BEAR HAM AND PORK HOCK BAKED BEANS
4 cups light red kidney beans, soaked overnight
1 celery, finely chopped
1 carrot, finely chopped
1 onion, finely chopped
1 teaspoons smoked paprika
3/4 cups ketchup, divided
5 tablespoons brown sugar, divided
4 sprigs thyme
1/4 cup chopped parsley
1/4 cup molasses
1 tablespoon deli mustard
1 bear ham bone, and any leftover drippings and bits of ham
1 pork hock
1 can of beer
Salt and pepper, to taste
1. Drain the beans and discard the liquid. In a large slow cooked combine soaked beans, celery, carrot, onion, paprika, 1/2 cup ketchup, 2 tablespoons brown sugar, thyme, parsley, molasses and mustard and stir so that all the ingredients are incorporated. Nestle the bear ham bone as well as any trimmings from the ham and the pork hock into the bean mixture then set the slow cooked to high and cook for 4 hours.
2. Remove the bear ham bone and the pork hock. When cool enough to handle shred any remaining meat from the bear ham bone and all the meat from the pork hock and add back to beans along with remaining 1/4 cup ketchup, 3 tablespoons brown sugar and the beer and stir to combine. Cook for an additional hour then season to taste with salt and pepper and serve with fresh biscuits or as part of a full English breakfast.
MOOSE SAUSAGE AND OKRA JAMBALAYA
*Bacon fat would be excellent here as well.
**Substitute any sort of spicy or smokey sausage if you can't find moose.
2 teaspoon vegetable oil*
4 hot Italian moose sausages**, removed from casing
1 small onion, finely chopped
1 rib celery, finely chopped
1 green pepper, finely chopped
1 large beefsteak tomato, chopped
2 bay leaves
1 1/2 teaspoons smoked paprika
3/4 cup brown rice
2 1/2 cups chopped okra
1 1/2 cups stock
Salt and pepper, to taste
1. In a large skillet or casserole with a tight fitting lid heat the vegetable oil until shimmering over medium high heat. Add the sausage and cook until browned, about 5 minutes. Remove sausage from pan with a slotted spoon and reserve. Add onion, celery and green onion to pan and cook until soft scraping up any browned bits sticking to the bottom of the pan.
2. Once onion mixture has softened add sausage back to the pan along with tomato, bay leaves, smoked paprika and brown rice. Stir until all the ingredients are evenly incorporated, then add stock. Bring to simmer then cover and reduce heat to medium low. Cook until the liquid has been absorbed, about 35 minutes. Season to taste with salt and pepper and serve topped with chopped celery leaves or sliced green onion passing a bottle of hot sauce alongside.