Smoking meat over fire is one of the world's oldest food preservation methods, and smoked trout is a dependably delicious way to preserve and serve your catch. Especially when the whole family reels in their limits at your favorite fishery!
DWR Depredation Specialist Shay Farnsworth shared one of his favorite recipes for tenderloin, which he prepares with either elk or deer. The combination of stuffing the loin with cream cheese — and wrapping it in bacon — adds layers of flavor to the roast and keeps it from drying out while roasting. It's also pretty tasty.
The filling of this pot pie is essentially a hearty game and vegetable stew, which can be made with any kind of big game chuck or trim. I used pronghorn shoulder and elk trim for the batches photographed here, but it's equally delicious with mule deer or even goose.