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Sponsored By Camp Chef®

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Let's take food back! Back from the standard fare of cheap fast food and lazy, flavorless meals. Let's break bread around the dinner table and share the spoils of the kill knowing our hard work will be enjoyed by those we love. Lets tap into what truly makes us human, cooking our harvest.


The equity we as hunters put into what we eat is a large part of our lifestyle. Knowing that our proteins have come from our own hands through the work we have done is a special extra ingredient in game cooking. We celebrate and cultivate that experience daily at Gastronomy Outdoors®.

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We would like to thank you for your patronage and dedication to conservation by being a part of the 2024 Sheep Show. Paired with our partners at Wild Sheep Foundation® and Women Hunt®, we at Gastronomy are pushing forward to be the recourse for hunters in all things cooking and culinary.


It is our hope that these recipes will act as a resource to aid in your next step to building the equity and delicious meals for you and your family that only game cooking can offer.

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45 MINS.
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8 pounds lean game (deer, elk, etc.) cut into 1-inch cubes

2 pounds pork fatback, cut into 1-inch cubes

2 Tbls. ground white pepper

3 Tbls. Kosher salt

2 tsp. marjoram

1 Tbls. ground mustard

1 Tbls. ground ginger

1 Tbls. grated nutmeg

10 dried corn husk, plus 2 extra for ties

Full Curl Bourbon Glaze Recipe Below


Meat Gringer

Camp Chef® Smoker

Prepare corn husks by placing them into hot water for 15 minutes. Set aside.

Start force meat by combining lean protein and fat with spices and mix thoroughly. Place all ingredients into a stainless bowl inserted into another bowl of ice to help keep ground meat chilled.


Freeze all components of the meat grinder, then assemble. With a bowl placed under the output, grind chilled force meat ingredients through a 8 mm plate. Remember to keep all protein and components chilled as much as possible. Run ground sausage again through a grinder for a finer texture and to help blend spices.

Remove corn husks, two at a time, and lay flat on a clean work surface. Place the two wider parts of the husks overlapping, ensuring that the more narrow corners are facing in opposite directions.  Place 5 ounces (0.19 kg) of force meat into the center of the corn husk, long ways. Wrap the corn husks around force meat tightly, compressing any air pockets. Overlap the corn husks on each side.

Once all sausages are cased, tear the remaining corn husks into long strips. Tie the rolled corn husks shut 1/2 inch from each side to ensure the husk does not come undone during cooking.

Place sausages onto your Camp Chef® Smoker or into a steamer and cook to an internal temperature of 160 °F (71.11 °C).


Recipe property of Gastronomy Outdoors® 2023, All Rights Reserves

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10 Mins.
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What makes grilled sausage, back strap, or any cut of wild game better? A bourbon glaze made from Full Curl Mountain Spirits. This glaze offers a sweet and tangy addition to grilled meats that only Full Curl and offer. Click below to order yours.

3/4 cup Full Curl Straight Bourbon

1/2 cup high quality maple syrup

2 tbsp. course grain mustard

1 1/2 tbsp. Worcestershire sauce

1/4 cup brown sugar

4 tbsp. apple cider vinegar

1 tbsp. ginger, chopped

1 tbsp. garlic, chopped

1/4 tsp. red pepper flakes


Camp Chef® Seasoned Cast Iron Skillet


WSF Huskers Brats
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Full Curl Maple Bourbn Glaze
Wild Game Stock
Stocks and broths are the base to countless soups and sauces. Though the process takes time, the usage of the often underutilized
bones offers a opportunity to honor your kill while building a stock much better than anything store bought.
Wild Game Stock
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SERVES 10-15
12-15 HOURS
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5 pound wild game bones

2 tsp. tomato paste

2 carrots, chopped

2 onions, chopped

2 celery stocks, chopped

1 dried bay leaf

2 tbsp. whole black pepper corns

2 tbsp. apple cider vinegar


Sheet Pan

Camp Chef® Dutch Oven


Ice Trays

Combine all ingredients into a Camp Chef® Cast Iron Skillet and place of medium high heat. Bring to a boil.

Reduce the heat to low and simmer for 15 minute, or until the sauce has thickened. Remove from heat and serve immediately or store in a glass jar and in the refrigerator for up to 2 weeks.

