The Wild Game Eats Thread...

RICMIC

Veteran member
Feb 21, 2012
1,503
792
Two Harbors, Minnesota
Bear is one of those critters that needs to be well cooked because of parasites that they often carry. Bear has plenty of fat, but little marbling, so it still tends to be tough if you bake a roast or fry a steak to well done. It does make excellent burger when mixed with suet and cooked well. But, our favorite way was as swiss steak. Prep as for any swiss steak recipe, put it in the crockpot with some canned tomatoes and cook until it almost falls apart. My family liked this better than any other wild game.
I've only shot one black bear, but had numerous road kills and nuisance bear kills from the local warden.
 
  • Like
Reactions: marcusvdk

sleepingbear

Member
Sep 15, 2011
93
98
Carson City
Air fried Duck thought i would try it out and it was easy, very juicy and allows you to capture rendered duck fat. Cleaned seven ducks that day so i took the tenders and made a bacon wrap with them as well. All i did with the duck (Teal) is lightly coat the inside with some slap ya mama seasoning and a couple cloves of garlic. On the outside i rubbed some garli garni on it. 45min in the fryer @ 400. Good stuff!!
 

Attachments

go_deep

Veteran member
Nov 30, 2014
2,410
1,340
Wyoming
Air fried Duck thought i would try it out and it was easy, very juicy and allows you to capture rendered duck fat. Cleaned seven ducks that day so i took the tenders and made a bacon wrap with them as well. All i did with the duck (Teal) is lightly coat the inside with some slap ya mama seasoning and a couple cloves of garlic. On the outside i rubbed some garli garni on it. 45min in the fryer @ 400. Good stuff!!
Looks great!!
 

sleepingbear

Member
Sep 15, 2011
93
98
Carson City
Last year i posted goose pastrami , this year i made 8lbs of duck pastrami. Everyone love’s it ! Also through in a deer roast, it’s great to but iam not sharing that
 

Attachments

  • Like
Reactions: dirtclod Az.

Hilltop

Veteran member
Feb 25, 2014
3,284
936
Eastern Nebraska
First taste of elk steak from this years bull. He has amazing flavor- almost no game to him at all.

I did a very simple marinade and then rubbed with garlic, salt, and pepper. Reverse sear- slowly brought strap up to 132 degrees before pulling to rest. Brought grill up to 450. Seared 1 minute each side then switched direction for another 30 seconds each side. Pulled to rest for 5 minutes before slicing. Mushrooms were in a light garlic butter and wine sauce. Potatoes were sliced, coated in a Mediterranean parmesan seasoning and then baked for an hour at 300. The salad was a simple chop salad with avocado ranch dressing.

33511