What are you cooking with your game meat?

[Becca]

Looks good Becca.. I used to do the same thing for hunts close to the road... Spaghetti, Stroganoff, and stews work great for this...

Our hunting partner already made more than half the meals (I think he said chilli, jambalaya and spaghetti were on the list), and I also did Dall Sheep Fajita filling to place in tortillas. We will be bringing a few seasoning items in case we get lucky and get to cook up moose or caribou in the field Won't have reception so no "live" updates to the cooking forum, but I will be sure to get some photos posted up when we get back...

 

[BuckSnort]

Hmmm.... I make some good Fajita's, dunno why I never thought about vacu sealing the filling for a quick meal...Thanks for the idea.. Speaking of mexican food, I have also pre made a pan of Enchilada's at home then froze them... They can last a few days in the ice chest then they are easy to bake if you have a Dutch Oven (truck camping obviously) to place the pan into... I have seen pics of all the stuff Luke packs, he may not notice if you hide a 12" dutch oven somewhere deep inside his pack...lol

 

[Becca]

Hmmm.... I make some good Fajita's, dunno why I never thought about vacu sealing the filling for a quick meal...Thanks for the idea.. Speaking of mexican food, I have also pre made a pan of Enchilada's at home then froze them... They can last a few days in the ice chest then they are easy to bake if you have a Dutch Oven (truck camping obviously) to place the pan into... I have seen pics of all the stuff Luke packs, he may not notice if you hide a 12" dutch oven somewhere deep inside his pack...lol

Genius! We get a bigger weight allowance for this trip, since we will be taking 6x6's in for a least a portion of the trip. I have a Dutch oven that I have goofed around with some, but I would really like more practice. Do you just leave the enchiladas in the pan and put the whole thing into the Dutch oven? That would certainly make for easier clean up! I will have to keep brainstorming, this opens up a lot of possibilities... What else have you made in your Dutch oven?

 

[BuckSnort]

Yes, I leave the enchilada's in the pan..I imagine a person could line the pan with foil and after freezing remove them and use a tight foil liner in the dutch over to help with the clean up... Once you get a good seasoning on the dutch oven clean up is easy though, and with all cast iron, never wash with soap..

I have cooked a few things in dutch ovens... They work great once you learn the basics as far as distributing heat... For baking 1/3 of the heat is under the oven and 2/3's goes on the lid...Making sure to turn the lid and the oven in opposite directions every 30-45 minutes to reduce hot spots..

Some favorites of mine with the oven's are:

Chicken and rice.... Take chicken breast and some rice and place into oven... Dump a Large can of cream of mushroom soup and a small can of chicken stock into the oven..Cover and cook until done... Simple, easy and tasty..

Biscuits...

Cobblers....

Dump cakes...

Here's a fresh blueberry cobbler my God daughters helped me make last year...

 

[OBP]

BuckSnort that cobbler looks fantastic. I've had a few cobblers from dutch ovens and they've all been good but never blueberry, that looks great. What are dump cakes?

 

[Becca]

Greek Style Sheep Stew

Southcentral Alaska has been exceptionally rainy lately, to the extent that some communities were evacuated due to rising water and widespread flooding. We are grateful to live on high ground and have escaped the worst of the water, but the ongoing rain and colder temperatures are still an insistent reminder that winter is on its way.

This put me in the mood for soup, and we have a fresh supply of Dall sheep so tonight I made a big pot of Greek style SHeep Stew with carrots, onions, garbanzo beans and spinach. Served over rice, and garnished with feta cheese and fresh lemon juice. This one is going in the Rokslide cookbook for certain!

 

[BuckSnort]

Becca that looks delicious, I would love to see the recipe.. My slow cooker gets 90% of it's use during the winter months.. Soups, stews, beans and chili... MMmmmm

 

[Becca]

Multi Species Jambalaya

I had company for dinner last night, and was looking for something different to do with what we have in the freezer. While I was digging around, I found a single package of ground goat from the Kodiak trip when I broke my leg. Since we are returning to Kodiak next week for my "revenge trip" it only seemed appropriate to include that meat in the meal! Glad to be putting this goat behind me....

We also recently had some Cajun caribou sausage made, and so I decided to make jambalaya. Threw in the last package of Prince William Sound shrimp we had on hand, along with a couple of chicken breasts (we don't buy any meat or poultry, but my folks gave us some chicken as a thank you for all the meat we give them).
Served over bowtie pasta, garnished with Parmesan cheese!*

Tons of leftovers, so I think I will freeze half...

 

[BuckSnort]

Looks great...And I think it's really cool y'all don't have to buy meat or poultry...Do you guys ever miss beef? I LOVE wild game but I don't think I could ever give up beef...

 

[Becca]

Looks great...And I think it's really cool y'all don't have to buy meat or poultry...Do you guys ever miss beef? I LOVE wild game but I don't think I could ever give up beef...

