Favorite wild game?

[UKhunter]

I am just curious as to what is everyone's favorite wild game. I love all wild game, haven't found any I dont like, but in my opinion nothin is better on earth than some snapping turtle fixed right. I ate two bigguns' nearly all by myself in a 3 day span this spring. Wish I could catch a couple through the ICE!!

If you don't like it.....it probably ain't cooked right!!

Nate

[P. Beyer]

Venison.

"It makes no difference whether I got anything; it has to do with how the day was spent"

Fred Bear

[GSP]

1. Bluegill

2. Froglegs

3. Turtle

4. Crappie

5. Quail

6. Grouse

7. Gawd I'm hungry.............[:)]

[thunderstorm]

1. FROG LEGS (Fresh, not from a restaurant)
2. Young squirrel
3. Walleye, crappie, striper
4. BBQ coon (don't laugh)
5. Grouse/pheasant
6. Tie (anything else on the table)

Other non-KY game will top some of these. Axis deer is the best I have eaten.

*Morel mushrooms (dry land fish, hickory chicken) tops all of these.
I could go on and on and on about eating wild game.[:D]

[schuyler olt]

T-storm, you are on the money about the morels!

Walleye tops the fish list for freshwater. Fried with a lemon/caper cream sauce, oh my.

A venison loin stuffed with boudin sausage and grilled is tough to beat.

Then bring on the fried turkey breast with morel mushroom cream gravy.

And while we're at it, fried bunny rabbit, or maybe squirrel slow cooked in an Italian red sauce (picked off the bone) and served over pasta or rice with a nice bottle of red wine.

Or maybe duck grilled rare on a smoker grill with hickory chips, served with a nice sauce of boubon and dried cranberries or cherries, with a side of wild rice.

And dove breasts sauteed in butter with a rum/cinnamon/brown sugar glaze.

Then bring on the turtle gumbo.
Or goose gumbo, or grilled goose supremes, done nice and rare.

Oh man, I'm hungry!!!!!!!!!!!!!!!!!!!

[thunderstorm]

Recipe for the morel mushroom cream gravy please?? Although I'm not sure I would give up an opportunity to fry (saute)[:)] them in butter.

I should add turkey soup to my favorites. Great way to utilize the lesser parts of your turkey when you breast it out.

[ksp965]

Squirrel gravy with a pan of hot bisquits, the way my grandmother use to make them, sigh...[:p]

[P. Beyer]

Wild Hog Sausage.

"It makes no difference whether I got anything; it has to do with how the day was spent"

Fred Bear

[schuyler olt]

Morel Gravy.

After you've cleaned the morels, let them soak in the frig overnight in about a cup of water. Remove them, dry on a paper towel, but save the water. Dredge the shrooms in flour, and saute in butter until done. Remove them to a plate. Add a couple tablespoons of flour to the pan drippings and stir until smooth, then add the water and milk, half and half or heavy cream, as suits your taste. Bring to a boil, reduce the heat and lightly simmer until desired thickness. Use a wire whisk to remove any lumps. Return the shrooms to the gravy to reheat and coat them, and there you have it. An option is to add about a tablespoon of sherry, which really brings out that nutty flavor morels have.

Obviously, this ain't bad over a nice, juicy grilled steak!

[thunderstorm]

Thanks Sky. Sounds great. I may have trouble returning the mushrooms to the gravy though.[:p]

[raktrakr]

ALL OF 'EM!!
its hard to pick a favorite. i believe sky is hiding something, i think he must be a "master chef". with recipes like that he'd have to be. seems all my recipes consist of the same thing, flour/cornmeal, salt&pepper, and hot oil!

[GSP]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by raktrakr</i>
<br />ALL OF 'EM!!
its hard to pick a favorite. i believe sky is hiding something, i think he must be a "master chef". with recipes like that he'd have to be. <b><i>seems all my recipes consist of the same thing, flour/cornmeal, salt&pepper, and hot oil</i></b>!

<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
That is mighty hard to improve on!!!!!![^][^][:p]

[schuyler olt]

I go through a bunch of flour, cornmeal and hot oil, believe me!

Cooking is a big hobby of mine. I grew up in a household of really good cooks, and I've taken several classes. Being a city boy, I don't have a whole bunch of chores in the yard, and it's not every night I get to go scout, so I use the oven and the stove for R&R.

Next time you're battering up fish, try this one. It's for a mess of fish, by the way. Beat eight eggs, add two bottles of guiness stout and one heavy tablespoon of orange extract. Flour the fillets, dredge them in the batter and recoat with cornmeal. Fry in hot oil, preferably peanut or safflower.

Hint--always dip in flour, then in an eggwash, then back in the flour or meal. This will make the batter stick to the fish or fowl much better. Also, it puffs that batter just a tad and makes it fry up crispier. You always want that oil just below where it starts to smoke, except for peanut oil--I like about 375 to 400 degrees.

Hint-- salt, pepper and season deep fried stuff immediately after you take it out of the hot oil. That dissolves the seasoning straight into the food.

Here's a great side with fish--french fried sweet potatoes. Cut up as for regular fries. Deep fry about 10 minutes and remove from the oil and let cool for about 5 minutes. Return to the oil and finish. Salt and pepper, and hit with a little garlic powder or cayenne if you like it. Careful cutting up those yams--I've got the scars to prove it. Two stage deep frying will get them nice and crisp.

Monday I'll send along venison burgundy. A great dish for those round steaks. I also have a fantastic recipe for a leg of venison roast--just the thing for one of those yearling deer!

