Category Archives: wild food

Toasted cheesy polenta (Polenta Pizza!) and Vermont venison (gluten-free!)

What to do with a roll of left-over polenta? Try mini polenta toasts! Great as a side to any dish, we paired it with venison and a small salad.

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Toasted cheesy polenta (aka Polenta Pizza!)
Polenta roll
Tomato
Shredded cheese (cheddar or mozzarella)

Slice rounds of polenta and place on a baking sheet (lightly oiled or lined with parchment paper). Top with sliced tomato and shredded cheese. Toast for 5 minutes at 425F or until the cheese is golden brown. Serve while hot! Add your own flare with pizza sauce, olives or other creative toppings!

photo (13)Grilled venison
Whether your venison is wild and locally caught or farmed, cooking is the key to getting excellent flavor and avoiding that “gamey” flavor people are leery of. The gamey flavor sets in when wild meats are over-cooked, which is easy to do since they are so lean! For a venison steak of a pound or less, grill in a skillet on both sides for 4-5 minutes over medium heat with a bit of olive oil and butter (less than 1 Tb of each). Slice the venison and serve with your favorite sauce– such as a chutney. Here, we served it with our own maple cranberry sauce. Delish!

XOXO,
GFVT

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Romantic wild Duck Dinner, gluten-free Vermont style

photo (11)It’s not every day you have duck. It’s also not every day your boyfriend brings home the duck. While this meal was created during fall duck season, it could be beautifully re-created with frozen or store-bought duck any time of the year!

Soaking your duck breast in a brine will make it moist and tender. Leaving some skin on gives this pan-cooked duck a bit of fat to keep the meat from over-drying. photo (9)

Ingredients:
1 duck breast

Brine:
1 quart of water
2 Tb salt
1/4 cup maple syrup
Pinch each of thyme and oregano

Salad & dressing (mix ingredients in a jar and shake well):
Mixed greens, spinach or arugula
2 Tb olive oil
2 Tb orange juice
1 Tb apple cider vinegar
1 tsp orange zest (grated or finely chopped peel)
Dash of maple syrup
Salt and pepper to taste

Blue-cheese twice baked potatoes
Two roasting potatoes
1/4 cup sour cream
1/4 cup gluten-free blue cheese
1/2 cup shredded cheddar or mozzarella cheese

Clean the breast, leaving fat on one side. Mix the brine ingredients in a medium bowl. Brine for at least 2 hours and up to 1 day in the refrigerator.

Bake potatoes whole after poking holes in them with a fork. Typically, 45 minutes on 375F will do it. Allow potatoes to cool before cutting open. Scoop insides out and retain skins. In a medium size bowl, mash the potatoes with the sour cream and blue cheese. Re-fill the potato skins with the mashed mixture and top with shredded cheese. Bake again at 375F for 20 minutes while covered in foil. Remove foil and bake at 425F for 5 minutes or until cheese is golden brown. Remove and prepare to serve.

While the potatoes are baking, prepare the duck breast. In a large skillet, brown the breast 4-5 minutes on each side or until medium-rare (or longer, as  you prefer). Note that over-cooked game gets a “gamey” taste and is a common mistake in cooking game. Slice the duck breast to serve.

Plate the potato with a large bed of greens and top with duck breast. Dress with the vinaigrette and serve at a candle-lit table.

Cheers!
xoxo,
GFVT

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