Contest: Loosen up ya swaggers

Discussion in 'The Ammo & Reloading Forum' started by kutaho, Sep 16, 2009.

  1. kutaho

    kutaho New Member

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    Contest is best wild critter recipe.
    including fur, fish, fowl, 'dads' or even bugs.
    must be a viable recipe.

    Hint on the prize is
    in the title.

    you wouldn't want me to be specific
    now would ya:D

    contest will run for 10 days (26th), then be judged
    by three fine purveyors of critter cooking
  2. woolleyworm

    woolleyworm Active Member

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    SW Fort Worth
    This will work with any ground meat, however, elk is IMO the best eating red meat on the planet.


    Bleu Elk Burgers -


    2# ground elk

    1 tblspn lea&perrins worcestershire sauce ( others are just NOT the same)

    1/8 cup finely chopped onion

    2 cloves finely chopped garlic

    1/2 tsp of dried sage

    1 large egg

    1 pinch salt or to taste

    2 pinches pepper or to taste. a little cayenne is nice too

    All of the above is combined thouroughly and then divided into 12 equal parts.

    8 ounces of good quality bleu cheese, i prefer Valdeon, but whatever you'd like is fine.

    4 crispy bacon stips, crumbled

    mix bleu cheese and bacon together and seperate into 6 equal sized "pancakes"

    form each of the meat rolls into patties, place one cheese/bacon patty on top, then cover with another of meat and form/seal to make the patty.

    Grill or pan fry until med rare - medium. I grill for 3-4 min per side on a med-high heat.
    Serve on toasted buns with a little dijon mustard and whatever other fixings you'd like.

    Hope you all enjoy!
  3. accident

    accident Well-Known Member Supporting Member

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    middle GA
    that recipe sounds good.now i gotta find an elk,there kinda sparce around here.
  4. kutaho

    kutaho New Member

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    Elk meat is definitely of the top three, right next to
    moose and buffalo.
  5. flannelman

    flannelman New Member

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    Rural Arkansas. But isn't all of Arkansas rural?
    That sounds real good! Comon I know there are others out there with some good recipies!
  6. pickenup

    pickenup Active Member

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    Location:
    Colorado Rocky Mountains
    Shish-kabob

    2 lbs. cubed meat, deer, elk, etc.
    1 cup cooking oil
    1/2 cup red wine
    1/2 cup bourbon
    pinch of each, thyme, basil, oregano
    1/2 twp. cracked pepper
    1/2 tsp salt (optional)
    1 or 2 garlic cloves, minced or crushed
    Fresh cherry tomatoes, whole fresh mushrooms, cut-up green peppers,
    quartered onions, any other veggie you like, even hot peppers :eek:

    Place all ingredients in a large bowl, mix thoroughly and set aside for 5 or 6 hours.

    Place the meat on skewers, alternating with the veggies etc. Cook on an open fire or grill until done.

    Twas just for fun. ;)
  7. kutaho

    kutaho New Member

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    Come on guys, there's got to be more of ya's
    that could use some swagging copper.
    That lead is so purdy with a nice shiny coat of copper:cool:
    come on, ya know ya want it:D
  8. flannelman

    flannelman New Member

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    Rural Arkansas. But isn't all of Arkansas rural?
  9. kutaho

    kutaho New Member

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    Hoisting the main'sil
  10. RustyFN

    RustyFN New Member

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    West Virginia
    I agree. The best burger I ever had was in Sandpoint Idaho. It was an Elk burger with a cajon rub topped with blue cheese. Man I'm getting hungry.
  11. woolleyworm

    woolleyworm Active Member

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    Wish i had more opportunity to hunt elk, but kinda scarce down here in TX. Thinking about trying to draw a tag in Wa for 2010 if I can. If not, I'll try to get my brother to put in for one, since he's still a Wa resident.

    btw, the elk recipe is from my own trials and testing. The postman often gives me odd looks; I get Food & Wine magazine one day and Handgunner the next...... I think that little bald spot on the back of his head can be attributed to me in some part ! :D
  12. kutaho

    kutaho New Member

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    If ya ever decide to try yer luck with our Roosevelt's,
    I'll make sure you have a good home base.
  13. Rembrandt

    Rembrandt Member

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    Deer back strap fillets....

