Koldolmar--Swedish Cabbage Rolls with Venison

We got the recipe for these cabbage rolls out of a Swedish cook book that came from Ikea. Hilarious, right? According to our resident Swede, the recipes in it are all very authentic. These looked so delicious that we made them the first time we had some venison and they were a huge success. Since we didn't document them that time (and because they are SO tasty, of course), we decided to make them again. Our good friend LA was lucky enough to have enjoyed them twice!!!

The filling for the rolls is essentially the same as our venison loaf minus the mushrooms and basil. We also used two small shallots instead of an onion and added about 1/3 cup of heavy cream and 1/4 cup chopped fresh parsley.






To prepare your cabbage for rolling, cut out the core completely so that the leaves can be easily peeled away without breaking. Put these in some lightly salted, boiling water for about three minutes and then put them into an ice-water bath.


Pre-heat the oven to 375 degrees. Once the cabbage leaves are cool, drain and dry them. Spoon some of the venison mixture into the thicker end of a cabbage leaf and roll, tucking in any excess at the sides.









The next step is to heat a skillet to medium-high heat and then add olive oil and about 1/4 cup of molasses. When this is good and hot, add the rolls one at a time, seam side down. All you want to do is brown the bottoms so that they caramelize. This will probably take two rounds.






Transfer the rolls to a casserole dish and bake for about 20-30 minutes or until cooked through.



Meanwhile, add some stock (any kind you have) to the skillet and scrape up all the little bits left over from the rolls. Add a little heavy cream and you've got a sauce. Half way through the cook time, take the rolls out and cover them with the sauce so that they stay moist.






You might want to cut into one of the rolls after 20 minutes to see if the venison is still pink in the middle. If so, cook for a few more minutes.






Serve with boiled potatoes with fresh dill (grows easily in your garden!). We also had some of Michelle's amazing pickled eggs, which went perfectly with this Swedish feast.

Venison Loaf with Braised Local Kale & Herb-Roasted Potatoes

Here's the old A + 2B.  Meat and two sides.  This isn't something we do a lot, but it reminds me of the meals my Mom prepared when I was growing up.  Of course, there is quite a bit of ketchup in my mother's meat loaf, but that's just not my style.  This venison loaf has white rice, lots of mushrooms, and a whole bunch of garlic--probably way too much for my Mom's taste.  

The next day we both ate meat loaf sandwiches for lunch.  Believe me--much better than it sounds.  

Venison Loaf

1 lb. of ground venison

2 small eggs

1/2 cup bread crumbs

1 onion, finely diced

4-6 garlic cloves, finely chopped

1 tablespoon dried basil

1/2 lb. mushrooms, chopped

1 cup cooked white rice (from 3/4 cup, uncooked)

1/4 cup soy sauce

2 tablespoons red wine vinegar

2 tablespoons olive oil

Mix all ingredients together (cook rice before hand) and form into a loaf.  Bake at 350 degrees for about 20-30 minutes.  

Braised Kale

1 bunch kale, cut or torn into pieces

1 large shallot, sliced

olive oil

1/2 cup of stock (chicken, veggie, etc.)

Heat the oil in a large frying pan and then add the shallots and saute over medium heat for about 2 minutes.  Add the kale and saute for another minute.  Pour in the stock, cover, and simmer at low heat for 5-10 minutes.

Herb-Roasted Potatoes

2-3 lbs. small potatoes (yukon gold or red)

2 tablespoons olive oil

1 tablespoon dried oregano

1 tablespoon dried basil

1 teaspoon garlic powder

1 teaspoon paprika

salt

fresh ground black pepper

Toss the potatoes with the olive oil and herbs and spices and then bake at 375 degrees for 45 minutes to an hour.  

F#%@ Yeah!!!!!

The drool-worthy and hilarious F__k Yeah Cilantro has featured Local Okra!!

Check it out!

Udon Noodles with Broccoli & Pan-Seared Venison Loin

Our local co-op has started stocking udon noodles in the bulk section, which makes me very happy.  They are so delicious in soups or just tossed with a little sesame oil, spices, soy sauce, and whatever veggies you happen to have in the fridge.  We typically use tofu or seitan in something like this, but not this time!  Right now, we're still reveling in a freezer full of venison.

This particular dinner was inspired by Chinese 'beef with broccoli', as seen on many a Chinese take-out menu.  A little of this (bell pepper, onion) and a little of that (dried red pepper, cilantro) and what you end up with is something so much better--and definitely better for you--than you could get at said Chinese take-out place.

