Cook, Elk, Smoke

Elk Chops + Kala Namak Dry Rub

Medium rare perfection.

There are few dishes with the curb appeal of a perfect rack of chops, be they lamb, elk or any other animal. I flew this rack of chops 1600 miles (frozen and insulated in my carry-on luggage clothing supply) to be prepared at a party for one of my dearest and oldest friends, so needless to say, my expectations of myself and the dish were extremely high.

Luckily, I can drop the spoiler alert that it turned out to be a smashing success! At the home of another childhood friend who was hosting the party, in the windswept coastal California hamlet of Lompoc, I found myself exploring his spice cabinet and pulling my old “I will come up with something based on whatever happens to be in here” trick.

The task was figuring out how to coat and cook the meat, and upon inspection of the cabinet, I noticed some salt I was unfamiliar with. It was reddish black, and had a curiously pungent aroma about it, which my friend correctly described as somewhat sulphuric. Upon research, I learned it was called Kala Namak, and is a volcanic salt product that derives from India, and boasts an ancient and proud history.

The resulting rub I created has a beautifully earthen character, full of smoky, powerful flavors – the perfect compliment to the incomparable character of the best cut of meat from one of the most incredible game animals that walk this planet. I’d also like to give proper credit to my great friends Michael Pacheco and Mark Jansen, who executed a perfect smoke and grill job on the meat, while I tackled other preparatory tasks for the party we had on that day. Well done, gents – well done.

elk chops

Rack of Elk with Kala Namak Dry Rub

Prep Time 20 mins
Cook Time 1 hr
Resting Time 15 mins
Total Time 1 hr 20 mins
Course Main Course
Cuisine American, Wild Game
Servings 6

Ingredients
  

Kala Namak Dry Rub

  • 4 tbsp Kala Namak salt coarse
  • 3 tbsp Ground Coffee dark roast
  • 1 tbsp Garlic Powder
  • 1 tbsp Smoked Paprika
  • 2 tbsp Ground Black Pepper coarse
  • 1 tsp Chili Powder

Elk

  • 1 Rack of Elk Chops frenched
  • 3 tbsp Humble House Ancho & Morita Sauce

Instructions
 

Kala Namak Dry Rub

  • Add all ingredients to a mortar and pestle, and grind briefly. Do not seek to pulverize all ingredients, but instead only to partially reduce the coarseness of the kala namak salt and promote marriage of the rub flavors.

Elk

  • French the rib bones and cut them to leave about two inches exposed. Trim all silverskin, and ensure the rack of chops looks as tidy as possible.
  • Ensure the meat is room temperature, and thoroughly patted dry. Brush the meat with the Ancho & Morita sauce, until you have a modest coating covering all except the bones. 
  • Add dry rub to all of the sauce-brushed meat, including the underside.
  • Smoke at 200 degrees for 60 minutes, then finish over higher indirect heat until internal temperature reads 128 degrees. Remove from heat, and allow to rest, at which point internal temperature should peak at around 132 degrees before beginning to decrease.
Keyword Elk, Grill, Rub, Smoke, Wild Game
Braise, Cook

Braised Aoudad Shanks

Braised Aoudad Shank over orzo

Who has ever heard about how nasty and inedible Aoudad sheep are? That didn’t scare off my gorgeous girlfriend from making her first ever kill on our hunt this past weekend! She made a perfect 120yd shot with my 7mm mag and this gorgeous Aoudad ewe was toast! I can’t wait to post about her first bow kill in the months to come.

Anywho, I’m here to dispel the rumors – Aoudad is delicious! However, like all things, the devil is in the details. Some animals – like nilgai – can go straight to the plate after being killed, and be both tender and delicious. Others require more nuanced preparation.

Like all quadrupeds, the shanks of an Aoudad are extremely tough, and so we must braise them in a flavorful cocktail of delicious spices and liquids to melt the gristle between the muscles and thusly infuse the meat with gelatin and flavor packed goodness that will rival any $50 lamb shank plate at a high end restaurant.

