do you have a wildgame specialty?

[gator]

i have noticed on some of the other forums of this place that eventually, people get down to the nuts and bolts of 'eating what you shoot'.

i've seen some very accomplished hunters bring out coots in gumbo, snow goose sausage, etc etc....

along those lines, i'm curious what you folks make (speaking of ANY wild game specifically) that you feel is 1) unique or 2) very good and anyone would eat it?

gator

[GordonGekko]

quail on toast...isn't real unique but it sure is good.... don't make it real often though.....i will post up the recipe when i get a little time.....

[iron grip]

I'll eat stuff only Andrew Zimmern would try, and like it. Hell I've finished off plates of food and didn't care for the first bite of it. Case in point every time chittlins are on the menu at the deer camp or the Wooley swamp I fall right in there and eat as many as the folks that "love em", and them thangs is NASTY!

But I'll be the first to admit cajun,s and/or Italians will eat just about anything.

Not that any of this rambling was on subject, but the last recipe I posted has a slim chance of making waves in this sea...

So, addressing the question, I'd have to say the deer back-strap tuel stumbled upon (and perfected) is both unique and crowd pleasing. Made it myself a few times with a twist or two, and lemme tell ya don't try to serve that stuff as an entree. It flies off the cutting board with every stroke of the chef's knife, and honestly making only one is anti-climactical.

Slow roasted teal stuffed with apple and onion with a blueberry pinot noir reduction sauce with wild rice and sweet potato fritter is also unique and appealing to the most discriminative palate.

You know a lot of people ask me what I like to cook best, or what is a specialty of mine, and I usually say anything wild. Fish, ducks, oysters, deer, crabs, rabbit, gator, squirrel, or just about about anything I can run across outside...

[Jeff]

To me my favorite off the wall is alligator sauce piquant. I do love a good snow goose sausage, and even better my grandmothers poul deau gumbo. I could go on forver though.

[iron grip]

Forgot turtle!!

Jeff your right about the alligator sauce piquant. Made some at the teal hunt last year: crowd pleaser!

Another unique crowd pleaser comes from my friend Dubby who cooks for a living is chipotle pecan encrusted elk tenderloin. MAN what cho talkin' bout!!

Take your tenderloin (of any kind) and smear it with chipotle paste, let sit overnight. When your ready to cook take crushed pecans and put them in a pan then roll the tenderloin around in there till coated well. Put it in the oven at 475 for twenty min. Turn off the oven and let it sit for an hour WITHOUT OPENING THE OVEN!!
Very important not to let any heat out. After it sits take it out and enjoy with rosemary garlic potatoes (or whatever) and some greens (I like turnip and mustard).

[teul2]

So, addressing the question, I'd have to say the deer back-strap tuel stumbled upon (and perfected) is both unique and crowd pleasing. Made it myself a few times with a twist or two, and lemme tell ya don't try to serve that stuff as an entree. It flies off the cutting board with every stroke of the chef's knife, and honestly making only one is anti-climactical.

Thanks Grip,
I was actually going to make 2 of them for thanksgiving.


I would have to say that the stuffed backstrap, duck poppers, and fried deer meat I make are usually crowd pleasers.
I also get as many snow breasts from our MSDucks hunt and have Snow Goose sausage made. I haven't had one person not like it yet.

[gator]

cool stuff....

we've got some good things going here, and i HOPE TO hear more.

given what we've got so far, would you guys (and the recipes that just haven't been posted yet) ever consider being in a book? every chapter and every story needs a 'page break' so to speak. it'd be kinda cool to break that up w/ recipes both far and near, with a photo or 2 to boot?

you'd be recognized of course as the chef/cook.....

i'm being very VERY presumptious, very upfront, and very frank......i just think it'd work with what i have in mind....

thoughts???

more recipes?????????????

everyone knows the south has the best food anyhow, let's show it

gator

[woundedduck]

venison wellington


marinate 2 backstraps overnight in hoover sauce

1) get an oven safe skillet as hot as you can. put in a little olive oil and butter. sear meat on all sides for about a minute. cover skillet with top and pop it in the oven on 200 for 3 hours to make it more tender. also add a cup of the marinade to the pan before you put it in the oven.

