Made a s smokehouse out of cedar and old woodstove. Then I did my first elk kielbasa I got the elk from a rifle hunt, i did last year.

Yes I wrote that Stoo- my dad had a tradition of writing it that way when we processed game animals and it’s stuck now for our kids! This was a stew I originally tossed together when I suddenly became a moose camp cook on short order one weekend. I made it fast with whatever I had on hand.. I cook most of my stews in a crockpot now but I originally used a Dutch oven for this recipe. Both will break down the meat nicely. 🍲 🌿 - 1 pound venison (moose/bear) cut into pieces the size of sugar cubes. if you intend to use bear meat, I strongly suggest you give it a quick flash over sear in pan, cut up in small pieces into the frying pan and ensure it’s well cooked even before I throw it into the rest of the stew. Some people say it doesn’t matter, but I’m paranoid about different things that 🐻 bear meat can contain from a parasite aspect that Cervid meat does not. - 2 tablespoons seasoned flour (your choice) - 2 tablespoons oil or shortening - 1 chopped onion - 3 cloves garlic, minced - 6 (more or less) cups venison or beef stock - Stock is easy to make when you butcher a deer or moose with leftover scraps and fat. - 1 cup barley - 2 Tablespoons of Worcestershire sauce - 4 cups mixed diced vegetables (carrot, turnip, parsnip, potato) - ½ cup frozen green peas Heat oil in Dutch oven. Dredge meat in flour, brown lightly in oil. Add onion and garlic and cook until soft. Transfer to crockpot or leave in the Dutch oven if stovetop cooking. Add remaining ingredients, adjusting stock for thinner or thicker stew. Cook on low setting overnight or cover and simmer on low burner until meat and barley are tender, about 2-3 hours. Serve with sourdough bread and honey!🍯

Fry together 1/2 cup of onions 3 to 4 cloves of garlic 1 lbs ground venison Until cooked. Add a can of your choice of tomato/spaghetti sauce (I used bolognese sauce), about 1 1/2 cups of cooked rice and half a cup of shredded cheese. Stir together and continue cooking for a couple minutes. While this is cooking cut the tops off your peppers, clean out the insides, drizzle them with a small amount of cooking oil, place on a baking sheet and bake at about 350F for 15 minutes. Then spoon your venison mix into the peppers, top with more shredded cheese. Baked for an additional 10 minutes to melt cheese. Enjoy!

You need half a black bear liver, one red onion, bear oil, and lemon and herb seasoning is great Cast iron pan, put it on the stove and heat it at medium high Add enough oil to coat the bottom Put in chopped up liver Stir it up and cover Slice 1 red onion real thin Once all liver is browned on all sides, add the onion and stir, re cover After five minutes when the onion is starting to look soft, season with your preferred seasoning and re cover. Check temp vigilantly and thoroughly. DO NOT UNDERCOOK YOUR BEAR MEAT. When your done it should look like a mess. Serves 1 hungry me

Going to cut pheasant into 2 halves and spine removed. Marinade the halves 4 hours before indirect grilling Marinade Balsamic vinegar Brown sugar Low sodium soy sauce Worcestershire Olive oil Onion powder Garlic powder Black pepper Rosemary Get your grill to 375-400 degrees Your going to indirect grill on upper shelf starting skin side down till has a nice golden brown. Then flip over and let finish till internal temp of 160 degrees. Then let sit 5 min. Why sitting I put lemon oregano compound butter on skin side and melt and coat. Compound Butter 1 lb unsalted butter (room temp) 1 tsp fresh garlic 1.5 taps dried oregano 2 lemons juice squeeze by hand Blend with mixer so whipped and blended Then place in wax paper and roll into log and put in fridge so can use as want and cut the amount want. Goes well with risotto and fresh vegetable. Enjoy