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Old October 23, 2009, 09:21 PM   #1
Adventurer 2
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What Wild Game Are You Eating Today?

Post Pics:

Duck and sausage gumbo over rice - nice.
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Old October 23, 2009, 09:41 PM   #2
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No pics but we had Venison chili for supper a couple nights ago. MMMM.........
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Old October 23, 2009, 10:22 PM   #3
Christchild
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Adventurer.........I gotta bone ta pick witchoo!!!

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...
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Last edited by Christchild; October 25, 2009 at 03:42 PM.
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Old October 23, 2009, 10:40 PM   #4
teeroux
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: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.

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

http://www.cajungrocer.com/savoies-o...k-p-933.html?=
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Old October 23, 2009, 10:40 PM   #5
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No Photos but I ate some Chukars I got up in Nevada. Stuffed with wild rice and mushrooms!
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Old October 23, 2009, 10:45 PM   #6
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catfish monday, venison tuesday, alligator snapper wednesday, squirrel friday
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Old October 23, 2009, 11:29 PM   #7
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Antelope Stroganoff with mashed taters and corn.
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Old October 24, 2009, 12:07 AM   #8
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TeeRoux,

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

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

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

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!

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!
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Last edited by Christchild; October 24, 2009 at 10:01 PM.
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Old October 24, 2009, 01:11 AM   #9
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Wife made lasagna with deer meat tonight, duck breast fajitas last night, Backstraps/brocolli/turnip greens the night before.
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Old October 24, 2009, 04:09 AM   #10
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Well, I hope the beef taco's my wife fixed tonight didn't have any wild game in it.
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Old October 24, 2009, 07:30 AM   #11
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Later today it will be Elk burgers and Deer bratwurst...

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Old October 24, 2009, 12:38 PM   #12
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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.

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Old October 24, 2009, 12:45 PM   #13
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Quote:
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.
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Old October 24, 2009, 01:07 PM   #14
Brian Pfleuger
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Like most days....

none.


I eat wild game 3, maybe 5, times a YEAR.
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Old October 24, 2009, 08:10 PM   #15
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Wid game

Yesterday Halibut, today snowshoe hare ,tomorrow either salmon or moose,many bear sausage for breakfast.
Alex
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Old October 24, 2009, 08:45 PM   #16
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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.
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Old October 25, 2009, 10:12 AM   #17
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Deer tenderloin and eggs for breakfast.
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Old October 25, 2009, 11:01 AM   #18
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Monday - elk, Tuesday - elk, Wednesday -elk, Thursday, Friday, Saturday, you guess it elk again. Sunday CHICKEN THANK GOD.
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Old October 26, 2009, 12:27 AM   #19
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30-30Remchester!!!

All I can say, Bro, is Count Your Blessings!
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Old October 26, 2009, 05:52 PM   #20
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Today, duck jerky.
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Old October 26, 2009, 10:53 PM   #21
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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!
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Old October 27, 2009, 11:05 PM   #22
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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) with CCI sub-sonic hollow. God bless America!
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Old October 28, 2009, 12:12 AM   #23
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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!
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Old October 29, 2009, 11:37 AM   #24
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Not to sound like Elmer Fudd, but rabbit stew w/ rice.
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Old October 29, 2009, 09:49 PM   #25
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Quote:
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
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