THE WAGGING TAILS OF FALL

In addition to working to make ends meet, some people work for the weekend, others work for the annual family vacation, but Dan O’Brien works for the fall.

The fall season is a favorite for all around the ranch, but no one is happier than a man with a pack of bird dogs           
and a falcon, during hunting season. The dogs have been in training for over a month, and tails wag rapidly in anticipation for the opening day of grouse season, which somehow they know.  The active dogs bound to the truck bed and enter their traveling kennels with minimal command, while the two older dogs stand by the passenger door, secretly calling shotgun to each other, as they wait to be lifted into the cab. With the falcon safe in her carrier or on the fist, the whole load heads down the road into the crisp morning or mild early evenings to see what they can find. Although Dan is a great sportsman, for him it’s not so much about the shooting, as it is about watching the dog’s work and the falcon soar and stoop.

I tag along occasionally for the same reasons and for exercise, and although the above is true, there is nothing like seeing a hunter with a happy bird dog that has a grouse in its mouth. Or, a point, a flush and a 100 mile an hour stoop, ending with a grouse in the falcons talons. Praise is sung, pets are given and tails continue to wag. The birds bagged from the hunting outings, are shared by all; falcon, dogs and humans.

Erney and Dan clean the birds and hand them off to me. We celebrate the first hunt with a simple dinner of grouse breast seared medium rare in butter and olive oil, deglazed with a little whisky and plum preserves. There is also the promise of Prairie Harvest Green Chili Stew if successful hunting continues.  Like the fall, the stew is a favorite, and is often served to guests. But by every coming fall, our wild fowl supply will have been out for months. All wait with anticipation for the first simmering pot.

Out on the prairie this is our harvest, as bison and game birds are what we grow best. Although I have posted this recipe years ago, it has long been lost in web updates. So, here it is again, better than ever – I hope you enjoy it too. Any wild fowl will work for the stew, and if you don’t have a hunter in the family, organic chicken can be substituted. I promise it will wag a few human tails too! Happy fall everyone. Jill

Prairie Harvest Green Chili Stew (Makes 8 hearty entree portions, as seconds will be requested.)
The flavors of the prairie enhanced with roasted green chilies of the Southwest make for a great pot of stew. Roasted chilies are one of the best smells on the planet, so when available, I like to roast my own in the fall. If you have access to fresh and would like to roast your own, increase your green chili weight to about 4.5 pounds, and about 1.5 pounds for the red peppers. Roast chilies and peppers over a hot grill until blistered. Place in paper bag and allow to cool. Remove skin, scrape insides clean, and follow recipe below.

Ingredients:
2 – pounds Wild Idea Buffalo stew meat
1 – pound pheasant, grouse or chicken breast, cut into cubes
2 – tablespoons butter
2 – tablespoons olive oil
1 – onion, diced
2 – tablespoons garlic, chopped
2 – tablespoons cumin
2 – tablespoons chili powder
2 – tablespoons coriander
1 – teaspoon cayenne
2 – teaspoons salt
1 – tablespoon black pepper
3 – pounds *Hatch frozen or canned, roasted & peeled green chilies, diced or flash processed
1 – 15.5 ounce jar roasted red bell peppers, diced or flash processed
2 – quarts organic chicken or vegetable stock
¼ – cup arrow root
 or corn starch
½ – cup water
2 – 10 ounce cans Rotel diced tomatoes, with lime juice and cilantro
1/3 – cup cilantro chopped
garnish options – sour cream and additional cilantro

Preparation:
1)   Rinse stew meat in colander and pat dry with a paper towel.
2)   In heavy stew pot, over medium high heat, heat butter and oil.
3)   Add buffalo, fowl, onions and seasonings, stirring occasionally until meat is browned & onions are tender.
4)   Add roasted green chilies and peppers to stew pot and stir to incorporate.
5)   Add stock and bring to a boil.
6)   Reduce heat to low, cover and simmer for half an hour or until meat is tender.
7)  Uncover and continue to simmer for an additional half hour.
8)   Mix arrowroot and water together. Increase heat and bring to a boil, slowly whisking in arrowroot mixture.
9)   Stir in diced tomatoes and cilantro.
10) Ladle stew in bowls and garnish as desired. Serve with grilled cheese Quesadillas.

*Hatch Green Chilies, are the best, so if available choose those. If using canned or frozen Hatch chilies, I use about 2.5 pounds of the mild chilies and a half pound of the hot. This gives the stew just the right amount of spiciness for our palate, adjust to your own.