Here's a favorite from my neck of the woods :

Jellied Moose Nose

1 Upper jawbone of a moose
1 Onion; sliced
1 Garlic clove
1 tb Mixed pickling spice
1 ts Salt
1/2 ts Pepper
1/4 c Vinegar
Cut the upper jaw bone of the moose just below the eyes.
Place in a large kettle of scalding water and boil for 45 minutes.

Remove and chill in cold water.

Pull out all the hairs - these will have been loosened by the boiling and should come out easily (like plucking a duck).

Wash thoroughly until no hairs remain.

Place the nose in a kettle and cover with fresh water.

Add onion, garlic, spices and vinegar

Bring to a boil, then reduce heat and simmer until the meat is tender. Let cool overnight in the liquid.

When cool, take the meat out of the broth, and remove and discard the bones and the cartilage. You will have two kinds of meat, white meat from the bulb of the nose, and thin strips of dark meat from along the bones and jowls.

Slice the meat thinly and alternate layers of white and dark meat in a loaf pan.

Reheat the broth to boiling, then pour the broth over the meat in the loaf pan.

Let cool until jelly has set. Slice and serve cold.

Sounds like the head cheese that my grandmother used to make from hogs.

Not much new going on the forum tonight so I thought I'd throw this out there.

What kind of wild game meal did you have tonight?

I had mule deer Hot italian sausage and spagehtti with red peppers. I do this one every couple of weeks. Last two nights we had mule deer stew that I made from a sirloin roast that had the packaging torn and got a little freezer burnt. The left over cubes will be greek marinated later for skewers. I'm going to be forced to eat plain old chicken breasts tomorrow.

Boilerrom
Does that mule deer meat have a diffrent tast than a White tail or is it abount the same.
I have ate a lot of diffrent wild meats but have never ate Mule deer.I hope to get a chance to go hunting for them some time.

You got my mouth watering. I think I'll have tenderloin tomorrow. I can't wait for spring, I like to pick Morel mushrooms, and do up some tenderloin and make mushroom gravy. I like to marinade in McCormik Mesquite marinade. Then cook on the grill. Just have to much snow to get to the grill. The McCormik Southwest marinade is also excellent.

Shortmag
Mule deer does taste different than white tail.

I can't say which one tastes better because even the same species taste different in seperate areas of the province. Diet changes with geographical conditions. This will effect the taste of the meat.

I take game from several areas of the province and have to say the mule deer from the south caribou are the best I've tasted (except for Queen Charlottes black tails). I have not had the chance to taste a grain fed white tail yet though.

Tonight we had mule deer strip loins.
Broild.
With sweet potato and peas.

I had mule deer stew for lunch also.
My friend had some left over mule deer hot italian sausage sandwich while he was here.

I have three mule deer in my freezer so I have to get creative.

The Butcher
I wish you want have started talking a bount mushrooms you are makeing my mouth water you can bett the first sine of spring I will be out there looking for them.

boilerroom
we are a loud to kill 8 white tails where I live and I filled all of my tages + my wife killed one and my dad gave me four+ I put 3 hogs in the freezer no shortage on meat just recipes do have any good ones.

boilerroom
I sent you a PM
hope to here from you soon.

Man alive!! I'd have to be busy making lot's of babies to consume that amount of meat.

In this province you can get out of controll if you wanted.

3 deer(mulies and whites combined)
You are allowed 10 on the Queen Charlotte islands on a seperate licence.
1 moose
1 caribou
1 elk

About the recipes... I do plenty so what I'll do is post em as I eat em!
Going to check that PM now.
1 sheep
1 goat
1 bison(draw only)
2 black bear

That's alot of hunting. The best year I had was 2 mulies, 1 white tail, 1 elk, 1 goat.

[ 03-01-2003, 10:47: Message edited by: boilerroom ]

boilerroom

I made 7 deers and 6 hog sholders in to jurkey back in November all the hog jukey is goen and just have a little bit of deer jurkey left.I only have Two kids but them an my buddies can but away some jurkey.
That hog made the best jurkey that I ever ate.
I made some back strap 3 days ago in the crock pot coverd in mushroom soup and onions.
Man that was good.

What the hell happened to my last post??
Looks like a jigsaw puzzle! I wrote all that but it came out in the wrong order! Did you do that Saeed?? or was I cooking with too much wine??

Shortmag... The more beer the boys drink the less jerky to last the winter.

wild rice over deer back-strap that was simmered with onion, half and half sausage from axis deer and wild pig, salad, rasberry tea, nap

Sunday dinner was safron rice,spinach casserole, pintail breast marinated in Italian Salad Dressing,wrapped in bacon and grilled on the rare side. Mighty fine!

Russ

I never had pintail before but that sounds tastey.

Tonight I had mule deer Lasagna. I didn't have mozza cheese so used up that big block of cheddar that's been sitting in the fridge. That put a new twist on things and I must say it worked out pretty good. I think I'm having it for dinner tomorrow also.

Had a tastey mule deer roast done medium. Sweet potatoe and butter garlic egg noodles on the side. I didn't have any red wine unfortunatly.

A little trick I use is to rub olive oil and spices on it so the oil makes it crisp on the outside before I put the lid on. This keeps all those tastey juices inside.

That roast became hot roast mulie open faced sandwitch with mushroom and chive gravy and mashed potatoe. Bud instead of wine. Just got back from a hell trip down south and had no time before I starved to death.

Think I discovered a winner tonight.

I diced up two ruff grouse breasts, heated 1 & 1 TBL sp. of olive oil and butter. Grouse in.

Threw in two cloves of garlic, minced.

