I need your wild game recipes for wsta cook book

[Trapper John]

Hi Guys & Gals,   
Here is my idea for a "Fund Raiser" for WSTA.
My plans are to make a Wild Game Cook Book and Donate it to WSTA as a Fund Raiser.
I will put the book together include Editing.
It will be "Wild Game" so anything goes.  Elk, deer, mountain goat, bighorn sheep, cougar, bear, beaver, muskrat, bobcat, nutria, rabbit, squirrel or what ever you like to cook.  If you have a picture to go along with your recipe send that along also

So: I need your wild game recipes for the WSTA Cook Book.
Do Not post them here, we don't want the public to see them ............... yet. 

Send them over to me and I will put your recipe and give you the full credit (name under your recipe) in the book.

Send them over to me as a PM: Personal Email either here or over to: jc.wsta@yahoo.com

I hope to have it out by the Winter Rendezvous or sooner. 
JC  ~ Publisher / Editor for WSTA Magazine The Fur Shed

[Trapper John]

I was thinking maybe we should add "Wild Plants" to the book too.
Such as roots, nettles, dandelions, clover, and of course mushrooms.
I even heard some people have eaten cattails and even skunk cabbage.

If you have tried it and you like it and will share, send it over
JC   

[Southpole]

Tag

[Remnar]

 

[Humptulips]

Maybe not the place but I am going to tell the story anyway. Wild food related.
My Dad grew up on the Chehalis Indian Reservation. The next door neighbors had a boy Dads age and they were friends. My Dad would bring a lunch to school , usually sandwiches. His friend lunch usually consisted of smoked salmon and smoked Indian onions. They often would share or trade lunches. Dad said the onions were better then fresh. I'm not sure that is an endorsement as Indian onions are not great IMO. Kind the texture of an onion with the taste of mineral oil. The smoked fish was according to my Dad hard as a boot sole and kind of turpentiny. His friends mother (Lucy I think)smoked them with fir boughs. Out on the prairie that was bout all that was easy to obtain. The men caught the fish and it was up to Lucy to take care of them so she did her best.

[Trapper John]

I don't think we need that recipe in the book Bruce, so don't send it.

But your breakfast white gravy with elk in it (I can't remember the name of the recipe) would be a good one for the cook book.
I'm thinking you have some other good recipes we need too.
JC   

[Humptulips]

That recipe is simplicity. Some would call it SOS. The more gentile might call it Creamed smoked elk on toast. Hardly seems worthy of writing a recipe so I'll add a bit of story,
My Dad used to always smoke some elk or venison. Usually elk as the venison went in the freezer. We were not sure we would have excess meat for jerky until an elk was in hand, not always a sure thing. My Dads version of jerky was hardly edible. He smoked it to keep and it was hard, tough and salty. We would stuff a handful in our pocket when we followed the hounds. It helped to be hungry to eat it.
My Mother though could make it into a wonderful breakfast. She would slice it thin and make a white sauce with it. Served over toast or biscuits it was the bomb.
After Mom was gone I had a hankering for some so I smoked some elk kind of like Dad did but mine turned out not near as salty so I ended up needing to add salt to the gravy.
The slicing the jerky like my Mom did is quite tedious but there is an easier way, Food Processor. Chunk some jerky up and run it until pulverized.
Melt some butter in a pan at medium heat.
Sprinkle a liberal amount of pulverized jerky and let it cook for a couple minutes.
Add some flour and stir it it into a roux
Add milk and stir it continually while cooking until it thickens into a gravy.
Salt to taste
Serve over toast or biscuits.
Go back for seconds, You know you will so make plenty.

[Trapper John]

That recipe is simplicity. Some would call it SOS. The more gentile might call it Creamed smoked elk on toast. Hardly seems worthy of writing a recipe so I'll add a bit of story,
My Dad used to always smoke some elk or venison. Usually elk as the venison went in the freezer. We were not sure we would have excess meat for jerky until an elk was in hand, not always a sure thing. My Dads version of jerky was hardly edible. He smoked it to keep and it was hard, tough and salty. We would stuff a handful in our pocket when we followed the hounds. It helped to be hungry to eat it.
My Mother though could make it into a wonderful breakfast. She would slice it thin and make a white sauce with it. Served over toast or biscuits it was the bomb.
After Mom was gone I had a hankering for some so I smoked some elk kind of like Dad did but mine turned out not near as salty so I ended up needing to add salt to the gravy.
The slicing the jerky like my Mom did is quite tedious but there is an easier way, Food Processor. Chunk some jerky up and run it until pulverized.
Melt some butter in a pan at medium heat.
Sprinkle a liberal amount of pulverized jerky and let it cook for a couple minutes.
Add some flour and stir it it into a roux
Add milk and stir it continually while cooking until it thickens into a gravy.
Salt to taste
Serve over toast or biscuits.
Go back for seconds, You know you will so make plenty.

Yummmmmmm......mmmmy