Post a wild game recipe!

[Deleted member 137765]

Elk tacos on my menu today...grated Mexican 4 cheese blend, black pepper, spicy pickled onions & green peppers, seared elk steak (backstrap), cubed fresh avocado, habanero-ghost pepper salsa wrapped in a flour tortilla. Not too shabby.

 

[Sean the Nailer]

Hi, welcome to the 'Hide.

There is a forum called "Maggies Drawers".

In it, you'll find a number of existing threads regarding cooking and recipe's. There's even one there that is quite popular (viral?) called the "Nom Nom Nom... somethingorother"

While you're here, boosting your post-count,,,, might I suggest that you explore a little bit? Just saying, for a friend.

Free Bump.

 

[ChadL]

Canadian Goose:
Take one Canadian goose and add it to a crock pot. Add your favorite spices. Set on low and cook for 8 hours. Once finished cooking unplug crockpot and throw it away.

 

[MtnCreek]

^ That sounds like the best pheasant recipe I've ever tried. Rinse and pat dry pheasant, place in bowl. For marinade, pour jack daniels into a tall glass. Set both in frig to marinade for one hr. Remove from frig. Drink jack daniels and discard pheasant. Enjoy!

Down South Finger Food:
Remove breast from dove.
Remove meat from breastbone, keeping two breastmeat halves connected (be careful).
Place a slice of jholopeno between halves and add a bit of creamcheese.
Close breast halves over filling.
Wrap with bacon.
Grill till done (Like most wild meats - be careful to not over cook!!! Wild meats are generally low fat content and should not be over cooked!!!)

 

[MtnCreek]

Old Timey Baked Trout:
Scale trout (yes trout has scales).
Gut and remove bloodline.
Rinse and pat dry.
Salt and rub with oil.
Sprinkle with cornmeal.
Place in dish and bake at 350 to 375, depending on size of fish.

That's how granny cooked up trout.

 

[MtnCreek]

Notice I didn't say anything about cutting any heads or fins off. Don't...

 

[Mooseknuckles]

Canadian Goose:
Take one Canadian goose and add it to a crock pot. Add your favorite spices. Set on low and cook for 8 hours. Once finished cooking unplug crockpot and throw it away.

I have had good goose.
Goose breast cut into 1 inch chunks, soak in salt water for 24 hours, change it out every couple hours. Put goose chunks in bag with Italian salad dressing and marinade for 24 hours. After 24 hours season with favorite seasoning, put on tooth pick and wrap in bacon. Bbq them until bacon is done and enjoy.

Now deer steak. Season with salt and pepper and fry. Just don’t over cook, better be rare, medium rare.

 

[Fig]

Canadian Goose:
Take one Canadian goose and add it to a crock pot. Add your favorite spices. Set on low and cook for 8 hours. Once finished cooking unplug crockpot and throw it away.

That sounds more like a snow goose recipe.

 

[alpine44]

Canadian Goose:
Take one Canadian goose and add it to a crock pot. Add your favorite spices. Set on low and cook for 8 hours. Once finished cooking unplug crockpot and throw it away.

Take the breast out of the goose. Throw the rest away. Place breasts in crock pot with rosemary and other herbs you like and cover with heavy cream. Let it simmer for hours. Easy, fool-proof, and great tasting meal.

I never liked goose but that recipe changed my opinion 180 degrees. The consistency and taste is similar to beef. No greasiness and danky taste at all.

 

[acudaowner]

Spiced duck breast with orange and pomegranate wild rice salad

Colourful, indulgent and packed with goodness

www.redonline.co.uk

and https://www.aspicyperspective.com/venison-bourguignon/

 

[PinesAndProjectiles]

Venison Chili

Brown 2 lbs venison (cubed, not ground) in pan with butter and a fuck ton of garlic, and some jalepenos
Don't thoroughly cook the veny.
Add to crock pot with some cans of tomatoes and beans.
Cook about six or eight hours.

 

[vh20]

^ That sounds like the best pheasant recipe I've ever tried. Rinse and pat dry pheasant, place in bowl. For marinade, pour jack daniels into a tall glass. Set both in frig to marinade for one hr. Remove from frig. Drink jack daniels and discard pheasant. Enjoy!

