Konus Kitchen Teams with Cooked Animals for Camp Chef Giveaway

Konus Kitchen launched a Facebook giveaway today to offer five winners the chance to land Camp Chef appliances and other prizes. As the featured wild game chef, Ryan Newhouse and Cooked Animals offered up an all-time favorite recipe, Venison Rindsrouladen.

To have a chance at winning a Camp Chef Dutch Oven or Camp Chef Skillet, simple visit the Konus Kitchen Sweepstakes page and enter your name and email address (October 8-14, 2012). No purchase necessary. All chosen winners will also receive a Konus Kitchen apron and pickling spices.

 

Konus Optics are the makers of fine sporting optics for the active outdoors-person. Stay tuned next month for a full review of the M-30 10-40x52 rifle scope as we take it on an antelope hunt in Central Montana!

*Recipe photo courtesy Chris Chapman Photography. 

Review: Swedish FireKnife

Aren't we all looking for that one knife to carry with us when we're hunting, fishing and recreating outdoors? I know I am, and thanks to Light My Fire and Mora of Sweden, I might have it. They sent me one of their new Swedish FireKnife to do what else - make fire! And that I did.

On my three-day camping trip last week, I vowed to only use this knife (come rain or shine) to make fire and keep myself and my family warm. And, thankfully, I did and it did.

But before I go further into the fire side of this knife, let's talk design. With its hard case, which securely holds the knife in place, I feel I could stow this thing anywhere - in my tackle box, on my belt, in my backpack, and it will be protected from dings and hits of any type. And whether it's for hunting or fishing, or both, the rubber grip keeps the blade securely in my hand - dry or wet.

The hardened Sandvik 12C27 stainless steel comes razor sharp, and the clippoint blade (my favorite style) works for cleaning fish or caping deer and elk. This knife feels sturdy in the hand, enough so that I could chop some small branches for the fires, even though it weighs a mere 3.31 ounces (94 g).

Now the neat part. In the hilt of the Swedish FireKnife is a length of Swedish FireSteel, accessed easily with a twisting motion. Using the backside of the knife, and after giving a few preliminary strokes to remove the paint from the FireSteel, I was sparking in no time. Without much practice, my first fire came in about a dozen strokes.

My second fire, even after a night of rain, only took about 4-5 strokes. Each stroke is capable of producing a 5,400 F spark, so even at high altitudes when those spendy and fancy lighters seem to wimp out, this blade and FireSteel combo is there to work. Without a doubt, this knife was reliable all weekend long.

When you are outdoors, you cannot afford to leave fire up to luck. And with the Swedish FireKnife, there is no such thing as luck. Look for this knife at your major outdoor retailers (or request it if they don't carry it). It retails for less than $30.

Review: Survival Strap Paracord Bracelets (Giveaway)

Back when I worked for the major outdoor retailer and co-op, REI, we had a saying about how much gear one should bring camping. It went something like: "One already wastes too much by not bringing enough." What we meant by this is to be careful in the pursuit of going "minimal" in the backcountry because you may end up in a situation where you really needed something you didn't bring and not what you did bring.

To that end, something I will now always bring with me while hunting, fishing and camping is a Survival Strap. On a recent camping/fishing trip I tried took apart one of the bracelets the company sent to me. I was surprised just how easy it was to take apart and use. Unraveling one of the Wounded Warrior Project Survival Straps, I was left with about 10 feet of paracord, some fasteners and a metal plate.

In a pinch, paracord is one of the most useful items you can have with you. There are entire websites out there devoted to its uses. I would recommend that anyone who ventures outside at least some of the most basic knots: Taught-Line Hitch, Figure Eight Knot, Square Knot, Clove Hitch (my favorite), and the Bowline.

One of the unique and useful things about paracord is not only is it rated up to 550 pounds of test strength, but it's made up of about seven smaller strings inside, each of which can be unwound to smaller (fishing line-size) strings.

After unraveling the Survival Strap, I set out to make a few snares that I had learned as a young boy playing in the woods. The blog, The Art of Manliness, has one of the better posts showing the basics of snares. Once you learn the theory of the "engine" you can then adapt it to a variety of landscapes. Here is another useful document on snares and traps.

