Tips, Tricks & Recipes for cooking wild game!

[Alberta_huntress_83]

Figured we need something like this. I know when I first started hunting I had no idea how to cook the meat. Hoping with a collective effort of all on here we can share our knowledge and for those who have a question or a great recipe we all can't live without please feel free to share tips, tricks and recipes!!!!

Also, was thinking we should maybe plan a sausage making weekend before mid-year in prep for making freezer space. I looooove making sausage, smoking/curing meats....anything wild

Tip #1: if you're working with a meat that is smelling "gamey" be it ground or steaks or roast, I learned that using a 1/2tsp of white vinegar (experimented with all, but white seems to be best thus far) in your meat or marinade and it takes away the scent when the vinegar cooks off during the cooking process. It also tenderizes your meat! Be careful not to over-vinegar or your meat may get mushy from over tenderization.

[Alberta_huntress_83]

Tip #2: Back to Basics

For those just starting to cook wild meat, you may or may not already know that most of the "game" smell/taste is in the fat and connective tissue, not so much the meat. The silver skin is what makes your meat tough, so the better you process and clean your meat before wrapping the easier your life will be come cooking time. And also, the flavour will be milder and your meat more tender.

Using a sharp non-serraded knife remove as much of the silver skin, fat and connective tissue before marinating, dry rubbing, or cooking. This also applies for your ground meat. The better quality cuts you use for your ground and the cleaner it is, the better your ground meat and sausage will turn out. Having those hard connective tissues in your ground meat will only make for chewy and game tasting sausage or meats.

Avoid "sawing" your meat, use clean gentle and smooth cuts to remove the aforementioned.

[Alberta_huntress_83]

Lizzy's Game Burgers:

2lbs ground Elk/venison/moose
1tsp ground black pepper
1 tbsp fresh garlic crushed/finely chopped
1 small yellow onion finely chopped (or green onions! Whatever you have on hand)
1 tsp Montreal Steak Spice
3-5 dashes of worcestershire sauce
1 tsp of mustard (baseball yellow or dijon)
1/3-1/4c of fresh bread crumbs or ground raw oats (use a blender)
1/2 c of parmesan or grated cheese of choice (for fat content)
1-2 eggs
Squirt of favourite bbq sauce

Note: if you'd rather substitute the cheese for a half pound of ground pork no problem. (I would avoid using pork and cheese as it may get too greasy and fatty. One or the other)

Use your hands and mix all ingredients thoroughly. Use wet hands and form into patties (I like big patties, and use a 1/2c measuring cup to keep them similar size).
Place formed patties on a cookie sheet lined with parchment paper. Allow patties to rest for a few hours to let flavours and spices combine

BBQ as per a normal burger. Sear it on high, reduce heat to medium/med-low and AVOID flipping or pressing your burger more than once! Wild meat is lean and doesn't need to be over cooked, over flipped, or squished like a hockey puck! Last few minutes of bbq'ing top with more bbq sauce if desired, add cheese if desired or bacon and serve on your choice of buns and fixins

Happy Trails and Good eating to all!

[Alberta_huntress_83]

Question to Honk Hitters!!!!???

I failed miserably at making Canada Goose strips lol.

Does anyone have any failsafe or tried tested and true recipes for Goose? This includes roasting, but mostly I'm looking for goose breast recipes. Do you slow cook those honkers or what? I tried to beer batter and deep fry them after marinating them overnight and it was an epic FAIL lol.

Any suggestions or recipes would be awesome for a share if you got 'em! Thanks!

[Speckle55]

Huntress you are making me hungry mmmm good

on the geese i just make the Speck's into steaks .. so cut one breast in half and then cook as a steak .. i use corn flake crumbs and Lawry's in a bag and shake fry or Montreal steak spice etc .. if i get adventurous i will google geese reciepe's ... but hey you can cook for me anytime;;;; lmao.. after all i am a guy 

David :-}

[Alberta_huntress_83]

Huntress you are making me hungry mmmm good

on the geese i just make the Speck's into steaks .. so cut one breast in half and then cook as a steak .. i use corn flake crumbs and Lawry's in a bag and shake fry or Montreal steak spice etc .. if i get adventurous i will google geese reciepe's ... but hey you can cook for me anytime;;;; lmao.. after all i am a guy 

David :-}

You got yourself a deal if you're willing to take me camping. I'm so jealous of your set up. Thinking ill buy a deluxe wall tent this year from Ontario. Man I'm in love with those wall tents. I seriously have an addiction to cooking and baking. I make everything from scratch...just so much better.

