Embrace The Taste:

April 20th, 2011

Throw away those lunchables, it’s time for some REAL meat. Toasted Oak’s charcuterie features Chef’s specialties as well as traditional treats of the world, both prepared using age old techniques handed down through years of perfect production. In front of your eyes you can see bacon-wrapped country terrine, slowly braised pork rillette, house hickory-smoked mustard seed packed hunters sausage all from our house pantry! We finish it with classic mountainside air dried Prosciutto Di Parma as well as a rich and spicy Chorizo from Spain

At the Grill and Market we make our own marmalades and mustards and we will pickle whatever vegetable we can fit in a jar, which means YES you can take them home.

See. You. Soon.



Venison Breakfast Sausage

May 13th, 2010

Ingredients:

1 ½ pounds Boneless Pork Shoulder-Available at your local butcher shop
½ pound Venison Loin
2 ½ Teaspoons Kosher Salt
¼ teaspoon Ground Black Pepper
1 ¼ teaspoon Fresh Chopped Sage
¼ teaspoon Fresh Grated Ginger Root
1/4 teaspoon Grated Nutmeg
1/4 teaspoon Chopped Fresh Thyme
1/3 Cup Ice Water

Dice the pork shoulder and the venison loin into ½ inch pieces, toss with all of the other ingredients (except the water) and mix thoroughly. Using a kitchen aid meat grinder attachment grind the meat on high speed using the medium plate. Grind into the chilled bowl of the kitchen aid mixer. Using the paddle attachment of the mixer, mix on low speed while adding the ice water for 1 minute. The water will help to distribute the seasonings throughout the mixture. The meat will begin to get a sticky texture to it. Adjust the speed to medium and continue to mix for 30 seconds. Pull the meat from the bowl and make sausage patties, any size you desire. Heat a sauté pan on medium heat with a little olive oil and sear the sausage patties until cooked through. Serve with any breakfast you desire. The venison breakfast sausage works really well in an omelet as well.