I eat more venison than any other game, but it’s really not my favorite. Don’t get me wrong, I enjoy it, but not as much as:
-frog legs in Old Bay seasoning.
-roast duck with a well-salted and crispy skin.
-pan fried squirrel and rabbit.
why are those my favorites? I have three young boys, and those are the things we go out and get together. We hunt, clean, and cook those things together. We eat them together. Those aren’t meals, they’re memories and adventures that we get to taste.
Well, if by game you mean fresh Alaska Halibut cut into 1” cubes and cornmeal fried in peanut oil then that’s your Huckleberry, but if not, then, and I’ve eaten it all, having grown up in Alaska, I’ll say, (5) Smother fried Grey Squirrel legs, (4) Moose chili cooked Texas-Chili-wise with cornbread, (3) chicken-fried Grizzly blackstrap with white gravy and smashed taters, (2) Pepper-jerked Whitetail, or, wait for it…. (1) Grey Squirrel legs, aged a week, fried, and tossed in butter and Buffalo sauce. I call em ‘Hot Legs’ and they go Muy Bueno with seis Cervezas.
Roast brined duck. Make your brine with water, salt, sugar and star anise. Brine over night, pat dry and allow it to dry in the fridge. Roast in a hot oven. My oven will reach 500 degrees and that is what I start cooking at and then lower it to 450 degrees. The hot temperature will help to crispen the skin of the brined duck. Serve rare/medium rare.
Ruffed Grouse Cacciatore served with #8 spaghetti! Recipe passed down about 40 years ago from my Sicilian born mother to my wife. Brown pieces of meat with Onion, garlic, olive oil in frying pan till brown. Add Delmonte diced tomatoes. Teaspoon of sugar, splash red wine vinegar, parsley, oregano, pepper and basil leaf( 2 teaspoons each) Simmer on low for 1.5 hours. Mix with pasta. Also is great with rabbit or squirrel pieces.
Since somebody already talked about fish: Oysters. In any way shape or form but preferably raw with a squeeze of lemon. Clams on the half shell. And sea urchin roe on good crusty bread with a squeeze of lemon. Little snapper blues right out of the water scaled gutted spitted and cooked over a fire. Bass-black or striped- filleted and brushed with olive oil and broiled with summer tomatoes, olives and herbs.
By land used to be liver right out of a just killed deer. But with all of the wasting disease I am off of organ meat. Don't know if that's necessary but sort of wary now about venison in general.
Fried squirrel and fried groundhog were regular breakfast foods at my grandmother's farm. Tolerable, but I am a bacon man. Ruffed grouse cacciatore. Dove breasts braised in milk and tabasco.
You must have lived on the east coast. Talkin like that. Not PA!
I dug the clams, grabbed the oysters.................but loved the blues in foil on the grill with lemon wedges and mustard!
Ever pull up a winter flounder in the clam rake? Or a lobster?