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Make a white roux. A roux is used to thicken liquids to make sauces and is a blend of equal amounts by weight of flour and fat - usually clarified butter. There are three traditional types - White, blond and brown. Place the fat in a heavy pan or skillet. Over medium high heat, melt the fat and stir in the flour all at once. For a white roux, cook stirring for about 2 minutes -- for blond 4-6 minutes and for brown 8-10 minutes.

Add the salt and fresh cracked black pepper. Cook on the lowest setting for 20 minutes

Combine the flour, salt, ground pepper and paprika in a large mixing bowl.

In another bowl, whisk together the eggs, buttermilk and beer

Heat the oil in a chicken fryer or heavy skillet to 350°

Dredge the steaks in the flour mix, dip into the batter and dredge again in the flour mix. Shallow fry until golden brown -- about 6 minutes cooking time. Remove and drain on paper.

Plate and cover with gravy.

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Cowboy Beans

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American Mountain Starch

Amount Measure Ingredient -- Preparation Method

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1/2 pound dried pinto beans

Salt to taste

3/4 cup finely chopped onion

1 tablespoon corn oil

2 each finely diced tomatoes

2 quarts water

1 each Jalapeno -- minced

6 tablespoons Cilantro

Open the bag of beans and pour the beans onto a lipped baking sheet and pick over the beans looking for stones or damaged beans. Wash them well.

Place the beans in a kettle, add the water, bring to a boil partly covered and simmer for 1 hour.

Add the salt and 1/2 of the chopped onion. Continue cooking uncovered 30-45 minutes longer.

Heat the oil in a small skillet and add the remaining onions and the jalapeno peppers. Cook briefly until the onions are wilted. Add the tomatoes, cilantro, and cook, stirring for 3 more minutes.

Scoop out a cup of beans with a little of their liquid, and place in a blender. Blend as fine as possible adding liquid as necessary. Return this to the beans. Add the tomato mixture to the beans and continue to simmer, about 5 more minutes. Serves 6-8.

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Grilled Buffalo Flank Steak

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American Mountain

Amount Measure Ingredient -- Preparation Method

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2 pounds buffalo flank steak

salt and pepper

Season and grill steaks. Remember that the meat is very lean and should be cooked quickly to medium rare at the most

Grilling steaks is as much an art as a science. Many variables including: the temperature of the meat before cooking; the height of grate over heat; the level of heat and type of meat can influence the cooking process. As a guide consider this: a 1 inch thick steak, cooked over high heat, 6 inches above the source will be cooked as follows: Rare 7 minutes (3 minutes on first side, 4 minutes on other side); Medium Rare 10 minutes (6 minutes on first side, 4 minutes on other side); Well-done 15 minute (8 minutes on first side, 7 minutes on other side). The tougher the cut of meat the longer the cooking process.

In order to apply grill marks to a steak, divide the planned cooking time for the food by four. Place the food on the grill and leave it untouched for 1/4 of the planned cooking time. After 1/4 of the time has passed, using a pair of tongs, lift the food, and turn it 90 degrees and cook it for the next 1/4 of the time allowed. Use a pair of tongs to turn the food and not a fork. Next, turn the food over and cook for the third quarter of the time. Turn the steak 90 degrees and finished cooking.

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Grilled Flank Steak

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American Mountain

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds Flank steak – flank steaks

salt and pepper

Season and grill steaks. Remember that the meat is very lean and should be cooked quickly to medium rare at the most

Grilling steaks is as much an art as a science. Many variables including temperature of the meat before cooking; height of grate over heat; level of heat and type of meat can influence the cooking process. As a guide consider this: a 1 inch thick steak cooked over high heat 6 inches above the source will be cooked as follows: Rare 7 minutes (3 minutes on first side, 4 minutes on other side); Medium Rare 10 minutes (6 minutes on first side, 4 minutes on other side); Medium 12 minutes ( 6 minutes on both sides) and Medium Well 14 minutes ( 7 minutes each side) Well-done 15 minute (8 minutes on first side, 7 minutes on other side)

Per Serving (excluding unknown items): 300 Calories; 18g Fat (54.8% calories from fat); 33g Protein; 0g Carbohydrate; 0g Dietary Fiber; 87mg Cholesterol; 118mg Sodium. Exchanges: 5 Lean Meat; 1 Fat.

