Have you ever cooked venison? For us, it's food that we imagine as part of a King's feast. Off-Island (we are told) its a luxury menu item. Here on Island, it's a winter staple. Part population control and part tradition, hunters stock multiple freezers full, share fresh cuts with neighbors and gift to those in need. In search of the perfect venison recipe, I turned to Brian Athearn, a local businessman, passionate hunter, and new president of the Martha’s Vineyard Agricultural Society. If you can't find venison via a local hunter - get in touch, we might be able to hook you up :).
Brian Athearn's Venison Stew.
· 2-4 tablespoons olive oil for browning
· 2 pounds venison stew meat
· 2 lb Venison burger
· 3 large onions, coarsely chopped
· 4 garlic cloves, crushed
· 1 tablespoon Worcestershire sauce
· 2 tablespoons of A1 steak Sauce
· 1 bay leaf
· 1 teaspoon dried oregano
· 1 tablespoon salt
· 1 teaspoon pepper
· 3 cups water
· 5 potatoes, peeled and quartered
· 2 Lbs of diced Parsnips
· 1 pound carrots, cut into 1-inch pieces
· I bag frozen peas
· 1/4 cup all-purpose flour (or a few tblsp corn starch)
· 1/4 cup cold water
· I use one container of venison Demi-Glace in each batch that we make from the bones (or you can use a little Hoisin sauce)
Note: He uses a crock pot most of the time or a pressure cooker. So translate to dumping into cooker for that option.
Heat oil in a Dutch oven or thick bottom pot. Brown meat. You can remove the meat and deglaze the bottom with a half cup of red wine. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper and water. Simmer, covered, 1-1/2 to 2 hours or until meat is tender. Add potatoes and carrots and parsnips. Continue to cook until vegetables are tender, about 30-45 minutes. Mix flour and cold water; stir into stew ( you can use arrow root as well for gluten free). Cook and stir until thickened and bubbly. Add browning sauce if desired. Add peas a the last minute and stir. Remove bay leaf.
Let us know how your stew turns out - will you share your pictures on Facebook?
As far back as I can remember, I have loved planning our Christmas Eve Feast of the Seven Fishes. The ancient tradition of eating fish on Christmas Eve dates from the Roman Catholic custom of abstinence from meat and dairy products on the eve of certain holidays, including Christmas. Today, this Italian-American tradition carries on in our (and many other) households. Born to an Italian father fresh off the boat from Trieste, and married into another with generations from the “Old Country” - meal planning and preparation of this seven-course seafood meal is taken very seriously as both to honor the Italian-American tradition and to celebrate all of us being together.
Growing up, calamari, baccalà (salt-cured cod that is soaked in a bathtub for days, blended and doused with EVO), lobster, sardines, and anchovies always graced the menu. Now, my chef brother-in-law raises the bar with his glorious Cioppino and famous Clams Casino.
The Menu - Seven Fishes
One and Two.
Taking cues from our friend Paul Greenberg, James Beard award winning author and sustainable seafood advocate, we decided this year to plan our menu as close to home with a nod to featuring ocean-friendly sustainable fish. "Blue mussels, farmed in the coastal waters of New England and Atlantic Canada came to mind"..., and of course, Martha’s Vineyard Oysters found in Katama Bay (try a tasting of Signature Oysters and Honeysuckle Oysters) and the Lagoon in Oak Bluffs (Cottage City Oyster). Both are "rich in omega-3s, and mussels and oysters filter algae and particulate matter, improving water clarity, limiting nitrogen loading and thereby slowing the spread of oxygen-deprived dead zones. Humans have depleted wild bivalves in many areas of the world, part of reversing this pattern is to farm shellfish and support shellfish farming by eating lots!"
Three and Four.
It’s crazy to think that more than 80 percent of our seafood comes from abroad, mostly Asia. And, some of the most popular farmed varietes such as shrimp has destroyed about a fifth of the world’s coastal mangrove forests, which serve as fish nurseries and storm buffers. So, staying away from the Shrimp Plate we added in a seasonal Bluefish Pate and a holiday version of scup tacos (i.e. with a light cream drizzle) for appetizers.
Five and Six and Seven.
Cioppino is a great main dish as its super satisfying, and it helps our menu get to our seven fish goal. Local bay scallops, calamari (i.e., squid) and of course lobster are this year's choices. And for the 'firm-flesh fish” we were going with Cod. For as simple as it is, Cod has the dubious distinction of being one of the only fish that naval battles have been fought over. Fished by the Vikings in the cold North Atlantic seas almost 3000 years ago, cod has been at the center of trade wars for centuries. Once so abundant, it saved millions from famine, but today cod is more scarce and popular as ever.
