What are you cooking with your game meat?

Mckinnon

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Yup, I'm in nursing school. That is a superb idea, I've got a 3 day weekend this weekend so I think I will try and prep some of things you have put up here, including that pot pie, except with venison. Looks like you've got some potatoes, carrots, and onions in there with the meat, anything else I should add, peas?
 
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Becca

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Yup, I'm in nursing school. That is a superb idea, I've got a 3 day weekend this weekend so I think I will try and prep some of things you have put up here, including that pot pie, except with venison. Looks like you've got some potatoes, carrots, and onions in there with the meat, anything else I should add, peas?

Pretty much anything you'd like. I often save myself the slicing and use a can of precut veggies like veg all. I brown the meat, add the veggies amd then usually make a gravy or sometimes use a can of mushroom soup to make the filling....here is what it looked like before I poured it into the pie crust:
CC44E23E-AE7E-4894-AF44-5D13B2E08175-1594-000000D96E60A8B1.jpg


How much longer do you have before you are done with school. Nursing is an awesome career, but I was sure glad when I finally finished...nursing school was rough!
 
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One of my favorite way to cook deer, antelope, elk steaks.

Thawed pack of delectable wild game.
Large glass or plastic bowl. (Metal can add a taste to the meat.)
Mix several eggs (enough to cover the meat with) in the bowl and add some milk to the egg mixture and stir it up.
Put the thawed steaks into the egg mixture making sure the meat is covered in the egg mixture.
Not necessary to do this, but if you have time, let the steaks sit in the egg mixture in the fridge for a couple hours before cooking.

Hot frying pan with oil and butter in it.
One tube of Ritz Crackers crushed on a plate.
Take the steak, one steak at a time, and make sure each one is covered in the egg mixture.
Remove the steak from the mix and put it onto the plate of cracker crumbs getting it on both sides of the meat.
Put into the pan and continue doing this until all the pieces of steak are in the frying pan.

Cook at medium to medium high until the cracker crumb is a nice brown on one side and then flip the steaks over to the other side.
Repeat the same there.
They should be medium rare with a bit of pink in the middle.
Salt and Pepper to taste.

Keep the steaks warm and mix some flour and water in the pan leaving the crumbs and "good stuff" that fell off in the pan. It makes excellent gravy. A nice potato, vegetable, and a salad, and you have a meal fit for a king. If you want to try something different, you can use some of the pre-packaged flavored cracker crumb mixtures, and they are very good also but Ritz crackers is my favorite!! Hope you guys like this. One additional item. If the meat is a bit gamey tasting, this really takes a lot of that away.
 

Titaniumman

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I have pressure canned moose, but not venison. Maybe I will give it a whirl if we get some next month. Do you have a preferred method for venison hot pack/cold pack or recommended spices or seasonings?

I am giving pressure canning venison a go for the first time this year (assuming I actually have venison to can). I have friends who add garlic, onion, and a beef bouillon cube to a quart prior to canning. My parents used to can venison back in the 70's when money was scarce but deer tags were abundant here. We bought our own canner this year to put up some of our garden. I hope I get the chance to do this too.
 

Mckinnon

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How much longer do you have before you are done with school. Nursing is an awesome career, but I was sure glad when I finally finished...nursing school was rough![/QUOTE]

I will be done next December, it should go by fast. It is definitely rough though!
6mm, that is a good idea with the crackers, thanks!
 

Gman

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Just cooked up and consumed Antelope cheeseburgers. I think hands down this is the tastiest game meat I bring to the table every year. I add diced onions, a little olive oil, worchester, and my secret seasoning which is the Lamnos Lamb Rub from The Savory Spice Shop in Boulder, CO. The seasoning has a heavy sage component and everyone at my house just gobbles them up.
 

BuckSnort

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There's a really good write up and pictorial on canning venison on another hunting site I frequent... I'd like to post the link here if it's cool with the Mods?
 
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Becca

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Just cooked up and consumed Antelope cheeseburgers. I think hands down this is the tastiest game meat I bring to the table every year. I add diced onions, a little olive oil, worchester, and my secret seasoning which is the Lamnos Lamb Rub from The Savory Spice Shop in Boulder, CO. The seasoning has a heavy sage component and everyone at my house just gobbles them up.
That sounds great!! Have you tried the JBC goat burgers yet?? I am betting that combo will be a winner as well!

