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View Full Version : What is your favorite wild game meat?


Rojoe67
January 31, 2005, 05:34 PM
I went on a drop camp caribou hunt back in 99. I had a great hunt out of Schefferville. The float plane took us 4 hunters to a drop camp near Lake Mary-Gibb Labrador. The hunt was a memory I hope never fades from my mind. The meat was unreal. The taste I never thought any animal living mostly on Lichen; ground moss, could be so great. My mouth is watering just thinking of it.... My runner up would be grouse with a little garlic and lemon butter...... What is your favorite wild game meat? :D

alaric
January 31, 2005, 06:05 PM
Elk!!

My least favorite? Antelope (yuck!)

impact
January 31, 2005, 11:03 PM
I like most any wild game. I can cook a good goose dinner. The worst ! The nastyist meat I have ever ate is wild sheep. Good god that stuff is bad. I would have to be real hungry to eat wild sheep.

osirus101
January 31, 2005, 11:44 PM
I like moose, or Grouse are pretty good for birds

Crimper-D
January 31, 2005, 11:57 PM
Wild Boar Ham! ;) The cure takes a while, but it's worth the effort :cool:
No leftovers with these things... smoke the chops & ribs, Boars Head for Christmas (If you can stand having something like this stairing at you every time you open the freezer :D Grind the scraps up for sausage. :)

hivel37
February 1, 2005, 12:45 AM
To me, axis is the best tasting meat. Battered and fried w/a couple of sides, maybe even a SALAD.
I'm hungry!

Lycanthrope
February 1, 2005, 01:14 AM
Elk.

NSO_w/_SIG
February 1, 2005, 06:02 AM
Elk here too.

yekimak
February 1, 2005, 06:48 AM
moose and caribou...

never had elk

hunters up here swear dall sheep is best, but I ain't ever had any...

yorec
February 1, 2005, 07:18 AM
Ruffed grouse for birds.

Rabbit for all other. Nummy, gonna get a few in the morning!

Rojoe67
February 1, 2005, 05:27 PM
antelope that I had was great but we were darn hungry and we made a stew out of it. We put everything but the kitchen sink into the pot and added a nice touch of hot sauce too... I guess if you add enough odds and ends and you are real hungry I would guess one could darn near eat an old tennis shoe :barf: ;)

one other great meat was black bear bbq ribs.......again it makes a difference how you do them..... we boiled them first......then greased em up with some of grannies special bbq mix then into the oven for 20 minutes.........man - I tell ya for a bear that was some good eats........

FirstFreedom
February 1, 2005, 05:33 PM
Haven't tried enough to evaluate. But I will say that deer backstrap is better than even the finest Kobe beef I've had.

Steve499
February 1, 2005, 08:30 PM
I thought the buffalo meat I got from a buffalo ranch was really excellent. How that compares with wild buffalo I haven't a clue but I'd rate what I had from the ranch better than choice beef.

I really like spapping turtle, too.

Quickdraw Limpsalot
February 2, 2005, 07:58 AM
Venison's hard to beat any way you cook it up, but I love me some fried rabbit & squirrel!

The best, BEST meat I've ever had though... and don't laugh now... is beaver roasted on a spit. Man, that was some good eatin'.

OBIWAN
February 2, 2005, 08:08 AM
#1- Elk

#10- Squirrel

Spencer
February 2, 2005, 11:53 AM
Elk cook anyway you like

Pheasant cooked with bacon (but what doesn't taste better with bacon?)

I'm not sure if this goes in this forum, but wild trout in my smoker for 2 hours makes for a VERY tasty dish...

bill k
February 2, 2005, 12:37 PM
Venison backstrap in my deglazed wine sauce, asparagus, garlic mashed potato's, and ceasar salad.
I also think bear stew rates right up there, but on the other hand the worst wild game meal was also bear stew.


I forgot to add dove is something I hate. After I cleaned my first doves 30 years ago the smell turned me off of them the rest of my life.

