Search Results for: moose meat

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]

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]

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]

Mirepoix

Mirepoix

One of the most standard, basic food and flavour combinations in all of cooking is a mixture of onions, carrots and celery. This is known as a mirepoix. Yes, it’s a French term and it’s been used in Classical French Cuisine for hundreds of years. It’s one of the first things taught in culinary school. A mirepoix usually consists of twice the amount of onion, as carrot and celery… meaning if you have 1 pound of onions, you’d use ½ [Read More]

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]

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]

Spicy Grilled Venison Rib Steaks

Spicy Grilled Venison Rib Steaks

I love spicy (hot) food and I know a lot of other people do too.  I like my wings so hot, that the morning after eating a pile of ‘em, I normally end up sitting in the outhouse, with my eyes crossed while biting down on a block of wood.  But, somehow… it’s worth it!  Don’t worry, though, this venison recipe isn’t all that hot.  It’s just “warm.” I like to use rib steaks (chops, as they’re often called) because they’re super tender and mild. [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]

Cast Iron Cookware

Cast Iron Cookware

I just love cooking with the old time, cast iron pans.  And, the Dutch ovens are excellent for making stew, soup or for roasting or braising.  They’re tough, rugged, (my favourite word), and once seasoned, cast iron makes an excellent, non-stick cooking surface.  I fry eggs on mine all the time… over easy. One huge advantage of cooking with cast iron fry pans is when you are roasting something like a roast of moose, pork tenderloin or a chicken.  You [Read More]