What are you cooking with your game meat?

[6rgunner]

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.

I love quiche! Do you have a recipe for this, it looks delish?

 

[William Hanson (live2hunt)]

I have a love hate relationship with this thread. I love the recipes but hate that this thread ALWAYS makes me hungry, even if I just ate.

 

[Hardstalk]

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.

Is that a rokslide plate? I dont see them in the store yet!

 

[Becca]

Is that a rokslide plate? I dont see them in the store yet!

Sorry Hardstalk, this plate is one of a kind. My amazing friends Steve (Stid2677) and Flor made it for me for Christmas, and I just love it! I expect you will see a lot more food photos in this thread featuring this amazing fused glass creation

I love quiche! Do you have a recipe for this, it looks delish?

I kind of made it up, but I pretty much just modified a basic quiche recipe. I will try to type it up for you later this week, I just worked a 13 hour shift at the hospital and have another to work tomorrow so I am pretty beat...

 

[William Hanson (live2hunt)]

Sorry Hardstalk, this plate is one of a kind. My amazing friends Steve (Stid2677) and Flor made it for me for Christmas, and I just love it! I expect you will see a lot more food photos in this thread featuring this amazing fused glass creation

No way! He cooks like that and makes custom cookware. I wanna be stid when I grow up

 

[Becca]

No way! He cooks like that and makes custom cookware. I wanna be stid when I grow up

Mrs. Stid actually makes the glass ware, but I have a feeling he helps with the design process Incredible folks, I am blessed to call my friends!

 

[realunlucky]

Very nice friends! Can't wait for the cook book

 

[William Hanson (live2hunt)]

Mrs. Stid actually makes the glass ware, but I have a feeling he helps with the design process Incredible folks, I am blessed to call my friends!

Pretty cool

 

[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.

Recipe for the meat was asked about.....

Pepper Crusted Game Loin


Ingredients for about 6 portions:
2 1/2 to 3 pound game roast, trimmed
3-4 garlic cloves crushed with a pinch of salt and a tablespoon of olive oil
salt to taste
enough very coarsely ground black, white, green, and pink peppercorns to cover the surface,
about 4-5 tbsp
3 tablespoons butter


Prepare the meat by removing all the silver skin, crush garlic and add oil and mix into a paste, rub this all over the meat. Take freshly ground peppercorns and coat the entire loin or roast, salt to taste. Once coated place on a wire rack and allow to remain in frig over night. This will allow the meat to dry some and for the spices to penetrate. The dry meat will brown better, very hard to get a good sear on wet or damp meat.

Melt butter in a heavy roasting pan or cast iron, just as butter is turning brown (don’t burn better) add meat and sear all sides, place in preheated oven.

Start at 450 F. for 15 minutes, removed and turn roast, reduce heat to 200 F. and roast to an internal temperature of 125-130 F. Let rest 15 minutes! Adjust time as needed (don’t over cook)

For the pan sauce;
Reserved pan drippings, about 2 tbsp
1 rounded tablespoon flour
3 cups rich *veal, beef, or chicken broth or stock
1 cup red wine
1 tbsp balsamic vinegar
salt and cayenne to taste
*Most fancy grocery stores will sell frozen veal stock or demi-glace (already reduced-by-half veal stock

Simmer down until desire thickness, if a thicker sauce is desired add a teaspoon of cornstarch in a cup with a small amount of COLD water, mix well and add a little at a time until desired thickness is reached. Do not add cornstarch dry to sauce or lump will form.

 

[pacific-23]

First order of business was to procure some fish as the freezer was empty.

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Then I fried some halibut with salt, pepper and Italian seasoning, and roasted some rosemary purple and gold potatoes. No pictures plated but the crew seemed to approve.

 

[Brock A]

Stid, I took your recipe and simplified it for my abilities! Man it was delicious. I'm definitely learning and getting better just from reading your posts. Cooking has always been a secret goal for me, so thank you!

 

[Stid2677]

Stid, I took your recipe and simplified it for my abilities! Man it was delicious. I'm definitely learning and getting better just from reading your posts. Cooking has always been a secret goal for me, so thank you!

Sir,, that looks like an awesome meal and it sure plated nice too.

 

[Becca]

Scratch made red wine tomato sauce with moose Italian sausage over spaghetti squash. Trying to get more veggies in my diet, so I added chopped spinach and bell peppers to the tomato sauce. It looks like a lot of food, but with the squash this whole plate was less than 300 calories.

 

[pacific-23]

That looks really good Becca! I have been trying to stay away from bread/pasta lately and have been using spaghetti squash myself-it's really good. Tonight I made venison chops and veggies on the grill, with a mint yogurt sauce and a buffalo trace old fashioned.

 

[Becca]

That looks really good Becca! I have been trying to stay away from bread/pasta lately and have been using spaghetti squash myself-it's really good. Tonight I made venison chops and veggies on the grill, with a mint yogurt sauce and a buffalo trace old fashioned.

That looks delicious! I have been roasting a lot of veggies in the oven lately, the grill is a good idea so I may have to give that a whirl next if the wind would die down.

I am a huge fan of spaghetti squash, it's also good in a Thai style peanut sauce as well as with pesto, or even plain old butter and Parmesan. A nice sub for pasta, winter fat season is over around here so it's more veggies and exercise, less bread, pasta and adult beverages

 

[Whisky]

How do you guys prepare the spaghetti squash. Taste/texture somewhat like pasta?.....Looks interesting!

 

[elkmtngear]

I have a thing like a potato peeler that you can make "noodles" out of a zuchinni with: http://www.amazon.com/gp/product/B0...ativeASIN=B0000CEWJD&linkCode=as2&tag=f05f-20

Then, I just nuke them for about 2 or 3 minutes. Simple!

Very similar texture/ taste to spaghetti, but more flavorful I think.

 

[Poser]

How do you guys prepare the spaghetti squash. Taste/texture somewhat like pasta?.....Looks interesting!

We just roast Spaghetti Squash in the oven and then use a serving fork to shred it into a "spaghetti" texture:

 

[Becca]

Spaghetti squash, once cooked pretty much "strings off" in spaghetti shaped pieces. I also roast mine in the oven, and then just scoop out the squash innard "noodles" with a spoon or fork. Delicious, and it's only 40 calories per cup, plus an added serving of veggies. I have heard of people mixing half real pasta and half spaghetti squash too, although I just go with the squash. It's a tiny bit nutty in flavor but really tasty. I am going to do another dish with peanut sauce later this week.

I have a thing like a potato peeler that you can make "noodles" out of a zuchinni with: http://www.amazon.com/gp/product/B0...ativeASIN=B0000CEWJD&linkCode=as2&tag=f05f-20

Then, I just nuke them for about 2 or 3 minutes. Simple!

Very similar texture/ taste to spaghetti, but more flavorful I think.

I have heard of zucchini "noodles", but never tried them. May have to gives that a shot. Do you peel the zucchini first?

 

[elkmtngear]

I have heard of zucchini "noodles", but never tried them. May have to gives that a shot. Do you peel the zucchini first?

Personally Becca, I do not. I can't really taste any bitterness leaving the skin on the outer layers. The bulk of it will be skinless anyhow.