" WHAT NOW! HOW SHOULD I COOK IT?"
Hi ! my name is Michelle, and I have cooked wild game for as long as I have been married 36 young years. I have enjoyed learning new and interesting recipes from other hunters and beginners who love to cook. What we all have in common is How can we make it taste better.
Special thanks to my husband Doug , who provided much-needed encouragement throughout this entire project. Thanks, too, for supporting my desire to work at home. Your sacrifices made this project possible. It is such a joy and honor to be able to serve my family the best. From The Field To The Kitchen .
These recipes are from Hunters who have been kind enough to share their best tasting invention that they have hunted and prepared to a taste that you can't believe.
***FROM THE FIELD TO THE KITCHEN***
Doug and I in Jackson hole Wyoming during Elk season.
DOVE TERIYAKI BBQ : by Michelle
MARINADE: IN BOWL
2 TABLESPOONS OF LIQUID SMOKE
1/4 CUP OF SOY SAUCE
4 CLOVES OF GARLIC (MINCED)
1/2 CUP OF BROWN SUGAR
2 TABLESPOONS OF LEMON JUICE
Clean Dove breasts pat dry, strips of bacon cut in 1/2 Wrap from side to side with Bacon hold with toothpick Get all Dove breasts and Do the same put in a large Ziploc bag pour Marinade into bag and put in the refrigerator. 2 hours min. Put on BBQ cook well..Enjoy
GREAT SIDES TO GO WITH :
WILD RICE & GARDEN SALAD
you should be able to pull apart the meat into shredded pieces. You will need 2 or 3 cups of shredded elk meat for the chili. With the rest you can freeze in portsions ziploc bags and use at a later time. Take the elk meat that you are going to use and put in a ziploc bag with 1/2 bottle of liquid smoke and let marinade for about 1 hour.
4. garlic cloves (diced)
1 can of 6 lbs. 12oz Cattlemens Chili
1.can of corn drained
1.can of stewed tomatoes
Add can of cattlemens chile to crockpot or Dutch oven when boiling hot add stewed tomatoes and corn (no liquid) add the elk and stir on low add the other 1/2 of liquid smoke on the top to the chili . Serve hot enjoy....
Dove Hunt Imperial County CA. This is one of my best recipes.
WILD STROGANOFF : by Michelle
I make this and freeze it for Hunters that go to Wyoming with Doug Elk hunting. They really see to like it. My family to.
You can use any type of wild game: Elk , Wild Hog, Venison
Make Roast : use the hunter Safety Chili recipe (no liquid smoke). After you pull the meat apart set aside .
2. tablespoons of olive oil (If needed)
1. large onion chopped
4 .tablespoons of garlic pree or minced garlic
1/4 black pepper
3 teaspoons of celery seed
1 can of (10 1/ oz) cream of chicken soup
1/2 cup of milk
1. cup of sour cream
In a Dutch oven or deep skillet over medium heat, combine your pull apart meat, onions and garlic stir until garlic and onions are tender, add celery seed, salt and pepper add soup, milk and sour cream. Stir until all ingrediants are completely blended. take off heat when thick and hot.
12 oz Wide Egg Noodles
Boil strain, put into large cassrole dish fold in sauce mixture make sure all noodles get covered with sauce.
IRISH SALSA by: Michelle
I make this salsa on special occasions parties, and of course St. Patricks day for my family.
1/2 head of cabbage cut thinly sliced shredded
4 tablespoons of olive oil
4 cloves of garlic minced
2 carrots chopped up small squared
1 onion chopped
2 tomatoes chopped up small
2 teaspoons of garlic salt
In a deep skillet add: olive oil, minced garlic, chopped onions on medium heat saute add cabbage stir until soft add tomatoes, carrots, garlic salt. Stir together until soft and limp put into a bowl.
warm torilla chips enjoy
JAVELINA WONG TONS : by Chad
Makes about 3 dozen:
1 lb. of ground javelina
make into sausage:
1 1/2 teaspoon salt
3 1/2 teaspoon paprika
2/3 teaspoon garlic granules or garlic powder
1/3 teaspoon fennel seeds
1 teaspoon ground black pepper
1/4 teaspoon crushed pepper flakes for spicy
HOW TO MAKE IT:
blend all ingredients together in a spice or mini food processor (or you may also just stir together ) . If you like some chunkier bits of fennel in your sausage.
