Favourite Big Game...for food!

[billy]

i was thinking about A.H.
i dont eat those things!

i only eat the kinda meat that comes wrapped in paper and says BIG MAC on it....

[SwedeSteve]

I actually enjoy the taste of game. Raster- marinate the venison in milk for 4-5 hours. It will break down the tissue, and tenderize. It will also remove the gamey taste.

[Wingwiper]

I have NEVER hung an animal. As soon as I can get it home, it is skinned and butchered and then some is cooked ASAP and the rest is put into the freezer.

I also go for Head shots on the Bigger game and try to do the same on the smaller game. Woodchucks are great before June (North country), but you must remove the glands in the front armpits ASAP or the meat turns bad. cook slow in a crock pot and it tastes like Sirlion.

This may sound like a myth but I have found that if the animal didn't instantly die, then the aderenlin and amino acids started flowing and when it does die, the meat will have a different taste. A quick swift death, from a head shot, will not allow the animal to become frighten and the meat will taste better. Just my observation over the years.

I then salt the hide with a non idoized salt and roll it up

swedesteve

I freeze my fish in a zip lock bag with some milk in it, preserves the flavor. I marinate my meat in Orange juice and REAL Maple Syrup.

They say Buffalo is the meat of all meat. I would think that means only FREE RANGE mid west buffalo and not some Buffalo grown on a 50 acre farm. I have had Buffalo jerky but never REAL Buffalo.

Most all of the wild game has ZERO Cholesterol and close to ZERO fat.

[elmer fudd]

i like elk the best. whitetail i like the best as chislic, and havent had moose, caribue, bear, or big cats

[AKHunter]

Tough to rank some of them but,
Dall sheep
Moose
Elk
Caribou
Black bear
Deer ( I rarely get to enjoy it )
I enjoy them all for sure, and as for "gaminess or fishiness" it is all in the prep, if prep is done as it should be there is no such thing ! Else it is in the mind ! I stand by that .

Well one exception is a bull caribou in rut . It can be rather STRONG.

Oh i forgot the recipe part, I have a few but I'll put this out for now as it is late.

Take a Moose, elk, deer etc roast, sear it in olive oil either coated in flour or not, ( the flour becomes a thickener later or you can use arrowroot as I prefer ) add onions of choice and minced garlic to your liking. This all done in a cast iron skillet while the oven heats to 325 F. Once the roast is seared add a can of Guinness stout or a good ale or ( the best I found for this ) a Samuel Adams cranberry lambic ( though I cant stand to drink it ) to about 1/2 " deep in the skillet. Add dried tart dark cherries, 1/4 to 1/2 cup aqnd some black pepper corns ( not sure on measurement as I am an "adlib" type cook, maybe 1tsp ).I also add some Worcestershire sauce and Hoisin sauce to this , again unsure on measurement but use your best judgement to taste, maybe a tbls each. Now you put the skillet and all in the oven and cook until medium rare approx 45min for a 1 to 2 lb roast. Keep in mind that the roast continues to cook after it is taken form the oven. Remove the roast from the skillet and set aside with foil covering it. Reduce waht is left in the skillet ( add remainder of lambic/stout/ale etc as needed ) and thicken as needed to desired consistancy. After reducing the remainder you will have a nice flavorful and bold gravy for the meat and potatoes so dish accordingly.Slice the roast and serve with potatoes, rice or pasta etc and vegies of choice.

I like sweet onions to counter the tart cherries and hops or cranberries in the beer. Also you can cover, or not, the roast as it cooks. Just be sure to monitor the liquid in the skillet.

This is really tasty once you dial it in. I like to create recipes and this is one of my favorites. As I think of more I will add them. I hope you like it !

[newhunterette]

Originally Posted by rasterman77

What's your favourite big game animal to eat?
Why?
How do you cook it?

Moose is my favourite but I enjoy all game meats - enjoy them so much I have a cookbook I produced and edited for Hunters - called "a Hunters Cookbook Made for Hunters"

[NathanaelGreene]

I didn't vote because my two favorites aren't listed: axis venison and then feral hog.

Overall, I'd say pork because it's a lot cheaper to come by than axis.

In terms of preparation, my favorite easy way to roast a quarter is to put it in a roasting bag, toss is some seasoning, pour in a can of beer, and slow roast it for a few hours. Tender, tasty, and easy.

[JASON6969]

I love Whitetail deer.I like to take the cubed steak and flour them good with self rising flour.Fry them up with a little vegetable oil.Then take steaks out drain about half the oil out then put skillet back on stove and add a can of campells mushroom soup,a pack of sliced mushrooms,quarter cup of flour tablespoon of black pepper bring it two a boil stirring regularly about 3 minutes put steaks back i n pan about 2 minutes really good with rice white or brown.A good way to get rid of gamey tastes if you did not clean it promptly is to soak deer in sealed plastic container 24hrs in coca cola.It also tenderizes meat If you killed an older deer.I also like to cook ground deer in my chili and spagetti.I have eaten Elk i actually like it better than whitetail.But it hard to get ahold of down here South Georgia USA.Up till last november i was over the road truckdriver for last 11 years.I went to the left coast and northwest a couple times a month i always liked stopping out there and getting Beefalo Burgers those things are delious and mighty filling

[Widux]

Does white tail win just cause more folks have had it?? I really like Lynx and other big cats but don't get it often so answered moose which was my staple meat for 25 yrs or so.