Grub?

[Big58cal]

Bar none (to me anyway), I would rather have fried turtle as anything. I've cooked 5 lbs before and ended up eating the whole plate full. It's so good your tongue will slap your brains loose!

[LongCarbine]

Add mulies to your list. I like it much better than Whitetail!

I'm with Boo . But I don't know why sage feed mule deer is better than corn feed white-tail. it just is.
Grouse is good too! I love all the game that was mentioned [with garlic & butter] except the bear and turtle.

[evaughan]

For large game, bison and musk ox are tops, elk and moose next. Caribou can also be very good.

For me though, the ruffed grouse is king. The "partridge" is fantastic table fare.
A meal of "partridge" and "pickerel" in northern Ontario can't be beat for wild fare.

[tat4life]

Bar none (to me anyway), I would rather have fried turtle as anything. I've cooked 5 lbs before and ended up eating the whole plate full. It's so good your tongue will slap your brains loose!

Just curious,but what type of turtle you eat?do they all pretty much taste the same?and how is it cooked?thanx

[j.krug]

Wow, that's a tough one. My family and I enjoy all different types of wild game. I'd have to say bear would be our favourite so far.

[flightattendant100]

Nobody has mentioned frog legs? Where is Hoss on this one? Man they are awsome! And fish? Crappie fillets for me. Deep fried with hushpuppies and fried taters! It dont get better than that!

[Sopchoppy]

Young squirrel especially front legs, dove breast with buttered grits and toast, country fried deer backstrap cube steak with mashed taters, fried quail, best chili I ever had was made with elk, bluegill fillets. Thank God I'm a country boy!!!

[Big58cal]

Just curious,but what type of turtle you eat?do they all pretty much taste the same?and how is it cooked?thanx

Just a regular common snapping turtle



http://en.wikipedia.org/wiki/Common_snapping_turtle

I've had snapping turtles and soft-shell turtles, but prefer the snappers. The soft shell is a darker meat and has a stronger taste to me. As for cooking it, just roll it in seasoned flour and fry in peanut oil. Peanut oil has a higher scorching point than regular vegetable oil, so you won't get that burnt tastes.

[wabi]

Most game & fish is good IF handled & cooked properly.
I've had elk & whitetail that wasn't fit to eat, but it wasn't the critters fault, it was handled improperly.
Those meats like elk, bison, bear, and moose are a rarity around here, but most that I've tried has been excellent eating.
We eat a lot of venison and a few seasonal treats like fresh fish (catfish is probably my favorite), morel mushrooms, wild leeks, frog legs, turtle, squirrel, rabbit, duck, pheasant, and grouse are always welcome.

[shaftthrower]

Just curious,but what type of turtle you eat?do they all pretty much taste the same?and how is it cooked?thanx

Just a regular common snapping turtle



http://en.wikipedia.org/wiki/Common_snapping_turtle

I've had snapping turtles and soft-shell turtles, but prefer the snappers. The soft shell is a darker meat and has a stronger taste to me. As for cooking it, just roll it in seasoned flour and fry in peanut oil. Peanut oil has a higher scorching point than regular vegetable oil, so you won't get that burnt tastes.

I to have trapped snappers and they are very good eats. Big58cal you don't pressure cook or par boil before frying?

[maple]

AAHhhhh!!!! Food One of life's daily pleasures.

Whitetail venison graces my tale more than other meat, and I love it. I try to take a 1 1/2 to 2 1/2 yr old buck early in the season in order to ensure the freezer is stocked. Don't care for big antlers much. Hard to chew. Didn't rave about bear, I found it to be quite rich. Snappers and beaver are good from time to time.

Other than that, perch fillets, walleye, and trout I love this time of year. Still have a couple of geese in the freezer, but I think I'll just fry up the breasts.

Wild leeks, oyster mushrooms, morels, fiddleheads, wild asparagus and maple syrup are all due in the approaching spring. They are best fresh.

Come summer, I'm after clams, cod, trout, mackeral, flounder, and arsters. Then fields and fields of wild blueberries.

After that, it's back to chasing venison again.

Still have a piece of muktuk in the freezer, but it's pretty old now. That's an aquired taste for sure.

[Big58cal]

I to have trapped snappers and they are very good eats. Big58cal you don't pressure cook or par boil before frying?

Nope. The bigger pieces I'll cut down to managable sizes. I fry it slow, at around 175-200 degrees. That's usually enough to tender it up. Pressure cooking and par boiling, you loose alot of the flavor.

[wabi]

Got something new to try today.

Installed a new bathroom sink for my friend's daughter (he processes deer & game and she makes all the jerky/sausage/bologna for his shop). Brought home some sheep bologna. Not sure what kind of sheep (it came from one of those high-fence preserves that has exotics), but I'll find out if I like it as soon as it thaws.

[Ont_Excal]

All right, here we go, another drool fest!

[bommer]

Moose and elk are both very good, Hey Bullzeye , I am looking for a good recipe for moose jerky, how about sharing. Thanks John