Do Ya'll Enjoy Wild Game, Much?

**chubbyalaskagriz** · 09-08-2009, 02:39 AM

My Dad has some squirrels, rabbits, grouse and venison in his freezer. I don't have many recipes for them in my personal repetoire, though. Do ya'll have any tried and true methods you've liked over the years?

I've never personally enjoyed hunting, but in Alaska I cooked, ate and sometimes even helped butcher moose, caribou, musk ox, dahl sheep and of course huge sport fish like halibut- even a 300-pounder, once!

**Keziah** · 09-08-2009, 09:28 AM

I like venison, grouse, partridge and wood pigeon. I don't like rabbit or hare, and have never eaten squirrel or would want to try it, although many do in the uk, some have a fondness for hedgehog, but me I would not touch it with a barge pole.

Venison is my favorite, slowly cooked in full bodied red wine. When it is in season I try and buy as much as I can afford to keep in the freezer. Where I live, it is quite squeamish about eating a bambi, so many times the vension is reduced, which is great for me.

**shipscook** · 09-08-2009, 11:27 AM

I love venison, these things I don't have recipes for, just do 'em. If it appears to be a rather tender cut, flour and season and turn into chicken fried or swiss steak? a favorite with my crews is stroganoff. or, a nice roast with veggies and red wine.

my mouth is now watering!

not familiar with the little critters, but several years ago in a fantastic restaurant in Napa Valley I had an amazing rabbit dish cooked ragout style and served over polenta.
Oh, later found out it was Michael Chiarello's joint!!

there are a couple recipes here--one Normandy Rabbit with Cider and one from Chinon cooked in red wine that looks and sounds amazing. will be happy to type these if you wish??

had grouse in the interior, remember it as good, but not really special. would think any small bird recipe would work. can't remember it all, but a dinner house I worked long ago, we marinated quail with lemon juice, olive oil, garlic and???? maybe rosemary or basil?

enjoy, Nan

**jglass** · 09-08-2009, 01:19 PM

I have only ever tried lamb and deer. Seeing that I had a pet rabbit for 5 years I never want to try that. I didnt care for deer but lamb is very good. I make lamb for the holidays.

**shipscook** · 09-08-2009, 09:08 PM

oh sweetie, I forgot about your rabbit, sorry.
We now have ground lanb here in the market. however, I have found that getting shoulder chops, cutting into cubes, and doing in the FP works .
I am trying a new recipe for Greek lamb burgers this week and have a tried and true lamb meatballs with goat cheese that is , oh my, wow!!! will post both if you wish!!
Nan

**chubbyalaskagriz** · 09-09-2009, 04:28 AM

Like Nan- I forgot about your bunny janie- SORRY, dear!

Everyone's ideas sound delish!

Nan- your Chiarello story sounds neat! I've enjoyed his shows a long time- but finally found 3 of his cookbooks used for cheap and got them. He does a fantastic book, too! Really, really like his methods and style.

Speaking of Napa- I would love to visit Keller's "French laundry". Love his two books- fabulous volumes! His style is a bit fussy for my tastes, but not pretentious, and what I can tell of his two restaurants from reading/viewing the book- seems relaxed, casual, artful and comfy.

And speaking of rabbits, if any of you can get your hands on a copy of his cookbook "The French Laundry Cookbook"...

Amazon.com: The French Laundry Cookbook (9781579651268): Thomas Keller, Deborah Jones: Books

...a while back a culinary school student at another foodie site I'm a member of wroteabout a fantastic bit of writing Chef Keller did in the book about the importance of respecting, and proper treating/handling of animals that give their lives so that we may eat... I re-read that piece again and it truly is an incredible example of food-writing!

**Cook Chatty Cathy** · 09-09-2009, 07:29 AM

First wash and rinse steaks, then soak them in lemon juice/water mixture until ready to cook. When ready to cook, rinse steaks and pat dry; sprinkle liberally with lemon pepper seasoning and garlic powder and onion powder then a good season salt.

Dredge the seasoned steak in flour then brown in hot oil in an iron skillet until nicely browned on both sides. Place steaks into a crock-pot; pour in enough boiling water to cover steaks then add 3 beef boullion cubes and 1/2 cup freshly diced onion and 1 tsp. dried parsley. Add a cup of red cooking wine (if desired) Place lid on crock pot set heat to high and cook 6 to 8 hours.

This makes a nice gravy and I serve mine over rice. The meat melts in your mouth! It is so tasty, and has no strong gamey taste! Matter-o-fact it tastes just like beef

**Keziah** · 09-09-2009, 10:02 AM

It should read CRANBERRY oops. I find with venison I have to add fats because the meat is low in fat and cholesterol. I find that I have to cook it for a long time as cooked quickly it is chewy. Mind you, the tip about lemon juice should break it down quite a bit before cooking. Thanks for the tip.

Venison steaks
4 tsp Olive oil
4 sprigs Rosemary
4 cloves Garlic, crushed

For the sauce

100g Butter
2 chopped Shallots
160ml Red wine
1 tbsp Flour
2 tsp cranberry sauce
freshly ground salt and black pepper
buttery mashed potato, to serve.

Lay the steaks in a non-reactive dish. Cover the venison with olive oil, rosemary and garlic and leave to marinate for 48 hours.

Heat a non-stick frying pan and fry the steaks for 2 minutes on each side. Remove from the pan and leave to rest for 2-3 minutes.

Add half of the butter to the pan and fry the shallots for 1 minute.

Add the red wine and Madeira. Season with salt and freshly ground black pepper and cook for 2 minutes, until slightly reduced.

Mix the remaining butter with the flour; whisk into the sauce.

Add the redcurrant jelly and cook for 2-3 minutes, until thickened. Slice the venison steaks and serve with the sauce and some buttery mashed potatoes.

**jglass** · 09-09-2009, 02:51 PM

Don't give the bunny thing a second thought guys.
I have no problem with people eating rabbits.

Baron was a breed that was kept for their wool and as pets. He was a big ol fuzzy blue teddy bear looking fella that looked like one half of a pair of fuzzy slippers. This was around Christmas and man he hated that hat lol. He came from a breeder who won tons of awards for her rabbits for the quality of their wool and perfection in the english angora rabbit breed. I researched them for two years before I got one. I went to several different breeders before I choose one. It was so funny the day I met her she brought his entire litter. As soon as I looked into Baron's eyes I knew he was the one. Most rabbits really don't have alot going on as far as brains go but for some reason you could tell he was intelligent as soon as you looked in his eyes. I still have his pedigree in a keepsake box. He has been gone over a year and is still very much missed.