What are you cooking with your game meat?

[Becca]

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.

Ray, that all sounds incredible! We are big fans of chorizo around here too...not sure I could even eat regular taco meat anymore

You make a good point about reduced sauces...I think I tend to under utilize them too. Hmm...might have to do some cooking this weekend!

 

[Ray]

Ray, that all sounds incredible! We are big fans of chorizo around here too...not sure I could even eat regular taco meat anymore

You make a good point about reduced sauces...I think I tend to under utilize them too. Hmm...might have to do some cooking this weekend!

Do you make your own chorizo or have Pioneer meat mix it up?

I live just down the street from Glen's game processing here in ANC so it's pretty easy for me to just have him make all the uncooked sausage. He does not age caribou so it's typically done in 24 hours.

 

[Becca]

Do you make your own chorizo or have Pioneer meat mix it up?

I live just down the street from Glen's game processing here in ANC so it's pretty easy for me to just have him make all the uncooked sausage. He does not age caribou so it's typically done in 24 hours.

To my knowledge, Lisa at Pioneer doesn't do chorizo...at least it isn't on her list of stuff. I should ask her if she'd do a special order, she is usually pretty accommodating and makes awesome sausage!

We had some made a few years back and loved it, I forget where (might have been Glen's) and so this year we did some of our own with moose. Came out great and is pretty much all we use for tacos and Enchilladas. We will have to try it in stuffed peppers, that sounds great!

 

[Becca]

Ray inspired me to "think outside the grill", so tonight I made pan seared garlic balsalmic Sitka blacktail with rosemary and caramelized onions.

Served with baked sweet potato and green beans...

 

[lorneparker1]

Well ive been busy processing the last few days so i can share some pics. My deer( 2 blacktails) all we do is cut out the backstraps tenderloins and grind the rest. It gave us about 80 lbs of ground which will be enough till next season. We havent bought or eaten ground beef from the super market in 4 years adn im really happy about that

We have been putting the hurt on the ducks this year and we usually do lots of different things, kielbasa, pepperonis, breakfast sausage and this year i tried canning.

heres some kilebasa in the smoker last thrusday

and heres a pile of smoked salmon, canned salmon and canned ducks. (was a busy day!)

For the ducks i did 8 jars, 4 different kinds 2 of each.

Jar 1 – salt pepper onion garlic.
Straight out of the jar, about a 4-10. Not sure what the problem was but cold it was gross. Reheated 7-10

Jar 2 chicken bouillon cube, salt

Straight out of jar 7-10. Reheated 8.5-10 a bit salty used a Full cube in a pint. Will use a half a cube next time

Jar 3 beef bouillon cube, salt-

Straight out of jar 9-10. Reheated 9-10 same as above for salty, but the flavour was by far the best.

Jar 4- A very hot homemade bbq sauce. salt

Would try it again with a sweeter sauce.

Straight out of jar 5-10. Reheated 6-10.

In short, reheated 3-4 of them were excellent. Loved them actually. and 2 out of 4 were good anyway you ate them. Seemed the more simple the better. Got lots of ducks so ill be doing some more experimenting

 

[akrdkill]

Nice looking kialbasa. You might try smoking some of them ducks & canning or even using a bit of teriyaki to can. One thing when canning is the flavor is usually magnified so a little less in the jar goes a ways

 

[Becca]

Linguine with Moose Meatballs

Enjoying a weekend at our cabin. Approximately 5 hours of daylight, and today's high temp was around -7 degrees. We did some hiking thru knee deep snow, and called for predators for a few hours without success. Now we are back in the warmth of the cabin enjoying our Christmas lights and dinner: whole wheat linguine with moose meatballs in tomato sauce. Life is good

 

[Becca]

Teriyaki StirFry

Tonight we are having teriyaki moose stirfry over wild rice:

 

[Mckinnon]

Wow Becca, it all looks good as usual! I have been cooking up a bunch of stuff lately just haven't uploaded the photos, will do later.

 

[Whisky]

Dang!!!!

I am just a single dude so my sides usually consist of a beer or two. And I use paper plates a lot.


Dove

Duck - jalapeno and cream cheese stuffed

Chicken Fried Duck

Mulie strap grilled to med rare

Mulie roast

 

[Whisky]

Mulie roast again:

Fresh backstrap at camp!!!!

Hmmmm, fresh rattler!!!

 

[Becca]

Whisky, that all looks incredible!! And you can't go wrong with beer (or wine in my case) or paper plates thanks for all the incredible pictures! I can see we need to get out and chase some birds soon so I can try some of these out myself!

