1. Welcome to Oklahoma Shooters Association! Join today, registration is easy!

    You can register using your Google, Facebook, or Twitter account, just click here.

Wild Game Recipes ...

Discussion in 'Hunting & Fishing' started by BadgeBunny, Oct 24, 2013.

  1. BadgeBunny

    BadgeBunny Sharpshooter

    Messages:
    38,227
    Likes Received:
    4
    Joined:
    Feb 5, 2007
    Location:
    Port Charles
    Hey all you hunters out there!! Got a recipe for venison that is to die for?? Smoked a wild pig's butt lately? Or made bacon and saltpork outta part of that sucker thats been tearing up your property? Does your darling sweetheart have a recipe for bass that is out of this world?? Well, here's your chance to share your culinary talents with the rest of us! :D

    Please guys, recipes only ... No BS'ng ... Otherwise, we won't be able to find the recipes when we need them. :werd:

    If you try a recipe and want to post a review, PM me and I'll edit the post and copy and paste your comments. (Don't be a horse's butt ... If you don't like it just say "I didn't care for it" ...)

    BB
     
  2. swampratt

    swampratt Sharpshooter

    Messages:
    5,084
    Likes Received:
    792
    Joined:
    Nov 3, 2010
    Location:
    yukon ok
    Rating
    100%
    Of course.
    Some awesome deer steaks were made last night.
    Off the rump. salt and coarse pepper on 1 side ..then pour liquid smoke over them 1/2 t. each
    flip and sprinkle with creole seasoning and onion powder..
    let sit for a couple hours in the cold..then let sit 45 minutes or so and come to room temp.

    cook over hot charcoals.. maybe 4 minutes per side.
    This is just after the salt and pepper.

    Man they were tender and tasty. first of the season deer 001.jpg
     
  3. swampratt

    swampratt Sharpshooter

    Messages:
    5,084
    Likes Received:
    792
    Joined:
    Nov 3, 2010
    Location:
    yukon ok
    Rating
    100%
    Fried fish:
    1 1/2 C cornmeal
    3 Tablespoons lemon pepper with zest of lemon.(not lemon pepper season salt)
    1 Tablespoon cajun seasoning
    2 teaspoons dill weed
    1 1/2 teaspoons black pepper

    Dip fillets in milk then in the dry mix and deep fry ..
    Do not lay fish or fried food on paper towels..lay them on a rack on a plate so they can drip clean.

    This fish,, your non fish eating children will love.

    Not that i had a problem with my kids.
    That is correct no flour no beer..
     
  4. swampratt

    swampratt Sharpshooter

    Messages:
    5,084
    Likes Received:
    792
    Joined:
    Nov 3, 2010
    Location:
    yukon ok
    Rating
    100%
    Pumpkin PIE!
    Now this is made from real pumpkins..does not matter what kind ..I have tried all kinds..Texture is a little different between them..and just a little flavor difference...
    I use the big ones you carve.
    Now before i carve one i take a big spoon and scrape the meat out to thin the pumpkin, easier carving.

    This scraped out stuff gets nuked in the microwave until soft usually glass bowl with a lid.
    Or just peel and cut into chunks and nuke.
    Let cool.

    Then puree it in a food processor.
    3/4 cups sugar..You can add 3 table spoons of brown sugar to that for a added wow factor.
    2 cups pumpkin puree
    2 eggs
    1 teaspoons cinnamon
    1/2 teaspoon ginger
    1/2 teaspoon nutmeg
    1/2 teaspoon salt
    1/4 teaspoon ground cloves
    6 oz evaporated milk or 3/4 cup...Yes just 1/2 of the can.. i usually make 2 pies.

    Mix it all together in food processor and pour into a pie shell.

    Cook for 15 minutes at 425 F.
    Then turn down the heat to 350 and cook for 40-50 minutes.
    let cool ..and enjoy.

    Here is how i do a....

    PIE CRUST easy:
    1 1/4 cups flour
    1 stick butter
    1/4 cup milk
    1 teaspoon sugar
    1/2 teaspoon salt
    Toss all that into a food processor and turn it on ..about 10-15 seconds later you have a dough ball spinning around.

    Take that dough and place it into the pie pan..I use glass or ceramic ones.
    Press out the dough and cover the inside of pan evenly or close.
    NO ROLLING OF DOUGH NEEDED...
    This turns out perfect for me and a few friends every time.

    Happy Halloween!!!
     
  5. TedKennedy

    TedKennedy Sharpshooter

    Messages:
    5,037
    Likes Received:
    3
    Joined:
    Oct 9, 2012
    Location:
    Tulsa
    Last edited by a moderator: Oct 24, 2013
  6. swampratt

    swampratt Sharpshooter

    Messages:
    5,084
    Likes Received:
    792
    Joined:
    Nov 3, 2010
    Location:
    yukon ok
    Rating
    100%
    Deer summer sausage.
    NO FAT ADDED
    I was buying a packet mix from bass pro and that was getting pricey. so i scored some ingredients and came up with a pretty good tasting recipe.
    I actually had the silver skin and tendons in this..can't tell though.

