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Rabbit slow cooked till the bones fall off,how's your favorite wild game prepared?

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  • Rabbit slow cooked till the bones fall off,how's your favorite wild game prepared?

    After the hunt

  • #2
    I make squirrel stew in the slow cooker, start in am and ready for dinner.

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    • #3
      Grouse breasts, I like to cut into filets and just fry them in butter and olive oil. I do the same with the legs. Just salt and pepper or maybe some Lawry's seasoned salt. Rabbit, it depends on the age of the critter. I like plain fried rabbit pretty well, with a gravy made from the pan leavings. With an older one, though, it's into the slow-cooker with garlic, onion, and carrots. Venison, I never use any marinade or strong flavorings. Salt, pepper, and butter/olive oil for the cooking. Sometimes I'll do a pan of fried venison and onion. For me, everything wild is best in its simplest form. Some of the wild-game marinades I see just make me shake my head. In my opinion, strong flavorings and sauces are meant for the meat that needs them, i.e the stuff in the grocery store.

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      • #4
        I like squirrel, cut up and fried like nuggets. The grease makes good gravy too. Favorite though is probably basic venison backstrap seared to medium rare

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        • #5
          I like so many game birds and animals cooked in a variety of ways that my favorite constantly changes. Can't begin to pick a favorite.

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          • #6
            I'm gonna say that my favorite (right now) is dove breasts wrapped in bacon with a hjalapeno and cream cheese in the middle. Squirrel, country fried and simmered in gravy and served over rice is hard to quit eating. Lots of dishes made with ground venison score a #10. Roast wild turkey sandwiches cause me to make noises of satisfaction that cause others to think I'm having sex.

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            • #7
              Bone in backstrap steaks seared in a cast iron with butter and seasoned salt and pepper. Also venison breakfast sausage with fennel seed, salt/pepper, sage, thyme. I use this as patties or for the sausage in my gravy for biscuits and gravy (from scratch of course). I like doing corned venison also. Squirrel- we like doing squirrel and dumplings.
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              • #8
                I'm a simple guy.
                I love a simply grilled venison steak.
                A fresh caught trout grilled in foil with just a bit of butter, lemon, and onion.
                The wife makes some good stews and such, but I think her veal stroganoff over spaetzle is a family favorite as well.

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