No snakes up here in Alaska, which I am fine with...but how do you cook them, and is it any good?

Wow Becca, it all looks good as usual! I have been cooking up a bunch of stuff lately just haven't uploaded the photos, will do later.

Post em up!! I will look forward to it, and besides I need more ideas

 

[Goober]

Dont know how I missed this thread before, but it is awesome! I will try and round up some pics and recipes to add to it soon! Love the dutch oven stuff especially, you can't beat anything cooked in good old cast iron oven!

 

[Becca]

Dall sheep in peanut sauce!

Dall Sheep in Thai style peanut sauce over "noodles" with red pepper, cilantro and green onions:

"Fat Season" concluded at the Moffat household after New Years, and so instead of pasta I used spaghetti squash. If you have never had it before it is worth a try....microwave or bake until soft, and the inside turns into noodle like strands. 200 fewer calories per cup than pasta, packed full of vitamins and sneaks in a couple extra servings of veggies. I really like the slightly nutty taste it adds to the dish...

 

[jquarnberg]

Becca and Rock 2.0 please make a game meat cook book. Ill buy one.

 

[Mckinnon]

Here are a few I made lately, I don't really have any pictures of the finished products because it all got eaten so fast or I was cooking for a bunch people and had to serve it up and all that, so sorry about that in advance.

This one is venison and barley stew, down right tasty with some leftovers to boot!

These are venison tenderloins; one coated with just olive oil and salt just before grilling, the other marinated in vinegar and bbq sauce for 1 hr before grilling. I liked the olive oil one better. Grilled up some broccoli, pepper, and onion to go with them. Used this fire grate over charcoals just for the fun of it, turned out great even cooking in the cold night!

Venison shoulder roast, about 3.5 lbs. Made about 4 slits in the top of the roast and then put slivers of garlic into them along with 1 or 2 drops of hot sauce (cholula is what I used). Then surrounded with mushrooms, onions, and celery and threw it in the over with a lid on it. Served with a mushroom gravy to top. This was the best roast I have ever cooked whole like that.

Sorry for the bad pic, it tasted better than this pic looks I promise! This is a crockpot full of pulled venison bbq for sandwiches. I was trying to imitate a pulled pork sandwich and I think it turned out well, people couldn't get enough which always puts a smile on my face! This one I made a spice rub and rubbed the roast whole and let it sit for an hour, then put some apple cider vinegar just to cover to bottom of the pot, added couple drops of liquid smoke and cooked it on low for about 9 hrs. Then I chopped the meat, could have shredded it it was so tender, threw it back in the pot and added just enough bbq sauce to barely coat all of the meat. I like Stubb's bbq sauce as a rule. Then cooked this bbq meat for another 1hr on low and served on some sandwich rolls with bbq sauce on the side if people wanted more sauce.

Good old fashioned dutch oven cooking is just fun! For this my little brother and I joined forces and cooked 2lbs italian venison suasage, then cooked 5 or 6 shredded potatoes until browned, then put the venison back in the dutch oven on the bottom, then the potatoes on top of the sausage, then whipped 8 eggs and poured them evenly over the potatoes and topped it all off with plenty of shredded cheese. If this doesn't shut people up around the breakfast table you have the wrong house guests, haha! In all seriousness this was delicious.

So thats what I have been making lately. Anyone who wants recipes please PM me, I am happy to share. As a side note for dinner just now I used some leftover venison tenderloin and diced it and fried it and made it into a "steak" casadilla with cheddar, blue cheese, and some Frank's Red Hot Sauce. Yummmmm!

 

[Mckinnon]

Becca and Rock 2.0 please make a game meat cook book. Ill buy one.

Jquarn, I think Becca is making an official Rokslide cookbook, so good news for you! Thanks for the compliment by the way. I would have to say that I think Becca waaaaaaaaaaayyyyyyy outclasses my cooking, I just make down the "down home" type of stuff!

 

[Mckinnon]

Whiskey, all of that looks good, especially the mulie roast, looks like its cooked to perfection! Did you grill it?

 

[Jay Kyle]

My mouth is watering! All this good food goes right to the waist!! I'm glad they invented the Atkins diet, all the meat you can eat and loose weight while doing it!!

 

[Whisky]

Whiskey, all of that looks good, especially the mulie roast, looks like its cooked to perfection! Did you grill it?

I injected it with Au Jus and then seared it on the hot grill for a few minutes. Finished it off in the oven. I plan to buy a Big Green Egg here at some point and I'm already making mental notes of the hundreds of things I'll be able to do on that thing with game!!! Can't wait.