Main Dishes from the Northwoods

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Main Dishes from the Northwoods....Natural Cuisine Featuring Native Foods

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Main Dish from the Northwoods
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View our article on: The NorthwoodsTable

Shore Lunch

Imagine arriving at the lake at dawn, fishing until noon and then dining on those wonderful repast from the fruits of the morning's labor; the great outdoors, the challenge of landing that trophy fish, and the unbelievable gourmet experience of freshly caught fish, prepared and cooked on the spot. That is what "fresh fish" is all about.

1 - 2

large fish filet per person

large baked potato per person, sliced

1 can

unsweetened evaporated milk

prepared breading mix of your choice

1/2 tbsp

dried fruit (marinated in 1 tbsp sherry) per person

wild mushroom crisps (see Northwoods Salads)

1 can

baked beans

pre-cooked bratwurst or Italian sausage (just in case the fish are not home)

cranberry tartar sauce (see Northwoods Sauces)

butter and olive oil

The success of any Shore Lunch is based upon careful preparation and provisioning. The night before your trip, pack the following items in waterproof containers

charcoal, charcoal lighter and matches

cast iron frying pan

1 roll

heavy duty aluminum foil

wire grate

spatula

serving spoon

heavy duty plates, disposable utensils, paper napkins, coffee cups

1 gallon

water and dish soap

salt and pepper

pot holders

coffee pot, instant coffee, sugar, lemon

large plastic bags

Typically, a Northwoods' Shore Lunch consists of fried potatoes, baked beans, a salad and the often illusive fresh fish (fried).
The following is a version of an upscale Shore Lunch.

Prepare the Fire
When coals are gray, level the coals and place a grate over the fire.

Boil water for coffee.

In one frying pan, mix together the canned beans and marinated dry fruit. Place on grate over the coolest part of the fire. Heat through, stirring occasionally. When hot, cover with foil and remove from the fire.

Heat approximately 1/4" butter or olive oil in a frying pan. Add sliced potatoes and brown, seasoning to taste with salt and pepper. Add sausage, sliced. Heat through to taste with salt and pepper. Add the sausage, sliced. Heat through until potatoes are tender. Cover with foil and move to a cooler part of the fire.

Pour evaporated milk in a plastic bag (reserving for your coffee). Place breading mix in another plastic bag. Coat fish filets with evaporated milk, then breading mix.

Place filets in a hot frying pan with 1/4" butter or olive oil. Fry until golden brown, turning once.

Serve the wold mushroom crisps as a first course followed by plates of fish, potatoes and sausage, and beans.

Serve 1 - 2 filets per person.

Cornish Pastie

Cornish miners who settled the Upper Peninsula of Michigan in the mid-1800s found this baked pocket easy to transport and perfect for "dining" in the cramped, hot iron mines. Originally, the pastry was made with lard, and meat was an insignificant ingredient in an economy where the average wage was less than $30 per month. This recipe is for a more formal party, complete with plenty of chopped meat, vegetables and a buttery short crust stamped with an elegant seal.

Pastry Dough

2 2/3 cups

flour

1/2 pound

cold sweet butter, cut into small pieces

1/2 cup

ice water

Filling

1 1/2 cups

meat (venison, beef, pork, etc.) cut into 1" cubes

2 tbsp

flour

2 tbsp

olive oil

1/2 cup

white wine

1/4 tsp

minced garlic

1 tbsp

Dijon mustard

1 tsp

brown sugar

1/2 cup

blanched diced turnip

1/2 cup

blanched diced carrot

1/2 cup

blanched diced rutabaga

1/2 cup

par-boiled diced white potato

1/2 cup

sautéed onion

1 cup

sliced mushrooms

Pastry Dough
In a food processor bowl fitted with a metal blade, cut the butter into the flour by pulsing the blade. Turn the machine on constant power and slowly add the ice water in a steady stream. In less than 30 seconds, a ball will form. Stop the machine. Divide the dough into 8 equal portions. Wrap each in plastic wrap and refrigerate for at least one hour.

Filling
In a cast iron frying pan, heat the olive oil over medium heat. Dust the meat with flour, add to heated oil and brown all sides. Remove to a stainless steel bowl. Deglaze the skillet with the wine and add the garlic, mustard and brown sugar. Pour this reduction over the meat and marinate at least one hour in the refrigerator.

Drain marinade from meat and reserve. Combine meat with vegetables.

Roll pastry dough into 7" rounds. Place one cup of the meat/vegetable mixture in the center. Spoon 2 tbsp marinade on top. Place second round on top, like a sandwich. Fold and crimp seal the pastry. Place pasties on baking sheet. Brush with cold water or egg wash. Cut a small vent in the top. Bake in a preheated 350F oven for 20 to 25 minutes or until golden brown.

Serves 4

Poached Venison Shank with Dill Cream Sauce

The lean, flavorful meat in this recipe is cooked non-traditionally and complemented with a soothing cream sauce.
The dilll provides just the right amount of tang, and proves that wild can be elegant.

8 pieces

venison shank (2 pieces per serving); veal shank may be substituted

Poached Venison Shank with Dill Cream Sauce

3 inch lengths of leek, quartered lengthwise

carrots, peeled and cut in quarters

fennel bulb, sliced in 1/3 inch pieces

3 - 4

sprigs fresh dill

large onion, cut in 1/3 inch slices

24 - 30

peppercorns

2 - 3

bay leaves

1/3 cup

red wine vinegar

1 cup

white wine

1 tsp

salt

1/2 tsp

white pepper

1 tbsp

sugar

4 tbsp

butter

2 tbsp

flour

1/2 cup

heavy cream

3/4 cup

chopped fresh dill

2 cups

julienne leeks

1 cup

carrots, peeled and cut in ribbons with a vegetable peeler

small red potatoes

fennel bulb, cut in 1/2 inch slices

large onion, cut in 1/2 inch slices

Place the venison shank in a deep sauté or saucepan large enough to accommodate meat in one layer. Arrange leek, carrot, fennel, dill, onion, peppercorn and bay leaf on top.

