I love wild game! Best red meat 4 U

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  1. I love wild game! Best red meat 4 U


    I bow and gun hunt deer, elk, and mulies. Wild game is higher in protien and much leaner than our domesticated animals. Also, our family butchers all our own, so it's even leaner than if you paid someone $100 to process it for you.

    Nenni, bison, elk can be substituted for beef or pork in any recipe, Just don't overcook. Here is one of my favorites.

    Venni meatloaf:

    1 lb ground vennison
    1 lb ground turky
    Large onion diced
    1 can diced tomatoes
    1 can tomatoe sc.
    1 can dark red chilli beans
    1 can lt red chilli beans
    1 can chilli beans and sauce
    5-6 cloves garlic minced
    2-4 tablespoons chilli powder
    salt/pepper to taste
    Like it hot? cyanne pepper or tobasco green sauce

    Brown meat-don't drain, you will usually need to add some oil to cook it, I use about 2 tbls olive oil.

    throw it all in a pot (open and empty canned products in pot also, sharp metal can be bad for ya)

    I let it simmer, stirring once in a while, for about an hour. Adjust consistancy with water.

    Great protien and fiber. Low cals and carbs unless you eat a sleeve or two of crackers with it like I do.

    Add about 1-1.5 cups H20 or a can of beer


  2. looks like a chili recipe, not meatloaf. looks good though.
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  3. dude try taking classic brown rice and boiling it up.
    then take cube steak(venison, or elk, etc..)
    fry the cube steak in some low everything butter substitute, although i wouldn't recommend anything whipped it just never seems to work out for me.
    get whole wheat flour.
    take the flour and mix it in with water in your pan and make some traditional gravy..
    now that the cube steak and gravy are mixed just let them simmer and mix in some chopped onions if you want. also you can add in spices like garlic and sea salt.
    then when the cube steak is tender take it out of the gravy and mix in with the brown rice you made earlier. now you have classic country style steak.

  4. WOW, hosed that one, it is chilli! Or very runny meatloaf!

    HAHA my bad!

  5. I went hunting all damn week and guess what I got? Absolutely nothing. We went 5 of 7 days and saw ZERO deer. Ridiculous.

    I only have the 19th and 20th of the month to fill my tag or I'm going to be pissed. I need some nice lean venison.
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  6. hmm yummy deer even better moose yum

  7. F'n rights wild game is awesome. Got my 2 bucks this year..no time for Elk though..so sad. Lots of grouse too. We should have a wild game recipe section for all the hunting nutz.

  8. I'm grinding my own deerburger this year. They recommend adding fat to the meat because its so lean. What's a good fat to add to it. Is there a healthy fat you can put it in? I figured trying a low percentage of beef fat was best unless you guys have ideas?
    Got three by the way but gave one to my friend that's a poor shot

  9. Quote Originally Posted by wastedwhiteboy2 View Post
    I'm grinding my own deerburger this year. They recommend adding fat to the meat because its so lean. What's a good fat to add to it. Is there a healthy fat you can put it in? I figured trying a low percentage of beef fat was best unless you guys have ideas?
    Got three by the way but gave one to my friend that's a poor shot
    I wouldn't add any fat to it. You have primo organic free range meat there. Don't add a bunch of chemically enhanced garbage into it. When your cooking (Frying/making meatballs etc.) it though mix it with some olive oil. If your making pepperoni with it try and find some local farm raised pork, like a shoulder which will have more than enough fat content.

  10. Quote Originally Posted by wastedwhiteboy2 View Post
    I'm grinding my own deerburger this year. They recommend adding fat to the meat because its so lean. What's a good fat to add to it. Is there a healthy fat you can put it in? I figured trying a low percentage of beef fat was best unless you guys have ideas?
    Got three by the way but gave one to my friend that's a poor shot
    Congrats on a successful hunt!!

    Pork fat or ground pork with a high fat% would be your best bet if you're looking for flavor.

  11. Cool, thanks guys. And why pork over beef?

  12. Quote Originally Posted by wastedwhiteboy2 View Post
    Cool, thanks guys. And why pork over beef?
    Pork just has an overall stronger flavor.

    Great is you are making sausage.
    The Historic PES Legend

  13. Quote Originally Posted by Kevin R View Post
    I went hunting all damn week and guess what I got? Absolutely nothing. We went 5 of 7 days and saw ZERO deer. Ridiculous.

    I only have the 19th and 20th of the month to fill my tag or I'm going to be pissed. I need some nice lean venison.
    Maybe you should take a minivan into the woods because last year my wife got 2 deer with our Grand Caravan.

  14. yeah my buddy called to tell me he hit a deer with his truck while I was out hunting. I was jealous he was seeing deer cause up to that point i hadnt.

