Your favorite “eating” game, and how you prepare it

[appalichian hunter]

Boil until tender, remove meat from the bones, simmer with a bit of tomato sauce, onion, green pepper, Perhaps a splash of red wine serve over rice. If you can get a few more a nice baked pot pie is always good.

 

[Magungo1066]

Boil until tender, remove meat from the bones, simmer with a bit of tomato sauce, onion, green pepper, Perhaps a splash of red wine serve over rice. If you can get a few more a nice baked pot pie is always good.

Im gonna try to get one or two more this afternoon!

 

[appalichian hunter]

Boil till tender de-bone keep the broth add a bit of butter and some flour to make a gravy, diced taters, peas ,carrots, a bit of onion all diced and pre cooked, mix in the de-boned tree rat and gravy, pour into a home made pie crust (store bought is o.k.) cap with a second crust poke a few vent holes in the top crust bake around 350 degrees until crust is brown.

 

[tenngun]

Any bit of deer meat you can cut in to strips an inch wide and thick, six to eight inches long, and salt and pepper and let stand
Cast iron frying pan best here.
add olive oil and butter to pan, a little crushed garlic heat till the garlic becomes translucent about two min. Add the meat and brown, remove.
Deglaze pan with a dash of dry red wine, then add one sliced large onion cut in 1/4 inch slices.
Sauté till lightly browned. Remove, add some butter and diced garlic, and 1/4 pound sliced mushrooms. Sauté till water released from mushrooms. Add meat and onion back in and stir.
add1/2 cup dry red wine, 1/2 cup beef broth.let simmer till half the liquid is steamed off
Remove the meat fingers, use slotted spoon to dish out veggies and put those on the meat, dribble the liqud over all.
You might want a dry red wine but I prefer a dark beer.
Buttered noodles or herbed rice on the side, and this time of year I really like grilled asparagus with it.

 

[pwbsmokey]

Venison. All cuts cooked all different ways. Also cubed beaver in stew

 

[laufer]

Not a single "what is a *****" or "cougar"?

 

[bud in pa]

I would say moose is my favorite. Used to get some from tha local butcher, as there weren't too many roaming around the swamps of NJ! I like to take cuts of deer meat and pound them thin whit my tenderizing hammer, and I do mean thin. I dip them in an egg and milk wash then pat them down into Italian bread crumbs and fry up in olive oil, in my cast iron frying pan. Best veal cutlet you ever tasted!

 

[Treestalker]

Wild swamp rabbit spitted whole over a bed of coals slowly roasted with a can of 'Wolf Brand' hot dog sauce for basting. Smaller white potatoes roasted under the coals and accompanied by whole ears of corn in the shucks with the silks removed and the ears rubbed with butter, salt and pepper, also a whole pineapple cored and stuffed with a banana and wrapped in foil. Served with roasted Jalapeno peppers or chilis petines and warm tortillas with frijoles refritos y cerveza bien fria. (with refried beans and cold beer}

 

[Billy Boy]

Whats everyone’s favorite thing to eat that they hunt themselves? What is your recipe? I love everything but my favorite is probably wild hog tenderloin marinated in orange juice and honey. I also love “chicken-fried” Venison with white gravy

Partridge (Ruffed Grouse) roasted in the oven w/ sausage and wild rice dressing......only thing better is sweet and sour venison liver pate’.

 

[appalichian hunter]

I will give the pineapple a go next time in camp sounds good

 

[TNGhost]

Not a single "what is a *****" or "cougar"?

Cat, the other, other white meat.

 

[appalichian hunter]

ALF, liked cats.

 

[oldwood]

Ground deer meatloaf is my favorite , Grind deer and add 1/4 th by weight of 75% fat ground beef . The meat can be used in spag. sauce , chili , meatballs, anywhere hamburger is used. Recipie for my camp Spaghetti dinner? !.5 lb ground deer , 4" deep black iron skillet , large cooking onion sliced 1/8" slices , large jar of mushroom pcs. . .. Put in skillet first , a small pat or two of butter/margarine and a crushed clove of garlic. Put ingredients listed into the skillet , shake in some garlic powder , and onion powder(not salt) and cook the meat until done. Add a can of diced tomato w/juice and shake in a little coarse black pepper , .. Dump in a qt. jar of cheap spag. sauce and simmer. Once the sauce has cooked 15 min's , taste for bitterness. If slightly bitter , add 2 tea spoons of sugar , and stir , taste again. Optional........add 2 tablespoons parmesan grated cheese for a mild cheesy sauce. Boil favorite pasta until cooked through ,Add sauce , and salt to taste , enjoy...................Have made this meal 40+ deer seasons for camp supper and it is a permanent menu item to feed at least four to five hungry hunters..................oldwood

 

[Loyalist Dave]

Whats everyone’s favorite thing to eat that they hunt themselves? What is your recipe?

