To help you prep for the Super Bowl this Sunday, we’re featuring a week’s worth of football food on the Wild Chef.
Simple and delicious, jalapenos stuffed with cream cheese and wrapped in bacon have become a Super Bowl staple. But I wanted to take these tasty treats for a walk on the wild side, and what better way than with the last of my elk chorizo. The spicy Mexican sausage would be a great complement to the fiery bite of the jalapeno.
On Wednesday, I wrote about my great venison pastrami experiment. Today I'm showing you what I did with it: pastrami on rye with provolone and a good yellow mustard. Served with a side of pickled green beans. Now that’s a lunch.
Keep those food photos coming. You can send them email@example.com and we’ll post the best ones here.
I was talking with Whitetails 365 columnist Dave Hurteau the other day, and we got on the subject of cured venison. Dave is a big pastrami fan and he wondered if you couldn’t make a venison version. I’ve done plenty of corned venison and corned goose breasts, which is just a side step from pastrami. Instead of brining the meat, I opted for a dry cure, followed by a coriander-black pepper rub and a few hours of smoke. While maybe not Katz’s Deli quality, the resulting venison pastrami was delicious.
In the virtual pages of The New York Times, I came across this article about the rising popularity of buffalo meat. In the seemingly cyclical world of food trends, this story comes around every few years, touting buffalo meat as a healthy, sustainable—albeit pricey—alternative to beef. While I haven’t eaten buffalo enough times to form a strong opinion, I’m not surprised about its newfound (again) popularity among an American public obsessed with all things food.
From the Times: “What happened, producers and retailers say, is that the buffalo, the great ruminant of the Plains—once endangered, now raised on ranches by the tens of thousands—has thundered into an era of growing buyer concern about where food comes from, what an animal dined on and how it all affects the planet.
Hunting season is winding down and football season is nearing its climax, so I thought I’d pass along a recipe that let’s you use this past season’s bounty to feed your friends during this weekend’s round of playoff games. I was first introduced to these delicious little bites a few years back, and now not a football season goes by where I don’t make a batch for friends and family.
One of the highlights of waterfowl hunting (or waterfowl hunting done right anyway) is a hearty breakfast cooked up in the blind. It’s been 20 years, at least, since I’ve had one of my Dad’s bacon-and-egg sandwiches, yet I can still conjure the contrasting textures of squishy white bread and crunchy bacon. The egg yolk would mix with yellow mustard to create a taste unequaled in any “haute cuisine” kitchen.
It’s the heart of waterfowl season here on the High Plains, and there’s not a better way to celebrate the abundance of Canada goose in the freezer than with a pan-fried breast showered in a simple sauce. Here are all the ingredients you need, short of a splash of red wine, to make the best breast in the West.
In what surely must be a sign of the apocalypse, humble hash is now being served at fine restaurants. According to a recent article in The New York Times:
As meat has become larded with high status, and as diner food is reinvented with culinary credibility, hash is coming up in the world. Modern meat-and-potatoes lovers, meet hash, your new best friend. Friendly to home cooks and on the upswing with chefs, who make it from corned beef, pastrami, Texas barbecue, leftover prime rib, lamb necks or duck tongues, hash is thrillingly easy to cook and deeply satisfying to eat.
In our new Six Pack series, I sit down with interesting people to ask them six questions about hunting, fishing, eating, and just plain living well. This is the first interview in the series.
Steven Rinella just may be the coolest man alive. In addition to his work in Field & Stream, Rinella has written two books—American Buffalo and The Scavenger’s Guide to Haute Cuisine—the latter of which recounts the author’s 45- course meal following recipes from the 1903 cookbook Le Guide Culinaire. He’s also traveled the world, usually in search of a great meal.
When I traveled back to St. Louis for Christmas this year, I brought some backstrap with me to cook and share with my family on Christmas Eve. I followed a recipe that appeared in the December 2009-January 2010 issue of F&S. The dish was a hit—even my vegetarian cousin Tom tried some and enjoyed it.
But enough about my food. Here are a couple of shots from readers: