Game Recipes and Tips

Vegeta

any form of game turned into burger meat is just amazing

venison and rabbit are partiularly delicious, take the leanest and best meat, using a grinder of any description mince the meat, bit of egg to bind, some onion and spices thrown in and lob them on the bbq definitely have the weather for it) and oh my god i get hungry just thinking about it

mallards

Score some duck breasts (Pochard) with a knife, rub a little sea salt into the skin and marinade for a few hours in honey.
Cook in an oven until golden on the outside and a little pink inside.
Take some Tango Lettuce, Lollo Rosso lettuce, red cos lettuce, wild rocket, chervil, chives, coriander and flat leaf parsley and red onion. I find this a little impossible, so nip down to the store and pick yourself up a bag of mixed salad leaves and herbs! :b
Drizzle some good quality green pesto, shave a little parmasan cheese on top and scatter your pieces of honey duck breast on that. Probably about 5 million calories, but with all the green stuff you can convince the wife your eating healthy! Enjoy, I did!





Mallards.

It wasn't me!

To kick this off:

Posted it a few days ago, but it will certainly do as a starter.

Take half a dozen pigeon breasts.
Crack some black pepper over them.
Heat sesame oil in a pan until hot.
Add pigeon breasts to pan.
Add a dash of soy/worcestershire sauce.
add some red wine and turn down the pan.
When done, serve with good bread (soda farls for those of you who can get them, toasted, with melting butter)
Only takes about ten minutes and it's ready to enjoy.

It'd take well to a nice sauce of some kind too, a light pepper type sauce or something of that ilk methinks, or a bit of mushroom in the sauce too. Anyone has any ideas for the sauce, that'd be interesting too. I'm in a game cooking mood now.

riflehunter77

Hey all shooting times have got some great recipes here is the link enjoy :Dhttp://www.shootingtimes.co.uk/recipes

kerryman12

great idea for a sticky:pac:

E. Fudd

Has anyone tried dry-curing venison.... always thought it might be nice!

clivej

Ok so heres my 2 cents worth. Great idea for a sticky, badly needed.
Last time I remember eating rabbit was when my Mother cooked rabbit many years ago. I got a rabbit last night; head shot at 76 large paces away, say 75m, resting rifle on a timber fence. Must be my best shot yet.

Soaked the rabbit overnight in salt water, next day simmered for 2 hours with 2 carrots, 1 parsnip, 1 onion, and a little salt, low heat. Took meat from the bone, very tender, and added Dolmio Carbonara source, served with rice. Very nice.

Big thank you to Dwighet for taking me out with him on Saturday and showing me how to skin a rabbit. Dwighet now I know why I missed that rabbit on Saturday, my gun shoots high without the mod on.

mallards

Pheasant leg curry.

Take the ingredients below and some chillies (not shown),



Start by browning your pheasant legs. Breast meat or other meats like chicken or beef etc work well too.



Chop up the onion and garlic. Make the onion different sizes use some smaller stuff for the rice.



Next fry of the onion in the pan slowly until soft. Add the garlic fry for another minute. Add a tea spoon of Garam Masala powder, 1 teaspoon of ground tumeric, a mug full of canned chopped tomatoes. Some salt and pepper, chop up a few chillies and add. Half a teaspoon of curry powder and a squirt of tomato paste.

When this has all stirred in nicely add around half a mug of hot water to keep it moist as it simmers in the back ground. Lastly add the pheasant legs back in, cover with sauce and let it cook.



The Rice.

Fry of a little onion and garlic slowly. When soft add half a mug of basmati rice a teaspoon of tumeric, a little salt, a teaspoon of cummin seeds.



The important part is the water. Add boiling water until it just covers the ingredients and a bit more for luck. Give it a stir and put the lid on. Turn the heat down to the lowest setting. Don't even look at it for 10 minutes. When you do turn the heat off and add some frozen peas. Put the lid back on and wait for a further 5 or 6 minutes. Serve up and eat. I usually have it with Naan bread but as I'm on a diet I cut that out and gave half the meal I served to my other half!

Enjoy!




Mallards

clivej

Mallards that looks the business, can't wait to try it out.

It wasn't me!

Yeah, I'm going to take a crack at that sometime soon, over the weekend perhaps, it looks fantastic.

stevoman

any chance i can drive up to donegal for dinner in yours mallards??? lol

looks great!

It wasn't me!

It'd be a good idea to get other people's responses to dishes they try from the thread as well actually, or anything they might have changed and the like. Personally, I intend fully researching mallards' curry in order to give an informed review in the near future. :pac:

mallards

Stevo any time! But Im in Tyrone!

