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Post Your Wild Game Recipes

Discussion in 'Guns & Hunting' started by DougsGraphics, Feb 2, 2016.

  1. Feb 20, 2016 at 1:53 PM
    #41
    Sig45

    Sig45 Well-Known Member

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    Good idea with the tacos! I didn't weigh them (2), but I'd guess 3lbs +/- each! Not sure of total meat off neck as I had a butcher processed it. I imagine some went to sausage too. Plenty for my GF and I for a meal with plenty of leftovers.
     
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  2. Apr 11, 2016 at 7:23 AM
    #42
    yota243

    yota243 Well-Known Member

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    crockpot squirrel and dumplins, cooked 2squirrels in the crockpot on low about 4 hours with just a splash of dales then pulled the meat off the bones and shredded it pretty small

    used some left over biscuit dough (where I had made extra that morning) and some pie crust scraps and rolled it out 1/4" thick and cut into 1/2"x1" ish

    dumps about 40 oz of cream of chicken and 10 oz of chicken broth back into the crockpot along with the meat and squirrel stock, cooked on low another 2 hours then put the dumplings in and cooked on high an hour or so
     
  3. Apr 12, 2016 at 11:40 AM
    #43
    Boogyman

    Boogyman Black Tacomas Matter

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    This might be a good place to ask this question. I've been killing and eating squirrels since I could hold a BB gun and someone told me recently that you shouldn't eat squirrels until after the first frost. Is their truth behind that? I've never gotten sick before eating them year round.
     
  4. Apr 12, 2016 at 11:54 AM
    #44
    yota243

    yota243 Well-Known Member

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    there are parasites called wolves that get in rabbits and squirrels and the general rule of thumb is the first frost or like raw oysters, don't kill and eat em in months with no "r's" I've never seen any and our season opens October 1st and that is usually no where near the first frost in Alabama. I would think that you would know once you started skinning it if it had any tho
    its some kinda larva that is layed in them and it looks something like this appearantly
    [​IMG]
     
  5. Apr 12, 2016 at 11:57 AM
    #45
    yota243

    yota243 Well-Known Member

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    not this
    upload_2016-4-12_13-57-21.jpg
     
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  6. Apr 12, 2016 at 11:59 AM
    #46
    Boogyman

    Boogyman Black Tacomas Matter

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    Gotcha. You can kill them year round here but it also doesn't frost in SC lol.
     
  7. Apr 12, 2016 at 12:19 PM
    #47
    Boogyman

    Boogyman Black Tacomas Matter

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  8. Apr 12, 2016 at 12:24 PM
    #48
    ETXTacoma

    ETXTacoma TTC #050 in the 903

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    The three main things that I love to make all the time with the deer that I have.

    DEERBURGER HELPER
    1 Pound ground deer - Brown the meat in a large pot with a little vegatable oil and Fiesta "Extra Fancy" Fajita Seasoning to taste
    While the deer is browning, start a pot of Shells and Cheese. One regular box is perfect for two people, a Family Size box is best for more than two people.

    Once the deer is brown and the shells are cooked, drain the shells and add them to the pan with the deer, then add in the cheese sauce and stir to combine.
    Serve it with what ever sides you like or alone with some garlic bread.

    DEER and SWEET ONION BURGERS
    INGREDIENTS
    • 1 Pound ground deer
    • Half of a Sweet Yellow Onion Diced
    • Couple splashes of Worcestershire sauce
    • Salt and Pepper
    • Garlic Powder
    • A little Veggie Oil
    • McCormick Hamburger Seasoning
    Mix all of that up and create burger patties, then sprinkle some McCormick Hamburger Seasoning on the Patties
    • Goat Cheese
    • Sweet Hawaiian Hamburger Buns
    • Tangy BBQ Sauce

    INSTRUCTIONS
    1. Heat a Cast Iron skillet up and get it nice and hot, add the patties to the skillet, get a nice crust on both sides and then reduce the heat and cover the pan with some foil and let them finish cooking to your liking.
    2. Top the burgers with some goat cheese and let that melt a little bit.
    3. Serve them on Sweet Hawaiian Hamburger Buns and some Tangy BBQ Sauce

    SAUSAGE, SPINACH & FETA FRITTATA

    Serves: 18 muffins or 12 squares
    INGREDIENTS
    • 1 Pound of Ground Deer Sausage
    • 10 oz pkg of frozen chopped spinach, thawed and drained
    • ½ cup crumbled feta cheese - I usually use more than this...
    • 12 eggs
    • ½ cup heavy cream
    • ½ cup unsweetened plain almond milk (I have used Vanilla Almond Milk and they are even better)
    • ½ tsp salt
    • ¼ tsp black pepper
    • A little Chili Powder or some Creole Seasoning if you like a little kick

    INSTRUCTIONS
    1. Break up the raw sausage into small pieces and place it in a medium bowl. Squeeze any remaining liquid out of the spinach, and break it up into the same bowl as the sausage. Sprinkle the feta cheese over the mixture and toss lightly until combined. Lightly spread the mixture onto the bottom of a greased 13x9 casserole dish or 18 greased muffin cups.
    2. Meanwhile, in a large bowl beat the eggs, cream, almond milk, salt, pepper, and nutmeg together until fully combined. Gently pour into the pan or muffin cups until about ¾ the way full.
    3. Bake at 375 degrees (F) for 50 minutes (for the casserole) or (30 minutes) for the muffin cups - or until fully set. Serve warm or at room temperature.
    I make these on Sundays and take them to work with me. Two of the muffin sized ones in the just reheated in the microwave for a minute make a great breakfast!
     
