recipe forum


July 15, 2011, 11:38 AM
Always willing to hear what other hunter's favorites are.

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July 15, 2011, 12:59 PM
Southern Treat
6 squirrels (whole/skinned)
3 cups all purpose flour
¼ cup shortening
1 package yeast
Salt and pepper
1 cup milk

In a large pot add squirrels and cover with water. Add salt; boil squirrels till done and meat easily pulls from bone; remove from pot and set aside. Combine flour, shortening and salt in a large bowl. Remove about one cup of the cooking liquid from the pot. Liquid should be warm (105 to 110 deg). Stir yeast into the cup of cooking liquid and allow to set for a couple of min. while the yeast starts to work. Add liquid to flour until you get a good working dough. Work dough, then roll it out thin and cut into strips. Allow dough strips to rise in a warm place for about 20 min. Remove meat from squirrels and set aside. Return liquid in pot to a boil and add dumplings a few at a time (don’t add too many). Add milk and cook on med heat for about 5 min. Return meat to pot, add pepper and reduce heat to simmer.

If you don't like that, we've got a saying around here: Keep the South beautiful, put a yankee on a bus!:)

July 15, 2011, 02:17 PM

Cut antelope loin into chunks about 1-2" cubed.
Put chunks of a whole loin into large ziploc bag
add enough zesty italian dressing to cover all meat.
add lowarys seasoning salt into bag and mix it all together.
put chunks on the grill on low heat...careful they get done quick.

subsitute venison if you would prefer

July 15, 2011, 02:40 PM
Simple. Choose a cut of venison (or elk, moose, any wild hoofed critter) and fry it lightly in butter leaving it pink in the middle. People always insist on over-cooking game meat, and it doesn't need it. Since it has no fat, it is far more moist and tender rare than well done.

September 10, 2011, 10:58 PM
Back strap from any Bigegame hoofed animal. Coat with olive oil, rub with spices, cumin papprika, corriander, garlic, cayenne pepper,black pepper, sea salt. Light grill charcoal or wood get grill hot(never use matchlight coals). Sear meat on all sides, cut majority of air to the BBQ and set meat away from direct heat. Finish cooking while the smoke roles and enjoy. DON'T OVER COOK!

September 12, 2011, 10:55 PM
venison strogenof. spelled wrong, but ya know what i mean. i used puff balls i found in my yard as a mushroom substitute, worked great.

September 13, 2011, 09:12 AM
I screwed up and made these for people. Every time I see them they ask me to make some more. These are very good. They can be cold and still taste great.


Venison cut into thin slices (cut for short grain) with little sinew about 2"X3".... Example, just slice the back strap into thin slices.

Fork both sides.
Apply UNseasoned meat tenderizer and Cavenders to both sides.
Let sit for 1 hour to over night.
Cover with 1 part butter (melted) and 1 part olive oil mix.
Get grill hot.
Grill for 2-3 minutes on one side.
Brush with yellow table mustard... both sides.
Grill on the other side for 2-3 minutes.
Eat. Hot or Cold these are awesome.

September 14, 2011, 02:14 PM
;)The ole Nuge's cook book has an excellent stroganoff recipe in it. Once I made that I never looked at chunks of stew meat the same again. Try not to add any lead shot meat or excess MSG to it. The reason I hunt is for personal enjoyment and health of my family.

September 14, 2011, 03:39 PM
Here's one I did with pheasant braised in a tomate frito sauce

October 26, 2011, 07:30 PM
Grouse,pheasant or quail cut into halfs or quarterd, put 1 can of cream of mushroom soup in a crockpot cook slow all day adding small amounts of water if needed and served on a bed of wild rice.

Ole Humpback
October 26, 2011, 07:41 PM
The deer I got last year had no fat on it. It took some fiddling, but I've got a great marinade for it now.

Olive Oil
Balsamic Vinegar
Worcestershire Sauce
Liquid Smoke
McCormiks Steak Rub
Salt & Pepper
and your favorite Bourbon (Woodford Reserve for me)

Season to you preference and let marinade over night. Pan fry them with butter, garlic, and shallot. Serve with seasoned red potatoes, a fresh made salad, and glass of sweet tea. Its heavenly.

October 26, 2011, 07:53 PM
Most of my efforts have been failures or middling, but one success which I would like to repeat one of these days was grouse breasts, halved and marinated in a mix of balsamic vinegar and brown sugar then slow cooked in a smoker oven for an hour over alder and apple chips. It's similar to a method for smoke-cooking salmon.

