Northwest Cooking

STUFFED HEART

**Editors Note:

This was favored among many of the hunters. No part of the animal was ever wasted. So this recipe is for elk and moose. Although there were deer and bird recipes for this, an I will get to one immediately after this one.

Elk and moose heart can make a family dinner and this recipe is best for these animals.

1 Fresh Elk or Moose heart
1/8lb of melted butter
1 small onion chopped...wild onion if you can find it.
1 stalk celery
1 cup of bread crumbs
1/2 tsp. of salt and pepper

Clean the heart out really well and cut away the insides and chop them to add with the rest of the mixture. Melt your butter, and sauté' the onion, celery, and meat pieces. Add bread crumbs ,

salt and pepper and stuff the heart with this mixture. Put it in a roaster and add one cup of water

approx. Cook at 325 degrees for 3hours or until done.


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STUFFED DEER HEART

1 Fresh heart
1 TABLESPOON of salt
4 TABLESPOON of flour
1/4 tsp of pepper
3 TABLESPOONS of fat drippings
Water
2 sticks each of carrot and celery
1/2 cup of chopped green pepper

Wash the heart thoroughly and soak it in salt water for at least a hour. Preferably, overnight.

Make sure it is completely covered. Rinse the heart thoroughly afterward, and dry it with a towel.

Cut it into half-inch slices and dredge these in seasoned flour. Melt the drippings and sauté' the slices until they are lightly browned. Add water to cover and let it cook like this for a hour, then add the vegetables. Add more water, if needed. Just before serving add some of the seasoned

flour to make a gravy. Serve with potatoes

This is a French Canadian recipe that I've seen elsewhere. It's a Christmas / holiday standard.

TOURTI'ERE (MEAT PIE)

PORK PIE

2cups of flour 2Tbls. butter
3/4tsp.salt 1 egg beaten
3/4cup shortening 3Tbls..cold water

Sift together flour and salt. Cut in shortening and butter.
Stir in egg with cold water. Shape dough into ball.
Chill at least 30min.
Roll out. Makes one double pie crust.

FILLING---
1 1/2 lbs of ground pork 1/2 tsp of cloves
1/2 ground beef 1 clove garlic minced
2 med. onion minced 1/2 tsp. cinnamon
1 Tbls. salt 3/4 cup of water
1/2 tsp. pepper

Combine ingredients and brown in large skillet.
Do not overcook...drain fat.
Make upper and lower crust for two pies.
Fill with meat filling...Bake at 400 degrees...for 10mins.
Then reduce heat to 350degrees...and bake for 40mins. more.

Eat warm as is or drizzle on your favorite gravy on top of individual servings.

Wickaninnish Potlatch Stew
Serves 6 / A potlatch is a Native American tribal celebration, hosted on special occasions such as marriage, the naming of a child, or house building. Central to the ceremony are the traditions of sharing, gift giving, dancing, and feasting. This recipe by Chef Jim Garraway of the Wickaninnish Inn, which is located on the rugged west coast of the island, was inspired by potlatches given by the inn's namesake, a well-known chief of the Ahouset Nation.


2 tablespoons olive oil
1 onion, diced
1 bulb fennel, diced
2 carrots, peeled and diced
2 tablespoons mixed chopped herbs (for example, cilantro, thyme, and basil)
2 tablespoons tomato paste
1 28-ounce can diced tomatoes, including liquid
1/2 cup water
1/2 teaspoon sea salt
8 ounces halibut
8 ounces salmon (spring or sockeye)
8 prawns, peeled and deveined
8 sea scallops
1-1/2 cups white wine
12 mussels (in the shell), cleaned
12 manila clams (in the shell), cleaned
4 crab legs

1. Heat olive oil over medium heat in a large stockpot. Add vegetables and herbs and sauté until soft, about 8 minutes. Add tomato paste and cook for 4 minutes. Add diced tomatoes, water and salt to stock pot and simmer over low heat for 25 minutes.

