favorite recipies

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favorite recipies

Postby KJ » Mon Mar 22, 2004 1:52 pm

So what is everyone's favorite game bird recipies? I'm always looking for new ideas to try. Here's one of my favorites:

1) cut birds into strips (usually a small ziplock bag, about 6 chukars)
2) mix some seasonings with flour (Johny's, chili powder, garlic salt, pepper, etc)
3) put just enough olive oil in a pan to coat the bottom, cook on med/high heat for a short period of time so the flour gets crispy. The birds should not cooked all the way through, just enough to brown the flour until it is crispy and stays on the strips) Turn birds a couple times.
4) take birds out of pan and rinse out oil. Then add sauces in pan. I use a lot of KC masterpiece BBQ sauce with a lot of Frank's Red Hot as well. A little honey, soy, teryaki and worchestire is good, too. Put the strips back in with the sauce and simmer on low for 20 minutes. A little water may need to be added. They are a lot like buffalo wings. Spicy, but real good.

What are your favorite recipies?
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Postby Makintrax » Mon Mar 22, 2004 6:02 pm

Beer Batter Quail McNuggets:

1) Remove meat from each side of quail breast
2) Prepare a beer batter: Beer and flour mixed to desired thickness, I also add some chili powder for zing.
3) Give each nugget a good coating.
4) Pan fry in about 1/4" of oil until each side is golden.
5) Salt to taste and enjoy (works great for home made onion rings too)

Easy and melts in your mouth!!
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recipes

Postby bill10979 » Sat Mar 27, 2004 10:56 pm

forgive me if this is bird only-but i just ate the best venison ever and even fooled my squeamish wife and finicky 2 yr old, into believing it was beef. i marinated in milk overnight, then i slow cooked in a crock pot with of water with worcestire sauce, fresh minced garlic from sams, salt, pepper, dash of italian seasonings and cooked on low for about 8-10 hours. like fine roast beef that melts in your mouth. no gaminess AT ALL! and my DD helped to track and find this deer. makes me feel good. happy hunting and thanks for the recipes.
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Postby hunting_mom » Sun Mar 28, 2004 4:34 am

Bill, good for you!! I want to train my griff to track.

You must've treated that venison right during and after the shot. 90% of the flavour at the table comes from the work right after the harvest, no matter the game. My first moose almost gave me a hernia but my kids come racing to the table when I say the moose is done.

I have many recipes of wild game I enjoy and really any prepared stuff like Chicken Helper works with any fowl, don't think you have to treat it like a gourmet meal every time you cook it. A person tends to not cook it as often if its a long involved process. This may seem gourmet but it's really easy

Ruffed Grouse Stroganoff

marinade grouse breast strips in Italian dressing for 1-8hrs

cook linguini or pasta of choice, drain then add sour cream, parmesan, butter and a bit of milk to pasta, making a sauce of desired thickness. Put into 350 oven, covered, to heat sauce through while cooking grouse. Or just return to burner on low heat.

Pour grouse and marinade into medium heat HEAVY cast iron frying pan or electric frying pan with good teflon, cook the dressing with the strips. Don't add oil to pan, the dressing has enough in it. Add red, yellow and green peppers strips. Cook grouse through, stirring often and trying not to actually brown meat, makes it tough. There will not be much dressing left.

When grouse is cooked, remove from heat immediately, pull out pasta and check that sauce is not too thick, if it is, add a bit of milk.
Pour grouse and peppers on bed of pasta and sauce and enjoy.
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BBQ moose steak

Postby hunting_mom » Sun Mar 28, 2004 4:56 am

BBQ Moose Steak

backstrap moose steak cut 1 inch thick, make lots!!

Knorr 30 minute Sesame Ginger Marinade

marinade fork pierced steaks 4 hrs

preheat bbq, microwave 1/4 to 1/2 cup margarine until melted

add steaks, immediately lower heat to low, and don't leave bbq, not even for beer refill! Baste steaks with used marinade and melted margarine, alternating with each. It helps if there are a lot of rock in your bbq to prevent big flare-ups when margarine dribbles down. Don't be concerned too much about small flare-ups, just don't stop basting with margarine. Don't blacken the meat or try to get the characteristic grill marks. When I cook it, a bit of blood is still on outside but by the time the steaks are pulled off the barbie and placed on the plate, they're cooked through. I like a bit of pink, I figure beef from the store is not handled as well as my moose so a bit of pink won't kill me. Wild game is very lean, preventing overdrying is most important to ensure tenderness. Pressure cooking works well for wild game but bbqing takes patience and constant attention.
Baste with margarine, wrap in bacon or salt pork, infuse margarine/sauce with meat "needle", pressure cook or fry in high heat oil for a few seconds on either side to seal in moisture. You have to prevent overdrying.
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Postby CarsonChris » Mon Nov 06, 2006 3:46 pm

Grandma's recipe for birds. It's cooking now!!!!

