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ISO: ISO Venison and Wild Boar Recipes...
- Thread starter marianne
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music-city-missy
Well-known member
Simple but here's how I prepare venison that gets rave reviews
I take the slices and pound them with a flat pounder until they are about the thickness of scallopini. Soak in milk for about 30 minutes or so if you have the time but even 10 will help. Season some flour with salt and pepper. Heat some vegetable oil in a pan - about 1/4" deep. Take the pieces from the milk and gently shake off excess milk and coat well in seasoned flour. When done, remove to paper toweling for a minute to drain then put on a wire rack over a sheet pan in a warm oven to hold while you finish and make the gravy.
Just make a gravy when done and serve with mashed potatoes.
You can return to the gravy and cook it like smothered steak.
You can also serve the fired pieces with biscuits - YUMMY!
I take the slices and pound them with a flat pounder until they are about the thickness of scallopini. Soak in milk for about 30 minutes or so if you have the time but even 10 will help. Season some flour with salt and pepper. Heat some vegetable oil in a pan - about 1/4" deep. Take the pieces from the milk and gently shake off excess milk and coat well in seasoned flour. When done, remove to paper toweling for a minute to drain then put on a wire rack over a sheet pan in a warm oven to hold while you finish and make the gravy.
Just make a gravy when done and serve with mashed potatoes.
You can return to the gravy and cook it like smothered steak.
You can also serve the fired pieces with biscuits - YUMMY!
music-city-missy
Well-known member
OH - another one
marinate the venison (or any wild game) in thousand island dressing then you can grill tender cuts or any other method you want to use - braise or bread and fry.
marinate the venison (or any wild game) in thousand island dressing then you can grill tender cuts or any other method you want to use - braise or bread and fry.
One member of my former camping group used to cook javalena
He would do long slow BBQ. When it got nearly to where it could be shredded, he applied BBQ sauce to it during the finishing cooking time. He then served it in sandwiches. This is the only way I have had the meat from the wild boar. (In fact, he is the only one I know that used to get a permit and hunt them.)
He would do long slow BBQ. When it got nearly to where it could be shredded, he applied BBQ sauce to it during the finishing cooking time. He then served it in sandwiches. This is the only way I have had the meat from the wild boar. (In fact, he is the only one I know that used to get a permit and hunt them.)
music-city-missy
Well-known member
Few other tips & neat website I found
I've always been told that unless the game meat is really fresh, trim as much of the fat off as possible because it is what will give it a REALLY gamey flavor.
Soaking any wild game in milk helps pull some of the blood/gaminess out.
Most wild game is extremely lean so it needs to be kept fairly rare if grilling, pan frying, broiling. Or it needs fat or slow long cooking or it will be dry and tough.
I haven't had wild boar myself but I have seen it cut into medallions (tenderloin or similar tender cut) and wrapped in bacon and grilled rare to medium-rare.
http://nafood.com/blog/win-500-in-the-naie-wild-boar-recipe-contest/
I've always been told that unless the game meat is really fresh, trim as much of the fat off as possible because it is what will give it a REALLY gamey flavor.
Soaking any wild game in milk helps pull some of the blood/gaminess out.
Most wild game is extremely lean so it needs to be kept fairly rare if grilling, pan frying, broiling. Or it needs fat or slow long cooking or it will be dry and tough.
I haven't had wild boar myself but I have seen it cut into medallions (tenderloin or similar tender cut) and wrapped in bacon and grilled rare to medium-rare.
http://nafood.com/blog/win-500-in-the-naie-wild-boar-recipe-contest/
There's a Wild Boar with Pappardelle recipe here.
The Italians love to use boar, especially in Tuscany.
http://en.allexperts.com/q/Italian-Cuisine-760/cinghiale-recipes.htm
The Italians love to use boar, especially in Tuscany.
http://en.allexperts.com/q/Italian-Cuisine-760/cinghiale-recipes.htm
Wild Boar (Feral Swine) are invasive and noxious pests in Alabama. They have no natural enemies,...
and they destroy grain crops that have been planted for wildlife management. I recently visited a privately-owned 3,000-acre forest where wildlife are managed for hunting. The landowners have been trapping wild hogs to try to control them, and one trap alone has captured 2,000 of the creatures over the past couple of years. That's a lot of BBQ Javalena! The only requirement to hunt them is a hunting license, can hunt only during daylight, and there is no limit.
and they destroy grain crops that have been planted for wildlife management. I recently visited a privately-owned 3,000-acre forest where wildlife are managed for hunting. The landowners have been trapping wild hogs to try to control them, and one trap alone has captured 2,000 of the creatures over the past couple of years. That's a lot of BBQ Javalena! The only requirement to hunt them is a hunting license, can hunt only during daylight, and there is no limit.
julie-r-wa
Well-known member
When we have venison, we usually make stroganoff! smileys/smile.gif