Backcountry Cheesecake Recipe

While filming the latest Caribou episode with the MeatEater crew, we took some time to whip up some dessert.  This is a great idea for those who travel the backcountry with a sweet tooth.

Click the link to check out my Backcountry Cheesecake Recipe photo essay.

Grilled Elk Tenderloin

     I like to save a few of the primo cuts of my wild game for grilling in the summer time.  It's hard time after time passing over the sirloins, the top rounds and tenderloins as I dig through the freezer all winter.  But now, as I slap a hard earned tenderloin on the grill, I think it was well worth the wait.  It was well worth everything.  It was worth the 4 hour slog through a foot of snow to catch up to the elk, it was worth the almost as long pack out, it was worth going back again the next day to finish the job.  By now there isn't much left of this cow in my freezer and I'd bet the carcass is almost consumed by scavengers and what's left is hidden by wildflowers.  This cow lives on, in every body that transformed her into energy and certainly in my memories.  Thanks Cow Elk, for being part of who I am.

     This cow is now part of me, my wife, my daughter, and part of our friends and family.

I won't soon forget how my shoulders felt after dragging those hams down the hill 1500'.

     A very basic marinade: Tamari soy sauce, Worcestershire sauce, olive oil, black pepper, crushed garlic, and a dash of dried rosemary.  I salt the meat after it's done cooking.

      We've started grilling sweet potatoes: slice them about 1/2" thick, lightly coat with oil, season with black pepper, salt, and smoked paprika.  They don't take long, but you do have to watch them closely as the sugars in the potato make them burn easily.

The tenderloin itself was nothing short of phenomenal, giving me good reason to continue my preparations for the upcoming big game seasons.

On a side note.  I acquired a charcoal grill for this summer.  I've been using gas for so long that I forgot what I was missing.  The difference in flavor is unreal.  I have a little more work and time involved with the charcoal, but I've actually been enjoying that aspect of it.  It gives me a moment to relive that hunt one more time.

Fish Tacos with Baja Sauce

By Darr Colburn

I have to admit I used to not be much of a fish eater.  I loved catching any type of fish but up until a few years ago always let everything go.  Now days I get cravings for fish, especially this recipe.  I bought a fish fryer last season and it made all the difference when frying fish.  I love to cook and try different recipies.  This recipe for fish tacos is a huge hit with my family and friends.    We usually try and load up the freezer during the spring and summer with crappie.  You could use any type of fish but I prefer crappie, bass or striper.  The Baja Sauce is amazing and makes the recipe.  You can adjust the cayanne pepper and jalepenos to your liking.  Here is what you will need.

1 lb of thawed fish fillets
1 cup beer
1 cup Shore Lunch Beer Batter (Best Batter I have found)
1/3 to 1/2 package of taco seasoning
cooking oil

Mix the batter with the beer and taco seasoning.  I don't like the batter to be to thick.  Cut the fish fillets into bite sized nuggets and throw them in the batter and stir until covered.  Heat your cooking oil to 350 degrees and fry the fish until golden brown.  Remove fish pieces from fryer and drain on a paper towel. 

Baja Sauce

1/2 cup plain vanilla yogurt
1/2 cup mayo ( I will sometimes use 1/4 mayo and 1/4 cup  light sour cream)
1 lime juiced
1 jalepeno minced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1/2 to 1 teaspoon cayenne pepper

Once the fish is cooked place 4-5 pieces on a soft tortilla and garnish with shredded cabbage, avocado, salsa and the baja sauce.  Sqeeze a little lime on top and enjoy!

Fish Cleaning Video

By Darr Colburn

The last couple of years I have really gotten into crappie fishing.  Crappie are fun to catch and taste great as well.  I get asked frequently how I clean them.  Last year for fathers day I received an electric fillet knife.  This knife makes cleaning large amounts of fish a breeze.  The knife I use is the Mister Twister electric fillet knife.

Trout Recipe

Posted By Janis Putelis

This recipe comes from my best ever brother in law Cameron Mitchell.  A very nice alternative to the commonly pan fried trout!  Enjoy.

Baked Sherry-Shallot Rainbow Trout with Brie

Yeild: 1 trout or two fillets per person

Ingredients:

1 Fresh Trout {Caught on a fly}

2 oz. Olive Oil

3 oz Minced Shallots

4 oz. Shitake Mushrooms

3 oz. Cold Salted Butter

4 oz Brie Cheese

2 glasses Med. Body Syrah, or Light Pinot Noir

Trout:

Remove guts

Filet each side of trout removing rib bones and rinse under cold water. Refrigerate

Stuffing:

Get saute’ pan hot, add Olive oil and Minced Shallots, cook until shallots become clear and soft.

