another what can you eat
- Thread starter SPUSCG
- Start date
What "tastes good" to a particular individual is subjective. If all you've ever eaten was chicken, then wild duck might be a disappointment. Wild Turkey doesn't taste the same as a shrink wrapped Butterball. Food prep and recipes can either make or break a good piece of meat.
fisherman66
New member
No truer words....
I'd put emphasis on the prep part since it's often the weakest part of the chain, but the recipe is of obvious importance. *Case in point* I prepared Black Bass yesterday which is often considered a lesser table fare for freshwater dining. Good prep made everyone think it was catfish. The rest was standard fishfry and fast cooking to keep everything moist.
Watching the cooking time is very important with wild game. They have much less fat than pen raised, domestic meats. Wild meat drys out faster and requires less cooking time typically.
Quite a devious post count Rembrandt. Interesting that it fell on the sabbath marked by 4/20. I'm going to watch Di Vinci Code again to see if I can reason this one out.
So you are only interested in fowl? Don't wanna hunt four leggers or don't think they taste good enuff for your palate? When a plane ol piggy -18 pounds dressed is grilled and it is so tasty that junior ate about 16 pounds in one evening I think that alone says it was "tasty" the next day however he had just an inkling he may have ate too much pork.:barf::barf::barf:
Gator and frog are 2 of the tastiest meats I have ever had on my tongue.
When I ate Muscovy duck I had gone well over a week eating biscuit mix only so it was very pleasing but I can't say it was good. If you have no interest of hunting anything but birds cool. but don't go out and tell anyone the best tasting game is "X" type of bird...
As for birds I have only had pheasant, doves, robin and the Muscovy all were very good to eat the way they were cooked. The pheasant was baked/broiled the dove was sauteed in a gravy and served over rice and the robins were boiled up in a soup. The muscovy was a pretty greasy and strong flavor but bein as hungry as I was I liked it fine.
Brent
Gator and frog are 2 of the tastiest meats I have ever had on my tongue.
When I ate Muscovy duck I had gone well over a week eating biscuit mix only so it was very pleasing but I can't say it was good. If you have no interest of hunting anything but birds cool. but don't go out and tell anyone the best tasting game is "X" type of bird...
As for birds I have only had pheasant, doves, robin and the Muscovy all were very good to eat the way they were cooked. The pheasant was baked/broiled the dove was sauteed in a gravy and served over rice and the robins were boiled up in a soup. The muscovy was a pretty greasy and strong flavor but bein as hungry as I was I liked it fine.
Brent
I find rabbit a much easier to prepare game than most and the only thing difficult on hogs is the butchering duty but not everyone has them vermin runnin' around all year
Good luck learnin' the skills of hunting and preparin' yer game.
May I suggest a more hunt oriented site? TFL is my go to gun and shooting place but Boartuff outdoors covers all my needs on hunting and cooking wildgame complete with tons of recipes and more if ask for one!
http://www.boartuffoutdoors.com/cgi-bin/yabb/YaBB.pl
Feel free to tell 'em Hogdogs sent ya...
Brent
Good luck learnin' the skills of hunting and preparin' yer game.May I suggest a more hunt oriented site? TFL is my go to gun and shooting place but Boartuff outdoors covers all my needs on hunting and cooking wildgame complete with tons of recipes and more if ask for one!
http://www.boartuffoutdoors.com/cgi-bin/yabb/YaBB.pl
Feel free to tell 'em Hogdogs sent ya...
Brent
Personally, the list goes like this. Limited offering,,,,okay?
1: Pheasant..great any way you fix it.
2: Grouse.. Pick a type, I've had blue, ruffed, sharptail. Think pressure cooker and/or breasts in the campfire coals. Too easily turned to rubber w/ frying.
3: Dove...fried or in a sauce.
3: Turkey...good, cooked normally for moistness.
4: Goose...okay
5: Duck.....fair to poor, haven't found a great way to cook them yet. Not that I hunt them much anymore.
My limited experience.
elkman06
1: Pheasant..great any way you fix it.
2: Grouse.. Pick a type, I've had blue, ruffed, sharptail. Think pressure cooker and/or breasts in the campfire coals. Too easily turned to rubber w/ frying.
3: Dove...fried or in a sauce.
3: Turkey...good, cooked normally for moistness.
4: Goose...okay
5: Duck.....fair to poor, haven't found a great way to cook them yet. Not that I hunt them much anymore.
