Dare You to Eat This: Weird Wild Game

WEIRD GAME RECIPES Barbeque Beaver Tomato Barbecue Sauce 1-32 oz. bottle ketchup 32 oz. cider vinegar 1 lb dark brown … Continued

a coyote standing in the grass.
Coyote
There are some good reasons to kill coyotes: their pelts, deer preservation, their delicious meat. Wait, their meat? Yup, some folks eat coyotes. A quick search online reveals such dishes as crockpot coyote, coyote tamales and yodeldog burritos. Rebecca Richardson
a bottle of jagermeister
Deer Blood
In many deer camps around the country it’s tradition to drink the blood from the first deer you kill. Some people believe this is a way to carry the spirit of the animal with you, other people believe this a right of passage for a hunter and others believe this is a way to watch the new guy do something really gross. Rumor has it that Jagermeister has deer blood in it, however this rumor is untrue. Outdoor Life
a hand holding a deer heart
Deer Heart
While not as popular or glamorous as a backstap or tenderloin, many people enjoy eating venison heart (even people who are not in dire survival situations). You can pickle it or fry it, However, really good marksmen typically spoil this dish. Tomahawks blog
a small squirrel eating a nut.
Squirrel Brain
Squirrel brains are a regional delicacy in Kentucky. But adventurous eaters beware: in the late 90s scientists warned that eating squirrel brains could be linked to a rare form of mad cow disease in humans. I think I’ll pass on this one. Pixaby
closeup photo of a racoons face
Raccoon
Raccoons are everywhere and people have been eating them for years. How do you prepare a coon? Brine it, soak it overnight, parboil it for a few hours and then slow-roast, smoke or barbecued it. It turns out that anything tastes good if you put it through that process. darkone
making fillets of asian carp.
Asian Carp
Asian carp are a delicacy in China and a nuisance in the U.S. However several upscale chefs have recently tried to start a carp dining trend to combat the ever-growing invasive species. But the trend hasn’t taken off quite yet. That’s probably because it requires people to eat carp. Isgcp
a Coot in the water
Coot
I have a black lab that won’t even retrieve coots, apparently they are below her. But some people do eat them. Everyone says it tastes just like wild duck, but a lot worse. Dan Pancamo
grilled bison testicles
Bison Balls
Rocky Mountain Oysters with a twist, a common way to prepare bison testicles is to simply fry them. Where can you buy such a cut of meat? Right here For more on this dish go to gurbgrade Grub Grade
an owl sitting on a branch.
Owl Soup
Under no circumstances should you ever, and I mean ever, shoot an owl and try to make it into soup. Telling a game warden that you read about it on outdoorlife.com will not get you out of jail. With that said, this dish is commonly prepared in China, and it’s expected that the head of the owl be displayed as proof that owl, and not some other meat, was indeed used. Brendan Lally
a rook on a fence post
Rook Pie
This dish comes from Europe and is basically a crow pie (although rooks are slightly smaller than crows). It’s commonly served in pubs, however rook pies sold in restaurants are typically made with fledglings. European food websites say that rook tastes a lot like pigeon, if that means anything to you. John Haslam
a shark underwater.
Shark (hakarl)
Eating shark is pretty common in Asia and even parts of the East Coast, but Hakarl is a shark dish in it’s own league. The name is Icelandic for “fermented shark” and is made from basking shark. The meat undergoes a particular fermentation process and then is hung or burried to dry for at least four months. Apparently it has a strong fishy taste. Who would have thought? Outdoor Life
a walleye with an open mouth
Fish cheeks
Every one likes a fresh walleye fillet, but how about a fresh walleye cheek? Some anglers even claim that this is the tastiest part of the fish. Oakley originals
rattlesnake meat sliders
Rattlesnake
While rattlesnakes are highly venomous, their meat is perfectly safe to eat. But before you go and devour every rattlesnake in the region, make sure it is legal, because in some areas rattlers are protected. In the Southwest, rattlesnake meat is a delicacy and can be priced up to $30 per pound. Stiletto Sports
an eelpout
Eelpout
Also known as burbot or freshwater cod, eelpout are regularly eaten in Minnesota. They’re bottom feeders and by no means the most attractive looking fish in the lake, but they taste pretty good when they’re cubed and served as nuggets. Outdoor Life
earthworms
Earthworms
Most outdoorsmen are more likely to use worms for bait than dinner, but think twice before you toss out your crawlers. More and more people are experimenting with eating bugs and many times worms are on the top of the menu. They’re high in protein and can be found in your very own backyard. Michael Linnenback
ducks standing by a water side
Dropped fowl
This dish is common in Kentucky and calls for hanging a duck (or chicken) by the neck to age. How do you know when it’s done? The fowl is ripe when the weight of the carcass makes it fall off the head, earning the dish its appetizing name. Richard Bartz

WEIRD GAME RECIPES

Barbeque Beaver

uncooked beaver meat
Barbeque Beaver Outdoor Life

Tomato Barbecue Sauce

  • 1-32 oz. bottle ketchup

  • 32 oz. cider vinegar

  • 1 lb dark brown sugar

  • 1 tsp pepper

  • 1 tsp ground red pepper (heaping)