October 27, 2011, 09:26 PM
Can I get a killer deer jerky recipe? My old man insists on using the expensive jerky seasoning at Wal-Mart, but I'm not very fond of it.

October 28, 2011, 12:26 AM
Delicious jerky

I cup soy sauce
!/2 cup teryaki
3 crushed garlic cloves
1/4 cup sugar
teaspoon cayenne pepper
tablespoon black pepper

Slowly heat ingredients in pan and stir for a few minutes. Remove from heat and crack a tray of ice cubes in to cool it down and thin it out. Marinate jerky in this in the fridge for 1-2 hours and put it in the drier. No curing salts need be added as the salt in the soy and the teryaki are sufficient. Be careful who you let try this they might eat it all and never stop begging you to make more. Red pepper flake or more cayenne can be used if it isn't hot enough.

October 29, 2011, 12:11 PM
My mum took any type of deer or moose and soaked it for a day and a half in buttermilk. Wash off the buttermilk and use any of the above recipes. The buttermilk will draw out any strong gamy flavor but will not add any flavor of it's own and the acidity will tenderize the meat.

Fred in Wisc
October 30, 2011, 08:04 PM
Pretty similar to above, but real easy to make.

1 part soy sauce
1 part worchestershire sauce
Mix in a bowl at room temp. A clear glass bowl works well.
Stir in as much brown sugar as you can dissolve (stop when it starts to build up on the bottom of the bowl- thus the clear glass)
Some hot sauce if you like spicy jerky.
Or BBQ sauce if you like bbq jerky.
I layer meat and marinade in a glass bowl and leave in the fridge overnight. Or you can put it in a ziplock bag and squeeze the air out.

Works great with almost any kind of meat. I prefer apple chips for smoking fish or birds, a mix of hickory and mesquite for red meats.

Loyalist Dave
November 2, 2011, 10:04 AM

Basic jerky is salted, dried meat. You need basic sea salt (kosher salt), and lean meat without any visible fat, as that tends to go rancid. So trim off the fat, and many folks freeze the meat slightly before cutting to make it easier to cut it into thin strips. Original jerky apparently was cut or pulled apart with the grain of the meat into long, thin pieces.

I like to take a gallon of water, and 1/2 cup of kosher salt. Marinade the meat in the salt solution for about two hours, which actually pulls moisture from the meat. Then, drain and dry. Anything else is merely flavoring, so feel free to add flavoring ingredients to the meat after the meat has drained of the salt solution. Add the flavorings as a rub, then dry the meat. Experiment as you wish.

IF you use soy or any other sauce that has salt in it for flavoring, you can probably omit the salt water treatment.

You can also make "jerky" using vinegar instead of salt, which is how they make the South African stuff called "Biltong". Purists will say Biltong isnt "jerky" as it doesn't use salt.

Dilute cider vinegar 50/50 with water, use enough water and vinegar to cover your sliced lean meat, and soak the meat for three days in a fridge, then drain it and dry it. You can add some sugar to make the meat more tangy and less sour, as the drying and the acid will inhibit the spoilage. I have never actually tried this method, but I have tried meat preserved by this method, and it is different, but pretty good. So can't verify if truly it preserves meat well. I do know this is a basic Sauerbraten recipe, if you went and cooked the meat instead of drying it, and as Biltong reportedly is a South African/Dutch method, it makes sense they might use a Sauerbraten recipe as a basis for drying meat.


November 4, 2011, 06:28 PM
If you just want to taste the pure meat, this recipe was given to me by a very famous chef, just for game meat.

He thinks marinating game meat is an abomination of a beautiful thing, particularly if you marinate backstraps and tenderloin, but I've used this recipe on probably all the hindquarter cuts and they are primo tasting, and tender with this method.

Preheat oven to 450

Take thawed cuts, about 1 1/2" thick, trimmed, and coat with canola oil, kosher salt and freshly ground pepper. (You don't use pre-ground pepper, right? Freshly ground is a huge improvement, indulge yourself a little.)

When the oven is done or nearly so, sear cuts in an iron pan on HIGH heat (Make sure your vent is rocking, 'cause this is gonna make some smoke) for 1 min. a side.

When both sides are done, put in oven for about 2 1/2 minutes a side.

