Another pretty piece of meat being well-treated in the Wonderbag! A chuck steak of venison cooked in bone broth seasoned with garlic and rosemary.
The stew was served with oven cooked beetroot fries and fresh green kale.
Garlic and rosemary venison
Venison chuck steak
Salt & pepper
Bone broth + water
White wine vinegar
Add all the ingredients except the white wine vinegar in a pot and let it cook for about 30 minutes on the stove, make sure there is enough liquid to cover the meat. Add the white wine vinegar after taste before placing the pot in the Wonderbag for at least 8 hours, I left it overnight.
Unpack the Wonderbag and let the pot come to boil again on the stove and maybe reduce slightly. Remove the venison meat from the bone, which should be really simple because it is so tender!
It is very nice to serve fresh green kale to any stew because it will soften slightly from the stew stock. The beetroots are such a great taste combination to the garlic and rosemary.
Pulled pork is always a favorite! But it doesn’t always have to be made with that tomato barbecue sauce. Here is a variant with Café de Paris flavors, which was very simple by just adding a block of butter (literally!) and some seasoning to the loin of pork before leaving it to cook in the oven in a clay pot until tender.
The pulled pork was served with green salad and steamed cabbage, nothing else is needed really since there is so much flavor in the meat.
Café de Paris pulled pork
Loin of pork, with or without bone
Block of butter
Salt and pepper
Place the loin of pork in a clay pot or something similar.
Cover in the spices.
Chop the garlic and chili and place on top together with the block of butter.
Leave in the oven at 125°C for at least 5 hours.
Pull the meat apart using forks.
Not difficult at all but a very delicious dinner loaded with healthy fat! Please make sure to use grass-fed butter and organic raised pork meat.
Enough food to make a couple of nice lunch boxes for work as well!
Duck is something we really enjoy to eat, but we have not been able to find any free-range organic raised here where we live. But we tried wild duck instead, which isn’t really the same due to lack of fat in the meat. Still tasty though, but a bit to much carcass and a bit too little amount of meat on it in our opinion. To serve more than two people you would need to have more than one duck. Make sure to cook some bone broth of the carcass though!
The breast fillet was served with some mash of root celery and swede, oven baked champignons and a sauce of reduced bone broth, crushed tomatoes and blueberries! Amazingly rich in flavor! Berries goes so well together with wild meat.
Oven-roasted wild duck
Heat the oven to 250°C and let the oven ramekin be heated up in the oven as well.
When hot, place the duck in the ramekin and leave in the oven for about 8 minutes on one side.
Turn the duck to the other side and cook for another 8 minutes.
Remove from the oven, add salt and pepper and wrap in aluminum foil.
Let it rest for 30-90 minutes before serving it.
Blueberry tomato sauce
Blueberries (ok with frozen ones)
White wine vinegar
Let the bone broth, tomatoes, blueberries, garlic and dijon mustard boil for at least one hour at low temperature. It should reduce down to a paste almost, so don’t use the lid on the pot.
Taste and add some vinegar, lemon zest and some salt and pepper.
Serve with a nice red wine and top everything with a good quality olive oil.
It is very nice to have a piece of venison liver in the freezer and turn it into a tasty pâté! The recipe that follows in this post is simple and quick and works with any kind of liver of course. Now in times of Christmas it’s extra nice with the touch of allspice in it.
One way to serve the pâté is with some pickled cucumbers, pomegranate and oliveoil sprinkle. Luxurious!
Simple liver pâté
Salt & pepper
Chop the onion and fry it in coconut oil or lard until soft.
Add the liver, chopped into smaller pieces.
Add garlic, some allspice (grind first if it is whole seeds), rosemary, salt and pepper.
Pour a small amount of apple cider vinegar in the saucepan and let it vaporize.
Place the liver mixture in a mixer with S-blade and add butter in chunks.
Mix to desired consistency.
Put the liver pâté in glass jars and enjoy! It should be fine to have in the fridge for at least one week.
Last time at the butcher we bough a number of pork loins, really nice marbled as always! It can be a bit messy to fry them in a cast iron pan like we usually do, but to cook them in the oven like this is really convenient!
The pork loin was served with the Hasselback squash from the day before and the red cabbage salad as well as some sauerkraut. Don’t forget the click of butter on top as well!
It’s very simple. Just put the meat in a oven ramekin and season with salt, pepper and cayenne pepper. Add some whole garlic cloves on top as well!
Place in the oven at 150°C and cook until the meat isn’t red anymore. In the oven, it’s a small risk for the meat to become dry some the timing is not crucial.
How delicious doesn’t these loin of pork look? So juicy and so much flavor! Not only from the seasoning but also from the meat itself since it is from free-range happy pigs.
An organic red wine from Algarve, Portugal was enjoyed to the dinner.
There are such lovely squash/pumpkins available now and I thought this recipe would be fun to test. A Hasselback variant of butternut squash, filled with two of my favorite seasonings. Chili and bay leaves, which turned out to be really nice and fresh together with the sweet squash.
Hasselback butternut squash
Slice the squash in half and remove the seeds.
Place in a oven ramekin with the flesh side upwards. Have some cooking fat on top as well as salt. Place in the oven at 250°C for about 15 minutes.
Remove from the oven and make sure the shell is soft enough to be able to make thin slits in it.
Slice the chili and put that and the bay leaves in the slits.
Place the halves with the flesh side downwards and cook for another 45 minutes or until soft.
Pretty and tasty squash, before going into the oven for a second time! Remember to put some salt and pepper on as well.
The Hasselback squash was served with some red cabbage salad, a meat apply and some liver. A nice weekday dinner, that requires some time in the kitchen.
Sometimes it can be hard to decide exactly what to have for dinner and one solution can be to have a mix of different vegetables to make it more festive together with a piece of meat.
For this dinner we made a raw salad with red cabbage.
The cabbage is shaved in the mixer into thin pieces and turned together with salt, pepper, turmeric and ginger powder, coconut vinegar and olive oil. So many good nutrients and colors in there!
Some brussels sprouts was found in the fridge as well and the best way to cook them must be to roast in the oven, right? Especially with some nice home-made lard on top.
And to add some extra color and texture to the vegetable collection some red beets and winter squash was roasted in the oven together with the brussels sprouts. The squash was sliced in two halves, with the shell remaining, and put into the oven with the flesh side upwards. The shell on this variant is too hard to be able to eat, but it is very simple to release the inner flesh from it so there is no point to remove the shell before cooking it.
The ribs was seasoned with dried oregano, chili powder, chili flakes and salt and pepper. So tasty! And using a chili of good quality makes all the difference in taste.
The final plate was served with a click of butter on top of the warm veggies and a nice glass of red wine. It requires a bit of work to prepare all the vegetables, but help each other out with it. And the red cabbage salad can of course, and probably should, be made in advance!