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View Full Version : What Wild Game Are You Eating Today?


Adventurer 2
October 23, 2009, 09:21 PM
Post Pics:
http://i221.photobucket.com/albums/dd253/ph5820/DuckandSausageGumbo.jpg
Duck and sausage gumbo over rice - nice.

rantingredneck
October 23, 2009, 09:41 PM
No pics but we had Venison chili for supper a couple nights ago. MMMM.........

Christchild
October 23, 2009, 10:22 PM
Adventurer.........I gotta bone ta pick witchoo!!! :D

Ya hurtin' me wit da Gumbo... The only Gumbo I've made lately was a Shrimp, Chicken and Andouille (Andouille is pronounced...Ahn-Doo-Wee... or some may pronounce it...Awn-Doo-Wee), last week, and I have it over plain potatoe salad. I'll make rice with it, but it's usually just Gumbo and 'Tater Salad.

So, unless Gulf Shrimp qualifies as "Wild Game", I have yet to enjoy the best protein source yet this year...

That looks like alot of Tomatoes for a Gumbo, but it suuure looks tasty...

teeroux
October 23, 2009, 10:40 PM
:barf: No offence but if that is what yanks are passin as gumbo you are missing out.

No self respectan cajun puts tomatas in da gumbo.:D

Here is a quick recipe and one of the better jarred roux if you chose to buy it.

http://www.cajungrocer.com/savoies-old-fashioned-roux-dark-p-933.html?=

Fat White Boy
October 23, 2009, 10:40 PM
No Photos but I ate some Chukars I got up in Nevada. Stuffed with wild rice and mushrooms!

DiscoRacing
October 23, 2009, 10:45 PM
catfish monday, venison tuesday, alligator snapper wednesday, squirrel friday

FrankenMauser
October 23, 2009, 11:29 PM
Antelope Stroganoff with mashed taters and corn.

Christchild
October 24, 2009, 12:07 AM
TeeRoux,

JARRED ROUX?????????????????????????

JARRED. ROUX???????????????????

I was just complementing the good man on a meal well done! :D

But, Jarred Roux? I make my own Roux, with Cooking Oil (preferably Canola) and All Purpose Flour. When that roux looks like Milk Chocolate (at minimum), or better yet, Dark Chocolate, it's ready to receive the onions, little bit of Bell Pepper, plenty Garlic, a little Celery and whole, fresh Basil.

Then You slowly, a little at a time, add Your Shrimp stock or Chicken stock, thinning tha Roux down. Pour in all Your liquid, once Your ROUX gets thinned, throw in all the meat OTHER THAN any Shrimp or Crab You might use (save that for last), turn the heat up high.

Save any Shrimp and/or Crab, until 5-10 minutes before You turn Your Gumbo off, and when the Shrimp and/or Crab goes in, throw in Your File'.

I'm from South Louisiana, grew up trawlin' (I have designed and built my own trawls), fishin' and huntin'. And, throughout my life, I've turned out to be a cook that is a force to be reckoned with! :D:D:D

There are several people that have called me The Gumbo King.

Anyone who uses JARRED ROUX, send me a PM, and I'll walk You Step by Step, on makin' a Roux that'll turn out a Gumbo that'll make You wanna Slap Ya Mamma.

I've got all You need to make a SoftShell CrabMeat Linguine Alfredo, FROM SCRATCH, if anyone can use it. It's of my own, and it'll deliver sock-less company. It'll knock 'dem socks off, Sha!

wpcexpert
October 24, 2009, 01:11 AM
Wife made lasagna with deer meat tonight, duck breast fajitas last night, Backstraps/brocolli/turnip greens the night before.

trooper3385
October 24, 2009, 04:09 AM
Well, I hope the beef taco's my wife fixed tonight didn't have any wild game in it.

Rembrandt
October 24, 2009, 07:30 AM
Later today it will be Elk burgers and Deer bratwurst...

http://img.photobucket.com/albums/v405/Rembrandt51/ElkBrats.jpg

UniversalFrost
October 24, 2009, 12:38 PM
the last couple weeks we have been trying to finish off as much of the venison from last year as possible to make room in the freezer for the upcoming deer season. Neighbor is also doing the same with his deer and a buffalo he got last year, luckily for me he has been bringing buffalo roasts over to me to thank me for giving him some sig p229 stuff the other day for free.

oh and i gotta put a nice big canadian goose in the oven on sunday for dinner (shot my limit last year when back home in South Dakota) so i can make more room for more geese when I go back up north this fall for more deer, pheasants, ducks, etc..

had a lot of quail and dove as well, still got some in the freezer i need to eat.