Six chukar breasts pr 2pheasants quartered.
2 cans cream of chicken soup
1 cup Apple cider
1 tsp salt
2/3 cup chopped onion
2 cloves garlic minced
8-10 oz. cut canned mushrooms
Paprika

Mix soup, cider, salt, onion, garlic, and mushrooms together. Poor ingredients over birds in ungreased 13 X 9 baking dish. Sprinkle generously with Paprika. Bake uncovered for 1 1/2 hours in 350 deg. oven until birds are fork tender. Baste for the first hour and sprinkle once more with paprika and serve over rice.
Last edited by CarsonChris on Mon Nov 06, 2006 7:58 pm, edited 1 time in total.
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Postby yawallac » Mon Nov 06, 2006 5:04 pm

Spinone Spaghetti

1/2 lb. bacon
2 1/2 lbs. ground spinone
2 C. chopped onion
1 C. green pepper
6 lbs. 9 oz plum tomatoes (put in blender)
18 oz. tomato paste
1 1/2 C. red wine
1 1/2 C. water
4 t. oregano
4 t. basil
1 t. thyme
1/2 C. parsley
1 bay leaf
2 T. salt
1/4 C. brown sugar

In a 5-6 qt. pan, fry bacon until crisp. Set bacon aside and crumble. Brown ground spinone in bacon fat. Add onions and green pepper and cook another 5 minutes. Add the rest of ingredients to the pot and bring to a boil. Add bacon bits. Cook 2 hours.

Mmmmmmmm Mmmmmmmmm good!!
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Postby ddmom » Tue Nov 07, 2006 6:20 pm

PHEASANT ENCHILADAS

6 pheasant breasts (2 limits!)
1 can green enchilada sauce
1 large onion, chopped
1 Large can red enchilada sauce
6 tortillas
2 cups cheddar/jack shredded cheese

Put phesant, green sauce and onion in crock pot and cook on high for 6 hours. Pheasant will shred easily when cooked this way. Fill tortillas with shredded pheasant and onion mixture and place in 9x13 pan. Pour large can of red sauce over the top. Bake at 350 for 30 minutes. Remove from oven and cover with cheese and bake for 10 more minutes.


PINEAPPLE DEER

Sear seasoned deer roast in dutch oven until browned ( I season with salt, pepper, garlic powder, and onion powder). Add 1 can beef broth, 1 can chunk pinapple with juice, 1 cup tomato juice, 2 tsp fresh minced garlic, 1 cup brown sugar and 2 Tblsp of horseradish. Surround roast with cut up carrots, potatoes and onions. Cook in dutch oven, covered at 250 for 4 to 4 1/2 hours. I believe the acid in the pineapple and tomato juice bring out the tenderness in the meat. This roast will literally melt in your mouth.
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Postby schultz's honor » Tue Nov 07, 2006 8:30 pm

yawallac,
Does spinone taste anything like pepperoni?
How about some pizza ideas?
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Postby wesleyc6 » Wed Nov 08, 2006 10:31 am

Wish I had the recipe to share, but the breeder of my pup had me up recently. He cooked Pheasant Fajitas and has some fresh habenero diced up. It was SO good. I have to get that recipe.
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Postby GRIFF MAN » Thu Nov 09, 2006 8:47 am

Here is a simple but good one:

4-8 halves of grouse breasts
1 cup of honey
1 cup of apricot jam or orange marmalade
1cup worcheister sauce



grill breasts until slightly white in appearance
mix ingredients and put into a tin pan or make a pan of tin foil
put on grill and and grouse,
cook for 25-35 min on med lo heat basting the grouse often

This will make them taste like Candy!!

Dang...now I have to make this tonite it sounds so good.

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