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  #121  
Old 08-30-2015, 06:14 AM
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omega50 omega50 is online now
 
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Default Dublin Potato Salad

Dug up my old High School Fundraiser Cookbook and found a recipe that my buddies Mom used to make for us in 1972.
Combine 2 tsp vinegar with 1 tsp each of celery seed and mustard seed and set aside.
Boil 3 med-large peeled potatoes about 30-40 minutes til cooked-Drain and cube.
While still warm drizzle with vinegar mixture and add 2 tsp sugar and 1/2 tsp salt and chill.
Once thoroughly chilled combine 1 cup mayo with a 1/4 cup milk and save to pour over top when you have added 2 cups finely grated cabbage-1-12oz can corned beef cubed-1/4 c chopped dill pickles and a 1/4 c of sliced green onion-
Chill again and serve after flavors have mingled

Use your own Corned Moose for a special treat.
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Last edited by omega50; 08-30-2015 at 06:30 AM.
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  #122  
Old 08-30-2015, 08:02 AM
Don Andersen Don Andersen is online now
 
Join Date: Dec 2007
Location: Central Alberta
Posts: 1,108
Default Canada may get Mexican style wall

Presidential Canidate Scott Walker is proposing a Trump Mexican style wall for Canada.

Does that mean we send the 100,000 Americans in Alberta back?

http://www.thespec.com/news-story/58...ada-us-border/

Don
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  #123  
Old 09-16-2015, 11:53 AM
Arnak Arnak is offline
 
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Location: Yellowknife, NT
Posts: 182
Default Spruce grouse fajitas recipe

We came up with this last week and found it very good and worth sharing.

Ingredients:
1 yellow pepper
1 red onion
2 spruce grouse (4 boned breasts actually)
Port wine
sriracha sauce
Soft fajita shell/bread
Salt and pepper of course
Grated cheese

The recipe is stupid simple. Just dice your spruce grouse meat, the onion and the yellow pepper. Stir fry the yellow pepper and onion together. When almost cooked, add the meat and cook all that together. When the meat is ready, add salt and pepper to taste and then dump a good cup of port wine on top of all that.
Cook for an extra couple minute and serve in your fajita bread with grated cheese and srirasha sauce.

Enjoy!
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  #124  
Old 11-01-2015, 12:52 PM
special_fred special_fred is offline
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recipe name special fred dinner gourmet

1 can tuna
1 can spaghettios
meat from animal
pretzels
orange or lemon
turkey meat
potatoe
vegetable medley

cook all ingredients however you like them to be done
put them on a plate or do what you like to them
serve food
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  #125  
Old 11-19-2015, 10:49 AM
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Huntnut Huntnut is offline
 
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Quote:
Originally Posted by special_fred View Post
recipe name special fred dinner gourmet

1 can tuna
1 can spaghettios
meat from animal
pretzels
orange or lemon
turkey meat
potatoe
vegetable medley

cook all ingredients however you like them to be done
put them on a plate or do what you like to them
serve food
Sounds more like slop in a pot
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  #126  
Old 11-29-2015, 11:33 AM
double gun double gun is online now
 
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Looking for a kick butt elk sausage recipe - one you have actually tried.
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  #127  
Old 11-29-2015, 12:28 PM
morinj morinj is offline
 
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Posts: 459
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You guys really have to try soaking your deer, or moose in a bud limerita, with onions. Soak for at least 4 hrs, throw on grill. I did this and the 8 people I was with could not believe what they were eating!!!
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  #128  
Old 01-01-2016, 06:47 PM
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alacringa alacringa is online now
 
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Default Hare in sesame oil

One of my students gave me a few meat rubs for Christmas (obviously a boy who pays attention to my interests!). As oil for he rub ("Beer can chicken," but any chicken rub would do), I used sesame oil. De-boned a hare and then coated the pieces with the rub/oil, then dusted them with flour before a slow simmer in sesame oil. After letting the pieces sit on paper towel for a few minutes, the result was delicious.
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  #129  
Old 01-23-2016, 06:24 AM
kotode kotode is offline
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2 cups masa mix
10 corn husks
5 dried pablanopeppers
1kg shredded venison meat

This is a good tamale recipe.
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  #130  
Old 02-17-2016, 09:44 AM
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agentsmith agentsmith is offline
 
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Location: Calgary
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I used this osso bucco recipe for bison last weekend, came out great. I'll never bone out a shank again.

http://themeateater.com/2013/venison-osso-bucco-recipe/
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  #131  
Old 02-21-2016, 08:07 PM
Gavinmiller Gavinmiller is offline
 
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Location: Yukon and Alberta
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Not a wild game recipe, but awesome recipe for food to use when hunting wild game. I take sheep hunting all the time.

