Wild Game Blog

After spending nearly a month afield it seems like the stories from the wild has been either gold rush or bust. As usual weather has played a big roll and an apparent under-estimate of last year bone chilling winter kill plagued many of the states out here in the west.

It appeared that there was extremes in weather conditions. I was in South Dakota in early October chasing antelope and pheasants and we went from unseasonally warm, to extreme rain. The same front that dropped 2 ½ inches of very cold rain on South Dakota dropped two feet of snow on Montana and the northern parts of Wyoming. When you go from very warm and dry to freezing, wet and blowing it usually means the animals will react in a semi-panic mode. They’re up high in the hills and then here comes this storm that could very well trap them in the high country. More than likely you’ll see an early migration, at least from the smaller animals (deer & antelope).

Back in 1992 I got caught in what folks refer to as “the perfect storm.” I was in northern Colorado when three fronts converged together and stalled over that area for nearly nine days. It went from warm and dry to seven foot snow drifts. We had to abandon our camp at 10,500 feet and luckily we had horses that transported us out of harms way. Well, that same storm was responsible for wiping out nearly 90 % of the mule deer in that area because they got caught in the high basins and couldn’t get out to their winter range. Luckily for us we found a guy who was just as crazy as we were and he had a D8 Caterpillar who we hired to plow a twelve mile road to retrive our gear ( trucks, tents, trailers etc.) I’m sure the Routt National Forest had some new unautorized roads in the spring.

After a very successful antelope (3 for three) and pheasant hunt in South Dakota my hunting partner, Bill Keenan and I traveled to Western Wyoming right after the same front that dropped 2 ½ inches of rain on SD. We both had three antelope tags there and the conditions could not have been better. We arrived at our cabin to 16 – 18 inches of fresh snow and temperatures in the teens. The antelope were coming out of the hills like fleas. And, as I said earlier they were heading right to their winter grounds where they knew they would have groceries or at least be able to get to them through the crusty snow. The next three days were about as much fun as you could have hunting.

John with a Trio of Speed Goats

Unlike most other wild game animals you don’t have to get up at an ungodly predawn hour to persue antelope as they are pretty much out all day or at least visible. So getting up and having coffee and a hot breakfast was a very good change from the normal hunting experience. We literally saw over 1000 antelope. It was so much fun shopping for “the buck”. The doe tags we had were filled and we had a rule that they had to be singles (no does with fawns) and they had to be with fifty yards of where we could get the truck…..hey antelope hunting affords you those priviledges.

Sunset with a 15 1/2 inch Wyoming Buck

Our journey home had us hauling back 9 antelopes and a handfull of wild North Dakota Pheasants, in addition to a few tender cottontails. The freezers are full at my house! Stay tuned for a bunch of new antelope recipes in the weeks to come.

Bill Keenan, John and a full meat pole in Wyoming

Four days after my return from South Dakota and Wyoming I headed to northern California for our annual deer hunt during the late season. Last year was going to be impossible to match. Although the weather started to cooperate in early Septmeber it never materialized. When we arrived at our camp the temperature was in the mid-ninties! Not your ideal deer hunting weather and considering a week prior I was in the teens it was a bit disappointing. The openner came and each and every day a deer was taken and it seemed like our unit was the only one even seeing deer. Through focused hunting and not getting down because of the weather Tony Naples from Danville, CA was able to score on a monster 27 1/2 inch wide, heavy antlered three x three buy. To say he was happy would be an understatement. I don’t think he slept for the next two days. He had the right, what a great California Buck!

Tony’s great blacktail buck

We managed to go 9 out of 14 on deer. I took a nice big bodied 4×4, with eye guards …..at 11.35 am, when it was 85° F ….go figure?

John’s big body blacktail

It was quite an adventure and in thinking back on these three trips it was probably the most field cleaning I have ever done. In South Dakota we were six hunters and had taken 18 antelope. I probably cleaned, gutted and skinned at least 10 of those. In Wyoming I had my hand in all six and in northern California I cleaned at last 3-4 deer.

I would like to acknowledge a product that I had with me on all these trips. It was my Outdoor Edge Kodi- Pak. It performed flawlessly and with the help of a steel it kept its edge through all of those cleaning sessions. Over the years I’ve collected a lot of knives and have put them all to work. This line of cutlery from Outdoor Edge performed as good as any I’ve ever used including some that were more than twice the price. They’re durable, hold an edge, lightweight and come in a very sturdy leather sheath. I can say without reservation that this product is the real deal!

