Season 3
Episode 03 – Poached Morning Dove With Sautéed Onions & Mushrooms
Ingredients:
- 4 cups chicken broth, low sodium
- sprig rosemary
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 pint crimini mushrooms, sliced
- 1 medium yellow onion, sliced
- ½ pint cherry tomatoes
- 3 doves, breasted
- Salt and pepper, to taste
Directions:
- Add the chicken broth and rosemary to a saucepan over high heat.
- Heat the butter and oil in a skillet over medium heat. You’ll know the oil is ready when it starts to shimmer.
- Add the mushrooms, onions and tomatoes to the skillet and cook, stirring occasionally.
- Once the chicken stock is boiling, remove it from heat and add the dove breasts. Let sit in the broth for 12 minutes.
- Continue to stir the contents of the skillet while the breasts poach.
- Once the twelve minutes is up, plate the onions, mushrooms, and tomatoes and top with the breasts.
- Salt and pepper to taste and enjoy!
Episode 02 – Bear Stew
Ingredients:
- 2 Tbsp olive oil, extra virgin
- 1 bear tenderloin, chopped into stew sized chunks (remove the fat)
- Salt and pepper, to taste
- Flour
- 1 yellow onion, roughly chopped
- 4 stalks of celery, roughly chopped
- 2 sprigs of thyme
- 3 cloves of garlic, minced
- 4 cups beef broth, low sodium
- 14 oz. crushed tomatoes
- 1 bay leaf
- 3-4 carrots, roughly chopped
Directions:
- In a stock pot over medium heat, add olive oil.
- In a bowl, salt and pepper the bear and then add enough flour to coat the meat
- Once oil is hot, add bear meat and brown on all sides.
- Remove the meat from the pot and set aside.
- Add onion to pot and cook until translucent.
- Add celery, thyme, and garlic to pot and cook while stirring for 1-2 minutes until garlic is fragrant.
- Pour in beef broth and stir with a spatula, making sure to scrap the bottom of the pot to incorporate all the flavor from browning the meat.
- Add the bear, crushed tomatoes, and bay leaf to the stew.
- Allow to simmer for 30 minutes, then add the carrots.
Cook for an additional 30 minutes. Serve!
Episode 01 – Whole Brook Trout with Lemon and Dill
Ingredients:
- Brook Trout, gutted and thoroughly cleaned
- Olive oil, extra virgin
- Salt and pepper, to taste
- 1 lemon, cut into wedges small enough to fit inside your fish
- Dill sprigs
- ½ white onion, halved and sliced
- Warm water
Directions:
- Preheat oven to 400°F.
- Prepare a baking dish by lightly coating it with olive oil.
- Lightly salt and pepper the cavity of each fish.
- Place trout on oiled baking dish and drizzle with olive oil. Stuff each fish with 2 sprigs of dill, a lemon wedge and onion slices.
- Bake for 10 minutes.
- Add a couple tablespoons of water to the dish (this prevents the fish from drying out).
Continue baking until the fish flakes easy with a fork, about 10 more minutes.