Category Archives: Cooking

Bored? Make Some Moose Cabbage Lasagna

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I was banging away on my keyboard this morning 4/19 and at the same time watching the news about COVID and how China lied to the world and continues today. Ok don’t get me going! But I was bored!

On my computer, I ran across an interesting delicious foodie immune supporting anti-oxidant ideas for moose dinner for me and Mrs. , but alas, I had to go to the store and get some ingredients in order to be creative. It uses giant size savoy green cabbage leaves.

Wirsingkohl.jpg

Courtesy Wikipedia.

Red Bell Pepper for color, two carrots, Onion, Garlic, (got to have garlic) rice and ground meat, in this case Moose burger, cheese and one egg.

We are making Moose Cabbage Lasagna! It has more anti-oxidants and anti-viral minerals such as Zinc that you can shake a stick at. And it tastes delicious!

You can never go wrong with garlic and tomato sauce either.

Mask on, and undaunted, wiping down my shopping cart to kill the bas..well, the little creepy viruses.  I endeavored to purchase a large green savoy cabbage, the kind with all the visible branches in each leaf. I chose the green savoy cabbage because it has dozens of minerals and anti-oxidant supporting Vitamins like A,B1,2,3,4,5,6, C, K, E, and immune support minerals galore.

I grabbed a pound of Moose burger, a venison that has little fat, so lots of Protein, B12, B6 and selenium, Zinc(anti virus).

Sitting in a house for a month can make you b-ass fat, so good for the great protein with lots of flavor and far less fat and little carbohydrate compared to real lasagna

The Recipe.

Ok blanch 8 to 10  whole green cabbage leaves so they wilt a bit but keep their color. Put aside. Then fry up the pound of venison in a little EVO Oil put aside in a bowl. Also cook a cup or so of rice. I like Basmati rice.

Yes this takes a bit of multi-task monitoring but remember, your bored!

Dice 2 carrots, (watch your fingers the carrots being round are not easy to dice), dice one medium onion, one medium red, yellow or green pepper(your choice) and two cloves of garlic minced. Saute for 5 to 10 minutes in oil add some salt and pepper.

Add the sauted veggies and 12 oz. of cooked rice, 12 oz of tomato sauce, ( I used a  marinara sauce) a half cup grated Parmesan cheese (I had flakes) and 1/2 cup mozzarella grated), a pinch of herbs ( your choice like fresh basil- very aromatic) and a raw egg to the burger to help bind the ingredients. Mix it together.

Now to make the lasagna out of the cabbage leaves. Find an 8 to 10 inch oven proof pan with at least 4 to 6 inch inch sides. We are now going to add a few drops of oil to the pan and spread 2 to 3 large wilted pretty green cabbage leaves on the bottom. Now add a thin layer of the mixture and another large leaf, and so on till the pan is full or near full. Cover with another blanched cabbage leaf or two to seal.

Cover and Bake at 300 F for 45 minutes. Let it cool for 10 or 15 minutes and turn the pan over onto a plate. It looks like a green cake. Drizzle with the tomato sauce add ground parmesan cheese. OMG Good! You can slice it like a cake in wedges and it stays together. Wow! This is my first one! Will make more!

If you want some pasta as a side dish go for it. I had this for breakfast the next morning with eggs. You could make a delicious rich Benedict sauce to it but that is adding lots of fat and calories. Maybe later…

Good Eating! Try it! Thia cake like lasagna added some fun to this dinner and my wife went crazy for it!

 

 

 

 

Eating Russian Boar – Best Pork Chops on the Planet

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Recently I hunted boar again in Maine as you can see from recent articles. These were mixed breeds that are part Russian Boar.

A few years back I took a larger boar (female) that was said to be Russian.

Below the meat of the Russian boar was more beef like with fat marbled throughout.

These Russian pork chops when grilled were the finest tasting meat my wife and I have ever experienced in our lives. OMG, my wife went bananas over the meat which is why she sent me off to get another one. The meat of the latest boar was not as fatty as this one and it tastes great but not quite as good as the first.

We think that it is the fat marbling that drove our taste buds insane when fire grilled to a blackened crust below.

For my wife and I, pork will never be the same. This wild boar meat was a true culinary experience.  My latest boar meat is still over the top as compared to domestic pig. So I will go hunt one up instead of the pork at the grocery store. Just shoot a fat one!

