Best wild meat?

[rex6666]

Elk, Buffalo, Mule deer, in that order, I have found NO way to prepare or cook
mr. or mrs. whitetail that i come close to liking.

[SHOOTALL]

REX6666 take a back strip soak it , clean it of membrane wrap it in bacon , pepper and a little apple juice and cook on the grill . Doe is the best . I think you will be in for a suprise .

[Arier Blut]

We have a 4 month bow season and 3 month gun season on deer. I eat deer for at least one meal a day often twice a day. I've tried all the, you can't tell it's deer recipes. They seem to try to mask the taste, but it's still deer. I learned from somebody from TX to soak in salt water over night in the fridge. The next morning put in milk and back in the fridge. Cook that night. That really does pull almost every hint of gaminess out. I forgot I also poke holes in it first with a jicarta. Every now and then I get that gamey taste in a steak, but never if breaded or cooked in something.

[Rex in OTZ]

Thats a tough question as everyone has a favorite, I can say that the best I had is a 3 way toss-up
tied for first in my book is Dahl Sheep, Muskox, and what was a raindeer steer that was mixed in with some migrating cariobu, the sheep is usally good fare, the few different times I had it, the muskox was a one time occorance, a neighbor gave me some ground rump & leg meat, according to him it was straight nothing else mixed in, made some skillet chille with it and my 3 kids were useing biscuits to wipe out the skillet, was pretty tasty.
The raindeer steer was shot as it was mixed in with some caribou the meat was as extremely tender and very mild.

I know my kids pick caribou over moose, they will eat it if I fix it in curry sauce.
I fix moose potroast useing instant coffie granuals as a pretreatment thats the only way I found that I wont have left overs as my kids arnt very enthused when eating moose, Moose pot roast left overs shred the meat mix with BBQ sauce and make BBQ pizza=YUMMY! or the shredded roast meat use in sloppy joes!

On different tangent marine mammal meat Ive eaten fresh mucktuk off a bowhead whale when fresh they boil it in salt water its called Oonalik pretty good stuff if ever up in eskimo country try Oonalik Im pretty shure you wont be dissapointed, as a note Oonalik is not to be confused with regular raw mucktuk which is allot tougher and not as smooth a taste.

In our corner of Alaska they serve up fish like baked Burbot (we call them mudshark) the liver and eggs have a very rich and tasty flavor.
Sheefish is another that is very good texture and flavor I like it baked, fried, in a chowder as well.

[shortround]

Used to be a deer processor I took mine too that made the best BBQ I've ever had. I took a doe there once and had it done and it was off the chain. Unfortunately he went out of business and while I've found other places that make deer BBQ, he was far and away the best.

So to me a doe turned into good BBQ with corn on the cobb, mashed potatos, blackeyed peas, peach cobbler and sweet tea, is hard to beat.

I had pronghorn once years ago that was prepared like country fried steak. It was really good too, but there aren't too many antelope in Georgia, so I doubt I'll have that treat again any time soon.

[kynardsj]

For my deer BBQ, I take a hind quarter from a smaller doe, clean the membranes off and soak it in vinegar water all night. Preheat your oven to 350 degrees and put the hindquarter in a covered roasting pan with about 2 inches of water, your favorite seasoning and a couple of sliced onions. Cook at 350 for two hours and then turn the oven down to about 180 degrees and either go to bed or go to work. When you get up or back home the smell will drive you crazy. Let it cool a bit then get it out of the pan, most will fall off the bone. Chip it up throwing away anything that isn't good meat and then put your favorite BBQ sauce on it.

[GH1]

Lake Michigan smelt.
GH1

[okielectrician]

Last year I had part of my deer made into brats since it was one of the options for the process thinking it might not be any good. BOY WAS I WRONG,that was the best tasting brats I ever ate and I have eaten alot of beef and pork brats but this was hands down the best,this year I plan on having the whole thing made into brats except the backstrap (I need steaks too).Besides my son discovered he likes em too.

[Mohawk]

  Whitetail steaks. Dip in milk, dip in flour, and slow fry in cooking oil. When cooked, sprinkle "Mrs. Dash" original on both sides and serve. Awesome!!! 2nd would be rabbit. Put in crock pot with beef stock, carrots, onions, potatoes, and tomatoes. Cook on high for five hours, low for twelve hours. Sprinkle "Mrs. Dash" original over the serving in a bowl.  Awesome!!!!!