Venison Stew

Venison Stew

This can be made with beef, elk, or bison in the same manner. I use a pressure cooker to speed up cook time, however you can also do this in a dutch oven or crock pot, those techniques are footnoted here.

Ingredients:

3 lbs boneless shoulder meat, cut into 2-inch chunks

salt and pepper

3 tbsp olive oil

1 tbsp butter

1/2 yellow onion, chopped

1/2 tsp dried thyme

1/2 tsp dried sage

4 c beef broth

1 lb red potatoes, quartered

4 large carrots, cut into 2-inch chunks

1 c frozen peas

Directions: (Pressure Cooker)

1. Heat 2 tbsp olive oil in pressure cooker pot over med-high heat. Pat the meat dry with paper towels. Season liberally with salt and pepper. Set aside.

2. Add the butter and onion, cooking until softened, about 3 minutes. Add the meat, thyme, sage and cook for an additional 3 minutes. Add the broth, potatoes, and carrots. Stir, mixing well. Lock the lid into place and cook on high pressure for 20 minutes. Let the steam release naturally. When the valve drops, remove the lid, and stir in peas. Cook with residual heat in pot until the peas are a bright green. Serve immediately.

Directions: (Dutch Oven)

In addition to ingredients above, you will need 1/2 - 3/4 c flour

1. Heat 2 tbsp olive oil in dutch oven over med-high heat. Pat the meat dry, season with salt and pepper, then dredge in flour. Work in batches, browning the meat. Remove from pan and place in plate, set aside. Do so with remaining meat. 

2. In same pan, maintaining heat, Add the butter and onion, cooking until softened, about 3 minutes. Return the meat to the pan, along with any accumulated juices on the plate. Add the thyme, sage, and broth. Cover and cook for 1 1/2 hours.

3. Add the potatoes and carrots and cook an additional 1 hour. Remove from heat and remove lid, stir in the peas. Cook with the residual heat in pot until the peas are a bright green. Serve immediately.

Directions: (Crock Pot)

1. Season meat liberally with salt and pepper, place in crock pot. Add the oil, butter, onion, thyme, sage, broth, potatoes, and carrots. Cook on LOW for 8 hours or HIGH for 4 hours. Stir in peas right before serving. Letting residual heat cook them until they are bright green.

Tortilla Soup

Tortilla Soup with Chicken

Ingredients:

3 tbsp olive oil

1/2 yellow onion, thinly sliced

2 cloves garlic

3 tbsp fresh cilantro, chopped

1 can (14.5 oz) diced tomatoes, not drained

1/2 tsp ground cumin

1/2 tsp ground coriander

5 cups chicken stock

1/2 lb of boneless, skinless chicken breast, cut into 1/2" pieces

salt and pepper

tortilla chips

1 avocado, pitted, peeled, and sliced

1/4 c shredded Mexican blend cheese

2 tsp fresh lime juice

Directions:

1. In a large skillet, heat 2 tbsp oil over medium-high heat. Add the onion, garlic, and cilantro, sauté until golden brown - but not burnt, about 8 minutes.

2. In a blender or food processor, combine the sautéed mixture and add the tomatoes, processing until completely smooth.

3. In the same skillet, over med-high heat, warm another tablespoon of oil. Add the tomato mixture, cumin, and coriander. Cook, stir frequently, until thickened and darkened, about 6-7 minutes. 

4. Transfer mixture to a large stock pot over medium-low heat and add the stock, plus 1 1/2 cups water. Cover partially and simmer, stir occasionally, until the soup is slightly thickened, about 20 minutes. Add the chicken and simmer until opaque throughout. Season with salt and pepper. 

5. While the soup is cooking, cut the avocado. When soup is done, ladle into bowls and garnish with chips, avocado and cheese. Sprinkle each bowl with lime juice. Serve immediately.

Miso Soup

Miso Soup

Ingredients:

6 c Water

1 tbsp bonito stock (available at most asian markets)

1/4 c white miso

1/2 c firm tofu, cubed

1/3 c sliced green onion

1/2 sheet of dried nori, cut into small squares

Directions:

1. Combine water and stock in a large saucepan; bring to a boil. Add the miso and cook for 3 minutes longer, stirring constantly. 

2. Add the tofu, green onions, and nori. Stir gently until well combined. Serve immediately.

Lentil Soup

Lentil Soup

Ingredients:

6 strips of bacon, cut into 1/2" pieces

1 large onion, chopped

3 medium carrots, halved lengthwise, cut into 1/4" half moons

4 garlic cloves, minced

2 tbsp tomato paste

1 1/2c lentils, picked over and rinsed

1 tsp dried thyme

3 cans (14.5oz each) chicken or vegetable broth

1 tbsp red wine vinegar

course salt and pepper

Directions:

1. In a dutch over or large stock pot, over medium heat, cook the bacon pieces until brown and crispy, about 8 minutes. Pour off all but 2 tbsp of the fat.

2. Add the onion and carrots to the pot. Season with salt and pepper. As the vegetables sweat, scrap bottom of pan to loosen the browned bits (this adds both color and flavor). Cook until the vegetables become softened, 5 minutes. Stir in the garlic and cook for 30 seconds, till fragrant. Stir in the tomato paste and cook for 1 minute. 

3. Add the lentils, thyme, broth, and an additional 2 cups water. Bring to a boil, reduce heat to a simmer. Cover and cook for 40 minutes. If the soup is too thick, add water, up to a cup.

4. Stir in the vinegar and season to taste with salt and pepper. Serve immediately.

Sesame Seared Ahi Tuna

Seared Sesame Ahi Tuna

Ingredients:

For Tuna:

3 tbsp white sesame seeds

1 tbsp black sesame seeds

1 lb. tuna, cut into 4 oz rectangular pieces

1 tbsp canola oil

For Carrot Dipping Sauce:

2 tbsp mirin (rice wine)

2 tsp white miso paste

2 tsp grated ginger

1/3 c carrot juice

Juice of 1/4 orange

2 tsp soy sauce

1 tbsp rice vinegar

1/8 tsp red pepper flakes

1/4 tsp sesame oil

Directions:

1. Make the sauce first: Combine the miring, miso, ginger, carrot and orange juice, soy sauce, vinegar, red pepper, and oil in a small bowl. Whisk together until the miso dissolves.

2. In a shallow bowl, combine the two sesame seeds. Press the tuna pieces into seeds, turning to coat each side. Heat oil in a medium sauté pan over medium-high heat. Add tuna and cook each side until white seeds are golden, about 45 seconds per side. Cut tuna into 1/4" thick slices. Drizzle with carrot sauce.

Thyme Roasted Chicken and Vegetables

Thyme Roasted Chicken and Vegetables

Ingredients:
2 large red potatoes, quartered
4 large carrots, halved lengthwise and widthwise
2 large celery, quartered widthwise
1 large yellow onion, quartered
2 tbsp olive oil
salt and pepper
1/2 c butter, softened
1 tsp chopped fresh thyme
1/2 tsp chopped fresh sage
1 large lemon, quartered
1 whole chicken, about 3 to 4 pounds, giblets removed, rinsed and patted dry


Directions:
1. Preheat the oven to 450℉. In a large rimmed baking pan, toss the potatoes, carrots, onion, and celery with olive oil, salt and pepper. Arrange them around the edges of the pan.

2. After rinsing and drying chicken, separate the skin on the breast, and thighs. Combine the butter with salt, pepper, thyme, and sage. Using your fingers rub the butter under the skin, dividing mixture evenly throughout chicken. Fill the cavity with the quartered lemons. Tuck wings under the chicken and tie the legs together.

3. Place the chicken in the middle of the pan, nestled among the vegetables. Rub chicken with any remaining butter or oil and season skin with salt and pepper.

4. Bake for about an hour, until the internal temperature reached 165℉. Let the chicken rest for ten minutes under a lightly tented foil, before carving.

Shrimp and Broccoli Stir-Fry

Shrimp and Broccoli Stir-Fry

Ingredients:
1lb medium shrimp, peeled and deveined (tails on optional)
2 tbsp cornstarch
2 1/2 tbsp canola oil
4 green onions, chopped, including tender green parts
2 tsp ginger, minced
3 garlic cloves, minced
2 c broccoli florets
1/4 c soy sauce
2 tbsp rice vinegar
1 tsp mirin (rice wine)
1 tsp honey
1/8 tsp crushed red pepper

Directions:

1. Heat wok or large skillet over high heat. In a large bowl combine the shrimp and cornstarch, tossing to coat. Add 1 tbsp oil to hot wok, swirl wok to coat entire surface with oil. Add shrimp and stir-fry 4 minutes. Remove shrimp from pan and set aside. 

2. Keeping the wok on high heat, add 1 tbsp oil and swirl wok to coat. Add the green onions, ginger, and garlic, sir-fry for 45 seconds, to the point where ingredients become aromatic. Add onion mixture to shrimp and set aside.

3. Add remaining oil, swirl wok to coat. Add the broccoli, stir-fry for 2 minutes. the broccoli should reach a vibrant green and becoming tender-crisp. Stir in the shrimp and onion mixture, soy sauce, and remaining four ingredients; bring to a boil. Cook for 1 minute. Serve over steamed brown rice.