season one recipes

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Episode One: Venison Wontons 


 

Venison Wontons

2 cups ground Venison

I cup chopped shrimp

I cup ground pork

1 can chopped water chestnuts

2 tablespoons Lemon grass paste

¼ cup of rice wine

½ cup chopped scallions

2 tablespoons soya sauce

2 tablespoons brown sugar

1/4 cup sesame oil

Dipping Sauce:

½ cup rice wine

1/4 cup soya sauce

¼ cup sesame oil

Add your ground Venison, pork and chopped shrimp to a deep metal bowl and mix well with your hands till all proteins are blended very well. Drain the can of water chestnuts and chop coarsely adding to the meat mixture. Add the lemon grass, rice wine vinegar, chopped scallions (green onion), soy sauce, brown sugar and sesame oil. Mix very well with your hands till well blended. Cover with a piece of plastic wrap and let marinate over night if you can. If time is short, try to marinate it at least for a couple of hours. Once your filling is marinated, unwrap your wonton wrappers and fill a small bowl with a bit of water for moistening your fingers. Take one wonton wrapper in your hand and spoon in about a teaspoon of filling. Gather all four corners of the wonton wrapper in your hand and pinch at the top creating a pouch. Sometimes the wrapper will stay just on its own, and sometimes you need just a dab of water on your fingertips to seal it. Once you get the hang of it, you can get quite quick at it!

Boil Method: Drop into boiling water, about 2-3 minutes or until they float. Serve with well blended dipping sauce.

Deep Fry: Drop into fryer basket with oil set at 350’. Take out when Wontons are a deep golden brown. Serve with Plum Sauce.

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Episode Two: Salmon Wellington and Salmon Mousse

  

Smoked Salmon Mousse with Cucumber Slices, fresh Dill 

By Chef Tammy Wood, Sossy Outdoors

Ingredients 

½ fillet of Smoked Spring Salmon, skin on 

All of Oils Dill Infused Olive Oil, as needed

One 250-gram block of Cream Cheese 

½ cup mayo 

Juice of one squeezed Lemon 

2 teaspoons dill 

Capers (optional) Lox(optional) 

Fresh Dill sprigs for garnish 

Method

Rub Salmon fillet with dill olive oil and a teaspoon of salt and sugar. Wrap in plastic wrap and leave refrigerated for 14 to 20 hours.

Remove fish from plastic wrap and place skin side down in your Bradley smoker at 100-120 degrees for 1 to 2 hours using a Maple wood bisquette. 

After the first couple of hours, raise the temperature to 140’ for 1-2 hours and then finish at 175’ till flaked and firm to the touch. Depending on the temperature outside, make sure to watch the fillet as it may cook faster than anticipated. I always use my hands to feel the fillet to determine if it is done. It also makes a difference on how many fillets you are smoking. In this instance of smoking possibly 2 fillets, the last cook at may not be needed.

Take your salmon fillet and peel the skin off. Working with your hands, shred the salmon into a bowl, ridding any tiny bones that might still be there. Set aside.

In a standard mixer, add cream cheese and mayo and beat well with a paddle attachment till smooth and creamy. Add lemon juice, drizzle of dill olive oil  and mix again, adding the dill. Turn the speed down to low and slowly add your shredded smoked salmon. Once all the salmon is incorporated, place on a medium high speed and let whip for 7-8 minutes till light and fluffy. If you find that the mousse is too thick, add a bit of heavy cream, and another tablespoon of mayo. Taste the mousse, adding salt, extra lemon or dill as needed. 

Scrape the mousse into a piping bag with a large star tip and set aside in the fridge for 30 minutes. This will allow it to firm up after the mixer warmed it up from the friction. 

Slice 2 cucumbers, in half inch slices and lay on a flat serving platter. Take your salmon mousse and pipe a clean amount on each cucumber slice. I do one circle, then a smaller circle, finishing off in the center and pulling up to create a peak. You may want to garnish with a fresh sprig of dill, a caper, or maybe even a small piece of Lox. I also use a light sprinkle of black caviar to give it that pop.


