Specialty Meats and Gourmet

Weekly specials for 7/29/07 - 8/4/07

Download venisonamerica_2x515_072907.pdf

Nokomis Restaurant - Duluth, MN

On Saturday 7/14/07 my father-in-law and business partner decided a stroll along the North Shore would be an appropriate measure for a weekend activity with his wife, daughter and grandson.  They are fond of picking rocks on the lakeshore, thus decided to take the scenic drive between Duluth, MN  and Two Harbors, MN.  In doing so, they decided early in the day to stop and have lunch at Nokomis Restaurant.

Nokomis is owned and operated by Executive Chef Sean Lewis.  He is very creative both in and out of the kitchen as you will see, when you enter this spacious open style mid to fine dining restaurant.  I say mid to fine dining as walking into the restaurant wearing shorts, sandals, and a t-shirt is not unheard of, nor looked upon in any different fashion.

Our extended family had a wonderful experience, enjoyed the view, and liked pretty much every item they ordered, though the Kobe burger was not as tasty as the ones purchased from our store, but very good non the less. 

Over the course of a year, Sean and staff have made a variety of updates to include a paved parking lot, new porch and an ever changing menu.

Visit their website for information on hours of operation, information on the chef, or to see some of the interesting and flavorful entrees the talented chef and his staff prepare for their patrons at www.nokomisonthelake.com.

Hickory Smoked Wild Boar Bacon - Back in Stock

Hickory Smoked Wild Boar Bacon is finally back in stock.  We have great success with such a high quality product such as this one.  Feral swine bellies are trimmed and smoked using true Hickory Wood.  They are then sliced and packaged into 1# packages. 

Wild Boar Bacon does not shrink when you cook it, and the flavor is outstanding.  1# packages are priced at $5.75/#.

Weekly add for Venison America Store 7/23/07-7/29/07

Download venisonamerica_2x515_072207.pdf

Update for Store Hours

Now that we have entered the hot season, visitors to our store have trickled, thus the need to change hours.  We will be open on Tuesday and Thursday from 10-5 and closed all other days except the first Saturday of each month in which we will be open from 9-2.  Call before coming out on non posted days as we may or may not be here.

If you have questions or comments or wish to place a special order, call us at 800-310-2360 or email us your hearts desire.

Thanks

Steve Loppnow

Owner

Avocado's World Bistro - Updated information

Chef Chris Ray formally the chef at a variety of high class restaurants throughout the Twin City Metro, Author of 2 largely successful Game Cook Books, and one of the creators of the Cystic Fybrosis Wild Game Cook-off has taken on a partner and created a wonderful upbeat restaurant in Rochester, MN.

My wife and I have frequented the Mayo Clinic over the past few years and found the selection of unique restaurants to be minimal at best.  Chef Ray's new venture is a sure hit for an area, that is in need of something different.

Here is all of the info you will need to experience something new and refreshing.  The website has minimal information on it, but that will soon be rectified.  The owners currently have their hands full with the recent and very successful opening.  Stop by and wish Chef Chris as well as all involved, success in the future.  Chris Ray is a chef that you will remember - both talent and personality.

Avocados World Bistro
Address:	115 13th Ave. SE Rochester MN 55904
Contact:	David Van Eijl
Phone:	(507) 358-8319
Website:	www.avocadosworldbistro.com
Categories:	Caterers
	Restaurants

Kobe/Wagyu Beef Sliders

A popular appetizer and bar food.  Our current source of Kobe/Wagyu burgers has recently added a 2 oz round burger.  We are unsure how they are packaged at this time, but will see on Monday. 

8/1 Kobe/Wagyu Slider - $5.85/#

This product will be available on 7/9/07.

Homemade Potato Chips - White Truffle and Salted - 2 Ways

Last night the wife and I decided to remain at home and have our own version of a fish fry.  An accompaniment to our fish fry was homemade chips.  Since the change in the chip industry to safflower oil, we have yet to buy chips, as the flavor is gone from our favorite kinds. To solve this dilemma, we make our own.  This recipe is for variety of chips and toppings - the toppings are endless, the oil combinations for frying are endless as well.

