Provided by Smokehouse Products Recipe by Tiffany Haugen Pepperoni can be as simple or complex as you want to make it. Once you have the techniques and equipment mastered, the flavor possibilities are endless. Using ground pork with wild-game Read More...
Recipe by Marcus Weiner When we bring game home from the field, we will grind up to 50 pounds and store in one-pound packages of ground meat. Over the last few years, we have migrated from mixing the game meat Read More...
Mongolian Moose: recipe using moose meat instead of beef Mongolian Moose Recipe by Melissa Norris Mongolian moose? Put an Alaskan spin on an old favorite using moose meat instead of beef for this mouthwatering Mongolian Moose recipe sure to put Read More...
Margherita Moose Burger and Italian Sausage Deep-Dish Skillet Pizza with Mixed Greens and Basil Vinaigrette by Wayne and Melissa Norris Ingredients 1 medium pizza dough 1/2 pound moose burger 1/2 pound Italian sausage 1 cup pizza sauce 1 cup mozzarella Read More...
By Chef Bobby Sidro The Lakefront Anchorage Ingredients 5 pounds ground bison 2 medium yellow onions, diced ½ cup garlic, minced 1 #10 can marinara sauce 1 cup red wine 7 lasagna sheets 2 cups ricotta cheese 1 pound Parmesan Read More...
A smokin’ twist to a classic elk steak recipe! By Smokehouse Products When it comes to smoking meats or fish, the Big Chief and Little Chief smokers are household names. Well, now there’s the Smoke Chief which is a cold-smoke generator Read More...
By Slippery Salmon Bar & Grill Sauerkraut Ingredients: 4 heads of cabbage (roughly 2 pounds each will make 4-to 5-quarts of kraut to preserve) ¼ cup of red Hawaiian sea salt infused with Korean pepper powder (Gochugaru) ¼ cup kosher Read More...
Alaskan Smoked Porter Spicy Moose Steak Chili Recipe by Alaska Brewing Company Serves 8 Ingredients 2 lbs. moose steak 1 bottle of Alaskan Smoked Porter 2 cans tomato soup (10 ¾ ounces per can) 1 large can of chili beans 1 large Read More...
Cold-Smoked Elk Steaks by Levi Strayer of Smokehouse Products A smokin’ twist to a classic elk steak recipe! Elk tenderloin and backstraps often produce the best steaks around our neck of the woods, so when it came time to dig Read More...
Elk Landjæger Sausages by Vancouver, BC Restaurant Owner Lena Clayton for Bradley Smoker Landjæger is a dried sausage, commonly made with beef and pork. It’s good as a travel snack, because it doesn’t need to be refrigerated making it great Read More...
Mac’s Blacktail Chili and Fiesta Rice Recipe and Photo by Marcus Weiner Serves 6 Chili 1 pound of ground blacktail (I grind my deer, adding about 10% beef suet) 1 medium onion 1 tbs of minced garlic 2 tbs olive Read More...
Moose Pastrami Reuben from Melissa Norris Makes 2 servings We swtich up the traditional reuben here with an Alaskan twist. Our good friends the Lundales had an “emergency thaw,” which means they had a few packages of moose pastrami to Read More...
Blacktail Deer, Egg Noodle and Harvest Vegetable Soup By Marcus Weiner Serves 8 Deer preparation: 2 pounds cubed deer meat 1 can diced tomatoes 16 ounces beef broth Put all ingredients into a crockpot on low and simmer 4- to 6 Read More...
BBQ Mooseballs by Cristy Bishop The smell of these wafting through the house when they are cooking brings everyone to the kitchen asking, “Is dinner ready yet?” In addition to family dinner night, they make a great freeze-ahead dish, and Read More...
Smoked Moose Brisket Sandwich with Horseradish Sauce by Wayne Norris Smoking a brisket can be time consuming, but the family can eat it for a week reusing the sliced meat in a variety of ways. In this case we made Read More...