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1redneck
January 2, 2002, 08:05 PM
:cool: Planing on stickin alittle bit of every thing in the freezer this year due to the fact my son is old enough to hunt this year and what better wat to spend time with him than hunting and fishing. That being said does anybody have a favorite cook book that has recipies for alot of different critters.

thanx in advance.


good shootin

BobR
January 3, 2002, 03:03 AM
You have one of the best cookbooks going right at your finger tips.

Use www.google.com and run a search on wild game recipes, you will be amazed at what comes up....among a multitude of really good recipes, you get the occasional great one such as:


Oriental Armadillo

Ingredients:

3/4 lb Boneless armadillo tenderloin, trimmed of fat, cut into matchstick-size shreds about 1 1/2 inches long

2 tablespoons Vegetable oil

2 large Eggs, lightly beaten

4 cup Shredded green cabbage

10 Dried Chinese black mushrooms, soaked in hot water for 20 minutes, drained, stems removed, caps thin sliced

8 Scallions, green part only, cut into 1-inch lengths

1/2 cup Hoisin sauce

8 Mandarin pancakes or flour tortillas, steamed

3-1/2 tablespoons reduced-sodium soy sauce

3-1/2 tablespoons rice wine or sake

1teaspoon sesame oil

6 cloves garlic, minced

1-1/2 tablespoons minced fresh ginger>

3 tablespoons chicken broth

1 tablespoon cornstarch

1/2 teaspoon sugar

1/4 teaspoon freshly ground black pepper


In a medium-sized bowl, combine 2-1/2 tablespoons soy sauce, 1-1/2 tablespoons rice wine, and 1 teaspoon sesame oil, add armadillo and toss lightly to coat. Cover with plastic wrap and refrigerate for 30 minutes.

In a small bowl, combine garlic and ginger; set aside. In a small bowl, combine 1 tablespoon soy sauce, 2 tablespoons rice wine, chicken broth, cornstarch, sugar, and pepper - blend well; set aside.

Heat a wok or large skillet over high heat, add 1 tablespoon vegetable oil and heat until very hot. Add the marinated armadillo and stir-fry until the meat is cooked through, about 2 minutes. Remove with a slotted spoon and set aside. Cook down any remaining juices to a glaze and add to the armadillo. Add another 1/2 tablespoon oil to the wok and heat until very hot. Add eggs and stir-fry, scrambling them until just dry. Remove and set aside.

Add the remaining 1/2 tablespoon oil and heat until very hot, add the minced seasoning and stir-fry 10 to 15 seconds. Add cabbage and mushrooms and stir-fry until tender, about 2 minutes.

Pour in the sauce mixture and stir constantly until thickened, about 1minute. Return the armadillo and eggs to the pan and toss until heated through, stir in scallions. Transfer to a platter.

To serve, spread some sauce over a steamed pancake or tortilla, spoon some of the stir-fried mixture on top, roll up and eat.

Good hunting, great bonding and good eatin'.

bob

yorec
January 3, 2002, 03:57 AM
BobR, yer makin' me hungry!

My wife belongs to the NAHC - North American Hunting Club. It seems they are sending new book offers every so often and we've bought a few. Thier recipe books have some good stuff in them, look good on the shelf (brown leather covers), and cover everything from deer and duck to ... well, armadillo!

gfrey
January 3, 2002, 11:03 AM
Well,

My Dad works for Krause Publications and they just released a book by Kevin Michalewski (SP?) called

YOU COOK IT

Lots of amusing stories and recipes for the beginner. Funny, I got one for Christmas from my parents. Wonder how that happened?

HTH


Gfrey

OkieGentleman
January 3, 2002, 11:40 PM
Go Find you a German cook with a German cook book! The Germans have more wild game receipes than you can cook in a life time of hunting. :)

Dogjaw
January 6, 2002, 06:05 PM
Slow cooked squirrel
Put squirrel whole or halved on a rack in a slow cooker.
Add 1 cup water
Season with:
black pepper
1 bay leaf
pinch of salt
onion powder

Cook until the little tree rat falls apart.

BBQ Venison
Brown cubed venison in a skillet
Place venison in a slow cooker or a pot on top of stove
Add plenty of your favorite BBQ sauce
Cook on low heat, stirring occasionally till it's very tender

This is a great recipe for folks who don't like the wild taste of venison. It tastes like BBQ beef.