Check out their fine line of products @

www.outdooredge.com/index.php for more details

Kodi-Pak from Outdor Edge Cutley

As we return from our annual pilgrimage to “God’s Country” in search of his finest protein. Hopefully you have passed on a tradition that goes back to our earliest ancestors – the sharing of the days harvest. There’s something very deep that accompanies freshly gathered meat from a successful hunt.

We are all very tempted to pull out those prized tenderloins right after a kill BUT as we have covered in several of the past Carnivore’s Kitchen even those tender cuts will benefit greatly from a period of dry aging. HOWEVER, all is not lost. The heart, liver and even the skirt steaks, which are the diaphragm muscles that hold up the internal organs, are suited for consumption right after a kill. I believe drying out the heart just like any of the other muscle groups benefits from dry aging, even if its for several hours.

Whole Untrimmed Elk Heart

elk heart with the top cut off, exposing the various chambers

splitting the heart makes it easy to clean the blood and internal fibers

a cleaned split heart, ready for slicing

prepared elk heart ready for fajitas

Consuming the heart of an animal is probably the most ritualistic of this celebratory exercise. The heart is a muscle and not an organ like the liver and should be treated much like the tenderloins. Cooked very quickly and underdone. Although the Plains Indians would argue that raw is the traditional “post hunt” dinning method. The secret in dealing with the heart is to properly clean and prepare it. The heart contains several compartments and outer membranes that need to be trimmed and dissected to reveal the delicate tender muscles. On a properly dispatched animal there will also be coagulated blood that can look somewhat unappealing. Running some clean cold water into the internal compartments will remove that.

To prepare the heart for cooking you will need to break in down into sections. Run a sharp knife down the side top to bottom and open it up, much like opening up a bell pepper. And just like a bell pepper you have to trim off the seeds and pith you have to do the same to the heart. There are a bunch of veins and possibly fat that needs to be trimmed off. I like to cut the outer shell into a couple of sections. This makes it easier to trim off the outer membrane as well as help get consistent cooking results.

The heart actually has a great flavor and doesn’t need a lot of seasoning. As I said, these are muscles and are great cooked very quickly so something like a fajitas works very well.

You won’t believe just how good this Muscle” can be unless you try it

“Bloody Hands” Heart Fajitas

1 elk heart, cleaned, trimmed and cut into strips

1 small onion, cut into thin strips

1-2 jalapeno peppers-optional (seeds removed and cut into very thin strips)

a couple of shakes of granulated garlic or ½ tsp fresh garlic (if you have it)

¼ tsp ground cumin

salt and pepper to taste

(in a perfect world) – cilantro and lime wedges

corn tortillas my favorite but flour will also do

your favorite salsa

oil for sautéing

Clean the heart as described above and season with garlic, ground cumin, salt and pepper. Heat the oil in a sauté pan and place the heart meat into the hot oil, spread it out and let it sear there for a minute*. Then add the sliced onions and jalapenos and stir for a couple of minutes. Remove from the fire and season with salt and pepper to taste. Heat the tortillas and fill with a little heart and onions. Splash on some salsa, sprinkle with cilantro and a squeeze of lime. Crack open the cold beers and raise a taco to the elk gods for another successful hunt!

TIP OF THE MONTH

When you add cold meat to a hot pan the temperature of that pan is reduced significantly. If you don’t allow the temperature to recover, or use a heavy gauged pan, you lose all your searing capabilities. Cooking in a cold pan causes the meat to purge its internal fluids. You’re now cooking that meat in its own juices and are no longer sautéing. The end results are a dry and tough because it is boiled not caramelized. The type of pan also plays a big role in the searing capabilities. The old-fashioned black iron skillets are the best for searing because they are so dense. That dense metal holds the heat much better than the sexy lightweight aluminum pans that everyone likes to cook with today.

This year the California Deer Association (CDA) has increased to 25 the number of free junior deer hunts it will give away in an October drawing, making this the largest privately sponsored junior deer hunting opportunity in the state. Plus, these are no ordinary deer hunts. The lucky juniors who are drawn will have one-on-one guided antlerless deer hunts on the famous 270,000-acre Tejon Ranch in Southern California. First-class lodging on the ranch is included and each junior hunter will receive Federal Premium ammunition loaded with non-lead Barnes copper bullets from Federal Cartridge Company, a pair of high-quality binoculars from Alpen Optics, plus hunting and shooting equipment from Hunter’s Specialties and Birchwood Casey.

