Wild Game, It’s What’s For Dinner…

Hey!  We are adding a new aspect to the blog.  Almost every week I will put together a post that includes recipes and links to meals we made during the week.  Most of them will be centered around fish and wild game that we have harvested and will for the most part be low-carb, paleo-ish friendly.  I think this will be really fun and I look forward to hearing what you all think.  I will be figuring out how to make these recipes printer friendly as well.

I don’t have a full week this time, as we ate at a friend’s house and went out to dinner, but here’s what I do have.

Red Beans and Rice

Red Beans & Rice

*Unless you are lucky enough to have some smoked sausage made with game, this recipe does not include any wild game, but it’s tasty…

This is a recipe I found quite a few years ago. It’s pretty quick to put together because it uses smoked sausage and it’s nice and hearty.  This is the original recipe, but I have made a few adjustments.

1.I don’t like how mushy it was from being in the crock-pot, so I saute the veggies and then add all of the ingredients to a soup pot and let it simmer for 30 min.

2. I skip all of the spices in the recipe and just add 1 tsp Tony Chachere’s Creole Seasoning.

3. I add extra veggies and only put in two cans of beans to limit carbs.  You could also (a)leave out the rice, (b)use a rice that fits the way you eat better (we use brown rice) and (c) just take a small portion to limit carbs also.

4. I substitute whatever polish sausage we decide on while looking at the store.

This recipe makes a nice, large amount and is great for breakfast or lunch for a few days or you could freeze it for a quick meal later.

Elk Loin Steak with Veggies

Elk Loin Steak

 

This is such an easy and tasty meal to make.  Of course loin is a great cut, but we pretty much enjoy any cut of steak eaten this way, except for cubed steak which tends to be a bit tougher.

 

Recipe:

1-2 lb Elk Steak

Salt & Pepper (or your favorite seasoning)

Veggies

Directions: Thaw steak and sprinkle with a generous amount of  salt, let the steak sit for up to an hour, 10 minutes works too.  I have used different spices and seasoning mixes, but I find that just a nicely salted steak, cooked well, is ideal.

Pre-heat a frying pan to med-high heat and lay those steaks on there.  Depending on thickness, cook for 2-3 minutes per side. If the steak sticks to the pan, wait.  It’s not ready yet. You want it to be seared and then it should release. Now flip! As this side cooks, all those yummy juices should come to the top.  You want the juices on top to still be a little red and the outsides to be seared.  A dry, overcooked steak=sadness.  If you aren’t certain if it’s cooked right, take one steak out of the pan and cut it in half.  It should be red, but the middle should not look raw.  Red=yes, Raw=no.

Once the steak is cooked to perfection, pull them all out of the pan.  Throw your steak on a plate, slice it up so it looks pretty and fill up the rest of your plate with veggies.  We normally do salad.  The night I made the steak in the picture, it was just the kids and I so we had raw carrots with ranch and potatoes. (ok!  It was tater tots, but sometimes you do what you have to do to survive…)

Enjoy.

 

Perch Chowder

I don’t have a picture for this final recipe, the lighting was horrible and I was missing a couple ingredients.

So, I think this was a good recipe… But the problem with fish is that, no matter what you do to it, it still tastes like fish.  Now, I know fish is healthy and we have a lot of it, so I continue to eat it.  But I don’t care for it.  But Bob and our 4 yr old son, who both like fish, enjoyed this dish.  So I think it must be okay.

Here’s the link to the recipe: Perch Chowder

 

I hope you find these helpful!  See you next week with more!

 

-Katrina

 

 

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