   

Salmon wellington
Ingredients

2 tablespoons butter

2 cloves garlic, 

1 cup diced shallots 

1 bag fresh spinach

1 teaspoon salt (for spinach) 

1 teaspoon pepper (for spinach) 

⅓ cup breadcrumbs 

4 ounces cream cheese 

¼ cup Parmesan, shredded 

2 tablespoons dill, chopped

1 sheet puff pastry, softened to room temperature 

1 salmon filet 

1 teaspoon salt (for salmon) 

1 teaspoon pepper (for salmon) 

1 egg, beaten

Preparation 1. Preheat oven to 425°F. 2. In a pan over medium heat, melt butter. 3. Add the garlic and onions, cooking until translucent. 4. Add the spinach, salt, and pepper, cooking until spinach is wilted. 5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside. 6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper. 7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides. 8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper. 9. Brush the beaten egg on the top and sides of the pastry. 10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern. 11. Brush the top again with the egg wash. 12. Bake for 20-25 minutes, until pastry is golden brown. 13. Slice, then serve!

Season One

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Episode Three: Italian Osso Bucco

  

Italian Elk Osso Bucco 

Ingredients

6-7 Elk Shank Portions 

1 cup chopped celery

4 carrots, chopped thick

I large can diced tomatoes

1 onion, chopped thick

1 cup red wine 

Beef stock 4 cups

½ cup chopped parsley

½ cup chopped basil 

4 bay leaves 

Kosher salt and pepper to taste 

4-6 Thyme Sprigs 

Herbs de Province Olive oil 

Vegetable oil (for initial shank fry)

Flour Coating

2 cups flour 

2 tbsp kosher salt 

2 tbsp dried basil

2 tbsp coarse pepper 

Gremolata

Zest of 1 lemon

½ cup chopped parsley

1 tsp Kosher salt 

Basil olive oil 

  

Method

Take a tray with a lip edge and add your flour coating ingredients. Mix well with a fork and take your shank portions and roll in the flour mix till completely coated and set aside. 

Add your vegetable oil to your deep-dish cast iron pan and heat till the olive oil begins to separate. Add your shank portions one by one and brown well one all sides. Set aside.

Add onion to your drippings in the medium high pan and stir well, also adding the celery and carrots, chopped parsley and basil. Sprinkle with Kosher salt and pepper. Pour in the red wine and allow to steam till evaporated. Add tomatoes, thyme sprigs and stir well. Add a tablespoon of sugar, to take away some of the tomato acidity. 

Move the vegetable mix aside to add the shanks to the bottom of the pot, and spread the veggie mix over the shanks to cover. Drizzle with Herbs de Province olive oil. Once all the shanks are in, slowly add your beef broth so there is about an inch of liquid over the shanks. Add in your bay leaves. Cover the pot and place in a 350’ oven for two hours. 

To make your gremolata is very simple. Add lemon, parsley, kosher salt and a drizzle of Basil Olive Oil and stir well. Set aside

Once the meat of the Elk Shanks is falling off the bone, take out of the oven and start taking out the bay leaves, and thyme sprig sticks.

Start by taking out all of the shanks and separating all the meat from the bone. Cut into bite size pieces so everyone gets a taste! 

Put back into the pot and mix well. When served, top with the Gremolata mixture and serve with a calabrese bread. For a starch option a beautiful Parmesan Risotto is a great accompaniment. 

Season One

Venison, deer meat, wild boar, french meat pie, hunting,

Episode Four: Wild Boar and Venison Tourtiere

 

Episode Four: WIld Boar and Venison Tourtiere Recipe 

Ingredients:

2 tbs Rosemary Olive Oil

1 pound Wild Boar Ground 

1 pound Venison Ground 

1 Potato Grated 

1 cup diced carrot

1 cup diced onion 

1/2 tsp Cinnamon 

1/2 tsp Nutmeg

Salt and Pepper to taste

1 cup beef stock (or venison stock)

2 tbs butter ( or butter Olive Oil) 

