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Started By
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What is your favorite wild game dish or recipe?
Posted on 4/4/19 at 9:30 pm
Posted on 4/4/19 at 9:30 pm
This could be a good way for others to get ideas.
For me it is very hard to beat grilled italian marinated dove breast filets wrapped in bacon with cream cheese in the middle.
Another favorite is venison cubesteak. Cover in yellow mustard, then flour, then deep fry until brown.
Finally lightly fried quail over grits with some gravy
For me it is very hard to beat grilled italian marinated dove breast filets wrapped in bacon with cream cheese in the middle.
Another favorite is venison cubesteak. Cover in yellow mustard, then flour, then deep fry until brown.
Finally lightly fried quail over grits with some gravy
This post was edited on 4/4/19 at 9:49 pm
31
Posted on 4/4/19 at 9:36 pm to weagle99
Wild Turkey fajitas
Pronghorn burgers or strap
Pronghorn burgers or strap
Posted on 4/4/19 at 9:45 pm to weagle99
Smoked speckled belly goose
Charred moose tenderloin
[/img]
Butter basted dall sheep loin
And duck bombs are just hard to beat
Charred moose tenderloin
[/img] Butter basted dall sheep loin
And duck bombs are just hard to beat
This post was edited on 4/5/19 at 6:32 pm
Posted on 4/4/19 at 9:50 pm to weagle99
Fried crappie
Stuffed flounder
Pompano in a bag
Dove/duck breast marinated in Italian and wrapped in bacon and grilled.
Venison stew may be my favorite though.
Take a shoulder and cube into bite size pieces. Season with salt and pepper. Flour the meat and then brown in a hot Dutch oven with a little bit of oil and bacon grease.
Once browned, remove from the heat and add peppers, onions, carrots, and celery. Cook for a couple of minutes and add garlic.
Then add broth and a good red wine.
Add potatoes and meat
Bring to a boil the turn down heat and simmer for a few hours.
Stuffed flounder
Pompano in a bag
Dove/duck breast marinated in Italian and wrapped in bacon and grilled.
Venison stew may be my favorite though.
Take a shoulder and cube into bite size pieces. Season with salt and pepper. Flour the meat and then brown in a hot Dutch oven with a little bit of oil and bacon grease.
Once browned, remove from the heat and add peppers, onions, carrots, and celery. Cook for a couple of minutes and add garlic.
Then add broth and a good red wine.
Add potatoes and meat
Bring to a boil the turn down heat and simmer for a few hours.
Posted on 4/4/19 at 9:54 pm to bbvdd
Soft shell crab, hands down.
Posted on 4/4/19 at 10:02 pm to Nawlens Gator
I thought about putting quail but haven’t seen one in years.
I heard one a couple of years ago.
I heard one a couple of years ago.
Posted on 4/4/19 at 10:33 pm to weagle99
Fried backstrap.
Fresh grouper rolled in Italian Breadcrumbs and Cavenders Greek Seasoning, panfried in butter/olive oil.
Turtle Sauce Picante
Fresh grouper rolled in Italian Breadcrumbs and Cavenders Greek Seasoning, panfried in butter/olive oil.
Turtle Sauce Picante
Posted on 4/4/19 at 10:49 pm to weagle99
Backstrap cut into 1-2” pieces, marinated in apple cider vinegar. Wrap in bacon and grilled
Posted on 4/5/19 at 12:08 am to weagle99
Turtle sauce piquant, unless I haven’t caught, cleaned and cooked it myself.
Posted on 4/5/19 at 4:23 am to HollyWoodCole
Who is the arse clown downvoting all of these posts?
Fried sacalait and cold beer
Fresh shucked oysters I just shucked grilled with garlic butter
A med rare venison steak with heavy salt and pepper
Specklybelly breast roll with spinach and mushrooms
Asian marinated pheasant breasts grilled
Arguably the best brown gravy I’ve ever made was with 6 wild turkey thighs.
Fried sacalait and cold beer
Fresh shucked oysters I just shucked grilled with garlic butter
A med rare venison steak with heavy salt and pepper
Specklybelly breast roll with spinach and mushrooms
Asian marinated pheasant breasts grilled
Arguably the best brown gravy I’ve ever made was with 6 wild turkey thighs.
