Take it Outside – First picnic of 2024 with Outdoor Sportswoman, Brooke Vanalstine
You may recall that over a year ago I heard from a reader, Vernon “Butch” Vanalstine, who mentioned he thought my outdoor articles were tolerable, but why couldn't I talk some about some of the north central PA women who enjoy fishing and hunting and the outdoors? Butch enthusiastically recommended my reaching out to his Granddaughter, Brooke Vanalstine, who is an avid outdoor adventurer here in north central PA – she's a rattle snake hunter, a hunter of wild game, and an ardent fisher of the streams of the PA Wilds.
Brooke and I share some common interests around the outdoors, but she also holds a passion for preparing the fish and game she catches that is definitely a gift. The day after we had our initial conversation, we had a date on the calendar for a unique and enjoyable picnic - a summer supper at Parker Dam State Park in Penfield.
During the day, Brooke is a hardworking office manager for Buerk's Septic Service in St. Marys. She enjoys cooking any dish that has wild game meat in it, preferably small game, and fish that she catches, and has the satisfaction that she, herself, has rendered and prepared from the woods and streams directly to the table.
Before we meet we connect via text. Brooke has been busy and so have I. Our quarterly picnics haven't happened in about 6 months so we're both excited and happy to connect. Brooke shares that she has a venison Meatloaf that's to die for, and offers to bring backup dishes of mashed cauliflower and green beans, and a special leek dip she plans to enter into a local competition. I'm totally in and offer to bring baguette, cheeses and some other pre-supper munchies to get us started off in the right direction. I'm looking forward to getting together for what I know will be a great visit and memorable meal.
The day is nice – the sun is shining on us as we set up our picnic I one of the covered pavilions near the Visitor Station at Parker Dam State Park. Under the pavilion the sun shines warm and the breeze is blocked. A stunning day indeed.
We unpack our various food and snack elements and catch up on her activities – her grandparents and her work – she is a very busy young lady. She mentions being excited to begin fishing for trout, and the start of rattlesnake hunting season. I ask if she'll consider taking me and we talk of some of her snake hunting memories. This girl is simply amazing.
We enjoy some munchies but quickly dig in to two prepared plates of our picnic entrée – Brooke has prepared a meatloaf that's 100% venison. She's also whipped up a homemade gravy she smothers over the pan that's rich and savory and is absolutely delicious. To accompany the meatloaf, she's whipped up some mashed cauliflower with some spinach and onion that is killer, along with steamed green beans to even out this amazing meal. Her secret leek dip is amazing. Now you have the opportunity to recreate an amazing Venison Meatloaf for yoursleves:
Ingredients:
• 2 pounds ground venison
• 1 cup plain bread crumbs
• 1 egg
• 1 cup shredded cheese ( she recommends a cheddar or Colby Jack)
• 1 TSP garlic powder
• 1 TSP dried oregano
• 1 TSP dried thyme
• ½ TSP sea salt
• 8 mushrooms, chopped
• 1 medium yellow onion, diced
• 2 TBSP unsalted butter
• 1 TBSP olive oil
• Gravy Ingredients:
• 2 TBSP unsalted butter
• 2 TBSP flour
• 14.5 ounces of chicken broth (Brooke uses her own homemade0
• 1 TSP Worcestershire sauce
• Salt & pepper to taste Instructions:
• Preheat oven to 375 degrees
• Heat a skillet over medium heat. Add the butter and olive oil. When the butter melts, add the mushroom and onion. Cook until the onions soften about 5 – 6 minutes. Remove from the heat and let cool
• In a large mixing bowl, combine the venison, breadcrumbs, shredded cheese, egg, mushroom and onions, and the seasonings. Mix well and add the meatloaf mixture to a seasoned 10 – 12 inch cast iron skillet with the meat firmly pressed in within the skillet
• Set the skillet in the oven and bake for 30 minutes
• While the meatloaf is in the oven, heat a saucepan over medium heat and add 2 TBSPN'S of butter. When the butter begins to melt, add the flour and whisk to form a paste. Carefully pour in the chicken broth whisking everything together to form the gravy. When the gravy begins to bubble, reduce the heat low and add the Worcestershire sauce and season with salt and pepper to taste
• Remove the meatloaf from the oven after 30 minutes and pour the gravy over the top and sides of the meatloaf. Set the meatloaf back into the oven and cook for 10 – 15 minute.
My picnics with this bright, outdoor spirit are always marquee events, and the conversation and fellowship are always first rate. I look forward to the next Parker Dam supper with great anticipation, and I'm grateful to call Brooke my friend!