THE OUTDOORS CHEF br How to Angle, Hunt, Cook, and Store Wild Recipes br #OutdoorChefLife #SureFireRecipes br br The Outdoors Chef is an Wild Recipe Cooking Series about how to enjoy wild food in the FIELD, from the KITCHEN, and in the BACKYARD. Exploring a broad range of cooking techniques like sauté, poaching, grilling, braising, roasting, smoking, frying, char-broiling, curing, rotisserie and more. Viewers learn how to prepare wild fish, birds and game in three unique environments, at camp, at home and in the backyard. Watch as white tail deer brisket is braised to tender over an open fire in the wild, tenderloin sliced into medallions and sautéed with wild mushrooms and fiddleheads at the dining table, and a whole leg smoked into venison prosciutto in the backyard. The Outdoors Chef will create wild recipes that utilize all cuts of fish, birds and game with sure-fire techniques and recipes. br br CAMPFIRE TRAIL MIX FOCACCIA br SERVES 4 br br INGREDIENTS - FOCACCIA DOUGH br White Bread Flour 4cups 500g br Active Dry Yeast 1tbsp 7g br White Granular Sugar 1tsp br Warm Water 1cup 7g br Flaked Sea Salt 1tsp br br TECHNIQUE br 1. Combine yeast, sugar and water in a cup, allow yeast to activate for 10 minutes br 2. Combine salt and flour on a plate, mix with a fork to incorporate, form a well in the centre of the plate br 3. Pour the yeast mixture into the well, stirring while pouring to mix evenly br 4. Continue to mix and knead until a smooth dough is formed, approximately 5 minutes, cover with damp cloth br 5. Allow dough to rise for 60 minutes or until doubled in size br br INGREDIENTS – TRAIL MIX FOCACCIA br Granola – toasted until lightly browned and fragrant 1cup br Whole Almonds – toasted until lightly browned and fragrant ½cup br Pecan Halves – toasted until lightly browned and fragrant ½cup br Sun-dried Raisins ½cup br Sun-dried Cranberries ½cup br Sunflower Seeds ½cup br Brown Sugar to taste br Extra Virgin Olive Oil to taste br Flaked Sea Salt to taste br br TECHNIQUE br 1. Position a large, flat stone or piece of wood in the center of the fire to rest the cast iron pan br 2. Preheat cast iron pan, lightly coat with olive oil, use a large flat stone if no pan is available br 3. Dust work surface with flour, turn out dough and using your fingertips press into desired shape br 4. Dough should be 1” (2.5cm) thick to the edges, dip fingers in flour and press holes in the dough br 5. Place in pan or on stone, spread trail mix evenly over surface, pressing into dough, season with salt br 6. Place on fire, when dough begins to puff and rise top with brown sugar br 7. Bake for 15-20 minutes or until bread has puffed up around ingredients, well risen and golden-brown br br BUILDING A COOK-FIRE br 1. Build a rock fire pit where possible, protected from the elements br 2. Start fire 45 minutes prior to cooking, and prepare a wood stock-pile br 3. Light fire with small, dry kindling, increasing the size of wood as the fire grows br 4. Oak, maple, walnut, cherry and hickory hardwoods burn hotter and longer br 5. Build a large fire and allow the wood to burn down to coals br 6.