Hunter’s Style Wild Mushroom Stroganoff
- 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
- 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.
- While the rice is cooking, pour 1 cup of boiling water over the dehydrated mushrooms and set aside.
- 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.
- 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.
- 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.
- 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.
- 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
- 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.
- 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.
- Spoon the sauce into a bowl and add the grated cheese, stir and set aside.
- 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.
- 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.
- 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.