Guest Post : Tessa from Feral Kitchen Recipe
It’s that time of the year again where we feature exceptional bloggers here at Ang Sarap, so every Fridays in the months of June, July and August you will get to know them as they will be sharing something about themselves and featuring some of their special recipes. These are exceptional bloggers so visit and follow their blogs, you would not be disappointed.
Today’s Guest is Tessa from Feral Kitchen
Hey there! My name is Tessa and I’m from Feral Kitchen. I’ve been following Raymund at Ang Sarap for quite some time now and I think that his food and photography is without a doubt some of the best that I have ever seen. For those who don’t know me, I’m an eclectic Oregon food blogger who loves to cook with fresh locally grown ingredients, often with an exotic twist. I created Feral Kitchen just a couple of years ago as a project to photograph and document cherished family recipes for my son who recently moved away to study at a university. My thoughts were that if he wanted to make a favorite family-dish, all he had to do was to look it up on the internet. To my surprise, Feral Kitchen has grown much bigger than I expected.
Cooking at Feral Kitchen has allowed me to meet many talented people such as Raymund and to learn about different foods and cultures from all over the world. Here at Feral Kitchen, I prepare many of my dishes with vegetables, fruit and herbs that I grow in a small organic garden that I have in the backyard of my home. When shopping for my family, I focus on high quality local ingredients that I find at farmer’s markets, produce stands, and food cooperatives. In addition to my day job managing a finance department, I’ve learned how to be a food photographer, webmaster, food stylist and recipe writer. It’s been an amazing journey and I’ve been hooked on food blogging ever since.
Sky Lakes Wilderness in Southern Oregon
When Raymund invited me to do a guest post a few months ago, I leaped at the opportunity. First of all, I was flattered that he asked because I believe that Raymund is one of the best food bloggers out on the web. And second, it was my chance to share some of the amazing things that Oregon has to offer. For those who never visited Oregon, Oregon is located in the Pacific Northwest of the United States and is known for its tall mountains, lush green forests, rugged coastline and breathtaking scenery. Here in Oregon, there are so many things to do and see. After saying that, I have to tell you that I’m so fortunate to call Oregon my home.
One of the dishes that I want to share with you today is Oregon Elk Stew. Elk meat is very low fat and high in protein. It’s similar in flavor to beef and tastes milder than venison. My Oregon Elk Stew is prepared with bright orange carrots, onions, celery, and zucchini and then slow cooked on the stovetop with red wine and fresh picked herbs from my garden. It’s best served with a scoop of mashed potatoes on the side and with a slice of your favorite crusty bread.
My Oregon Elk Stew is hearty, flavorful and delicious. I hope that you enjoy this Oregon-inspired dish. Thank you, Raymund!
Ingredients:
- • 1 ½ pounds elk stew meat (beef may be substituted)
- • 2 large carrots (chopped)
- • 1 medium onion (chopped)
- • 2 stalks celery (chopped)
- • 1 zucchini (chopped)
- • ½ quart beef stock or as needed
- • 1 cup red wine
- • 1 Tbs fresh thyme
- • 1 Tbs fresh oregano
- • 1 bay leaf
- • 2 tsp garlic paste
- • 1 – 2 Tbs flour
- • 1 – 2 Tbs canola oil
- • Dash of Kitchen Bouquet (optional)
- • Salt and pepper to taste
Begin by cutting the elk meat into uniform sized cubes. In a medium sized bowl, coat the elk meat with flour, salt and pepper. Place a thick bottomed pot with a tight fitting lid (I used a Dutch oven) on the stove and heat to medium high heat. Add canola oil and the elk meat. Brown the elk on all sides, be careful not to burn. Add beef stock and red wine to the pot and use a spoon to deglaze the bottom of the pan. Add onion, garlic, bay leaf, thyme and oregano. Turn heat down to low and cover. Cook for an hour and a half or until the meat is fork tender. Add carrots and celery and cook covered for an additional 30 minutes. If needed, thicken stew with a flour and water mixture. About 15 minutes before serving add zucchini. Taste and correct your seasonings. Add a dash of Kitchen Bouquet for a richer colored stew (optional). Remove bay leaf and serve with mashed potatoes. Makes 4 servings.
Like Loading...