Starting September 1st your social media feeds will be flooded with popper recipes and popper pictures so staying true to my never making a popper, ill guide you to 5 dishes, to wow your friends and family that aren’t wrapped in bacon. (Don’t get me wrong there is nothing wrong with wrapping your dove in bacon, i’m just showing you there are more options then this one recipe.)

I also hear that many folks don’t like the taste of dove and one big reason is they are over cooking them, which dries them out and creates a very wild flavor to the meat.

Plucking:

Every year I hear from people that they breast out their doves because its easy and its all they’ve every known. They don’t have the time to pluck, well pluck that…. Plucking is really allot easier than you think, and best of all the kids love doing it.

Simply grab your dove with the breast up and start the pluck, grabbing the feathers and pulling opposite of the direction they grow in. Yes, it’s that simple and once you’ve pluck them remove the feet and guts.

To remove the guts take your knife and make a small incision right below the breast plate and shove your index finger it and Hook it out. Make sure you save the dove hearts and gizzards. A real treat for the kiddos once they’ve spent the morning retrieving and plucking.

Skinning:
Skinning is a another option you can do to make sure you keep all usable meat and those tasty bones. Yes tasty bones, I use the bones to make a killer dove bone broth or add them to the upland game bird stock I make.

Just pull the skin off like you would a sock, it’s that easy. I start at the legs and pull towards the head, then gut and rinse. You’re now left with a little skinned looking chicken.

Breasting:
Not my favorite, but is the fastest way to get the most used meat off the bird. Find the Breast plate, shove your thump under it and pull off. The guts and legs go on way as the breast and wings go another. From there remove skin and feathers, rinse and get ready to cook.

Grinding:
Yes you can grind your doves and all upland game birds. This method opens so many doors for recipes. Like tacos, spaghettis, meatballs and so many more. Just
skin your doves and remove all usable meat, breast, legs & wings. Run all the meat through the fine or course grinder plate and enjoy.

Boiled/slow cooked:
Take whole skinned doves and add them to a crockpot, pressure cooker or stock pot with water and cook them till the meat falls off the bones. Use pulled meat for soups, stews, wraps and many other dishes. (Add veggies and herbs while cooking to add flavor to the meat)

I will do a video this year on all these options so you can see the method and what the finished product should look like.

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Recipes:
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Stuffed Grilled Dove
Ingredients:
10-15 whole plucked dove
2 hatch chilies, Fired Roasted & diced
2 ears corn, fire roasted & removed from ear
4 cloves garlic, minced
1 Red Onion, sliced and fire roasted then chopped

1 cup black beans
2 tablespoons paprika
1 teaspoon cracked pepper
1 teaspoon dried garlic
¼ teaspoon kosher salt
¼ cup cilantro, minced

Directions:
fire roast your chilies, corn and sliced onions. Once chilies are charred on the skin remove and place in a large bowl full of ice water, skin will peel off easy. Remove all skin. Cut corn from ears and chop the roasted onion slices.
In mixing bowl add onions, chilies, corn, black beans and cilantro, mix with 1 tablespoon paprika
Stuff each dove with 1-2 tablespoons of corn and chilies mixture.

Mix remaining dry seasonings and dry rub each dove
Grill on med-high heat until doves are med-med rare.
Remove and serve with your favorite sides
Doves can also be baked at 350 for 15-20 minutes until med-med rare

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Ground Dove Lettuce wraps

1 lb ground game bird
1 tbsp olive oil
¼ cup soy sauce
1 tbsp ginger, minced
5 cloves garlic, minced
1 red bell pepper, sliced thinly
5 green onions, chopped
1 cup shredded cabbage or coleslaw mix
3 tablespoons hoisin sauce
salt and pepper to taste
½ head iceberg lettuce, cut into half

Add olive oil to a large skillet and heat until oil is very hot. Add ground bird and cook until no longer pink and starts to brown, break it up with a wooden spoon as necessary. Should take about 3 minutes.