2 egg yolks beaten with a tsp of water ( for basting pie crust) 

1 pie crust recipe 

Method:

Place olive Oil in deep skillet on medium high. Mix your Venison and Wild Boar till well blended and add to pot browning the meat till done. Make sure to break it apart into smaller pieces. Add onion, carrot, cinnamon and nutmeg, kosher salt and pepper and mix well continuously stirring on medium high. Slowly add the beef broth to help steam the vegetables. Add your grated potato and mix in well. You'll start to notice the mixture thicken from the starch of the potato. You want to achieve little moisture so the pie sets together, rather that loose and flimsy. If you find there to be too much liquid, make sure to cook longer for the moisture to evaporate. 

Prepare your pie crust, and fill with filling, pressing down with the flat side of a spoon, making sure all gaps are filled.  Cover the pie with the pastry lid, flute the edges and creat venting holes for steam. Brush with your egg yolk mixture to create a beautiful brown crust. Cook for 35-40 minutes at 350'. 

season one

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Episode Five: Fish Stew ( Bouillabaisse with Roulette)

  

Bouillabaisse  

INGREDIENTS:

- 6 cups seafood stock 

- olive oil as needed

- 4 cloves garlic, pressed 

- heavy cream 

- fennel bulb, thinly sliced 

- large onion peeled and sliced

- 1 tsp saffron 

- 1 tsp orange zest

- 1/4 cup white wine

- kosher salt and pepper as needed 

- one can of diced tomato 

- mussels, clams, sockeye, Big beautiful/white prawns, Dungeness crab (enough for 5 servings) 

Rouille: 

- 3 tablespoons of water 

- 3/4 cup fresh breadcrumbs (from a baguette)

- 1/2 tsp coarse sea salt

- 1/2 tsp cayenne

- 3 tablespoons olive oil 

- Lemon zest 

DIRECTIONS: - 

Get the seafood stock boiling asap. In a separate pan, add olive oil and sauté the fennel bulb, onion, and garlic. When piping hot add the wine and let it steam off. Add the orange zest, saffron tomato and bring to a boil slowly adding the fish stock, reducing by half if you're lucky enough in 30 minutes! - While your stock boils, add water to breadcrumbs in a separate bowl. Using a mortar and pestle, mash garlic with sea salt and cayenne. Add moistened breadcrumbs and mash into a garlic paste. Add oil in a slow stream mashing and stirring very well. Set aside. Reduce the heat, add the fish and cook for about two minutes. Take out and set aside under tinfoil. Next, add your shell fish and steam for 3-4 minutes or until opened. Strategically place in the bowls all your seafood. Crank the heat and try and reduce a bit more. Slowly add heavy cream, creating a cream stock. Taste and add kosher salt, pepper as needed or citrus. - Place the broth in small sauce boat dishes for your guests to add to their seafood bowl. Garnish plates with Fennel fronds, chopped parsley, saffron. Accompany with crispy bread and Rouille.

season one

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Episode Six: Asian Inspired Duck Breast Poutine

 

Ingredients:

1 Duck Breast, skin scored

4 sprigs Rosemary

2 cups duck stock

4 tablespoons duck fat

1/8 cup crushed pink peppercorn

1 cup chopped blueberries

½ onion, diced

Kosher salt to taste

1 mallard breast, cubed

2 tablespoons cornstarch

1 cup cheese curd

Dressing

Honey Pepper Balsamic

1 cup chopped oranges

¼ cup scallions chopped

¼ cup fresh Basil chopped

½ cup chopped fresh parsley

¼ teaspoon Kosher salt

Slaw

1 cup shredded green cabbage

½ cup shredded purple cabbage

Fries

4 Russet Potatoes ( about 4-5 inches long)

1 Tablespoon of ground black pepper

1 Teaspoon Sea Salt

Blueberry Jam

1 cup Blueberries

¾ cup sugar

2 tblsp chopped fresh basil 

1 ½ cup water

Directions

Heat fryer to 325’ degrees F

Heat oven to 350’ degrees F

Peel Potatoes on the sides, leaving the edges with skin on. Cut the potatoes to 1/3 inch slices and then slice in to 1/3 inch sticks. Immerse in water. (50min)

Add olive oil to frying pan and heat to medium high.

