What are you cooking with your game meat?

[afteamroper]

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.QUOTE]

How did you make your "riced cauliflower"?

 

[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.QUOTE]

How did you make your "riced cauliflower"?

I chopped one head of fresh cauliflower into bite sized pieces, tossed it all into the blender and added enough water to cover. I pulsed the blender until the cauliflower was chopped into prices the size of rice grains. Poured the whole mixture through a strainer to drain the water off. Then sautéed the cauliflower "rice" in a little olive oil over medium heat until it softened slightly.

 

[afteamroper]

Sounds great thank you going to try it tonight with some left over elk roast

 

[Stid2677]

What to do with my last pack of sheep and goat meat here before I head home, I know. Reunite them with their friends moose and caribou and wrap it all in bacon covered with Death Dust. In the smoker, and ready for tomorrow. 5 Meat treat

 

[pacific-23]

Miso, ginger, garlic, habanero, and lime crusted ling cod collar, and pad Thai style spaghetti squash with a few roasted asparagus spears on the side.

 

[Clarktar]

Stid, I really enjoy the Oak ridge rubs. I have not tried the Death Dust, that is the only one left for me to test.

 

[Stid2677]

Stid, I really enjoy the Oak ridge rubs. I have not tried the Death Dust, that is the only one left for me to test.

It is very good, but it is HOT, not really extreme to me, but I do use it more sparingly than I would most rubs. Has a very good flavor.

 

[Stid2677]

Smoked Salmon rolls, and Halibut Corndogs.

 

[AZGUY]

I am going to have to try some of the "Death Dust"! That sounds pretty dang good and a great name to boot!

 

[Becca]

Balsalmic moose roast with roasted sweet potatoes and spinach salad



This meal literally took me less than 10 minutes to prep and only 40 min in the oven because I used a quart jar of moose steak I pressure canned a while back. Poured the sauce over the canned moose in a pan and heated it in the oven and that was pretty much it. I uncovered it for the last 15 min (while the potatoes roasted) because I like the edges crispy. Having a few jars of canned meat around is great for nights when I don't defrost anything ahead...way better than fast food or frozen dinners!

 

[justin davis]

We have game with every meal. From ground meat in lots of recipes to steaks. You name it we eat it. Pronghorn, elk, deer are the main stable for us.

 

[pacific-23]

Grilled goat back strap. With potatoes, kale, mushroom, and elk herbs de Provence sausage sauté; served with a beet quick pickle, mustard and hot sauce on the side.

 

[Becca]

Grilled goat back strap. With potatoes, kale, mushroom, and elk herbs de Provence sausage sauté; served with a beet quick pickle, mustard and hot sauce on the side.

That looks like a heck of a meal right there! How chewy do you find the goat straps? Looks like you cooked them rare, which likely helps, but we have found even the backstraps a little on the tough side. The flavor is awesome, so I usually use them for curry or stew.

 

[pacific-23]

It was really good Becca. The goat was very tender actually, but that's what you get when you shoot three year old billies in September!
Little meat billy:

 

[Muledeernv]

Sorry no pics but I cooked an elk flank roast the other night I laid it out flat seasoned it with Garlic onion salt pepper and rosemary and layer bacon and cream cheese and rolled it and tied it. I browned it in my Dutch oven then put all in the oven for 30 mins. Turn out great.

 

[Becca]

Dall Sheep Fajitas

Prepping food for a winter camping trip next week. We can go a little heavier because we are going via snow machine, but it's still nice to have things made ahead so all we have to do is warm them up. Here is Dall Sheep fajita filling:



I vacuum sealed it, so it can be reheated by boiling right in the pouch. Will serve it in warmed homemade whole wheat tortillas.

 

[Poser]

Though not game meat, I recently made my first batch of Blood Sausage. It came out delicious and was very simple to make:

http://gocarnivore.com/2014/03/23/blood-sausage/

 

[Brock A]

A buddy & I went and did a little Walleye fishing over the weekend. I have never been big on the taste of fish but I am trying it out. I kept it simple for this one as I am new to the fish cooking world. I have to say, for only using a few ingredients, this was DELICIOUS!!

Our catch



Pan fried goodness!



Tortilla with some salsa and fresh lime juice.

 

[16Bore]

Deeryos....

 

[pacific-23]

Running too much to take any pictures, but per his request i made pizzas on the grill for number one sons fourth birthday. Dough from scratch, fresh basil, venison hot links, mushrooms, etc. turned out pretty good and the boy had fun so it was a success.