Posted by Bri Van Scotter | Sep 28, 2022 | Dude Food, Recipes, Slow Food, Wilderness To Table Servings: 6 Prep Time: 35 minutes Cook Time: 25 minutes Recipe Chocolate Pasta 2 cups All-Purpose Flour 3/4 cup unsweetened cocoa powder, preferable Valrhona 3 large eggs 1/2 teaspoon kosher salt 1 tablespoon olive oil Water as needed Sauce 1-pound ground venison 1/4-pound mushrooms of choice, shopped 1 medium shallot, mined 1 tablespoon garlic, minced 8 tablespoon salted butter 1 cup Pinot Noir 1 teaspoon fresh rosemary, minced Instructions In the bowl of a stand mixer fitted with the kneading attachment, place the flour, cocoa powder, eggs, salt, and olive oil in the bowl. Knead the mixture on medium until everything comes together. You may need to add about 1 teaspoon of water at a time to achieve the right consistency. The dough should be slightly tacky but able to hold a dent when you press your finger into it. Knead the dough for 5 minutes after it pulls away from the bowl. Wrap the dough in plastic wrap and let it sit in the refrigerator for 1 hour. After the dough has been set, you can run it through a pasta maker or mixer attachment to cut noodles. If doing it by hand, break the dough into 3 separate balls, roll each one out to about 1/8 of an inch thick , and use a knife to cut the noodles by hand. Bring a large pot of water to boil. In a large sauté pan set over medium high heat, add the ground venison and mushrooms. Once the venison is almost cooked through, add the shallot, garlic then finish cooking the venison. Set the sauté pan aside. In stainless steel sauté pan add the butter, cook until the butter is golden brown, about 5-6 minutes. Once the butter is brown add the wine and rosemary, cook over medium-high heat until the wine is reduced by half. Then add the ground venison and mushroom mixture to the pan. Place the noodles into the boiling water and cook for about 3 minutes or until the noodles are floating on top. Then use thongs to remove the noodles from the water and add them to the ground venison butter mixture, toss everything together to combine.

Posted by Bri Van Scotter | Sep 28, 2022 | Dude Food, Recipes, Slow Food, Wilderness To Table Servings: 4 Prep Time: 15 minutes Cook Time: 18-20 minutes Ingredients 1 tablespoon olive oil 1 tablespoon butter 1/2 cup onion, chopped 2/3 cup celery, chopped 2/3 cup carrots, chopped 1-pound ground venison 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1 cup whole milk 1/8 teaspoon nutmeg, ground 1 cup red wine 1 1/2 cups canned San Marzano tomatoes, chopped with juices 1 package of pre-made raw pizza dough 1 cup crème fraiche Fresh Basil Chili Oil Instructions In a large pot set over medium-high heat, add the oil, butter, and onion. Cook until the onion is translucent. Then add the celery and carrots, cook for about 3 minutes. Then add the ground venison, salt and pepper. Cook until the meat in cooked through. Add the milk, nutmeg, and wine to the pot. Cook for about 5 minutes, then add the tomatoes. Let the sauce simmer on low uncovered for about 1 hour. Preheat an oven to 400F. Take a large cast iron skillet, use a pastry brush to brush 3 tablespoons of olive oil all around the inside of the pan, add the pizza dough to the pan making sure that there is about 1/2 inch of the dough going up the sides around the pan. Then add about 1-1/2 cups of the Bolognese sauce to the top of the pizza dough. The dollop the cream fraiche on top of the sauce. And sprinkle the fresh basil leaves on top. Bake the pizza for about 18-20 minutes. While pizza is hot drizzle chili oil to your liking on top, then serve.

Posted by Bri Van Scotter | Oct 20, 2022 | Dude Food, Recipes, Slow Food, Wilderness To Table 1Campfire is proud to partner with Chef Bri Van Scotter of Wilderness to Table on ‘Dude Food’. This series showcases quick, easy and TASTY recipes that YOU can do with your wild, OR domestic meat sources. Ingredients 1 lb pork belly, thinly sliced or shabu-shabu style 4 garlic cloves, minced 2 tbsp gochujang 2 tbsp sesame oil 4 tsp honey 4 tsp soy sauce 2 tsp granulated sugar Instructions In a mixing bowl, add the gochujang, garlic, sesame oil, soy sauce, and sugar. Mix until a consistent paste forms. Coat the pork belly until the meat is evenly coated with the sauce. When ready to cook, set Traeger temperature to 275? and preheat with the lid closed for 15 minutes. Place pork belly directly on the grill grate and cook for 3 to 3-1/2 hours or until the internal temperature reaches 200?. Assemble the tacos.

Posted by 1campfire | Nov 2, 2022 | Dude Food, Recipes Ingredients 4 Tbsp butter 1/4 cup grated onion (about 1/2 medium onion) 3 Tbsp flour 2 tsp ground mustard 1 cup beer, like an IPA, room temp 1 cup whole milk or heavy cream, room temp 1 cup shredded sharp white cheddar cheese 2 cups shredded cheddar cheese 1 tsp kosher salt 1 tsp freshly ground pepper 1-2 tsp tabasco sauce Instructions In a medium saucepan over medium-high heat, melt the butter. Add the grated onion and cook until the onion is translucent, about 3 minutes. Add the flour and ground mustard, whisking until a bubbly, thick roux has formed, about 2 minutes. Whisking constantly, slowly pour in the beer. Again, working very, very slowly, pour in the cream and whisk until the sauce thickens a bit, about 5 minutes. Add the grated cheeses and whisk until the beer cheese dip is smooth. Season with salt, pepper and Tabasco, adjusting to taste.

Posted by Mandy Starnes | Dec 18, 2022 | Recipes, Slow Food I used moose bones, some bear ribs, and a couple deer bones I found. The stock has some good healthy nutrients, and lots of collagen. This recipe would work great with beef bones. RECIPE 8L water or enough to cover bones/meat 1/4 cup red wine vinegar 1 onion 6 bay leaves 2 tsp peppercorns 1 sprig rosemary 6 fresh sage leaves 4 star anise pods 5 juniper berries salt to taste, usually around a Tbsp. Just add a bit and keep tasting it, so it doesn’t get too salty. INSTRUCTIONS Brush bones with olive oil, sprinkle with salt and pepper. Roast bones in a pan at 400 for 60 mins. Slow cook, just barely simmering, more like keeping the stock steaming for 24hrs. A big slow cooker would work great. I left it on the stove on low, set at 1, and checked it every few hours. After, cool down stock, skim off fat, and strain out the meat chunks and bones/herbs. I heated the stock back up to a boil, then turned it down to simmer and pressure canned it at 15lbs, for my elevation, for 25 minutes in quart jars. My yield was 6 & 1/2 quarts.