Dinner Tonight

Matt picked these up on one of his elk hunts last fall. We dried them, and have been saving them for something special...I think tonight is just the right time.

Chanterelle Mushrooms

Chanterelle Mushroom Risotto
(I used to be completely intimidated by Risotto, but recently our friend Morgan prepared some for us and I couldn't believe how easy it was. The trick is to keep stirring, and stirring, and stirring.)

Ingredients:

2 Tbsp. Butter
1/4 Cup Olive Oil
1 Onion Chopped
1 Clove Garlic, Crushed
1 1/2 Cups Arborio Rice (Pronounced "ar-boh-ree-oh," this Italian-grown rice is high in starch, with grains that are shorter and fatter than any other rice)
2 Cups Stock (I use chicken, but vegetable, beef or venison would work just as well)
1 Cup White Wine
1 Bouquet Garni (This is my favorite thing to say...it sounds so fancy, but really it's herbs dried or fresh, tied up in cheese cloth or a tea infuser. This recipe calls for parsley, thyme sprigs, bay leaves and peppercorns, but use whatever you have)

2 Tbsp. Butter
8 OZ. Dried/Fresh Mushrooms
(Reconstituting: Dried Chanterelle mushrooms can be reconstituted by soaking them in warm water/broth for about 30 minutes or by adding them to a simmering liquid for 10-15 minutes before using. )
1/2 Cup Freshly Grated Parmesan Cheese
Salt and Freshly Ground Pepper, To Taste

1. Melt 2 Tbsp. butter in a skillet and saute the mushrooms, and set aside.
2. In a large saucepan, melt 2 Tbsp. butter in the olive oil and gently cook the onion and the garlic, without browning them.
3. Add the rice and cook until it becomes translucent.
4. Add the bouquet garni (say it with me....come on admit it, it's fun to say).
5. Add simmering stock and wine, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Wait until the stock and wine are almost completely absorbed before adding the next 1/2 cup. This process will take about 20 minutes. The rice should be just cooked and slightly chewy.
5. Remove from heat, remove the bouquet garni and add the mushrooms to the cooked risotto.
6. Whip the Parmesan cheese into the risotto and season generously.
7. Serve and enjoy!


Venison Filet Mingnon in Grand Marnier Sauce

1 Tbsp. Olive Oil
4 Venison Filets
3 Tbsp. Apple Brandy
3 Tbsp. Grand Marnier
2 Tbsp. Apple Cider Vinegar
1 Cup Stock (Again, any stock you like will work)
Salt and Freshly Ground Pepper, To Taste

1. Preheat oven to 425 F
2. In a pan, heat the oil and sear the venison. Transfer to ovenproof dish.
3. Finish cooking in the oven for approximately 5 to 7 minutes.
4. Drain any excess fat from the saucepan and return to the heat.
5. Deglaze with brandy, Grand Marnier and vinegar. Reduce by half.
6. Incorporate the stock and simmer until a light sauce in obtained. Season to taste.
7. Serve the filets over the sauce.
*These recipes were adapted from Wild about Venison, Stoeger Publishing 2002

Happy Valentine's Day!

Jamie