Danny Gansneder - Wild Game Gourmet: Cooking Critters for Dinner: Refined Road Kill Recipes
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Cooking on the open campfire can be so much fun. The popularity of outdoor cooking is on the rise. Of course, hunters and anglers have been cooking outdoors over campfires way before the popularity of cooking on an outdoor grill or smoker came onto the scene. For many, the move from campfire to grill is an easy one.
Whether on the campfire of on the grill at home, cooking outdoors is a fun and easy way to fix meals that has been around for centuries. From prehistory to the American push west, campfires have long been a place where meals were fixed and topics of the day were discussed. Hunters and anglers, campers and the average joe in his back yard at the grill a meal outdoors is something that all cherish.
Some Of the Recipes Inside
VENISON STEAKS
GRILLED WILD DUCK
RED QUAIL
RATTLESNAKE
PHEASANT AND MUSHROOMS
SQUIRREL
RABBIT
GRILLED WILD BOAR
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Refined Road Kill Recipes
Danny Gansneder
Copyright 2015 by Duel City Books
All rights reserved. This book or any portion thereof may not be reproduced or used in any manner whatsoever without the express written permission of the publisher except for the use of brief quotations in a book review or scholarly journal.
First Printing: 2015
Contents
Wild Game Gourmet
Photo by Olin Gilbert / CC BY 2.0
Wild game and outdoor cooking make the perfect fit. The methods that are best for cooking game outdoors are grilling, smoking, Dutch oven, and open fire camp cooking. It is important, however, not to minimize any safe food handling practices. Keeping meat at less than 40 degrees before cooking, cooking meat to the proper temperature, and maintaining clean work areas is essential to prevent spoilage and contamination.
But first, here's a good trick to get the wild taste out of the game meats like venison or elk. You can soak the meat with some beer, pineapple juice, Coke, or red wine. You will find that not only does it get out most of the game taste, but also adds a delicious flavor to the meat. And nothing goes better with eating all natural healthy wild game than using all natural and organic vegetables grown from only the best heirloom seed varieties.
These outdoor wild game recipes will show you how to cook wild game ranging from venison to dove, as well as several others. Wild game cooked outdoors opens up a whole different area of cooking with many delicious possibilities.
Photo by Matt Biddulph / CC BY-SA 2.0
- 4-6 1/2-inch Venison Steaks
- 1/4 cup Worcestershire sauce
- 1/4 cup your favorite BBQ sauce
- 1/4 cup steak sauce
- Salt
- Pepper
Mix the three sauces together. Add the salt and the pepper to taste and marinade the venison steaks for at least an hour before cooking. Cook the steaks on the grill over a medium-hot fire for about 5 minutes on each side.
Venison Steak Sauce
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
Mix all the ingredients together.
- 8 slices bacon
- Venison tenderloin cut into 1-inch steaks
- 1/4 cup teriyaki sauce
Marinate the tenderloins in the teriyaki sauce for at least 4 hours. Then wrap each steak around the edge with a slice of bacon. Secure the bacon in place with a toothpick. Cook the meat over a charcoal fire for about 30 minutes.
Photo by Everett Harper / CC BY-SA- 2.0
- 2 ducks
- 1 tablespoon seasoning salt
- 1 fresh twigs of rosemary and thyme
First split the duck along the backbone and then mash the breastbone until the duck lies flat.
Slide the fresh rosemary and the thyme under the skin of the breasts and the legs. Sprinkle both sides of the duck with the seasoning salt.
Over a charcoal grill, with skin down, cook the bird until it has a nice brown color. Then turn the duck over and grill the other side until the meat is done.
- 8 duck breast filets
- 2 large cloves of garlic finely minced
- 2 tablespoons minced fresh rosemary leaves
- 1 tablespoon minced fresh thyme
- Fresh ground black pepper
First soak the duck breasts overnight in a brine solution of one cup salt for every eight cups of water. Then remove the breasts from the brine and rinse. Add the fresh black pepper to the duck breasts and rub the spices thoroughly on the breasts and let the duck sit for an hour.
Grill the duck over medium heat until it reaches the desired doneness. Slice the duck breasts into thin slices across the grain and serve with some rice.
- 6 semi boneless quail, rib cages removed and wing tips cut off
- 1 cup minced onion
- 1 cup white wine
- 1/4 cup honey
- 2 tablespoons Worcestershire sauce
- 4 large cloves of garlic, minced
- 1 tablespoon dry mustard
- 2 teaspoons Chile powder
- Salt
- Fresh ground black pepper
Combine all of the ingredients except the quail in a pan over the fire and let this simmer for 15 minutes. Remove the pan from the heat and let it cool.
Put the quail in a dish and pour about 2/3 of the marinade over the bird and marinate for an hour. Grill the quail for 4 minutes on each side. Using the marinade, baste the meat while cooking.
- 8 semi boneless quail
- Juice of 1 lemon
- 1/2 cup ruby red grapefruit juice
- 2 garlic cloves, crushed
- 2 tablespoons molasses
- 2 bay leaves
- 1 teaspoon dried thyme, crumbled
- 1 teaspoon dried hot red pepper flakes
In a bowl, mix together the grapefruit juice, the lemon juice, the garlic cloves, the bay leaves, the thyme, the molasses, and the red pepper flakes to make a marinade. Add the quail to this mixture, cover and let marinate for 4 hours.
Prepare the grill and cook the quail over medium heat for 5 minutes on each side. Let the quail sit for 3 minutes before serving.
- 4 small squirrels cut up
- 23 tablespoons olive oil
- 4 tablespoons spicy Chipotle rub
- 2 cups barbecue sauce
- 3 cloves garlic, minced
- 11/2 teaspoons toasted sesame oil
Rub the squirrel pieces with the olive oil and sprinkle with the Chipotle rub. Put the squirrel pieces in a single layer in a Dutch oven and set over the fire. Let the squirrel cook for 30 minutes.
Mix together the barbecue sauce, the garlic, and the sesame oil and pour it over the meat. Continue to cook for 60 minutes.
- 2 pounds ground venison
- 1 egg, beaten
- 1 onion, finely chopped
- 2 tablespoons brown sugar, optional
- 1/4 cup ketchup
- 1/2 cup cracker crumbs or bread crumbs
- 2 teaspoons prepared mustard
- Sauce:
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 2 teaspoons water
Mix together the venison, the onion, the ketchup, the brown sugar, the bread crumbs and the prepared mustard. Put this mixture into a metal loaf pan and place it on the grill. Let this cook for 15 minutes.
Combine the ketchup, the prepared mustard, the brown sugar, and the water. Remove the meatloaf from the pan and wrap it in some aluminum foil. Cover it with the sauce and continue to cook for another 10 minutes.
- 1 tablespoon mild chili powder
- 1 small onion cut into chunks
- 3 garlic cloves
- 1 tablespoon fresh orange juice
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1 teaspoon dried oregano
- 1 tablespoon vegetable oil
- 1 1/2 pounds of boneless wild turkey, cut into chunks
In a blender, combine the chili powder, the onion, the garlic, the juices, the salt, the oregano, and the oil. Process until it is minced and well blended.
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