Many people praise the nutritional benefits of game meat with its lower fat and cholesterol. Toward that end, many game meats are now farms raised. Unfortunately, despite its benefits and availability, many people still find the taste too "gamey." Here is a fabulous grill rub to make elk, venison, moose, bison and other game meats a succulent treat. You may also want to try it to season grilled lamb chops!
Wild Game Rub
1/4 cup coarse salt
1/4 cup ground black pepper
1/4 cup sweet paprika
1 tablespoon brown sugar
1 tablespoon granulated sugar
2 tablespoons dried thyme
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon juniper berries crushed and minced
1 tablespoon cayenne pepper
This makes enough rub for about 8-10 pounds of meat. Keep in a jar away for heat and light and it will last up to six months.
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Bonus Soup Recipe!
Here is a delicious, healthy soup from Heather Harden. Besides being Spirit Living's craft columnist, Heather is a fabulous cook! We enjoyed this dish on a recent visit to her home. It's a savory soup that suits the season very well. - Editors.
White Bean & Escarole Soup
3 cans cannellini beans with liquid (15 oz)
½ cup dry white wine *
1 cans cannellini beans--drained (15 oz)
1 tablespoon fresh lemon juice
½ cup onions, diced
¼ cup carrot, diced
¼ cup celery, diced
2 teaspoons garlic, minced
2 cups vegetable broth
6 cups escarole, chopped (½ lb) **
4 tablespoons olive oil
Salt & Tabasco sauce to taste
Garnish: Shredded Parmesan and Lemon Zest
Puree 3 cans beans & their liquid with the lemon juice in a food processor until smooth; set aside.
Sauté onion, celery, carrot, thyme and garlic in 2 tablespoons of olive oil in a large pot over medium heat until vegetables are soft, about 5 minutes. Stir in 1 can drained whole beans, sauté 2 minutes, then deglaze the pan with wine and simmer until nearly evaporated. Stir pureed beans and broth into vegetables and simmer about 15 minutes.
Sauté escarole in 2 T. olive oil in a large skillet over medium-high heat until wilted, 2 minutes. Stir greens into soup, then season with salt & Tabasco.
Garnish servings of soup with Parmesan & lemon zest.
* Substitute 1 Tablespoon flavored vinegar or balsamic vinegar in ½ cup broth for wine
** Can substitute kale, curly endive or for a milder flavor baby spinach
Makes 9 cups
Have you got a quick, easy and healthy meal idea? We'd love to share it with our readers. Send your recipes and comments to us at: editors@spiritliving.org.
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