Deer meat

[xcaliber]

I season venison up to keep it tasty as possible. For hamburgers I mix in an egg or two depending on how many I’m making, also Lipton onion soup mix. I make a lot of jerky and sausage dishes. Steaks have to be cooked in onions and garlic. I’m pretty lucky to hunt deer that feed on crops.
Overall I would rather eat beef, pork and chicken!

[nchunterkw]

1) Bison - hands down #1
2) elk/moose
3) venison - mostly smoked on a pellet grill
4) beef

Had some wood duck breasts last year that were pretty darn good.
Dove breasts are pretty darn good to

Bear/Boar is OK

[Robinsons Rebel]

I have a sister-in-law that will eat the heck out of it and loves it...until she finds out that its deer meat. For me, I love it, but it took me awhile to really learn how to cook it. It took some experimenting and the right recipes to get it right.

[grouse]

Some earlier posts mentioned that they aren't fond of waterfowl stating that it tastes like liver. I would agree and add woodcock and dove to that list. I have, however, found a way to prepare these birds that I don't mind.

Cut the birds into serving sized pieces and put into a pot. Get a six pack of your favorite beer (cans or bottles) and pour 4 beers into the pot with the meat, Cover the pot and simmer. After one hour, take the cut up pieces out of the pot and pick the meat off. Give the meat to your dog. Immediately drink the two remaining beers.

This works pretty well.

[nchunterkw]

Or............

Breast the dove and slice each breast in 2.
Brine for about 4/5 hours in salt water or over night
Put cream cheese and a few pieces of jalepeno on a slice, cover with the other piece of breast
wrap it in a 1/2 piece of bacon

smoke on a pellet grill until done

[DuckHunt]

Or............

Breast the dove and slice each breast in 2.
Brine for about 4/5 hours in salt water or over night
Put cream cheese and a few pieces of jalepeno on a slice, cover with the other piece of breast
wrap it in a 1/2 piece of bacon

smoke on a pellet grill until done

We skip the brine bath. I agree that bacon, cream cheese and a jalapeno make a dove breast downright tasty. We've done similar with wood duck breasts after letting them marinade overnight in Italian dressing. Now my wife puts chunks of duck breast in a casserole of rice, mushrooms, celery, cream of mushroom soup and way more Velveeta cheese than is necessary. It's excellent, and you could probably substitute shoe leather in the place of the duck and it would be just as good.

[nchunterkw]

I just used olive oil salt and pepper on the wood duck, and we did it in a very hot cast iron skillet....BUT....cook with the skin on.....duck fat is like gold and makes it very good

[AJ01]

Well....We eat A LOT of Deer. Backstrap and tenderloins covered in homemade gravy is tough to beat. Everything else gets made into hamburger or sausage. I do grind a little pig (usually Bacon) in with the hamburger to add some grease!
We make pan sausage, smoked sausage links and summer sausage. Jalapeno and Cheese Summer Sausage doesn't last around here at all.
Then there's a ton of jerky made. Most of the time it gets eaten faster than I can make it.

Then we also have Oryx and Axis and whatever else roams across the pasture!
The Oryx is outstanding. Axis is pretty tasty too. Elk is top tier!

Don't even try to eat an Aoudad or Blackbuck Antelope. The Aoudad is like trying to eat a truck tire and the Blackbuck is just plain nasty tasting.
If you don't mine sage, you can go the Pronghorn route and Sage Grouse. Not too bad if fixed right. Most folks say the sage taste is just too much.

We don't buy beef. My wife is a chicken fanatic. I personally can't stand the "Barnyard Pimps" but I will eat some every now and then. Growing up on a farm we killed at least 100 chickens every year. I swore once I was grown, I'd never eat one of those nasty things again!
Not into Turkeys, Ducks or Geese. Have shot my share, and 95% were given to friends.

Quail and Pheasants are a whole different ball game. Those get thrown on a platter, you better get out of my way, or you'll get bit!!
And nothing beats fresh fish!

Okay... now I've made myself hungry. Time for a snack!!

[xcaliber]

https://www.youtube.com/watch?v=Vtd59zW8mAY&t=464s

I made this for a Super Bowl party, and my wife & I decided not to say anything. Gobbled up, and everybody loved it. Take the skin off, we used venison Italian Sausage for the meat! Your family will love this!

[papabear1]

Some earlier posts mentioned that they aren't fond of waterfowl stating that it tastes like liver. I would agree and add woodcock and dove to that list. I have, however, found a way to prepare these birds that I don't mind.

