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Posted: 7/1/2002 2:34:10 PM EDT
For me it has to be bobwhite quail,wrapped in bacon and fried in peanut oil,the best EVER! Other recipes for any wild game,please reply!
Link Posted: 7/1/2002 2:43:10 PM EDT
Sure, here is an easy one, and you can make it with/without wild game: Stuffed Pork Loin: Use a thick (1 inch or better) pork loin. Stuff it with your favorite breakfast sausage. To stuff it use a sharp knife and cut a 'pocket' into the side of the meat. Grill. Get creative, add parmesan cheese, rosemary, etc. to the sausage prior to stuffing. Use flavored (garlic and rosemary) olive oil for basting. Put fresh rosemary onto the grill while cooking to add a smokey rosemary flavor.
Link Posted: 7/1/2002 2:57:19 PM EDT
Anybody have an exceptional venison or rabbit recipe?
Link Posted: 7/1/2002 3:04:27 PM EDT
Originally Posted By araddict: Anybody have an exceptional venison or rabbit recipe?
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I have a good rabbit recipe. Basics. Debone the rabbit. Grind the rabbit meat. Slice open a chicken breast. Hammer it flat. Add lemon zest, black pepper, salt, (and any other spices you like) to the ground rabbit. A little parmesan cheese as well. Place the ground rabbit into one side of the flattend breast. Cover with the opposite side. Make it into a 'rabbit burrito' shape. Pan cook each side for 3-5 minutes. Place into 350 oven for another 15-30 minutes. One large rabbit will make enough meat to fill 4 breasts. each breast should be cut in half. serves 8. (or 2 Texans) TRG
Link Posted: 7/1/2002 3:05:06 PM EDT
Leg of venison au crock pot: 1 leg of venison (or as much as fits in the pot) 1 onion, half a dozen or so carrots, a few strips of bacon, generous amounts of bar-b-que sauce, a few teaspoons of lemon juice, some salt and pepper and a spoonful of butter. Add a cup or two of water or wine (homebrew of course) to keep things moist. Some potatoes also go well if you've got room. Cook on high in the crock pot for about six hours.
Link Posted: 7/1/2002 3:55:07 PM EDT
Link Posted: 7/1/2002 4:12:12 PM EDT
Link Posted: 7/1/2002 4:17:48 PM EDT
Originally Posted By osprey21: Coon is kind of like cooking goat.
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WHAT?!? TheRedGoat
Link Posted: 7/1/2002 4:26:43 PM EDT
Ingredients: Javaline – cleaned and quartered Sauce: 1-cup BBQ sause ½ cup butter ¼ cup brown sugar ¼ cup lemon juice 1 tsp. pepper Cooking: Place on clean wooden board. Bake @ 375F for two hours Serve: Throw away the Javalina and eat the board.
Link Posted: 7/1/2002 4:48:43 PM EDT
Deer Backstrap-Smoked Slice evey 1" through,except leave 1/2 from btm marinate in italian dressing 4-24 hrs. Sprinkle lemon pepper in & on the slices. also sprinkle with garlic salt,red pepper,parley flakes. slice 1 bellpepper,( thin strips )lay on top. Roll in heavy duty foil. Smoke on top rack of a smoker above a pan of water,for 2 hrs. turning every 30 min. After 2 hrs. open foil & let brown, app. 30 min. Mix wild rice& minute rice - double the butter called for in the directions. I make this at Deer camp & at home.Try this it's very tasty. Jimmo(Betty F**K'n Crocker)
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