Braised Aoudad Shank

Braised Aoudad Shanks

Costa
Prep Time 20 mins
Cook Time 5 hrs
Resting Time 20 mins
Total Time 5 hrs 20 mins
Course Main Course
Cuisine American, Wild Game
Servings 2 people

Ingredients
  

Shanks

  • 2 Aoudad hindshanks
  • 4 tbsp Olive Oil (or other healthy fat)
  • 1 Red Onion
  • 4 Bay Leaves dry
  • 1 tbsp Minced Garlic
  • 2 tbsp Rosemary Leaves dry
  • 2 tbsp Thyme Leaves
  • 1 tbsp Salt or to taste
  • 2 tbsp Coarse Ground Pepper or to taste
  • 4 tbsp Soy Sauce
  • 6 tbsp Worcestershire Sauce
  • 2 cups Stock (Chicken/Beef/Homemade)
  • 1 cup Cabernet Sauvignon
  • 12 Kalamata Olives
  • 2 tbsp Kalamata Olive Brine
  • 1 box Corn Starch (see instructions)

Orzo

  • 1 tbsp Sea Salt
  • 1 tbsp Fine Ground Black Pepper
  • 4 tbsp Unsalted Butter

Instructions
 

  • Start out with a pair of Aoudad hindshanks, cleaned and patted dry. Brown the shanks thoroughly in a skillet and hot oil (tallow, olive, or whatever else you prefer – I used olive this time)
    Browned shanks
  • Chop one whole red onion and add it to your clean, empty braising pot.
  • Place the browned shanks atop the onions on the braising pot, and add four bay leaves, one large tablespoon of minced garlic (seriously, this stuff beats the hell out of mincing your own garlic), two tablespoons of rosemary leaves and two tablespoons of thyme leaves.
  • Add four tablespoons of soy sauce, six of Worcestershire sauce, two cups of chicken/beef stock, and one cup of Cabernet Sauvignon. Also add a dozen kalamata olives and two tablespoons of brine from the olive jar!
  • Bring pot to a boil, then lower heat and braise (basically just simmer it) for five hours.
  • Use tongs to remove shanks from pot, and set them aside for a moment. Using a measuring cup, add a third of a cup of water into the measuring cup and start adding/whisking corn starch to the water until the two look like very thick syrup – almost like Elmer’s Glue.
  • Slowly start whisking this glue-like starch solution into your braising pot. Remember that the thickening effect of both starch and flour takes a little time to fully manifest, so don’t expect the results to be instant. After about five minutes of whisking and slowly adding more and more, you will see your liquids in the pot start to take on a beautiful gravy consistency. Return shanks to the pot and allow to rest for ten minutes before plating.
  • I used orzo seasoned with butter, sea salt, cracked pepper and garlic powder for my bed, but feel free to use polenta, risotto or any of your other favorite carbs. 🙂
    When preparing the orzo, simply follow the instructions on the packaging, then season as noted above, or go your own direction with it.
    Enjoy your five star meal made out of an “inedible” animal, and please let me know any questions you might have in the comments below!
Keyword Aoudad, Braise, Wild Game
Braise, Cook

Rustic Jackrabbit Bourguignon

Rustic Jackrabbit Bourguignon

When channeling one’s inner Julia Child, one must never forget that nothing quite has the affect of a hearty, savory, warms-your-soul-on-a-winter-day bowl of slow cooked goodness.

With this in mind, we are going to put a wild game spin on a mainstay of French cuisine, the beautiful beef bourguignon. In place of the beef though, we are going to dispel the prevalent myth that jackrabbits aren’t worth a damn on the dinner plate. While it may be true that they are not as naturally tender as a cottontail, jackrabbits (they’re actually hares) hold immense potential to be worthy of the finest occasion, provided you know what you’re going.

With that said, let’s jump right into making a spectacular jackrabbit bourguignon that will be sure to convert even the most stalwart nonbelievers!

Jackrabbit Bourguignon

Rustic Jackrabbit Bourguignon

Costa
Prep Time 25 mins
Cook Time 5 hrs
Resting Time 20 mins
Total Time 5 hrs 25 mins
Course Main Course
Cuisine American, French, Wild Game
Servings 2 people

Ingredients
  

  • 2 Jackrabbit Legs
  • 3 oz Bourbon
  • 2 cups Stock (or bone broth)
  • 1 cup Cabernet Sauvignon
  • 4 tbsp Worcestershire Sauce
  • 4 tbsp Olive Oil/Tallow
  • 3 Bay Leaves
  • 3 sprigs Fresh Thyme
  • 2 tbsp Rosemary
  • 3 tbsp Oregano
  • 1 bunch Carrots
  • 4 Shallots
  • 12 Small Potatoes (any variant)
  • 1 lb Baby Bella Mushrooms

