What are you favorite game recipes? My personal favorite is General Tso's Venison. I've also made it with pheasant mixed in with the venison. It's awesome. I found this recipe on a hunting forum a few years back but I can't remember which one. To make the sauce: 1/2 cup soy sauce(i used panzo as its all i had in the house) 1/2 cup honey 1 juice of one orange 1 tablespoon minced garlic 1 teaspoon minced pickled ginger 1 teaspoon sarachi 1 teaspoon corn starch combine everything except corn starch and let simmer on stove for 10 minutes to mix flavors. when meat is almost done add corn starch and bring to boil to thicken the sauce stirring so it does not stick and burn Meat 2 venison tenderloins cut into about 1 inch chuncks corn starch in a bowl to coat meat with season with salt/pepper coat meat on all sides and shake off excess, in a frying plan put olive oil in pan and heat to it almost starts smoking, place the meat in the pan and fry till meat is done to desired doneness about 3 mintues for med-rare, pure some sauce over meat in pan and toss to coat meat serve with steamed broccoli and rice spoon some extra sauce as you like over dish and enjoy I have some more favorites that'll I'll post if this thread grows legs.
I really like your idea BCB, and hope to see this thread take off too. I’m definitely trying the General Tso’s! My basic rule of thumb though is if it can be made with meat, I’ll substitute venison or moose in its place!
let's put them here Official FHC recipe book submission thread... maybe Pallet Pete could make this thread a sticky so it doesn't slip away
I bought a copy of Steve Rinella's The Meat Eater Fish and Game Cookbook and it looks awesome. I might actually start squirrel hunting because of the biscuit and squirrel gravy recipe in it lol.
Here's the Venison Schnitzel recipe I use: Venison Schnitzel Recipe When making this keep an eye on oil temp to keep everything golden. I've been guilty of putting it in too early when the oil wasn't quite up to temp and also having the oil get too hot after flipping so one side gets a little burnt.
BCB, just made the General Tso’s with venison back strap. Yum! My wife isn’t a big game meat fan but your recipe got her full endorsement. She said, “Wow, that exceeded my expectations!”
Awesome! I'm glad you and your wife enjoyed it. That's how I get my wife and kids to eat game meat. The trick is to not over cook it.
This is Osso Bucco from Steve Rinella's recipe. This was another thing that I made and the wife enjoyed it.
Moose with Broccoli, a pictorial! Ingredients: 2 lbs of your favorite moose steak. Sliced thin 1 large head of broccoli, cut into bite sizes 1/2 onion, sliced 2-3 cloves garlic, minced 1/2 cup soy sauce 1/2 tbsp ground ginger 2 tbsps pickled ginger 2 tbsps sesame oil 1 tbsp corn starch 1-2 tbsps Sriracha (optional) Rice (optional) Heat up sesame oil, add your favorite game meat, today I used New York strip moose meat, add onion and garlic to pan. While that’s heating, cut up your broccoli. Cook meat until a little less than done. Remove meat & veggies from pan, set aside. Leave juicy goodness in pan. We’re using it in the next step! Add broccoli to pan of juicy goodness. Add soy sauce, ground ginger, pickled ginger, sriracha. Cover & simmer till broccoli is done to how you like it. Add moose meat back in and add corn starch to thicken sauce.
This is hella good....sticking with the Asian theme: Slice up some of your favorite deer/moose/whatever about 1/8". Dredge in corn starch and let them sit a couple minutes until they look wet. Fry in a couple TBS veg oil on each side until golden brown then set aside on a rack to drip and not get soggy. Make some sauce: Mince a couple cloves of garlic and cook for 1-2 minutes in 2 TBS of sesame oil. Add: 1/2 cup soy sauce 1/2 brown sugar 1 tsp ground ginger 1 TBS Sriracha (optional but encouraged) Simmer the sauce until it is good and bubbly then toss your cooked meat in it.
