Alberta Outdoorsmen Forum

Alberta Outdoorsmen Forum (
-   General Discussion (

huntinstuff 11-21-2012 05:56 PM

As suggested by BigBuck$

If you have questions about a recipe, please "pm" the AO member who posted it.

pickrel pat 11-21-2012 06:03 PM

Looking for jackrabbit recipes other than stews pls.

FishingMOM 11-22-2012 01:21 AM

Moose Pot Pie
Following recipe taken directly from the NRA Members' Wild-Game Cookbook, Second Edition

Stew Ingredients:
• 3 tablespoons oil
• 1 clove garlic (more or less to taste)
• 2 pounds moose steak (or any game meat will do)
• 2 teaspoons salt
• ¼ teaspoon ground pepper
• 1 teaspoon Worcestershire sauce
• 1 teaspoon lemon juice
• 1 bay leaf
• 6 cups water
• 3 large potatoes, chopped
• 5-6 large carrots, chopped
• 1 large onion, chopped (more or less to taste)
• 1 cup frozen peas (or 1 can)
• ¼ cup flour

Pastry Recipe:
• 2 cups flour
• 1 teaspoon salt
• 2/3 cup shortening
• 5-7 tablespoons water

Prepare stew in large pot. Cut steak into one and one half inch cubes. Brown meat in oil and garlic. Add three cups water, salt, pepper, Worcestershire sauce, lemon juice and bay leaf. Simmer two hours. Add three more cups water and chopped potatoes, carrots and onions. Simmer until almost done, then add peas. Thicken stock with one-fourth cup flour diluted with cold water to a runny consistency. Stir constantly while adding flour until stock thickens.

Cut shortening into flour and salt. Slowly add water. Roll out two-thirds of dough into large circle. Line a 10 inch springform pan with high sides or similar casserole dish. Pour stew into unbaked crust. Roll out remaining dough, place over top, seal edges and vent. Bake at 400 degrees for one hour or until browned.

Yield: 8-10 adult servings (of four hungry hunters).

Origially Submitted By:
Steve and Susan Roberts
Wasilla, Alaska

FishingMOM 11-22-2012 01:23 AM

NRA Members’ Recipe of the Month

Elk Fillet with Mushrooms in Wine Sauce

1½ pounds fillet or tenderloin tips, cut into half-inch strips
1 pound fresh mushrooms, sliced
3 tablespoons butter or margarine
½ cup Port or Marsala wine
½½ teaspoon Dijon mustard
Salt and fresh ground pepper to taste
1 (10 ounce) package Pepperidge Farm frozen puff pastry shells, baked according to directions

In a large skillet, sauté meat in one tablespoon butter until pink. Remove meat and set aside. Heat one tablespoon butter in skillet. Add shallots and mushrooms. Sauté until golden brown. Add wine, and increase heat and, stirring, reduce to half. Add remaining butter and stir quickly into mixture. Serve immediately. Yield: 6 servings.

Edd Rankin
Colorado Springs, CO

FishingMOM 11-22-2012 01:25 AM

Duck Delight
The following recipe is taken directly from the NRA Members' Wild Game Cookbook, Second Edition.

Duck Delight is a good way to serve wild ducks when carving at the table would be inconvenient, such as at a buffet. It is served hot, with gravy. Corn and wild rice are excellent side dishes.

• 4 large puddle ducks (black, mallard, pintail)
• 1 8x8 inch pan cornbread, cooked
• 1 can chicken broth concentrate
• 3 stalks celery
• 6 green onions
• 2 oranges, peeled and sliced
• 1 tablespoon dried celery flakes
• Poultry seasoning (salt and pepper)

Insert oranges inside ducks. Cover with celery flakes, salt and pepper. Roast all four ducks in a large oven at 500 degrees for 50-60 minutes, or individually in small oven for 30-35 minutes each. While ducks are roasting, break cornbread into small pieces. Add chicken broth concentrate, along with celery flakes. Add poultry seasoning, salt and pepper to taste. Set cornbread mixture aside.

When ducks are cooked, pour off drippings and set aside. Remove meat from ducks, dice and add to cornbread mixture. Skim 2 tablespoons fat from drippings and add to cornbread, mix thoroughly. Place in a nine-inch round, covered glass dish and bake at 350 degrees for 45 minutes or until cornbread pulls away from side of dish.