Rojoe67
February 2, 2005, 04:14 PM
I have to admit a wild tom in a boiling vat of peanut oil..............yum dummy....... It is darn near as good as life gets.....only a few other things better but can't talk about them in this forum..... :D

zappadragon
February 2, 2005, 10:20 PM
Venison

never had elk

Lawyer Daggit
February 3, 2005, 04:31 PM
Kangaroo, Venison or Duck

MeekAndMild
February 3, 2005, 09:37 PM
Razorback piglet, between 50 and 75 pounds when it's killed, treated like regular pork. Little hams, baby back ribs, shoulder roast, loin roast, its all the same really good, especially when the acorn crop is good.

OTOH deer steak is pretty awesome soaked in Marsala and flash fried with a thin batter.

BUSTER51
February 4, 2005, 01:23 PM
Elk for meat ,for birds Phesant

dasmi
February 4, 2005, 01:25 PM
I've never had any wild game. I'd better get with it! I do love fresh fish though.

FirstFreedom
February 4, 2005, 06:11 PM
By the way, are all of these the same animal: "feral hog", "feral pig", "razorback", "boar/wild boar"??? I know the javalina is a different species, but what about the foregoing?

44-40
February 5, 2005, 07:11 PM
wild turkey first,elk second provided its been taken care of start to finish,I've had some the dog wouldn't eat and I couldn't chew,fox sucks and porcupine isn't much better

edgeofhell
February 8, 2005, 08:53 AM
I am honestly shocked that nobody has mentioned skunk yet......

support_six
February 9, 2005, 02:38 PM
Bison, Moose, Elk, Deer, Mountain Sheep, Pronghorn in that order.

(ring-neck anytime!)

Fred Hansen
February 10, 2005, 12:46 AM
Moose

ron8903
February 10, 2005, 07:44 AM
wild turkey,gator,deer,hog in that order

Smokey Joe
February 16, 2005, 02:24 PM
Fave is whatever I'm eating @ the time. I'm blessed with a wife and son who both cook like angels. (Well, OK, Son cooks more like a roulette wheel) but everything they make is VERY tasty. I can do a little w/ a Weber or a Dutch oven or an omelette pan myself if pressed. We eat prety well. :) :) :)

Huntergirl
February 16, 2005, 03:09 PM
Elk,squirrel,grouse.

Lonestar.45
February 16, 2005, 04:30 PM
I love venison backstrap and slow-cooked feral hog. If you've never had a small S. Texas feral hog put in the ground and cooked right by the Mexican ranch hands down on the Callaghan ranch, and rolled up in homemade tortillas, then you're missing out. But I have to say, my alltime favorite is quail. Seasoned up just right and grilled...mmm, the best.

Lancel
February 16, 2005, 05:05 PM
#1 is Moose.

handwerk
February 16, 2005, 06:43 PM
I'd say it's a tie between Mn. moose and Wyoming antelope. Both tender and good. Makes it easy for me to go on my hunting trips.

Rojoe67
February 16, 2005, 08:10 PM
Ron........

brought up gator ............ I tried cajun style gator tail.........and let me tell ya boys and girls..........it was a real treat.......... seems like up here in Michigan gator meat is hard to come by......and if memory serves me right I paid a good penny for it.........but it was worth it...... (Some restaurant near Detroit) You know....... I wonder if it was gator ??? could have told me that and cooked up seagull for all I know???? ;)

bobelk99
February 18, 2005, 11:33 PM
1. Elk
2. Moose
3. Caribou
4. (Non-meat) Grouse

MeekAndMild
February 20, 2005, 09:38 PM
Mrs Meek's latest recipe for leftover deer roast will absolutely bring tears to your eyes:

For each serving

Half an onion, diced about 1/4 inch size
One potato, diced about 1/2 inch
One clove of garlic, chopped fine
One cup of leftover deer roast, diced about 1/2 inch size
One tablespoon of extra virgin olive oil
One cup of water
Salt and pepper
Mustard
Whole wheat toast cut into points
Rosso Di Montalcino wine


Sautee onion and garlic in olive oil until barely brown then add potato and sautee for 2 more minutes. Add deer meat and 1/4 cup water and simmer on low for 15 minutes. Salt and pepper to taste. Add mustard to taste. Serve over toast points, with a glass of your favorite Italian red wine.

