how to use our stuff
wild game recipes and how-to videos
gravlox norDIC fish cure
1. Coat entire fish with mixture
2. Cover in saran/airtight container and refrigerate.
Elevate from bottom of container if possible using chopsticks or rolled up tinfoil.
3. Follow chart according to reapplication needs - light/medium/heavy cure -
Be sure to drain container of fish liquid and wash it before replacing fish.
4. Rinse with water after curing, slice into thin strips and enjoy!
We prefer a dark dense German pumpernickel with cream cheese to accompany this lovely cured fish.
Top with thinly sliced red onion and capers to garnish further!
This is a curing method, this means the safety controls are extremely sensitive and need to be taken seriously.
Improper curing can lead to illness, just as any improperly stored for food item.
how to brine meat
A brine prepares your protein to take on flavor, become tenderized, and bring out the natural flavor your meat has to offer!
Use this brine in conjunction with any of our products to make sausage, jerky, or any other cured wild game.
Instructions:
1. Bring 4L of water to boil - Use half beer if you wish -
You can use ice to bring brine temp. down before adding protein.
If you choose to do this, reserve 1/2 liquid and add equivalent as ice to cool.
2. Boil for 7-10 min
3. Remove from heat and cool to below -40F -use ice to cool efficiently -
4. Submerge protein and refer to brine chart in package for duration
Prairie Berry Pulled Pig
Our Prairie Berry Wild Game Rub to makes a robust and saucy pulled pork... Just watch this video to learn how!
Step 1: Brine Meat
Step 2: Sautee following ingredients until nicely caramelized -
Bacon Fat, Prairie Berry Rub, Garlic, Onion - Add sugar if you'd like it to be sweet!
Step 3: Hard sear meat on all sides, set aside.
Step 4: Deglaze with following:
Ketchup, Worcestershire, Soy Sauce, Mustard, Crushed Tomato, Red Wine Vinegar.
Step 5: Low and slow until meat pulls apart in strings
Step 6: Mix in residual sauce from cooking vessel
Birdshot Steelhead Trout
Birdshot makes a sweet and tangy sauce to compliment Steelhead Trout!
Add Birdshot dusted Steelhead Trout to hot oiled pan and sear until crisp.
Finish in oven until 145F is reached.
Set aside once finished and make sauce.
Sautee garlic, onion, and Birdspice in sesame oil until nicely caramelized.
Deglaze pan lemon juice, orange juice, and honey.
Thicken with cornstarch and water.
Bring to boil and finish with orange slices.
Plate trout and top with saucy goodness!
prairie berry bbq pig spring rolls
Step 1 - Brine Pig:
Step 2 - Pulled Pig:
Step 3 - Assemble Filling:
Julienne carrot, red onion, red pepper and mushroom and sautee until nicely caramelized.
Deglaze pan with soy sauce and incorporate pulled pig and chopped rice noodles.
Step 4 - Begin rolling spring rolls - See video for technique.
Step 5 - Deep fry and enjoy with your favorite dipping sauce!
Prairie Berry Elk Breakfast burgers
Step 1 - Mix together the following:
Chopped onions, garlic, bacon, and ground elk
Step 2 - Form into burgers and fry in a pan until 135F
Step 3 - Scramble eggs, salt, pepper, and green onions together.
Pour onto a greased pan with parchment paper and bake until firm.
Gently press down using a cup/mug at desired size to make egg layer.
Assemble:
English Muffin -> Cheese -> Meat -> Egg -> English Muffin
Heat in the oven or coals for 3 minutes prior to eating.