I know everyone is different but what is the best tasting wild game you have tried? Some people may be limited by the game species in their geography, but nothing brings people together like food. My favorites have been smoked duck breast wrapped in bacon, fried doves (grannies recipe), deer/elk blackstrap. What are your favs, let's see some pics if you have them.
Quail or turkey. Pretty close
Pheasant and walleye
Axis deer. Only had it once but damn it was good
Locally sponsored "Wild game dinners" are a great way to try out something new. I've always wanted to try chukar, mountain goat, bighorn sheep, but not a lot of opportunities in my area of the country.
Chukar quail turkey
I like a lot of different things if cooked the right way but I sure like a fresh batch of crappies, they are always great.
Agree. Caught about 25 after the morning hunt this weekend and they were outstanding.
Fried quail.
grouse is definitely my favorite but I also like walleye and bass fillets with it.
I enjoy a lot of different game.
I love fresh black sea bass and sea trout.
Turtle stew is top notch.
But overall, I think my absolute favorite is cubed, battered and fried deer meat with gravy
That's really tough to narrow down. Turkey, pheasant, grouse, quail, and rabbit immediately come to mind as being really reliable, easy to cook, not too hard to come by, and the whole family likes.
Some of our favorite wild game dishes with pics, in order of increasing rarity:
Buffalo style turkey nuggets
(https://live.staticflickr.com/809/27222683778_1527d2c42b_c_d.jpg)
Duck leg confit with pasta. (mallard and pintail here)
(https://live.staticflickr.com/4569/38249768214_cf31bfe9a8_w_d.jpg)
(https://live.staticflickr.com/4727/25094490508_520415549f_w_d.jpg)
Canvasback fillet pan seared in duck fat
(https://live.staticflickr.com/4107/35379117870_55f07d0eb7_o_d.jpg)
Yucatan style javelina (Cochinita Pibil) - this one surprised us with just how good it was
(https://live.staticflickr.com/4147/35677702145_32109b398f_w_d.jpg)(https://live.staticflickr.com/4210/35638157416_27f7aeeabf_w_d.jpg)
Sandhill crane (ribeye of the sky!) is truly outstanding, but I don't have any pics. I've been gifted caribou and antelope in the past and that has also been excellent. Favorite wild caught fish are walleye and silver salmon.
I know who I want to share a table with. All those look amazing. I'm definitely going to try the buffalo turkey nuggets and a variation of the duck dishes. There are so many different preparations then just grilled or fried game that most never think about. Traditional preparations are always great, but it's great to see people Changing things up. Looks great!
Got to say crappie. Chukar is always good , like two different dark and white meat at once.
Fried wild turkey is always good.
Quote from: Rapscallion Vermilion on March 29, 2020, 03:24:42 PM
That's really tough to narrow down. Turkey, pheasant, grouse, quail, and rabbit immediately come to mind as being really reliable, easy to cook, not too hard to come by, and the whole family likes.
Some of our favorite wild game dishes with pics, in order of increasing rarity:
Buffalo style turkey nuggets
(https://live.staticflickr.com/809/27222683778_1527d2c42b_c_d.jpg)
Duck leg confit with pasta. (mallard and pintail here)
(https://live.staticflickr.com/4569/38249768214_cf31bfe9a8_w_d.jpg)
(https://live.staticflickr.com/4727/25094490508_520415549f_w_d.jpg)
Canvasback fillet pan seared in duck fat
(https://live.staticflickr.com/4107/35379117870_55f07d0eb7_o_d.jpg)
Yucatan style javelina (Cochinita Pibil) - this one surprised us with just how good it was
(https://live.staticflickr.com/4147/35677702145_32109b398f_w_d.jpg)(https://live.staticflickr.com/4210/35638157416_27f7aeeabf_w_d.jpg)
Sandhill crane (ribeye of the sky!) is truly outstanding, but I don't have any pics. I've been gifted caribou and antelope in the past and that has also been excellent. Favorite wild caught fish are walleye and silver salmon.
WOW, those are some great looking dishes. Actually all the meals in this post sound great.
Walley Quail Pheasant
Cow Elk is good Bull Elk not a fan
Sent from my SM-G973U using Tapatalk
Pronghorn.