JOE

FrankenMauser
October 24, 2009, 12:45 PM
I make my own Roux, with Cooking Oil (preferably Canola) and All Purpose Flour. When that roux looks like Milk Chocolate (at minimum), or better yet, Dark Chocolate,

I prefer real butter for a roux. I know most chefs say the darker, the better, but I like a nice golden brown color. It makes for a smooth texture, with good, mild flavor.

Brian Pfleuger
October 24, 2009, 01:07 PM
Like most days....

none.


I eat wild game 3, maybe 5, times a YEAR.

aaalaska
October 24, 2009, 08:10 PM
Yesterday Halibut, today snowshoe hare ,tomorrow either salmon or moose,many bear sausage for breakfast.
Alex

Swampghost
October 24, 2009, 08:45 PM
Boar ribs for dinner. NY Strip for supper, it might have come from a wild steer......probably not.

Also cleaning out the freezer, most of the good cuts are gone. Time to make the andouille sausage....next cold front.

elkman06
October 25, 2009, 10:12 AM
Deer tenderloin and eggs for breakfast.
elkman06

30-30remchester
October 25, 2009, 11:01 AM
Monday - elk, Tuesday - elk, Wednesday -elk, Thursday, Friday, Saturday, you guess it elk again. Sunday CHICKEN THANK GOD.

Christchild
October 26, 2009, 12:27 AM
30-30Remchester!!!

All I can say, Bro, is Count Your Blessings! :D

cornbush
October 26, 2009, 05:52 PM
Today, duck jerky.

Swampghost
October 26, 2009, 10:53 PM
Pressed duck breasts with a pesto tonight.

Our daughter will be coming in from Europe on Wed. and I've shifted two venison tenderloins from the freezer to the reefer in anticipation. Add in some shrimp etouffe, fried okra, pecan pie and life is good!

Foxrr
October 27, 2009, 11:05 PM
For lunch, good ol' Aussie feral rabbit, left-overs from yesterday's slow cooker dinner. Dee lish.
Product of York, West Australia farm, eatin' the lady's house garden. Head-shot off-hand (gd luck more than gd management:rolleyes:) with CCI sub-sonic hollow. God bless America!

zahnzieh
October 28, 2009, 12:12 AM
Dont talk to me about making room in the freezer, shot a nice 8-pointer this evening.(archery) Honey, I guess we'll have to throw out all that ice-cream and frozen pies to make room!:D:D

Brasscatcher84
October 29, 2009, 11:37 AM
Not to sound like Elmer Fudd, but rabbit stew w/ rice.

alaskaman94
October 29, 2009, 09:49 PM
Yesterday Halibut, today snowshoe hare ,tomorrow either salmon or moose,many bear sausage for breakfast.
Alex .. go shoot a couple of them ruffies of the edge of the flats and eat them! the my favorate

Swampghost
October 29, 2009, 10:24 PM
Fish tonight, fresh from the Indian river Lagoon.

Big Bill
October 30, 2009, 12:00 AM
CROW! My wife put me in my place today. :rolleyes:

HydrostatiK
November 1, 2009, 06:41 AM
i had some deer sausage on saltines with cheddar as a midnight snack

Suwannee Tim
November 1, 2009, 07:09 AM
http://i486.photobucket.com/albums/rr228/allentimfrank/IMG_1251-1.jpg

http://i486.photobucket.com/albums/rr228/allentimfrank/IMG_1254.jpg

http://i486.photobucket.com/albums/rr228/allentimfrank/IMG_5094.jpg

castnblast
November 1, 2009, 09:00 PM
Axis Deer Tenderloins grilled over applewood coals. Made some Axis Deer Jerky yesterday...MMMMMM:):)

Scout
November 1, 2009, 09:39 PM
Tonight we smoked a ham from a razorback shoat.