Best Guide’s Bread

6 cups unbleached flour
1 cup wheat bran
1 ½ cups brown sugar
1 cup dry milk powder
2 tsp salt
2 cups water
1 cup honey
1 cup safflower oil
2 ½ cups raisins/dried cranberries mixed
1 cup nuts in bits and pieces (pecans, walnuts, almonds)
1 cup chopped dates

Combine flour, bran, sugar, dry milk and salt in large bowl and sift thoroughly with fingers.

Combine water, honey and oil; add this mixture to dry ingredients and stir well.

Add raisins/cranberries, nuts and dates and stir to distribute fruit evenly.

Grease two 9x13 pans. Divide the batter equally between the two pans and bake at 300F degrees for one hour or until toothpick comes out clean.

Let cool slightly and then slice into 2” x 2” squares. Keeps for 2 weeks in mild weather.

This is a very heavy bread to carry on a backpack trip, but it is very high in energy and well worth its weight.
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  #132  
Old 03-02-2016, 12:27 PM
Cindey Cindey is offline
 
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Herbed Wild Boar Sausages
Makes about 5 pounds, or about 20 sausages

4 pounds wild boar meat
1 pound pork shoulder (make sure it’s fatty)
25 grams sugar
40 grams kosher salt
10 grams garlic powder
10 grams dried thyme
15 grams minced fresh rosemary
10 grams minced fresh sage
1/2 cup ice water
1/2 cup white wine
hog casings

Chill the meat until it is almost frozen by putting it in the freezer for an hour or so.
Take out some hog casings and set in a bowl of very warm water.
Chop meat and fat into 1 inch chunks.
Combine the sugar, salt, garlic and herbs with the meat, mix well with your hands and let it rest in the fridge for about an hour.
Grind through your meat grinder (you can use a food processor in a pinch, but you will not get a fine texture) using the coarse die. If your room is warmer than 69 degrees, set the bowl for the ground meat into another bowl of ice to keep it cold.
Add the wine and water, then mix thoroughly either using a Kitchenaid on low for 60-90 seconds or with your (very clean) hands. This is important to get the sausage to bind properly. Once it is mixed well, put it back in the fridge.
Stuff the sausage into the casings all at once. Twist off links by pinching the sausage down and twisting it, first in one direction, and then with the next link, the other direction. Or you could tie them off with butcher’s string.
Hang the sausages in a cool place for up to 4 hours (the colder it is, the longer you can hang them). If it is warm out, hang for one hour. Once they have dried a bit, put in the fridge until needed. They will keep for at least a week in the fridge.
If you are freezing the sausages, wait a day before doing so. This will tighten up the sausages and help them keep their shape in the deep-freeze.
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  #133  
Old 05-27-2016, 09:22 AM
sueanneasam sueanneasam is offline
 
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This was so good thanks!!!
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  #134  
Old 07-28-2016, 09:24 AM
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Red Bullets Red Bullets is offline
 
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Default beer can cabbage

Not a wild game recipe but it is a great dish on the bbq.

For all the cabbage hunters... Beer Can Cabbage

https://thescene.com/watch/epicuriou...yer_scene_logo
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  #135  
Old 07-28-2016, 09:41 AM
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wildside2014 wildside2014 is offline
 
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Location: Millet, AB
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.....I'll just leave this here......

Moose backstrap appetizer (My own recipe)

Backstrap cooked to medium rare at most & thinly sliced
toast French bread with garlic butter and slice thin
top the meat and bread with sliced pickled onion
thin slice of avocado
top with homemade garlic and horseradish aioli
finish off with sliced green onion to garnish



.......YOURE WELCOME

Jeff
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  #136  
Old 09-18-2016, 08:40 PM
djchoma djchoma is offline
 
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Location: estevan Saskatchewan
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Quote:
Originally Posted by ckrcbr View Post
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.