Add soy sauce, ginger, garlic, peppers, coleslaw mix, and stir-fry for another 3 minutes. Add hoisin sauce and green onions, and toss. Transfer cooked mixture to a bowl. For more flavor add 1 cup of homemade teriyaki sauce.
Serve by placing spoonfuls of mixture into pieces of lettuce, fold lettuce over like small tacos, and eat.
Top with homemade teriyaki sauce

Homemade Teriyaki Sauce
1/4 Cup Soy Sauce
1 Cup Water
1/2 Teaspoon Ground Ginger
2 Tablespoons Crushed garlic
4 tablespoons Brown Sugar
1 Tablespoon Honey
2 Tablespoons Cornstarch
1/4 Cup Water
DIRECTIONS:
Mix all but cornstarch and 1/4c water in a sauce pan and begin heating over Med .
Mix cornstarch and water and dissolve. Add to pan.
Heat until sauce thickens to desired thickness.about 4 minutes
Add water to thin if you over-thicken it

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Game Bird Tortilla Soup

Ingredients:
2 cups shredded game bird meat
1 cup chopped cilantro
8 corn tortillas, roughly torn into pieces
8oz canned diced chilies
1 can fire roasted tomatoes with juices
1 can black beans, rinsed
1 can sweet corn, rinsed
1 medium red onion, sliced thin
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon cracked pepper
½ teaspoon salt
8 cups pheasant or chicken stock
½ teaspoon cumin
For that extra kick you can add
2 jalapeños, chopped
1 poblano pepper, chopped

Directions:
In large stock pot or Dutch oven add olive oil, onion and garlic cooking over medium heat until onions start to sweat. Add cilantro, 4 torn tortillas, tomatoes and green chilies cook for another 3 minutes stirring continually.
Add stock, game bird meat, spices, corn, beans and remaining 4 tortillas. Bring soup to a boil and reduce heat to simmer
Simmer for 1-2 hours allowing all the flavors to develop and the tortillas to fall apart.

Pour into your favorite bowl and top with your favorite toppings like cheese, avocado, sour cream or tortilla chips. Try a dash of lime for a sweetness to the heat.

The tortillas act as the binder, this soup is 100% gluten free for those looking for a delicious soup they can make at home. ________________________________________________________________________

Bird Stock

bird carcasses
1 onion sliced
3 carrots roughly chopped
3 celery ribs, chopped
Bulb of garlic, peeled and rough chopped
1 tablespoon peppercorns
2 sprigs thyme
Parsley
2 rosemary branches
2 bay leaf
(Any other herbs you’d like to add, be creative)

Preheat oven to 375 degrees, add all veggies and bird carcasses in casserole dish. Roast for 20 minutes (This adds depth to the stock) remove from oven and add to large Dutch over or pot.
Put all ingredients in a large pot and fill with water till bones are 2-3 inches covered.
Bring to a boil then reduce heat so that it stays at a very gently simmer. You don’t want it to keep at a boil as it will make the stock look dirty. It won’t affect the taste but it won’t look as nice and clear.
Continue to simmer gently, uncovered, for about 4 hours.
Remove from heat and strain though a colander into a large bowl. Place a fine mesh sieve over another bowl and strain once more to remove any small particles. Season to taste with sea salt and pepper.

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Game bird & Dumplings

Ingredients
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 1/2 pounds skin-on, bone-in upland game bird pieces (all thighs or a whole cut up game birds or a mixture of light & dark meat)
Salt and freshly ground black pepper
1 cup chopped celery
2 cups diced carrots
5 garlic cloves, minced
1 1/2 tablespoons fresh thyme leaves (or 1 1/2 teaspoons dried thyme)
3 bay leaves
½ cup flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
5 cups broth

FOR THE DUMPLINGS:
1 ¾ cups all-purpose flour
1/2 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
6 tablespoons (3/4 stick) unsalted butter, melted
3/4 cup buttermilk
2 tablespoons minced fresh parsley, plus more for garnish

Directions
In a large, deep pot set over medium-high heat, melt together olive oil and butter. Generously season bird pieces with salt and pepper. Brown the birds on both sides, working in batches so as not to crowd the pot (about 4 to 6 minutes per side). Transfer birds to a plate and set aside.
Add the celery, carrots, and garlic to the pot. Cook the vegetables in the drippings until they begin to soften, stirring and adjusting the heat as necessary, about 5 to 7 minutes. Add the browned pieces, thyme, bay leaves, garlic powder, onion powder, and chicken broth. Bring to a simmer and cook until the birds are cooked through, about 25 to 30 minutes. Remove and discard the thyme stems and bay leaves. Transfer the cooked bird to a plate. Remove and discard the skin and bones, shred the bird, and return to the pot.

