Tag Archives: Sossy Outdoors

Venison Osso Buco

Sossy Outdoors: Venison Osso Buco

As hunting season nears to an end, you may start wondering what delicious meal you will prepare with the buck that is now nicely portioned and packaged away in your freezer. Try out this Venison Osso Buco. The meat is tender and juicy and the meal is sure to keep your stomache warm as winter creeps closer.

Ingredients:

6 Venison Shank Portions

¾ cup flour

1 tsp each of Kosher salt, black pepper, dried basil leaves

Olive Oil for pan

16 oz Diced canned tomato

½ cup red wine

1 cup chopped onion

1 cup chopped celery

2 cups sliced carrot, nice chunky pieces

6-8 Juniper Berries

2 cups venison or beef stock

4-5 sprigs Thyme

½ cup finely diced Parsley

¼ cup Lemon Zest

1 Garlic clove, diced

Method:

flouring

Put flour in a small bowl with kosher salt, pepper, and basil leaves. Mix well. Put on a piece of parchment paper or a plate. Take the shank pieces and dust well with the flour mix. Warm olive oil in a pan to medium high. Place the shank pieces in the pan, browning all sides till golden brown and crispy.

searing

Place the shanks at the bottom of your crock pot.

Add onions, carrots, and celery to your pan, stirring in all the bits left from the shanks. Sprinkle with kosher salt, and place the thyme sprigs in. As it starts to sizzle and cook slightly, add the wine and stir. Add the tomatoes, juniper berries, and broth.

boiling

Add everything into the crock pot over the shank pieces.  Cook on low for 6-8 hours, or until shank pieces are freely pulling away from the bone.

Take your Venison shanks out of the Crock pot and cover with tinfoil on a cutting board.

Remove thyme sticks from juices, along with the Juniper berries.  Pour into a deep skillet, cook and reduce to 1/3 .

Mix your minced Parsley, minced Garlic, lemon zest and salt in a small bowl, set aside.

Place Venison Osso Buco on a plate and pour reduced sauce over top. Garnish the tops with your fresh Gremolata.

This dish is complimented very well with a Risotto alla Milanese, which is a delicious Parmesan, Saffron Risotto.

fina dish

Elk Sausage Rolls

Sossy Outdoors: Elk Sausage Rolls

Colder weather always means heartier meals and snacks for family and friends. I have a good amount of Elk in my freezer from the fall hunt, so I have been creating some delicious recipes to enjoy this winter season. Holiday entertaining and outdoor activities translates to hearty appetites! And what better way to feed your family then with Elk meat.  Elk is one of those rare foods that is not only very healthy for you but tastes great! It is naturally low in fat, low in cholesterol  and high in protein.  Elk meat can be substituted for beef in most recipes. If cooked too much, it can dry out and become tough. Sausage rolls are usually made with pork meat. In this recipe, I added ground pork to add a bit of fat due to the leanness of the Elk. The flavor and texture of these Elk Sausage Rolls is wonderful! They are not greasy, have a great meaty texture, and the fresh herbs and spices perfectly accentuate this dish.

Recipe Filling Ingredients:

1 pound ground Elk

1 pound ground Pork

1 cup thinly minced onion

1 tablespoon Salt

1 teaspoon Pepper

2 tablespoons ground Coriander

1 tablespoon freshly minced Sage Leaves

2 tablespoons freshly minced Parsley

1 teaspoon Cayenne Pepper

1 teaspoon Thyme

½ teaspoon Nutmeg

½ teaspoon Poppy Seeds

Pastry Recipe:

3 cups flour

1 teaspoon Salt

1 cup butter

¾ cup cold water

2 egg yolks whisked with a bit of water to create an egg wash

Application:

In a large bowl, combined the Elk and Pork meat.  Mix very well till colors are blended.  Add all spices, onion and herbs to the meat mixture. Using your hands, mix the spices evenly into the meat.  Divide mixture into eight equal pieces, and roll each piece into a nine inch sausage length. Cover with plastic wrap and place in the fridge to chill.

