Now that you have your moose or deer meat in the freezer, it’s time to get serious about cooking it the outdoors way, inside.Yukon Moose BourguignonIngredients:½ pound brown mushrooms, sliced2 medium white onions, sliced¼ cup...
Read MoreMethod:1.Toss together meat, ketchup, sugar, ground cinnamon, thyme, and Worcestershire sauce so that the meat is evenly coated.2. Add oil to a pot and place over medium high heat until shimmering, add meat and cook until...
Read MoreMETHOD1. Set oven at 425ºF and line a baking sheet. Heat 1 tablespoon of oil in a sauté pan over medium high heat, cook the onion and pepper until beginning to soften then add ground meat. Cook until meat is fully browned and...
Read MoreThe Best Venison Steak 2 large venison steaks 1-½ cups water ½ cup dry wine ½ pkg. onion soup mix 2 tbsp butter salt and pepper to taste 2 large carrots peeled and sliced 2 tbsp cornstarch in ¼ cup of waterMelt butter in Dutch...
Read Moree you’ve boiled your pasta add it to the sauce and let it come to a simmer together before you serve it, the pasta with take on some of the sauce’s flavour and the starch that clings to the outside of the pasta with help to...
Read More2. Divide the ground meat into four portions and shape into 6-inch sausages, place on a metal skewer (or don’t, I had good results just grilling these without any skewers) and drizzle with olive oil.3. Heat your grill to high...
Read MoreI got my real initiation in cooking wild meats when I first joined the Orillia Fish and Game Conservation Club, in Ontario. We had about 100 members and if you were not active you were not a member.On the last Thursday night of...
Read MoreSriracha sauce, to garnish Lime wedges, to garnish1. In a bowl combine sliced moose heart, garlic, chilies, cilantro and salt to taste. Drizzle with 2 tablespoons of canola oil and toss until well combined.2. Heat a large...
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