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Dec 20, 2013 06:01 PM


Don't have a lot of experience with it... Dad was NOT a hunter in the least, unless for a GREAT steak at supermarket. He woked ith a guy who hunted and came home with a few lbs of ground bear... don't remember that meat loaf tasting much different from beef?

His late-brother used to hunt and had a great story about a goose. He came home and found a goose, with and ARROW thru it, still alive, in his driveway. He did the humane thing (that I KNOW my Dad wouldn't have been ale to do even if STARVING) and cooked it.

First time I ever had venison was a million years ago when I was in college. Was helping GOOD friend to ome work on an OLD OLDhouse her parents were working on. Her Dad was a hunter and there was a deer HANGING from a tree t be butchered. Was invited... no TOLD to stay and EAT... something a college student would NEVER turn down. Was asked how I lke my venison cooked?? Had never had it before? Then asked how I like steaks... medium to rare! Thinking deer mut have been eating a lot of nice stuff (carn from fields?) and suspect it was the tenderloin... was like filet mignon!!

Former neighbor worked with a guy who raised rabbits. Roasted pieces looked and tasted "just like chicken"!

Colege room-mate's Dad belonged to a hunting "club" in burbs of NE Philly. Was at her house one weekend when Dad headed out with his Britany spaniel and all Elmer Fudded up in the correct attire. Came home wth 2 pheasants... cleaned and ready to cook... just looked like bigger chickens... tastey.

What areyour experiences with "game"?

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  1. Not sure what you mean by "experiences" - game is part of my regular diet, particularly at this time of year when it's readily available in supermarkets and farmers markets. Just this morning, I've bought six breasts of locally shot pigeon and a couple of pheasants. There's also venison steaks in the freezer and a pack of mixed game for stew (pheasant, venison and rabbit).

    Of the readily available game, I'm probably least fond of rabbit (although I find the small birds, like quail, a bit of a fiddle to cook and eat). It's an exceptionally mild tasting meat that can easily be overwhelmed if not treated very carefully. That said, it's available pretty much all year as there's no season for shooting rabbits. I quite like it in "bunny burgers", but it does need some fatty pork mixed in so it's not too dry.

    1. Having had 'game' all my life my memories of it are more connected to events surrounding hunting/eating game etc.
      As it's just about Christmas I do recall being invited for Christmas diner at a neighbors ranch.
      About thirty of us sitting in a huge family room. Each asked what they wanted to eat. Venison/antelope/elk/moose wild birds of all sorts. The ladies working in the kitchen would carve whatever you wanted serveded on big platters with lots of potatoes and gravy etc.
      One lady said "would you like a moose steak?" I said sure that would be great.
      Presently a HUGE platter with a HUGE moose steak was handed to me with some cutlery and a real linen napkin. The moose steak was like two inches thick and the size of a Frisbee. "Go ahead and dig in".
      As I started to 'dig in' and a pair of HUGE wiener dogs wandered into the family room and proceeded to copulate on the hooked rug in the middle of the room.
      I think a couple of the 'ladies' eating took their meals elsewhere where it wasn't so crowded.
      The family pets were still 'at-it' when I took my empty plate into the kitchen for washing.
      That was an 'experience' around 'game.

      2 Replies
      1. re: Puffin3

        "The family pets were still 'at-it' when I took my empty plate into the kitchen for washing."

        I wish I had their stamina - unless you're a particularly quick eater.

        1. re: Harters

          Once they get 'locked up' they can stay that way for a long time.

      2. Rodney Dangerfield:

        "I asked my buddy if he wanted to go hunting; he said he was game. So I shot him."

        1. Easy to remember when cooking game. If it is a hard working mussel cook to a high temp (Slowly) over a longer period Legs and ribs. For light working mussels (tenderloin/backstrap) cook hot and to lower temp.

          Exception is alligator. Don't waste your time with fancy techniques just batter and fry.

          Every year I will cook at least one boar, Ram, alligator, deer and some fowl. I have even coked an emu and llama but that is not game.