What are you cooking with your game meat?

[Stid2677]

Sheep Stroganoff

 

[Nick Muche]

Stid,

When is dinner, just give me a 6 hour head's up and I will be there... Damn you make me hungry and you make me want to kill a few freezers worth of meat

 

[Stid2677]

Stid,

When is dinner, just give me a 6 hour head's up and I will be there... Damn you make me hungry and you make me want to kill a few freezers worth of meat

You and your bride will have to come over when I get home this spring. I don't think you are going hungry anytime soon from the looks of your last season.

Happy Holidays

 

[Nick Muche]

Same to you!

 

[bbrown]

The recipe is from an Outdoor Life last year or the year before and it is damn tasty.
-Start with a chunk of back strap and remove all silver.
-Next take some bacon and lay it out on a cutting board with the sides overlapping (*I prefer either apple wood or peppered).

-Roll back strap up in bacon and season with pepper and seasoning salt.
-Preheat a skillet (cast iron if available) to med-hi and I like to throw some rosemary and garlic with a bit of olive oil to start.
-Add bacon wrapped back strap and cook 4-5 mins a side. *Make sure the loose end of the bacon strips go down first - it will help to hold it all together.
-Meanwhile add some raspberry preserves with some water and bit of butter in a sauce pan and heat until semi thick. Keep warm and set aside.
-Rotate until all sides are browned.

-Remove from heat and let stand a couple mins then slice in medallions.

-Serve with raspberry sauce and sides of your choice - potatoes Au grat and almond green beans in this case.
-Enjoy!

 

[sendero72]

Country cured venison ham and then smoked. Fine dining indeed.

 

[eleaf]

My favorite venison recipe is Creamy Mushroom Venison Roast.

 

[realunlucky]

Im sitting in the hotel dreading going down to the resturant after reading the last 10 pages of this thread. Some of you guys are very impressive and im dieing for the cook book becca

 

[Becca]

Tonight for dinner we had goat meatball sandwiches. The bread is 100% whole wheat baguettes I baked myself, and the meatballs are made with ground meat from this years billy goat. Topped with fresh grated Parmesan cheese and broiled until bubbly.

This was a meal I made ahead, and all it needed was to be warmed up and assembled. We were supposed to be at our cabin this weekend, but freezing rain and super slick roads kept us at home-- less work for me tonight, so I was fine with it I made a triple batch of the meatballs, vacuum sealed them and froze them without the sauce so we can enjoy them in the upcoming month or two. They are good in tomato based or barbecue sauce, and sometimes I serve them as an appetizer as opposed to the entree. Nice to have them made ahead, all I have to do is thaw, warm, add sauce and serve.

 

[Ryan Avery]

Why do you hate me Becca WHY???

 

[pacific-23]

Don't get mad Ryan, just make it minus the bread and you are in weight loss goat heaven.

 

[Becca]

Why do you hate me Becca WHY???

I don't hate you!! And this is NOT intended as sabotage, I swear. Might not be a perfect choice for you at this moment while you are trying to drop weight, but I guarantee it's better for you than a similar sandwich you might get at a restaurant. I made the meatballs with our ground mountain goat and 100% whole wheat bread crumbs, herbs and diced onions and baked them instead of frying them. Each sandwich only had a small amount of grated Parmesan (maybe 1/8 cup) and probably 1/4 c of marinara sauce with no added sugar. Probably the worst part is the bread, and that I made at home from scratch using whole wheat flour. Also notice it wasn't the footlong size you often see...the roll was less than 6", and we filled the rest of the plate with salad.

If you are missing pasta, try spaghetti squash. You microwave it and once cooked the squash forms strings that you eat instead of noodles by topping it with a little pasta sauce (look at the label, it shouldn't have sugar or corn syrup on the ingredients list!) and some of your ground moose or elk meat. Diet conscious and tasty, I eat it all the time.

And quit rolling your eyes You CAN do this!

 

[Snipershirt]

I don't hate you!! And this is NOT intended as sabotage, I swear. Might not be a perfect choice for you at this moment while you are trying to drop weight, but I guarantee it's better for you than a similar sandwich you might get at a restaurant. I made the meatballs with our ground mountain goat and 100% whole wheat bread crumbs, herbs and diced onions and baked them instead of frying them. Each sandwich only had a small amount of grated Parmesan (maybe 1/8 cup) and probably 1/4 c of marinara sauce with no added sugar. Probably the worst part is the bread, and that I made at home from scratch using whole wheat flour.

If you are missing pasta, try spaghetti squash. You microwave it and once cooked the squash forms strings that you eat instead of noodles by topping it with a little pasta sauce (look at the label, it shouldn't have sugar or corn syrup on the ingredients list!) and some of your ground moose or elk meat. Diet conscious and tasty, I eat it all the time. And quit rolling your eyes

True statement above! If all else fails, like Pacific-23 said, drop the bread and you'll be in low-carb "goat heaven!"

 

[Liljozie495]

Kind of like a chicken fried steak and gravy with deer or elk meat, some gravy, some mashed spuds, salad and I'm in heaven! Lol or for the bird hunters, make philly cheese steak sandwiches with goose breasts! Pretty dang good!!!

 

[afteamroper]

Here is a Mule deer tenderloin, salad and long grain rice.

 

[2rocky]

Last week Our Fall Turkey season opened up and I managed to arrow a tom.

I baked with the legs and Thighs for 2 hours on low heat. The liquid from that jazzed up the Thanksgiving Gravy.

Along with the breasts from 2 spring turkey, I made a batch of Turkey Jerky. (sorry no pictures)

While that was marinading, I had some less than perfect slices I sauteed in butter and wine with some season salt, and Italian seasoning blend.

That was chopped mixed with Store bought Alfredo Sauce. Paired with some domestic rabbit-Feta Mediterranean sausage, and good ol elbow Macaroni (Didn't have Fettucine in the house) It tasted better than it looked.

 

[Brock A]

Becca, your goat meatballs inspired me! I substituted the goat for deer though.

Diced onion, seasoning, ground venison (mixed with breakfast sausage flavoring) and rolled in crumbs.

After 400° for 25 min.

Simmer in some sauce then serve over noodles. Boom! Best spaghetti I've had in awhile! Added some garlic bread and salad with a balsamic vinaigrette.

 

[bigeasygator]

Just got my shipment of elk meat in from the bull I shot in Idaho in October. Nothing fancy, just good ol' grilled backstrap tonight. Got a roast and some burger thawing too...think I'm gonna do some elk meatballs as well tomorrow.

 

[Becca]

You guys are awesome! Keep up the great work, all of you!

And I am glad the meatballs were inspirational I get lots of ideas from the tasty stuff you all are making, so I am glad I could return the favor...

 

[Clarktar]

IS the cookbook still coming along??