Useful Substitutions 1 tsp. baking powder = 1/4 tsp. baking soda + 1/2 tsp. cream tartar + 1/4 tsp. cornstarch 1 tsp. baking powder = 1/3 tsp. baking soda + 1/2 tsp. cream tartar 1 cup butter = 1 cup shortening + 1/2 tsp. salt 1 tbsp. oil = 1 tbsp. melted shortening (or lard) 1 cup corn syrup = 1 cup honey = 1 cup sugar + 1/2 cup of the liquid used in the recipe 1 cup buttermilk = 1 cup milk + 1 tbsp. vinegar (or lemon juice) 1 cup nonfat milk = 1/3 cup nonfat dry milk + 1 cup water 1 cup whole milk = 1/3 cup nonfat dry milk + 1 cup water + 2 tbsp. melted butter 1 cup whole milk = 1/2 cup evaporated milk + 1/2 cup water 1 cup sugar = 1 cup corn syrup (decrease recipe liquid by 1/4 cup) 1 cup sugar = 1 cup honey (decrease recipe liquid by 1/4 cup) 1 oz. unsweetened chocolate = 3 tbsp. cocoa + 1 tbsp. shortening One of my favorites. Cajun Coyote Recipe INGREDIENTS: * 2 cups vegetable oil * 2 tablespoons Cajun seasoning * 2 tablespoons dried Italian-style seasoning * 2 tablespoons lemon pepper * garlic powder to taste * 2lbs of fresh thawed coyote meat pounded to 1/2 inch thickness DIRECTIONS: 1. In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the coyote meat in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour. 2. Preheat the grill for high heat. 3. Lightly oil the grill grate. Drain coyote, and discard marinade. Place coyote on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear. ONION-BAKED RACCOON 1 raccoon Salt and pepper Shortening 4 bay leaves, crumbled 1 pkg. dehydrated onion soup mix Water Prepare raccoon and cut in serving pieces. Salt and pepper to taste and brown well in shortening. Place browned pieces in roaster. Add bay leaves and sprinkle dry soup over meat. Add 1 cup water - more may be added during baking. Bake at 325 degrees until tender That should get Ya'll started. Al
whistle pig, wood chuck, ground hog, their veggaterians you know 1 woodchuck 2 slices bacon Potatoes, carrots, onions 2 onions or 1 onion and 1 apple Salt and pepper to taste 4 c. water Soak woodchuck in salt water for 24 hours before cooking. Rinse well and place in roasted. Put onion and apple in cavity. Lay bacon over breast. Salt and pepper to taste. Place vegetables around woodchuck. Add water. Place in 350 degree oven and roast for 3 to 4 hours FRIED WOODCHUCK 1 woodchuck 1 tbsp. salt 1 c. flour 3 tbsp. fat Clean woodchuck and cut into 6 or 7 pieces. Parboil in salted water for 1 hour. Remove from broth, roll in flour and fry in hot fat (deep fat may be used) until brown STEWED WOODCHUCK 1 woodchuck 2 onions, sliced 1/2 c. celery, sliced Flour Vinegar and water Salt and pepper Cloves Clean woodchuck, remove glands, cut into serving pieces. Soak overnight in a solution of equal parts water and vinegar with addition of a sliced onions and a little salt. Drain, wash and wipe. parboil 20 minutes, drain and cover with fresh boiling water. Add 1 sliced onion, 1/2 cup celery sliced, a few cloves, salt, and pepper. Cook until tender, then thicken gravy with flour. Al
This guy has some cool vids. I just stumbled upon his channel this evening. The venison pastrami looks awesome.
You guys really have kicked it up a notch! My game "recipes" are pretty simple. I like to make grouse nuggets which is grouse breasts, legs and wings rolled in flour, dipped in egg, rolled in crushed cornflakes/panko mix. Fry in oil and served with some dipping sauces, wild rice and squash. Venison roasts are often done all day in crock pot with red wine, garlic and onion served with bbq sauce, rolls, and a side of fired potatoes, onion, mushrooms. Venison tenderloin are marinated and grilled to some char points on the outside and pink in the middle served with a few sides of the above choices. Venison is also canned/jarred along with some potato, carrot, garlic and onion for a ready eat stew to heat up right out of the jar. Fish is fried same as grouse nuggets, or canned for a fish salad, pickled, or boiled as a poor man's lobster. Squirrel, rabbit and hare are canned in a stew as above, and sometimes done in pressure cooker which makes them come out really tender. If I ever shoot a woodchuck out in the yard I will have to try it as well, or maybe one of your recipes trail twister!