  15. Deer, Turkey, and Squirrel.....

    Best tasting meat on earth. Other than the occasional fish of course.
    I'm Back...

  16. Quote Originally Posted by DAdams91982 View Post
    Pork just has an overall stronger flavor.

    Great is you are making sausage.
    No, not for me or most sausage makers. It is for the correct fat content unless you want to add straight fat. Beef suet adds just as good of a flavor..it just doesn't mix as well I find, as using actual meat with a higher % of fat.

  17. I do enjoy the taste of wild game as much as any other meat.

    But, dang, if I don't get sick just about every time. My stomach summersaults for a good 12 hours after a normal 8oz serving of moose or deer (those are the 2 that I can think of that I've tried in the last year or 2).

  18. Quote Originally Posted by Blacktail View Post
    No, not for me or most sausage makers. It is for the correct fat content unless you want to add straight fat. Beef suet adds just as good of a flavor..it just doesn't mix as well I find, as using actual meat with a higher % of fat.
    I will concede that you definitely know a whole hell of alot more than I do on it. I only made it a slight few times, but wouldn't mind seeing your recipes or techniques you use.
    The Historic PES Legend

  19. Quote Originally Posted by celc5 View Post
    I do enjoy the taste of wild game as much as any other meat.

    But, dang, if I don't get sick just about every time. My stomach summersaults for a good 12 hours after a normal 8oz serving of moose or deer (those are the 2 that I can think of that I've tried in the last year or 2).
    Thats what you get for living in one of those germ free worlds. Put down the hand sanitizer and hope in the sand box with your kids!
    The Historic PES Legend

  20. Quote Originally Posted by DAdams91982 View Post
    I will concede that you definitely know a whole hell of alot more than I do on it. I only made it a slight few times, but wouldn't mind seeing your recipes or techniques you use.
    What kind of recipe would you like man? I am experimenting making jalapeño cheese smokies with the rest of my my spring black bear this winter. Can't wait for the time off. I'm also going to make some rollmops with trout

  21. Quote Originally Posted by Blacktail View Post
    What kind of recipe would you like man? I am experimenting making jalapeño cheese smokies with the rest of my my spring black bear this winter. Can't wait for the time off. I'm also going to make some rollmops with trout
    Nice man... definitely not going to find any black bear meat around me right now... how about some venison recipes. I have plenty of meat stocked away from the season.
    The Historic PES Legend

  22. Quote Originally Posted by celc5 View Post
    I do enjoy the taste of wild game as much as any other meat.

    But, dang, if I don't get sick just about every time. My stomach summersaults for a good 12 hours after a normal 8oz serving of moose or deer (those are the 2 that I can think of that I've tried in the last year or 2).
    You may have an aversion to red meat in general which is more pronounced with wild game. One of my good buddies had the same thing for years...just started being able to eat red meat again. I would imagine that it has to do with not having enough good bacteria in your intestinal tract. Try taking some Acidophilus for a few months and try again. Make sure that your game meat is butchered yourself so you can control the cleanliness of the operation.

  23. Quote Originally Posted by DAdams91982 View Post
    Nice man... definitely not going to find any black bear meat around me right now... how about some venison recipes. I have plenty of meat stocked away from the season.
    Do you just want some sausage recipes or meals lol? I have some of the most tender venison in the freezer right now. So bloody good.

  24. Quote Originally Posted by Blacktail View Post
    Do you just want some sausage recipes or meals lol? I have some of the most tender venison in the freezer right now. So bloody good.
    Sure... whatever you got that is good... it is hard to pick out the good from google. Definitely hit some up in the recipe section.
    The Historic PES Legend

  25. Venison Honey Bologna
    10 pounds venison 2-3 pounds back fat
    5 ounces salt 2 teaspoons Prague Powder #2
    4 ounces corn syrup solids 1/2 cup honey
    6 ounces Fermento 1 tablespoon ground white pepper
    1 tablespoon nutmeg 1 tablespoon paprika
    1 teaspoon onion powder 5 3 1/2 x 24 inch casings
    Grind the meat through a 1/2 inch plate,mix it with the salt, then let it sit 5 to 6 days, draining off the liquid.
    Add more salt to taste of needed. Put in an airtight tub for four days, overhauling once. Regrind
    through a 3/8” plate. Mix corn syrup solids with the dryer Fermento, then mix it all into the venison.
    Dissolve the Prague Powder #2 in a cup of cold water and mixed that inwith the honey Grind fat back
    through an 1/8” plate. Mix in all the spices, and grind again through an 1/8” plate. Let it sit in the fridge
    for a couple hours Soak casings in vinegar and stuff. Pierce liberally wipe with vinegar.
    Specified fermenting:
    16 hours at 90 F, 90% humidity
    28 hours at 105 F, 85% humidity
    6 hours at 110 F, 85% humidity


