I could eat curries once a week (especially in the fall and winter). I’ve tried in the past, but then Roy gets burned out pretty quickly. So we go months and months without eating them. During this time, every time I open my spice drawer, I see the large bag of curry powder sitting there…far too full…
But it’s been awhile since we’ve eaten curry, so Roy was up for it again! Lucky for me!
I love that with curries, you can just throw a bunch of spices together in a pot and let it simmer. Then the outcome is tender meat with powerful, bold flavors.
We were enjoying sunny days and 40 degree temperatures, but alas, it has cooled down. No reason to complain as my parents in South Dakota are experiencing their 37th (or something close to that….) blizzard of the 2013-2014 winter season! Plus, Jethro doesn’t get coated with mud when everything freezes..
With the cooler temperatures, it was time to break out a new stew recipe. Our freezer was getting full as I spent an afternoon awhile back cooking large batches of dry beans and freezing them in serving-size baggies (Much cheaper than the cans and they taste fresher, too!). So to make some room, I figured we could use some of the chickpeas. And chickpeas instantly reminded me of a Moroccan-inspired stew.
Ground deer meat that’s been marinating soaking up flavors of beer, lime, and spices, plus onions, garlic, and several varieties of peppers all rolled in a tortilla and then smothered (not drizzled) in enchilada sauce and cheese (plus a cold beer) equals one filling, satisfying cold-weather meal.
I’ve been meaning to make enchiladas for awhile now, but they tend to be a bit time-consuming. And lately, our schedules have not allowed too much extra time for complicated meals.
But once I started making these and decided to cut out a few steps (the dipping of tortillas into sauce or the frying of tortillas) to make them both easier, less messy, and healthier, I realized they really weren’t too time-consuming…a nice surprise!
I was hesitant make to meatballs out of our ground elk (or antelope or deer) because we don’t add any fat to the meat we grind. This keeps the meat lean and true to its own flavor, but it also makes it less cohesive when forming patties. Fortunately, we found that forming meatballs didn’t pose any problems!
Growing up in South Dakota, Swedish-style meatballs were about the only type of meatballs we ever ate. And during the cold (sometimes absolutely frigid), dark, windy winters, we ate plenty of them, smothered in homemade gravy and poured over mashed potatoes. It warmed our bellies!
A couple of weeks ago, I shared how we make our wild game jerky. As I indicated, we had only successfully seasoned our jerky with pre-made seasoning kits. Over Christmas break, I decided to experiment some more with a homemade seasoning. I thawed out some ground deer meat and came up with a Southwest jerky recipe.
We found it to be every bit as tasty as the seasoning kits. My dad even thought it was better! But he may have been a bit biased….
Our Southwest mixture uses only dry seasonings (well, except for a splash of Worcestershire sauce). We personally haven’t had as much luck with the soy sauce and other liquid based recipes. Maybe we were just doing something wrong with them…more experimentation is needed!
We ground up most of our deer meat this year and have turned much of it into jerky. It’s a great and healthy snack food, and we love taking it on our road trips…Jethro (our dog) likes it, too, as he inevitably gets a few pieces (especially when we forget to pack dog food…)!
We used to make deer jerky in a dehydrator, but we found that it would dry the meat out too much, so Roy switched to making it in the oven.
The first step is to grind some deer meat.
So far we’ve only used seasoning kits…they are so easy to use, and most of them taste great. (We’re still experimenting with our recipes, so hopefully we’ll be able to post a successful one soon!) So add the seasoning to the ground meat. Our favorite has been the Hi Mountain Cracked Pepper and Garlic seasoning. Follow meat to spice ratio on seasoning packet. Don’t skimp on the seasonings even a little bit!
I’m from South Dakota where we would have a casserole (Or do you call it a hot dish??? There must be a map of the preferred term…) at least once a week. Growing up, our style was basically combine whatever you have left in the fridge that needs to be eaten, some type of rice/pasta, ground beef (usually), mix in some spices, throw some cheese on top, and bake it for a bit. Voila! Lunch/dinner/supper (whatever you call it…probably a map out there somewhere of this, too) was served!
I hope everybody had a nice Thanksgiving! We had a great time with Roy’s folks and our friend, Jill, along with a couple of doggies who laid by the table hoping some scraps would come their way…and they did.
The week leading up to Thanksgiving, Roy and I ate this antelope stew everysingleday. To state the obvious, we made A LOT of stew. It’s a good thing it was so tasty! Although, we will probably make a smaller batch next time or freeze half of it for an easy dinner in the future.
Bright colored peppers, tomatoes, pumpkin seeds, raisins, and many other ingredients make up this mole sauce. Unfortunately, the final photo does not indicate all of the brightness and vibrancy that goes into the sauce!
This was Roy’s first elk. He has been working incredibly hard at hunting elk since we moved to Montana. When he got a cow elk just a couple of weeks ago, we were both pretty dang happy! A common saying in our house has been the random, “Can you believe you/I got an elk?!?!”