Venison Tenderloin, a. Whole b. Medallions

1 ea. venison tenderloin            1 oz. dried porcini mushrooms          
4 ea. slices lemon                            rehydrated, drained of excess liquid,
3 ea. sprigs thyme                            liquid reserved               
6 Tbsp olive oil                          ¼ c. onion, minced
4 ea. cloves garlic,                    1 ea. sprig rosemary         
Kosher salt                              1 Tbsp garlic, minced              
Ground black pepper                 1 c. red wine          
2 Tbsp cold butter, cubed          ¼ c. minced marjoram
                                               1 tsp mace, ground

a. Heat thyme, lemon, olive oil, and crushed garlic in a sauce pot. Bring to a simmer, cool. Place venison in a ziploc bag or tight fitting airtight container, pour marinade over. Refrigerate for 2 hours.
Heat oven to 400F.
Remove venison from marinade and bring to room temperature while letting excess marinade drain off. Pour a little bit of marinade in a large saute pan to coat, heat saute pan to VERY hot. Sear meat on all sides, hard dark sear. Set venison on rack inside oven safe pan and place in middle rack of oven. Cook to 140F. Meanwhile, keep searing pan hot, add mushrooms and onion and saute to caramelize. Deglaze with red wine and reduce to syrupy. Add about 1 cup of mushroom liquid. Simmer until it begins to reduce. Add  herbs, minced garlic, and spices. Reduce heat to low, whisk in butter one cube at a time to combine, remove from heat. After meat has rested, slice ¼” pieces, arrange on serving platter. Spoon sauce over top, reserving some on the side.

b. Cut tenderloin into 1” medallions (or have us do it!) Follow instructions above, but change the sear to a quick hard sear on both sides of each medallion.
For serving, plate two medallions per person and spoon sauce over top.

Familiar with venison? Want something new? Try this same recipe with Elk Tenderloin!

Marinated, Wild Boar Rack

Marinated Wild Boar Rack

3 1/2- 4 1/2 #wild boar rack, approximately 4 bones frenched and cleaned

5 ea. cloves garlic, crushed

2 ea. shallots, minced

1/2 cup chardonnay, oaky

1/2 c vegetable oil

2T honey

3T whole grain mustard

kosher salt

black pepper

Mix together garlic, shallots, honey, mustard, oil and chardonnay; add salt and pepper to taste.  Place boar in tight fitting ziploc bag or very tight container. Pour marinade over and rub into meat to ensure it is evenly coated.  Zip shut/seal, trying to press out as much air as possible.  Refrigerate for 8 hours, up to 24.  Heat oven to 325F.

Take meat out of refrigerator, allow excess marinade to drain off and meat to come to room temperature. Prepare roasting pan with rack. Place boar, bone up, on rack.  Roast for 45 minutes or until internal temperature reaches 127F. Allow meat to rest for 15 minutes before cutting.  Enjoy!

Did you know that sardines provide more calcium and phosphorus than milk, more protein than steak, more potassium than bananas, and more iron than cooked spinach. Sardines are good for cardiovascular health, memory, joints, skin and energy level. They are also one of the safest fish to eat. 

Portuguese Sardine Recipe:

Rinse the sardines and remove the scales, then sprinkle liberally with the sea salt and leave for at least 1 hour.

Preheat your grill, broiler or barbecue so that it's very hot.

Rinse the sardines under some water and then dry them with paper towels.

Brush the sardines with a little olive oil and then grill for several minutes each side until they are cooked.

Serve immediately with a dash of olive oil drizzled over the tops, and sea salt sprinkled over them.

Texas Chili

Fall is finally here! What is better on a crisp fall day than watching football with good friends and eating a good bowl of chili.  We found this to be a very tasty recipe.

Texas Chili

1 T vegetable or olive oil
2 medium yellow onions chopped
3 T chopped garlic
2-3 tsp chili powder
2 tsp paprika
1 tsp cumin
2 tsp oregano
1 pound ground beef
1 pound Italian sausage links, casings removed and crumbled
2 tsp kosher salt
2 cans crushed tomatoes with puree
1 can kidney beans, rinsed and drained
1 can barbecued baked beans

1.  Heat the oil in a stockpot over medium heat.  Add the onions and garlic and cook, stirring occasionally, until tender.

