alleyyooper

Cooking wild critters

3 posts in this topic

Cooking wild critters and tips.


First and for most when you wish to cook a wild critter the prep is the most important step. You want to keep the critter clean as you skin it remove any hair or feathers on the carcass remove all glands on those critters that have them. It is also a good Idea to remove fatty deposits/tissue. Try to age the critter also older animals can be tough and are better suited to a long slow cook method.

Many chicken recipes can be used for game birds like pheasant quail and partridges, grouse ducks and geese.
Many beef and pork recipes also work well with deer, elk, moose and other hoofed animals.
And Yes even a coyote can be cooked and taste delicious, along with bob cat and mountain lion.
Don't be afraid to modify the following recipes and use slightly different amounts of the listed ingredients. Or you can experiment and substitute other ingredients. That is what good cooks do -- they find the right combination of ingredients in the right quantities that are pleasing to the taste. A little change can produce exciting and delightful results. Too much change can ruin a recipe.

Some use full tips
When you substitute honey for granulated sugar in recipes, begin by substituting honey for up to half of the sugar called for in the recipe.
With experimentation, honey can be substituted for all the sugar in some recipes.
When substituting honey for sugar in baked goods:
Reduce the liquid in the recipe by 1/4 cup for each cup of honey used.
Add about 1/2 teaspoon baking soda for each cup of honey used.
Reduce oven temperature by 25 degrees to prevent over-browning.
For easy measuring and clean-up, coat measuring cup or spoon with cooking spray before adding honey.
A 12-ounce jar of honey equals a standard measuring cup.


 
Useful Substitutions

1 tsp. baking powder = 1/4 tsp. baking soda + 1/2 tsp. cream tartar + 1/4 tsp. cornstarch
1 tsp. baking powder = 1/3 tsp. baking soda + 1/2 tsp. cream tartar
1 cup butter = 1 cup shortening + 1/2 tsp. salt
1 tbsp. oil = 1 tbsp. melted shortening (or lard)
1 cup corn syrup = 1 cup honey = 1 cup sugar + 1/2 cup of the liquid used in the recipe
1 cup buttermilk = 1 cup milk + 1 tbsp. vinegar (or lemon juice)
1 cup nonfat milk = 1/3 cup nonfat dry milk + 1 cup water
1 cup whole milk = 1/3 cup nonfat dry milk + 1 cup water + 2 tbsp. melted butter
1 cup whole milk = 1/2 cup evaporated milk + 1/2 cup water
1 cup sugar = 1 cup corn syrup (decrease recipe liquid by 1/4 cup)
1 cup sugar = 1 cup honey (decrease recipe liquid by 1/4 cup)
1 oz. unsweetened chocolate = 3 tbsp. cocoa + 1 tbsp. shortening



Going to do this one this week.

Cajun Coyote Recipe
INGREDIENTS:
* 2 cups vegetable oil
* 2 tablespoons Cajun seasoning
* 2 tablespoons dried Italian-style seasoning
* 2 tablespoons lemon pepper
* garlic powder to taste
* 2lbs of fresh thawed coyote meat – pounded to 1/2 inch thickness
DIRECTIONS:
1. In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the coyote meat in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.
2. Preheat the grill for high heat.
3. Lightly oil the grill grate. Drain coyote, and discard marinade. Place coyote on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.

biggrin.gif Al

two tracker and flman like this

Share this post


Link to post
Share on other sites
On 2/8/2017 at 7:14 AM, alleyyooper said:

Cooking wild critters and tips.


 

First and for most when you wish to cook a wild critter the prep is the most important step. You want to keep the critter clean as you skin it remove any hair or feathers on the carcass remove all glands on those critters that have them. It is also a good Idea to remove fatty deposits/tissue. Try to age the critter also older animals can be tough and are better suited to a long slow cook method.

Many chicken recipes can be used for game birds like pheasant quail and partridges, grouse ducks and geese.
Many beef and pork recipes also work well with deer, elk, moose and other hoofed animals.
And Yes even a coyote can be cooked and taste delicious, along with bob cat and mountain lion.
Don't be afraid to modify the following recipes and use slightly different amounts of the listed ingredients. Or you can experiment and substitute other ingredients. That is what good cooks do -- they find the right combination of ingredients in the right quantities that are pleasing to the taste. A little change can produce exciting and delightful results. Too much change can ruin a recipe.

Some use full tips
When you substitute honey for granulated sugar in recipes, begin by substituting honey for up to half of the sugar called for in the recipe.
With experimentation, honey can be substituted for all the sugar in some recipes.
When substituting honey for sugar in baked goods:
Reduce the liquid in the recipe by 1/4 cup for each cup of honey used.
Add about 1/2 teaspoon baking soda for each cup of honey used.
Reduce oven temperature by 25 degrees to prevent over-browning.
For easy measuring and clean-up, coat measuring cup or spoon with cooking spray before adding honey.
A 12-ounce jar of honey equals a standard measuring cup.


 
Useful Substitutions

1 tsp. baking powder = 1/4 tsp. baking soda + 1/2 tsp. cream tartar + 1/4 tsp. cornstarch
1 tsp. baking powder = 1/3 tsp. baking soda + 1/2 tsp. cream tartar
1 cup butter = 1 cup shortening + 1/2 tsp. salt
1 tbsp. oil = 1 tbsp. melted shortening (or lard)
1 cup corn syrup = 1 cup honey = 1 cup sugar + 1/2 cup of the liquid used in the recipe
1 cup buttermilk = 1 cup milk + 1 tbsp. vinegar (or lemon juice)
1 cup nonfat milk = 1/3 cup nonfat dry milk + 1 cup water
1 cup whole milk = 1/3 cup nonfat dry milk + 1 cup water + 2 tbsp. melted butter
1 cup whole milk = 1/2 cup evaporated milk + 1/2 cup water
1 cup sugar = 1 cup corn syrup (decrease recipe liquid by 1/4 cup)
1 cup sugar = 1 cup honey (decrease recipe liquid by 1/4 cup)
1 oz. unsweetened chocolate = 3 tbsp. cocoa + 1 tbsp. shortening



Going to do this one this week.

Cajun Coyote Recipe
INGREDIENTS:
* 2 cups vegetable oil
* 2 tablespoons Cajun seasoning
* 2 tablespoons dried Italian-style seasoning
* 2 tablespoons lemon pepper
* garlic powder to taste
* 2lbs of fresh thawed coyote meat – pounded to 1/2 inch thickness
DIRECTIONS:
1. In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the coyote meat in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.
2. Preheat the grill for high heat.
3. Lightly oil the grill grate. Drain coyote, and discard marinade. Place coyote on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.

biggrin.gif Al

 

It sounds good I hope to try it.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now