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Hunter Sauce

Recipe By: Chris Koch Chris Koch

Serving Size : 4

Categories : C -- American

Sauces

Amount Measure Ingredient -- Preparation Method

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1 tablespoon Shallot -- minced

1 tablespoon Clarified Butter

1/2 cup Button Mushrooms -- slice thin

1/4 cup White Wine

1/4 cup Tomato -- peeled, seeded and diced

1/2 cup Espagnole sauce

1/2 cup Glace de Viands

1/2 tablespoon Fresh Parsley -- minced

In a heavy sauce pot, sweat the shallots in butter, add the mushrooms and cook until softened. Deglaze the pan with wine

Add tomatoes, stir to combine

Add Espagnole and glace, cook for 5 minutes

Add parsley, stir to combine

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Lamb Shepherd's Pie

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American Mountain Entree, Lamb

Amount Measure Ingredient -- Preparation Method

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1/4 cup vegetable oil

1 pound lamb shoulder -- cut into 1-inch cubes

1 cup beef stock

1/4 cup dark beer

1 cup celery -- thick sliced

1 cup mushrooms -- sliced

1 cup carrots -- thickly sliced

3/8 cup red onion -- rough cut

2 tablespoons butter or oil

2 tablespoons flour, all-purpose

1/16 cup fresh parsley -- minced

1/3 teaspoon dried thyme leaves -- crushed

1/3 teaspoon dried rosemary

3 cups Mashed potatoes

Heat the oil in large pan and brown lamb cubes. Add stock and beer to cover and simmer for 10 minutes.

Add celery, mushrooms, carrots and onion, bring to boil, drain. Reserve broth.

In a heavy saucepan, add the melted butter or oil and flour and cook to create a brown roux.

A roux is used to thicken liquids to make sauces and is a blend of equal amounts by weight of flour and fat - usually clarified butter. There are three traditional types - White, blond and brown. Place the fat in a heavy pan or skillet. Over medium high heat, melt the fat and stir in the flour all at once. For a white roux, cook stirring for about 2 minutes -- for blond 4-6 minutes and for brown 8-10 minutes.

Whisk in vegetable broth to and cook to thick enough to coat the back of a spoon. Reduce the heat and simmer for 20 minutes. Add seasonings, meat and vegetables, mixing gently; heat.

In a gratin dish, ladle in the shepherd’s pie filling. Top with mashed potatoes. Or spoon into individual 10 oz baking dishes and top with mashed potatoes

Bake in 400° for 10 minutes

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Lamb Stuffed Tomatoes

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American Mountain Entree, Lamb

Amount Measure Ingredient -- Preparation Method

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6 each tomatoes

1 1/2 Lb ground lamb

1 Ea onion -- chopped

3/4 C matzo meal

1/2 C parsley -- chopped

1/4 C pine nuts

1 Ea egg

2 Tbsp mint -- chopped

1 1/2 tsp black pepper

1 tsp turmeric

Remove the core from the top and then 1/4 of the top of each tomato. Reserve the tops for other uses and remove the seeds and pulp with a melon baller

Salt the inside of the tomatoes and place the tomatoes cut side down to drain on paper towels for 20 minutes

Preheat the oven to 350°. Lightly oil a 9 x 13 baking dish

Mix the lamb and all other ingredients to blend.

Fill tomatoes with the lamb mixture, mounding each and arrange in dish

Bake about an hour until the internal temperature reads 160°

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Pheasant and Morrell pot pie

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American Mountain Entree, Game

Amount Measure Ingredient -- Preparation Method

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For the crust

3 Cups flour, all-purpose

1/2 Teaspoon Salt

5 Tablespoons Shortening

8 Ounces Butter -- Chilled, cubed

For the filling

5 Cups Chicken stock

1 Ounce Dried morrell mushrooms

1 2 1/2 - 3 lb. Pheasant -- Cut into pieces

2 Each Bay leaves

2 Each Russet potato -- Peel and dice

1 Cup Pearl onions -- Blanched and peeled

3 Tablespoons Butter

3 For Tablespoons flour, all-purpose

Salt and pepper to taste

1 Cup baby peas

1 Each egg -- Lightly beaten

Sift together the dry ingredients. Place in the bowl the food processor and cut the butter and shortening into the flour. Add enough water to form a dough, wrap in plastic wrap and refrigerate for 30 minutes

Bring the stock to a boil, add the dried mushrooms, stir and remove from the heat. Let set sit for 30 minutes. Remove the mushrooms with a slotted spoon, strain the liquid and reserve.