Instructions
 

  • Take your rabbit legs, dry them thoroughly, and hit them with your favorite dry rub.
  • Brown in a skillet using your favorite oil/fat until you’ve got great color on them. Deglaze with bourbon!
  • Place the browned legs and skillet scrapings into your braising pan.
  • Add stock (I used wild hog bone broth), cabernet and worcestershire.
  • Add three bay leaves, three sprigs of fresh thyme, and rosemary.
    Ready to braise
  • Braise at 300 degrees (covered) for 4 hours, or until meat is soft and a fork passes through it with little to no effort.
  • While braising, chop carrots, shallots and potatoes, and place in a cookie sheet with baby bellas, and coat them all in olive oil, coarse sea salt, fresh cracked black pepper, and oregano.
  • Roast veggies while meat braises, until veggies are cooked well but not dry.
    Veggies
  • Once meat is done, remove meat from braising pan and whisk in flour sparingly until broth thickens. Place meat back in, and add veggies.
    Ready to thicken
  • Place back in oven (covered) until it returns to a steady simmer.
  • Remove from oven, uncover, allow to rest for five minutes, and serve with a bold red wine!
Keyword Bourguignon, Braise, Jackrabbit, Rabbit
Hog, Hunt

Karnes County Hog Smackdown

Karnes County Boar

Karnes County is beautiful and full of both good game to hunt and good people. Big thanks to my buddy for having me out! I saw tons of deer, turkey, cranes and a boar who scared off the young deer at the feeder at last light. I wasn’t in the mood to track blood through South Texas cactus country at night unless I was shooting a big buck, so instead of my usual bow shot, in opted to split his wig with the 7mm and get right to cooking my buddy and I a fabulous flame grilled wild hog backstrap dinner! 

Hunt

Achtung!

Keep your snake boots on! Just killed this fat water moccasin last night!

I even harvested the minuscule amount of meat. About two bites!
Bow, Deer, Hunt

X Marks the Spot

8 days until the most wonderful day of the year – the opener of bow season! Time to break more hearts and fill more freezers!

Bow, Exotic, Hunt

Tatonka Creek Ranch

I just can’t say enough good things about this ranch. Amazing staff, great prices, gorgeous accommodations and LOTS of animals!

Lift

The Meaning of Memorial Day

Remember the true meaning of Memorial Day today, brothers and sisters.

On Saturday, I participated in a 22 mile ruck to raise funds and awareness for our servicemembers who paid the ultimate price for the freedoms we enjoy on this day and every day. It was 100 degrees and 80% humidity with no wind for most of the ruck. I’ve never suffered like that before, and I can barely walk right today, but it’s a hurt I’m honored to bear.

To all those who have fallen, and to their families – thank you from the bottom of my heart.

To all those still with us who served or are serving, thank you. 🇺🇸🇺🇸🇺🇸🇺🇸

Bow, Hog, Hunt

Caper at the Caprock


This past week/weekend I went on one of the most fun hunts I’ve ever been on. It all started Wednesday when I hit the road after work, picked up my great friend David, and we hit the road, destined for the windswept Caprock Escarpment that rises up from the flatlands east of Lubbock, Texas. Armed with various firearms and my bow, we hit the road – excited beyond measure that we were returning to the massive 6500 are property where we harvested our mule deer last winter.

Once we made it past Coleman, we noticed a roadkilled animal that didn’t look like the typical coon, possum or other smaller varmint we’re accustomed to. Stricken by curiosity, I flipped my Tundra around and went back to investigate. It was a badger! This was only the second one I had ever encountered aside from one in Colorado, and it was completely undamaged aside from a little bleeding from the mouth. I tossed it in the back of the truck, since it hadn’t been there but a number of hours, with the intent of skinning and tanning the hide, and resumed the drive up. Then, as we neared Post, we noticed a huge black boar just off the highway rooting through the grasses next to the shoulder of the road. These all seemed like good omens to me, and a little while after dark, we arrived at the camp house of our host. After quickly unpacking and a celebratory whiskey night cap, it was off to bed to rest up for the day to come.

Thursday morning, we were up before the sun, chowing down on a hearty breakfast of wild hog breakfast sausage and eggs, and down in a creekbed to prepare to call turkey off the roost! Well, the morning hunt was slow….until it wasn’t. David wanted a turn on the box call, and after 20 minutes of intermittent calling – during a period of silence between calls – we were both startled by a gobble that wasn’t but 50-60 yards away! I had told David about how mature toms often come in silently and don’t make any noise until they’re right on top of you, and this was precisely what had happened. Hearts racing, we readied ourselves just in time to see a gorgeous longbeard strut out at about 45-50yds! I told David, who was armed with a Rem 850 Super Mag that the tom needed to come in to 30-35 to be harvested since he didn’t have a full choke on at the time. After strutting out parallel to our position, the tom turned away from us and walked out to about 100yds to drink from the creek. Realizing the imminent risk of this gorgeous turkey not coming all the way back to shotgun distance, I decided to claim my first rifle bird and I sniped him with my AR-15 and a 75gr Hornady Black match round – lights out!