I have had venison, turkey, various kinds of waterfowl, moose, elk pidgin, squirrel and others but the best bar none nothing even comes close is caribou. So tender and so incredible sweet, I would love to get some caribou meat again some day.
Turkey , deer along with lot's of other wild game and fish ...
Quote from: Sir-diealot on March 29, 2020, 05:43:05 PM
I have had venison, turkey, various kinds of waterfowl, moose, elk pidgin, squirrel and others but the best bar none nothing even comes close is caribou. So tender and so incredible sweet, I would love to get some caribou meat again some day.
Sounds like a good hunt in the future...
Turkey
Sent from my SCH-I545 using Tapatalk
Dove poppers and backstraps
I like lots of wild game, and I like to cook...I've a 3 ring binder full of good recipes.
But I can tell you what what usually results in no leftovers at my home...
1: Wild turkey breast, chunked up, no sinew...dipped in milk, dredged in pancake batter, deep fried, Lawry's sprinkled on...damn that sweet and salty taste is good.
2: I'll tell you what...eater sized channel cats from the little river by home are top notch...fillet the cats, soak in salt water overnight, then either freeze or cook fresh. I like to chunk up the cat fillets, dip in milk, dredge in Andy's cornmeal breading, then deep fry.
Now I'm hungry.
Greg
Wild hog (sow) is excellent table fare.
I think my favorites in no particular order are grouse, woodcock, quail, turkey, deer, moose, dall sheep, pronghorn and elk.
Turkey breast is awesome but man oh man fried squirrel, squirrel gravy, fried potatoes and homemade biscuits are hard to beat in my opinion.
moose turkey catfish antelope mountain lion grouse
Moose. I am surprised at the number liking antelope. I had the cook fire up some for me when I killed my 1st and was not impressed. Probably the cook.
Fried wild turkey (https://i.imgur.com/z9naivn.jpg)
white perch would be a close second but I don't know how to catch them, I have I rely on others for them.
Squirrel and elk tenderloin
Turkey, moose n bear in no order. All fantastic.
Waterfowl cooked medium rare (in a variety of ways). Specklebelly being one of my favorites. Not all duck is created equal, and I am blessed to live in an area where I have some very fine eating waterfowl species to put on the table.
Snipe, and then dove (both cooked medium rare with orange sauce). Snipe are actually delicious tasting birds, but you would not think so looking at them.
Mountain quail, then valley quail. (This is my wife and youngest daughters favorite). Most of the mountain quail I am shooting are on berries and taste pretty darn good. They are also a larger quail species (closer to the size of a pigeon).
Pheasant and turkey fall to the bottom of the list, but both are fine meals. I far prefer the dark meats, but quail do beat out the other upland birds (in my opinion).
I am surprised to see so many members who have eaten wild chuckar??? I have shot and eaten a few, and they can range from really gamey (especially for white meat) to fairly decent. Pen raised chuckar are generally like eating small chickens, and in my opinion are not really comparable to wild birds in behavior or table quality.
Band-tailed pigeon can really vary in taste... If they are on acorns, they can be tough to eat (the acorns in California are very bitter). If they are on berries they can be as good or better than dove.
Big Game (which I do eat but generally do not have the opportunity to hunt):
Elk backstraps would go towards the top of the list, as would whitetail backstraps... Blacktail deer are alright, but not as good eating as those corn-fed whitetails you have on the east side.
I have eaten really good bear meat, and I have had bear meat that was almost inedible. If they are on berries, they can be quite tasty... I had some (black bear) from Alaska, and would guess that he was on rotting salmon from the taste.
Buffalo steaks taste pretty much like grass-fed beef, and is good meat. The one time I ate moose I enjoyed it as well.
Ruffed grouse, moose, Dall Sheep, chukar, caribou and just about any kind of quail. Stone's sheep and Rky. Mtn sheep weren't as good as Dall.
Red Snapper, Turkey, duck, lobster. Love it all. Love to catch my own lobster in Maine....
Specklebelly goose & yellow perch...
Young moose backstrap, Perch through the "ice"
Fried backstrap and redbellys. Redneck surf and turf.
