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$100 prize for best game receipe


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Old 09-11-2010, 07:45 PM   #11
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venison nuggets

Slice venison back strap into 1/2" slices.

Soak slices in vinegar water (1part vinegar 5 parts water) for 12 hours.

Drain and squeeze like a dish rag

Soak again in salt water only for 3-4 hours

Drain and squeeze and dry.

Cut each slice in half

In a pan that will hold all the meat do the following:

sprinkle the bottom of the pan with salt/ pepper/garlic

cover the pan bottom with meat
and repeat until all the meat is in the pan.

In a pot on the stove:

1 cup water
1 cup vinegar
1/4 cup ketchup
1/4 cup brown sugar
sprinkle red pepper
boil and stir
( increase as needed for amount of meat)
pour over meat and put in fridge/cooler for 3-4 hours.

Grill meat until done.

Last edited by jca1; 09-11-2010 at 09:33 PM.
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Old 09-11-2010, 08:16 PM   #12
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Oven Quail or Pheasant

10 quail breasts or 5 pheasant breasts halved
10 slices bacon
3oz chipped beef
2cans cream of chicken soup
1 pt sour cream
1 8oz pkg cream cheese

Cut chipped beef into small pieces (mrs freefall uses scissors), place in bottom of lightly oiled 9x13 inch pan. Wrap breasts or halves in slice of bacon. Place on dired beef. Mix other stuff together and pour over meat. Bake 2 hrs covered and 1 hr uncovered at 300*F. Serve over rice cooked in chicken bouillon. This also works with chicken or spruce grouse breasts, I'm sure it'll work with the grouse you have over there too. So good it makes your teeth hurt.
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Old 09-11-2010, 08:17 PM   #13
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I always go back to the old standard Velveeta and Rotel tomatoes in the Crockpot on game day. Always a favorite.

Last edited by lonyaeger; 09-11-2010 at 08:20 PM.
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Old 09-12-2010, 11:34 AM   #14
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Grilled Duck

-Slice duck breasts into strips about 3/4'' wide
-Tenderize strips until flat
-Soak in Italian dressing for 3 hours
-Lay strips flat, put a dollop of cream cheese and a slice of jalepeno onto the strip, roll the strip up and wrap with bacon, hold closed with a toothpick
-Sprinkle cajun seasoning over rolls
-Throw on a grill on low heat
-Remove when bacon is done.

Warning! This is addictive. Once people taste this, they will stop at nothing to get more! I once had an "animal lover" tell me to kill the sh!t out of some ducks so I could cook more of this! You have all been warned!
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Old 09-13-2010, 10:12 PM   #15
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Quote:
Originally Posted by dunerunner View Post
We're talking wild game??

Plenty of Pheasant, Venison, quail recipes out there....

How about.....

American Bison Tenderloin

1 8-10 ounce Bison Tenderloin Fillet

Marinade

1 ounce of quality Cabernet Savignon (one you would drink, not clean the sink drain with)
1 dash ground cumin
1 dash cayenne pepper
1 dash fresh ground black pepper
3 fresh white sage leaves, finely diced

Mix well and marinate submerged for 10 minutes

Remove from the marinade and season with sea salt and fresh coarsely ground black pepper
Grill over high heat (Preferably Mesquite wood or charcoal) no more than 2 minutes on each side, finish in a 400 deg. F oven.

In a small pan, add 6 oz of Cabernet, 1 teaspoon Balsamic vinegar and 1 teaspoon of fresh whole rosemary leaves. Reduce to 1/3 and strain.

Serve on a bed of Wild Rice. Along side place 1/2 cup of sautéed fresh Porcini mushrooms. Pour the reduction about the plate adding a small amount over the fillet. Add a sprig of fresh rosemary as a garnish.

PM me for my mailing address....
Hi Dune

PM me with your address and I will send the cash. As chosen by my friend.,
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Old 09-14-2010, 02:28 AM   #16
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Drunken Deer made by a drunken cook


Never measured any of it but....

On Monday
Great big bowl with a lid
Throw in a bunch of frozen deer steaks (about 6 pounds or so)
Cut up five onions
Cut up a bag of carrets
Cut up three apples
Cut up eight jalopino peppers
Dump in two cans of corn
Chuck in a hand full of brown sugar
A huge pinch of salt
A hand full of pepper
Add whatever other spices you would like
Fill it to the top of the remainder of the boil with high quality rum (So it wont freeze)
Put in freezer

The next Monday
Remover and put in the fridg
Drink some of the rum to make room for the next stap later in the week or drain some and store it in a jar in the freezer so it wont go bad after holding the meat. (drink a lot of the rum because you'll want a lot of taters)

Friday evening
Cut up enough potatoes to top the rum to the top of the bowl

Saturday afternoon
Drain the rum. Wouldn't drink too much of it after holding bloody meat
Throw the meat in the smoker or on the grill with low heat
Wrap the vegies in foil and throw on the grill

If you do it right, you wont remember how great the teast is
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Last edited by CourtJester; 09-14-2010 at 04:31 PM.
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Old 09-14-2010, 05:15 PM   #17
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Quote:
Originally Posted by dunerunner View Post
We're talking wild game??

Plenty of Pheasant, Venison, quail recipes out there....

How about.....

American Bison Tenderloin

1 8-10 ounce Bison Tenderloin Fillet

Marinade

1 ounce of quality Cabernet Savignon (one you would drink, not clean the sink drain with)
1 dash ground cumin
1 dash cayenne pepper
1 dash fresh ground black pepper
3 fresh white sage leaves, finely diced

Mix well and marinate submerged for 10 minutes

Remove from the marinade and season with sea salt and fresh coarsely ground black pepper
Grill over high heat (Preferably Mesquite wood or charcoal) no more than 2 minutes on each side, finish in a 400 deg. F oven.

In a small pan, add 6 oz of Cabernet, 1 teaspoon Balsamic vinegar and 1 teaspoon of fresh whole rosemary leaves. Reduce to 1/3 and strain.

Serve on a bed of Wild Rice. Along side place 1/2 cup of sautéed fresh Porcini mushrooms. Pour the reduction about the plate adding a small amount over the fillet. Add a sprig of fresh rosemary as a garnish.

PM me for my mailing address....
My Friend has chosen this one.

Thanks to all who took part
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Old 09-15-2010, 10:00 AM   #18
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Default How did I miss this post?!

The winning recipie is much like we had for supper last night. I made a great
dutch-oven roasted Elk back-strap with potatos,onions & carrots seasoned
with garlic, sage, black pepper, beef gravy & a hint of chili pepper. I browned
the meat in the dutch-oven with sausage grease before adding everything
with a bay leaf & cooking it for 2 hrs @ 375 degrees F. After the first hour
add a cup of hot water & place the meat above the potatos to prevent "dry-
out"! Before serving toast several slices of buttered french bread to give the
dish a great sidekick! YUM!
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Old 09-18-2010, 11:26 PM   #19
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Davy!! Just got back in town and connected to the forum again! I've PMed you with instructions on where to send the $100!!
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Old 09-19-2010, 04:30 PM   #20
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Quote:
Originally Posted by dunerunner View Post
Davy!! Just got back in town and connected to the forum again! I've PMed you with instructions on where to send the $100!!
I think it is only right the guys know that Dune donated it to the forum.
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