This is the fifth year in which CDA and the Tejon Ranch have held these “Sharing the Tradition” hunts. To date, 65 junior hunters have participated in these hunts and 64 have taken home a deer to share with their family. For over 90% of these juniors, this was their first deer.

In addition, while hunting deer these juniors and their accompanying adult will have an opportunity to see elk, wild hogs, bears, turkeys, bobcats, coyotes, mountain lions, quail, squirrels, hawks and condors as well as learn about the largest private ranch in California.

The deadline to apply for this year’s drawing is October 15, 2008. Hunts will take place during the second half of December. Entry forms can be found on the CDA website at www.caldeer.org or requested by e-mailing the hunt coordinator, Jerry Springer at Jerry@WesternHunter.com.

Jim & Dorothy Peters present recognition award to Gayla Bergstrom from the Bay Area SCI Chapter at the First Annual Bob Bergstrom Memorial

August 23, 2008 marked the First Annual Bob Bergstrom Memorial Sporting Clays and BBQ hosted by the Bay Area Chapter of SCI down in Morgan Hill, CA at Coyote Valley Sporting Clays. Many of you recall the blog entry I posted back in February regarding the passing of our dear friend Bob Bergstrom. The San Francisco Chapter of Safari Club International dedicated this outing that Bob spearheaded. Jim and Dorothy Peters headed the group and organized a great BBQ, which included some of Bob’s favorite elk burgers, which was expertly handled by Bob’s wife Gayla, (Bob would be proud).

Bob and a young Eric Bergstrom at an early shooting lesson

In all about fifty friends, family and supporters were there to help celebrate Bob’s passion for sharing his love of the outdoors and his involvement with young people. I was proud to have my two young boys there to honor our very missed friend.

We had the pleasure of hanging out with Buck Buchanan, who is a Certified Hunter Education Instructor with my two boys, Ryan and Taylor and my wife Judy. Buck was kind enough to give the boys a full morning of shot gunning instructions and by the end of the day were actually shooting better than the old man. Thanks Buck, now I have to hear that every time we go afield with my two new outdoor enthusiasts.

Taylor, John and Ryan McGannon having a great time at Bob’s Memorial Event at Coyote Valley

Buck is the Tri-Valley Hunter Safety Shooting instructor and arranges classes for anyone, young or old, who is interested in getting their hunter safety certification. He can be reached at 925-998-5086.

If you are interested in obtaining additional information or you know someone who is looking for a hunter safety course Buck is your man. Give him a call he has a great way with the young guns.

Master Instructor Buchanan has also been gracious enough to step into Bob Bergstrom’s position as the driving force to the Safari Club International’s Cub Program, which exposes our youth to all the great experiences that await them in the great outdoors.

It’s been a very busy summer for WildEats Enterprises. Things started at the Bohemian Grove for the annual Spring Jinks back in June. We did several events during June, including a wedding for 250 at the Federal Reserve building in San Francisco, a wild game feast for fifty at Sparky’s Hot Rod Club (see the menu below) these guys had a GOOD TIME and a corporate event for 150 and then back to The Grove for three weeks to complete the 2008 Encampment.

In the middle of that, I managed to get down to San Carlos, California to provide the culinary portion for my good buddies – Joe and Paula Bullock’s Annual Fund Raiser/Hot Rod Show for 1250 people.

This year’s event benefited the Susan G. Komen Breast Cancer Foundation

SUSAN G KOMEN FOR A CURE

and

The National Brain Tumor Foundation

Check out this you tube video of all the fun activities @ SPARKY’S !

SPARKY’S HOT ROD FUND RAISER video

We are very proud to have helped our good friends raise over $80,000.00 for these fine organizations.

SPARKY’S VIVA LAS VEGAS
July 12, 2008

MENU
BAR SNACKS - POPCORN, BAR MIX SNACKS, ASSORTED NUTS

Hot Rod “Set up” food tent

Assorted Imported and Local Cheese Harvest
Sliced Salami(s)

Veggie Crudités, olives, dips, crackers, croustini, fresh baguettes

MAIN BUFFET FOOD TENT

GRILLED Honey Mustard Glazed FREE RANGE CHICKEN

Slow Roasted Treasure Island Garlic, Chile & Citrus Infused PORK
Tropical Polynesian sauce

ROASTED BARON of BEEF DISPLAY

The Steve Wynn Juniperberry & Peppercorn Rubbed Tri Tips,
Horseradish Cream, Truffle Aioli, Mayonnaise, Caramelized onions
Dinner Rolls

