Decadent Double Chocolate Brownies

Here is a recipe that just about calls for an intervention. For those of you that are chocoholics this one's for you. I recently made these for my elk hunt that I am on right now. It's a good thing that I am putting in some miles otherwise I might be letting out my belt.

Ingredients:

Start with 1 box Trader Joe's Truffle Brownie Mix
1 cube butter
2 whole eggs
1/2 Dark chocolate bar ( I use Green and Black's 85% dark cocoa) chop into approximate 1/8" to 1/4 " size pieces.

In a medium size bowl add the ingredients as follows:

Melt butter so it is creamy, not liquid.
Next add eggs and mix gently.
Add brownie mix and do not over mix.
Now add 1/2 dark chocolate bar and gently mix.

Heat oven to 350 and pour brownie mix into lightly greased or buttered oven safe pan.
Bake for 25 to 30 minutes depending on oven. Be sure to test with a knife for doneness. If the knife comes out clean, brownies are done. If not bake for a bit longer.

These are intense and somewhat habit forming. Tough to eat just one. Enjoy!

Women's Hunting Journal Integrity For The Hunt

Catching Up

I know that I have been away from the blogoshere for awhile and just wanted to give you an update.

The Annual Quail Flats Wild Game Feed went off without a hitch and there was plenty of great food and tall tales. The favorite dishes included, Elk Kabobs, Venison Stuffed Mushrooms, Parmesan White Fronted Goose and some killer PB Oatmeal Chocolate Chip Cookies. Which reminds me, I still need to get that cookie recipe. We had somewhat cool weather yet the 2 dozen plus friends that came were dressed and ready for anything.

Since the game feed I have been increasing my activity level as my knee allows. I am very relieved and happy to say that 4 months after the accident I am roughly at 80%. Still need to be careful, yet able to do cardio and some strenght training. I anticipate a full recovery by 6 months.

Not long after the game feed I got knocked down by a bug and it took me several weeks to get back to my routine. Since then I have made some changes in the kitchen, primarily eating a lot more veggies and generally very clean food. This may sound a bit contrary to being a huntress. Yet as I get older it becomes more challenging to stay fit and healthy. I'll still have the occasional cookie and good ol' cheeseburger, just not as often. Since tweaking my food I have had my energy levels skyrocket, am sleeping better and have even lost a few pounds. Geeze, nothing wrong with this recipe! Now I just need to sell this home and get back into Bend. My overall goal is to see just how good I can stand it!

I will be posting once again yet not as often as before. I am sorry for not giving you all a heads up. Thank you to the folks who have checked in to see what happened to me. Rest assured I am thriving and doing well. I just needed a break from writing. I look forward to catching up with my regular followers and meeting some new ones.

For now, have a great day and make it count!

Women's Hunting Journal Integrity For The Hunt

Quick and Easy Crock Pot Stew

This is the most simple stew I have ever made and it is delicious. you can vary the meat according to what you have on hand. The same goes for most of the veggies too. That's the beauty of crock pots! Just about whatever you throw together is sure to please.

Ingredients:

Good Quality Olive oil
1 lb. wild game stew meat
1 lb. wild game breakfast sausage
1 large yellow onion
1 large potato
2 sticks celery
2 carrots
12 med. brussels sprouts
4 or 5 large garlic cloves
1 red or orange bell pepper
2 tbl. stone ground mustard
1 tbl. ground cumin
2 tbl. worcestershire sauce
2 14 oz. cans tomatoes w/diced garlic, oregano and basil
1 15 oz. can red kidney beans
1 14 oz. can mild or med. enchilada sauce

Preparation:

Into crock pot empty the canned goods and turn temp on high.
Put 2 tbls. olive oil in cast iron skillet and brown stew meat, then add to crock.
Next cook the sausage, basically ground meat with seasoning. Then add to crock
Chop onion and put in skillet and cook til translucent and add to crock. Make sure to scrape all the good stuff from the skillet bottom at this time
Cut potato, carrots, celery and add to crock
Quarter the brussel sprouts and add to crock
Chop garlic and toss in.
Add cumin, mustard and worcestershire
Add just enough water to cover all ingredients

Cover and cook on high til it starts to bubble around the sides of crock, then turn to low for 4 to 5 hours. Add pepper about 10 minutes before serving.
Garnish with a dollop of sour cream and a sprinkle of cilantro.

This makes many servings, just how many I am not sure . I guess approximately 6 to 8. What I like is that I can freeze a couple containers for later or my next hunting trip. This is a hearty satisfying meal and it only takes me 20 minutes to throw together. A lot of meals for a modest effort. Bon Appetit!

