Words and Images from Ed Felker

Posts tagged “venison

The Great American Outdoor Show

I had never been to the Great American Outdoor Show in Harrisburg, PA before, but will be going back every year. I posted some highlights on Instagram (@dispatches_potomac), but wanted to share them here as well. The show is still going on through February 14th, so there is still plenty of time to go!

Rocky Mountain Elk Foundation is here… #rmef #greatamericanoutdoorshow #dispatchesfromGAOS #hunting #fishing #outdoors

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@melissa_bachman making some fans happy. #greatamericanoutdoorshow #dispatchesfromGAOS #hunting #fishing #outdoors

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Long day!! @yuenglingbeer #greatamericanoutdoorshow #dispatchesfromGAOS #hunting #fishing #outdoors

A photo posted by Ed Felker (@dispatches_potomac) on

So the biggest disappointment was Browning. Literally the first thing I sought out was their booth to get a chance to handle their new Sweet Sixteen. None available, and the guy at the booth pointed to a wall of shotguns and said the one I was looking for was “pretty much the same as those.” Wow, really?

My favorite products:

The Flycraft raft. I don’t know what I have to sell to afford it, but not getting the Sweet Sixteen is a good start. Great design, and Brandon was generous with his time showing it to me.

The Sit/Drag. It’s like it’s designed exactly for me. And what I didn’t mention in my caption on Instagram is it also doubles as a drag harness to pull a deer out of the woods.

Vertical gun racks. A beautifully designed, simple product I am already using in my home.

Grandpa’s Country Catering. Rick Fetrow gave a demonstration about how to make venison bologna, and took a lot of the mystery out of the process for me. Looking forward to trying it myself this weekend. Nice man, generous with his time. I bought some products from him to get me started.


Game Night 2014

“There’s nothing like a nice piece of Hickory.”

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Last year some friends gathered for an evening of food, drink and fun, with everyone bringing a dish made from wild game acquired over the course of the year. That night was such a success we’ve decided to make it an annual tradition! This year we gathered at my friend Jason’s house, and his smoker added a great new dimension to many of the dishes. Here’s a little tour of the feast!

This marinated venison backstrap was on the smoker for about three hours, cooked to perfection and so incredibly tender it was hard to believe. Fantastic. Don’t ask Jason for the marinade recipe, he won’t give it to you.

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My friend Carolyn told me about this dish and I had to try it. Baked beans mixed with browned ground venison, peppers and onion, baked, then topped with crumbled bacon, drizzled with honey and put in the smoker for 45 minutes.

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Full smoker! Marinated dove breasts, jalapeno poppers filled with shrimp and seasoned cream cheese, then wrapped in bacon, mushrooms stuffed with ground elk meat and cream cheese, and the tenderloin.

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Cheese stuffed beer bread? YES PLEASE! Thank you Anna!

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These are the finished smoked bacon wrapped cheesy shrimp jalapeno poppers. The cream cheese, I’m told, counters the heat in the peppers. Um, no.

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Anna made this incredible mac and cheese. It was delicious and popular, and good to have a dish on the table that wasn’t meat colored.

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I don’t really get tired of marinated bacon wrapped venison tenderloin morsels of awesomeness.

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The finished mushrooms stuffed with elk meat, cream cheese, mushroom and seasonings.

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I actually forgot to try this! Wild turkey breast stuffed with goat cheese and peppers.

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Another view of the perfectly cooked venison tenderloin, marinated and then smoked with hickory. Like butter.

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I took the smoked, marinated dove breasts, wrapped them in puff pastry and baked them for ten minutes or so.

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Anna made this wonderful lemon meringue pie from scratch, in addition to the pie and the amazing beer bread.

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It was a real treat to sample amazing donuts from Front Royal’s Naughty Girls Donut Shop. The story of the shop and the amazing young woman who started it is a great one, and I encourage you to read about it here.

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And in addition to all of the above, we of course had a variety of excellent seasonal beers to enjoy.

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It’s never too early to start planning for next year’s Game Night, either — I’m thinking venison meatball and cheese sliders will be on the menu!


Game Night

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Some good friends gathered on the Saturday after Thanksgiving for what we hope will become a new annual tradition. Game Night is a feast, the sharing of wild game hunted throughout the year. It is a celebration of cooking, drinking, laughing and eating, and all of those to excess. Let me walk you through some of the delicious ways we gave thanks to the animals we hunt, and the friends who shared this special night.

