How to cook anything you killed

1redneck · January 2, 2002, 08:05 PM

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.

January 2, 2002, 08:05 PM	#1
1redneck Member Join Date: July 17, 2001 Location: Boise ID Posts: 43	How to cook anything you killed 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

January 3, 2002, 03:57 AM	#3
yorec Senior Member Join Date: February 2, 2000 Location: Wyoming Posts: 2,328	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! __________________ What part of "... shall not be infringed..." don't you understand?

January 3, 2002, 03:03 AM	#2
BobR Senior Member Join Date: December 4, 2000 Location: The Dry Side of WA Posts: 561	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

January 3, 2002, 11:03 AM	#4
gfrey Senior Member Join Date: December 6, 1999 Location: Fort Atkinson, WI USA Posts: 143	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

January 3, 2002, 11:40 PM	#5
OkieGentleman Senior Member Join Date: August 18, 1999 Location: OKC Metro Posts: 521	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.

January 6, 2002, 06:05 PM	#6
Dogjaw Senior Member Join Date: October 6, 2001 Location: S.W. Michigan Posts: 560	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.