Welcome to Outdoor Savages! We are a small group of friends that enjoys nothing more than to spend our free time in the outdoors. Here are the first hand accounts of our adventures. Enjoy!

Wednesday, February 2, 2011

2/2/11, 218 Part 2

   Before i get started i first want to address Three issues.  First, the past few weeks have been tough on me since we have been hammered with snow, ice, and rain.  Its not a cop-out, but i have been working a few midnight shifts and my sleep is all screwed up.  I was hoping to have some yellow perch fillets but i was unable to get out.  Then the rain shut down the clam beds so there will be no R.I. Clam Chowder.  I had to think deep to get this done, and i believe i did.  Second, the current installment of the 218 project is a 2 part read.  Nothing was taken recently but the first part was picked in the garden and the second part was shot by Angry Mike.  Third i wanted to throw a gear review and comparison at you.  Enjoy. 

GARLIC!!!!!!! A Great Winter Treat.

     Every year around Columbus day Rudy A., Angry Mike, and myself plant about 40 plants of garlic.  It takes them all year to mature and we pick them the following summer, usually around the end of July.  The Garlic we planted comes from some of the previous harvest.  After last nights ice storm i slowly made my way up to my mom's house to retrieve some of the garlic hanging in the basement.  Normally, the journey to my mother's house is about 5 minutes; however, this morning it took about an hour.  Mom's house was completely covered in a crust of ice and i was questioning the structural integrity of the house.  Honestly i could barely walk up the drive way with out taking a fall.  The house was warm and basement dry where i found the garlic hanging in the rafters.  I pulled out my leaterman and cut two pieces off the line.  MISSION ACCOMPLISHED.  The second part was more of a covert delta force sting on the chest freezer where some really good stuff is hidden.  Unfortunately the door makes a loud squeak when opened and my mother yelled "what are you stealing" from the top of the stairs.  A quick swipe of my had and i produced part 2 and was quickly on my way home. 
    I figured making some good roasted garlic would be a real show stopper, and it keeps true to the theme of the project.  I started by taking out our ceramic garlic roaster and making sure it was clean of dust and what not.  If you do not have one of these you can use tin foil.  After a quick clean i poured a small amount of olive oil in the bottom.  Next i took off most of the paper around the bulb and cut the blunt end off.  I was able to fit two bulbs in the dish.  I like to roll them in the oil before setting them in the oil cut side down.  On went the cover and in the oven for 45 minutes at 350.  Very simple and i bet you will love the taste.  You can do just about anything with roasted garlic, but i like to spread it on hot toast. 


     With the terrible weather the New Englander in me came out.  Historically New England people have always made stews and pies, and i am no different.  What you will need.
1.  A pound of Venison meat cubed
2.  Broccoli
3.  Asparagus
4.  A can of diced tomatoes
5.  2 potatoes
6.  1 cup of cut carrots
7.  1 beef broth cube
8.  1 cup of red wine
9.  1 onion
10.  1 bay leaf
11. 1 bag of "boil in the bag rice"
12. 1 can of corn
13.  1 green pepper
Start the dish by putting some olive oil in a deep pan, and throw the meat in to brown it.  Cut up the Onion, green pepper, carrots, potatoes, broccoli, and asparagus.  After the meat browns toss in the onions, carrots, and potatoes.  Stir the load every now and then under low heat.  After 30 minutes add the pepper, corn, broccoli and asparagus.  20 minutes later i like to add the diced tomatoes, red wine, corn, bay leaf, and broth cube.  Then just let this bad boy simmer under low heat for 2 hours.  Remember stir it now and then to allow a good even cook.  The mix should be bubbling very slowly.  If you would like a thicker stew you can add tomato paste at the end.  In the meantime you can sit down and read some blogs like The Woods Hippie who is probably cross country skiing through Hartford's North End, check out what Mr. Small Steams is tying up, or pass threw passinthru outdoors.  Your stew will be ready in no time and if you are like me you just had to walk the dog in the snow.  Stew will stick to your ribs and warm you right up. 
     I would like to note:  Stews are stews and you can add what ever ingredients you want, and it will come out great.  I think the key is cooking under low heat.  I like to add Rice at the end or serve over egg nodules.  Thanks Angry Mike for shooting a deer.

Gear Review and Comparison


  1. Savage,
    Your a good cook. I roasted some garlic the other day and added it to a special chicken sausage I make.

    As for the stew, the pictures speak for themselves. Good stuff.

  2. My invite for some stew must have gotten lost in the mail with all this snow, huh?????

    That stew looks amazing....Might have ot make me some this weekend.

    Thanks fro sharing and the link to my blog.

    Passinthru Outdoors Blog - Sharing the Passion

  3. Passinthru, either it got lost or the mail man could not find your house under all this snow. Brktrt, Chicken sausage is great and at some point there will be a sausage making segment.

  4. Helluva good looking stew Savage. Great minds think alike - Holly and I made chicken stew last night, and the leftovers tasted even better today at lunch. BTW the only way I'd XC ski through Hartford is if it was a biathlon event, and I would replace the .22 rimfire with a high-capacity .45 handgun.

    If you like dumplings with your stew, here's a good recipe for sage/cheddar dumplings. The sage is optional but it goes well with poultry, especially pheasant.

    Mix 2 cups flour, 3 tsp. baking powder, 1 tsp. salt, 2 tsp. dried sage, handful of shredded cheddar, 2 eggs, and 2/3 cup milk. Mix quickly into a sticky dough. Drop onto a simmering stew in tablespoon-sized blobs. Cover and cook over a good simmer for 15 minutes, don't peek. Enjoy.

  5. Hippie, left overs always taste better.