[raktrakr]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by schuyler olt</i>
<br />Beat eight eggs, add two bottles of guiness stout and one heavy tablespoon of orange extract. Flour the fillets, dredge them in the batter and recoat with cornmeal. Fry in hot oil, preferably peanut or safflower.

<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
thats a big mess of fish.now that you mention it, i think ive got some fish in the freezer from last spring that needs to be used up ill have to try those sweet potatoes too

[UKhunter]

Speaking of mushrooms, anybody got any interesting recipes for "puffball" mushrooms. I have found ishloads of these, bis as footballs. Usually just saute' em in butter and garlic.

[Hunting_Medic]

Deer chili, deer gumbo, fried deer, smoked deer, deer bar-b-que, deer chops, deer steaks, deer roast, deer sausage, oh and Beer!

[grouseman 1]

Grouse is the best for me. I like to filet them off the breast bone so they fry evenly. Bluegill are my favorite fish to eat. Those fresh frog legs are mighty fine as well. The ones you get in a resturaunt are no comparison to fresh ones. Squrriel is good IF you boil them for 45 minutes and then fry them. This make them a lot more tender.

[schuyler olt]

Braised venison shanks are mighty tasty. I like to serve them with a big side of cooked great northerns that I'll pan sear a touch before serving. I pirated the recipe from one of my favorite Italian restaurants that does it with veal.

[Redfishman]

1-Seasoned vension sausage[:p]
You can dice it for red or white beans
Put it on po/boy bread with a tad of sauce
Have it with eggs -GRITS- and biscuits/white gravy
Make a sauce picaunt or jambalaya
2-Seasoned vension sausage
3-Seasoned vension sausage.....

Early Birds get the Worms
BUT
The 2nd Mouse always gets
the CHEESE

[GSP]

U make your own sausage Redfishman?

[Redfishman]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by gsp</i>
<br />U make your own sausage Redfishman?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
There are a bunch of folks(small grocers,meat shops) that have all the equipment to handle processing.Typically we drop off the deer already quartered -iced in a 150qt icechest. They will cut and package
anyway you want. We usually will save the backstrap and a roast-but the rest they make into sausage-They will add fat to the sausage /smoke it and season it---Cest Bon! To little fat and the sausage will crumble if you cut into it.

Early Birds get the Worms
BUT
The 2nd Mouse always gets
the CHEESE

[grouseguy]

Hey Schuyler and all of you fish lovers out there!!
This is Grousegal, the better half of Grouseguy. Here's a great, easy recipe for catfish fillets.

Take 2-3 big fat fillets and put in a slightly oiled pyrex dish. Shake some cajun seasoning on them, then pour a can of Rotel mexican diced tomatoes (I prefer the ones with lime and cilantro) over top and bake in a 400 degree oven for about 20 minutes. Then remove from oven, sprinkle with shredded cheese, return to oven and bake for a couple of minutes until cheese is melted. This is great with black beans and rice, salad and steamed vegetables, along with a white or blush wine. Enjoy!!

[Carl]

Quail in my no. 1 favorite..then frog legs,fish, young squirrel,rabbit and hickory chickens yumm

Never Surrender Your Firearms!

[Hammer]

1) Crappie/Bluegill
2) frog legs
3) quail
4) squirrel
5) rabbit
6) venison
6.5)add in forgot turkey
7) dove
8) duck
9) gesse

[drakeshooter]

After Walleye (caught some on vacation last year in Wisconsin and they blow Crappie and Bluegill out of the water) and fish period, I'd have to go with wild turkey. Tame turkey sucks when compared to some deep fried wild turkey strips. Deer pot roast cooked with cream of celery soup in a crock pot all day with potatoes and carrots is right up there. Rabbit tamales from an old lady in Murray, Kentucky rocks and rolls. My granny Lamb's soft-shell turtle, rabbit, squirrel and dumplins are all winners too.

Still, all in all, other than fish, wild turkey breast is the best.

http://www.purchaseareaproductions.com/images/Jeff07-10-04.JPG

[Hunter]

Squirrel gravy with a pan of hot bisquits, the way my grandmother use to make them, sigh...[:p]


Good Lord, I miss that.

and her squirrel and dumplings also.

[KY_Fried]

My mom used to make a turtle stew that was awesome. Unfortunitely she passed away 10 years ago and didn't leave behind her recipe for it. I made some this summer using a recipe I found on the net and while it was very good it just wasn't the same as moms.

[ecmbowhunter]

i think my favorite wild game would have to be three man....you know where you roll the dice and see who has to drink....another would be strip poker....or the classic quarterbounce....oh wait, are we talking food here?

[KYHUNTER14]

I would like to know some recipes for turtle. I get a few every year and fix them, but they just end up looking like homemade fried chicken with less meat. As for my favorite wild meat, I think it is hard to beat good bluegill.

Also, and this is no lie. Every year my cousin has a "wild" cookout. You name it and it will be on the table. This year he fixed up 2 hawks, didn't tell anyone what they really were. Everyone commented about how good they smelled. he gave in at the last moment and told everyone they were in fact hawks (one a chicken hawk, the other red tailed). They said they smelled too good not to try and they ate them anyway. Kinda glad I didnt go this year. LOL

[Multidigits]

Fried hawk....now there's a high priced dish.

[GSP]

Fried hawk....now there's a high priced dish.

But you could possibly get 3-5 years to eat it in! :eek:

[Lil Gsp]

My favorite is deer jerkey that dad makes really GOOD or venison that Ronnie(Birdman) makes also really GOOD.. this is going to be a long week and im hungry for deer right about now!