Wild Game

I was a single mom this weekend.  Scott planned a weekend getaway with his father and brother in law to their "camp" in the woods.  It was great that Scott got some time to himself.  It was not so great that I was on call 24/7 alone (ok so I had a friend and her kids over for the weekend which was great but still).  What softened the blow a tiny bit was the wild grouse he brought home.  I think he killed one of them and Brad, his brother in law, got the other.  I like the idea of wild game.  Animals raised in the wild eating forest food are definitely healthier for you.  But I had no idea what to do with it. I've never eaten grouse before and never seen it prepared.  Scott warned me that grouse is pretty much all white meat and so is very easy to overcook and dry out.  That being said I decided to cook it the following way.  It was pretty good but I'd probably try cooking it another way next time.

WILD grouse with Bacon and Cabbage

2 wild grouse

1/4 pound organic bacon

1 organic onion

1 small organic cabbage, shredded

2 organic carrots, cut in 4 chunks

1/4 of an organic celery root, grated

sea salt and pepper

2 cups organic chicken stock

Method:  Preheat the broiler in your oven.  Place the grouse in a heavy casserole and drizzle with olive oil, sea salt and pepper.  Broil in oven for 10 minutes uncovered.  Meanwhile, saute the bacon and onion in a skillet until the bacon begins to brown.  Add the cabbage and celery root and saute until the cabbage begins to wilt.  Pour this mixture on top of the grouse, along with the stock and carrots.  Season with sea salt and pepper.  Reduce the oven to 350*, cover the casserole and bake in the oven for 40 minutes.  You may want to remove the lid during the last 10-15 minutes if really watery.  Serve on mashed potatoes.

MASHED POTATOES

1 organic sweet potato

2 organic yukon gold potatoes

3 Tbsp organic salted butter

1/4 cup organic milk

sea salt and pepper

Method:  Peel and then boil the potatoes in a pot of water.  When soft, drain and mash with the milk and butter.  Season to taste with sea salt and pepper.

KALE SALAD with Arame, Carrot, Pepitas in an Apple Balsamic Vinaigrette

6 leaves of organic kale, sliced thin

1/8 cup organic pumpkin seeds

1 organic carrot shredded

1/4 cup arame sea vegetable soaked and drained

1/4 of an organic red pepper, diced

3 Tbsp olive oil

3 tsp apple balsamic vinegar

1 tsp apple cider vinegar

2 tsp local honey

sea salt and pepper

Method:  Combine all the veggies in a bowl.  Top with the oil, vinegars, honey and salt.  Toss well and let sit for 15 minutes before serving.