The Weston “Earth to Table” Series Presents – Mallard Stir Fry

To those of you that previously followed the Earth to Table series, I’d like to say thank you. For those of you that are new to our site…”Welcome”!

The basic premise of The Weston “Earth to Table” Series is that our team of hunters, anglers, foragers and micro-farmers are out in the field taking part in a hands-on experience with the foods that we will be using in this series. All of our proteins have been harvested or raised by one of our team members and the vegetable portions have either been found, grown or purchased from one of our many local farmer’s markets.

By approaching food from this angle we hope to promote the consumption of locally sourced items and provide outdoorsmen/outdoorswomen with another option for preparing wild game and food from the surrounding area.

In addition to this article, you will be able to view a video of the preparation of this dish right here on the Chasin’ Whitetails Media website, on our YouTube channel or on Vimeo. So please feel free to tune in and watch as we fire things up in the Weston Test Kitchen at Mill Creek Brewery  in order to “Reconnect with Real Food”.

For this month’s recipe, we decided to take advantage of some recently harvested mallard duck meat and the fact that we were still able to secure some pretty nice vegetables from a local farmers’ market. This recipe is a bit “labor intensive” on the prep side, and I would strongly recommend taking the time to prep each ingredient ahead of time, however, the actual stir-frying steps will go very quickly.

*Using both the Weston Mandolin and the Weston Chopper will help speed up the process of prepping the vegetables. The knives that are included in the Weston 10 Piece Game Processing Knife Set were used in parting out the mallard (check out the teaser videos on Instagram @chasinwhitetailsmedia).

 

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Mallard Stir Fry

Ingredients – Vegetable Portion of the Stir Fry

  • 2 tablespoons oil (olive, peanut or a combination)
  • ¼ teaspoon sesame oil
  • ½ tablespoon garlic (minced)
  • ¼ tablespoon ginger (minced)
  • ¼ large sweet onion (Diced)
  • ¼ large red onion (Diced)
  • ½ cup mushrooms (sliced)
  • ½ cup broccoli (chopped)
  • ½ cup sugar snap peas
  • ½ cup carrots (sliced)
  • ½ bell pepper (sliced)
  • 1 teaspoon fish sauce
  • 4 tablespoons soy sauce
  • 1 teaspoon honey
  • ½ cup stock (chicken or game)

*Prepared Teriyaki Sauce may be substituted for the fish sauce, soy sauce and honey (see the video).

 

Add 2 tablespoons of oil to a preheated pan (medium-high heat).

Add 1/4 teaspoon sesame oil.

Add the 1/2 tablespoon of garlic and the 1/4 tablespoon of ginger together to the pan (stir briefly).

Add 1/4 of both the sweet onion and red onion, cooking until onions are translucent.

Add 1/2 cup of mushrooms (stir briefly).

Add 1/2 cup of chopped broccoli and 1/2 cup of snap peas (stir briefly).

Add 1/2 of sliced bell pepper (stir briefly).

Allow the ingredients to come to a boil and immediately remove from the heat.

 

Ingredients – To Cook the Mallard

  • 2 tablespoon oil (olive, peanut or a combination)
  • ½ teaspoon sesame oil
  • ½ tablespoon garlic
  • ¼ tablespoon ginger
  • 1 Mallard (cut into strips)
  • 1 teaspoon fish sauce
  • 4 tablespoons soy sauce
  • 1 tablespoon honey
  • pinch of crushed red pepper
  • 4 tablespoons cornstarch slurry (1 tablespoon cornstarch whisked together with 3 tablespoons water)

*Prepared Teriyaki Sauce may be substituted for the fish sauce, soy sauce and honey (see the video).

 

Add 2 tablespoons of oil to a preheated pan (medium-high heat).

Add 1/4 teaspoon sesame oil.

Add the 1/2 tablespoon of garlic and the 1/4 tablespoon of ginger together to the pan (stir briefly).

Add the mallard strips to the pan (stir-fry to cook all sides).

After about one minute, flip the strips.

Add the 1 teaspoon of fish sauce, 4 tablespoons of soy sauce, 1 teaspoon of honey and 1/2 cup of stock of your choice (stir briefly).

Add the cornstarch slurry as needed to thicken the sauce

 

Plating

Place a scoop of rice (Sticky, Wild, Basmati…your choice) in the center of a plate.

Cover the rice with a portion of the vegetables.

Spoon some of the Mallard Strips on the top and drizzle with some of the pan sauce.

“Behind the Scenes”

Venison Bolognese with Pumpkin Pasta Noodles – Yum

Chef Bri knocked it out of the ball park with this one.

Its almost Fall Ya’ll!! Its my favorite time of the year. The cool weather, hunting season, holidays, Halloween and pumpkins. Its the dreamiest time of the year for me! I just love to sit by the fire with a hot cup of spiced apple cider and a big bowl of Venison Bolognese with Pumpkin Pasta Noodles. Nothing screams Fall like this recipe! 

I have an addiction to Bolognese, I will usually order it at most Italian restaurants. To me Bolognese is a sauce that is so simple to make, yet so complex at the same time. And if you can nail this combo, you my friend are a Bolognese Rock Star!

Now, I love to hand make pasta. There is something so zen like to me during the process of making it, so ya’ll might not want to make your own pasta. But if you don’t you can substitute regular Fettucinie noodles. 