Down South Finger Food:
Remove breast from dove.
Remove meat from breastbone, keeping two breastmeat halves connected (be careful).
Place a slice of jholopeno between halves and add a bit of creamcheese.
Close breast halves over filling.
Wrap with bacon.
Grill till done (Like most wild meats - be careful to not over cook!!! Wild meats are generally low fat content and should not be over cooked!!!)

Well, that's the one I was going to post.

 

[vh20]

Canadian Goose:
Take one Canadian goose and add it to a crock pot. Add your favorite spices. Set on low and cook for 8 hours. Once finished cooking unplug crockpot and throw it away.

Modification:
Place goose in large pot with double-handful of 20 penny nails. Boil until nails become tender. Discard goose and eat the nails.

 

[zeroz]

Canadian Goose:
Take one Canadian goose and add it to a crock pot. Add your favorite spices. Set on low and cook for 8 hours. Once finished cooking unplug crockpot and throw it away.

You're doing it wrong. Goose pastrami is wonderful as is stir fry. Just got done eating goose legs tonight. They are absolutely worth pulling out the heart is too. Funny how people that can't cook think certain animals are bad.

Goose legs-
qt Good stock, tsp paprika, tsp cloves, tsp salt, 2 bay leaf, 3-4 cloves garlic, sm onion, can chipotles in adobo. Throw in crock in the morning on low, ready for dinner when you get home. Fall off the bone deliciousness. Been killing the shit out of them this year now that I have cooking them dialed in.

 

[hlee]

Smoked venison back strap.

Preheat smoker to 250F

I like to cut each back strap into 3 equal length cuts.
Clean the meat and remove all silver skin.
Use a paper towel to blot the meat dry
Coat the meat with a light coat of olive oil.
Liberaly apply TexJoy barbecue rub
Wrap each piece in bacon.
Place in smoker until they reach an internal temp of 135F.
Wrap in foil and place in a small cooler to rest.
The meat will come up to 145 on its own, given it is well insulated while resting.

We usually crisp the bacon in a pan and eat it while the venison is resting.

Slice and serve with whatever it is you serve with venison.
Done right, and assuming it wasn’t an old buck, the venison will be fork tender.
If you miss the internal temp, however, it could be shoe leather tough.
Don’t guess, use a good meat thermometer.

 

[BytorJr]

Take the breast out of the goose. Throw the rest away. Place breasts in crock pot with rosemary and other herbs you like and cover with heavy cream. Let it simmer for hours. Easy, fool-proof, and great tasting meal.

I never liked goose but that recipe changed my opinion 180 degrees. The consistency and taste is similar to beef. No greasiness and danky taste at all.

I've only had one duck (or goose) meal I could eat. It was some type of casserole made by the wife of the guy that owned the rice & bean fields we leased. Excellent. My late father could never get it. Soaked in milk, salt, bacon wrapped, you name it...BLAHH. I haven't duck hunted in years...I'd like to give it a shot myself. Of course, I couldn't even get antelope right .

 

[Veer_G]

His name is Bruce and he wants a wild game. How about Twister with PickleBiden?

 

[Anb618]

^ That sounds like the best pheasant recipe I've ever tried. Rinse and pat dry pheasant, place in bowl. For marinade, pour jack daniels into a tall glass. Set both in frig to marinade for one hr. Remove from frig. Drink jack daniels and discard pheasant. Enjoy!

Down South Finger Food:
Remove breast from dove.
Remove meat from breastbone, keeping two breastmeat halves connected (be careful).
Place a slice of jholopeno between halves and add a bit of creamcheese.
Close breast halves over filling.
Wrap with bacon.
Grill till done (Like most wild meats - be careful to not over cook!!! Wild meats are generally low fat content and should not be over cooked!!!)

Why the hell would you throw away pheasant? I sometimes don’t take the time to pull the drumsticks, but I haven’t eaten chicken in years because I use pheasant as a direct replacement in any recipe. Delicious.

My wife got into using an InstantPot last year, and it’s crazy simple and fast with less cleanup than a crock pot. I just made a “Mississippi Pot Roast” using a venison roast last night. Prior to the InstantPot, I always used a crock pot. Recipe for both methods is included in the link. It’s amazing.

BEST Mississippi Pot Roast (+ Video) - TipBuzz

Mississippi Pot Roast is loaded with fall-apart tender chuck roast made with 5 ingredients in your crockpot! It’s a no-fuss “dump and go” pot roast recipe that takes only 10 minutes to prepare!

tipbuzz.com

 

[hlee]

Mallards, pintails, and teal are all quite edible. Really, all “puddle ducks” are good from my experience. On the other hand, Feed a diver duck to the dog and he’ll throw it back.

