I lied. Sorry. Yesterday I said you had seen the last of my French Onion Mushroom recipes but I lied. Here I am back again with another meal for my week-long fix of French onions and mushrooms. Love it so much I made another smaller batch to complete the week (recipe here). Surprising just how versatile the recipe is. This doesn’t have to be restricted to wild game. Any quick cooking tender piece of red meat will do. With the…
I’ve been trying to come up with ideas for easy meals that can be made with what we have on hand in the galley. Sort of like tossing my Foodie Dice. It’s a fun way to plan meals and is certainly a creative exercise. From time to time I toss my dice (read all about ‘playing with my food’ here) and from time to time I just wing it. Today I winged it..wung it…(whatever the past tense of the verb…
It’s not very often that our world stops to focus on one really good meal. This was one of those occasions. Credit for these wonderfully flavoured burgers goes to friends, whose snagged the beast, dressed it and seasoned it so well. The part I played was to cook it to a perfect medium rare then serve it up with a wonderful rich gravy. RICH MUSHROOM and ONION GRAVY what you will need 1 small onion, chopped (about 2/3 cups)…
I have to preface this post by saying that I could never be a hunter, but when a collegue of Francois sent him home with some venison steaks I went on the hunt for some good recipes… Having had success with the Venison Burgers, I was encouraged… The Marinade 3 tablespoons grape seed oil 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce (I prefer Bragg – less sodium) 1 large clove minced garlic 1/2 teaspoon ground…
A ‘hunter/fisherman and amazing wild life photographer’ colleague of Francois recently shared some of his hunting good fortune with us. Deer meat is typically very lean so if over-cooked the result can be dry. VENISON BURGERS I have no particular recipe for the burgers. just added minimal seasoning: a healthy splash of Worchestershire sauce, a good pinch of tarragon, and a sizeable dollop of Dijon (has to be Maille according my Frenchman) Gently mix together. To offset some of…