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2 hours ago, CrowMan said:

I'm shocked on two accounts..

1. Someone "gave away" the backstraps

2. They sat in a freezer for almost a year without being consumed

Your buddy must have an overabundance of good eats in the deep freeze...LOL

AND he gave me a package of moose tenderloin!!!!!  Plus a couple packages of ground moose.  Apparently his wife does not care for wild game and he doesn't cook it for himself.  This package of backstrap (loin!) had indeed been in his freezer almost a year, but had been wrapped in saran wrap and then butcher paper.  There was no freezer burn, thankfully - but the saran wrap saved it of course.

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35 minutes ago, akaShag said:

AND he gave me a package of moose tenderloin!!!!!  Plus a couple packages of ground moose.  Apparently his wife does not care for wild game and he doesn't cook it for himself.  This package of backstrap (loin!) had indeed been in his freezer almost a year, but had been wrapped in saran wrap and then butcher paper.  There was no freezer burn, thankfully - but the saran wrap saved it of course.

Now, that's a good friend. Don't expect the same from me...in my house, the loin and tenderloin wouldn't even make it as far as the freezer...LOL 

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3 hours ago, CrowMan said:

Now, that's a good friend. Don't expect the same from me...in my house, the loin and tenderloin wouldn't even make it as far as the freezer...LOL 

Yep, tenderloins never leave the hunt camp.  😉

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Well I never did make it back into the shop today to continue working on my latest piece.
I spent 6 plus hours in the kitchen, cooking of course. I had my weekend meals planned out which would have included wild Turkey breast tomorrow but when your friend drops by with a couple of fresh G'Bay Steelies, you reschedule some meal plans. However when you have meat and produce that needs to be dealt with, immediately, you deal with it.

So my old school Tuna Casserole was made for future meals this coming week, a small Pork Loin was cooked and stored for future use and one Trout will be tonight's Fajita dinner, with home made slaw and the last of my my big ass Heirloom Beefsteak tomato salsa. The other Trout was filleted (custom fillet knife made by Aplumma :) ), boned, skinned and vacuum sealed for my daughter.

The wild Turkey breast will have to wait.  ;)

Happy Thanksgiving Folks.  :)



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1 hour ago, Spiel said:

The wild Turkey breast will have to wait.

Just a suggestion...........slice it into about 1/4 inch pieces with the grain, so you have long strips.  Marinade them in a teriyaki marinade for overnight in the fridge, and BBQ them on high for about 2 minutes per side.  My favourite way to eat wild turkey breasts....

Doug

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13 hours ago, akaShag said:

Just a suggestion...........slice it into about 1/4 inch pieces with the grain, so you have long strips.  Marinade them in a teriyaki marinade for overnight in the fridge, and BBQ them on high for about 2 minutes per side.  My favourite way to eat wild turkey breasts....

Doug

Sounds delish Doug, thank you.

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  • 3 weeks later...

Yesterday was wild game day in the kitchen, doing some cooking before rifle season for deer........

First up was a big pot of rabbit noodle soup, using a couple cottontails.

Next was squirrel pot pie with a couple tree rats. 😉 see pic

I also had a couple more cottontails in the pot with the squirrels.  They will become rabbit pot pie and rabbit stew.

In the meantime, I had a deer neck from last November simmering away all day in the slow cooker.  I deboned the meat last night, and this with the stock will become a big pot of hearty venison barley soup.

And for supper, I had moose tenderloin with fresh free-range eggs, yum yum!!!

Life is good.

Doug

Moose tenderloin.jpg

Squirrel pot pie.jpg

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I shot a ruffed grouse on Saturday at my hunt camp.  And since my wife is away, I got to eat the whole thing myself for supper last night.  The tastiest part was actually the breast bone piece.

After I got home Saturday evening, I had three mallards, one teal, 2 black squirrels and a grouse to clean.  Some good eats there!

