I think that eating fresh wild game is one of the best parts of the hunting experience. Do any of you have a favorite recipe or cooking method for preparing wild game - that you wouldn't mind sharing? I realize that we have different species over here, but I think that some recipes might work with the proper substition. I know this probably should have been posted on the Recipes forum, but they get very few hits and I am mostly interested in recipes from European countries. The best game dishes I have ever tasted were the ones I've eaten in Europe (you guys do wonderful things with game meat). Thanks

Rifleman,

I do lots of different stuff but usually keep it quite simple. If however ou are after somethign a little "Ethnic" then most Diced venisonm will lend itself to Stifado very well. This is a slow cook option where uyou use the same weight of onions as you use meat. It is a Traditional greek dish that is usually done with braising steak.

The other nice dish is to braise the shanks in a slow cooker in a stock made of fried onions and garlic, tinned tomatoes and chicken stock. If you braise the shanks till they are very soft then finish in the oven for 40mins after adding a bag of peas, (300g-400g), some 1" lengths of carrott and some artichoke hearts.

Last night I had roast Mallard with sweet chilli glaze.... Guarenteed brownie points and the ultimate reason that you NEED NEED NEED to go duck flighting!!!


rgds,
FB

Here in theUSA shanks are often disgarded or ground up for sausage.However they are the most flavorful part of the deer. This is how it's done in my family[and in Italy where they come from].Brown shanks in oil,add some red wine ,chopped onion, celery,carrot ,tomato mushrooms.Simmer until the meat starts to fall off the bones .WARNING -very flavorful !!!

9.3 Rifleman.

Have a look for this book, it contains a lot of good recipes both English and Continental, Amazon books should be a good place to start.

The Poachers Cook Book by Prue Coats.
ISBN 1-873674-61-9

lt covers all major game in fur n feather as well as other bits of interest.

Dave.
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9.3 rifleman have a look here http://www.justgamerecipes.com/
http://www.freebiz.net/free_food_wild_food.html

Chapster1

I like the sites, 40 odd ways to do bambi has to be worth a try. A local spot in town has started to put on some interesting meats and l thought about sticking my nose through the door, until l saw who was delivering the stuff and have now though better of it. lf l feel like something fancy in future l think l'll just reach for the rifle again...

Dave.
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Dave,

stick with the rifle. At least you nkow you aren't getting that stinky old buck that some other stalker didn't want for his own freezer!!

I had a philosopy that I didn't order in restaurants anything that I can catch or shoot myself, generally because I knew I would be over critical!!

FB

dave where is this local spot in town ?
its just that i know some FOOL who stalks (well fills deer with bullets) this fool was getting roe cutting them up and putting joints on local farmers markets, nowt wrong with that but some one bought a frozen joint and when they defrosted it had extras ie maggots,

Chapster1.

l'm up in Penrith, Cumbria. The spots called Jillys' Steak House, and they're offering Buff' Impala' Osterich' Boar and several others. The chap l saw delivering was part of a familly firm that has over the past few years slipped a little, partly due to Govt' reasons with slaughter houses and partly through management. l won't got further than that for reasons of potential liable, but a lot of us have wondered....
l've eaten a fair bit of african game and a pals' from Joburg' so we were wondering if it would have been fun to take a look for the hell of it.
l ran into a game dealer at Richmond farmers market a while back who came from over the Durham border. He was very keen to aquire as much game as possible, and looking at what he'd got on his table was banging it out at a fair whack. He was offering £1.00 a piece for dressed bunnies, l'd have liked to talk to him a little longer but the missus draged me away as we had pals with us. l'm at work at the momment, but when l'm back home over the weekend l'll let you know who he is and see if this rings any bells.

All the best.

Dave.
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Thank you everyone for the recipes, book recommendations, and weblinks. I will be checking all of this stuff out. Again, I appreciate your input.

I just picked up an old copy of the The Sporting Cook Book by Angela F. Rawson & Nikki Rowan-Kedge. There are some fantistic Victorian recipes (the sort my old grand mother used to make) and also some modern twists on the old recipes. Each recipe is forwarded with an story or relevant extract from an old english poem or novel that coungers up images of cold, wet & hungry sportsmen tucking into a well earned meal.

Yesterday I dug out some Venison sasages from the freezer and made up some "Cumberland Sauce" that I got from the book:

Boil up some port and redcurrant jelly and reduce to about a third. Add the juice and zest of an orange and a lemon, some Worcester sauce, a pinch of salt and cayenne pepper.
Served with the Venison sausages and some left over cauliflower cheese...

Just the job!

Chapster 1.

You have PM.

Dave.
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