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

[Magungo1066]

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

 

[kje54]

Since all my "hunting" for meat is in the local grocery meat department I'd have to say a ribeye steak is my favorite..........

 

[appalichian hunter]

Boned deer roast, one pack of powdered aus jus, one pack of hidden valley powdered ranch dressing one stick of real butter place the roast in a slow cooker, place the powders on the top of the roast lay the stick of butter on top of the roast, slow cook 8 hrs., once everything is in the crock pot do not remove the lid till done. remove the roast while resting one can of mushroom stems and pieces and a cup of sour cream in the juice mix well and let heat , boil cluskeys real egg noodles ,noodles on plate, gravy on noodles, shredded meat on top, crusty bread and a good beer. I know sounds weird but do not knock it till you try it. The other one is pan fried rabbit and fried taters, also quail rubbed with Mc Cormick rotisserie seasoning wrapped in thick bacon grill just until done.

 

[Bnewberry]

Dove: fillet the breast, dip in flour, egg, flour with seasoning and fry in bacon grease. Serve with mashed potatoes. Gravy can be made to go with this by making a roux in the pan and adding milk.

Deer: So many ways! Steaks, roasts, stew, ribs in the crock pot with barbecue sauce and a little bourbon, soup, etc.

Squirrel: Roasted over a fire with some salt. Or treat like dove above.

Groundhog: boil and remove meat from bones when tender. Add curry to the meat and let it simmer 15-20 minutes. Serve over rice.

 

[TNGhost]

There's a lot I like but my favorite might be large ducks, like a Mallard(French Duck) or Canvasback plucked and stuffed with a quartered apple and onion and then roasted with a couple of strips of bacon over the breast in a 425 degree oven to medium rare. I also like a good gumbo made from the legs and breasts of smaller diving ducks like Dos Gris or Ringnecks. Then there's Goose breast jerky.

Gambels or Scaled Quail, or Partridge breasts coated in bread crumbs and pan fried in butter and olive oil are pretty good. Maybe even with a little Alfredo style sauce and pasta if you want more filling and fancy.

Properly prepared Javelina Ragout in a crockpot over rice is tasty as well.

Moose is probably the easiest eating, most popular with those not accustomed to game and as mentioned with deer above can be prepared as many ways as beef, same with Elk for that matter.

 

[deermanok]

I eat more venison than any other game. Maybe sounds kinda bland, but we do alot of ground venison. In fact we just finished dinner, goulash with ground venison.

 

[Tom Compton]

4 footed critters I like Axis Deer. Two footed and two winged, gimme wild turkey breast, chicken fried, please.

 

[Magungo1066]

You guys are making my mouth water. I also love fried rabbit. Funny enough, rabbit might be my favorite critter to go after. I love the hunting style that it requires, and the meat is real tasty and versatile.

 

[tenngun]

I like a lot of wild meats, small and larger. But I think squirrel is my favorite game meat. Boiled first, shredded and then anything from Minch and mash to tamales to potato meat cakes

 

[Magungo1066]

I like a lot of wild meats, small and larger. But I think squirrel is my favorite game meat

In my family ive only ever eaten squirrel breaded and fried. I love it, but I am dying to try some of the other squirrel recipes on here suggested by members.

 

[Winchester97]

What a useful thread...We use lots of venison. I make our ground meat with 20% cheap Bacon ground with it. Adds just the right fat, and great flavor. I do steaks by soaking in milk overnight, then washing off,patting with steak seasoning, then fry in hot cast iron with olive oil until done Medium. Backstraps get milk treatment,then bacon wrapped and on to the grill.

