Eat What You Kill - Game Recipes, Food Prons

[Anastasis 23456]

Filing this here for future reference. 
 

https://gardenandgun.com/recipe/venison-bolognese-sauce/

[Judge Roybeanbag 11819]

I’ll cross-post here.  Was going to use straight venison to do a batch of albondigas, but my old lady insisted I do a double batch to provide for my daughter and her husband next door with a newborn.  So I made about 50 meatballs from venison mixed with beef and filled up the large crockpot.  Note - if you are going to put these in a slow cooker, boil the meatballs in some of the broth for a few minutes before throwing them in the slow cooker.  Keeps them from falling apart.  

[Anastasis 23456]

Damn that looks good. 

[Judge Roybeanbag 11819]

Just now, Anastasis said:

Damn that looks good. 

It was tasty. The broth is sautéed carrots, onion, garlic and bay leaves, add beef stock and a can of crushed tomatoes, I also added adobo Chile and and some tomato cilantro bullion stuff.  Then the meatballs are made with the meat, egg, uncooked rice, salt pepper and some cumin and mint, if you have mint.  Add chopped potatoes.  Toward the end add peas and green beans if you want.

[Judge Roybeanbag 11819]

Here’s what the concentrated broth looks like before all the veggies.

[Anastasis 23456]

Can I get a ruling on re-freezing game meat.  I have a bunch that I don't particularly feel like processing further at the moment.  All deboned and everything.  Can I freeze and then thaw when I want to get around to making some sausage and then refreeze without any problems.  I think that I read somewhere that you can freeze-thaw-refreeze without any issues as long as you change the "form" of the meat...example, blending and stuffing sausage. We're not talking steaks or anything here, this would all go into chili grind or sausage. 

[Both Tacos 1806]

Can I get a ruling on re-freezing game meat.  I have a bunch that I don't particularly feel like processing further at the moment.  All deboned and everything.  Can I freeze and then thaw when I want to get around to making some sausage and then refreeze without any problems.  I think that I read somewhere that you can freeze-thaw-refreeze without any issues as long as you change the "form" of the meat...example, blending and stuffing sausage. We're not talking steaks or anything here, this would all go into chili grind or sausage. 

You'll be fine doing it that way.

[DalTxHornFan 3097]

20 minutes ago, Anastasis said:

Can I get a ruling on re-freezing game meat.  I have a bunch that I don't particularly feel like processing further at the moment.  All deboned and everything.  Can I freeze and then thaw when I want to get around to making some sausage and then refreeze without any problems.  I think that I read somewhere that you can freeze-thaw-refreeze without any issues as long as you change the "form" of the meat...example, blending and stuffing sausage. We're not talking steaks or anything here, this would all go into chili grind or sausage. 

That makes sense to me.  Things like straps and tenderloins cooked whole would suffer.

[Anastasis 23456]

Venison chili. 

2# stew meat, 1# ground put through the big holes one. Doe I took last week.  Also picked up my processed buck from opening day.  Freezer is looking very right.  Gonna get at least one more doe to turn into sausage and should be in a pretty good spot for the year.

Made a venison bone stock, used that as the juice to go in the blender with the chilis. Also added about a cup of the chili water. 

 

 

 

Everything else pretty much riffing off @jimmyjazz's recipe here with minor tweaks to spices: 

 

[jimmyjazz 45880]

Damn.  That looks delicious.

[Anastasis 23456]

I got this heart in the cooler and would like a recipe recommendation. 

[hornmpa96 2618]

1 minute ago, Anastasis said:

I got this heart in the cooler and would like a recipe recommendation. 

I like to grill skewers of sliced heart and serve with chimichurri. 

[Anastasis 23456]

Venison Bolognese, followed Jess Pryles recipe more closely, with more tomato paste, venison bone stock, and added about 1/2 cup cream at the end. 

 

 

[Anastasis 23456]

Link FYI. Needs some tweaking imo: https://jesspryles.com/recipe/venison-bolognese-recipe/

 

[Both Tacos 1806]

Butterflied duck breast, pounded out to tenderize and marinated in allegro.
Then spread cream cheese and banana peppers, rolled up with bacon wrapped.
Grilled till bacon was done.
The 2 teal I just made them into duck nugget wraps.

[Scooter Monzingo 820]

On 11/22/2020 at 9:27 PM, Anastasis said:

Venison Bolognese, followed Jess Pryles recipe more closely, with more tomato paste, venison bone stock, and added about 1/2 cup cream at the end. 

 

 

Have you had some professional training? Your creations are imaginative, well thought out, almost script like. And tasty looking as hell.  Even the presentation is spot on.

 

[Anastasis 23456]

31 minutes ago, Scooter Monzingo said:

Have you had some professional training? Your creations are imaginative, well thought out, almost script like. And tasty looking as hell.  Even the presentation is spot on.

 

Damn man, I appreciate the hell out of that compliment. 

I mostly just follow recipes and stuff, with a few bits of inspiration here and there.

Gonna break out my grandmas cookbook this weekend and make some sausage. 