Mandolay Bay SHRIMP SALAD
English Cucumber, Roasted Red Bell Peppers, Sweet 100 Tomatoes,
Crisp Romaine hearts
Champagne & Tarragon Vinaigrette

Bellagio PASTA SALAD
Fussili pasta tossed with summer vegetables, sweet basil and toasted pine nuts, sundried tomato vinaigrette

The Palm’s COLE SLAW
Refreshing, yet exotic, multi-colored slaw tossed with, pickled ginger, mild green chilies, cilantro slurry, sesame oil & rice vinegar

DESSERT & COFFEE
VANILLA, CHOCOLATE & STRAWBERY ICE CREAM

Sparky’s WILD GAME FEAST Menu

June 11, 2008

Passed Appetizers

Tempura Frog Legs citrus ponzu dipping sauce
Elk Sausage in Puff pastry with spiced mustard
Sake Soy Glazed Quail Skewers
Lemongrass cured Duck Confit EGGROLLS with a plum sauce

First Course

CHUKAR BREAST “Milanese”
Roasted summer tomato, shaved pecorino cheese, lemon thyme oil

Second Course
GRILLED SESAME PHEASANT Salad
Wakami Seaweed, Asian noodle crisps

Third Course
GRILLED MEDALLIONS of BLACKTAIL DEER
Pan Fried Polenta, sautéed mushrooms
Green peppercorn & Brandy Demi

Fourth Course
PAN ROASTED WILD BOAR LOIN
Brushed with Dijon Mustard and served with a mango salsa

Fifth Course
SEARED ELK LOIN BABY GREENS SALAD
Organic local greens, Truffle oil and sherry vinegar
Golden fried onions

Sixth Course
RABBIT CONFIT
Roasted Garlic Mashed Potatoes, Fire charred fennel
Brandied whole mustard grain sauce

Seventh Course
GINGER RUBBED, PAN SEARED MALLARD DUCK BREAST
Pan roasted apricots, sautéed spinach, Honey Cabernet Gastrique

Dessert

BANANA SPLITS with warm Rum butter

Then we needed several wheelbarrows to remove the diners!

There are few things that compare with standing around an open fire waiting for the nourishment that brings us all together. We have certainly refined that scenario over the years but that deep appreciation remains the same.

May all your summer gatherings be full of just that Appreciation!

Here are some of my favorite summertime combinations of flavor. They may not be “wild” as we know it but the draw of the fire is enough to bring out the savage in all of us.

WILDEATS BABY BACK RIBS
9 slabs of pork baby back ribs

BBQ rub blend-
1 cup of SF Pepper Rub
1 cup Controlled Burn Chili Blend
½ cup coarse sea salt

Steaming ingredient-
3-4 bottle Sierra Nevada Pale Ale (or your favorite hearty beer)

Rub the ribs on both sides and lay them out on a parchment lined half sheet pan and leave them in the frig. overnight. The next day pour enough Sierra Nevada Pale Ale to cover the bottom of the pan and cover the ribs with parchment and foil.

Placed them into a 275° F oven for about 2 hours or until they are about 75% done.

Remove them from the oven and either cool them down to be finished later or transfer them to a BBQ that has glowing mesquite coals. Place the rack far enough away from the fire to get a good slow roasting. Continue to rotate the ribs until they are tender.

(I also like to cold smoke them over hickory if I have time.) Then baste them with The Wildeats Ancho Chili bbq sauce. Recipe to follow. (Or your own favorite summertime bathing liquid)

The trick with cooking ribs is to cook them long enough to be tender and full of the smoky goodness that comes from being cooked over a natural fire without over cooking them so they aren’t falling apart. As with any meat always allow them to rest a bit before cutting.

WILDEATS Ancho Chili BBQ sauce

First stage-

2 med yellow onions, cut into small dice
2 tbs[ minced fresh garlic
½ cup minced fresh ginger
1 tbsp fennel seeds
¼ c pure olive oil

Second stage-

1 c orange juice
1/2 cup honey
1 c rice or cider vinegar

Third stage -

1 #10 (6 lbs 6 oz.) can ketchup (or about 8 – 14 oz. bottles- If your going to make your own BBQ sauce might as well make it worth your time )
1 qt. ancho chili coulis
salt and pepper to taste

Final stage-

1 cup virgin olive oil
1 ½ tbsp dried English mustard

In a non corrosive pot (stainless steel) sauté the items in the first stage. After slightly wilted deglaze with the liquids in the second stage, continually stir the bottom so the sauce doesn’t scorch. To this add the ketchup and chili product. Continue to stir. Turn the heat down to a slow simmer and cover. Allow to simmer for about 45 minutes to an hour, stir as it simmers. If you are using whole chilies (instead of a prepared chili coulis you may have to cook a little further). At this point you should have a sauce that has a good balance of acid and sweetness with a slight touch of earthy heat from the chilies.

