depends on what it is if it's deer or elk steaks we just salt pepper garlic & flour them then fry em!!
Or deer shoulder roast is good!! ya just take a whole shoulder & marinade it in wine umm like in the big gallon jugs prolly any kind you like then roast it in the oven.
Bobcat is really good. Ya just take the back straps & the meat off the back legs chunk it up fry it & make gravey out of it then put it over bread.
I've had BBQ coon that was really good. I dunno the recipe. But the coon had been eating sweet corn for a long time... we have a pet coon so I know what they eat... unless you KNOW they've been eating sweet corn you probably don't wanna eat them. But then dad did do something special to the meat I forget exactly what he did but if you're interested I could ask.
my fav. is to marinade some antelope or deer steaks for about a day then grill them really slow, other wise you will overcook and they will get dry, but if you do that they still taste good
my buddy the other day cooked some deer up in the crock pot with some celery soup, it was really good
[ This Message was edited by: 2506deerslayer on 2003-11-20 09:49 ]
The important thing to remember about game, is that its usually very lean, so it dries out quickly during cooking. That's why marinades & moist, slow cooking are good.
When I grill the better cuts of steak on elk, deer or antelope, I will brush them with a liberal coat of a good cooking oil, usually olive or canola, and season of course to taste. Sometimes its one of those fancy steak rub mixes & other times its simply salt & pepper. From time to time I also like to marinade the steaks in a soy sauce/teriyaki type of mixture, with some added oil.
Pan frying is good too, just do it on high heat & quickly, don't overcook.
If the game is unusually gamey tasting a trick to help remove that gaminess & tenderize at the same time is to soak your roast or steaks in staight buttermilk for at least 24hours (in the frig). Before cooking rinse the buttermilk & pat dry, discard the buttermilk. The acids in the buttermilk kind of bleach the meat out a bit, but don't worry its just fine & tastes super. Then just cook or grill.
Good Luck! Let us know if find any other tips that work.
My favorite for Deer is to marinade the steaks in Dales Steak Seasoning http://www.dalesseasoning.com
Just put steaks into a roasting pan and cover with Dales and marinade in the fridge for about 4 hours,(longer the better, I leave in marinade all day) then sear them on the grill and then reduce temp and slow cook for about 15 mins each side, occasionaly brush on more Dales. YUMNMY !!!
To get the Gamey taste out of Game specially wild Boar, I take coolers and fill them to the top with ice then add water and about a cup of vinagar, then add the quartered pieces of the animal and add more ice to top off, you want to make the water slushy, really thick icey. Let meat soak in this for about 24 hours and then take straight to cutting table and cut and wrap and freeze. When thawing to cook, thaw meat in water, add Dales, marinade in fridge, grill, eat and go to sleep with full tummy.
Anyone have recommended times and temperature and how well cooked Boar meat should be in general as well as especially the ham? Looking to cook a ham from my wild hogs that I killed for Christmas. Planning on having that and a honey baked ham so my family can compare tastes and see which they like better.
I am NOT an expert. But I'm too cheap to pay for anyone else to do the job (local shop wanted $200 to tan my coyote hide). I've used this recipe for rabbit hides, deer hides, a moose skin, and a coyote pelt. I've adapted this recipe from one I found online. Feel free to use it but use this tip at your own risk and comply with all local laws wherever you are. When butchering: Cool the hide as soon as you can get it off the animal. Remove the hide form the...