Author Topic: Best wild meat? (Read 1232 times)

Questor · « **on:** October 21, 2009, 08:55:55 AM »

My favorite is corn-fed whitetail deer. Pronghorn is mighty good too.

Favorite preparation method is marinading then grilling.

What's your fave?

Redtail1949 · « **Reply #1 on:** October 21, 2009, 08:59:16 AM »

mule deer then elk

Sourdough · « **Reply #2 on:** October 21, 2009, 09:10:31 AM »

Moose, Elk pretty much taste the same. I love them. Buffalo is next in my book. Then comes Whitetail and Mulie. Spring Black Bear, cured just like you would a Hog and you can not tell the difference. I only eat Ruffled Grouse, they have white meat, Spruce Grouse is gross. Caribou taste like liver, you really have to spice it up to make it eatable. While I've had Antelope, I cannot remember what it was like.

Wild Horse meat was not bad, I was desperate and hungry. But forget those wild Burros, tough and stringy.

LONGTOM · « **Reply #3 on:** October 21, 2009, 09:21:57 AM »

1- A 35lb young doe ham marinaded then smoked over mesquite wood with SWEET BABY RAY'S grilling sause.

2- Chunked small in a crook pot with mushrooms & oinons and the same sause all day and served over rice.

3- A good squirrel pot pie!
In fact I am getting ready to go hunting them right now with my buddy!

Talk to you all tonight after I get back!

LONGTOM

kynardsj · « **Reply #4 on:** October 21, 2009, 10:03:47 AM »

Best for me would be whitetail tenderloin followed by the best of the best, the inside tenderloins with either cooked on the grill. Second would be wild turkey breast that is southern fried like chicken. Dang man, posts like this make me hungry.

gstewart44 · « **Reply #5 on:** October 21, 2009, 10:08:06 AM »

The best I have ever eaten that I have harvested has been a venison roast using one liter of cocacola, lots of garlic and pepper, onions potatoes and carrots all in an oven bag at 220 degrees for 9 hours. Delicious! By the way that was Alabama white tail, 10 pt, 194lbs field dressed.....

But the best wild meat I have ever eaten was served to me by a buddy who went out west to cull some buffalo from a herd. He brought back and served up the tastiest tenderloin I have ever put in my mouth. Don't know how he seasoned it but it was the best for me.

Questor · « **Reply #6 on:** October 21, 2009, 10:59:39 AM »

Sourdough:

I've had a Cuban food called tasajo that is made from old mule meat. The key is to roast it at low heat until the meat can be picked apart into stringy bits for a kind of sloppy joe meat-- figure about three and a half hours at 325F. Add a little tomato sauce, green olives, onions, cumin, salt and pepper and put it in a sandwich bun. That's good eatin'.

Cheesehead · « **Reply #7 on:** October 21, 2009, 12:05:50 PM »

White tail fawn steaks.

Cheese

Swampman · « **Reply #8 on:** October 21, 2009, 12:10:14 PM »

Elk is the best IMO. Black bear isn't to bad either.

stubshaft · « **Reply #9 on:** October 21, 2009, 12:17:44 PM »

Warthog then Elk then a nice fat under 100lb Sow.

billy_56081 · « **Reply #10 on:** October 21, 2009, 12:24:03 PM »

Cottontail rabbit, dip in flour, brown then cook in cream of mushroom soup at low heat for an hour. Serve with beef Rice a Roni. Yummy.

red364 · « **Reply #11 on:** October 21, 2009, 12:31:37 PM »

I'd have to say cougar was the best followed by buffalo....

magooch · « **Reply #12 on:** October 21, 2009, 01:22:07 PM »

Put me down for moose. Do oysters, clams, crab, shrimp, salmon and halibut count as wild meat?

Drilling Man · « **Reply #13 on:** October 21, 2009, 01:38:10 PM »

Quote from: Sourdough on October 21, 2009, 09:10:31 AM

Moose, Elk pretty much taste the same. I love them. Buffalo is next in my book. Then comes Whitetail and Mulie. Spring Black Bear, cured just like you would a Hog and you can not tell the difference. I only eat Ruffled Grouse, they have white meat, Spruce Grouse is gross. Caribou taste like liver, you really have to spice it up to make it eatable. While I've had Antelope, I cannot remember what it was like.

Wild Horse meat was not bad, I was desperate and hungry. But forget those wild Burros, tough and stringy.

WOW, i'd put moose way low on the scale, and caribou near the top, along with Sitka blk. tails. To me caribou taste NOTHING like liver, i don't even care for liver. Elk is much better than moose! Spruce grouse are only bad if they have been eating a lot of spruce needles.

You must be drinking too much of the RUSTY Fairbanks water... lol

DM

charles p · « **Reply #14 on:** October 21, 2009, 01:39:33 PM »

Fried young raccoon. Smoked wild turkey.