While baking, make gravy. Skim remaining fat from drippings, placing three tablespoons in a skillet and discard the rest. Sift 3 tablespoons flour into fat, brown at medium-high heat, stirring constantly. Add water to drippings to make two cups, then pour into skillet. Cook over medium-high heat, stirring constantly, until thickened.

Originally Submitted By:
Scott Carson
Gambrills, Md.

last minute 11-22-2012 02:08 AM

Venison Meatballs
Ingredients 4 servings

2/3 pound ground venison
1/3 pound ground beef (15 – 20% fat)
3 garlic cloves, minced
2/3 cup onion, finely diced
2 - 3 tablespoons prepared horseradish
1/2 cup shredded Parmesan cheese
1/2 cup Japanese breadcrumbs (panko)
1/4 teaspoon salt
1/8 teaspoon pepper
olive oil

Instructions In a medium bowl, combine all ingredients except olive oil. Mix well. Form into golf ball-sized meatballs. Heat a thin layer of oil in a large skillet over medium heat. Brown meatballs evenly.

last minute 11-22-2012 02:10 AM

Venison Stroganoff
Ingredients 2 lbs venison, carefully trimmed and sliced thinly across the grain into strips
2 tablespoons olive oil
salt and pepper
3/4 cup butter
1 large yellow onion, diced
4 cups mushrooms, quartered
5 garlic cloves, minced
1 teaspoon worcestershire sauce
3/4 cup game or beef stock (I like to bring it to a boil and thicken with a little cornstarch mixed with cold water)
2 fresh sage leaves, minced (or sub pinch dried sage leaves)
1/3 cup sour cream
4 cups wide noodles, cooked and warm
2 tablespoons red bell pepper, finely diced
1/2 cup blue cheese crumbles
minced parsley

Instructions 1. Heat oil in a large skillet over medium-high. Season meat with salt and pepper and brown evenly, but not past medium-rare.
2. Remove meat and transfer to a bowl. Melt butter in pan and add onions. Cook for 5 minutes. Add mushrroms. Cook for 4 minutes more. Add garlic, Worcestershire, broth and sage leaves. Reduce heat to low and simmer, uncovered, until liquid is reduced to about 1/2 cup.
3. Stir in sour cream and heat while stirring often, for 3 - 4 minutes or until sauce is bubbly.
4. Return venison to pan to warm.
5. Mound noodles on plates, top with stroganoff mixture and top with red bell pepper, blue cheese crumbles and parlsey.

last minute 11-22-2012 02:15 AM

Stuffed deer tenderloin
Ingredients 4 servings

2 strips bacon, chopped
1 cup mushrooms, chopped
2 garlic cloves, minced
2 deer tenderloins, silver skin removed
salt and pepper
1/3 cup softened cream cheese
2 tablespoons breadcrumbs
2 tablespoons olive oil
butcher string or wooden skewers

Instructions Lightly brown bacon in a skillet. Add mushrooms and garlic. Cook until mushrooms are softened, about 3 – 4 minutes. Allow to cool. Butterfly tenderloins, leaving a “hinge” on one side, a lay flat. Season inside with salt and pepper. Spread a thin layer of cream cheese on one side. Sprinkle breadcrumbs over cream cheese. Spread bacon/mushroom mixture over cream cheese.

Fold outer edges over and roll tightly like a burrito. Tie with string or secure with wooden skewers. Rub outside with olive oil and season with salt and pepper. Place in a skillet over medium-high heat and brown evenly on all sides, but not past medium-rare. Allow meat to rest for a few minutes, remove string and slice into medallions.

last minute 11-22-2012 02:21 AM

Skillet pheasant breasts
4 servings

4 – 6 boneless pheasant breasts, skin on or off
1/4 cup olive oil
salt and pepper
2 cloves garlic, minced
3 tbl onion, finely diced
2 tbl capers
1 tsp Dijon mustard
1/4 cup rice or white wine vinegar
pinch sugar
1/4 cup black olives, chopped
1 cup small tomatoes, quartered
1/4 cup fresh basil or parsley leaves, chopped
1/3 cup shredded parmesan cheese

