The Wild Game Eats Thread...

dirtclod Az.

Veteran member
Jan 26, 2018
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Arizona
Looks great guys!Quail doesn't open here till Oct,but runs through Feb.Only one brood on our property hatched this year.No rain no Quail,no Rabbits.I'm going to try Elk pastrami for the first time,saw it on Randy Newburgs show.I let you know how it goes.Dove opener coming up!!:cool:
 

go_deep

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Nov 30, 2014
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Wyoming
Looks great guys!Quail doesn't open here till Oct,but runs through Feb.Only one brood on our property hatched this year.No rain no Quail,no Rabbits.I'm going to try Elk pastrami for the first time,saw it on Randy Newburgs show.I let you know how it goes.Dove opener coming up!!:cool:
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Been making pastrami for almost 20 years, here's a 15 pound batch from 2 weeks ago.
 

go_deep

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Nov 30, 2014
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Wyoming
Dang Deep! I'm talkin'One!What cuts are those?Whole roasts?Do you own an Elk or Deer farm?:cool:
Front or back roasts, whole roasts. Biggest piece one ever done was 6#. No farm, just process our own, and space it out to try and have wild game for most the year.
 

zpooch

Active Member
Aug 11, 2016
492
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Wyoming
Front or back roasts, whole roasts. Biggest piece one ever done was 6#. No farm, just process our own, and space it out to try and have wild game for most the year.
Yep, I'm just about out. Gotta go find a cow tonight! I made some of mine into corned elk for breakfast hash, so good. Basically the process as pastrami you just don't smoke the meat. Simmer it or throw it in a crock pot instead
 

dirtclod Az.

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Jan 26, 2018
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Arizona
go_deep just double checking steps in making my Pastrami.Says brine in solution 3 days ,is that necessary?Then dry rub then 1 more day?Sound right?Thanks.dirtclod Az.:cool:
 

zpooch

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Aug 11, 2016
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Wyoming

nv-hunter

Very Active Member
Feb 28, 2011
898
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Reno
Nothing fancy but the wife found my antelope trim and cleaned up a batch to make tacos. If I don't watch her close she'll even turn back strap into tacos.
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go_deep

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Nov 30, 2014
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Wyoming
More trout. 3 different seasonings, plus I put chopped jalapenos on a duplicate seasoned one. No leftovers!
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dirtclod Az.

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Jan 26, 2018
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Arizona
go_deep,looks like bear sign.But I bet it tastes great!I Mix 25% pork sausage w/75% Javelina, and make summer sausage.Sounds like fun,hurts like h3ll!:cool:
 

Fink

Veteran member
Apr 7, 2011
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West Side, MoMo
Gonna try my hand at elk Osso Bucco here in a few days. Cut these ones a little fat, but damn, it’s a workout sawing through those bones!
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