New forum for game recipes

[CouesWhitetail]

I thought it might be nice to have a forum dedicated to cooking your favorite game. Or even posts like the one awhile back where everyone was asking for salsa recipes.

 

I am making some venison sausage today and thought it would be nice to see some sausage recipes. How many of you make your own? I love to make my own with lots of nice herbs to make some great flavors! Sage/brandy.....italian sweet fennel....sage/maple syrup.....spicy elk and javelina.....are some of my favorites to make so far.

[DUG]

I woke up this morning at 3:30 to the smell of green chile enchilada sauce and whitetail in the crockpot. Luke Duke made it late last night. We make burros out of it. Walmart has big cans of Macayos green chile enchilada sauce for about 2 bucks a can. Just pour in 2 or 3 cans add the meat and cook in the crockpot for a few hours.

[DesertBull]

Not a recipe, per se, but this is a fantastic cookbook.

 

http://www.amazon.com/Texas-Cowboy-Kitchen...3133&sr=8-2

 

There are some game recipes (BBQ quail tamales...AWESOME) but most of the other recipes can be used for game.

 

If you get it, try the bread and butter jalapenos. Great on burgers and sausage and as a side with beans.

 

 

Another good one by the same guy.

 

http://www.amazon.com/Cowboy-Kitchen-Recip...ader_1580080049

[DesertBull]

You try making some boudin sausage sometime. You cook the meat first and mix it with rice and other seasonings and then stuff it in casings. Very good. There are a ton of recipes on the web and a million variations.

[CouesWhitetail]

Thanks for the info on the book and the recipe DB!

[bowhuntaz1]

I thought it might be nice to have a forum dedicated to cooking your favorite game. Or even posts like the one awhile back where everyone was asking for salsa recipes.

 

I am making some venison sausage today and thought it would be nice to see some sausage recipes. How many of you make your own? I love to make my own with lots of nice herbs to make some great flavors! Sage/brandy.....italian sweet fennel....sage/maple syrup.....spicy elk and javelina.....are some of my favorites to make so far.

 

I will be going trhough Globe twice on Tuesday. Free sample?!?!?!?! hahaha

[CouesWhitetail]

I thought it might be nice to have a forum dedicated to cooking your favorite game. Or even posts like the one awhile back where everyone was asking for salsa recipes.

 

I am making some venison sausage today and thought it would be nice to see some sausage recipes. How many of you make your own? I love to make my own with lots of nice herbs to make some great flavors! Sage/brandy.....italian sweet fennel....sage/maple syrup.....spicy elk and javelina.....are some of my favorites to make so far.

 

I will be going trhough Globe twice on Tuesday. Free sample?!?!?!?! hahaha

 

 

Sure thing We cooked up some amazing burgers for another CW.comer that stopped by to buy a camera.

 

If you are really coming through, give me a call.....928-200-0544 and maybe we can get together and sample some sausage

[DesertBull]

Some blogs with great cooking tips, techniques, tricks and recipes - game, fish, wild berries, wild veggies, etc.

 

http://www.gradyspears.com/

 

http://cavemancooking.wordpress.com/

 

http://www.nibblemethis.com/

 

http://cowgirlscountry.blogspot.com/2010_07_01_archive.html

 

http://honest-food.net/

 

http://fat-of-the-land.blogspot.com/

 

 

[MangeyJoe]

That recipe forum is a smart idea.

[Coach]

Took the family on vacation again this year to Southern Utah, and caught a bunch of big old, shrimp fed trout.

 

I'm not a fan of trout, can't find a good way to cook 'em, but these trout on the smoker came out un-freakin' believable.

 

So, you start with large bodied trout with red flesh. Here in AZ, this probably means Sunrise or Crescent. Brookies and browns are better, but if you get a large bodied rainbow with reddish meat, it should be good too.

 

First, you make up a batch of brine. I use a good handful of kosher salt, brown sugar, garlic, maybe some crab-boil and a dab of Zatarain's creole. Make enough to completely soak the fish for 24 hours.

 

Split the fish in half, leaving the skin on. Put them in the smoker using apple, peach, any good hard smoking wood. If you use mesquite, be a little sparing - it's easy to over-smoke trout. DO NOT USE OAK.

 

As they are smoking, baste a *little* bit of your brine over them from time to time, maybe a little soy sauce. If you aren't careful, they can come out too salty, as you are more-or-less drying them as you are smoking them, so the flavors in the brine can overpower the actual trout until it becomes way too salty. It's not beef jerky - the flavors will soak in naturally.

 

Smoke for 5-6 hours or until the skin comes off easily and the flesh is flaky. Great food for packing on a hunt. Lots of protien, good flavor, good source of "pick-me-up" energy.

[CouesWhitetail]

We should probably put some of this info it their own threads. Coach, maybe you can start another thread about your trout so people can find it more easily? And likewise DB could start a thread about wild food blogs? Just an idea....

[Chef]

Amanda,

The new sub forum is a great idea.

I know many of us just love to eat and specifically like to try different things.

Its going to be nice keeping an eye on this seeing where it progresses.

 

 

[JLW]

my wife is going to love this sub

 

james

[Deertrail]

Our Favorite Venison

 

Cube at least 2 lbs. of Venison

Put in large frying pan.

Add chopped green peppers and onions.

Place large pat of cold butter on top

Shake pepper over it until you sneeze 3 times

Cover and cook on low heat for quite sometime

Remove cover and brown.

[azslim]

Here is one I throw together every year.

 

 

Take an 8" chunk of elk backstrap and filet it round and round like a cinnamon roll so you have a piece of meat about 8" wide and 1 foot long or better (original recipe called for flank steak, I changed it). Inside rub some seasonings, S&P, garlic powder or thin sliced garlic, pinch of Rosemary, whatever you have handy. Then put down a layer of spinach leaves, layer of thin sliced ham, or Proscutto or something along those lines, then a layer of sliced swiss, then a layer meat again & a layer of spinach leaves. Then roll the thing up and skewer it with toothpicks or tie it with cotton string. Cook on the grill slow with maybe a little olive oil. The cheese will try to run out the end so you may want to close them up too. When it is done cut it into 1" thick steaks.