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Bugs Bunny's picture
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Location: Dunn County, Wisconsin
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Have a great recipe?

If you have a really good recipe for any kind of game post it here!

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Location: NE NV
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Sunrise Quail

My boss (AKA the wife) thawed out a couple of cornish games hens yesterday - wanted me to do the tequila thing that I did with the quail.  Several years back a buddy & I were helping out with another friend who had a desert sheep tag down by Las Vegas. While Ken & I were scouting for sheep (the tag holder was out with other guys - all of us in the same camp) we kept being attacked by killer quail. Had to defend ourselves & brought the little terrorists back to camp. Tequila Sunrises were the drink of choice for a couple of nights (until the Jose ran out) so I decided to mix the two.  Also works on chuckar.

With scissors cut out the back bone of the bird, from the inside cut just through the breat bone and flatten. Mix 2 - 3 cups of orange juice, 1 cup of tequila, 1/4 cup worcestershire sauce, crushed red pepper, minced garlic, salt & pepper. Lay the birds in a baking pan with deep sides pour the marinade over then lay another pan or tray on top (something flat that will fit inside the baking pan) then add something heavy (cans of beans, a brick or two, a couple of big rocks from the dry wash on the other side of the wall tent). Refrigerate a couple of hours to over night.

Grill over hot coals, skin side first 3 to 8 minutes per side. Quail cook in a hurry, chuckar, game hens take awhile longer. Best way to tell is get a good probe thermometer & remove from heat at 160 - 165F. Loosely cover with foil & let set 5 minutes. Carry over heat will continue cooking so I usually pull them from heat at 160F.

Something else to try that works well, especially with birds that haven't been marinated very long). Put the drained marinade in a pot, heat to a boil, add a couple of tblsp of honey, reduce heat & reduce to a syrup. Spread over the skin side of the birds after turning.

ps: We did get a sheep. Eight great days of hunting but that's another story.

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Hmm sounds yummy. Thanks for

Hmm sounds yummy. Thanks for sharing

Bugs Bunny's picture
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Location: Dunn County, Wisconsin
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Thanks for the recipe idea do

Thanks for the recipe idea do you think that It would work with pheasant? Thats pretty much all I hunt for upland game.

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Location: NE NV
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It'll work for pheasant too

It'll work for pheasant too but because it's a larger bird you'll have to change things a little to keep from burning the bird.  Start by grilling directly over heat, grilling both sides - skin side first.  If you can & are using a gas grill, turn off the center burners, lay a piece of doubled tin foil over the middle and move the birds there. If cooking over coals, move coals away from the middle for indirect cooking. If you reduced the marinade & added honey (and you really should) now's the time to brush it on. Cook until the thigh meat is 160 - 165F. Let it sit for 5 or so minutes after cooking before cutting it up.  This is what we just did with the game hens (they were kinda big). The sauce was almost as thick as caramel when I brushed it on. It was the definition of "finger likin' good"! To reduce reduction time for the sauce, only use about 2 cups of the marinade.  Also, I'd use this on younger pheasant; save the old bombers for slow, wet cooking.

Haven't hunted in Wisconsin but aren't there any ruffed grouse around? As tasty as they are, they might just be better than quail. That's my plan for this september when upland season starts.

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Location: Dunn County, Wisconsin
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THAnks

Hal Fast wrote:

It'll work for pheasant too but because it's a larger bird you'll have to change things a little to keep from burning the bird.  Start by grilling directly over heat, grilling both sides - skin side first.  If you can & are using a gas grill, turn off the center burners, lay a piece of doubled tin foil over the middle and move the birds there. If cooking over coals, move coals away from the middle for indirect cooking. If you reduced the marinade & added honey (and you really should) now's the time to brush it on. Cook until the thigh meat is 160 - 165F. Let it sit for 5 or so minutes after cooking before cutting it up.  This is what we just did with the game hens (they were kinda big). The sauce was almost as thick as caramel when I brushed it on. It was the definition of "finger likin' good"! To reduce reduction time for the sauce, only use about 2 cups of the marinade.  Also, I'd use this on younger pheasant; save the old bombers for slow, wet cooking.

Haven't hunted in Wisconsin but aren't there any ruffed grouse around? As tasty as they are, they might just be better than quail. That's my plan for this september when upland season starts.

Thanks for the recipe!!  and theres ruffed grouse around but I dont hunt them cause theres not all that many where Im at.  Up north theres a lot.  Probably other places to.  Ive only seen a couple where I live and heard.

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Check these threads out

Check these links to threads and tips for more game recipes:

http://www.biggamehunt.net/forum/favorite-game-meat-recipe

http://www.biggamehunt.net/tips/making-wild-geese-edible

http://www.biggamehunt.net/tips/get-your-family-eat-venison-make-perfect-jerky

http://www.biggamehunt.net/tips/making-venison-delicious-bacon-burgers

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