What do you use on wild game meats?

Rex in OTZ · 10-26-2009, 05:32 PM

Where I live the family can pretty much burn out on wild meats if you dont pull any change ups, Last night I pulled out some ground moose trimmings the aroma from the package pretty much smelled moosey, what to do to get 3 kids fed tonight???
I thawd the meat and started frying in a skillet browning it (had its own fat) so 1/2 way thru browning it I decided to splash some white vinegar straight on the frying meat, I'd made Alootoowak the eskimo version of meat & gravy, the vinegar seemd to knock some that moose funk off.

Archetype_wyo · 10-26-2009, 05:58 PM

What I just tried which was really good with burger or steaks of the wild game type was::

1 pack of brown gravy with a little over 1 cup of water in a medium pot
2 cans of cream of mushroom add to brown gravy mix in pot and get boiling nice and good for about 10-25 minutes or until the mixture is nice and thin. Pour into a crok-pot.

2 cans fancy green beans
2 cans whole kernel yellow corn
1/2 medium or baseball sized onion chopped about 1/2inch to 1 inch pcs
1 package wild game burger broken up like you would for hamburger helper or sloppy joes or if you want steak pieces cut into about 1/2" to 3/4" cubes or bigger if you would like.

Put all of the above into the crok-pot the steak bits can be raw as they will cook in the crok pot but the burger you'll have to cook. Put it on low in the morning and by night(4:30pm 5pm) you should be ready to eat.

Anything else you want you can add thats just what I though of adding to mine. YUMM WAS IT GOOD!!!

As for a name for it....call it...Stomach Warming Stew (a hit on Global Warming).

bobvonb · 10-26-2009, 07:50 PM

shoulder or hind roast - bone in is fine

insert garlic cloves in knife cuts in meat
season with salt and pepper to taste (I like light sea salt and lots of pepper)
place roast in aluminum foil
splash with Worcestershire liberally (or A1 or whatever you like)
close in foil

cook in oven at 250F for 6 hours+.

Meat should fall off the bone.

G. Green · 10-26-2009, 09:09 PM

Okay, this is a secret so don't tell NOBODY.
Take 3 pounds ground elk, venison, moose, possum, mamoth, baby seal, whatever you got.
1 pound stew meat of whatever you got.
Fry it all together and set it aside.
Cut a big onion into big chunks. Cut a smoked sausage into chunks and put it in the dutch oven with the onion and do medium heat for about 5 minutes. THEN add 1/3 cup of bourbon. When the bourbon boils strike a match. and LEAN back when you hold it over the pan, and burn the alcohol off. (I've tried ice, ice and a few drops of water and coke, and chili is a POOR mixer with bourbon)
when the flames burn down put the meat back in and stir it up, then add Williams chili seasoning to the meat, onion, and sausage. Do this before you add any canned tomatoes. you wanna season the meat, not the broth.
then add a big can of diced tomatoes, a can of ranch style beans, a cup of beef broth (or water in a pinch), and a cup of ketchup. And several shots of hot sauce. AND a third cup of brown sugar.
Simmer it all for a bit and you have "Chili ala Jorge Verde" Your kids will love you even more and the fellers in camp will think you're a god. Not The God, but a god.

Serve it with cornbread made in a cast iron skillet. For that take the regular Martha white mix,and follow the directions and then add a dolop of sugar and chop a jalapeno pretty small (get the seeds out). Then mix it all together with a handful of grated cheddar cheese. Important safety tip....after chopping the pepper wash your hands REAL good before you go to the bathroom, rub your eyes, or pick your nose

Rex in OTZ · 10-26-2009, 09:41 PM

Ive used the method of soaking meat in milk without any real results, I did find that in roasts useing a couple teaspoon fuls of instant coffie granules does the job the tannins break down the funk and tenderizes the meat to boot, works on game birds as well, basteing fish in horse radish may mixture helps some (we like spicey at our home) I also like foil bakeing fish useing canned tomatos and onion, even have used baked beans and fish foil wrapped together.
left over roast (caribou or moose) shredd and mix in BBQ sauce to make home made pizza or use the shredded meat for sloppy joes
The white vinegar is great for burger especially for hamburger helper,
skillet chili, S&D foil coverd plastic tray curry packets works great for variety.