Good Hunting

© 2019

Florida Getaway and Fishin’

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It was hard to take, loads of sunshine, time with the wife at the Naples Bay Resort. Not too shabby where you can step onto your boat within feet of our bedroom suite with kitchen. (yes a bit pricey but we wanted luxury). Wow!

We rented this seven passenger pontoon boat at Rose Marine on Marco Island for the day ($300). All smiles we got our fishing license and headed to sea. We were restricted to shoreline areas and not open ocean but I was happy with that. I was the Captain you see.

My wife was gleeful as she tanned on the bow.

We caught some weird fish like this  2 foot bonnet head shark and released them. We thought they were young hammerheads until we were educated by locals.

But finally hit on a Pompano below with a bucktail hook and a small piece of shrimp on the hook.

You can see the sunshine on my smiling face and this keeper Pompano (must be 11 inches to the inside of the tail fork). This one was around 12.5 inches. Good fighting fish too!!

We dipped the fillets in egg and fish batter and fried them up in our resort kitchen. Sides of Tartar Sauce and Lime for garnish. A nice chilled glass of Sauvignon Blanc made it spectacular. Wow!!

Later in the week we did an Airboat Ride in a Mangrove swamp with Captain Jack. down Hwy 41 to the Everglades. Spectacular!! Can you say fast!!

And some Alligators…

We did stop at a local resturant serving alligator and blue crab. The gator was fried and tasted like chicken with an ocean flavor. Nice! The crab serves as a crab cake did not do service to the crab.

While grocery shopping I found the fish was expensive to buy but found some lesser expensive grouper cheeks (small nuggets of grouper) an fried them up to top our pasta dinner with Parmesan cheese.

I like to cook as you can see. Fried Grouper Cheeks Marinara. Wow were they good!!

Coming back home all smiles and sunshine!

Copyright 2018 All Rights Reserved.

 

 

 

 

Wild Game – Partridgeberry Cumberland Sauce

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Ok now you’ve got some game meat that is tender and juicy but you want to heighten the palate to a new level as I do. You want to serve it to your finest guests and to family and make the meal memorable without question. That is how I feel when I am cooking, if it is worth doing for your guests it is worth doing it so it is memorable.

I found such a sauce. It is entitled Cumberland Sauce, named after the Duke of Cumberland in the late 1800’s also known as Crown Prince of Hanover. It’s derivation however is not English, it is of German origin. It has a puckering wine-citrus sweet-sour fruit bouquet that enhances any wild game to a whole new level by tingling your taste buds. Great with wild boar, venison, duck, goose or wild turkey.

Cumberland Sauce traditionally uses red currant preserve (not easy to find) as its fruit base but here I am going to substitute lingonberry or partridgeberry Preserve with Blueberries as the Newfoundlanders do.  Partridgeberry is a low bush cranberry found in the maritime provinces of Canada and Newfoundland and identical to the Lingonberry of Denmark and Sweden. My wife and I love the partridgeberries of Newfoundland where her family originated. Accordingly we will call it Partridgeberry Cumberland Sauce

Image result for partridge berry of newfoundland

Partridgeberry Cumberland Sauce

Ingredients:

Rind from 1 orange zested or sliced and julienned

Rind from 1 lemon zested or sliced and Julienned

1/2 jar (6 oz) of Lingonberry or Partridgeberry Preserve.

Or 6 oz cranberry sauce

 

2 TBSP of Blueberries (fresh or frozen) Wild Newfoundland blueberries are better

1/2 cup of Port Wine

The juice of 1 large orange (approx. 1/4 cup)

The juice of 1 lemon (about 1/8 cup)

1/2 TBSP Dijon Mustard

1/4 teaspoon ground ginger.

Directions:

Cook the rind, boil the orange and lemon zest or julienned rind over high heat in 1.5 cups water and boil/blanch for 2 minutes for zest and 5 minutes for the rind. (Save a pinch of zest or boiled rind for a garnish at the end.) Strain and toss out the water. The resultant rind and residue will retain citric kick but tender.

 

To an empty pan add port wine, blueberries, Lingonberry/Partridgeberry Preserve, orange juice, lemon juice ( I used a hand operated squeezer to make the juice) mustard and ginger and brought to a boil. Once the blueberries burst they added the bright red color I desired (about 3 to 5 minutes). Strain through a fine sieve or cheese cloth.