I found with any chicken dish you can substitute winged game. Although I like to just roast Snipe and woodcock as I love their flavour on their own. Another good meal that my family likes (Even the kids) is partridge and pheasant in satay sauce with egg fried rice. Yum Yum!

Bird is basically roasted. Meat taken off and stirred with a packet of satay sauce from your local supermarket. Add some chillie to spice it up a little and onion and peppers.
Then take the rice, put in a pan, add just enough boiling water to cover it. add a dash of salt. Put the lid on turn the heat to the lowest and don't touch it for ten mins. Then turn the heat off, stir and put the lid back on.
While it cooks in its own steam, Chop an onion and a fat clove of garlic.
Take 2 eggs and beat them. fry them like an omellette then cut into small pieces. You are ready to go!

Stir fry the onions on a very hot pan. when starting to cook and still crunchy add the garlic. 30 secs later add the rice stirring all the time so it doesn't stick. Next add the chopped up egg pieces. Then some frozen peas. Stirfry for another minute then add a couple of good slugs of dark soy sauce. Turn out on a dish and add your satay game bird.

The egg fried rice also goes very well with rabbit or pheasant meat in a babarcue sauce. Both dishes go very well with beer!!!

Mallards.

Grizzly 45

E. Fudd wrote: »

Has anyone tried dry-curing venison.... always thought it might be nice!

Did it once.Venison is a dry enough meat[not much fat in the tissue] so it comes out very ,very shrunk and dry and leathery,with a strong,depending how long you hung the meat for game taste.
Have done it with beef with better results.

Beef or venison Jerky.

Cut meat into long thin strips.About your thumb width is fine.
Marinade in a solution of my fav,water ,wostercher sauce,Jalepeno pepper,and salt,in amount equal to the amount of meat you have for 12/14 hours.

Take from the solution and put in strips on a grill over aa tray in an oven on the lowest setting for appx 12/24 hours.The idea is to cure not cook the meat.It is done when the meat strips look curled and dry,it should be somwhat flexible still ,not like over done rashers..Best way to test is put it on a paper napkin.If there is no grease stains present it is done.
Great nosh when you are out hunting and want somthing to chew on.

E. Fudd

Grizzly 45 wrote: »

Beef or venison Jerky.

Cut meat into long thin strips.About your thumb width is fine.
Marinade in a solution of my fav,water ,wostercher sauce,Jalepeno pepper,and salt,in amount equal to the amount of meat you have for 12/14 hours.

Take from the solution and put in strips on a grill over aa tray in an oven on the lowest setting for appx 12/24 hours.The idea is to cure not cook the meat.It is done when the meat strips look curled and dry,it should be somwhat flexible still ,not like over done rashers..Best way to test is put it on a paper napkin.If there is no grease stains present it is done.
Great nosh when you are out hunting and want somthing to chew on.

That was gonna be my next question! Deffo goona try that!

jwshooter

E. Fudd wrote: »

That was gonna be my next question! Deffo goona try that!

i had venison jerky some years ago i was given some buy jack kelly of the gun shop in wexford .it must have been ok as i eat it .i gave some to a friend mine ,,he chomped away on it for a while and swallowed it ,what do you thing willie ,its alwright but i cant see the point of it ,was his reply. i seen ray mears making it on survival show i have his wild food book some where hear il have a look

jimbo 22

Rabbit Curry

I took a look at mallards recepie and thought id try something similar on a rabbit

I selected a young rabbit for cooking - just shy of being fully grown

I find the old ones smell a bit ...

Anyways i filleted the rabbit taking the meat of its hind legs and back bone

Boiled it for 2 hours and then placed it on a hot pan and stirr fryed it into a curry using standard sauses + ingredients ie curry onions peppers etc..

Served it on a pan of rice...

Im not that into game as i find it a little strong - but this was top notch stuff and tender as fcuk.

Have to start doing this more often

Sparks

Hang on - you boiled the meat for two hours???

jimbo 22

Yeap 2 -3 Hours slow simmer and then lash everythingh into frying pan for 10 - 20 mins

On this occasion it was fileld to fork in 24 hrs to hanging around if you parden the pun.

