THE OUTDOORS CHEF
How to Angle, Hunt, Cook, and Store Wild Recipes
#OutdoorChefLife #SureFireRecipes
The Outdoors Chef is an Wild Recipe Cooking Series about how to enjoy wild food in the FIELD, from the KITCHEN, and in the BACKYARD. Exploring a broad range of cooking techniques like sauté, poaching, grilling, braising, roasting, smoking, frying, char-broiling, curing, rotisserie and more. Viewers learn how to prepare wild fish, birds and game in three unique environments, at camp, at home and in the backyard. Watch as white tail deer brisket is braised to tender over an open fire in the wild, tenderloin sliced into medallions and sautéed with wild mushrooms and fiddleheads at the dining table, and a whole leg smoked into venison prosciutto in the backyard. The Outdoors Chef will create wild recipes that utilize all cuts of fish, birds and game with sure-fire techniques and recipes.
CAMPFIRE TRAIL MIX FOCACCIA
SERVES 4
INGREDIENTS - FOCACCIA DOUGH
White Bread Flour 4cups 500g
Active Dry Yeast 1tbsp 7g
White Granular Sugar 1tsp
Warm Water 1cup 7g
Flaked Sea Salt 1tsp
TECHNIQUE
1. Combine yeast, sugar and water in a cup, allow yeast to activate for 10 minutes
2. Combine salt and flour on a plate, mix with a fork to incorporate, form a well in the centre of the plate
3. Pour the yeast mixture into the well, stirring while pouring to mix evenly
4. Continue to mix and knead until a smooth dough is formed, approximately 5 minutes, cover with damp cloth
5. Allow dough to rise for 60 minutes or until doubled in size
INGREDIENTS – TRAIL MIX FOCACCIA
Granola – toasted until lightly browned and fragrant 1cup
Whole Almonds – toasted until lightly browned and fragrant ½cup
Pecan Halves – toasted until lightly browned and fragrant ½cup
Sun-dried Raisins ½cup
Sun-dried Cranberries ½cup
Sunflower Seeds ½cup
Brown Sugar to taste
Extra Virgin Olive Oil to taste
Flaked Sea Salt to taste
TECHNIQUE
1. Position a large, flat stone or piece of wood in the center of the fire to rest the cast iron pan
2. Preheat cast iron pan, lightly coat with olive oil, use a large flat stone if no pan is available
3. Dust work surface with flour, turn out dough and using your fingertips press into desired shape
4. Dough should be 1” (2.5cm) thick to the edges, dip fingers in flour and press holes in the dough
5. Place in pan or on stone, spread trail mix evenly over surface, pressing into dough, season with salt
6. Place on fire, when dough begins to puff and rise top with brown sugar
7. Bake for 15-20 minutes or until bread has puffed up around ingredients, well risen and golden-brown
BUILDING A COOK-FIRE
1. Build a rock fire pit where possible, protected from the elements
2. Start fire 45 minutes prior to cooking, and prepare a wood stock-pile
3. Light fire with small, dry kindling, increasing the size of wood as the fire grows
4. Oak, maple, walnut, cherry and hickory hardwoods burn hotter and longer
5. Build a large fire and allow the wood to burn down to coals
6. A base of hot, white coals that can be stoked will allow temperature control
How to Angle, Hunt, Cook, and Store Wild Recipes
#OutdoorChefLife #SureFireRecipes
The Outdoors Chef is an Wild Recipe Cooking Series about how to enjoy wild food in the FIELD, from the KITCHEN, and in the BACKYARD. Exploring a broad range of cooking techniques like sauté, poaching, grilling, braising, roasting, smoking, frying, char-broiling, curing, rotisserie and more. Viewers learn how to prepare wild fish, birds and game in three unique environments, at camp, at home and in the backyard. Watch as white tail deer brisket is braised to tender over an open fire in the wild, tenderloin sliced into medallions and sautéed with wild mushrooms and fiddleheads at the dining table, and a whole leg smoked into venison prosciutto in the backyard. The Outdoors Chef will create wild recipes that utilize all cuts of fish, birds and game with sure-fire techniques and recipes.
CAMPFIRE TRAIL MIX FOCACCIA
SERVES 4
INGREDIENTS - FOCACCIA DOUGH
White Bread Flour 4cups 500g
Active Dry Yeast 1tbsp 7g
White Granular Sugar 1tsp
Warm Water 1cup 7g
Flaked Sea Salt 1tsp
TECHNIQUE
1. Combine yeast, sugar and water in a cup, allow yeast to activate for 10 minutes
2. Combine salt and flour on a plate, mix with a fork to incorporate, form a well in the centre of the plate
3. Pour the yeast mixture into the well, stirring while pouring to mix evenly
4. Continue to mix and knead until a smooth dough is formed, approximately 5 minutes, cover with damp cloth
5. Allow dough to rise for 60 minutes or until doubled in size
INGREDIENTS – TRAIL MIX FOCACCIA
Granola – toasted until lightly browned and fragrant 1cup
Whole Almonds – toasted until lightly browned and fragrant ½cup
Pecan Halves – toasted until lightly browned and fragrant ½cup
Sun-dried Raisins ½cup
Sun-dried Cranberries ½cup
Sunflower Seeds ½cup
Brown Sugar to taste
Extra Virgin Olive Oil to taste
Flaked Sea Salt to taste
TECHNIQUE
1. Position a large, flat stone or piece of wood in the center of the fire to rest the cast iron pan
2. Preheat cast iron pan, lightly coat with olive oil, use a large flat stone if no pan is available
3. Dust work surface with flour, turn out dough and using your fingertips press into desired shape
4. Dough should be 1” (2.5cm) thick to the edges, dip fingers in flour and press holes in the dough
5. Place in pan or on stone, spread trail mix evenly over surface, pressing into dough, season with salt
6. Place on fire, when dough begins to puff and rise top with brown sugar
7. Bake for 15-20 minutes or until bread has puffed up around ingredients, well risen and golden-brown
BUILDING A COOK-FIRE
1. Build a rock fire pit where possible, protected from the elements
2. Start fire 45 minutes prior to cooking, and prepare a wood stock-pile
3. Light fire with small, dry kindling, increasing the size of wood as the fire grows
4. Oak, maple, walnut, cherry and hickory hardwoods burn hotter and longer
5. Build a large fire and allow the wood to burn down to coals
6. A base of hot, white coals that can be stoked will allow temperature control
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