Store container until ready to use:
To use , Mix 1 pound of ground Javelina chill seasoned meat 3 hours before using or you may also, use this in any recipe calling for sausage.
1 package of won ton skins:
place a small amount of filling in center of won ton skin and roll opposite ends togerther, then roll and seal edges with a small amount of water. Place on a cookie sheet. Heat oil in deep fryer to 375 degrees. Deep fry won tons, a few at a time, until they become golden brown, drain on paper towles.
Chad Javelina Hunt in AZ.
ALASKAN BEAR RECIPE BY JEREMY HOWERTON
SPECIAL THANKS, TO DAN AND MICHELE FRANKLIN
This recipe is from a good o' boy in Alaska he is
a friend of Michele and Dan who I met last year when we were holding a hunter safety class. I'am going to put this as I received it . (God Bless).
1. First you have to shoot the bear.
2. The hide must be removed.
3. remove meat of bear by quartering the animal.
4. Remove backstrap meat.
5. Remove backstrap fat from meat.
6. Cook until done.
I Cook bacon. cut bear into strips . Remove the fat from bear . Flower up the bear and cook in bacon grease. Put into a baking dish. Bake for four hours on low heat . until done. enjoy
IF YOU WOULD LIKE TO SHARE YOUR WILD GAME RECIPE & PICTURE E-MAIL firstname.lastname@example.org
Scott Crow Hunt in San Diego , CA.
DOUG Raccon Hunt in San Digeo, CA.
RACCOON STEW : by Doug
1 raccoon, cleaned, skinned and quarterded.
3 tbsp olive oil
2 tbsp pepper
3 large cloves of garlic minced
1 large onion chopped
1 tbsp salt
2 carrots, diced
3 lg potatoes, cubed
In a large pot , add 3 tbsp of olive oil, minced garlic, chopped onions, saute . Add raccoon meat and cook on high until dark brown on each side . Pour water over meat until almost covered boil on high for 20 minutes. Take out meat and let cool strain chopped onions and garlic. When cooled remove meat from bones.
In large soup pot add 6 cups of water, 2 carrots diced,
2 stalks celery, diced, 3 large potatoes, cubed. add meat and onions, minced garlic.season to taste with salt. Bring to a boil , reduce heat and cook until veggies are tender. Adjust seasoning if needed.
1. Crow Breasts cleaned and deboned
2. Cut into 2 1/2 inch chunks
3. 1 bottle of Italian salad dressing
Place chunks of crow breast into a large ziploc bag. Add 1 whole or 1/2 bottle of Italian dressing depending on the quanity of meat . Refrigate over night.
Place Crow Meat on skewers with your favorite veggies, with leftover marinade brush on your CROW KABOBS.
ready to BBQ. enjoy.....
RODEL Rabbit Hunt in San Diego, CA.
RABBIT BBQ : by Doug
3 rabbits, skinned and cleaned.
1 lg. onion diced
3 cups of your favorite BBQ sauce.
season with little chicken Montreal wont hurt.
Make a tin foil bed put all ingredients in with the rabbit meat add more tin foil and make a tight cooking bag. put over BBQ or open fire with grill.
Grandma Mac's French Russian Salad Dressing
Put all Ingredients in blender
1/2/ cup veg. oil
1/4 cup white or apple vinegar
1 tsp. salt
2 tsp. salad supreme
1/3 cup ketchup
1/4 cup chopped onions
4 tbsp lemon juice
Blend until creamy and Chill
*****GOING HOG WILD DISHES*****
SALMON BARBECUE SAUCE
If you enjoy Salmon over the BBQ; you might want to give this a try...It's super good.
1/2 pound (1 stick) unsalted butter
2 garlic cloves, halved
1/4 cup chopped onions
1/4 cup of soy sauce
2 tablespoons American-style mustard
1 tablespoon Worcestershire sauce
2 teaspoons ketchup
Combine all the ingredients in a saucepan over low heat and simmer until the butter is melted and the flavors are blended, about 15 minutes. You can also, use as a marinade.
Makes about 1 1/4 cups, enough for 1 medium-sized whole salmon.