Cut the birds into serving sized pieces and put into a pot. Get a six pack of your favorite beer (cans or bottles) and pour 4 beers into the pot with the meat, Cover the pot and simmer. After one hour, take the cut up pieces out of the pot and pick the meat off. Give the meat to your dog. Immediately drink the two remaining beers.

This works pretty well.

[robertyb]

I had quadruple bypass heart surgery several years ago and my heart Dr. is totally against eating commercial red meat but has no problems with free range venison. I have always eaten venison but now I eat it more often than not. Venison stew, venison Brunswick stew, venison spaghetti,venison chili, etc. along with chops, steaks, back strap and loins on the grill. About the only thing I do not make anymore is venison hamburgers because I grind my venison pure with no fats added so a burger will not stay in one piece.
My little sister would never eat venison when we had it and claimed she hated the taste. When she was dating the guy she ended up marrying and having 3 kids with she went to his parents house where his father grilled hamburgers and she ate not 1 but 2 burgers saying they were some of the best she had ever eaten. They did not tell her until the next day that it was venison burger meat she had eaten. She still eats venison to this day.

[Hillcountry]

Deer meat = lamb
Except for the chops and tenderloins, I treat it like shish-ka-bob (lamb on the stick) and use bacon, bacon grease, salt, pepper and green peppers and Vidalia onion on the skewer. I par-cook the bacon then roll the pieces of venison in the grease, salt and pepper to taste then build the skewers. I use the par-cooked bacon to wrap each piece of meat. This is my preferred method and it’s always a hit. Oh and don’t grill until it’s shoe leather…pink in the middle is best!

[flightattendant100]

Some earlier posts mentioned that they aren't fond of waterfowl stating that it tastes like liver. I would agree and add woodcock and dove to that list. I have, however, found a way to prepare these birds that I don't mind.

Cut the birds into serving sized pieces and put into a pot. Get a six pack of your favorite beer (cans or bottles) and pour 4 beers into the pot with the meat, Cover the pot and simmer. After one hour, take the cut up pieces out of the pot and pick the meat off. Give the meat to your dog. Immediately drink the two remaining beers.

This works pretty well.

I have a better recipe…. In Texas we dig a hole, get a fire going and burn down to coals, season birds up the best way you know how snd wrap in foil.Place some sheet iron on coals, then the birds, then more sheet iron, and cover with the soil. Then since it’s low and slow, sit down and drink about an 18 pack, and hope like hell you can forget where you buried those nasty stink in’ things!

[Boo]

Some earlier posts mentioned that they aren't fond of waterfowl stating that it tastes like liver. I would agree and add woodcock and dove to that list. I have, however, found a way to prepare these birds that I don't mind.

Cut the birds into serving sized pieces and put into a pot. Get a six pack of your favorite beer (cans or bottles) and pour 4 beers into the pot with the meat, Cover the pot and simmer. After one hour, take the cut up pieces out of the pot and pick the meat off. Give the meat to your dog. Immediately drink the two remaining beers.

This works pretty well.

I like that!
I don't often shoot ducks because I think they're worse than geese, especially diving ducks My wife takes geese breasts and slices them into 1/2" fillets. She beats them to 1/4" then breads them and browns them. She'll cook them in a spaghetti sauce for a couple of hours and they taste really good. But it scares me when she beats them. She smiles while she's beating them with a tenderizer hammer and stares at me! Not really but sometimes I bet she does wish she could beat me with that thing.

[AJ01]

Some earlier posts mentioned that they aren't fond of waterfowl stating that it tastes like liver. I would agree and add woodcock and dove to that list. I have, however, found a way to prepare these birds that I don't mind.

Cut the birds into serving sized pieces and put into a pot. Get a six pack of your favorite beer (cans or bottles) and pour 4 beers into the pot with the meat, Cover the pot and simmer. After one hour, take the cut up pieces out of the pot and pick the meat off. Give the meat to your dog. Immediately drink the two remaining beers.

This works pretty well.

I have a better recipe…. In Texas we dig a hole, get a fire going and burn down to coals, season birds up the best way you know how snd wrap in foil.Place some sheet iron on coals, then the birds, then more sheet iron, and cover with the soil. Then since it’s low and slow, sit down and drink about an 18 pack, and hope like hell you can forget where you buried those nasty stink in’ things!