Please Sign In

Please enter a valid username and password
  • Log in with Facebook
» Not a member? Take a moment to register
» Forgot Username or Password

Why Register?
Signing up could earn you gear (click here to learn how)! It also keeps offensive content off our site.

Food Fight Friday: Antelope Fajitas vs. Cast-Iron Grouse

Recent Comments

Categories

Recent Posts

Archives

Syndicate

Google Reader or Homepage
Add to My Yahoo!
Add to My AOL

The Wild Chef
in your Inbox

Enter your email address to get our new post everyday.

February 07, 2014

Food Fight Friday: Antelope Fajitas vs. Cast-Iron Grouse

By David Draper

For outdoorsmen and women in much of the country, February is a downtime, a chance to take a breather after the flurry of hunting the past few months and before the fish start biting and the turkeys start gobbling. It’s also a great time to enjoy the fruits of our labors. February is when I do much of my sausage making and experimenting in the kitchen with the spoils hunting season has delivered. Thankfully I get a lot of inspiration from Wild Chef readers sending in photos for each week’s Food Fight. For that, I thank each of you and encourage anyone who hasn’t submitted a photo to make it their mission to do so this month. Snap a photo of your next fish or game meal and send it, along with a short description, to fswildchef@gmail.com.

Now, on to this week’s Food Fight...

MaxPower’s Antelope Fajitas

I'm a sucker for simple Mexican food. We had one package of antelope steaks left and decided it was time for some fajitas. I cook the steak on high heat for 2-3 minutes with some southwest seasoning, then add the veggies and turn the heat down to medium. Remove it all when the veggies are just getting soft, then wrap in freshly cooked tortillas. The steak is still juicy and pink while the veggies are a little crunchy. I know traditional fajitas call for a side of pico de gallo and guacamole (which I usually like), but for these I just added a little bit of sour cream.


Andy Moore’s Grouse


I'm sitting at my desk eating leftovers of the attached photo here in Bozeman. People chase pheasants and forget about the amazing grouse hunting we have. I bedded the cast iron with some peppered bacon, coated the bird with a very light mix of spicy brown mustard and Worcestershire sauce, soaked the Brussels sprouts and crimini mushrooms in olive oil, then loaded them into the cast iron with the bird and put some crushed red pepper over everything. After that, cover with a lid and put in the oven for an hour at 400 degrees.

Comments (5)

Top Rated
All Comments
from wittsec wrote 10 weeks 5 days ago

I'm really enjoying my cast iron cooking lately. My wife threw my older cast iron pan out. I have recently replaced my wife with a new cast iron pan and haven't been happier.

+3 Good Comment? | | Report
from haverodwilltravel wrote 10 weeks 3 days ago

Nothing better than a Ruff Grouse.

0 Good Comment? | | Report
from haverodwilltravel wrote 10 weeks 3 days ago

Nothing better than a Ruff Grouse.

0 Good Comment? | | Report
from springerman3 wrote 8 weeks 1 day ago

Sorry grouse wins this one easily ..... perhaps you could use the grouse legs for the fajitas ? Replace the brussel sprouts with some wild asparagus and I would be all for it !

0 Good Comment? | | Report
from Ontario Honker ... wrote 5 weeks 6 days ago

Was it a ruff grouse? Down in Bozeman it could as easily have been a sharptail. But I think one of those might have cooked up a bit darker? Looked pretty damned good to me. Sorry, but I have never eaten any antelope dish that I cared for and I have tried it many different ways.

0 Good Comment? | | Report

Post a Comment

from wittsec wrote 10 weeks 5 days ago

I'm really enjoying my cast iron cooking lately. My wife threw my older cast iron pan out. I have recently replaced my wife with a new cast iron pan and haven't been happier.

+3 Good Comment? | | Report
from haverodwilltravel wrote 10 weeks 3 days ago

Nothing better than a Ruff Grouse.

0 Good Comment? | | Report
from haverodwilltravel wrote 10 weeks 3 days ago

Nothing better than a Ruff Grouse.

0 Good Comment? | | Report
from springerman3 wrote 8 weeks 1 day ago

Sorry grouse wins this one easily ..... perhaps you could use the grouse legs for the fajitas ? Replace the brussel sprouts with some wild asparagus and I would be all for it !

0 Good Comment? | | Report
from Ontario Honker ... wrote 5 weeks 6 days ago

Was it a ruff grouse? Down in Bozeman it could as easily have been a sharptail. But I think one of those might have cooked up a bit darker? Looked pretty damned good to me. Sorry, but I have never eaten any antelope dish that I cared for and I have tried it many different ways.

0 Good Comment? | | Report

Post a Comment