shortwave
November 2, 2009, 08:44 AM
Crow! My wife put me in my place today.:rolleyes: :D:D:D BigBill, let me know if you ever find a recipe that make`s 'Crow' taste good. Having eaten more than my share I still haven`t acquired a taste for it yet:o. Tonight we`re going to have pheasant with garlic and mushroom sauce.:)

4406v
November 5, 2009, 08:50 AM
We're having elk meatballs today

hogdogs
November 5, 2009, 08:56 AM
Gonna be some venison chili here in a few days...
Brent

UtahHunting
November 5, 2009, 09:16 AM
3 days ago was deer breakfast sausage, 2 days ago was deer steaks...the best I have ever cooked. Yesterday was deer chops...they were "ok". Today is deer steaks again. Of course there has been an abundance of deer jerky the last 5 days as well.

JerseyDrez
November 5, 2009, 09:30 AM
If anyone has mass amounts of homemade jerky (venison, elk, buffalo, etc) and can let some go, please PM me...Ill gladly pay for some:)

Last night we had my favorite, venison chunks in my moms classic tomato sauce simmered slowly for a few hours with peppers, onions, carrots, and lots of hot sauce and jalapenos.

Mmm so good.

Don Gwinn
November 5, 2009, 09:31 AM
We'll have venison steaks this weekend sometime . . . deer season is about three weeks away and we're using the last of it. Timed it about right.

teeroux
November 7, 2009, 06:58 PM
Squirrel, chicken, and sausage gumbo.:)

B. Lahey
November 7, 2009, 07:00 PM
I'm running pretty low on elk, I think I'll have to go hunt a wild cheeseburger tonight.:(

RC1986
November 7, 2009, 07:04 PM
well i still got some venison burgers in the freezer and this topic is making me hungry for em lol.

fyimo
November 7, 2009, 07:10 PM
I'm eating Elk butterfly steaks, baked sweet potato, and asparagus. :)

RC1986
November 7, 2009, 07:14 PM
haha fyimo sounds good, can i come over? lol

cornbush
November 7, 2009, 08:25 PM
Making mule deer jerky, and eating antelpe liver.

castnblast
November 7, 2009, 10:02 PM
Home made axis deer jerky. As I write this...:D

gunn308
November 10, 2009, 12:18 AM
Just made a batch of this at hunting camp although I did use 2 lbs. of sausage.

Sausage Corn Chowdah

Olive oil enough to keep sausage from sticking
1 Lb Moose or venison sausage patties or links
2 Lg Onions
2 Stalks Celery
2 Lg Cloves Garlic (optional) I can’t cook without garlic
2 Cans sweet corn
4 Med/Lg potatoes (I prefer skins on)
1 Can evaporated milk not condensed it is too sweet
2 Cans creamed corn
1 Qt - 1/2 Gal whole milk
Salt
Pepper
Oregano 1/2-1 Tbsp or to taste

In large stock pot brown sausage (casings removed) broken into bite sized pieces or crumbled. Saute sliced onions, garlic and celery till onions are translucent. Drain off most of the fat but leave some for flavor (your judgment.) Cut up potatoes into bite sized pieces,( some of us have chunky style mouths,) and add to pot along with canned sweet corn with liquid. Cover and simmer until potatoes are cooked through. Add creamed corn, evaporated milk and whole milk to the consistency you desire, or according to how many mouths you need to feed. Add Oregano and taste test for addition of salt. Heat through on low and serve.

uncledewey
November 10, 2009, 12:25 AM
Venison burgers tonight for dinner, and they were great!

Swampghost
November 10, 2009, 12:25 AM
Deer steaks on the grill tonight. Came out perfect!

jgcoastie
November 10, 2009, 01:07 AM
Rabbit I shot yesterday... Marinated in Bud Light overnight, par-boiled for 10mins, basted with a family secret recipe and grilled to perfection...

Countertop
November 10, 2009, 11:20 PM
Roasted Ruffed Grouse

Some sea salt,
a little rosemary,
slice of butter and some olive oil
wrapped in thick cut bacon


Served with a helping of plum jelly

Mmmm

SAMILSPEC
November 11, 2009, 10:34 AM
Me likey duck gumbo. Momma is from Louisiana. She makes good gumbo. I also mix up balsamic vinaigrette dressing, lemon and Worcestershire sauce, white onion, bacon with a pinch of brown sugar and grill it.

