Wild Game Cooking

[Doe Master]

Done .
Changed the title to read what it is .

[IronNoggin]

Many Thanks Kind Sir!

I'll jump right in on this one...

Pan seared Yelloweye Snapper served over a bed of Basmati, air fried asparagus and topped with a white wine Bernaise sauce:



Wonderful!

Cheers,
Nog

[artifact]

As usual, darn that looks good!

[quake]

Thanks for the new section. Nog that looks delicious!

[janesy]

This ruffed grouse commited suicide on the way to clean up two bear stands back in November. So we pulled into a buddies cottage close by and hooked a BBQ up to the propane line for an impromptu snack.

Seasoned with salt and pepper from the pantry after the cottage was closed for the winter, the bird was drier than a popcorn fart, but it was a great story with a great friend and a delicious treat we hadn't planned on. My friend would go on to pass away in his sleep two months later,(2 weeks ago) which makes this meal a special memory. We laughed a lot that day. If I recall correctly it was paired with a tall Guiness and an Innis&Gunn Scotch red can, because that's what was in the truck that day

Sometimes the best meals are the ones that you never expected at all.

[nchunterkw]

I use this recipe a lot as its quick, easy and very tasty. Works for Venison, Bear, or Beef....or BEER (1/2 Deer, 1/2 Bear...very good by the way)

In a crock pot add:

• 3-4lb roast
  1 packet dry Ranch Seasoning
  1 packet dry Au Jus seasoning
  1 stick of butter (or 1/2 a stick if that seems like too much for you)
  1 jar drained pepper
  (NOTE: I like jalapenos with venison and bear, and pepperoncinis with beef. For jalapenos I use half a jar, for pepperoncinis I use a whole jar)

Cover and clamp on the lid, cook on high about 6hrs or so, or cook longer on low.

Someone who knows more about an Instant Pot can maybe chime in changes required for that.

[AJ01]

Seasoned with salt and pepper from the pantry after the cottage was closed for the winter, the bird was drier than a popcorn fart, but it was a great story with a great friend and a delicious treat we hadn't planned on. My friend would go on to pass away in his sleep two months later,(2 weeks ago) which makes this meal a special memory. We laughed a lot that day. If I recall correctly it was paired with a tall Guiness and an Innis&Gunn Scotch red can, because that's what was in the truck that day

Sometimes the best meals are the ones that you never expected at all.

Sorry for the loss of your friend.
But a memory that you will never forget!

[nchunterkw]

This is a crazy good venison steak recipe



1 Cup of soy sauce
1/2 cup oil
3 tbsp molasses
1 tbsp ground ginger
2 tbsp ground mustard
2 tbsp garlic powder

Mix ingredients in a bowl and then pour into a large freezer bag.
Put the meat in the bag and let it marinade for between half an hour to an hour. Don't go too long
I cook the extra marinade and use as a dipping sauce too.

I go a little heavy on the ginger and mustard but that's just me

[IronNoggin]

Liking the contributions Folks! Keep it up!!

Latched onto one of those whole pork loin deals not to long ago.
First round was BarBee smoked chops.

This round was BarBee'd chops with home made barbecue sauce:



Served up with Mexican Dirty Rice with Beans (highlighted with Smoky Mesquite and Chili Powder) and a fresh garden salad:



Pretty happy I wandered across that sale!

Cheer,
Nog

[IronNoggin]

Here's the recipe for the BarBee sauce. I modified this after combining a few I found online some time ago. We use this one chiefly for pork or chicken:

Home Made BarBee Sauce

Ingredients

1 can tomato sauce (15 ounces)
1 can tomato paste (6 ounces)
1/3 cup apple cider vinegar (can sub red wine vinegar)
1/4 cup pure maple syrup
1/4 cup molasses
2 tablespoons Worcestershire sauce
1 teaspoon smoked paprika
I teaspoon Smoky Mesquite spice
1 teaspoon dry mustard
1 teaspoon garlic powder
1/2 teaspoon sea salt (can sub Himalayan Pink Salt)
1/2 teaspoon black pepper
1/8-1/4 teaspoon cayenne pepper

Instructions

In a medium saucepan, stir together all of the ingredients: tomato sauce, tomato paste, apple cider vinegar, maple syrup, molasses, Worcestershire, and all spices. Bring to a simmer over medium heat.

Cover with a lid slightly ajar so that the pot is mostly covered to deter splattering, but steam can still escape and the sauce can reduce. Let simmer, stirring occasionally, until the sauce thickens, about 10 to 15 minutes. Taste and adjust seasonings as desired.

Use immediately or let cool and store in an airtight container in the refrigerator for up to a week.

Cheers,
Nog

[IronNoggin]

Cool weather day here yesterday so decided to go with something somewhat simple that would help both warm the house and fill our bellies.

Entire whitetail shoulder:



A quick brush with olive oil, a dash of salt, pepper and garlic, then a quick brown all around. Into the clay baker, shaved some of our own garlic over it, then tossed in some onions & taters. Cooked on low heat for a spell.
Here's what it looked like just before it's standard 15 minute resting time:



Carved:



Plated:



And Presented:



Turned out very tender, flavorful and moist.
Hearty all round!

Cheers,
Nog

[IronNoggin]

Hearty all round!

And the leftovers certainly were as well!!





Cheers,
Nog

[IronNoggin]

Going to be a few more chow downs on that excellent stew!



Six meals for two, and a single. Not bad maximizing the usefulness of that shoulder!

Cheers,
Nog

[IronNoggin]

Egg washed & Panko Magnum Prawns, cooked in the air fryer:



Served up with a homemade dipping sauce (Sweet Thai Chili & Greek Yogurt & spices), Maple Bacon wrapped Scallops and herb, garlic & wild rice combo:



This is something we thoroughly enjoyed, but I'd sure like to determine a way to cut down the prep time on the prawns.

Cheers,
Nog

[AJ01]

I'm getting fatter just looking at this.....