Ethnic cooking that might apply to game cooking.

[Questor]

I made the German food called sauerbraten over the weekend. It's basically a roast that's been marinaded for 3 days in savory spices, then roasted. A gravy is made with the pan juices and with, of all things, gingersnap cookies.

This is actually pretty good; really good if you like savory foods.

The thing I find remarkable about it is that it could be applied very well to less than primo game meats, like that old swamp buck or a victim of less than ideal field care, or sheep or goat.

Some of the ingredients are a bit challenging to acquire, particularly juniper berries (don't pick the ones in your yard). But they are not expensive and are easily mail ordered.

That gravy seems pretty weird, but it's pretty tasty. Everybody liked it.

[mcwoodduck]

My mom used to make Stroganoff out of venison.
But any slow cook method will work for any game.
if it's a piggy they taste just like pork.
and venison can be substituted for most beef in any cooking.

[Rustyinfla]

 ser goot!

      I grew up eating German food. Lots of tatters and cabbage too.

[GRIMJIM]

My wife makes a bohemian dish called svijkova (spl). It's basically round steak in a sour creme gravy over bread dumplings. It used to be round steak now she only makes it if I have venison.

She also has a wicked stew recipe that is great with any game meat, rabbit, deer, caribou.

[SHOOTALL]

Questor , OK how do ya make it ?

[Questor]

Shootall:

Here's the recipe I used. Don't cook it that long unless you've got one heck of a tough cut of meat. I used top round and put it in a roasting pan for 2.5 hours. It was way overdone and dried out. Still good flavor. But when I do it again, it'll be medium rare.

http://www.foodnetwork.com/recipes/alton-brown/sauerbraten-recipe/index.html

[billy_56081]

Venison is great in mexican food too. Find you an  old mexican woman and have her make some deer tamales for ya.

[okielectrician]

Theres a place here in Tulsa that will prepare your venison anyway you like it,and since sausage is there specialty I have about 10lbs made into brats and smoked sausage then a few roasts for smokin and then grind the rest for caseroles my wife makes with hamburger(venison)helper,I like any of them with noodles.In fact i think I will cook a few brats tonight.

[billy_56081]

Yeah I have burger made out of all of my venison except the backstraps. I have them add 25% fatty beef trim for a little fat in the meat. My mom who is definitly not a venison person loves deer burger. Also try canning venison it is great.

[SHOOTALL]

thanks

[gstewart44]

Growing up in Florida has exposed me to many different types of cooking.   My family is originally from NC and I would have good old "Fried Everything" Southern cooking when visiting relatives.   

After Castro took over Cuba in the early 60's many families moved to Florida and brought their recipes.   My father employed several boatbuilders from Cuba and we spent many holidays at their houses. 

One of my favorite recipes for wild hog is a Cuban marinade.......Garlic, sour orange juice, more garlic, lime juice, salt, pepper, and oh yeah....did I say more garlic?     Marinade the pork in a designated cooler (after using it once thats all it will be good for...the garlic hangs around forever)  for 24 hours.   The citrus acids tenderize the meat and give it a tang.   

You will need a smoker grill for cooking.   Get a good bed of coals going in your firebox,  then place the meat on the rack away from any flame.   You want the warm smoke to gently cook the pork.  temperature should not get over 225.    This slow and low cooking will cause the meat to fall off the bone just like good ole Southern BBQ.   Baste the pork every 30 minutes with a Mojo sauce (olive oil, orange and lime juice, onion, garlic, and black pepper).   Keep the meat moist.    in about 6-8 hours you are ready for a feast.  Make enough for guests because as it cooks the neighbors will be coming by to see what smells so good.   

[Ruskin]

Yea for MOJO, and add cuban bread.

 From Ruskin, Florida.

[Questor]

That's a favorite of mine too. The meat, some malanga or yucca, black beans and rice. Mmmmm!

[okielectrician]

If you like smokin venison or any other kind of meat,fish or poultry you need to check http://www.smoking-meat.com.I have learned a lot on this sight about smokin.