 

[zeroz]

Come on boys, being able to cook well is as important as being able to shoot well as far as Im concerned. You guys gotta learn to cook what you have. You are acting like ducks and geese are the worst shit ever. Do you cook your filets well done and turn them to leather too? If so, I can't help you with wild game. If you are a rare to medium guy, read on.

If you skin and pull all the fat off the breasts, divers are fine in certain recipes. Its the fat that makes them taste fishy. The mallards here act like they are divers. You have to skin and pull all the fat off them too or they are terrible. One non fail recipe for any skinless fat free waterfowl breast is...


Hanks stir fry

1 pound skinless breasts sliced 1/8 to 1/4 thick. Nice thing about this (if you pay attention) is that it all but guarantees there will be no shot in the meat.

marinade
1/4 c soy sauce, 1 T sesame oil, 1T veg oil, 1 1/2 t rice vinegar, 2t corn starch, 2 t sugar

Slice the meat and stick in the marinade, cover, fridge. I usually flip it overtime I am in the fridge go 2 days for divers. I have gone up to 4 but wouldn't suggest it.

Whoever you are ready to make it, start the rice (i typically go brown. 1c rice, 2 1/4 c. stock. Add both, bring to boil, stir, cover, low simmer. 40 min)

Get whatever veggies you want to stir fry ready and cut.

Make the sauce.

Sauce
1/4c good stock (homemade duck, goose or chicken is best. If you don't make your own stock you're cheating yourself.) , 1 T soy sauce 2 t rice vinegar, 1 T sherry, 2 t corn starch, 1 t sugar, 1/4 t salt.
whisk thouroghly

When the rice is done, throw a little veg oil in your wok or frying pan and get it hot as hell. Add the veggies in order of how long they take to cook to your liking. Ideally you don't make everything soggy as hell. Stir fry veggies should have a little crunch. If you don't know this, I can't help ya. Cook until they are almost to your liking and pull them out of the pan and into a serving bowl twice as big. Add a little oil if its not well coated and give your pan a minute to get hot as hell again. Throw in your bird slices. They should sizzle and steam like hell. Stir them around frantically for one minute. After one minute dump the veggies back in, dump the sauce on, kill the heat and mix well. As soon as they are mixed dump back into the serving dish and serve over rice.

This comes together as fast as you can make the rice. Get the breasts cleaned up, sliced and into the marinade on a day off. Its a quick easy fresh meal for a weeknight.

The key with ducks and geese is the same as venison, elk, etc. If you are doing a dry cooking method you absolutely cannot let them get past medium or they turn to leather. Rare or med rare is best. I have served this recipe to plenty of people and never told them it was duck/ goose until they said it was delicious and I asked them what cut they thought it was. Most guess a lean cut of beef.

Dont chuck your duck and goose legs, if you're gonna kill, learn to cook. Duck legs make great hot wings (gotta braise (2-3 hrs, pat dry, add sauce then crisp in the oven for 20 min) and goose legs make a great pulled taco meat or eaten right off the bone (absolutely have to do a wet cook/braise with option to move to the smoker). Hearts are a treat (slice, fry quickly). Once you get that down you'll start saving livers for pate and gizzards for appetizers. It surprising how much more there is to a goose than breasts. Makes me feel bad for all the years I breasted and chucked the rest. Of course, all this is from a guy who can make you an elk tongue appetizer that you would die for. You would never guess what it was if I didn't tell you. Enjoy your wild game for what it is, don't try to make it what it isn't.

 

[D_TROS]

Canadian Goose:
Take one Canadian goose and add it to a crock pot. Add your favorite spices. Set on low and cook for 8 hours. Once finished cooking unplug crockpot and throw it away.

bwahahaha

^ That sounds like the best pheasant recipe I've ever tried. Rinse and pat dry pheasant, place in bowl. For marinade, pour jack daniels into a tall glass. Set both in frig to marinade for one hr. Remove from frig. Drink jack daniels and discard pheasant. Enjoy!