Ladle 2 cups of the cooking liquid into a large bowl or quart-sized measuring cup. Whisk in 1/2 cup of the flour until smooth. Continuously whisk the contents of the pot while slowly pouring in the flour mixture. Simmer and whisk until slightly thickened, about 8 to 10 minutes.
To make the dumplings, in a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir in the melted butter, buttermilk, and minced parsley until just combined. With heat reduced to low, drop rustic, tablespoon-sized balls into the simmering broth. (dumpling dough should be slightly sticky) Gently add dumplings one time and then simmer, covered, until the dumplings are firm, about 12 to 15 minutes. Season with additional salt and pepper, to taste. Serve immediately, sprinkled with additional minced fresh parsley.

Now that you’ve got these dishes be creative and tell me what you’ve made using the methods above.
Go out there and get your hands dirty for dinner and go From Field To Plate.

– Jeremiah Doughty

Irish Black Bear Stew

Ingredients:

1 pound Bear stew meat, cubed

4 cups homemade Venison stock (or store bought beef stock)

16oz Guinness or other stout style beer (or 16oz red wine)

4 large carrots, roughly chopped

1 large brown onion, sliced

2 celery stalks, chopped

4 cloves garlic, chopped

6 potatoes, quartered

2 bay leaves

1 can 6oz tomato paste

4 tablespoons flour

1 teaspoon cracked pepper

¼ teaspoon salt

2 sprigs rosemary

3 tablespoons butter

Directions:

1. Mix flour, pepper and salt. Toss the stew meat and lightly coat, shake off excess flour and brown in skillet with 3 tablespoons butter. Lightly browning the meat helps keep the meat whole while cooking. The browning process is not meant to cook the meat but just brown the outside.
2. In Dutch oven add stock, beer or wine & tomato paste, mix together.
3. Add veggies, bay leaves, rosemary, garlic and browned stew meat
4. Bring your Dutch oven to a boil, reduce heat to low and simmer for 5-6 hours until meat is tender.
5. If you would like to make the stew thicker take 3 tablespoons of flour and three tablespoons of water and mix until flour has dissolved, then add to stew.
6. Season stew to taste and enjoy.

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There is this misconception that we can’t or shouldn’t eat bobcats, coyotes and other such animals because they are predators and meat eaters. I’m here to tell you we can eat such animals and should if you kill them at least try it. I always respond to fellow hunters or negative naysayers when they say “Don’t eat that because it eats meat.” I ask the simple question. “Do you eat fish? chicken or turkey? do you eat pig?”. All of these creatures eat meat. It’s been said that if fish had legs we would all be doomed because they are such aggressive predators.

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Another misconception is that Bobcats are a scavenger animal, which is true in some cases, but for the most part they are opportunist hunters. They prefer to stalk and kill its in their DNA. If they are found scavenging a kill it will be within the first 24 hours of its death. This is why so many hunters who are trying to manage game on property kill coyotes and bobcats, because they HUNT! They eat eggs, quail, turkey, deer fawns, fish and other creatures. We need to get beyond the EWW factor and eat what we kill.

In India they don’t eat cows because they have risen them to a level of godhood. They place them on a higher playing field than human life. While visiting India I was told you go to prison for 3-7 years for killing a human, but could go to jail for 10-life for killing a cow. Though here in the states we raise, slaughter and grill them up med-rare with a side of mashed without even thinking of what that cow looked liked.

In the same way in the US we have placed many species on this very same field that India has placed their cow. We view them as pets and as equals. There was a study done were more people helped an animal that was in trouble over a human in the same situation. He have cats and dogs as pets, they sleep on our beds and eat better food than most in third world countries. Yet in other parts of the world cats and dogs are raised to be eaten just like we do cows, sheep and pigs.

I’m not here to preach I am simple here to show you that if you kill it, you eat it. Meat is Meat and it’s that simple.

