Wild Game

Yeah I've had geese before; good stuff. Unfortunately, I don't think he gets many or any of those. He's really more of a deer hunter so I get a lot of that through the holidays. He bags 4 - 5 a year. Me, I fish for striper mostly. Last month was the first time he gave me sausage. I usually get steaks from him since his family really enjoys the sausage. I always give him some back of what I prepare. I guess he enjoys the symbiosis since he keeps sending deer my way Anyway, when it comes to duck it's one of those things I prefer farm raised more.

I had to resurrect this old thread. I finally bagged my first deer ever dropped it off for processing. I am getting deer steaks, ground meat for burgers, sausage and tenderloin butterflied. I now need recipes. I've never cooked deer before. Any tips would be great.

Hi and welcome back, HSG. I don't have any personal experience with venison but there are wild game marinade recipes in Steven's book Sauces Rubs and Marinades and Paul Kirk's 2 Championship Barbecue books, and I've heard and read about buttermilk marinades being used to reduce any gamey flavors.

Red wine and juniper seem to be popular marinade ingredients.

Thanks Screamin! I have the sauces runs and marinades books somewhere. I gotta track it down and browse. I know several members are wild game hunters/cooks so chime in! Lol

Where the HECK have you been!?!?!?!?

Congrats on the deer score.

Glad to have you back around.

-YB

So far I have done:

Squirrel (Tree rats)
Pheasant
ruffed grouse
Duck
Goose
Venison
Rabbit

I found that Duck is really good smoked, The store bought smoked ones do not hold a candle to a good home-made ones.

Squirrel and rabbit you need to watch since they will dry out and get tough

Ducks I tend to bake as there just isn't enough fat on them to stand up to a grill. In fact last night I did a lemon chicken with a couple Sprig breasts instead and it was phenomenal. That said, I sometimes take teal breast, pound it a little flat (lightly) wrap it around a jalapeno and wrap the whole thing in bacon, secured with a toothpick. Marinate in a teriyaki sauce and grill enough to cook the bacon.

Yardburner,

The wife has made a slave of me and I went a while without internet.

I am glad to be back. Ive missed you guys. I do need some deer recipies and tips!

Well I just grilled my first deer meat ever and I think I did ok. Grilled 2 deer steaks and about 7 bacon wrapped deer tenderloin medallions. Marinated them overnight in a homemade concoction of soy sauce Worcestershire garlic cayenne some A1 and some minced onion. Not too bad. Now I just need new different flavors to try as I have a freezer over run with meat. Lol

I hunt pheasant from the middle of October until the weekend after Thanksgiving. Made 2 pheasants yesterday for dinner along with an eye of round roast on the egg with some pecan and cherry wood. I rubbed the pheasant with some olive oil and then seasoned them with salt, pepper, garlic & rosemary. Turned out very moist and delicious, along with the eye of round. Not bbq related, but I also take the breast meat from pheasant and make what I call "pheasant fire sticks". I'll slice the breasts into long pieces about 3/4" wide, dip in flour, then egg or buttermilk and then into a mixture of milled trisquits and seasonings, usually cayenne or homemade chili powder. then I fry them in a CI skillet until brown.

wow this post was started Mon Nov 03, 2003 6:20 am, wonder what the very first posts were about if there still on here, bet it would be interesting

Just go to page 1 of the thread and you'll see!

dkirn wrote:

Does anyone have any marinades or rubs that they use on venison? I just use salt and pepper but I am looking for something alittle different.

I use that Basque Marinade (the one that says Try Me you'll Like me" on it). It works fabulous for Venison and Elk backstrap and Tenderloin. I think you can see it here: http://www.basquecompany.com/Basque-Meat-Tenderizer-6-pack_p_8.html

Sunday dinner after the Packer Game I made Venison Tenderloin with a Mushroom and Sweet Onion Gravy and served it over Gluten Free Penne Pasta.

Was very tasty!

I had the Tenderloin from the Big Doe I got last year, was very big for a venison tenderloin and even had left-overs

Did you grill it? How'd you do this year?