What are you cooking with your game meat?

[luke moffat]

Dang Evan thats a good looking meal right there!!!

 

[Evan Williams]

That hash browns in that upper picture were store bought as I was out of the good stuff sorry and the avocados are from my aunts farm in CA.

Here is the family and a friend over for a day of processing and smoking.

 

[Becca]

That burger looks awesome Evan! Thanks for sharing....so I take it you do all your own meat processing? Our season gets pretty hectic around here, but we sometimes cut our own steaks and roasts, particularly with smaller/easier to manage critters. We have a local processor who does the big jobs for us, along with breakfast and italian sausage, hotdogs, snack sticks, salami etc....

 

[Evan Williams]

Before my younger brother and I were able to hunt mom and dad were using a processor when we were still living in Nebraska when we were only paying like $35-$40 an animal ( only taking two a year ). When the two of us started hunting too we were now taking four deer consistently and it just became too much. So in 1998 we started butchering everything ourselves. Just started out small. De-boning and then cutting our own steaks and the rest taking in to get ring bologna, sausage, sticks, etc. About 4 years ago dad had saved enough Cabela's Gift Certificates that we have a commercial slicer and grinder. Then one the guys that has worked with him since 1995 took an old up right freezer and built a smoker!!

Then you can see by the shelves in the back we can a lot too. Beans, cherries, peaches, MEAT!, pickles, chili sauce, 4 different salsas, beats, tomatoes, tomato juice!! Its been a few years of experimenting on some of it while the general fruits and veggies have been done for 20+ years.

 

[les welch]

Evan, interesting burger! Fun to see what everyone else is eating!

 

[Evan Williams]

Played around with some pheasant, broccoli, and bacon tonight!!

 

[Becca]

Looks awesome Evan! Is pheasant good eating? From your photo it looks like a light poultry, almost like chicken or white meat on turkey maybe. We enjoy ptarmigan breasts marinated in teriyaki, and grilled with pineapple and jalapeño wrapped in bacon. Hopefully we will get some on a trip we have planned later this spring, and I can get some pics posted up. Thanks for sharing!

 

[bowhnter7]

Grilled up another tenderloin on Saturday.

Tuna of the Rocky Mountain Woods.

 

[7mag.]

Mmmm....that looks good, bowhnter7.

 

[Becca]

Looks Awesome bowhntr7, thanks for posting!

 

[Evan Williams]

Oh Munoz!!! HOW UNFAIR. Rubbing it in that you killed your elk and deer this year out here!!! Looks so GOOD THOUGH!!

Becca...pheasant is amazing when cooked right. My issue with it growing up was that it always seemed so dry. We have tinkered and played quite a bit and finally have things down better with it. I personally like cooking my pheasant and quail in tin foil to help hold in some of the moisture. Turkeys I just love to smoke long and low for 6-7 hours with a brine in a traeger grill.

But that particular bird was special!! It was part of my first limit of pheasants shot over MY pup in MY home state!!! All my other limits were over my dads dog.

 

[bowhnter7]

@Evan.....

2 elk and 5 deer total for the house......freezers are FULL.

 

[Becca]

Ground Goat Taco Salads

Tonight's dinner was Taco Salads with ground mountain goat meat...

I seasoned it with tomato sauce and a few tablespoons of Pampered Chef Southwestern Seasoning mix that someone gave me. It turned out awesome!

Besides the taco meat, I used lettuce, tomato, bell pepper, nacho jalapeños, olives, sour cream, green onions and crushed tortilla chips. Delicious! I made an extra one for my lunch at work tomorrow.

Since I only used half the package of goat for the taco meat, I turned the other half into a meatloaf that I put in the freezer.

I have found with our irratic and sometimes crazy schedule that I like having things in the freezer i can cook on short notice...keeps us from ordering takeout or grabbing fast food. I will post pics from the goatloaf when I bake it, likely later in the week...

 

[Broken Arrow]

Both my daughters cut teeth on deer jerky. I use wild game in almost everything. I can make a mean pot of squirrel n noodles if the fish or venison runs low

 

[bowinhand]

Crocked venison hocks. I've found that they are hard to trim all the silver skin and tendons off for hamburger so I throw em in the crock pot and let them go for about six hours or untill the meat falls apart and silver skin terns to jelly. Then drain off most of the water and put in two cans of cream of mushroom soup, carrots, potatoes, and fresh hala peno peppers serve over brown rice.

 

[bearguide]

love the food pics thanks for the post becca

 

[Becca]

Just back from a long weekend of winter camping in interior AK. Long days, amazing weather, lots of ice fishing and even some ptarmigan hunting! Needless to say we ate well...maybe too well!

Jalapeño Cheddar Caribou Hotdogs cooked over the campfire:

Ptarmigan breast marinated in teriyaki, then wrapped in bacon with peppers and pineapple:

 

[Becca]

Also fresh Burbot, some of which we beer battered while we were out, but most of which we brought home for fish tacos later this week:

 

[WV Hunter]

I plan to grill a couple of antelope steaks this evening. My wife and kids are out of town so I invited my dad and a friend to join me. If it weren't for straight up grilling of meat I wouldn't know where to begin.

 

[les welch]

Also fresh Burbot, some of which we beer battered while we were out, but most of which we brought home for fish tacos later this week:

Show off! Did I tell you yet that I envy you guys