Let us get down to the real reason you are here and some helpful tips on cooking up that Bobcat.

Brine:

Why should we brine bobcat?

Bobcat can tend to be a very tight muscled meat. This firmness can cause it to be super tough when cooked. By brining you are allowing the meat to rest and the muscle tissue itself to loosen with the introduction of liquid.  Another reason we brine them if to help leach out any blood that is still in the meat. Again being such a stiff muscular animal they blood tends to linger and in turn can give the meat a “Wild” taste to it, much more so then you’d like.

Below is a simple brine i do on most of my game animals.

• Fill ice chest with 50% ice and 50% water
• add 1/4 cup salt to every gallon of water
• submerge meat in mixture and brine for 12-36 hours.
• if brining longer than 12 hours change mixture every 12 hours to introduce clean liquid and remove blood from water.
• I do my bobcats and coyotes for 36 hours and it works beautifully.

Here is a killer recipe to create using any wild game animal especially your Bobcat and Coyotes.

Bobcat Barbacoa

Ingredients:
2 Bobcat hams (hind ends)
½ cup cilantro, chopped
1 cup red onion, sliced
3 chipotle in adobo sauce, chopped
2 cups game stock or chicken
2 jalapenos, chopped
2 limes, juiced
8 oz of green chilies
6 cloves garlic, minced
1 tablespoon cracked pepper
1 teaspoon cumin
1 teaspoon dried oregano
Pinch of salt
4oz can tomato paste
½ teaspoon red pepper flakes (optional)

Directions:

1. Mix pepper, cumin, oregano, salt and red pepper. Rub mixture evenly on all sides of Bobcat roast
2. Turn crockpot to high and add remaining ingredients, mix together
3. Add bobcat to mixture and put lid on and walk away for 8-10 hours
4. Enjoy the amazing smell from your kitchen every time you enter the house
5. After 8-10 hours of cooking remove bobcat and place in large glass bowl, with two forks shred meat
6. Add meat back to liquid in crockpot and mix together
7. Remove from crockpot place on your favorite tortilla and cover in your favorite toppings

Venison Skillet Potpie “Skillet Version”

Ingredients:

1 pound Venison stew meat

1 teaspoon salt

2 teaspoons cracked pepper

3 tablespoons olive oil

4 cloves garlic, minced

1 medium brown onion, chopped

1.5 cups carrots, chopped

1.5 cups celery, chopped

½ cup mushrooms

1 teaspoon thyme leaves, minced (or dried)

1 teaspoon rosemary, minced (or dried)

1 tablespoon parsley, minced

¼ cup flour

1 cup red wine, dry

½ cup whole milk

1.5 cups venison stock (sub beef if you have to)

1 box puff pastry

Egg wash (1 egg with 1 teaspoon cold water

Directions:

• Preheat oven to 400 degrees
• In large cast iron skillet over medium heat 1 tablespoon olive oil
• Season stew meat with salt & pepper, brown meat in batches, you’re not cooking the cook all the way through you are just browning the outside to for a seal.
• Transfer meat to plate and add remaining oil to skillet
• Cook garlic & onions until onions start to sweat and become soft, scrape the bottom of skillet getting all the goodness that’s been cooking in the skillet
• Add carrots, celery rosemary, thyme and parsley seasoning with remaining salt and pepper
• Cook veggies for 6-8 minutes
• Coat veggies in flour and stir cooking one more minute
• Add red wine, milk and broth, bring to a boil and add meat back to mixture
• Reduce heat to low and simmer for 45-60 minutes, sauce will thicken
• While base is cooking roll out puff pastry and cut into a circle large enough to cover skillet
• Remove skillet from heat and carefully cover with puff pastry
• Brush with egg wash and cut a couple slits on the top of puff pastry to act as vents
• Place skillet on rimmed backing sheet and place in oven
• Cook for 18-20 minutes or until puff pastry is golden brown and cooked
• Remove from oven and allow to rest for 10 minutes
• Serve and enjoy

Jeremiah Doughty

From Field To Plate

Baked Potato Cheese Soup

Ingredients:

