Oysters Afield: Chasing Late Season Adventure

Last month, we traded our boat hooks and waders for waxed canvas and double barrels. Like oystering, upland bird hunting is a cherished southern tradition. We met with some of our dear friends and headed for the lush foothills of the Blue Ridge Mountains. Together, we went afield, chasing chukar and quail at Orapax Hunting Preserve. After a long day and with sore shoulders, we sat down to enjoy an amazing meal prepared by our friend Chef Jack Canter, made from our day’s harvest and of course, White Stone Oysters.

Jack was gracious enough to share his recipes. Check them out below, along with a photo essay of the day’s events shot by Kieran Wagner.

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Grilled Oysters with Bourbon Chipotle Butter

• For 24 - 36 oysters
• 1 stick butter (room temperature)
• 2 tbsp Bourbon
• 2 tbsp Honey
• 2 Cloves garlic minced
• 1 Chipotle chili (in adobo sauce)

1. Set butter at room temperature.
2. Put in mixing bowl and combine all ingredients.
3. Stir gently with a whisk or rubber spatula until all liquid ingredients are fully incorporated.
4. Lay out clear plastic wrap on the counter and place butter in middle.
5. Roll into log and fold sides, place in freezer.
6. Cut into medallions when ready to serve on top of oyster.

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Chesapeake Oyster Stew

• 1 lbs. bacon diced
• 1 onion diced
• 1 cup celery diced
• 2 quarts half-and-half or cream/milk
• 2 – 3 tbsp flour
• Butter as needed
• 1-quart shucked oysters
• 2 tbsp Old Bay
• 1 tbsp Cayenne
• 2 tbsp Worcestershire sauce
• Salt and pepper as needed

1. Render diced bacon with a drop of oil to prevent sticking in a large cooking pot.
2. When bacon is crispy, remove from the pot and place on a paper towel to soak grease.
3. Add 1 tsp of butter and use the fat to sweat out the diced onions and celery.
4. Salt and pepper.
5. Cook until onions are translucent, and celery is cooked through, add your flour, stir, and turn heat to high.
6. Once the pan heats up, add your quart of White Stone shucked oysters.
7. After oysters start to curl on the sides and ripple, add your cream and milk to the pot.
8. Bring to a boil at high heat then immediately turn down to low and let simmer.
9. Once the stew is simmering comfortably, add your seasonings and Worcestershire sauce.
10. Let simmer for 15-20 mins or until preferred consistency.
11. Salt and pepper to taste.
12. Bacon as garnish with crackers, bread, or croutons.

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Roasted Quail, Polenta, Charred Green Onion, Maple Bourbon Glaze

Sauce

• 1 cup bourbon
• 2 tbsp honey
• 1 tbsp appl cider vinegar
• 1 tbsp brown sugar
• ¼ cup maple syrup

1. Reduce bourbon until alcohol is cooked out.
2. Add vinegar and brown sugar.
3. Let simmer for 5 mins then add honey and maple syrup.
4. Simmer till glaze consistently and cool.
5. Baste on pheasant when cooking.

Polenta

• 1 Cup Polenta/Cornmeal
• 3 oz. smoked gouda
• 1 oz. parmesan
• 6 tbsp butter
• Salt, pepper, and Cajun seasoning to taste

1. Bring water to a boil.
2. Add 1 Cup polenta.
3. Stir generously for 7 min or until polenta is al dente.
4. Turn heat to low and add butter and seasoning.
5. Stir till butter is incorporated.
6. Finish with salt pepper and cheeses.

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Spring Onions

• Olive oil
• Salt and pepper
• Grilled

1. Coat in olive oil, salt, and pepper.
2. Grill for 2 min on each side. Avoid burning.