food Wild Game or Fish
- Thread starter JoynersHotPeppers
- Start date
That CC looks banging!!! Best crab on the planet too. 
Okay, I'll start with some small game.
Last Winter my son and I hit the forests gunning for Peter Cotton Tail & Squirrel Nutkin.
Didn't see Peter, but Nutkin and his buddies abounded and we limited on the tree rats.
Chile's Braised Squirrel
3-4 Squirrels per person
I use the forelegs, hindquarters, lower back and discard the upper back & ribcage.
One (1) small onion diced
1/2 cup of flour
Spices
One (1) can, Rotel tomatos (optional)
Dredge the squirrel in flour/spices.
I use sea salt and garlic powder.
In a large skillet add just enough oil to brown the pieces.
Use whatever oil/butter you like, I like bacon grease.
Brown the squirrel on both sides with the onions.
You may want to move pieces around to cook evenly.
Lower the heat, add Rotel & quickly add enough water to just almost cover the pieces.
Bring to a slow simmer and cook covered for 1.5 hours.
Devour plain or serve over rice.
Money shots, falling off the bones goodness.
Last Winter my son and I hit the forests gunning for Peter Cotton Tail & Squirrel Nutkin.
Didn't see Peter, but Nutkin and his buddies abounded and we limited on the tree rats.
Chile's Braised Squirrel
3-4 Squirrels per person
I use the forelegs, hindquarters, lower back and discard the upper back & ribcage.
One (1) small onion diced
1/2 cup of flour
Spices
One (1) can, Rotel tomatos (optional)
Dredge the squirrel in flour/spices.
I use sea salt and garlic powder.
In a large skillet add just enough oil to brown the pieces.
Use whatever oil/butter you like, I like bacon grease.
Brown the squirrel on both sides with the onions.
You may want to move pieces around to cook evenly.
Lower the heat, add Rotel & quickly add enough water to just almost cover the pieces.
Bring to a slow simmer and cook covered for 1.5 hours.
Devour plain or serve over rice.
Money shots, falling off the bones goodness.
Nice, I prefer to treat mine like wings, try that some time it is amazing!
Bronzed Sheepshead with Ghost Pepper Powder
1/4 cup flour
1 heaping tablespoon X Hot Cajun Spice
1 heaping teaspoon Garlic & Herb
1 level tablespoon Sea Salt
Wet fish with milk, dredge in spiced flour
Melt butter in frying pan over low heat
Add fish an turn heat to med high-high,
Bronze (not Blacken) both sides till fish flakes
Deglaze pan with some dry white wine.
Add Rotel, minced onion and garlic with a little olive oil and a few pinches of Mexican Oregano.
Simmer for 10 minutes.
Serve fish over the Rotel
Sprinkle generously with Ghost Pepper powder
This is home ground 100% Ghost Pepper powder, not for the faint of heart.
Money Shot
Bronzed Sheepshead over Extra Hot Rotel, sprinkled with Ghost Pepper powder.
Protection was necessary to keep this fish from randomly killing an innocent bystander.
1/4 cup flour
1 heaping tablespoon X Hot Cajun Spice
1 heaping teaspoon Garlic & Herb
1 level tablespoon Sea Salt
Wet fish with milk, dredge in spiced flour
Melt butter in frying pan over low heat
Add fish an turn heat to med high-high,
Bronze (not Blacken) both sides till fish flakes
Deglaze pan with some dry white wine.
Add Rotel, minced onion and garlic with a little olive oil and a few pinches of Mexican Oregano.
Simmer for 10 minutes.
Serve fish over the Rotel
Sprinkle generously with Ghost Pepper powder
This is home ground 100% Ghost Pepper powder, not for the faint of heart.
Money Shot
Bronzed Sheepshead over Extra Hot Rotel, sprinkled with Ghost Pepper powder.
Protection was necessary to keep this fish from randomly killing an innocent bystander.
ChileRelleno said:Bronzed Sheepshead with Ghost Pepper Powder
1/4 cup flour
1 heaping tablespoon X Hot Cajun Spice
1 heaping teaspoon Garlic & Herb
1 level tablespoon Sea Salt
Wet fish with milk, dredge in spiced flour
Melt butter in frying pan over low heat
Add fish an turn heat to med high-high,
Bronze (not Blacken) both sides till fish flakes
Deglaze pan with some dry white wine.
Add Rotel, minced onion and garlic with a little olive oil and a few pinches of Mexican Oregano.
Simmer for 10 minutes.
