Wildwurst Venison Sausages

We wanted to create a sausage recipe with the flavour of Bratwurst without the beer. Not too mild, not too salty, this has a great rounded flavour.
With venison from Texada Island, pork from Wolfson Creek Farms and turkey broth from a bird that was raised in Wildwood, how can you go wrong? This was just a delicious recipe!

4 lbs venison
2 lbs pork fat
2 eggs
1 cup broth
1 Tbsp cider vinegar
1 1/2 tsp ground black pepper
1 tsp cayenne pepper
1 tsp Hungarian paprika
1/2 tsp nutmeg
1 Tbsp dry mustard
1 Tbsp smoked coriander
1 tsp crumbled sage
1 Tbsp salt
2 tsp golden yellow sugar

Be safe. When making ground meat, keep everything as cold as possible. I set the bowls on big soft ice-packs while I worked.
Cut the meat and fat into 1 - 2 inch pieces. Grind using 1/4" grinding plate, or pulse in your food processor in small batches. (I means SMALL)
Beat the eggs with the broth and add the seasonings. Blend VERY well with the ground meat.
Test a small amount for seasonings by making tiny sausage paddies and frying in a hot pan. Adjust to suit your tastes.
Cover and refrigerate the sausage meat for a couple hours or overnight.
Stuff sausage casings or wrap in 3/4 - 1 lb packages. Double wrap, label and freeze.

scalloped potatoes quatro

Made with four kinds of potatoes from our garden, from bottom to top: Russian fingerlings, Russian blues, French fingerlings and Yukon gold.

Coconut milk, curry, peppers.... what could be better! 

This is an amazing dish, creamy and delicious with crisped potatoes on the top (until your friends highgrade all the crispy bits, thanks David.)

3 - 4 pounds of potatoes
1 can coconut milk
2 tsp kosher salt
2 Tbsp Garam Massala (we make it ourselves so we can avoid garlic which is not on the low FODMaPs diet download this great pdf stanfordhealthcare.org)
1/2 tsp hot pepper flakes
1 - 2 cups broth (I used chicken broth)
2 Tbsp butter slivers
hot paprika 

Preheat oven to 350F and butter a big flat glass baking dish. 
Using a mandolin or your kitchen elf, cut the potatoes into thin slices. I like 1/8 inch thick. Put them in a bowl full of ice water to keep them from discolouring.
In a small saucepan over low heat, combine coconut milk, salt, Garam Massala and pepper flakes, just until the coconut oils melt.
Drain potato slices and arrange artfully in the glass baking dish. Pour the coconut milk mixture evenly over the potato slices. Add enough broth so that the potatoes are just above the liquid. Sprinkle with a little more Garam Massala and some hot paprika, and top with slivers of butter.
Cover with foil and bake 1 hour until the potatoes are fork-tender then uncover and bake until most of the liquid is absorbed and the top layer is crispy.

Garam Massala

This recipe is specifically created to avoid garlic, which is not very kind to people with IBS.

Garam Massala:

2 Tbsp coriander seed
1 Tbsp cumin seed
1 Tbsp cardomum seeds
1 Tbsp black peppercorns
1 tsp fennel seed
1 tsp mustard seed
2 dried chili peppers (seeds may be discarded)
2 Tbsp ground turmeric

Combine all but the turmeric and toast over medium low heat in a small cast iron frying pan until fragrant.

Grind the toasted spices to a fine powder, add turmeric and blend.

candied ginger

This actually makes four products if you want, all from a kilo of ginger!

Candied Ginger:
1 kg fresh ginger root (aged if you desire for stronger flavour)
4 liters water
2 kg sugar
Peel the ginger.  Reserve the peel for making ginger candy and tea (optional)
Slice the peeled ginger across the root, (not lengthwise) about 1/4 inch thick. Add ginger pieces to 4 liters of water and 2 kilograms of sugar in a heavy bottomed pot, heat to boiling, then reduce to medium cooking down to half of the volume. Stir just enough to keep it from sticking.
Remove from heat and let the ginger soak overnight.
Drain the ginger well, and reserve the syrup. Spread the ginger pieces on racks and dehydrate until chewy. I used the dehydrator for a couple hours, but you can use your oven at its lowest temperature. Be sure to turn the fan on!

Ginger Syrup:
Warm the reserved ginger syrup from making the Candied ginger. Its great added to ginger cookies, tea, or straight out of the bottle for immune-boosting. 

Ginger Tea:
Puree the reserved ginger peels and squeeze out all the juice. Reserve the juice to make Ginger Candy!
Lay the squeezed puree of the peels evenly on drying racks and dehydrate until very dry. Store in a cool dark place and add to your tea cup with boiling water for a zing of ginger tea.

Ginger Candy: (This is the most complicated of the four recipes.)
1 kg sugar
reserved juice from squeezing ginger peels
Set up some cookie sheets with parchment paper, and spread with tapioca starch. Make some depressions with your fingers for pouring the candy.
Use a large, thick-bottomed pan & slowly caramelize 1 kg of sugar. Cook VERY slowly! Have your candy/cooking thermometer ready! You're looking to reach firm-ball state, meaning the temperature of the boiling sugar should reach around 120°C (248°F) and no more.
(if you go past 248°F and the sugar is still in big lumps, you had the heat too high. You will need to make hard candy instead of ginger chews! just keep cooking until all is melted and bubbly up to 300°F and carry on with the recipe.)
Add ginger juice from the puree. Now move quickly! On your cookie sheets, pour the candy into the depressions, let it cool, then cover with more starch. Cut into nibble-size pieces, (break into chunks if you made hard candy) and store in an airtight container with ample starch to keep the pieces from sticking together.

A word of caution: Please be careful when working with hot sugar. Sugar burns are nasty. Hot sugar is almost impossible to quick rub or rinse off the skin, and it will continues burning long after it comes into contact with your skin. Please don't allow yourself to be sloppy or distracted when working with hot sugar, and avoid dangling hair, jewelry, or clothing. Click for info on: Candy temperatures