Add a can of Cream-of-Mushroom Soup to ANY hunk of roadkill or wild game in the Crock Pot and it’s a Winner Dinner! :)
Bear Camp is over for the year, so I’ll be working on more Black Bear recipes over the winter; it has the flavor of beef, the texture of pork. No fat marbled in the meat; they keep their fat layer on top of the muscle just like I do, so cook it low and slow, Baby! ;)
Neighbors to our west used to raise Buffalo. It takes 5 years to raise one to maturity; that’s a LOT of grazing land, winter grain and water! Those things grew HUGE! They got good money for the meat; it was all the rage around here for a while; as the couple got older, it was too much work for them and of course, kids can’t WAIT to get off the farm, now. :(
I DO miss looking out the kitchen window and seeing the herd in the distance. Just everyday Black Angus beef cattle, now. :(
😊
“Add a can of Cream-of-Mushroom Soup to ANY hunk of roadkill or wild game in the Crock Pot and it’s a Winner Dinner! :)”
Andrew Zimmern is screaming at this...The beginnings of his show [Wild Game Kitchen] starts off with a monologue where he says
“For decades grandma used too throw the pheasant into the crock pot put a couple of cans of condensed soup on it and call it dinner”...
Both my grandmother’s did exactly this but not a crock pot old skool cast iron dutch oven into a 200 degree gas oven for one or actual wood coals below and on top for the other.
Love Andrew watch every show he does, we have meet couple of times in NYC back when I lived and worked there back of house on the line while at university. We still chat on X and meta, exchange foodie thoughts cool guy we share the same huge white beard and shaved bald heads.