Man this sounds good!
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  #137  
Old 09-18-2016, 08:41 PM
djchoma djchoma is offline
 
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Location: estevan Saskatchewan
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Lots of good recipes in here. !
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  #138  
Old 09-19-2016, 07:03 AM
Dave P Dave P is offline
 
Join Date: Mar 2015
Posts: 79
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Moose Jerky.

- Teriyaki Marinade (store bought). 1 bottle per bag.
- 5 Gloves of fresh minced garlic per bag.
- Couple generous squirts of Sriracha per bag.
- Bit of soy sauce per bag
- big of brown sugar per bag

- Let sit over night, wipe of excess sauce, dehydrate.

So tasty
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  #139  
Old 09-20-2016, 01:43 PM
winterwinds winterwinds is offline
 
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Location: Edmonton
Posts: 33
Default Bighorn Sheep Tenderloin Recipe

Does anyone know of a good recipe for some bighorn sheep tenderloins and backstraps?
Thanks in advance
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  #140  
Old 10-03-2016, 04:45 PM
Opa Opa is offline
 
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Check these guys out.

http://bbqpitboys.com/game
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  #141  
Old 10-03-2016, 07:25 PM
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MrLeahy MrLeahy is offline
 
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Quote:
Originally Posted by Opa View Post
Check these guys out.

http://bbqpitboys.com/game
Thanks for the link !!
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  #142  
Old 10-04-2016, 10:37 AM
xrem597x1977 xrem597x1977 is offline
 
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Location: CALGARY
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Default delicious

Quote:
Originally Posted by FishingMOM View Post
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
• Ό 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)
• Ό 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.

Pastry:
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
this will be a tasty one!
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  #143  
Old 10-06-2016, 10:37 AM
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bearstalker234 bearstalker234 is offline
 
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Location: edmonton
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this is a great sauce that I use mainly for small game but it can be used on pretty much anything.
brown meat in skillet with 4tbsp of butter
in a glass dish mix the following

2tbls of brown sugar
2tbls of ketchup
1tsp worcestershire sauce
2tbls bbq sauce
hot sauce (add as much as you want)
1 clove garlic (minced)
1 small onion chopped
salt & pepper to taste
pour meat and skillet drippings into glass bowl, cover and bake in the oven 350 for half hour or so..
the portions for this mix are enough for two nice size rabbits.. adjust the amounts for what ever your cooking. this also works great in a slow cooker for roasts..
enjoy
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  #144  
Old 11-03-2016, 01:33 PM
oldjeda oldjeda is offline
 
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Location: Lethbridge AB
Posts: 96
Default Liver sausage/pate

Does anyone have a good liver sausage or liver pate recipe? I have a couple of deer livers that I'd like to try something different with.
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  #145  
Old 01-08-2017, 02:05 PM
dutchess dutchess is offline
 
Join Date: Jan 2017
Posts: 21
Default Nice

Quote:
Originally Posted by FishingMOM View Post
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
• Ό 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)
• Ό 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.

Pastry:
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
I will give this a go thanks for the recipe
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  #146  
Old 01-08-2017, 02:15 PM
dutchess dutchess is offline
 
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Posts: 21
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i will give with a shot sounds awsome[
QUOTE=FishingMOM;1713973]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, sautι meat in one tablespoon butter until pink. Remove meat and set aside. Heat one tablespoon butter in skillet. Add shallots and mushrooms. Sautι 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[/QUOTE]
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  #147  
Old 03-27-2017, 12:41 PM
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Livefree23 Livefree23 is offline
 
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Anyone have any squirrel recipe ?


Sent from my iPhone using Tapatalk
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  #148  
Old 03-27-2017, 08:16 PM
1Heavyhitr 1Heavyhitr is offline
 
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Location: Edmonton
Posts: 464
Default Buffalo squirrel

Quote:
Originally Posted by Livefree23 View Post
Anyone have any squirrel recipe ?


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https://www.youtube.com/watch?v=lBy6Zv7wv3w
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  #149  
Old 05-14-2017, 08:02 AM
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DiabeticKripple DiabeticKripple is offline
 
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Anyone have a good elk roast recipe? Looking at cooking my first one up tonight in the oven.
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  #150  
Old 05-28-2017, 01:46 PM
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omega50 omega50 is online now
 
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Pheasant Egg Burger Buns

Dusted with Sesame Seeds after brushing with Pheasant Egg Whites and proofing before baking

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