[nsrmaster]

Lizzy's Game Burgers:

2lbs ground Elk/venison/moose
1tsp ground black pepper
1 tbsp fresh garlic crushed/finely chopped
1 small yellow onion finely chopped (or green onions! Whatever you have on hand)
1 tsp Montreal Steak Spice
3-5 dashes of worcestershire sauce
1 tsp of mustard (baseball yellow or dijon)
1/3-1/4c of fresh bread crumbs or ground raw oats (use a blender)
1/2 c of parmesan or grated cheese of choice (for fat content)
1-2 eggs
Squirt of favourite bbq sauce

Note: if you'd rather substitute the cheese for a half pound of ground pork no problem. (I would avoid using pork and cheese as it may get too greasy and fatty. One or the other)

Use your hands and mix all ingredients thoroughly. Use wet hands and form into patties (I like big patties, and use a 1/2c measuring cup to keep them similar size).
Place formed patties on a cookie sheet lined with parchment paper. Allow patties to rest for a few hours to let flavours and spices combine

BBQ as per a normal burger. Sear it on high, reduce heat to medium/med-low and AVOID flipping or pressing your burger more than once! Wild meat is lean and doesn't need to be over cooked, over flipped, or squished like a hockey puck! Last few minutes of bbq'ing top with more bbq sauce if desired, add cheese if desired or bacon and serve on your choice of buns and fixins

Happy Trails and Good eating to all!

Sounds tasty! Gotta try this.....thanks!

[unclebuck]

Here is a spice blend that I have found to be rather to my(and friends)liking on grilled meat, whether it be wild or our world famous beef.

1 tbsp coriander seeds
1 tbsp mustard seeds
1 tbsp cumin seeds
2 tbsp freshly cracked pepper
2 tbsp coarse or kosher salt
1 tbsp dried red chilies(more or less to suit your palate)
1 tbsp dried onion flakes
1 tbsp garlic powder

Place a cast iron skillet on medium heat. Add the coriander, mustard and cumin seeds. Toast the seeds, shaking the pan frequently, until the mustard seeds begin to pop. Cool. Put everything into a spice grinder and grind to desired consistency. Store in an air-tight container or a lidded spice shaker. Enjoy!!!

[Alberta_huntress_83]

Awesome unclebuck! I'm going to whip up a jar to keep on hand! Thanks!

I've had really good success with juniper berries and got a juniper spice rub from 'the silk road' spice company. Its super good on Elk. What's not good on Elk though lol?!

Hahaha....oh man I never thought to keep the ribs, but Elk ribs are so amazing in the crock pot. Ill never NOT save my ribs now lol.

[Joe Fehr]

Cook it low and slow, works wonders for tenderness.

I marinade most of my meat by what I grab out of the fridge, BBQ sauce, splash of hot sauce, soya sauce, some steak spice, maybe a shot of lemon juice, Worcestershire sauce, and garlic mix it all up and put in a vacuum container and refrigerate for 6-8 hrs  then BBQ it.
 

[Alberta_huntress_83]

Forty Creek ribs (Moose/Elk/ or even Pork)

Marinade:

1c forty Creek whiskey (or your fave whiskey of choice)
1 can of cola
Juice of 2 ripe limes
1/3c crushed fresh garlic
1/2c soya sauce
Salt & pepper to taste....I'm heavy on pepper
1/4c Olive Oil
(Chili flakes for those who like spice)

*****BEFORE marinating, particularly if making pork ribs make a small slit on the back of the ribs, and pull off that super thin membrane of connective tissue that covers the inside of the ribcage. It will be tricky to 'start' it, but your meat will be so much more tender without this, and your marinate can penetrate the meat better.******

Mix all ingredients together, To about 3-5lbs of ribs. Coat ribs and marinate 24hrs in the fridge, toss and coat periodically throught the 24h if you can remember. I use a rubbermaid bin or you can use XL ziplock freezer bags.

Remove from marinade, let rest and dry on paper towel for 20min minimum, preferably an hour+

Your choice of cooking: bake em slow and low covered in foil in the oven for a few hrs @ 300F, finish on BBQ or broiler with BBQ sauce last 3-5min of cooking. Or slow cooker those puppies for the day on low, add bbq sauce last 25min, toss to coat and serve.

ME: I throw them on a broiler pan, fill the bottom of the pan with water about 1/3. Then I cover the whole thing in foil, and I steam the ribs in the oven for about 2hrs til the fat renders and drips off (particularly PORK this is a good method of reducing fat content). When ribs are tender but not totally falling apart I take them out and finish them off on the BBQ or under a hot broiler oven with my fave bbq sauce. I make that too...recipe to follow.

Serve with baked beans, corn on the cob and smashed spuds or whatever you like

[jboutdoors5]

I marinade similar to Joe's recipe. If we aren't bbqing I almost always slow cooker our wild game.

[Alberta_huntress_83]

The classics: Pan-seared Deer Liver
Inspired by Georgia Pellegrini 'Girl Hunter'

1 deer liver
Salt & pepper
4 tbsp grape seed oil
1 white onion, sliced thinly
2c sliced button mushrooms (one standard 454g pkg, whole; or any mushrooms really, crimini is good too - experiment! Use an assortment! And same for onions)
1/2c vermouth
1/2c whiskey
1/2 c heavy cream

Soak the liver in well-salted water 30-60min to remove impurities. Remove from the water, rince under running water, and pat dry.

Cut the liver on the bias into slices. Lay them on a plate and season with the S&P.

