What are you cooking with your game meat?

[pacific-23]

Halibut with a bit of habanero garlic spread, fresh thyme, salt and pepper. Fish was pan seared quickly and served with some squash and sriracha ketchup

 

[pacific-23]

Mt goat from scratch marinara with spaghetti squash "noodles" and sautéed kale with mushrooms, garlic and lemon juice. Tasted waaaaay better than the photo looks.

 

[AK Troutbum]

Venison backstrap roulade stuffed with an apple compote, and curried red lentils with toasted almonds.

Wow, that looks wonderful.

 

[Becca]

Spicy Peanut "Noodles"

I did a different take on spaghetti squash tonight, tossing it with spicy peanut sauce, sautéed onions and peppers, and spicy moose sausage. Topped with cilantro. I tried draining the squash "noodles" in a colander for a bit to see if some of the excess water would drain out, then I sautéed the squash with the veggies for just a second before removing from heat and stirring in the sauce. The resulting texture was even more noodle-like, so I think I will do it this way in the future.

 

[Poser]

Here in the swampy parts of the Southeast, we have a subspecies of cottontails called Swamp Rabbits (Sylvilagus aquaticus). They are rather large, up to 6 pounds.


You'll often find them on the edges of standing water and they will use the water as an escape route. They'll also hide in the water with only their noses sticking out to breathe. If you run them with dogs, they'll take huge circles -way bigger than cottontails. We hunt them in this type of terrain:


I let them sit in circulating air for 12-24 hours to let the surface of the skin dry out just a bit:


In the meantime, saute up the hearts for a post hunt snack:


And then make Rabbit & Dumplings, though we often use Almond flour for the dumplings so that its not such a carb fest. We do use flour when making the roux, though. One of my favorite game dishes:

 

[Stid2677]

Taco pie, with ground sheep filling and mashed potato crust.

 

[pacific-23]

Looks good Steve! The potato crust came out really nice. I've got a pile of shanks thawing out for tonight, it's still winter enough for some braised goodness.

 

[Stid2677]

Looks good Steve! The potato crust came out really nice. I've got a pile of shanks thawing out for tonight, it's still winter enough for some braised goodness.

Got to up my game to hang with you and Miss Becca. I'm sure you will make something awesome with them.

 

[Becca]

I have been thinking about taco pie ever since I first saw the pictures earlier today Steve. A really good idea! I sometimes feel like I get in a rut, and tend to make the same assortment of meals over and over. I may have to try this one this week, with either cauliflower crust or sweet potato...or maybe a small one of each

Look forward to hearing what you braise up too pacific-23!

Something I love about this thread is it gives me lots of ideas and inspiration to try new things. Thanks guys!

 

[husky390]

We've been making elk spaghetti with Vodka tomato cream sauce and angel hair pasta. I did it on a whim and to us it tastes better than a regular tomato sauce. We will fry the elkburger in olive oil, add a spoon of minced garlic to the meat, Italian seasoning, and a healthy dose of Rudy's rub. Drain the meat, add a spoon of minced garlic and some Italian seasoning to the sauce, stir in, then add the meat. Boil up the angel hair and you're done. It's quick, easy, and one of my favorite elk hamburger recipes.

 

[pacific-23]

Venison shanks braised in beer with cinnamon, cloves, ginger and garam Marsala served over garlic mashed sweet potatoes and steamed broccoli.

 

[Becca]

Tongue lettuce wraps

A dear friend from work invited me for lunch today. Chinh grew up in south east Asia, and is an incredible chef. When we first met and she found out I hunted, her first question was "can you bring me the tongues"? I have dutifully been packing out the tongues from most of our animals ever since, and she cooks them up for us to share. Today she cooked three tongues from last fall: one moose, one mountain goat, and one blacktail deer.



She peeled them, cooked them on low in the slow cooker, then marinated them overnight before grilling them today. We sliced them up, the meat was so tender it fell apart when we cut into it.



Served family style along with Vietnamese meatballs, we put them into lettuce wraps with cucumber, rice noodles and peanut sauce. Delicious!

 

[pacific-23]

Damn that looks good! Tongue is absolutely delicious. I always mean to bring more of them home but it's one of the things my wife doesn't like the idea of so I tend to just bag it as I don't want to cook two dinners. Lettuce wraps are also one of my favorite standbys ( and one of my wife's favorites) I need to make some with tongue without telling here what it is...

 

[pacific-23]

Those Vietnamese meatballs are like crack cocaine too. Now I'm hungry for a Bon mi .

 

[Becca]

Those Vietnamese meatballs are like crack cocaine too. Now I'm hungry for a Bon mi .

No joke. I ate way more than I should of, they were that good. She made them with pork today, but she has previously done them with ground caribou. She really is an incredible cook...I never thought I would like tongue until she started cooking them up for me. Now it's one of my favorite things, but only when she makes it

 

[pacific-23]

Last night we had people over and had a huge feast of Indian food. Way to much good stuff. Here was my contribution, a whole rockfish cooked with a curry sauce and rainbow carrots. I didn't get any done pictures unfortunately.

 

[Becca]

Spicy Spanish "rice" with moose chorizo. In my ongoing effort to eat more vegetables, I used "riced" cauliflower in place of the rice and I could hardly tell the difference. Topped with sour cream and avocado.

 

[JG358]

Smoked Elk Roast

 

[Stid2677]

Goat Meatballs with a redwine/sundried tomato sauce served with cast iron rosemary flat bread.

 

[pacific-23]

Halibut ceviche with grilled sweet potatoes and beets