I think we need to get input on everyone's favorite game recipes since this is the season of fresh game in the freezer. After all, shooting them is only half of the fun.
I'm a huge fan of venison, especially here in Nebraska where the deer are corn fed. Normally I like to grill the steak on the grill at about 350. I typically pour Worchestire sauce on each side and cook them for about 4-6 minutes per side, (depending on how thick they are), with the grill lid down. That should cook them until they're pink in the middle. Salt them last. If you salt them when you first put them on the grill it draws the juices out.
Now, a second recipe that my wife figured out last weekend was to marinate the steaks in a Mesquite sauce, (buy the dry pack mix at the store). We left them in it for 2 hours. I cooked the steaks as described above and I seriously couldn't believe how good they were. It was like a bacon wrapped filet. Unbelievable.
Just had BBQ elk roast tonight. Works great with deer also.
Marinate rump roast in beer and onions overnight.
In morning drain out beer and add lots of BBQ sauce
Put in crok pot or roaster oven on low for 10-12 hours.
Also a very easy recipe
Brown round steak for a short time on very high heat in oil
Put in roaster, add onions, salt and peper, and pizza sause, add a little water if necessary
Cook on medium in roaster or crok pot, for about 3-4 hours
Deer breakfast sausage:
Grind up 10 lb deer using the grind plate with large holes.
Grind 4 lbs fatty bacon (the fatter, the better)
take a large bowl/tub/baking pan and lay down a 1-2 inch layer of ground deer, cover with ground sage, garlic powder, salt, pepper, fennel seed. Layer on some bacon, then layer on deer again, repeat seasoning/layering until out of meat. Now stick in your hands (washed, of course or in gloves) and mix up the meat and seasoning. Run through meat grinder again, using the fine grind plate.
Steaks - throw plain ol deer steaks on grill, cook rare to medium rare, season with salt, garlic powder, pepper.
I keep nature balanced - I hunt everything!
The best pheasant I've ever had was done by a packing plant in a little town in South Dakota. We'd clean our birds all week until the last day, then we'd drop them all off at the plant. They'd fix 'em up, then UPS to Illinois in dry ice. Their method was to inject them like a turkey, then ham cure 'em, & smoke. [img]/ubbthreads/images/graemlins/tongue.gif[/img]
For whole ducks, I rub them down with lemon pepper, then fill the body cavity with sliced apples & oranges. Wrap that in bacon, aluminum foil, then toss 'em on the grill. Rotate about every 15 minutes for 45 total, depending on the size of the quacker.
For breasted-out ducks, marinate in Coke for four hours in the fridge (gets out all the gamey taste). Rub with black pepper, seasoned salt, & garlic pepper, & wrap with bacon & tin foil. Grill for @ 15-20 minutes total (rotate at least once), slice, & eat with crackers. [img]/ubbthreads/images/graemlins/wink.gif[/img]
This is one of my favortites for deer steaks or tenderloin.
1/2 cup olive oil
1/4 cup worcestershire sauce
1/4 cup Dale's steak marinade
1 tablespoon balsamic vinegar
1 tablespoon garlic powder
1 teaspoon Montreal steak seasoning (spicy)
1/2 teaspoon ground thyme
1/2 teaspoon ground celery seed
1/4 teaspoon black pepper
1/4 teaspoon cayenne
1/4 teaspoon Kosher salt
Combine all ingredients in a 1 gallon zip lock bag shake well. Marinate 6 to 8 hours. Preferable 24 hours (much better)Turn bag to mix every couple hours. Set up carcoal grill for direct high heat grilling. Throw on a few mesquite wood chips (I use a hand full) Grill steaks 3 minutes a side for med. rare with the grill covered for smoke retention. Serve with grilled corn and green beans.If using a thick back strap when cooking time will be longer wrap in bacon.