Let rest for 5 min. under foil.

Add a pat of butter on top...Eat.

Simple and the only way to cook the animal. Taste the meat, not the marinade. (No offense to the marinade lovers). Even cuts traditionally thought of as roast cuts (e.g.., butt) taste great steaked and cooked this way.


November 14, 2011, 03:28 PM
Solid Muscle or Sliced Jerky Recipe

1. Slice 3 pounds of venison round with the grain approximately 1/4" to 3/8" thick.

2. Tip: Chill the meat for about 60 to 90 minutes prior to slicing will help your slices remain more uniform in thickness.

Note: After drying your jerky, your 3 pounds of start weight will weigh about 1 ½ to 1 ¾ pounds.


1 tablespoon salt

1 level teaspoon quick cure. Get this at your local butcher shop or butcher Supply Company. This is an important ingredient because your jerky will be drying at low temperatures.

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon ground black pepper

1/4 cup soy sauce

1/3 cup Worcestershire sauce

1 teaspoon concentrated liquid smoke. This is optional and is used if you are using a dehydrator and want a smoky flavor

3. Mix the spices together in large bowl.

4. Coat the individual slices of meat with the marinade mixture by dipping both sides into the marinate mixture. Make sure all surfaces have been covered.
After dipping, place the meat slice into a large zip-top bag.

5. Pour excess marinate liquid over meat in the zip-top bag. Close zip lock.

6. Place bag in refrigerator for at least 24 hours.

7. Tip: Make sure you mix the meat and marinade at least two times during its 24 hour soak. This will insure all pieces have absorbed the marinade equally.

Drying Oven Method:

1) Turn heat on oven to its lowest temperature.

2) Take meat out of refrigerator.

3) Place meat onto oven racks or clean metal screen. Keep 1/8 inch to 1/4 inch space between slices. Do not allow slices to overlap or the overlapped areas will not dry. I prefer to hang my makes better use of the oven space and drys more evenly IMO.

4) Place racks with jerky meat into the oven.

5) Leave the oven door cracked open to allow steam to escape. Let jerky dry for approximately 6 hours or to desired dryness. Oven drying times will vary, so make sure to check the dryness of the jerky every hour or so. Do not leave your oven on, unattended if you are making jerky, plan to be home to watch it.

I like to heat the Jerky at 160° for the first hour or so….then reduce heat to 140° until the meat is sufficiently dry.

There are tons of different Jerky recipes out there….it is something you will want to experiment with. The recipe above is very basic and does not include everything I use in mine, but it will get you started….and make very good Jerky.

I make Full flavor and Mild versions (same ingredients just less).
Meat after soaking in marinade 36 hrs.

Spread out on paper with toothpicks inserted and a light dusting of Coarse ground Black Pepper

Placing on racks, leave some space between them.

Racks loaded, ready for drying

Done….and looking GOOD!

First batch is put in jar (DO NOT PUT IN PLASTIC) fresh jerky needs to breathe a few hours.

You want to reach in and get some…….don’t you????

November 14, 2011, 05:08 PM
Why not in plastic? Just curious. I know nothing about the process, obviously.

November 14, 2011, 09:16 PM
You can store it in food grade plastic containers, but don't put fresh jerky in any airtight container until it has had time to "breathe" for a few hours.

I have tried storing it several ways and unless you vacuum seal it, it always seems to spoil in plastic quicker than in paper or a breathable jar (lid not tight).

You'll get arguments both ways...and it depends upon how long you want to store your jerky (survivalist vs. enjoy it NOW) and if you plan to refrigerate or freeze.

It also makes a difference if you "cured" your Jerky (I recommend it) and also how "dry" you actually made it. Another factor is how much fat content was in the meat (the less the better).

Ideally, you want to store Jerky in cool, dry place.

If it is for immediate consumption (within a couple of weeks) then almost any method will suffice.

In fact, IF you've made GOOD doesn't stand "a snow balls chance......" of lasting more than a week before being eaten by someone.

So "storage" problems are self correcting. ;)

And then there is the old German Man (Mr. Lange) RIP, who taught me how to make Jerky....who would roll over in his grave...if he knew Jerky were put into anything other than a perforated brown paper bag wrapped in cheese cloth.

