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@wildwoodschef

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🏆 MasterChef Top 4
Forest to fork 🌲🔪
I hunt it, forage it, grow it, cook it
Teaching you what school forgot 👇
Hunt Camp Chef 🎣🦌🦃
📩wildwoodschef.com

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Happy deer season hunters! May you all fill your tags and freezers with good meals, like this one!! Cheers to a wild day in da woods and my favorite time of year! 😍

Hunter's Pie 🥧
Ingredients:
4 tablespoon clarified butter or tallow, divided
1.5 lbs. ground venison
1 tsp each garlic and onion powder
8 oz shiitake or cremini mushrooms
1 yellow onion or shallot
1 large carrot, shredded
1 leek, sliced and rinsed
4-5 cloves garlic, minced
2 Tbsp mustard powder
2 Tbsp tomato paste
2 Tbsp flour
1 Tbsp Worcestershire sauce
1 Tbsp sherry vinegar
2 Tbsp fresh thyme, minced
1 bay leaf
3/4 cup red wine
1 cup venison or beef stock
1 cup frozen peas
1/2 cup parmigiano, grated
1/2 cup aged cheddar, grated
Salt and pepper, to taste

Mashed Potatoes
Ingredients:
3 lbs red potatoes
1/2 cup butter, melted
1/2 cup milk, warm
1/2 cup Parmesan, finely grated
1/3 cup age cheddar, finely grated
1 egg yolk
Salt and pepper to taste
1/4 cup butter, frozen grated
Chives, for garnish

Directions:
Preheat large heavy bottom pot on medium heat, once hot, add 2 tbsp clarified butter. Add the ground venison (or ground lamb, or beef) brown of both sides for 3 to 4 minutes and break apart with a wooden spoon.

Add the garlic, thyme, mustard powder, salt, and pepper. Stir well. Remove and set aside

Add remaining 2 tbsp clarified butter and place over medium-high heat for 2 minutes. Add the onions, mushrooms, carrots and leeks. Season generously. Cook for 5-7 minutes, stirring occasionally.
Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
Add the venison back to the pot, along with the Worcestershire, vinegar, and red wine, and bay leaf. Stir and allow wine to reduce 3-4 min.
Add the broth and simmer on low for 30-45 minutes, stirring occasionally.
Set the meat mixture aside and add the frozen peas right before filling the pie dish.

Check out my stories for the full recipe!! It doesn't fit in the caption!

#shepherdspie #hunterspie by @wildwoodschef

Chicago style Giardiniera 🤌
Ingredients:
* 1/2 Cauliflower head, small dice * 6 Celery stalks, large dice
* 2 Carrots, small dice
* 10 Serrano peppers, sliced with seeds
* 20 Jalapeños pepper, sliced length wise
* 10 Tabasco peppers, sliced
* 5 Banana peppers, sliced
* 5 Habanero peppers, finely diced
Pickling liquid:  8% Kosher Salt (weight of water + vegetables x .08)
* Distilled White Vinegar
* Water
* 1 Tbsp peppercorns
* 3 Tbsp Dried Oregano
* 8 bay leaves
Canning:
* Avocado , grapeseed, or canola oil, as needed
* 8 garlic cloves, peeled and smashed
* 2 cups green olives with pimentos, chopped

INSTRUCTIONS
Step 1: Add the cut vegetables to a large container and cover with water. Record the weight of the water and veg in grams then multiply by (.08) to get your salt measurement. Add the kosher salt (8% weight of water/veg)
Step 2: using a medium sauce pan, add 50% of the weight of the liquid in water and the other 50% in white distilled vinegar. Add the spices and salt to the pickling liquid, bring to a boil to dissolve all of the salt. Pour the pickling liquid over the vegetables in the large container, let cool to room temperature then refrigerate for 12-24 hrs.
Canning:
1. Strain the vegetables and discard the pickling liquid. Add the chopped olives.
2. Place one clove of garlic in each jar, then pack each jar with the vegetables leaving some room at the top.
3. In a small saucepan warm some neutral oil (about 190F) then fill each jar with oil leaving 1/2 inch of headspace at the top.
4. Use vinegar to clean each rim, place on the lids, and screw bands fingertip tight.
5. Boil or pressure can for 10 minutes.
6. Allow to sit in the pot for 10 additional minutes before removing jars.
7. After cooling jars for 12 to 24 hours, remove the screw bands and test seals. Place in a cool dark place for up to one year.
8. Go eat a beef. by @wildwoodschef