4 Large carrots, chopped small
4 large celery stalks, chopped small
½ large onion, minced
4-5 large potatoes, chopped small
6 cloves garlic, minced
½ pound bacon, chopped into 1 inch pieces
3 tablespoons flour, can omit if you want gluten free and sub out for cornstarch
2 cups broth, you can use Vegetable, chicken or even better wild game bird broth.
2 cups water
2 teaspoons cracked pepper
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dried rosemary, crushed
1.5 cups milk
2 cups shredded cheddar cheese, or any of your favorite cheese your family likes

Garnish:
Green onions
1 cups cheddar cheese
Left over bacon bits

Directions:
• In large stock pot or Dutch oven cook bacon bits over med-high heat. Once bacon is crispy remove from pot, leaving grease behind
• Add carrots, celery, onions, potatoes  and garlic to bacon grease and mix, season with salt, pepper, rosemary and paprika stirring to coat evenly. Cook veggies for 5 minutes until they start to sweat
• Add broth and water, bring to a boil then reduce heat to a simmer
• Simmer soup for 30 minutes until all veggies are soft
• While soup is cooking mix flour with 1.5 cups of milk in a small glass bowl and whisk until smooth and no clumps.
• Pour flour mixture into soup and remove from heat
• In a blender or food processor blend half the soup until smooth. * be careful soup will be hot and you don’t want to burn yourself. I do it in batches
• Add blended soup back to pot and fold in 2 cups of cheese
• Serve immediately and top with cheese, green onions and the bacon bits you removed earlier.

Try spicing up this soup by adding some leftover wild game meats. In our family we love to add leftover smoked pheasant or turkey. It adds depth and amazing flavors to this already amazing soup. I promise you there wont be much leftovers after everyone has a second and in some cases a third bowl (my wife).

From Field To Plate
Jeremiah Doughty

Venison Goulash

Ingredients:

1 pound Venison, ground

½ sweet onion, chopped

1 cup Corn, roasted and cut off ear

4 cloves garlic, minced

1 green bell pepper, roasted and chopped

1 hatch chile, roasted and chopped

2 large tomatoes, roasted and diced

1 cup chicken stock

2 cups water

1 8oz can tomato paste

16oz can or tomato sauce

1 tablespoon cracked pepper

2 tablespoons Worcestershire sauce

1 teaspoon kosher salt

1 teaspoon smoked paprika

1 pound macaroni noodles

2 cups shredded mix cheese

Directions:

• Grill peppers, corn and tomatoes until fire roasted, peel peppers, cut corn off ear and dice tomatoes
• In Dutch Oven or large pot add garlic, peppers, corn, onion and tomatoes and sauté for 1-2 minutes
• Add Venison and Worcestershire and brown meat
• Add all liquids, tomato paste, sauce, salt, pepper, paprika and bring to a boil
• Reduce to a simmer and allow to cook and build flavor for 30 minutes
• Add macaroni and cook until pasta is tender, about 8 minutes
• Remove from heat stir in cheese
• Serve with your favorite toppings like bacon, peppers or sour cream

Now I’ve takin that cornbread waffle recipe and even created pancakes with it, but let’s focus on one thing at a time.

This recipe takes those cornbread waffles and tops them with homemade venison chili and beer battered onion rings. When one hears waffles, chili and onion rings they automatically raise their hand for another plate, so let’s dive in.

Let’s start with the chili seasoning. This is my not so secret chili seasoning. I’ve had many people tell me this chili mix has soon become their family favorite. Plus you know what’s in it and not what’s on the label.

Chili mix: 

Directions:

Mix all ingredients in small bowl and store in air tight container

When ready to use add 2 tablespoons of Chili mix to 1 pound of meat.
Sometimes I add more depended on how strong I want the flavor.

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Now that we’ve got the mix it’s time for the chili recipe.

Super simple venison chili: 

Ingredients:

1 pound Game meat

(Any ground game meat, shredded or left over steak can be used)

2 cans chili beans

1 can black beans

1 can dark kidney beans

1 can navy beans

1 can pinto beans

1 can fire roasted tomatoes

1 can 8oz tomato paste

2 tablespoons homemade Chili Mix

1 sweet onion, diced

4 cloves garlic, minced

1 tablespoon Worcestershire sauce

Salt and pepper to taste

2 tablespoons cooking oil

12 Oz liquid; Beer or water

Directions:

In Dutch oven or skillet heat oil over medium heat, add onions heat until onions become translucent. Next add garlic and cook additional 1-2 minutes not burning the garlic. Next in same pan add ground meat, Worcestershire, ½ tablespoon of chili mix, salt and pepper to taste. Brown the meat and enjoy the smell!