With the provided paracord (and a knife) I was able easily set up both a rabbit snare and the fish snare (both featured on The Art of Manliness). While I did have hooks with me because I was fishing, I could easily see fashioning a makeshift hook from the Wounded Warrior Project plate. (Note: please check your local regulations before actually snaring fish or game. I did not actually snare any animal when testing this product.)

In short, the Survival Strap is comfortable and reliable, and with their new Fishtail series, they are sleek.

Now for the giveaway! Survival Straps provided me with a couple extras that I will pass on to you. If you would like the chance to receive a free Wounded Warrior Project bracelet (just like the one pictured below) and a key fob (over $50 package!), all you need to do is leave a comment below explaining a survival use for which you would be grateful to have a Survival Strap. I will choose a winner at random on August 20, 2012. Good luck!

(To date, Survival Straps has donated over $566,000 to the Wounded Warrior Project through the sales of these bracelets!)

Review: Body Glove 3T Barefoot Water Shoes

Body Glove Footwear, the worldwide water sports brand celebrating 60 years of innovation and experience in wetsuits, swimwear, clothing, footwear, accessories, and technology accessories, recently sent me a pair of their new 3T Barefoot Max water shoes to put through the proverbial “ringer.”

I took them for a long day of fly fishing on the lower Clark Fork River in western Montana, and here are my notes.

Unlike other “multi-toe” designed shoes, the unique three-toe design does make it a lot easier to put on and take off than competing ones in this class. It also makes sense grouping the smaller three toes into one pocket because those toes do not articulate like the first two toes can. I felt like my smaller toes were more protected in the 3T Barefoot than in a pair with five toe slots (which I also own and have used). Also, I’d rather get my shoes on and go fishing than fiddle with my toes for fifteen minutes. This was a big plus.

The 3T Barefoot water shoes were quite comfortable, even wading in and out of water all day on a variety of surfaces. Though a minimalist type shoe, my feet were not sore at the end of the day. The neoprene top covering allowed flexibility and breathability. The soles provided good traction in an out of the water. Where I fished required traversing a steep trail down to the water, and these shoes provided stability and did not slip. The only time I experienced slippage was when I took a break from fishing and swam out to a rock outcrop. Where these rocks were wet and smooth, I did not have very secure footing, but I believe most water shoes would have had the issues on this surface (pictured below).

What I also liked about the closed shoe design is how it kept debris away from my feet. With its IDS (Integrated Drainage System) technology, water can flush from the soles of the shoes through small, mesh-covered openings. I did find that if I didn’t cinch the elastic draw cord around my ankle, debris would find a way in. However, when cinched, water did get trapped on the top of my foot under the neoprene. But I’d rather have water in my shoes than rocks.

Overall, the shoes were durable; though after only one day’s use, some of the mesh netting on the soles began tearing away (pictured below). While I don’t believe this compromised the shoe’s overall integrity, I could see it allowing some particulates in over time.

If these shoes interest you, they can be purchased directly at online for $49.99 or may be available at your local stores carrying Body Glove. For sizing, I typically wear between a 12 and 12.5, and these size 12 shoes fit perfectly and left a small amount of breathing room.

Uses: fishing, kayaking, canoeing, stand up paddling, windsurfing, short hikes along creeks.

UPDATE: After publishing this post, Body Glove immediately noted they are aware of the mesh issue and are actively working "on a better solution to manufacturing" these shoes to address that problem. 

Seared Salmon and Potatoes in Dijon Stock

There is almost no better-tasting fish than freshly caught wild salmon, and there are just about as many ways to prepare it as there are those that catch this delicious fish. This recipe, however, is a great way to bring out the full flavor of the fish, and it’s relatively easy to prepare.

