Does anyone have any advice for cooking game meat beyond the bog standard? I've gotten a fair amount of deer, grouse, and hare this year and have grown tired of cooking the same things. I always make pretty traditional tasting roasts, stews, and pot pies or shepherd's pie. Any suggestions for making different dishes that still highlight the flavors of the meat?
>>21730554Scott Rea has a game-centric cooking channel on youtube
>>21730554make sausage, you can do a lot of stuff with that depending on how you season it. italian for that spectrum of cooking, spicy for cajun, mild for stuff like hot dogs.
Look at french classicsMustard Rabbit or [Any bird] Basquaise must be greatTry some confit, some paté or sausageFor deers no idea
>>21730651I never thought to make anything other than summer sausage or breakfast sausage. That's a good idea.
>>21730554Have any anons eaten squirrel? It’s good in a stew. I’m from the deep south and my girlfriend’s family is from California. When I told them I’ve eaten squirrel they thought I was fucking crazy.Also venison summer sausages are the best.
>>21732123I've eaten it when I wad little, I dont remember the taste but I remember liking it
>>21730554Wait until it develops haut goût, then marinate it for weeks so it looses it again and make a sauce with that marinade like sauce poivrade.
Make bigos (Polish hunter stew)
>>21732123They're not bad taste similar to dark meat chicken. The issue is that there are only red squirrels where I live and they're small and half the time not worth the effort to clean and cook. If they're particularly annoying or I don't get any grouse or hare, I'll kill 5 or 6, skin them and save their tails, and make a stew or squirrel biscuits and gravy. Nashville style squirrel hot wings are good too. Californians think any kind of game meat is crazy even duck. Most of them think all food comes from the grocery store and don't care to contemplate it any further than that.
Persian recipes, just use deer instead of lamb or beef, any game bird instead of chicken.
Depending on the quality of the venison / the processing job you did, I would suggest making a tartare or carpaccio.
venison fucking sucks and is only good for tenderloin, jerky, or sausage.t. dirt poor and my parents poached a hundred deer to feed us
>>21730683It’s pâté, not paté. That accent mark isn’t optional decoration, it’s the difference between looking like you know what you’re talking about and looking like someone who just mashed the keyboard and hoped for the best. Writing paté is basically culinary cosplay — you’re pretending to be sophisticated while actually spelling nonsense.Imagine strutting into a French bistro and confidently ordering paté. The waiter won’t bring you food; he’ll bring you pity. Because what you’ve written isn’t French, isn’t English, isn’t anything. It’s just embarrassing.So next time, put the little hat on the “a.” Otherwise, you’re not talking about gourmet spreads — you’re just serving up illiteracy on a cracker.
