- Billy loves to hunt.
- The meat is leaner than chicken or pork.
- Talk about FREE RANGE!
- No pecticides.
- No antibiotics.
- I've been to where they live and roam.
- It's fresh and processed by Billy :)
- It's tasty.
The key here is knowing how to prepare it. My friend Sheila just moved to the beautiful state of Alaska! Yes, she is quite adventurous. As is her husband and two kiddos. They're always catching these monster salmon in the river and so on. Well, today her husband Josh shot a 700 lb. Moose! WOW! She's gonna need a deep freeze. Here are some recipes, Sheila! If you want more just let me know. Here's a pic of Sheila and her family at the Iron Dog 2009 race!
The first one is basically a marinade that can be used for almost any piece of meat. And we grill most of the game we cook unless I chicken fry it (YUM). I used a whitetail deer ham for this recipe and it turned out great! I marinated it for 24 hours just because we got busy and didn't have time to cook the night I marinated it.
1 cup oil
2 tbsp cider vinegar
3 tbsp soy sauce
1/2 cup ketchup (I used honey bbq sauce since I was out of ketchup- yes, it happens)
1 bay leaf
2 tsp ground coriander
1/4 tsp ground pepper
1lb wild game cubed
8 cherry tomatoes
12 mushroom caps
1 green, red, or yellow bell pepper cut into pieces
1 red or yellow onion cut into 8 pieces
1. Mix the marinade ingredients together in a bowl. Put the meat and the marinade in a big ziploc and marinate in the refrigerator for a minimum of 3 hours, mixing occasionally.
2. Drain the cubes and thread them onto skewers. Do the same for the veggies. (I did them separate. You can also alternate them if you like.)
3. Grill the brochettes for 5-6 minutes on each side on the BBQ pit, basting with the marinade several times during cooking. Don't overcook it!
4. Serve immediately, accompanied by rice or steak fries.
This next one is DELISH and also for the grill! Not the healthiest entree I've ever served, but one of the tastiest. I don't have any measurements- I had to eyeball it. You really can't go wrong.
2-3 lbs. thick cut Bacon
1 large onion diced
1 container mushrooms diced
1/3 cup pickled jalepenos diced
1 small head of garlic minced
1 pkg shredded Colby Jack/Cheddar cheese
splash of red wine (and some to drink:)
a lot of Butter
salt and pepper
Butterfly the backstrap with a very sharp fillet knife cutting it down the middle vertically. Do not cut all the way through. You want to end up with a big flat piece of meat you can roll up. So, continue to make slits until it lays flat. Season with salt and pepper. I also pounded it a little with a tenderizing hammer to get it the same thickness throughout. If you do that make sure to put a piece of plastic wrap on top of the meat before you hammer or it will be all over your kitchen!
Alright, moving on to the next step...
Melt butter in a large sauce pan. Add chopped onions, garlic, jalepeno, and mushrooms and cook on medium heat until softened. Add a splash of red wine and season to taste with salt and pepper.
Next, lay bacon in horizontal strips next to one another on a cutting board. Then, lay the flattened backstrap on top of it. Spread the veggie mixture on top of the backstrap. Sprinkle a copious amount of shredded cheese on top of the veggies. Roll it up, wrapping the bacon around it and securing it with as many toothpicks as you need. More the better to keep all the yumminess from leaking out on the grill. Just like you would do a tenderloin.Place on the grill, turning until cooked throughout- it shouldn't take long since the backstrap really isn't very thick. On the side, I rolled large white potatoes (one per person) in oil and then sprinkled with sea salt. Bake for 45 mins. I served them totally loaded out with sour cream, butter, and cheese. Why not go all out?!?!