Sacrilegious.....I tell you! :D

The Termite
November 17, 2011, 05:30 PM

Now you've done it. I have to use those two last 4# packs of frozen deer meat to make jerky............;)

November 17, 2011, 08:06 PM
Well.............somebody had to push you over the edge! ;)'ll love it.

December 3, 2011, 02:47 PM
You can also make "jerky" using vinegar instead of salt, which is how they make the South African stuff called "Biltong". Purists will say Biltong isnt "jerky" as it doesn't use salt.
I tried this a couple years ago. The venison version didn't come out nearly as tasty as the beef version. It still got eaten fairly quickly. If anybody out there decides to try this, make sure you don't dunk your meat in the vinegar solution or that will be all you taste. A light brushing of vinegar is all you need to kill bacteria. As far as longevity I have no doubt it would keep for a very long time but it will dry out inside and become very difficult to eat. Biltong is best when it is a bit moist on the inside still.

December 3, 2011, 02:57 PM
A great recipe for your backstraps or steaks:

I made this a couple weeks ago and it was amazing. The sweetness from the brown sugar adds an extra special hint of sweetness that just does it for me. Plus, it involves bacon!

December 14, 2011, 06:45 PM
pan seared venison tenderloin with blue cheese and panko over a squash, carrot, and bamboo shoot ragout.

the sweet , earthy, and salty should go well together. i make something similar without the bamboo. its really excellent! (let me type up the recipe...will edit soon.)

cut loin into desired sizes (its dense and will need some thickness to get a good med. rare)
mix crumbled blue cheese (5 oz or so) with 3/4 cup panko in a bowl
heat oven to HI broil and put a skillet on high heat with some butter and olive oil
sear off loin for about 3-4 minutes on each side (HOOOOOOT pan!)
top with the cheese and panko mix and press down a bit to firm
move steaks under broiler to about 4-5 more minutes to get a good med. rare

chop up and fry up some bacon in a sautee pan or big skillet
put diced squash in the roasting pan or skillet with olive oil over medium stovetop heat. add salt and pepper and 1/2 cup chicken stock.
bake this at 350 for about 15 minutes (dont overcook this!)
put diced carrots, bamboo shoots, tablespoon of sugar, choppen garlic, salt and pepper in a medium heat sautee pan and brown in butter and the bacon fat (3 or 4 mins should be fine.)
add 1/2 cup of chicken stock and simmer for about 10 mintues or so
add a couple of chopped big leeks (or sweet onion) with another 1/4 cup of broth and simmer another 10
put it all together and heat up over med-low heat.
you can toss in some nutmeg or brown sugar with ginger if you feel like it

December 14, 2011, 06:46 PM
-oven goes to 350
-whack the birds in half, down the middle
-take a dutch oven and heat up some olive oil and butter over medium high heat
-rub the bird parts in butter and lightly flour them. brown them in the pan and get all the surfaces seared.
-pull them off and set aside. sautee a couple of shallots (or sweet onion), chopped bacon, taragon and thyme
-deglase with a healthy shot of white wine and reduce. add a couple pinches of salt, brown sugar and pepper along with enough dark beer and chicken stock (half and half) to cover just over half way up the birds. (i also like to toss in 4 or 5 black cherries cut in half). simmer this for 2 or 3 minutes.
-put the bird back in, breast up, and cover the pot. put in the oven for about 15-20 minutes (you want it just under "bone falling off tender."
-when done, take out the bird halves and reduce the liquid on the stove. when its about half way gone, reduce the heat and add enough heavy cream to thicken the sauce (half to 3/4 cup should be plenty)

-roast 3 or 4 large sweet potatoes in a 375 degree oven for a hour
-peel and put potatoes in a bowl with 2 tbsp lemon or lime juice, 3 tbsp maple syrup, 2 tbsp brown sugar. mix well with masher or beaters. (i also really like crispy bacon pieces in this too but its not totally necessary)
-put 4 tbsp of bourbon in a saucepan and simmer for a few minutes
-toss the bourbon, a stick and a half of butter, salt and pepper into the potato mix and mix up well
-put in a dish and pop back in the 375 oven for 15 mins or so.
-top with chopped nuts (pecans or walnuts both do well)

toss asparagus with a light coat of olive oil and sprinkle with coarse salt. grill (or dry pan fry) enough to get some good char

put a good helping of the potatoes on a plate. cross over a few stalks of asparagus. on top of this put your desired amount of bird. top with cream sauce. EAT!!