Doug

grouse supper.jpg

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IMG_1478.JPG.8e5fb5432e8e4826268909f4953760ad.JPGIMG_1479.JPG.d6edcd0d1ad05e9c71b34a7e1f4b507f.JPGIMG_1480.JPG.856d22d6330d60d8de422be1ba97af18.JPGIt's that time again to give my Big Chief smoker a good work out. A couple of weeks back both Atlantic Salmon and Steelhead trout were on sale at half price for $10/lb and it's been a too long time since I did fish so I couldn't resist, best birthday gift I could give myself. 🙂 Around 7-8 lbs. Put them in the freezer as frozen fish smokes better and took them out a couple days back. Made a gallon of brine yesterday and they spent the night in the spare fridge in two pots. Took them out at noon, patted them dry and the 29 pieces completely filled the five racks. After running a fan on them for an hour they developed a nice shiny, sticky pellicle and then it's that time to go outside for a 6 hour smoke I figure, maybe a bit less for the thinner pieces. Wood chips of choice is Cherry. This is where the fixed 160 degree temp comes in perfect for smoking fish at low temps over a longer period. The last couple of hours I will be brushing them with maple syrup for an extra sweet treat. This is going to be oh so good.

EDIT: I was way off on my time guess. Between a windy cool day and water in my drip tray which I don't normally do at six hours the fish was still mushy so I did the syrup brush, removed the drip tray and it took eleven hours total before the fish was nice and firm but still plenty moist. It was worth the wait, I had family over the next day and a everyone was raving about how good it was. Now the hardest part is having enough control to not pig out on it too much and freeze some for later. CheersIMG_1481.JPG.bf0bb60346a96e7d7fd445df2fd85cbb.JPG

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2 hours ago, smitty55 said:

IMG_1478.JPG.8e5fb5432e8e4826268909f4953760ad.JPGIMG_1479.JPG.d6edcd0d1ad05e9c71b34a7e1f4b507f.JPGIMG_1480.JPG.856d22d6330d60d8de422be1ba97af18.JPGIt's that time again to give my Big Chief smoker a good work out. A couple of weeks back both Atlantic Salmon and Steelhead trout were on sale at half price for $10/lb and it's been a too long time since I did fish so I couldn't resist, best birthday gift I could give myself. 🙂 Around 7-8 lbs. Put them in the freezer as frozen fish smokes better and took them out a couple days back. Made a gallon of brine yesterday and they spent the night in the spare fridge in two pots. Took them out at noon, patted them dry and the 29 pieces completely filled the five racks. After running a fan on them for an hour they developed a nice shiny, sticky pellicle and then it's that time to go outside for a 6 hour smoke I figure, maybe a bit less for the thinner pieces. Wood chips of choice is Cherry. This is where the fixed 160 degree temp comes in perfect for smoking fish at low temps over a longer period. The last couple of hours I will be brushing them with maple syrup for an extra sweet treat. This is going to be oh so good.

EDIT: I was way off on my time guess. Between a windy cool day and water in my drip tray which I don't normally do at six hours the fish was still mushy so I did the syrup brush, removed the drip tray and it took eleven hours total before the fish was nice and firm but still plenty moist. It was worth the wait, I had family over the next day and a everyone was raving about how good it was. Now the hardest part is having enough control to not pig out on it too much and freeze some for later. CheersIMG_1481.JPG.bf0bb60346a96e7d7fd445df2fd85cbb.JPG

Look awesome !

Just a heads up... Wild Fork sells frozen wild Pacific Sockeye fillets for $13.98 a pound.  A little more money (sometimes cheaper) than the farmed Atlantic Salmon and "Steelhead Trout" that you usually see in the supermarket, but a huge difference in taste. I personally find the farmed stuff flabby in texture, and not as rich in those delicious natural oils, compared to wild Salmon...especially Sockeye.

The nearest Wild Fork retail store to you would be Whitby (if you're ever down that way), also stores in Oakville and Ancaster, but with a minimum $35 order they will ship free to your door.

Screenshot_20241104_125421_Chrome.jpg

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3 minutes ago, CrowMan said:

Look awesome !

Just a heads up... Wild Fork sells frozen wild Pacific Sockeye fillets for $13.98 a pound.  A little more money (sometimes cheaper) than the farmed Atlantic Salmon and "Steelhead Trout" that you usually see in the supermarket, but a huge difference in taste. I personally find the farmed stuff flabby in texture, and not as rich in those delicious natural oils, compared to wild Salmon...especially Sockeye.

The nearest Wild Fork retail store to you would be Whitby (if you're ever down that way), also stores in Oakville and Ancaster, but with a minimum $35 order they will ship free to your door.

Screenshot_20241104_125421_Chrome.jpg

That's awesome!  Going to order some, since all of my BC salmon is long gone......

Doug

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Just tried to order some of their sockeye...........

SORRY, WE DON’T DELIVER TO K7K XXX

We are currently only delivering to select areas in the GTA, but we are working hard to expand our coverage soon.

😢

Doug

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