Chocolate Espresso Fudge Cakes

Oh my goodness, I thought my brownie recipe was seriously rich with chocolate. This recipe goes to the next level and beyond! While visiting some of my dearest friends who spent their Spring break here at Sunriver in Central Oregon this past week, I was treated to this intoxicating chocolate espresso dessert. It does take a little time to make, yet is well worth it. Also it is a dessert that one can not eat quickly, at least not by me.

Ingredients:

3/4 c. all purpose flour
2/3 c. unsweetened cocoa
5 tsp. instant espresso powder
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. unsalted butter, softened
2/3 c. granulated sugar
2/3 c. packed brown sugar
1 c. fresh eggs
1 1/2 tsp. vanilla extract
1 dark chocolate bar finely chopped, such as Valrhona Le Noir or Green and Black's 85% cocoa

Preparation:

1. Lightly spoon flour into measuring cup, level w/knife. Add cocoa, espresso powder, baking powder, salt and sift together.

2. In a large bowl add butter and mix at med speed for 1 minute. Add both sugars and blend for approx. 5 minutes. Add eggs and vanilla beating until well blended. Fold flour mixture into sugar mixture, then fold in chocolate.

3. Divide batter evenly among 10 (4-ounce) ramekins. Arrange ramekins on a cookie sheet cover and refrigerate for 4 hours or up to 2 days.

4. Preheat oven to 350

5. Let ramekins stand at room temperature for 10 minutes before cooking. Place in oven uncovered for 21 minutes or until cakes are puffy and slightly crusty on top. Remove from oven and sprinkle with powdered sugar and serve hot immediately. The top should be cooked and appear cake like while the inside will have the consistency of pudding.

Servings 10, calories vary depending on type of dark chocolate used.

An ice cold glass of milk is a fine accompaniment to wash down this decadently rich dessert. Also if caffeine keeps you up at night, than I suggest having this wonderful dessert after a fine lunch.

My thanks and appreciation go to my friends Stephanie and Leah for sharing this recipe with me, so that I can share it with all of you. Enjoy!

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Pheasant Stew

This recipe came to me via my friend Jackie. When I saw it said crock pot, I was there in a heartbeat. I made this recipe yesterday and it was very good. The Pheasant fell off the the leg and wing bones and had a wonderful flavor.

Ingredients:

2 Pheasants, boned out
2 cans chicken broth
1 can tomatoes in chipotle sauce
4 garlic cloves
1 yellow onion
2 red potatoes
1 broccoli floret
16 oz. crimini mushrooms
olive oil

Seasoning:
1 c. whole wheat flour
1Tbls. pepper
dash paprika
1 tsp. salt
1 tsp. celery powder

Directions:

Bone out the pheasants as best as possible, I left the thighs, drumsticks and wings whole.
Toss in a paper bag with seasoning and shake well then put into skillet and brown for a few minutes. Then place in crock pot.

Next slice the onion and leave as rings, quarter the mushrooms and chop the garlic. Place in skillet and saute when pheasant is done. Then add to crock pot and turn crock on H.

Next pour the chicken broth in the skillet to deglaze then add to crock.
Then add the Tomato Chipotle sauce.
Add broccoli and potatoes chopped /diced as you like and cook on high for 3 hours, followed by low for 2 hours. Find a pheasant leg and make sure the meat falls off the bone, then you are done.

This recipe is easy and delicious. Best of all, I was able to freeze a couple containers for a quick and easy dinner or lunch. Bon Appetit!

Jet and I are headed to Klamath tomorrow and hopefully we'll find some waterfowl. My shop work is complete for now so off we go for a pre Christmas duck and goose hunt. I hope to have some stories for you all when we get back. Have a great weekend everyone!

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Grilled Mediteranean Snipe

This is a delicious and simple recipe that in my opinion is one of the best for Snipe. Being that Snipe are small I suggest using this as an appetizer and savoring each bite. If you are fortunate enough to have plenty of Snipe, than make it the main course and figure 4 to 5 birds per person.

