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Venison Chili Recipe

January 31, 2018

Venison Chili Recipe
Looking for the perfect dish to feature on Game Day? Try our spicy and delicious Venison Chili!  ______________________________________________________ Venison Chili Recipe  ½ C bacon – chopped – 4-5 strips 2 LB ground venison 1 LB venison stew – ask the butcher to cube for Chili 2 TBSP Lane’s ancho espresso rub (optional) 1 spanish onion – chopped 2 carrots or 1.5 C – shredded ¼ C garlic – minced 1 poblano pepper – diced 4 TBSP cumin 3 TBSP paprika 3 TBSP chili powder 1 6oz can tomato paste 2 C red cooking wine 1/2 TBSP maple syrup 2 cans diced tomatoes 1 can kidney beans salt & pepper to taste Instructions: Cook bacon until crispy. Using a slotted spoon, remove the bacon and set aside for garnishing the chili at the end. Season the venison with Lane’s Ancho Espresso rub or salt & pepper. Sear until meat is browned on all sides in the rendered bacon fat. Add the onion, carrots, garlic, pepper & spices. Cook covered for 40 mins on medium/low heat or at a low simmer. Add tomato paste, red wine & maple syrup. Cook uncovered for 20 minutes or until liquid has reduced by about half. Add diced tomatoes and cook covered until the venison cubes become tender, about 2-3 hours. Add the beans and enjoy! 

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Corned Beef Saturday Evening. Corned Beef Hash Sunday Morning.

March 09, 2017

Corned Beef Saturday Evening. Corned Beef Hash Sunday Morning.
St. Patrick's Day is fast approaching. We've begun our annual brisket curing and they are ready for pre-order! You can pick them up anytime between now and March 17th. We vacuum seal each brisket so they will continue to cure until opened. If you are more of a Do-It-Yourselfer, hurry in for some uncured briskets and check out our post on brining at home here.   Corned beef and cabbage washed down with a tall, creamy stout is a must on St. Patrick's Day. But what happens when you are left with half of a cured brisket the next day? Well, luckily the next day this year is a Sunday. Call your friends and tell them to come back to your house for brunch — you're making Corned Beef Hash! Now, we know the thought of corned beef hash conjures up greasy, mushy, salty memories from a poorly lit diner, but the following recipe will change your mind for good.  CORNED BEEF BREAKFAST HASHCookbook author Cassy Joy Garcia has created a healthy Paleo version of this dish for her blog Fed + Fit. Photo Credit Fed+Fit Ingredients: 4 pounds red skinned potatoes, cut into 1-inch cubes 2 tablespoons extra virgin olive oil 1 teaspoon fine sea salt 1 teaspoon garlic powder 1 teaspoon paprika 1 tablespoon butter 2 bunches collard greens, de-stemmed and finely chopped 1 tablespoon fresh lemon juice (about 1/2 a lemon) Leftover Corned Beef, chopped 1-2 eggs per serving, soft boiled, poached, or fried pickled onions, for garnish fresh chopped chives, for garnish Photo Credit Fed+Fit Directions: For the potatoes, toss the cubed potatoes in the olive oil. Spread them out evenly on two baking sheets. Sprinkle the tops evenly with the salt, garlic, and paprika. Bake at 375 F for 40 to 45 minutes, or until they start to brown and crisp, but not burn. Melt the butter in a large pan. Add the chopped collards, toss to combine, and cover to steam. Once the collards are wilted, add the lemon juice, and corned beef. Stir to combine and cook just long enough to reheat the corned beef. Remove from heat and set aside. In a large mixing bowl, toss the potatoes with the collards and corned beef. Plate and top with the eggs (cooked however you like), pickled onions, and chives. So go ahead, poach a couple of eggs (or duck eggs!), toss in some greens, and use up every last bit of that corned beef!

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January 06, 2016

Combat the Cold With A Warm Yet Light Cioppino
It's January, the winter chill has finally set in, and nothing sounds better than curling up with a hearty, filling stew. Don't sacrifice your New Year's resolutions just yet. Try this satisfying and light Cioppino instead of something that will weigh you down. Cioppino is an Italian-American fish stew that originated in San Francisco, California. Originally it was made on boats while out at sea and later became a staple in Italian restaurants.  You can add all sorts of seafood to this stew — clams, mussels, shrimp, white fishes, salmon, octopus — you name it. Serve it with white wine and some crusty bread to sop up the flavorful broth. Ingredients3 tablespoons olive oil1 large fennel bulb, thinly sliced1 onion, chopped3 large shallots, chopped2 teaspoons salt4 large garlic cloves, finely chopped3/4 teaspoon dried crushed red pepper flakes, plus more to taste1/4 cup tomato paste1 (28-ounce) can diced tomatoes in juice1 1/2 cups dry white wine5 cups fish stock1 bay leaf1 pound clams, scrubbed1 pound mussels, scrubbed, debearded1 pound uncooked large shrimp, peeled and deveined1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunksDirectionsHeat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.Ladle the soup into bowls and serve.

