Hunting Recipes & Tips
Recipes
There are tons of recipes on the internet offering great ways to cook that gobbler you shot this spring. As for us, here at Bowga Hunting, we believe the best way to cook a wild turkey is simple… and it involves your smoker.
It’s pretty hard to beat this curry recipe. It’s very easy to make, looks good and it can be thrown together in under 30 minutes. It’s also pretty versatile - you can use ground venison or some of the tougher cuts of venison steak. Serve it with some flatbread or on a bed of rice and, baby you got a stew going.
I think we can all agree that, for most people, the venison loins (backstraps) are the best cut of meat. There are tons of ways to prepare it and, as long as you don’t over cook it, it’s really hard to do it wrong. That being said, we’ve been hard at work in the kitchen and may have come up with the best venison loin recipe you’ve ever had. Don’t believe us? Give it a try and let us know what you think!
Ever heard of a deer laying eggs? Us either. But the combination of deer meat, bacon, jalapenos, and cheese makes you wish they would. These tasty bundles of venison awesome are perfect for any occasion, and are a sure thing to knock the socks off any other dish at the party!
One of our favorite things to do with bear is to cure an entire shoulder or hindquarter into a ham. Ham can be used for many different recipes from breakfast all the way to dinner. Check out our recipe for savory smoked black bear ham on a pellet grill!
Curry has always been a secret favorite of mine. While living in Okinawa, Japan, my friends and I would often make it a tradition that on Saturday morning, after a night out, we would head to the local curry house and order some hot curry to sweat out all the fun we had the night before. I’m sure a lot of people arne’t really into spicy curry so I made a few adjustments to this recipe for even the most delicate of pallets. Made with beef, carrots, mushrooms, and curry roux, this savory and hearty Japanese inspired wild game curry makes a fabulous introduction for new curry eaters. Even my kids devoured it!
We’ve written a bunch about our love of bears. They’re beautiful animals that are absolutely delicious. Plus, they’re covered in fat. Delicious, mouth-watering fat that’s great for cooking. Bear oil has a very neutral taste/smell, lasts for over a year and can be used for most cooking applications. Check out this article on The Best Way to Render Bear Oil!
Bears are one of the few animals where the entire animal can be utilized. Fur (for rugs and throws), skull (for display and mounting), fat (rendering into usable lard), the meat (for eating of course), and more recently…the baculum (I’ll let you look that one up). If more hunters knew how good bear meat actually is they would think about it differently.
Start it out by smoking the shoulder at low temperature (225F) for a few hours, then transfer it over to a large aluminum pan, add onions, peppers, spices, and a beer (or broth) for a bit of moisture, then seal it all up with foil and continue cooking until the meat falls from the bone. All that connective tissue in the shoulder melts into the meat for a wonderful flavor.