eG Foodblog: Shelby (2011) - From the field to the table. (warning, pi

[Shelby]

Here's where I store all my canning supplies and canned items. It's in the basement, so it stays pretty cool and dark down there.

[heidih]

Shelby- how did you acquire your skills with game meat and with canning? Did you grow up around it or? I am fascinated.

[janeer]

Now, there are numerous parts such as the neck and the leg beneath the knee that we deem as too tough to do anything with except for hamburger.

I like the shoulder (I think it's the shoulder? someone use to give it to me, he called it a "chuck") for mincemeat. I think venison makes the best mincemeat. Alas, I no longer have a source.

Love the photos of the break-down.

[Shelby]

Shelby- how did you acquire your skills with game meat and with canning? Did you grow up around it or? I am fascinated.

Well, my great Gramma Susie always had a large garden and canned. I remember a lot of that, but she never "taught" me really....I guess I watched and absorbed??? My mom says that I just have a lot of Gramma Susie in me

I just got one of the Ball canning books and went from there. I couldn't bear to live without good tomatoes during the winter.

The game is all from my husband. He's a great teacher.

Edited to add that a lot of the inspiration really did come from reading the Little House books when I was a kid.

Edited January 5, 2011 by Shelby (log)

[Shelby]

Now, there are numerous parts such as the neck and the leg beneath the knee that we deem as too tough to do anything with except for hamburger.

I like the shoulder (I think it's the shoulder? someone use to give it to me, he called it a "chuck") for mincemeat. I think venison makes the best mincemeat. Alas, I no longer have a source.

Love the photos of the break-down.

You know? I've never had mincemeat I don't think.

The shoulder would be perfect for that. While we make bone-in roasts, there isn't a ton of meat on there.

[patti]

Pheasant Casserole looks outstandingly good, as does Quail Alfredo. I have led a sheltered life!

Ever make gumbo with any of your game birds?

Edited January 5, 2011 by patti (log)

[eldereno]

Sooooooo...enjoying this blog! Thank you!

[Shelby]

Pheasant Casserole looks outstandingly good, as does Quail Alfredo. I have led a sheltered life!

Ever make gumbo with any of your game birds?

No, but you've given me a great suggestion!! I always think of gumbo as in "shrimp".

[rooftop1000]

Canning Jars....

I just found a nice stash of old jars and the zinc/porcelain lids, even a few nice cardboard packages from the lids too.

I guess those aren't quite usable anymore

T

[PopsicleToze]

Pheasant Casserole looks outstandingly good, as does Quail Alfredo. I have led a sheltered life!

Ever make gumbo with any of your game birds?

No, but you've given me a great suggestion!! I always think of gumbo as in "shrimp".

No. Don't think that way. Chef John Folse does a Death by Gumbo with quail. The best gumbo I've ever eaten was duck and tasso. Think poultry and pork. That's all you need. My personal favorite is chicken & andouille gumbo (smoked chicken, actually). Shrimp are good, and I love them, but they don't take a long time to cook (stock helps in this process so you can cook the gumbo with stock but only add the shrimp at the very end), but you still have the problem of reheating the gumbo without overcooking the shrimp. Can't be done really... to my satisfaction. I do make seafood gumbo, but only for gifts to people who want it. Give me poultry and pork any day for a gumbo, and I'm as happy as a lark!

On the other hand, and forgetting about those little old shrimp, you have a whole world of gumbo possibilities with your fowl and game (yeah, and add a little pork, lol). Your gumbo could be out of this world, and I'd just forget about seafood in it. When you want shrimp, you could make etouffee )) That's a whole 'nother animal!

And I know I've said this before, but your blog is outstanding!!!

Rhonda

[robirdstx]

Re: gumbo. Our usual go to is chicken and andouillle but I adore duck, goose, or turkey with the andouille as well. Loving this blog!

Edited January 6, 2011 by robirdstx (log)

[David Ross]

Shelby those wonderful green gooseberries you have would be delicious in a fruit compote to serve with any of your game meats. A fruit compote is basically a warm, thick, fruit sauce.

We get fresh green and pink gooseberries up in the Northwest. They are very tangy and tart, so find a compote recipe, say blueberry, and add more sugar to your taste. And one trick I use, if your gooseberries still have the little brown stem attached cook them down first then strain to press out the solids and stems.

[Shelby]

Canning Jars....

I just found a nice stash of old jars and the zinc/porcelain lids, even a few nice cardboard packages from the lids too.

I guess those aren't quite usable anymore

T

Well, they may not be usable, but, dang they look awesome with some old marbles in them on a shelf!

Pheasant Casserole looks outstandingly good, as does Quail Alfredo. I have led a sheltered life!

Ever make gumbo with any of your game birds?

No, but you've given me a great suggestion!! I always think of gumbo as in "shrimp".

No. Don't think that way. Chef John Folse does a Death by Gumbo with quail. The best gumbo I've ever eaten was duck and tasso. Think poultry and pork. That's all you need. My personal favorite is chicken & andouille gumbo (smoked chicken, actually). Shrimp are good, and I love them, but they don't take a long time to cook (stock helps in this process so you can cook the gumbo with stock but only add the shrimp at the very end), but you still have the problem of reheating the gumbo without overcooking the shrimp. Can't be done really... to my satisfaction. I do make seafood gumbo, but only for gifts to people who want it. Give me poultry and pork any day for a gumbo, and I'm as happy as a lark!

On the other hand, and forgetting about those little old shrimp, you have a whole world of gumbo possibilities with your fowl and game (yeah, and add a little pork, lol). Your gumbo could be out of this world, and I'd just forget about seafood in it. When you want shrimp, you could make etouffee )) That's a whole 'nother animal!