SPINACH ARTICHOKE CASSEROLE
This recipe goes great as a side dish with any wild game meat.
2 Pks. (10oz) frozen spinach chopped
1 can of water packed artichokes
1/2 cup chopped onion
1/2 cup margarine or butter
2 cups sour cream (1 pint)
1/2 cup Parmesan cheese, grated
Cook spinach according to package directions, drain squeeze out all moisture. Drain artichokes and cut into quarters. In a large sauce pan saute onions in butter or margarine combine spinach, artichokes and onions.
Blend in sour cream and Parmesan cheese, fold in spinach mixture. Put into a 1 1/2 quart casserole dish.
Top with more Parmesan cheese. Bake uncovered at 350 for 30 minutes. Can be made ahead and refrigerated.
1 lb of wild hog meat pulled apart or sausage
1/2 lb bacon 1/2 diced
1 onion diced
1 (16oz.) can Pork and beans
1 (12oz.) can Kidney beans
1 (12oz.) can Lima beans
1 (12oz) can Butter beans
1/2 cup Brown sugar
4 tablespoons Cider vinegar
2 tablespoons prepared Mustard
1/2 cup Ketchup
salt and pepper to tast
Fry meats. Drain fat. Saute onions with meat. Stir in the next 10 ingredients. (For thicker product, drain liquid from beans.) Serves 8-12
1 1/2 cup oil
2 cups of sugar
2 cups finely grated, carrots
1 cup crushed pineapple 8oz.
1 cup angel flake coconut
2 cups flour
2 teaspoons baking soda
2-3 teaspoons cinnamon
1 teaspoon salt
1 teaspoon vanilla
1/2 cup of raisins
1/2 cup walnuts
Beat eggs, add sugars and oil. Blend in carrots,
pineapple, coconut. Sift dry ingredients. Blend
into mixture. Add raisins, nuts, vanilla.
Bake in 9x13 pan at 325 for 40 min. to 1 hr.
FROSTING: whip 8oz. cream cheese, 2 cups
powder sugar and 1 cube butter.
enjoy.....THE HUNTERS ETHICAL CODE
SPLIT PEA WITH HAM SOUP (HAM HOCK)
You Can use green or yellow split peas they both have a very good source of Iron and is high in Dietary Fiber. This Soup is Awesome with some warm bread.
In a large pot add 1/2 lb (1 cup) of yellow or green washed and drained split peas.
8 cups of water.
1 ham hock
1 bay leaf.
1 lg. onion chopped
3 stock of celery chopped.
3 chopped carrots
1 tbs salt.
3 garlic cloves, minced.
1tbs black pepper
Combine all ingredients in a large pot with lid. Bring to a boil reduce heat cook for about 3 hours stir every 40 minutes . When ham hock is fully cooked pull out of pot or if you have a husband like Doug you can let him on it naw on it or cut ham off the bone; dice up and add back into pot. Season to taste with salt and pepper.
enjoy........KNOW YOUR FIREARM EQUIPMENT.
CARIBOU KABOBS : by Michelle
This recipe is made for one pound of meat.
1. 1 lb. of Caribou cut into medium to large chunks.
2. 1/4 cup of apple cider vinegar
3. 1/4 soy sauce
4. 2 tablespoons of olive oil
5. 1/4 cup brown sugar
6. 1/4 cup of lemon juice
7. 1 teaspoon of pepper
8. 2 table spoons of liquid smoke
Put chunks of meat into a large Ziploc bag. Mix all the ingredients until smooth. Pour into ziploc bag over the meat . Refrigerate for 6 hours or more.
Place Caribou on skewers with your favorite veggies, with leftover marinade brush on kabobs ready for BBQ. enjoy...
HUNTER 'S ELK CHILI : by Michelle
Elk roast :
3 Tablespoons of olive oil
1 large onion chopped
4 garlic cloves minced
Put olive oil in deep pot or duch oven on high add garlic and onions stir. Add roast sear on each side put water in pot enough almost to cover meat let full boil on high for about 10minutes . Pull roast out and put into crock pot on low for about 5 to 6 hours (NO LIQUID)
turn crock pot off let cool down. When cooled
Doug Caribou Hunt in
DOVE BREAST BBQ (SUPER EASY)
That's all you will need is a bottle of Italian salad
dressing to use as your Marinade.