January 10, 2012, 12:47 PM
A great recipe for your backstraps or steaks:

Made this for the wife and some friends this past weekend. Everyone loved it. I put mine on the grill though. I also marinated overnight and found that the marinade was starting to seep into the meat. By this I mean, when we cut into it, there was a dark ring where the marinade had soaked in. It was REALLY good, but I might marinate less if I do it again.

January 17, 2012, 02:22 PM
Anyone make jerky out of ground meat? I have a PILE of ground venison and was thinking of making a batch of jerky out of some of it. I saw a relatively inexpensive jerky gun at the store the other day, so I might pick that up and give it a try. How do you season/prepare it so that turns out right? Any good recipes to try?

Arkansas Paul
January 17, 2012, 03:59 PM
For just cooking plain ol pan fried deer steak, I like to pound it out to tenderize, then put in a bowl of milk. I only put it in the milk to help the flour stick better. Then mix dry ranch seasoning with flour, salt and pepper and pan fry. DON'T OVERCOOK. Overcooked venison is the worst.

February 3, 2012, 09:18 AM
I've never been able to cook a venison or wild hog roast in a traditional oven setting; the meat is too lean and no matter how much soaking or marinating the strong wild and gamey taste is always there. So I use a Crockpot to cook it as long as necessary.

I start off by putting the roast into a base of beef broth that I season with salt, pepper, cajun spices, etc. that I let sit and stew for 4-6 hours, the beef broth leeches the game flavor out of the meat. Some of you also flavor your meat with bourbon, whiskey, etc. The next step is to determine if the meat can be pulled of the bone easily. If it can be then I add 1-2 bottles of Caribbean Jerk seasoning to give it my preferred flavor. Any kind of special flavoring sauce can be used(barbecue, teriyaki, etc.) it's based on what you want the meat to taste like.

After I add the Jerk sauce I'll let it cook for another 2-3 hours to completely absorb the flavor. When it's done it doesn't retain any of the gamey flavor that turns people off to eating it plus the moisture is retained in the meat. It's best to cook it one day before eaten as I've found that the longer it sits in the jerk sauce the more flavorful the meat becomes.

February 23, 2012, 02:22 AM
Interesting recipe you share.Thank you.

February 23, 2012, 06:07 AM
Interesting recipe you share.Thank you.
You can use it for any kind of meat not just wild game. I'm going to try it with a shank of lamb next.

March 26, 2012, 11:02 PM
I may be a noob hunter, but I've been cooking for 23 years.

Awesome duck recipe.

1 whole duck.



Clementine oranges

4 cups of boiling water

Wash the duck well, pour boiling water on top of duck to Titan the skin.

Drain duck cavity and dry with paper towel.

Use semi course kosher salt and course ground pepper season well

Slice oranges use the caps for juice, squeeze caps of oranges into the cavity then stuff all oranges into the duck cavity, do not wet skin or it will not crisp.

Per heat oven to 425 F place in center rack and bake for 45 mins breast up. After 45 mins flip bird breast down, 45 mins more, flip duck again to breast up and cook again for the third and last 45 min time.

Once done, let rest for 10-20 minutes and enjoy,

July 29, 2012, 01:22 PM
Here's a few of the things I've done with game..

And even some cured dove snacks.. See page two of this post:

September 8, 2012, 01:20 AM
Deer roast
Trim roast
Brine for 24hrs
My brine recipe was 1/4 cup salt and sugar, paprika, onion powder, garlic powder, cayenne pepper, 1/4 cup jack Daniels, blues hog BBQ sauce and water.
Smoke until internal temp hits 135-140.
Pull off wrap in foil and let it rest for 10-15 minutes.
Slice and serve.

Best deer I have ever had.

Also I am sure this has been done a million times but last weekend I grilled some bacon wrapped dove breast. I put some brown sugar on the bacon and basted them with maple syrup while grilling. Tasted amazing.

der Teufel
September 8, 2012, 02:29 PM
Homemade Breakfast Sausage


2 ½ #'s Pork or 2 Lbs Pork and ½ Lb bacon
3-4 tablespoons olive oil
2 teaspoons salt
1 ½ teaspoons black pepper
1 tablespoon fennel
2 teaspoons sage
2 teaspoons thyme
½ teaspoon rosemary leaves (finely chopped)
2 tablespoon brown sugar
½ teaspoon nutmeg
½ teaspoon cayenne pepper
½ teaspoon red pepper flakes

I use scraps left over when I cut up a feral hog. Generally I just take the leg quarters and backstraps, but if it's a somewhat large hog (>100Lbs) I'll also skin off the meat outside the ribs and save it specifically for sausage. I freeze the meat in zip lock bags, and when I'm ready to make sausage I put them in the refrigerator to partially thaw. When grinding meat it should be firm, almost frozen.