Women's Hunting Journal Integrity For The Hunt

Field Dressing and To The Freezer

I know that there are several ways of field dressing your birds. I thought I'd tell you how I take care of mine.

Most days I am in the blind or walking before shooting hours, and don't get back to where it is I am staying until late morning or early afternoon. This means that the birds I have shot, may spend up to 6 hours in my game vest before I start processing them. In all my years of bird hunting I have yet to have any ill effects from this. I am sure some of you are raising your brows at that lenght of time before the birds are dressed. True, I enjoy the cleaning process more when the birds are warm instead of sub freezing, yet its just not possible all the time.

Usually when I get done hunting I am really hungry and looking forward to a hot meal and some good strong coffee. It's also nice to get out of wet clothes or clammy waders and just relax a spell. Then once my belly is full I am able to concentrate again, and ready to start processing my birds.

So, I grab a comfortable seat outside (a log round) and commence to plucking the wings first. I pluck out to the the first joint, both top and bottom. Then I continue plucking the breast, back and legs. I continue to repeat this for each bird til all plucking is done. The only time I consider "breasting out" a bird is if it is immature and full of pin feathers. Even then I will also cut the legs off at the body (hip joint). After I finish plucking, I cut the wings off at the first joint and cut the feet off at the knee. I leave the head on for transport and identification. The Oregon Department of Fish and Wildlife requires that either, a wing or head must remain attached while in transit.

Then I cut the ducks butt off and make a small slit on its belly side up to the cavity opening. This makes it easier to get my hand inside the cavity and remove all entrails. The intestines, gizzard and heart come out easily compared to the other parts. I like to remove as much of the lungs as possible, also trachea and poop shoot too. These take a little bit of work and are the last parts to be removed. After that I give them all a good rinsing inside and out with a hose. Then I hang them(by their necks) in the shed. If it is warm I will use a sheet to cover them so no flies can lay eggs on them. Usually it is cold enough that I seldom need to cover them. Yet this year has been very warm and I have covered them.

I have kept ducks and geese like this for up to 5 to 7 days if conditions are cold enough. Typically they will freeze within a day or two and are just fine. Then once I get home I will remove their heads and give them a final going over in the kitchen sink. Making sure I got all the insides out and pluck any remaining stubborn feathers or "pins" if needed.


Then I wrap them in clear polyvinyl plastic (Costco lifetime roll) making sure to get out as much air as I can. Next, I wrap them in butcher paper that is waxed on the inside. I bought a roll that is 18" wide and have found that size works great for all my wild game wrapping. I use a good quality freezer tape and make sure no air can get to the meat, and then into the freezer they go. I tried using the Food Saver for birds but found that the plastic was not durable enough. Especially when I start rummaging around in the freezer. If there was a bird with a broken wing it punctured the plastic. With the freezer paper I can throw a tape patch over the sharp broken bones and found that to be a good solution. I typically will have birds frozen for up to a year and without any signs of freezer burn doing it this way.

Before going in the freezer I use a sharpie and write on the package; date harvested, location, species, gender and condition of bird. That last note consist of either a star for a perfect unblemished breast (meaning no shot holes) and will make a beautiful display for a roasted presentation, all the way down the scale to a note that reads "best for Parmesan Nuggets, a bit shot up" or "really shot up".

So there you have it, that is what I do with my birds. I am a bit old school and a traditionalist. For me I feel best plucking the entire bird and not breasting it out. For me I sleep better doing it the way that I was taught by my dad, even though it takes a bit longer.

Women's Hunting Journal Integrity For The Hunt

Peanut Butter Chocolate Chip Cookies

I must admit that I am a sucker for good cookies. Especially Peanut Butter Chocolate Chip cookies. When I was a kid I loved Reese's Peanut Butter Cups. Still do, only they seem to have found my waistline, so this is a compromise on my part. This recipe came to me via a friend and I have made a few modifications to it. These are delicious and it is next to impossible to eat just one.

Ingredients:

In a bowl add the following and mix together;
1 c. Adams Crunchy Peanut Butter (I drain the oil off the top)
1/2 c. softened butter
1/4 c. white sugar
1/2 c. brown sugar

after mixing add the following;
1 egg
2 tbs. Hazelnut Coffee Mate creamer (sugar free)
1 tbs. whole milk
1 tbs. vanilla extract

In a separate bowl mix together;
1 1/4 c. whole wheat flour
3/4 tsp. baking powder
1/4 tsp. salt
then add to wet mix.

