27 replies to this topic

[On a call]

Hi guys...

I read alot of your post on what you like...many sounded GREAT. Lets start sharing how we cook our game.

One of my favorites is also easy. Back strap on the grill...it does not matter what kind..elk, WT, moose....I will take large section enough to feed those who are eating. I throw it on the grill with a medium heat. I baste it with butter, olive oil or even baccon grease add crushed garlic to the baste. At times I might slip cloves into the loin. I hold off on salting untill at the table when those eating salt to taste using sea salt.

Do not over cook...rarer the better in my book. Out side cooked however inside juicy and red.

It is good !!

[ebbs]

I'll have to have my wife make a guest post. I'm literally not allowed in the kitchen!

[Chris Miller]

ebbs said:

I'll have to have my wife make a guest post. I'm literally not allowed in the kitchen!

That makes two of us, brother! Nicole will start throwing elbows around - even if I am just passing thru!

[youngdon]

I do by far the majority of the cooking at our house, but oddly enough when it comes to game meat my wife takes over, except for the jerky.

[hassell]

Chris Miller said:

That makes two of us, brother! Nicole will start throwing elbows around - even if I am just passing thru!

Passing through is one thing, grabbing something on the way is another?

[bar-d]

We take the tenderized back strap cutlets and make steak fingers out of them. My wife cooks the steak but "doesn't do gravy" so when she has taken the last piece of meat out of the skillet, I drain most of the grease but leave the "drippins". I make the gravy with the drippins, flour and milk.
Another of our favorites is to cut up deer sausage into 1/2" to 3/4" medallions and sear them in a little olive oil. Set them aside then peel and cut up 3 to 4 medium potatoes into cubes. Slice a medium size onion and fry all of it together until the onion is soft and the potatoes are beginning to brown. Drain any remaining grease and add the sausage back in and cover, simmering on low for about 5 to 8 minutes. Stir occasionally until the onions carmelize.
It's gooder'n snuff!

[youngdon]

MMMM what time is dinner bar-d ? Man that sounds good !

[bar-d]

I really like the sausage/potato skillet but my wife tells me it is her all time favorite meal.

[hassell]

bar-d said:

We take the tenderized back strap cutlets and make steak fingers out of them. My wife cooks the steak but "doesn't do gravy" so when she has taken the last piece of meat out of the skillet, I drain most of the grease but leave the "drippins". I make the gravy with the drippins, flour and milk.
Another of our favorites is to cut up deer sausage into 1/2" to 3/4" medallions and sear them in a little olive oil. Set them aside then peel and cut up 3 to 4 medium potatoes into cubes. Slice a medium size onion and fry all of it together until the onion is soft and the potatoes are beginning to brown. Drain any remaining grease and add the sausage back in and cover, simmering on low for about 5 to 8 minutes. Stir occasionally until the onions carmelize.
It's gooder'n snuff!

Thanks bar-d --- had to read that silly recipe again( stomach sounds like a cage full of lions), might have to take some deer bratwurst out, Hmm new potatoes and onions out of the garden, I've 300#'s of garlic curing, and you have to add that.

[eyemall]

When it comes to cooking and eating wildgame that mostly is left up to me. My wife will not cook or eat wild game especially after seeing e cut it up. She told me one time it is hard for her to beef after seeing me do that because she thinks about where it comes from and how it is handled. Sometimes I think she is closet animal rights activist. LOL. The kids eat some of what I cook but they arent crazy about it.

[CO204yoter]

one of my favorites uses a fall bear roast, take the roast and let it warm to room temp. run a rottiserie rod through the roast and using a paring knife cut small slits in the meat and insert slivers of garlic and onions. let sit in a seperate bowl mix black pepper white pepper garlic powder and oregano and mix well. now baste the roast in a mix of the beer of your choice, A1 and lee and perrins and then rub the spices libberaly over the outside and then place on a rottiserie unit over an open fire or a grill if you must and let cook for 3 hours. you want it about 20 to 24 inches over the fire so it doesnt over cook on the outside. when the internal temp hits 170 to 185 degrees let cook for a while longer. this is an amazing recipe for fall black bear roast but if what you have is spring bear soak it in milk for 3 days before cooking it to get rid of the uric acid still in the meat

[On a call]

CO204yoter said:

one of my favorites uses a fall bear roast, take the roast and let it warm to room temp. run a rottiserie rod through the roast and using a paring knife cut small slits in the meat and insert slivers of garlic and onions. let sit in a seperate bowl mix black pepper white pepper garlic powder and oregano and mix well. now baste the roast in a mix of the beer of your choice, A1 and lee and perrins and then rub the spices libberaly over the outside and then place on a rottiserie unit over an open fire or a grill if you must and let cook for 3 hours. you want it about 20 to 24 inches over the fire so it doesnt over cook on the outside. when the internal temp hits 170 to 185 degrees let cook for a while longer. this is an amazing recipe for fall black bear roast but if what you have is spring bear soak it in milk for 3 days before cooking it to get rid of the uric acid still in the meat

How does this work for Spring bear ??? Any differance ?

