What are you cooking with your game meat?

[pacific-23]

Tried something a little different tonight. Slow cooked venison ribs in a rhubarb habanero curry sauce over mashed potatoes from the garden. Turned out really well the rhubarb had been canned last summer and lightly sweetened, (habanero was from my buddies window box so most everything was homegrown or gathered) it added both thickening and sweet/sour to the sauce. Didn't get any plated pictures as the boys were in full melt down mode and it was time to eat but here are a few of the beginning.

 

[Stid2677]

That sounds delicious!! Do you not like to braise the meat first? I find it adds so much more flavor, braise the meat, remove and then saute the veggies then deglaze with broth or wine and add the meat back. Just asking?

 

[pacific-23]

I ALWAYS brown the meat first... Unless I forget to pull it out in time and into the pot it goes. Actually there are times I don't brown it all off. For instance making a stew i will brown half the meat, sautée the veggies and deglaze the fond like normal; then add the rest of the meat raw and cook according to plan. It's a trick my mom taught me as you get two types of flavor and it seems to round out the broth. The only other meat I haven't browned recently was the pic I posted a few days ago of the one shank-it wouldn't fit into the bottom of the pan and I didn't feel like using two pans.

 

[Becca]

A couple of firsts...

Luke and I are just back from a couple of days at our cabin, where I finally got my first ptarmigan! That's right, I have successfully hunted most of the big game animals AK has to offer, but never shot a ptarmigan



Back home now, and tonight I cooked up some ptarmigan stir fry.

This is also my first official food photo on the awesome Rokslide plate that our friend Steve (Stid2677) and his wife Flor designed and made for me for Christmas...

 

[ChadH]

Now I am inspired to start taking pictures of the meals we make! Made Elk Chilli for a church pot luck and then I made the following recipe with Antelope steaks instead of the pork tenderloin... REALLY good stuff:

http://www.foodnetwork.com/recipes/skillet-pork-and-peppers-recipe/index.html

 

[Cameron C]

I made a stuffed venison backstrap recipe on a whim the other night, it turned out nice. I decided to try it one more time doing the same steps to make sure it wasn't a fluke, sure enough, it's a pretty good recipe. Some of the ingredients are expensive, and can easily be substituted (pinenuts=almonds=walnuts, quinoa=rice=any grain) but the version I'm going to post is super tasty. Oh, and the lady friend looked up the calorie counts, just more info for you guys

1/2 cup crumble feta (140)
1/2 cup cooked quinoa (55)
1/8 cup chopped raisins (75)
1/4 cup toasted pine nuts (95)
2 tbs fresh thyme (who cares)
pinch o' salt (forget about it)
pinch o' pepper (see above)

Take all of the above ingredients, and mix into a bowl. Pretty hard. (be sure to toast whatever nuts you use) whammy:



Then you make a cut (on about a 10" piece of backstrap) through the middle of the backstrap leaving about an inch of intact meat from the tip of your knife, as well as an inch on either end of the backstrap. Then stuff the above listed ingredients in, tamp it down a little, and stitch it up with toothpicks or a skewer.



Then coat the outside pretty well with salt and pepper. I used a 12" cast iron skillet, as long as you use a skillet that you can fry and bake in you'll be fine. Oil your pan, I recommend grapeseed oil as it won't smoke when you put the whole thing in the oven. Fry the outside of the stuffed backstrap on medium high until the whole thing has a nice crispy brown color.



Put the side that was fried first down in the pan, cover the pan with foil, and put it in a 400 degree oven. Bake for 20 minutes, then remove the cover and bake for another 5. There you go.



I put a couple more pieces of thyme there at the end, and the drippings in the pan make an awesome gravy

 

[Mckinnon]

Looks good Zues, and I know it is good good because I had it at your house the other night! You guys should give this one a try, well worth it, very nice flavors!

 

[akrdkill]

sounds yummy! nice clever too....haven't seen many people use them these days

 

[Stid2677]

3 peppercorn garlic rubbed Goat Roast, Fondant Potatoes, red wine reduction, onion/mushrooms and broccoli.

Fondant Potatoes


INGREDIENTS:
3 large whole russet potatoes
2 tablespoons high-heat-resistant
vegetable oil, such as grapeseed oil
salt and ground black pepper to taste 3 tablespoons butter
4 sprigs thyme, plus more for garnish
1/2 cup chicken broth, or more as needed
DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.
3. Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels.
4. Place a heavy oven-proof skillet (such as a cast iron skillet) over high heat. Pour in vegetable oil; heat oil until it shimmers slightly.
5. Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.
6. Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to skillet.
7. Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet.
8. Transfer skillet to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and let cook 10 more minutes.
9. Place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.

 

[Brock A]

3 peppercorn garlic rubbed Goat Roast, Fondant Potatoes, red wine reduction, onion/mushrooms and broccoli.

Fondant Potatoes


INGREDIENTS:
3 large whole russet potatoes
2 tablespoons high-heat-resistant
vegetable oil, such as grapeseed oil
salt and ground black pepper to taste3 tablespoons butter
4 sprigs thyme, plus more for garnish
1/2 cup chicken broth, or more as needed
DIRECTIONS:
1.Preheat oven to 425 degrees F (220 degrees C).
2.Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.
3.Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels.
4.Place a heavy oven-proof skillet (such as a cast iron skillet) over high heat. Pour in vegetable oil; heat oil until it shimmers slightly.
5.Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.
6.Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to skillet.
7.Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet.
8.Transfer skillet to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and let cook 10 more minutes.
9.Place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.

Sweet Jesus...

 

[William Hanson (live2hunt)]

Stid anyone that cooks like you is always welcome at my hunting camp or home for that matter. Hell I might have to pay you to train my wife.

 

[6rgunner]

Stid-

Where do you come up with these recipes, are you a professional chef or something? Sure looks tasty!

 

[Stid2677]

Stid-

Where do you come up with these recipes, are you a professional chef or something? Sure looks tasty!

I just watch too much food network, youtube and the web. retired so it gives me something to do on these snowy days.

 

[6rgunner]

Lives to short for boring food!

 

[Becca]

I am not the chef or photographer Steve is, but this came out pretty tasty Ground goat, spinach, onion and a little cheddar in a quiche. The crust is 100% whole wheat. I have made something similar as a brunch dish with breakfast sausage, but I liked the flavor of the ground goat meat and the spinach together for dinner for this one.

 

[pacific-23]

Venison backstrap roulade stuffed with an apple compote, and curried red lentils with toasted almonds.

 

[Stid2677]

That looks like a fine meal indeed.

 

[Stid2677]

Spicy tempura PWS spot shrimp with red pepper jalapeño jelly, coconut rice, mixed vegetables, and avocado mango salad.

 

[Stid2677]

I am not the chef or photographer Steve is, but this came out pretty tasty Ground goat, spinach, onion and a little cheddar in a quiche. The crust is 100% whole wheat. I have made something similar as a brunch dish with breakfast sausage, but I liked the flavor of the ground goat meat and the spinach together for dinner for this one.

That looks yummy, love your breakfast version!!

 

[Nick Muche]

Unreal