As hunting season approaches we all know we will make at least one obligatory trip out to “the camp” with our special someone. For some of us the camp is our home away from home. We cherish the time we get to spend here. We crave the woods, sounds of tiny critters, and live for the hunt. For others it’s the place you go on the weekend if you want to see your man. We have selected a few creature comforts that will class up your stint as the weekend wilderness woman and make the camp feel a little more like home!
Images: 1 // 2 // 3 // 4 // 5 // 6
Hi guys! Today we are excited to be sharing a recipe from our favorite “Girl Hunter” and chef extraordinaire, Georgia Pellegrini. For those not familiar she is fierce, feminine, and fabulous- a real “Jane” of all trades. No worries, we asked permission before we borrowed this recipe previously posted on her blog which you should definitely check out!
Fun fact- The venison used in this dish came from Paul’s hunting camp on the Mississippi River. For more details on that trip take a look at this post of Georgia’s blog.
See below for the original post
I brought a nice venison haunch back from my Girl Hunter Weekend in Arkansas. Ain’t it a beauty?
It was aged for about 20 days. And since I was having a gathering of a large group of people I decided to put it to good use. I’ve made many stews before so I decided to think a little bit outside the box and made…
You should make it too, it’s amazing. And if you don’t have venison you can also use lamb, beef or bison and it will be delicious. Just be sure to use a tougher cut so that the collagen breaks down and becomes buttery in the stew.
You will need: grape seed oil, venison, lemongrass, garlic, onion, bay leaves, cinnamon sticks, nutmeg, dried chili flakes, curry powder, coconut milk, chicken stock, butternut squash, and cilantro.
Dice your ginger, onion, lemongrass and garlic.
In a large heavy bottomed pot, heat the oil until it is nice and hot. You want the meat to brown well.
Season the venison cubes with salt and pepper and add them to the oil, browning them on all sides, about 5 minutes.
Add the lemongrass, garlic, onion and ginger and stir until it exudes its aroma, about 5 minutes.
Add your spices!
Add the bay leaves, cinnamon sticks, nutmeg, chili flakes, and curry and stir well. Your kitchen will start to smell amazing.
Pour in the coconut milk.
…and chicken stock, and stir. Cover and let simmer for about 2 hours, until the venison becomes tender.
After 2 hours, add the squash and cover. Let cook until the squash is tender and the venison cubes fall apart easily.
Garnish with cilantro leaves and serve!
You will love this. It’s great for these cold winter months.
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours, 20 minutes
Yield: Serves 10
This recipe also works well with lamb, beef and bison.
- 4 tablespoons grape seed oil
- 1 venison haunch, cubed (about 5 pounds)
- Salt and pepper
- 2 stalks lemongrass, cut into 1-inch pieces
- 6 cloves garlic garlic, minced
- 1 medium onion, diced
- 1 tablespoon minced ginger
- 3 bay leaves
- 2 cinnamon sticks
- ½ teaspoon nutmeg
- 1 tablespoon dried chili flakes
- 4 tablespoons curry
- 2 cans coconut milk
- 6 cups chicken stock
- 1 large butternut squash, cut into cubes
- Cilantro, for garnish
- In a large heavy bottomed pot, heat the oil. Season the venison cubes with salt and pepper and add them to the oil, browning them on all sides, about 5 minutes.
- Add the lemongrass, garlic, onion and ginger and stir until it exudes its aroma, about 5 minutes.
- Add the bay leaves, cinnamon sticks, nutmeg, chili flakes, and curry and stir well.
- Pour in the coconut milk and chicken stock, and stir. Cover and let simmer for about 2 hours, until the venison becomes tender.
- After 2 hours, add the squash and cover. Let cook until the squash is tender and the venison cubes fall apart easily.
- Garnish with cilantro leaves and serve.
I love the mighty muscadine, the “Grape of the South.” It has a heart-shaped leaf with a toothy edge and green tendrils. How much more romantic can a plant be? The fruit the vine bares, plump, greenish-bronze or large, purple orbs, clump together in artistic harmony announcing to all that fall has arrived in the Southeast United States. Sweet wine, grape-hull pie and muscadine Sherbert come to mind. Muscadines and their cousin, scuppernongs, are native to the Southeast but especially honored in the Carolina coastal zones, where they were first discovered and propagated by colonists.Recently Paul and I were on a road trip and spotted an old pickup truck with a hand painted sign on the side saying, “Muscadines”. We quickly turned and found wild, beautiful, freshly picked, thick-skinned, purple bunches of these first signs of fall. Six dollars got us a bag full and we happily shined them on our shirts and popped them into our mouths. We rolled down the windows to spit out the seeds while juices rolled out of the corners of our mouths..
It is hard to describe the taste; a heavy, grape flavor with a tartness the beams through especially when you eat the skin. I dare say they have a slightly musty taste. I am already planning what I will prepare with these big orbs. Never wanting to walk down the conventional road, I Googled recipes but couldn’t find one that matched my vision ….I wanted to create a fruited sauce with a little kick to use on chicken or pork. The following is what I finally decided on. Simple but oh-so Southern!
Recipe: Muscadine Sauce
*All measurements are approximate
4 cups purple muscadines. Hulled and seeded
2 medium shallots finely sliced not chopped
1/2 stick of butter
Pinch of salt
Tsp. of pepper
1-2 gloves of garlic finely chopped.
1/2 cup chicken stock
1/3 cup muscadine wine
Cut the muscadines in half and take the seeds out. You can do this with your fingers or a small paring knife.Discard the skins or save for extra juice in your sauce.
Sauté the shallots and garlic in butter. Flavor with the salt and pepper to taste. Add the grape hulls and cook approximately two minutes then add chicken stock and wine. Reduce the liquid to about half or until it is the right consistency to pour over the meat.
I served this sauce over fresh chicken tenders. I seasoned the tenders with garlic powder, paprika, salt, pepper and a little cumin. I heated the cast iron skillet really hot with a little olive oil, and blackened them.The result was a delicious and healthy meal! So delicious that Mr. Michael cleaned his plate. Nothing pleases a cook more than an empty plate!