I admit, I'm not much of a bird hunter...don't get overly excited about spring turkey season either. I love my big game animal hunting though. I also enjoy the heck out of fishing.

What is your favorite game animal meat from big game, any game bird, waterfowl, or even fish? (walleye for me on a grill!!)

How do you like it prepared?

Years ago a friend of mine used to make us "steak burgers" all the time. I later found out that they were bison/angus cross and he'd buy a whole side and have the entire thing ground up. Best burgers I've ever had, so I think I'd enjoy bison anyway.

Here's just a few of mine:

*grilled walleye in lemon with mild butter
*venison medallions injected with Italian dressing grilled SLOWLY
*mixed breakfast sausage (elk/mulie/antelope)
*Elk roast in oven using alum. foil, or in crockpot 15 hours on low.
*Pheasant, grilled

What about you?

Walleye or Crappie-lightly fried with lemon.

Ruffed grouse prepared any way!

Calf Elk loin wrapped in bacon and grilled.

Thinly sliced antelope loin on toast (great to have in the morning before duck hunting).

MG

from salt water it would be speckled trout.

from the field it would be elk

b h

Spoonbill duck breasted....... NOT.
Wild turkey breast, fried hot and fast in light, virgin olive oil.
Elk tenders.
Breaded (corn meal, flour, and spices) and boned perch fillets.
Mule deer loins which have sat in the fridge for about 2 weeks. Slice thin, cook hot and fast. That has to be the best. (Substitute whitetail, but still not the same as mule deer)

Fresh springbok backstrap over leadwood coals with a cold Tafel lager.
A thick sauteed catfish filet with Budweiser.
"Chicken fried" mallard breasts with Shiner bock.

1. caribou tenderloin - the best wild game i have ever eaten.
2. deep fried crappie for fish, followed by fresh grilled salmon with mayo/mustard mix on top. can you say mmmmmmgoooood?
3. cow moose steak, about 1.5" thick, slowly grilled with a high-mountain seasoning rub.
4. grilled aligator tail (wrapped in foil with butter, lemon, and assorted seasonings)

life is good!

cougar backstrap, sheep ribs, eland steaks - gotta go now - supper time

Deer tenderloin, whole, with garlic slices inserted into slits in the loin, sprinkled with seasoned salt. Wrap in aluminum with butter and bake at 350. Oh BOY!

Eland T Bone on the BBQ, Grilled fresh Salmon, Gemsbok summer sausage.

caribou tenderloin

axis deer or sika backstrap....chicken fried, with cream gravy!!

My choices would be as follows. 1. Fried wild Quail 2. Caribou Tenderloin. 3. Moose Tenderloin. 4. Fried Sauger. 5. Elk Tenderloin 6. Cape Buffalo Burger over an open flame in the Selous. Good shooting.

The only BIG game I ever had has been Venison, back-straps are good but I have had some excellent steaks cut out of the hind quarters. I process all of my Deer and my Fathers Deer and have helped several friends do theirs.

I hope to harvest an ELK one day.

Elk backstrap BBQ and basted with marined of butter garlic parsly vermouth black pepper.

Any BG burger mixed with chopped onions garlic salt and blue cheese.

Ruffed grouse BBQ with lemon butter salt and pepper

Swordfish or Albacore steaks BBQ with butter and lemon.

Duck breast soaked 24 hrs in red wine beaten flat roll around a jalpeno stuffed with jack cheese roll up with thick bacon then BBQ.

I will list in catagories.

Water- Wild alaska Salmon Boned and BBQ

Air- Ruffed or Blue grouse. I cook them in dutch oven with rice and Cream of mushroom soup with other ingredients. I call it Sawtooth Chicken

Land- Calf elk stake broiled with onions.

That is what I am talkling about. Ron

1. On the grill, Axis deer loin rubbed with Italian salad dressing and a light crust burned on with the center still pink and moist.. but you can't screw up Axis deer.. any preparation is good!

2. Pike fillets about 2.5" square (with Y-bone removed... a real skill) breaded with corn meal and fried for shore lunch and a bit of malt vinegar sprinkled there upon, add baked beans and diced potatoes, bacon bits and onions cooked in the grease first... A bottle of Blue chilled in the rapids... Eagles and loons all around and bears hanging around to scarf up the left overs... The best of Canada.

3. Impala liver diced and sauted with onions al a' Moses while sitting on the bank of the Ruaha river in the Selous.. with a good single malt to sip.. Now that's a sundowner!

I am lucky, in that I get to eat lots of wild game. My freezer right now contains wild pigs, deer, antelope, elk, and black bear, and trout.

I like all of those quite a lot. However, the very best meat of any kind that I ever ate was some moose roast cooked by my mother-in-law.
It was shot in Canada by friends who gave them some of the roasts off it. I would eat that stuff till I was about sick, the heck with dessert, give me some more moose roast!