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  9. Apr 12, 2016 at 12:25 PM
    #49
    MatthewMay1

    MatthewMay1 I'm an amateur professional.

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    Ooooooh this thread idea tickles my fancy
     
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  10. Apr 12, 2016 at 12:29 PM
    #50
    Boogyman

    Boogyman Black Tacomas Matter

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    Anyone in the south east would be willing to sell half a deer? My moms been driving me nuts to find one and I'm not a deer hunter
     
  11. Apr 12, 2016 at 12:30 PM
    #51
    MatthewMay1

    MatthewMay1 I'm an amateur professional.

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    easy solution. Start hunting!
     
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  12. Apr 12, 2016 at 12:31 PM
    #52
    Boogyman

    Boogyman Black Tacomas Matter

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    I'm trying to get ready for my first duck season I don't have time for that deer hunting nonsense
     
  13. Apr 12, 2016 at 12:33 PM
    #53
    MatthewMay1

    MatthewMay1 I'm an amateur professional.

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    But deer hunting makes your freezer look like this!

    20141228_220804.jpg
     
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  14. Apr 12, 2016 at 12:36 PM
    #54
    Boogyman

    Boogyman Black Tacomas Matter

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    It weird because that's my exact fridge/freezer lol
     
  15. Apr 12, 2016 at 12:39 PM
    #55
    MatthewMay1

    MatthewMay1 I'm an amateur professional.

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    Nice, when the season closed, we couldn't open the freezer with an avalanche of meat coming out. That picture is after we ate a lot already
     
  16. Apr 12, 2016 at 1:52 PM
    #56
    yota243

    yota243 Well-Known Member

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    and duck hunting makes your wallet look like this
    [​IMG]
     
  17. Apr 12, 2016 at 1:56 PM
    #57
    yota243

    yota243 Well-Known Member

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    I guess the same could be said for all hunting (or basically all hunting) depending on the property access you have, but from what I have seen loads for ducks start at around $1 a piece, and I know how many rounds of cheap 7 1/2's I go thru on openin day of dove season. that alone would either break me from it or make me a very good shot.
     
  18. Apr 12, 2016 at 2:00 PM
    #58
    wilcam47

    wilcam47 Well-Known Member

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    full-49456-3251-duck_meme_450cbb2215b802adde4b9b22be4dec712b4bcb7a.jpg
     
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  19. Oct 3, 2016 at 7:06 PM
    #59
    DougsGraphics

    DougsGraphics [OP] Duck Hunter!

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    Grouse Season!

    Not those little ruffed grouse, but big dusky's! Best way I know to make it is sous vide (season lightly, seal in vacuum bag, put in 135-deg water for about 30 minutes, remove from bag) then sear fast in hot bacon fat. The result is butter tender, juicy and delicious!

    29278904123_3acd4cd1ea_z.jpg
    29670397331_73253c11b1_z.jpg

    A couple grouse breasts served with steamed broccoli, pinot grigio, and a raspbery compote-topped custard for dessert!
    29450320913_c0164d1ef7_z.jpg
     
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  20. Oct 3, 2016 at 7:20 PM
    #60
    DougsGraphics

    DougsGraphics [OP] Duck Hunter!

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    Pressure-cooked Abert's Squirrels

    Quarter the rodents, salt and pepper, sear quickly in a hot pan (I generally use olive oil in a cast iron pan), then place in the pressure cooker and cover with beef stock (I make my own), and add some herbs -- I like to add some rosemary and thyme. Seal and cook on high pressure for about 30-40 minutes. Vent. Sometimes, I'll shred the meat from the bones, but this time, I took it out at about 35 minutes so it wouldn't quite fall apart and had family use their fingers! You can always thicken the stock for a gravy, or run it through a sieve and save it for another use.

    [As for eating rabbit or squirrel taken from the wild, I think any time of the year is safe if you follow some common sense. Bot fly larvae (wolves) are not harmful, but are pretty grotesque. Around here, rabbits in certain areas seem prone to canine tapeworm cysts. Cold weather takes out the weak which probably improves the odds of not running into these parasites. My rule is that I pay attention as I dress them and if something is questionable, I discard them. It's just not worth the risk. Finally, I always cook rabbit and squirrel well as it's the last line of defense. Thus, I love the pressure cooker method. No parasite is going to survive that method of preparation.]

    29693275071_696716eb5a_z.jpg
    29460442920_a28573a898_z.jpg
    29151949373_43a269326a_z.jpg
    29151913503_81fc8a61e5_z.jpg
     
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