Ingredients:

8 Snipe aged 4-7 days
4 slices thick bacon
1/4 c. Balsamic Vinegar
1/4 c. Soy Sauce, low sodium
1/3 c. Brown Sugar
2 Garlic cloves minced
1/2 tsp. Ginger
1/4 tsp. Nutmeg
1/4 tsp. Black pepper

Mix all ingredients less Snipe and bacon.
Par cook bacon and set aside.
Cut backs out of Snipe leaving legs and wings (to first joint) attached.
Add Snipe to marinade mix and leave for 4 - 6 hours.
Remove Snipe from marinade and wrap 1/2 strip of bacon around breasts securing with toothpicks.
Place Snipe on BBQ with white hot coals and cook til bacon is done and Snipe are Medium Rare.
You can also broil if you're out of charcoal or if you'd rather cook indoors.
I have prepared Snipe this way and let me tell you, it is hard to stop eating them. They are mouth watering delicious and you'll make a note to self remembering to harvest more in the upcoming season. Bon appetit!

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Crock Pot Sage Grouse

As promised here is my recipe for Sage Grouse. Even though some folks claim Sage Grouse are not very good eating, I had favorable reviews from my friends with this recipe.

Ingredients:

2 Sage Grouse boned out and cut into bite size pieces
1 Lg. can cream of celery soup
2 tbls. worcheshire
1 tbls. honey
2 tbls. stoneground mustard
2 celery stalks cut up
3 carrots cut up
3 yukon gold potatoes
1 med. onion cubed, sauted and added to crock
3-4 garlic cloves chopped finely
1-2 c. brocolli tops cut up

Directions:

Firstly clean and cut up your Sage Grouse and saute them in a cast iron skillet with a couple teaspoons of good olive oil. Brown lightly on all sides then put into crock pot. Next saute onion until translucent and add to crock. Add garlic as is without sauteing. Cut potatoes, and add the remaining ingredients except for broccoli. Add enough water to cover all ingredients.
Typically I set the crock pot on High to get everything up to heat (30 - 45 min.) then turn to Low and simmer for a few hours (2 - 3) until meat and potatoes are cooked. Remember to add your broccoli about 30 minutes prior to serving.
This recipe is simple and tough to go wrong with. Just don't add any sage seasoning, you will not be happy with the results. The Grouse are naturally sage seasoned in the field. I made this last Fall and took it Deer hunting with us and it was delicious. Servings approximately 4-6 hungry hunters. It is good to have some home made bread to go with and to mop up the bowl. You can add whatever other vegetables you like and just experiment. If you find something even tastier let me know how you modified the recipe.

Oh, by the way I did draw Sage Grouse tags so they will be my first quarry of the Fall 2008 hunting season. Only 2 birds per person and that is it. Looking forward to watching Jet do her thing. Season opens on September 6th.

Women's Hunting Journal Integrity For The Hunt

Recipe: Apple Oatmeal Crunch

Women hunters can not live on meat alone.... So eat dessert first.

Ingredients:
4 c. Granny Smith apples (peeled & sliced)
3/4 c. sugar
2 tbs. flour
1/2 c. flour
1/2 c. butter
2/3 c. oats
1 tbs. cinnamon

Directions:
Place apples, sugar and 2 tbs. flour in buttered 12" Dutch Oven.
In a separate bowl mix brown sugar, cut in butter, add oats, cinnamon
and then place over apples in Dutch Oven.
Bake 1 hour at 300 F. ( 7 coals on bottom and 14 on top)
Serve warm with cream.

This recipe comes from a good friend Mark C. (thanks Mark). It has been field tested by women hunters, naturalists, mountain climbers and by the loyal order of the Redneck Review. Bet you can't eat just one bowl!

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BBQ ELK KABOBS

This is a no brainer and everyone loves these. Simple and fun.

To start with, cut elk (any cut you like it's all good) into 1" squares approx.
Season lightly with garlic powder and pepper.
Chop up vegetables: I use red and orange bell peppers, fresh mushrooms, sweet onions, zucchini and cherry tomato's.

Make sure you soak your bamboo skewers prior to skewing, this way your meat and veggies will stay skewered through the barbecuing period.
Next give all your veggies a light dousing with a good olive oil and begin skewering your goodies, alternating the meat as you like.

Get the BBQ hot and place your skewers on the grill and rotate as each side gets browned,usually about 2-3 minutes a side and 10 minutes later you'll be ready to start eating.

This is a very versatle recipe so be creative and use your imagination. Get your friends to help you skewer the goodies. Enjoy!

Women's Hunting Journal Integrity For The Hunt