Resident cook !!!!

[Mikey]

Since the Boss (by that I mean Web Daddy Scott ...commonly known around these parts as Bowzone) is beggining to change up the Bowzone.ca Home page and bring it forth into the 21st century ....sort to speak... I will be submitting all my new newly tried and tested Wild Game recipes here on this forum .....You can still reach my previously tried and Mikey Approved Recipes from the Bowzone Home Page (http://www.bowzone.ca) and scoll down and look on the left hand side untill you see the recipes section.

so without further ado .... Here was my dinner last night ......not my lunch today as there was no leftovers because my 2 year old Daughter loved it

I call It
Alberta Fried Whitetail

Cut two pounds of venison into pieces that can range from small steaks to large stew chunks.
Coat each piece with flour (it takes about a quarter cup) seasoned to taste with salt / pepper and any other spices you might like .... I made 2 batches ..one fer wife and kid and one fer me ...I threw in some Cayanne pepper and some other stuff as well
Brown the meat in a hot, oiled Dutch oven. (a well greased Iron Pan would be great at this too)

Then add:
5 stalks of celery (diced)
3 small onions (diced)
2 cups of stewed tomatoes
2 teaspoons of Worcestershire sauce
Cover and simmer until the meat is tender.
Add a tablespoon or two of water during cooking as needed to preserve moisture. The longer it simmers (within reason) the better the flavor.
Serve over fried potatoes. I suppose this would be good over Rice or some sort of Pasta as well.


*note* All Measuremnets are not exact ... I find stuff tastes better when you you use the " Or thereabouts Cause"

[Grunter]

Hey Mike - are you trying to make a run for the chef's position!? :lol:

[Mikey]

Nope ..... Just explaining why I am a man of my stature


thats all

Everyone should be well fed ... Not just Me

[Grunter]

No doubt! And thank you, I have personally taken a few of your recipes home and put into practice some of your excellent ideas. Many thanks!

[Grunter]

Here's one for your collection Mikey - if you don't already have it!



Bourbon Barbecue Sauce

1 C honey
½ C bourbon
1 C chili sauce
1/4 C soy sauce
½ tsp. red chili flakes
½ tsp. kosher salt

Combine all ingredients and bring to boil.

[Mikey]

I actually have a varition of that that calls for a very special Tennesse Sipping Whisky and well ...ya'll know my take of measurments .... they are just merely a suggestion

Or ya .... and thats pretty good too from what I recall ...... But my toilet didnt like it so much

[Mikey]

Ok dokie ... Time to Bring this trhead back to the Top .... If anyone has any recipes to add .... by all means .....

Dude i work with brought me these for lunch today ..... but made with Pronghorn
I am putting in for speed goat after eating these

Antelope Roll Ups

1.0 kg Antelope top round steaks, 1/4" thick
1/4 tsp Garlic salt
1 tsp Celery salt
1 tsp Paprika
1 tsp Dried parsley
4 to 6 Carrots cut into sticks
0.3 kg Loose pork sausage meat
1/2 cup Flour
1 tsp Salt
1/4 tsp Freshly-ground black pepper
20 ml Brown sugar
40 ml Sweet butter
20 ml Lard
2 can Cream of mushroom soup

Pound the steaks to 1/8-inch thickness and cut into 4- to 5-inch squares. Mix garlic and celery salts, paprika and parsley, and rub well into both sides of meat. Put several carrot sticks on each piece, and spread with some sausage meat. Roll up and tie or skewer. Dust with flour mixed with salt and pepper, and sprinkle with brown sugar. Brown slowly in combined butter and lard. Pour on soup. Bake, covered, at 325 degrees for 2 1/4 hours.

[Mikey]

heres another Recipe that a friend swears by (warning :stop_nono ... I have never tried this recipe but it looks great )

Braised Caribou (If I can ever get up north to harvest a 'Bou I will be sure to try this one)

2.0 kg Caribou roast
4 Strips salt pork or bacon
Salt and pepper
1/8 tsp Cloves
2 Bay leaves
2/3 cup Claret
1/2 cup Water
1 Onion, sliced
1 cup Water
1 cup Cranberry juice


Lard the caribou with salt pork or bacon. Sprinkle with salt, pepper and cloves. Marinate in claret with the two bay leaves for 2 to 3 days in a cool
place. Drain, place in a baking pan, add water and sliced onion; cover and cook in slow oven (300 degrees) about 1 hour. Add the marinade and the cranberry juice, cover and cook until tender, about 1 hour longer.

Seems to take awhile but my source is adimant about it being worth it .....I have had caribou before .... I bet this tastes great ....