Wild Game Superbowl

CaughtABuzz · February 8, 2016

Decided to do wild game only for the big event this year. On the Menu- Spanish Fly Elk Burgers, Elk Sausage with Smoked Kraut, Roast Grouse w/ Maple Syrup glaze, and Buttermilk Fried Grouse. Directions, details, and pics below(sorry no final pic, after everything rested it was gone too fast)

Spanish Fly Elk Burgers with Smoked Gouda

1 lb elk burger

1/3 pound Chorizo (only use authentic, most stuff in stores is not close to the right texture....should almost be like a paste instead of a sausage)

Honey Bee Gouda- Cold Smoked for an hour with Apple chips with the Amazn-tube-smoker.....so Awesome and will do this again for multiple occasions

Mixed meats and assembled patties. I put together the patties as gentle as possible trying to avoid making a dense meatball. Press a dimple in the middle to stop the burger from turning into a ball during grilling. salt and pepper right before going on the grill so the salt doesn't break the meat down into a sausage texture. Quick sear and cook on each side placing the cheese on after the first flip.

Rested for 8 minutes

This was my favorite of all 4

Elk Sausage with Smoked Kraut

pretty simple one here, cooked the sausage up....Kraut was cold smoked with cheese prior to meal then warmed up on grill with meats- The kraut was awesome! so was the elk

Roast Grouse with Maple Syrup Glaze

1 plucked grouse- Brined (see below)

3-4 potatoes

1 small onion, yellow or white

5-6 carrots

Cut all the vegetable and placed in roasting dish. dusted the grouse with a penskys spice i have for birds. placed bird breast down so the moisture goes to the breast while it cooks in 1st stage

Oven at 425- cook bird for 12 minutes

Turn oven to 375 and cook 12 more minutes

Flip bird and cook for 5 minutes then apply first glaze of maple syrup on breast and rest of bird

Cook 10 minutes- apply second coat of syrup

cook 10 minutes- apply last coat

cook 5 more minutes to get a nice glaze

Rested for 10-13 minutes

Buttermilk Fried Grouse-

2 birds halved and brined- 4 total pieces

To halve bird take kitchen scissors and cut from cavity on each side of back bone to remove, take butcher knife and split breast plate and cut down the middle making 2 equal halves

Brine- 1/4 cup salt, 4 cups water, fresh thyme, rosemary, and sage, couple bay leaves, hand full of peppercorns- mix and allow birds to soak 4-6 hours.....rinse with cold water and pat dry, if you can let the bird sit an additional 24 hours I would recommend as it will get the skin crispier

Buttermilk Marinade- 2 cups buttermilk

1/3 cup fresh thyme, sage, and rosemary chopped fine on the best cutting board around.....SKOL!

just under a tblsp cayenne pepper- I like the kick, can use less

2 cups of flour with 1 tblsp salt added to ziploc bag- shaker for chicken

add buttermilk and fresh seasonings- allow birds to marinade for 5-6 hours, when done place in strainer but do not shake off. after setting for a minute or 2 it's time to coat

place a couple halves in ziploc and shake, set aside and repeat for other 2. I then do this a second time to get the extra crispy coating.

Drop in peanut oil at 325 for 5 minutes, turn and cook for 4 minutes

Dab(what Cam Newton wasnt doing in superbowl) with paper towel for excess oil and rest under foil tent for 5 minutes

Sorry about the after cooking pics.....things got a little hazy when I let everything rest, then the food was gone to quick