Down South Finger Food:
Remove breast from dove.
Remove meat from breastbone, keeping two breastmeat halves connected (be careful).
Place a slice of jholopeno between halves and add a bit of creamcheese.
Close breast halves over filling.
Wrap with bacon.
Grill till done (Like most wild meats - be careful to not over cook!!! Wild meats are generally low fat content and should not be over cooked!!!)

will try

...
Goose breast cut into 1 inch chunks, soak in salt water for 24 hours, change it out every couple hours. Put goose chunks in bag with Italian salad dressing and marinade for 24 hours. After 24 hours season with favorite seasoning, put on tooth pick and wrap in bacon. Bbq them until bacon is done and enjoy.

...

This is my go to dove recipe. Careful, bacon grease can turn into an aggressive fire!!


GL
DT

 

[fdkay]

My favorite wild game recipe is this:
Take whatever game animal it is,
give it to my wife.
let her cook it.
Done.

 

[Milo 2.5]

Canadian Goose:
Take one Canadian goose and add it to a crock pot. Add your favorite spices. Set on low and cook for 8 hours. Once finished cooking unplug crockpot and throw it away.

I used to harvest an asston of honkers and sharptail grouse each yr, and of coarse tried all methods of cooking. At the end, only way I'd eat either was fileting the breast, get rid vein and outer shit, roll in beer batter, dip in corn flakes crumbs and deep fry, eat medium rare. A lot of waste, but I tried, lol. Dab of Hienz 57 never hurt.
I rate this up there with a grilled steak except tenderloin.

 

[Deleted member 137765]

I work too hard to put an arrow into my meat to leave in the hands of an amateur. Game meat requires a careful touch. Now if you enjoy a nice thick ribeye, here's my advice...forget beef. Go kill a bison.

Next, age it for weeks...makes a huge difference in table fare. Buffalo meat is lower in fat, cholesterol and much better for you than chicken or fish! Brush with extra virgin olive oil & melted butter, sprinkle with Montréal seasoning and flash grill at high heat for four minutes...

...remove from heat and wrap in foil for 15 minutes, toss back on the grill at 300 degrees for 10 more minutes to finish, let sit for ten more minutes minimum so the juices can redistribute, then cut into 1" rib eye steaks. This is medium (bison is a much redder meat than beef and has no marbling so it's easy to overcook).

Cut the cooking time by five minutes if you prefer it rare (like I do).

There is room for all of God's magnificent creatures...........................................................................right next to the mashed potatoes.

Oh and for you guys sharing Crock pot recipes I recommend you get a hysterectomy...real men cook with flames. Lose the apron Nancy.

 

[1J04]

Geezus "H" Krist. We got Martha Stewart AND Grizzly Adams all rolled into one here. 62 more posts and you're golden.............

 

[alpine44]

I work too hard to put an arrow into my meat to leave in the hands of an amateur. Game meat requires a careful touch. Now if you enjoy a nice thick ribeye, here's my advice...forget beef. Go kill a bison.

View attachment 7226771

View attachment 7226772

Next, age it for weeks...makes a huge difference in table fare. Buffalo meat is lower in fat, cholesterol and much better for you than chicken or fish! Brush with extra virgin olive oil & melted butter, sprinkle with Montréal seasoning and flash grill at high heat for four minutes...

View attachment 7226774
...remove from heat and wrap in foil for 15 minutes, toss back on the grill at 300 degrees for 10 more minutes to finish, let sit for ten more minutes minimum so the juices can redistribute, then cut into 1" rib eye steaks. This is medium (bison is a much redder meat than beef and has no marbling so it's easy to overcook).

View attachment 7226775

Cut the cooking time by five minutes if you prefer it rare (like I do).

View attachment 7226781

There is room for all of God's magnificent creatures...........................................................................right next to the mashed potatoes.

Oh and for you guys sharing Crock pot recipes I recommend you get a hysterectomy...real men cook with flames. Lose the apron Nancy.

View attachment 7226785

Next, age it for weeks...

That's where the crock pots cuts the corner. It's the only way you can eat great meat (not shoe soles) the same day you killed the game. As much as I like charcoal or open fire BBQ it requires aging or marinating/aging.

 

[Deleted member 137765]

Geezus "H" Krist. We got Martha Stewart AND Grizzly Adams all rolled into one here. 62 more posts and you're golden.............

Oops...forgot this is the gun crowd. Go shoot a bison....

(Best viewed full screen as my buddy was shaky when holding his old phone)



I found killing from a distance somewhat anti-climatic and switched to archery after this hunt. I have since switch to traditional archery and hung up my compound bows.

