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Author Topic: The Official: Hunting-Washington.Com Recipe Book  (Read 43081 times)

Offline Lady Grouse hunter

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Re: The Official: Hunting-Washington.Com Recipe Book
« Reply #30 on: September 22, 2019, 03:04:01 AM »
Dove Breast Remaki,

12 to 24 breasts of wild fresh shot Dove's, (all shot removed!)
1 lb. of bacon
Dried Sage
Dried Parsley
Celery salt
Pepper
Johnnny's salt
Canola oil in roaster pan or Canola Grill spray in grill pan,,,Please (NO Olive oil as it make them Ransid!)
Tooth pick box

Prepare/clean each breasts bone-in.
Mix all spices and rub each breast.
Open bacon pkg. cut the whole package length-wise in half.
Wrap each whole breast per bacon half, insert toothpick per breast to hold in place.
Place on oiled or sprayed on broiler pan, griddle pan, or outdoor grill pan side by side like little soldier's
BBQ over medium heat, (charcoal fired with a stack, not fluid! is very healthy & BEST)! or put in broiler for 2.5 to 3.5 minutes
DO NOT OVER DO!!
Must be rare in the inner breast, (the Backstrap is the inner breast)(like a deer)(these are VERY thin oval in shape & a delicacy)!
But lightly cooked on the outside ONLY!!!
Warning MOST OVER COOK THEM as game is a bit tricky to work with for the novice cook, but fun to work with IF you have a few to pracite wit...lots of pratice needed...I mastered this in 2 years try!
Serve with soy sauce and Red wine vinegar.
ENJOY!!!



« Last Edit: September 22, 2019, 03:16:25 AM by Lady Grouse hunter »
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Offline Kc_Kracker

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Re: The Official: Hunting-Washington.Com Recipe Book
« Reply #31 on: March 24, 2021, 08:41:53 AM »
well this got abandoned  :dunno:

Offline gaddy

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Re: The Official: Hunting-Washington.Com Recipe Book
« Reply #32 on: March 24, 2021, 09:45:22 AM »
Fire it back up  :tup:

Offline CoryTDF

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Re: The Official: Hunting-Washington.Com Recipe Book
« Reply #33 on: March 24, 2021, 10:24:34 AM »
Perch Primavera

Ingredients:
Perch Fillet- about 2-3 Lbs depending on how meaty you like it.
Red Bell Pepper
Yellow Bell Pepper
Onion
Asparagus
Mushrooms
Garlic- 2 Cloves
Butter- lots of butter
Lemon Pepper
Parmesan Cheese
Garlic Bread
Olive Oil
1 tbsp Basil
1 tbsp Oregano
2 boxes Penne Pasta

1) Preheat oven to 350.
2) Bend asparagus until it breaks. Throw away the lower half and chop the retained piece into two. Chop remaining veggies into whatever size pieces you prefer.
3) Start water to boil. Add a TBLSPN of both oregano and basil to water. Once boiling add pasta.
4) In a pan with butter and olive oil, sauté the chopped veggies.
5) Season Perch with Lemon Pepper and add to hot pan with melted butter.
6) Put garlic bread into oven.
6) As things finish put them to the side. Most everything should be done about the same time.

Mix all ingredients into large bowl, to include pan drippings and stir until mixed. Serve in bowls and top with grated parm. Salt and pepper to taste.       
CoryTDF

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Offline Boss .300 winmag

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Re: The Official: Hunting-Washington.Com Recipe Book
« Reply #34 on: March 24, 2021, 05:27:04 PM »
well this got abandoned  :dunno:

Why did you abandon it?🤣
"Just because I like granola, and I have stretched my arms around a few trees, doesn't mean I'm a tree hugger!
Hi I'm 8156, our leader is Bearpaw.
YOU CANNOT REASON WITH A TIGER WHEN YOUR HEAD IS IN ITS MOUTH! Winston Churchill

Keep Calm And Duc/Ski Doo On!

Offline OutHouse

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Re: The Official: Hunting-Washington.Com Recipe Book
« Reply #35 on: August 02, 2021, 05:35:42 PM »
Pork or Deer Chops:

Thin sliced pork or deer chops
salt
pepper
fresh rosemary
ground red pepper (not too much)
garlic
ground sage

I prefer to fry them quick in a pan. They're excellent!

Offline Toma

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Re: The Official: Hunting-Washington.Com Recipe Book
« Reply #36 on: November 13, 2021, 02:53:20 PM »
Wild game sausage
2 pounds game meat (deer, elk, bear)
3 pounds pork shoulder butt
˝ pound pork fat (run thru grinder with pork better blending)
10 cloves garlic, fresh minced
˝ cup white onion, minced (made with 2/3 cup RED onion and did not like aftertaste)
1 cup Italian parsley leaves, then chopped (about 2.5 TBLS)
2.5 TBLS paprika
4 ˝ tsp kosher salt
1 tsp ground black pepepr
1.5 cups diced small cubes cheddar cheese (works best not thru grinder)
8 ounces liquid.  (we used Octoberfest beer in half, red wine in half, both very good)
Sausage casings, 32-35 mm

 


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