Maine lobster, sweet corn, scallions and parsley in a fritter batter of fresh cream, sprouted flour and pastured egg. Seasoned with sea salt and lemon pepper, served with red chili paste and fresh lime..
Makes 4-6 4-inch Cakes (basic fritter batter based on a recipe by Michael Ruhlman)
1 cup lobster meat, blanched, cooled and coarsely chopped
1 cup organic sweet corn (no GMOs here!)
2 fresh scallions, slivered
1-1/2 tablespoons parsley, chopped, rinsed and squeezed dry
1/4 cup sprouted flour
1/2 teaspoon fine sea salt
1/2 teaspoon lemon pepper
1 tablespoon aluminum-free baking powder
2 ounces fresh cream
2 ounces lobster stock
oil for frying
Stir lobster, corn, scallions and parsley together in a bowl.
Combine flour, salt, pepper and baking powder together in another bowl.
Whisk together cream, lobster stock and egg in a third bowl.
Pour flour mixture into cream mixture and whisk until smooth (batter will be very thick).
Pour just enough fritter batter over the lobster mixture to hold it together. You may not need all of the batter.
Heat 1/4-inch of oil over medium heat in a wide, heavy-bottomed skillet until a flicked drop of water pops, then carefully drop quarter cupfuls of batter around pan, flattening slightly with the back of a spoon.
Shallow fry cakes until golden brown on both sides, then transfer to a side plate to drain for a moment before serving hot with your choice of condiments (I like red chili & lime).
A twist on the chicken-fried steak familiar throughout the South (likely first introduced to Texas as Schnitzel by German immigrants in the 1800′s) , this decidedly delicious comfort food favors lean, wild venison over cube steak and adds dried herbs, fresh sage and bacon. The result is surprisingly light, crispy and deeply flavorful..
8-10 ounces wild venison backstrap (boneless loin, similar in texture to filet mignon but much more flavorful)
2-3 strips bacon
1/4 cup (loose) fresh sage leaves
beef tallow (flavor neutral) for frying
1/2 cup + 2 tablespoons organic, whole wheat flour, divided (sprouted flour preferred)
1 teaspoon paprika
1 teaspoon sea salt
1 tablespoon dried grilling spices (thyme, rosemary, garlic, etc.), crushed
1 pastured egg
1/3 cup milk
1 1/2 tablespoons pastured butter
2 tablespoons flour
2 tablespoons buttermilk
1/4 cup homemade chicken stock
1/2 cup fresh cream
sea salt and freshly ground black pepper
Cut the backstrap into equal portions of about 4-5 ounces each. Place between pieces of plastic wrap and use a meat mallet to pound evenly into 1/4 inch thick slices. Sprinkle lightly with sea salt and allow to stand 10 minutes on an absorbent surface.
Melt butter in a saucepan over medium heat. Once the foam subsides, whisk in 2 tablespoons of flour and stir continuously until a thick paste is formed and the flour has lost its “raw” taste, about 5 minutes. Whisk in chicken stock and buttermilk and bring to a boil then immediately lower to a simmer. Whisk in cream and allow to simmer 10 minutes. Season to taste with sea salt and plenty of freshly ground black pepper.
Combine 1/2 cup flour, paprika and dry spices in a bowl or on a plate large enough to hold the pounded venison. Crack the egg into another bowl and whisk with 1/3 cup milk.
Dredge the venison in flour, shake of the excess then dip into the egg wash. Hold over the bowl to drain for a moment, then dredge in the flour a second time. Transfer the breaded venison to a plate and allow to stand 10 minutes.
Cook the bacon in a heavy skillet until crisp then add the sage leaves and fry about 1 minute. Transfer bacon and sage to the side to drain for a moment, then chop coarsely and keep warm.
Add enough tallow to the pan so the the melted volume is about 1/4 inch thick and heat to about 350 degrees. Carefully lay the breaded venison in the pan and shallow fry until golden brown, about 5 minutes on each side. Transfer to the side to drain for a moment, then position on a dinner plate. Spoon gravy over the top, dress with bacon and sage and serve immediately.
