Eating different stuff?

Discussion in 'The Hunting & Fishing Forum' started by warpig, Feb 24, 2003.

  1. warpig

    warpig Guest

    Rich in Lincoln
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    (8/12/02 7:59:45 pm)
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    How many different critters have you had the pleasure to dine upon?
    I have an unfair advantage because I try to go to the Lion’s Club game feed every year and I try to hunt every chance I get.
    I have eaten:

    Armadillo
    Badger
    Bear (all three)
    Bobcat
    Boar
    Alligator
    Rattlesnake
    Deer
    Elk
    Pronghorn
    Woodchuck
    Rabbit
    Squirrel
    Marmot
    Raccoon
    Mountain Lion
    Mountain Goat
    Bighorn Sheep
    Coyote (yuk)
    Just about every type of game bird (ate a robin in the Scouts on a bet)
    And Beaver (don’t ask)

    Did I mention that they serve drinks at the Game feeds?

    My favorite has got to be Alligator.
    Try and list the ones you can remember and include your favorite.

    -Rich









    kdub01
    *TFF Senior Staff*
    Posts: 905
    (8/12/02 9:32:26 pm)
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    You gotta' be kiddin'!

    Badger...........Marmont......cougar.......


    Where's the skunk, groundhog and fox?
    "Keep Off The Ridgeline"

    LIKTOSHOOT
    *TFF Senior Staff*
    Posts: 5762
    (8/12/02 10:56:06 pm)
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    Only one swimmer??? Some of them we just ain`t got in Texas....but I have et some unknown stuff......thought it safer not to ask, ifin ya know what I mean. LTS

    shooter22
    *TFF Staff*
    Posts: 1356
    (8/15/02 7:50:54 pm)
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    Rich, you ain't getting any wild animal tendencies are ya'?


    A couple of questions.. Does Elk taste better than beef? Another.. You have never eaten Buffalo? I was curious about its taste also.


    What of that dinning menu causes serious gas? Some of that sounds seriously greasy.


    Edited by: shooter22 at: 8/15/02 8:52:34 pm

    the real fredneck
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    (8/16/02 12:19:22 am)
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    my Granny used to always fix possum and sweet taters and all the grandkids would have to try it, if they would make cigarettes taste like that shit nobody would ever start smoking

    LIKTOSHOOT
    *TFF Senior Staff*
    Posts: 5805
    (8/16/02 7:51:27 am)
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    Taste like wild hickory nuts.............





















































    never seen a tame one?????????

    280freak
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    (8/16/02 7:53:11 am)
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    Shooter22 -

    I know that your questions weren't aimed at me, but figgered to stick my two cents in anyway!

    Whether or not one thing tastes better than another is highly subjective, of course, but, for my money, Elk meat is about as good a type of meat as there is. Give me a good Elk steak over a good beef steak, any day.

    I've always found Buffalo (I assume you mean Bison) to be very similar to beef, just a bit leaner.

    warpig883
    *TFF Staff*
    Posts: 4397
    (8/16/02 9:04:19 am)
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    ezSupporter
    Re: Eating different stuff?
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    as far as buger go I like beef better than Bison

    however Bison and Elk steaks both beat the hell out of beef.




    But the best meat you will EVER taste is beaver. Ask any old trapper. I would rather eat it any day than other meats. No pun intended guys.





    INGREDIENTS-


    4 lb. Beaver Leg and Back Meat, Cut into 1 inch pieces

    8 oz. Smoked Bacon, Chopped

    1/2 C. Morel Mushrooms, Chopped

    8 oz. Onion, Diced

    12 oz. Celery, Diced

    12 oz. Carrot, Diced

    1 C. Tomato Juice (or a chopped whole tomato)

    2 C. Water + 2 t. Beef Base

    6 oz. Salad Oil

    1 oz. Chef Depot Wild Game Seasonings

    1 t. Dry Parsley

    1/2 t. Salt

    ¼ t. Black Pepper

    Flour, As Needed



    Method –


    Soak the beaver meat in a brine solution of 4 cups water, two teaspoons salt and two teaspoons of cider vinegar for at least 1 hour, drain brine and reserve. Soak the morel mushrooms in a cup of hot water for 10 minutes. Dice onions, carrots and celery and reserve. Toss the beaver pieces in flour. Heat oil in a heavy pan until very hot, and beaver pieces and cook until brown, place on a sheetpan. Pour off oil and add bacon, cook it almost crispy and add the vegetables and morels, cook until onions are transparent. Add all remaining ingredients and bake at 350 degree’s Fahrenheit for 60 minutes, or until tender. Serve it hot with warm bread!



    Chef’s Notes- This recipe was passed down through several generations.

    It works well with a young kit beaver, ideally 20-30 lbs. Any big beaver takes more liquid and longer cooking time.

    Enjoy my hot baked beaver!






    LIKTOSHOOT
    *TFF Senior Staff*
    Posts: 5808
    (8/16/02 10:03:16 am)
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    God Bless my Uncle Dud, big starting camp joke. Uncle Dud, have you ever eatin beaver??? "NO! But I got drunk once and was fed some." Please substitute ***** for beaver, as this is a family forum. hahahahahahahaahahahaha....

    270abolt
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    (8/16/02 7:17:49 pm)
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    You really don't want me to list mine.............
    All you fine gents may think less of me.................

    the real fredneck
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    (8/17/02 1:18:22 am)
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    aw shit, a snipe eater among us

    Rich in Lincoln
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    Posts: 177
    (8/26/02 1:32:44 pm)
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    Thanks for the beaver recipe Piggy! The Sacramento delta is full of them. The only recipe I could find was for the tale (listed as a delicacy).
    Ya, you guys listed some I completely forgot! I also like “good” elk over beef, and bison is easily had in my area.
    I had a really great Ostrige steak in Napa last week (it really was like eating a steak)!
    Good eating!
    -Rich
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