Eat What You Kill - Game Recipes, Food Prons

[Brisketexan 105408]

The Mexia side of the family really liked squirrel, but they died out before I could get to one of their reunions. I assume it's nasty as hell if you didn't grow up with it?

Ever eat rabbit? It’s really similar.

[Johnny Sack 8397]

On 12/3/2019 at 10:49 AM, CHIEF said:

Don't have a walk in cooler, but something I've started doing the last 10 years or so, is pack all the meat into a cooler and keep it covered with ice for a week or two. Draining the blood off each day, and replenishing the ice. This drains the meat nicely of blood. I found this method out by just being too lazy to bone out and process what I had killed, and just kept it cold till I felt like doing it. Blind hog, acorn, and all.

CHIEF

I don't like deer soaked in ice.  Keep it cool and dry

https://www.facebook.com/notes/bourgeois-meat-market/hunters-stop-soaking-your-deer-meat-in-ice-water/1075958399180245

[Judge Roybeanbag 11821]

Big weekend starting Thursday night.  Going to try and shoot and process 2 deer, fashion a new smokehouse and make sausage using the sausage parts of the venison and part of a farm-raised pig my buddy butchered.  A lot to attempt between Friday morning and Sunday afternoon.

[Anastasis 23489]

You hate Texas and America if you dont like some cf venison.

 

 

[Judge Roybeanbag 11821]

Damn that looks tasty.  

[deft 6882]

The Mexia side of the family really liked squirrel, but they died out before I could get to one of their reunions. I assume it's nasty as hell if you didn't grow up with it?

Yeah but could you get squirrel at Jim’s crispy fried chicken or at wrights bbq?

[Judge Roybeanbag 11821]

Cross posted from the hunting thread, I did manage to get the sausage made, but it was only one deer.  38 lbs total.

[Anastasis 23489]

Another round of venison stroganoff. 
 

[Judge Roybeanbag 11821]

I need to step up my mushroom game and find some better ones to use with stroganoff.  My local heb sucks.

[Anastasis 23489]

2 minutes ago, Judge Roybeanbag said:

I need to step up my mushroom game and find some better ones to use with stroganoff.  My local heb sucks.

I scavenged my H-E-B for a mix of shiitake and crimini. I feel strongly about shiitake mushrooms.

 

ETA: I miss the bins of mushrooms at CM Lamar. 

Edited December 24, 2019 by Anastasis

[Judge Roybeanbag 11821]

24 minutes ago, Anastasis said:

I scavenged my H-E-B for a mix of shiitake and crimini. I feel strongly about shiitake mushrooms.

 

ETA: I miss the bins of mushrooms at CM Lamar. 

Yeah I was thinking central market.  I love chanterelles and other wild types but never think to grab them.  

[Spur08 382]

Apparently there is an existing thread for this, so I'll move my post here

My brother wants me to smoke a huge boar ham...or whatever cut it is but equivalent of a ham of a wild boar. I've heard bad things about wild boar meat. Is this going to suck? Any recs of how to brine and smoke it?

[Judge Roybeanbag 11821]

1 hour ago, Spur08 said:

Apparently there is an existing thread for this, so I'll move my post here

My brother wants me to smoke a huge boar ham...or whatever cut it is but equivalent of a ham of a wild boar. I've heard bad things about wild boar meat. Is this going to suck? Any recs of how to brine and smoke it?

This one looks good but you have to brine for 6 days.

https://huntcookeat.wordpress.com/2016/01/28/smoked-wild-pig-ham/

Google “smoked wild hog ham” and there are a ton of options.

 

 

[Both Tacos 1806]

Tried the search function and this one didn't come up. Let the other one die a slow death...


For those wondering what to do with deer backstrap, my mom and daughter made this over Christmas.

Pesto Stuffed Backstrap

Butterfly backstrap

Tenderize venison backstrap

Spread with generous amount of pesto

Sprinkle with parmesan cheese

Roll up and place in oiled baking dish, rolled side down

Bake @ 400° to medium rare ~15 minutes

Served with bacon wrapped asparagus

[Spur08 382]

Anyone have a good venison eye of round recipe?

[Both Tacos 1806]

Anyone have a good venison eye of round recipe?

Check out Instant Pot recipes. I came across a venison and mushroom roast recipe that was good.

[Spur08 382]

Anyone have a good venison jerky recipe?  Got a bottom round that I want to make into jerky. 

[Spur08 382]

On 2/29/2020 at 8:50 PM, Spur08 said:

Anyone have a good venison jerky recipe?  Got a bottom round that I want to make into jerky. 

Bump since everyone is probably self-quarantining and bored.

[Anastasis 23489]

Gonna drop this here.  Venison smash burger with some artisan onion rings from the garden and flour that I milled in Kansas last year.