mix

For the Butter Pastry Recipe, place three cups of flour with the salt in a large bowl and mix well. Cut butter into pieces and place into the flour. Gently crumble the butter into the flour till it resembles oatmeal with your hands or pastry cutter. Slowly add the cold water and mix with a fork. If you find the flour too dry, you can always add a bit more water. Dust your hands with flour and mix the dough ball with your hands till it pulls cleanly away from the bowl.  Some like to chill the pastry dough for an hour, I don’t always find it necessary. I like working with dough that is a bit more pliable.

butter

Heat oven to 375 degrees. Roll pastry into a rectangle 9 inches by 24 inches. Cut rectangle lengthwise and crosswise to form four rectangles that measure 4 ½ inches by 12 inches.  Lay one sausage in the center of each rectangle and brush with egg wash on exposed pastry. Wrap the dough around the sausage and press edges together to make a log. With the seam side down, cut the sausage roll into whatever sizes you wish.

Line a cookies sheet with parchment paper and arrange the sausage rolls. Brush each one with egg wash and lightly sprinkle with a few Poppy Seeds. Bake for 25-30 minutes or until the pastry is a beautiful golden brown.  You can serve them warm or room temperature.  I like to make a Dijon mustard dip with a bit of mayonnaise for dipping.

cooked

 

Bison Canape’

Sossy Outdoors: Bison Canape’

Here’s a quick dish that will have your guests talking! You can make it your own by changing up the balsamic drizzle, your aioli, even the mix greens you choose to place on top.

Ingredients: 

French baguette cut into 2- inch slices

Sliced Bison Tenderloin one- inch pieces

Kosher salt

Pepper

Micro greens 2 cups

Apple or fig balsamic All of Oils

Rosemary Olive Oil

Garlic Lemon Aioli ( 1 cup mayo, 1 cup parsley, 3 cloves crushed garlic, juice of 1 lemon, salt)

Butter

Parmesan wedge

Method:

Lay out Bison slices and sprinkle with Kosher salt and pepper. Heat up skillet and brown both sides to medium rare, about 2 minutes per side. Put in a container and set aside, cover.

Bison Canape

Melt butter in pan, and place baguette pieces down. Crisp, till golden brown and lay out on a wooden board.

Mix micro greens in a bowl with olive oil and kosher salt.

Lay out crostini’s, add aioli as first layer, add bison, top with microgreens and drizzle with apple or fig balsamic. Sprinkle with grated fresh parmesan and serve!

Bison Canape Close up

Salmon Ceviche

Sossy Outdoors: Salmon Ceviche

Salmon fishing! It’s that time of year again where every angler is heading to our oceans in search for our beautiful Chinook. It is the largest of our Pacific Salmon Species. It is high in Omega 3 fatty acids, B12 and protein. In a 100 gram serving the Chinook boasts 26 grams of protein. There are so many ways to create amazing dishes with your salmon. This recipe is simple, flavorful, and doesn’t require cooking!

Ceviche is a Peruvian dish that cooks the fish in the acid of citrus fruit which is a century old method of cooking. On a hot summer day, nothing is more refreshing than a chilled Ceviche with Tortilla Chips. It will please your guests and keep them coming back for more.

set up

There are many different varities of Ceviche and normally a white fish is used. However, Salmon gives it a rich, nutty depth of flavor with a firm texture. After you have cubed your fish into bite size pieces, and immersed in citrus juice, you will notice the transformation of color as it begins to cook the fish.

Ingredients:

4 cups of  skinless cubed salmon fillet

1 avocado, pitted, skinned and cubed

1 mango, skinned, pitted and cubed

Juice of 6 limes

1 tablespoon Lime Zest

1 green chili, seeded and chopped

¾ cup chopped cilantro

2 radishes sliced very thin

2 teaspoons black sesame seeds

1 tablespoon Mango Balsamic

1 tablespoon Lime Olive Oil

½ red onion diced small

Kosher Salt to taste

Method:

lemons and limes

Cube the Salmon and add to a big bowl. Add juice of Limes, lime zest, a pinch of Kosher Salt. Add in Cilantro and stir well. Cover with plastic and place in your fridge for at least 30 minutes to marinate. Stir the salmon 2-3 times over the course of thirty minutes.

