What are you cooking with your game meat?

[rebecca francis]

oh and Becca that looks delicious!!!

 

[billy molls]

Cool post!!! I have found that most any wild game makes very good fajitas. The tougher the meat, the thinner you slice it. Venison also makes good chili, as we have seen in earlier post. For my family we like to mix 1 pound of ground venision with 2 lbs. of beef burger.

The best recipe I have is to put slices of duck or goose in your favorite marinade
-cut jalepnos in half, lengthwise.
-put cream cheese and piece of waterfowl, wrap with a slice of bacon, and skewer with toothpick.
-place on grill until bacon is cooked

Make plenty of them!!! The are good cold for breakfast.

 

[Titaniumman]

This thread is a killer! Last night we did elk steaks in a marinade mix we final were able to pry from butcher in a local grocery store who uses it on beef. Very tasty mix. My wife makes garlic mashed potatoes from scratch. Throw in some home made bread and green beans and I am in heaven.

No leftovers either

 

[Becca]

This thread is a killer! Last night we did elk steaks in a marinade mix we final were able to pry from butcher in a local grocery store who uses it on beef. Very tasty mix. My wife makes garlic mashed potatoes from scratch. Throw in some home made bread and green beans and I am in heaven.

No leftovers either

That sounds awesome Titaniumman! What kind of marinade was it? Next time, take some pictures for us

 

[Titaniumman]

That sounds awesome Titaniumman! What kind of marinade was it? Next time, take some pictures for us

I didn't see this thread until today or I would have The marinade is called Burgundy Pepper Steak Marinade and it is made by the Everson Spice Co. in Signal Hill California. Our local Rosauer's store uses it to marinade beef tri-tip and flank steak. They had so many requests that they have started to sell the bags of marinade when they have extra. It comes in a 1.5 lb bag which is supposed to marinade 25 lbs of meat. $15

 

[ScottR_EHJ]

Long awaited Elk steak Fajitas. We were each able to eat two of them and had a bit extra for later. You can pretty much follow the directions on the packet of your choosing. Green/Red pepers, mushrooms and whatever fajita stuff you want to add.

 

[Becca]

Long awaited Elk steak Fajitas. We were each able to eat two of them and had a bit extra for later. You can pretty much follow the directions on the packet of your choosing. Green/Red pepers, mushrooms and whatever fajita stuff you want to add.

Those look awesome Sreekers! You cook your veggies just the way I like them....cooked through but still a little crunchy I.e. not cooked to death! Might have to have some fajitas here this week myself, thanks for posting!

 

[ScottR_EHJ]

Thanks, at the end of the week we are going to try some philly cheese steak which ought to be post worthy as well.

 

[Becca]

Roasted Mountain Goat

My dinner this evening was roasted Mountain Goat. I found a lonely Mountain Goat roast in the back of the freezer, and decided to fix it for my supper tonight. I love the taste of goat meat (it's a little like lamb, which I love), so I sure hope we can restock our freezer when we head to Kodiak in October.

I marinated it in red wine and olive oil with rosemary and garlic, using my foodsaver quick marinator, then slow roasted it in the oven. I basted it with marinade about every 10 minutes while it was cooking.

Served up with garlic mashed cauliflower (trying not to eat so many potatoes), sautéed veggies and a glass of vino---pretty awesome!

I will be submitting the full recipe to the Rokslide cookbook here shortly

 

[BuckSnort]

I'm drooling Becca...Sure looks tasty..

 

[Becca]

I'm drooling Becca...Sure looks tasty..

Thanks BuckSnort....Bummer, I have leftovers, but you aren't exactly in the neighborhood

 

[Ramey Jackson]

Becca- wow is all I can say! Can't beat fine dining @ home. The grapes complement taste.

Nice presentation!

Salivating over here!

 

[Becca]

Caribou Eggrolls

Spent the day with my folks today for an early Father's Day, as I will be working tomorrow. We had lunch on the deck, before enjoying an afternoon of kayaking (pack rafting for me) on a nearby lake.

