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  #151  
Old 05-29-2017, 01:11 PM
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And then decided to have a home Smoked Andouille and Gouda Sammich on a Pheasant Egg Bun for Breakfast

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  #152  
Old 05-29-2017, 08:20 PM
elk09 elk09 is offline
 
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Default Elk Cutlets

love hunting and beef - for me wild meat needs a lot of effort...

put small thin elk steaks thu a cutlet machine - season to your liking - coat with egg and your choice of breading - pan fry - once cooked - place in casserole dish and layer with tomato sauce and cooked ham - bake in oven for a while and the breading soaks up the tomato sauce and ham flavour - reminded me of veal cutlets
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  #153  
Old 05-29-2017, 08:50 PM
sweld sweld is online now
 
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Chickens. Moose. Elk. Whitetail. 1" cubes. Season to taste. Fry up for appies while your steaks are bbqing


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  #154  
Old 06-11-2017, 04:36 PM
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Default Hungarian Pheasant Egg Forgacs Fank

Deep Fat Fried Cookies

30 Pheasant Yolks
2 tsp Vanilla
1oz Strohs 80
6oz Ginger Ale
Pinch Salt
1 tsp Baking Powder
5-6 cups AP Flour

Combine wet and dry ingredients separately and add 1/3 of the dry to all of the wet to make a slack batter. Beat well and add the rest of the dry to make a soft dough.
Let rest in fridge 2 hours.



Cut dough into quarters and roll each quarter to a 1/8" thickness and cut into strips with pizza cutter or knife

Cut across into rectangles and cut a partial slit down the center of each rectangle
[IMG]
http://i1244.photobucket.com/albums/gg568/percebes/P6110022_zpsedwva1bp.jpg[/IMG]


Flip slits to the outside to make the angel wings
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It's really hard to explain puns to kleptomaniacs... They always take things literally

Last edited by omega50; 06-11-2017 at 05:04 PM.
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  #155  
Old 06-11-2017, 05:15 PM
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Fry in 350F Lard til brown and flip-total time about 3 minutes
Sprinkle with Vanilla Icing Sugar



Made 3 trays
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  #156  
Old 06-11-2017, 09:23 PM
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allaboutmathews allaboutmathews is offline
 
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Default WILD GAME RECIPES. Post them. RECIPES ONLY!

Quote:
Originally Posted by elk09 View Post
love hunting and beef - for me wild meat needs a lot of effort...



Sounds like you need some help.... Wild meat shouldn't need all that effort....and godam sure not tomatoe sauce! Haha! Yikes! .... and If your gonna use a frying pan on meat, you might as well use a grinder first to make hamburger and you'll enjoy it more. Then throw the frying pan away and use the BBQ anyways.

Try this instead good sir: (if you take your meat to a butcher, ask for the strip loin in 2 or 3 equal parts, not cut into tiny steaks) and tell him: "EVERY LAST PIECE OF THE ****ING FAT AND SINUE GOES TO THE MANGEY COYOTES!!!"

----Deer/elk/moose steak to die for----
1 Whole strip loin cut into YOUR family sized lengths (8-10" long should be close to 8-10 steaks)
-Season the meat with garlic, pepper, steak spice OR some salt, maybe some onion powder.... whatever flavors you like... and throw it in the fridge over night. When you go to cook it, throw the whole damn block of meat on the hot, pre heated BBQ on medium heat (250-300) Keep Turing it till all 4 sides look evenly charred... but make sure to take the temp once in a while until it reaches 145-150 (rare to medium rare) 155 at the most for medium. Then let it rest a while and THEN cut it into nice little 1" slices of heaven! let me know how it works.... please... no more deer steak flavored tomatoe sauce haha! Unless it's ground up and shoved in spaghetti.
Matt

Last edited by allaboutmathews; 06-11-2017 at 09:32 PM.
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  #157  
Old 11-25-2017, 01:18 PM
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Location: Camrose county
Posts: 1,659
Default Deer recipes

Quote:
Originally Posted by allaboutmathews View Post
Sounds like you need some help.... Wild meat shouldn't need all that effort....and godam sure not tomatoe sauce! Haha! Yikes! .... and If your gonna use a frying pan on meat, you might as well use a grinder first to make hamburger and you'll enjoy it more. Then throw the frying pan away and use the BBQ anyways.

Try this instead good sir: (if you take your meat to a butcher, ask for the strip loin in 2 or 3 equal parts, not cut into tiny steaks) and tell him: "EVERY LAST PIECE OF THE ****ING FAT AND SINUE GOES TO THE MANGEY COYOTES!!!"

----Deer/elk/moose steak to die for----
1 Whole strip loin cut into YOUR family sized lengths (8-10" long should be close to 8-10 steaks)
-Season the meat with garlic, pepper, steak spice OR some salt, maybe some onion powder.... whatever flavors you like... and throw it in the fridge over night. When you go to cook it, throw the whole damn block of meat on the hot, pre heated BBQ on medium heat (250-300) Keep Turing it till all 4 sides look evenly charred... but make sure to take the temp once in a while until it reaches 145-150 (rare to medium rare) 155 at the most for medium. Then let it rest a while and THEN cut it into nice little 1" slices of heaven! let me know how it works.... please... no more deer steak flavored tomatoe sauce haha! Unless it's ground up and shoved in spaghetti.
Matt
Was never much for deer meat ,but this sounds interesting .
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