    Cut meat about 1 1/2" thick, wrap with thick sliced hickory smoked bacon, marinate 48hrs in Wishbone Italian dressing.

    Pan sear both sides of meat in olive oil to seal in moisture, finish on the grill for about 20 minutes....

    [​IMG]

    [​IMG]
  14. flannelman

    flannelman New Member

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    Rural Arkansas. But isn't all of Arkansas rural?
    That sounds good too! I do something sililar to that myself.
  15. kutaho

    kutaho New Member

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    O that meat is purdy Rembrandt.
    Welcome to the forum by the way.

    4 days left in the contest.
  16. gdmoody

    gdmoody Moderator Supporting Member

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    I made some Venison Chili today for lunch. This is my exact recipe:p

    Brown one pound of ground deer meat in a 10 inch pan.

    Open a can of Bush's Chili Magic and pour into the pan. Use 1/2 a can of water to rinse the can and pour into the pan.

    Open a can of diced tomatoes and pour into the pan.

    Open a can of chili beans and add to the pan (this step is optional)

    Put a top on the skillet and simmer for 10 - 15 minutes. Eat and enjoy

    :D:D:D:DSorry, but this is exactly what I did.:D:D:D
  17. kutaho

    kutaho New Member

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    Bushes chili magic,
    didn't know about it.
    learn something new everyday:D
    Love bushes baked beans:)
  18. younggunslearner

    younggunslearner New Member

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    Location:
    Lakewood, CO Gateway to the High Country
    Here's one for ya' all,

    Venison Fajitas:

    1 lb of venison tenderloins cut up into strips about 1/2"x1/2"x2"
    1/2 Green Bell pepper cut up into strips like meat
    1/2 Red Bell pepper cut up into Strips like meat
    1/2 Yellow Bell pepper cut up into strips like meat
    1/2 cup of sliced yellow onions
    1 Large Anaheim sliced
    2 Jalapenos diced
    1 TBS of minced Garlic

    2 TBS of chili powder
    1 TBS of Season Salt
    1 TSP of black pepper
    1 TBS of sugar

    Saute meat in pan with some olive oil until juices start flowing.
    Add in spices, along with the minced garlic.
    Continue cooking until meat until it is fully cooked, then add the rest of the ingredients (the peppers). When adding the peppers, make sure that the pan still has some juices in it, if not add either some water or a little more oil to help the spices coat the peppers.

    Cook for about 5 more minutes or until everything is mixed well and warm.

    Serve.

    An additional tip that I love with this is to fry up some flour tortillas until crispy, then put the fajita mix on top lathered with sour cream and cheese.

    It becomes a Tostada then, but um, um, um, gooooooooooooooood.

    Enjoy.
  19. 45nut

    45nut Active Member

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    That sounds suspiciously like Yankee chili :eek: :D

    My Venison Chili recipe is as follows (not for the contest, just for eating)

    2 lbs ground venison
    1/2 onion diced
    1 or 2 - 8 oz can tomato sauce
    1 - dark beer (rinse out tomato can with it too)
    5 - T Chili Powder
    2 - T Paprika
    1 - t Garlic powder
    1 - t Cumin
    1 - t salt
    1 - can beans per your choice - optional


    Now that's chili
    Last edited: Sep 23, 2009
  20. kutaho

    kutaho New Member

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    Yankee chili:D:D:D:D
    Sorry 45, that just kinda struck me funny:D:D
    Three more days left, got some dang tasty receipts
    out here, lets go, cowboy up:D

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