Serve fish over the Rotel
Sprinkle generously with Ghost Pepper powder
This is home ground 100% Ghost Pepper powder, not for the faint of heart.
Money Shot
Bronzed Sheepshead over Extra Hot Rotel, sprinkled with Ghost Pepper powder.
Protection was necessary to keep this fish from randomly killing an innocent bystander.
Plastic striker fired fish.
What in the actual JHC...
In an electric grocery store wheel chair?
SAI XD9 4" Service model, 16+1
What? You no likey?
You never hear of 'Dinner and a Gun'?
Common theme on some firearms forums some years ago.
What? You no likey?
You never hear of 'Dinner and a Gun'?
Common theme on some firearms forums some years ago.
ChileRelleno said:
I don't always post food pics with guns.
But when I do.
I also post pics of bowls of ammo.
You had me at Bacon....bob65 said:The bacon experiment, because bacon.
Venison bacon and goat bacon.
I used leg meat because I have a freezer full of leg meat and no bellies (except pork)
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Both were very tasty, much better than I expected
To begin, shoot a fat young rabbit.
I started by removing the fore and hind legs, then separated the saddle and deboned it.
I then cleaned up all the meat off the carcass, minced it, and then set it aside to make a meat stuffing.
The rest of the carcass was cut up to make a stock for the stuffing and a gravy.
For the stock I browned the pieces in butter, then added minced celery, onion, carrot and a little parsley and rosemary and continued till veggies were tender.
Added 2C of water and brought to a fast simmer, simmered for several hours.
Strain and reduce, add a little more butter and salt to taste.
Add a little cornstarch to thicken.
To make the stuffing the minced rabbit was browned in butter with celery, onion and parsley.
Then combined with some bread crumbs, whisked egg, rabbit stock, milk and salt.
Bacon Wrapped Wino Rabbit
I set the fore and hind legs to marinating in:
2C Red wine
.5C Honey
1/8C chopped Parsley
1/8C chopped Rosemary
2T Lemon zest
2T salt
1 Bay leaf
Combine all in a small sauce pan and bring to a slow boil.
Remove from heat and allow to cool.
Add legs and marinade together in a Ziploc and marinate for 6-12 hours.
They were then wrapped in bacon and fried in olive oil and butter to crisp the bacon, and then transferred to the 375° oven with the Stuffed Saddle to finish.
Stuffed Saddle of Rabbit
I laid down bacon and fresh basil, upon this the boneless saddle.
Seasoned with some fresh ground garlic/pepper medley, and then the stuffing.
Rolled it all up and trussed it with twine.
This roll was fried in olive oil and butter to crisp the bacon and then transferred to the 375° oven with the Wino Rabbit to finish.
Both the Saddle and Wino were cooked to a minimum 160° IT.
The Stuffed Saddle was sliced and served with the gravy.
My younger son plated his with some carrots and started laughing, he said, "Now this is ironic."
I started by removing the fore and hind legs, then separated the saddle and deboned it.
I then cleaned up all the meat off the carcass, minced it, and then set it aside to make a meat stuffing.
The rest of the carcass was cut up to make a stock for the stuffing and a gravy.
For the stock I browned the pieces in butter, then added minced celery, onion, carrot and a little parsley and rosemary and continued till veggies were tender.
Added 2C of water and brought to a fast simmer, simmered for several hours.
Strain and reduce, add a little more butter and salt to taste.
Add a little cornstarch to thicken.
To make the stuffing the minced rabbit was browned in butter with celery, onion and parsley.
Then combined with some bread crumbs, whisked egg, rabbit stock, milk and salt.
Bacon Wrapped Wino Rabbit
I set the fore and hind legs to marinating in:
2C Red wine
.5C Honey
1/8C chopped Parsley
1/8C chopped Rosemary
2T Lemon zest
2T salt
1 Bay leaf
Combine all in a small sauce pan and bring to a slow boil.
Remove from heat and allow to cool.
Add legs and marinade together in a Ziploc and marinate for 6-12 hours.
They were then wrapped in bacon and fried in olive oil and butter to crisp the bacon, and then transferred to the 375° oven with the Stuffed Saddle to finish.
Stuffed Saddle of Rabbit
I laid down bacon and fresh basil, upon this the boneless saddle.
Seasoned with some fresh ground garlic/pepper medley, and then the stuffing.
Rolled it all up and trussed it with twine.
This roll was fried in olive oil and butter to crisp the bacon and then transferred to the 375° oven with the Wino Rabbit to finish.
Both the Saddle and Wino were cooked to a minimum 160° IT.
