The main edible find in our region is lobster mushrooms, Hypomyces lactifluorum, in some pretty good quantities. On any hunt, it’s good to bring home dinner, but one doesn’t typically expect to bring home a bundle of lobsters too late into the fall.
Typically, by the end of August and into September the brush is filled with mushrooms, edible and not. Unlike spring hunting, fall hunting in and around our area is more mushroom identifying than actually trying to find mushrooms growing. But some year the lobsters can account for a major harvest.
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So on your next trip out into our region whether you’re fishing or grouse hunting be sure to hike the old logging roads in search of these very delicious mushrooms. Stay tuned for a great recipe that easy to prepare.
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Tags: canada, lobster mushrooms, mushroom hunting, mushrooms, ontario, Wawang Lake, Wawang Lake Resort
Building a smoke house the old fashion way is a method that has been used for generations. Many people today like to smoke their own meat not only to give it flavor but also to preserve it longer.
The size of your smoker will depend on what you plan to use it for. Whether you want it to just smoke a few fish, smoke sausage every now and then or smoke an entire animal at one time, will help you determine the size of your smoker
Beginning:
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When it comes to flavor of the meat, people through the years have made up their own recipe of brine to rub over the meat before smoking it.
How To Build A Smoke House
The Building Process:
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Building a smoke house, there are a few things that should be considered when building your smoke house. It is not important to spend a small fortune for material for the construction. Reclaimed wood will work just fine. You may want a smoker big enough to walk in with shelves to lay the meat on along with hocks from the rafters to hang the meat.
You will want to vent the building to allow the smoke to travel freely through the building.
The Firebox Process:
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Building a smoke house, a very important factor is to situate your fire box down hill from the smoke house. This will allow the smoke to travel up hill into the smoker much easier. All that is required for a fire box is a fire box made from brick or even an old barrel with the smoke piped into the smoker will work just fine by having the fire box away from the smoker, the meat will not dry out as much as if it were right in the smoker.
The Smoking Process:
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To also help in the flavoring of the meat, by using different kinds of wood chips in the fire box will create different smoke changing the flavor in the meat.
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Tags: black bear hunting, Build a smoker, diy, grouse hunting, how to, how to smoke meat, moose hunting, smoke ham, smoke meat, smoke sausage, Wawang Lake Resort, WMU 15A, WMU 15B
This super simple lunch idea will definitely be something you’ll be sure to make over and over.
Ingredients
marinated moose tenderloin (thinly sliced) Get Marinate Recipe HERE
1 head butter lettuce
1 carrot
1 mini cucumber
feta cheese
Honey Cherry Dressing
1/2 cup cherries
3/4 cup red wine
2 tbsp honey
For the cherry dressing simply put all the ingredients in a saucepan, bring to a boil and reduce heat and simmer. Describe it as, once you can’t smell the alcohol anymore it’s ready! Take it off the burner and let cool. As it cools it will gradually thicken.
Pan fry the moose until desired done-ness. If you are like me and you like your meat not kicking anymore, then simply remove the meat just before its cooked all the way through. If it’s sliced thinly it will continue to cook after you take it out of the pan and will be the exact done-ness and will be nice and tender.
Next up shave your vegetables. Grab a potato peeler and shaved off nice strands of carrots and cucumbers to add in to the lettuce cups. If you prefer them chopped or grated, by all means go right ahead!
Place your butter lettuce leaves on a plate and begin to assemble and alternated between moose and veggies, crumble feta cheese on top and drizzle the Honey Cherry Dressing on top.
Make as many lettuce cups as you’d like depending on how much meat you used!
Enjoy!
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Tags: Cook, diy, Food, how to, hunting at wawang lake, moose hunting, recipe, Wawang Lake, WMU 15A, WMU 15B
This delicious moose dish is low in fat. The amount of each ingredient is proportional to how many people you’re serving. Using half a pound of moose, as this recipe does, makes two large servings.
Ingredients
- 1/2 lb. moose steak
- 1/2 cup carrots
- 1/2 cup bean sprouts
- 1/4 cup celery
- 1/2 cup snow peas
- 1/2 cup broccoli
- 1/4 cup unsalted peanuts
- 2 cloves of garlic, minced
- 1/2 cup soy sauce
- 1 tbsp crushed red pepper
- 1 tbsp cumin
- Cooked noodles (excluding seasoning packet)
Preparation
- Slice steaks cross grain and marinade in soy sauce for one day. Throw a little oil into a hot wok to avoid sticking. Stir in moose for about 1 minute.
- Add other ingredients, including seasoning, stirring frequently. Add additional soy sauce to coat all ingredients.
- Stir in noodles and serve immediately.