Quail
Elk
Bluegill
Very limited experience, I would say venison, wild turkey , and greening teal
The wild turkey I hunt at home I have not been able to beat as far as land based critters. From the ocean fresh caught Spanish mackerel pan fried is one of my favorite meals.
Most folks will overlook pigs cuz their destructive and a nuisance but the right pig can be very good eating especially if taken care of with respect like you would a deer or something else. Iv'e shot acorn fed pigs that had a good section of bacon, most over look the belly-nothing wrong with bacon.
Also if you've never had the bacon off a salmon(fatty stomach area) your missing out. It's amazing.
A lot of folks also throw away the dark meet of a turkey but even though its much more difficult to deal with it has an excellent flavor when slow cooked properly.
Land creatures, fried deer.
If it swims, crappie.
Fried turkey nuggets is as good as it gets to me. I always hoard back a few for a sandwich the next day.
Blackened (or lemon pepper) redfish seared on cast iron.
Snow goose breast - cleaned very well (no blood or feathers), marinated in sugar and salt, changing the water twice a day for two days. Then grilled medium rare on charcoal. Dunked in mayo/sour cream/horse radish dipping sauce. As good as prime rib to me.
Wood duck and yeller rice casserole.
Chicken fried venison cube steaks.
Both elk and moose were fantastic, but only had each once. Not many of those in my parts.
I eat every game animal I shoot. I have a lot of good recipes that my wife and I love, but we love our venison. I shoot about 6 deer every year to feed my wife and the family. The only red meat the wife and I buy is the occasional steak. Other than that, it's strictly venison. I also love turkey, hogs, ducks and squirrel.
I like quail and any pheasant best. Rabbit and squirrel are also top contenders. As far as fish , I love bream fried whole.
brook trout
wood duck
canvasback
venison chops
flathead
smoked turkey
brown trout with pink/orange flesh
rabbit
Moose and fresh cold-water Walleye for me, with smoked whitetail and marinated wild Turkey as close seconds.
Amen my friend. Throw in a little cold water perch.....
I love all wild game and feel blessed to have been brought up eating it often. But deep fried perch and medallion venison backstraps sauteed in a black cast iron pan are to die for.
Turkey and Deer
For me, the list goes:
Elk
Deer
Catfish
Crappie
For me it would have to be elk. Would rather eat elk than any other meat. With that said they are all good just in varying degrees
Grouse would be #1 for me
Red meat: #1 cow elk, havent bought beef in a long time. Bear is a close 2nd. I jerky my muleys.
Fish: trout, catfish
Birds: turkey, quail
Turkey and venison are my favorite. I have ate all kinds of wild game. I have ate bobcat and mountain lion loin also and they were delicious
Elk is #1 for me then turkey and deer
Deer backstraps marinated and fried.
Axis backstrap only had once but would say best venison I've had. Close second Maryland Sika loin.
Bacon wrapped Texas hog (sow or small boar) marinated in teriyaki and grilled or broiled aint far behind.
Fish would say fried fresh self caught flounder breaded in House Autry seafood breader is tops for us
Maryland homemade crabcakes is tops for any important celebration at our house.
Dove breast!!: filleted off the breast, brined in sugar salt water, pineapple tidbit with jalapeño cream cheese (dice jals mix in cc) wrapped in half piece thin bacon. Put on smoker about 30 45 mins. Da best!
Next would be fried turkey sliced thin strips in a cast Iron skillet with a healthy amount of bacon grease mixed with oil to fry them crisp.
My favorite is whatever sitting on the plate when it's time to eat. Ruffed Grouse, Pheasant, Turkey, Dove, waterfowl prepared correctly, Venison, Elk. Had some excellent fresh bear. Squirrel, Rabbit, stream trout, Walleye, panfish, the list goes on.
Bacon wrapped dove breasts that I marinate in Lawry's signature Steakhouse seasoning.
Quote from: marshboy on March 29, 2020, 06:27:15 PM
I like lots of wild game, and I like to cook...I've a 3 ring binder full of good recipes.
But I can tell you what what usually results in no leftovers at my home...
1: Wild turkey breast, chunked up, no sinew...dipped in milk, dredged in pancake batter, deep fried, Lawry's sprinkled on...damn that sweet and salty taste is good.
