-
Why I Respect and Love the Hunt
As a hunter I do not feel the need to defend my way of life. BUT I would like to share my thoughts and feelings on the matter so it is clear where I stand.
For myself like many hunters, it is a way of life passed down through generations. Growing up in a hunting family, hunting season was exciting as it also incorporated family get-togethers, camping, truck rides through the woods and the creation of memories. It included friends and family joining in to help process the animals, which always led to eating, drinking, telling stories, and creating bonds that last. It meant special time spent with a father, uncle, or cousin learning lessons and gleaning the knowledge they possessed. Seeing the (almost giddy) excitement that a typically stoic/no nonsense man could exhibit after harvesting the animal he had worked so hard to obtain is enough to get anyone passionate about the hunt.
I also love to shed hunt! I am first and foremost an animal lover. I come from generations of ranchers and farmers. I have always had a love for raising and caring for animals. My career is in the Veterinary field and I am concerned with an animal’s well being as a priority. Hunters are some of the biggest conservationists you can meet. Few other groups of people put as much money and energy into protecting wildlife as well as preserving habitat.
When it comes to hunting, I feel it is an honor that I am able to harvest a wild animal. It is also a huge responsibility. I make it a priority to dispatch an animal as quickly and as effectively as possible. Less stress and suffering also impacts the quality of the meat. I hunt to eat.
I utilize as much of the animal as possible. We do all of our own butchering and processing to ensure that nothing goes to waste. The difference in the quality of meat is INCREDIBLE!
Elk Pot Roast I am not here to debate hunting. It is a passion of mine but it is also a responsibility that I do not take lightly. I hope that you are here to enjoy our adventures as well as recipes utilizing the game meat that we harvest.
-
Pickled Quail Eggs
Quail eggs are BY FAR my favorite type of eggs. They are so pretty and the flavor is richer than a traditional farm raised chicken egg. Even though they can be hard to acquire, they are a fantastic delicacy when you can get your hands on them. I am lucky to have a friend who shared her bounty with me.
My favorite use for these little gems… Pickled Quail Eggs! They make an surprising addition to a charcuterie board, Bloody Mary garnish, on salads, and an easy “pop-able” snack!
These Pickled Quail Eggs are perishable and need to be kept in the refrigerator, but they only get better with time. I have never had a jar manage to age longer than a few weeks in my fridge, as we can’t keep ourselves from eating them!
You will need:
- about 3 dozen quail eggs ( it sounds like a lot, but they are so tiny!)-
- 1 cup hot water
- 1/2 cup Apple Cider Vinegar
- 1/2 cup Distilled White Vinegar
- 1 Teaspoon of Salt
- 1 Teaspoon of Pepper
- Various seasonings and spices of your choice (Onion, Garlic, Dill Weed, Crushed Red Peppers, etc)
First, you will hard boil the Quail Eggs. Place all Eggs into a large pot of water and place on the stove set on High Heat. Once it starts to boil, I gently swirl the eggs around with a wooden slotted spoon to create a “whirlpool” effect. This helps the yolks settle in the middle of the egg as they boil. (This is really for aesthetic sake, so that they are prettier when they peel!) Boil for 5 minutes.
Remove eggs with a slotted spoon and place into a prepared ice water bath (a large bowl with ice and water that you prepared while eggs were boiling). Let chill for 15-20 minutes. This helps cool the eggs and helps them release from the shell to make peeling easier.
Just chillin’ in the ice bath Quail eggs do not peel like chicken eggs, the shell is thinner, so the key is cracking the shell all over and releasing the membrane from the egg. To accomplish this I remove the eggs from the ice bath and place into a large glass bowl with a lid. Place lid on bowl, and begin to shake for a minute or two (Make sure lid is secure and stays on)! This will allow the eggs to bang against each other cracking the shells. Then peel the eggs under cold running water. I find it is best to start at the widest end of the egg (this is where an air cell has formed), release the membrane and start peeling away. Place on paper towels to “dry”.
Once peeled, place all eggs into a clean glass Quart sized jar. Be sure to put as many as you can without damaging the eggs. Pour in the vinegars, salt, pepper and add your seasonings. If you prefer a spicy flavor, add crushed red pepper flakes and jalapenos. If you like a mild style then garlic, onion, and dill weed are fantastic! We prefer a spicy taste so we always add extra peppers and some fresh cracked peppercorns.
Add the hot water until all eggs are submerged. The eggs will not “pickle” or absorb any brine if they are not covered. Then place on a tight fitting lid and gently shake the jar to mix the brine. This may release a few air bubbles in the jar, causing the level of brine to drop. If so, just add more hot water to cover the eggs. Place inside Fridge and TRY to forgot about it. The hardest part of this recipe is waiting for the eggs to soak up the flavor!! It is so tempting to try them every time you see them in the fridge but just try to wait! They are pretty good after a week, but truly are best after 2 weeks. Enjoy!
-
Freezer Applesauce
Homemade Applesauce is SO simple to make. It tastes much better than any kind you can purchase at the store and requires minimal ingredients. I make a large batch and then store in jars inside the freezer. Once defrosted it tastes just as fresh as when it was just made. It is fantastic by itself, on vanilla ice cream or my favorite is as a condiment for fried pork chops or pork schnitzel!
