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TurdusMerula
Posts: 362 Member
Sunday dinner
TurdusMerula
Posts: 362 Member
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. :applause:
How do you prepare your game meat?
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. :applause:
How do you prepare your game meat?
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-
Hold Infinity in the palm of your hand And Eternity in an hour
-William Blake-
Replies
Damn Turdus, that looks scrumptious! Man! When we eating? I'll get me a plane ticket and be right there,
:rotflmao::roll2::rotflmao::roll2::rotflmao::roll2::rotflmao:
Son that's somebody with nothing to do with his time but keep me in trouble with mom.
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.
Son that's somebody with nothing to do with his time but keep me in trouble with mom.
Mike
N454casull
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.
World's so small nowadays
Hold Infinity in the palm of your hand And Eternity in an hour
-William Blake-
:that:
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.
Gun control laws make about as much sense as taking ex-lax to cure a cough.
The last was oryx shoulder steak I was given----breaded and fried.
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!