Each year I like to share my Big Game recipe. This recipe works with elk, deer, or any bag game critter. Not only is this a great recipe, but it is also stewed in history and tradition.
The recipe originated at an Eastern Shore of Maryland hunting camp. The same “Old Cook” would make the recipe from scratch. It was served for dinner before the opening day of deer season. Some freezer cuts were dug up and put to good use. Usually, it would be made with stew cubes, roasts, and old steaks. At times, a pack of grind could also be used. This recipe is also best when made ahead of time. It tastes better with time.
My hunting buddy Keith was a member of that camp and helped the cook prepare the meal. After many trials and errors, the Old Cook approved of Keith’s meal, that he finally wrote down. That was the last season for the Old Cook.
When deer hunting in my home stomping grounds of Garret County, Maryland, we continued the traditional feast and ceremony of the Hunting Camp. Every person that has tried this unique meal has loved it. I serve it at every hunting and fishing camp. It is also a perfect meal for Ice Fishermen, waterfowl hunters, or just folks outdoors in the Winter. Serve with homemade corn bread and watch your buddies lick their bowls.
For many hunters, hunting is about food. This recipe needs to be in their cookbooks. Feel free to share this recipe and its traditions.
Brown the following in a large iron kettle.
2 lbs. of cubed meat, ¾ lb. of diced onion, ¼ clove of garlic, 5 tbsp. of olive oil
When the browning is complete, add the following.
½ tbsp. of dry mustard, 2 tbsp. of paprika, dash of red pepper, ¼ cup of brown sugar, ½ cup of Worcestershire Sauce, 1 tbsp. of apple cider vinegar, 1 cup of ketchup and 3 cups of water.
Simmer for 2 hours.
Serve over egg noodles and enjoy together with this “Southern Corn Bread” recipe:
Southern Corn Bread
Mix the following.
1 cup white flour, 1 cup yellow ground cornmeal, ½ cup of sugar, ½ stick of melted butter, 1 tbsp. of baking powder, 2 eggs and 1 cup of milk. Bake in a 9-inch baking dish at 350 degrees for 30 minutes. Before serving, use a fork to make holes in the top then pour honey over the cooked cornbread.
It just doesn’t get any better.