Seared Salmon and Potatoes in Dijon Stock

Ingredients:

4 Salmon fillets, skinless, 6-8 oz. each

1 ½ lbs. baby or new red potatoes, with skins

2 T. Butter

2 T. Canola oil

2 T. Olive oil

2 T. Apple cider vinegar

2 c. White wine, dry

1 ½ c. Chicken broth

1 T. Mustard, dijon

2 Shallots, sliced thin

1 ½ lbs. Baby spinach leaves

2 T. fresh tarragon leaves, chopped

Salt and Pepper, to taste

Directions:

Preheat your oven to 400°F. First, you’ll want to prepare the potatoes. Wash the potatoes and place them in a large pot, then cover with cold water. The water level should be about an inch above the top of the potatoes. Bring the potatoes to a boil on high heat and then reduce the heat to medium-high. Let the potatoes cook for about 12 more minutes, until they are just about done, but not quite. Drain them and let them cool, then slice them in half and set aside.

Next, melt your butter with the canola oil in a heavy skillet, preferably cast iron. Sprinkle the salmon fillets on both sides with salt and pepper and then place them flat side up into the skillet. Cook this side until brown, approximately 4 minutes, then flip the fillets and brown the other side for about 2 minutes. Carefully remove the salmon fillets from the skillet and place them flat side down into a large baking dish. Arrange the potato halves around the filets.

Take a large saucepan and combine the chopped shallots, wine, and vinegar. Bring this to a boil then reduce the heat to medium high and allow it to reduce until there is approximately 1 cup of sauce remaining. At this point add the mustard, tarragon, and chicken broth to the pan and increase the heat until the sauce just begins to boil again. Remove the sauce from the heat immediately and pour it over the salmon and potatoes.

Place the salmon in the oven and allow it to bake for around 20 minutes, until the salmon is just cooked through. 5 minutes before the salmon will be done, take another large heavy pot and heat the olive oil. Add half of your spinach to the pot and stir gently until the leaves are just wilted, approximately 3 minutes. At this point add the rest of the spinach and toss it until it too is just to the wilting point. Remove immediately from the heat to prevent over-wilting.

Serve the salmon on top of the wilted spinach, or separately, whichever you prefer. Some extra tarragon sprigs can be used for garnish if you like, and don’t forget to top the salmon fillets with the wonderful sauce that it was baked in.

Gaelic Style Black Bear

So I'm giving some serious thought to going after some spring black bear. It's edible. I'll keep you posted.

Black bear is a very lean and flavorful meat when cooked properly. This recipe may look a little complicated, but as almost all of the measurements are approximate, this is something that can be cooked at camp or at home. As with all great recipes, the amount of the ingredients that you use can be tailored to your own particular tastes without sacrificing the outcome. A word of warning, bear meat must always be cooked absolutely thoroughly or any parasites (trichinosis) that are in the meat could make you very ill. Bears caught in the fall are said to have fewer parasites than those caught in the spring, but I'm looking into that further.

Gaelic Style Black Bear

Ingredients:

6 lb. Bear Roast, boneless

1 c. dry red wine

½ c. olive oil

1/3 c. heavy cream

1 c. Scotch Whiskey 

3 tsp. soy sauce

1 c. water, tepid

1 Onion, chopped

6 garlic cloves, crushed

1 carrot, sliced

1 bunch green onions, chopped

1 lb. mushrooms, sliced or button style

1 stick plus 3 T. Butter

½ c. flour

Dried mustard, to taste

Dried tarragon, to taste

Salt and pepper, to taste

Directions:

To start you will want to marinate the roast by placing it in a large plastic bag or a covered bowl with the wine, olive oil, onion, garlic, carrot and tarragon. Refrigerate for about 24 hours, turning often.

When ready to cook, discard the marinade and rub the roast with approximately ¼ cup of the flour (more as needed), dried mustard, and about a stick of butter.  Make sure you have a large thick bottomed pan with a rack that’s approximately 2 inches above the bottom of the pan, and add about an inch of water to the pan. Preheat the oven to 425 degrees and place the roast on a rack in your pan. You’ll roast the meat for approximately 30 minutes and then reduce your heat to 325 and continue to roast for another 3 to 3 ½ hours. Do NOT baste during the roasting and NEVER undercook bear meat. The meat should be “fall off the bone” tender when done. Reserve the pan juices for gravy.

To prepare the gravy, bring the reserved pan juices to a medium boil in a heavy pot on stovetop. Add 3 T. of butter, the green onions, and soy sauce, then stir until the butter is melted. Mix ¼ c. of flour with tepid to warm water. Slowly and gradually whisk in the flour mixture until the gravy thickens. Now stir in the heavy cream and 1 c. of scotch or more as your taste allows.