Click on the picture below for the full recipe.  It is so easy make and your friends will be believe you did it.

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Snow Goose Tacos

It should come as no surprise that I love tacos.  Good friend Chef Bri Van Scotter has come up with an amazing way to prepare snow goose. Here is recipe intro from her web site wildernesstotable.com.

Last weekend I was up in South Dakota doing a little Snow Goose Hunting with Last Call Outfitters and two of my good girlfriends. We had a blast, even if we didn’t get as many geese as we had hoped for, we still managed to get a good amount. Yes, I was that crazy girl who carried a cooler full of goose meat on the plane back home with me! I was not about to let that meat go to waste. So for this taco Tuesday, I thought I would show the versatility of goose and use it for tacos! And this recipe my friends is one of the best taco recipes to date! I based it off of my love for Chipotle. In the small town where I live we don’t have a Chipotle any where close which breaks my heart. But these tacos actually came out better than the beef ones I love so much at Chipotle. So let me kindly introduce you to Canada Snow Goose Barbacoa Tacos! Print this recipe out, because you are going to want to make these over and over again!

Click on the photo to get the full recipe.

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Seth McGinn’s Introduces the New 1.5 Gallon Nonstick CanCooker Companion

FREMONT, Neb. (July 5, 2016) — Can Cooker, Inc., the company that reinvented the old-fashioned-creamery-style can as a portable convection oven that steam-cooks a complete meal in an hour, has announced the introduction of its smallest, lightest, most portable CanCooker model to date. The new CanCooker Companion has a 1.5-gallon capacity and feeds up to six people. The new nonstick coating on the CanCooker Companion makes clean-up a snap.
 
CanCooker_CompanionLike the original CanCooker and the CanCooker Jr., the CanCooker Companion uses steam for healthier, better tasking food that is ready in less than an hour. Featuring a one-piece design and riveted, heavy-duty handles, the CanCooker Companion is built to last. Easy-to-use safety clamps hold the vented lid in place while cooking or transporting.
 
The new CanCooker Companion with non-stick coating has a suggested retail price of $44.99. It is currently available online at www.cancooker.com. It will be available at retailers nationwide this fall.
 
Recipes for the CanCooker Companion will be posted online at www.cancooker.com in the near future. Current CanCooker Jr. recipe portions can be reduced by half for use in the CanCooker Companion. As always, be sure to use 12 ounces of liquid with any CanCooker. 
 
Headquartered in Fremont, NE, Can Cooker, Inc., introduced Seth McGinn’s CanCooker, a unique outdoor cooking device that allows you to cook a lot of food without a lot of work, in 2009. Can Cooker has expanded its food preparation product line with the introduction of the Plank Foldable Cutting Board and Multi-FuelPortable Cooktop. For additional information, write to Can Cooker, 925 West 6th St., Fremont, NE 68025; call toll-free 877-844-2772; or visit www.cancooker.com. Visit us on Facebook www.facebook.com/CanCooker.

Eat Local, Eat Organic! Three Reasons to Add Venison to Your Diet.

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I find myself baffled when people reject consuming, let alone even trying venison. Aside from the delicious taste, the top reasons I consume it is because it is nutritionally healthy, environmentally friendly, and more ethical to consume than the beef and chicken found at grocery stores.

For those who are uneducated about hunting and perceive harvesting a deer to be cruel, I challenge them to look at their plate and think long and hard about how the meat they consume is raised and processed. Although the portrayed image is farm fresh, the slaughter-intended animals live a not so ideal life. The industrialized nature of the meat industry directly affects the short lives of these animals, and the fast production has the profit of meat sales, not the animal, in mind. This factory farm style affects growth, health, living conditions, and the overall life of the animal. Deer on the other hand live a free, natural life. Born into nature, they are raised in the mountains, forests, and fields. There are no cages to confine these beautiful creatures. And unlike factory animals that have a predetermined destiny for your grocery store, a deer does not-its harvest is up to chance and up to the skill of the hunter. Don’t be deceived into thinking I don’t eat meats other than venison. There are no “Meatless Monday’s” in my house y’all! I simply intend to point out the ludicrous nature of meat-consuming persons that are prejudiced against consuming venison by calling out their hypocrisy.

Health experts encourage you to eat local and eat organic. Well y’all, the deer on your plate is not only local, but it is organic as well. It’s environmentally friendly because there is no need for hundreds of miles of transport since a deer is sourced locally. In a deer’s lifetime, it is never pumped with growth hormones to expedite the process to your plate. Living conditions are not cramped or filthy since they roam the forest, mountains and fields, so antibiotics are not necessitated. Venison is a high quality meat because it is unpolluted, in addition to it being nutritionally sound. When looking at venison from a nutritional standpoint you find that for a red-meat option it is one of the healthiest choices available. Deer is wild game so it spends its life foraging for food, constantly on the move. The diet and lifestyle make it low in saturated fat, high in protein, and rich in iron and B-vitamins. Venison is an extraordinarily healthy meat option and I can’t encourage people enough to incorporate it into their diet’s more.

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If you hunt like I do, then you are familiar with the satisfaction of being able to harvest a deer and provide healthy and delicious meat for you and your family. If you know anyone who is on the fence about trying venison or vehemently against it, I encourage you to share the aforementioned reasons as to why they should make it a part of their diet (or at least try it).