    2lb ground. or 4 cups compressed
    1/2 cup water
    2 Tablespoons morton tender quick
    2 teaspoons liquid smoke
    1 heaping teaspoon crushed red pepper flakes
    1/2 teaspoon onion powder
    1/2 teaspoon garlic powder
    1/2 teaspoon coarse black pepper
    1/2 teaspoon mustard seeds

    Mix all ingredients into the water except for the ground meat.. mix well and let it soak for 30 minutes.

    Add the meat and incorporate well.. i used my cleaned hands.
    Refrigerate for 8-10 hours.
    Remove and mix once more..

    Form into two 1.5" - 2" rolls and place on broiler pan.

    I made 2 logs about 8-12" long and put foil under the pan to make clean up easier...

    Cook at 300F for 1 hour.TURN OVER meat at 40 minutes into the cooking so bottom gets cooked ..turn off heat and leave in oven for another 30 minutes with door cracked open a couple inches...Remove and slice or let cool and then slice..but i usually can't wait..

    I pack the slices into mason jars to keep the smell out of the fridge...Yes i feel this needs to be kept in the refrigerator...

    It will have some moisture content depending on how moist your ground deer is....So you could change the water amount... if you really like pepper flavor sausage then i would add more of that.......
    This holds together well..cut with sharp non serrated knife.
    Best part is no fat added no pork added just 100% ground deer..
     
  7. TedKennedy

    TedKennedy Sharpshooter

    Messages:
    5,037
    Likes Received:
    3
    Joined:
    Oct 9, 2012
    Location:
    Tulsa
    Mexican Chili 001.jpg Mexican Chili 002.jpg Mexican Chili 003.jpg 05-22-2013, 06:59 AM #30 TedKennedy
    View Profile View Forum Posts Private Message View Blog Entries View Articles Send Email

    Patron

    --------------------------------------------------------------------------------

    Join Date:Oct 2012
    Location:Tulsa
    Posts:1,284 Re: "Official" Wild Game Cooking Pic and Recipe Thread


    Cubed 1 1/2 lbs deer steak (1/2" cubes)
    Brown well (until liquid is gone)
    while you're doing that....

    Seed, and grill 5 Ancho, 3 California, 2 hot peppers of choice (all peppers dried)
    Soak peppers in bowl of hot water 30-60 min
    Save water you soaked them in
    Add peppers, one chopped onion, and a chopped head of garlic, plus two teaspoons ground cumin to blender
    pour in 1 cup of liquid and blend

    When meat is ready and skillet still going, add mixture from blender to the meat
    Stir frequently, and add more liquid as needed
    Simmer for an hour or three, adding water if it cooks down too much

    Serve with some beans, tortillas, cilantro, guacamole, onion, fresh peppers
     
    Last edited: Oct 24, 2013
  8. ImTheDude

    ImTheDude Sharpshooter

    Messages:
    267
    Likes Received:
    74
    Joined:
    Aug 2, 2013
    Location:
    Edmond
    Venison burgers

    garlic
    2 shallots, minced
    2 pounds ground venison
    1 tablespoon Worcestershire sauce
    1 tablespoon chopped fresh parsley
    salt and pepper to taste
    1 egg, beaten to mix
    Goat cheese

    Cook bacon in a skillet over medium heat until browned and crispy. Pour bacon and grease into a heatproof bowl and allow to cool. Heat olive oil in skillet then add garlic and shallots. Cook and stir until softened, about 3 minutes; then add to bacon.

    Once cool, mix in venison, Worcestershire sauce, parsley, salt, pepper, and egg until evenly combined. Refrigerate for 20 minutes.

    Cook to medium rare - medium and top with goat cheese.
     
  9. ImTheDude

    ImTheDude Sharpshooter

    Messages:
    267
    Likes Received:
    74
    Joined:
    Aug 2, 2013
    Location:
    Edmond
    Sweet and spicy venison chili

    2 pounds stew venison, cubed into bite sized pieces
    1 pound ground venison
    1 large sweet onion
    2 jalapenos, seeded and minced
    1/2 (4 fluid ounce) bottle mesquite flavored liquid smoke
    2 heads garlic, minced
    1 (14.5 ounce) can diced tomatoes with jalapenos
    2 (15 ounce) cans chili flavored beans with jalapenos
    1 (14.5 ounce) can red kidney beans
    1 (14.5 ounce) can tomato sauce with garlic and onions
    1/4 cup brown sugar
    Lots of Louisiana sauce


    Combine venison, onions, jalapenos, liquid smoke and garlic in a slow cooker.

    Cook on low for 6 hours.

    After 6 hours, add the tomatoes, chili beans, kidney beans, tomato sauce, brown sugar to the venison. Add hot pepper sauce if desired.

    Cook for an additional 2 hours.

    Taste the chili after 2 hours to determine the need for additional brown sugar or hot pepper sauce.

    Garnish with diced jalapenos, chopped and shredded onions, and cheese if desired.
     
  10. ImTheDude

    ImTheDude Sharpshooter

    Messages:
    267
    Likes Received:
    74
    Joined:
    Aug 2, 2013
    Location:
    Edmond

Share This Page