Game Day Snacks…Alaskan Style!

by | Feb 5, 2016 | Hunted, Recipes | 0 comments

Football Snacks

Well it’s nearly that time of year again and whether you are hosting the party or heading over to someone else’s cabin you want tasty snacks that are shareable and crowd pleasing. Here I’ve made two dishes that are perfect for any game day spread.

For the first dish I couldn’t quite settle on a name. Queso con Carne de Alaska? Queso con Alces (moose)? Basically you can call this whatever you have sitting around in your freezer. I’m not a huge fan of wild game but I think the flavors of this spicy cheese dip help to mask the gaminess a bit. I used bison because that’s what I had on hand, but if you have ground moose, caribou, or venison that would be pretty fantastic too. Another thing to note is that in general I am always a big proponent of making cheese sauce from scratch (and just about everything else), but for Superbowl Sunday who wants to be stuck in the kitchen cooking! So here I’ve opted to use Velveeta…it’s basically the only day of the year I do. Once you’ve put everything together I highly recommend keeping it warm in a crock pot, nobody wants to see this cheesy goodness congeal back into a yellow block.

Secondly we’ve got a delicious and uniquely Alaskan BBQ sauce with which to bathe cocktail sausages in. Cocktail sausages are one of my favorites on any party or potluck snack table, so I’ve made a recipe that can be made that day or ahead of time incorporating the Alaskan Brewing Company’s  Smoked Porter.

 

Caribou Fajitas with Cilantro Lime Rice

Caribou Fajitas with Cilantro Lime Rice

by | Oct 6, 2015 | Hunted | 0 comments

Flank steak is generally a tricky cut to work with, especially from a lean meat like caribou. We use a salt marinade to retain moisture in the meat without the acidification that can create a mushy texture. When cooked rare, this cut is tender and delicious; when over cooked it can be tough and chewy. I like to serve this with Cilantro- Lime Rice.

Caribou Osso Buco

Caribou Osso Buco

by | Jun 4, 2015 | Hunted, Recipes | 0 comments

A caribou shank isn’t the most profitable part of the animal for filleting meat as it dries quickly and is generally tough. Osso buco or “bone with a hole” is a great way to use the often tossed front shank.  The best approach to cutting the shanks for Osso Buco is to slice the frozen shanks with a band saw- a common tool in the dog yard! If you lack high powered cutlery you could attempt this with a bone saw or simply go boneless (call it stew if you must) utilizing those tougher cuts of meat.