The Wild Game Eats Thread...

go_deep

Veteran member
Nov 30, 2014
1,821
298
Wyoming
20190224_161644.jpg
20190224_162838.jpg
20190224_172114.jpg
Wisconsin bear roast, deep fried Wisconsin cheese curds, and a Wisconsin beer. Pan fried the roast to brown the outside in a cast iron skillet, straight into the oven till the inside hit 150?, then rested under foil for 5 minutes. When 8 an and 10 year old kid argue about who gets the last piece, you know it's good! This bear has ate better than any wild game I've ever ate!
 

go_deep

Veteran member
Nov 30, 2014
1,821
298
Wyoming
I've never cooked bear but I thought the temp needed to be 160? Hoping to have one this spring!
It rested for 5 minutes under foil in cast iron skillet that came out of the over set to 350? I'm sure it got there, wasn't any pink in the center either.
 

DU4LIFE25

Member
Sep 24, 2015
52
0
Wisconsin
Your smoker looks spotless compared to mine. Are you supposed to clean those things? I think mine is just "seasoned" haha
I store my smoker in my basement so I try to wipe it out a little bit before it goes down there or I'm afraid it'll get pretty rank by the next time I use it. Although, maybe I could get a bigger smoker if that happens...
 

go_deep

Veteran member
Nov 30, 2014
1,821
298
Wyoming
20190519_140043.jpg
I've worked more hours then sleeped in months and finally got most of a weekend off, so I fired up the smoker after church today. The tried and true pastrami recipe came out of the box today. I did use a little different wood combination and it turned out really good. I usually
use hickory and maple, today I used maple to start and finished with bourbon barrel. Really added a little something extra to it. Got a totally new recipe going right now, and regardless of how it turns out I'll post up a picture when done.
 

go_deep

Veteran member
Nov 30, 2014
1,821
298
Wyoming
20190519_133209.jpg
20190519_170337.jpg
Here's my newest recipe, salt and sugar cured elk roasts, then smoked with Apple wood. Taste just like a store bought ham, its great! Has a sweet taste, then the traditional salty ham flavor comes in.
 
Last edited:

dirtclod Az.

Veteran member
Jan 26, 2018
1,275
162
Arizona
I store my smoker in my basement so I try to wipe it out a little bit before it goes down there or I'm afraid it'll get pretty rank by the next time I use it. Although, maybe I could get a bigger smoker if that happens...
Just got a new smoker today.Instructions say to wipe it out with
damp cloths or paper towels after each use,then apply a good layer of vegetable oil.
Also never leave ashes in your smoker,they absorb moisture which
causes it to rust.It's no wonder my old smoker rusted out after
30 years.(never cleaned it.)Only emptied ashes when I couldn't
get any more wood in.:cool:
 

dirtclod Az.

Veteran member
Jan 26, 2018
1,275
162
Arizona
Vegetable oil will go rancid if left to pond or puddle,but a light
coating is ok.Heck in Az. the dust that forms instantly on the oil will protect
it from going rancid! Lol! :cool:
 

marcusvdk

Veteran member
Dec 13, 2011
3,845
186
Michigan
One of my current favorites is venison zucchini boat tacos.

Cook ground venison with some diced peppers and onion then season with taco seasoning

Cut zucchini in half lengthwise then scrap out the center to make a boat. Veg oil and salt & pepper. Bake on 375 for 5-10 mins.

Then put the meat in boat sprinkle on the cheese and back in the oven to melt cheese.

My kids favorite now and health low carb option