After harvesting the meat, beard and 1 1/4″ spurs off the tom, we started stalking the creek and it was not ten minutes in that we came upon a pair of bedded boars who were intermittently fighting! David and I spread out and used our bird sounds to echolocate without spooking the animals. He always does a hoot owl, and I typically use a quail. When they finally got restless enough to move, it was too late. One ran right toward David and ate turkey shot to the face at 5yds!

After that came a hike to the top of the Caprock and a 200yd running shot on a coyote by me. It took a nose dive behind some bushes on the far side of a deep ravine, and I was unable to make it there for the recovery, but I was glad to have taken out a fawn and turkey killer! We hiked back to the truck, loaded meat, and headed back to camp for a dinner I made of jalapeno mule deer burger David prepared a few months ago. From there it was whiskey and sleep – blissfully unaware of what a big was was coming tomorrow….

When tomorrow came, we were quick getting to the action, with me spotting a group of three turkey and setting up an ambush for David, where I let them get just a tiny glimpse of me, which made them nervous and send them fast walking straight to 25yds from David, where one unlucky fellow ate some #4 shot and was doing the flop promptly! Boom – two turkey on the board, plus a yote and a hog! Then…the front arrived…

…and boy did it arrive. We were on our way back as the wind started whipping, and I had switched to my bow when I heard a rustle at my feet! From right next to me, a growling, massively pissed off badger had appeared, and was making it very clear that all the things you’ve heard about a badger’s temperament were true! Thwack! I couldn’t believe it. I had not only seen two badgers within 36 hours (my second and third ever) but had just been able to harvest one with a BOW! Stay tuned for not only the taxidermy, but the badger meat dish I will be preparing!

Back to camp, badger in the freezer, and off to the east side of the ten square miles we were hunting. We were now on pork patrol at 100yds, so it was AR-15 for me, and 300WM for David. We have a long history of successful “1..2..BOOM”, where we each pop a hog at the same moment, and today turned out no different. After the feeder spun, the hogs were there within ten minutes. Just as we got our rifles ready and I was about to count down to the shot, we were surprised hear a very loud and deep hog groan from right behind the blind!! Another dozen big black sows joined the sounder of mostly oreo colored pigs that were already at the feeder, presenting us with a veritable shooting gallery of no less than 40 hogs! We counted down….BOOM! As they scattered, I started dumping rounds into the group, and then lead the dozen that doubled back and ran straight toward us, strafing rounds into them! When the dust cleared, last light was upon us, and we found three that I had killed right away! With freezing weather inbound on the heels of these 40mph winds, we backed out and decided to collect bodies in the morning when we had better light.

After another great meal of pan fried blue catfish, and a breakfast of sausage and egg tacos, we were back on the east side, and collected another two hogs! We had just laid the smack down on six hogs, two turkey, one badger and a coyote – all within 2 days! A few hours later, the coolers were loaded down with hog meat, camp house was cleaned, our host was profusely thanked for his wonderful hospitality, and we began the 5 hour drive home that was punctuated by DQ Heath Bar Blizzards, watching a deer get hit by the truck in front of us and get punted 80yds and across the whole highway, and lots of potty humor. I couldn’t have asked for a more insanely target-rich environment or better company.

Definitely one for the books!

Fish, Lunch

Fish Tacos From The Forest

Nature's bounty!

There’s not many things better than relaxing after deer season by hitting the woods with a pole instead of a bow, and loading up a stringer! My buddies David and Chad joined me for a morning of fishing at one of our Granger Lake honey holes, and boy was the bite on. We totaled 40 fish, and I even had a streak where I landed and put 6 whites on the stringer in 7 casts!

I’d also like to take this moment to tell the world that on this glorious day of January 28th, in the year of our lord two thousand and eighteen, I caught more fish than David did. This will likely never happen again, so let me have my moment here! You can be fishing next to this guy with the same rod, reel, line, terminal tackle and underwear, and still catch one fish for every five of his…it’s ridiculous!

To make matters even better, the day ended with 22 fish for me, 12 for David, and 6 for Chad, who in his defense was much newer to this particular fishing venue. We also managed to forage some delicious wild onions, and even stumbled upon a chile pequin that hadn’t died in the winter frost! What option were we left with as freedom loving Americans, than to celebrate our bounty with Mexican-ish food? Fish tacos, and spicy Modelo beers to wash them down? Yes please!

Fish tacos with spicy pico de gallo and shrimp!