First fill a bowl with cold water and a little sea salt - this will stop the sliced potatoes from turning black/grey.  If you are lucky enough to have a mandoline slice the chips thinly (Be careful) - the thinner they are the more crispy and dark they will become when frying.  I usually use a very sharp knife and slice them all sorts of thicknesses.

If you are lucky enough to have a mini fryer - use this, otherwise fill a heavy duty saucepan or deep iron skillet 2" thick with oil - we prefer a mix of vegetable and olive with a little added beef lard for some extra flavor.  If you can, do all of this outdoors, as it will smell up the house something fierce.  Attach a frying thermometer to the side of the skillet/pan and heat to 350 degrees F.  Working in small batches, pat potatoe slices dry and add to frying oil.  Fry until golden brown - this may take up to 10 minutes, so be patient.  Remove the slices of potatoe from the oil when done with a slotted spoon and place on a cookie sheet - emmediately douse the chips with sea salt, seasoned salt, pepper, fresh grated parmesan cheese, or any combination.  Transfer to a paper towel to dry.  If using the truffle oil, drizzle on chips just prior to serving - a little goes a long way.

Ingredients:

2-3 Very Large Idaho Potatoes - Washed

2-3 Large Sweet Potatoes - Washed

Oil for frying - use what you like, mix and match flavored oils

Coarse sea salt

Lowry's Season Salt

Fresh Grated Parmessan Cheese or other hard cheese

Fresh cracked pepper

White Truffle Oil

Salt and Malt Vinegar

Ground Reindeer - 1st batch of the season

Finally the reindeer is starting to come in for the year.  We are patiently waiting for tenderloins and racks to arrive as well as rolled shoulder roasts.

Mush to our surprise, the cost of reindeer has skyrocketed - Alaskan farmers and hunters rose their prices close to 80% over last year as the demand for reindeer and caribou is higher than it was last year - something about a supply and demand issue - I think it is a greed issue $$$.  All I really know is ---- it is the best flavored meat on the market with elk a close second.

Ground - 1# packages, 95-97% lean, $6.90/#

Durok - High End, All Natural Pork

On Monday July 9, 2007, we will have a new line of pork products that will be available.  This is an all natural durok pork. During a side by side comparison between the Durok and Berkshire - our current line that we carry, the Durok won 9 times out of 10 in the categories of cutting, flavor, consistency, color, and packaging - all areas we have received complaints on in the past with our Berkshire line.  No qualms about it - the flavor of our Berkshire line is awesome, but complaints and feedback have caused us to seek out a superior line of pork for our clients.  We will continue to carry the Berkshire line for clients wishing to purchase whole and half hogs - call for pricing and shipping or delivery options.

This pork only comes from certified Durok, small family owned farms.  Pork arrives to us fully cut, packaged, labeled and ready for YOU!  We have information brochures available for you to review if so desired.  Call Steve at 800-310-2360, he can answer any questions you might have about this great new line of pork.  FYI - This pork is currently not available at any grocer in the Midwest. 

Baby Back Ribs - 2# and down - they average 1.75# each, completely peeled and trimmed, individually packaged and ready for the grill. $6.10/#

Boneless Boston Butt - Square cut, neck off, 6-7# each, individually packaged, great marbeling, ready for making pulled pork - check out our recipe on the blogg. $2.50/#

Double Smoked Apple-wood Bacon - 1# packages, sliced, $4.85/# - that is more than a $1/# cheaper than black label in the grocery store, and ours is a superior product in taste and appearance.

12 oz Porterhouse Chops - A true porterhouse, 2/package, 1 1/4" thick, $4.95/#

8 oz Center Cut Bone In Chop - 1/package, trimmed extra well, $4.95/#