Search Results for: moose

Blow the Stop Whistle

Blow the Stop Whistle

If you’re hunting a big game animal and you want to it stop, all you have to do is make some type of foreign sound. I’ve stopped a lot of deer by whistling at them, even after I startled them and they were running. I even yelled at a deer once and it stopped to see what the hell that weird sound was. That was a huge mistake… for the deer. I was in Newfoundland a few years back on [Read More]

Get the Hide Off

Get the Hide Off

Some hunting seasons can be pretty warm, or at least you run into a warm week or two during hunting season. If you’ve shot a moose, deer, or elk and it’s warm at the time, process the animal as soon as you can. Meaning, get the damn thing out of the woods and into either your garage, or the butcher shop where they have walk in coolers. If you just can’t get the animal home (because you’re waiting for a [Read More]

Moose (or venison) Stew

Moose (or venison) Stew

Okay, time to get back the basics of what I would refer to as “rugged food!”  Stew – whether you use moose, venison, grouse, rabbit or even chicken… a good stew is hard to beat.  As I type this on November 10, 2013, it’s a surprisingly cold day out there – minus 26 Celsius with the wind chill factored in.  Even though I’m sitting about fifteen feet from my woodstove, my nipples are hard just thinking about it… and my onions [Read More]

Ultra-Rugged Baked Beans

Ultra-Rugged Baked Beans

One of my earliest memories of when I was a little kid, was watching my grandmother cook on the old wood burning cook stove.  She was amazing… and one of the family favourites was her baked beans.  I used to laugh my little ass off after we all ate the beans, because when my Grampa farted, the whole house shook! I’ve done a lot guiding for fishermen and hunters in my life and I often cook for them too.  There [Read More]

Oh Canada!

Oh Canada - Moose in Water

Whenever I meet someone from a different country like the USA, or someone from a different part of the world altogether, they often tell me that I am lucky to live Canada. I agree. We have a very small population considering the size of the place… lots of room to live. One of the best things about Canada is the remoteness that we have; the wilderness, the lakes, the rivers, the mountains… and the wildlife. Bottom line – Canada is [Read More]

Venison Meatballs and Sauce

Venison Meatballs and Sauce

 This is a great way to use up some of the ground venison or “moose burger” that seems to stay in the freezer a little longer than it probably should.  And, besides… everyone loves spaghetti and meatballs.  Or, rigatoni and meatballs… or, penne and meatballs… or… or… These babies freeze well, so don’t be afraid to double up on the recipes below and make a big batch of ’em.  (Texan for “them.”)  The recipe below will make about a dozen really [Read More]

Brown the Meat First

Brown the Meat First

“Browning or “caramelizing” the meat first will make better flavour in the end.  And, cast iron Dutch ovens work well for this.” The next time you make a stew, whether it’s a moose, deer, elk or beef stew, brown the meat first. Sure, you can toss everything into the pot at the same time and cook it slowly. It’ll still be a great stew. But, if you brown the meat (caramelize actually,) you’ll get even better flavour in the end. [Read More]

Caramelized Onions

Caramelized Onions

“Hard to beat caramelized onions on a moose steak!” I love onions… I love ‘em cooked, I love ‘em raw, I love ‘em pickled, but most of all I love those damn things caramelized. I know a few people (weird people) who say they don’t like onions. I’ll bet my favourite frying pan that if these weird people tried caramelized onions, they’d change their tune. And, fast! Onions become very sweet and mild when they caramelize. They get very soft [Read More]

Remove the Silver Skin

Remove the Silver Skin

Probably the tastiest and most tender meat from a deer (or moose) are the loins.  A lot of people, especially hunters, call them “back straps” while some people, especially butchers, call them “saddles.”  There are two – one down each side of the spine and they’re easy to remove yourself when your deer is hanging.  Pictured are the back straps from a small white tailed deer that I shot last fall. Since these back straps are such a treat (and there are only two [Read More]

Blueberry – Chocolate Sauce

Pork Cooked To Medium

Let’s use a popular meat for this application… venison chops.  Many people call them chops, but they’re actually rib steaks from the deer.  I think we sometimes say chops because they’re so small and about the size of smaller store bought pork chops.  They also look a lot like lamb chops. This is one of the dishes I grilled on the Food Network show I did back in 2009. Ingredients:  Olive oil 1 ½ cups red wine 1 cup blueberries ¼ cup chocolate [Read More]