Getting There:

http://i200.photobucket.com/albums/aa129/Letmland/894385-R1-037-17_017-1.jpg

http://i200.photobucket.com/albums/aa129/Letmland/894385-R1-041-19_019-1.jpg

There:

http://i200.photobucket.com/albums/aa129/Letmland/Picture067.jpg

http://i200.photobucket.com/albums/aa129/Letmland/Picture069.jpg

langenc
November 11, 2009, 12:59 PM
Roast muskrat.

For Thanksgiving-wild turkey and roast beaver w/ cranberries picked on my sons property.

grymster2007
November 11, 2009, 01:23 PM
Nothing today.... but one of the guys at work is supposed to bring me some elk and a vendor said he was bringing Bison.

Colorado Redneck
November 13, 2009, 11:04 PM
Elk loin steaks last night. Couple of days from now elk hamberger chili. The steaks from this critter are going fast. Cooked some up on the grill for some of the kids a week ago, and all I got was one bite. Dern kids ate it all that night, and me and momma had to settle for beef rib eye. Last night momma said "Your going elk hunting again next year!" :D I vote for that!

Going deer hunting this weekend. Hope that brings home more meat. Make that into summer sausage.

MontanaS
November 13, 2009, 11:44 PM
Just finished a plate of antelope kabobs, antelope cheezy brat's, and olive oil marinated vegetables grilled on the barbie.

Rangefinder
November 14, 2009, 01:14 AM
Nothing! Not even aa damn stick of jerkey---and only two days left on our tags! I'm so sick of the rich-rich--mine-mine attitude that seems to have bought up so much private land here in southern Colorado...:mad: I'm originally from Montana, but the old-timers I've met here say it wasn't much different not too long ago than where I came from...
"Have a private land tag? Sure---got my herd tucked up into that draw over there--but we see plenty of game crossing over in this direction. Take whatever you can tag, it keeps 'em out of the hay stacks."

But now?? "We only have guided hunts--it's gonna cost you X-dollars each for the morning to take you out to a spot to sit" -OR- "Oh, we don't hunt our land--we bought it so we can come up here on the weekends and watch all the pretty animals..."

Guess what--I'm not interested in supporting some twit's 10,000 sq. foot weekend "hunting lodge" so all his buddies can fly in from who-knows-where, or sympathyzing with some other moron with Disney-delusions. But I wouldn't mind putting a little meat on the freaking table. Man, I'm sick of people who think they just "need to get a piece of the country", experience nature, whatever twisted little story they like to tell themselves, but will stop at nothing to take the country way out of the country they want a part of so badly, and think cash earns the right to. All hail the all-mighty dollar...

/Rant (maybe...)

Had no choice but to take 4th season draw this year (private land only tag) because my wife was due with our little girl somewhere right in between 2nd and 3rd general season---wasn't about to be out stomping around the mountains during that time (right on time, too--Oct 13). And wasn't too worried--I figured there HAD to be some decent land owners here somewhere that would atleast let my son fill his tag--first time going after his own elk. Nope--I was wrong. All the decent folk here have been bought out and sent packing. If you don't have plenty of green bills hanging out of your pockets when you pull up, you don't even get to look over their fence. Out of four districts our tag covers, a month worth and hundreds of miles driven trying to contact people, make arrangements, and try to possibly work out someplace that might let us walk a ridgeline, and we're still SOL. Out-of-state trophy-hunters coupled with plenty of financial backing have effectively ruined and taken a near-monopoly on one whole section of what was great hunting and the last opportunity for some of us average working-class types to put some winter meat in the freezer. So unless something truly amazing happens in the next 36 hours, looks like its just gonna be.... beef....:mad:

/RANT (for real... for now anyway...)

telemark
November 14, 2009, 02:55 AM
I have been eating my bear sausage 2 times a week for breakfast, elk steaks about the same frequency but am down to my last 10-15 pounds, and deer burger about once a week. I just got a big doe the other day, still need to fill my buck tag, and I hope there is an elk out there with my name on it. I got to make room in the freezer cause there is still 2 weeks left in the season.