 

[tenngun]

Squirrel in brown sauce, Olive oil in a frying pan, lightly brown the pieces, then cover with water and bring to a boil let simmer for about two hours.
remove the meat and shreds with a fork. Save the broth. Dice a large red onion sauté with garlic salt and pepper in a mix of butter and olive oil. When it starts to brown stir in two tablespoons flour add a bit of butter and brown the flour. Slowly stir in the broth letting it make a thick gravy. Add the meat back and add some green peas. The gravy/sauce should be very thick and the meat very dense in the gravy. Serve over thick toast, mashed potatoes,noodles,or rice. An herbed balsamic rice is good

 

[Magungo1066]

Squirrel in brown sauce, Olive oil in a frying pan, lightly brown the pieces, then cover with water and bring to a boil let simmer for about two hours.
remove the meat and shreds with a fork. Save the broth. Dice a large red onion sauté with garlic salt and pepper in a mix of butter and olive oil. When it starts to brown stir in two tablespoons flour add a bit of butter and brown the flour. Slowly stir in the broth letting it make a thick gravy. Add the meat back and add some green peas. The gravy/sauce should be very thick and the meat very dense in the gravy. Serve over thick toast, mashed potatoes,noodles,or rice. An herbed balsamic rice is good

That sounds absolutely awesome. I am going to try it

 

[Hatchet-Jack]

Deer meat ground with Pork trimmings from our butcher. I get the pork for .25¢ a pound. I grind 3 lbs of Deer to 2 pounds of Pork. It makes great burgers. I also stuff sausages with it using a breakfast seasoning. Backstrap steaks sauteed in milk then dipped in egg and crushed saltines with seasonings fried in a pan with gravy. And I learned this year how to make a meat pie with deer meat.

 

[appalichian hunter]

Deer back strap, I do one every Christmas, This comes from my early muzzleloader season deer, one back strap cut into two pieces punch a lot of holes in it with a fork marinate in apple cider at least two days remove from cider and carefully use a large skinny butcher knife and put a hole through the center of each piece, now take loose sausage and shred a grannie smith apple mix the apple and sausage together then stuff the backstrap as much as you can get in it. Wrap the backstrap in thick cut hickory smoked bacon, place in roasting dish with a bit of fresh cider and roast covered with a tent of tin foil medium heat until the backstrap is medium done, remove the foil adjust heat too a bit higher temp watch until the bacon is browned.

 

[Hatchet-Jack]

Deer back strap, I do one every Christmas, This comes from my early muzzleloader season deer, one back strap cut into two pieces punch a lot of holes in it with a fork marinate in apple cider at least two days remove from cider and carefully use a large skinny butcher knife and put a hole through the center of each piece, now take loose sausage and shred a grannie smith apple mix the apple and sausage together then stuff the backstrap as much as you can get in it. Wrap the backstrap in thick cut hickory smoked bacon, place in roasting dish with a bit of fresh cider and roast covered with a tent of tin foil medium heat until the backstrap is medium done, remove the foil adjust heat too a bit higher temp watch until the bacon is browned.

Now that's an interesting recipe. Going to have to try that!

 

[appalichian hunter]

Antelope steaks I like lightly seasoned with salt and pepper medium rare on the grill. With herbed potato chunks and grilled asparagus. Bear roast in crock pot with a hole peeled onion done until it falls apart, shredded with my favorite BBQ sauce piled high on a brioche bun. Also make all my own jerky, (deer, elk, goose, antelope) as well as bologna and pastrami. I cannot eat fish but like to catch them, I smoked planked trout they tell me is very good also.

 

[appalichian hunter]

I have a buddy from WVA. that makes a mean shake and bake ground hog also.

 

[Walkingeagle]

Ruffed Grouse, prepared any way you wish. Mmmm...
Walk

 

[Brokennock]

Squirrel pot pie.

Wild turkey simmered with rice and mushrooms.

Venison mincemeat, pie or squares.

My friend grinds a few hundred goose breasts, he gets most from some taxidermy friends and some local hunters, and makes goose kielbasa,,, absolutely amazing. I don't normally like goose except for his heavily smoked goose jerky.

Venison,,,, tender cuts grilled over a hardwood fire. Tougher pieces in a slow cooked stew, some of what people would make into burger, we make into hotdogs. Grill those dogs serve with brown mustard and some homemade saurkraut that has been slow cooked with pork bits and the goose kielbasa, or simmer them with the same...

Pheasants mostly become soup. Sometimes I'll smoke a few breasts.