What are you cooking with your game meat?

[rebecca francis]

What we really need is a Rokslide cookbook! With submissions from everyone on the site. How cool would that be?

That is a fantastic idea! It's always fun to get new recipes for wild game.
I made baked ziti with whitetail burger tonight. I wish I would have taken pics but it didn't last long enough in this house of hungry mouths.

 

[Becca]

That ziti sounds great Rebecca, no wonder you didn't manage to get photo evidence Got to be an advantage to having a houseful to feed, with it just being Luke and I (and he is out of town for work half the time) I had better really like whatever I make because we always have leftovers. I freeze things a lot, and the end up taking them to work for lunch later on when I am not tired of a particular dish anymore.

Super excited about the cookbook idea!! I already have a running list of a bunch of recipes I could put together. It would be awesome to have directions for what all of the rest of you are making too! I love getting new ideas from what everyone else makes!

 

[7mag.]

I finally got around to making those sandwiches tonight. They turned out great. I started by browning the elk steaks in a hot pan with olive oil and a little Johnny's seasoning. I then spread about a tablespoon of olive oil on the bottom of the crock pot. I placed the steaks as flat as possible in, and turned it on low. I mixed 2 packets of powdered onion soup mix in 3/4 cup of water, then poured it over the steaks. I let them cook on low for 8 hours.
As they were finishing, I saute'd an onion in olive oil, and pre-heated the oven. I laid out some French rolls, open face, on a cookie sheet, and spread mayo mixed with fresh minced garlic on both halves. I then put provolone cheese on the top half of each roll. I cut the steaks into strips the best I could (they fell apart more than cut), and placed them on the bottom half of each roll, then covered it in onions. I broiled them until the cheese melted. I pulled them out, and served with ice cold Hef in frosted mugs.

 

[Becca]

Looks and sounds incredible 7mag!! Thanks for posting the pictures, and I like that you included your recommended beverage pairing too Excellent work!

 

[7mag.]

I was happily surprised how they turned out. I had a non hunter friend over and he was impressed, so that makes me feel like it was a success.

 

[Becca]

I was happily surprised how they turned out. I had a non hunter friend over and he was impressed, so that makes me feel like it was a success.

Converting the non-hunters, one bite at a time

 

[rebecca francis]

Here is my last nights dinner. Elk steak stroganoff.

My crew gobbling it down. I barely had time to get a picture.

 

[Becca]

Looks awesome Rebecca! Stroganoff is a favorite at our house too, and I often make it and freeze it to take on camping or hunting trips where we bring a cooler along because it's hearty and easy to reheat. Not surprised that it was gone quickly

 

[7mag.]

That's quite a crew, Rebecca. Elk stroganoff is my sons favorite also.

 

[rebecca francis]

That's quite a crew, Rebecca. Elk stroganoff is my sons favorite also.

Yes and that is only about a quarter of them. You should see it when everyone is there and hungry.....I'm not gonna lie.....it's kind of scary.

 

[Becca]

Alaskan Moose Enchilada Bake

Tonight Luke and I celebrated our 4th wedding anniversary, since we will both be at work on the actual day. He surprised me with roses (what a guy!) and I made his favorite meal for dinner: Moose Chorizo Enchilada Bake!

We didn't get a moose last year, as we were tied up elsewhere hunting for dall sheep. Fortunately, we still have some moose left over from September of 2010, including some pretty awesome ground chorizo sausage (it's double wrapped in freezer paper, and still tastes awesome!)

I browned the meat, and mixed it up with a cheesy enchilada sauce and green chiles, then layered it with corn tortillas and baked it until the top was browned.

Served with a green salad, and a hard apple cider (hey, it was a special occasion!)

Interested in the recipe? I sent it off to be included in the upcoming Rokslide cookbook!

 

[Ryan Avery]

Becca what is chorizo? Looks like I would eat the whole pan!

 

[JG358]

Becca what is chorizo? Looks like I would eat the whole pan!

Its a Spanish suasage with dried smoked red peppers and/or chilli peppers. Good stuff

 

[Becca]

Becca what is chorizo? Looks like I would eat the whole pan!

Luke did! I was planning on having a few left overs, but he had seconds at dinner, and then ate the rest right out of the pan right before bed...must have tasted ok

I made two pans at the same time last night, so we have a second batch waiting in the freezer for dinner when he gets home in two weeks.

 

[Rick Seymour]

Does it really taste like Chorizo?? Not too many Moose down in that country If so......post up the receipe on how "you" make it. That is fine tasting sausage IMHO. thanks

 

[rebecca francis]

That looks so good Becca! I'm going to try that with shiras moose since we don't have alaskan moose here in WY...

Yum!

 

[Becca]

Does it really taste like Chorizo?? Not too many Moose down in that country If so......post up the receipe on how "you" make it. That is fine tasting sausage IMHO. thanks

Rick, I would be happy to share the chorizo recipe, but it was mixed for us in a large batch by the folks who process our meat. I haven't had a ton of traditional chorizo, but this is well seasoned...less spicy than traditional recipes I think, but that was per our request. One member of our household is a big wimp when it comes to spicy food (I will give you a hint, it isn't me) so we usually ask that they cut the heat when making our sausage. Also, a lot less fat than pork sausage, they added some with processing, but still kept it pretty lean, again at our request.

 

[Becca]

Dall Sheep Curry in 5 minutes flat!

Luke is away at work, and I didn't feel much like cooking tonight. I went out to the freezer to see what I could scrounge up for dinner. Success! I found a single portion of Dall Sheep Curry that I vacuum sealed a while back. I try to keep a selection of frozen leftovers around for times like this, it beats eating cereal for dinner or ordering pizza

I used red curry paste, light coconut milk, and peanut butter plus veggies and Dall Sheep steak. I don't like rice that much, so I served it over quinoa. I went a little heavy handed with the curry paste when I made it, so this was a little spicy for Luke and that's why I had enough left to freeze....

Just as good the second time around, but a lot less work!

 

[AK Troutbum]

Like many folks here in Ak, my family and I only eat wild game and fish (salmon and halibut mainly). We really enjoy moose roasts and I have a recipe that I have used for all types of roasts including black bear (which I'm not a big fan of), that IMO kicks ass. You take a 4 lb. (give or take) roast, place in a slow cooker, Make about 10 cuts into it and pack a garlic clove into each cut, add 1 packet of dry Italian dressing, 2 tablespoons of worcestershire sauce, a 16 oz. jar of sliced mild pepperoncini peppers (dump half of the pepper juice from the jar down the sink, then dump the other half, with the peppers, into the crock pot). Cook on low for 8 hours. We then toast sour dough hoagies with melted shredded cheese, and put grilled bell peppers and onions, and shredded roast into them. Guaranteed to make a wild game roast lover out of you.

 

[rebecca francis]

That sounds so good!!!