Instructions Rub meat with 2 tablespoons olive oil and season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add meat and lightly brown on both sides. Add garlic and next 5 ingredients. Cook for 2 – 3 minutes. Remove pheasant when just cooked and keep warm. Whisk in remaining oil. Add olives, tomato and basil and season with salt and pepper to taste. Spoon tomato mixture over cooked breasts and top with cheese.

last minute 11-22-2012 02:24 AM

Pheasant with parmesan mushroom cream sauce
4 servings

2 tablespoons kosher salt
1 tablespoon black pepper
1 1/2 cups all-purpose flour
2 pheasants, preferably with skin intact; each bird quartered
3 tablespoons olive oil
2 tablespoons butter
1/2 cup yellow onion, finely diced
3 garlic cloves, minced
3/4 cup chicken broth
1/4 cup dry white wine
1/2 cup heavy (whipping) cream
3 cups fresh whole small button mushrooms, stems removed
1/2 cup shredded parmesan cheese

Instructions 1. Combine kosher salt, pepper and flour in a large plastic resealable bag. Add pheasant pieces and shake to coat evenly. Heat olive oil and butter in a large skillet over medium-high heat. Add pheasant pieces and brown evenly on all sides. Transfer browned pheasant to a plate and carefully discard oil from skillet.

2. Reheat skillet (less oil) over medium-high heat. Add onion, garlic, chicken broth and wine. Cook until onions are translucent, about five minutes. Add browned pheasant, cover and cook for 10 minutes. Remove cover and stir in heavy cream and add mushrooms. Reduce heat to medium and cook for 10 minutes more. Cook until pheasant pieces are done and sauce is thickened. Season sauce with additional kosher salt and pepper.

3. Remove pheasant pieces and arrange on plates. Stir cheese into pan until melted. Spoon mushrooms and sauce over pheasant pieces.

S-in-Cochrane 11-22-2012 07:55 AM

Pickeral (Walleye) Cheeks
Not really a recipe per say but the best manner of cooking these I've ever tried.

Make up pancake batter with 7-Up instead of water. Coat the cheeks and deep fry. Amazing.

srp71 11-22-2012 08:42 AM

Meat in mushroom gravy
Nothing fancy quite simple really but my favorite.
this recipe is good for about 4 people but is easy to increase.

Season meat to taste(1-2 chops per person)
(beef,pork moose,deer.never tried elk yet)
brown meat in skillet on high
mix two cans mushroom soup,can and a half of milk
and about half a pouch of dry onion soup mix into casserole dish(adjust to taste)
(would work in skillet to with a lid)
add meat,throw in oven for about an hour.

serve with mashed tators,and cream corn.
or whatever tickles your fancy.

Dakota369 11-22-2012 09:19 AM

Rosemary Tenderloins/backstrap steaks
Tried this with Deer backstrap steaks, and Elk tenderloins, sublime either way

between 1-1.5 lbs of Meat (Elk tenderloin/Deer Backstrap Steaks)
1-2 tablespoons of fresh Rosemary (if using dried up the qty)
1/3 cup Any port that you like, though the reds are better then the Tawny
1/3 cup of water
1/4 cup of cream (18% or heavier)
1-2 teaspoons of Olive oil depending on the size of your Skillet
1/4-1/2 lb of Mushrooms (any kind you like will work...for best results use Black Morels)

Cut back-strap or tenderloins into 2" thick steaks, and place on a plate (usually 4) Salt pepper both sides however to your tastes, just don't use too much strong spicing as it will detract from the Rosemary allow to rest on the plate while you test the pallet of the port, and cut up and prep everything else...

Put oil in skillet, heat oil to a med/high temp
Once heated, put meat in the skillet spice side down, and cook covered for 2.5 min. Flip meat to other spiced side and cook covered for 3.5 min. Flip meat one last time to original spiced side for 1 min. Take meat off, put on a heavy plate that hold the heat well, cover with tinfoil and set aside.

reduce heat to med low, add rosemary to the drippings in the pan and just to verify at this point double check the quality of the port on your taste buds.....once rosemary has soaked somewhat in the drippings/oil add mushrooms and cook until soft stirring occasionally.

Add Water and well sampled port (1/3 cup of each) to pan and continue to stir while it reduces to about 1/2.

