Barbacoa Elk

barbacoa

Gimmesomeoven.com, you nailed this recipe!  I love using recipes that require minimal work, can be used for several different meals, and make your house smell like you are an ingredient genius.  So if you’re wanting to impress someone, boost your own self esteem, or simply whip up another incredible dinner (go you!), look no further.  Scroll down and and get the low down on how to make a few simple adjustments to make Gimmesomeoven’s Barbacoa Beef recipe work for your wild game.

If you are like me, planning ahead is not your strength.  I pulled an elk roast out of the freezer around 8 am.  I’m guessing it weighed around 5-6 pounds.  I threw it in some cold water to help the thawing process.  Change the water every 30 minutes to be sure that it stays cold.  After thawing for an hour or so I was able to cut the roast into 2 inch cubes, most of which were still frozen.  I think this step really helped with keeping the meat tender and flavorful.  Envision pieces of roast that fall apart but still have a slightly pink center… boom!  I have been known to cook a completely frozen roast on high for 4 to 6 hours and the result is never awesome.  It usually requires quite a bit of flossing before bedtime.

I made a few minor adjustments to the recipe.  I added some olive oil (a few tablespoons).  As you know, big game is incredibly lean and a little added oil gives the flavor a boost.  The recipe also calls for beef broth, which I did not have.  Instead I combined the equivalent measurement of red wine and water. Chipotles in adobo sauce are on the ingredient list but they do not over power the recipe with heat or flavor.  The amount called for was perfect for my family and even my kids devoured it.  If I were making this for an adult gathering, I would toss in a few more for an added kick.  Other than those few little adjustments, it was spot on with the recipe HERE!

I threw everything in my crock pot and cooked on low for 7 hours.  Perfection!

I hope you enjoy this recipe as much as I do.  I’ll be using the meat in not only tacos, but rice bowls, over mashed sweet potatoes, and maybe even a hearty salad.

Curious about the meaning of Barbacoa?

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Thai Basil Antelope

wild game recipe

Had a few too many game burgers this week?  Spaghetti and fajitas getting a little old?  Try this recipe and you may even forget that you are eating Bambi (for those nights you wish you could).  It’s that good.

Ingredients:

Antelope steaks – marinated in soy sauce and lime juice for at least 4 hours
1 red bell pepper – chopped
Snow peas – as much as you’d like
Bamboo shoots – found canned
1 large red onion, chopped
6 garlic cloves, minced
Soy sauce
Sriracha Hot Sauce, or similar heat
Sugar
Large handful of fresh basil – chopped
White rice
Coconut Milk – light or full flavor (I typically opt for full flavor)

Steps:

–  Begin by cooking rice in coconut milk and water (if needed)

–  Sauté onion and garlic in oil over medium high heat

–  Cut your antelope or other game meat into very small pieces

–  Add the meat and cook with onions and garlic until cooked through – You may have to remove some of the moisture that collects when sautéing meat.  I did and just used a large spoon.  This allows the meat to brown.

–  Once browning begins, add bell pepper and cook for a few minutes

–  Add soy sauce – 1/2 cup or as much or little as you’d like

–  Add Sriracha – as much as you’d like – it’s HOT!

–  Add 2 tablespoons of sugar and then more if you need to decrease the heat

–  Continue stirring and tasting sauce to make sure the combination of sweet, salty, and spicy is to your liking

–  Add snow peas, bamboo shoots, and basil and continue to cook for a few more minutes

–  Serve over coconut rice and be sure to include some of the sauce

NOTE: I’ve made this dish multiple times with chicken but this was the first time I used game.  It really did turn out nice.  I bet it would be great with pheasant as well.

I hope you enjoy it!

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Leeks, Cannellini Beans, and Game Sausage over Whole Wheat Spaghetti

Game Recipes

I love this recipe.

I have been making this dish for about a year now and have finally gotten around to posting it.  It all began when I was wandering around the Bozeman Winter Farmer’s Market and I was feeling a little adventurous.  I’m usually a lettuce and baked goods kind of local shopper.  Typically, I can only identify a fraction of the leafy greens and vegetables that eye me from their beautiful display.  Most days I allow myself to be intimidated and then I mosey on… to the pie table of course.

But it was fall, I had been reading a few too many Cooks Illustrated and Cooking Light magazines and at that moment, I was inspired.  Pumpkins, acorn squash, celery root, and leeks found their way into my suitable burlap sack.  Home we went to get festive.

The pumpkins and squash became table decor.  The celery root took permanent residence in my refrigerator drawer.  But the leeks, those sweet quiet oniony leeks, they gave me this:

Ingredients:

1 pound of game sausage
1 can cannellini beans
3 leeks
Whole wheat spaghetti
Shaved parmesan cheese
Salt, pepper, olive oil, garlic powder, red pepper flakes

Cook crumbled game sausage.  Remove casings if necessary.  Rinse beans and add to sausage when thoroughly cooked.  Keep bean and sausage mixture warm over medium low heat.  Cut leeks on a diagonal from the bottom, three quarters of the way to the top.  Saute with butter over medium heat.  Cook spaghetti.  Toss cooked spaghetti with olive oil, salt, pepper, and garlic powder.  Add sausage, beans, and leeks.  Top with cheese.