Remove the sauce from the stove and allow to cool slightly. When the sauce is cooled a bit you can begin to process it in a food blender. Do this in small batches and add a little of the dried mustard and olive oil as you process the sauce. As you remove the processed sauce from the blender pass it through a strainer to remove any seeds, bits and pieces of vegetables, etc. Adjust with salt and pepper and any additional honey or vinegar to suit your taste.

Once cooled completely, cover and store in the refrigerator for up to two weeks.

Ancho Chili Coulis

Yields apr 1- 1 1/2 qts. finished product

This can be added at the beginning of the bbq sauce as components or added as a finished product. It’s a great condiment to have stored in the frig. and last for several weeks under refrigeration.

15 ancho chilis , toasted in a 350°F oven for a couple of minutes. Remove the stem and the seeds.
1 yellow onion diced
6 cloves garlic, crushed
2 tbsp freshly ground cumin (toasted)
1/2 tbsp dried oregano
1/4 c lemon juice
1/2 gal water

• for an added burst of flavor you can add ½ cup of WildEats Controlled Burn Chili Blend and Rub

½ cup virgin olive oil

Place all the ingredients except the olive oil in a non corrosive sauce pot. Cover and bring to a simmer. Remove the cover and continue to simmer for about 20 minutes. Allow the sauce to cool before you process it in a blender. While the mixture is blending slowly pour the oil in. Once blended smooth, pass it through a strainer. Adjust the seasonings, cool and store in an airtight container. Store for at least two weeks in the refrigeration. Use as a flavor enhancement to dishes or paint on plates for presentation. This may soon replace the ketchup in your inventory

With the increased availability of residential meat grinders from places like Cabela’s and Bass Pro comes the need to get the most out of these usefully pieces of equipment.

Here are eight tips for improving grinding.

1- Be sure to remove all the sliver-skin from the meat before grinding.
2- Make sure the meat is cut into small enough pieces to easily fit into the top of the grinder.
3- Start grinding by using large hole plate first, followed by smaller ones
4- Make sure the blade in the grinder is facing OUT towards the die plate (holes)
5- Periodically sharpen the grinder blade
6- Make sure the whole assembly of the grinder is good and snug. Too loose and the meat will not be cut, it’ll be smashed – too tight and the machine will struggle.
7- Make sure the meat is VERY cold when grinding. Placing it in the freezer for ten minutes or so will help achieve clean cuts when grinding.
8- Chill the grinder (head) before using. Put the assembly in the frig. or in an ice bath. (NOT THE MOTOR) This will help keep the meat cold and easier to cut.

Keep these tips in mind when you pull out that new grinder for those summer bbq’s
Good Luck

Eating is one of the few commonalities we ALL have as a species. Cuisines from all over the world contribute to our enjoyment. Here is one from our neighbors to the south. This versitle party favorite can be filled with limitless combinations of ingredients. Let your imagination go when creating YOUR special quesadilla. Its also a great way to utilize items that may be from a previous meal.

Makes 4 – 12 inch quesadillas

2 boneless pheasant breasts*
2 tsp Controlled Burn Chili Blend or other dried chili
1 tbsp olive oil
salt & pepper to taste

2 cups shredded cheese (jack, cheddar, mozzarella, fontina or even California goat cheese or a combination)
2 jalapenos, charred over an open flame, skin and seeds removed, diced fine
4 scallions, sliced fine
½ bunch cilantro, chopped

4 12 inch flour tortillas, (tomato, spinach, plain or smoked chili flavored)
2 tbsp soft butter or olive oil if grilling

Seasonal Filling options-

Sweet corn cut from the cob
Sautéed mushrooms
Sautéed cactus
Fire roasted red or yellow bell peppers
Smokey Black Beans

Place the pheasant breasts in a ziplock bag with the chili blend and olive oil. Allow to rest for one hour to over night. Quickly grill or pan fried the pheasant breasts, making sure to not over cook. As with any meat allow them to rest before cutting into thin strips. Lay the flour tortillas on a work surface and sprinkle a handful of the cheese blend on one half of the tortilla. Top the cheese with the pheasant strips. Be sure and spread the meat out evenly. Top that with whatever other garnish you have on hand, or just sprinkle with some scallions and cilantro. Fold the unfilled half over the filled half to form a half circle. Place some of the butter in a heated large skillet that will hold the tortillas. Spread the melted butter around the skillet and place the tortillas in the pan. Cook the quesadilla over medium heat to a golden brown. Remove to a sheet pan until all the quesadillas are done or cut into wedges and platter up. For larger groups you can always reheat the quesadillas in an oven (or grill) as needed. Garnish with splashes of ancho chili coulis, guacamole, sour cream and a sprinkle of additional herbs.