Sparks

Ah, 2-3 hours simmering
2-3 hours boiling, and I reckon you'd have rabbit soup at best...

thehair

aaaa you cant beat fish and chips:p make sure the fish you shoot that are in the barrel are fresh:eek::cool:

clivej

A YouTube video of a chief dressing a rabbit and why you should soak the rabbit overnight and simmer for about 2 hours.

http://www.youtube.com/watch?v=IpwhOE74TMA&feature=related

thehair

clivej wrote: »

A YouTube video of a chief dressing a rabbit and why you should soak the rabbit overnight and simmer for about 2 hours.

http://www.youtube.com/watch?v=IpwhOE74TMA&feature=related

dressing a rabbit overnight put a overcoat on him he will be warm
in the morning to eat him:p

It wasn't me!

I currently have a pheasant in the fridge, due for an attempt at mallards' curry on thursday. Tomorrow, I'm doing pigeon breasts. It's a good week.

thehair

It wasn't me! wrote: »

I currently have a pheasant in the fridge, due for an attempt at mallards' curry on thursday. Tomorrow, I'm doing pigeon breasts. It's a good week.

good luck with it attempt at mallards curry:Dps put a few toilet rolls for
about 12 hours in the fridge and then OPEN FAST AND USED IT:p
if it goes pear shape:D:D

mallards

FIRE IN THE HOLE!!:D:D:D


Mallards.

Mac Tire

hahahaha, just listening to music as i read this.....Johnny Cash-Ring of Fire

kowloon

clivej wrote: »

A YouTube video of a chief dressing a rabbit and why you should soak the rabbit overnight and simmer for about 2 hours.

http://www.youtube.com/watch?v=IpwhOE74TMA&feature=related

I wonder how long that bunny has been sitting. I was told if you shot with a shotgun you need to gut in the field to make sure you haven't gone through the gut. Makes for a stickier warmer job.

It wasn't me!

I owe the mammy a birthday dinner (Couldn't think of anything to get her), so currently have a bag of pigeon breasts marinating in a solution of honey, red wine, soy sauce, drop of worcestershire sauce. Going to dust it with black pepper before firing it on the barbecue later, serving it with a goats cheese salad and a redcurrant and honey dressing. Reports to follow.

mallards

Sound class IWM! Could you get a picture as well?

Cheers,

Mallards

It wasn't me!

Unfortunately, people got started before I could find a camera, but I can report that it was a resounding success.

Marinated the pigeon breasts in honey, soy sauce, red wine and worcestershire sauce (ziploc bag in the fridge is the job). Fried them in sesame oil (Weather sucked too much for a barbecue). Made a salad of mixed leaves, tomatoes, peppers, cucumber and chopped goats cheese (couldn't find pine nuts to toast, but would ideally have had them in too). Chopped up the pigeon and added it in. Served with ever so slightly watered down redcurrant jelly. Bloody excellent. I love pigeon, and if I can get a shotgun while there's still barley in the fields, I will be knocking seven shades out of them. Nearly cracked a tooth on some shot tonight too.

kowloon

When reloading is sorted you can always load up with black pepper .

It wasn't me!

I can now personally vouch for mallards' curry. It's proper fare. Big thumbs up here.

riflehunter77

Mark Gilchrist showing us some good cooking tips.


http://ie.youtube.com/watch?v=XQcYxfOf0Xg

https://www.youtube.com/watch?v=XQcYxfOf0Xg

http://ie.youtube.com/watch?v=SNBXHj8Gm6s

https://www.youtube.com/watch?v=SNBXHj8Gm6s

flanum

yer man mark gilchreest is the man! hows about a separate thread for skinning/plucking/prepping/field dressing/butchering etc?? i already tried to start one , i think it was titled "more than one way to skin a rabbit" ? could be educational and if we just stuck to putting up pics/vids without too many after comments, it might be a contender for a sticky? (mods)?

It wasn't me!

For those who wanted photos of that salad the last time, here you go:



Enjoy!

jwshooter

roasted the last duck this eve spilt him n had him in orange sauce peppers chillies noodles nice n cripsie egg fried rice ,only one leg of venison left think sunday is D day

tiny-nioclas

whats the nicest tasting venison out of our three(or four!) deer species in ireland? ive only tried fallow venison,and im very fond of it

jwshooter

tiny-nioclas wrote: »

whats the nicest tasting venison out of our three(or four!) deer species in ireland? ive only tried fallow venison,and im very fond of it

sika calf shot off grass land muntjac are nice but there is not a lot on them .will try hard for a boar this year

tiny-nioclas

i would absolutely love to see boar back on irish soil, what a mighty animal!

pullandbang

This is what my good lady wife does with the ducks;

I fillet the breasts off the bone and pull the two legs offs minus the skin - couldn't be bothered plucking.

