Miscellaneous
Wild Ramp Butter Wild ramps are considered a delicacy in my part so finding ways to incorporate them into meals months after they’re gone can add a nice touch to a meal. I love to add ramp butter into scrambled eggs, along with some fiesta blend cheese, and real bacon bits. You can also melt it into a hot steak too! Making ramp butter is simple. You’ll need real butter, not margarine which is what many of us grew up calling butter. I buy some Amish butter from the local dairy farm nearby and it’s perfect to work with. Set the better out at room temperature to soften. While the butter is softening, clean and rinse your wild ramps, trimming the roots but leaving the bulb in place. Chop the ramps up as fine as you can, both the leaves and the bulbs. Next, mix the softened butter (not melted) and finely chopped ramps into a blender and blend together. Once the two ingredients are mixed together, pour the contents from the blender into a container and store in the refrigerator if you plan to eat it soon. For larger quantities, you’ll want to store it in the freezer so that it lasts all year. The more ramps you use, the stronger the flavor. Quantities: 1 pound of butter to 6 ounces of ramps is a good place to start. Guys, if you’re cooking dinner for you girlfriend, wild ramp butter may not be the best ingredient to utilize to spice up your meal. Fried Morels (Molly Moochers) There’s no greater delicacy in the spring than fresh morels. Whether you pick them off the bank on a fishing trip or walk into a patch turkey hunting, a day in which you bring a mess of fresh morels home is great day. When most people I know cook morels, they dip them in egg, roll them in flour, and then fry them in butter. I do the same thing but I add Uncle Buck’s Hot and Spicy Fish Batter that you find at Cabela’s or Bass Pro to my flour mix. This gives the morel a better crunch and a little bit more flavor, without overwhelming the natural flavor of the morel. I never measure out the mix of flour and Uncle Bucks Hot and Spicy Fish Batter exactly, but it’s probable 2/3 flour and 1/3 Uncle Bucks' As I fry the morels in butter, I salt and pepper both sides and add more butter as needed. Wild Game Tacos I’m an avid hunter like most everyone else that listens to this podcast but I don’t have very many mouths to feed around the dinner table, so when there’s an opportunity to share the meat from an animal that I’ve harvested with those that don’t hunt, I jump on it. One of the easiest meals for a busy guy like me to prepare for a large get together is wild game tacos. I utilize venison burger and wild boar sausage for the main course and you can pick the toppings of your choice. You can substitute the venison with bear burger or any other type of burger, but venison is my go to. Wild boar sausage tends to have a different texture than store bought sausage, so it mixes in with the dry venison burger well. I prefer a spicier flavored sausage, but mild will work just fine. I cook each meat separately and I use a spatula to stir and break the meat into small chunks as it cooks. I do not add any seasoning to the sausage but I will add taco seasoning to the burger before I start to cook and sprinkle in a little more as it begins to brown. Once both meats are finished, you can combine them into a large bowl and stir them together before serving. _ Click here to Listen! https://linktr.ee/Bucks_Of_America_Podcast _ Please rate and review. _ 100 Seconds by Punch Deck | https://soundcloud.com/punch-deck Music promoted by https://www.free-stock-music.com Creative Commons Attribution 3.0 Unported License https://creativecommons.org/licenses/by/3.0/deed.en_US