Of course this quesadilla can be done using just about any cooked meat or fish. They can also be grill, replace the butter with some olive oil tha is brushed on the tortillas before being cooked on a grill. Grilling them will give you a nice smoky flavor. Just be sure your fire is not too hot or the tortillas will burn.

South Western Garnishes -

WildEats Guacamole
This guacamole is a version that I serve up at The Bohemian Grove up in Northern California to rave reviews. I utilize a bit of mayonnaise to create an emulsion which helps to slow down the oxidation (discoloration) you get from avocados.

2 ripe Haas Avocados, split, seed removed and scooped from skin
2 cloves of fresh garlic peeled and minced
1 jalapeno, seeds removed and diced very fine (taste the diced jalapeno before added to the restr of the ingredients and only add what will suit your taste)
½ tsp freshly ground toasted cumin seeds **
¼ bunch cilantro chopped fine
½ med red onion, ¼ inch dice
2 tbsp mayonnaise
juice of 1 large or 2 small limes
Kosher or sea salt to taste

Place all the ingredients in a stainless or glass mixing bowl. Using a stiff wire whisk smash the avocado and blend the rest of the ingredients to a smooth consistency. The dip should be smooth and creamy. Add your salt and adjust the acid levels with additional lime juice if necessary. The actual amount of citrus juice from a given fruit (lemon, lime, orange etc) will vary with the season. Lay a piece of plastic wrap over the finished guacamole if you’re not going to use it right away. This guacamole will stay green for several days if made properly. Some discoloration may occur after being stored, simply scrap the very top layer off the guacamole before serving.

** TIP OF THE DAY- You should always try and buy whole spices. They store much better and retain their quality much longer. When you are ready to use them, lightly toast them in a hot oven or toss them in a sauté pan until lightly toasted. Allow them to cool slightly and then grind. This will give you spices that are bursting with flavor! You won’t believe the difference.

Ancho Chili Coulis
15 ancho chilis , toasted in a 350°F oven for a couple of minutes. Remove the stem and the seeds.
1 yellow onion diced
6 cloves garlic, crushed
2 tbsp freshly ground cumin (toasted)
1/2 tbsp dried oregano
1/4 c lemon juice
1/2 gal water
Kosher or sea salt to taste

½ cup virgin olive oil

Place all the ingredients except the olive oil in a non corrosive sauce pot. Cover and bring to a simmer. Remove the cover and continue to simmer for about 20 minutes. Allow the sauce to cool before you process it in a blender. While the mixture is blending slowly pour the oil in. Once blended smooth, pass it through a strainer. Adjust the seasonings, cool and store in an airtight container. Store for at least two weeks in the refrigeration. Use as a flavor enhancement to dishes or paint on plates for presentation. This may soon replace the ketchup in your inventory

Smoky Black Bean
Makes about 2 qts of cooked beans and freeze very well in zip-lock bags for later use.

2 cups dried black beans, picked through and rinsed 6 cups water (or stock)
1 large onion, cut into small dice

1 Chipotle (smoked dried Jalapeno) cut in half
1 tsp. garlic crushed
1/2 tsp. ground cumin (toasted)
1/2 tsp. dried oregano
or
1/2 cup WildEats Controlled Burn Chili blend

1/4 cup diced bacon cut into small pieces 1 Bay leaf

Hand pick through the beans to assure that there are no rocks or pebbles. Rinse the beans, and cover with cold water. Allow the beans to sit over night. This will release the gases that are too often related to dried legumes. Drain and rinse the beans, place all the ingredients into an appropriate pot with enough fresh water to cover by 2 times. Bring the water to a boil, clean the scum that forms on top and turn the heat down to low. Simmer for appr. 30 to 45 minutes or until just tender. Remove from the heat and allow to cool in the cooking liquid. Do not season with salt before the beans are completely cooked, as salt will make the skins tough!

