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Archive for November, 2009

Lemon Thyme Spinach Recipe

Cranberries & Canada Geese Cookbook

Cranberries & Canada Geese Cookbook

Lemon Thyme Spinach

Spinach has always been one of those vegetables that people either love or hate. We think anyone who tries this recipe will become a spinach lover. Be sure to use fresh thyme.

Ingredients:

  • 6 tbsp. softened butter
  • 4 tsp. coarsely chopped fresh thyme
  • 2 tsp. lightly packed finely grated lemon zest
  • ½ tsp. minced garlic
  • sea salt
  • 2 lbs. stemmed spinach

Directions:

  1. In a small bowl combine the butter, thyme, lemon zest, garlic, and a generous pinch of sea salt.
  2. Mash with a fork until well blended.
  3. Put several large handfuls of the spinach in a 12-inch non-stick sauté pan. Season with ½ tsp sea salt. Turn the heat to medium high and cook, stirring frequently, until the spinach is mostly wilted, about 1-2 minutes. Repeat until all the spinach is wilted.
  4. Turn off the heat but leave the pan on the burner. Add the butter mixture and toss just until it melts and coats the spinach.
  5. Serve immediately.

Notes: You can make the butter mixture up to 2 day ahead of time. Leave covered in the refrigerator.

To learn more about Webber’s Lodges Award-Winning wild game cookbooks please visit:

http://www.blueberriesandpolarbears.com

Potato and Bacon Au Gratin Recipe

Blueberries & Polar Bears Cookbook

Blueberries & Polar Bears Cookbook

Potato and Bacon Au Gratin

This has become one of our favourite potato recipes for its delicious flavour and its ease of preparation.

  • 2 ½ lbs. potatoes – red or yukon gold
  • 1 ½ cups chicken broth
  • 1 cup half and half cream
  • ¾ cup thinly sliced onion
  • 1 tsp. chopped garlic
  • ¼ cup cooked, chopped bacon
  • 1/3 cup fresh grated parmesan cheese
  • 1/3 cup chopped pecans
  • 2 tbsp. chopped fresh parsley
  • 1/3 cup grated asiago or parmigino-reggiano cheese

Directions:

  1. Heat the oven to 400 degrees F.
  2. Combine the potatoes, chicken broth and half and half cream in a 12-inch skillet.  Add ½ tsp. salt and a few grinds of black pepper.  Simmer, partially covered over medium  to medium low heat, stirring occasionally and gently with a rubber spatula until barely tender when pierced with a fork, 8 to 12 minutes.
  3. Caramelize the onions and garlic in 2 tbsp. of butter over low heat until soft and golden.
  4. When the potatoes are barely tender, use a slotted spoon to transfer half the potatoes to a greased gratin dish, spreading them evenly.
  5. Layer over the caramelized onion and garlic, bacon and parmesan. Spread over the remainder of the potatoes and pour over any liquid remaining in the pan.
  6. Evenly scatter over the pecans, parsley and grated asiago or parmigiano-reggiano cheese.
  7. Bake the gratin until it is bubbly, the top is brown and the potatoes are completely tender, 25 to 30 minutes.
  8. Let the gratin sit for at least 10 minutes and up to 30 minutes to fully absorb the liquids.

Notes: You can prepare the potatoes up to the baking stage at least one hour ahead. The leftovers also reheat well. Just cover with foil and bake at 350 degrees F for about 30 minutes.

Enjoy!

To learn more about Webber’s Lodges Award-Winning wild game cookbooks please visit:

http://www.blueberriesandpolarbears.com

Slow Roasted Organic Caribou Tenderloin Recipe

Dymond Lake Seasoning

Dymond Lake Seasoning

Slow Roasted Organic Caribou served with Mushroom Ragout

By roasting the meat at a low temperature, it cooks slowly and evenly, giving you time to finish preparing other dishes. Bison  or beef tenderloin is an excellent substitute for the caribou.

Ingredients:

  • extra virgin olive oil
  • Dymond Lake Seasoning
  • 4 lbs. caribou tenderloin roast. Preferably from the thicker end, trimmed of silver skin and chain.