Heat 2tbsp of oil in a skillet over med-high until oil is hot. Sear liver slices on both sides, about 1min per side. You want them MED-RARE; you are going to cook them again in a minute. If your pan is too small, cook in bathces so not to overcrowd the pan as you want a good sear.

Transfer all liver slices to a plate, add remaining 2tbsp of oil to your skillet, and sautee the onions and sliced mushrooms til soft and tender. ***Season with S&P as you go.***

Return liver slices to pan, add vermouth and simmer for a few minutes uncovered. Then add the whiskey. Light it on fire (flambe) with a match and stand back! Once the alcohol has cooked off and the flames have subsided, add the cream. Cook for a few more minutes, taste, adjust seasonings as desired. Serve immediately.

Works for duck liver, game bird livers, and other antlered game (if liver is large, cut on the bias into 1/2" slices BEFORE searing).

Try this with rice or buttered egg noodles! If you feel adventurous try a little fresh grated nutmeg and a pinch of tarragon for a "stroganoff-style" liver dish.

[Alberta_huntress_83]

Balsamic Deer Heart (Appy serves 4)
From 'Girl Hunter' by Georgia Pellegrini

Native Americans used to eat the warm heart of their prey to inherit the animals spirit. It was also a way to honour the animal and use every part of it. The texture of the heart is unique unlike any other, chewy and dense like a muscle, but far more easy to masticate than any tough cut of meat. This recipe is the most delicious way to "go native" in your culinary pursuits, and is often something even the most seasoned hunters overlook.

1 deer heart
1/2c balsamic vinegar
1/2c olive oil
2 sprigs fresh rosemary
Salt & Pepper
1tbsp grapeseed oil (has a higher burn temp than vegetable oil)

Clean the heart under cold running water until the water runs clear. Cut the heart in half lengthwise so that you have two squares. Trim off the outer white membrane.

Cut the squares into 1/2" strips, and the strips into 1/2" squares. Marinate the squares in the balsamic vinegar, oil, rosemary and S&P. Cover with plastic wrap and marinate minimum 1hr. In the fridge.

Heat the grapeseed oil in a pan and quickly sear the heart squares, 1min per side appx. You want them no more than MED-RARE or they will be chewy and tough. Serve immediately!

Also try: duck, game birds, and other antlered game hearts...

[Tuc]

Going to have to try some of those recipes Huntress, thanx for sharin them!

[weeman]

A & W root beer is good for brine for smoking your favorite meat.

[Alberta_huntress_83]

Molasses Brine

This has got to be one of my favourite tried, tested and true recipes. I use it for everything LOL. I first used this for turkey I was going to deep fry, and it turned out amazing. Then I used it for a bone-in leg venison leg roast and have been using it for my game roasts since! You can use this recipe (scaled down) for steaks, pork chops, game birds, or anything really.

7-9 quarts of water (depending on how big your roast/birds are)
2 c coarse sea salt
1 c molasses (light or dark)
1c packed brown sugar (I prefer dark brown, but use what you got)
2-4 Bay Leafs
1-2 bunches of fresh herbs (divided) - try sage, rosemary or thyme (if you have a herb garden tinker with varieties of herbs! Summer Savory is lovely too)

In a large pot, use about 2quarts of the water and heat on med-high until close to boiling. Add sugar, salt, molasses, bay leafs and half of your fresh herbs. Bring to a quick boil. Boil hard for 1 min to release the oils in your herbs and until all salt & sugar is dissolved.

Remove from heat, add remaining water COLD to cool your brine. ***Allow to cool completely to room temperature before pouring over your meat.***

Depending on size, if you try this with a turkey, you'll want to use a cooler. For all other smaller meats, use a non-reactive (plastic or glass) container or bowl. Submerge meat for 18-24h, put a plate or some weight on meat so it stays fully submerged. Do NOT over brine! You will pickle your meat.

Remove meat from brine. Pat dry with paper towel. Use your remaining fresh herbs to stuff bird cavities or for your roasting pan/baking dish. I like to let the meat come to room temp before I cook it, you don't have to but it gives the meat a chance to rest and the liquid to absorb back into the meat.

Cook selected meat according to health standards and personal preference.

Enjoy!

[Sonny]

Great thread but.....I'm not really a liver guy..

[Alberta_huntress_83]

You can use any tender cuts that are not "stew" meat for this recipe and it will taste more like a stroganoff. I'm weird for texture too, but wanted to put a few recipes up that use other parts of the animal for those who want something a little different or who want to use more of their animals I don't really like liver much either lol.

[Speckle55]

Thanks Huntress ..i just made a stroganoff type Elk Hamburger supper and so much for my diet i ate it all ... lmao

Georgian has some nice receipes thanks for sharing

David

You can use any tender cuts that are not "stew" meat for this recipe and it will taste more like a stroganoff. I'm weird for texture too, but wanted to put a few recipes up that use other parts of the animal for those who want something a little different or who want to use more of their animals I don't really like liver much either lol.