So, our we nixed the Cod and chose Atlantic Pollock. While considered a whitefish, it has an image problem. Its flavor is fantastic, but the appearance when the uncooked gray-pinkish color looks drab compared to the snow-white cod fillets we are used to seeing on seafood counters. Luckily, the Cioppino sauce will cover any evidence of us going out of the norm for the few ingredient stalwarts at the table :).
It was an exciting challenge to try to choose the most ocean-friendly choices for our treasured meal. To make it easy for you, check out the Monterey Bay Aquarium's comprehensive list of sustainable Seafood recommendations. Its a simple start to learning more about how our choices can make an impact - good or bad.
Happy Holiday's friends. Chi mangia bene, vive bene.
(Who eats well, lives well')
Feast of the Seven Fishes menu ideas:
Our go-to for feast ideas is always Mario Batali and Gianni.
Our Favorite Recipes:
Cioppino (in case you missed it above)
Cozze alla Triestina (steamed mussels) don't forget the crusty bread.
Blue Fish Pate
Our everyday work provides our clients joy. Gather is our time to play, show off our creative selves and create beautiful environments that nurture and inspire. We can't wait to share this magical collaboration with you..
At Gather, Kyleen Keenan of Not Your Sugar Mamas plays with plant based food, Emily Coulter of Morrice Florist manifests visually inspiring environments, Nevette Previd of Farm.Field.Sea. works her experiential magic and photographer Jocelyn Filley captures shared moments.
Each Pop Up will be unique expressing the seasonality of the island and explore the new frontiers of beauty, design, wellness, nourishment and experience. Our intention is to indulge the senses, get your creativity to flourish and remind you to work beauty and face to face connections into your everyday life.
GATHER around to set the scene for an uplifting holiday season ahead and join us for a Friendsgiving’ feast.
Sunday, November 19. 2017
Morrice Florist, 149 State Rd. Vineyard Haven
Price includes 5 course dinner, wine, tax and gratuity. Seats available on a first come first served basis. Reservations close November 15th.
We are excited to have a guest storyteller this month. Its so much more meaningful to hear about folks adventures in their own words.
Introducing Nina Hitchen of Plastic Free MV.
Hey there, I’m Nina. I’m an interior designer and live with my husband and 6 year old twins in Oak Bluffs. My journey to “life without plastic” began when I was pregnant and decided to rid our kitchen of plastic – concerned about its health effects - originally thinking only in terms of food preparation and storage.
I replaced Ziploc bags and saran wrap with reusable containers and beeswax wraps, and plastic Tupperware with Pyrex containers and glass jars. I replaced our Mr. Coffee coffee-maker (plastic!) with an electric percolator (stainless steel!) and found children’s stainless steel dish sets for our kids . Our kitchen today is composed of tools that are glass, stainless steel, ceramic and/or wood. Aha moment: not only is non-plastic healthier. . .its prettier!
Along the way I learned about the Zero Waste movement and the facts of plastic pollution – and was inspired by Bea Johnson of “Zero Waste Home”, Lauren Singer of “Trash is for Tossers” and Beth Terry of “My Plastic Free Life” to quit plastic altogether. Aha moment: Because it takes 500-100 years for plastic to degrade, every piece of plastic ever made still exists today.
I’ve traded disposables for reusables and have learned how to grocery shop plastic-free on Martha’s Vineyard – by shopping from bulk bins, bringing my own containers for meat and deli goods, and saying no to plastic-packaged produce. Aha moment: Packaging = processed & full of preservatives
Life without plastic means eating more fruits, vegetables and whole foods. It lends itself to eating locally and seasonally, and also to learning to make things yourself from scratch. I’m not a good cook, but I’m not afraid to try (and fail). . .so with purpose and persistence, and over several years, I’ve learned how to make many of the things that are only sold packaged in plastic – like tortillas, crackers, hummus, yogurt and granola bars. I’m a busy, working mom without a lot of time to spare – but feeding my family healthy foods that don’t hurt the planet is a priority. So I find the time, and involve the kids. Aha moment: Slow down. Prioritize. Plastic is the result of “Convenience Culture”.
The “new me” considers the life-cycle of every product I consume. I refuse plastic and seek out things made of natural, biodegradable, materials and invest in things that are beautiful and will last. I plan ahead, question “need” and am teaching our kids the value of self-sustenance.
TOP 10 list for you to start a plastic free life.
Learn more about her recent premiere of Plastic Free MV at Living Local Harvest Festival penned by @PointBBlog.
Penned by the staff of Farm. Field. Sea. and inspired by the experiences of working with Martha's Vineyard's chefs, farmers, fisherman, oyster cultivators, artisan producers and food educators.