2: I'll tell you what...eater sized channel cats from the little river by home are top notch...fillet the cats, soak in salt water overnight, then either freeze or cook fresh. I like to chunk up the cat fillets, dip in milk, dredge in Andy's cornmeal breading, then deep fry.
Now I'm hungry.
Greg
is your pancake batter dry? Or mixed and ready to make pancakes? Thanks I remember my buddy made fish with pancake batter but I assumed it was dry. Thanks
Ruff Grouse, venison backstraps
Don't get me started on seafood...
Quote from: Chris O on April 06, 2020, 09:24:50 PM
Quote from: marshboy on March 29, 2020, 06:27:15 PM
I like lots of wild game, and I like to cook...I've a 3 ring binder full of good recipes.
But I can tell you what what usually results in no leftovers at my home...
1: Wild turkey breast, chunked up, no sinew...dipped in milk, dredged in pancake batter, deep fried, Lawry's sprinkled on...damn that sweet and salty taste is good.
2: I'll tell you what...eater sized channel cats from the little river by home are top notch...fillet the cats, soak in salt water overnight, then either freeze or cook fresh. I like to chunk up the cat fillets, dip in milk, dredge in Andy's cornmeal breading, then deep fry.
Now I'm hungry.
Greg
Dry
is your pancake batter dry? Or mixed and ready to make pancakes? Thanks I remember my buddy made fish with pancake batter but I assumed it was dry. Thanks
Wild turkey is dead last, tied with the flying liver that is mallard duck. If fish counts, I'm all in for crappie. Followed by morels and then rabbit and then venison and doves. Squirrels are edible too. Sometimes.
Moose roast, chukar partridge breast.
Sent from my SM-G965U using Tapatalk
It would be hard to beat fried young gray squirrels with biscuits and gravy. Even older squirrel pressure cooked and then fried are excellent.
wild quail
Turkey, deer in that order
I eat a lot of wild game. Hard to say what is best. Eaten a ton of it. My new favorite is something I saw on a food blog this winter. It was a lady who was really into duck....store bought duck. I was looking at one of her photos of Duck Bolognese and thought I'd try it but with wild duck. I did and it was INCREDIBLE. I was eating the leftovers for every meal until it was GONE. Here is the recipe and I'll try to dig up a photo too.
wild duck bolognese
ingredients:
1 1/2 cups finely diced carrots
1 1/2 cups finely diced celery
2 cups finely diced onions
2 tablespoons duck fat or olive oil
2 pounds ground duck (8 or 9 duck breasts)
1 cup red wine
3 cups beef stock
1/2 cup tomato paste
1 cup whole milk
Freshly grated parmesan
8 ounces pappardelle pasta
Salt and black pepper throughout the dish
direction
Create the soffrito of carrots, celery, and onions by pulsing your vegetables in a food processor until finely diced.
Heat the duck fat in a large dutch oven over medium high heat. Add the sofrito with a little salt and cook, stirring occasionally, until the vegetables are soft, about 5-8 minutes.
Begin to brown the ground duck a little at a time. Do not overcrowd the pan or else you will end up boiling the meat and not browning it. It will take longer this way, but I promise it's worth it.
Once all the meat has browned, add the red wine, beef stock, and tomato paste. Season with salt and black pepper, about a 1/2 teaspoon of each. Turn the heat up to high and get the sauce boiling, then bring the heat back down to low and simmer, covered with a little gap for heat to escape, for 2 1/2 to 3 hours. Stir occasionally and taste the sauce for seasoning.
Heat the whole milk in a small saucepan over medium heat until the milk is steaming. Slowly pour it into the sauce, stirring to incorporate throughout. Let the sauce simmer for another 30 minutes.