*** One word of caution, the heat factor of any chili resides in the seeds and veins so you can adjust the degree of heat by eliminating the seeds altogether.

It has been brought to my attention that there are still many out there that don’t quite understand what a RUB is. Hopefully this will clarify some of the mystery.

Dry “RUBS” are used to enhance the natural flavors of meat and fish. They are especially beneficial when used on the tender cuts of meat that will be cooked via a dry cooking method, (grilling, sautéing, roasting, broiling, pan roasting etc.) When you marinate a piece of meat in a liquid the meat absorbs a portion of that liquid, subsequently when you cook your meat some of that meat is being cooked with the STEAM generated from the absorbed liquid. In doing so you are actually steaming your hard-earned backstraps, ribeyes, top sirloins and top rounds? These superior cuts of meat are much better suited to be naturally caramelized which will accent their individual characteristics.

Liquid marinades actually dilute the natural flavors of meat and fish.

A DRY Rub allows the meat to be cooked with the intended DRY cooking method. The results enhance the natural flavors of the meat and fish, not cover up or dilute them.

Our WILDEATS Rubs are designed to compliment the natural flavors of all meat, and fish. Team these rubs with proper field handling, dry aging techniques, care regarding freezing, defrosting and packaging and you have a true formula for maximizing the culinary potential of ALL you wild harvests. Chef John McGannon has been educating his fellow outdoorsmen/women for the past 10 years preaching his techniques with tremendous results. In fact he has established an almost cult-like following, so much that Wildeats has recently released a full line of 40-ounce bulk containers of all our Rubs and Blends. All of these techniques and articles can be found @ www.wildeats.com/newsletter.

Our RUBS

How to use them – Simply rub the meat with the rub, as with salt and pepper the exact amount will vary with each person’s taste. As a general rule of thumb, the larger the piece of meat the more time you should allow for the rub to penetrate. You may want to brush your meat with olive oil before you apply the dry rub, this will help the seasonings to stick to the meat. For smaller items like steaks, breasts or fillets allow the rub to sit on the meat for about 30 minutes BEFORE you cook them. For larger cuts of meat like Tri-Tips, Roasts and Whole Birds rub the meat and leave in the refrigerator overnight. This will allow the flavors to penetrate the meat for maximum results. As for fish, just rub or sprinkle it on, allow to sit for 5 – 10 minutes and cook. You can grill, sauté, broil or bake with our rubs and if you enjoy frying meat or fish, simply mix our blends in with your flour or breading for that extra kick of flavor. All these blends can also be used for seasoning jerky, flavor enhancements for smoking cures, homemade sausages, as well as brines for all your white meats.
Currently these blends are available in the bulk 40 oz. Containers as well as a 6 oz. Package, The bulk containers will season 200 lbs. of meat and the 6 oz., 25 – 35 lbs.

Back in the “Good Ole Days,” a favorite question to cooks and chefs was, “so what’s your specialty?” Regional cuisine was what most people were exposed to and developed a comfort handling those products. Cuisine, as we became to know it was basically the products that were indiginious to a specific region of the world. These products were cooked using the 15 or so basic cooking techniques. This is what made up the various Cuisines. If you were from Southern Italy then your specialty was applying these cooking techniques to the products that were found in your area. With the globalization of today’s markets the Cuisine borders have been elimenated. We can get products from all over the world at any given time. What hasn’t changed is the techniques that we use on these products. The following list will shed some light on the differences of these techniques.

Just remember, it doesn’t matter if your sauteing in China, France or Romania its still sauteing! Use the right product with the right technique and you’ll get the results your looking for.

LIFE’S SHORT…EAT WELL

COOKING METHOD GLOSSARY

SAUTÉING Literally meaning “to jump” – To quickly cook commonly cut ingredients over high heat, using a minimum amount of oil. These pieces of food are generally smaller cuts and the whiter meats and fish are lightly coated with flour before cooking. This coating protects the flesh and locks in the moisture. Only the most tender cuts of meat are used for sautéing. Tougher vegetables that are sautéed should be blanched before hand.

PAN FRYING Medium or small sized items cooked in hot oil. These items are generally coated with flour, or a breading of sorts. The item to be pan fried is placed in the hot oil that will cover at least half the item. The temperature of the oil will range from very hot (400°F) to medium (325°F) depending on the size of the item to be fried. Generally, the smaller the piece the higher the temperature. Larger pieces of meat or fish that are pan fried might be finished in an oven. Items that have been pan fried should be removed to absorbent paper upon completion. This will assist in removing some of the excess oil.

