What are you cooking with your game meat?

[danarnold]

thanks! I'm gonna give it a shot

 

[Becca]

Awesome, I am impressed that you made up such a yummy sounding recipe on the fly...Guess you better ask Santa for a baking dish

 

[Jon Boy]

Funny you say that Becca.. I've tried making this a few times over the years and where ever im living at the time I don't seem to remember a baking dish... so this time I said the hell with it and through it in the skillet

 

[JG358]

Jon Boy inspired elk backstrap...

 

[Jon Boy]

Dam that looks good! The only thing my t loint was missing was bacon!

 

[pacific-23]

Cast iron skillet is better than a baking dish anyway. Brown it on the stove top if you want, finish in the oven, and only one pot to clean!

 

[Jon Boy]

What temp and how long in the oven pacific?

 

[JG358]

Dam that looks good! The only thing my t loint was missing was bacon!

I've always been a firm believer that everything is better wrapped in bacon.

 

[pacific-23]

Jon Boy - I generally finish under the broiler going WFO. how long? hell I don't know til done. in all seriousness too many variables in size and shape to have any hard and fast rules. I check often and pull well before its done as it will continue cooking for awhile and its way easier to throw something back in versus trying to make it less cooked. Biggest thing I have been trying to get really good about is letting it rest before cutting. pull it off and go do something, eat a salad, drink a beer, just don't let all that good juice out!
josh

 

[Chad E]

Glad to see this thread picking up speed again. It's one of my favorites on Rokslide. I have several to add as soon as I get time.

 

[danarnold]

Jon Boy inspired elk backstrap..X2 thx Jon Boy! your the man, I think??

 

[Jon Boy]

Looks awesome! Out trying to fill my last elk tag today to get some more tenderloins... they don't last more than a few days with me haha

 

[Stid2677]

What temp and how long in the oven pacific?

Buy a cheap meat thermometer must have for any cook.

Rare:

• 120-130 °F (50-55 °C) Internal appearance very red; very moist with warm juices. Approximate cooking and resting time: 20-25 min./lb. plus 8-10 min. resting
Medium-rare:

• 130-140 °F (55-60 °C) Internal appearance lighter red; very moist with warm juices. Approximate cooking and resting time: 25-30 min./lb.. plus 8-10 min. resting
Medium (with a touch of pink):

• 140-150 °F (60-65 °C) Internal appearance pink red color; moist with clear pink juice. Approximate cooking and resting time: 30-35 min./lb. plus 8-10 min. resting
Well-done:

• 150-165 °F (65-75 °C) Internal appearance no pink or red, slightly moist with clear juices

 

[Clarktar]

Roasted a venison leg on the rotisserie last night. Meat marinated in a paste of mustard, garlic, rosemary infused olive oil, and Montreal steak all day. Went on the rotisserie for a few hours, and served with fresh grated horseradish from the garden.

What BBQ and/or rotisserie do you have pacific? I recently got a traeger grill, and I do like it, but it is a little small, and there is little room under the actual grill for me to put a pan to catch drippings etc. Also, I do not think I could outfit it with a rotisserie...

 

[pacific-23]

Clarktar, can't remember honestly what grill it is I picked it up used. It is nothing fancy but pretty good sized, 6 burners, infrared rotisserie burner and the rotisserie attachment, gas obviously. Came with 3 bottles of gas, best $100 ever! (for scale, that Pyrex is approx. 14" long so the grill is pretty large).

 

[pacific-23]

No pictures, but trying to get back into the swing of winter time/Sunday evening dinners. Tonight we had caribou roast, honey cinnamon glazed carrots, oven roasted potatoes, fresh picked/grated horseradish, and mushrooms done in drippings and red wine. Meat was slathered in a paste of garlic, olive oil, salt/pepper, mustard, fresh rosemary, and sambal oelek. Preheated the oven and a cast iron Dutch oven, seared the roast in the Dutch oven then packed it full of sliced mushrooms and onions, added a cup of wine slammed on the lid and into the oven. Sat next to the fire with a hot toddy for an hour or so, then threw the rest together. The roast was frozen and it definitely works as advertised, hooray for science!

 

[justinspicher]

Wednesday-had spaghetti with ground whitetail meat and bacon bits, garlic noodles.
Friday-whitetail steaks, marinated with Redd's apple ale.
Sunday-chili with ground whitetail meat and cornbread.

I also have about ten pounds of deer sausage that is awesome for snacking with cheese and crackers.

 

[Brock A]

Whitetail Teriyaki Venison on a bed of brown rice. This was Incredible!

 

[Stid2677]

This is great with any lean meat, I like sheep or moose, but have made it with other game meat and it is equally as tasty.

Mongolian 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 Game 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 meat 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.

 

[Brock A]

Nice piece of backstrap off a doe I shot with my bow this year. Taco seasoning dry rub and grilled to perfection. Best tacos ever!