(If you can't drink the whole glass of wine with dinner, this is a good wine to drink with chocolate afterward.)

38splfan
February 20, 2005, 10:04 PM
#1 is good 'ole American venison.

Moose, hog, rabbit, turkey, and blacktail deer are all up there, also.

Smokey Joe
February 21, 2005, 12:56 AM
Meek--Sounds lasciviously luscious--hope you treat your bride right--but one little problem occurs to me, namely: From WHERE do you get leftover venison roast??? :D

MeekAndMild
February 21, 2005, 07:24 PM
From WHERE do you get leftover venison roast??? The refrigerator. :D

VirgilCaine
February 21, 2005, 07:57 PM
Venison for me. Good 'ol Michigan whitetails are hard to beat.

However.....I had a Michigan bear loin roast that was unreal...lightly smoked.
I also had slow cooked BBQ Beaver that was amazing. served on grilled onion rolls with a sweet coleslaw.
Rabbit Gumbo is good.
Quail with a port wine reduction and roasted hazel nuts is good.
Smoked duck and pumpkin ravioli with a wild sage cream sauce is good.
Roasted Canada Goose with sweet potato/eggplant gravy is good.
Grouse stuffed with apples and cranberries and morel mushrooms is good.
Woodcock breasts grilled with bacon and fresh herbs is good.
hmmm...steelhead trout is good...then again so is walleye, perch and bluegill.
Pheasant is always good.
Is Elk and Moose venison? if it aint, then i like that too.
uh..wait a minute...what was the question?
:D

kjm
February 22, 2005, 01:02 AM
1. Squirrel (only when G'ma cooks it)
2. Quail
3. Axis

NRA4life
February 22, 2005, 02:41 PM
Elk, Pronghorn, Corn-Fed Missouri Whitetail are my favorites. Of course, I'll eat almost anything, especially if I kill it. Had moose from a big old NE Washington bull and although it tasted as close to beef as any meat I've eaten, it was so tough we ended up grinding most of it for hamburger and sausage. Heard that caribou is as good as anything but I've never tried it. For non big game, pheasant and ruffed grouse are hard to beat.

Cowdogpete
February 22, 2005, 07:21 PM
Elk for 4 legged critters...reindeer ain't bad either.

Quail followed closely by pheasant then Dove for our feathered feasts.

I don't do rodents, nor will I eat (though I have tried some): Armadillo, skunk, possum, coon, jack rabbit, turtle, snake,.

Lots, of others I haven't tried but would like to.

Cowdopete

FirstFreedom
March 2, 2005, 11:38 AM
Speaking of rodents, the other day on TV, they had cooked up over an open fire some homegrown Louisiana nutria and were raving about how good it is. This was that crazy American alligator/shark wrestler dude with the long hair, and he was trying to get the nutty MTV2 punks to eat it, so he may have been kidding about how good. :dunno: Anyone tried Nutria?

220swifter
March 4, 2005, 08:38 AM
Yearling Axis backstrap :p . Nothing better.

sdkidaho
March 4, 2005, 12:39 PM
Rocky Mountain Bighorn Sheep was "the" best wild game I have ever eaten. Dad shot one when I was in Highschool. My mom and sisters wouldn't touch it, which worked out good for Dad and I as we got to eat the whole thing.

Man was that good.

Rich Lucibella
March 4, 2005, 01:19 PM
Tongue of Eland.....
and that's no lie!
Rich

dasmi
March 4, 2005, 01:20 PM
I am so hungry right now.

