Ok based on the same idea as the AR thread here is the start of a game recipe thread.
Maybe we can get staff to sticky this one so everyone can share all the great recipes they have.

It can be any recipe not just game.

Here are a few to get things started.

Share with us all the good stuff, so we can all enjoy and get fat on good food


Duck Recipes

Venison Recipes

Bean Thread

Deep Fried Turkey Thread

Stuffed Jalapenos wrapped in Sausage

edit to fix link



[This message has been edited by txbbqman (edited 12/16/2008 2:23p).]

Here is a really good pork tenderloin recipe my family loves.

1 1/2 lbs. lean pork tenderloin

Marinade:
1/4 cup soy sauce
1/4 cup brown sugar
1/4 cup cherry cola
3 tbsp. olive oil
1 tsp. minced onion
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. minced garlic

Glaze:
6 oz. cherry preserves
1 tbsp. pure maple syrup
1/2 tbsp. vinegar
1/2 tbsp. water
1/2 tsp. Worcestershire sauce

Directions:
The night before (or several hours before) the game, combine marinade ingredients and mix well. Place pork tenderloin in marinade, and refrigerate for 4 - 12 hours.

In a small bowl, combine glaze ingredients and blend well.

Build a charcoal fire on one side of the grill, such that the coals are situated on only one side of the grill, leaving the other side void. This will create an area for lower temperature indirect cooking away from the coals. Preheat charcoal cooker to 250 degrees F. Place tenderloin in cooker and cook with indirect heat for 1 hour and 15 minutes.

Here is a really good marinade we use on backstrap, tenderloins,...heck just about any meat you like.

Marinate overnight for best results

One 12-ounce jar orange marmalade
1/2 cup red wine vinegar
1 tablespoon chili powder
2 tablespoons A-1 steak sauce
1/2 cup ketchup
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
Salt and freshly ground pepper, to taste

YOUR VENISON LINK IS MESSED UP

USE THIS ONE

http://www.texags.com/main/forum.reply.asp?topic_id=1320348&forum_id=34

Ha so I was a little late to the party on this one! STICKY!

thanks bdgol07

I fixed the link

Is it possible to add a link to a halibut thread we had going about a year ago? I haven't been able to find it.

Need to add fish recipies to this thread, too.

This isnt from a year ago, but the only Halibut recipe thread I could find..the one you were talking about?

http://texags.com/main/forum.reply.asp?forum_id=34&topic_id=1224885

yes fish recipes too.

Any recipe that is edible qualifies as far as I am concerned.

This one is all about good food and the good times that go with it.

Bring it on OB lets have them recipes!!!!!!

Here is another good backstrap recipe.

We made this one last year at the lease, if I remember correctly we modified the cooking time but I can't remember to what. Oh well we all know what backstrap looks like when it's ready.

Also we used a homemade salsa.



Rub a southwestern-style spice (something with cumin or chili powder) into a 1 1/2-pound backstrap.

Cut it into six pieces. Place each piece in the center of a corn husk that you've soaked in water for 1 hour (find husks in the Latino sections of most grocery stores).

Wrap the husk around the meat and bake at 375 F for 25 to 30 minutes. To serve, pull back one side of the husk and top the meat with salsa.

[This message has been edited by txbbqman (edited 12/16/2008 3:53p).]

Ok guys here is the last one i have on my work computer. Over the next several days i will try and remember to bring some from the home computer.

This one is a homemade rub / season. I got the recipe from a buddy and modified it to my liken.

It works really good on brisket and such and the kids love it on french fries.


C4 BBQ Rub / Season


½ cup Paprika

1/4 cup Kosher Salt, fine ground

1/4 cup Sugar

2 tablespoons Mustard Powder

1/4 cup Chili Powder

1/4 cup Ground Cumin

2 tablespoons ground Black Pepper

1/4 cup granulated garlic

2 tbs Cayenne

For more hot & spicy increase Mustard powder and Black Pepper to 1/4 cup each


Enjoy

I've got about 300 lbs of elk meat coming in sometime in January. About half of it is in sausage and the other half ground meat and steaks. I've had plenty of it before but was curious if anyone had any good recipes for the steaks or ground meat.

I just tried the tomatillo recipe. And my wife liked it!!! I did make a few changes due to lack of ingredients.

There is hope out there.

quote:

---

I've got about 300 lbs of elk meat coming in sometime in January. About half of it is in sausage and the other half ground meat and steaks. I've had plenty of it before but was curious if anyone had any good recipes for the steaks or ground meat.

---

I'm your Juggernaut.

