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recipe forum

Discussion in 'Hunting' started by blackDdefense, Jul 15, 2011.

  1. Texan Scott

    Texan Scott Senior Member

    May 2, 2012
    The Texas Hill Country
    Possum & sweet potatos

    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.
  2. jaysouth

    jaysouth Participating Member

    Sep 1, 2003
    Middle Tennessee
    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.
  3. codysalvick

    codysalvick New Member

    Mar 7, 2013
    Wow! Sounds interesting, thanks for the recipe.

    BADUNAME30 Participating Member

    Mar 24, 2009
    Neshannock, Pa.
    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.
  5. Patocazador

    Patocazador Senior Member

    Jul 8, 2012
    Central Florida
    Where do you find hickory smoke salt?
  6. jack44

    jack44 Active Member

    Sep 12, 2011
    North Woods - Wisconsin
    I just read in FF&G about eating porkys! YUCK!
  7. jwrowland77

    jwrowland77 Senior Member

    Apr 8, 2012
    Central Arkansas
    Any grocery store pretty much.
  8. madFive

    madFive New Member

    Oct 10, 2013
    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.
  9. Wolfgang james

    Wolfgang james New Member

    Oct 19, 2013
    upstate NY
    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
  10. Thunder Struck

    Thunder Struck New Member

    Oct 23, 2013
    New Orleans, La
    Deer Roll ups

    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.
  11. brainwake

    brainwake Member

    Mar 22, 2011
    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.
    Last edited: Nov 14, 2013
  12. Sun Tzu warrior

    Sun Tzu warrior Member

    Jun 24, 2012
    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.

  13. brainwake

    brainwake Member

    Mar 22, 2011
    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.
  14. Tony k

    Tony k Member

    Mar 30, 2013
    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.
  15. Arkansas Paul

    Arkansas Paul Mentor

    Mar 18, 2009
    Central Arkansas
    ^ 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.
  16. short barrel

    short barrel Member

    Jul 8, 2013
    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.
  17. 3212

    3212 Member

    Apr 2, 2013
    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.
  18. scottbird

    scottbird New Member

    Jun 30, 2012
    mansfield, pa
    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.
  19. brainwake

    brainwake Member

    Mar 22, 2011
    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.
  20. Jaymo

    Jaymo Senior Member

    Aug 21, 2010
    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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