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Kyle Morgan’s passion for food began in high school and has never let up. “Growing up in a military family and as a veteran myself,” he says, “I was able to eat my way across the country and world. In the USAF, I completed SERE Specialist (Survival, Evasion, Resistance, Escape) training, learning a multitude of techniques on how to survive and prosper in any wilderness.”
After leaving the Air Force, Kyle attended The Culinary Institute of America in Napa Valley where he worked with some of the best chefs from California and around world. Kyle moved to Denver in May 2015 to officially call Colorado home.
“With the abundance of resources, Colorado is the perfect place to integrate what I learned as a survival specialist and as a chef for super tasty wilderness cooking!”
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Campfire Roasted Rabbit (or trout) Tacos with Burnt Onion and Sage Vinaigrette
For Tacos: follow instructions on package, or visit your local Mexican bakery. If making from scratch, you will need a tortilla press and parchment paper or strong hands.
Burnt onion and sage vinaigrette: makes 2 cups
- 1/4 onion
- 1/2 bunch sage
- 1/2 cup rice wine vinegar
- 1 cup grapeseed oil
- salt to taste
- Char the onion over an open flame and let cool
- Add onion, sage and vinegar to blender and puree until smooth
- Reduce blender speed and slowly drizzle in the oil
- Add salt to taste, store in the refrigerator, and should keep for up to 2 weeks.
- For the outdoorsman: Finely chop sage and onion and whisk into the vinegar, slowly drizzle in oil while whisking, add salt to taste.
Fire roasted trout or Rabbit: good for 1 whole trout.
For the rub:
- 3 tbsp kosher salt
- 1 sprig rosemary, minced
- 1 tbsp thyme, minced
- 2 tsp black pepper
For the trout: need charcoal grill, propane grill or open pit fire (perfect for camping)
- Start charcoal fire, move all the coals to one side, cover and let grill warm. If using propane grill, only light one side and turn to medium flame. For open fire, if grill grate is available, place over flame with plenty of room off the flame. No grill grate no problem, just need foil or a clean, movable surface.
- If the trout is freshly caught from the nearby stream, scale and draw the trout.
- Score the trout with 3-5 diagonal cuts on each side of the fish and rub with the seasoning on the outside and inside of the fish.
- Place trout off flame on the grill. if using open flame, place on clean surface with burning coals near or around the surface.
- Rotate and flip every 3 minutes until done. When the fish begins to flake off the bone, it is done.
- Let rest, flake off the flesh and skin and reserve for tacos
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For the rabbit. Follow the same instructions as the trout, do not recommend catching rabbit from a stream.
- Field dress the rabbit if necessary.
- Rub the rabbit with the seasoning
- Rotate and flip every 5 minutes until done, internal temperature should reach 150F.
- Let rest, and pull or cut meat off the bones and reserve for tacos.
Build the tacos:
- Grill the tortillas over the same flame used for the trout or rabbit 10-20 seconds per side
- Place the reserved taco meat on the tacos, smother with the sauce
- Add your favorite foraged field greens or summer vegetables