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Recap of Prairie hunt


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Don Steese
11 hours ago, floodcity said:

I have been making chicken fried steak out of the sharpies which is good but will have to try the marinate and grill approach.  What do you use to marinate?

I've used a variety of marinades. One of my favorites is the Montreal Steak marinade.

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Kansas Big Dog

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Huns should be plucked.

 

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Lightly brined in a salt and brownsugar brine. Then grilled over black cherry.

 

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bennelli-banger

I grilled sharptail tonight alongside a top sirloin; the sharptail was marinated in Italian dressing for a few hours, stabbed with a fork about 10x per breast piece, and dusted with montreal steak seasoning…I made a dipping sauce out of bourbon, current jam, butter, and I fried bacon chunks first…let it reduce for 20 minutes…sliced the grouse into strips…I grilled the grouse on low, it turned out medium rare and was much more tender and better than the steak…😜

Oh, I added about 6 blackberries to the reduction and crushed them

up…that sauce was fantastic with the sharptail!

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Kansas Big Dog

I skin sharptail and brine in salt only brine for at least 3 hrs. Then grill drizzling oil and herbs over the bird while it is grilling. I do all my bird whole, that way you only grill one side of the breast and there is little chance it will get over cooked.

 

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On opening day this year, I killed a bird and a couple other hunters that had never ate sharptail and heard it wasn't real good, threw in a bird a piece and I cleaned them, brined them and grilled them.  We were camping remote and by the time the birds were done, it was dark and we all just picked a bird off the grill and started eating. When we finished, I put all the gnawed birds in a trash cans so no dogs or varmints would get into the bones. They both said it was unbelievably good. It was dark and I did not know until the next day how good it really was, until I saw the gnawed de-boned bird bones. 

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We’re going to need a cooking thread…Man that looks good!  👊🏻🥃

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UplandVirginia

I’m not someone who loves wild game for the sake of saying I love wild game and justifying my hunting.. I have a hard time believing anyone really actually prefers venison tenderloin over beef ribeye. I’ve also only eaten a few sharptail meals in my life… That said, they were instantly one of my favorites. We did them in strips seared in vegetable oil as hot as we could get it. Maybe 10-15 seconds on each side. Then we put them on a sandwich with cream cheese and sautéed onions on one bun, and pepper jelly on the other. Probably the best wild game meal I’ve ever had… 

 

(Good fried green tomatoes and squash certainly help.) 

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1 hour ago, UplandVirginia said:

I’m not someone who loves wild game for the sake of saying I love wild game and justifying my hunting.. I have a hard time believing anyone really actually prefers venison tenderloin over beef ribeye.

 

 

Try either one of these, I consider both great ways to prepare venison.  Not that they wouldn't work with beef, but I experienced them with Nebraska deer and that's where they are for me.  Can't always find Sloe Gin just anywhere, and I had to go to Missouri last time I wanted Isle of Skye 8yo although I expect a good number of blends would qualify especially as they're just cooking ingredients.

 

VENISON CASSEROLE IN PLYMOUTH SLOE GIN - YouTube

 

Michael Smith – Skye Chef | Scottish Venison (scottish-venison.info)

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I like both Huns AND sharp-tails. But the sharp-tails must be cooked like a duck... hot and fast, served rare. On all game birds, I use a poultry shears and cut out the backbone, flatten them and either grill or roast them. This allows faster cooking with less chance of truly raw flesh along the breast bone, while also providing control of the degree of 'doneness'. Brining helps to retain moisture in the cooked bird. But always allow at least 30 minutes in the brine.

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Idaho Chukar Hunter
On 9/22/2021 at 9:20 AM, Randy S said:

I think everyone uses Italian or zesty Italian dressing. Some say a few hours, but I usually leave overnight and never noticed a difference. 

I tried a recipe of soaking then in 1 part Triple Sec, 1 part Soy, add some garlic and red pepper.  Then broil them till medium rare….It was wonderful!  I filet out the breasts and cook them like steak.  The legs and thighs make great stock for other dishes.

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Idaho Chukar Hunter
On 9/13/2021 at 11:15 AM, robp said:

Hank the terrible had a pretty great weekend all things considered  especially thinking back to where he was last year He had some solid points and a couple nice retrieves worked nice Did have an issue with a stray cat at the campground but no skunks !

Electric posting wasn’t an issue I used onX maps  lots of stuff posted just like the last couple years the drought was tough on birds I didn't see one sharpie in places we always see them 2AA22C6C-C709-49CE-9C97-8D407DF07194.thumb.jpeg.d0a3289c03a197cc72e0b1090f67bd2b.jpeg

 

On 9/21/2021 at 8:17 PM, PartridgeCartridge said:

I like the taste of huns. Sharptails,  not so much. Pretty good numbers of huns in the central areas. It's amazing how they can hide in 4" wheat stubble. 

 

On 9/22/2021 at 9:20 AM, Randy S said:

I think everyone uses Italian or zesty Italian dressing. Some say a few hours, but I usually leave overnight and never noticed a difference. 

 

On 9/22/2021 at 7:42 PM, GeorgeE said:

We’re going to need a cooking thread…Man that looks good!  👊🏻🥃

We do need a game cooking forum…such good ideas in this one!

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