When slightly browned, squeezed in a lemon, and 1/3 cup of white wine. When wine cooks off, throw in one sliced red onion. Cook for 5 minutes more.

Served with rice this is a meal to die for.

Also had some mule deer steaks pounded and seaoned last night. After tenderizing these cuts, I coated them with...
1/2 cup of flour
1 TBL spoon of cumin
1/2 TBL sp. of white pepper
1/2 TBL sp. of salt
1/2 TBL sp. of paprica

Brown coated deer quikcly on each side and cover with dijion mustard. Turn off heat and cover and let sit til side dishes are done.

Never been this rewarded from beating my meat!

Boileroom, that grouse dish sounds fantastic. I will have to wait until August before grouse comes in season to try it though.

I always think that a liberal splash of lemon juice can do wonders for game meat.

Regards

Deerdogs

I forgot one ingredient in that grouse dish. I added 1tpn of tarragon. Also about the lemmon, I took one qrtr of the lemmon and sliced it into 1/4" slices and fried them up with the onion.

I simply forgot this because that bottle of wine that I bought for the recipe washed the meal down way to easy.

I did a halibut nuberg a couple of nights ago. I usually do this with lobster or crab but it's time to get rid of those last couple of pieces of halibut because the spring trip is comming soon.

I think it even tasted better than the crab recipe.

Also did a quick deer helper the other night. Not impressive for a deer meal and man did it give me the farts!

Boiler room
How do we go about getting supper invites to your place?

It's easy, just bring up some type of game that I don't have in the freezer. At this point it's anything that's not mule deer and ruff grouse. I have lots of fish though.

Happened to catch this thread on a nice night.

Had internal tenderloin of white tail. wrapped in bacon and grilled. Served with red beans and rice with onions and hot sause and a nice salad.

Very nice even if you do eat white tail almost every night

Well for me it will be deepfried wild turkey. I was lucky two days in a row..... two Toms. One more and season is over for me. Thank God I have Kids that like to hunt.

Urdubob

Home made pizza crust and sauce, fresh mushrooms, black olives, onions, venison italian sausage, smothered with cheese. I know thats not much but I have to diet tonite so I can feast on a backstrap with Rockheads marinade tomorrow or Friday. And wine!

Well I have a couple more to throw in here since I have been abroad lately.

Mule deer marinated in chinese cooking wine and soya. Chopped white onion, broccoli, bok choy(watch for sars!), carrot and mushrooms. MMMMMM

That was last night.

Tonight it was just a simple mulie roast with the old stand by, mashed and peas. Of course that means the other old stand by... hot roast deer sandwitch and mashed tomorrow.

back to the top - I suffered with grilled salmon, pasta and fresh bread and a salad; hope to kill a black bear soon!! No game meat in freezer, need meat!! Have plenty of salmon and halibut though KMule

Last night I made up a pot of mule deer stew. Can you say melt in your mouth?

Just took what I call a 'FLAT' one of the flat lean mussels from the hind quarter of a deer which could be steaks but I remove all membranes so each mussel is separate. That way I can cut them later as per recipe. This time I cut it up into chops, pounded them once, then cut them into bite size pieces, marinaded them over nite in Soy. Then followed the 'JOY OF COOKING' recipe for sweet sour pork, maybe any sweet sour pork recipe would work??????? But this one was GREAT!!!!!
KMuleinAK, a freezer full of Salmon and Halibut
sounds pretty good to me! My first and only bear made great burger, stew, and roasts but the steaks and even the back straps were a little on the chewy side. Got any hints?

[ 04-29-2003, 04:51: Message edited by: DickPal ]

meatloaf made with venison, and mashed potato's. my favorite!!

I had mule deer fajitas tonight. I just used one of those kits and sliced up a sirloin steak. Quick, simple and mmmm.

Spicey moose goulash with Polenta on the weekend

I diced up my last two ruff grouse breasts tonight and did them in garlic and butter and topped them on pasta with marinara sauce.

There seems to be more grouse than ever this year. I'll have to take a couple more this fall.

Wow, what a variety!!!
Tonight I had Bar-b-cued elk steaks (still pink in the middle)and fresh oysters out of Yaquina Bay. Baked Potato and greens out of the garden rounded it out! And of course with Cinco De Mayo tomorrow, I had a Corona. And then a fresh Rhubarb pie! The first this year!! Food is Good!

Bob

Dinner tonite was Black Forest Ham that I made from my pronghorn.Baked and served with a nuclear hot russian mustard,roasted garlic mashed potatoes,creamed corn and caramel apple pie for dessert.Down to one game meal a week will run me out of game right around the end of August.Hate to wish away summer,but I am not truly happy until fall.
Turnerhunter

Last night I started with a big garden salad, homemade chili with deerburger (is that the correct term?), homemade bread and a couple of belts of Wiser's Deluxe, nap. Arty, I like your meal of meatloaf. You have inspired me sir.

Buffalo patties smothered with queso and topped with green chilis, fresh tomatoes, and onions. Homemade french fries on the side. MMMMMMMmmmm.

Did up some halibut and chips tonight. Only two pieces left. Thank god I'm booked for the end of June.

I found another winner tonight.

I had a lbs of hot italian sausage meat(mule deer of course) not in the casings that I made meatballs with tonight. It was a great tasting spaghetti I had for dinner. I have enough meat balls left over for two more meals in the freezer now.

[ 05-11-2003, 07:49: Message edited by: boilerroom ]

Deer tenderloin, marinated in a commercial teryaki, grilled to medium rare and smoothered with butter sauteed onions.......drool.....