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December 04, 2015

Our Favorite Stocking Stuffers & Gift Ideas
In addition to our meats and produce, The Organic Butcher of McLean has amazing gifts and stocking stuffers for your favorite foodies. Our staff has put together a list of their top picks for the holiday season. 1. Noble Tonic 01 Petite: Tuthilltown Bourbon Barrel Matured Maple SyrupYour favorite syrup, just mini! 2. SpicesWe carry a multitude of spices and seasoning. The possibilities are endless. 3. Falling Bark Farms Premium Raw HoneyPure, raw, and local. 4. Paleo Scavenger GranolaNo grains, no dairy, no soy, no artificial flavors, no refined sugars. 5. Bulletproof Snack BarsThe perfect after-workout protein bar. Made with pasture-raised Upgraded Collagen Protein. 6. Graham's Six Grapes Porto, Half BottleA very full-bodied, luscious wine with a seductive, rich aroma of ripe plums, cherries and dark chocolate notes. 7. ThermoWorks Thermapen and Pocket ThermometerHighly-rated and highly-accurate. 8. The Virginia Table BookEarly Mountain Vineyards and Our Local Commons has just released this new book celebrating the Commonwealth of Virginia and its emergence as a world-renowned food and wine region. 9. Beyond Bacon by Stacy Toth and Matthew McCarryBeyond Bacon pays homage to the humble hog by teaching you how to make more than a hundred recipes featuring cuts from the entire animal. 10. The Organic Butcher Reusable Shopping BagReduce waste every time you shop with our stylish shopping bags. 11. The Organic Butcher of McLean Camo CapThis subtle, new style is perfect for the outdoorsman on your holiday list. 12. The Organic Butcher of McLean Gift CardsLet your loved ones pick out their own gifts with a gift card in any denomination.  Happy Holidays!

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Arctic Char — A Delicious Alternative to Wild Salmon

November 12, 2015

Arctic Char — A Delicious Alternative to Wild Salmon
As the season for wild-caught salmon comes to a close, you might be wondering what alternatives are out there. What fish is comparable in texture, flavor and healthy oils?  Well, we have the just the fish for you! The Organic Butcher is now carrying responsibly and sustainably farm-raised Arctic Char. Arctic Char has a distinct light, sweet flavor and firm pink flesh that is similar to salmon, though milder. It is nutrient-rich and an excellent source of heart-healthy Omega-3 fatty acids.  If you are turned off by farm-raised fish, know that the environmentally friendly method used to farm Arctic Char is completely different than farmed salmon. The Monterey Bay Aquarium Seafood Watch gives Arctic Char a “Best Choice” eco-rating as opposed to Salmon which ranges from the lesser "Good Alternative" to "No, Thanks" ratings. We are careful to source our Arctic Char from responsible farmers. If you have never had Arctic Char, you are in for a treat. It's mild taste will appeal to a wide range of palates. ARCTIC CHAR WITH CHARMOULA (Food & Wine) This roasted garlic charmoula — a classic North African marinade and sauce packed with fresh herbs and spices — is excellent with a rich fish, such as arctic char or salmon. INGREDIENTSFour 5-ounce, skin-on Arctic Char fillets3 unpeeled garlic cloves1/3 cup plus 2 tablespoons extra-virgin olive oil1/4 cup flat-leaf parsley leaves1/4 cup cilantro leaves2 tablespoons chopped green olives1 tablespoons fresh lemon juice1/4 teaspoon ground cumin1/4 teaspoon paprikaKosher saltPepper INSTRUCTIONSIn a small skillet, toast the garlic over moderate heat, stirring occasionally, until the skins blacken, 7 to 8 minutes. Let cool slightly; discard the skins.  In a food processor, puree 1/3 cup of the oil, the garlic, parsley, cilantro, olives, lemon juice, cumin and paprika until smooth. Transfer the charmoula to a bowl and season with salt.  In a large nonstick skillet, heat the remaining 2 tablespoons of oil. Season the fish with salt and pepper and place it skin side down in the skillet. Cook the fish over moderately high heat until the skin is golden, about 3 minutes. Flip the fish and cook just until it flakes easily, 2 to 3 minutes. Drain briefly on paper towels. Serve the fish with the charmoula.   

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October 31, 2015

Weeknight Meal: 5 Ingredient Honey-Mustard Chicken
School is in full-swing and evenings are jam-packed with sports, band practice, homework, etc. The last thing you need is to prepare a complicated dinner that uses every dish in the kitchen and ends up being something the kids won't eat. We present your new favorite weeknight meal — 5 Ingredient Honey-Mustard Chicken! Serves: 4-6Time: 55 mins (10 mins prep + 45 mins cook) Ingredients1/4 to 1/3 cup smooth Dijon mustard1/4 to 1/3 cup honey1 Tbsp olive oil2-3 pounds chicken thighs, legs or breasts2 sprigs rosemary (or a generous sprinkling of dried rosemary)SaltFreshly ground black pepper InstructionsPreheat the oven to 350°F (180 C). In a medium bowl, whisk together the mustard, honey, and olive oil. Add a pinch of salt and taste. Add more salt and mustard until you get the flavor where you want it. Salt the chicken lightly and lay the pieces skin-side up in a shallow casserole dish. Add rosemary springs. Cook until the skin is golden and crispy. Spoon the honey mustard sauce over the chicken.  Serve with greens and wild rice, or keep it paleo with cauliflower rice.

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