Fall Rituals
It’s that time of year, the leaves have changed, the salmon runs have died off and a faint view of termination dust in the mountains starts driving the deer closer to the beach in search of last meals before winter sets in. It’s hunting season again in Southeast! Having grown up in logging camps, fishing and hunting season was always full of fond memories. Memories of time spent with my dad, telling stories, overnight hunting excursions to quite bays and of hanging out in the garage as meat was curing. Also becoming a vegetarian at 13, thru and thru Alaskan none of this bothered me and when I started eating red meat again at 17, it was venison that I couldn’t say no to. I became a “Choositarian” or as my co-worker now lovingly says… I only eat her spirit animals… it’s true. I’m about 70% vegetarian, but the meat that I do consume, is thoughtfully chosen. Was it wild, was it free, did it enjoy and absorb enough energy in its life to add value to my diet? Water is life and holds memory and consciousness as described by Masaru Emoto. Is all of the animal being used responsibly? preferably ceremonially? Now if I could just talk my step dad into trolling around a hide for me so I can make a drum (SE trollers help me out here, serious offers being taken). Enjoy these times with your families, take them hunting, enjoy the hunt and the process as much as the prize. Celebrate the water that connects us all. And make sure to age your game properly… see this great blog on butchery and proper cuts… no need for burgerizing all that amazing meat, keep the bones in, and put some time on it! Great link on venison butchery aging and more.
http://hehuntsshecooks.com/breaking-it-down-the-venison-hind-quarter/

Ingredients

  • 6 Tbsp chopped fresh cilantro, divided
  • 2 1/2 Tbsp unsalted butter, melted
  • 2 Tbsp chopped green onions
  • 2 Tbsp unseasoned rice vinegar
  • 1 Tbsp organic red miso (fermented soybean paste)
  • 1 Tbsp minced peeled fresh ginger
  • 1 t organic soy sauce
  • 1 12-ounce top venison sirloin steak (3/4 to 1 inch thick slices)
  • 2 teaspoons whole coriander seeds, cracked (side of knife or mortar and pestle)
  • Smoked Sitka Salt to finish
  • 1 teaspoon sesame oil
  • 2 tablespoons sake
  • Green onions, garnish
  • Sesame seeds, whole for garnish

Mix half of chopped cilantro, butter, chopped green onions, rice vinegar, red miso, minced ginger, and soy sauce in small bowl. Set miso sauce aside.

Sprinkle both sides of sirloin steak with cracked coriander seeds and ground black pepper, pressing to adhere. Heat Asian sesame oil in medium nonstick skillet over medium-high heat. Add sirloin steak; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to work surface; reserve skillet. Slice steak; arrange on plates. Add miso sauce and sake to skillet; boil mixture until slightly thickened and reduced to 1/4 cup, whisking often, about 1 minute. Spoon miso butter sauce over steaks. Sprinkle with remaining chopped cilantro, green onions and sesame seeds. Fantastic with some hazelnut brown butter Brussel sprouts, perfectly cooked pressure cooker brown rice with coconut oil, or ginger roasted root vegetables. Nice smoked porter or barrel aged beer and enjoy your harvest.
From my table to yours,
Enjoy