Hunter’s Style Wild Mushroom Stroganoff

Hunter’s Style Wild Mushroom Stroganoff

Serves: 4

• 3/4 cup wild rice
• 2 1/2 cups water
• 1 1/2 tablespoons ghee or olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, grated
• 1 cup dried porchini, shitake
• 1 pound button or crimini mushrooms, cleaned and sliced thin
• 1 pound grass-fed sirloin beef or venison loin, fat and tendons removed; trimmed into 1/4-1/8 inch slices
• 1 pinch each sea salt & pepper, to taste
• 1/4 teaspoon thyme
• 1 cup beef broth or Wild Mushroom Stock [PAGE]
• 2 ounces white vermouth, or white wine vinegar
• 1 cup plain Greek yogurt

1. Soak the wild rice in water to soften, drain off liquid and place rice in a medium sauce pan. Add the 3 cups of water and bring to boil. Once the rice boils, reduce heat to low, cover and cook until rice is tender – 45 minutes.
2. While the rice is cooking, pour 1 cup of boiling water over the dehydrated mushrooms and set aside.
3. Place a seasoned large cast iron skillet over medium heat with olive oil or ghee. Sauté onions and garlic until they start to soften, about 3 minutes.
4. Pour the dehydrated mushroom liquid into a separate bowl to be reserved for a later step. Add the rehydrated wild mushrooms, fresh mushrooms and sliced beef/venison to the onion and garlic mix, stir and sauté.
5. After 3 minutes or so, meat should be cooked and onions should be tender. Add the vermouth or vinegar and cook until the liquid boils and reduces – 5 minutes.
6. Stir in the salt, pepper, thyme, broth or stock and 1/3 of the yogurt. Simmer uncovered for a few minutes. Remove from heat and fold in the rest of the yogurt.
7. Plate the rice evenly and top with the stroganoff. Serve alongside with fresh vegetables of the Umbelliferae family such as Parsley, Celeriac and Pomegranate Salad [PAGE] or fresh fennel slices with lemon olive oil and a sprinkling of sea salt and freshly ground black pepper.

Rainbow Trout with Sorrel & Chard Sauce

The classic French beurre blanc sauce with sorrel is a thick creamy sauce made with butter, cream and wilted sorrel. This recipe is quick and healthy and takes the attributes of the traditional beurre blanc to transform into a mild green summer pesto.

• 4 whole boneless rainbow trout fillets
• Pinch each of sea salt and freshly ground black pepper

For the Sauce:

• 1 shallot
• 1 handful young sorrel leaves
• 1 handful Swiss chard leaves
• 6 tablespoons extra virgin olive oil
• 2 tablespoons pine nuts
• ¼ cup grated Pecorino Romano cheese

1. FOR THE SAUCE: In a food processor or blender, pulse the shallot until very finely chopped. Scrape down the sides with a spatula. Add in the sorrel, char, pine nuts and a pinch of sale. Pulse a few times until all ingredients are roughly chopped and combined.
2. Slowly pout in the olive oil while the machine runs a gentle blend setting. If you like the sauce thicker, omit some of the oil and likewise if you like the sauce thinner, add more olive oil.
3. Spoon the sauce into a bowl and add the grated cheese, stir and set aside.
4. FOR THE FISH: On lightly greased foil-lined baking sheets, place the trout fillets skin-side-down and drizzle with olive oil and a pinch of salt and pepper.
5. Turn the oven to broil with the rack about 4-inches from the flame or coils. Place the fish in the oven and broil for 3-5 minutes – or until the fish flakes when tested with a fork.
6. Immediately plate the trout on warm plates and top with a generous dollop of Sorrel & Chard Sauce accompanied by a small dollop of plain Greek Yogurt. The sauce will keep refrigerated for up to 1 week.