What are you cooking with your game meat?

[Whisky]

And Rock, all you're stuff looks great too!!!! As well as Becca's of course.

I season most all my backstraps like you did up above for the grill, little olive oil, salt and pepper, grilled to med rare. To me, that's all that needed for a good cut of meat. I go wild with the marinades on my waterfowl though. But waterfowl is a far cry from venison.

 

[Whisky]

And I need to buy a dutch oven now too!!!

 

[Becca]

Wow guys, this is awesome stuff!! So many great ideas here...keep it up!

 

[crazy_davey]

Sometimes after a week of MH something simple tastes awesome. After a week long hard sheep hunt a shower and ten minutes with the cast iron, this sheep tasted amazing. A good sleep wasn't far behind...

 

[crazy_davey]

Sheep roast over the fire with onion soup gravy, probably the best meat I have ever eaten...

 

[Becca]

Sometimes after a week of MH something simple tastes awesome. After a week long hard sheep hunt a shower and ten minutes with the cast iron, this sheep tasted amazing. A good sleep wasn't far behind...

Looks incredible! I come home from hunts craving fresh veggies too

How do you like to season your sheep?

 

[Becca]

Sheep roast over the fire with onion soup gravy, probably the best meat I have ever eaten...

This is genius!! I can't believe I never thought of bringing a packet of onion soup mix along!! I will have to give this a try next season, for all kinds of critters...

 

[Whisky]

I've done roasts and veggies in the crockpot where I dump in 1 packet of Lipton Onion soup mix and 1 packet of Ranch seasoning mix. It's awesome!!!

 

[Yukon]

Smoked Leg of Ram

This thread is awesome. I would be interested in a cook book! The only problem is I become starving each time I look at it.

Here is a sheep recipe I did last May.

Smoked Leg of Ram
Here is a recipie from the bradley website, modified to wild sheep and prepared and enjoyed on Mother's Day. It is originally made for leg of lamb but I scrounged up my last three ram roasts and made this tasty treat for mom.

Ingredients
2.5 to 3 kg (5 to 6 lb) leg of ram boned and tied. I used three nice hind quarter roasts that equaled about 6 lbs. I slathered them all in the paste then tied them into a bundle with butchers twine.



Paste
1 small onion peeled and halved
1 head of garlic peeled
45 ml (3 tbsp) fresh lemon juice
10 ml (2 tsp) lemon zest
30 ml (2 tbsp) paprika
5 ml (1 tsp) rosemary
10 ml (2 tsp) coarse salt
10 ml (2 tsp) coarse ground pepper
90 ml (6 tbsp) olive oil

To Serve
lemon wedges
Mint Sauce

Start by harvesting a delicious Ram from a mountain top

Debone leg and butcher up some nice roasts to obtain around 6 lbs of meat

Prepare the paste by combining all the paste ingredients except the oil in a food processor and process.



With the processor running, pour in the oil and continue processing until a paste forms.

Spread the paste generously on the ram.
Place the lamb in a plastic bag/wrap and refrigerate overnight. Remove the lamb the next day and let stand for 45 minutes.


Smoking Method


Preheat your smoker to between 105°C and 120°C (220°F and 250°F).
Place the ram in the Smoker and smoke/cook until the lamb is medium/rare, approximately 30 minutes per pound. Use a meat thermometer to check. I found mine took about 4 hours of cooking with about 2.5 of smoke and the rest just the heat. If in doubt check with an accurate meat thermometer or slice it to make sure it does not get over done. You can also transfer it into the oven to finish it off once it has taken on the smoke flavour.

130F was about rare- medium rare on my thermometer

Remove ram when done and let stand 10 minutes.


To Serve

Slice and serve with and mint sauce and appropriate sides.



Enjoy!

 

[Yukon]

BBQ Leg of Ram

Here is another annual favorite. I try to pack out one quarter of my sheep whole so my Dad can cook it up like this. Works best with a hind quarter as it is more compact but did it one year with a front.


Clean up a whole sheep quarter. Slide small slits all over the meat and insert whole cloves of garlic and cloves( spice).

Lightly rub down with olive oil and apply your favourite spices in a dry rub.
Wrap in plastic and let marinate overnight

Spear the entire quarter with a rotisserie and place on BBQ on low heat.