This is a good time to finish off your fixins (salad etc) and to plate your meat

Once reduced, add creme and bring to a light boil. Imediatly upon hitting a light boil, spoon mushrooms and sauce over the plated meat and serve.

I have tried this with onions added at the same time as the mushrooms etc, but have found it really changes the quality of the finished product

This may sound like it takes alot of time but it is really quick once the meat hits the pan start to finish, so much so that I like to have all the sides ready before I start the meat in the pan.

Hope you enjoy

catnthehat 11-22-2012 09:35 AM


Originally Posted by FishingMOM (Post 1714254)
do you need a top and bottom or just the top for the pie?
If just a top, I would use puff pastry.

Some pie shells can be better than others. if I use frozen its always

Standard top and bottom, made from scratch.:)
2 1/2 pheasants or 2 pheasants and one chukar/ruffy to make each pie.
The wife is puttoing the recipe together today.

Redneck Renagade 11-22-2012 04:07 PM

Maple bacon jalapeño cheddar burgers
2lbs venison
1lb maple bacon from super store ( the most tasteful I've found)
1 jar old El Paso jalapeños cut into pieces
2 eggs
3/4 cup of oatmeal
A couple handfuls of tex mex grated cheese

1) Cut up the bacon into small pieces and lightly fry it untill there is a decent amount of grease.
2) dump the bacon and grease into burger
3) add egg jalapeño oat meal and shredded cheese
4) mix well and make into patties
5) BBQ

This is what I'm cooking tonight they are very good

kronk 11-22-2012 05:26 PM

Backstrap McTasty Bites:

You will need:

Soy sauce,
A deer,
A knife,

-Cut the deer backstraps into slices about 1'' thick.

-Wrap 'em in bacon, but only one wrap.

-Pin ends of the pig gold with a toothpick.

-Stabby, stabby. Stab them bites.

-Soak them bad boys in the soysauce overnight, or the better part of the day, or for a couple hours, or for a little while... It really doesn't matter... just soak them lumps up.

-BBQ the pig/deer lovechilds at about 200 until the bacon is crispy.

-Eat them (You may feel a slight twitch in your pants)

kronk 11-23-2012 03:35 PM

You will need:

A trout (smaller whitemeat stocked works best)
real bacon bits
brown sugar
maple whiskey

Do not fillet the trout, just gut, and remove the head.

Mix the baconbits, and brown sugar together.

Support the trout on it's back with tinfoil so it stays belly up

pack the belly with the bacon bit/brown sugar concoction

Seal off the neck end of the trout by rolling the tin foil up to the open end.

Fill it with maple whisky.

wrap it up in the foil, and bbq. Lower heat for a longer time works best.

alpinebeers 11-23-2012 04:09 PM

Slow cooker goose breasts
Whip up any sort of BBQ sauce you like. I usually throw in a bottle of store bought then add my own to spice it up. Load it up with goose/duck breasts and let it cook all day on low. You end up with a pulled pork consistency that is unreal on a fresh roll

fishtank 11-23-2012 05:23 PM


Originally Posted by S-in-Cochrane (Post 1714158)
Not really a recipe per say but the best manner of cooking these I've ever tried.

Make up pancake batter with 7-Up instead of water. Coat the cheeks and deep fry. Amazing.

club soda works too
Venison kabobs ( steak meat)
cut venison in 1" bite size chunks to marinated over night in a mixture of Caesar salad dressing and puree onion( put a 350ml bottle in the blender and add 1 onion chopped blended till puree texture) , so juicy and tender. ( and if you like garlic drop a few clove in the mixture)

omega50 11-26-2012 03:56 PM

Moose Stew for a Crowd

1 dead moose cut into plate sized slabs
25 lb. dried pinto beans
15 loaves white balloon bread
1 jar garlic salt
20 lb. Sack onions
15 lb. Can coffee
1 box salt
1 can pepper


1 can 10-50 weight penzoil
5.5 gallons water


½ cord mesquite wood
1 wooden kitchen match
amith-wesson 44 magnum
280 semi jacketed hollow point bullet

Put bullet in Smith Wesson. Shoot the moose with it. Skin the dead moose and cut it up into steaks.

