Parker Gun Collectors Association Forums  

Go Back   Parker Gun Collectors Association Forums Parker Forums Hunting with Parkers Wild Game Recipes

Notices

Reply
Thread Tools Display Modes
Unread 11-20-2021, 09:05 AM   #41
Member
Big D
PGCA Member
 
John Dallas's Avatar

Member Info
 
Join Date: Nov 2008
Posts: 4,284
Thanks: 462
Thanked 3,597 Times in 1,550 Posts

Default

I am convinced that wild game is much better if aged for about 10 days prior to butchering, regardless of the recipe. Store bought beef is aged longer than that.
__________________
"Striving to become the man my dog thinks I am"
John Dallas is offline   Reply With Quote
The Following User Says Thank You to John Dallas For Your Post:
Unread 11-20-2021, 03:48 PM   #42
Member
Garth Gustafson
PGCA Member
 
Garth Gustafson's Avatar

Member Info
 
Join Date: Feb 2013
Posts: 598
Thanks: 1,699
Thanked 1,347 Times in 372 Posts

Default

Quote:
Originally Posted by Brian Dudley View Post
I made this hunters delight recipe again the other night. This time i added a little pepper and some beef stock to it. And some cornstarch slurry at the end to help thicken. Wow. Good.
Reminds me of Stone Soup, the folk tale we heard as kids. “It would be even better if we only had some…”
Attached Images
File Type: jpeg 3988E682-80F4-472F-B248-7439A83248E2.jpeg (84.7 KB, 1 views)
Garth Gustafson is offline   Reply With Quote
The Following User Says Thank You to Garth Gustafson For Your Post:
Unread 11-20-2021, 04:09 PM   #43
Member
Andy
PGCA Member

Member Info
 
Join Date: Dec 2019
Posts: 1,824
Thanks: 252
Thanked 2,415 Times in 952 Posts

Default

Quote:
Originally Posted by John Dallas View Post
I am convinced that wild game is much better if aged for about 10 days prior to butchering, regardless of the recipe. Store bought beef is aged longer than that.
VERY TRUE. I Try for 7-10 days if the weather is good. Bitch to skin it but worth it.
__________________
Nothing ruins your Friday like finding out it's only Tuesday
Andrew Sacco is offline   Reply With Quote
Unread 11-22-2021, 03:03 PM   #44
Member
6pt-Sika
PGCA Lifetime
Member
 
CraigThompson's Avatar

Member Info
 
Join Date: Mar 2011
Posts: 8,504
Thanks: 5,494
Thanked 7,460 Times in 3,383 Posts

Default

Quote:
Originally Posted by Andrew Sacco View Post
VERY TRUE. I Try for 7-10 days if the weather is good. Bitch to skin it but worth it.
If I don’t have the meat in the frig or freezer within three hours of the time it was killed somethings gone wrong .
__________________
Parker’s , 6.5mm’s , Mannlicher Schoenauer’s and my family in the Philippines !
CraigThompson is offline   Reply With Quote
The Following User Says Thank You to CraigThompson For Your Post:
Unread 11-22-2021, 04:34 PM   #45
Member
Andy
PGCA Member

Member Info
 
Join Date: Dec 2019
Posts: 1,824
Thanks: 252
Thanked 2,415 Times in 952 Posts

Default

Quote:
Originally Posted by CraigThompson View Post
If I don’t have the meat in the frig or freezer within three hours of the time it was killed somethings gone wrong .
Because of the weather in VA or because you don't prefer to age it? If it's hot or too warm, I'll skin, quarter, cover in cheesecloth and stack the parts in an empty fridge for 24-48 hours before butchering. Grouse 3-7 days, pheasants 5-7 days, woodcock a few days.
__________________
Nothing ruins your Friday like finding out it's only Tuesday
Andrew Sacco is offline   Reply With Quote
Unread 11-22-2021, 06:42 PM   #46
Member
6pt-Sika
PGCA Lifetime
Member
 
