What are you cooking with your game meat?

[Becca]

IS the cookbook still coming along??

Yes. My progress has been a little slower lately...we had a crazy busy hunting season, and I am realizing that I tend to make the same 20 or 30 recipes over and over in my rotation at home, so I am not writing recipes as quickly as I was when I started the project. I currently have about 50 recipes (both ones I created, and a few submissions from other Roksliders) and I am continuing to add some more content, slowly but surely. Hopefully we can get this thing finished and published sometime in the New Year.

 

[Clarktar]

Thanks for the update Becca. I will stay tuned!

 

[realunlucky]

Becca maybe a summarized list of what you have already and maybe someone has a recipe that's good but not used much/ that common they could contribute.

 

[Stid2677]

Spicy Moose Sausage, Potato and Kale Soup, with Rosemary Bread.

Spicy Moose Sausage, Potato & Kale Soup

Ingredients:
• 1 pound spicy sausage, any type will work.
• 2 tablespoons butter or olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon salt, plus more to taste
• 1 teaspoon freshly cracked black pepper, plus more to taste
• 1/2 teaspoon crushed red pepper flakes, optional
• 2 large bunches of kale, stemmed and chopped, about 4 overflowing handfuls
• 1/4 teaspoon freshly grated nutmeg
• 4 medium or 2 large russet baking potatoes, sliced
• 8 cups chicken broth or stock, 2 boxes
• 1/2 cup heavy cream
Preparation:
1. Heat a large heavy-duty pot over medium-high heat. Once the pot has heated through, add the sausage. Using a wooden spoon, begin to break up the sausage and allow it to cook, stirring occasionally, until it has fully browned. Remove the crisped sausage from the pot and transfer it to a plate or bowl. Set aside.
2. Lower the heat to medium, add the butter or oil and throw in the onions and garlic. Stir, scraping down the bottom of the pot picking up the browned bits of sausage with the back of a wooden spoon, and cook until soft and translucent about 3 to 5 minutes. Season with salt, pepper, and crushed red pepper flakes, if using. Continue to sauté until the onions have caramelized. Add the chopped kale in batches, allowing it to wilt down as it cooks. It might seem like a lot of kale but it will cook down, just like spinach! Add the nutmeg and stir. Cook the kale for another 3 minutes until it has turned bright green and completely wilted down. Throw in the sliced potatoes and cooked sausage.
3. Pour in the chicken stock or broth and bring it up to a boil. Lower the heat and allow the soup to simmer until the potatoes are cooked tender and soft. Taste the soup for seasoning; at this point you may add more salt, pepper or red pepper flakes, if desired. Once the potatoes are fully cooked, stir in the heavy cream. Serve right away with some bread on the side.

 

[Stid2677]

Mongolian style Moose (Thanks for the moose Mr Dan), brown rice, Oven roasted Kale with garlic, balsamic and olive oil, Tempura Asparagus and Green Beans.

Here you go enjoy,, it was delicious even left over. Top with some sesame seeds, chili garlic sauce and hot mustard.

Mongolian Meat (Good with any fresh meat)

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 moose 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 moose 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.

 

[bigeasygator]

Did a batch of elk meatballs today. My mom's recipe, which is one of my favorites. It makes a very moist meatball.

2# of meat
About 1/2 cup bread crumbs
About 1/2 cup of grated Parmesan
1 egg
A splash of milk
About 12 ounces of tomato juice

The secret is adding tomato juice until the meatballs just barely hold together. This batch took a little more than 12 oz of juice.

 

[pacific-23]

Venison stroganoff over three colors of potatoes.
Cut venison shank or shoulder meat (more connective tissue and sinew the better it adds flavor and richness/thickness to the broth) into small chunks sprinkle salt and pepper, set aside.
Heat oil in a heavy Dutch oven or pot over high heat and brown off the meat in batches taking care not to crowd the pan, set aside.
While meat is browning dice a medium onion, a good pile of mushrooms and several sticks of celery
When meat is done browning add the vegetables to the pan with some salt and pepper stirr to deglaze the pan and as necessary to prevent burning.
After veggies are soft and brown add the meat back into the pan, pour a few shots of bourbon in and cover the pot turning the heat down to low. ( I let it sit on the wood stove all day).
After it has cooked down and the meat is nice and tender make your noodles or whatever you want to have it over, I made mashed potatoes with red, gold, and purple potatoes. I also add some evaporated milk and a liberal pinch of cumin to my mashed potatoes. (I grew up in a cabin without power so if it's milk it's evaporated in my mind. Especially in coffee!)
Pour most of a can of evaporated milk into the meat and mushroom mixture and turn up the heat stirring nearly constantly to thicken but keep from burning.
After suitably thickened pour over the potatoes and enjoy with whatever side veggies you like we had steamed broccoli with and olive oil and lemon dressing.
I actually just got a dehydrator and can't wait to try it with this as I do like the MT House stroganoff, and this is so much meatier and better!