Marinated, Bacon-Wrapped Venison Tenderloin Morsels of Awesomeness

I’ve been making these for a few years, they’re easy and very popular. Cut the tenderloin into good size chunks, marinate overnight, wrap each with a half slice of bacon and secure with a toothpick (soak the toothpicks for 10-15 minutes so they don’t completely burn up). Then grill. Keep an eye on these as the bacon will cause flare ups. Some charring is of course delicious, but you don’t want to leave these unattended.

Here’s what I use in my marinade: 1/4 cup Worcestershire, 1/4 cup soy sauce, a bottle of beer (try different varieties for fun, but I like using a dark, richly flavored beer), 1/4 cup maple syrup, 1 tsp black pepper, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 cup brown sugar (light or dark), 1 tsp of cayenne pepper.

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Here are the completed venison morsels, which by the way came from this beautiful deer. Thanks to Anna for this and other great photographs from the night. Please check out Anna’s web site, AKG Inspiration.

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Bacon-Wrapped Dove Appetizers

Across the board, everyone loved these incredibly delicious dove breasts that Chris and Anna brought. Regular readers might recall our dove hunt. What a fun day that was, and tasting these makes me want to get my full limit when we go back next year. Chris marinated these, wrapped each breast around slices of green bell pepper and onion and secured with toothpicks. Absolutely delicious. Anna also made an amazing pot of macaroni and cheese made with four cheeses: fontina, havarti, brie and sharp cheddar. (Photo courtesy of AKG Inspiration.)

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Horseradish Encrusted Venison Tenderloin

My friend Jason loves to cook wild game almost as much as he loves to hunt it, and he is very talented at both. I’ll let him walk you through preparing these great main course: Coat the tenderloin with olive oil, salt and pepper. Then spread prepared horseradish over it evenly. Mix a sauce of about 2 cups balsamic vinegar and 4 tablespoons of sugar. Bring to a boil, then reduce heat to simmer. Stir occasionally until it gets syrupy. Grill the tenderloins (preferably to about medium rare) and remove from grill. Top with crumbled goat cheese and broil on high in the oven for 3-4 minutes until cheese begins to brown. Slice, drizzle with balsamic reduction and serve! (Photo courtesy of AKG Inspiration.)

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This, in my opinion, is absolutely perfect medium rare venison tenderloin. Great job by the grillmaster Jason.

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Fresh Wild Turkey Breasts

And I do mean fresh! Jason shot this turkey on Thanksgiving morning. He used a liquid garlic butter rub and coated with Cajun seasoning. Then this was cooked in an oilless turkey fryer. This is the first time I’ve had wild turkey and it was great with quite a kick to it! (Photo courtesy of AKG Inspiration.)

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Grilled Bacon-Wrapped Asparagus

Thanks again to Jason and Allie, Jason’s girlfriend and a long time dear friend of mine. I did not actually try these, but they looked and smelled great! (Photo courtesy of AKG Inspiration.)

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At some point when everyone was occupied in the kitchen there was a knock at the door. This is what we saw waiting to be let in. Now, and only now, can we get this party started. Our friends Ken and Mary accompanied this bear, along with more treats. Which brings us to dessert…

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Pumpkin Roll

In addition to this amazing thing I’ve never had before, our friends Brad and Jess also brought one. I love these things! It’s like pumpkin pie/cake and cheesecake all rolled up and sliced. Fantastic.

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Bourbon Pecan Pie

Okay I love pecan pie. It’s one of my very favorite things, especially at this time of year. And in the heat of the moment last night, with the beer flowing, the hugs being distributed, the laughter and friendship warming us on a cold night, I might have been heard saying that the bourbon pecan pie Allie made from the recipe in my favorite magazine, Garden & Gun, is the best pecan pie I have ever tasted.

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Now, a day later, with a clearer head, I do not hesitate to say it again. This is honestly the best pecan pie I have ever tasted.The recipe can be found at Garden & Gun here. Thank you Allie for this! (Photo courtesy of AKG Inspiration.)

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I want to thank everyone for coming and making such amazing contributions to a meal I will not soon forget. As we go through the next year spending time in the woods or on the water, we’ll enjoy setting aside some venison, wild birds, maybe a fish or two, with plans on preparing for next year’s Game Night. Can we top the First Annual? Does a bear drink wine out of a bottle?

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