    Breakfast Sausage
    5 lbs. pork butt
    5 lbs. Vension/elk or moose
    5 tbsp. salt 1 tbsp. ground white pepper
    2 tbsp. rubbed sage 1 tsp ginger
    1 tbsp. nutmeg 1 tbsp. thyme
    1 pint ice water 1 tbsp. ground hot red pepper (optional)
    You can make an excellent breakfast sausage using 100% pork butts or 50% pork butts and 50% pork
    trimmings
    All the pork used to make the sausage must be chilled from 32-35ºF F. without fail. Be sure that all the meat
    is free of blood clots, sinews, bone, skin, glands, etc.Grind all the meat through a 3/16” grinder plate and
    place in mixer.Add all the ingredients and mix well until all the spices are evenly distributed. Pork sausage
    may be stuffed into 28-30 mm hog casings or 22-24 mm lamb casings. Pork sausage also may be stuffed
    into a cloth bag or a 3 1/2 by 24” fibrous casing. It is very important that pork sausage not be allowed to
    remain at room temperature any longer than necessary. Place in cooler as soon as possible. Pork sausage
    should be allowed to chill and dry in 28-32ºF cooler.

    Bratwurst
    2.5 pounds lean ground pork,
    2.5 pounds venison
    4 teaspoons sugar
    1 tablespoon ground coriander 1 tablespoon sage
    1 teaspoon paprika 1 teaspoon cayenne pepper
    2teaspoons dried rosemary 1 tablespoon dry mustard
    1 teaspoon pepper 1 teaspoon nutmeg
    5 teaspoons salt
    Hog casings
    Mix all spices together and work into meat. Stuff meat mixture into hog casings and form links. Makes 20

    English Bangers
    5 lbs. fat pork butts
    5 lbs venison
    2 tsp. ground white pepper 1 tsp. ground ginger
    1 tsp. sage 1 tsp. mace
    3 ozs. salt (about 6 tbsp.) 6 ozs. bread crumbs
    Meat is chilled to 32-34 degrees F. and ground through 1/4” grinding plate.All ingredients are mixed very
    well with about 2 cups of water.When possible, add cooled pork stock in place of water. Meat is then
    stuffed into 32-35mm hog casings and whatever sausage not used up is frozen. English bangers are a very
    tasty sausage served at breakfast time,much the same as American pork sausage.The above formula may
    be used to make all beef breakfast sausage. Use any kind of beef or trimmings, 70% lean and 30% fat.

    All Beef Kosher Frankfurters
    20 lbs. beef chuck trimmings 1/8 lb. dried marjoram
    30 lbs. venison flank, briskets cracked ice or ice water
    or trimmings 1/4 lb. sugar
    1/2 lb. frankfurt sausage 1 oz. garlic compound
    seasoning flour
    1/8 lb. ground allspice 1 lb. salt
    Trim meats thoroughly, removing all skin, sinews, blood clot, and bones, but leaving the fat. Put beef
    through 5/16 inch plate of grinder, and veal through 1/8 inch plate. Put meats into mixer and mix, gradually
    adding ice or ice water and enough flour to reach desired consistency.Then mix in remaining ingredients.
    Stuff into narrow beef round casings or wide sheep casing, and tie with twine into links about 4
    inches long. Cut in lengths of four links each, and smoke at medium heat until they are a bright reddish
    brown, and cook for about 10 minutes at 155 to 160 degrees

    Dry-Cured Pepperoni - Italian Style
    1 lb. regular pork 4 lbs. venison
    5 lbs. lean pork butts 9 tbsp. salt
    1 oz. powdered dextrose 2 level tsp. Prague Powder No. 2
    1 tbsp. ground hot red pepper 1 tsp. allspice
    2 ozs. corn syrup solids 5 tsp. ground anise seed
    Grind all the meat through a 3/16 grinder plate. Use mixer and add all the ingredients mixing evenly;
    regrind through 1/8 plate.The meat now is ready for stuffing. Stuffing: It is essential that the meat be
    well-chilled to avoid smearing.The meat should be stuffed into 24-26mm lamb casings. Drying: Hold pepperoni
    at 70 degrees F. for about 2 days maintaining a relative humidity of about 75%.The product should
    be kept in a 38-40 degrees F. cooler for at least 20 days (or until desired dryness is reached), from the time
    the cure has been added to the pepperoni. Be sure that casings used are not more than 1 3/8” in diameter,
    as this formula applies only to casings below this range.
    Contents
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