Recipe

3/4 lb. udon noodles

1 small venison loin

1 large head of broccoli

1 bell pepper

1 onion

2 dried red peppers

1 handful of chopped cilantro

1 thumb of ginger

4-5 cloves of garlic

soy sauce

sesame oil (1/4 teaspoon)

olive oil

Marinate the venison in soy sauce and the chopped garlic and ginger for a few hours, if possible.  Cook the noodles.  Meanwhile, saute the broccoli, bell pepper, onion, and crushed red pepper together in a wok with the olive oil, some soy sauce, and the sesame oil.  Make sure the broccoli keeps its crisp texture--don't overcook.  

Get a frying pan very hot and then cook the venison for just a few minutes, browning on all sides, but leave it a little pink in the middle.  Pour the venison and it's juices over the cooked and drained noodles and then mix in the chopped cilantro and vegetables.  Garnish with more cilantro.  

Taco Night!

Even though we like to experiment as much as possible, there are always meals that we go back to again and again.  This is a simple, delicious, and relatively healthy meal that we have usually once a week.  I'm so happy that we both share a great love for Mexican food.  We NEVER tire of this one.  We could literally eat this every day.  

If you're a regular reader of this blog, you know that we are crazy about cilantro.  We currently have quite a bit of it growing in the garden.  I can't tell you just how satisfying it is to be able just step out the back door and return a minute later with such fresh, crisp cilantro.  Having it around is even more encouragement for us to eat this once a week....as if we needed that.

The tacos start with home-made corn tortillas (Tore's job).  This is how we like'em:

Pintos

Avocado

Cheese

Shredded Cabbage

Salsa

Cilantro

Serve with seasoned rice (go ahead and throw in a little of that chopped cilantro right before the rice is done).  Enjoy with a glass of sangria or a good Mexican beer!

Grilled Venison Burgers & Fresh Cut Salad

This was the first salad ever made from greens grown on the tiny 50x100 feet plot of land we're happy to call our own.  Yup, we've got ourselves quite the urban garden this year, folks.  

The greens won't last much longer since the heat is already starting to set it, but it's nice to know that we can grow them so easily.  We'll plant some again in the Fall.

I may have started this blog off on the wrong foot as the burger was the true star of this meal.  That's probably because they're something we don't have very often except for when we treat ourselves to the amazing burger at Farm 255.  Yum!

Honestly, it's a true miracle that we were able to do anything on the day we made these--with our post-wedding hangovers in tow.  But, we did have a few fab ladies over to help us out.  

Our friend, Laura, had never even eaten venison before!  We made some fresh-squeezed lemonade and spent almost the entire day just recovering on the front porch.  

For the burgers (this made 7 large burgers)

1 and a half lbs. ground venison

4-5 garlic cloves, finely chopped

2-3 tablespoons soy sauce

black pepper

1 egg

1/3 cup bread crumbs

We used Masada whole wheat buns--they're a favorite around here.  We dressed them with sliced cheese, mayo, dijon mustard, red onion, and tomato.  Perfection.

Spring Panzanella

A panzanella is an Italian bread salad.  It's perfect for the Spring and Summer months when fresh vegetables are readily available.  This is a great way to use fresh, homegrown tomatoes and herbs from your garden.  The simplicity of this salad lets the flavor of each ingredient shine.  You can use whatever veggies you like, but for me, it must always have some kind of bean or pea, tomatoes, and fresh basil...along with the bread, of course.

It's best to use bread that's a few days old for this, as older bread will make for sturdier croutons.  However, it's not totally necessary.  We used some homemade bread that we made fresh.  Just let it cool for a while before you attempt to cut it up into cubes.  

For the croutons

5-6 cups of bread, cubed

2-3 garlic cloves, finely chopped

half a cup of grated parmesan

1/4 cup olive oil

salt & pepper

Just toss all of these ingredients together to coat well & bake at 400 degrees for 10-15 minutes, turning once or twice.  Set aside to cool.

For the salad

2 ripe tomatoes, diced

1 can of chick peas

1 small bunch of asparagus (boil for 3 minutes & rinse with very cold water & then cut into inch and a half sections)

1 can/jar of artichoke hearts in water

1 small red onion, thinly sliced

1/3 cup chopped fresh basil

1/4 cup crumbled feta 

For the dressing

1/4 cup red wine vinegar

1/2 cup olive oil

juice from half a lemon

1 tablespoon soy sauce

1 tablespoon honey

black pepper

Ideally, this would be served with a nice, big glass of valpolicella.