Whootsinator · 10-26-2009, 09:43 PM

Quote:

Originally Posted by G. Green

Okay, this is a secret so don't tell NOBODY.
Take 3 pounds ground elk, venison, moose, possum, mamoth, baby seal, whatever you got.
1 pound stew meat of whatever you got.
Fry it all together and set it aside.
Cut a big onion into big chunks. Cut a smoked sausage into chunks and put it in the dutch oven with the onion and do medium heat for about 5 minutes. THEN add 1/3 cup of bourbon. When the bourbon boils strike a match. and LEAN back when you hold it over the pan, and burn the alcohol off. (I've tried ice, ice and a few drops of water and coke, and chili is a POOR mixer with bourbon)
when the flames burn down put the meat back in and stir it up, then add Williams chili seasoning to the meat, onion, and sausage. Do this before you add any canned tomatoes. you wanna season the meat, not the broth.
then add a big can of diced tomatoes, a can of ranch style beans, a cup of beef broth (or water in a pinch), and a cup of ketchup. And several shots of hot sauce. AND a third cup of brown sugar.
Simmer it all for a bit and you have "Chili ala Jorge Verde" Your kids will love you even more and the fellers in camp will think you're a god. Not The God, but a god.

Serve it with cornbread made in a cast iron skillet. For that take the regular Martha white mix,and follow the directions and then add a dolop of sugar and chop a jalapeno pretty small (get the seeds out). Then mix it all together with a handful of grated cheddar cheese. Important safety tip....after chopping the pepper wash your hands REAL good before you go to the bathroom, rub your eyes, or pick your nose

Oh man, that does sound good...

bobvonb · 10-26-2009, 11:11 PM

just this minute (literally) I had some rib meat from my son-in-law's Cal mule deer that he got last week (see pic = friend Jim and son-in-law in camo). some garlic, Worcestershire, and salt to the BBQ. Very tasty and very very tender. I have to admit better than all the Texas whitetail I've been used to. These deer here may not be quite as pretty as those whitetails but they taste pretty darn good!

SwedeSteve · 10-27-2009, 12:01 PM

I have expiremented with different marinades over the years, both homemade and store bought. I really like Mr Yoshida's Teryaki Marinade on moose. Also Google Huli-huli sauce.

SightNSqueeze · 10-27-2009, 12:21 PM

Quote:

Originally Posted by bobvonb

shoulder or hind roast - bone in is fine

insert garlic cloves in knife cuts in meat
season with salt and pepper to taste (I like light sea salt and lots of pepper)
place roast in aluminum foil
splash with Worcestershire liberally (or A1 or whatever you like)
close in foil

cook in oven at 250F for 6 hours+.

Meat should fall off the bone.

You just about recited my basic recipe. I usually cut the meat from the bone just enough to insert the garlic, a little olive oil, some salt and cracked pepper, cilantro, parsley, and some celery seed. Then I use some butchers string or a roasting net to hold it all together again, place the roast in a deep covered baking pan or roasting bag and roast in the oven until done. We have no limit on deer in our part of the country so our chest freezer was always full of venison and shrimp.

Now if you really want the meat tender, clean your shoulders and hind quarters and let them sit on a rack with a drip pan under them in a spare refrigerator. The idea is to get the blood out and let the meat age a little. Rinse them every day or so for about four or five days and either roast them, or wrap and freeze them for roasting later.

Dookiebutt · 10-28-2009, 08:37 PM

Quote:

Originally Posted by bobvonb

just this minute (literally) I had some rib meat from my son-in-law's Cal mule deer that he got last week (see pic = friend Jim and son-in-law in camo). some garlic, Worcestershire, and salt to the BBQ. Very tasty and very very tender. I have to admit better than all the Texas whitetail I've been used to. These deer here may not be quite as pretty as those whitetails but they taste pretty darn good!

Are you sure that wasn't a goat?

10-26-2009, 05:32 PM	#1
Rex in OTZ Senior Member Join Date: Mar 2008 Location: NorthWest Alaska Posts: 983	What do you use on wild game meats? Where I live the family can pretty much burn out on wild meats if you dont pull any change ups, Last night I pulled out some ground moose trimmings the aroma from the package pretty much smelled moosey, what to do to get 3 kids fed tonight??? I thawd the meat and started frying in a skillet browning it (had its own fat) so 1/2 way thru browning it I decided to splash some white vinegar straight on the frying meat, I'd made Alootoowak the eskimo version of meat & gravy, the vinegar seemd to knock some that moose funk off.