And you DON'T NEED A FREAKIN' CROCK POT TO ENJOY MEAT THE SAME DAY YOU KILLED IT...that's what the heart is for.

 

[alpine44]

Geezus "H" Krist. We got Martha Stewart AND Grizzly Adams all rolled into one here. 62 more posts and you're golden.............

Don't forget to visit the dumpster fire about Christmas tree reticles.

 

[alpine44]

Oops...forgot this is the gun crowd. Go shoot a bison....

(Best viewed full screen as my buddy was shaky when holding his old phone)



I found killing from a distance somewhat anti-climatic and switched to archery after this hunt.

Where was that? Montana at Turner's ranch?

 

[alpine44]

Mallards, pintails, and teal are all quite edible. Really, all “puddle ducks” are good from my experience. On the other hand, Feed a diver duck to the dog and he’ll throw it back.

Worst I ever ate while living off the land in AK was a Loon. Tasted like shoe leather marinated in fish oil. But heck, whatever keeps you going counts.

 

[Deleted member 137765]

Utah, Fishlake Natl. Forest (a little northwest of the Henry Mnts.). Purest strain of bison on the planet. The canyon country in Utah made it impossible for the bison hunters to get their wagons in so when whole herds were being shot up (by Government contracted hunters to win the Indian wars) this was one of the few places the buffalo were safe. Some of the bison being raised in other parts of the country have a lot of bovine DNA...not the same. And even those with pure blood are often farm raised and fed grain which ruins the meat and creates a white fat. The free range, grass fed bison have a sweeter, yellow fat and are far healthier for you. Know this before hunting em...you want a yellow fat bison.

 

[zeroz]

Oh and for you guys sharing Crock pot recipes I recommend you get a hysterectomy...real men cook with flames. Lose the apron Nancy.

View attachment 7226785

Uh huh. Try throwing some goose legs on the grill and let me know how that turns out for you. Bison shank would be great grilled. Oh, you ground that right? Pound chest like man and cook on fire. Waste. Osso Bucco would have been the preferred use for those. Way the fuck better than another burger. Might even get you laid.

Also, what is a hysterectomy going to do for me? Hot flashes don't sound like my kind of thing.

What is it you're looking to sell?

 

[Deleted member 137765]

I'm not selling anything but if ya properly prepare a goose, throw it in a basting bag and slow roast in the oven on low heat overnight (to an internal temp of 150*) you'll have wonderful fowl instead of Crock Pot Foul. LOL
Just say no to the Crock Pot Nancy.

Disclaimer: This is just my opinion, I could be wrong. I own a commercial catering company that feeds 900 people two meals a day and am offering a "professional opinion" but it is merely that, an opinion. Disregard as you see fit.

 

[D_TROS]

I agree. Throw the crock pot away.... Pressure cookers are where its at and they are life changing. Beans in a matter of hours or less not counting steaks, large chunks of meat, etc etc. Everything is faster and 100% better tasting/tender etc etc.

DO it. DO IT NOW>
thank me later.

GL
DT

 

[1J04]

5 9 ​

 

[alpine44]

And you DON'T NEED A FREAKIN' CROCK POT TO ENJOY MEAT THE SAME DAY YOU KILLED IT...that's what the heart is for.

Of course, the internal organs like heart and liver you can eat right there on the camp fire. Simplest recipe is fried with onions and apples.

We would even eat the brain before the prion diseases became a concern. That made a nice scrambled egg substitute after days in the woods.

But I would call all that 'organs' rather than 'meat' (i.e. skeletal muscle).

 

[Deleted member 137765]

I agree. Throw the crock pot away.... Pressure cookers are where its at and they are life changing. Beans in a matter of hours or less not counting steaks, large chunks of meat, etc etc. Everything is faster and 100% better tasting/tender etc etc.

DO it. DO IT NOW>
thank me later.

GL
DT

Agreed! But if I had a dollar every time someone complained that the pressure cooked pork looked "under-cooked" because it was pink and juicy I'd be rich. People just don't understand pressure cooking.

 

[zeroz]

And you know what opinions are like right? So you are turning your oven into a crock pot so that you feel better about yourself? Mmmmmm, plastic basting bag. About that hysterectomy....


Pressure cookers are sweet, I use em a bunch but you can't throw shit in it, head out and eat when you get home. Use the right tool for the job and crocks fill that roll perfectly.

