Enjoying “game” in the off season - Recipe ideas and reports

[Josh P]

How do you like to enjoy your “game” in the post season months? Backstraps, heart, liver are usually enjoyed soon after the hunt, but what are you pulling out of the freezer in February, etc.?

I periodically browse through Escoffier for ideas, but it’s always been very easy to throw some veggies and roast meat in the crock pot. This round was large cubed meat browned in the skillet, carrots, potatoes, celery, garlic, and salt. Simple, but very enjoyable. Portions out nicely for work lunches as well as supper time meals.

 

[Aaron N]

I just cooked up an old moose tenderloin that had been in the freezer for years. Seared in the cast iron pan and finished off in the oven. It turned out great !

 

[wesheltonj]

Ccx

 

[mdwest]

Rinella’s meat eater website has some very good game recipes. We’ll pull new ideas off there three or four times a year just to try something new..

Tonight we’re doing a fairly regular cold weather pot of venison chili made with about a pound of ground from a doe I took in November…

I typically try to take at least four deer a year (between my wife and I)… we genuinely enjoy game meat… between the deer and the loins I’ll pull out of a few hogs I’ll take, we ordinarily have game meat or some sort at least once a week all year.. throw in an occasional turkey, rabbit, or whatever else has been hunted through the year, and we honestly don’t buy a lot of beef anymore… it’s been largely replaced by game meat..

 

[Grenster805]

How do you like to enjoy your “game” in the post season months? Backstraps, heart, liver are usually enjoyed soon after the hunt, but what are you pulling out of the freezer in February, etc.?

I periodically browse through Escoffier for ideas, but it’s always been very easy to throw some veggies and roast meat in the crock pot. This round was large cubed meat browned in the skillet, carrots, potatoes, celery, garlic, and salt. Simple, but very enjoyable. Portions out nicely for work lunches as well as supper time meals.

Thanks for the information!

 

[HookMeUpII]

I hunt mostly waterfowl. I turn 90% of it into spicy snack sticks. Last batch was jalapeno flavored with high temp cheddar cheese chunks and additional dried jalapeno flakes. They went like wildfire. I am down to two frozen packs, reminding me I need to keep some for myself. It's a lot of work, but I've finally perfected my recipe.

 

[Josh P]

I hunt mostly waterfowl. I turn 90% of it into spicy snack sticks. Last batch was jalapeno flavored with high temp cheddar cheese chunks and additional dried jalapeno flakes. They went like wildfire. I am down to two frozen packs, reminding me I need to keep some for myself. It's a lot of work, but I've finally perfected my recipe.

Do you do these with geese or only ducks? I collect as much of the duck fat as possible, and would rather have the same quantity of fat than meat, though the meat is great. I haven’t been able to connect on geese yet so haven’t had much kitchen time with them.

 

[HookMeUpII]

Do you do these with geese or only ducks? I collect as much of the duck fat as possible, and would rather have the same quantity of fat than meat, though the meat is great. I haven’t been able to connect on geese yet so haven’t had much kitchen time with them.

I use both. This batch I recently made was with all geese. I do 50% game and 50% pork butt. Stretches out the yield a bit and the taste is better. This time, with geese, was the best it's ever come out.

I stay away from anything fishy. Brant, divers, etc. I wouldn't hesitate to throw a broadbill or two in, though. They aren't as bad.