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Cooking With Game

Use the Venison, Elk, Duck and Fish that hubby brings home, in family friendly recipes.

Goosed Up Mushrooms and Onions

Goosed Up Mushrooms and Onions

One of my favorite go to recipes for any kind of meat, is to saute with mushrooms and onions. I have found this true with goose breasts as well. It is especially good this way if you are not a fan of goose meat. The veggies help disguise it. You can add in other veggies, or leave out mushrooms and add zucchini if you like. You could even throw in a few tomatoes to make more of a sauce. It really is very flexible.

So here we go….

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Pan Fried Goose Steaks in Gravy

 

I must say that when my husband first brought a goose home, I was pretty unprepared to cook it. I thought you would roast it like a chicken, so I did. Not so good. The breast meat, which is dark and not white like chicken, was dry and stringy. The thighs and legs were tough and chewy and the whole thing seemed to not have a very good flavor to me. Sort of swampy. Oh boy, doesn’t that sound great!?! Fortunately my husband was so happy I would even try to cook it, he ate it anyway. I didn’t.

So, I discovered a quick and easy way to prepare 2 goose breasts with minimal fuss and ingredients.

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Brandy’s Fast Track Elk Osso Bucco

I’ve posted the Traditional (as traditional as using elk instead of veal can be) Osso Buco recipe already but this is the easiest, fastest way I have found to fix the elk version. No flouring, no browning in a separate pan or sautéing the vegetables. Just layer it all in your crock pot and let ‘er go. I actually like this version better. I found the meat to be moister. Yes I used the pictures from the traditional recipe because I didn’t take any of the slow cooker version because I wasn’t sure it would turn out. It looked pretty much the same.

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Elk Osso Bucco – Traditional

Also spelled Osso Buco: an Italian dish made with veal shank containing marrowbone, stewed in wine with vegetables and seasonings.

First of all you need to acquire the meat and bones. One of our mighty hunters brought in a large cow elk, so I decided it was time to give this a try. Now I will admit it doesn’t quite fit my mission statement of “family friendly recipes” in that it is a bit of work and though it pretty much tastes like pot roast, the look of it might be intimidating to kids. Nevertheless, here we go:

Cut the shin bone, meat and all with a butcher’s saw or band saw (my husband used his saws-all) into discs that are about 2″ long. The width of the meat will vary according to where you are on the leg. What I used were about 4″ across including meat and bone. They say it’s easier if it’s slightly frozen. We don’t have that kind of freezer space!

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Hunter’s Fast Food Chili

It was game day, literally and figuratively. The Super Bowl was on and the guys were processing an elk they’d harvested 2 days before. Butchering a whole elk is hungry work, which goes much faster and is more fun when it is a team effort. Someone cutting and cleaning, someone grinding the burger, someone packaging it up. It was fitting we have chili, a Super Bowl staple and a great way to use ground elk meat. So I made up a pot, but I didn’t want to spend much time doing it since I was the one grinding and packing. This can be made in 20 minutes and held stove top for 2 hours or eaten right away.
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Salmon Chowder

What could be better on a cold night than chowder? Especially nice when served with a nice crisp green salad and crusty hot bread. What you find different about this recipe is that it uses fresh (or previously frozen) salmon, not canned or smoked. And you add the raw salmon at the end, after removing the pan from the heat, to just heat it through so it doesn’t get tough and dry. Yes, it will cook through in the simmering chowder in about 6 minutes. It is a great way to use salmon that may have been in the freezer for awhile.IMG_1842

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