I received the following email this week from good friend and blog-commetor Yen, who was riffing on a meatball recipe I posted, doing some serious R&D towards the optimal meatball. Such a noble effort. If you like meatballs, which you know I do, you will find this interesting. [and yes, I scolded him for the lack of photo to make … Read More
Boring old stew
One of the reasons I’ve been blog-absent is this dish. A plain, simple beef stew. Made one to use up some tough beef eye or round. It was so good, I had to make another. When the beef ran out, I made some out of calf moose shoulder. And I realize my eating copious quantities of stew does not make … Read More
A regular old day.
I made turkey stock, game stock, a pasta dish, and this game tenderloin dish today. I had an ‘aha’ moment with how different turkey and chicken smelled, realized why I don’t normally have game stock around [it smells like I’m boiling someone’s pet – and if you figure my technique is bad, I’m following Escoffier’s techniques…game bones simply don’t have … Read More
Aging Moose and Elk
Yesterday’s post brought up an important topic: the aging of big game meats. Someone posted the following in a comment: “Not all meat should be aged. Young game animals are tender by nature. Aging game that has been skinned often results in excessive weight loss, dehydration and surface discoloration of the lean tissue…” I’d had this pang of guilt tucked … Read More
‘Tis the Season to be Butchering?
Just got a call from ‘big game camp’. They had a busy day, and a calf elk and calf moose will need butchering later this week. This is good news. Extremely good news. And before you wonder how it is we need so much game – keep in mind that the animals are generally split between hunters. So we’ll only … Read More
Bacon, tenderloin, chanterelles, oh my!
From front to back on the plate: sautéed chanterelles, bacon [home-made] wrapped calf moose tenderloin, evans cherry [from a friend of mine] compote, mashed potato [garden] with chive [from Sonora island], and a baby romaine salad with a vinaigrette made from my new red wine vinegar. I’d never combined bacon and game. Surprise, surprise. It’s good. For my brother’s birthday … Read More
Calf Offal Night 2007
Last night was an accomplishment, if for no other reason than that all the meats – absolutely all of them – would normally be coyote and magpie food. This year, in an effort to make as much use of the animal as possible, I took as much offal as I could. Yen and I got together to see what we … Read More
Braised Shank of Calf Moose
Calf Ribs were the first thing on my agenda with the fresh calf moose this season. I’m glad Phil appreciated the post. On deck: bone-in shank. I’ve ccoked a few beef shanks over the past few months – it even appeared at my 30th birthday party. So when it came to butchering the calves this week, I decided to take … Read More
Spaghetti and Calf Moose Meat Balls
I know this may not look like much, but it’s one of my favorite things to eat. I’ve been looking forward to making it every since this post, and it was the first thing I wanted to do with my fresh supply of calf burger. I prefer it to ‘meat sauce’, as the meatballs brown nicely, and give the tomatoes … Read More
Calf Moose Ribs
A’ite. Now normally, the week of butchering is consumed with eating fresh tenderloin. And I’m all about the tenderloin, but in I’ve already had bull moose, cow elk, and bull bison tenderloins from this year’s ‘harvest’. Time for a change. Plus, I was super-stoked to try one of the products created with my new toy. The photo does not capture … Read More