ROASTING A cooking process that is done by means of dry heat, generally in an oven. The initial temperature to be somewhat high (375°F or above) to seal in the juices. The remainder of the cooking time should be set at a lower temperature (350°F or below) to reduce shrinkage and retain moisture. Roasting is usually done with large, tender cuts of meat and fish.

PAN ROASTING The same process as roasting, but deals with smaller cuts of fish and meat. This is done in a smaller pan, usually started on the stove and finished in the oven.

BROILING Open flame cookery, with the heat source coming from above. Usually items that are broiled are of the tender variety. Items to be broiled are generally basted with a cooking medium (butter, oil or sauce) and are placed in a pan or some other holding devise.

GRILLING The same as broiling but the heat source is from the bottom.

POACHING To simmer gently, usually in a flavored liquid, example, court boullion. Items to be poached must be similar in size, to ensure uniform doneness. Items to be poached must be completely submerged in the cooking liquid. Poaching can be done on a stove top or covered and placed in an oven.

BRAISING Items that are cooked by two different cooking methods first – a dry heat, either by roasting, or quick searing in a pan then – slowly, finishing in a flavored cooking liquid, that generally will be used as a sauce garnish when completed. Items to be braised are the tougher cuts of meat. This is a slow, longer cooking process, breaking down the tough tissue and fibers associated with these cuts of meat (shoulder, neck, shanks and portions of the legs). The exception would be for fish. Common items that are braised are; stews, pot roasts, ragouts, fricassee and blanquettes. Chile and Bolognaise (meat & tomato sauce) is also a form of braising!

STEAMING The process of engaging items with hot vapors of liquid, sometimes flavored liquid. Items can be suspended over vapors or placed in a sealed container with the cooking liquid. Steaming is a very nutritious method of cooking in that you don’t have to use any oils or fats. Vitamins and minerals are trapped in the item from the force of the steam.

DEEP FRYING Items are to be cooked in hot oil, (350° to 400°F). These items are to be submerged in the hot oil, which will quickly seal the item and lock in the internal juices. Fried items are to be dry and generally coated with a coating of crumbs or other dry ingredients. When frying, you should fry in small batches. This will allow the oil to remain hot. If you cook too many items at the same time, the temperature of the oil will drop and the items will absorb the oil, rendering them very greasy. When the oil begins to foam it is time to replace it with fresh oil. This is a sign that the oil has broken down and can no longer maintain the high temperature needed to lock in the flavors and juices of your product. When items are finished they should be removed to absorbent paper to remove the excess oil. Items to be breaded should be done at the last minute, so they won’t get soggy.

POELÉ Literally means to be cooked in its own juices. Items are cooked at a low temperature for a long period of time. Common items are; veal shoulder, capon, pheasant, grouse and quail. These are delicate items but, they can be on the tougher side; therefore, cooking them for a longer period of time would benefit the final results without overpowering their flavors.

STIR FRYING This is an Oriental technique that uses a single wok, over very high heat.Small amounts of fat or oils are used when stir frying. Products are cut into uniform size, this is to ensure even cooking doneness. Basically tender cuts of fish and meat are stir fried. Vegetables that are stir fried generally need to be blanched ahead of time.

BLANCHING A technique generally used to prepare items to be finished with another cooking technique; fried, stir fried, sautéed or grilled. It is a partial cooking of a product. You can blanch by poaching, steaming, grilling or frying, as long as you only cook the item partially. Items to be blanched would be green vegetables, french fries, sausages, etc.

ROTISSERIE The roasting method by means of direct fire or heat. Cooking over an open flame is a form of a rotisserie. Items need to be rotated over or around the heat source, in order to evenly disperse the cooking. Generally whole or larger cuts of fish and meat are cooked on a rotisserie. Sometimes it is necessary to add additional fat to certain items such as game, or fowl. This can be done by either larding or barding with beef or pork fat. Large pieces of fish can also be done on a rotisserie. In the good old days, cooking over the camp fire was the application of rotisserie cooking.

CONFIT is a generic term for various kinds of food that have been immersed in a substance for both flavor and preservation. Sealed and stored in a cool place, confit can last for several months. Confit is one of the oldest ways to preserve food, and is a speciality of southwestern France. Confit of goose and duck are usually prepared from the legs of the bird. The meat is salted with herbs, and slowly cooked submerged in its own rendered fat, in which it is then preserved by allowing it to cool and storing it in the fat. Turkey and pork may be treated similarly.