Simmer with cooked orange and lemon rind until thickening appears on a spoon.

 

 

Serve in its own dipping cup with garnish. It can be served hot or cold. I like mine warm for dipping.

Makes just over a cup for a meal for 4 as a dip. The recipe can be doubled if desired. Refrigerate any remaining…you wont want to lose a drop.

Variants of berries can be substituted to create your very own Cumberland Sauce.

Have some fun! A cookbook may be in the works….

Wow!

© Copyright 2017 All Rights Reserved.

 

 

 

Carving My Russian Boar at Home? How’s it Going? by Ed Hale

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If you have butchered your own game then making the jump to a large skinned and quartered wild boar is just simply more to cut-up but you need refrigerator space or a very cold garage to store meat while cutting.

I have stored the quarters of meat in my cooler in very cold February winter garage at around 15 to 20 degrees F until I got to them to cut up. Below are the ribs laying on the large rear leg roasts. Look at the fat on the base of the ribs!

I have had the meat home for one week and have literally just one piece left to cut up, a rear leg,and I might just leave it whole and freeze it. Below my LEM Grinder.

I have created nearly 100 pounds of vacuum sealed meat such as Chops, Stew meat, Roasts, Steaks, Boar Burger, Breakfast Sausage, Italian Sweet Sausage, Chorizo Sausage, and mild Apple and Leek Sausage.

I used the book “Home Sausage Making” 3rd Edition by Susan Mahnke Peery and Charles G. Reavis by Storey Puiblishing. It is a simple straight forward book. I like it!

https://www.amazon.com/Home-Sausage-Making-How-Techniques/dp/158017471X 

below breakfast sausage patties on left, Italian sausage links on right and coarse grind meat below.

I have grilled a few chops, they are soooo good and the sausage is fantastic!.

 

Made a boar stew that was so good that I shared it only with my family.

 

My wife loves the Apple and Leek sausage perhaps the most but the breakfast sausage patties are fabulous too. Much of the sausage I did in 2 pound increments so if I liked it, could make more or didn’t like it, I lost 2 pounds meat in the test.

My boar burger is rough ground and works “the nuts” in my Chili Recipe. Honestly, I have been a hunter for over 50 years and this Russian Boar, a female, is the best eating game animal I have ever experienced so I am taking care to vacuum seal every morsel.

I have yet to use any tenderizer methods on this meat! Wow!!

Good Hunting and Good Eating!

© 2017

A Good Hunter Can Butcher Too!

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In the cycle of Hunting, you get your hunting skills, rifle or bow and kill a game animal… and then turn around and send it to a meat cutter? Ok there are times when sending your game to be butchered by a trusted source is the smart thing to do, but can you do it if there were no butcher around? Secondly, has your meat cutter done the job you expect? There are lesser meat cutters that pool meat, not necessarily of your deer and give you packages. Yes, there are some very good ones but the best meat cutter is you the hunter. Why? Because you handled every piece that you are going to eat and you know where it came from and how it was handled.

I have used “meat cutter” folks and find them on the whole to be acceptable but the hunt, in my book, is best when you do the job from beginning to end “if” possible. The end part is that you butchered it and served it on a platter to your family and friends. In the case of deer, you find them, shoot one, butcher it, grind it etc., then package it for freezing. The best packaging is to vacuum seal your meat. With this method some meats can store for years. I am a believer in FoodSaver Vacuum Sealers. Below is the V2244. Check it out on the internet.

The advent of the Internet allows us to become students of butchering your own game. Once you find a video to your liking, study it. Here is a few examples:

A new trick I learned is to drain off as much blood as possible by icing your meat in a cooler and letting it melt over the meat and it will drain that blood out. It is blood that often carries gamey flavors. You can fast forward as you need to see some steps you already know.

Cooking tip: Never cook game meat well done. Medium or medium rare is what I do for deer steaks and chops.

Pressure cooking can create the most tender meat from cuts that are naturally more tough such as front leg meat. Grinding meat that is off the front legs and neck is a another way to create better eating for chili or sausage. For most deer, the fat should be trimmed away as it is not very flavorful. Below is a video How to Butcher a Wild Boar.

I found a video of Boar Sausage making that you may like as much as I do.

See you soon! I am getting hungry! Aren’t you?