game recipies

RescueRiley

RescueRiley

Joined
Mar 22, 2006
Messages
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It's getting to be that time of year again , was just wondering what your favorite recipes for various game are...
 
1)Par boil squirrel for one and a half too two hours.
2)Then fry slowly in pan with salt and pepper until golden brown.
3)Enjoy

This is one of my favorite recipes. Its very easy to do, the hard part is killing enough squirrel for a meal.
 
The part of venison that's usually thrown out or ground into burger - braised venison shanks.The most flavorful part of the animal. Goose is excellent braised in a similar way also.
 
Deer steaks (1-1.5 inch cuts) basted in olive oil, garlic powder, oregano, black pepper.

Pre-warm grill as hot as it will get.

4 min per side

Enjoy
 
Slice up partridge breast , season with seasoning salt, flour, then dip in egg and coat with bread crumbs. Fry until golden brown and serve with rice and white wine.
 
does fish count as game?

if so i like to do a beer batter for rainbow trout and then fry it in a cast iron skillet of over a hot fire.

goes good with local veggies and some garlic butter. i like to use guinness for the recipe.

cheers.
 
haha, garlic on what ever. Now mind you some rabbit and homemade gravey is very satisfying.:D
 
Since it is Dove season and I've shot 87 of the buggers so far...

Dove pie is great! (any Chicken pot pie recepie, but use dove)

Clean the doves by popping the entire breast section outleaving the wing bones but taking the breast bones.
slice along the center breast bone down to the rib cage but do not turn the corner to filet the meat out.
slip a slice of jalapeno and onion in the cut you made, wrap it with a slice of bacon and grill until ethe bacon is done. FANTASTIC!!!


Dove fajita's are great as well.

Regarding the number of dove's shot, we had a tornado come through our area and turn over one of our irrigators right on top of our crop so we've had to hand harvest because we can't get the machines in there. so 8 hours a day ont in the field gives you plenty of shooting time. It's been a good year for doves here:)
 
1 wild hog tenderloin
rub down with plain yellow mustard, bag it, and let sit in fridge' or ice chest 12-24 hrs.
prepare a rub of:

1 cup brown sugar
1/4 cup paprika (Hungarian if possible)
2 tbsp. dry mustard powder
1-2 tbsp. dry cayenne
2 tbsp. black pepper
1 tbsp. salt (optional)

Rub that baby down deep and hard, and let it sit for at least 4-6 hrs. (I like longer,but that's up to you)

Smoke it over medium hot hickory & pecan smoke for 2 1/2 hrs. open, and 1 1/2 to 2 hrs. foiled, and just get with it!!
 
beckerhead said:
1 wild hog tenderloin
rub down with plain yellow mustard, bag it, and let sit in fridge' or ice chest 12-24 hrs.
prepare a rub of:

1 cup brown sugar
1/4 cup paprika (Hungarian if possible)
2 tbsp. dry mustard powder
1-2 tbsp. dry cayenne
2 tbsp. black pepper
1 tbsp. salt (optional)

Rub that baby down deep and hard, and let it sit for at least 4-6 hrs. (I like longer,but that's up to you)

Smoke it over medium hot hickory & pecan smoke for 2 1/2 hrs. open, and 1 1/2 to 2 hrs. foiled, and just get with it!!
Click to expand...

Good recipe, smoke it open first?
 
runningboar said:
Good recipe, smoke it open first?
Click to expand...

Yes, open first. The foil it, or it will get a bit, shall we say "leathery". A bigger piece, or a fattier cut will take open cook time much better, but those tenderloins just need more TLC. A wasted tenderloin is borderline SIN.:)
 
beckerhead said:
Yes, open first. The foil it, or it will get a bit, shall we say "leathery". A bigger piece, or a fattier cut will take open cook time much better, but those tenderloins just need more TLC. A wasted tenderloin is borderline SIN.:)
Click to expand...

No borderline!!!!

Thanks for the info I usually kill several hogs a year and am a bonafied grillaholic, I will definitely give this recipe a try. :thumbup::thumbup: Chris
 
I have a pretty good sauce recipe at home somewhere. If you like stout, tangy sauce with a heavy hit of cider vinegar you will love it. If you like really sweet sauces, it isn't gonna be up your alley.
I don't remember all of it but it is something like, apple cider vinegar, cayenne, brown sugar, mustard, and some ketchup. I'll try and hunt it down and post it later.
 
beckerhead said:
I have a pretty good sauce recipe at home somewhere. If you like stout, tangy sauce with a heavy hit of cider vinegar you will love it. If you like really sweet sauces, it isn't gonna be up your alley.
I don't remember all of it but it is something like, apple cider vinegar, cayenne, brown sugar, mustard, and some ketchup. I'll try and hunt it down and post it later.
Click to expand...

Thanks! I am bad about not writing recipes down so my BBQ is always good, but slightly different each time. Me and my wife bought a 3 ring binder and some document protectors and are starting to collect our favorite recipes. :thumbup: Chris
 
Chris, BIG edit on the "Hillbilly Hog Rub" It is 1/4 cup brown sugar NOT 1 cup. I got home found my recipe, and saw my mistake. Also, the dry mustard is 2 tsp. NOT 2 tbsp. I'll just repost here:

HILLBILLY HOG RUB:
1/4 cup brown sugar
1/4 cup paprika
2 tbsp. black pepper
1-2 tbsp. cayenne
2 tsp. dry mustard

Razorback Red Sauce:
1 1/2 cups cider vinegar
1/2 cup ketchup
1-2 tbsp. brown sugar (this helps cut the vinegar whang a bit)
1 tsp. salt
1/2 tsp. cayenne

smoke over medium, NEVER hot
Hickory and Pecan RULE, if mesquite use SPARINGLY
cook open 1/2 the total time, then foil and finish
Thin out some of the sauce with vinegar enough to use in a spritzer bottle, and spray until lightly wet, every 30 min. which is also how often you turn it.

I think that covers it.
Good Luck,
Beckerhead
 
Thanks Becker, I owe you, if you need anything let me know, recipe sounds great. BTW all I use is hickory, fruit woods and pecan is too hard to get and mesquite is too strong IMO. Soon as the weather breaks a bit I am going to the swamps looking for a good meat hog.:thumbup::thumbup:
 
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