From Field to Kitchen
The pleasures of our bounty....
We've always taken pride in bringing our catch from the field to the table. Whether processing venison, moose meat or plucking a bird, this process in our mind is the most important.
Although it's the end step in the entire adventure, we place it at the top. We know the importance of it, my kids know the importance of it and why we talk about clean meat. My love for the kitchen somehow started at an early age, and I'm not sure why but it's a place of serenity some days. I am far from a professional cook, and I am not trying to be - but if you ask me I'll always give you a couple tips. My family enjoys their time in the kitchen.
This is why we would like to share our recipes, preparation techniques, cooking styles and of course our flavours. Go to the recipe page or watch for new recipes in the 'Bear Den Page'.
Photo on the left: Fiddle heads doused in a heavy rum cream sauce with a side of smoked braised venison shank.
Upcoming Kitchen Dishes
Venison Philly Cheese Steak Sandwich
A Philly Cheese steak sandwich has always been one of my favorite and even more when I can incorporate venison, moose or elk into it.
The key is to not cook the wild meat until it's like shoe leather, but rather medium rare or just past. Give it a try and check out our recipe on our family's recipe page.
Rum Creamed Fiddle Heads
Colossel Moose 'n Mac Burger
There's something to be said about a homemade bbq burger in the summertime. As a matter of fact if I could eat a good grilled burger a couple times a week I would. When using wild game the key is to introduce key ingredients that will moisten the burger itself. A panade perhaps. But the major factor for me is high heat and short cooking time. Give it a try and check out our recipe on our family's recipe page.