 

[supercorndogs]

Canadian Goose:
Take one Canadian goose and add it to a crock pot. Add your favorite spices. Set on low and cook for 8 hours. Once finished cooking unplug crockpot and throw it away.

If you add apples to this, and cook it in a high quality roasting pan, in the over at low temp for 10-12 hours, you can then remove the apples, dump the goose in the trash, and eat the pan.

 

[Deleted member 137765]

And you know what opinions are like right?

I believe opinions are the ground, seasoned meat and message boards/forums are the casing.

All this talk about waterfowl reminded me i had some leftover truffle-duck pate in the fridge....gonna go get some of that before it's gone.

 

[alpine44]

Some good recipes here that I will try out.

But before I have to grill my lunch at what looks like another dumpster fire, I am going to check out and warm up some deer chili.

 

[SonicBurlap]

I work too hard to put an arrow into my meat to leave in the hands of an amateur. Game meat requires a careful touch. Now if you enjoy a nice thick ribeye, here's my advice...forget beef. Go kill a bison.

View attachment 7226771

View attachment 7226772

Next, age it for weeks...makes a huge difference in table fare. Buffalo meat is lower in fat, cholesterol and much better for you than chicken or fish! Brush with extra virgin olive oil & melted butter, sprinkle with Montréal seasoning and flash grill at high heat for four minutes...

View attachment 7226774
...remove from heat and wrap in foil for 15 minutes, toss back on the grill at 300 degrees for 10 more minutes to finish, let sit for ten more minutes minimum so the juices can redistribute, then cut into 1" rib eye steaks. This is medium (bison is a much redder meat than beef and has no marbling so it's easy to overcook).

View attachment 7226775

Cut the cooking time by five minutes if you prefer it rare (like I do).

View attachment 7226781

There is room for all of God's magnificent creatures...........................................................................right next to the mashed potatoes.

Oh and for you guys sharing Crock pot recipes I recommend you get a hysterectomy...real men cook with flames. Lose the apron Nancy.

View attachment 7226785

Killing Bison with bow and arrow, Now That's A Wild Game !

 

[supercorndogs]

I feel like as many people are in here talking down on wild game bird meat, that no one in here has heard of a brine.

Or maybe everybody is just a comedian.

Google it before you get mad, it has nothing to do with being a communist. ?

 

[Vodoun daVinci]

1.5 pounds ground venison
10 small yellow potatoes
2 medium onions cut into quarters
1 bag of frozen mixed veggies - corn, carrots, green beans
1 14.5 oz can of tomato sauce
1 bay leaf
garlic powder
salt and pepper

Put all of it in a crock pot and pour the tomato sauce over it....sprinkle garlic powder, salt and pepper to taste. Turn crock pot on low for 7 or 8 hours.

Try not to keep opening the lid and sniffing and drooling until it's done. Do not dice the onions - leave them as big ass chunks.

VooDoo

 

[supercorndogs]

Bison is good. How much was the hunt?

 

[SonicBurlap]

Bison is good. How much was the hunt?

Bison is excellent!

 

[zeroz]

And how much did you tip the guide that took the pic from the truck of you with the bow drawn. lol

 

[Deleted member 137765]

I feel like as many people are in here talking down on wild game bird meat, that no one in here has heard of a brine.

Or maybe everybody is just a comedian.

Google it before you get mad, it has nothing to do with being a communist. ?

Yeah, I saw that too. There's a difference between cooking fowl an foul cooking. Waterfowl is delicious IF you know what you're doing. My buddies call me Luke Skybuster cuz it takes me a box of shells to kill one bird. I treasure them cuz they cost me so much! We had four roast ducks and one turkey on Thanksgiving. Some glazed in a spicy-sweet honey, jalapeño, orange sauce, the others served with duck fat gravy. Mmmmmmmmmmmmm....

 

[Deleted member 137765]

My bison hunts were unguided but i don't hunt em solo because of the work required when you get one. Fortunately I have good friends, the guy that took the pic was actually my taxidermist backing me up with a rifle. That bull popped out unexpectedly close during the stalk (18 yards) and for the longest time we stood there wondering if he was gonna stomp us into the ground. With bison you can read their demeanor by the position of their tail. If it's down they are relaxed. If it's halfway up they are on alert. If it's pointing up you are inside their 25 yard comfort zone and likely to get run over. We could not see his tail when he popped out. Unguided bison hunts range from 3-6K on average...depending on type of hunt. Those "drive up and shoot over the hood at tame herds" are bullshit and i enjoy watching videos when those asshats shoot the alpha. The minute the dominate bull is hurt, the rest of the herd begin ramming him as payback for past transgressions and they ruin the robe and meat...pulverizing the animal for 30 minutes or longer. Ha ha! Enjoy your pet trophy! These are white fat kills (can't really call em hunts). it snowed all the time except for two hours during the week of my hunt so glassing and finding tracks was impossible. All you can do in these conditions is cover ground and hope you get lucky. It's cold hiking at elevation.