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Tags: Moose, moose hunting, moose hunts, moose recipe, recipe, Wawang Lake, Wawang Lake Resort, WMU 15A, WMU 15B
Cubes of ruffed grouse breast skewered along with grape tomatoes, mushrooms and onion make for wonderful kebabs. No ruffies? You can also use other grouse, as well as duck, goose or wild turkey breast meat.
Serves: 4
Ingredients
- 4 ruffed grouse breasts (skinless, boneless)
- 3 sprigs fresh thyme
- 1/2 cup olive oil
- 1/2 cup white wine
- Salt and black pepper to taste
- 1 red onion, cut into ¾-inch cubes
- 16 grape tomatoes, whole
- 16 brown mushrooms, whole
- Canola oil
Preparation
- Cut grouse breasts into ¾-inch cubes and place in a zip-lock bag with thyme, olive oil, wine, salt and pepper. Marinate in refrigerator for 30 minutes.
- Remove grouse from bag and thread onto skewers, alternating with onion cubes, tomatoes and mushrooms. Brush kebabs with canola oil and grill until grouse is cooked through.
- Serve with fragrant basmati rice and carrot rounds.
- Tip: If you use wooden skewers, first soak them in water for 15 minutes to help prevent them from splintering or burning. Whether you use stainless steel or wooden skewers, coat them in cooking oil before threading on the grouse and vegetables so the food will easily slide off after grilling. Also coat the grill with cooking oil so the kebabs don’t stick.
- For the glass: For this tasty light meal, fill your glass with a full-bodied beer or a heavy Chardonnay.
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Tags: grouse hunting, grouse recipe, Ruffed Grouse, Wawang Lake, Wawang Lake Resort, WMU 15A, WMU 15B
Here’s a simple take on a sausage-based soup that’s sure to satisfy your pallet after a brisk day of hunting. To make things even easier, you can cheat and go with a bag of pre-chopped slaw mix from the grocery store.
Sausage and Slaw Soup
Ingredients
– ½ pound sliced sausage
– 1 Tbsp. canola oil
– 1 medium onion, chopped
– 4 garlic cloves, minced
– 1 ½ lb. bag of pre-packaged slaw mix
– 1 tsp. salt
– 1 Tbsp. flour
– 1 cup water
– 2 cups beef broth
– 1 Tbsp. red pepper flakes
– 2 tsp. each dried parsley and dill
Directions:
1. Over a medium-high burner, heat the oil in a saucepan or soup pot. Add the sausage to the oil and cook until brown. . Add the onions and cook until translucent, about 3 to 4 minutes.
2. Stir in the garlic and slaw mix to the saucepan. Cook, stirring frequently, until the cabbage is wilted. Sprinkle the salt and flour over the onions and cabbage and stir.
3. Add the water, broth, and red pepper flakes. Raise heat and bring just to the point of boiling. Reduce heat and simmer 10 minutes.
4. Stir in the parsley and dill. Serve with a thick slice of crusty bread.
ENJOY!!
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There are plenty of hunters out in the field bringing home dinner and we figured we would share some great guides on the best cuts and how to get them from your harvest! Click on each picture to enlarge for greater detail 🙂
This diagram is the basic overview of the quarters and can be applied to deer, moose, elk and caribou.
This second diagram is a more in depth cut selection and is coded for the sections as well. Again, this can be applied to deer, moose, elk and caribou.
Ensure before you properly care for your game in all stages of meat preparation to give not only longevity to the meat, but reduce the risk of cross contamination of any bacteria that could not only spoil the meat but could also make you very sick.
Happy hunting!
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Tags: big game, burger, butcher, cuts, deer, diagram, diy, elk, Meat, Moose, steak, Wawang Lake, Wawang Lake Resort, WMU 15A, WMU 15B, Woodland Caribou
Mexican food is even better when made with game meat. Here’s a great way to stretch out some tender steaks and accentuate the wonderful rich flavours only game can bring to the table. This recipe works well with any venison. Serves 4 (2 to 3 fajitas per person).
Serves: 4
Ingredients
- 1 to 1½ lb moose steak
- 1 cup fajita sauce
- ¼ cup canola oil
- Salt and black pepper, to taste
- 2 cloves garlic, minced
- 2 yellow onions, thinly sliced
- 2 sweet red, green or yellow peppers, thinly sliced
- 12 flour tortillas
Preparation
- Trim all fat from steak. Slice thinly across the grain into 1×2-inch strips. Marinate in fajita sauce for several hours or overnight in refrigerator.
- Preheat oven to 350°F. Remove meat from marinade (keep marinade). Heat 2 tablespoons of oil in a cast iron skillet over high heat. Add meat and brown, taking care not to overcook. After 4 to 5 minutes, add fajita sauce marinade and season with salt and pepper. Simmer for 5 minutes or until sauce thickens slightly.
