But Roy did get an antelope! He got the doe Monday, and Tuesday was in the 70s, so it was a terrible day for it to hang. We managed to keep it cool, but we couldn’t let it hang another day as Wednesday was forecasted to be quite warm, too. So Roy butchered the antelope Tuesday evening, and we packaged all of the meat yesterday. The freezer is filling up!
The sunset outside of White Sulphur Springs, Montana was gorgeous the evening Roy snuck up on an antelope.
Switching gears a bit… This fall, we started a new budget. We have just a bit of school loan debt left, and we really want to be done with it! Roy and I are listeners of Dave Ramsey and we are motivated to be debt free. Why am I writing this on my food blog?!?
You know those days when you are so busy it is hard to even think about planning for meals?? Let alone actually preparing them! We go through those. And one of our standbys for nights like that? A taco salad.
It’s so simple. Brown the meat (elk, beef, antelope, deer…it doesn’t matter) with onions, garlic, and spices from your cupboard (who needs those taco seasoning packets?? ). Fill a bowl with crushed chips, greens of your choosing, and load it up with veggies and additional toppings. Scoop some meat onto the salad and top with cheese, salsa, maybe sour cream, and there you have it. Dinner (or supper…whichever term you prefer..) is ready!
We’ve lived in Montana for a few years now, and Roy has definitely taken advantage of the hunting and fishing the state has to offer. He’s provided us with venison, elk, bear, antelope, and an abundance of trout! But a new milestone was reached the other week when he caught his first Kokanee salmon!
We’ve had people tell us they don’t even eat trout anymore, but instead just eat the salmon. We were a little skeptical since we find some of the big, meaty trout has a salmon-like texture and flavor. And we also like the smaller trout wrapped in foil and thrown on the grill or over a campfire! Warmer weather is almost here so we can do that again!
I originally called this dish a stir fry, but it’s not really a stir-fry by technical definitions. I didn’t use a wok. It wasn’t cooked quickly. There was not smoke or splashing oil involved. It was rather tame in the kitchen. More of a sauté, stir a bit, and simmer until thickened. So I’m calling it a “bowl.”
But whatever you want to call it, the end result was delicious! I always say that, though, don’t I?? But this time, I have Roy’s words to back it up! His words were something along the lines of, “That’s definitely a top 5 meal!” Yup, top 5.
We held an Olympics themed party last weekend and decided to make a whole lot of sushi rolls for it! A couple of weeks ago I had baked, deboned, and froze a fresh Missouri River trout, so we had plenty of fish to work with.
A couple of years ago, some friends showed us that making your own rolls was incredibly easy, fun, cheap, and pretty dang tasty! Fresh sushi-ready fish is a bit pricey, though, so we typically just make veggie rolls or use crab, smoked or leftover salmon, and once even fried chicken! With trout bits ready to go, we decided to give it a try.
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.
I generally don’t have favorites. It all depends on the day, my mood, simply the context. I’m going to make a bold statement though when I say this is my favorite recipe on the blog so far…maybe favorite dish we’ve ever cooked. Bold, I know, but each bite was full of so much flavor with the slight bite from the gorgonzola cheese, the sweetness from the dates, and the bacon’s saltiness.
Awhile back, as Roy and I were walking Jethro, we started brainstorming different ways to make the pheasant we had planned for the next day. This is the result, so it is definitely a joint-venture recipe, with Roy taking the lead!
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!