And I know I've said this before, but your blog is outstanding!!!

Rhonda

Ok, I've now resolved to make a mixed meat gumbo!

Re: gumbo. Our usual go to is chicken and andouillle but I adore duck, goose, or turkey with the andouille as well. Loving this blog!

Thank you so so much! I really am looking forward to all of these ideas.

Shelby those wonderful green gooseberries you have would be delicious in a fruit compote to serve with any of your game meats. A fruit compote is basically a warm, thick, fruit sauce.

We get fresh green and pink gooseberries up in the Northwest. They are very tangy and tart, so find a compote recipe, say blueberry, and add more sugar to your taste. And one trick I use, if your gooseberries still have the little brown stem attached cook them down first then strain to press out the solids and stems.

Awesome, David, this is exactly the guidance I need. Thank you.

I'm wanting to do this right now, except that I'm sleepy....

Edited January 6, 2011 by Shelby (log)

[patti]

Shelby, I don't recall if you mentioned venison sausage as one of the things y'all make, but that might be good with your game bird gumbo, particularly if you smoke the sausage. Now that wouldn't preclude the addition of a little pork to the gumbo, too!

[Shelby]

In the middle to late 1800's quite a few Germans, Swedes and Czechoslovakians immigrated to Kansas. They all had a heavy influence on cooking. Wilson, KS is the Czech "capitol" of our state and Lindsborg, KS is nicknamed "Little Sweden". Anyway, they all make a kind of yeast dough bread "pocket" filled with meat and cabbage.

I make bierocks/bierochs/runzas quite often.

I "tweak" them to make it taste the way we like. They are very forgiving.

Dough ingredients

Again, please excuse Mr. Lector's feet. Sigh.

Edited January 6, 2011 by Shelby (log)

[Shelby]

Ingredients: Red onion, garlic, cabbage, sauerkraut, tomatoes, shredded cheddar, caraway seed, ground venison, salt, pepper and mustard.

Saute cabbage, onions, garlic until soft. Add tomatoes and sauerkraut and season to taste.

[Shelby]

Cook venison, caraway, salt and pepper until light brown in color leaving meat a tad bit rare.

Mix meat and veggie mixture in large bowl.

Edited January 6, 2011 by Shelby (log)

[Shelby]

Make sure to cool meat/veggie mix completely before spooning on to dough.

Spoon a tablespoon or so of mixture on to dough and top with shredded cheese.

Pinch dough around mix. Lay on cookie sheet covered with parchment paper seam side down.

Bake at 375 degrees for around 20-25 minutes until light brown. Brush with butter after removing from oven.

[Shelby]

I had way too much filling, so I froze the rest. It freezes well, just make sure to drain it after it thaws.

[Shelby]

There are some things I just won't compromise on when it comes to cooking and food.

One is that I must have Velveeta in my macaroni and cheese.

Edited January 6, 2011 by Shelby (log)

[Shelby]

At times it's difficult to access my computer, so, today there may have been a few hours without posting, but, you see that it's not my fault....

Edited January 6, 2011 by Shelby (log)

[nakji]

There are some things I just won't compromise on when it comes to cooking and food.

One is that I must have Velveeta in my macaroni and cheese.

Oh, do you put tomatoes in your mac n' cheese? I read about doing that a while back, never got around to it, and then forgot completely about it. Thanks for reminding me that I wanted to try it. You must have a huge field of tomatoes in the summer. I recently tried the Greek mac n' cheese from Saveur that rocked.

I had way too much filling, so I froze the rest. It freezes well, just make sure to drain it after it thaws.

Do you ever freeze the whole pockets? It looks like they would be great for quick breakfasts in the morning.

[gfweb]

Tomatoes in Mac and Cheese is a wonderful thing.

[Shelby]

There are some things I just won't compromise on when it comes to cooking and food.

One is that I must have Velveeta in my macaroni and cheese.

Oh, do you put tomatoes in your mac n' cheese? I read about doing that a while back, never got around to it, and then forgot completely about it. Thanks for reminding me that I wanted to try it. You must have a huge field of tomatoes in the summer. I recently tried the Greek mac n' cheese from Saveur that rocked.

I had way too much filling, so I froze the rest. It freezes well, just make sure to drain it after it thaws.

Do you ever freeze the whole pockets? It looks like they would be great for quick breakfasts in the morning.

I love tomatoes in mac and cheese. The canned ones are great, but the fresh ones from the garden? Heavenly.

Yes, those freeze really well. I just didn't want to make more dough last night.

Tomatoes in Mac and Cheese is a wonderful thing.

Now, if I can just get you on the tomato beer boat.

Good morning, everyone and happy Thursday!!!!

The kitchen fairy didn't do the dishes while I slept.

Edited January 6, 2011 by Shelby (log)

[ambra]

Couple of comments:

I noticed in one of your pictures that you use powdered buttermilk. I use it too as the liquid stuff isn't available where I live. I actually like it as a flavor and I think it works great. But the powder in my can always turns hard. And makes hard balls that are impossible to sift. Does yours do that? Have any solutions?

I am also still in awe of the price of that brisket! I miss America! Was that a sale or the normal price????

That recipe for the pheasant in the slow cooker looked amazing. How long does it cook in there? I don't have a slow cooker actually, but would still like to try that dish!! And looking forward to the goose and noodles!

All in all, I am enjoying your blog immensely. When I lived in the US, I lived in big cities. It has been a real treat reading about how you live and eat! You've created more than a blog, but a snapshot of your life and it's really a pleasure reading it.