I grind the meat using a fine plate, and then add the spices. I mix them in thoroughly by hand, and then run it through the grinder again.

Wild hogs are pretty lean, and even with the added oil it's sometimes necessary to lightly grease the pan to prevent the meat from burning. I typically at least spray the pan with cooking spray. I haven't actually tried adding the bacon, that might help.

October 1, 2012, 09:14 AM
Kitchen of Chaos 64: Wild blue grouse with poblano and anaheim chiles and onions :cool:

November 13, 2012, 10:26 PM
Ok time to add just a few more recipies one upland game bird and waterfowl.

First recipe will be dove very simple.

Take the desired amount of dove breast bone included and clean them up
next take a package of bacon and cut it in half.
Take your strips of bacon and wrap them around your dove breats secure them in place with a tooth pick.

throw them on the grill and cook until done (normally about five minutes depending on your grill)

Next recipe can be used on any waterfowl i made this with duck though.

You will need the following:

Orange juice
McCormick's maple grill seasoning
zip lock bag 1qt or 1gl your choice.
Marinade injector
and breasted out duck or goose

Take the breast and put them on a metal tray (preffered for strength)
take your oj and seasoning and mix them together about a 1/4 cup of seasoning for every 3 cups of oj. it all depends on your flavor preference.

next take your injector and fill your breasts with the juices. some of the seasoning will get stuck in the needle for injector. just draw back and try again.

Once you have injected all of of your breasts with the marinade place them in the appropriate zip lock bag and squeeze out all of the air. Place in the fridge for 24 hours.

lastly fire up the grill and through them on. Cook to your preference and enjoy.

Final recipe. I made this one using canada goose breasts.

You will need

Italian dressing not creamy or low fat just regular italian.
1qt or 1gl zip lock bag again
breasted out meat
a sharp knife and cutting board

Take your breast and cut them into thin strips abot 1/4" thick at an angle across the breast

once all your meat is cut up throw it all in the bag
cover the meat with italian dressing and seal the bag removing as much air as possible.
place in the fridge for 24-72 hours.

when you are ready to cook take aluminum foil and make a tray with side on it the size of your grill top. Place all the strips onto your grill and monitor carefully. Be sure to flip for even cooking.

January 18, 2013, 09:29 PM
Likely known around here but I managed to find it myself in the quest for the Venison recipe.
McCorrmicks Mesquite Marinade! For roasts I'll go by directions and marinade over night, flipping in a bag every once in a while. For steaks just shake a little on mix in a bowl for full coverage, if frying coat pan with non-stick, grilling is better over Mesquite wood.

Texan Scott
January 30, 2013, 07:49 PM
Recipe: roast possum

1 large possum, skinned, dressed, and washed
1 3 cans of beer
1 oz whiskey
4 Tbs Tabasco sauce
2 Tbs Worcestershire sauce
1 1/2 Tbs salt
2 onions, chopped
1 clove garlic, minced
4 sweet potatos
2 ribs celery, chopped
1/2 lb bacon

Mix the beer, whiskey, salt, Tabasco sauce, and Worcestershire sauce together. Place possum in a large roasting pan. Drape with bacon. Sprinkle the celery, onions, and the garlic all over the possum. Pour the liquid mixture over the possum as well. Cover and refrigerate overnight.

Preheat oven to 350F. Place the sweet potatoes around the possum. Bake covered for 1 1/2 hours. Baste once or twice with the marinade from the pan as the possum cooks.

February 17, 2013, 02:23 PM
Southern recipe (southern france) for braised squirrel (esquirel) or rabbit (lapin) in merlot.

Soak under refrigeration, the carcasses overnight in a brine of 1 gallon of water, 1 cup of vinegar and a couple of table spoons of kosher or canning salt.

Dry the carcasses, rub with olive oil, place in a pan over cubed carrots onions and celery with a couple of black peppers and garlic cloves. Place in a 450 oven for 20 minutes or until meat and vegetables start to brown. Add one bottle of red wine and cover the rest of the way with chicken broth.

