Will Hunt for Food – it’s Almost Time!

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photos by Alex D Photography

The topic of conversation at dinner tables all across Jackson is quickly changing from trout to big game. Local sporting goods stores are decked with camo and ammo. Soon, fly rods will be put away to make room for bows and rifles. Before you know it, you’ll be seeing hoofs and antlers peeking out of truck beds. Restaurants and bars throughout town will be filled with thirsty camouflaged hunters, chatting about their day in the woods and planning their next one. It’s almost time, folks. Hunting season is right around the corner.

Last year, I had the privilege of cooking with Wyoming’s wild game for the first time and hearing my friend’s magical stories of hunting in Jackson Hole. I’ve been waiting for this season with great anticipation ever since. In this column, you’ll read about my experiences hunting and the meals that follow. I truly believe in living off of the land as much as possible. What better place to do it in? Since moving to Jackson Hole a short time ago, I’ve already enjoyed some of the best meals of my life using ingredients we have here at our fingertips. I’m about to embark on a new and amazing adventure and I’ll share every bit of it with you.

I’ve been anxiously tapping my toes, practicing my shot, and learning from experienced hunters in my free time. I’m growing herbs for marinades and dreaming of what I’ll set on the dinner table after my first successful hunt. For some, the season has already begun. The rest of us have to wait just a little longer. You can visit the Wyoming Game & Fish Department’s website for more information on dates and areas. I wish all of you hunters a lucky season filled with good times and memorable meals.

Here’s a recipe perfect for early mornings out hunting or scouting.

Buffalo & Sweet Potato Hash

Ingredients

  • ½ lb. buffalo sirloin steak, cubed
  • 2 sweet potatoes, peeled, diced, and cooked
  • 1 whole bell pepper, diced
  • ½ red onion, diced
  • 1 small jalapeno, seeded, and diced
  • 1 clove of garlic, thinly sliced
  • 1 Tbsp. chopped fresh marjoram
  • 3 Tbsp. butter or bacon drippings
  • 2 tsp. maldon salt or any flakey sea salt
  • 2 tsp. cracked black pepper
  • 1 tsp. ground coriander
  • Pinch of red pepper flakes
  • Eggs

Instructions

  • In a skillet over medium heat, melt the butter or drippings.
  • Add the onions, bell pepper and jalapeno all at once. Cook until tender, about 7 minutes.
  • Add the cooked sweet potatoes and cook until heated through and starting to brown.
  • Add the steak. Then add the salt, pepper, chili flakes, garlic, marjoram, and coriander.
  • Cook to desired doneness. Mine went for 3-4 minutes.
  • While the steak is cooking, push everything over to one side of the pan to fry your eggs.
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About Author

Originally from Southern California, Malorie was called to Jackson Hole by the mountains and wildlife. With a passion for local sustainability and all things outdoors, she fit right in. She’s a pastry chef by day and creamery salesperson by night. She was classically trained at a Culinary Institute and cooked her way around the country. Since then, she’s taken an interest in hunting and gathering. She believes in growing all you can, hunting for what you can’t, and creating everything else from scratch. Her love for history and nostalgia plays a big role in her lifestyle and cooking. Malorie also enjoys raising chickens, black and white movies, and whiskey.

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