Served with boiled baby potatoes and seasonal vegetables, this will warm whatever winter is left in your bones. Lamb or chicken can also be substituted, but keep an eye on the moisture level and reduce your simmering time accordingly.
1/2 cup (125 mL) flour
3 tsp (15 mL) paprika
1 tsp (5 mL) salt
1 tsp (5 mL) black pepper
6 elk shanks, cut 2 in (5 cm) thick
2 Tbsp (30 mL) vegetable oil
4 stalks celery
1 lemon, juiced, zest reserved
1 tsp (5 mL) whole black peppercorns
4 cloves garlic
1 cup (250 mL) red wine
3 cups (750 mL) game stock
Combine flour, paprika, salt, and pepper in a large plastic bag; add elk shank cuts and toss them to coat evenly. In a large saucepot heat the oil over medium heat, add elk, and brown evenly (about 5 to 6 minutes). Remove and set aside.
Add the vegetables to the pan and saut until fragrant (1 to 2 minutes); add the juices, zest, garlic, and peppercorns and saut for 5 more minutes. Deglaze the pot with the wine, scraping the brown bits off the bottom of the pot; add the stock and bring to a boil.
Return the shanks to the pot and reduce to a simmer. Cook for about 3 hours or until the meat is tender. Remove meat from the pot and pure the sauce until smooth; season with additional salt and pepper if needed.
source: "Emerald Lake Lodge", alive #305, March 2008
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!