Tightly cover pan with foil, return to 350 oven for 3 hours.

Remove meat, strain liquid left in pan. Place strained liquid in a sauce pan and cook over high fire until 50% reduced. Add a table spoon of flour and whisk to thicken. Left over sauce will refrigerate for up to a week or freeze for a couple of months.

Plate the meat with rice or new potatoes and spoon sauce over meat and starch. Add vegetable and serve.

Ideal wine pairing, for me, is Pabst Blue Ribbon. Nice nose and nice aroma.

March 7, 2013, 04:36 AM
Wow! Sounds interesting, thanks for the recipe.

Jim, West PA
May 10, 2013, 01:43 PM
Readin thru the jerky recipes here i noticed that everyone uses regular table salt, one kosher salt exception.
I highly reccomend using hickory smoke salt when making jerky.

May 10, 2013, 08:58 PM
Readin thru the jerky recipes here i noticed that everyone uses regular table salt, one kosher salt exception.
I highly reccomend using hickory smoke salt when making jerky.
Where do you find hickory smoke salt?

July 24, 2013, 02:05 PM
I just read in FF&G about eating porkys! YUCK!

August 30, 2013, 10:39 AM
Where do you find hickory smoke salt?

Any grocery store pretty much.

October 10, 2013, 11:14 PM
Can't wait to try some of these recipe's - thanks for posting!

I make a mean smoked brisket and lots of great chili. Can't wait to start trying out some venison in the recipes and see what it can do.

Wolfgang james
October 20, 2013, 08:47 PM
As far as the ground meat murky I do it all the time just remember it will hold the liquid you marinade in so use as much dry ingredients as possible

Thunder Struck
November 14, 2013, 10:36 AM
Take the back strap from a deer ( young one I prefer) Thinly slice about 1/4" thick. If older more mature deer you may want to tenderize it with a meat beater.

Open beer take sip.

Prep grill and lite the charcoal.

Season deer meat how you like your it, i like seasonal salt, and fresh pepper and garlic powder.

Take a pound of package bacon and cut in half, giving you 4"-6" strips of bacon.

Take another sip of beer.

Lay strips of bacon out on cutting board

Place 1 piece of back strap to one end of the bacon strip, centered of deer meat.

Take a butter knife and spread a thin layer of philly cream cheese onto the the deer meat.

Open another beer. Take a sip

Take a round jalapeno slice or slices depends on how much you like the jalapenos, i cut the seeds out (no heat just flaver) and i cut the side of the jalapeno circle so it gives me a strip. Lay strips across meat and in the philly cream cheese,

Take another sip of beer.

Proceed to grab edge of bacon and deer meat and roll. Not to tight that you squeeze everything out the sides, just tight enough to keep it all together. Roll the deer meat/bacon up and stick a tooth pick all the way through. I like to to try and keep tooth picks even on both sides, it aids in flipping them later.

Spread coals, and take another sip of beer.

Heat grill and finish cleaning grill.

Brush a lite coat of olive oil on to grill .

Place these little jewels all over the grill and cook to how you prefer, i don't over cook.

Open another beer take a sip.

DO NOT LEAVE GRILL or the deer roll ups will disappear, Aliens watch from above and just when they are getting done they start disappearing from the grill if left unattended. So you might wanna put a spare beer in your pocket before you start just in case.

I use open tongs to catch the tooth picks on both sides of the meat for moving to and fro of the hot spots.

Finish beer and enjoy.

November 14, 2013, 11:13 AM
I did something just recently. Canned Venison. We bought a pressure cooker. All we did was cube up some venison and fill some jars. We added a little water and salt. I think most of it was roast meat. Then cooked it in the pressure cooker according to the instructions. Last night we took the jar, I spooned out the few floating fat chunks, then dumped it into a skillet to heat it up, mixed in some brown gravy mix. Then pour over some mashed potatoes. It sure was good.

Sun Tzu warrior
February 14, 2014, 09:07 PM
Two favorites and both simple!
!st; put venison or any other red meat into a crock pot, with enough of this mixture to cover it; 1 can of beef broth, 16 oz can of the cheapest beer you can find, and one jar (with juice) of mild pepperoncini peppers. let cook til the meat is falling apart. Put on french bread of a hoggie roll and enjoy!

