Favorite wild game dish?

[csmcclain]

Does she scream FUCK OFF while she cooks though?

She cut into one that was slightly overcooked (medium), so I said, “Pack up your knives, and leave Hell’s Kitchen!”

Apparently, that is not the proper response after your wife spends over two hours cooking your dinner.

 

[Ron Dan]

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.

I gotta try that with the crushed pork rinds. That sounds like a winner.

 

[Wade Burns]

Went hog hunting this week and made tenderloin tonight. Very delicious. I always hear wild pig is no good but I beg to differ. I’m sure old boars probably aren’t but neither are they on the farm. Here is the recipe.

 

[Jake V]

Fresh medium rare blackstrap over the fire is hard to beat. I make most of my deer into breakfast sausage, ground, or sausages and substitute and dish that calls for beef.

 

[Jake V]

Cubed goose breast in a stew is great!

 

[olsensoutdoors]

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.

My wife does this but also soaks in pickle juice for a few hours as well. You really get that chic-fil-a taste. Throw those bits over some mash potatoes and gravy with some corn and shredded cheese, little KFC bowl action

 

[Ron Dan]

My wife does this but also soaks in pickle juice for a few hours as well. You really get that chic-fil-a taste. Throw those bits over some mash potatoes and gravy with some corn and shredded cheese, little KFC bowl action

This dude is spittin. That sounds like I need to kill another turkey this year.

 

[justin.dowdy]

Killed a black bear in Wyoming a few years ago and made bear stew, it was pretty decent but the next day I got drunk and creative. Took the left over stew and thickened up, made some home made pie crust and turned it into bear pot pie. It was some of my better work.

 

[Al "Shifty" Schultz]

One of my favorites for hunting camp is an entire "leg of venison"... Cooked similarly to a "leg of lamb".. using mint and garlic in a 24 hour marinade, then patting it dry and putting a dry rub on it. I just use a homemade seasoning similar to Johnny's.. then I get the lump charcoal going and put the entire leg on the rotisserie.. it's always a huge hit!

 

[Rjohnson.307]

All time favorite, no question
Pronghorn Fajitas

 

[Ron Dan]

One of my favorites for hunting camp is an entire "leg of venison"... Cooked similarly to a "leg of lamb".. using mint and garlic in a 24 hour marinade, then patting it dry and putting a dry rub on it. I just use a homemade seasoning similar to Johnny's.. then I get the lump charcoal going and put the entire leg on the rotisserie.. it's always a huge hit!

Have you tried the flip flop method for cooking a whole leg?

 

[Al "Shifty" Schultz]

Have you tried the flip flop method for cooking a whole leg?

I have not, but as flat as a leg of venison is, it May actually work well if not better simply because on the rotisserie it's a pain to get it to rotate evenly, it tends to reach a center point then flip over to the other side quickly..

 

[Ron Dan]

I have not, but as flat as a leg of venison is, it May actually work well if not better simply because on the rotisserie it's a pain to get it to rotate evenly, it tends to reach a center point then flip over to the other side quickly..

Shoot a DM to Andy on Instagram and let him know I sent you. He’s super helpful and can give you all the tips for success. He also sells his rosemary brush and the sauces to help with cooking as well.

 

[Steve Johnson]

Braised Deer Roast with Cabbage
Pre-heat Dutch oven to med-high. Sear a dry brined (overnight) roast in tallow. Deglaze fond with about half a cup of cab from a box, or any other "mid" cab. Add 2 cups mirepoix & cook to translucent while deglazing. Add a heaping-ass tea spoon full of "Better than Bullion - Beef" and a quart of decent Beef Stock. Bring to very low boil and add the previously seared roast back to the pot with a generous few twists of quality fresh ground black pepper. Replace lid and forget about it for 6 or 8 hours, maybe longer, whatever it takes to get roast to "fork tender." (fork tender feels analog to sticking a fork in a stick of room temp butter) Chop the cabbage into quarters and remove stem, dice a whole, large white or yellow onion. Place cabbage in large pot, cut edges facing up. Distribute the chopped onion over the top of the cabbage and add medium-low heat. Pour 2 cups of boiling braising liquid evenly over the cabbage and onions and let it steam until the cabbage is soft...30-45 min, or so... If you like mashed potatoes, they pair well, but the roast & cabbage suits me fine.