LOL, no.  Some onion rings out of a bag in the freezer but they actually cook up really fucking well.

[Anastasis 23489]

On 2/29/2020 at 8:50 PM, Spur08 said:

Anyone have a good venison jerky recipe?  Got a bottom round that I want to make into jerky. 

Lots worsty, a little soy, salt, lots and lots and lots of pepper, onion powder, some garlic powder. Throw in bag and marinate for a couple days then dehydrate.  I wish I kept better track of quantities but that is probably a good start.  Last batch I added a good measure of trappeys ghost pepper sauce to the marinade and it turns out exceptional.  Add more than you think you need. Not light your face on fire at all, but a very nice heat. 

[Landomatic 3813]

2 hours ago, Anastasis said:

Lots worsty, a little soy, salt, lots and lots and lots of pepper, onion powder, some garlic powder. Throw in bag and marinate for a couple days then dehydrate.  I wish I kept better track of quantities but that is probably a good start.

Yep that’s the exact recipe I always use for jerky.  Eyeball everything but the general idea is spot on.  I’ve thrown in some red pepper flakes for heat if I want it a little spicy, but I usually only do that to about ⅓ of the batch.  I prefer most of it more traditional.

[Anastasis 23489]

Venison and quail mixed grill with some tabhouli. The quail was store bought, the venison butchered hanging off the back of the truck. 

Edited April 2, 2020 by Anastasis

[Cousin Strawberry 1263]

42 minutes ago, Anastasis said:

Venison and quail mixed grill with some tabhouli. The quail was store bought, the venison butchered hanging off the back of the truck. 

Is that a reverse sear or sous vide?  Oven or grill?

[Anastasis 23489]

Just now, Cousin Strawberry said:

Is that a reverse sear or sous vide?  Oven or grill?

Threw both in the sous vide @ 130. Seared off inside in the cast iron grill pan.

[Anastasis 23489]

Roast going in the drink @ 135 for 24h. 

[Both Tacos 1806]

Duck and dove fajitas.

[Anastasis 23489]

Well I am not really pleased with how this turned out.  I think going 24h in the drink was an error.  This turned out way too mushy. Have never had this problem with shanks or short ribs or other cuts, but this roast meat didn't hold up well. Flavors were fine by texture was off putting. 

[Asithappens 974]

Thought this was a Chronicles of Riddick thread at first. 

You keep what you kill.

But anybody who looks at these pics just cannot be a vegetarian. Life's too short for that shit. And yeah, I get it. 

[Anastasis 23489]

Venison pan sausage mixed with cream cheese, jalapeno, bacon.  Digging these apps while I am warming up the griddle for some venison/beef blend smash burgers. 

 

[SydneyCarton 48200]

On 4/5/2020 at 5:35 PM, Anastasis said:

Well I am not really pleased with how this turned out.  I think going 24h in the drink was an error.  This turned out way too mushy. Have never had this problem with shanks or short ribs or other cuts, but this roast meat didn't hold up well. Flavors were fine by texture was off putting. 

What's left? Sounds like you should chop that shit up fine and put it in chili or a soup or something. 

[bigshark88 388]

Every year I wind up with a shit load of venison sausage in the freezers. Been using a standard Paula Deen gumbo recipe to cook it up.

Anyone doing the same thing? Got a gumbo recipe specific to venison sausage?

[Reagan1k 3024]

Not to be a smartass, but my recipe Is to make a  gumbo using venison sausage instead of andouille. 
 

2 legs, 4 legs, no legs- gumbo doesn’t care. 

[bigshark88 388]

I leave my backstraps whole and cut them to my desired thickness depending who I’m cooking for. This one I butterflied, got my cast hot, sprinkled some of this on and cooked for a couple minutes per side. About as simple as can be to be honest.


Tonight I’m chicken frying some backstrap and some pheasant as well.


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This one post has really changed how I feed my family our whitetail. Cooked it up last night (with some mods). Bigtime Tapa rep.

[Anastasis 23489]

There is a biscuit somewhere under there. 

 

[burns_312 353]

This one post has really changed how I feed my family our whitetail. Cooked it up last night (with some mods). Bigtime Tapa rep.

Believe it or not I used it just tonight to season some walleye filets before I pan seared them. Usually do lemon pepper, but we’re out so I decided to try this blackened Sask. Absolutely phenomenal on the fish.


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[Anastasis 23489]

Chicken fried can never be wrong.

[Johnny Sack 8397]

I like to cut my backstrap into small pieces when frying.  Cooks faster so more tender.

[Anastasis 23489]

On 6/28/2020 at 11:39 AM, Johnny Sack said:

I like to cut my backstrap into small pieces when frying.  Cooks faster so more tender.

I have my butcher cut my backstrap 2". For chicken fry, I gut that into 2-3 slices, and pound out with the mallet. I agree, I like thin pieces of meat with a good battering. 