In a large pot, place the pheasant, mushroom soaking liquid, and bay leaves. Bring to a boil and reduce to a simmer, cover, and simmer for 20 minutes

Remove the pheasant, and set aside to cool. Keep the cooking liquid in the pot at a simmer

Remove the bones from the pheasant, shred meat and set aside

Add the potatoes to the stock and cook until tender about ten minutes, remove the potatoes with a slotted spoon and set aside

Bring a small pot of water to boil. Meanwhile, trim the ends of the onions and cut a shallow X into the root end. Place in boiling water for 30 seconds and transfer to an ice bath. Gently squeeze the stem end and the onion should pop out of the bottom.

Increase the temperature to high under the stock and boil to reduced to about 2 cups. Remove bay leaf

Melt the butter in a saucepan, add the flour, and cook to Brown Roux. A roux is used to thicken liquids to make sauces and is a blend of equal amounts by weight of flour and fat - usually clarified butter. There are three traditional types - White, blond and brown. Place the fat in a heavy pan or skillet. Over medium high heat, melt the fat and stir in the flour all at once. For a white roux, cook stirring for about 2 minutes -- for blond 4-6 minutes and for brown 8-10 minutes.

Add the 2 cups of stock and whisk to create a thick smooth sauce then adjust seasonings

Preheat the oven to 375°

Roll out the dough. Place a layer of dough into a baking dish, prick the bottom, add the pheasant, mushrooms, potatoes, onions and peas. Add the sauce and top with the remaining pastry. Crimp the edges and cut steam holes

Brush the top with a beaten egg, and bake at 350° for one hour. Remove from the oven and let rest for fifteen minutes before serving

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Pressure Cooker Pot Roast

Recipe By: Chris Koch

Serving Size : 1

Categories : C -- American Mountain Pressure Cooking

Amount Measure Ingredient -- Preparation Method

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2 Cloves Garlic -- peeled

6 Tbsp Olive Oil

3 1/4 Lb Beef Roast

1/2 C Celery -- minced

1/2 C Onion -- minced

1/2 C Carrot -- minced

2 C Stock

2 Ea Bay Leaf

1 Tsp Dried Thyme

1 Lb Fresh Pearl Onions -- ** see notes or use frozen -- do not use jar or canned

3 Ea Parsnips -- peel and cut in 1" chunks

1 1/2 Lb Red Bliss C

2 tablespoons arrowroot -- or cornstarch

1/4 cup cold water

Season the roast with salt and pepper.

Cut garlic in slices - about 10 to 12 slices. Using a paring knife, make the same number of cuts into the roast at various location and insert the slices of garlic into cuts in roast.

Heat the oil in the pressure cooker and brown the roast on both sides. Remove and set aside

Add the celery, onion and carrots and cook, stirring for 3 minutes

Add the stock and herbs, and return the roast to the pot. Lock the lid on

Cook for 1 hour, use the quick release method, remove lid, add vegetables, lock lid back on, bring back to pressure and cook for 5 minutes more. Let pressure decrease naturally for 10 minutes then remove the lid. Remove the roast and vegetables and keep warm.

Return pressure cooker to the heat and bring liquid to boil.

Prepare a slurry by stirring the arrowroot into the cold water. Whisk into the pot liquid to thicken the sauce. Remove from heat.

Slice roast, place on platter, add vegetables around, serve sauce on side

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Prime Rib With Roasted Garlic Thyme Sauce

Recipe By: Chris Koch

Serving Size : 16

Categories : C -- American Mountain Entree, Beef

Amount Measure Ingredient -- Preparation Method

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1 each Standing rib roast -- 4 ribs

1 tablespoon vegetable oil

2 heads garlic

1/4 cup thyme

1/4 cup shallot

1/8 cup red wine vinegar

1 1/2 cups red wine

1 each bay leaf

2 tablespoons butter, unsalted -- softened

2 tablespoons flour, all-purpose

4 cups beef broth

Preheat the oven to 475°. Place the rack in the lower third of the oven

Put roast, ribs down, in 13 x 9" roasting pan. Rub with oil

Remove tops from garlic to expose cloves. Rub roast with garlic. Press thyme into roast

Sprinkle garlic with oil, wrap in foil and set aside

Roast the beef for 30 minutes, baste beef with fat.

Reduce the oven temperature to 375°.