 

[AK Troutbum]

Kenai River grilled sockeye salmon, broccoli and rice. Unfortunately I wasn't able to get the phone out in time for a photo of the salmon. This is my six-year-old's favorite meal.

 

[Stid2677]

Sockeye Salmon topped with a bourbon, maple, pistachio glaze served with wilted spinach, habanero cheese grits and a cucumber, fennel, date salad.

 

[Nick Muche]

I made some salmon the night before last... Wish it had looked like that when I was done! LOL

 

[pacific-23]

Broiled king salmon and a mixed veggie stir fry with a little rye whiskey then rough housing with the boys (1.5 and 3.5) after dinner. Kind of enjoy these dark days sometimes...

 

[pacific-23]

Venison leg going into the oven. Been marinating for the last two days, seared on the grill, some of my buddies homemade bacon on top and into the oven!

 

[Becca]

Venison leg going into the oven. Been marinating for the last two days, seared on the grill, some of my buddies homemade bacon on top and into the oven!View attachment 12463

I saw this pic on fb this morning, (thanks to mutual friend big horse it showed up in my feed) it looks incredible! How did it turn out?

Did you leave the quarter on the bone intentionally for this culinary project?

 

[pacific-23]

Yes, left it onthe bone for flavor. Turned out great! Didn't get any pics that I can post of the carving but it went over well. Roasted for ten to fifteen on the grill and cooked low and slow in the oven. Made some roasted rosemary potatoes as a side and two dipping sauces, one was rhubarb chutney, and the the other was curry yogurt. Hot and spicey and cool and spicey. Couple of bottles of wine and good meal was had by all...

 

[Becca]

Yes, left it onthe bone for flavor. Turned out great! Didn't get any pics that I can post of the carving but it went over well. Roasted for ten to fifteen on the grill and cooked low and slow in the oven. Made some roasted rosemary potatoes as a side and two dipping sauces, one was rhubarb chutney, and the the other was curry yogurt. Hot and spicey and cool and spicey. Couple of bottles of wine and good meal was had by all...

Incredible idea, sounds great! May have to try that with a leg of something sometime! I am betting sheep would be great done this way also...

How did you know when it was done? Meat thermometer?

 

[Stid2677]

Sheep leg bone soup,,, the bones add incredible flavor.

 

[DWarcher]

Sheep leg bone soup,,, the bones add incredible flavor.

Looks good!
This is my favorite time of year to cook with braises, soups and stews.
Have you ever tried boning it out first and then roasting the bones before you make your stock?
You'll be pleased with the results.

 

[Stid2677]

Looks good!
This is my favorite time of year to cook with braises, soups and stews.
Have you ever tried boning it out first and then roasting the bones before you make your stock?
You'll be pleased with the results.

I will give that a try,, I have used roasting to bring out the flavors in veggies. Thanks for the tip!! This was the first time I had the chance to use the sheep bones, as we most often debone to keep weight down. I will save one at last to try next time I get lucky.

Thanks Again and Happy Holidays!!

 

[Whisky]

This is what my definition of "cooked to perfection" looks like. Killed about 9 hours ago, in -25 wind chills. 1.5 mile pack out. Makes it some of the tastiest venison I've ever had. A couple Laphroigs didn't hurt either.

I really need to start using a real camera, and real plates.

 

[Becca]

This is what my definition of "cooked to perfection" looks like. Killed about 9 hours ago, in -25 wind chills. 1.5 mile pack out. Makes it some of the tastiest venison I've ever had. A couple Laphroigs didn't hurt either.

I really need to start using a real camera, and real plates.

Doesn't get any better than that!

Real plates are somewhat overrated, especially from the stand point of cleaning up afterwards