Morel mushroom cream sauce

Ingredients:

2 C. of fresh morels, or about 2 oz. dried morels
3 TBS. ghee (or butter)
1 small onion, sliced thin
2 garlic cloves, minced
1 tsp. dried thyme (or a nice stalk of fresh)
1 C. dry Marsala
2 C. heavy cream
Kosher salt and coarse-ground pepper
1 TBS. chives, chopped fine

Directions:

Over high heat, boil 2 cups of water. Place the morels in a glass bowl, and pour the hot water over them to steep. If using fresh morels, let them soak for about 8 minutes. If using dried morels, soak them for 30 minutes to reconstitute.

While the morels are steeping, prep your onion and garlic.

Remove the morels and strain the water through a coffee filter to create a morel “tea.” Over medium heat, reduce the morel tea down to about 1/3 cup, about 10 minutes.

Cut the larger morels in half and set aside.

In a pot, heat the ghee until shimmering, and add the onions, stirring them occasionally until soft and browned, about 5 minutes. Then add the minced garlic and cook for 1 minute.

Add the morels and thyme, reduce the heat to low, and cook until heat through, about 2 minutes.

Add the Marsala and bring to a simmer. Cook to reduce the Marsala, about 10 minutes.

Stir in the morel tea and cream, and add some salt and pepper. Over medium-low heat, simmer the sauce to thicken, about 10 minutes.

Off-heat, toss in the chives, and you have morel mushroom cream sauce!

Panko-breaded pronghorn steaks

Ingredients:

1-1/2 pounds of pronghorn meat (any red meat will do fine)
1-1/2 C. Panko crumbs
2 TBS grated parmesan
1 tsp. dried thyme
1/2 tsp. dried sage
Kosher salt and coarse-ground pepper
1 egg
3 TBS coconut oil

Directions:

Cut the meat into small “cutlet” size. Lay them flat on a cutting board, and cover them with plastic wrap. Pound the meat flat with a tenderizer, and then sprinkle with salt and pepper. Set aside.

In a small container, combine the panko crumbs, parmesan, thyme, sage, salt and pepper. Then in a small bowl, whisk your egg. Have these two containers close to each other for easier frying.

Heat the coconut oil in a large cast-iron skillet, until shimmering.

With one hand, dip a steak in the egg until fully coated. Place the steak in the container of panko crumbs, and with your other hand, press the crumbs onto the steak. Keep your hands on their separate duties to avoid a mess.

Place the steaks in the skillet and cook for three minutes. Then flip them with some tongs and cook the other side for three minutes. Cook the steaks in two batches so they aren’t crowded in the skillet.

Remove the steaks and place them on a rack with paper towels. They’re ready to serve with your morel sauce!

Sautéed asparagus with bell pepper

Ingredients:

1 bunch of asparagus spears, trimmed and washed
1 bell pepper, sliced
2 tsp. coconut oil
1 TBS fresh mint leaves, chopped
1 TBS fresh basil leaves, chopped
Kosher salt and coarse-ground pepper

Directions:

Trim the ends off the asparagus spears. If some of the spears seem too thick or woody, simply whittle them down with a potato peeler.

Place the asparagus in a microwave-safe dish, cover and microwave for 2 minutes to soften them.

Meanwhile, heat the oil in a frying pan over medium heat until shimmering. Add the bell pepper, salt and pepper, stirring frequently until browned and softened, about 4 minutes.

Add the asparagus to the pan, and cook until heated through, stirring frequently, about 3 minutes.

Turn off your flame. Off heat, sprinkle with the chopped mint and basil, then squeeze lemon juice over the asparagus and stir to combine.

Serve hot with your pronghorn and morels!