What are you cooking with your game meat?

[Becca]

Stuffed Shells

I made a pan of jumbo stuffed shells when I was batch cooking last week, as this one freezes well. The shells are stuffed with a mixture of ricotta and cottage cheese, then topped with a red sauce that includes spinach and caribou Italian sausage. Ended up making a last minute trip to the cabin last night so it was great to have a dinner ready made to take with us! One pan fed four hungry adults and two kids, with enough left over for Luke and I to have it again tonight with a Caesar salad.

 

[Becca]

Caribou Sausage Stromboli

We spent this evening catching up with friends before we head out for 10-12 days of backpacking/pack rafting/bear hunting. Trying to use up the produce I had on hand, this I stuffed the pizza dough with sautéed peppers, onions, and mushrooms as well as cheese and sauce. I served the olives on the side for the non-olive eaters among us No left overs!

 

[AK Troutbum]

Wow! That looks on believable Becca. Good job indeed! Good luck on your bear hunt.

 

[Mckinnon]

Brined and smoked kokanee

 

[Mckinnon]

In preparation for an archery trip with my brother next month I have been dehydrating food and testing recipes. Last night I had some scraps and small cuts left over from a roast that I decided to turn into jerky with my new smoker. This turned out to be the best jerky I have made to date. The way I make my marinades for Jerky, and most everything else, is to walk back and forth from fridge, to cupboard, to pantry and grab whatever flavors strike me at the time, I don't measure anything either, I just put in however much I think will be good. Last night here is what I came up with.

-Soy sauce
-Bulleit Bourbon
-1 drop liquid smoke
-Lea and Perrins
-Cayenne pepper
-Ground black pepper
-Lemon ginger marinade/dressing

I marinaded for 12 hours in the fridge, got my coals hot, and soaked some cherry wood in water. Threw it on the smoker and a couple hours later I can't stop eating the stuff!

here is my smoker, nothing fancy, cost me $48 at home depot, works well if I do my part

 

[Cameron C]

That looks delicious! Can't wait to eat that in the back country in a month. Happy 4th!

 

[Daniel_M]

Danno's custom baked ziti with black bear jalapeño cheese sausage.

Out-freakin-standing. Oh there will be a frozen meal done outa this for our fall float hunt!!!!!
Pre-cheese


Oven ready...

 

[Becca]

Danno's custom baked ziti with black bear jalapeño cheese sausage.

Out-freakin-standing. Oh there will be a frozen meal done outa this for our fall float hunt!!!!!
Pre-cheese
View attachment 9082

Oven ready...
View attachment 9083

That looks amazing Dan! How will you reheat it in the field? Will you freeze it in a foil pan, or use a Dutch oven?

 

[Daniel_M]

Plan is to vacuum pack and freeze in small bread loaf pans doubled up. When thawed, I can't imagine it taking more than 20-30 minutes to reheat next to a fire or on a camp grate. I'll bump the sauce content and thin it a bit then add the cheese after it's pre-cooked for field use.

Also bag up some camp bannock for field bread!

Recipe was fairly simple, I glanced online for some basic ratios then tailored it to my own taste and what I have on had.

So 6 cups dry ziti.
4 cups red sauce. I like to take a basic red sauce and amp it up a bit on the stove. Heat on medium, add a lil brown sugar, some red wine, garlic, onion powder and a few good shakes of Tabasco for this particular meal. Get a brief boil so it reduces it a bit.
2 eggs
1/4 cup sliced mushrooms
2 cups Mozzarella
1 cups ricotta
2 tbsp minced garlic

Cook the pasta until partially firm
Mix 2 1/2 cups red sauce with chopped onions, minced garlic, mushrooms, ricotta and eggs then blend in with the pasta. Dump it all in a large baking pan
Pour the remaining red sauce. Add in whatever sausage you like.
Cover with Mozzarella.
Bake for 20 minutes or until the cheese is bubbling on top, longer if you want it to brown.

 

[Whisky]

Antelope strap

 

[Daniel_M]

moose kabobs.

Fresh Shrimps!

 

[Daniel_M]

How 'bout some Moose Bulgogi??

 

[Shrek]

Venison picadillo with black beans and yellow rice. My family and I are from Key West and I grew up eating Cuban foods.

Fyi , I probably doubled the olive oil since there is no fat in the meat but I didn't measure anything in the recipe. Simple to make and darn near impossible to ruin.

 

[Becca]

Venison picadillo with black beans and yellow rice. My family and I are from Key West and I grew up eating Cuban foods.

Fyi , I probably doubled the olive oil since there is no fat in the meat but I didn't measure anything in the recipe. Simple to make and darn near impossible to ruin.

Catching up on threads since we have been out of town, this looks amazing Shrek! May have to try it soon. My sister lives in Miami, and I always enjoy good Cuban food when I come to visit. Thanks for sharing!!

 

[Becca]

Fresh Braised Moose Tenderloin

My parents came for dinner tonight, and we enjoyed some of the tenderloin (fresh, never frozen) from the moose I shot last week. Our friend Steve cooked some up in the field last week, and it was so wonderful I went for a redo of the meal a home with a few of my own twists. Fried up some diced bacon, and caramelized the onions in the sizzling bacon fat. When they were almost cooked I reduced them in some white wine. Then cooked the sliced tenderloin steaks in the left over grease. When finished I poured the onions and bacon back over the top and deglazed the pan to make a little sauce.

Served with fresh corn and a salad from my mom's garden. Mmmmmmmm...did I mention I love this time of year??

 

[Shrek]

Thanks Becca , I just took a pack of venison out to make another batch tomorrow. That braised moose tenderloin looks pretty darn good too. I can't decide what looks more tasty , the salad or the moose. My mom grows salad greens on her back porch in pots and will pick a salad and rinse and serve. The flavor is nothing like the bland salad I get at the store. Enjoy the bounty while it last.

 

[Becca]

Teriyaki Caribou Tenderloin

Luke informed me yesterday that his Mom always made "teriyaki tenderloin" for him when he got a 'bou while he was growing up. Since we managed to bring home a fresh 'bou yesterday, I decided to recreate it. Marinated in teriyaki, with caramelized onions, Parmesan risotto and salad.

 

[Snipershirt]

Becca- can you send me the ingredients for the caribou sausage Stromboli you made a few months back? Did you make the crust or is it purchased pizza dough?

Thanks!

$

 

[Buster]

Can't beat fresh backstraps. My favourite is into a pan of onions, mushrooms and bacon grease. Almost a page out of Becca's recipe book. My question is, can anybody tell me how to judge how a billy is gonna taste. I'm planning next week's meal and this guy is on the menu.

 

[Matt W.]

I just wanted to state my appreciation for this thread. It has given me some great ideas.