What are you cooking with your game meat?

[Titaniumman]

Hey Becca, have you ever tried canning venison the traditional, pressure canner, way?

 

[Becca]

Hey Becca, have you ever tried canning venison the traditional, pressure canner, way?

I have pressure canned moose, but not venison. Maybe I will give it a whirl if we get some next month. Do you have a preferred method for venison hot pack/cold pack or recommended spices or seasonings?

 

[BuckSnort]

Becca, Thanks for the explanation on taste.. A goat hunt sure looks like a kick in the pants, might have to put it on my ever increasing bucket list..

 

[Becca]

Becca, Thanks for the explanation on taste.. A goat hunt sure looks like a kick in the pants, might have to put it on my ever increasing bucket list..

If multiple fractures is your idea of "a kick in the pants" go for it

No, in all honesty while goat terrain is formidible, i think i was particularly unlucky. Those critters make steep craggy stuff look like a walk in the park, and I have the highest respect for them.

 

[Becca]

Dutch Oven Venison Steaks with Gravy

All the postings on deer hunting down south got me thinking about our trip for Sitka blacktail next month, and the few packages of venison we still have from last year. With Luke just home from Kodiak, and looking a little on the skinny side, I decided I need to be sure I am feeding him properly I have had a Dutch oven for awhile now, but havent fully explored what it can do. I am impressed with how tender meat cooked in it is...

Tonight I braised venison steaks in beef broth and red wine, which I later thickened and added mushrooms to in order to make gravy.

Served with salad and mashed potatoes...there weren't many left overs!

 

[BuckSnort]

Looks great Becca..I imagine it would also be great served over brown rice as well....

 

[Becca]

Looks great Becca..I imagine it would also be great served over brown rice as well....

I had the same thought for next time! Probably wouldn't be bad over biscuits either...

 

[tstowater]

I need to quit reading this thread. Food looks way to good. Anyway, I am going to dig through the freezer today and get out some pheasant and elk. Kids can't wait for me to make up a batch of elk chili. Can't really give you a recipe as it seems to change everytime,but I seem to be getting it fine tuned as it doesn't last as long for it to disappear. I try to slow cook for at least 8-12 hours. Best when cooked, cooled and reheated. Generally brown 2 lbs of elk burger and 2 lbs of good hamburger (drained), etc. By far, it is better than straight hamburger chili. This is not very spicy when done as I want people to savor it rather than have water beading up on their nose.
I will cook up the pheasant on the charcoal grill with some wood chips to give it a smoke flavor. I need a smoker but my wife says I have too much junk already and no place to put it. Anyway, most will be cooled and vaccum sealed for later use in pheasant tacos or white chili or soups. Kids inhale all of this. If I'm lucky I might find a couple elk roasts to slow cook on the grill, at the same time I am doing the pheasant, that I will combine with some beef roast for a big batch of BBQ sandwiches. Wow, really fun to watch people who might turn up their nose if you told them what they were eating comment how good the BBQ meat is. Just smile and thank them. I am not the culinary expert that the rest of you are, but I am learning and my wife definitely likes the wildgame better than when we got married. Kids can't wait for more.

 

[Becca]

Nanny Goat Burgers!

Had both sets of our parents over for dinner tonight, and grilled up some goat burgers. Ground goat meat is one of my favorites, but my parents were skeptical...I ended up grilling up a batch of moose burgers "just in case", but they are headed for leftover land because everyone loved the goat burgers! Luke even went for seconds!

I also found the perfect wine for the occasion:

Burgers served with all the fixin's...cheddar cheese, bacon, sautéed mushrooms, lettuce, tomato, onions and pickles. Accompanied by french fries (regular and sweet potato) and green salad, with a strawberry rhubarb pie for dessert!

 

[Becca]

Fresh Caribou Backstrap

We helped our friend Alec get a nice caribou yesterday, and worked up an appetite packing it uphill back to the truck. We stayed the night at our cabin, which was good because we saw temps down to 20 degrees below zero! The cabin is dry this time of year (no water in or out) but the propane was full and I was able to cook up some backstrap when it was only hours old, albeit with some creative ingredients.

Cut the backstrap into bite sized pieces, and seasoned it with salt and pepper. Sautéed the meat with onions, then added red wine and the seasoning packet from some beef flavored ramen noodles. Served with twiced baked potatoes...

 

[Becca]

Moose Stuffed Peppers

Tonight I made bell peppers stuffed with veggies, ground moose meat, and a wild rice/Quinoa blend. In a white sauce with cheddar cheese, actually pretty healthy...trying to combat the bacon wrapped grouse we ate earlier this week

I also make a version of stuffed peppers with tomato sauce, so I will have to post that one up next time I make it.

 

[Mckinnon]

Last week I made some shepard's pie with ground venison. It was the first storm of the season here so it seemed like a good meal.

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If anyone wants the recipe I am more than happy to share! happy hunting.

 

[Becca]

That looks incredible Rock 2.0! Would love the recipe....are you interested in having it in the cookbook too?

 

[Mckinnon]

Ya! How do I go about that?

 

[Becca]

Rock 2.0 and anyone else that has recipes they would like to submit, send them to me at [email protected] and I will add them to the file I have going. Hoping to get the book out this spring if we can assemble enough recipes!

 

[Mckinnon]

Made this the other night, my Mom calls them Sonora Eggs, I just added 1 lb of venison to her recipe. It was good for the week's breakfast! Basically eggs, cottage cheese, chiles, and ground venison, a bit of flower, and some jack cheese. Yum!

Or have it on sandwhich with a dose of Cholula.

Again, let me know if you want the recipe.

 

[Becca]

Yum!! Rock 2.0, that looks amazing! Did it actually last you all week?

 

[Becca]

Ground Goat Pot Pie

I made this pie along with some other easily frozen meals just before hunting season kicked off, for nights when I didn't feel like cooking. It held up wonderfully in the freezer, and all I had to do tonight was bake it!

Since it was frozen, I ended up adding about 20 minutes to the cooking time. I used a pie shield to keep the crust from burning.

Tasty dinner in a hurry, with minimal effort!

 

[Mckinnon]

That looks good Becca! Ya it lasted me all week, well all 5 days where I had class and clinical, great to be able to have good food and not have to get up even earlier than I already do. So did you just freeze the crust and everything on that pot pie?

 

[Becca]

That looks good Becca! Ya it lasted me all week, well all 5 days where I had class and clinical, great to be able to have good food and not have to get up even earlier than I already do. So did you just freeze the crust and everything on that pot pie?

What are you in school for? I did clinicals in nursing school, and remember well how long and busy those days were. Bet sonoran eggs were an awesome start! I am a big fan of making food ahead....saves us from stopping for fast food, which in turn saves us money and means we eat healthier.

I just used my favorite pie crust recipe, and then froze the whole thing unbaked. Here is what it looked like the day I assembled the pot pie:

I wrapped it in foil, and then in Saran wrap to keep the air and moisture out. Frozen the last week in July, and baked tonight...never would have known it was frozen.