[Anastasis 23456]

6 hours ago, Both Tacos said:

Butterflied duck breast, pounded out to tenderize and marinated in allegro.
Then spread cream cheese and banana peppers, rolled up with bacon wrapped.
Grilled till bacon was done.
The 2 teal I just made them into duck nugget wraps.

That looks fucking good.  Never been duck hunting, but I think I need to go to there. 

[Hook1997 5351]

6 hours ago, Both Tacos said:

Butterflied duck breast, pounded out to tenderize and marinated in allegro.
Then spread cream cheese and banana peppers, rolled up with bacon wrapped.
Grilled till bacon was done.
The 2 teal I just made them into duck nugget wraps.

Love me some allegro, their hot and spicy is great.  I sometimes chop some onions up and put them in foil and pour the marinade I use on the meat on the onions and cook them, delicious.

[Anastasis 23456]

wife make this little green chile tomatillo venison stew in the instapot tonight.  slammed, went hard, etc. 

[Both Tacos 1806]

wife make this little green chile tomatillo venison stew in the instapot tonight.  slammed, went hard, etc. 

Throw up a recipe, that sounds good. Always looking for an Instant Pot recipe for venison.

[Anastasis 23456]

There was some roasting of tomatillos and onions in the oven involved, a vitamix and then things went into the instapot.  I'll ask her to send me the recipe, but she said it was based on an elk recipe she found online. 

[Sam Lin 3550]

On 11/18/2020 at 7:40 AM, Anastasis said:

Can I get a ruling on re-freezing game meat. 

Refreezing just hurts texture. Noticable if you plan to eat as a whole cut, but given that you plan to grind it anyways, go right ahead and refreeze.

 

[Reagan1k 3024]

On 11/26/2020 at 7:44 PM, Hook1997 said:

Love me some allegro, their hot and spicy is great.  I sometimes chop some onions up and put them in foil and pour the marinade I use on the meat on the onions and cook them, delicious.

Take a 1015, peel, cut off the top and scoop out about 1/3 of the center with a grapefruit spoon.  Put a dollop of butter and a generous slug of Allegro in the cavity.  Wrap in foil and bake or cook in the coals of a fire.

[shadow_operative2.0 15942]

On 11/26/2020 at 1:13 PM, Both Tacos said:

Butterflied duck breast, pounded out to tenderize and marinated in allegro.

 

On 11/26/2020 at 7:44 PM, Hook1997 said:

Love me some allegro, their hot and spicy is great.

 

On 12/6/2020 at 6:34 PM, Reagan1k said:

Put a dollop of butter and a generous slug of Allegro in the cavity.

 

Never knew of Allegro until these posts. Marinated & grilled a pork tenderloin tonight in the Original (store didn't have Hot), shit was pretty damn good. Thanks, boys. 

[Anastasis 23456]

I got something for you ninjas in a few minutes. 

[Anastasis 23456]

So always trying to figure out something to do with these shanks.  I think this nails it. Melted collagen.  Even better than lamb shanks imo

 

 

Four fore end shanks

lots of pepper

salt

teaspoon allspice

pinch of clove

dash of thyme

4 garlic cloves

1 dried new mexico chile (sub ancho or a few guajillos with no reservations)

1 onion, chopped and sauted

2 bay leaves

1 cup red wine

2 cups venison stock (sub beef stock with no reservations)

 

 

Coat shanks in oil, salt and pepper and sear. I did these in oven on broil right out of freezer cause didn't plan ahead. Add the rest of the ingredients in crock pot. Add shanks. Cook on high while you go down to the lake for a long time to throw the football with the boy (prob 5+ hours). Come back to a house that smells like heaven.

 

Edited December 13, 2020 by Anastasis

[hookemATL 11701]

So a buddy recently went bow fishing and ended up killing a large beaver.  He was kind enough to share some of the meat, but I’m at a loss for what to do with it. Stew? Smoke it and do pulled pork style?

[Herbie Hancock 7343]

Only beaver I’m eating is still very much alive.

[Anastasis 23456]

I ate some beaver last night.  Sorry.  No pics. 

[Judge Roybeanbag 11819]

2 hours ago, Anastasis said:

I got something for you ninjas in a few minutes. 

Looks good.  Buddy I hunt with saws his and makes an onion soup with them in the crockpot.  

[Anastasis 23456]

33 minutes ago, Judge Roybeanbag said:

Looks good.  Buddy I hunt with saws his and makes an onion soup with them in the crockpot.  

I could see that. Sounds yummy. 

[4th_and_18 687]

Can I get a ruling on re-freezing game meat.  I have a bunch that I don't particularly feel like processing further at the moment.  All deboned and everything.  Can I freeze and then thaw when I want to get around to making some sausage and then refreeze without any problems.  I think that I read somewhere that you can freeze-thaw-refreeze without any issues as long as you change the "form" of the meat...example, blending and stuffing sausage. We're not talking steaks or anything here, this would all go into chili grind or sausage. 

I do this every year. I trim, freeze, and process when all tags are filled.

[Gale Snoats 242]

Have a bunch of pheasant and quail they I’m wanting to grill. Thinking bacon wrapped with cheese and jalapeño. So I need to marinate the birds?

