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:

  1. Add the chicken broth and rosemary to a saucepan over high heat.
  2. Heat the butter and oil in a skillet over medium heat. You’ll know the oil is ready when it starts to shimmer.
  3. Add the mushrooms, onions and tomatoes to the skillet and cook, stirring occasionally.
  4. Once the chicken stock is boiling, remove it from heat and add the dove breasts. Let sit in the broth for 12 minutes.
  5. Continue to stir the contents of the skillet while the breasts poach.
  6. Once the twelve minutes is up, plate the onions, mushrooms, and tomatoes and top with the breasts.
  7. 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:

  1. In a stock pot over medium heat, add olive oil.
  2. In a bowl, salt and pepper the bear and then add enough flour to coat the meat
  3. Once oil is hot, add bear meat and brown on all sides.
  4. Remove the meat from the pot and set aside.
  5. Add onion to pot and cook until translucent.
  6. Add celery, thyme, and garlic to pot and cook while stirring for 1-2 minutes until garlic is fragrant.
  7. 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.
  8. Add the bear, crushed tomatoes, and bay leaf to the stew.
  9. 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:

  1. Brook Trout, gutted and thoroughly cleaned
  2. Olive oil, extra virgin
  3. Salt and pepper, to taste
  4. 1 lemon, cut into wedges small enough to fit inside your fish
  5. Dill sprigs
  6. ½ white onion, halved and sliced
  7. Warm water

Directions:

  1. Preheat oven to 400°F.
  2. Prepare a baking dish by lightly coating it with olive oil.
  3. Lightly salt and pepper the cavity of each fish.
  4. 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.
  5. Bake for 10 minutes.
  6. 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.