Stack the ½ cord of mesquite. Light with wooden kitchen match. Put the 55 gal. of water on to boil. Dump the 25 lb. of pinto beans in to soak while water heats. Throw ½ salt. ½ garlic salt. ½ pepper and all the onions into the beans. When water boils move to cooler part of fire. Throw 4' x 8' grill over hottest part of fire. Throw meat on. Slather rest of salt, garlic salt, pepper over steaks. Cook till outside is black as Earl of Hell's Riding Boots and inside is as red as a Honky Tonk Angel's cheek.

Drain off 5gal. of bean Water. Pour 5lb. coffee into the biggest sock of any of the hunting crew. Put sock into water to boil. If sock is clean boil only 2 min.. if not boil 35 min. Then yell "COME AND GET IT".

When everyone begins to belch and talk about the time that one old boy bloated like a cow on a hot day, bring out the white balloon bread so everyone can sop up their beans and steak juke. Put plates on the floor for dogs to wash up and don't nobody light a match!

smjanzen 11-28-2012 03:55 PM

venison kabobs...

1-2 venison backstraps
2 onions
3 green peppers
soya sauce
olive oil
bbq sauce
seasoning salt
black pepper

1. cut backstraps into 1" cubes. throw in bowl with soy sauce, vinegar,black pepper and seasoning salt and let marinate overnight.
2. cut onion and green peppers into bite size chunks.
3. thread onto bamboo skewers alternating venison, onion and green pepper
4. throw on barbecue and baste liberally with olive oil. when almost cooked paint on bbq sauce to taste(i prefer mango habenero wing sauce from buffalo wild wings) and let carmelize on high heat.
5. enjoy

smjanzen 11-28-2012 04:04 PM

barbecue jackfish(also works with salmon and trout)

1 jackfish
garlic salt
olive oil
seasoning salt
black pepper
crushed garlic(can substitute for garlic salt and vice versa)

1. skin and debone fillets.(leave bone in on trout and salmon)
2. remove dark strip along lateral line of fillet
3. put fillet on barbecue(this is easier if you have the basket dealies meant for this.)
4. sear both sides of fillet then turn heat down.
5. paint liberally with butter and olive oil. season to taste with garlic salt and seasoning salt
6. cook on low heat until fillet flakes apart. paint with butter throughout cooking process.
7. when fillet is cooked through(flakes apart nicely) serve up or...
8. if you like a little kick paint with mango habenero wing sauce and let carmelize and then serve

smjanzen 11-28-2012 04:07 PM

venison cheese steak sandwiches

venison tenderloin or roast
green pepper
seasoning salt

1. cut venison into thin strips(think stir fry meat)
2. throw in pan with butter and onion and pepper cubes
3. season to taste and fry thouroughly
4. serve on buns with butter, cheese and raw onion

BigBuck$ 12-01-2012 01:14 PM

Halibut Chowder
Just made this for lunch!


1 tablespoon unsalted butter

1 large onion, finely diced

2 large potatoes, peeled and cubed

2 cloves garlic, minced

6 cups chicken stock

1 (8 ounce) can stewed tomatoes, diced

2 large carrots, shredded

1 1/2 cups milk

1/2 cup heavy cream

salt and pepper to taste

2 pounds halibut, cut into 1-inch cubes

1/2 cup shredded Cheddar cheese

1 pinch red pepper flakes, or to taste

1 can of whole baby clams (I added this but you don't have to)


Melt the butter in a large pot over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the potatoes and garlic, and continue cooking until the potatoes have softened slightly, about 10 minutes.
Pour in the chicken stock, tomatoes, and carrots. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes. Add the milk and cream, season to taste with salt and pepper, then stir in the halibut. Continue simmering uncovered until the halibut is flaky and no longer translucent in the center, about 10 minutes. Gently stir in the Cheddar cheese and red pepper flakes until the cheese has melted. Serve immediately.

Mxyzptik 12-01-2012 05:44 PM

Has anyone done 3-2-1 moose ribs
My apprentice and I are going to smoke the ribs from his calf moose. Has anyone used this method on moose ribs ? Do the cooking times and temperatures hold up as I believe the method is meant for pork.