Recipe property of Gastronomy Outdoors® 2023, All Rights Reserves

Full Curl Glaze

Start by placing the bones on a sheet pan that has been oiled lightly. Brush tomato paste onto all sides of the bones and roast in a 425 °F (218.33 °C) oven for 30–45 minutes until bones have browned and caramelized. Using a wooded spoon, scrap the bottom of the pan while deglazing with a 1/4 of water. This will release the fond and is a concentration of desired flavor.

Place font into your Camp Chef®  Dutch Oven with chopped celery, carrots, and onions. Top with roasted bones. Cover bones with cold, clean water so the surface of the water covers the bones. Add vinegar, bay, and peppercorns.

Bring the stock to heat on high until a simmer starts. Lower heat, ensuring the stock never reaches a boil. Allowing a stock to boil ill result in a cloudy and murky finish.

Using a spoon or ladle, skim the surface of the stock, removing the impurities like fat, protein and any bone fragments that may float to the top.

Allow the stock to simmer for 8–12 hours, skimming the top as needed. Remember that larger bones line elk will require more time for collagen to be extracted. Splitting the bones long ways will help in the process and speed cooking time.

Strain the stock by removing the bones and vegetables with tongs and discard. Strain through cheese cloth to help remove aromatics. To ensure there is no bacteria growth, chill the stock quickly. Please into large storage bags or into ice cube trays to be frozen and later used for soups and sauces.

Recipe property of Gastronomy Outdoors® 2023, All Rights Reserves

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30-45 MINS.
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Game cooking shouldn't stop a chili and jerky. Implementing other cuisines and regional cultural influences into
your game cooking takes little adaptations. This stir fry recipe offers just that with zesty sauce and wok sear veggies to enjoy with your harvest.


Wok or Non-stick pan or

Wooden Spoon

2 pounds wild game protein, sliced 1/4" thin

2 Tbsp. low sodium soy sauce

2 Tbsp. corn starch

2 Tbsp. cooking oil

2 cups broccoli florets

1 cup shredded carrots

1 cup snow peas

1 red bell pepper, sliced

1 green onion, bias cut into slices

6 ounces chow mein noodles, cooked


1/2 cup low sodium soy sauce

3 Tbsp. brown sugar

1 tsp. garlic chopped

1 tsp. ginger chopped

1 tsp. seasame paste for garnish

Start by slicing the game protein against the grain to ensure tenderness. Place protein into a bowl or plastic bag. Stir soy sauce and cornstarch together until well incorporated. Add to protein and allow to marinate at room temperature for 30 minutes.

Prepare the sauce by mixing together 1/2 cup soy sauce, sugar, garlic and ginger. Set aside.

Heat oil in a large wok or skillet. Place half the meat into the center of the heated oil and stir frequently to brown. Careful not to overcook by only searing on each side for 2-3 minute. Remove protein, bring remaining oil back to heat and add the rest of the meat. Once sear, combine with first batch and set aside.

Heat wok a third time with and add vegetables minus green onions. Fry for 2 minutes and add beef.

Stir in prepared sauce and heat through. Toss with green onions and prepared noodles and garnish with sesame seeds.

Recipe property of Gastronomy Outdoors® 2023, All Rights Reserves

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Every pit master, pro or amateur needs good spice rub for smoking meats. This one has been has Latin
flavors of chili powder and cumin with a slight sweetness. Perfect for ribs, brisket and large cuts of game.
Anchor 1

2 Tbs. Brown Sugar

2 Tbs. Cumin

2 Tbs. Kosher Salt

1 Tbs. Paprika

1 Tbs. Black Pepper

2 tsp. Onion Powder

2 tsp. Garlic Powder

1 Tbs. Ancho Chili Powder

1 tsp. Cayenne (optional)

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Mix all ingredients well.  Place into a food processor or a coffee grinder designated only for spices in order to not ruin the flavor of your spices, or worse, your morning coffee. Blend until spice size is uniform. P


lace into an airtight jar or container. Use liberally on large cuts of meat prior to smoking.

Recipe property of Gastronomy Outdoors® 2023, All Rights Reserves

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