Carve your roast into slices approximately ¼ inch thick and pour the gravy over the meat. The roast can be served with a green salad and rolls as a side, or any light crispy vegetable that you have in season and on hand.

NEW SHOW ALERT: MeatEater with Steven Rinella

If you haven't caught one of the first two episodes of "MeatEater," which airs Sundays at 9 PM ET/PT on the Sportsman Channel, you might want to rethink your priorities in life. I'm personally very happy to see Steve back on TV after finishing up "The Wild Within" series on the Travel Channel. 

On "MeatEater," Steve more fully integrates the strains and gains we seek out when we're hunting. Yes, it's still about eating what we hunt, but in this show that part's not as heavy-handed as it was in "The Wild Within." The "MeatEater" hammers home the grunt work involved in finding, stalking and taking game in order to experience a strip of black bear loin deep-fried in its own blueberry-stuffed fat. 

In the opening monologue of "MeatEater," Steve says, "I hunt to live and I live to hunt." This lifestyle we live really boils down to this simple symmetry. We who hunt take full ownership of how we spend our lives and what we feed our bodies. We don't do it for unsung glory or so we can preach on the street corners while we hold a sign that says, "Give P(ieces of Meat) a Chance". We do it so we can share our stories and our dishes with our friends and family, especially our sons and daughters, so they understand that the big world out there is our home, and it can provide for us as long as we go out and pay it a visit every once in a while. 

Have you watched "MeatEater" yet? Let me know your thoughts below. 

Brunswick Stew

Brunswick stew is a legendary food of the southeast, with origins dating back at least 200 years. Although the exact place of origin is hotly contested among southern states, it remains the quintessential symbol of home and is a staple at barbeques, church socials, picnics, and pretty much any gathering in many states. 

The people of Virginia contend that its origins stem from an 1828 political rally held for Andrew Jackson, where the host served up a giant batch of the stew, a favorite meal of his on hunting trips. In this version of history, the creation of Brunswick stew is attributed to Mr. Jimmy Matthews, the long-time cook of the rally’s host, Dr. Creed Haskins. According to Virginia lore, however, the stew was such a hit that it was copied and adapted extensively by the attendees of tat rally and quickly spread from county to county, and eventually across state lines.

In my version of the recipe, any type of wild game can be used. Usually the stew is made with venison, squirrel, or rabbit, but other wild game can be substituted as well. Overall, it’s a relatively simple dish to make, and a delicious meal can be created using small game or venison. The stew is very adaptable and forgiving, so it’s a great way to have fun experimenting with different game.

Brunswick Stew

Ingredients:

2 lbs. meat cut into bite-sized pieces. (2 Rabbits, 4 Squirrels, 2 lbs. Venison)

Paprika, to taste

3 T. Flour

¼ c. Butter

3 c. Water

½ tsp. hot sauce

1 tsp. Worcestershire sauce

1 can (28 oz.) diced tomatoes, including liquid.

1 pkg (10 oz.) frozen lima beans

2 c. whole kernel corn

2 medium onions, sliced

1 medium green pepper, diced

2 T. fresh parsley, chopped

Directions:

First season the meat (or meats) with paprika and set aside. Using a large saucepan or stock pot, heat the butter on medium to medium-high. Add the meat and brown on all sides, stirring constantly. Next add the sliced onions and green pepper, cooking until the onion is transparent.

When the onion is done, immediately add the water, tomatoes (include the liquid from the can), parsley, Worcestershire, and hot sauce. Stir and raise the heat slightly to bring the mixture to a boil. When the stew has reached a full boil, lower the heat to simmer, cover the pot and let it simmer for about 30 minutes.

At this point stir in the corn and lima beans and let simmer for another 20 minutes. Blend the 3 T. of flour with a little cold water and slowly stir the mixture into the stew. Make sure to add this a little at a time to avoid clumping. The purpose of the flour mixture is to thicken the soup into a true stew. Cook the stew for 10 more minutes. If you find the stew is too watery or hasn’t thickened properly, you can always leave the lid off of the pot for a while so it cooks down a bit.

Photo courtesy Joelogon