2. Dice halibut and salmon into 1-inch pieces. Add halibut, salmon, prawns, and scallops to stew; cover and simmer 5 minutes or until seafood is cooked.

3. In a separate large saucepan, bring wine to a boil, then add clams; cover and cook until just beginning to open. Add mussels and crab legs; cover and continue cooking for 5 minutes.

4. With a sharp knife, slit crab legs along soft side and remove meat. Ladle stew into bowls and garnish with shellfish and crab.

Salads

1 Oregon Field Greens with Blackberry and Wild Onion Viniagrette - salad 1 dinner
2 Caesar Salad with Pickled Smelt - prepared table sidesalad 2 caesar
3 Arugula and Smoked Salmon tossed with red onion, spanish green olive, shaved fennel, roast garlic and walnut oil - salad 3 protein
4 Crab Louie - Crab, aoli, black olives, fresh grated horseradish, lemon - prepared tableside crab salad

Soups

5 Apple and Winter Root Vegetable - soup 1
6 Puget Sound Salmon Chowder - chowder 1


Appetizers

7 Fried Smelts with Aoli - fish
8 Oysters - Netarts Bay Oysters, Netarts Bay, Oregon; araquette Oysters, Prince Edward Island; Fanny Bay Oysters, British Columbia;Kumamoto Oysters, Netarts Bay, Oregon; Tatamagouche Oysters, Nova Scotia, Canada; Yaquina Bay Oysters, Newport, Oregon; Malpeque Oysters, Prince Edward Island, Canada oysters
9 Basque Clams - garlic, chorizo, picquillo peppers - clams
10 Smoked Salmon Plate - salmon deviled egg, pickled kelp, etc - takes the place of smoked trout
11 Cheese and Relish Plate - local artisanal cheeses, tomato marmalade, cranberry relish, plum catsup, sourdough bread and crackers - pickle plate 1 becomes cheese plate
12 Pickle Plate - pickled kelp, crab, prawns, halibut - pickle plate 2
13 Quail Sullivan - smothered in a rosemary mushroom cream sauce served with wild rice and wilted field greens- this takes the place of the liver
14 Sushi - tuna roll, salmon roll, salmon sashimi - sushi
15 Sourdough Crab Crepes - takes the place of hot crab dip
16 Sourdough Smoked Salmon Crepes takes the place of croquetas

(dropped - tortilla)

Dinner

1 Denver Leg of Venison Steak with wild berry demiglace and horseradish mashed potatoes - venison
2 Ribeye with Umpqua Sauce and horseradish mashed potatoes - sauce of tomatoes, wild onions and apples - steak 1
3 Filet Mignon with Wild Mushroom demiglace and horseradish mashed potatoes - steak 2
4 Basque Braised Chicken with Almonds and Garlic served with wild rice and mushrooms - chicken
5 Pheasant stuffed with bannock served with wild rice and seasonal veg - game bird
6 Leg of Lamb Basque Style garlic, potatoes, bacon served with root vegetables - braised meat
7 Planked Salmon served with wild rice and seasonal vegetables - salmon
8 Halibut tba - halibut
9 Lobster with drawn butter, napkins, choice of side - lobster
10 Roast Dungeness Crab with wild rice and seasonal vegetables - crab
11 Salmon Chowder with grilled filet of salmon - chowder
12 Alaskan Matelote Stew lobster, crab, salmon, prawns, mussels, skate, baby mushrooms - seafood stew
13 Chantrelle and Tillamook Cheddar Sourdough Crepes - veg 1
14 Wild Rice stuffed Cabbage served with fiddleheads and hazelnuts - veg 2
15 Morel and Wild Onion Angel Hair Pasta - pasta/veg 3
16 Steak with Crab Louie - $35 - bonus



dessert

Kitzhaber's Kuchen
I-5 Flan
Flourless Hazelnut Chocolate Torte
Wild Berry Sourdough Crepes
Hazelnut, Tillamook Cheddar and Brown Sugar Sourdough Crepes
Wild Berry Cobbler
Berries and Cream