‘Wild Game’ Articles
Written by Dave Budge on 25 November 2009
Thanksgiving Sage Grouse Apsaalooke’
by Awe’This recipe requires a crock pot.
Ingredients:
2 large and old Sage Grouse boned out and cut into bite size pieces
1 large can cream of celery soup
4 tbls. Worcestershire sauce
2 tbls. ground pasilla chile
1 tbls. honey
3 tbls. stoneground mustard
1 tbls. Tabasco (more is desired)
3 celery stalks cut up
4 carrots cut up
2 large Idaho potatoes chopped to half-inch size
1 med. onion cubed, sautéed and added to crock
5-6 large garlic cloves chopped finely
1-2 c. broccoli tops cut up
1 bottle of Rainer Ale
Directions:
Clean and cut up your Sage Grouse and sauté them in a cast iron
skillet with a couple teaspoons of cheap olive oil. Brown lightly on all
sides then put into crock pot. Next sauté onion until translucent and add to
crock. Add garlic as is without sautéing. Cut potatoes, and add the
remaining ingredients except for broccoli. Add the Rainer Ale and enough
water to cover all ingredients.
Set the crock pot on High to get everything up to heat (30 – 45
min.) then turn to Low and simmer for 2 1/2 hours until meat and
potatoes are cooked. Remember to add your broccoli about 30 minutes
prior to serving. One might want to add the veggies about 5-minutes
before starting the simmering process to avoid mushy vegetables.
Serves approximately 4 hungry Crow, 5 Cheyenne, or 6 non-Indians
Posted in Native American, Wild Game | No Comments »
Written by Dave Budge on 26 March 2009
This was first posted at Electric City Weblog:
Gourmet Apsaalooke Chili by Awé
4 Tbs canola oil
6 cloves garlic, minced
2 yellow onions, diced
2 Serrano chiles (diced with seeds removed)
1 lb. coarse ground elk
1 lb. coarse ground antelope
½ tsp salt
1 tsp freshly ground black pepper
3 Tbs mild red New Mexican chile powder
2 Tbs dark Pasilla chile powder (or Ancho)
4 Roma tomatoes, diced
½ cup tomato paste
1 1/2 cups Beef Stock
1 Bottle Rainer Ale (warm)
2 Tbs cheap port wine
1 Tbs Tabasco Sauce
4 tsp ground cumin
4 tsp minced Mexican oregano
¼ cup minced parsley
4 oz crumbled goat cheese, for garnish
To prepare the chili, heat the canola oil in a large
saucepan. Add the garlic, serrano chiles, and
onions and sauté over medium-high heat for 5
minutes. Add the meat and sauté for 7 or 8
minutes longer, while stirring frequently, or
until the meat is well browned on all sides.
Season with salt and pepper, stir in the chile
powder, and cook for 2 minutes more. Add the
tomatoes, tomato paste, beef stock, beer, port,
Tabasco, cumin, oregano, and parsley, and stir
well to combine. Bring to a simmer, turn
down the heat to low, and cook, uncovered,
for 55 minutes (add water if needed).
Put the mess into serving bowls and sprinkle
the goat cheese over (or any cheese you like).
Pour the Chili over macaroni (Lodge Grass
style), pinto beans (Crow Agency style), or
spaghetti (Pryor/Arrow Creek style).
Servings: 4-6
Posted in Wild Game | 2 Comments »
Written by Mike on 02 November 2007
This recipe, from the Oklahoma pavilion, is a possible do-over. Unfortunately the folks preparing this dish didn’t remove all of the connective tissue, which as Montanans we know, is virtually impossible to cut through when the meat is seared and not slow-cooked using “Methode du Budge.” The scalloped onion recipe will definitely find it’s way into my cooking repertoire. Still, it was delicious, coming as it did a few minutes after our visit to the Canada pavilion.
Seared Bison with Scalloped Wild Onions
12 ounces bison sirloin
2 tablespoons olive oil
Salt and pepper to taste
Scalloped Wild Onions
10 ounces wild onions, peeled and sliced in half from top to bottom
1 tablespoon olive oil
3/4 teaspoon sea salt
1/4 teaspoon ground pepper
1/2 teaspoon finely chopped garlic
1/4 cup Pano bread crumbs
1 tablespoon sherry vinegar
1/2 cup chicken stock
1/2 cup heavy cream
-Cut the sirlon into 3/4 inch squares and thread meat onto 8 metal skewers.
-In a saute pan, heat the oil over moderate-high heat and sear the skewered meat for 2 minutes on each side.
-To serve, divide the scalloped onions among the 4 serving plates and place 2 skewers on top of the onions.
For the scalloped wild onions
-Heat the oil in a large saute pan over medium heat and add the onions. Stir frequently until they are lightly browned.
-Stir in the garlic and bread crumbs and cook until they are golden brown. Add the vinegar and when it has evaporated, add the stock and cream. Reduce the heat and cook the onions for 10 minutes or until they are tender and the sauce coats the back of a spoon.
Enjoy!
Mike
Posted in Recipes, Wild Game | No Comments »
Written by Dave Budge on 26 September 2007
Bill Schneider at New West has tails of a “Shore Lunch” while fishing the great outdoors.
It looks like this:
Yum. Go read.
Posted in Seafood, Wild Game | No Comments »
Written by Dave Budge on 19 September 2007
Now that hunting season is on us I was looking for a good source for wild game recipes. I ran across The Wild Gourmet, Larry Copenhaver, who is the resident “chef” for the Montana Hunting & Fishing Journal.
He has some interesting recipes not the least of which is his Duck ala (Hunter) Orange. Check it 0ut and the other recipes.
The Spoon needs more wild game recipes and if you know anyone who is good ask ‘em to join. I’m going to try to get Larry Copenhaver to let us post his recipes directly – if I can find an email address. But this is Montana after all and there’s no shortage of good ideas on how to prepare game animals.
Posted in Duck, Recipes, Wild Game | 5 Comments »
