Whats your fav. game recipe..

[mptrimshop]

I'm really looking for duck ,goose and deer idea's...but put what ya like


her is mine
duck and goose
take the breasts and soak them in salt water for 24 hours.....then take 1/2 bottle of soy sauce, 1/2 of Italian dressing, 1/2 bottle of wastersire sauce and marinate them in it for 24 hours wrap them in bacon and simmer them in a pan .....MMMMMmmmmm GOOD!!!

 

[MCgunner]

Chicken fried backstrap is up there on my list. I do it with venison or pork, no matter. White gravy a must.

 

[Marlin 45 carbine]

chicken fried is great with mushroom gravy, swiss steak from deer ham is also a favorite. over noodles.

 

[kermit315]

deer burger with mushrooms, onions, and green peppers

(think philly cheese steak, except with deer meat).

 

[MCgunner]

We like venison chili a lot, forgot to mention that, and sausage...60/40 pork fat/venison is how I mix it.

 

[41magsnub]

Pheasant, cream of mushroom soup, potatoes, and whatever vegetables I feel like in a slow cooker for about 6 hours.

 

[Arkansas Paul]

Sometime when you're pan frying some backstrap, pour a package of dry ranch dressing mix in the batter. Man it gives it a good flavor. I was skeptical at first, but now I do it all the time.

 

[Vern Humphrey]

Venison steak:

Roll in flour and brown in a frying pan. Place in baking pan with sliced onion, green pepper, and potato. Cover with wine (home made Muscadine wine is best). Cover pan with aluminum foil and bake at 350 degrees for 1 1/2 to 2 hours.

 

[wheelgunslinger]

I like grilled duck. You get a lot of the duck flavor and the smoky taste too.

Deer, I like to smoke a ham all day and then slice it up in a big pile and let anyone around have at it.

I like Goose baked in a traiditional recipe.

Lots of people drown the flavor of wild game with spices and such, but I prefer to have whatever I do with it complement the flavors of the meat. Otherwise, you might as well be eating cube steak from the cheap section of the meat counter.

 

[~z]

Thick cut deer strap, add salt, pepper, and a good hot fire but not for too long!
~z

 

[jbkebert]

Deer steaks

Cut backstraps into 1" thick medalions, Coat both sides of the medalions with a dry rub. I like cajun rub the best. Place steaks into a ziplock bag with a couple glugs of olive oil. Marinate over night then grill to medium. Serve with steamed veggies and baked potatoes. My wife makes killer apple pies to go with it. She uses chopped pecans, brown sugar and butter, for the bottom crust. Then a homemade pie crust bottom. Fresh cut apples, cinamon, sugar, more butter. Topped with a regular homemade pie crust. Damn fine grub.

Turkey breast

Cube a wild turkey breast into chunks. Dip chunks into a egg and milk mixture. Then roll into crushed up frosted flakes. Fry until golden brown and serve with fries. My kids love them. During spring turkey season if we connect with a turkey or two. We will breast them out and then go hunt morel mushrooms. Prepare the turkey as above and bread the mushrooms and fry along with it.

 

[ChefKristian]

I have several recipes that I have made over the years. I like Rabbit stewed in white wine, cream, potatoes, carrots, celery, onions and tarragon...

Grilled Venison with raspberry chipotle sauce. Use raspberry jam, add chipotles to your desired spiciness, and a little beef broth to thin it out a little...

Roast Duck with maple orange. Orange marmalade (homemade if you have it) and maple syrup (REAL maple syrup not the fake stuff!)... simple and awesome with duck...

Pan seared pheasant with boursin cream. Sear the pheasant breasts skin side down until the skin is golden and crispy. Turn over the breasts and reduce your heat on the pan to low. Add a little white wine (chablis is ok, or chardonnay) and cream. Cover and simmer on low until the pheasant is cooked. Take out the pheasant and add boursin and stir until the cheese is melted. Taste the sauce for seasoning. Adjust is necessary... Spoon over the pheasant...

 

[Tim the student]

I love to slice backstraps about an inch thick, wrap with bacon, and grill em to medium, or medium rare.

This thread is making me realllly hungry, and excited for my deer season coming up in a couple days.