My limited experience.
elkman06
Loaded4yote
New member
Ugh, why'd you go and mess up a good bass by makin it taste like catfish. Lemon pepper is all it needs.
Birds are good eat'n. Best Thanksgiving I can remember we had Pheasant, Chukar, Quail, and Dove on the table. Never even thought of a Turkey the whole day.
Prepping the duck by poking holes in the skin with a fork helps the fats cook out.
If your lazy you can just skin the duck instead of plucking the feathers. That'll take care of the problem as well.
Make a rub of brown sugar, ginger, garlic, and cayenne.
Place duck in a roasting pan with mirepoix (course chopped veggies, look it up)
Fill pan 1" deep with white wine.
Roast at 350f till a probe thermometer reaches 165f when placed in the thickest part of the breast.
strain the liquid through a fine sieve and thicken with roux. season to taste.
If you want you can stuff the bird with chopped sweet onions and oranges. It'll increase the cooking time, but does add to the flavor.
If your lazy you can just skin the duck instead of plucking the feathers. That'll take care of the problem as well.
Make a rub of brown sugar, ginger, garlic, and cayenne.
Place duck in a roasting pan with mirepoix (course chopped veggies, look it up)
Fill pan 1" deep with white wine.
Roast at 350f till a probe thermometer reaches 165f when placed in the thickest part of the breast.
strain the liquid through a fine sieve and thicken with roux. season to taste.
If you want you can stuff the bird with chopped sweet onions and oranges. It'll increase the cooking time, but does add to the flavor.
davlandrum
New member
grouse and quail we usually just take the breast off and BBQ it, plain, or dry rub, or wet sauce.
Quail and grouse taste about the same to me. Good. Pheasant is close. Domestic and wild turkey taste about the same as each other.The domestic being bred to have a larger breast. About the only duck I mess with is mallards or the closely related black duck because you can skin out the breast. You can cook them in a crock pot and serve on rice. The smaller ducks have so much insulation to go through for the amount of meat you get that I don't eat them. Doves are OK but have a livery taste to me. I usually wrap the breast in bacon and grill them. I have never seen anybody make a goose fit to eat.
humanitarian2112
Moderator
Dove
anything wrapped in bacon tastes goooooood.
anything wrapped in bacon tastes goooooood.
I was raised on wild duck, and the first time I had a farm raised one, I almost gagged. I've gotten over it, but the difference is quite a bit. Same with geese. I pretty much only eat the wild ones now, unless it's chinese roasted/Peking duck prepared.
Wild waterfowl are stronger, loads less fat, and generally dryer. I'd rather eat them than any farm raised bird, but they are an aquired taste if you are used to the store bought type. But beef tastes different than elk too.
Dove and quail are tasty. I probably like pheasant the best, but any is a treat for this old bird.
Wild waterfowl are stronger, loads less fat, and generally dryer. I'd rather eat them than any farm raised bird, but they are an aquired taste if you are used to the store bought type. But beef tastes different than elk too.
Dove and quail are tasty. I probably like pheasant the best, but any is a treat for this old bird.
ForneyRider
New member
Dove/quail - fajitas that are marinated. Bacon wrapped - like the chicken livers are in winter time, with jalapeno and soy sauce.
Ptarmigan - are really good like a game hen.
Duck - best was prepared by the wife of a lifelong duck hunter. She roasted it and served with a brown gravy. She put on rack so grease would run off.
Duck - had a duck burrito from The Mansion in Dallas.
Deer/Moose - fajitas. Deer jerky gets gobbled up.
Hog - females better than males. My brother puts the meat from males in garlic brine over night before preparing. Pork chops have been great. Ribs are small and lean. Rest is turned into sausage.
Caribou - sausage mixed with pork butt. Used to buy commercial Reindeer hot links, they were great. I think caribou is best of deer family.
Ptarmigan - are really good like a game hen.
Duck - best was prepared by the wife of a lifelong duck hunter. She roasted it and served with a brown gravy. She put on rack so grease would run off.
Duck - had a duck burrito from The Mansion in Dallas.
Deer/Moose - fajitas. Deer jerky gets gobbled up.
Hog - females better than males. My brother puts the meat from males in garlic brine over night before preparing. Pork chops have been great. Ribs are small and lean. Rest is turned into sausage.
Caribou - sausage mixed with pork butt. Used to buy commercial Reindeer hot links, they were great. I think caribou is best of deer family.
Kreyzhorse
New member
It tastes much better than a Butterball....
Dove and quail are both outstanding as well.