Post Your Wild Game Recipes

Almond Crusted Bass and Walleye
(great for those eating Paleo or alergic to flour)
-Makes about 4 fillets
Preheat a skillet with a bit of butter.
Whisk about 1/4 tsp each of paprika, garlic powder, onion powder and cayenne and 1/3 tsp salt into one egg in a container suitable for dredging the fillets. In another container, place about 1 cup almond meal.
Dredge the fillets in the seasoned egg then coat with the almond meal.
Fry in buttered skillet over medium high heat for about 3-4 minutes per side.
(I generally wipe the pan out every few fillets if you are doing a lot -- keeps any over-cooked meal from burning in the pan.)

 

We have regular ruffed grouse here. Have you tried grouse dumplings? My wife makes a really good one with the grouse we get.

 

Got a roadkill button buck last night. One of our neighbors hit it with their Rav4 and disabled their car but the deer was pretty much intact. Any suggestions for the tenderloins? I was thinking about making philly cheesesteak for lunch

 

bacon wrapped on the smoker is always a win. carpaccio would be cool to see if you wanna try that since you got free t-loin laying around now.

 

had to look up carpaccio...Prob wouldnt be bad. Im bout the only one that could eat tenderloin rare anyhow...

 

I have legitimately asked restaurants if they just had brown spray paint and a sharpie in the back, I can count on one hand the places I've been that will actually bring you a rare steak if you ask for one. and deer steaks should never be cooked past medium rare anyway cuz they'll dry out so fast with that lack fat thing

 

Yep I agree. I like a little sear not necessarily rare but a proper medium rare, that is difficult for steak houses or where ever to master.

As for the roadkill buck I ended up having to use the backstraps for stew meat since they werent big enough for chops...oh well should be nice and tender stew! I got 6- 1.5lb packages of ground. Not much meat but it was a bonus and I got to test out my walk-in cooler.

 

Smokin up a couple hams of some little piggys today over pecan.(soaked in coke and a little red wine vinegar) 2 of em are my same old rub i always use, the other im using a glaze i made with half a cup of each: brown sugar, apple cider vinegar, honey, and some pineapple/pear juice. They aint quite done yet but this is when i swapped some places around on the smoker and reglazed

 

Here's one of my favorite ruffed grouse recipes. Sorry no pics. I use a cast iron skillet as it needs to go in oven. Any game bird would work I guess.

1. Dice up a few slices of your favorite bacon and render it down in the skillet. Remove the cooked pieces of bacon and keep a little fat in the pan
2. Dice up your favorite apple (I love honey crisps) and cook that in the skillet until it's almost tender.
3. Dice up some ruffed grouse (breast meat from 2 is a good amount) and add that to the apple in the skillet....grouse should cook quickly and apples should finish cooking. Don't overcook grouse.
4. Add bacon pieces back to skillet & mix everything nicely.
5. Sprinkle your favorite shredded smoked cheddar cheese on top and put in oven to melt the cheese.
6. Remove from oven, let cool a little & enjoy.

 

that squirrel is huge...we cant shoot the squirrels here as they are "protected" by federal law..

anyone have a good venison breakfast sausage recipe?

 

Protected? Really? They are basically pests here.

 

I was surprised to see that red squirrels are protected in Idaho. BTW, not federal protection since you can hunt them in many states, including here in NM. I don't waste my time on those pests since they aren't any bigger than a gopher. You can hunt fox squirrels, however, but I don't know how common they are there.

 

Man, either your have tiny gophers or giant red squirrels out there. Red squirrels out here dont get much bigger than chipmunks.

Ive had venison tenderloin for dinner 3 times in the past week and a half now.

Simple to cook. No secret. In a frying pan, melt butter, add sliced onion, garlic and mushrooms. Saute until done. Slice the tenderloin into 1/2" thick medallions, and pan fry them in onions/mushrooms/garlic for about a minute or so on each side, then flip and repeat. I like to cook it just until there is no pink, so a hair over medium-ish.

There is a secret actually. It tastes even better when the deer was alive an hour before cooking it. We always make it a point to field dress the deer and get it home and skinned out ASAP. I have the privilege of hunting on my family's property so it makes it super easy to get the deer home, hung, skinned, and tenderloins cut out very quickly. The last one went from field to table in under an hour yesterday.

 

Oh I thought it was federal, oh well, the red squirrels arent big but they make a lot of noise. No fox squirrels that I know of around here. Only other ones Ive seen are in CDA the bigger "city squirrels"

 

I had tenderloin again for dinner yesterday. Tried cooking it a little different this time. Left each tenderloin whole this time. Got the pan super hot then seared them real quick on all side, then turned em down low and finished em in sauteed onions and a little bit of whiskey. Take longer too cook this way, but just as delicious.

 

What do u mean "then turned em down low and finished em..." i though t a good hot sear on all sides was finished

 

Cooks out whisky

 

http://www.whfoods.com/genpage.php?dbid=18&tname=recipe I used this on loins before...works great