2nd; What I call patatoe chipped backstrap; Clean off all the connective tissue off a backstrap, cut as thin as possible, salt and pepper, fry on high heat til brown, flip over and do the same on the other side, You will taste the wonderful flavor of the meat without the gammie taste everyone tries to hide.

Fact of the matter is most folks come up with very creative ways to cover up a bad butchering job. soak in salt water, buttermilk, vinegar, creative marinades ect......
Venison has a wonderful taste, if you clean all the ligiments, and connective tissue before cooking, you will be able to tell just how good it really tastes. It is noteworthy that the final trimming is a lot easier after the cut of meat has been frozen and then almost thawed.
I always seperate every muscle and eliminate the parts which make it taste gamie. The parts where it is not reasonable to do so, goes to the processor to make sausage.


February 18, 2014, 09:49 AM
I think that the people that complain the most about gamy flavor, really haven't had much venison, and it is more of an excuse not to eat something they don't trust....and by trust I mean, covered in pink slime and plastic on a grocery store shelf.

Tony k
July 10, 2014, 09:25 AM
I'm too lazy for all this elaborate mixing and pounding and marinating. I generally cook once a week and eat the same thing for every meal. Here's how I prepare the meat:

1. pull some deer or elk meat out of the freezer
2. season it with salt, pepper,and rosemary (maybe throw in a chopped onion)
3. put it in a covered baking dish and put it in the oven
4. Set oven to about 350 to 400
5. after about half an hour it should be thawed enough to insert a meat thermometer
6. Cook it until the thermometer reads about 130 (160 for bear meat).
7. eat it breakfast, lunch,and supper with some easy to bake vetetables. I typically use potatoes,onions, brussels sprouts, and mushrooms.

Arkansas Paul
July 10, 2014, 11:42 AM
^ I too enjoy the simple methods of cooking where you highlight the flavor of the meat and don't mask it under marinades and sauces. Many times that is what I'm in the mood for.

However, lately I've been making it in the crock pot because that's the only way my wife likes venison.
I'll cut up an onion and cube a couple pounds of deer stew meat, season liberally with your favorite spices and sear it all in a really hot pan. They transfer to the crock pot and cover with beef stock. Add some soy sauce, hot sauce and spicy mustard and let cook overnight on low. The next morning the meat should be falling apart and the majority of the liquid gone. Add 2 cans of cream of mushroom soup and 2 cans of cream of celery soup. You can add beef stock or some beer to get it to your desired consistency. Cook another hour or two and serve over mashed taters and biscuits. Mmmmmmmm it is some kind of good.

short barrel
July 10, 2014, 12:20 PM
A fellow gave me some he had canned. Really good tasting and tender. But the best I ever had was on a cold day too far from the truck. It was a young buck. Gutted him, slow roasted a piece of tender loin over a hickory fire. Not a recipe per se, but it is a good way to eat venison and get the real flavor.

Another non-recipe I love is jerky from a dehydrator. Thin slices season with nothing but salt and pepper.

August 15, 2014, 05:22 PM
Today we used the last 3 lbs of venison from last years deer.I took three and divided them among the kids families and ourselves.We mixed pure deer burger with chopped onions,peppers and carrots,egg whites,bread crumbs and parmesan cheese.Made patties in a 1/3 cup measuring cup.Pressed them out ,put on the George Foreman grill for 5 minutes and refrigerated.Pull them out of the frig and microwave when ever you want.In 2 months I go after the main ingredient again.

October 31, 2014, 11:04 PM
deer stir fry.

I use deer ham steak and cut into thin strips, fry with whatever herbs and spices you like, I add sweet and sour sauce, wit bell peper, onion, garlic, and a small amount of soy sauce, then serve over rice.

or thin slice of tender loin, fried in butter and pepper with a biscuit and a fried egg.

November 3, 2014, 10:46 AM
I did something this weekend for the first time.

I took the ribs we got from a doe last weekend, then put it in the pressure cooker for 30 mins once it hit pressure. (around 15 lbs I think..) Use just enough water to cover them.

They came out so tender I had to use a big spoon to get them out because if I tried to pull them out by the bone, I got a clean bone instead.

December 9, 2014, 01:21 PM
Does anyone have any good recipes for beaver?
A friend of mine has a beaver problem on his hunting land and he is going to start trapping them.
He is going to sell the pelts and give me the meat.

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