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Thread: Sunday dinner

  1. #1

    Sunday dinner

    Hi all!

    Just wanted to report our Sunday dinner this afternoon. Grilled moose sirloin. I grilled the stakes to nice rosy red color, and they were great.
    How do you prepare your game meat?

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  2. #2
    Senior Member snake284's Avatar
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    Re: Sunday dinner

    Quote Originally Posted by TurdusMerula View Post
    Hi all!

    Just wanted to report our Sunday dinner this afternoon. Grilled moose sirloin. I grilled the stakes to nice rosy red color, and they were great.
    How do you prepare your game meat?

    IMG_0149fb.jpg
    Damn Turdus, that looks scrumptious! Man! When we eating? I'll get me a plane ticket and be right there,

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  3. #3
    Senior Member knitepoet's Avatar
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    Re: Sunday dinner

    Depends, some I grill, some I bread and fry, some goes in the crock pot, I replace ground beef with the ground venison, and some gets made into jerky & sausage
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  4. #4
    Senior Member snake284's Avatar
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    Re: Sunday dinner

    Quote Originally Posted by TurdusMerula View Post
    Hi all!

    Just wanted to report our Sunday dinner this afternoon. Grilled moose sirloin. I grilled the stakes to nice rosy red color, and they were great.
    How do you prepare your game meat?

    IMG_0149fb.jpg
    I don't know, I never cooked a Moose. Just white tail deer and wild hog mostly. Oh and dove, quail, Duck, Goose, Squirrel and Rabbit. I fry most of those like chicken or BBQ on a grill outside over wood coals.

    I do make Deer and Wild Hog Smoked Sausage or deer jerky, which are both usually a big hit with my family.

    I do fry ducks and geese like is popularly done with turkey with peanut oil or cotton seed oil on a propane burner cajun style. But I've been thinking of some wild meat in a nice curry served over Jasmine Rice.
    Last edited by snake284; 02-12-2017 at 05:25 PM.
    Daddy, what's an enabler?
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    Senior Member bisley's Avatar
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    Re: Sunday dinner

    Since I never have moose or elk meat, I would defer to your experience. The whitetail deer steaks I prepare are usually breaded and fried, as are the burgers, after mixing some pork fat with them.

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    Moderator Linefinder's Avatar
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    Re: Sunday dinner

    I had moose once at JerryBobCo's. That was the best game meat I've ever had.

    Mike
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    Re: Sunday dinner

    That looks awesome! As far as cooking it goes... any way I would cook beef, chicken or pork. A great way to cook deer back strap is on sticks around a camp fire-- just like marshmallows.

  8. #8
    Senior Member early's Avatar
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    Re: Sunday dinner

    Looks good!

    I cook my elk meat in a Pyrex glass covered baking dish or a crock pot. Lately with beans and peppers. I usually add extra virgin olive oil to it.
    My thoughts are generally clear. My typing, not so much.

  9. #9
    Moderator Wambli Ska's Avatar
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    Re: Sunday dinner

    It depends on the species. The prime cuts of deer meat get treated like beef steaks. A little salt, pepper and maybe a sprinkle of garlic and they go on the grill to medium rare. Then some of the tougher cuts get made into stews or chili and some of the trimmings end up as sausage.

    I had a nice big piece of elk blackstrap a buddy gave me from one of his hunts. I made the best schnitzel I've ever had with it. Mountain lion I bread and fry quickly because it it very delicate meat that dries up to shoe leather consistency in about 10 seconds. Wild turkey breast I like in the smoker, seasoned with salt, sage and garlic and left to absorb the flavors for a day in the fridge and then basted with apple juice to keep the meat surface moist. Small game birds get stuffed with a wild rice mix and quick roasted in the oven basted with butter, or they get split in half and grilled.

    Ther are thousands of good game recipes out there and a billion ways to ruin it.
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    Re: Sunday dinner

    Quote Originally Posted by snake284 View Post
    Damn Turdus, that looks scrumptious! Man! When we eating? I'll get me a plane ticket and be right there,

    Wait for me.