Return roast to oven, add garlic for 1.5 hours or until a thermometer reads 130° for rare

Remove garlic from the foil and squeeze the cloves into a small bowl. Remove the rib from the pan and cover with foil. The roast will continue to cook and the internal temperature will climb to 135°

Remove all but 2 tablespoons of fat from pan, add shallots, sauté, add squeezed out garlic cloves, vinegar, wine, bay thyme, reduce to 1/2 c

Prepare a buerre manie by mixing the soft butter and flour. Add the broth to the garlic mixture in the roasting pan and then whisk in the buerre manie. Cook to thicken and then season, and strain. Keep the sauce warm

Carve the roast. For extra large portions (4) slice the roast between each bone and serve. For more portions, slice down along the bones and under the meat to remove the roast (save the bones for a snack later). Slice the roast to desired servings.

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Quinoa with pecans

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American Mountain Sides

Amount Measure Ingredient -- Preparation Method

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12 ounces quinoa

1 cup pecans

3 tablespoons olive oil

1 tablespoon butter

1/2 cup yellow onions -- diced

1/4 cup celery -- diced

1/4 cup carrots -- diced

Cook quinoa per package directions

Toast the pecans in a preheated 350° oven for 12-15 minutes, chop. Toasting nuts adds a tremendous amount of flavor. Toasting in a pan on the stove often ends with scorched or burnt nuts. The best way to toast nuts is to place them on a lipped baking sheet or shallow baking dish. Place them in a pre-heated 350° oven and begin by toasting for 10 minutes. Increase the length a few minutes at a time until the desired color is achieved.

Heat the oil and butter in a skillet and cook the onions, celery and carrots until soft seasoning with salt and pepper when you add the vegetables to the skillet.

In a bowl, mix all the ingredients and serve as a side dish or as a complete meal

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Rack of boar with rhubarb chutney

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American Mountain Entree, Game

Amount Measure Ingredient -- Preparation Method

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3/4 C Sugar

1/3 C Cider Vinegar

2 Cloves Garlic -- minced

1 Tbsp Ginger Root -- grated

1 Tsp Ground Cumin

1/2 Tsp Ground Cinnamon

1/2 Tsp Crushed Red Pepper

4 C Rhubarb -- diced

1/2 C Red Onion -- diced

1/3 C Dried Cherries

1 Ea Bone-in rack of boar -- sliced

1/4 C Oil

Combine the sugar, vinegar, garlic, ginger, cumin, cinnamon and crushed red peppers in a pan over medium heat. Stir until sugar dissolves

Add the rhubarb, onions and cherries, cook until tender, cool completely

Season the rack salt and pepper and place in a 450° oven for 45 minutes, check internal temperature; cook to 150°

Rest rack for 10 minutes, slice between bones, serve with chutney

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Rack of venison with preserved cherry Port sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American Mountain Entree, Game

Amount Measure Ingredient -- Preparation Method

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1 Cup Fresh bread crumbs

1 Clove Garlic -- Minced

2 Tablespoons Fresh thyme -- Minced

3 Each Juniper berries -- Crush and grind

2 Tablespoons Extra virgin olive oil

1 8 bone Rack of red deer -- if using fallow use 1 rack for every two portions

1 Cup Port

1/4 Cup Glace de Viands

1 Cup Preserved cherries

Preheat the oven to 375 °

In a stainless steel bowl, combine the bread crumbs, garlic, thyme, juniper berries and oil. Mix well

Coat the racks with the bread crumb mixture and place on a rack in a roasting pan. Roast for 45 minutes or until internal temperature of 150° for medium rare

Degrease the roasting pan and deglaze with the port. With the roasting pan over a burner, bring to a boil and scrape up the browned bits from the bottom with a wooden spoon.

Reduce the liquid to half, add that glace and cherries heat through. Carve the rack, sauce

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Rhubarb and Berry compote with mint

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American Mountain Desserts

Sauces

Amount Measure Ingredient -- Preparation Method

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1 Cup Dry red wine

1 Cup Cranberry juice

12 Ounces Strawberry jam

2 Pounds Rhubarb

1 Bunch Mint

2 Cups Mixed berries

In heavy saucepan combine wine, cranberry juice, jam and sugar. Bring to a boil and reduced to the lowest heat. Simmer for 20 minutes

Cut the rhubarb into 3/4 in. pieces. Remove six nice sprigs of mint and reserve. Tie the remaining mint together and add to pan. Simmer for ten minutes