Oldshooter · « **Reply #15 on:** October 21, 2009, 02:00:13 PM »

I like whitetail, but for me the best wild game is Axis deer! Right off the bone it is as good as beef, we mostly make burgers with it and you cannot tell it from beef. Chicken fried backstrap is the pretty danged good from either one!
Next is cottontail rabbit smothered in a cast iron pot with onions and peppers, Man I miss my Mom.

nw_hunter · « **Reply #16 on:** October 21, 2009, 02:50:45 PM »

Rabbit is hard to beat! Big game? "Elk" hands down. Don't have to doctor it up, just cook and eat......YUm!

Arier Blut · « **Reply #17 on:** October 21, 2009, 03:03:13 PM »

I like quail, pheasant, rabbit and trout. Not real big on deer but I marinate out the gaminess and eat it regular. I love elk, but none around here to hunt.

DDZ · « **Reply #18 on:** October 21, 2009, 03:10:21 PM »

Quote from: billy_56081 on October 21, 2009, 12:24:03 PM

Cottontail rabbit, dip in flour, brown then cook in cream of mushroom soup at low heat for an hour. Serve with beef Rice a Roni. Yummy.

Billy, I do deer meat something like what you explained. I pound in flour, salt and pepper. Then brown each side and add onion, and cream of mushroom soup with some water. Cook on simmer for around an hour and half. Its great with mashed potatoes. People that say they don't like deer meat and eat this recipe don't even know its deer meat. It makes steaks from the hind quarters much more tender than if you just just fry them.

billy_56081 · « **Reply #19 on:** October 21, 2009, 03:24:54 PM »

DDZ that is my moms secret recipe for any wild game. And it works really well.

blind ear · « **Reply #20 on:** October 22, 2009, 12:16:29 AM »

Woo Wee, Quail, Frog, Fish, Hog, Coon, Deer, Rabbit, Snake, dead heat-(Canadian Goose, DoveSnipePidgeon,) , Duck and What ever else that doesn't escape. in that order. Only wild game I ever ate that wasn't good was Snow Goose. One snow could feed about 100 people, it was like liver flavored shoe sole, and any deer, buck or doe, that was killed in rut.

Tommyt · « **Reply #21 on:** October 22, 2009, 02:40:45 AM »

Hog for me is #1 you can cook it anyway you want and its good
I like Elk but can get too much of that
But I'd eat hog Ham Shank before Deer back-strap
Not that I won't eat the deer but the Hog is sweet
If you had bad hog Blame the guy who Cleaned or cooked it
Frog legs are good also

Tommyt

Bigeasy · « **Reply #22 on:** October 22, 2009, 02:56:50 AM »

I would have to say moose back strap, grilled medium rare, a little pepper, served with fried mushrooms, corn on the cobb. Believe it or not, woodchuck is very good in a stew, or as a pot roast, especially if they have been feeding on a farmers crops.

Larry

Savage .250 · « **Reply #23 on:** October 22, 2009, 04:28:20 AM »

Wild Boar. Shot a few while in Germany and those were some fine tasting pigs. Course the German brew helped some .........

Questor · « **Reply #24 on:** October 22, 2009, 05:53:22 AM »

I wasn't thinking of fish when I first posted this, but it does make sense to add fish to the list. In that case, my list of favorites gets longer. If I had to pick just one, I'd have to say pompano fillet. It's hard not to pick gulf shrimp, though. Or salmon fillet.

Although I live in a freshwater state, I don't generally like freshwater fish as food. The one great exception is northern pike with a live weight of 4 to 6 pounds. It takes a bit of extra work to cut the Y-bones out of the fillets, but it only takes a minute and you get some really excellent meat. Fillets of big bluegills are really good too. As are a brace of fried brown trout of 10 inches each.

Sourdough · « **Reply #25 on:** October 22, 2009, 05:58:59 AM »

Questar: I was cooking over a campfire, out in the dessert.

I had been out for a week chasing a group of wild horses that kept getting into wrong places. I was running low on food and had finally gotten over half the mares inside a fence. There was a Burro inside the fence when the horses ran in. Poor little thing got in the way and got trampled bad. I drug it out to the fence and saw it was not going to make it. Since I had eaten Horse in Europe I felt the Burro might be good. So I shot it and cut off some pieces. Like I said it was strong, tough, and stringy. I was hungry so I ate it, but did not care for it.

I could not leave the area, or the Stallion would come and knock down the fence to get his mares back.

Questor · « **Reply #26 on:** October 22, 2009, 06:02:26 AM »

Sourdough:

That's a culinary horror story. Especially if you were at relatively high altitude. You'd never be able to cook that meat without it being rubbery. Maybe boiling for a long time would have done it, but maybe not.

SHOOTALL · « **Reply #27 on:** October 22, 2009, 06:59:35 AM »

Elk ,Quail , turkey , WT Deer ,....

Echo4Lima · « **Reply #28 on:** October 22, 2009, 07:43:57 AM »

Elk, Buffalo, Alfalfa fed Mule Deer, Antelope.

Casull · « **Reply #29 on:** October 22, 2009, 07:54:17 AM »

Quote

1- A 35lb young doe ham marinaded then smoked over mesquite wood with SWEET BABY RAY'S grilling sause.

Where do you find a 250 pound young doe?