Cooking Wild Game for New Mexico

We are T-Minus 26 days or so to our Annual Prairie Dog hunting trip to New Mexico.  Since our cabin is in Amistad and it is a 2-hour round trip to Dalhart, Texas (the closest town with gas, ice, beer, and food), it has become custom to take our food with us.

To that end, Krueger cleaned out his freezer.  He gave me two garbage bags full of meat - mostly birds, but some deer as well.  I thawed it all out and called the boys (Nick and Alex) to come help me prepare it.

Friday night we made dove stroganoff (cleaning close to 100 doves).  We also cleaned 5 geese, that on Saturday I turned into Italian Goose for sandwiches.  I ended up throwing one pheasant out as it was too freezer burnt to salvage.  However, I have about 13 ducks, 1 pheasant, and 1/2 a turkey breast currently brining.  I am going to smoke them all and turn them into sandwiches.

And while we were at it, I pulled out a pork shoulder butt and tenderloin.  I smoked both on Sunday.  The loin was done in about 2 hours.  The butt?  It took 12 hours to get to temperature.  So at 9:00 last night, I was preparing smoked pulled-pork barbecue.  This will make a great meal in New Mexico for sure.  And yes, I pulled out a small tub for Boppum & Pa and a tub for daughter-in-law Shelby who is a pork fanatic.

One large pot of home-made smoked pulled pork barbecue.  Bam!

Currently in the freezer, I have tubs of Rabbit Stew, Dove Stroganoff, Italian Goose, and Smoked Pulled Pork Barbecue.  We still need to prepare the Venison Lasagna and smoke the rest of the birds.  Of course I'll take some deer salami that we just finished stuffing and smoking.  I may even make a batch of venison jambalaya.  We are going to be eating good in New Mexico! 

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