Remove the mint, and transfer the mixture to a bowl

Fold in the berries, cool, cover and refrigerate overnight

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Shepherds Pie

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American Mountain C -- Misc

Entree, Beef

Amount Measure Ingredient -- Preparation Method

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1/2 each Onion -- diced

1 clove Garlic -- minced

2 tablespoons Butter

3/4 pound Ground Beef

1/3 cup Tomato Paste

1/2 cup Stock

2 tablespoons Flour

1/4 cup Wine

1/4 cup Water

1/4 cup Carrots -- diced

1 tablespoon Parsley

1/4 teaspoon Tarragon

2 each russet potatoes -- peeled, cut into chunks 1"

1/4 cup Butter

3/8 cup Milk

In a heavy skillet over medium heat, melt the butter and cook the onions and garlic for about 5 minutes or until turning brown at the edges

Increase heat to high and add meat to brown

Remove all but a couple of tablespoons of fat, add the flour, stir; add the tomato paste, stir; add the stock

Stir, stir, add wine and water, add carrots stir to combine

Add the herbs, stir and simmer for 15 minutes

Make mashed potatoes. Place the potatoes in a pan and cover with cold water. Over medium heat bring to a boil and reduce to a simmer immediately. Do not boil the potatoes for very long. The exterior will become watery as the center finishes cooking.

Simmer potatoes until soft. Insert a paring knife into one of the chunks, and try to lift from water. If chunk slides off the knife they are done

Drain the potatoes and return to the pot and stir over the heat to dry the potatoes. This step will help make them fluffy.

Heat the milk and butter until butter melts, add to the potatoes and stir until fluffy and creamy

Place in bowl of a stand mixer with whip attachment and mash

Preheat the oven to 400°

Spoon the meat mix into a gratin or baking dish, top with mashed potato

Bake in 400° oven until browned, about 15 minutes

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Tips for cooking venison

Recipe By: Chris Koch

Serving Size : 0

Categories : C -- American Mountain Entree, Game

Amount Measure Ingredient -- Preparation Method

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Roasting: fast method-450 °-10 - 14 minutes per pound, rest for 20 minutes

slow method-200 ° covered 45 minutes per #

Grilling - High heat short time

Internal temperature 130 - 145 ° medium rare, 160 ° medium, 170 ° well done, 160 ° for ground meat

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Trout with Pecan And Pine Nut Crust

Recipe By: Chris Koch Chris Koch

Serving Size : 4

Categories : C -- American Mountain Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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1/4 C Pine Nuts

1/4 C Pecans

1 1/2 Tbsp Sesame Seeds, Light

4 Ea Trout -- boned

4 Tsp Butter

1 Clove Garlic -- minced

3 Tbsp Olive Oil

In a food processor with blade, chop the nuts very fine, transfer to bowl, mix in sesame seeds

Place the trout, skin side down on sheet pan

Melt the butter and cook the garlic until tender but not browned. Brush onto trout

Coat the trout with the nut mix, chill for 30 minutes

Preheat oven to 400°

Pan fry trout, finish in oven for 5 minutes

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Twice-Baked Potatoes

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American Mountain Starch

Amount Measure Ingredient -- Preparation Method

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2 medium Idaho potatoes

Salt & pepper to taste

2/3 cup sour cream

2 tablespoons chives or chopped green onion if desired

1/3 cup Cheddar cheese -- shredded

3 tablespoons butter or margarine -- softened

3 tablespoons Parmesan Cheese

Bake the potatoes until done, approximately 1 hour at 400 °.

Cut in half. Scoop out both halves. Reserve the skin.

Mash the potatoes in a large bowl and add salt and pepper to taste.

When smooth, add sour cream, chives or onion if desired, cheese and butter. Mash until blended.

Pipe or spoon the potato mixture back into the skins. Sprinkle with a little Parmesan cheese. May be held in the refrigerator for 24 hours, or wrapped for freezing. To serve, place on cookie sheet and bake at 325 ° for 30 minutes or until golden.

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Venison Medallions With Mushrooms And Thyme

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American Mountain Entree, Game

Amount Measure Ingredient -- Preparation Method

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1/3 cup Olive Oil

16 ounces Wild Mushrooms

4 2/3 ounces Enoki Mushrooms

1 1/3 tablespoons Fresh Thyme

2 pounds Venison loin

2/3 cup Red Wine

1 cup Brown Stock

4 tablespoons Butter

Sauté mushrooms in oil with thyme, remove

Cut venison into mignon, and pan fry for 3 minutes each side. Remove and keep warm

Deglaze pan with wine, add stock, reduce slightly.

Add mushrooms to pan and stir to combine, remove the pan from the heat and add the butter, swirl to melt and combine butter into the sauce.

Sauce plate, add venison, top with mushrooms

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