If you’re using a Slow Cooker add the meat mixture to crock pot and follow the next directions. If using Dutch oven or large pot follow directions below.

Open and drain all bean except for the chili beans, do not drain them.

Add beans, tomatoes, tomato paste, remaining chili mix and liquid, stir everything mixing with the meat mixture.

(At this point you can add any other ingredient you see fit. Corn, pepper, chilies, celery anything you want to add for more flavor of family favorites.)

If using a Slow Cooker set to low and cook for 7-8 hours or 5-6 hours on high

If using Dutch oven or large pot bring chili to boil then reduce heat and simmer for 2 hours or more

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Okay, chili is made and cooking like a champ time for the cornbread waffles!

Butter milk Cornbread Waffles:

Ingredients:

1 ¼ cups flour

3/4 cup corn meal

2/3 cup brown sugar

1/3 cup sugar

1 tsp. baking soda

½ tsp. salt

1 large egg

1 cup butter milk

¾ cup canola oil

Directions:

Preheat Waffle iron

Mix all ingredients, make sure not to over mix

pour 3/4 cup of batter into greased waffle iron and cook until golden brown

Remove waffle

(Dice in some jalapenos for an extra kick)

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Okay now we’ve got the waffles & chili out next step with those beer battered onion rings!!

Beer Battered Onion rings:

Ingredients:

2-3 cups flour

1 cup of your favorite beer

1 Tbsp. Paprika

1 Tbsp. Cracked pepper

1 onion, sliced into rings

Directions:

Mix all ingredients minus the onions until fully mixed.

dredge each onion ring into flour, then dredge in beer batter

Add onion ring to hot oil (375) and cook until golden brown. try not to crowd the oil as your cooking.

Remove from oil and drain on wire rack.

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So lets Review..

1. Homemade chili
2. Homemade Cornbread waffles
3.  Homemade Beer battered onion rings

Now gather your favorite toppings and build your master piece!

Now legs are full of tendons so cooking them like you would a store bought bird just won’t work. It’s all about slow cooking these cuts and breaking down the toughness that comes with legs. Once you’ve slow cooked the legs you can literally pull the tendons off because they are hard as rocks. The meat will just fall away.

Thighs to be are the top notch cut when it comes to wild birds. It’s dark, moist and tender when cooked just right. Bellow your see a simple slow cooker recipe that creates a truly stunning meal with meat most throw out. 

Wild turkey Barbacoa 

2-4 turkey legs & thighs

½ cup cilantro, chopped

1 cup red onion, sliced

2 chipotle in adobo sauce, chopped

2 cups game stock or beef stock

2 jalapenos, chopped

2 limes, juiced

8 oz of green chilies

4 cloves garlic, minced

1 tablespoon cracked pepper

1 teaspoon cumin

1 teaspoon dried oregano          

Pinch of salt

½ teaspoon red pepper flakes (optional)

Directions:

1.       Mix pepper, cumin, oregano, salt and red pepper. Rub mixture evenly on all sides of turkey

2.       Turn crockpot to high and add remaining ingredients, mix together

3.       Add turkey to mixture and put lid on and walk away for 7-8 hours

4.       Enjoy the amazing smell from your kitchen every time you enter the house

5.       After 7-8 hours of cooking remove turkey legs and thighs and place in large glass bowl, with two forks shred meat

6.       Add meat back to liquid in crockpot and mix together

7.       Remove from crockpot place on your favorite tortilla and cover in your favorite toppings

We love adding a fresh homemade Black Bean & Corn Salsa. See recipe below. 

I’ve cooked this recipe with Venison, elk, bear and wild sheep. The slow cooker breaks down the meat and it becomes tender and juicy. Also for those of you worried about the beer that goes into this dish, don’t. All the alcohol cooks off during the cooking process  and  leaves you with nothing but the huge flavor. So this dish is perfect for the whole family.