Mix and simmer 5 minutes

Or

Traditional Vinegar Sauce

  • 1 gal cider vinegar

  • 10 oz. Texas Pete

  • 1-32 oz. bottle ketchup

  • 1 1/2 oz. crushed red pepper

  • 16 oz. honey

Mix and simmer

Remove as much fat as possible from one small or medium beaver. Place beaver in a foil lined roasting pan and bake, covered at 350 degrees F. for 1 1/4 hours, starting with the back down and then turning over after half an hour. Add water if beaver seems to be drying out. Cover with sauce, inside and out and cook uncovered for about half an hour. Add sauce every ten minutes. Tomato sauce will burn easily.

fried deer brain
Fried Deer Brain Outdoor Life

Fried Deer Brain

uncooked deer brain
Fried Deer Brain Outdoor Life
  • Deer brain

  • Oil

  • Flour

  • Salt

  • Pepper

  • Lemon

Chill the brain and cut into 1-inch cubes with a thin filleting knife. Heat some cooking oil in a skillet. Salt and pepper the sqaures and roll them in flour. Fry them until they are golden brown. Squeeze a few drops of juice on each serving.

Kangaroo Chili

kangaroo chili
Kangaroo Chili Outdoor Life
  • Bacon

  • Onions

  • Garlic

  • Kangaroo meat minced

  • Bell pepper

  • Chili powder

  • Cayenne

  • Cumin

  • Kidney beans

  • Beer

  • Maple syrup

  • Chicken stock

  • BBQ sauce

Fry 3-4 slices bacon, non-stick pan (set aside). Fry 1 chopped onion and 2 cloves minced garlic in bacon grease. Add kangaroo mince and 1 red and 1 orange bell pepper. Add chili powder, cayenne and cumin, to taste. Cook until mince is browned.

Put the lot in a crock pot, along with:

  • 2 cans kidney beans

  • 1 can corn

  • 1 bottle of beer (any type, to taste–half for the cook and half for the pot)

  • 1 big squeeze of maple syrup

  • 1/2 cup chicken stock

  • 2 big squeezes BBQ sauce

Cook on low for 3 hours or so, and serve topped with some grated cheddar and sour cream.

Kangaroo Filet Mignon With Bacon

kangaroo filet mignon with bacon
Kangaroo Filet Mignon With Bacon Outdoor Life
  • 1 tbsp native pepper leaf (ground)

  • 1 tbsp salt

  • 2 kangaroo loin fillet

  • 1 package bacon

  • Oil for grilling

Combine the pepper leaf and salt then set aside. Cut kangaroo loin into small pieces and cut prosciutto in half. Season kangaroo with pepper leaf and salt and then wrap the prosciutto slices around the kangaroo. Secure with a toothpick and lightly brush with oil. Grill on a barbecue until medium and serve as finger food.

Stewed Opossum

Stewed Opossum
Stewed Opossum Outdoor Life
  • 1 young, fat opossum

  • 8 sweet potatoes

  • 2 tbsp. butter

  • 1 tbsp. sugar

  • Salt to taste

  • 1 package of bacon

  • Thyme to taste

  • Marjoram to taste

  • Pepper to taste

First, catch a ‘possum. This in itself is excellent entertainment on a moonlight night.

Be sure to wash opossum thoroughly after a thorough skinning. Freeze overnight either outside or in a refrigerator. When ready to cook, peel the potatoes and boil them tender in lightly salted water along with the butter and sugar. At the same time, stew the opossum tender in a tightly covered pan with a little water. Arrange the taters around the opossum, strip with bacon, sprinkle with thyme or marjoram, or pepper, and brown in the oven. Baste often with the drippings.

Rattlesnake Hotdog

Rattlensake Hotdog
Rattlesnake Hotdog Outdoor Life
  • 1 rattlesnake carcass

  • 1 cup half n half or milk

  • 1/2 lb. fresh mushrooms, sliced

  • 2 limes, sliced thin

  • 1 tsp. basil

  • 1 tsp. pepper

  • 1 tsp. rosemary

  • 1/2 cup chili

  • 1/4 cup cheese

  • Diced onions

  • Hotdog buns

Cut snake into 3-inch sections and place in a large baking dish. Cover with cream or milk and add the mushrooms, limes, basil, pepper, and rosemary. Cover tightly.

Bake in 300 degree oven for 60-70 minutes or until done.

Put rattlesnake in bun and top with chili, cheese, and diced onions. Get creative! Add your favorite hotdog toppings.

Rattlesnake Sausage
… Or you could just purchase it for a quick and easy meal. Outdoor Life

Snapping Turtle Soup

Snapping Turtle Soup
Snapping Turtle Soup Outdoor Life
  • 1 to 2 lbs. turtle meat

  • 1/4 c. dry sherry wine (optional)

  • 2 tsp. instant, minced onion

  • 2 carrots, sliced

  • 1/8 tsp. dried basil

  • Salt

  • 2 c. water

  • 2 celery stalks cut into pieces

  • 8 sm. unpeeled redskinned potatoes, halved

  • 1 egg

Salt turtle meat well and place in your slow cooking pot. Add all other ingredients in order given. Then cover and cook on low heat for 6 or 7 hours or until turtle meat is tender. Remove turtle meat from to and cut into bite size pieces. Return meat to slow cooking pot, cover, and continue to cook on low heat for an additional 2 hours or until vegetables are done. Add egg to the top, serve when egg is cooked.