Favorite wild game dish?

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benton.frisse

benton.frisse

Member
What's everyone's favorite way to cook what they hunt? I was a pretty staunchly team bacon wrapped dove kebab until tonight I seared some skin-on mallards we whacked at the duck pond last week - found the recipe on Dive Bomb Industries website, with a blueberry sauce. Fried pheasant in gravy is up there for me too!
 

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Current favorite in the house is deer and noodles.

This year I started packaging cubed deer meat, started doing it for stew. Wanted to try something different so I slow cooked it and then made a gravy from the broth and served it over noodles. My daughter has had it twice and she has been asking for it weekly.
 
Elk loin Milanese with mashed potatoes (2:1 potato to butter ratio).

Use a 50/50 mixture of panko and Italian style breadcrumbs with dried herbs, pan fried in a cast-iron with a high smoke point oil.

Once it's lightly browned on both sides, I toss in smashed garlic cloves and a nob or two of salted butter and baste the Milanese till it turns a rich golden brown.

Remove and set on a rack so excess oil drains off, squeeze some lemon on it.

Serve with a side of the mash, something green for good measure.
 
Boy, that is to tough to narrow down, Jim Zumbo's Ginger Elk, Martha Stewarts Venison Stew, street taco's made with Texas wild pig, jalepeno poppers with Honker breast added, Pheasant stroganoff, Ruffed Grouse strips, shore lunch walleye and northern pike.....
 
benton.frisse said:
What's everyone's favorite way to cook what they hunt? I was a pretty staunchly team bacon wrapped dove kebab until tonight I seared some skin-on mallards we whacked at the duck pond last week - found the recipe on Dive Bomb Industries website, with a blueberry sauce. Fried pheasant in gravy is up there for me too!
Click to expand...
Duck with skin on is amazing! Enjoy!
 
We usually fill the freezer with a couple whitetail every season. One recipe that everyone in the family enjoys:

“YANKEE” VENISON TACOS

INGREDIENTS:

2 Pounds of Ground Venison

1 16 Oz. can of Refried Beans

Shredded cheese - cheddar or Mexican 4 cheese blend

Your favorite Taco Seasoning

1 Goya Sazon original pack (coriander and annatto)

Tortillas

Vegetable Oil



TACO TOPPINGS:

Diced Tomatoes

Shredded Cabbage (shredded cole slaw mix works in a pinch)

Avocado Slices

Sour Cream

  1. Brown the ground venison on medium heat, add tacoseasoning, Goya Sazon and water.
  2. Start prepping toppings. Chop cabbage, tomatoes and other toppings you choose while waiting for meat to brown.
  3. Once meat is browned, add a can of refried beans to the meat.
  4. Mix the refried beans throughout the meat until blended evenly and continue to cook for a few
    minutes.
  5. Put a couple tablespoons of the meat/bean mixture into a tortilla.
  6. sprinkle cheese on the taco, then fold in half.
  7. Add oil to a skillet, just enough to coat the bottom of the pan.
  8. Fry each side of the taco to desired crispness.
  9. Add your favorite taco toppings.
  10. Serve and enjoy.
 
We also do this overly batshit thing with wild hog ribs sometimes where we bake them for a few hours, cut them into chunks, throw them into a crockpot for half a day to cook in their own fat, drain the grease, pull any pieces of meat from the fat, press the remaining grease from it, then season and/or mix with green chilies.

Absolutely stupid and pointless, but it makes kick ass tacos.
 
This is for one turkey breast.
The key is to get the nuggets chopped down to the size of the chick-fil-a nuggets, so they’re pretty small.
Then you want to take all of that and soak it for 24-48hrs in buttermilk with eggs whipped in. You can usually get away with a half gallon of buttermilk and 3 eggs.
Then you want to pull them straight out of the soak and toss them in Krusteaz Buttermilk Pancake Mix (not the Original, use Buttermilk, it’s a blue box).
Then toss them in the fryer until they’re golden brown and you should be very happy with it.
 
Ron Dan said:
This is for one turkey breast.
The key is to get the nuggets chopped down to the size of the chick-fil-a nuggets, so they’re pretty small.
Then you want to take all of that and soak it for 24-48hrs in buttermilk with eggs whipped in. You can usually get away with a half gallon of buttermilk and 3 eggs.
Then you want to pull them straight out of the soak and toss them in Krusteaz Buttermilk Pancake Mix (not the Original, use Buttermilk, it’s a blue box).
Then toss them in the fryer until they’re golden brown and you should be very happy with it.
Click to expand...
That sounds delicious. A little spin on it… I will slice either turkey breast, pheasant, or chukkar into longer strips. Dredge them through a mustard/mayo mix, then into a bowl of crushed pork rinds for the coating and bake them on a big cookie sheet for an hour at 375. My wife and kids love them. You can do chicken tenders the same way. I started making them when I was doing the carnivore diet and the recipe has become a staple.
 
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