10-26-2009, 05:58 PM	#2
Archetype_wyo Senior Member Join Date: Nov 2008 Location: Buffalo, Wyo Posts: 2,240	What I just tried which was really good with burger or steaks of the wild game type was:: 1 pack of brown gravy with a little over 1 cup of water in a medium pot 2 cans of cream of mushroom add to brown gravy mix in pot and get boiling nice and good for about 10-25 minutes or until the mixture is nice and thin. Pour into a crok-pot. 2 cans fancy green beans 2 cans whole kernel yellow corn 1/2 medium or baseball sized onion chopped about 1/2inch to 1 inch pcs 1 package wild game burger broken up like you would for hamburger helper or sloppy joes or if you want steak pieces cut into about 1/2" to 3/4" cubes or bigger if you would like. Put all of the above into the crok-pot the steak bits can be raw as they will cook in the crok pot but the burger you'll have to cook. Put it on low in the morning and by night(4:30pm 5pm) you should be ready to eat. Anything else you want you can add thats just what I though of adding to mine. YUMM WAS IT GOOD!!! As for a name for it....call it...Stomach Warming Stew (a hit on Global Warming). __________________ The great object is that every man be armed. Everyone who is able may have a gun. —Patrick Henry

10-26-2009, 07:50 PM	#3
bobvonb Senior Member Join Date: Nov 2008 Location: Apple Valley, CA Posts: 380	Simple Venison Roast shoulder or hind roast - bone in is fine insert garlic cloves in knife cuts in meat season with salt and pepper to taste (I like light sea salt and lots of pepper) place roast in aluminum foil splash with Worcestershire liberally (or A1 or whatever you like) close in foil cook in oven at 250F for 6 hours+. Meat should fall off the bone.

10-26-2009, 09:41 PM	#5
Rex in OTZ Senior Member Join Date: Mar 2008 Location: NorthWest Alaska Posts: 983	Some other stuff I tried Ive used the method of soaking meat in milk without any real results, I did find that in roasts useing a couple teaspoon fuls of instant coffie granules does the job the tannins break down the funk and tenderizes the meat to boot, works on game birds as well, basteing fish in horse radish may mixture helps some (we like spicey at our home) I also like foil bakeing fish useing canned tomatos and onion, even have used baked beans and fish foil wrapped together. left over roast (caribou or moose) shredd and mix in BBQ sauce to make home made pizza or use the shredded meat for sloppy joes The white vinegar is great for burger especially for hamburger helper, skillet chili, S&D foil coverd plastic tray curry packets works great for variety.

10-26-2009, 11:11 PM	#7
bobvonb Senior Member Join Date: Nov 2008 Location: Apple Valley, CA Posts: 380	california venison just this minute (literally) I had some rib meat from my son-in-law's Cal mule deer that he got last week (see pic = friend Jim and son-in-law in camo). some garlic, Worcestershire, and salt to the BBQ. Very tasty and very very tender. I have to admit better than all the Texas whitetail I've been used to. These deer here may not be quite as pretty as those whitetails but they taste pretty darn good! Attached Thumbnails

10-26-2009, 09:09 PM	#4
G. Green Senior Member Join Date: Sep 2009 Location: NE OK Posts: 1,023	Okay, this is a secret so don't tell NOBODY. Take 3 pounds ground elk, venison, moose, possum, mamoth, baby seal, whatever you got. 1 pound stew meat of whatever you got. Fry it all together and set it aside. Cut a big onion into big chunks. Cut a smoked sausage into chunks and put it in the dutch oven with the onion and do medium heat for about 5 minutes. THEN add 1/3 cup of bourbon. When the bourbon boils strike a match. and LEAN back when you hold it over the pan, and burn the alcohol off. (I've tried ice, ice and a few drops of water and coke, and chili is a POOR mixer with bourbon) when the flames burn down put the meat back in and stir it up, then add Williams chili seasoning to the meat, onion, and sausage. Do this before you add any canned tomatoes. you wanna season the meat, not the broth. then add a big can of diced tomatoes, a can of ranch style beans, a cup of beef broth (or water in a pinch), and a cup of ketchup. And several shots of hot sauce. AND a third cup of brown sugar. Simmer it all for a bit and you have "Chili ala Jorge Verde" Your kids will love you even more and the fellers in camp will think you're a god. Not The God, but a god. Serve it with cornbread made in a cast iron skillet. For that take the regular Martha white mix,and follow the directions and then add a dolop of sugar and chop a jalapeno pretty small (get the seeds out). Then mix it all together with a handful of grated cheddar cheese. Important safety tip....after chopping the pepper wash your hands REAL good before you go to the bathroom, rub your eyes, or pick your nose

10-27-2009, 12:01 PM	#8
SwedeSteve Suspected Member Join Date: Feb 2007 Location: Anchortown, Alaska Posts: 25,525	I have expiremented with different marinades over the years, both homemade and store bought. I really like Mr Yoshida's Teryaki Marinade on moose. Also Google Huli-huli sauce. __________________ In the absence of orders, ATTACK !!