Laser Cop
March 20, 2005, 06:21 PM
Elk is the best. My eldest daughter got married two years ago, my wife fed the in-laws roast Elk. They never knew, thought it was great beef.

I ate a dog once, when I was a Marine, in a country far far away. After eating c-rats in the jungle, it tasted great!

themikeman
March 20, 2005, 06:59 PM
Skunk

FirstFreedom
March 20, 2005, 07:32 PM
mmmm.....skunk....goes good with solient green.

Dogjaw
March 20, 2005, 08:14 PM
My least favorite? Antelope (yuck!)
A friend told me to cook up some bacon and pan fry antelope in the bacon grease. Not bad that way.

I'd have to say Elk, followed by pheasant, whitetail, squirrel (in slow cooker).

Charles S
March 20, 2005, 08:19 PM
I would have said venison last year, but I think that wild pork of a young sow is the best wild game I eat regularly. Having said that the few times I have had Elk it has been superb.

Charles

deerhunter17
March 21, 2005, 01:35 PM
1-whitetail deer ummmm I love that!!!
2-Grouse
3-Goose

FirstFreedom
March 21, 2005, 06:37 PM
Man I can't wait to taste elk & moose - everyone seems to love them.

artsmom
March 21, 2005, 11:42 PM
Deer Heart.

I get bent out of shape if someone brings in a deer and I find out they left it in the gut pile.

BUSTER51
March 22, 2005, 11:31 AM
let's hear more about how to prepare beaver,my method is to feed them margarita's wash um up real good soak them in budwiser and dive in .

Smokey Joe
March 22, 2005, 11:46 AM
Artsmom--I'm with you there! Will go a step further and say that liver is delightful if not fried to death. You fry bacon. You fry onions in the bacon grease. You fry the liver--only until it isn't red in the middle, not one second more--put 'em on a plate and dive in.

Liver is pretty much liver, I've found, except liver from the sheep family always has that little mutton undertone--which in itself is not bad either.

Deer innards story: Brought a deer heart back to camp for my lunch one time, was slicing it and frying in butter (no bacon to be had) and the whole rest of the camp went from "Oh, yuck, get that thing out of the cabin!" one by one to "Well, it smells so good, let me try a piece." to "Gee, this is good!" and, sure enough, when I was finished frying and handing out samples, I didn't get a bit myself! :D But I didn't really mind because there were a bunch of food prejudices lying dead on the floor. :D :D

FirstFreedom
March 22, 2005, 05:20 PM
BTW, just as a complete tangent, is it considered bad form to not bury a gut pile? I figured "buzzards gotta eat, same as worms", to quote a line from Outlaw Josey Wales. Beaver preparation...tee hee.

Mannlicher
March 22, 2005, 06:27 PM
Venison first, squirrel second

Laser Cop
March 22, 2005, 07:27 PM
Bury a gut pile? The coyotes will have it gone the first night. No offense, but only the French would bury a gut pile. :)

Long Path
March 22, 2005, 09:45 PM
Stay away from deer liver if they've been eating "Deer Corn." High concentration of aflatoxin in the liver makes it possibly poisonous.

Re: "Liver is liver." I personally dislike liver, but I've found that rabbit liver, smothered in lemon butter and grilled over wood, is a different kind of liver. Lighter. Tasty.

I have to admit that I've never cooked deer heart. Guess I ought to try. Why not? It's solid muscle.

cuate
March 23, 2005, 01:58 AM
It ain't beef & bean burritos........'cause you don't know whether the beef is dog, cat, jackass, possum, or whatever!

Seriously, I think BobWhite quail are about number one but
due to the fire ants they are getting fewer and farther between. If they don't make a comeback, I wouldn't shoot them.

Smokey Joe
March 24, 2005, 01:07 AM
Long Path--Re heart: If frying, cook it gently, no more than done, then stop and eat.