Hard to beat smoked pheasant though.

Then again, BBQ'd squirrel is pretty tasty too.

 

[mete]

Venison shanks - often disgarded or made into burger it make a great meal. Each shank is cut in two and braised with onion, celery, carrot ,tomato and I usually add mushroom. Packed with flavor !!

 

[flipajig]

venison sausage 50/50 mix with pork with spice of your choice and jalapinos to your tast stuffed in cassing and put on the smoker for 30 to 45 min in the smoke and then raped in tin foil for a total cooking time of 2 hrs. chicken fryed backstrap, deer buger fixed the way you like it. But my faverit is butter flyed backstrap. spice with what you like fill with vegie of your choice wrap with bacon and cooked on the a good hot fire until bacon is done some like it alittle bit more done than others and thats fine the bacon grese keeps it moist. What a treat..

 

[gatorjames85]

Italian Style Duck

Take duck breasts and beat the heck out of them with a meat hammer.

Toss them with italian breadcrumbs (with the seasoning in them). I also add salt, pepper and oregano to the breadcrumbs.

I then pan-fry the duck breasts with olive oil and lots of diced garlic.

 

[Phone Guy]

Butterfly your duck breasts by slicing most of the way through so it's half the thickness. Lay a line of cream cheese down then put a few pickled jalapeños down. Lay the top of the breast back over then wrap with bacon using tooth picks to secure bacon. You can put these on the BBQ or pan fry.
Remove toothpicks and slice little medallions and serve as appetizers or serve as a meal.

You can use Pheasant breast's for this also.

 

[mbt2001]

Venison steaks

Soy sauce / Onions / Lemons just to cover the meat (I use plastic bags) marinate at least 4 or 5 hours, the thicker the longer you need to marinate it.

Drain, (I use the marinade as a baste as I am grilling... I throw it out after, but while grilling I baste... )

Heat up grill... I prefer a HOT HOT grill to sear the crap out of the steaks and then cook them to medium rare or medium.

Another good one, is 75 / 25 Worcestershire and Terryaki sauce (rub steaks with Lemon pepper and beat the lemon pepper into the steaks before marinade).

The above marinades work for beef as well...

I like to use Red wine as a marinade too, use Italian seasonings and salt (broil in oven works best for wine marinade)

 

[LEVRLOVR]

Wild hog pork chops.

Just a totally better flavor than store bought.

My second would have to be fried back strap or squirrel and gravy....or.....hmmmm, buffalo steak....damn, just to much to think about
really.

 

[Navy_Guns]

Actually, I just made some last night:

Butterfly-cut venison backstrap, covered in bacon. Broil for 3 min while you saute oysters in butter and minced garlic. Spoon the oyster/butter/garlic on top of the crisped bacon and return to the broiler for another 2 minutes. Pull it out and shut the oven off, top with a slice of swiss cheese and put back in the oven 30 seconds to help melt the cheese. Top with a sprig of parsley and enjoy. Your burps will be homicidal, but it tastes so good!

 

[snakeman]

deer:
backstrap seasoned lightly with juliios, mrs dash, garlic salt, seasoned salt, hot salt

properly grilled and served with potatoes and green beans

 

[snakeman]

deer:
backstrap seasoned lightly with juliios, mrs dash, garlic salt, seasoned salt, hot salt

properly grilled and served with potatoes and green beans

 

[qajaq59]

Venison, and I don't care how the wife cooks it, because it'll be goooooood!

 

[tactikel]

Baked Pheasant
2 or 3 pheasants skinned and cut into quarters
1 can Cambell's cream of chicken soup (or mushroom or celery)
1 soupcan of milk

Rinse pheasant in cold water clean any shot or bloodshot meat.
put into a baking pan. Mix milk with soup and pour over pheasant. Cover tighly with foil and bake at 325 degrees for 2 hours.

serve with rice (white or wild rice)

 

[SheepNutz]

Venison loin cut into 3 inch medallions then butterflied. Salt and pepper each side then grill over high heat for 3 minutes on each side. Let rest loosely covered for 10 minutes. Then scarf. It doesn't get easier or better than that!