Put your clean dry Dove Breast's into a large Ziploc
bag , Pour Italian salad dressing on top to cover for
1 or more hours. Cook over BBQ until well done.
HOMEMADE SMOKED BACON 5 DAY CURING PROCESS
5 LBS. PORK BELLY
1/4 CUP OF KOSHER SALT
PURE MAPLE SYRUP (PURE ONLY)
NON METAL CONTAINER WITH A TRAY ON THE BOTTOM FOR LIQUID TO DRAIN LARGE ENOUGH TO ACCOMMODATE THE PORK BELLY.
DAY 1. Rinse and Dry Thoroughly Place Pork Belly in the non metal container. Apply salt to both sides and rub it in. It's very important that the pork belly is able to extract liquid on bottom of container and dispose of it. The salt will act to pull the moisture from the belly, which is all the "Curing" process really is. Now is the time to add 1/2 cup of pure maple syrup if you want that maple flavor. Place container in the fridge for 24 hours.
DAY 2. Take out of fridge your pork belly should look nice and pink. Take a fork and poke it should be a little firmer. All of the salt should have mostly disappeared into the meat. Don't forget to continue to get rid of any liquid that is extracted from pork belly. Lightly dust the meat with salt and put back in fridge for another 24 hours.
DAY 3. The meat should look as it did as the day before. Get rid of liquid check for firmness should be a little more firm as day before. Remember idea is to increasing the level of salt and reducing the level of moisture each day. Lightly dust with salt and put back in fridge for another 24 hours.
DAY 4. REPEAT
DAY 5. Now your cure is complete, take your pork belly out and rinse completely. Time to make some Bacon You will need access to a smoker. Smoke bacon at 200 degrees until the temp of the meat reaches 150. Usually takes about 3 hours to fully smoke. (may very). Once your bacon is cooled it's time to slice your bacon or you can put in the fridge 1 more day it will make it firm for easier meat cutting.
You can slice your own bacon portions and freeze what you don't need until later time.
enjoy......THE TEN COMMANDMENTS OF FIREARM SAFETY
HOMEMADE COUNTRY SAUSAGE
1 lb. of ground pork
1 1/2 tsp. salt
3 1/2 tsp. paprika
2/3 tsp garlic granules or garlic powder
1/3 tsp. fennel seeds
1 tsp. ground black pepper
1/4 tsp. crushed red pepper flakes, for spicy (optional)
Blend all ingredients together in a spice or mini food processor (or you may also just stir together if you like some chunkier bits of fennel in your sausage.)
Store container until ready to use: Mix 1 lb. ground pork chill and seasoned meat 3 hours before using.
enjoy......RESPONSIBLE HUNTING IS ALL GOOD.
HOMEMADE EASY SMOKED BACON 1 1/2 DAYS
Freeze your pork belly flat. Take out of freezer let thaw out a little just enough so you can cut into thin slices or as you like it. Put all slices in a large bowl for brine I just add water and some Montreal Steak Seasoning (be careful very salty) add Liquid Smoke for every 1lb of pork belly add 1/8 cup of liquid smoke or how you like it I always use more because I like the taste . Cover and refrigerate over night . Get your Smoker ready and put your pork belly spread out onto the grill and smoke until done.
Enjoy: MATCH FIREARMS AND AMMUNITION CORRECTLY! HAVE FUN COOKING...Michelle
LET'S PULL SOME PORK!!!!!!!!!!
1 DEEP POT
1 PORK ROAST
2 TABLE SPOONS OLIVE OIL
1/2 CUP CHOPPED ONIONS
4 GARLIC CLOVES MINCED
2 TEASPOONS SALT AND PEPPER
In your deep pot on high put Olive Oil, Onions,Garlic and Pork Roast start Searing it (Searing to Scorch or Burn the Surface). After Searing. Add water to almost cover roast. Boil for 20 minutes. Shut off the heat and Transfer the roast into a Crock Pot or Roasting Pan. If using Crock Pot cook on low all day....don't forget to extract all juices created from pork. If you are using your oven heat at 350 degrees and extract juices. When Roast is done let cool and it should pull apart with your fingers.
enjoy......CARRY ON THE TRADITION IN HUNTING AND COOKING.