BTW, my mom used to cook up beef hearts in the pressure cooker w/gingershaps when I was a kid. Haven't done that in a million years--They were quite tasty, and heart is heart.

Rabbit liver, Hey, anything you smother in lemon butter & cook over coals oughta be mighty tasty. Will have to procure me a rabbit & try that!

artsmom
March 24, 2005, 02:20 PM
Smokey Joe, I carry a gallon zip lock bag in my pocket for both the heart and the liver.

You are right about overcooking the liver, it doesn't take but a few minutes to go from delicious to inedible.

For those of you who are going to try deer heart, make sure you remove ALL the fat. Deer fat has a different texture than beef fat, and it is darn near wax.

Shell
March 26, 2005, 07:23 PM
When my ex brought home a spike elk, we didn't buy beef the whole winter!
My favorite is my homemade deer jerky. The last batch was was smoked in my own cinder block mini smoker with peach, pear and black walnut wood strung on a coat hanger in the chimney. You can't find anything like it in the store! :D
I am ashamed now to admit I cut my deer heart up for catfish bait. :o I might do something different next go round.

MeekAndMild
March 27, 2005, 12:30 AM
only the French would bury a gut pile. Dude, I hate to tell you, but they don't.

"Moreover, the Gauls are not afraid to eat anything. Kidney, brain, sweetbreads, tripe, blood sauces and sausages, sheep's foot, tongue, and intestines are all common in French cooking and hold equal standing with the meat of lamb, beef, pork, poultry, and game." (http://www.cuisinenet.com/glossary/france.html)


It gets worse, but you get the point.

Springer45
March 27, 2005, 05:35 AM
Venison (especially backstrap), seasoned with Lowry's (or equivalent), wrapped in bacon and cooked on the grill. Do not overcook.

bill k, I want to know more about that deglazed wine sauce you mentioned on page 1...

Dogjaw
March 27, 2005, 07:47 AM
Stay away from deer liver if they've been eating "Deer Corn." High concentration of aflatoxin in the liver makes it possibly poisonous
If this were true, darn near every deer hunter in the Midwest would be dead right now. Corn is a staple of deer. It's so bad, that around here, deer eat, sleep, screw in the corn, and poke their heads out once in a while to see if it's still daylight.

Fat White Boy
April 5, 2005, 02:23 PM
There's a butcher(or used to be) in King City, Cal., that made the best wild pig sausage I ever ate. My wife and son went through a load of it in less than two weeks. Now, when I shoot a pig, I keep the loins and ribs, the rest I get ground up into sausage. Italian, Polish, BBQ Links. Good Stuff...

I like most gamebirds; Water fowl, quail, chukars, huns, dove. For Dove, I marinate 'em in KC Masterpiece or Bullseye BBQ sauce with a good dose of Frank's Red Hot mixed in. Grill 'em up!

..."Wrapped in cornmeal, fried in butter, it tasted sweeter than the kisses of Esmerelda." Richard Brautigan

Long Path
April 6, 2005, 04:56 AM
Stay away from deer liver if they've been eating "Deer Corn." High concentration of aflatoxin in the liver makes it possibly poisonous


If this were true, darn near every deer hunter in the Midwest would be dead right now. Corn is a staple of deer. It's so bad, that around here, deer eat, sleep, screw in the corn, and poke their heads out once in a while to see if it's still daylight.
With respect, Dogjaw, may I suggest that you do some research on the subject before dismissing it entirely based on your anectdotal observations?

