Contest: Loosen up ya swaggers

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

  1. 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 Well-Known Member

    Feb 23, 2009
    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

    Sep 11, 2009
    middle GA
    that recipe sounds good.now i gotta find an elk,there kinda sparce around here.
     
  4. Elk meat is definitely of the top three, right next to
    moose and buffalo.
     
  5. That sounds real good! Comon I know there are others out there with some good recipies!
     
  6. pickenup

    pickenup Active Member

    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. 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. Hoisting the main'sil
     
  9. RustyFN

    RustyFN Member

    620
    Oct 2, 2008
    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.
     
  10. woolleyworm

    woolleyworm Well-Known Member

    Feb 23, 2009
    SW Fort Worth
    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
     
  11. If ya ever decide to try yer luck with our Roosevelt's,
    I'll make sure you have a good home base.
     
  12. Rembrandt

    Rembrandt Member

    98
    Jul 4, 2001
    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]
     
  13. That sounds good too! I do something sililar to that myself.
     
  14. O that meat is purdy Rembrandt.
    Welcome to the forum by the way.

    4 days left in the contest.