Lunch

Mulligatawny Soup

• Ingredients:
• ½ cup chopped onion
  2 stalks celery, chopped
  1 carrot, diced
  ¼ cup butter
  1 ½ tbsp all-purpose flour
  1 ½ tsp curry powder
  4 cups chicken broth
  ½ apple, cored and chopped
  ¼ cup white rice
  1 skinless, boneless chicken breast half - cut into cubes
  Salt to taste
  Ground black pepper to taste
  1 pinch dried thyme
  ½ cup heavy cream, heated
  
  
  

• Instructions:
• Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
  
  Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
  
  When serving, add hot cream.

Blackberry Glazed Moose, Elk or Venison Tenderloin

• Ingredients:
• 2 Lbs Loin
  1 tsp Salt
  1 tsp ground pepper
  1 cup of blackberries
  2 tbsp balsamic vinegar
  2 tbsp honey
  ½ cup red wine
  ½ tsp fresh rosemary chopped
  4 tbsp unsalted butter, divided
  
  
  
• Instructions:
• Season loin with salt and pepper. Heat a cast iron skillet over medium heat and add 2 tablespoons of butter
  
  Place loin in skillet and cook approximately 4 minutes on all 4 sides or until the internal temperature reaches 125°F. Remove loin from skillet and place on a cutting board. Loosely tent and let rest for 10 minutes.
  
  Heat sauce pan over medium-low heat and add blackberries and cook until they soften and release their juice, about 3 minutes. Add balsamic vinegar, honey, red wine and rosemary and increase heat to medium. Stir until sauce is reduced and thick enough to coat a spoon.
  
  Remove from heat and pour through a fine strainer to remove seeds. Put the sauce back in the saucepan and swirl with butter and pinch of salt.
  
  Slice loin against the grain and arrange on a plate. Drizzle sauce over the slices and serve. Pairs well with garlic mash and asparagus.

Pumpkin Pie (no canned stuff here)

• Pie Crust Ingredients:
• 1 Cup of Flour
  ½ teaspoon of salt
  1/3 cup plus 1 tablespoon of shortening or 1/3 cup of lard
  2 to 3 tablespoons of cold water
  
  
• Filling Ingredients:
• 2 cups mashed, cooked pumpkin
  One 12 ounce can evaporated milk
  2 eggs, beaten
  3/4 cup packed brown sugar
  ½ teaspoon cinnamon
  ½ teaspoon ground ginger
  ½ teaspoon salt

• Pie Crust Instructions:
• Measure flour and salt into a bowl. Cut in shortening. Sprinkle in water, 1 tablespoon at a time and mix until all floor is moistened and dough almost cleans the side of the bowl (add 1-2 tablespoons water if needed). Gather dough into a bowl and roll on a lightly floured surface. Roll dough 2 inches larger than the pie pan. Fold pasty into quarters; unfold and ease into pan. Trim overhanging edge. Fill and bake.
• Mashed Pumpkin Instructions:
• Use 1 1/2 pounds of skin-on, raw pumpkin to yield 2 cups of mashed. Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1 inch of boiling water, heat the pumpkin to a boil. Reduce heat to low, cover, and simmer for 30 minutes or until tender. Drain, cool and remove the peel. Return pumpkin to the saucepan and mash with a potato masher or use a food mill.
  
  Preheat oven to 400 degrees.
  
  Beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer
  
  Pour into the prepared crust.
  
  Bake 40 minutes or until when a knife inserted one inch from the edge comes out clean.