Add diced onion to the fat and cook till soft and translucent (3min)

Add mallard to the pan and brown, set aside

Pour remainder of duck stock to a medium size pot. Add onion mixture, 2 rosemary sprigs and bring to a boil, reducing by 1/3, continuously stirring. Turn heat to low. (2 min)

Pad the duck breast dry and score the skin length wise and cross wise (3min)

Sprinkle with kosher salt and cracked black pepper

Heat a frying pan with a couple tablespoons of duck fat or Olive Oil . When hot, lay duck breast skin down and render the duck skin till a dark golden brown, about 3-4 minutes. Continue to sear all sides, about 2-3 minutes per side.

When done, place duck breast on a cookie sheet and place in the oven for about 12-15 minutes for a medium cooked duck breast. Take out of the oven and let rest.

For the Jam, add the blueberries, sugar, fresh basil and water to a small pot and bring to a boil. As the moisture begins to evaporate, turn the heat down and let simmer. When broken down, and the water is gone, stir well, cover and set aside. 

Take potatoes out of water and pad dry. Immerse into fryer. Par cook for 5-7 minutes. Take potatoes out of oil and shake off excess oil. Turn deep fryer temp up to 350’. Re-submerge fries for about 2-3 minutes. Take out of fryer, and sprinkle with sea salt and pepper and set aside.

Use a nice size bowl and mix together the green and purple cabbage. (2min)

Slice three thin slices of the duck breast with skin on and shingle like a fan, set aside. (1min)Take remainder of skin off the duck breast as the gravy will make it soggy and unpleasant. Slice the rest of the duck breast about a ¼ inch thick and then slice in half. (2min)

Mix cornstarch with about ½ cup of water and mix well. You may not use it all. Slowly add to duck stock watching the thickness of the gravy. It should be thick enough to coat a spoon well. Take out the rosemary sprigs and pieces. (3min)

Add the duck slices to the gravy and fold them in gently. (1min)

Place cooked fries in a shallow dish with at least 2 inch sides. Arrange so there is air between the fries for the gravy to drizzle down. (1min)

Sprinkle cheese curd all over the fries. Use a spoon and ladel gravy all over the fries and curd, making sure to spoon out duck breast evenly over the fries. (2min)

Add a few tablespoons of dressing to your slaw and toss well not to drench but rather lightly coat. (1min)

Add a heaping handful of slaw on top of fries. (1min)

Shingle the three slices of duck breast on top of the slaw. (30 sec)

Sprinkle some cracked pepper on duck breast.

Spoon about a teaspoon of blueberry Basil jam  jam in the corners of the dish, and a about ½ teaspoon on duck breast shingle.

Grab a fork and ENJOY!

Duck breast cook time- 25 minutes oven and searing

Blueberry Jam- 15 minutes

Slaw- 5 minutes

Potato to fries- 20 minutes

Duck Gravy- 20 minutes

Plating- 3-5 minutes

A lot of the elements I am cooking at the same time. I can do this recipe in 45 minutes.

Season one

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Episode Seven: Elk Liver Pate

Ingredients: 

1 Elk Liver 

1 Litre Butter Milk

1 Small Onion, diced fine 

2 tsp Kosher Salt 

2 tsp Ground Black Pepper

3/4 cup capers

1/2 litre heavy cream

1/2 cup crushed peppercorns

2 packages gelatin

1 cup beef or elk stock

Sliced Olives, Pimento for garnish


Method: 

Skin the liver and slice into steaks, removing the ventricles. The liver has a thin membrane that peels off 

quite easily. When you slice the liver into steaks, the ventricles are easily exposed and be cut out with ease. Immerse the liver into a bowl of buttermilk and let soak for an hour. 

Heat up skillet with about four tablespoons of Tuscan Olive Oil. Add onion and saute until clear. Pad your liver steaks with paper towel and add to pan. Brown the liver till fully cooked. The smell if truly wonderful! 

