Season 10 Episode 9

Outdoor Show 16th November

Recipe Of The Week.

Cottage Pie

INGREDIENTS

  • 1 lb ground bison
  • 1/2 lb elk steak, minced / thinly sliced
  • 2 tbsp unsalted butter
  • 3 tbsp olive oil, extra virgin
  • 8 oz mushrooms, sliced
  • 1 white onion, finely chopped
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 cup zucchini, finely chopped
  • 2 tbsp flour
  • 2 tbsp tomato paste
  • 1 1/2 cups beef broth
  • 1 cup red wine, cabernet or merlot
  • 1 tsp sea salt
  • 1 tsp granulated garlic powder
  • 1 bay leaf

CAULIFLOWER TOPPING

  • 1 head cauliflower, trimmed, florets coarsley chopped
  • 4 tbsp unsalted butter
  • 1 tsp sea salt
  • 1/2 cup parmesan cheese, grated
  • 1 tsp dried parsley
  • 2 green onions, finely chopped

INSTRUCTIONS

  1. Heat a skillet over medium heat and add 1 tablespoon of olive oil. Carefully add the cubed meat to the skillet frying until lightly browned on the edges. Add the ground game and continue cooking until done. Remove from heat.
  2. Heat a large saucepan over medium heat and add butter and 2 tablespoons of olive oil. Toss in the mushrooms, onions, shallots, zucchini and garlic cooking until the onions soften about 15 minutes.
  3. Sprinkle flour over the vegetables and stir to coat. Whisk in the beef broth, tomato paste and red wine and cook for a few minutes. Add the browned game meat to the saucepan and season with salt and garlic powder. Add a bay leaf and reduce the heat simmering for 45 minutes or until the gravy thickens.
  4. Cook cauliflower florets in a large saucepan of boiling water for 15 minutes or until tender. Remove from pan and drain. Add the cauliflower back into the pan and puree with an immersion blender or potato masher. Add butter and season with salt. Cover with a lid to keep cauliflower mash warm.
  5. Pre-heat the oven to 400 degrees.
  6. Pour the meat into an oven proof dish or pie pan and top with the cauliflower mash. Season the mash with Parmesan cheese and dried parsley flakes. (I also like to drizzle a little extra virgin olive oil on top). Bake for 25-30 minutes or until the topping is golden browned.
  7. Garnish with chopped green onions and serve immediately.

Tip Of The Week.

This is a simple tip of the week. When you go into the woods there are a couple things you should always carry with you.

  1. A fully charged cell phone.
  2. Fire starting devices, matches, lighter.
  3. Signaling device
  4. Toilet paper

Let someone know where you are hunting and when you will be back. Dress warm and in layers and have hunters orange with you.

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