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Post by lawrencecountyhunter on Jan 17, 2018 15:53:05 GMT -5
I'm most of the way through my pronghorn. Got 2 whitetails in the freezer I'll start on next. What would you say Pronghorn is closer to Elk or Venison if you've had Elk? I keep hearing differing opinions. I rank it above deer, below elk in my relatively small sample size (2 'lopes, 1 elk). Texture is closer to whitetail. Both of my pronghorn have been rutty bucks, and they give off a little odor when you first start cooking. The stink cooks off though, and there has been no "gamey" taste in mine like I've experienced on a few older whitetail bucks. The only elk I've had was a cow from Wyoming, fully mature but not a real old one. It was excellent, head and shoulders above deer or pronghorn in my opinion.
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Post by ukwil on Jan 17, 2018 16:29:33 GMT -5
How can goose be prepared to be edible? I've had it twice and couldn't stomach it either time. Fillet out the breasts and save the skinless legs,cut the breasts in half length wise. Buy a bag of sour kraut and rinse it real good, layer a large crock-pot with baby carrots,quartered potatoes, kraut,and goose meat. Sprinkle about 2-3 heaping tablespoons of brown sugar on top then slow cook till the meat is about to fall off the bone of the legs. The legs are the best part, a real good quality mustard like dill mustard or a dark German mustard goes well with goose meat. ENJOY! Definitely going to have to try this. We made a goose stroganoff last night and it was killer. We've had venison, fish, pronghorn, and waterfowl.
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Post by ukwil on Jan 17, 2018 16:30:39 GMT -5
What would you say Pronghorn is closer to Elk or Venison if you've had Elk? I keep hearing differing opinions. I rank it above deer, below elk in my relatively small sample size (2 'lopes, 1 elk). Texture is closer to whitetail. Both of my pronghorn have been rutty bucks, and they give off a little odor when you first start cooking. The stink cooks off though, and there has been no "gamey" taste in mine like I've experienced on a few older whitetail bucks. The only elk I've had was a cow from Wyoming, fully mature but not a real old one. It was excellent, head and shoulders above deer or pronghorn in my opinion. My pronghorn is strong too where he was so rutted up. The burger is excellent.
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Post by nfalls116 on Jan 17, 2018 18:04:04 GMT -5
Have your friend hunt goose and clean and debreast the geese for you. Take the goose breast and Cut thin, Marinade in teriyaki (add spices if you like) pound out with tenderizer bread in your favorite breading my favorite for This is saltine crackers or corn flakes. Then fry in buttery crisco or your favorite frying medium.
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Post by greghopper on Jan 17, 2018 18:18:18 GMT -5
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Post by beermaker on Jan 17, 2018 19:23:17 GMT -5
I hope to make venison salami within the next few weeks. I buy kits from www.butcher-packer.com. Not saying its the best available, but what we have had the best luck with for the last 10+ years. I usually add 25% pork butt and 10% high-melt cheddar cheese. My buddy uses lava jack cheese and it is excellent, but my kids don't like it. I'll make some jerky with what's left. I've made breakfast sausage and brats in the past, but I've found that my kids enjoy salami the most. The salami goes great with a cold one while crappie fishing in February and March, even better when chasing bluegill after that!
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Post by whitetaildave24 on Jan 17, 2018 19:47:27 GMT -5
I made a batch of Decatur’s breakfast sausage a few weeks ago. Put three helpings in the freezer and cooked one other. Man that stuff is good.
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Post by copper1 on Jan 17, 2018 21:21:15 GMT -5
Just finished making 50 lbs of veni sausage a couple nights ago. 25 lbs or Sweet Italian links and 25lbs or Garlic Brats, both of which turned out fantastic. Last week I dug all the turkey breast I had in the freezer from last years Kansas/Nebraska and Indiana birds and brined and smoked them, Oh man, damn good! Last nite I went Ice fishing and brought home a mess of gills and crappie which are currently fillets and awaiting some hot oil in the next few days. Next on the list is making Veni Bacon out of last years ground meat that didn't get used up, Got to put an order in with LEMS, never made it before but I just recently had some and couldn't believe how tasty it was!
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Post by duff on Jan 18, 2018 5:57:59 GMT -5
Deer and some goose if anyone gets some for me How can goose be prepared to be edible? I've had it twice and couldn't stomach it either time. nfalls116 is from Parke Co. They beat the buzzards to roadkilled skunks! Everything tastes like chicken!
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Post by duff on Jan 18, 2018 6:06:29 GMT -5
Venison breakfast sausage. I made it for the first time this year. There will be a whole deer turned into breakfast sausage next year. Venison burgers with bacon and some with bacon and cheese ground into the mix. If I can get my lazy buddy to help out building my overtly large smoke house, they'll be smoke sausage in the mix next year. If you get him motivated send him my way!
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Post by onebentarrow on Jan 18, 2018 10:47:16 GMT -5
Hog!!!
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Post by SFC (R) B on Jan 18, 2018 14:15:57 GMT -5
I have a little elk left, some MD doe from this year, some pronghorn and the bear sausage (Italian and break fast) from this year.
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Post by steiny on Jan 18, 2018 15:51:42 GMT -5
Put three whitetails in the freezer which we eat some of every week. Also plenty of crappie and bluegill, as well as some lake trout and salmon.
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Post by lawrencecountyhunter on Jan 18, 2018 19:47:56 GMT -5
I have a little elk left, some MD doe from this year, some pronghorn and the bear sausage (Italian and break fast) from this year. I made a brief visit to the HT Bear Hunt a couple years ago, and one of the guys.. Gerald maybe? Had brought some bear breakfast sausage and Cushman cooked it up. That was some good stuff!
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Post by SFC (R) B on Jan 18, 2018 20:37:24 GMT -5
I have had the breakfast so far. Pretty good, could have used a little more sage. I am getting ready to do some lasagna with the Italian and will let you know
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Post by nfalls116 on Jan 19, 2018 15:52:35 GMT -5
How can goose be prepared to be edible? I've had it twice and couldn't stomach it either time. nfalls116 is from Parke Co. They beat the buzzards to roadkilled skunks! Everything tastes like chicken! Heck we beat the buzzards off the roadkill and eat them too
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Post by butlerj on Jan 20, 2018 0:26:08 GMT -5
Venison and catfish, I Will slice venison up and marinade, my favorite is in wishbone Italian dressing and a little Worcester, let sit for Atleast 30 minutes (The longer the better) up to a couple hours, throw it in a pan and or just sprinkle some season salt or sometimes I'll use garlic salt or powder and cook to med rare. Sometimes I'll marinade in just terriyaki also.
I seen a recipe for pumpkin venison chili I'm interested in but need a grinder.
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