Quickly add thinly sliced Shitake mushrooms and saute’ until mushrooms are tender

De-glace pan of mushrooms with 2 oz Sherry and allow to gradually reduce.

As liquids reduce, turn heat off, add 2 oz butter, swirl all and remove from heat, set aside.

Add salt and pepper as needed.

Baking:

Grease a baking pan

Place single fillet of Trout, skin-down on pan

Place thin sliced Brie on fillet and spread out evenly

Place Shitake, shallot mixture lightly over brie, saving sauce for later.

Place second trout fillet on top and bake, 8 min -350’

Carefully with spatula, flip entire trout over onto bake pan.

Remove now, upper exposed skin.

Place back in oven, three-five minutes

Plate and add any excess Sherry-Shallot sauce over trout and enjoy with great friends and good wine!!

Cameron Mitchell

Bourbon Mustard Steaks

Posted by Janis Putelis

Recently, while attending the RMEF show in Las Vegas, Darr and I came across Chef John McGannon's booth where he was serving up an outstanding chilli and selling his Wild Eats dry rubs and seasonings.  I've always enjoyed John's article in Bugle magazine and enjoyed chatting with him equally as well.  Darr and I bought a few bags of seasonings each and walked away talking about new recipes for javelina sausage.  The recipe I'm sharing today came from the back of the Juniperberry and peppercorn rub package.  I had already used this product for grilling steaks with success, but when I took the time to read the package and found this recipe, I immediately checked the shelf for bourbon and started planning the next eve's dinner.

Great alone on steaks or as part of this recipe.

Simple to prepare with few ingredients and a foolproof sauce.

I used steaks cut from the sirloin of a Whitetail doe.
 My only advice is to go easy on the herbs; a little goes a long way.

4-6oz. steaks

1 tbsp olive oil

1.5 tbsp Juniperberry and peppercorn rub

sea or kosher salt to taste

2 oz. bourbon

1 tbsp strong Dijon mustard

2 tbsp butter

1 small onion, sliced

1 tbsp chopped parsley, thyme or sage

Season the steaks with the rub and salt and let sit 30 minutes.  Heat a heavy gauge pan over high heat and add the oil and steaks when very hot.  Turn the steaks after a min or two.(Very important!  Don't overcook your elk or deer steaks)  Cook to desired doneness, remove from pan and add the onions to the pan and saute until wilted.  Add the bourbon, be careful it may flame.  Stir in the remaining butter and herbs and finish the sauce with the Dijon mustard.  Adjust the seasonings and top the steaks with the onions.(I like to undercook my steaks and then add them back to the pan when the sauce is finished to make sure they are up to temp.)  

If you want to stretch the sauce you could add 1/4 c. of chicken stock.  More sauce to mop up with your roasted potatoes!

This dish was nothing short of delicious and will be showing on our dinner table soon again.  I'm impressed with Chef McGannon's rubs and seasonings and can tell you that the McCormick's Montreal steak seasoning has been pushed to the back of the spice shelf.

Goose Burgers

My brother, Cameron Mitchell, pounds a lot of geese and has come up with many interesting ways of preparing them.  Here is his burger recipe:

1/3 Lb.Patties
Preparation 15 Minutes
Cooking Time-Less than Ten Minutes
Serves-Four
2-3 Boneless/Skinless Goose Breast Filets, Cut into one inch pieces
1/4 lb Smoked Bacon, Drained
1 Cup Dised Tomato
1 Tble Sp. Garlic Powder
1/4 Yellow Oinon-Diced
2 Tble Sp. Sweet Pickle Relish
1 Whole Egg
1/2 Cup Italian Bread Crumbs
1/2 Tea Sp. Fresh Cracked and Ground Blk. Pepper
1/2 Tea Sp. Kosher Salt
Sliced Cheese of Choice
Ham Buns
Lett, Sliced Tomato, Onion, Condiments
Place Goose Meat in food processor.Pulse a few times until
meat is thoroughly ground. You can also chop meaty finely with knife.
In large Bowl, Combine meat and next six ingredients, mix well.
Add Bread Crumbs, Salt, and pepper and mix until firm, patties hold together
Form  into 3/4 inch patties.
Grill each side evenly about four minutes for a {Medium} Internal temperature.
Serve with toppings, good wine and great friends!

Elk Kabobs

This has got to be the easiest elk recipe I've tried yet.  I actually couldn't find my skewers, so I ended up leaving it all on the cookie sheet and broiling it in the oven. 

1 whole Sirloin Tip, cut into 1in cubes

1 green pepper, cut into chunks

1 onion, cut into chunks

2 small zucchini, cut into half inch discs

Next time I'll add some pineapple chunks

Place in bowl and cover with Soy Vay Island Teriyaki

Toss and coat evenly

Place on skewers and grill until meat is mid rare or broil in oven