For lunch we enjoyed caribou egg rolls that my dear friend and coworker Chinh made for me out of some of our ground caribou meat. She made up a bunch last week, and froze some for me to take home. She claims that ground caribou makes great egg rolls because the meat is so lean...I don't know exactly what else she puts in them (cabbage and carrot for sure) but they sure are tasty!
Don't worry Luke, we still have a whole bunch left to have once you get home

Here's a picture of the 'bou in the field last fall, he was my first big bull and a great part of our wolf/caribou/sheep combo trip:

I defrosted the portion I wanted for lunch today, and panfried them in a little oil until they were crispy and brown. I kept them warm and crispy in the oven on low:

Served with salad and fruit, with soy sauce for dipping!

 

[G Posik]

Today I fixed some rice, then started thinking what I was going to fix with it. I lived in south Louisiana for 14 years and this is the way it is done, fix rice then figure out what is going to go with it. Well I took some red stag back strap and beat it into a tender submission. Drug it through some flower and lightly browned it. Next satiated some mushrooms and onion. Put all this aside and fix a good old rue. Once the rue is done then add some beef stock and water. Put the stag, mushrooms and onion in. Add some water put the lid on the black iron pot and come back 8 hours later. Get a bowl put some rice in the bottom and spoon in some smothered red stag. It is slap ya momma good. No pictures taken today but will try to remember next time.

In about 3 more hours will go and pull the beef brisket off the smoker. When it come off it will have been on there for about 14 hours total. Tomorrow will make a chicken and sausage gumbo to go with the rest of the rice I made today.

Glenn

 

[Becca]

Today I fixed some rice, then started thinking what I was going to fix with it. I lived in south Louisiana for 14 years and this is the way it is done, fix rice then figure out what is going to go with it. Well I took some red stag back strap and beat it into a tender submission. Drug it through some flower and lightly browned it. Next satiated some mushrooms and onion. Put all this aside and fix a good old rue. Once the rue is done then add some beef stock and water. Put the stag, mushrooms and onion in. Add some water put the lid on the black iron pot and come back 8 hours later. Get a bowl put some rice in the bottom and spoon in some smothered red stag. It is slap ya momma good. No pictures taken today but will try to remember next time.

In about 3 more hours will go and pull the beef brisket off the smoker. When it come off it will have been on there for about 14 hours total. Tomorrow will make a chicken and sausage gumbo to go with the rest of the rice I made today.

Glenn

That sounds incredible Glenn! If you think of it, take a picture of the gumbo for me....it sounds awesome!

 

[G Posik]

Will take some progress pictures.

Glenn

 

[rebecca francis]

Becca those recipes look so good! I haven't been on here for a bit and there are some great new meals posted!

 

[G Posik]

Gumbo For Becca

First you need the Trinity - Bell Pepper, chives and celery.

Then you cook them down.

You have already boiled some chicken in you cajun seasoning. Set off to the side to cool and cut up into peices. Now it it time for the Reaux.
This is equal parts flour and oil. I used 1/4 for this batch. Over medium heat continue to stir until the color of peanut butter. Do not heat it to fast or you will burn the flour and have to start this over.

Next you add about 8 cups of the stock from when you boiled the chicken. Add this right away and stir in really good.

 

[G Posik]

add your chicken and some sausage cut into a bout 1/2" thick slices. Turn the heat to low and cook for about 4 hours. When done spoon some in a bowl add rice and dig in. this is a little packed up for lunch. This is a really cheap meal to fix and can go a long ways. Enjoy

Glenn

I think later this week I will be making some blacked sea trout with a Ponchartrain sauce. Will post that up once it is done. That is one meal you probably do not want Robby to see. It has a few calories in it. He would not be able to have a Krispy Kreame for a couple of days.JJ Robby if you see this.

 

[Gman]

Just made some bison "gravel". Brown up a bunch of bison meat, season it to taste (I douse it heavily in Montreal steak seasoning). Then dehydrate until drier than dry. Take a bag on the trail and throw a handful into Idahoan Mash potatoes, mix with noodles or raman (no spice packet), etc. Works great for any type of game burger.