I was recently blessed with a gift of Granny Smith Apples from my cousin’s tree. Granny Smith Apples are my favorite for making applesauce, they cook up very well (without losing too much texture) and add a teeny bit of tartness.
Ingredients:
It doesn’t get better than home grown apples! - Apples (5 pounds)
- Lemon Juice
- Sugar
- Your choice of spices: Cinnamon, ground ginger, etc
You will also need to have clean/sanitized Quart jars and lids. Since these are going in the freezer, the plastic lids for Mason Jars are perfect.
First, wash all apples. Then, peel and remove core. These were home-grown apples, so naturally they had more unfavorable “spots” to be removed than you would find in store bought apples. As you cut the apples, place the pieces into a large bowl full of cold water that contains 3 tablespoons of lemon juice. Once all the pieces are cut, drain off the water and place them into a large stockpot. (I use a very large enamel stockpot) Be sure that it is deep enough so that you can easily stir the sauce without spilling.
This stock pot is a life saver! One of my most used cook ware items! Set on Medium Heat and stir often throughout the cooking process. Be sure to scrape the bottom often with a spatula or flat wooden spoon to prevent scorching. Here is where you can allow it to cook as long or as little as you’d like. I prefer a little bit of “chunks” but many members of my family prefer a smooth texture. *If a smooth texture is preferred you can always use an immersion blender once it has cooled.
*Obviously do not use an immersion blender inside of an enameled stockpot! It would be disastrous!
Once it is cooked to your liking, remove from heat and mix in ground cinnamon and sugar to taste. I tend to add less sugar than most people would, and I add in ground ginger as I prefer a tart applesauce rather than super sweet. Ground cloves and ground Nutmeg are also great choice for “spicing” up your sauce! Honey or Pure Maple Syrup can also be used as a sweetener alternative to sugar.
Once completely cooled, place into jars with generous “headspace” as it will expand inside the jar when frozen. Place into freezer without the lids. Apply lids only when applesauce is COMPLETLY frozen, or else the expansion once frozen can cause your jar to break. Believe me, I have broken many jars by being too impatient and placing the lids before they were frozen. So I typically wait until the next day to apply my lids just to be safe. This recipe makes approximately 6 Quarts.
-
Plum Preserves
Plum preserves are a perfect way to capture the sweet taste of summer!
I use it as a spread for bread, ice cream or yogurt topping, and as an addition to my Kombucha!
How beautiful are these?! My recipe can easily be doubled (or tripled!) if you are blessed with an abundance of plums.
Ingredients:
- 1 pound of fresh plums
- 1 pound of organic cane sugar
- 1 Tablespoon of fresh lemon juice
Of course, the first step is to wash and pit all the plums. I prefer to keep the skin on since most of it cooks up, and what is left just adds to the texture and density of the preserves.
Place plums into a large heavy bottomed stainless steel or enamel coated pot, then mix in sugar and lemon juice. I use a large enamel coated stockpot so that I don’t have to worry about it bubbling over and making a mess.
Cook on Medium-High heat stirring often until plums are cooked down and you have reached the desired thickness. It will have turned a BEAUTIFL Red/Purple color by this time. Be sure to scrape the bottom of the pot well when stirring to prevent sticking and burning.
Pour into clean/sanitized jelly jars using a jar funnel. Be sure to wipe the rim of the jar clean with a damp towel before you apply lids to ensure a good seal. Apply rings tightly and process for 10 minutes in a hot water bath. Carefully remove jars and place on a clean kitchen towel on the counter to “rest” for a day. Be sure to check the seal on your jars a day later to ensure they all sealed correctly. Place any unsealed jars in the fridge and use within a week (I HIGHLY recommend pouring over vanilla ice cream!).
-
Summer “Fridge” Pickles
This is my summertime go-to! We usually keep a big jar of these in the fridge all season long since they are so easy to grab and add to any meal (or to snack on)!
First, peel the cucumbers and cut off both the stem and blossom end. Peeling is not necessary if the skins are tender but I typically peel them.
I like to slice the cucumber in 1/4″ wide pieces so they don’t get as soggy over time. I enjoy a little bit of crunch, so the wider slices hold up better in the brine.
Now the options are endless depending on what you want to add from here!
I layer the cucumbers in a glass container with sliced onions, garlic, peppers, herbs (fresh or dried) etc. I tend to use what we have available at the time. Whatever you add will flavor the brine which will flavor the pickles. Fresh or dried herbs from my garden are my favorite! Adding Peppers (especially spicy) will also give it an added kick. That’s the great thing about his dish, it is easily customized to your desire!
Dill weed is my favorite addition! I tend to make these in a half-gallon jar. For the “brine” I mix 2 1/2 cups white vinegar, 1 cup Apple Cider Vinegar (or sour Kombucha), 1 Tablespoon salt (Pink Himalayan preferred but any salt will work), and 1 Tablespoon ground black pepper. Simply pour into the jar ensuring that all cucumbers are submerged in brine. Let sit for at least 6 hours. Keep in fridge for up to 1 week but honestly, we typically eat them up before then!
Have you ever noticed how some cucumbers are more bitter than others?
I am going to tell you a trick that has been passed down in my family to prevent this: Take the two ends you cut off (blossom and stem end) and rub them on the exposed surface area you just created, I know it sounds nuts BUT by some crazy magic it keeps that cucumber from tasting bitter!
I have no clue how it works but it does! Trust me…just do it!
Please share and follow us on social media!
