What is your favorite Wild Game Recipe?

Robert Hankins

Robert Hankins

Joined
May 19, 2003
Messages
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For me out in AZ I love Quail that have been marinated in Carribean Jerk marinate and done on the grill.
 
I'm partial to quail myself, but only take a few every year with the bow. I season them with salt, pepper and sometimes garlic while in the bush and roast them over an open fire.
 
Venison filets wrapped in bacon. Rub with kosher salt and fresh black pepper. Grill to medium-rare.
 
my favorite wild game recipe is a venison cubes and portabello mushrooms cooked in a sherry wine sauce. make sure that you have a lort of french bread to sop up the gravy, and the whole house will smell delicious for about an hour befor dinner.

alex
 
Breaded strips of turkey breast, fried - after it has soaked in buttermilk for a day.
 
I've never had anything I like better than young elk butterfly steaks (backstrap) fried in hot grease rare with some gren chile and over easy eggs on the side. Baked stuffed elk heart is pretty damn good, too. Almost anything cooked with young elk is better than almost anuthing else.

On the fancy side, a redneck horse trader friend of mine up in NE Utah had a french lady shacking up with him, that used to make pheasant sauteed in a red wine/heavy cream sauce that was awful good.
 
Hehehe, yeah man, I had a French sweetie that could cook up a storm in a variety of ways. :cool:
 
I was going to say this is making me hungry, but after Longbow50's comment maybe I had better not.
 
Deer chops, elk, or moose steaks marinated for 24 hours in lime juice, olive oil, garlic, onion, salt, pepper, a little chili pepper, and some cayenne for a little kick. Grilled to medium rare. Actually this is a great marinade for any kind of meat, domestic or wild, game birds, etc. I bet it would even make a skunk taste good! ...but you try it first.

Bruce
 
We eat quite abit of wild game.
Quail wrapped in bacon on the grill.
Deer Tenderlions cooks w/ onions and grated carrots,then beef gravy over egg noodles.

By far my favorite is Frog Legs - fresh - dregded in seasoned flour - sauteed in real butter with a hint of garlic and fresh lemon juice.

Alot of times we have these with scrambled eggs for breakfast after gigging.

Jim
 
You Guys are making drool!!!! This is suppose to be a survival board. Remember half thirsty, very hungry, wet and cold.........

kee :D
 
John’s cook book

∙ WV chili serves 12 weight watchers 9 points per serving
2 lbs venison cubed into stew meat
½ lbs hot sausage, bratwurst or other favorite
1/4 lbs bacon
1 quart canned tomatoes
1 large tomato
12 oz kidney beans
8 oz raw mushrooms
2 large onions
2-4 granny smith apples
½ cup raisins
1 pt apple cider (hard preferred)
1/4 cup blackberry wine (kosher preferred)
1 oz soy sauce
1/4 cup sorghum molasses
2 Tbs brown sugar
2 Tbs Honey ( I prefer wildflower)
3 jalapeno peppers sliced
3 banana peppers sliced
2 heaping Tbs salsa (not picante) (see Simple Salsa for a recipe if you want
or a high quality store bought brand if you prefer)
1 Tbs lemon juice
2 Tbs crushed garlic
½ tsp Italian herbs
½ tsp basil
½ tsp sage
½ tsp curry powder
½ tsp powdered garlic
½ Tbs paprika
1/4 tsp red pepper flakes
3 Tbs of cumin powder
3 Tbs Chili Powder
3 Tbs Black Pepper ( I prefer freshly cracked)
Salt to Taste
Cheese (optional for garnish)

Brown venison over a high heat, add sausage, and bacon, then add onions,
hot peppers, tomato, crushed garlic, and apples. Turn heat down to med/hi and
add beans, canned tomatoes, mushrooms, Cider, wine, soya, lemon juice, brown
sugar, molasses, honey, and salsa. Add spices in order given then add raisins,
cook at med temps for at least 30 min. ( the longer the better 1-3 hours 1 hour
med/low the rest warm to low for a thicker broth).
Serve with Crackers, Cheese, bread, sandwiches, over rice or however you
like. Keeps well in refrigerator and tastes even better after sitting for a few days.

Nutrition Facts Amount per serving Calories:529.63kcal Water 846.19 g Carbohydrate 74.6g Protein 28.87g Total Fat 12.37g Monounsaturated 4.86g Polyunsaturated 2.2g Saturated 3.99g Cholesterol78.12 g Dietary Fibre 11.65g
Vitamins: Vitamin A 4528.42 IU Thiamin 0.65 mg Riboflavin 0.7 mg Niacin 11.61 mg Pantothenic acid 1.14 mg
Vitamin B6 0.68 mg Folate 72.04 mcg Vitamin B12 5 mcg Vitamin C 113.4 mg Vitamin E 3.08 mg ATE
Minerals: Calcium 348.27 mg Iron 11.91 mg Magnesium 152.88 mg Phosphorus 410.99 mg Potassium 2548.06 mg Sodium 2566.81 mg Zinc 3.71 mg Copper 1.33mg
 
I received a cookbook from LL Beanmany years ago as a gift. It is dedicated to wild game, fish birds etc. If it walks, swims or flies in North America, there's probably a recipe in there. Have tried many, and have yet to find one I don't like.
 
In Brazil I pan fry dove (breasted, wings, legs) in garlic butter and salt to taste until almost done. Add a mixture of fresh squeezed orange juice with a touch of lime and a little hot sauce (pimenta malegueta w/ olive oil). If you have some white wine that would be welcome in this sauce as well. Any pepper could be used to substitute as long as it isn't loaded with all sorts of other stuff.

Reduce the butter, OJ, and seasonings to a sauce over low heat. Serve with black beans, rice, and fresh mango. It helps to carry a quality firearm to make sure you get your share. By far this is my favorite way to cook dove. Mac

Disclaimer: Since hunting is banned in Brazil the above post should read "This is how I WOULD cook dove in Brazil if It was legal to do so." Yeah... that's it.. that's how I WOULD cook dove in Brazil... Mac
 
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