Overindulgence

[shootwice]

Hey the thread on the best meat you ever had disappeared. Perhaps it had something to do with a 2 legged species mentioned. Anyway, what did you make for camp with wild game that was a bit excessive or out of this world. One time we took the 6 tenderloins from 3 deer, kept them whole and tied them into a roast with crabmeat stuffing. It was about 6-7 inches in diameter. After we grilled it, we sliced it thick and served it up. Everyone got 6 good size medalians and a stink load of crab stuffing. Looking for ideas for elk camp this fall.

 

[wmidbrook]

I can't necessarily say I've topped that one~! I've brined deer liver for 24 hrs, sauteed onion and then added chopped liver simmering in red wine....that was for starters.

I just got a care package from Alaska and it involves Kenai King Salmon. My inlaws just returned from up there with a nice home-pack

Will be firing up the smoker tomorrow~! Some will end up in elk camp for sure....if it lasts that long ....

 

[Or/Elkster]

Wild trout salt pepper and buttered stuffed with elder berries, grouse breast with lemon and pepper, a basting of tabasco is good or worscheschester sauce . real good when thats what you catch and shoot with your bow. taste real good.

 

[wmidbrook]

Step 2 ...waking up @ 3:30 a.m. to brine it so that it'll be ready to toss onto the smoker by 7:30 a.m.---smokefish by 7:00 PM ...nuts~!. Brine is made up of brown sugar, kosher salt and some molassas. (then back to bed)...lol.

This should load up the smoker for the quick 8-12 hr smoke....up north I would do the 1 - 2 week cold smoke. Anyway, this would roll up good in butterflied Elk medallions with some mushrooms and spinach, garlic....

 

[shootwice]

Put a bit in your eggs with a spoonfull of cream cheese. ummmm

 

[wmidbrook]

Yeah, that sounds real good...or some mixed with cream cheese on crackers.

Getting there....a few more hours to go. I only got a couple of racks worth in my Big Chief smoker--maybe 15 lbs of fish to start with.

Hopefully, I'll be loading it up with a 50 lb batch here soon....

 

[BDB]

That's some good looking grub fellas.

On a backcountry scouting trip last season, Backcountry, in2blacktail, Bowuntr and I had a pretty good meal. We were 5+ miles into the trail head for the first nights camp and meal. I brought marinated elk kabobs for 5 people, then marinated the veggies (onions, mushrooms and peppers) for 30 mins before we put them on the grill. Backcountry made mashed taters with gravy and a chocolate pie. We made a make shift BBQ from some logs and had a dandy meal

mmmmm I'm hungry.....

 

[GreekDrake]

Thats it, I am hunting with these guys!

 

[Or/Elkster]

deer heart basted with a maple bourbon sauce , with sawtade wild onions and morrel mushrooms yummmmmmmmmmmmmmmm!!!!!!!!!!!

 

[PlacerCountyNWTF]

I like taking a whole backstrap, splitting almost all the way through and stuffing it with Feta cheese, sun dried tomatoes and sausage. BBQ it til med rare and it is awesome.

 

[Whistler]

Supper sounds great: But ya aught to try a Crawfish Omlete for that breakfast to get ya going in the morning: 3 eggs whipped up, handfull of chopped crawfish tails, grated montery jack cheese, chopped fresh portobella mushrooms and just a few wild onions.
You will hunt right thru lunch. By then your hungry; for a quick supper try using whole crawfish tail meat, ravioli stuffed with creamed portobella mushrooms and a cajun alfredo sauce. Yea, I know, thats not exactly hunting camp, but sometimes I just got to eat right.