The culinary journey afield
Wild game is highly prized for it’s lean protein and ecologically sustainable roots. We’ll discuss approaches to the table that work well, and perhaps a few ongoing experiments that still need refinement. Check back in when you have a minute.
Chimichurri Venison Sleds
Prep the chimichurri first
1 cup cilantro - chop
1 cup parsley - chop
1 tsp oregano
3-4 cloves garlic - chop fine
1 small red pepper or 1-tsp of chilli flakes
2 tbsp red vinegar
1/2 lime - juice
1/2 tsp sea salt & 1/2 tsp pepper
1/4 cup olive oil
Throw it all in a bowl and mix
1 lb of venison burger makes 3-4 sleds
In a separate bowl mix 1 lb venison hamburger, salt & pepper, raw egg, 1tbsp panko crumbs, 1/4 onion chopped fine, 1 tbsp chimichurri - mix well by hand.
The sleds!
Cut sub-buns in half lengthways and spoon on 3-4 small dollops of goat cheese or feta. Spoon on mixed venison and pat down with spoon to cover the flat side of bun. Place meat-side down in a med-hot frying pan with either 2 tbsp of olive oil or butter and fry for 6-7 min. Remove and rest for 3-4 min and then add a light layer of chimichurri - and serve!
Backroad fast food - arctic grayling
Catch a grayling!
Catch and prep your fish on the same day and eat that evening by the fire!
Fillet the fish
Not only did Dan catch the fish, but he prepped it as well!
Fire fry up
Dan used an open top method to fry these grayling skin-side-down with tin foil, a few dollops of butter, salt and pepper, garlic and lemon. Delicious!
watch for bones - especially if eating around the campfire in the dark ;)