Boil your pasta in lightly salted water per the package directions. Ladle the sauce over your cooked noodles and top with freshly grated parmesan cheese.(https://uploads.tapatalk-cdn.com/20200408/a2a6445c8c0bf9e45f89829e05e7d64d.jpg)
Quote from: Bagg-it Tag-it on April 08, 2020, 02:08:30 PM
I eat a lot of wild game. Hard to say what is best. Eaten a ton of it. My new favorite is something I saw on a food blog this winter. It was a lady who was really into duck....store bought duck. I was looking at one of her photos of Duck Bolognese and thought I'd try it but with wild duck. I did and it was INCREDIBLE. I was eating the leftovers for every meal until it was GONE. Here is the recipe and I'll try to dig up a photo too.
wild duck bolognese
ingredients:
1 1/2 cups finely diced carrots
1 1/2 cups finely diced celery
2 cups finely diced onions
2 tablespoons duck fat or olive oil
2 pounds ground duck (8 or 9 duck breasts)
1 cup red wine
3 cups beef stock
1/2 cup tomato paste
1 cup whole milk
Freshly grated parmesan
8 ounces pappardelle pasta
Salt and black pepper throughout the dish
direction
Create the soffrito of carrots, celery, and onions by pulsing your vegetables in a food processor until finely diced.
Heat the duck fat in a large dutch oven over medium high heat. Add the sofrito with a little salt and cook, stirring occasionally, until the vegetables are soft, about 5-8 minutes.
Begin to brown the ground duck a little at a time. Do not overcrowd the pan or else you will end up boiling the meat and not browning it. It will take longer this way, but I promise it's worth it.
Once all the meat has browned, add the red wine, beef stock, and tomato paste. Season with salt and black pepper, about a 1/2 teaspoon of each. Turn the heat up to high and get the sauce boiling, then bring the heat back down to low and simmer, covered with a little gap for heat to escape, for 2 1/2 to 3 hours. Stir occasionally and taste the sauce for seasoning.
Heat the whole milk in a small saucepan over medium heat until the milk is steaming. Slowly pour it into the sauce, stirring to incorporate throughout. Let the sauce simmer for another 30 minutes.
Boil your pasta in lightly salted water per the package directions. Ladle the sauce over your cooked noodles and top with freshly grated parmesan cheese.(https://uploads.tapatalk-cdn.com/20200408/a2a6445c8c0bf9e45f89829e05e7d64d.jpg)
That looks awesome. Thanks for posting the recipe - we will definitely give that a try.
Quote from: Bagg-it Tag-it on April 08, 2020, 02:08:30 PM
I eat a lot of wild game. Hard to say what is best. Eaten a ton of it. My new favorite is something I saw on a food blog this winter. It was a lady who was really into duck....store bought duck. I was looking at one of her photos of Duck Bolognese and thought I'd try it but with wild duck. I did and it was INCREDIBLE. I was eating the leftovers for every meal until it was GONE. Here is the recipe and I'll try to dig up a photo too.
wild duck bolognese
ingredients:
1 1/2 cups finely diced carrots
1 1/2 cups finely diced celery
2 cups finely diced onions
2 tablespoons duck fat or olive oil
2 pounds ground duck (8 or 9 duck breasts)
1 cup red wine
3 cups beef stock
1/2 cup tomato paste
1 cup whole milk
Freshly grated parmesan
8 ounces pappardelle pasta
Salt and black pepper throughout the dish
direction
Create the soffrito of carrots, celery, and onions by pulsing your vegetables in a food processor until finely diced.
Heat the duck fat in a large dutch oven over medium high heat. Add the sofrito with a little salt and cook, stirring occasionally, until the vegetables are soft, about 5-8 minutes.
Begin to brown the ground duck a little at a time. Do not overcrowd the pan or else you will end up boiling the meat and not browning it. It will take longer this way, but I promise it's worth it.
Once all the meat has browned, add the red wine, beef stock, and tomato paste. Season with salt and black pepper, about a 1/2 teaspoon of each. Turn the heat up to high and get the sauce boiling, then bring the heat back down to low and simmer, covered with a little gap for heat to escape, for 2 1/2 to 3 hours. Stir occasionally and taste the sauce for seasoning.
Heat the whole milk in a small saucepan over medium heat until the milk is steaming. Slowly pour it into the sauce, stirring to incorporate throughout. Let the sauce simmer for another 30 minutes.
Boil your pasta in lightly salted water per the package directions. Ladle the sauce over your cooked noodles and top with freshly grated parmesan cheese.(https://uploads.tapatalk-cdn.com/20200408/a2a6445c8c0bf9e45f89829e05e7d64d.jpg)
The duck looks great. I passed your recipe onto my wife. Just need a few ducks.
The Boss Hen's Fried Deer Steak!