Directions:

  1. Position rack in the center of the oven and preheat to 250°F.
  2. Put the tenderloin on a heavy rimmed baking sheet or in a small roasting pan.
  3. Rub with the olive oil, and then liberally rub all sides of the roast with Dymond Lake Seasoning.
    Roast the tenderloin at 250°F until an instant read thermometer inserted into the thickest part of the roast reaches 130°F (medium rare). This should take about 1 hour.
  4. Remove the roast from the oven. Cover with foil and let rest for 20 minutes.
  5. Cut the tenderloin crosswise into ½-inch slices.
  6. Serve with mushroom ragout and horseradish bread puddings.

Serves 8. Enjoy!

To learn more about Webber’s Lodges Award-Winning wild game cookbooks please visit:

http://www.blueberriesandpolarbears.com

Double Mushroom Ragout Recipe

Wild And Wonderful Cookbook Series

Wild And Wonderful Cookbook Series

Double Mushroom Ragout

This is excellent severed with any kind of red meat, wild or tame!

Ingredients:

  • 1 oz. dried porcini mushrooms
  • 3 tbsp. butter
  • 2 tbsp. extra virgin olive oil
  • 20 oz. cremini mushrooms, sliced ¼ inch thick
  • sea salt
  • 1/3 cup finely chopped shallot
  • 1/3 cup dry red wine
  • 1 tbsp. coarsely chopped dried rosemary
  • ¾ cup heavy cream
  • fresh ground pepper
  • 6 tbsp. chopped fresh parsley

Directions:

  1. Soak the porcini mushrooms in 1 1/2 cups of hot water, stirring occasionally, until they are rehydrated. About 20 minutes. Using a slotted spoon, strain the mushrooms and set aside.
  2. In a 10-inch pot, heat 2 tbsp. of the butter and olive oil over medium heat. Add the cremini and 1 tsp. of salt.
  3. Cook, stirring occasionally until the mushrooms have softened and released their liquid, about 5-8 minutes.
  4. Increase the heat to medium high and cook, stirring more frequently until the mushrooms are shrunken and brown. Another 8-10 minutes.
  5. Reduce the heat to medium, add the shallots and the remaining butter and cook, stirring, until the shallots are softened. About 2 minutes.
  6. Add the wine, rosemary, porcini mushrooms, and ¼ cup of the porcini liquid.
  7. Cook and stir for another 2 minutes until most of the liquid has evaporated.
  8. Add the cream and cook until reduced to a saucy consistency. Stir in the parsley and season to taste with fresh pepper.
  9. Makes 2 – 2 1/2 cups

Notes: You can make and refrigerate the ragout up to two days ahead. Just before serving reheat it in a medium sauce pan over medium heat.

To learn more about Webber’s Lodges Award-Winning wild game cookbooks please visit:

http://www.blueberriesandpolarbears.com

Individual Horseradish Bread Pudding Recipe

Wild And Wonderful Cookbook Series

Wild And Wonderful Cookbook Series

Individual Horseradish Bread Puddings

These are absolutely excellent. If you enjoy horseradish like we do, add a bit more until these individual puddings are just right for you.

Ingredients:

  • 2 tsp. butter, softened
  • 1 ¼ cups heavy cream
  • 6 large eggs, at room temperature
  • ¼ cup prepared horseradish
  • sea salt and fresh ground pepper
  • 3 cups small-diced white sandwich bread
  • 1 cup freshly grated parmesan cheese
  • 3 tbsp. thinly sliced fresh chives

Directions:

  1. In a 4-cup liquid measuring cup, thoroughly whisk the cream and eggs. Whisk in the horseradish, 1 tsp. sea salt and a few grinds of pepper and set aside.
  2. Grease a 12-cup non-stick muffin tin with butter.
  3. Portion half of the bread crumbs evenly among the 12 muffin cups. Portion half of the cheese and half of the chives evenly among the cups. Repeat with the remaining bread, cheese and chives.
  4. Whisk the custard again and carefully pour it into the muffin cups, distributing it evenly.
  5. Refrigerate for at least 30 minutes.
  6. Position oven rack in the center of the oven and preheat to 400°F.
  7. Bake until the puddings are set and the tops are nicely browned and puffed. About 20-25 minutes.
  8. Let cool in the pan for 20 minutes. Carefully remove the puddings from the pan, running a knife around the edges if they stick.

Yields 12 individual puddings.

Notes: The puddings can be made a head. Wrap in foil and warm in a low oven.

To learn more about Webber’s Lodges Award-Winning wild game cookbooks please visit:

http://www.blueberriesandpolarbears.com