This post was edited on 4/5/19 at 4:24 am
Posted on 4/5/19 at 4:24 am to weagle99
Depending on the mood I have so many favorites.
Any bird or meat cooked in a black iron pot with with a gravy over rice is a stand by.
Fried backstrap sitting on a mound of mashed potatoes with gravy.
Grilled fish with a cream sauce with shrimp and crab meat on top.
Marinated grilled meat bombs (deer/dove/duck) wrapped in bacon with jalapeños and cream cheese.
Pretty much sums up how I cook my stuff besides frying
Any bird or meat cooked in a black iron pot with with a gravy over rice is a stand by.
Fried backstrap sitting on a mound of mashed potatoes with gravy.
Grilled fish with a cream sauce with shrimp and crab meat on top.
Marinated grilled meat bombs (deer/dove/duck) wrapped in bacon with jalapeños and cream cheese.
Pretty much sums up how I cook my stuff besides frying
Posted on 4/5/19 at 4:54 am to weagle99
Tuna tacos 
Really, crawfish bisque or regular old fresh fried Sac Aux Lait or trout.
Really, crawfish bisque or regular old fresh fried Sac Aux Lait or trout.
Posted on 4/5/19 at 5:27 am to weagle99
spicy italian dressing marinated bacon wrapped wild pork backstrap grilled over open fire with a double bourbon on the rocks at the camp with all my rowdy friends...
Posted on 4/5/19 at 5:43 am to weagle99
Donald Link has this unique, rustic chicken and dumplings recipe. Comes out darker than the traditional variety but it’s great. Was wanting to try something new with an elk roast, so I cubed it up and subbed it in for the chicken. Result was outstanding.
On the seafood side, whether it’s specs, reds, or what not, I love me some tacos with guac and mango salsa.
On the seafood side, whether it’s specs, reds, or what not, I love me some tacos with guac and mango salsa.
This post was edited on 4/5/19 at 5:56 am
Posted on 4/5/19 at 6:19 am to weagle99
Non marinated, non bacon wraped, non cheese stuffed seared/grilled backstrap
Other favorites:
Wild Turkey Carnitas (turk legs & thighs)
Wild Pig Bibimbap Bowl
Deer Neck Chop Rice & Gravy
>
>
Other favorites:
Wild Turkey Carnitas (turk legs & thighs)
Wild Pig Bibimbap Bowl
Deer Neck Chop Rice & Gravy
> > This post was edited on 4/5/19 at 6:40 am
Posted on 4/5/19 at 6:23 am to weagle99
dry aged venison sirloin with sea salt and cracked pepper. I let it get to room temp and then I sear it over a charcoal chimney for less than a minute a side. I then rest it in herb butter for about 5 minutes. I did this for the first time this last year and it blows any other way I've cooked it out of the water. The texture was like a buttery prime fillet but it had a richer flavor than beef (pic isn't the sirloin, i know)
This post was edited on 4/5/19 at 6:27 am
Posted on 4/5/19 at 6:27 am to weagle99
I'm a simple man. My two favorites are probably:
Fried crappie with hushpuppies
Grilled Venison steaks cut from backstrap
Fried crappie with hushpuppies
Grilled Venison steaks cut from backstrap
Posted on 4/5/19 at 6:42 am to weagle99
Turtle sauce picaunte or brown gravy
Squirrel in a brown gravy
Grilled Quail
Fried freshwater fish
Squirrel in a brown gravy
Grilled Quail
Fried freshwater fish
Posted on 4/5/19 at 6:51 am to weagle99
Dove stew cooked long enough for meat to fall off bone.
Garfish balls in a gravy with crawfish tails.
Garfish balls in a gravy with crawfish tails.
Posted on 4/5/19 at 7:21 am to weagle99
1. Pot roasted specklebelly with turnips (roots) and carrots
2. Specklebelly or duck street tacos
3. Fried frog legs
4. Prob my all time favorite was when my mom would smother a wild rabbit in a gravy with onions, seems like I could have ate 10 of em if I was given the opportunity when I was younger. Hardly see wild rabbits anymore.
2. Specklebelly or duck street tacos
3. Fried frog legs
4. Prob my all time favorite was when my mom would smother a wild rabbit in a gravy with onions, seems like I could have ate 10 of em if I was given the opportunity when I was younger. Hardly see wild rabbits anymore.
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