2.  Add the chili powder, paprika, cumin and oregano and stir until spices are well combined.

3.  Add the ground beef, sausage and 1 teaspoon of salt.  Increase heat to medium high and cook the meat, stirring frequently, until cooked through.

4.  Stir in the remaining ingredients.  Reduce heat to low, cover and simmer, stirring occasionally, for 1 hour.

Simple is good!

Have you ever wanted to make the best BLT ever? Well now’s your chance…take a look at this picture……..this is one good BLT!!!   Toasted sourdough bread, applewood smoked bacon, a slice of a local Brandywine tomato and some local field greens. Yes, all available at the Organic Butcher of McLean (maybe not the sourdough though). Don’t hesitate to stop by and pick up these ingredients to make a savory…yes savory BLT, the right way…..with tasty, wholesome ingredients. Mmmmmmh!! Come and get it!!

T-Bone Marinade

This week on special we have our Porterhouse and T-bone steak. This marinade is delicious on both cuts. We also like to use it on chicken.

Ingredients:

6 garlic cloves
3T olive oil
2T fresh thyme
1/2 cup red wine
salt and pepper

Mix all of the ingredients together and pour over steak, making sure to coat both sides. Allow to marinade for at least 2 hours.

Enjoy!

Fourth of July Value Pack.....

We hope you have a great Fourth of July weekend. We are now offering a summer grilling package that includes some of our most popular selections. For your convenience it is available fresh or frozen. This package is a great alternative to some of the larger packs (ie. 50lb pack and whole sides of beef) and could be perfect for a small get together or to pull out of the freezer on a day when you don't have time to go to the store. This will only be available for a limited time so come in and take advantage of this great value.  Our Summertime Value Pack includes:

(2) 1 lb Hanger Steak

(2) 14-16 oz Ribeye Steaks

(2) 12-14 oz NY Strip Steaks

(4) 8 oz Pork Chops

(1) Slab of Pork Ribs

(4) 1 lb Packs of Ground Beef

Total cost: $125.00 ($36.00 Savings)

Feel free to give us a call at 703-790-8300 to order one, or stop by and we'll custom cut it for you.

Suggestions for Father's Day Menu.....

Father's Day is right around the corner and if you are still trying to decide on your menu we have a few suggestions. You can not go wrong with our Kobe Wagyu Ribeye or marinated hanger steak, both of which are on special. Our t-bone is another great grilling steak, best with a little bit of sea salt and pepper, also on special. We could also put together a surf and turf package with fillets and our house crabcakes. You will find our crabcakes to be meaty with very little filler. We will have limited supply of wild boar rack and elk tenderloin, both of which are great options as well. If you are interested we suggest calling ahead. We will have a variety of fresh local organic produce to choose from for your side dish. If you are trying to decide on a gift, pick-up one of our cookbooks, a bottle of wine or better yet, a gift card.

Enjoy!

Father's Day Specials

Father's Day is quickly approaching (June 20th to be exact) and we have two great specials for you to choose from. Our Kobe Wagyu Ribeye is succulent and well marbled. Since these steaks are so tender we recommend using a fast cooking method. Try topping them with a touch of truffle butter for an even richer flavor. Our marinaded hanger steak will be on special as well. It is seasoned with our house steak rub and then marinaded, making it extremely tender and flavorful.  We have a wide array of vegetables this week including yellow zucchini (great on the grill), kale, tender young spinach, sugar snap peas, spring onions, and broccoli. All of our produce is fresh from local certified-organic farms.

How to cook pork ribs......

With Memorial Day approaching this weekend it is time to come in and pick up some of Wendell's famous seasoned pork ribs. They are seasoned with the perfect blend of spices.  We find that the best way to cook them is on the grill at a medium to medium-low temperature for about 1 1/2 to 2 hours. Make sure to cook them bone side down and baste them with apple cider or beer toward the end of the cooking time. There is no need to flip the ribs while cooking. Cooking them at a high temperature will dry them out and they won't fall off the bone. Another option is to cook them in the oven at a temperature of 275 degrees, uncovered,  for about 3-4 hours.  They are done when they have an internal temperature of about 165 degrees. Enjoy!