JohnO
November 14, 2009, 12:19 PM
Elk burgers last night. Nothing like a great tasting, guilt free, burger.

deerstands339
November 14, 2009, 05:55 PM
Deer sausge... MMMmmm....

Venison Sausage
Ground venison
Ground pork fat
Morton's Sausage & Poultry Seasoning
Pork casing

Mix ground venison with ground pork fat at 2-1 ratio.
Sprinkle Morton's Sausage & Poultry Seasoning over meat and knead into the meat with fingers until seasoned at rate of 1 pkg. seasoning to 12 lbs of meat. Stuff into pork casings as links or as rope sausage.

Christchild
November 14, 2009, 09:28 PM
Been too warm for deer, apparently, so far, but Squirrel smothered with Onions and Gravy over Rice, tomorrow!

Curse this Southern Weather!!! Need some cold!

NikonHunter
November 15, 2009, 02:02 AM
No pics at the moment; sorry, but did someone mention venison chili?!!!!! Dang, that just made me mad. I want some.... NOW! LOL! I also see the pic with what looks to be some jalapeño' peppers too. Mmm good.

A tip for chili lovers... add a bit of brown sugar. It really adds a unique flavor. Not much, just enough to get a hint of it.

NikonHunter

Christchild
November 15, 2009, 07:47 PM
5 Very Healthy Gray Squirrels... Smothered Down with Onions and Garlic, well seasoned, with a Mild Roux to thicken the Drippings into a Gravy... Served over Rice.

TIP: Gumbo File' (ground Sasafras) is for more than Gumbo!!! Koowee! :D

Cooler Weather (whenever that happens) will likely yield Venison and/or Wild Pork.....Will report...

Daryl
November 15, 2009, 08:56 PM
Had buffalo tenderloin tonight.

Baked sweet 'taters on the side, with some orange cheesecake for dessert.

and enough left of each for my wife and I for breakfast.

;)

Daryl

moose fat
November 16, 2009, 04:02 AM
This evening we had Eskimo Stir Fry with rice.

-2 lb. of August moose (pre rut, can cut with a fork), cut into cubes.
-Marinate in soy sauce and Worchestershire Sauce, maybe equal amounts, 1/4 cup of brown sugar, mixed well and allowed to set for a couple hours. If you have Yoshida's use that instead of the soy sauce and brown sugar.
-Heat the Wok and add peanut oil then a splash of Sesame oil, fry/boil with the marinade and render down a little and add Oyster Sauce, about four tablespoons, and render down to a thick sauce.
Serve over white rice and with whatever greens are on hand.:D

troy_mclure
November 16, 2009, 07:45 AM
im defrosting some of last years deer sausage my boss gave me. its kinda gamy, from an old buck.

and im not a big fan of louisania sausage, so i break it up and use it as filler for meat loaf or soup, or what ever.

Adventurer 2
November 17, 2009, 06:33 PM
I'm not the best cook but I eat what I fix.
Pheasant dumpling and noodle soup with just a hint of #6 shot.
http://i221.photobucket.com/albums/dd253/ph5820/PheasantDumplingandNoodleSoup.jpg

cole k
November 18, 2009, 05:56 PM
Well for breakfast I had wild hog bacon and sausage and fried deer steak with red eye gravy, grits, scrambled eggs, and homemade biscuits with homemade pear preserves.

Dr. Strangelove
November 18, 2009, 08:19 PM
Venison Beef Stroganoff hamburger helper. Tasty stuff!

zahnzieh
November 19, 2009, 01:01 AM
venison Sauerbraten style. Marinated neck in vinegar,red wine, bay leaves, peppercorn, sugar,salt for 4 days. Dump out marinade,rinse. Stewed in slow-cooker for 5 hours using pot roast sauce mix So tender w. unique flavor Yumm:D

Rangefinder
November 19, 2009, 02:05 AM
Man... You guys SUCK!!! :D All I have left is a couple packs of elk liver from last year! Not that that's a bad thing, but I wanted to smoke a hind quarter this year in the new smoker... But NO! Got Robbed! Seriously, this whole thread is just salt and vinegar in the open wound!!! :p

Christchild
November 19, 2009, 11:39 AM
Man... You guys SUCK!!!

RangeFinder!!! :D:D:D