(in)famous steak in the oven thread:

http://www.texags.com/main/forum.reply.asp?forum_id=34&topic_id=1013120

Ok, I am not gonna let this one die.

Here is another recipe, I know it's not game but my family loves it.
---------------------------------------------
6 Pork chops
6 tablespoons brown sugar
6 tablespoons butter
1 tablespoon soy sauce

Preheat oven to 350 degrees
Place pork chops in a 9 x 13 baking pan. Place 1 tablespoon of brown sugar on every chop. Place 1 tablespoon of butter on top of the brown sugar. Sprinkle chops with soy sauce.

Cover pan with foil and bake in preheated oven for 45 minutes.
remove foil and bake for an additional 15 minutes until browned

Enjoy, this is really good

Ill try and help out in hopes the mods will sticky...

Here is a great site I found, lots of venison recipes:

http://www.wildgamerecipes.org/

On a side note, my famous chicken fried backstrap...thats right...fried backstrap!..I know some of you say that it ruins it to fry it, but I think its best that way and its super easy.

*Cut backstrap into small medalions.
*Soak in milk prior to if you want to rid of some of the game taste, then put into a bowl of whisked eggs.
*Crush up a packet or two of Zesta crackers (or whatever type of saltine you prefer)
*Take the backstrap out of the eggs one by one and cover both sides completely in the crackers.
*I like to season at this point with some Fiesta Fajita Seasoning.
*Heat oil to 350* and drop the backstrap in, fry until golden brown and floating at the top.

ENJOY! I like with some homemade gravy, mashed potatoes and some green beans!

Here is a Homemade BBQ Sauce.

I have used this as a sauce and a marinade on various things.

1 cup Prepared barbecue sauce
1 cup Ketchup
2/3 cup Beer
1/4 cup Honey or Molasses
2 tablespoons Lemon juice
2 tablespoons Red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Hot pepper sauce
1/2 teaspoon Pepper
2 Garlic cloves, minced
2 Onions, finely chopped
combine all ingredients in a bowl. Can be used as a marinade, mopping sauce or serve with meal

Here is a link to another really good forum for cooking etc

Smoking Meat Forums

My Smoked Fish Dip

Marinate about 2 lbs of fish for 2 hrs up to overnight in milk and Everglades Seasoning which you can find at Walmart (here in FL; you could use Tony's) and smoke (I use oak) for 1-2 hrs, depending on thickness/kind of fish.

~1/2 c Mayo
~1/2 c Sour Cream
~1/4 c plain yogurt
Lemon Juice (from half a lemon)
Few dashes Hot Sauce
Few dashes Worcestershire
½ a small jar Capers, roughly chopped
½ a small jar pimentos
¼ c roughly chopped yellow sweet peppers
2-3 cloves fresh garlic finely chopped
Kosher Salt and fresh cracked pepper to taste

I think that’s about it, but I tend to just throw a bunch of stuff together so the amounts may be off. Serve with tortilla or pita chips.

I generally use this recipe to get rid of fish that's been in the freezer a little too long or is taking up too much space, so I've done it with mackerel, cobia, trigger, AJ, snapper, mingo and it's always good. Throw the fish on next to your brisket or pork shoulder and you have a nice appetizer while you bbq.

sounds good bigboykin

Gonna give that one a try

well guys I am trying to keep this thing alive, I just keep forgetting to bring new recipes from the home computer.

To keep this ttt, I will also add that I love fried backstrap, too.

Tonight, I cooked some venison tenderloins on the grill, though.

All I did was soak them in milk for several hours, wrap them in bacon, sprinkle a little Tony Chacere's (sp?) and throw 'em on the grill for about 5 minutes per side. They were great!

Come on staff...we need a sticky

I made this last night, it was very, very good.

Venison Philly Cheesesteaks

1.5-2lb backstrap, partially frozen
1/2 stick butter
2 tsp minced garlic
salt & pepper to taste
6oz thinly sliced mushrooms
1 thinly sliced small onion
8oz provolone or cheese of choice
4 hoagie rolls

Slice backstrap very thin, accross the grain of the meat. If you have a meat slicer it makes this a lot easier, a very sharp knife is essential. Sautee veggies in butter until almost done, add in venison and cook until no longer pink, do not over cook. Turn off burner and cover with cheese. Let melt and then spoon onto hoagie rolls.

That sounds great Pam! Ill have to try that out...don't know why I never thought of that!

I got a couple of dozen quail in the freezer from Hebbronville...whole birds...any ideas would be greatly appreciated.

ttt

Thanks a bunch Amber that is exactly it. Been looking for it for months.

ttt

I dont think this is going to take off

I need some pheasant recipes!