Forest & Field Meat Recipes

Prep Time: 15 min

Cooking Time: 0

Ingredients:

• 4 lb Venison bones, cleaned
• 2 cups Carrot, peeled
• 2 cups Celery
• 2 cups Onion
• 1 cup Leek
• 10 sprigs Parsnip
• 10 sprigs Thyme
• 10 Parsley stems
• 2 sprigs Rosemary
• 1/2 can Tomato Paste

1. Preheat oven to 400 degrees
2. Roast cleaned bones for 1hr or until deeply browned
3. Roughly chop all vegetables to similar sizes
4. Add vegetables to large pot with some of the fat that came off of the bones
5. Sautee until softened
6. Add venison bones and stir
7. Fill pot with cold water about 2 inches above the level of the bones. 
8. Bring to the boil. Skim the particles that have risen to the top
9. Reduce temperature to a simmer and cook for 4-6 hours
10. Remove from heat and strain through cheesecloth and a fine strainer
11. Reserve and or freeze for future use

This is a relatively standard way to make stock. Venison bones could be replaced with a variety of other bones or animal carcasses (turkey, chicken, beef). To make a light stock, do not roast the bones or add the tomato sauce. If you want a more neutral stock, omit the strong herbs.

Ingredients:

• 2 lbs venison, 1" cubes
• 1 lg onion, medium dice
• 3 cloves garlic, minced
• 2 cups carrot
• 2 cups parsnip
• 2 cups potato
• 1.5-2L stock, venison or beef
• 3 rosemary sprigs
• 10 thyme sprigs
• 1/2 bunch parsley
• 1 cup AP flour
• 1/2 cup soy sauce
• 1/2 cup Worcestershire
• 1/2 cup canola/veg oil
• to taste, salt
• to taste, pepper

Directions:

1. Preheat dutch oven, or thick bottomed pot on medium high heat.
2. Season venison with salt, then toss in flour to coat. Shake off excess.
3. Add ¼ oil to pan, then in 4 batches, brown the meat. Be sure not to let the fond (brown bits burn), add more oil if necessary.
4. Remove meat, and reserve in bowl. Lower heat to medium/medium low.
5. Add in all onion and garlic and stir. The water created by the vegetables should lift the fond from the pan. When onion and garlic have started to become translucent add in remaining vegetables. Sweat for additional 3-5 mins. Do not brown.
6. Re-add meat, and add stock/broth to just cover. Add in herbs rosemary and thyme
7. Raise heat and bring to boil, then lower heat til just simmering. Cook until venison is very tender.
8. At this point, stew should be quite thick. If too thick, add some stock to thin to desired texture.
9. Season with soy sauce, pepper and Worcestershire. Add slowly and taste, as both are quite salty and may not require the full amount.
10. Place in bowls and serve hot.
11. Chop parsley, and add as a garnish on finished bowls.

Note: It is important to season and taste as you go. You may need more salt or pepper than asked, or possibly less if you or your guests are salt sensitive. Lower sodium options for Soy sauce may be considered.

Ingredients:

• 2 grouse
• 6L chicken stock (or vegetable)
• 1 squash, cubed
• 5 fist-sized potatoes
• 1/2 dozen carrots
• 3-4 large chopped garlic cloves
• 1 sweet onion
• 1/3 high heat cooking oil (grapeseed, canola, sunflower - enough to coat bottom of pot)
• 1 tbsp flour (for roux)

Brine:

• 1/2 cup salt
• 8 cups of water

Savory herb bundle:

thyme, sage, rosemary, chives, oregano

Directions:

Meat Brine:

1. Brine Grouse for anywhere between 8-36 hours (Brine is: 1-part salt / 16-parts water)
2. Roast grouse for about 20 mins over fire. Rubbed with any spice mixture of your preference
3. Ensure meat is cut into smaller pieces for soup

Soup Steps:

1. Coat bottom of pot with cooking oil and on medium high heat sauté onion and carrot until they begin to change colour then add garlic, cook for another minute. If you are using dry herbs, add at the same time as garlic.
2. Add chicken stock, salt and pepper to taste
3. Add cubed squash, potatoes, and fresh herb bundle
4. Bring soup to a boil then simmer for at least ½ hour
5. While soup is simmering make roux: Begin by heating 2 tablespoons oil or fat in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Then, whisk in 3-1/2 tablespoons of flour to form a thick paste the consistency of cake frosting. Continue whisking as the roux gently bubbles and cooks to the shade desired.
6. Add in roux to thicken up
7. Add in roasted Grouse pieces and let simmer for 10- 15 mins
8. Remove from heat and let sit 5 – 10 before serving