braegen
11-12-2006, 01:26 PM
We are mid season here for wild game. I learned years ago the secret of hunting had less to do with the actual hunting and more to do with field prep of the meat as well as cooking.
From there I learned to cook the game in a way that is paletable to my wife and daughter (and me too!)
Simple Pheasant Salad Sandwiches
http://img242.imageshack.us/img242/889/img0238ei6.jpg
I cook 3 cut pheasants in the crock on high for 2/3rds day in saved chicken stock/fat. I pull the meat from the bone after cooking and use in pheasant noodle or pheasant salad sandwiches. This really just taste very much like chicken.
BBQ Rabbit
http://img83.imageshack.us/img83/9152/img0240dr1.jpg
I like to par boil rabbit for about 30 minutes reguardless of whether I fry, bake, or grill it. Seems to help tenderize it some.
After par boiling, on the grill it goes. I like the crust formed from the carmelized (even blackened) BBQ Sauce. Very tastey!
I'll post more this season as I go.
From there I learned to cook the game in a way that is paletable to my wife and daughter (and me too!)
Simple Pheasant Salad Sandwiches
http://img242.imageshack.us/img242/889/img0238ei6.jpg
I cook 3 cut pheasants in the crock on high for 2/3rds day in saved chicken stock/fat. I pull the meat from the bone after cooking and use in pheasant noodle or pheasant salad sandwiches. This really just taste very much like chicken.
BBQ Rabbit
http://img83.imageshack.us/img83/9152/img0240dr1.jpg
I like to par boil rabbit for about 30 minutes reguardless of whether I fry, bake, or grill it. Seems to help tenderize it some.
After par boiling, on the grill it goes. I like the crust formed from the carmelized (even blackened) BBQ Sauce. Very tastey!
I'll post more this season as I go.