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Discussion Starter #1
OK, how many of you actually eat the exotics you hunt? I smoked a ham from a 4 horn ram and added it to the holiday meal. It was some kinda good, and the family loved it. So who cooks em' and whats your favorite? I know this isn't the cooking forum, but had to ask.
markc :D
 

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Hogs

:D My family and I love wild boar. Ribs on the grill with a little rub seasoning or wild hog bulgogi on rice...mmmmmm...even better than moose bulgogi.

Bulgogi Recipe :)
Marinate strips in...
1 cup sugar
1 cup soy sauce
1/2 cup sesame oil
1/4 cup seasme seeds
1/4 cup sliced green onions
4 minced garlic cloves (ya know the little pieces off a bunch of garlic)
BBQ the strips and lay them over the rice
Spoon leftover marinade (boiled) over the rice
 

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We eat all we can harvest!

My family and I eat almost every exotic that we take, though we won't eat merino sheep. We absolutely love blackbuck and axis, though oryx is hard too beat. I have found that almost any recipe for whitetail, mule deer, pronghorn or elk will work for any exotic we take. Even most beef or mutton recipes will work. One of our favorite recipes calls for taking the back strap of the animal in question. Cut it into about 1 inch thick steaks, then use a tenderizer hammer and beat the **** out of them to tenderize the meat. Then dip it in a batter of your choice, we prefer either a buttermilk or beer based batter. After “chicken frying” these steaks put them in a 2 inch deep tray. Then pour on the mushroom soup, add onions and peppers or your choice. We use bell peppers. Then slow cook the tray until the soup cooks down to a thick broth. These steaks are hard to beat. Many non-venison eaters come over and rave on and on about how good these steaks are. They have even converted many non-venison eaters to hunters. As one friend said, “Man, if I had known they could taste this good I would have started hunting years ago!” His family has not eaten store bought meat for over 5 years now! Good luck and good hunting!
 

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Discussion Starter #4
Growlllllll

Ya'll have my stomach growling. The only store bought meat we buy anymore would be poultry. Both of our freezers are quite packed right now. I did read a post somewhere that the guy gave recipies for coyote and mountain lion. Can't remember who that was. Hmmmm
markc :eek:
 

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For tougher/gamier meats

A couple things to try that'll tenderize and lightly flavor a steak....Coke/Pepsi or Guiness. :)
 

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I couldn't help but notice this post. I killed the #4 corsican ram by handgun for 2000 in the R.O.E. book. He was 10 years old. I am an avid hunter that eats what I kill and looked forward to eating this ram. Couldn't be done. The meat had a great flavor but was not just tough, it was un-chewable. I eat tons of deer and wild hog and have never seen anything like this. I accidently dropped a piece on the floor and it bounced. Not kidding. If I decide to kill another one anybody know how to do something with the meat on an older animal? regards,reflex264
 

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Thanks for the reply Matt. We tried that to no avail. Even our tenderizer that we use on deer would not mar the meat. I truthfully have never seen anything like it. Aside from Coke or Pepsi we use Dr. Pepper with Habanero pepper sauce on deer and it is fantastic.regards,reflex264
 

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Discussion Starter #8
Here's a thought,

Have you tried meat tenderizer? I know that sounds like a smart @ss question, but it does work. We also soak meat in either milk or italian salad dressing over night and get good results that way. How long are you letting the meat soak before cooking? I guess those older animals are just harder to eat. markc :)
 

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Thanks for the advice fellers. I have never tried to marinate anything for 7 days but that may work on old rams. I'd like to go after another one but would hate to kill one for just the horns. I'd like to hunt another one if was as challenging as the 10 year old was. He was shot with a .45 Ruger Blackhawk at 65 yards after a 3 hour stalk. From what I hear that was an extremely hard one to hunt.regards,reflex264 :) :)
 

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Wild Game Recipes

Hello,
See my post under Wild Game Recipes. With this method, any sheep, goat, etc is excellent table fare!
 

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:eek: A pressure cooker works with really tough meat. You can add lipton instant onion soup mix. If I want really tender ribs I pressure cook them with barbecue sauce for about 20 minutes and then roast them in oven with more barbecue sauce for 30 to 45 minutes. Sometimes I get really chewy meat made into sausauge. :shock:
 
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