👇 Recipe for you 👇
Mushroom rubbed tenderloin | potato purée | roasted maitake mushrooms | chimmichurri sauce | 🦌 |
Cook your backstrap using the technique 🙌
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Recipes 👇
Chimmichurri Sauce:
Ingredients:
* 1/2 large or 1 small shallot, minced
* 4 garlic cloves, minced
* 1-2 Fresno or red jalapeño peppers, finely diced
* 3 tablespoons red wine vinegar
* 1 tablespoon sherry vinegar or lemon juice
* 3/4 teaspoon kosher salt
* 1 cup packed flat-leaf or curly parsley, chopped
* 10-12 mint leaves, chopped
* 1/2 teaspoon dried oregano
* 1/2 cup olive oil
Directions: Allow salt to work into garlic and shallots for 5 min then add vinegar and peppers. For best results, wait 5 more minutes before adding herbs and streaming in olive oil. Adjust salt and acid if needed. If you want more heat, add some chili flakes.
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Venison backstrap or tenderloin
Season:
1 lb. Venison tenderloin or backstrap
3/4 teaspoon diamond crystal kosher salt (per lb. of meat)
Season with salt evenly and place on baking sheet lined with a rack for 12-24 hours in advance. Larger cuts or whole birds = 1 teaspoon per lb.
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Mushroom Rub:
Ingredients:
* 1 oz dried morel, porcini, or maitake mushrooms
* 10 dried ramp leaves(optional)
* 3/4 teaspoon salt
* 1/2 teaspoon pepper
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Butter Bastin'
Ingredients:
* 2-3 tablespoons butter
* 2 garlic cloves, smashed
* 6 fresh thyme sprigs
Directions:
Preheat skillet on medium heat and add 1 tablespoon oil, and a small pad of butter. Coat tenderloin lightly with a neutral oil. Then roll and cover in mushroom rub or rub of choice. Add venison tenderloin or backstrap to the pan allow to sear for 60 to 90 seconds on all sides, butter baste until internal temperature reads 120. Transfer to wire rack, cover, and rest for 5-7 minutes.
Slice and enjoy...the wilder things in life ❤️ Love you, never change! by @wildwoodschef

You asked so she delivered. 🐿️ by @wildwoodschef

Ever wonder why some venison tastes more “gamey” than others?

Wild-game chef and former MasterChef finalist Cate Meade joins Adrian Jessen to share some of the most common mistakes people make when preparing venison, from overcooking and under-seasoning to choosing the right preparation methods.

Watch the full conversation on the Ascend by Ducks Unlimited YouTube channel.

Brought to you by @drypocketofficial and @birddogwhiskey by @wildwoodschef

Pick your favorite 🎃 1-7 in the comments!
Happy Halloween from my family to yours!👻
Plans are already being drafted for gingerbread houses🤭 by @wildwoodschef

Feed us steak and lettuce dance cowboy 🤠 by @wildwoodschef

Learning how to make food from your surroundings is a great skill and way to understand and interact with nature. by @wildwoodschef

Before there was slime...we had Play-Doh
Recipe 👇

Fluffy fermented play dough
•2 cups (250 g) all-purpose flour
•⅔ cup (150 g) warm water
•1 tsp instant yeast
•1 tsp sugar
•2 tbsp neutral oil
•Food coloring, optional
Or
Sourdough Play-Doh:
•1 cup (240 g) sourdough discard, at room temp
•1 cup (130 g) all-purpose flour
•2 tbsp (30 g) warm water
•1 tsp sugar
•2 tbsp neutral oil
•Food coloring, optional by @wildwoodschef