[youngdon]

At the bottom of his post he says to soak spring bear in milk for three days before cooking to rid the meat of uric acid.

[wilded]

Enjoy Your Venison Steak












I had someone ask me this last week why their venison steaks taste gamey and chewed like leather. Those two things do occur in game meats but both can be prevented. First the gamey taste in venison comes from the fat and the way we take care of our meat. All of the fat should be removed from venison and the meat should be kept on ice until all the blood is out of the meat. I pack mine in ice and sprinkle some rock salt on it to keep it cold. I then place the cooler in the shade where the liquids and melting ice can drain off the meat. I replace any melted ice daily for about two or three days. You do not want the meat to sit in ice water but to drain out cleanly.

The chews like leather issue is also because of the fat on a deer. To understand how to prepare game meats one must examine the difference in venison and beef. Beef is a meat that is marbled with a white tasty fat. Venison fat is on the outside of the muscle and more yellow in color. While the white fat of beef adds flavor the yellow hard fat of game is often where the gamey taste comes from so you want to trim or peel all the fat off of venison. The other main difference is that since there is no marbling of fat in venison it dries out very quickly. There are two things you must do to overcome this. You must never cook a venison steak past medium doneness. The other is to provide fat to keep the meat juicy and moist.Here is how I do it. I cut my venison steaks about an inch or thicker. I cook them over gas briquettes or wood coals with a hot fire. I season the meat with salt, course ground black pepper and garlic powder. Melt ½ stick of butter and add to ½ cup Worcestershire sauce, stir in ½ teaspoon of garlic powder or use fresh minced garlic. This mixture is to be brushed on the steak as soon as it is seared and often while cooking. I place the steaks on the hot grill and rapidly sear one side. When well seared turn to sear the other side and brush liberally with the butter mixture. I cook my steaks to medium rare as they will cook just a bit more as they rest. When the steaks are done to taste I pull them and put on a plate and pour some of the butter mixture over them. I place the plate in a cold oven or inside the microwave just to let them rest for about 10 minutes before serving. This will be some of the best eating you can imagine.
Enjoy your steak, Wild Ed

[Bigdrowdy1]

Wilded that is just wrong (Picture that is) I am at work and drool running down my chin. My bologna sandwich just seems so wrong.

[On a call]

BD...perhaps you should take some sausage with you to eat at work

Ed....I agree with the fat thing..but I tend to try and process my deer asap. Freezing it often within hours of the kill. I have nothing but really great tasting steaks. Just my two cents. However...in the field and away from home...I really thought you nailed it to the post !

Bon appetite

Edited by On a call, 17 August 2010 - 10:50 PM.
want a beer

[wilded]

On a call said:

BD...perhaps you should take some sausage with you to eat at work

Ed....I agree with the fat thing..but I tend to try and process my deer asap. Freezing it often within hours of the kill. I have nothing but really great tasting steaks. Just my two cents. However...in the field and away from home...I really thought you nailed it to the post !

Bon appetite

I used to do the same until I found out that keeping it on ice while it drains for several days gave me a milder tasting venison and it was much more tender. You will be surprised how much more blood will drain out of an iced down deer over a few days. JMHO

[On a call]

wilded said:

I used to do the same until I found out that keeping it on ice while it drains for several days gave me a milder tasting venison and it was much more tender. You will be surprised how much more blood will drain out of an iced down deer over a few days. JMHO

Ed,

Do you think that would work the same way in a walk in cooler ? simular to way beef is hanged and aged ? In your situation is the meat actually touching the ice ? with the water being allowed to drian off so the meat is not soaking in water ?

[wilded]

I put the cooler in the shade and add ice every twenty four hours. I leave the plug pulled so all the bloody ice water can drain off of the meat. You do not want to allow the meat to sit in water. I have a friend that hangs his deer in a walk in cooler and I have noticed the blood does not run out of the meat like it does packed in ice in a cooler. I do not know why. I have just found that I like my venison and pork both done this way for at least 3 days. JMHO :elk:ET

[On a call]

Well I could only guess that by sitting on the ice the moisture trying to escape the does not dry out but stays liquid. Where in a hanging cooler there the first blood but then just dries out.

I am going to have to try this. Might even use this method on my moose this year.

Questions...how much salt are you using ? In the cooler do you layer ice meat ice or meat on top or on the bottom ?