[Both Tacos 1806]

Family will be eating Duck Tamales tonight.

[Both Tacos 1806]

Good stuff!!!!

[luke duke 6412]

Some of you assholes need to invite me hunting. I haven’t shot a whitetail in about 3 years.

[Both Tacos 1806]

Venison stuffed backstrap with asparagus.

[pearlandhorn 3269]

On 12/25/2020 at 8:36 PM, Both Tacos said:

Venison stuffed backstrap with asparagus.

What temp did you take that backstrap to?

[Both Tacos 1806]

What temp did you take that backstrap to?

I wanted to only go to 130 but I was trying to get the bacon done more at the last with the broiler so it crept up to 135-140.

[pearlandhorn 3269]

4 minutes ago, Both Tacos said:

11 minutes ago, pearlandhorn said:

What temp did you take that backstrap to?

I wanted to only go to 130 but I was trying to get the bacon done more at the last with the broiler so it crept up to 135-140.

Thanks.  Planning on doing bacon wrapped backstrap on my grill.  What did you stuff it with? 

[Both Tacos 1806]

Thanks.  Planning on doing bacon wrapped backstrap on my grill.  What did you stuff it with? 

Cooked up half package of bacon, then reserved a little of the bacon grease to saute onions, garlic and mushrooms. Crumble up bacon and add all ingredients to one package of cream cheese in a mixing bowl, along with salt and pepper. You can add red pepper if you want some heat or sliced jalapenos. Mix well and them spread on butterflied backstrap.

[BHMCruiser 1813]

On 12/12/2020 at 8:55 PM, hookemATL said:

So a buddy recently went bow fishing and ended up killing a large beaver.  He was kind enough to share some of the meat, but I’m at a loss for what to do with it. Stew? Smoke it and do pulled pork style?

throw it away and tell him it was delicious

this is America. You do not have to eat a fucking beaver.

[Spaulding Smails 1552]

On 12/12/2020 at 8:55 PM, hookemATL said:

So a buddy recently went bow fishing and ended up killing a large beaver.  He was kind enough to share some of the meat, but I’m at a loss for what to do with it. Stew? Smoke it and do pulled pork style?

I'm late to the game here, but what did you end up doing?  What cuts did you have?

I've only ever had it in stew, and it was good.  Also had fried beaver tail which was interesting.  

[Judge Roybeanbag 11819]

On 12/25/2020 at 9:57 AM, luke duke said:

Some of you assholes need to invite me hunting. I haven’t shot a whitetail in about 3 years.

I’d invite you down to shoot one from my porch, but the last couple times we interacted I figured you’d be scared to be around me and firearms.  

Edited December 29, 2020 by Judge Roybeanbag

[Sam Lin 3550]

8 hours ago, BHMCruiser said:

this is America. You do not have to eat a fucking beaver.

[luke duke 6412]

On 12/28/2020 at 6:24 PM, Judge Roybeanbag said:

I’d invite you down to shoot one from my porch, but the last couple times we interacted I figured you’d be scared to be around me and firearms.  

Maybe we keep the booze put away while the guns are out.

[Judge Roybeanbag 11819]

13 minutes ago, luke duke said:

Maybe we keep the booze put away while the guns are out.

Haha yeah good policy.   I don’t do much boozing these days anyway.   Remind me next fall and I’ll try to set you up.  

[Anastasis 23456]

Finally got around to making a batch of sausage. 

 

Used a Castroville sausage recipe.  Made some plain, some with cheese, some with jap and cheddar, some with jab and habanero cheddar. Also some breakfast links. About 40 lbs all in.  Had my BIL helping me out.  Got a bit to optimize the workflow but I feel like we did a pretty good job with things. 

 

 

 

 

This is the basic recipe scaled to 100lb. We ran a bit short on the coriander, and no pork belly to boost the fat content into 20% range, but it still turned out great.

 

Alsatian Jap and Cheese Venison Sausage
Total Weight	100
	#'s	oz's.
Pork Butt (25% fat)	50.00	800.00	50%
Pork Belly (50% fat)	0.00	0.00
Venison	50.00	800.00	50%
Salt	2.00	32.00	2.00%
Black Pepper	0.50	8.00	0.50%
Coriander	0.50	8.00	0.50%
Garlic	0.50	8.00	0.50%
Allspice	dash
Cloves	dash
Cheese	10.00	160.00	10.00%
Diced Japs	1.00	16.00	1.00%
Water	2.00	32.00	2.00%
Total	116.50
Total fat	11%

[Judge Roybeanbag 11819]

Nice!  We're making a batch next month.  I think I'm not going to smoke and water bath most of it this time, just freeze and smoke as we eat it.  Last year's batch seemed a little dry unless you steamed it.

Also I've never tried it, but a few guys will throw in a pound or 2 of salt pork that's been soaked in water a day or two (changing the water frequently) to add pork fat, instead of the pork belly.  I assume you'd have to cut back a little on the salt.  Traditionally you'd use "fatback" but heck if I know where to find that - it's what salt pork is made from.

Edited December 30, 2020 by Judge Roybeanbag