Next add;
1 c. chocolate chips
1 c. dry roasted unsalted pumpkin seeds (optional)

Preheat oven to 375 and bake for approximately 12 to 14 minutes.
Remove from oven and let cool 3 minutes, pour yourself a cold glass of milk and begin dunking!
MMMmmmm Good! Enjoy

Women's Hunting Journal Integrity For The Hunt

Rosemary and Orange BBQ Duck

I tried this new recipe at the Quail Flats Wild Game Feed this year and it was a big hit. It takes a bit of time to prepare the ducks initially, but well worth it.


Ingredients:
4-6 Med. size ducks
1 12 oz. can Orange Juice Concentrate
1 package fresh Rosemary

Directions:
Begin by preparing your ducks. I use a pair of game shears to cut out the backs, then trim the rib bones out. Next I cut the legs and wings off and set them aside. Leave the skin on the duck breasts. Next is to finely chop the Rosemary and mix it into the Orange Juice concentrate (without diluting). Next in a large 9 x 12 pan spread the duck breasts and then pour the marinade over them. Save a little marinade for the legs and wings. Cover and refrigerate overnight, about 12 hours or so. Turn the duck breasts once while marinading.


Barbecuing:
Get a good hot bed of coals(white) and place the ducks skin side down on the grill and cover quickly so the skin doesn't burn. Leave for approx. 5-7 minutes and turn for about another 5 minutes.The wings and legs are best baked in the oven so they're tender. Place on a cookie sheet and cook for about 30 minutes at 350 degrees. Keep an eye on these as you may need to adjust the time depending on how big or small the legs and wings are.

Servings:
4-6 depending on size of ducks.
I made sandwiches from a few leftover ducks and they were great. I sliced the meat in thin strips and reheated it and it was very good. A friend had given me a loaf of hand made bread which complimented the duck splendidly! Here is where you'll find the recipe for the bread and more fun things! http://www.cristinaacosta.com/.docs/pg/10189. I am looking forward to trying this recipe with Pheasant, I am sure it will be just as good. The marinade didn't overpower the flavor of the ducks, only enhanced them. Enjoy!

Women's Hunting Journal Integrity For The Hunt

Recipe: Parmesan Goose

This is a wonderful recipe for all types of wild game. It takes a bit of time to prepare the birds although when you are done, you'll be eager to try it on other types of wild game. This is an all time favorite amongst our hunting friends. Haven't met anyone yet who didn't want to know the recipe or ask for seconds. I have cooked Pheasant, Quail, Chuckar, Elk, Deer and Bear Parmesan Style and all was delicious. ENJOY!

Parmesan Goose
Ingredients
1 Canada Goose
2 eggs
1/4 c. milk
1c. or more Parmesan Cheese
1c. or more Whole Wheat Flour
2-4 tbl. Butter
1/4 c. Olive Oil

Directions
First you need to bone out the Goose and cut the meat into approximately 1" chunks or close to it. Next in a small bowl add 2 eggs, a splash of milk and mix together. In another bowl, mix equal portions of Parmesan Cheese and a good quality Whole Wheat Flour. Using a cast iron skillet (preferred) turn on to medium/low and add a couple Tbs. of butter and a splash of Olive Oil (keeps butter from burning). Place Goose chunks in the wet mix, and then thoroughly coat in the dry mix and then into skillet. Let the Goose get golden brown and continue to cook until all sides are browned. This is not a particularly quick recipe for Waterfowl as there are alot of "nuggets" to cook for several friends. For a large Canada Goose plan on giving yourself about 30-45min. once you have de-boned the meat.

Women's Hunting Journal Integrity For The Hunt

Quail Flats Annual Wild Game Feed

This is an event that I have been doing for several years now and a great source of new game recipes. One of the experiences I enjoy about all types of hunting is being able to share wild game with my non hunting friends. I ask my hunting friends to bring a wild game dish of whatever they're inspired to make. My other friends who don't hunt are asked to bring the side dishes, salads and desserts etc. The types of wild meat vary due to the success or lack there of during the previous season. This is quite informative to those who don't hunt. They seem surprised when there aren't any Elk dishes or Venison, let alone Bighorn Sheep etc. Well I tell them it's not as easy as it sounds, being successful each year harvesting Deer , Elk, etc. Sometimes we don't draw a tag and sometimes even when we do draw a tag, we still get outsmarted. After all, it is called hunting for a reason. This year is a fine example. The main dishes will be waterfowl served in a variety of ways and venison thuringer. Types of waterfowl will be Canada Goose cooked Parmesan Style and several species of ducks marinated in rosemary, orange juice and seasonings then barbecued. All harvested from the Klamath Basin in Southern Oregon this past season. The formal recipes will follow in a day or two, so be sure to check back in. There won't be any waders, wet dogs or soggy clothes to dry....just a lot of good food and more stories than you can shake a stick at......second thought, maybe I best keep my waders on hand.

Women's Hunting Journal Integrity For The Hunt