- In a separate pan, sauté garlic, onions and peppers in 2 tablespoons of oil over medium heat. Season with salt and pepper. Meanwhile, warm tortillas in a covered dish in oven.
- Fill one platter with moose strips and another with vegetables. Serve tortillas in the warming dish, along with small bowls of grated Monterey Jack cheese, tomato, salsa, sour cream and guacamole.
- For the glassMexican beer is a natural choice for this summer feast; hearty red wines such as Zinfandel or Spanish vintages are also good.
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Tags: Moose, moose hunting, moose hunts, ontario, Wawang Lake, Wawang Lake Resort, WMU 15A, WMU 15B
You don’t have to do much to a ruffed grouse to bring out the great taste; nor do you want to go too far and overwhelm the natural flavors. This simple but delicious recipe archives the perfect balance.
Serves: 4
Ingredients
- 4 ruffed grouse breasts, butterflied
- 4 slices Monterey Jack, 1/8-inch thick
- 1 egg white
- 1 cup cornflakes, crushed
- 2 tbsp vegetable oil
Preparation
- Preheat oven to 325°F. Make a slit almost all the way through each breast; fill each slit with 1 slice of cheese.
- Whisk egg white lightly; brush over outsides of breasts. Press each breast all over into cornflake crumbs until coated.
- Heat oil in a heavy ovenproof skillet over medium heat; brown breasts, turning once, about 2 minutes per side. Transfer to oven; roast for 10 minutes to finish cooking.
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Tags: grouse, grouse hunting, grouse recipe, Ruffed Grouse, Wawang Lake, Wawang Lake Resort, WMU 15A, WMU 15B
A bannock is a small, flat loaf of bread risen by a leavening agent, most often a chemical one, although yeasty bannocks are sometimes baked, as in a sourdough recipe. They are meant to be cooked hearth-side, whether a fireplace or a campfire. They are simple, and in the woods, simple is good. Add some honey to some simple bread and after a few days or weeks of bagels and Wasa bread, it tastes like manna from heaven. It’s hot, light, and comforting.
How to Make Bannock Bread
Ingredients
Basic Bannock Mix
1 cup flour (white or a mixture of white and whole wheat)
1 tsp. baking powder
1/4 tsp. salt
1/4 cup dry milk powder
1 tbsp. shortening
Make the mix at home ahead of time. Sift dry ingredients, and cut shortening in with a pastry cutter or two knives until you have a granular, corn meal-like mixture. Package in zip-lock freezer bags. Double bag it if you’re going to be on a long trip. I’ve found that you can make large batches at once and make enough bannock mix for a trip in about fifteen minutes. Just make sure you sift the dry ingredients well, so you don’t get leavening problems.
Directions
Baking bannock is relatively simple once you get the hang of it. Your first ones will be dark and maybe burnt on the outside and gooey on the inside. Don’t despair, just pretend it’s a jelly donut and try again. The key is a consistent heat. While flames don’t indicate a bad cooking fire, red glowing fires from hardwood are best.
1. Start with a small cast iron frying pan and oil it well.
2. Pour some water into the bag and squoosh it around in the bag (squooshing is a technical term). Because the water and baking powder form carbon dioxide to make the bread light, the faster you go from mixing to skillet, the lighter your bannock will be. There will be lumps, of course, but we call them flavor bursts. I say “some water” because how much you add depends on the humidity and of course, personal taste. You don’t want it any thinner than a muffin consistency. If you’ve never baked a muffin, think spackle. You can distribute the dough with a poke of a finger or a stick or a spoon if you’re the civilized sort. Remember, it’s always easier to add water than take it out, right?
3. Squeeze the mix out of the bag and onto the warmed pan (not scalding hot — if the oil is smoking, it’s way too hot). The pan can be warmed over the fire if you have a grate, or leaned against a few logs near the heat source. It shouldn’t hiss or sizzle like a pancake batter…that means things are too hot. Cool it off and be patient. The bread will start to rise slowly.
4. Your bannock will start to look loaf-like. At this point you’ll want to flip your loaf. A little shake of the pan and flick of the wrist can turn it over, but a spatula is fair game too. At this point, just keep turning it. You’ll know when it’s done. It’ll look a lot like the picture here.
If you have a lid, you can try to cook your bannock dutch oven-style and put coals onto your skillet lid. Otherwise, you can turn it over to cook the top (carefully!) or else when the bottom is done, prop the pan up against a log with the top facing the fire. This is a great method of “semi-reflector-oven”. It also makes a lighter bannock.
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Tags: bannock, bannock cooked on a campfire, bannock outdoor cooking, cooking outdoors, wawang, Wawang Lake, Wawang Lake Resort
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