[Reagan1k 3024]

When fresh in camp yoou can also cut larger sections of backstrap and then slice it thin, long ways.

You get larger thin strip more like a CFS. 

i also cut mine out into filet sized steaks.   If I want to grill/sear they are ready to roll, but if I decide to fry I cut an X half way through, lay it open and pound out to equal thickness.  That way I can have one cut vacuumed and frozen and use it different ways. 

[hornmpa96 2620]

Just to get this back on the first page - Chicken Fried Backstrap - It always hits the spot.

Apologies for my terrible camera skills - it looked  right on my phone

[Anastasis 23489]

Holy shit this was good. First time doing a venison backstrap au poivre. 

125 deg sous vide, rolled in fresh cracked peppercorns after sous vide, seared, removed, shallots sauted in a bit of butter with the fond, added cognac and beef stock, added cream, added butter. 

 

Edited July 27, 2020 by Anastasis

[Judge Roybeanbag 11821]

Mixed 2 lbs of ground nilgai with a pound of ground chuck, breadcrumbs, egg and seasonings.  Pan seared patties, then topped with sautéed onions and mushrooms with brown gravy. Then baked until bubbly.  Was pretty tasty with mashed potatoes.  No plate pics because we had company.

[Anastasis 23489]

Hell yes. 

[Anastasis 23489]

Venison meatloaf. 

[BabaYaga 15327]

No pics yet for obvious reasons, but spending way too much time watching Meateater and Steve Rinella and asking myself why I always seem to overlook the neck and shoulder cuts and why I never break out the croc pot for these?  This year it's croc pot venison tacos, enchiladas, and sliders!

[Both Tacos 1806]

No pics yet for obvious reasons, but spending way too much time watching Meateater and Steve Rinella and asking myself why I always seem to overlook the neck and shoulder cuts and why I never break out the croc pot for these?  This year it's croc pot venison tacos, enchiladas, and sliders!

Croc pot or I usually go with the Instant Pot.

[Judge Roybeanbag 11821]

16 minutes ago, BabaYaga said:

No pics yet for obvious reasons, but spending way too much time watching Meateater and Steve Rinella and asking myself why I always seem to overlook the neck and shoulder cuts and why I never break out the croc pot for these?  This year it's croc pot venison tacos, enchiladas, and sliders!

A friend of mine sent me this and I’ve been meaning to use it on some scrap stuff I have in the freezer.  It isn’t enough to make sausage with.  

Approximately 5-8 pounds of forequarters, neck, and scraps of venison. All sinewy bits can stay. They break down completely during the cooking process. Just about any cut can be used for this process but I can find other uses for hind quarters, backstrap, and tenderloins.
1/2 pound of Crisco or Lard
Beef stock or water as needed
Any seasoning salt you choose
A large turkey-roasting pan with a lid

Set oven to 350 degrees. Arrange meat to cover the bottom of the roaster. I’ve used bone-in fore quarters before. By the time the cooking process is over, the meat falls from the bone. Season meat liberally with the seasoning salt of your choice. I’ve also used special blends from the market that feature chili powder, cumin, and/or onion powder. Dab shortening or lard over meat. Add about an inch of stock to pan. This is not intended to cover the meat. Cover with lid and place roaster in 350 degree oven.
After the first hour, turn meat with tongs so that exposed sides will now be submerged in stock and meat juices. You may add additional seasoning at this point. Cover and return to oven for another hour. Repeat this process (omitting the seasoning) each hour, checking to see that there is enough liquid in the pan. Add extra stock or water as needed each hour to maintain at least an inch depth. After four hours, see if meat is pulling apart easily. If a fore quarter is used, it should have completely fallen off the bone. If meat is not yet tender enough, repeat the process and add another 1/2 hour or so. Ovens and temperatures vary so it’s important to keep that in mind.
The house will smell wonderful. Since this method provides enough meat for several recipes, be prepared. Your family will want to eat it right out of the pan. You can throw in some potatoes, carrots, and onions during the last hour of cooking for an easy meal. Be sure to save all the stock and meat juices for other recipes and/or gravy. This meat can also be frozen for future use. 

[hornmpa96 2620]

Venison Italian sausage and Venison Meatball Pizza

[Judge Roybeanbag 11821]

On 9/28/2020 at 8:50 AM, Anastasis said:

Venison meatloaf. 

Just FYI since winter hit us a little unexpectedly, I’m going to try and make albondigas soup with ground venison later this week. I had some my buddy from south Texas made once and should improve on that.  Will post pics.  

[burns_312 353]

Posted in the SteelShank thread already but fits here also, shredded pheasant crunch wrap with onions and japs in the meat mix, couple scoops of hot pico inside as well. Sour cream and queso on top. Damn good.



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