The Stuffed Saddle was sliced and served with the gravy.
My younger son plated his with some carrots and started laughing, he said, "Now this is ironic."
King Me!
A fine summer evening grilling some exceptional fresh fish my kid and his buddy brought home from their trip to the pier.
Keeping it light tonight with lots of veggies and some fruit to accompany it.
Grilled King Mackerel
Broiled Asparagus
Pickled Stuffed Peppers
Caprese Salad
Sliced Avocado
Frozen Mango for Dessert
Fresh caught King Mackerel seasoned with Lemon Pepper and Seasoned Salt
Perfectly grilled crispy skin and flaky meat, brushed with butter and given a squeeze of lemon.
A fine summer evening grilling some exceptional fresh fish my kid and his buddy brought home from their trip to the pier.
Keeping it light tonight with lots of veggies and some fruit to accompany it.
Grilled King Mackerel
Broiled Asparagus
Pickled Stuffed Peppers
Caprese Salad
Sliced Avocado
Frozen Mango for Dessert
Fresh caught King Mackerel seasoned with Lemon Pepper and Seasoned Salt
Perfectly grilled crispy skin and flaky meat, brushed with butter and given a squeeze of lemon.
Nov 9 '19
Chicken Fried Venison Steaks
Some nice tender doe taken here in Southern Bama last January.
Thoroughly jaccard tenderize, and then dry brine with Kosher salt for a few hours.
Further tenderize and flatten with a tenderizing hammer.
Double dredge in seasoned flour and fry till done.
Whip some Mashed Taters and Cream Gravy, and some Cast Iron Onions and
Chiles Toreados to accompany the steak.
Chicken Fried Venison Steaks
Some nice tender doe taken here in Southern Bama last January.
Thoroughly jaccard tenderize, and then dry brine with Kosher salt for a few hours.
Further tenderize and flatten with a tenderizing hammer.
Double dredge in seasoned flour and fry till done.
Whip some Mashed Taters and Cream Gravy, and some Cast Iron Onions and
Chiles Toreados to accompany the steak.
My dad and I were just talking about making chicken fried venison, he has a tenderizer machine and I was lucky enough to harvest 3 deer over 5 days in the woods.
Since there is a Chowder posted in the Comfort Food thread, I think we should have one here too.
*** This chowder recipe works great with just about any firm fleshed fish or seafood. ***
REDFISH CHOWDER
5T. butter
2 med. yellow onions, diced (approx 3c)
5 med. potatoes cut in bite size pieces (approx 4c-5c)
1c of yellow sweet corn
1T heaping of minced garlic
approx 3 lb. Redfish cut into large bite size pieces
1 tsp. dried thyme
1 bay leaf
1/4t paprika
3/4t Old Bay seasoning
1/2t freshly ground black pepper
2T salt
4c heavy cream
1/2c of chopped fresh parsley
In a large stock pot, cook onions/garlic in butter until opaque.
Add potatoes, corn and other seasonings, except parsley.
Add water to cover potatoes and cook over medium heat until potatoes are almost done.
In a separate pan, heat heavy cream until steaming.
Add fish, steaming heavy cream and parsley to stock pot and cook on low heat until fish is done, about 15 minutes.
Let it simmer very slowly for about 30 minutes for flavors to meld.
Can be left at a low simmer without burning.
This is even better after sitting in the fridge overnight and reheated, the flavors freaking explode!
*** This chowder recipe works great with just about any firm fleshed fish or seafood. ***
REDFISH CHOWDER
5T. butter
2 med. yellow onions, diced (approx 3c)
5 med. potatoes cut in bite size pieces (approx 4c-5c)
1c of yellow sweet corn
1T heaping of minced garlic
approx 3 lb. Redfish cut into large bite size pieces
1 tsp. dried thyme
1 bay leaf
1/4t paprika
3/4t Old Bay seasoning
1/2t freshly ground black pepper
2T salt
4c heavy cream
1/2c of chopped fresh parsley
In a large stock pot, cook onions/garlic in butter until opaque.
Add potatoes, corn and other seasonings, except parsley.
Add water to cover potatoes and cook over medium heat until potatoes are almost done.
In a separate pan, heat heavy cream until steaming.
Add fish, steaming heavy cream and parsley to stock pot and cook on low heat until fish is done, about 15 minutes.
Let it simmer very slowly for about 30 minutes for flavors to meld.
Can be left at a low simmer without burning.
This is even better after sitting in the fridge overnight and reheated, the flavors freaking explode!