Outdoor Report: Worldwide game cuisine
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Outdoor Report: Worldwide game cuisine

September 21, 2019


welcome back well many hunters now have a freezer full of meat in this week’s down to a report Winston Greely shows us how to look around the world for ways to prepare a tasty game dishes this fall two of my co-workers harvested bull moose which got me thinking what would I do with more than 300 pounds of meat now I don’t begrudge anyone who does mostly sausage or even jerky game meat especially ground meat can be used in recipes from around the world to turn a basic nightly meal into a palette passport you’ll find ethnic of world cuisine recipes across the internet there’s a few sites to get you started today I’m going to make a Moroccan meatball tan gene from a milk Street recipe I adapted from I ground venison first chop up some green olives in a small bowl stir together green olives and lemon zest and set aside in a skillet melt butter and cook an onion until softened stirring garlic cumin coriander cinnamon and pepper flakes and cook until fragrant transfer a half a cup of the onion mixture to a large bowl then add the tomatoes and broth to the skillet and bring it to a simmer then cover and cook for about 15 minutes in the meantime add panko and water to the reserved onion mixture let’s soften then mash to a smooth paste with your hands add the venison also add cilantro and salt pepper and mix I always use a 90 percent lean ratio when grinding my game any more fat can make a lot of dishes greasy then make into bite-sized balls cover and refrigerate add the meatballs to the sauce cover and cook on low for 15 minutes then flip each meatball and cook uncovered stirring occasionally until the sauce thickens and the meatballs are cooked another 15 minutes or so push the meatballs to the side of the skillet and gently pour the eggs into the senate cover and cook on medium until the egg whites are barely set and yolks are running off the heat add the olive mixture and cilantro to GAR through the tan jean with nan or a good bread so everyone can dig in and share and the great thing about this dish is the flavors of the spices combined with the olives will take you to North Africa if only for a few seconds I have Winston Greely not among Montana’s Fish Wildlife and Parks

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