Elk backstrap, sliced thin in 2"x4" strips, rolled around a sliced pickled jalapeno, fajita seasoning, skewered on a stainless skewer, charcoaled, cold beer

Braised rabbit, fried squirrel, venison tenderloin sauted with shallots and dusted with cracked pepper; all in that order. All three like to go down with full flavored white wine.

Dall sheep steaks medium rare. Thomson gazelle chops also medium rare. I basically like all game but these two are at the very top of the list.

Mark

Damn, this thread makes me HUNGRY!

Best I've ever had was Desert Bighorn tenderloin. It was cooked Med-R over a bed of mesquite coals and was served with a roasted apple and pepper sauce.

It was just incredible, we had ice cold tecate, sheep steaks and cigars around a campfire feeling the cool breeze on our sunburned faces and listening to the waves of the Sea of Cortez crash against the beach.

It was the most memorable non-mule deer hunt I have ever been a part of, the ram grossed just over 180"

Drum

A good black bear roast is great right along there with grouse.

Then elk and deer and pig.

Eland, fried in a seasoned disc blade, over an open fire!

Make a paste of Dijon Mustard and Dill. Coat fresh salmon steak and grill. Fight the daughter wife and grandkids for a piece.

Neat thread Doc.....

Elk loin over hickory, rare...some medium tomatoes with parmesean cheese on top roasted beside the elk on the grill, a loaf of hot sourdough and a glass of Caymus cabernet...campfire simmering and a puff on my pipe, one of the best evenings in the Rocky Mountains ever for me.....

Cobia steak w/butter and lemon pepper grilled on the beach with a big 'ol salad and some crusty french bread and some ice cold Bass ale was pretty strong too!

grilled eland steak

grilled mahi-mahi with garlic butter sauce

fried halibut

Peppered Grysbok.

Elk tenderloins over a pine fire in the high Rockies.

Oryx steaks.

quote:

Originally posted by drummondlindsey:
Damn, this thread makes me HUNGRY!

Dang you ain't kiddin, I came home and read some 20+ posts after I started this thread this morning, AND ALL I HAD FOR DINNER WAS A GREEN LEAFY SALAD!!!

You guys are KILLING ME!!!

Oh, I need to certainly add an excellent dinner I had in Maine on my first black bear hunt: Lobster tail with MOOSE steak cooked on the grill while we listened to Loons on Bogg Lake.

I give on the moose. I can't believe I forgot about that.

Hey, is there such a thing as the AR cookbook? We should make one!

quote:

Elk tenderloins over a pine fire in the high Rockies.

Pine, the finest cooking wood.

Halibut 2" cubes, fresh fried
Elk loin, grilled med rare, garlic to taste
Cottontail Rabbit, browned in olive oil and baked
Pheasant breast, browned and cooked in a cream sauce

Oryx tenderloin raw. A little olive oil, salt and pepper over night. Four legged sushi!!!

The nicest bird -ptarmigan. Animal - what is often disgarded or made into sausage makes a very fine meal - braised venison shank !!

I am surprised that only one mentioned axis deer...

Olarmy...

It must be one of the best meat on earth !!

L

Sitka Blacktail any cut pan fried Hot.

-Fresh bluefin tuna sashimi
-Fresh brook trout cooked streamside in tin foil with butter and lemon
-Fresh striped bass chunks floured and deep fried, served with fries
-Fresh dug steamers, quahogs and little necks dug on Cape Cod served raw and steamed, along with a couple fresh caught bugs (lobsters)
-Moose tenderloin over coals, cooked medium with just a bit of salt and black f/g black pepper
-Ruffed grouse ever so lightly dredged in flour and fried in a bit of hot butter and oil
-Wood duck breasts pounded, egged and dipped lightly in italian bread crumbs, then fried in e/v olive oil, seved with rice and asparagus tips; side spinach salad with crumbled bacon with balsamic. A couple fingers of Talisker and a cigar for after...

quote:

Originally posted by MARK H. YOUNG:
Dall sheep steaks medium rare.

Absolutely, 100% my favorite!

Tenderloin of damn near anything. Elk, Dalls Sheep, and Axis deer stand out.

Warthog was the most surprising. Very nice.

Bird - Wild turkey breast
Fish - Peacock bass

Wild Turkey would have to be the best I've come across.

Followed by:

Mule Deer loin
Whitetail loin
Wild Hog loin(young sows)
Gator
Bull Frog
CrawFish
White Perch(Crappie)
Bass
Catfish
Cat Squirrel

Making me hungry just thinking about it.

Reloader

Here's my top 3:

1. BY FAR, Eland tenderloin.
2. Axis Deer
3. American Bison

Oh, and I forgot to mention. The best sausage I've ever eaten in my life was made from 50% Barasingha and 50% lean pork shoulder bought at the grocery store. It was UNBELIEVABLE!! I'm getting hungry.