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Tuesday, September 9, 2014

A Venison Backstrap Stuffed with Wild Dove



Wasn't really sure what to call this. I've made them before and really like em. I was able to use some of the dove from opening day.....and also a piece of venison backstrap from last rifle season.



the backstrap was from a white tail doe...



butterflied the venison to lay flat, gave the meat a quick cure with TenderQuick for one hour..



I de-boned the dove breasts...



pounded them flat and seasoned with Pookie G's Season All (good stuff!!)




Rinsed the cured backstrap and layered with the seasoned dove breasts...




Rolled up and wrapped in a bacon weave to hold things in place...





Sprinkled with more Pookie G Season All and into the BPS drum....





hydrated some of my dried morels...



sauteed them in butter with scallions and garlic...







The dove stuffed venison loin, morels and wild rice blend...







I know I've said it before but this was one of my favorite meals!!
The quick cure keeps the venison moist and tender while bringing it up to a high enough temperature to cook the dove.
For me, wild morels and wild game just go together... I love the combination!

The meal brought back good memories of they days I spent hunting and gathering. :)

Thanks for looking!

Saturday, September 6, 2014

Cinderblock Pit, Bushel of Hatch Chiles and my Cookin' Rake




What else would a girl want on a pretty day. :)

It's Hatch Chile season around here. Hatch Chiles are grown in New Mexico and they are some mighty fine tasting buggers. I live close enough to NM that the grocery stores here carry the chiles and you can buy them by the bushel..... also have them roasted right at the store if you want.
I opted to roast my own.



You can get Hatch chiles as hot as you like. I am a wuss so I buy the mild ones. :)



Set up the block pit with a few coals...



Added some chiles once the coals were hot...



Let them roast til the skins blackened and blistered..




Gave them a good stir with the cookin' rake when needed to blister all sides..



Pulled the roasted chiles when ready, placed them in a pot to steam and added more chiles to the cinderblock pit..










After steaming, the chiles are easy to peel and seed.



I made a tasty green chile sauce with some of them...
I used a recipe by talented cooking friend Dr Trout Bum.



Grilled some cod next...I love cod and if there were any way I could raise them myself I would. :)



Heated a few tortillas...




A flaky cod taco topped with Hatch green chile sauce...



Looks like a lot of work but it was well worth it. lol



I froze some of the chiles and also some of the sauce. Hopefully will be good eatin' this winter. :)

btw.... That really is my cookin' rake.  I have others for hard labor. :)