Category archives: News

Outdoor Journal News

  • Pheasant & Dumplings

  • INGREDIENTS: 3 tablespoons butter 1 medium onion, cut into small dice 5 medium carrots, cut crosswise into small dice 4 sprig fresh thyme 1 cup all-purpose flour 15 ounces’ chicken broth Coarse salt and freshly ground pepper 2 whole Pheasant (approx. 1 lb each) 2 tablespoons chopped fresh chives 1 3/4 teaspoons baking powder 1/2 cup plus 2 tablespoons buttermilk 1 package (10 ou[...]
  • Bison Cottage Pie

  • INGREDIENTS: 6 small shallots 1 large carrot 2 tbsp vegetable oil 3.5 tbsp unsalted butter 1 bay leaf 1 sprig fresh thyme 500 gr ground bison 1 tbsp tomato paste A splash of Worcestershire sauce 4 cups beef, bison or chicken stock 1.5 cup frozen peas For the topping: 500 gr baking potatoes peeled and cut in large chunks ½ cup milk ½ cup butter 2 egg yolks METHOD: 1. Dic[...]
  • General Tso Crocodile

  • INGREDIENTS: For the Marinade: 1 egg white 2 tablespoons dark soy sauce 2 tablespoons Rice wine 2 tablespoons vodka 1/4 teaspoon baking soda 3 tablespoons corn starch 1 pound Crocodile eye fillet, cut into 1/2- to 3/4-inch chunks For the Dry Coating: 1/2 cup flour 1/2 cup cornstarch 1/2 teaspoon baking powder 1/2 teaspoon kosher salt For the Sauce: 3 tablespoons dark soy sau[...]
  • Kangaroo and Potato Massaman Curry

  • INGREDIENTS: 3 fresh or dried bay leaves 1-piece cinnamon stick 1 tbsp. vegetable oil 1 kg Kangaroo rump, cut into 6cm pieces 270 ml coconut cream 1.8 litres coconut milk 500 gm potatoes (about 3), peeled and cut into 5cm pieces 50 gm Brown sugar, or to taste 50 ml fish sauce, or to taste 2 tbsp. tamarind water Massaman curry paste 22 gm dried long red chillies, soaked in hot water[...]
  • Roasted Rack of Venison with Winter Spice and Prune Sauce

  • INGREDIENTS: For the Prune Sauce 300ml red wine, such as cabernet sauvignon ½ stick of cinnamon 1 slice of orange 1 bay leaf 75g Agen prunes, stone removed (Agen prunes have a rich and intense flavour) 2 tsp demerara sugar 120ml chicken stock For the Winter Spice 2 tsp coriander seed, whole 1 tsp cinnamon, ground 1 tsp caraway, whole 1/4 tsp nutmeg, ground 1 tsp whole black pep[...]
  • Venison Tartar with Jalapeno, Duck Egg and Potato Chips

  • INGREDIENTS: FOR THE SEASONING 2 shallots, finely chopped ½ teaspoon minced cornichon pickle ½ teaspoon fresh lemon juice ½ teaspoon extra virgin olive oil ½ teaspoon, minced jalapeno Salt and freshly ground black pepper FOR THE TARTARE 1¾ lb Venison loin 4 duck egg yolks Dijon mustard 2 tbsp. chopped scallion Method 1. For the seasoning: In a small bowl, combine shallots[...]
  • Chinese Style Braised Venison Side Ribs with Beer and Cola

  • INGREDIENTS: Classic Barbecue Sauce Venison Side Ribs 1 garlic clove, smashed1 cup cumin seeds, toasted 1/2 cup coriander seeds, toasted 1/2 cup fennel seed, toasted 3 tablespoons kosher salt 1 tablespoon (packed) light brown sugar 3 tablespoons fish sauce (nam pla or nuoc nam) 1 tablespoon sesame oil (not toasted) 4 pounds venison Side ribs, cut into 2 bone pieces 1/4 cup vegeta[...]
  • Wild Boar Rack with Salad a la Greque and Pimento Butter

  • INGREDIENTS: 4 Wild boar rack chops, approx. 12 oz each 1 tsp Vegetable oil Kosher salt and fresh cracked pepper For the pimento butter 3 tablespoons butter, room temperature 2 teaspoons minced shallot 1 teaspoon Good quality smoked paprika 1/2 teaspoon Dijon mustard 1/2 teaspoon fresh thyme picked 1/4 teaspoon ground black pepper 1/4 teaspoon kosher salt A La Greque vinaigr[...]
  • Grilled Bison Sausage with Wild Boar Bacon Jam

  • INGREDIENTS: For the sausages  4 pc bison Chipotle sausage 4 good quality sausage buns For the bacon jam   1 1/2 lb. boar bacon, cut into small dice 2 medium shallots, diced small 3 garlic cloves, smashed and peeled 1 tbsp. whole mustard seed ¼ tsp chili flake 1/2 cup sherry vinegar 1/2 cup packed dark-brown sugar 1/4 cup pure maple syrup METHOD: In a large skillet, cook ba[...]