Savoring Sustainable Seafood

We are thrilled to be supporting the Smithsonian's Savoring Sustainable Seafood Event on the weekend of June 11th.  Our product will be featured at two stations,  prepared by two top chefs.  Details follow:

Former Top Chef Finalist, Chef Bryan Voltaggio, VOLT, will be preparing:
-Warm Smoked Sturgeon, Braised
-Bacon, English Pea, Ver Jus, Summer

Rob Weland, Executive Chef, Poste Moderne Brasseries will be preparing: 
-Berkshire Pork Belly, Slow Cooked Hen Egg, local Asparagus

Smithsonian’s Sustainable Seafood Culinary Weekend
The Smithsonian’s National Museum of Natural History and The Smithsonian Associates present a culinary weekend focusing on sustainable seafood Friday, June 11, through Saturday, June 12. The weekend will feature three events: an evening reception with tastings of seafood specialties prepared by more than 30 acclaimed chefs, a VIP reception with seafood dishes prepared by a select group of local chefs, a sustainability panel discussion with industry experts, preceded by a sustainable seafood breakfast buffet.

For tickets and additional information, contact The Smithsonian Associates at (202) 633-3030 or visit  http://residentassociates.org/ticketing/landing/sustainable-seafood.aspx and use the code 182935 to receive the members’ price $90 - a discount of $35 from the non-member price - for the reception.


Hope to see you there!


The Organic Butcher
703-790-8300

Recipe of the Week

Shrimp Marinade

For : 1 lb shrimp

Mix:

1 cup  white wine 

2 T white wine vinegar 

1/2 cup Olive Oil

3 bay leaves

sprinkle basil

4 cloves diced garlic

After marinading shrimp add juice of one lemon right before grilling.

Enjoy!!

The Organic Butcher

Mother's Day specials and more...

In honor of Mother's Day we have plenty of great specials this week.  We have an oven-ready garlic and rosemary stuffed pork loin that is amazing. Our Flank Steak and Ribeyes will be on special as well. Whip up a salad with our fresh local spinach or grill up some of our local organic asparagus for a tasty side dish.

Recipe of the Week:

Stuffed Flank Steak

What Can I Bring/A Cookbook by the Junior League of Northern Virginia
(Available at the Organic Butcher for $17.99)

2     pounds flank steak                                          
1/4  tsp paprika
1    tsp salt
1/4  tsp pepper
1/4  tsp mustard
1/4  tsp ground ginger
1     tsp Worcestershire sauce
1/4  cup butter
2    chopped onion
1    cup bread crumbs
1/4  tsp salt
2    T chopped parsley
3    T chopped celery
1    large egg, lightly beaten
      Vegetable oil
2    T all-purpose flour
1    cup water or stock
1    cup red wine

• Combine paprika and next 5 ingredients.  Coat steak with dry mixture.
• Melt butter in a skillet over medium heat; add onion and saute until tender.  Add the breadcrumbs and next 4 ingredients to onion, stirring well.  Spread mixture over steak; roll loosely and tie with string.
• Sear steak on all sides in hot oil in a skillet.  Transfer to a baking dish, reserving oil in skillet. 
• Add flour, 1 cup water or broth, and wine to oil in skillet, stirring until smooth.  Pour mixture over steak.
• Bake steak, covered at 325 for 1 1/2 hours.

Enjoy!

"Dinner of the Week".......

This week we will be offering a "dinner of the week" special. It includes either Salmon or Hanger Steak with a bag of spinach, rice pilaf and a bottle of wine. We will take 15% of the total of your purchase. We also have two great recipes that customers have shared with us and are absolutely delicious.

Salmon with Dijon Mustard:

Dijon mustard
Salt
pepper
garlic
rosemary
olive oil

Coat salmon with olive oil
Spread a thin layer of Dijon mustard on the top
Sprinkle with black pepper, garlic and fresh rosemary

Cook at 350 for 15-20 minutes (depending on the size of fillet)

Turn up the heat to 450 for the last few minutes

Hanger Steak with Shallots:

2T olive oil
1/4 cup red wine
2T butter
2T parsley
4 medium shallots

Season steaks with salt and pepper to taste

Heat oil in a heavy skillet on high
Place steaks in skillet and cook about 6 minutes (3 minutes a side) for medium rare. Flip steaks when they are browned.

Take steaks off and let cool on a plate, cover loosely with foil.

Reduce heat to medium and melt 1T butter , add shallots and cook until soft.
Add wine and bring to a boil, let cool and add parsley and remaining butter.
Pour over steaks and serve.

New products this week: Ramps and Black Garlic

If you have not tried a Ramp come in and pick some up. They are similar to a leek and have an oniony-garlic flavor. They will work in the recipe above instead of shallots. Take it up a notch and throw in some Black Garlic.