Because of this I camped in a different spot each night...my hammock was nice and toasty.

Got my bull on the last day...was pretty beat up and worn out by this time...when i shot the damn thing i felt relief more than accomplishment. It didn't seem like I was gonna be successful this time.



Now when I hunt in Canada I am required by law to have a guide. While on my moose hunt we stumbled upon a huge steamy pile of grizz dung...having a guide with a rifle was a welcome thing. It was eery sometimes...the moose would appear and disappear in the morning mist that enveloped us before vanishing into the swamps.

This is my guide Jared...had the eyes of an eagle and the legs of a giraffe. Total purist, didn't drink, smoke or touch coffee. He'd be like, "Ohhhhh...dats a shooter for sure, we better hurry and get doon thar eh?" This was in a place called Beaverlodge in Alberta where the beavers population was 50 times that of humans.

The bugs were so big and thick in the swamps they could carry you away. You covered up!

I had spotted a bull moose moving along a brushline with only one gap large enough for him to pass thru and enter the neighboring swamp. It was 6:03am...just minutes into first legal shooting hours. I sprinted along the same brushline (from the opposite direction) to the "door" I was certain he was heading towards. There I knelt down, nocked an arrow and shakily tried to attach my release. Unknown to me the bull had quickened his pace even though I managed to remain concealed when positioning myself...perhaps he heard me.

So I connect the release, pull back the string as I turn to aim and all I see are legs 10' in front of me. He stopped for a moment then ran off, apparently spooked by my movement but unsure of what I was. A quick call and he stops at 31 yards offering a very hard quartering away shot. I took it. The arrow disappeared mid body on his left side at exactly the right height. I watched as he took a step and stood there a moment, then went down. Moments later he was back on his feet, took a step and laid back down. He did this a third time before going down and staying down. I decided to stay put for 20 minutes before approaching at full draw. He was done. The arrow had barely nicked the left lung but flew cleanly through the other, the Exodus broadhead lodged so deeply into the right shoulder joint it could not be removed. That's why he didn't keep moving, that head was in the perfect spot. My first moose hunt ended in success after nearly two weeks of hard and disappointing hunting. I will never forget the moment I looked up and was in punting position of this bull. It is That Moment that comes to mind when I think about bow hunting. In that moment I could hear & feel my pulse.

Canadians laugh at us yanks chasing moose with a bow...their rifle season is during the rut. The all shoot their moose with rifles up there..."too much work otherwise" they say. I will say this, moose meat is darker and more flavorful than other ungulates and one of my favorite things to eat is a TOM slider (Tomato, Onion & Moose). Easy peasy! Only takes a few minutes. These hunts start at 6K not including travel.

 

[Deleted member 137765]

Accidental dup.

 

[Rthur]

I work too hard to put an arrow into my meat to leave in the hands of an amateur. Game meat requires a careful touch. Now if you enjoy a nice thick ribeye, here's my advice...forget beef. Go kill a bison.

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Next, age it for weeks...makes a huge difference in table fare. Buffalo meat is lower in fat, cholesterol and much better for you than chicken or fish! Brush with extra virgin olive oil & melted butter, sprinkle with Montréal seasoning and flash grill at high heat for four minutes...

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...remove from heat and wrap in foil for 15 minutes, toss back on the grill at 300 degrees for 10 more minutes to finish, let sit for ten more minutes minimum so the juices can redistribute, then cut into 1" rib eye steaks. This is medium (bison is a much redder meat than beef and has no marbling so it's easy to overcook).

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Cut the cooking time by five minutes if you prefer it rare (like I do).

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There is room for all of God's magnificent creatures...........................................................................right next to the mashed potatoes.

Oh and for you guys sharing Crock pot recipes I recommend you get a hysterectomy...real men cook with flames. Lose the apron Nancy.

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I'm guessing I've seen you on Rokslide.

R