BEST FIXED BLADE HUNTING KNIFE RECIPES

Steps:

• Season the fish with salt and pepper.
• Mix together the flour, baking powder, and salt in a bowl with a whisk.
• Dredge the fillets well in the flour mix, shaking off any excess. Refrigerate fillets until ready to fry.
• When the oil is hot, add the beer and honey to the flour mixture and stir well. A couple of lumps are preferable, so don’t overwork it. Add a couple ice cubes to the batter.
• Dip a couple of fillets into the batter, coating them completely. Allow any excess batter to drain off.
• Gently place them into the 375°F oil and fry for 30 seconds.
• Flip the fillet, exposing the more-cooked bottom. Drizzle a little bit of batter on top. Flip the fillet back over and drizzle a little batter on top again. Don’t overdo it, but just add a thin layer of additional batter.
• Fry the fish until deep golden brown, about 2 minutes total for fish that’s an inch thick. Serve immediately.

Steps:

• Preheat oven to 300°. Season the roast liberally with salt and pepper on all sides
• Heat a heavy-bottomed 6-to 8-quart Dutch oven over medium-high heat. Add the oil. When the oil begins to shimmer, add the butter; it will bubble up. When the bubbles subside, add the roast and sear until dark brown. Flip the roast and sear the other side
• Remove the roast to a plate. Drain any excess fat from the bottom of the pan.
• Add the onion and cook until translucent and beginning to brown, about 5 minutes.
• Add the garlic and cook for 2-3 minutes, letting them get a little color on them.
• Loosen the brown bits on the bottom of the pot with a splash of stock, water, or wine. Use a wooden spoon to scrape up the bits; they’ll add tons of flavor to your sauce.
• Return the meat to the pot and add the rest of the stock and the wine; it should reach about three-quarters of the way up the sides of the roast.
• Toss in the thyme and bay leaf. Bring the pot to a boil, then cover and transfer to the oven.
• Cook in the oven for 2-1/2  hours, checking occasionally to be sure that there is still enough liquid; add more if not. If the top of the roast becomes dry, flip it over and continue cooking.
• After 2-1/2 hours, check the roast. The meat should be close to tender. Add the sweet potatoes, carrots, celery, and potatoes and cook until the vegetables are soft and the meat is fork-tender, 15-20 minutes more.
• Remove meat from the liquid. Slice into large pieces and divide among dinner plates.
• Use a slotted spoon to scoop up the vegetables from the liquid and serve them on the side. Top the meat with a little of the cooking liquid. Delicious with pieces of buttered baguette.
• Don’t throw away the extra cooking liquid—it’s like liquid gold! Save it for soup, pasta sauce, or stock.