What are you cooking with your game meat?

[HellsCanyon]

That looks awesome!!

Mike

 

[VernAK]

As a single Geezer with three freezers, I'm always looking for another way to use moose burger.
I've taken to putting a 1" layer of ground moose on cookie sheets and smoking for 1-2 hours.
Then, I can it with the jars filled with Pepper Gravy......open a jar/can and add more pepper gravy and serve great
biscuits and gravy. For a bit more flavor, grate a small amount of smoked salmon on top.

 

[Jon Boy]

Made some sort of concoction last night. Cut some steaks up in thin slices and marinaded it in watered down soy sauce, onions, carrots, lots of minced garlic, crushed red and black pepper, Fried it up in a wok with onions, bell peppers and mushrooms. Turned out really good. Good probably make fajitas out of it as well.

 

[Mckinnon]

VernAK and Jon Boy those both sound great! I like the idea of having the jars of meat and gravy all canned up and ready to go. On question though, does the meat turn out soggy like that?

 

[Becca]

Cheeseburger Soup with Ground Goat

This is a classic soup recipe I got from a friend, cheesy and wonderful on a cold day. I adapted it to drastically reduce calories (Robby would be proud!) and incorporate ground mountain goat-- it still turned out just as delicious as I remembered. I imagine it would be awesome with any ground game meat...When I have the leftovers I might try throwing in some cooked broccoli to add a serving of vegetables and make this a complete meal.

 

[a3dhunter]

Stuffed elk roast and baked potatoes with salad tonight, cooked to internal temp of 145 degrees.
Fried some bacon then broke it up, then sauteed onions, bell pepper, and garlic, then added bread crumbs and cheese for the stuffing. then wrapped the outside with bacon. Came out great.

 

[Mckinnon]

Stuffed elk roast and baked potatoes with salad tonight, cooked to internal temp of 145 degrees.
Fried some bacon then broke it up, then sauteed onions, bell pepper, and garlic, then added bread crumbs and cheese for the stuffing. then wrapped the outside with bacon. Came out great.

140-145 is my "perfect" temperature range when I cook venison! That sounds great by the way. So did you butterfly the roast and then stuff it? Or did you do it where you roll the stuffing in and tie it with butchers string?

 

[Becca]

Sausage Balls

Made up a double batch of sausage balls with Moose breakfast sausage. The recipe is super easy, pretty much sausage, cheese, bisquik and a little milk. I took half to work to share (tasty snacks make working all weekend a little better!) and vacuum sealed the rest and froze them. They freeze well and will make a great breakfast or snack in a hurry!

Best served warm!

I also made an awesome batch of caribou bratwurst with cabbage. It was delicious but not very photogenic....I think I will spare you all the pictures this time

 

[Becca]

Sheep backstrap for Luke's birthday

Luke's birthday was last week, but since he was at work so we celebrated last night. He requested sheep for dinner (shocking, right??) but I didn't feel like digging the grill out of the snow bank it's in.

Instead I gave it a hard sear on the stove and then let it finish cooking to medium rare in the oven. Then I added a wine and beef broth reduction with onions and garlic.

Served with Parmesan risotto and salad!

 

[CaseyU]

Why would you do that to us becca? I just ate breakfast and now im starving! Haha

 

[Matt Cashell]

drooolingggg...

 

[robby denning]

Becca, looks so good!

You should do a cookbook

 

[tstowater]

I want the leftovers. Can you get them to Iowa? I glad me wife is not a good cook like you or I would be in trouble.

 

[Shrek]

Tstowater , I'm glad your wife doesn't read this forum ! Lol.

 

[tstowater]

Tstowater , I'm glad your wife doesn't read this forum ! Lol.

She knows I am the better cook in the house and most of the rest of things I talk about. Might not know exactly what things costs, but she knows that I like good stuff and is extremely supportive of my hunting adventures. She's the best, and I'm not just saying this because it's Valentine's Day.

 

[Daniel_M]

I think it's time to pull the smoker out tonight and crank out a few BACON bombs@!

 

[Daniel_M]

Weekends are when I do a bulk of my cooking for the week. The misses and I having work 10hr days leaves less for quality time during the week.

Ribs, meatballs for a weeks worth of spaghetti lunches and 3 gallons of my wicked moose chili.

 

[Becca]

View attachment 6013

Weekends are when I do a bulk of my cooking for the week. The misses and I having work 10hr days leaves less for quality time during the week.

Ribs, meatballs for a weeks worth of spaghetti lunches and 3 gallons of my wicked moose chili.

Awesome!! I love batch cooking, you only mess up the kitchen once and you can pull things out of the fridge or freezer in a hurry Anytime you end up with extra food from your assembly line, I am just across town

 

[Daniel_M]

You got it, Becca!

You and Luke and welcome anytime, hek even if he's out of town. Lol

 

[crazy_davey]

This is a classic soup recipe I got from a friend, cheesy and wonderful on a cold day. I adapted it to drastically reduce calories (Robby would be proud!) and incorporate ground mountain goat-- it still turned out just as delicious as I remembered. I imagine it would be awesome with any ground game meat...When I have the leftovers I might try throwing in some cooked broccoli to add a serving of vegetables and make this a complete meal.

OK, I have to ask, what is the actual recipe? Looks great and always looking for ideas for meals similar on cold weekends spent in the cabin