“The Grassfed Gourmet Cookbook “ by Shannon Hayes
Now that folks are starting to buy and eat grass-fed meat, we want them to have a pleasant eating experience. Cooking with grass-fed meat is just a bit different from the corn fed meats. In our travels, we found Shannon Hayes at the Graze-fest talking about her cookbook to help promote and prepare grass-fed meats.
Shannon wrote this wonderful cookbook, “The Grassfed Gourmet Cookbook “ to help folks have a better eating experience with grass-fed meat. She tells in the introduction of the health benefits to the animals, people and the land. Then she goes on to tell the four principles on cooking grass-fed meats. They are getting a good meat thermometer, turn down the heat, use the proper cooking method, and ease up on the seasonings.
In the following chapters, Shannon goes through the different meats and gives some tasty recipes. Through each of the different meats, goat, beef, chicken, goat, and more, she gives a ton of helpful explanations on the difference between the meats. In each chapter Shannon explains the difference in how the animals are raised. Throughout all the chapters there are fun tidbit’s of information to be found.
In the back of the book, she gives ideas on how to find producers. But the most helpful is the recommendations on how to place an order for a side of meat. She gives helpful ideas on cutting instructions and packaging. Many people do not have a clue on what they might need or how they want their meat cut. She gives examples on what options the meat can be used for.
We have tried a few of the recipes and will try more. Sea salt and ground pepper complements grass-fed meats. This book is one that folks who are going to buy grass-fed meat must buy to get the most eating enjoyment from the grass-fed meat.
Here is one of the recipes from “The Grassfed Gourmet Cookbook “
1 pound lamb cut 1-inch cubes (stew meat)
4 tablespoons all purpose flour, seasoned with salt and pepper
2 tablespoons olive oil
1 medium thinly sliced onion
1 14.5-ounce can diced tomatoes with juice
½ cup white wine
1 teaspoon dried oregano or 2 teaspoons fresh minced
Salt and fresh ground black pepper to taste
1 large bulb fennel, cored, cut into 8 wedges
1 4- ounce can button mushrooms, sliced
4 ounces green beans cut in 2 inch pieces
Coat the lamb with the seasoned flour. Heat the oil in a large, heavy saucepan. Sauté the sliced onion for 2 minutes; add the lamb. Cook until the meat is brown on all sides. Stir in the tomatoes, wine, and oregano; add more salt and pepper to taste. Add the fennel, cover, and simmer over medium-low heat for 45 minutes, or till meat is tender. Stir occasionally during this time. Add mushrooms and green beans and cook for 10 minutes.