When in doubt soap it out...🪻🌷🌻 @dawndishwash

Wild Flower Wash
• 1 gallon cool water
• tsp mild, unscented dish soap (no degreaser, bleach, or antibacterial additives)
•A second pitcher or watering can of plain cool water for rinsing

Instructions
1.Shake each stem outdoors, bloom down, to knock off loose bugs and dirt.

2.Stir the soap into the water gently so it doesn't foam up.

3.Hold stems by the base and swish the blooms head-down for 10 to 20 seconds. Don't soak them, because petals bruise and waterlog fast.

4.Dunk and swish in the plain water until no suds remain.

5.Shake lightly and lay on a towel, or hang upside down, for 10 to 15 minutes.

6.Recut stems at an angle and place in fresh water. by @wildwoodschef

It's who I am, it's what I do...🍄🐿️😬
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🍄Giant puffball: Calvatia gigantea🍄
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1. They have no gills. Spores develop inside the fruiting body and puff out through a pore or a break in the skin when rain or animals hit it.

2. They make an absurd number of spores. A single giant puffball can produce several trillion.

3. They're only edible when pure white inside. The flesh should be firm and uniform, like fresh mozzarella; yellow, olive, or brown means it's past eating.

4. Slicing top to bottom is the key ID step. A young Amanita "egg" shows a cap and stem outline inside, and earthballs (Scleroderma) are dark purple-black inside.

5. They have a long history of folk use. Dried spore mass was packed on wounds to slow bleeding, and beekeepers burned puffballs to calm bees.

6. Giant puffballs can get huge. Soccer-ball size is common, and they sometimes grow past 40 pounds.

7. It's a beginner mushroom, with no poisonous look a-likes! by @wildwoodschef

Wild Mushroom Carbonara
Ingredients
•8 oz fusilli col buco, bucatini, or spaghetti
•4 slices bacon, pancetta, or guanciale chopped
•8 oz wild mushrooms, torn or sliced (or store bought oyster, shiitake, or crimini)
• 3 garlic cloves, minced
• 1 cup kale, stems removed and chopped
• 2 large eggs
• 1 cup Parmesan, freshly grated, plus garnish
• 1 tsp freshly cracked black pepper
• 1 cup reserved pasta water
• 1 tbsp kosher salt, for the pasta water
• 1 tbsp olive oil (optional, if the bacon is lean)

Directions
1. Prep the sauce. Whisk the eggs, Parmesan, and pepper. Set aside.
2. Cook the pasta. Boil the fusilli in salted water until just shy of al dente. Save 1 cup of pasta water, then drain.
3. Cook the bacon. Crisp the bacon in a large skillet. Remove it and keep the fat in the pan.
4. Cook the vegetables. Brown the mushrooms in the bacon fat. Add the garlic for 30 seconds, then the kale until wilted.
5. Combine. Add the pasta and bacon, toss, and take the pan off the heat.
6. Finish. Pour in the egg mixture and toss quickly, adding pasta water a splash at a time until creamy. Top with more Parmesan and pepper

Today's Mushroom Menu: 🍄‍🟫🍄🍄‍🟫
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Hydnum repandum
•It has small spines or "teeth" under the cap instead of gills. Its toothed underside gives it no dangerous lookalikes, which makes it one of the safest wild mushrooms for beginners!
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Midwestern Golden Chanterelle
Cantharellus flavus
•It was once lumped under Cantharellus cibarius, a European species no longer believed to occur in North America.
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Banana Bolete
Hemileccinum subglabripes
•Young ones are banana yellow inside and out, and the flesh doesn't change color when cut. by @wildwoodschef