There's a really good write up and pictorial on canning venison on another hunting site I frequent... I'd like to post the link here if it's cool with the Mods?
I say post it up! I found pressure canning really intimidating when I first started, and there are some really good resources available online.

Just remember to take what gets posted on the Internet with a grain of salt....pressure canning needs to achieve particular pressures for predetermined length of time to yield safe food products. Just because someone's grandma home canned butter and fish for years in a water bath canner and never killed anybody, doesn't mean it is a good idea :) I always compare canning recipes I find online with the info put out by the cooperative extension service.

Making a "how to video" on pressure canning is on my short to-do list for the near future, I will let you all now when I get around to it!
 

Gman

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That sounds great!! Have you tried the JBC goat burgers yet?? I am betting that combo will be a winner as well!


We have. We made stuffed green peppers. It was fantastic My only challenge with the JBC is that my three little kids whine about the spice. So we then have to cook two dinners or my wife and I are left with too many leftovers. We freeze them for later but it just prevents the game meat from coming out more than it could. We'll be through the antelope ground in no time, the kids love it.
 

Segan

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Never really paid much attention to this page before. I started reading this tread and couldn't stop I was so hungry I had to have a snack, lol. IMG_0040.jpg
Archery bull I posted a video in the Video section (Utah Elk)IMG_8197.jpg French Dip and salad.
 
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Becca

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Never really paid much attention to this page before. I started reading this tread and couldn't stop I was so hungry I had to have a snack, lol. View attachment 4353
Archery bull I posted a video in the Video section (Utah Elk)View attachment 4354 French Dip and salad.

Welcome to the gamemeat thread Segan, that looks so good!! How did you cook your elk for French dips?? Crockpot or oven? Seasonings??
 
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Hickory Smoked mule deer roast! OH MY!

001-29.jpg


I had about a 3-4 pound roast that I sprinkled with blackened seasoning. I put it on my smoker that had nice glowing gray color charcoals. Before I put the meat on , I filled the water container about 1/4 of what I normally use when I smoke a turkey on it. Before I put the meat on I had soaked Hickory chips in water for about an hour. I loaded up the coals with the chips, put the meat on the grill, and closed the hood. It cooked just a bit faster than I wanted to and I took the roast off after about 1.5 hours. It should have been pulled off just a bit sooner as I like it just a bit more pink in the middle. AS it was though, it was tender and moist and had a great flavor imparted by the smoked Hickory wood! It was incredible. I had a baked potatoe and some creamed corn and it was a meal fit for a king.
David
 
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This is the first time I have looked at this thread, read it from front to back.
Awesome looking chow! Makes me hungry and I just finished a Thanksgiving dinner!
 

Ray

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I had most of this years old caribou bull turned into various types of ground sausage. The Chorizo in stuffed peppers with quinoa is always loved. If I use the Italian sausage I toss in a can of diced or crushed tomatoes to add to the filler. Super simple dinners.

Last night I sautéd tenderloins in coconut oil with Montreal steak seasoning. After a few minutes on each side I took the meat out of the pan then added in butter and green onions, and cooked them through. Added 1/2 cup of red wine and scraped all the bits off the bottom of the pan. Once reduced I added one cup of broth and reduced again. Melt a little more butter into the sauce as it cools then pour over the tenderloins and serve.

Due to all the years of grilling I've done I keep forgetting about simple reduced sauces made from your own meat drippings. Simple and wonderful.
 
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Becca

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Hickory Smoked mule deer roast! OH MY!

001-29.jpg


I had about a 3-4 pound roast that I sprinkled with blackened seasoning. I put it on my smoker that had nice glowing gray color charcoals. Before I put the meat on , I filled the water container about 1/4 of what I normally use when I smoke a turkey on it. Before I put the meat on I had soaked Hickory chips in water for about an hour. I loaded up the coals with the chips, put the meat on the grill, and closed the hood. It cooked just a bit faster than I wanted to and I took the roast off after about 1.5 hours. It should have been pulled off just a bit sooner as I like it just a bit more pink in the middle. AS it was though, it was tender and moist and had a great flavor imparted by the smoked Hickory wood! It was incredible. I had a baked potatoe and some creamed corn and it was a meal fit for a king.
David

David, that looks and sounds incredible! I inherited a little chief smoker a while back, but confess that I have been intimidated to try it out. Any tips for a first timer?
 
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