Add capers and mix well. Put everything in a food processor, add a bit of heavy cream and pulse until smooth. Continue to add the heavy cream, adding in crushed peppercorns and pulse until blended.

Line a loaf pan with parchment paper. Scrape in pate and smooth out. Bang on the counter to make it set. Put in the fridge until cool. Decorate the top with capers, pimento, black sliced olive. Pour gelatin over the garnishes and set over night. 


Season One

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Episode Eight: Elk Pho with Raw Bison

  

Elk Pho with Raw Bison  

Ingredients

4-5 Elk Marrow bones 

2-3 pound Bison Roast , sliced very thin

1 litre Elk or Beef Stock

2 sticks cinnamon

3-star anise, whole

10 cloves 

2 tsp coriander seeds

3 tablespoons fish sauce 

5 slices fresh ginger, skin on

1 tablespoon sugar

Kosher Salt to taste 

1 onion quartered

1 portabella mushroom

2 carrots skinned and cut ¼ inch thick on an angle 

1 bushel of Fresh Basil leaves

1 cup chopped Cilantro

Limes quartered

1 cup Fresh sprouts 

1 package flat Rice noodles

1 cup chopped scallions 

Method

Place Elk marrow bones in water and boil for 10 minutes, scraping off any foam or impurities off the top of the water. Rinse off bones in the sink and place back in a clean, deep pot. Add Elk or Beef Stock and the rest water until the bones are covered. Bring to a boil once again. Once you’ve reached a boil, turn down the heat till you achieve a nice, light, rolling action in the liquid. 

Quarter the onion and break apart on a cookie sheet lined with parchment paper. Add the slices of ginger root. I sometimes will add 6 whole garlic cloves flattened as well. Place on broil in your oven, highest rack, until the onion starts to lightly char. Keep a close eye on it, flipping the onion, ginger and garlic if you choose, with some rubber coated tongs. 

Add the onion, garlic, and ginger to the gently rolling broth. I take a small pan and toast the star anise and cloves dry before putting it into the pot. Add cinnamon sticks, cloves, star anise, coriander seeds, kosher salt (about 2 tablespoons), fish sauce, and sugar. Rock sugar is preferred, but regular sugar will do. Allow to gently boil for about an hour and a half, adding water as needed to keep the bones immersed in liquid. Taste your broth occasionally, adding salt or sugar as needed. 

Strain the broth over a fine mesh, or something like a tammy sieve to catch all the spices and impurities for the cleanest broth. You may also choose to use a cheese cloth. Add back to a clean pot, and gently simmer. Add the juice of one lime to the broth and stir gently. Allow to simmer for at least an hour. 

At this point, I arrange my Pho ingredients in separate bowls, so I am ready to design the soup in an artistic way that is tantalizing to the eyes. 

In a separate pot, lightly boil the carrot segments till al dente. Strain and set aside in a bowl. 

Slice whole rings of 1 onion, very thin with a mandolin or by hand. Set aside in a bowl

Chop cilantro, and scallions and place in separate bowls. Add you sprouts to a bowl as well. 

Heat up a pot of water and boil your rice noodles as per directions on the bag. Do not overcook as they will become slimy. Rinse in cold water and leave in the water till you are ready to put your Pho together.

Slice the Portabella Mushroom and pan fry with Kosher salt and olive oil till the edges are a light, golden brown. Gently lay them on a plate.

Prepare 4 bowls, by first adding the noodles. Place your onion rings, about 6-8 per bowl. Create a fan placement of your carrots, about 5, and 3-4 of your portabella mushrooms. I then add my slices of Bison to the bowl, in the centre heaped in a pile.  Sprinkle with scallions and cilantro around the bowl. Gently add your broth to each bowl, immersing the noodles and toppings. Add a heaping handful of Sprouts the top with fresh Basil leaves and lime wedges. 

The most common sauce to use for a Pho is Sriracha, or Hoisin Sauce. I personally like to enjoy the hard-earned broth on its own!