From Forest to Table – It’s All Good

Rebecca MorganGame Species Profiles, Wild Game Recipes

Few things bring people together more than food.  The table is where conversations start and relationships begin.  In families, this simple pastime is too often bypassed as a result of crazy, busy lives with little relief in sight.  Yet this act of bonding is actually biblical, as frequently demonstrated by none other than Jesus!  And how about the spirit of celebration He ignited through His first miracle!

So we’ve established, food brings us together.  How might that conversation be heightened when there’s a story behind the food, as in the challenge and victory of the hunt?  And when good food is served, there’s an added element of pleasure.  How about the familiar pleasant smells and associated fond memories?

So, hunting camp is the total experience, not just the hunt. Anyone who has hunted with WGD may recall what has become known as the “Meet and Greet,” as masterminded and hosted by our own John Buczek.

WGD’s Chef John Buczek.

Many a delicacy has been served from the wild game realm over the years at this welcoming feast. Entrees range from stuffed mushrooms, mini black bear meatloaves, pheasant with buttered noodles, to wild boar, just to name a few.

Dinner time varies based on the kill and tracking time involved. However, upon return, there’s a hot meal waiting, often with a story to be shared.

Disclaimer here… It’s not always what one might call a healthy meal, as I think they sometimes lack the color green, if you know what I mean. But hey, they’re all on vacation, right? Perhaps it’s more of a BYOS, as in bring your own salad, especially for the guides.  (Or snacks… Your call.)

One rule in camp, at least if you’re dining with John in charge… No vegans!  After all, it is hunting camp.

Meatloaf / Meatballs

With Barbecue glaze
2# ground venison or ground bear
(You can also use 1# wild game and 1# ground Chuck)
INGREDIENTS:
4 tbsp. Milk
2 eggs
2/3 cups seasoned bread crumbs
1 cup diced onion
4 garlic cloves diced
4 tbs each diced carrot, diced celery, chopped parsley
4 tbs bbq sauce
2 tbs Dijon mustard
4 tsp Worcestershire sauce
1 tsp each kosher salt and black pepper
GLAZE:
Whisk together
4 tbs bbq sauce
2 tbs Dijon mustard
2 tps brown sugar
Preheat oven to 375
Line a cookie sheet with foil, top with a wire rack
Whisk together milk and egg in a small bowl
Combine onion, garlic, carrot, celery and parsley and finely chop or mince in food processor
COMBINE:
In a large bowl mix ground meat, milk&egg, bread crumbs, bbq sauce, Dijon mustard, Worcestershire sauce, salt, pepper and diced garlic, carrots, celery, onion and parsley.
Form small loafs, place on cookie sheet rack.
After about 15-20 mins brush loafs with glaze
Bake loafs until an internal-read thermometer registers 160*
(Total cooking about 1 hr – 1 1/2 hours)
Let rest about 5-10 min before serving
You can also use this as a meatball mixture instead of loafs. Form meat balls, brown in a frying pan and bake in the oven for approximately and hour after frying. Internal temp 160*.
Rebecca Morgan
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