Ahh, there’s nothing like the smell and taste of cooking your own wild fish and game!!
Here is a photo of my hunting buddy Jim Bindon – taken at our camp back in the 1980’s – as he watches over some juicy moose steaks on the fire.
If I recall, it was too wet for a campfire that day, so we chose to sear the steaks over the open woodstove instead.
Well, now with Weird Facts about Fishing under my belt and a bit of spare time left, I am moving on to my next book writing project!
I’m pleased to report that I have just signed a deal with Lone Pine Publishing (of Edmonton & Auburn Washington) to write three (3) Wild Game and Wild Fish cookbooks between now and next spring. Its going to be busy, but I’m sure I can pull it off!
Here’s an example of one of the many fine Lone Pine publications:
These wild game and fish cookbooks will be a new and exciting adventure that I look forward to greatly!
It is at this point that I invite all Outdoors Guy Blog readers to submit their favourite wild game or wild fish recipe. I’m sure you’ve all got some good ones and hey, who better to write my books for me that you folks….
I know some of you had your fishing stories included in my Weird Facts book, and I’m really hoping to include as many great wild game and fish recipes as humanly possible.
These books will, of course, cover other important aspects such as meat storage and preparation as well as outdoor cooking mishaps, hunting & fishing trip culinary skills, and hunt camp cooking tricks and tips…hey, just like my buddy Jim in the photo!
Regards,
Outdoorsguy
Are there any copyright issues with recipes ? Surely everyones favorite recipe has been handed down over the years and likely showed up in a cookbook somewhere at sometime.
I don’t easily give away recipies, you have to come to my house and try them first
Now this one is delicious. I double the recipe ingredients for 4-6 breasts (not really necessary to double the salt content).
Ingredients:
a)
2 tea spoon of cayenne pepper spice
2 table spoon of corse salt
1 tea spoon of fresh grinded black pepper
b)
2 goose breasts (you can add legs also if you wish)
1/4 cup of olive oil
1 cup of maple sirup
1/2 cup of whiskey
1/2 cup of brown sugar
2 table sthingys of tomato paste
2 oranges (juice and zest)
4 garlic cloves chopped and minced
8 tin slices of fresh ginger
Preparation:
Slice in strips the goose breast in the opposite side of the grain at a thickness of the width of your index finger.
Combine a) ingredients in a bowl, mix and rub on the strips.
Combine in another bowl b) ingredients and mix well.
Combine a) & b) in a large bowl, cover with a lid, marinate for minimum 2 hours or overnight in the fridge.
Once marinade process completed, transfer the marinade and goose strips into a slow cooker. Cover and cook for 9 to 12 hours at Low settingtemperature or 4 – 6 hours at High setting. You can adjust the taste by adding seasonning, but you’ll be satisfied with the basic recipe.
Serve in plate with cooked juices, poured on the cooked goose strips.
Enjoy
Forgot to mention the title of the Recipe.
“Goose Breast – Whiskey & Maple Sirup Recipe”
here is one …
fresh deer tenderloin (what i call the inside of the deer two small strips of meat )
clean well with water and cut into cubes wrap with bacon and then use toothpick to hold bacon on (cinimon flavored toothpicks is the trick here ) cook in oven or bbq till you have reached the desired cooking for your taste… the cinnimon flavored tooth picks is really good
this must be done right away as those cuts of meat dry out fast preferabley the day of the kill. if you wait till you butcher your deer you are to late
Thanks LeGrand…it sounds great, but would mind if I called it “LeGrand’s Goose Breast Surprise”
Chessy..thanks for that one too…nothing like a fancy toothpick to spruce things up…get it?! Only question I have is regarding the timing of that tenderloin. I know we use to cook up the moose tenderloin at camp and it was always a bit tough on the first day…even after aging in the fridge for 4-5 days made all the difference..
What’s the name of your dish Chessy?
Outdoorsguy
chessy’s dish is called
“Chessy’s Anybody Can Make A Good Meal Out Of Tenderloin And Bacon”
LOL
just kidding Chessy, sounds really good
lol..sorry Chessy, but that was a good one!
Well Iggy, if you’d like to invite me over sometime..and force tasty wild game dishes on me…I’ll have to do my part and enjoy it I suppose..whilst acting all judgemental and snobbish like a food critic would.
ohhhh…more salt Jeevs!
Outdoorsguy
Actually from the reading i have done, after rigimortis has set in and left, the meat will not age unless you can Control your tempature . the best meat i have ever ate is the next day – best back straps ever … but as for the tenderloin, if you was in salt water to remove more blood it will be better . I soak all my meat before i cook it in vineger and water over night with onion and garlic… ..
And iggy, you are right it is REAL hard to screw up tenderloin… it is the cinnimon flavoured stick that makes it . and the only reason we know that is cause we bought the wrong ones but we used them and it was exellent
maybe a sprinkle of cinnimon if you don’t have the flavoured sticks?
TOUNGE IN CHEEK iggy ( i will let you know if that works tomorrow heading out now for some fresh meat 🙂 )
hey congrats Jeff!
Thanks Keebler..got any secret recipes??
Outdoorsguy
What a week for this to come up cook books and recipies … I have just been informed that my friends have arrived at my brothers place for a week of salmon fishing in lake ontario . with that said my friends are from Virginia and she is a southern cook goddess … He has brought with him stripper fillets virginia deer meat and she has brought up the makeings for home made sasauge biscuts and gravey…. boy oh boy its going to be a painful week
i got so exited i forgot the home made southern fried chicken ……..
Ah man, southern fried chicken..so frikin good and so good for you… when can we come over?
So, thats your Virginia hunting connection…neat.
Outdoorsuy
yes jeff it is my connection… i am going down there hunting the last week of october just after the moose hunt .. thank god for reading week will be bow hunting that week .. and now that the kids are older christmas will be spent down there this year as well . hunting with my two children . ps it is cheaper for me to hunt down there with my children than it is in my own province … something wrong there
Hi Jeff,
I will try and find the “Beaven Lake Bisque” recipe. We haven’t had that one in a long time. Sharron said she has some recipes for you also. Oh ya, do I get royalties? 😉 See you soon.
Royalties eh Jim…hmmm, how bout I chase you out a big buck this fall instead?
Hey, what did call that recipe you were performing over the camp stove anyway?
Thanks for stopping-by Jim, now get up to camp and check on my runway why dont you!
Outdoorsguy
I just might Jeff 🙂
By the way, anyone who still hasn’t found a copy of my book Weird Facts about Fishing, it seems that local Great Canadian Superstore has them in stock.
I checked the one in Orleans last night and they had 6 copies on the rack, which is 3 more than Chapters ever received at any given time. For some reason, Chapters stores only ever got 2-3 copies at any time. I was told by one Chapters store manager that this spring he received 3 copies of the book which sold out right away, and then he went 3-4 weeks without a single copy in stock, finally he was sent 3 more copies in June.
Anyhow, if you’re interested check out the Superstore as it looks like they have more on hand!
Outdoorsguy