Feb 2016 Newsletter

Braised Venison with
Tomatillo & Poblano Peppers
PREP TIME: 1 hour COOK TIME: 4-6 hours SERVICE: 4-6
This is my favorite venison recipe because the neck braises up so well leaving
the sauce rich but not overly gamey. The acidity in the tomatillo tempers the
venison’s wild flavor leaving it much more approachable to discerning palates.
This dish goes great with a sweet potato gratin. The venison can be braised
ahead of time.
1 Venison neck roast, if not available, 3 to 4 Tomatillos
substitute with any roast cut
1 Onion, large dice
6 Garlic cloves, roughly chopped 2 Leeks, diced
3 Anaheim peppers, seeded and diced 3 Poblano peppers
White wine
Chicken stock
Lime juice
Bay leaf
Salt and pepper
1. Soak the tomatillos in warm water and remove one at a time and peel off
the outer skin. Once all are peeled, quarter each. 2. Large dice one onion, dice
leeks, and rough chop garlic. 3. Brown off the venison neck on all sides, remove
from pan and add the onions, leek, and garlic with a touch more olive oil. 4.
Deglaze pan with white wine. 5. Dice and seed the anaheim pepper and add to
the pot. 6. Char the poblano over an open flame or under a broiler, turning as
needed. Peel the char off the poblano, de-seed it and small dice it and add to
the pot. 7. Add the quartered tomatillos to the pot. 8. Add the roast back to the
pot and enough chicken stock to bring the level of liquid up half way around the
roast. Cook over low heat about 3 to 4 hours until the bones are easily removed
from the meat, pull out all bones. 9. Season with salt, pepper, and lime juice.
To Serve
Serve with fresh cilantro and cotija cheese, alongside sweet potato gratin.
Sweet Potato Gratin
This recipe is excerpted from Wild Gourmet: Naturally Healthy Game, Fish, and Fowl Recipes for Everyday Chefs.
4 Large sweet potatoes
Butter
3 Large onions
Red chili flake
Sea salt
Cotija cheese
Olive oil
1. Caramelize the three onions. Start onions in a hot
pan with butter. Season with salt and let cook down
stirring often so they don’t burn at first. 2. Once the
onions begin to release some of their juice turn heat
down to medium low and let color build up on the
bottom stir and release the color. 3. Peel and slice
sweet potatoes thinly on a mandolin. 4. Grease a
casserole dish with the olive oil. Layer one complete
layer of sweet potatoes on the bottom of the dish.
Spoon in caramelized onions, add salt and a very,
very small bit of the red pepper. Repeat layering
until casserole is either full or you run out of sweet
potatoes. 5. Top with the cotija cheese and bake at
350°F for one hour covered with foil or when potatoes
are soft.
By JOSH DRAGE
CLASSIFIED ADVERTISEMENTS
We are pleased to provide the
opportunity for you to promote your
business and to share items you might
want to sell. Costs are based on two
issues per year:
Business Card $50
¼ page $100
½ page $200
Full Page $400
Front Inside or
Back Inside/Outside $500
Pipeline & Facility
Construction
Facility Maintenance
Quality Control
Fully Insured
Shop Welding
PHONE: 780-542-3578
CELL: 780-621-2530
FAX: 780-542-3608
6205 - 56th Ave., Box 7287 Drayton Valley, AB T7A 1S5
17 |