Please note that I said "'Deer Corn.'" Deer Corn is usually feed corn (corn that was raised to be sold as feed to livestock) which came from a batch that tested too high in parts per million (ppm) of aflatoxin, which is kind of toxic mold that grows in mealy corn with a specific moisture rate. As it cannot be sold for animals to be eaten for human consumption, it's sold as Deer Corn, for drawing wildlife. This information was told to me directly by none other than the local Regional Director of the U.S. Department of Agriculture, while I was taking him on a hunting trip. (Mental note: that man could cook til the world looked level. Take him hunting again!) While it's fun to make fun of the ignorance of Government Bureaucrats, I've got to say-- this guy is sharp. He knows more botany than any other human I know, and loves to get into the field. He's also a heck of a man in general, and I'm frankly proud to count him as my friend. (I've known him for 29 years, and only in the last 5 have really known what he does.)

At any rate, I'm afraid that I will need to trump "anecdote" with "expert." Don't eat the livers from deer that have been eating corn regularly from feeders stocked with Deer Corn-- you're bound to be increasing levels of toxin.

Rojoe67
April 9, 2005, 02:59 PM
I always get my corn at the co-op feed mill......... cheaper by 10-20% and it helps out the local farmers whom are bringing it in from the local farms. I would think this corn is more than safe right? It is used by livestock farmers everyday - I think. I didn't know or ever hear about that toxic information before. Thanks for sharing it with us liver eaters....
Last season we had both bear heart and bear liver.... First and last time for me.......not near as good as deer or beef liver...... Just my taste ;)

Dogjaw
April 10, 2005, 07:15 AM
With all due respect, here's my "anectdotal observations" Long Path. Corn mold from improper moisture content, i.e. greater than 15.5% will lead to mold when stored as shelled corn in a grain bin or piled where air can not reach it . Short term storage in cold weather can be had at 18% moisture. Stored corn as with hay can be checked with a thermometer in interior of the pile. A rise in temperature means too much moisture and too little air movement, and cool dry air is forced through the grain to remove moisture. Corn strewn out will not mold in this way. If it did, all corn would normally mold in the field. An extremely wet warm fall can cause mold in corn on the stalk. The last time that happened in Southern Michigan and Northern Indiana (which means a much larger sector of the Midwest) was in 1971. How do I know? I spent the fall of 71 till the fall of 72 grinding alfalfa into corn from 1971, and mixing it with what good corn was left from 1970 to feed the dairy cattle. I spent that same time pumping semi milk solids from 55 gal barrels and grinding into hog feed for extra nutrition.
If you look at some small farms, you will still see corn cribs. High moisture content (anywhere from 16 - 30% depending on variety and conditions) corn is picked and stored on the ear in a wood building with slats, or a round bin made of heavy gauge mesh wire. This corn is exposed to the elements for up to a year and more. The gaps in the ears makes for natural air circulation that keeps moisture from collecting, and heating up the corn, thus preventing mold, or spontaneous combustion. This basic method of storage has been practiced for thousands of years, and we're all still here. I doubt someone throwing a bucket of corn on the ground and letting it sit a week or 2 is doing anything more than turning the ground yellow. If it was dangerous, why would farmers use it themselves? Why isn't this a warning in any DNR publication? 47 years on a farm enough research for you?

Lokmdwn
April 14, 2005, 08:54 AM
Moose, Deer, Wild pig, Wild Turkey, Duck, Quail, Dove, Rabbit, Squirell.
In that order. Here is a simple recipe that I use every now and again.

In a cast iron skillet, using medium heat, fry (in butter) "medalion sized steaks" (use any type of meat, steaks should be no more than 1/4" thick and not much bigger that a silver dollar) Turn steaks as soon as you see the blood coming out on the top of the meat. Season with salt and pepper only. Cook meat to your liking (mine is medium rare).
In between pans of meat. Saute a finely chopped green Bell pepper and a medium sized onion (also finely chopped).
When you are all done, sprinkle pieces of the bell pepper and onion on the steaks and enjoy.

Cook whatever else you want to eat with this.

Cook a bunch because you can't stop eating them.

Just so this stays gun related, The first time I had this was a couple of years ago after I took a 750 Lb (dressed) Bull moose with my Remington, Model 760 30-06, using handloads from my own bench. My son was also with me which made it even more exciting.