The Shotem' and Caughtem' Blog is the place to find the latest reviews and commentary on gear, destinations, conditions, events, and general knowledge to inform our readers and give our opinions to anyone listening.

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Tuesday, 28 April 2015 17:09

Best Wild Turkey Pastrami Recipe

The True Organic Meat Eating Diet

 

We at Shotem and Caughtem believe that hunters and anglers are the true organic meat eaters of the world.  We have figured out the best ways to cook different animals that have not been raised and fattened by the food industry.  They are lean, mean and built for survival.  As such putting fats, moisture or intense flavor back into the meats can become a process of trial and error mixed with some weird science.  One of our favorite ways to get moisture and intense flavor into wild turkey is as a pastrami and this is one of our favorite ways to do it.  

 

Turkey Pastrami Recipe Instructions

The Cure:




• 5 tablespoons Tender Quick

• 4 tablespoons Dark Brown Sugar (packed)

• 3 Large Hole Dry Bay Leaves

• 1 teaspoon All Spice

• ½ teaspoon Garlic Powder

• ½ teaspoon Anis Seeds

• 1 table spoon Montreal Steak season

• 2 tablespoons coarse ground pepper

• ½ teaspoon of Ground Clove




This is the “dry cure” step of the process.

Mix all of the ingredients of the cure in a blender or spice grinder making sure all of the ingredients are as close to the same size as possible. Coat all of the meat evenly, and rub it in. Place the meat in zip lock freezer bag and lay flat in a glass baking dish. Put it in the fridge. Rotate the meat twice a day, for a week. If you want stronger flavor go up to two weeks.




After the meat gets done with its “time out”, remove it from the bag and rinse it in a water bath for two hours at room temp. Pat it dry and put on the second rub. Again Blend spices to break up Mustard and Coriander but pulse to keep them coarse.




Final Crust Rub:




• 1 tablespoon Garlic Powder

• 2 tablespoons Coarse ground Pepper

• 1 teaspoon Paprika

• 1 tablespoon Mustard Seed (Whole)

• 1 tablespoon Coriander (Whole)

• 1 teaspoon Dark Brown Sugar




Into the smoker it goes for 3-4 hours at 200deg. You are looking for about 150 to 155 degree internal temp of the meat. I like to use a combination of Hickory and Apple or Hickory and Maple as my wood.




Remove the roasts from the smoker and let rest until they cool to room temp. Place in zip lock baggy or an air tight container and place it in the fridge overnight, 24hours if possible. This will let it firm up. Slice as thin as possible and enjoy.

 
Tuesday, 30 September 2014 21:15

Great Dove Recipe with Bash Brothers BBQ Sauce

Bash Brothers BBQ Sauce for Wild Game Recipes

For those of you that keep up with the Shotem and Caughtem blog there is no secrets when it comes to our love for the filet mignon of the skies.  As such when our friends at Bash Brothers gave us a bottle of their Hawaiian BBQ Sauce to try with our dove we jumped at the chance to add a little sweet to our favorite way to make dove.  Lucky for us we were not disappointed with the flavor and caramelization it added to our recipe.  We were a little hesitant to try out the sauce when we found the consistency of the sauce to be a little less traditional.  It was more in lines with a marinade in its poor than the thick style of bbq sauce we tend to use.  We worried that it might not perform to our expectations.  However, as a marinade for our dove it was actually better.  The light nature of the sauce allowed it to actually seep in and marinate parts of our recipe we have not been able to penetrate without adding it to different parts of our recipe.  To get your bottle of Bash Brothers we hope you visit www.bashbrothersbbq.com  and pick your own favorite flavor should the sweetness not be your thing.  Mixed with our recipe below it added a nice sweet after taste to the spice of our jalapeno interior.  

Looking for dove hunting tips?

Dove Breast Recipe:

As seen in the photo above the ingredients are pretty simple and can be modified from the basics.

  • About 30 dove breasts
  • 12 medium sized jalapenos
  • package of bacon
  • Bash Brothers Hawaiian BBQ Sauce
  • toothpicks
  • tub of cream cheese 

The only modification to these basics is in the cream cheese.  We have made the cream cheese a lot of different ways.  Sometimes we will mix different cream cheeses together, use plain and spice it up with about anything you like, or even add other types of peppers to the cream cheese. Otherwise the time comes in the assembly.

Preparation of your Game before Grilling

 

  1.  Take your piece of bacon and slice it into two even pieces
  2.  Take sliced in half jalapeno (seeds out for milder temp) and use it as a boat and fill it with cream cheese
  3.  Take Dove breast and wrap your cream cheese jalapeno and place it on the bacon
  4.  Wrap the Dove Breast with your bacon and poke a toothpick through it to hold it together
  5.  Once assembled place on a sheet and add the Bash Brothers BBQ Sauce


With this recipe we definitely would choose the grill as your cooking method.  The heat helps aid in the caramelization of the sauce.

We hope you share your photos of your own recipes to our new Recipe section to the site and share your favorite ways to cook your wild game.

Wednesday, 05 February 2014 22:56

Best Dove Recipes

It should be of no surprise to many that have read the Shotem and Caughtem blog that dove hunting is one of our favorite times of the year.  So for our Super Bowl bash I decided to bust out our take from this seasons Dove hunt to make one of our favorite cooking recipes.  It has all the makings for the best appetizer for any party, dove, bacon, jalapenos, cream cheese and italian dressing.  We have found this recipe will work with about any lean wild game meat you might want to try but the dove or quail tend to be the perfect size to wrap around a jalapenos without any trimming.  Let us know your favorite recipe in the comment section below.

As seen in the photo above the ingredients are pretty simple and can be modified from the basics.  We had about 30 dove breasts, 12 medium sized jalapenos, package of bacon, bottle of italian dressing (or another oil based dressing), toothpicks and a tub of cream cheese.  The only modification to these basics is in the cream cheese.  We have made the cream cheese a lot of different ways.  Sometimes we will mix different cream cheeses together, use plain and spice it up with about anything you like, or even add other types of peppers to the cream cheese.  Otherwise the time comes in the assembly.

1.  Take your piece of bacon and slice it into two even pieces

2.  Take sliced in half jalapeno (seeds out for milder temp) and use it as a boat and fill it with cream cheese.

3.  Take Dove breast and wrap your cream cheese jalapeno and place it on the bacon.

4.  Wrap the Dove Breast with your bacon and poke a toothpick through it to hold it together.

5.  Once assembled place on a sheet and add dressing over the top.

Cooking these little guys can happen your favorite way.  Smoke, Grill or oven bake these little guys till the bacon has fully cooked.  Note to self keep an eye on the grill and the bacon grease tends to flame up.  We use the low and slow heat method to help prevent chard bacon and a grill fire.  

Another big tip is make sure you wear gloves while working with the peppers at all times.  Otherwise make sure that you have a friend around to help you use the bathroom during the game and take out your contacts before going to bed.  Yes those are a couple of mishaps that happened well before we created this site otherwise you might have seen a photo in the mishaps gallery.