I don't know about you guys, but probably one of the main reasons I hunt, is the fact that I love to eat meat. Bob in Texas has as his signature line " there is room for all God's creatures, right next to the mashed potatoes". I'll second that remark.
Between my son and I, we can legally take 10 whitetail deer a season. Add exotics and hogs and I keep the two freezers I have in my garage pretty well stocked with venison, pork and fowl, year round.

Earlier this week I boned out some venison hind quarters. Got 16 lbs of meat. From that I made jerky. While doing that I reflected on what I had cooked the previous week. One night we had venison/pork burgers cooked on the grill over charcoal. I'll take two pounds of ground venison and a pound of pork pan sausage. Makes a really tender tasty burger. Earlier in the week I had boned out a pork hind and put it in the crockpot and made pulled pork which we had on sandwiches with cole slaw one night and then with carrots and taters the next night. I also made a pot of spaghetti using a package of pork pan sausage and a couple of italian sausage links.
On occasion I'll take a backstrap and cut it into butterfly steaks, marinate in zesty italian dressing and teriyaki sauce and cook medium rare over a hot charcoal fire.
Probably a week doesn't go by that we don't have two to three meals using game that I have taken.

How bout you guys?

GWB

Antelope and venison, some birds. My wife marinates the meat the same as preparing flank steak, serves it with spinach or broccoli sauteed in garlic/oil, mashed or roast potatoes, cob corn.

We eat it cold, also, served over bean salad, or something similar, with cucumbers in vinegar/pepper/salt/honey as a side- great hot weather eating.

The birds get cubed/floured/fried.

I have a ton of antelope/venison polish sausage that I grind up and use as you would ground meat for any dish/soup/casserole/chili.

Just today I made a little over 30 pounds of seasoned ground meat form deer and wild pig meat.

About 1/3 deer 2/3 pig.

I make all of it up in patties, seperated by freezer paper so you can take out one or as many patties as you need. They are about 3 patties to the pound.

I season it so it tastes good by itself, but you cn make it into Italian Sausage, taco meat,
soup meat, etc just by adding the additional spice.

The wife and I eat wild meat 3 or 4 times a week, at least.

"Pulled Pork" is a BBQ item, not crock pot. Crock pot makes it "braised" -- which is good too.

We don't want you to get into some sort of deep-nasty w/ the BBQ Police over terms.

JD,
a rose by any name.........

Tastes great no matter what I call it, thank you very much
GWB

Just in my house yearly.

1 Elk
8 to 10 Deer
200 lbs of catfish fillets


This is over 800 lbs of meat. We have to create new ways as to not get burned out on old favorites.

Fish....it has to be corn mealed and fried to suit me though.

Ted,

Try a bottle of lemon pepper marinade, add some mre black pepper, tony chacherie's creole seasoning. Pour over fillets (Talapia, trout, bass, etc.) Marinade filets for a couple hours. Grill over hot mesquite fire. Don't overcook.
Grill some asparagus and some ears of sweet corn. Works for me.
GWB

I think I fed my son and half of my sons friends in college for 4 years. I kept them loaded with wild pig. and of course deer, fish and fowl. I keep 4 freezers pretty well stocked with legal wild game, process my own meet, make my own sausage and summer sausage,, half the fun of it for me. I love animals, they are tasty!

About the only store bought meat we get at my place is Bacon, pork chops and the occasional ribeye. All other is game meat and fish.

.

I'll bet you didn't know that "ribeye" is named for the slice in the carcass at the 7th rib. This is where the ribeye steak derives. But the slice at the 7th rib is where the carcass is "eyed" by graders in the locker and given a grade stamp.

Beef grades run from "Choice, to Select, to Prime." Fat marbling is the criteria, more fat is a higher grade.

Crock pot pork is "braised" -- unless it's submerged, and then it becomes "stewed."

BBQ types make a distinction between "grills" and real barbecue. And we don't want you to embarrass yourself because you think a "rub" is what you give the wife as foreplay.

While we do eat some store bought meat, mainly because I like a little fat every now and then, and game meat is short of that, most of our meat intake is from deer/feral hog/javelina/fish and recently frog legs.

I hunt for meat, trophies don't mean shit to me.

A good tasting cut of meat from an animal I have killed, is always better than the best piece of store bought meat available. JMO.

quote:

Originally posted by J.D.Randell:
I'll bet you didn't know that "ribeye" is named for the slice in the carcass at the 7th rib. This is where the ribeye steak derives. But the slice at the 7th rib is where the carcass is "eyed" by graders in the locker and given a grade stamp.

You mean between the 12th and 13th rib.

Tonight:

Venison marinated and broiled

C on the C

Mashed potatoes

Broccoli, onion, and red peppers sauteed in olive oil, soy sauce, and ginger

This particular batch of venison is as tender as I have ever had, and quite flavorful.

Tonight we had "Turkey Fried Rice".

First you cook rice with choppped onion, real Garlic, snow peas, corn, chicken seasoning, ginger, Chinease 5 spice.

Then you cut the wild trukey breast in small pieces, marinate in soy sauce, ginger, and Chinease 5 spice.

Brown the meat in olive oil, then add the cooked rice, and heat it all up....

MMMMM Good.