Post your wild game recipes

G

ghostguy6

Joined
Aug 30, 2006
Messages
497
Whats your favorite recipes for your wild game? Post up and share if you dont mind.
Ill start with one, it works well for pheasant too.
6 quail, cleaned and cut into serving pieces
1/4 cup peanut oil
1 sm. onion, chopped
2 whole cloves
1 tsp peppercorns
2 cloves garlic, minced
1/2 bay leaf
2 cups white wine
Salt
Pepper
1/8 tsp. cayenne
1 tsp. chives, chopped
2 cups evaporated milk

Fry quail in peanut oil in pan. Remove from pan. Add onion, cloves, peppercorns, garlic, and bay leaf; cook several minutes. Add quail and brown. Add wine, salt, pepper, cayenne, and chives. Simmer 60-90 minutes on a low heat until tender. Remove quail and add evaporated milk for sauce and heat. Serve sauce over quail.
 
Bambi Chili

2 lbs Venison
1 Lb steak, ground pork, ground beef, or Chorizo
2 Bell Peppers
Hot Peppers to Taste (I use one seeded habenero - have to make it mild enuff for the wife)
4 Cloves Garlic (chopped or pressed)
2 Onions
2X 28oz Can Tomatoes
6 Oz Tomato Paste
2 TblSp Sugar
20oz V8
1 cup red wine
½ tsp chili powder
¼ tsp cayenne
¼ tsp celery salt
2 can kidney beans
6 tbsp vinegar
4 tbsp cumin
¼ tsp onion salt
¼ tsp oregano
¼ tsp seasoned salt
1 tsp garlic powder

Fry up the peppers, onions and garlic in a little oil, add the ground spices for a bit if you want to maximize the spice (otherwise you can add them with everything else), add all the other ingredients except the beans and meat. Brown the meat in a seperate pan in batches (drain if using a greasy chorizo) and add that to the pot. Simmer for a couple of hours, stirring occasionally. Rinse and add the beans about a half hour before serving...
 
grilled venison backstrap

take the entire backstrap, coat with a little olive oil, a little pepper. Take the entire thing (looks like a small boa constrictor) and put it on the grill over HOT coals. Leave it coiled (those who cook whole lengths of italian sausage know what I mean) on the grill till one side is well seared, flip and repeat. Take off the grill. Slice into 2" thick medallions. Put back on the grill with one of the bloody (recently cut) sides down, grill till one side is well seared, , flip and repeat. Take off grill and salt slightly with kosher salt, let rest a few minutes.

You should end up with slightly charred outside and rare in the center...as one of my friends called it "deer butter"...:D
 
Got this from my mom who got it from an old German woman who lived next door to us when I was a kid.


Dumplings:
2 pkg. dumpling mix
3-4 eggs
Mix: fried bacon bits, fried onion and fresh copped parsley together and
stir into dumpling mix
Roll in balls and drop in boiling salt water. Simmer 20 min. or so

Cream sauce:
Make a white sauce but use cream or sour cream instead of milk (or half
cream and half milk?)
Add: onions (can't remember if raw or browned), parsley and chunks of
puffball mushrooms
(browned I think!) Sounds right to brown the Puffballs and onions
together?

Cook till edible! haha
Pour over dumplings.
 
This has been posted on several web sites thanks to me. Its one of many that my G-ma left for me to snag. Probably my favorite though because its so easy.
STR





Grandma's Squirrel Pot Pie
From: Steve Rice/ Bartlesville Ok.
1 cup Bisquick (Original Recipe)
1 cup of milk
2 cans cream of mushroom soup
1 can sliced mushrooms (drained)
1 one pound bag frozen mixed vegetables (thawed and warmed on stove top)
2 large eggs
3 guttted/skinned/boiled/de-boned large gray squirrels cut into chunks. Try to get all the pellets from the shotgun out too.
1 teaspoon pepper
2 teaspoons salt
Pre-heat oven to 400 degrees.
mix eggs, bisquick and milk with a fork til blended well and set aside.
mix soups, meat and vegetables in ungreased 9 inch baking pan.
Pour blended batter on top til covered completely.
Cook 45 minutes or until crust is golden brown.

Notes from Steve: for variety soups can be interchanged with cream of brocolli, cream of asparagus, cream of celery or cream of chicken..Or you can use Bisquick and milk and make your own soup using a different thickness. Makes a hearty meal for 4 adults/ feeds six children...


My Grandma used to use this for chicken, duck, rabbit, squirrel and pheasant and I think she even used turkey and left over deer meat a time or two. One note of caution: Watch out for lead pellets when eating. Ha! Sometimes one or two gets missed when cleaning the meat after the hunt especially if you used bird shot.
 
This is one we used consistently in 51FNQR.

Get a very small fire going on beach and leave hot coals whilst you throw a handline in.

Catch fish.

Throw fish directly onto hot coals.

Wait 2 minutes.

Turn fish over.

Each member of patrol then picks bits of fish out and dunk in a cups canteen full of salt water, then straight into mouth. You don't get any fresher than that! The charcoal flavour and saltwater (which cools hot fish) still remains for me one of the most tasty meals ever! Good company of your patrol members also adds great memories. Enjoy!
W
 
PS; You can gut or 'clean' fish beforehand, but not gutting adds flavour; slang is; "no-guts-him". Cooking over hot coals means that when you pick flesh away, the skin separates easily.

The only improvement on this recipe is if you have a chili bush growing nearby; a bit of fish, a bite of chile, a bite of fish. Delish!
 
Theres some good sounding stuff here, ill have to try the some time, its making me hungry already. Woflmother I tried something very similar to that a few years back on my holiday to mexico, its amazing how something so simple can taste so good.
Keep them coming, maybe we can start a bladeforum.com cook book.
 
A friend of mine needs a recipe/technique for cooking moose in a slow cooker. Any suggestions re: seasonings, cooking time, and anything else would be appreciated.

Doc
 
Bear

Large cut of bear meat
soak in milk to try to get out some of the gaminess. rinse, repeat.
rub with peppers, salt
put in big roasting pan with onions and beer for braising
cook low and slow in the oven to try to get rid of some of the toughness.

Take pan out of oven (be careful, its hot!)
walk towards table
accidently trip and throw bear out of the nearby open window.

Go out for pizza.

(okay, that's a joke, but my Dad made me eat woodchuck once when I was a kid. He boiled it. It was so gross I still don't like anything that has a gamy flavor).
 
Breaded Partridge:

Slice up partridge breast into quarter to half inch thick pieces.
Add a shake of seasoning salt to each side of slice
Coat each slice with flour
Dip into whole beaten egg coated well
Coat with bread crumbs
Fry in frying pan with peanut oil until golden brown. Other oils can be used.

Easy to cook on the camp fire or at home. Enjoy with white wine and rice side dish and with a tossed salad.
 
any stew or goolosh (sp?) even some chilis should work nicely.

Just off the top of my head you could take some potatoes, onions, carrots, celery, corn and any other vegetables you like, cover it with water and add salt. pepper, garlic oregano and some butter, cook slowly until done.
Ill look around and see if I have any recipes that will work for you.
 
You must log in or register to reply here.
Back
Top