February 08, 2013
Food Fight Friday: Corned Venison Hash vs. Bacon-Topped Quail
By David Draper
If you’re a regular Wild Chef reader but haven’t gotten in on the Food Fight phenomenon, I challenge you to do so. Several readers have answered the call, and we’ve been featuring them here each week. This Friday, we have another new competitor—dyobcire—who just won a Camp Chef cast-iron pan on Wednesday, so let’s see if can he keep up the streak against a strong competitor in SMcCardell.
SMcCardell’s Corned Venison Hash
With what was leftover of my corned venison, I didn’t have enough to make myself a corned venison sandwich—but I did manage to shred the meat and make a respectable corned venison hash. I started off with come diced potatoes and onions in a skillet. After they started to soften, I cranked up the heat and threw in the corned venison to heat up and make everything crispy. Then I got some fresh eggs from my hens and scrambled some eggs to go on top. A little salt and pepper and voila!
Dyobcire’s Bacon-Topped Quail
I appreciate all the blogs on Fieldandstream.com, but Wild Chef ends up being the one I actually use most often—trying out or getting ideas for recipes. I had goose leg sliders as well as teriyaki goose wrapped with pineapple and bacon for the Super Bowl. Anyway, I thought I’d send a shot of a recent meal I cooked. Simple but delicious—bacon topped quail broiled in the oven, Brussels sprout halves tossed in olive oil, salt, and pepper, then roasted. I added a side of spinach topped with a pear vinaigrette and pine nuts.
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