In a separate bowl, add your cubed avocado, mango, sliced radishes, red onion, and green chili. Stir well, adding a pinch of Kosher Salt, olive oil and mango balsamic.

Take your salmon out of the fridge and gently stir into your fruit and vegetable mixture. I like to add about another ½ cup of fresh cilantro and sprinkle with black sesame seeds.

Serve with tortilla chips. I like to dish the Ceviche out into a long white deep dish to really show off the color and vibrancy of this spectacular plate.

dish

Coconut Thai Curry Mussels

Sossy Outdoors: Coconut Thai Curry Mussels

Ingredients:

2 kilograms Mussels (cleaned, scrubbed, de bearded)

¼ cup Basil Olive Oil

1 tsp Fennel Seed

1 tsp Cumin Seed

1 tsp Mustard Seed

1 large Onion diced

4 tablespoons Garlic diced

2 tablespoons Ginger paste

2 tsp Turmeric

Kosher Salt to taste

Pepper to taste

One package colored Cherry Tomatoes

1 can Coconut Milk

1 cup Chicken broth ( or half wine and half broth)

4-6 tablespoons Garam Masala ( mixture of black and white peppercorns, cinnamon, cardamom pods, bay leaf, cumin)

ingredients

Heat up large skillet style pan with deep sides with Basil Olive Oil. When the oil starts to heat up, add fennel, cumin, and mustard seed. When the seeds begin to pop and become aromatic, add onion, ginger and garlic. Mix well and add a ¼ cup of chicken broth. Allow spicesit to steam, turning the heat down to medium. Slowly add coconut milk to mixture.  Begin slicing the cherry tomatoes and adding them to sauce, mixing them in so they are immersed in the liquid. Add carrot strips. Sprinkle Garam Masala over the sauce and gently whisk in, continuously till it is all gone. Add Kosher salt and pepper. Continue to cook on medium heat till the cherry tomatoes are well broken down. Add the rest of the chicken broth and stir.  Take a spoon and test your sauce to make sure you have enough salt and spice. Feel free to add whatever you believe you need as everyone has a slightly different palate than the next person!

Now it is time to add the Mussels. Add them to you sauce, gently evening them out around the pan. Place a secure lid overtop. As the steam builds, the Mussels will begin to open. After about five minutes, remove from heat and lift the lid. Gently stir the Mussel mixture.

 

mussles

There are different ways for presentation to your family or guests. You can pour the entire skillet onto a large platter, so all can take from the same plate. Or, you can have individual bowls. I scoop the Mussels out evenly into 6-8 bowls and then pour the sauce with a ladle overtop.

Garnish your platter with fresh cilantro or scallions and lime wedges. Don’t forget your sliced Ciabatta Bread to soak up that amazing broth!

 

Platter of Mussels

 

Venison Wontons

Sossy Outdoors: Venison Wontons

Having a party and want to serve a delicious appetizer that will wow your guests? This is the one! Delicious, full of flavor, and a wonderful way to showcase the versatility of Venison Meat.

Ingredients: 

2 cups ground Venison

1 cup chopped shrimp

1 cup ground pork

2 tablespoons soya sauce

2 tablespoons brown sugar

¼ cup sesame oil

1 can chopped water chestnuts

2 tablespoons Lemon grass paste

¼ cup of rice wine

½ cup chopped scallions

Dipping Sauce:

½ cup rice wine

¼ cup soya sauce

¼ cup sesame oil

blog pic 3

Blend all ingredients well in a bowl. Allow to marinate for at least an hour, but overnight is best. Any wonton wrappers from your local supermarket will do. Spoon filling into wonton wrapper, about a teaspoon. Pinch the top of the wonton with damp fingers.

Boil Method: Drop into boiling water, about 2-3 minutes or until they float. Serve with well blended dipping sauce.

blog pic 2

Deep Fry: Drop into fryer basket with oil set at 350’. Take out when Wontons are a deep golden brown. Serve with Plum Sauce.

blog pic