Hunter, Angler, Gardener, Cook

[greenghost]

http://www.honest-food.net/blog1/

This blog is a really fantastic resource.

[greenghost]

Here is a little sample of some of the more offbeat stuff, A Little Tongue Salad:

Serves 4

2 deer or lamb tongues (antelope, or other smallish cervid will work, too)
2 quarts lamb, venison or beef broth
4 bay leaves
2 large garlic cloves
Pinch of salt
2 teaspoons mustard (something nice like Dijon)
2 tablespoons white wine vinegar
1/4 cup olive oil (the good stuff)
4 cups salad greens (use exciting greens like arugula, Italian chicories, erba stella, fresh herbs, watercress, dandelion leaves, stridolo and the like. See my entry “A Proper Salad” for details.)
2 sprigs fresh oregano
Fresh ground black pepper

In a large pot over medium-high heat, bring the broth, oregano and bay leaves to a boil. Lower the heat to medium-low, drop in the tongues and simmer for at least 2 hours, possibly three. The tongue should give willingly to the point of a sharp knife. If the tongue floats, flip it periodically. Remove from heat.
While the tongues are still warm, transfer it to a cutting surface and peel it with a paring knife. The skin is reall the only icky thing about tongue: underneath it is pure meat. Slice the peeled tongue quite thinly and return it to the broth to rest.
To prepare the dressing, place the garlic, salt and mustard in a moartar and pound it into a paste. Add the vinegar and mix well. Add olive oil in little batches, stirring and mixing all the while. Make sure each drip of olive oil is incorporated before you add more. Continue until it looks like dressing, not a paste.
In a large bowl, mix the greens (washes, of course!) with three-quarters of the dressing. Divide the greens evenly on four plates.
Remove the tongue slices from the broth and toss with the remaining dressing. Arrange a few slices atop each of the plated greens, grind pepper over all, and serve it forth!

[greenghost]

And another, Sacred Heart cutletts:

This can be done with any heart, wild or domestic. Wild boar, venison, elk, sheep, moose, etc will all work. It is a delicious and very simple way to cook heart, which is my favorite organ meat. Heart is truly just another muscle, so don’t be scared of it. Make sure you cut off most of the fat and slice out any veins.

Serves 2-4 as a nice appetizer

1 heart from a big game animal, such as a deer heart
Kosher salt
Flour for dusting
1 onion, sliced into half-moons
2 green bell peppers, sliced into strips
1 jalapeno or serrano chile, chopped
1 teaspoon dried oregano
Black pepper
3-4 tablespoons olive oil
Slice the heart into cutlets by cutting it in half, or in broad slices if it’s a large one, such as an elk or moose. Place it between two sheets of wax paper and beat it with a mallet or a rolling pin or a wine bottle. Be careful not to rip the meat or the wax paper. You want the cutlets thin.
In a large frying pan, heat the oil over medium-high heat and saute the onions and peppers until the skin on the peppers just barely begins to separate. Salt them well and add the oregano and mix well, then set aside.
Wipe the pan clean and add more olive oil. Salt the heart cutlets well and dust them in flour. Turn the heat up to high until the oil is almost smoking, then add the cutlets. Sear for 1-3 minutes per side, depending on how thick you make the cutlets. Turn only once.
To serve, put a little of the peppers and onions on the plate and top with the cutlet. Grind some black pepper on top and enjoy!

[groundhawg]

this is a cool site, thanks for the heads up

[Free Range]

Looks nice I look forward to digging into this site