Notes: For heat, use hot italian sausage or add red pepper flakes.

Another Note:  The last time I made this dish I erred on the healthy side and really skimped on the cheese and olive oil.  It wasn’t as good.  Add enough cheese and oil to give it a good richness.  

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The Perfect Elk Burger

elk burger

I’ve struggled with game burgers from the beginning.  Mine have always resembled a hockey puck or baseball and have been similarly dry, dense, and tasteless.  But then this summer came, grilling season kicked off, and everything changed for me and my burgers.

I can’t quite recall where the article came from, but I think it was from those geniuses at Williams Sonoma.  Apparently, and many of you may already know this, but the trick to a great burger is very little handling of the raw burger meat.  You quickly form your patty, put a small dent right in the center (to avoid baseball syndrome) and put it down.  There’s no shaping and re-shaping, pounding and smacking.  I believe that by somewhat loosely forming your patties, you are allowing the juices to course through the burger.

So this first trick applies to the general burger population, but here’s another trick for great tasting game burgers.

Confession:  I don’t always LOVE the natural, fresh from the forest or freezer taste of all game cuts, specifically burger and round steak.

The second part to the perfect game burger is taste.  Sometimes game meat needs a little help in this department due to the lack of natural fat.  I’ve gotten into the habit of adding fresh herbs, spices, vinegar, and crumbled cheese to my game burgers and they have started turning out pretty darn delicious.

Experiment with some flavors and quickly form those patties and you too may have a burger revelation.

Bacon, Black and Blue Elk Burgers:

1 pound ground elk
1 container of crumbled blue cheese
Fresh thyme and oregano, finely chopped
1/2 small red onion chopped
Lots of coarsely ground black pepper
A tablespoon or so of red wine vinegar
Another tablespoon or so of Worcestershire sauce
Freshly chopped garlic
Salt
Red pepper flakes

– Quickly mix ingredients and be careful not to handle meat too much
– Form your patties
– Grill over medium high heat until desired temperature (Remember that meat continues to cook after you take it off the grill)
– Let the burgers sit for a minute to allow juices to form
– Serve on bun of your choice and top with bacon

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Antelope Meatballs

Ingredients (serves 8 to 10):

2 pounds ground antelope
2 pounds ground pork or game sausage
8 slices of bread cubed and soaked in milk
1 bunch of parsley
4 eggs, beaten
1 cup parmesan cheese
Salt and pepper
1/4 teaspoon nutmeg

Combine all ingredients and form balls.  Over medium high heat brown the outside of each meatball.  Continue to cook for 30 minutes in tomato sauce of your choice.  Serve with spaghetti.

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BBQ Elk Sliders

Ingredients:

Elk Roast – thawed and brought to room temperature
Beef broth
Water

BBQ Sauce
2 tablespoons flour
2 tablespoons mustard
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cloves
1 cup brown sugar
1/2 cup apple cider vinegar
1/2 cup water
3 tablespoons soy sauce
1/2 cup ketchup

Place elk roast in slow cooker and cover 3/4 with broth and remaining with water.  Cook on low for 6 to 10 hours.  Throw BBQ sauce ingredients in a sauce pan and whisk until boiling.  Remove roast from slow cooker and shred.  Reserve a few cups of the liquid.  Place shredded elk and BBQ sauce back into slow cooker and simmer.  The longer you simmer the better.  Add reserved water as needed.  

Additions: serve on dinner roll or biscuit and top with cole slaw or sliced apples.

Thanks to our good friends Rachel, Jay, and Eli Beyer for this incredible recipe!

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Bacon Wrapped Elk Tenderloin with Chipotle Blue Cheese Sauce

Ingredients:

Elk tenderloin trimmed and cut into 2 inch pieces
Bacon of your choice

Marinade
A splash of:
Balsamic vinegar
Red wine
Worcester
Olive oil
Orange juice

Rub
A shake of:
Salt
Pepper
Cumin
Garlic
Onion
Chili powder
Sugar
Cayenne
Ground coffee

Sauce
1/2 cup crumbled blue cheese
1/2 cup cream or half and half
2 tablespoons chipotle chilis in adobo sauce (These peppers pack a pretty serious heat, so add or remove according to personal preference.)

Marinate tenderloin in rub and liquid marinade for desired length (we marinated it for 2 days).  Grill tenderloin pieces over medium heat for 6 to 10 minutes.  Cook bacon over medium heat for 1 to 3 minutes.  Wrap tenderloin in bacon and secure with butcher string.  Grill bacon wrapped tenderloin over medium high heat for 5 to 10 minutes.

Sauce:  In sauce pan combine blue cheese and cream.  In a food processor, pulse chili peppers and adobo sauce until combined.  Add blue cheese and cream to food processor and pulse until combined.  Return to sauce pan to keep warm.

Enjoy!

Posted in Wild Game Recipes | 5 Comments