I plan to do it in my digital 6 rack Bradley. I would welcome any suggestions.

pikergolf 12-01-2012 11:12 PM

Wild fowl breast
Flour, 2 beaten eggs. For coating, 1/3 cup bread or cracker crumbs, 1/3 cup Parmesan cheese, 1/3 cup nuts-peanuts, almonds, whatever your desire, parsley. Olive oil (not extra virgin) burns to easy.

Remove fillet from breast and consider it prepared, then prepare breast by beating with rolling pin until 1/4 in thick. Cut into manageable pieces and along with fillet dip into flour, then egg, and then into coating. Fry until done and then salt and pepper.

Batwoman 12-02-2012 07:28 AM

Gulasch - Deer, Beef, and Elk used so far on this
When you want to eat this dish/recipe you have to make it a day ahead of time. It is to die for.

This recipe was given to Keg and me last year by a visiting hunter. So far we have had it made with Beef then made it ourselves with Deer and Elk - Moose will be the next time around.

2# cut up - Vension, Beef, Elk or whatever meat you want to use in my opinion
2 Onions Cut Up
3 Slices of Bacon Cut Up
1 Cup Sliced Mushrooms

Fry Onions and Mushrooms over the Bacon.

2 Tomatoes Cut Up
2 Red Bell Peppers Cut Up

1 Bay Leaf
1 Clove Garlic Cut Up

1 Cup Red Wine - WE USE CRANBERRY JUICE TO REPLACE RED WINE - makes no difference in the taste.

1 TBSP Paprika
1 Cube Chicken Bullion OR you can use dry Chicken Soup Base

1 Tbsp Flour

Seasoning Salt

1 Envelope Knorr Gulasch Fixing (THIS IS THE KEY TO THIS DISH)

Season Salt and Pepper Meat Cubes.
Roll in Flour.
Add oil to frying pan & brown meat.

Put all of this in the slow cooker.
Cook on low 8 - 9 hours.
Turn slow cooker off but leave the Gulasch in the cooker overnight.

You get to eat it the next day and it is well worth the wait.

I have served this over spuds, noodles and rice - that part is a matter of choice.

If you live in or near Edmonton K & K Foods(Foodliner) the German Store, carries a huge selection of Knorr products BUT they will also ship it to folks for a nonimal fee, of course.

I make a double portion of this recipe when I cook it up. It freezes VERY well. My references on this are Keg River and I think we served this to Red Frog too but not sure.....

Dogman-Patrick 12-05-2012 04:02 PM


Originally Posted by S-in-Cochrane (Post 1714158)
Not really a recipe per say but the best manner of cooking these I've ever tried.

Make up pancake batter with 7-Up instead of water. Coat the cheeks and deep fry. Amazing.

That same recipe works for all pickerel

ckrcbr 12-11-2012 12:11 PM

Venision schnitzel
Venision schnitzel

Cut up backstrap into 1/4 inch thick steaks
Pound even thinner with kitchen mallet
Preheat frying pan with enough oil to just cover bottom
Dip your flat venison peices into a mixture of flour salt and pepper. Make sure they are covered completely
Next dip you peice into a bowl of beaten eggs and milk again completely covered.
Your last bowl will have bread crumbs and whatever seasoning you wish. I like paprika and a touch of cayenne. This will stick nicely to the egg milk batter from your second bowl.
Finally fry them up until they are golden brown. Only flipping once.

Delicious meal. My kids can't get enough of this.

Scott N 12-11-2012 02:06 PM


Originally Posted by ckrcbr (Post 1746496)
Venision schnitzel

Cut up backstrap into 1/4 inch thick steaks
Pound even thinner with kitchen mallet
Preheat frying pan with enough oil to just cover bottom
Dip your flat venison peices into a mixture of flour salt and pepper. Make sure they are covered completely
Next dip you peice into a bowl of beaten eggs and milk again completely covered.
Your last bowl will have bread crumbs and whatever seasoning you wish. I like paprika and a touch of cayenne. This will stick nicely to the egg milk batter from your second bowl.
Finally fry them up until they are golden brown. Only flipping once.

Delicious meal. My kids can't get enough of this.

That does sound good, I may have to try this soon.

All times are GMT -7. The time now is 07:58 AM.

Powered by vBulletin® Version 3.8.5
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.