Dear ol' dad displays his classic dish (he is not interested in hunting them but sure can cook them!)

With lid covered monitor the leg and check with meat thermometer until rare-medium rare.

Carve up and serve with mint sauce.

I try to do this end of August or sometime in September so we usually have a decent supply of fresh veggies from the garden.

We fed 21 people from a single leg one night. Pretty cool as most had never eaten wild sheep and what a great way to celebrate the best time of year.



One final idea here is a good way to cook up a trout or smaller fish in the field without having to pack in a frying pan or tinfoil. A interesting fellow I know said he learned this from the Aboriginals back in the day.

It works great on trout but likely would work with lots of different species. I sometimes bring in a small rod when I am backpacking but rarely tinfoil or a frying pan.


I pack in a small plastic jar of olive oil and a mix of my favorite spices. ( can use this on fresh meat ke-babs as well)

Take your fresh fish and do a butterfly filet. Start on the back and filet down from the spine and over the rib cage. You will have to cut behind the gills and again at the tail but your two sides should remain connected with the belly meat. You will be left with a symmetrical filet with the two sides connected by the belly meat. (take a look at the pic to get a better idea)

Keep the skin on and rub this down both sides with a bit of oil and apply your spices to your liking.

Find a good forked willow and spread open your fish so that as much surface area is opened up. Eyeball and cut a few slits in the skin so you can affix your fish to the willow and you literally have a fish-stick. If you do this right you should be able to roast both sides over the fire. Takes a few times to get it right but once you get the hang of it it does a nice job as it crisps up all the meat nicely but still stays juicy.

When it is ready it is easily flaked off the skin and I typically eat it right off the stick. This would likely just work best with smaller fish as I am sure there is a point where the meat would be to think too effectively cook through on a camp fire.

I have termed it a Yukon Fish Stick

Keep the great recipies and ideas coming!

 

[Mckinnon]

Looks fantastic Yukon! I love the "fish stick" idea and am going to try it out in the spring for sure!

 

[Becca]

Looks fantastic Yukon! I love the "fish stick" idea and am going to try it out in the spring for sure!

+1 here too, we have been hauling a frying pan and foil on early season fishing/scouting trips, but I will have to give this a try!

I also loved the idea of treating your friends and family to a fresh leg of sheep! Awesome!

 

[Whisky]

Had a successful weekend of ice fishing. From the lake, to my plate....

Fish sandwhich, with a side of fish!!!

 

[crazy_davey]

Looks incredible! I come home from hunts craving fresh veggies too

How do you like to season your sheep?

Generally just cooked medium rare with salt and pepper. With good meat you don't need anything more

Sometimes if not cranking up the BBQ I will just roll some cutlets in flour and a few spices and fry up in olive oil in the cast iron, Mmmmm...

 

[crazy_davey]

This is genius!! I can't believe I never thought of bringing a packet of onion soup mix along!! I will have to give this a try next season, for all kinds of critters...

With a bit of water, the juices from the meat it makes for a nice addition to any game meat, especially when in the bush. A great treat after piles of Mountain House and oatmeal, blahhh...

 

[Jay Kyle]

I try to do this end of August or sometime in September so we usually have a decent supply of fresh veggies from the garden.

Yukon, I don't eat the food that my food eats!

Kidding aside, it looks amazing!

Jay

 

[Becca]

Pizza with Caribou Sausage

Homemade pizza with thinly sliced spicy caribou sausage, pesto and red onion:

A friend has been raving about a healthy crust recipe using riced cauliflower instead of flour so I gave it a try....not bad at all!

 

[arffdog875]

Wow ! It looks like a lot of great cooks here! I am glad I checked this thread out! As soon as I figure out how to post photos I will have post some of my recipes. I love to cook with cast iron, there are alot of great ideas here!

 

[Becca]

Super Nachos with Moose Chorizo

Luke and I have been stuck pretty close to home since we returned from SHOT, thanks to a nasty chest cold. Last night we made yet another night stuck at home watching movies a little more fun with super nachos for dinner. I topped chips with black beans, ground moose chorizo sausage, jalapeño peppers, and shredded cheese and broiled until bubbly. Topped with fresh tomatoes, and served with salsa, guacamole and sour cream....not super healthy, but a much needed morale booster

 

[Daniel_M]

Dang Becca!