Maybe we just aren't that discerning, but I really can't tell much difference. Prepared properly, moose meat subs for beef in most recipes, and I actually prefer sheep steak to ribeyes any day. Luke grew up eating strictly game meat, and I have been eating it so long that most beef tastes too fatty to me (when I have it at restaurants, or other peoples houses)...I do sometimes miss chicken and pork, which is why my folks kindly brought us a little of each to give us the occasional variety. Not complaining, we are really blessed to have a freezer full of salmon, halibut, moose, caribou, Dall sheep, mountain goat and black bear that we got ourselves

 

[BuckSnort]

we are really blessed to have a freezer full of salmon, halibut, moose, caribou, Dall sheep, mountain goat and black bear that we got ourselves

OK, I'm a little jealous..lol

 

[tstowater]

Prepared properly, moose meat subs for beef in most recipes, and I actually prefer sheep steak to ribeyes any day. Luke grew up eating strictly game meat, and I have been eating it so long that most beef tastes too fatty to me (when I have it at restaurants, or other peoples houses

Goes to show you that your palate becomes attuned to what you are eating. As far as being healthier to eat, what you have in your freezer would be considered better than mine, but I have ribeyes and NY strips in mine that people would almost die for, simply awesome. I dearly love sheep and caribou, but I still put a good beef steak first. I can see the fatty issue that you refer to and fat and sugar are a significant factor in the general health (or lack thereof) in this country.

 

[Becca]

Grilled Mountain Goat Backstraps

I am having dinner at a friend's tonight, but couldn't wait to try some of my mountain goat! I grilled up half of a backstrap to take for lunch at work the next two days, as well as some sautéed fresh veggies (eating MH for a week always makes me crave fresh fruit and veggies). Seasoned with Worcester sauce, seasoning salt, and ground black pepper. Then grilled to medium, and brushed with the last of the Rudy's BBQ sauce I picked up in TX last year.

I tried a sample and it was awesome! Tender and tasty, almost makes me look forward to work tomorrow

 

[BuckSnort]

That looks really good!

 

[Becca]

That looks really good!

Thanks BuckSnort, it was an awesome midday meal at the hospital today. Thanks as always for your comments...I sometimes feel like we are the only ones who follow this thread...but you keep commenting so I will keep posting food pictures!

 

[Mckinnon]

Wow, I am comin over for dinner that looks great! Last night we made venison enchiladas that were delicious, tonight was a roast on bed of potatoes and onions smeared in pepper, rosemary, a little of basil, and covered with a light glaze of red wine, yum! My brother also made a peach pie with peaches from our trees, doesn't get much better! I will try and post a picture next time

 

[Becca]

...I sometimes feel like we are the only ones who follow this thread...but you keep commenting so I will keep posting food pictures!

Never mind, I take it back! Thanks for posting Rock 2.0!

Wow, I am comin over for dinner that looks great! Last night we made venison enchiladas that were delicious, tonight was a roast on bed of potatoes and onions smeared in pepper, rosemary, a little of basil, and covered with a light glaze of red wine, yum! My brother also made a peach pie with peaches from our trees, doesn't get much better! I will try and post a picture next time

Both those meals sound incredible! Would love to see pics next time, it appeals to the foodie in me I need to get better at cooking venison...last year is the first time we had any and I am still learning...headed to Prince of Wales Island next month for blacktail, so hopefully I will get more chances to practice.

 

[Jon Boy]

Lately ive only been eating game. Made some venison stroganoff earlier in the week, spaghetti tonight, tacos tomorrow night. I always make a big batch of vension burger gravy every week to heat up for breakfeasts' for the week.

 

[BuckSnort]

Becca, how does the goat taste?.. Does it compare to deer, bear, elk, or sheep at all?... I've always wondered...

Rock 2.0, that meal sounds delicious...

 

[Becca]

Lately ive only been eating game. Made some venison stroganoff earlier in the week, spaghetti tonight, tacos tomorrow night. I always make a big batch of vension burger gravy every week to heat up for breakfeasts' for the week.

All of that sounds awesome Jon Boy! stroganoff, tacos and breakfast gravy are all game meat favorites around here too...guess great minds must think alike

Becca, how does the goat taste?.. Does it compare to deer, bear, elk, or sheep at all?... I've always wondered...

I used to think that goat meat tasted like lamb ( which it does), but now that we have had Dall sheep in the freezer two years in a row, I have to say its less lamb tasting than sheep meat, if that makes any sense? I like the flavor of goat bbq'd, and it is also especially good in stir fry or curry--but again, not quite as nicely flavored or as tender as sheep.

Mountain goat is actually my favorite ground meat of all time, and we ground my whole goat except the Backstraps, tenderloins and a few choice steaks. Goat burger is really flavorful, and seems to compliment all kinds of seasonings. Burgers, meatloaf, meatballs and shepherds pie are all things I have loved made with ground goat.

The biggest challenge I have found when cooking with goat is, it can smell really terrible as it cooks! You don't notice any gamey flavor to the meat at all, but boy does it stink as you prepare it. If I serve goat for company, I either cook it outside on the grill, or do it well before they arrive and then keep it warm