Text 5826, 102 rader
Skriven 2006-09-24 20:13:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MANNY ROTHSTEIN
Ärende: hunting regs
====================
 -=> Quoting Manny Rothstein to Dale Shipp <=-

 MR> American deer hunting regulations are based on keeping the herds
 MR> in balance with there habitats and the influence of politics. In
 MR> some places where the deer are over populated and the urban
 MR> animal lovers are not too politically powerful, a limited number
 MR> of antlerless deer tags are sold to hunters. I already have my
 MR> "doe" tag, in addition to my buck tag, for this year's hunt in Pa.

We are suffering declining caribou herds here in the NWT and we're not
sure why. Perhaps increasing coyote populations, perhaps more roads
disrupting migration patterns, or perhaps global warming: we are getting
more snow than before which makes winter foraging more difficult. In any
event we have just tightened up on our limits. It used to be:

non-resident = 1
residents    = 6
Natives      = unlimited, for personal use.

Now it's

non-resident = 1 buck
residents    = 2 bucks
Natives      = still unlimited but lots of advertizing and suasion to
               use discretion.

For the first time in 15 years, my step-son Ray didn't go hunting this
year so there's no caribou in my freezer this fall.

Chef and the Fat Man is a local looking show in Atlanta, Georgia, a city
famous for its good food. Mike Stock from RIME (I don't think he was on
FIDO but a lot of us know him) is an assistant producer and guest chef.
They have a web site now. So I downloaded all the show's recipes since
2002 and have been busy formatting them as well as the British Food
Trust ones.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Seared Venison Loin W/Arugula, Georgia Peaches
Categories: Venison
  Servings: 8

      2 lb Venison Short Loin, cut into
      8    medallions of 4oz each
      1 lb baby arugula
      2    Georgia peaches
    1/4 c  fresh squeezed lemon juice
      2 tb honey
      2 tb Dijon mustard
      2 c  extra virgin olive oil
      1 tb truffle oil
      10   sprigs fresh thyme,
           -stemmed and chopped
      1 c  Maytag Bleu cheese, crumbled
      2 tb unsalted butter
           Salt
           Pepper
      1    shallot chopped

Lemon Vinaigrette: place honey, Dijon mustard, and lemon juice in a
large mixing bowl. Begin to mix. Slowly add in olive oil, making sure to
incorporate into mixture. When olive oil is incorporated, slowly add in
truffle oil, continuing to mix. Add in 1/2 amount of chopped thyme.
Season to taste with salt & pepper. (This vinaigrette will keep for at
least a week if refrigerated)

Salad: rinse arugula gently in water then gently pat dry. Cut peach in
half, remove the stone, then cut into small segments. (If preparing
ahead of time place peaches in slightly acidulated water to keep them
from oxidizing). Place arugula, peaches, chopped shallot, and bleu
cheese in a large mixing bowl and dress with lemon vinaigrette.

For Venison: season venison liberally with salt & pepper. Coat bottom of
saute pan with oil and heat saute on high. When pan is hot place venison
in pan and cook, adjusting heat as necessary so as not to burn. After
approximately 2 minutes turn venison over and cook on other side. Add
remaining chopped thyme to the pan, coating venison liberally. Remove
venison from heat and allow to rest for 2-3 minutes before serving.

To serve: place dressed salad in the middle of a large place with
venison medallions around.

Notes: Recipe from Chris Hall of The Sundial Restaurant, Bar and View in
the Westin Hotel on Peachree. These recipes made at Macy's at Lenox Mall
with Sarah Moulton on 9/17/05 Bon Appetito ..

From: Www.Chefandthefatman.Com
 
MMMMM-------------------------------------------------


Cheers

Jim, in Yellowknife




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