Can someone start a Thread for "Just" Recipes? And have the AI thingy point to that thread if someone wants or trys to post a recipe. If there already is one, sorry for the post. Point me to it.
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Recipes thread?
- Thread starter spywiz
- Start date
We tried an "Off topics" once. Became the dumping ground for one's political views. Just keep it airgun related and everyone is happy.
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There is a place for off topic stuff, but I can’t remember where or what it’s called.
Hopefully someone will show us.
There were lots of awesome recipes shared in the old days.
And pictures of BBQ and seafood that were hard to look at without drooling lol.
Hopefully someone will show us.
There were lots of awesome recipes shared in the old days.
And pictures of BBQ and seafood that were hard to look at without drooling lol.
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If you mean game animal recipes, I don't see any reason why there couldn't be one in the Hunting forum.
Things have gotten pretty strict here, though. If a topic isn't completely airgun related the mods will shut it down. Not saying that is wrong or right. That's their call. Just letting you know.
Things have gotten pretty strict here, though. If a topic isn't completely airgun related the mods will shut it down. Not saying that is wrong or right. That's their call. Just letting you know.
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Maybe once a month someone suggests a recipe section, just never gets traction. Game recipe threads occasionally show up, run their course, and fade out, never touched by Administration. If I want recipes, plenty of recipe forums around to visit, come here for airgun related topics, prefer to keep it that way. WM
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Recipes | MeatEater
Articles, videos, podcasts, recipes and more covering hunting, fishing, wild foods, conservation and everything in between.
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One of my “recipes” for wild game is for nuggets. Just like chicken nuggets but with rabbit, grouse or what have you.
Wild game by its nature tends to be much tougher than the meat one buys in the store and so when you cook it making it as tender as possible should be one of your main goals. With the nuggets I accomplish this by cutting the meat into bite sized pieces across the grain, (less than an inch thick), and then marinating it for 3 or more days. For a marinade I’ll always use soy sauce and garlic, but then I’ll also add things like ginger, sriracha, or whatever else I think might taste good. It depends on the type of meat.
To cook I just roll the nuggets in flour and pan fry them in about 1/4” of oil. You can deep fry them too if you wish. Sometimes I add salt and pepper to the flour, sometimes not. Cooking in oil is the important thing. It helps to keep the meat tender.
If I’m cooking for children or people who are dubious about wild game at this point I will often proceed to put the meat back in the pan, but this time without the oil and fry it again quickly with orange sauce.
Wild game by its nature tends to be much tougher than the meat one buys in the store and so when you cook it making it as tender as possible should be one of your main goals. With the nuggets I accomplish this by cutting the meat into bite sized pieces across the grain, (less than an inch thick), and then marinating it for 3 or more days. For a marinade I’ll always use soy sauce and garlic, but then I’ll also add things like ginger, sriracha, or whatever else I think might taste good. It depends on the type of meat.
To cook I just roll the nuggets in flour and pan fry them in about 1/4” of oil. You can deep fry them too if you wish. Sometimes I add salt and pepper to the flour, sometimes not. Cooking in oil is the important thing. It helps to keep the meat tender.
If I’m cooking for children or people who are dubious about wild game at this point I will often proceed to put the meat back in the pan, but this time without the oil and fry it again quickly with orange sauce.
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Preheat oven to 425 degrees. Place 10" cast iron frying pan in oven to preheat as well.
I cup Martha White self-rising corn meal. (It's pea-picking good!)
1 egg
5/8 cup of whole milk
2-oz olive oil
3-oz grated cheddar cheese
3-oz chopped onions
3-oz chopped jalapenos
Mix meal with milk, whirled egg and vegetable oil. Once mixed, add in cheese, onions and peppers. Mix well. Pour into heated pan once oven has completed heating, then bake for about 25-minutes (while you shoot your pellet or BB gun) and enjoy.
I cup Martha White self-rising corn meal. (It's pea-picking good!)
1 egg
5/8 cup of whole milk
2-oz olive oil
3-oz grated cheddar cheese
3-oz chopped onions
3-oz chopped jalapenos
Mix meal with milk, whirled egg and vegetable oil. Once mixed, add in cheese, onions and peppers. Mix well. Pour into heated pan once oven has completed heating, then bake for about 25-minutes (while you shoot your pellet or BB gun) and enjoy.
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Here's one of my favorites. Soak a few bushy tails overnight in brine water.
Then into a pressure cooker with some water and seasoning. I like to add a little crab boil. Even the toughest squirrel meat will be falling off the bone.
Separate it out into a shallow pan and add about 1/8" of chicken stock to keep it moist. Or you can use the stock from the pressure cooker. Sprinkle on a little dry seasoning of your choosing. Prudhomme's Poultry Magic is a good choice.
Then a blanket of Wright's thick-sliced bacon to keep it cozy:
And finally into the oven at 350°F to allow the bacon to ooze its goodness onto the tender meat. Out of the oven and to the table to meet up with fresh corn on the cob, caprese salad (tomato, sweet basil, soft mozarella, olive oil, balsamic vinegar, salt), sweet cantaloupe, and baked beans:
Then into a pressure cooker with some water and seasoning. I like to add a little crab boil. Even the toughest squirrel meat will be falling off the bone.
Separate it out into a shallow pan and add about 1/8" of chicken stock to keep it moist. Or you can use the stock from the pressure cooker. Sprinkle on a little dry seasoning of your choosing. Prudhomme's Poultry Magic is a good choice.
Then a blanket of Wright's thick-sliced bacon to keep it cozy:
And finally into the oven at 350°F to allow the bacon to ooze its goodness onto the tender meat. Out of the oven and to the table to meet up with fresh corn on the cob, caprese salad (tomato, sweet basil, soft mozarella, olive oil, balsamic vinegar, salt), sweet cantaloupe, and baked beans:
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Have you ever tried honey lemon chicken? It's a surprisingly easy dish to make at home, and so much tastier than takeout. If you're looking for an easy honey lemon chicken recipe, there are tons of great options online. They usually involve simple ingredients like chicken breasts, lemon juice, honey, soy sauce, and a few pantry staples. In under an hour you can have a delicious and healthy meal on the table!
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