In a stainless steel bowl, mix together red wine vinegar, white wine, salt, white pepper and sugar. Pour mixture over venison. Add water to cover meat. Poach over medium heat until meat is fork tender.

In a saucepan, prepare a roux by melting 4 tbsp butter and then whisking in 2 tbsp flour over low heat. Cook until mixture is blonde in color.

Carefully remove meat from pan. Cover and keep warm in 150F oven. Strain both and reserve, discarding the vegetables.

Whisk 4 cups of broth into the roux. Cook over medium heat until sauce is reduced by 10 percent. Whisk in 1/2 cup heavy cream. Remove from heat and stir in 3/4 cup chopped fresh dill. Keep sauce warm over low heat.

Boil potatoes until tender. Add leeks, carrots, fennel and onion. Poach until vegetables are al dente.

Plate 2 shanks per serving. Arrange vegetables on each plate. Ladle sauce over vegetables and meat.

Serves 4

Lake Trout en Croute

Too fancy? Too difficult? Nonsense! This dish is surprisingly simple to produce.
Let the artist in you create and delight your guests with your handiwork as they savor the steamy, licorice flavor of this dish.

4 - 6 oz

pieces, center cut lake trout filet, trimmed of all fat (salmon may be substituted)

3 slices

bacon, cut in 1/4 inch dice

1 tbsp

sweet butter

3 tbsp

diced onion

clove garlic, minced

2 tbsp

shredded Asiago cheese

2 cups

steamed spinach, all water removed

1 oz

Pernod or Pastisse (all licorice flavored cordial)

puff pastry pieces, 5 inch x 5 inch

Sauté bacon, onion and garlic in 1 tbsp butter until bacon is slightly rendered and onion is translucent. Remove saucepan from heat and stir in the cheese, spinach and Pernod. Season to taste with salt and pepper. Chill mixture at least one hour before proceeding.

Place trout filets, skin side down, on work surface. Place 1/4 cup spinach mixture on each filet and roll into a cylinder. Chill at least one hour before proceeding.

Roll out one piece puff pastry large enough to cover a trout roll overlapping by 1 1/2 inch on all sides. Roll another piece of puff pastry for the base, extending 1 1/2 inch on each side. Place trout on base pastry and brush edges of pastry with beaten egg. Drape the top piece of pastry over the trout. Trim edges to uniform shape and seal by roll folding the edges.

Cut decorative shapes from the remaining pastry piece. Brush top of pastry with beaten egg and place cut out on top of each trout packet.

Bake in a preheated 400F oven for 20 minutes or until golden brown. Serve with hollandaise sauce.

Serves 4

Spicy Roast Duckling with Raspberry Sauce

This succulent Northwoods duck is moist, juicy and virtually fat-free.
The just this side of spicy seasonings are complemented and cooled by the tangy, more Northern than orange, raspberry sauce.

duck, split and trimmed of all fat and excess skin

Spicy Roast Duckling with Raspberry Sauce

2 pieces

carrot (5 inches long)

2 pieces

celery (5 inches long)

1 cup

thinly sliced onion

Dry Rub Seasoning

In a food processor, blend together the following

2 tbsp

salt

1/4 cup

dried onion

1 tbsp

cayenne pepper

1 tbsp

white pepper

2 tbsp

paprika

2 tbsp

dried basil

1 tbsp

dry mustard

1 tsp

ground cumin

1 tbsp

granulated garlic

Raspberry Sauce

8 oz jar

raspberry jam

1 cup

sugar

1 cup

water

1 oz

Triple sec

1 oz

raspberry brandy

1/2 cup

teriyaki sauce

1 tbsp

cornstarch

In a 3.75-Inch deep roasting pan, build a nest of carrot and celery topped with sliced onion. Moisten the duck halves with a commercially prepared, hot sauce and place the halves atop the vegetables, skin side up. Dust the duck with 1 tbsp dry rub seasoning. Cover the pan with heavy duty aluminum foil and bake in a preheated 400F oven for 2 hours, 15 minutes.

Remove duck from oven and carefully remove foil, avoiding steam. Cool slightly and remove duck to platter. (Note: the fat in the pan can be saved and used for frying potatoes.) Discard the vegetables and any liquid remaining in pan. Cool the duck until it can be comfortably handled. Remove all bones from the body cavity. Wrap each in plastic wrap and refrigerate overnight.

Prepare sauce by mixing the raspberry jam, sugar, water, Triple Sec and brandy in a 2 quart saucepan. Stirring constantly, bring the mixture to a boil. Reduce heat and simmer for 10 - 15 minutes, stirring occasionally. Strain the mixture into a clean 2 quart saucepan and return to low heat. Mix together cornstarch and teriyaki sauce. Add to raspberry jam mixture and heat until slightly thickened.

To serve, remove plastic wrap from duck. Place halves, skin side up, in a baking dish and heat in a 400F oven for 15 minutes. Baste with raspberry sauce and return to oven for 5 minutes.

Serves 2

Northwoods Recipes: Soups Appetizers and Side Dishes Main Dishes Desserts Sauces

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