Black garlic is an exciting new product. It has a sweet savory flavor and almost melts in your mouth.  It is loaded with twice as many antioxidants as raw garlic and contains a natural cancer preventing compound.

Enjoy!

Grass-Fed Lamb Chops....

One of our featured items on special this week are our Virginia raised, grass-fed lamb loin chops. They are extremely tender with a wonderful mild flavor. Along with tasting great they also offer many nutritional benefits that grain fed lamb does not. For a quick and easy dinner we love to throw these chops on the grill after seasoning them with kosher salt and pepper. If you want to get more creative we have a great recipe that is always a hit with guests. The sauce is an amazing accompianment to the lamb loin chops. It is mint jelly jazzed up with a few other ingredients.

Recipe:

3 T mint jelly

1 T white wine vinegar

1T dijon mustard

1/4 cup chicken stock

2T olive oil

and of course Lamb chops

In a small bowl whisk together mint jelly, vinegar, mustard and chicken stock. Set aside while cooking the lamb.

Heat oil in a heavy-bottomed skillet over high heat. Season lamb chops with kosher salt and pepper. Add the chops and cook for 3-4 minutes on each side for medium rare. Put the chops on a platter and cover loosely with foil to let rest.

Remove the pan from the heat and discard the fat. Add the mint jelly mixture. Set over medium-high heat and cook stirring occasionally until slightly thickened. Approximately 2-4 minutes. Pour sauce over chops and serve.

Pick up some of our local fresh spinach and a bottle of wine to complete your meal. We recommend the Siete 7 which is an organic Garnacha/Tempranillo blend from Spain.

Now taking Easter orders....

With Easter right around the corner it is time to place your special order. If you are looking for local lamb we have grass-fed Virginia raised lamb that has been getting great reviews. If a traditional lamb leg is on your Easter menu we can prepare it bone-in or boneless. As always we are happy to provide you with cooking tips. Other items to consider are frenched lamb rack, boneless lamb loin and lamb loin chops. Seder bones are also available for those that pre-order. The following is a list of some of our more popular Easter items:

LAMB LEG (BONE-IN) $9.99/LB
BONELESS LAMB LEG $10.99/LB
SEMI-BONELESS LAMB LEG $10.49/LB
FRENCHED LAMB RACK $23.99/LB
LAMB LOIN CHOPS $16.99/LB
BONELESS LAMB LOIN $22.99/LB
LAMB SHANK $6.99/LB
LAMB TENDERLOIN $24.99/LB
EASTER HAMS..CALL FOR TYPES AND PRICES.

We recommend to pre-order your Easter entree to ensure we'll have it available and ready to go when you arrive. 703-790-8300.

How to cook the perfect ribeye steak indoors...

You can bet our number one selling special of the week will be our boneless ribeye steak. Therefore, we have included some cooking instructions. With less than optimal grilling conditions we have chosen to include an indoor cooking method. If you haven't done it already try this one out:

Ingredients:

• 1 boneless rib eye steak, 1 1/2-inch thick
• Olive oil to coat
• Kosher salt and ground black pepper

Directions:

Place 10 to 12-inch cast iron or ovenproof skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature before cooking.

When oven reaches temperature of 500 degrees remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with salt. Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)

Remove steak from pan and let sit for 5 minutes.

WINTER 2010 FREEZER PACKAGE...

Why not kick-off the New Year with our latest Organic Butcher freezer package? This is a sampling of some of our most popular winter products. Enjoy the discount of this smaller package listed below or add to it and create your own package. We have listed some suggestions below.

2-3 lb. Beef Pot Roast

(2) NY Strips or (2) Ribeyes (12-14 oz each)

(2) 6-8 oz Filet Mignon

2.5-3 lb. Boar Shoulder or (1) 1 lb. Venison Tenderloin

4 lb. Whole Chicken

1.5 lb. Boneless Skinless Chicken Breast

Total Cost: $119 (Regular cost: $140)

Add 2 lb. or more of Lamb Top Round for $9.99/lb. (reg. $11.99/lb.)

Add 2 lb. of ground beef, veal and pork for $5.99/lb. (reg. $7.99/lb.)

Add 2 lb. or berkshire pork chops for $11.99/lb. (reg. $13.99/lb.)

Add 2 lb of pork sausages for $7.99/lb (reg. $9.99/lb.)