  11. #11

    Re: Sunday dinner

    Quote Originally Posted by tubabucknut View Post
    Wait for me.
    World's so small nowadays :)
    To see a World in a Grain of Sand And a Heaven in a Wild Flower
    Hold Infinity in the palm of your hand And Eternity in an hour
    -William Blake-

  12. #12
    Senior Member JerryBobCo's Avatar
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    Re: Sunday dinner

    Quote Originally Posted by Linefinder View Post
    I had moose once at JerryBobCo's. That was the best game meat I've ever had.

    Mike


    The afore-mentioned meat was from a cow that a friend of mine killed. As I recall, my wife chicken fried it. She usually soaks any game meat in milk (sometimes canned milk) over night before cooking it.

    Most of what I've had was chicken fried (battered in an egg and flour mixture and fried in oil). And, I do think that soaking in milk for a few hours or overnight removes some of the gamey taste.

    I've also cooked antelope (American pronghorn) on a smoker. That was good, but it seems there would always be one two bites that had such a wild taste I could not eat them. I don't know why.

    Most of the elk (American Wapiti) I've had was chicken fried, and very good. The last one I got (in my avatar) was very tough, though, and needed tenderizing before cooking.

    Mule deer taken from country with a lot of sage brush is undoubtedly the worst tasting game meat I've ever tried to eat. I have eaten mule deer taken from country without lots of sage brush, and it was very good.

    I've eaten javelina (peccary) hind quarters taken from young or female animals, baked, and it was good. I also tried eating a piece of backstrap from a very large, old boar, and wasn't even able to swallow the one bite I tried.

    [ETA] I've also made jerky from deer, elk, antelope and bison. All were very good.
    Jerry

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  13. #13
    Senior Member Diver43's Avatar
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    Re: Sunday dinner

    Those steaks look mighty tasty to me. Would love to give moose a try some day
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  14. #14
    Senior Member NN's Avatar
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    Re: Sunday dinner

    Quote Originally Posted by knitepoet View Post
    Depends, some I bread and fry, some goes in the crock pot,
    for deer; but, haven't had one in a long time.

    The last was oryx shoulder steak I was given----breaded and fried.
    Go Cowboys go

  15. #15

    Re: Sunday dinner

    I sure could go for one of those Moose Steaks! I haven't been able to get my hands on some Moose steaks for awhile now.

    Venison is my preferred meat and love cooking it. I prefer a good deer or elk steak to just about any beef steak! This past hunting season I was able to get 5 Whitetail deer while hunting on some land for sale in Montana. Usually I don't have such luck but this year was a nice change of pace. Finally got to fill up the freezer and I can't wait to discover new recipes for the steaks. I kept all of the back straps and all of the good cuts or steaks and had the rest made into hamburger, pepper sticks, jerky, and a couple of roasts. As long as I have venison in the freezer I hardly ever go buy beef from the store becasue I just don't see the point in spending money on meat when I have pounds of it at home.

    For the good deer steaks I season them with the usual seasonings like salt & pepper, but if I'm wanting a new flavor I might put on the sweet mesquite seasoning from Costco. It gives the meat a little bit of a smokey flavor without having to actually smoke the steaks. I also like to marinate my steaks for a change in flavor. One of my favorite marinades is Dale's Steak Seasoning which I've been able to find at Smith's or any other Kroger brand store. The marinade is a little like soy sauce but has its own distinct flavor of course. The salt in the marinade helps break down the meat and makes it more tender which is nice on those tougher portions of my deer. I'll just throw the steaks I'm cooking in a gallon Ziplock and add the marinade and let them sit overnight. That usually does the trick and really adds a nice new flavor from just standard salt and pepper seasoned steaks.

    As far as cooking the steaks, I like to primarliy use my barbecue. If I have the time I'll fire up the charcoal grill, but if I'm in a hurry I'll throw them on the gas grill and cook them on low/medium heat. Charcoal is definitley my preffered method becasue I can always add some wood chips to the coals and give the meat a little more of a smokey flavor. I love my steaks medium rare so the low/medium heat on the gas grill makes sure that I can get the steaks to come out medium rare without burning the outside of them.

    The sides are almost as important as the steaks and I usually have some mashed potatoes (baby reds if I have them), slow cooked greenbeans with bacon added, some garlic bread, and maybe some grilled asparagus. It all really ties the meal together and boy I'm hungry just thinking about all of that food! Hope this give some ideas to you guys!

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