2) while strap is in the oven, put a pound of fresh mushrooms in the cuisinart and blend. you want it about the size of your pinky fingernail.

3) saute 1 cup onion, half a cup red bell pepper, and 6 cloves of garlic in a little olive oil and butter for about 5 minutes. add mushrooms and saute for at least 10 minutes. add salt and pep to taste and 2 T worcestershire. add 1 cup white wine and reduce until liquid is almost gone. then add 1 cup half and half and reduce until almost gone. put it in the fridge to cool. this stuff can be eaten by itself.

4) take meat out and add 1 cup red wine to the pan juices. simmer for 5 minutes. serve this over mashed potatoes and the meat.

4) get you some puff pastry in the frozen section at the store and let it thaw for about an hour. roll it out and place backstrap inside. spoon mushroom mixture all over the meat and roll up the pastry to conceal meat and shrooms. cook on 400 for about 30 minutes. i served mine with garlic mashed potatoes and grilled asparagus.

[deltadukman]

venison wellington


marinate 2 backstraps overnight in hoover sauce

1) get an oven safe skillet as hot as you can. put in a little olive oil and butter. sear meat on all sides for about a minute. cover skillet with top and pop it in the oven on 200 for 3 hours to make it more tender. also add a cup of the marinade to the pan before you put it in the oven.

2) while strap is in the oven, put a pound of fresh mushrooms in the cuisinart and blend. you want it about the size of your pinky fingernail.

3) saute 1 cup onion, half a cup red bell pepper, and 6 cloves of garlic in a little olive oil and butter for about 5 minutes. add mushrooms and saute for at least 10 minutes. add salt and pep to taste and 2 T worcestershire. add 1 cup white wine and reduce until liquid is almost gone. then add 1 cup half and half and reduce until almost gone. put it in the fridge to cool. this stuff can be eaten by itself.

4) take meat out and add 1 cup red wine to the pan juices. simmer for 5 minutes. serve this over mashed potatoes and the meat.

4) get you some puff pastry in the frozen section at the store and let it thaw for about an hour. roll it out and place backstrap inside. spoon mushroom mixture all over the meat and roll up the pastry to conceal meat and shrooms. cook on 400 for about 30 minutes. i served mine with garlic mashed potatoes and grilled asparagus.

Now that sounds "on time"

[farmerc83]

Yeah we are definitely going to have to try the 'wellington' approach. And I even hate mushrooms.

[farmerc83]

Come on guys throw some recipes out. I'd like to learn some from all the good cooks we have on here. Any different methods or things most of us wouldn't think to throw together?

[Double R 2]

Cookbook. Helluva idea.

Here's one I've requested for Christmas...



AFTER THE HUNT Louisiana's Authoritative Collection of Wild Game & Game Fish Cookery By Chef John D. Folse...After the Hunt is a compilation of countless historical images, dazzling color and tantalizing food photography that pays proper homage to Louisiana as Sportsman's Paradise and to the hunter of yesterday, today and tomorrow. More than 500 unique game and game fish recipes are included in this 870-page tome. Whether you're cooking wild boar or woodcock, squirrel or squab, teal or tuna, you'll find a unique recipe in the pages of After the Hunt. Tallyho!

[rebelduckaholic]

Crockpot Venison

Take venison strips batter and fry until about half done

2 family size cans Cream of Mushroom
1 can rotel

Cook in crockpot for about 6-8 hours on low.
Serve over a bed of rice or loaf bread.

Simple but a very tasty meal

[foldum]

Ive got one Ive heard about that Ive always wanted to try, And thats taking a whole deer ham and injecting it like a turkey and then frying like a turkey in big turkey fryer...I guess it would also probably be best to inject and then put it in a cooler of ice water over night to give it time ot marinate . And rub it down real good with some tonys or what ever else you like...Just somthing I guess to try at camp one weekend!

[farmerc83]

Ive got one Ive heard about that Ive always wanted to try, And thats taking a whole deer ham and injecting it like a turkey and then frying like a turkey in big turkey fryer...I guess it would also probably be best to inject and then put it in a cooler of ice water over night to give it time ot marinate . And rub it down real good with some tonys or what ever else you like...Just somthing I guess to try at camp one weekend!

Make sure you get all that water off of it before frying if you soak it in ice water. That'll turn your day south quick.