She coats them in seasoned flour and pan fries them quickly in oil to seal them. Then she take them out of the pan and slices them. In go the chopped veg for stir frying, then a big dollop of marmalade goes in before putting the sliced duck breasts back in to finish them. The marmalade reduces to make a beautiful sweet sauce with the juices from everything else:p

I've three mallard hanging in my fridge and I'm looking forward to dinner tomorrow. There will be five of us sitting down, myself, the wife and the three ducks, but only two of us getting up!:D

mallards

Take the ingredients below including a parsnip that I forgot to put in the picture.



Also take a few bits of game from the freezer. No need to use that beautifully plucked duck, this stuff is diced so it doesn't need to look pretty (Use that hard shot snipe squashed up the back of the freezer!). I used a pheasant breast, two hind legs of a rabbit, some pretty hard shot partridge breasts, two snipe breasts to add colour, texture and a richer flavour and some hickory smoked bacon.



Strip the meat of all the bones and dice it up. Cut the bacon very thinly as you want this to disappear but leave its flavour. Mix the meat with the finely chopped parsley and a little finely chopped onion and some similar sized chunks of parsnip. Add a pinch of oregano and crack some black pepper.



Take a pint and a half of water and boil. Add the carcasses, onion, most of the parsnip, cracked pepper, some parsley and a good dollop of home made Jam and a small slug of red wine.



Next the pastry, For my size of pie I used roughly half a 1kg bag of plain flour. Half a block of lard, a good dash of salt and 250ml of boiled water. Dissolve the lard in the water. Mix the salt and flour together. Pour on the fatty water and mix with a fork quickly.



Grease a pie dish with butter and squash three quarters of the pastry into a pie base with your fingers. Make sure you plug any gaps and don't let it get too thick in the corners.



Fill the pie with your game mix.



Use the remaining quarter of the pastry for a lid. make sure you pinch the edges so that it makes an air tight seal. Then cut a two inch hole in the middle to let the steam out.



Put in the oven for two and a half hours at 150 degrees C or gas mark 2 I think it is. While all this was going on your stock was simmering nicely in the back ground. Put this on low heat and let it cook on until the ingredients are quite mushu and gave up their flavours. Drain the stock amd boil it down again to strengthen the flavours.



When the pie is two hours in take it out and brush with a beaten egg then put back in the oven. Do again fifteen minutes later. After the full two and a half hours are over. Take the pie out and rest it a few minutes. Loosen the meat from around the hole you made in the top. Take your stock and taste it. If it needs to be sweetened then add a little more Jam. When it is ready add a packet of gelatine. Read the label to see how much you need. When this is all stirred in start filling the hole with the liquid. The liguid will seep into the pie and fill the gaps in the meat. This could take five or so minutes as it becomes saturated with stock. Thats it, all you got to do is let it cool.



I put the pie in the fridge first thing this morning and heated a big slice up for lunch with carrots and peas. Absolutely bang on! Try it, its not as hard as it sounds!






Mallards.

clivej

I want THAT NOW.
Looks very nice mallards and it's so good to see a recipe with photos, it's a good walk though for us numb skulls.

marlin vs

Have to say, if that tastes half as good as it looks, it must be gorgous.

It wasn't me!

It's been a while since that lovely curry, glad to see you have more for people like me to try our mitts at. I'll give that a crack at some point now whenever I can. looks fantastic.

Double Barrel

Only one question Mallards.

Exactly where do you live ? :pac::rolleyes::)

I will not tell a soul. :cool::cool:;)

It wasn't me!

Yeah, with all the tantalising photos, I can't help but feel mallards owes the shooting forum a bit of a banquet.

mallards

Well the game was shot in Tyrone and cooked in Dublin, that's all I can divulge!
As for the banquet, the game pie was to use up the last of the frozen stuff. The freezer is empty and waiting to be filled again!

Mallards.

whitser

tried squirrell at the weekend. i got some kfc style mix off the butcher and coated the meat in it and did the squirrell in the oven. very tasty, very rabbity.

BigAl>>

Lots of great ideas fro evryone so far..................But hey lets not forget the basics.

For those of u who(like me) enjoy a full day and night.........be it birds,rabbits even fish or whtever game your after. Instead of breaking from your shooting grounds and heading into town for refreshments or eating ham n cheese sambo's....................next time take a throw away bbq with you and whtever you shoot clean and cook with just a little salt n pepper...............you just cant get fresher and more enjoyable.



Oh and even though itsa "throw away" dont just dump it, make sure and take it away with you.

lightening

I eat seasonally. Today I had duck breasts in the oven, throw a load of hazelnuts in there with a small coating of honey... works with any meat or veg.

Tastes stunning.