CraigThompson's Avatar

Member Info
 
Join Date: Mar 2011
Posts: 8,504
Thanks: 5,494
Thanked 7,460 Times in 3,383 Posts

Default

Quote:
Originally Posted by Andrew Sacco View Post
Because of the weather in VA or because you don't prefer to age it? If it's hot or too warm, I'll skin, quarter, cover in cheesecloth and stack the parts in an empty fridge for 24-48 hours before butchering. Grouse 3-7 days, pheasants 5-7 days, woodcock a few days.
I just got in the habit . I woke up one Sunday morning in late December several years ago with a warm front coming in and seven deer hanging in the back yard . So now to keep from that happening again I just do it as killed . Plus it’s a good bit easier and quicker pulling the hide off before you open them up . Then open up rinse out , cut the inner TL out then cut the backstraps off . After that I trim the rest off the bone either for the stew in this thread or to be ground at the end of the season .
__________________
Parker’s , 6.5mm’s , Mannlicher Schoenauer’s and my family in the Philippines !
CraigThompson is offline   Reply With Quote
Unread 11-22-2021, 06:45 PM   #47
Member
6pt-Sika
PGCA Lifetime
Member
 
CraigThompson's Avatar

Member Info
 
Join Date: Mar 2011
Posts: 8,504
Thanks: 5,494
Thanked 7,460 Times in 3,383 Posts

Default

The pheasents from the tower shoots I bring home whole , then fillet the breasts off the cartilage and pitch the rest . I also soak the breast “fillets” in light salt water a couple days to draw any blood out , then bag and freeze .
__________________
Parker’s , 6.5mm’s , Mannlicher Schoenauer’s and my family in the Philippines !
CraigThompson is offline   Reply With Quote
Unread 11-22-2021, 06:49 PM   #48
Member
6pt-Sika
PGCA Lifetime
Member
 
CraigThompson's Avatar

Member Info
 
Join Date: Mar 2011
Posts: 8,504
Thanks: 5,494
Thanked 7,460 Times in 3,383 Posts

Default

Talking about difficult to deal with later . I killed a 8 point large bodied deer in the Poconos one year on the first morning . Gutted in the woods , brought it back to the cabin wiped the body cavity out and hung it about 15 feet off the ground . Stayed there for five days , it also never got above freezing that entire trip . Drove back to VA with that thing in the back of my truck froze solid with the head sticking up looking at cars as we went by . Once home I needed to use a wooden hammer handle to push down and get the hide off . Took me over an hour to skin that deer .
__________________
Parker’s , 6.5mm’s , Mannlicher Schoenauer’s and my family in the Philippines !
CraigThompson is offline   Reply With Quote
The Following User Says Thank You to CraigThompson For Your Post:
Unread 11-22-2021, 07:26 PM   #49
Member
Andy
PGCA Member

Member Info
 
Join Date: Dec 2019
Posts: 1,824
Thanks: 252
Thanked 2,415 Times in 952 Posts

Default

I'm still stuck on "seven deer hanging.." That would be some type of game violation in the Republic of NY, even with a nuisance permit : )
__________________
Nothing ruins your Friday like finding out it's only Tuesday
Andrew Sacco is offline   Reply With Quote
Unread 11-22-2021, 07:41 PM   #50
Member
Mike of the Mountain
PGCA Lifetime
Member

Member Info
 
Join Date: Feb 2014
Posts: 4,701
Thanks: 15,364
Thanked 8,674 Times in 2,633 Posts

Default

Within a couple of hours my deer are at the butcher and in the cooler. He takes them 24/7 via special drop off arrangement, it’s easy peasy lemon squeezy.
Mike Koneski is offline   Reply With Quote
Visit Mike Koneski's homepage!
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 06:51 AM.

Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Copyright © 1998 - 2023, Parkerguns.org
Copyright © 2004 Design par Megatekno
- 2008 style update 3.7 avec l'autorisation de son auteur par Stradfred.