Favorite Wild Game to Eat??

[Paulmyr]

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.

[mhamby]

Bacon wrapped dove breasts that I marinate in Lawry's signature Steakhouse seasoning.

[Chris O]

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

[Crghss]

Ruff Grouse, venison backstraps


Don't get me started on seafood...

[marshboy]

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

[G squared 23]

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.

[turkeymanjim]

Moose roast, chukar partridge breast.

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[TRG3]

It would be hard to beat fried young gray squirrels with biscuits and gravy. Even older squirrel pressure cooked and then fried are excellent.

[bwromine]

wild quail

[MISSISSIPPI Double beard]

Turkey, deer in that order

[Bagg-it Tag-it]

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.

[Rapscallion Vermilion]

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.

That looks awesome.  Thanks for posting the recipe - we will definitely give that a try.

[bobk]

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.

The duck looks great. I passed your recipe onto my wife. Just need a few ducks.

[tha bugman]

The Boss Hen's Fried Deer Steak!