 Wild Game Drunken Fries

Ingredients:

2 lbs wild game steaks or roast

2 cans Guinness

1 cup game or beef broth

4 cloves garlic, minced

1 white onion roughly chopped

½ cup soy sauce

¼ Worcestershire sauce

1 teaspoon paprika

1 teaspoon celery salt

1 teaspoon garlic powder

1 teaspoon red pepper flakes

Ingredients Gravy:

2 cups stock from cooking

¼ cup flour

5 tablespoons butter

2 tablespoons Worcestershire

½ tablespoon cracked pepper

 Directions:

• Start by trimming fat from your game steaks or roasts. Season with paprika, celery salt, garlic powder and pepper flakes
• In slow cooker add broth, beer, onion, soy sauce, Worcestershire and garlic. Place meat in the middle and cook on low for 6-7 hours or high for 4-5 hours
• In medium sauce pan melt butter over medium heat. Once melted whisk flour in until smooth
• Add stock, Worcestershire and pepper and whisk until blended.
• Simmer gravy until it thickens, stirring often, remove from heat and set aside
• Pull your game meat from slow cooker and shred with two forks
• Plate your favorite fries, I love making my own, but store bought works just as well.
• Top fries with meat and gravy and enjoy.20

That was a meal I forgot about when I got home, something I should have remembered but didn’t. But, as the rain fell outside, inside my memories transported me back to a time and a meal. A meal that filled every sense I had. Here is my interpretation of that meal I had so many years ago. My wife and children gobbled up their bowls and my wife leaned over and whispered… “This recipe is a Keeper.”

Enjoy!

Please remember you don’t have to use wild game while creating my recipes, it just what I use because I love hunting and harvesting my own meat. Don’t feel as if you can’t create a recipe because you don’t have the meat I used. Get creative and use whatcha got.

Grilled Elk Bratwurst Beer & Cheddar Soup

 Ingredients:

4 Bratwurst, I used Elk Brats

12 ounce can of your Favorite beer (Non Dark Beer)

1 tablespoon Butter

2 tablespoons Olive oil

1 Brown or white onion, Chopped

½ pound bacon, chopped

4 cloves garlic, minced

¼ cup Fire roasted red pepper, diced

1/8 teaspoon paprika

1 teaspoon dry mustard

1 tablespoon Dijon mustard

2 tablespoons Worcestershire sauce

2-3 cups chicken stock or homemade pheasant stock

2 cups milk

1/3 cup flour (can be removed for gluten free, thicken soup with 3 red potatoes diced instead)

3 cups sharp cheddar

1 cup white cheddar

Salt & Pepper to taste

(Optional For heat 2 teaspoons of your favorite hot sauce & 1/8 teaspoon cayenne)

Directions:

In large stock pot or Dutch oven bring beer to boil, once boiling add brats and cook for 8 mins.

While bratwurst are boil heat grill to high heat

Remove brats from beer bath and grill for 5-10 minutes

(I like to grill my Red peppers at this point as well)

As brats are grilling pour out and reserve the beer from your pot. Remove the bratwurst from grill, chop and add back to beer until we are ready for the yumminess

Over med heat melt butter and olive oil, add onions and celery cooking until onions are translucent and start to caramelize about 3 minutes. Add chopped bacon and cook until bacon is browned. Stir in the garlic and continue cooking 2-3 minutes.

Stir in the Peppers, paprika, mustards and Worcestershire (hot sauce and cayenne if adding). Turn heat up to Med-High and add the beer and brats back to the mixture. Along with adding the beer and brats add your Stock and 1 ½ cup of milk

In small bowl mix the flour and remaining milk together until there are no lumps, pour into soup and mix. Bring soup to a boil.

(If using potatoes in replacement of flour add to soup at this point)

Add cheeses and season with salt and pepper to taste, about 1 teaspoon salt and 2 teaspoons cracked pepper.

Lower soup to a simmer and let its gain flavor anywhere from 20-30 minutes.

Remove soup and top with croutons, cheese and jalapenos or use your imagination.

Pour yourself a glass of your favorite ale, sit back and enjoy a meal fit for a king.

From Field To Plate