What are you cooking with your game meat?

[jjenness]

Jalapeno polish sausage! MMMMM.

 

[Clarktar]

Nice burl table to boot!

Buttermilk Biscuits, made with Black Bear fat, Black Bear Sausage and GRAVY! Stick to your ribs on a cold day.

 

[Stid2677]

Nice burl table to boot!

Thanks, The table is a slice of salvaged old growth Redwood. It is large enough to seat 8.

 

[Clarktar]

Excellent leg piece. I have 5 different burl slabs from a redwood as well. The biggest is probably 4 feet long by 2 1/2 wide. 4 inches thick. Once I get settled somewhere for good I have a lot of wood working projects. Have a 12 foot long 3 foot wide spaltted birch slab as well that is about 4 inches thick, and tons of figuring. That will be my main dinning table I think!

 

[gulicemo]

Bet that thing weighs a ton! It sure is pretty tho...

 

[Stid2677]

Bet that thing weighs a ton! It sure is pretty tho...

You would think, but my wife and I can lift it EZ.

 

[pacific-23]

Goat stew for dinner. Made it while I was processing a deer in the shop, and since I had the woodstove going - it went on top. I didn't have my act together with the pictures this time.
Take several pounds of meat, cut into desired chunks.
Sprinkle montreal steak seasoning over the meat and let it sit while I cooked some bacon pieces.
Eat the bacon and brown off all the goat chunks. Dump in diced onions, carrots, celery, garlic, ginger, fresh thyme and rosemary, and mushrooms, sautee for 10 minutes stirring occasionally.
After the mirepoix is cooked down sprinkle in a few tablespoons of flour stirring constantly.
After it starts to dry out and brown, add in a beer (cheap and clear is fine), and water to desired level.
Add in fish sauce to taste - I know, I know, fish sauce in a classic stew?!!! Yep. You'll never be able to pinpoint the source of the richness and umami goodness, and who cares, its good!
Cook for several hours on the wood stove until meat is tender and stew is rich and tasty.
Add potatoes one hour before planned dinner time and finish. OR, cook potatoes in another pot and add them right before serving, along with a few potatoes that you purposefully cooked soft and mashed to thicken the broth.
Eat and enjoy!
I also got to show my older son (3 1/2) a picture of the goat from the field and reafirm where dinner comes from, while his younger brother preceeded to inhale two bowls!

 

[Whisky]

Start with this

End with this

 

[gulicemo]

http://honest-food.net/2011/10/02/spanish-chilindron-stew/

I made this tonight. I won't post my photos because they are terrible compared to Holly's.

Hope it tastes half as good as it smells.

 

[pacific-23]

Pan seared oven finished white king salmon steak with sweet potatoes on the side

 

[AK Troutbum]

Goat burgers soon to be on the grill.

 

[pacific-23]

AKT-Nice! Just pulled some goat burger out for dinner tomorrow, best burger in the world!

 

[gulicemo]

Black bear meat ball sliders. Brown the balls in a dutch oven, pull them out and saute onions and garlic. Put the meat balls back in and cover in crushed tomatoes. Put the lid on your dutch oven and put it in the oven at 350 for 45min.

 

[AK Troutbum]

AKT-Nice! Just pulled some goat burger out for dinner tomorrow, best burger in the world!

I totally agree. There might be a better burger out there, I just haven't found it.

 

[Nick Muche]

Goat burger... Amazing stuff!

 

[Buster]

Just had goat meat loaf, was pretty blown away. BBQ burgers next go around. What are you guys/ladies putting in your patties?

 

[Stid2677]

I like STUFFED goat burgers,, diced onion, habanero or Jalapeno peppers, cheese, bread crumbs, and an egg, spices,, ie,, salt, pepper Worcestershire sauce.

I will take the goat burger and saute it with diced onion, habanero or Jalapeno peppers, garlic and tomato paste. I take this base and make several dishes....


Garnachas

Empanadas

Tacos

 

[pacific-23]

Just pulled back from mowing down a big fat goat burger. Kept it simple: just Montreal steak seasoning and some chili garlic paste in the burger, sharp cheddar on top, avocado, sautéed mushrooms and grilled sweet potatoes. Really got to get better about taking pictures, I always remember as I get done eating...

 

[Stid2677]

Mongolian Sheep

2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb sheep steak
1/4 cup cornstarch
2 large green onions, sliced on the diagonal into one-inch lengths

Directions:

Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
Don't get the oil too hot.

Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.

Remove it from the heat. Slice the sheep steak against the grain into 1/4" thick bite-size slices Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of meat. Let the meat sit for about 15 minutes so that the cornstarch sticks.

As the meat sits, heat up one cup of oil in a non stick pan. Heat the oil over medium heat until it's nice and hot, but not smoking.

Add the meat to the oil and sauté for just two minutes, or until the meat just begins to darken on the edges.

You don't need a thorough cooking here since the meat is going to go back on the heat later.

Stir the meat around a little so that it cooks evenly.

After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.

Put the pan back over the heat, dump the meat back into it and simmer for one minute.

Add the sauce, cook for one minute while stirring, add all the green onions.

Cook for one more minute, remove the meat and onions with tongs or a slotted spoon to a serving plate.

Serve over fresh rice.

 

[pacific-23]

Venison Korean lettuce wraps. So good!