIENTS: Serves: 6-8 Base Stock 2 Kgs beef or game marrow bones 2 pcs white onions 1/2 cup fried garlic 1/2 cup shallots sliced water Noodle Soup 6-8 pcs of Taiwanese style wide dried rice noodles 1 1/2 kg bison shanks 2 litres of stock 1/2 cup soy sauce 2 tsp chilli garlic sauce 2 tbsp. Chinese cooking wine 1 tbsp. dark brown sugar 2 pcs star anise 6 sprin[...]
  • Super Bowl Potted Pie with Venison Stew

  • If you can, make the stew a day or two ahead to maximise the flavours. This is a great dish to make for a party, as it can all be prepared ahead of time and kept in the fridge until needed. INGREDIENTS: For the venison stew: 2 kg venison leg, shoulder or stew meat boned, cut into large dice 1 bottle red wine 400g shallots, peeled and sliced thin 200g celery, finely chopped 3 cloves ga[...]
  • Bison Short Rib Sliders

  • INGREDIENTS: Makes 16 Sliders Short Ribs: 5 pounds bison short ribs 1/4 cup butter 3 celery stalks, rough dice 2 large carrots, rough dice 1 medium onion, rough dice 1 1/4 cups red wine 1/2 cup beef or game broth 1/3 cup Sherry 2 garlic cloves, peeled 2 bay leaves 1 large fresh thyme sprig Pickled Caramelized Onions: 1 tablespoon butter 2 large red onions, halved, thinly [...]
  • Salad Lyonaise with Duck Confit

  • INGREDIENTS: For the confit 1 ½ teaspoons kosher salt 1 teaspoon freshly ground black pepper ½ teaspoon fresh thyme, chopped 1 fresh bay leaf, crumbled 6 duck legs (about 3 pounds total), rinsed and patted dry, but not trimmed For the Lyonnaise 4 cups torn escarole, or other strong-tasting greens, washed and dried 2 tablespoons extra virgin olive oil About 1/2 pound wild boar ba[...]
  • Cornish Hen Cacciatore

  • INGREDIENTS: 3 x 750 gr Cornish hens, jointed sea salt freshly ground black pepper 8 bay leaves  2 sprigs fresh rosemary  3 cloves garlic, peeled (1 crushed, 2 sliced)  22 gr or 1 pack of Cremini mushrooms, halved  1 pack red pearl onions, peeled whole  ½ bottle red wine  extra virgin olive oil  6 anchovy fillets  1 handful large green, stoned  2 x 400 g good-quality ca[...]
  • Bison Bourguignon

  • INGREDIENTS: 1.6 kg bison stew meat, cut into large chunks 3 bay leaf Small bunch thyme 2 bottles red wine 2 tbsp canola oil 3 large or 6 normal carrots, cut into large chunks 2 onions, roughly chopped 3 tbsp plain flour 1 tbsp tomato purée To serve: Small knob butter 300g bacon lardons 400g button mushrooms Chopped parsley METHOD: 1. Tip the bison into a large bowl with th[...]
  • Outdoor Journal Radio Show – December 03 2016

  • Angelo is putting together his Christmas shopping list! He’s invited Dawn Whiteside from Coleman Canada to give him a hand with the stocking stuffers. He also has some questions about free shipping for the big coolers, and the last date for pre Christmas delivery. Rumour has it that Angelo has fish finders on his list. Danny Thompson from Garmin electronics will join Angelo to talk about his[...]
  • Camel Shank Tagine with Dried Fruits & Harissa

  • INGREDIENTS: 2 tsp cumin seeds 1 tbsp coriander seeds 3cm piece fresh ginger, chopped 4 garlic cloves, chopped 1 tsp salt 2 tbsp olive oil 2 Camel Shanks cut into osso bucco cut, (ask your butcher to cut them for you about 1.5 lb each) 2 large red onions, cut into wedges 1 1/2 tbsp Harissa (Found in most major super markets and/or middle eastern super markets) 200g can chopped tomatoe[...]