The primary diet of axis deer is grass, and they will graze on new weeds and forbs. When grass is not in sufficient quantity, they may browse. Axis graze successfully on native Texas grasses such as curly-mesquite, Indian-grass, side oats grama, big and little bluestem. They do well on improved grasses, such as Klein. Seasonally, they do well on winter wheat. Browse species include live oak and hackberry. Mast includes acorns and mushrooms.
This post is part of Real Food Wednesday!
- Wild Boar and Venison Chili (foodrenegade.com)
The elk is one of the largest species of deer in the world and one of the largest mammals in North America. Ranging in forest and forest-edge habitat, elk are ruminants, feeding on grasses, bark, forbs and tree sprouts. High in protein and low in fat, this animal was wild-harvested deep in the Texas hill country..
Allow one 5-7oz portion per person, depending on accompaniments
Medallions of wild elk loin, cut about 1 inch-thick
coarse sea salt
freshly-ground black pepper
1 tablespoon of tallow
Season elk medallions on all sides with salt and pepper, wrap loosely in butchers’ paper and refrigerate 4-6 hours or overnight.
Remove from refrigerator, blot dry and allow to stand 30 minutes at room temperature. Pan-sear with a little tallow or grill over a wood fire until just medium-rare, then allow to rest 10 minutes before serving over chipotle demi-glace.
Crushed Chipotle Demi-Glace, Home Version (adapted from Saveur)
1/4 lb. uncured bacon, finely chopped
1 medium yellow onion, chopped
1 carrot, peeled and chopped
1/4 cup sprouted wheat, spelt or rye flour
2 tablespoons tomato paste
2-1/2 quarts beef or game stock, divided
1/4 cup good sherry (not cooking wine)
10 sprigs fresh parsley
2 bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary
4 leaves fresh sage
2 chiles chipotle en adobo, crushed
sea salt and freshly-ground black pepper
Render bacon in a large, heavy skillet over medium-low heat for about 15 minutes. Add onions and carrots and cook until somewhat softened, about 8 minutes. Use a sifter to sprinkle flour over the vegetables and cook another 10 minutes. Add sherry, herbs and 8 cups of stock and simmer uncovered until reduced in volume by three-quarters, about 2-1/2 to 3 hours.
Strain sauce, discarding solids. Return to pan with chiles chipotle en adobo and remaining stock and simmer until reduced by half, about 2 hours. Demi-glace may be kept in the refrigerator for up to one week.
This post is part of Real Food Wednesday!
Marion blackberries, fresh mascarpone, soaked and sprouted flours, vanilla bean paste, pastured butter and eggs and a dollop of maple butter..
For the Mascarpone
1 pint farm-fresh cream (not the ultra-pasteurized stuff from the grocery store)
1 teaspoon cream of tartar
Put the cream into the top of a double boiler set over shimmering (not boiling) water. Once the cream is warm, stir in the cream of tartar and stir continuously until the cream reaches 180 degrees F as measured by a thermometer. Immediately remove from heat and allow to cool to room temperature, stirring occasionally. Pour into a bowl lined with cheesecloth or a clean towel, cover and allow to stand at room temperature for 24 hours. Use within 2 days.
For the Soaked Flour
6 oz organic whole wheat pastry flour
3 oz filtered water
1 tablespoon buttermilk (can substitute whey or yoghurt)
Combine all ingredients in a glass bowl, cover loosely and allow to stand at room temperature for 24 hours.
For the Pancake Batter (informed by a ratio by Michael Ruhlman)
6 oz soaked flour
2 oz sprouted whole wheat flour
2 pastured eggs
2 oz cultured butter, melted
2 tablespoons mascarpone
1 teaspoon vanilla bean paste (substitute vanilla extract)
1 1/2 tablespoons rapadura
2 teaspoons aluminum-free baking powder
1 scant teaspoon fine sea salt
buttermilk as needed
Marion or other blackberries, halved if large
Whisk the mascarpone until fluffy, then whisk in the remaining wet ingredients. Combine the dry ingredients together in a separate bowl, then combine with the wet ingredients. Thin with buttermilk until thick but pour-able.
Heat a comal or cast iron skillet over a little less than medium heat. Grease lightly with butter, then place small clusters of blackberries around the pan. Let the berries sizzle a bit, then ladle the batter over the top. Cook until golden brown, turning once. Serve hot from the pan with a dollop of maple butter.
This post is part of Real Food Wednesdays