Archive for the ‘Hunting & Fishing’ Category

Chicken Wild Rice Soup

March 10, 2012

1/2 cup butter
1 finely chopped onion
1/2 cup chopped celery
1/2 cup sliced carrots
1/2 pound fresh sliced mushrooms
3/4 cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
1 pound boneless skinless chicken breasts (I used pheasant), cooked and cubed
1/2 teaspoon salt
1 teaspoon curry powder
1 teaspoon mustard powder
1/2 teaspoon dried parsley
1/2 teaspoon ground black pepper
1 cup slivered almonds
1/3 cup dry sherry
2 cups half-and-half

Note to self: if you double the recipe it still fits in the large spaghetti pan but not in the crock pot. Also, if left in the crock pot on low the roux will break.

Directions

Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.

Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)

Adapted from: http://allrecipes.com/recipe/chicken-wild-rice-soup-i/

Elk Chops

January 16, 2011

This recipe was for bone in, but also works with no bone.  We stumbled upon these chops and then this recipe and it was delicious!

Ingredients:

8 Elk Chops

1.25 cups orange marmalade (I substituted 1/2 sweet and sour and 1/2 orange duck sauce because I didn’t have any)

2 T butter

1 t salt

1 clove garlic

Sauce Directions: combine ingredients and simmer for 5 minutes or so.

Cooking Directions: Do a coating of S+P on each side of each chop and sear both sides. Set on a broil pan ready for a preheated 350 degree oven.  Broil the chops after you’ve brushed on the marinade until they’re 130 degrees internal temp – about medium.  DO NOT OVERCOOK.  Depending on the size of your chops the sear should get you close to 130 so the oven shouldn’t take long.