Fall is the perfect time for hearty, healthy meals. From the wild - to the table, good food is something we can all agree on. As the weather gets colder, it is more important than ever to bring everyone together to create delicious meals for you, your family and friends. Let's look at two of FORLOH’s favorite recipes to add to your fall cookbook!
Andy’s Whiskey Moose Meatballs
Andy Techmanski, the owner and founder of FORLOH, has combined his passion for hunting, 100% American made products, and culinary exploration into his wild game recipes and our new Culinary collection. Enjoy!
Touch of salt
Ground Black Pepper | to taste
Onion | 1
Preheat your oven to 450 degrees. Put the ground moose or ground beef in a mixing bowl, ground it out.
Add Worcestershire Sauce, bread crumbs and
seasonings to the moose. Mix this together with your hands until it is just
Measure out your meat into golf ball size. Once complete, place the meatballs on a large baking sheet.
Bake these for 20 minutes. While they are baking, sauté onions in the butter until
they are golden brown. Pour in the bourbon and let it simmer for about a minute.
Stir in the BBQ sauce, and mix.
Let it cook a minute, and then turn off the heat.
When the meatballs are done baking, place them in a small crockpot. Pour the
sauce over the top, and stir to coat. Cover and let meatballs sit on low heat for at
least 30 minutes.
Mike Robinson's Hunter’s Pie
Mike Robinson, multi-award winning hunter, chef and restaurateur, started his career cooking as an apprentice in several of the best restaurants in the Savoie region of France. His culinary skills and flair for wild ingredients led to a career in TV, where he presented several mainstream shows, including Farming the Wild, over the following decade.
Ground Venison | 2lbs.
Medium onions | 2
Olive oil | 3 tbsp.
Salt and Pepper | to taste
Tomato pure | 2 tbs.
Leek | 1
Veal or beef stock cubes | 2
Bottle of red wine | 1
First, brown the ground meat in a hot oiled pan – the pan needs to be the same volume as the pie dish you will use. Once the ground venison is browned – remove it from the pan and add 2 tbs ofolive oil and all the chopped onions to the pan – stir well to get all the sticky bits off the pan. Add a sliced leek, add the ground venison back to the pan, a squidge (2 tbs) of tomato pure, 2 (jelly type) veal or beef stock cubes, most of a bottle of red wine goes into the pan too and cover the pan with a disc of parchment. Simmer for 1 to 2 hrs. When reduced and perfectly cooked, season to taste.
Put 4 lb of baking potatoes into a hot oven to bake until crisp. Put ó pint of double cream and 4
oz butter into a large pan, stir in good pinch of pepper and sea salt. Heat this mix to form a
creamy emulsion, scoop out baked spuds – into a potato ricer and add the riced potato to the
cream mix – add more cream to keep the mashed potato smooth –add salt to taste. Work the
mash and cream emulsion with a plastic spatula until super smooth.
Pour the cooled cooked venison into a pie dish (the venison MUST be cold or the mash will melt) and smooth the mash over and score with a fork. Beat 2 eggs and using a pastry brush, glaze the potato topping. Roast for 15 minutes in a hot oven…and there she blows – hunters pie – made with good old ground muntjac – outstanding!