I like butter fried venison steak.
You simply use salted butter to cook the venison steak medium rare.
Venison is very lean, and the residual fat that remains on the steak as you move it from skillet to plate helps a lot, and the salt in the butter is just right.

I also like venison meat balls. I mix a pound of ground venison with a cup of unseasoned bread crumbs. I'm allergic to oregano, so I use the plain bread crumbs. Then I add salt, pepper, garlic, and a whole, raw egg. I mix this by hand, then roll out the meatballs, and boil them. Yes, not baked but boiled. Again venison being lean, I found when they are baked, the crust you get when you make beef meatballs is much harder when venison is used, and I find that an undesired hardness.

You can make the meatballs any size of course, so I make them about golf-ball sized if they are for Italian meatball subs, or with a sauce for Swedish meatballs..., BUT normally I make them about the size of a .58 round ball, and then I can do Italian Wedding Soup, or Pho, OR put them in brown gravy with mushrooms, over rice.

Lastly I brown ground venison with olive oil and onions, and mix it 50/50 with refried beans from a can, and then add garlic, cumin, salt, and sriracha sauce for taco/burrito meat. (If I have the time I will cook red kidney beans and mash them myself instead of the canned refried beans) I hate the "taco sauce" packets, as the flavor isn't as good as using good quality spices that I mentioned, AND the packet costs more than doing the spices yourself..., I don't see the need to spend more money for lesser results.

LD

 

[user 13896]

Woodcock, cooked anyway, but the best part is the livers and hearts sauteed in garlic butter as an appetizer.

 

[Marshhawk]

I eat a lot of venison, mostly stir-fried or as a Vietnamese-inspired stew. But, maybe I'm being nostalgic here, my favorite is slow-fried gray squirrel, the way mom made it.

 

[Daveboone]

Venison seasoned with Bucks (a local all game seasoning ) and seared over an open fire, eaten bloody rare.

 

[Ragged Edge]

Ground deer meatloaf is my favorite , Grind deer and add 1/4 th by weight of 75% fat ground beef . The meat can be used in spag. sauce , chili , meatballs, anywhere hamburger is used. Recipie for my camp Spaghetti dinner? !.5 lb ground deer , 4" deep black iron skillet , large cooking onion sliced 1/8" slices , large jar of mushroom pcs. . .. Put in skillet first , a small pat or two of butter/margarine and a crushed clove of garlic. Put ingredients listed into the skillet , shake in some garlic powder , and onion powder(not salt) and cook the meat until done. Add a can of diced tomato w/juice and shake in a little coarse black pepper , .. Dump in a qt. jar of cheap spag. sauce and simmer. Once the sauce has cooked 15 min's , taste for bitterness. If slightly bitter , add 2 tea spoons of sugar , and stir , taste again. Optional........add 2 tablespoons parmesan grated cheese for a mild cheesy sauce. Boil favorite pasta until cooked through ,Add sauce , and salt to taste , enjoy...................Have made this meal 40+ deer seasons for camp supper and it is a permanent menu item to feed at least four to five hungry hunters..................oldwood

Cheap Spag. sauce= Francesco Rinaldi. IMO it's the best.

 

[McClura]

I eat just about any wild game. The favorite that I hunt and am lucky enough to bring home is deer. I cut out the back straps and put them in packages about 6" long. I take one out of the freezer, open, place in large zip lock bag with cup of teriayki marinade, a little powdered garlic and press the air out of it, seal and place in refrigerator for about two days to soak. I take it out, place on double piece of aluminum foil with a little butter wrap it all up and put on grill to about medium rare. Grill some broccoli or asparagus in foil and a little Merlot or Wild Turkey 101 depending on my mood.
I grind the rest of the deer, no fat and place in 2 lb packages. I use this for Jerky and my special hunting camp venison chili.
Mike

 

[azmntman]

Mexican elk steak. In a large deep electric skillet ya layer sliced onions, carrots and HOT peppers (I use jalapenos, habaneros and serrano's). Smother with hot red tomatoes sauce or diced with green chilis etc. etc. Whatever I find. Next, after searing chicken fried steak style in HOT skillet with spiced flour dusting (I use Cajon spice in the flower), place yer elk ROUND steaks in a single layer over the vegi's. Cover with sauce, repeat till near the top. Now simmer all day as low as possible to get a bubble or two. Serve over egg noodles or mashed potatoes. If ya have an issue with heartburn get ya an alternative, this is HOT. Best meal EVER after a hard day in the cold hunting!