Your favourate dish in hunting season or out of hunting season

[Paint Your Wagon]

I had stew of doe on thursday and leg of hare in red wine today.
But one of my favourites is roast of boar but that takes more "work" and since my wife does not like any
"game" I have to cook two different meals .
Another favourite is definitely on the menu that is wild rabbit in dark brown beer 

Care to share some of your favourite meals ? I have been an hobby cook for 40 years now and can make anything ( whether I want to find the time is something different since my wife is pretty much a bloody steak and fry person )

[TwoShadows]

The best steak I have ever eaten came off the plains of Kansas after I returned home from a successful hunting trip for a young buffalo. My wife and children developed a taste for buffalo VERY quickly. Outstanding meat when prepared correctly. It must be cooked low and slow and it is worth the extra time to prepare! Oh how I want to go back to Dodge City for another horseback ride on the plains!!!
Next weekend Whitetail Deer season opens here in Indiana. While I enjoy the meat my wife turns her nose up very quickly and will not cook the meat. I will probably keep a steak or two, the tenderloins and have a huge mess of summer sausage made up! NO ONE says no to summer sausage do they? Do they have such sausage in Belgium?
My favorite small game has to be squirrel but not prepared like we did years ago when frying was the method of choice. Throw that squirrel in a crock pot with a half bottle of barbecue sauce and let it cook all day! The meat absorbs the sauce as it slowly falls off the bone and it will literally melt in your mouth! No more fried rabbit or squirrel for me!

[Paint Your Wagon]

I do not know what you mean by summersausage
We have all "cow" sausage and all "porc" sausage and a mixture of cow and pork
We also have chicken and turkey sausage . Then there are the spicey varieties like mergez ( reddish in color)
Used are all kinds of "waste" grind with fat and all and stuffed in I guess syntethic skin

Our Belgian speciality though is pens . You grind porcmeat and add the fresh blood of the porc and stuff it into the intestines into like 4 inch long blackred sausages . These you can eat raw if you thrust the source or bake it to a crisp with or without sweet apples in a pan. It is sold like other cities sell hotdogs between halves of sandwhich with mustard.

The french have something I never tried : tripes. That are raw intestines cooked or baked no processing of the content . What the pig ate you get .

Whilst working I had a french friend
He said they ate a cow except for the hooves
Once he and his pall bought the head of a cow and apart from the bones which were used to cook a sauce base ; everything was really eaten .

[TwoShadows]

I guess I will have to send over a small log of summersausage when I mail the next package your way? (If I don't forget) It is probably similar to what you folks do over there. You can tell the French I don't eat anything that comes out when I clean an animal for processing. They are more than welcome to eat whatever they desire but I have my limits. 

[AdamL]

We have plenty of deer around here. Other game as well. Just saw a giant buck in my back yard a couple nights ago. I was going back out to get my cell phone out of the car when I saw a large animal dashing across my yard. Scared the hell out of me at first as I thought it was a sasquatch or something! I don't hunt anymore, but I have friends that do. The first thing I ask them for during deer season is some jerky. Deer jerky is delicious, 

[Pocketcoins]

A lot of folks around here eat pork tripes (stomach) .The contents are cleaned out first though. They used to say we mountain folk used every thing on the hog but the squeal.  

[Yass]

Underground Mutton for me....Baked Bunny!

Don't mind a roo or two either.

Squirrel?  That's nearly as bad as Quail.  Give me something of decent size to munch on. 

[Paint Your Wagon]

A lot of folks around here eat pork tripes (stomach) .The contents are cleaned out first though. They used to say we mountain folk used every thing on the hog but the squeal. 

My grandmother used to make a dish that is no longer for sale
The lining of the stomach of a cow ( kind of furry ) and cooked cowliver : both cut in cubes and baked .
Kind of delicious. In principal we are a Northsea country bordering on France . That means fish and french dishes

I love garden snails in garlic butter in the oven ( french )
Rooster in red wine cooked tender ( french)
Geese stomachs tenderised in fat for two hours ( = confit) and then baked over a slighly warm salad
Calfs kidneys in baked, flamed and cream with porto sauce
Leg of sheep with garlic

Flemish specialities
Mollusks ( musles) cooked in white wine
River eel in green herb sauce
Sea snails in cellery pepper "soup" cooked
Langoustines ( look like a mini lobster)
Grey Prawns
Rayfish in hollandaise sause and on and on

[Muckeye]

TRIPE:  Fond memories of my mothers cooking in Southern Australia.
Cows stomach, braised and served in a white parsley sauce.
Manna from heaven, I believe it was an old German recipe.
My grandmother was German.
regards,,,  Muckeye

[Pocketcoins]

I did not wright this part of the post. I really don't know how it got here. It doesn't matter to me but there must be something out of alignment on the forum. I would have reported it to a moderator but it told me I could not do that. Said it doesn't make sense   Which is just what I wanted to say.  

[Templar]

tripe is used to make a soup--myMexican friends love it and it is served at weddings--believe me it is an acquired  taste---i love rabbit cooked in a dutch oven with garlic--onions--potatoes--carrots and alittle dark beer---makes a great gravy
  my wife and her sister just finished making sausge out of pheasant and venison but you need to mix them with pork because the game is too dry--they used a variety of spices to make the sausages mild or hot and of course they used dark beer as a marinade
  coming up on Thanksgiving here and that means turkey---rub it in olive oil--stuff it with a corn bread dressing and it can't be beaten
  well its past noon here---got to eat lunch--won't be anything as exotic as what we talked about though
            your starving servant--THE TEMPLAR

[Paint Your Wagon]

I did not wright this part of the post. I really don't know how it got here. It doesn't matter to me but there must be something out of alignment on the forum. I would have reported it to a moderator but it told me I could not do that. Said it doesn't make sense   Which is just what I wanted to say.  

Now it all makes perfect sense . Somehow you took my quote and deleted the original of my quote and then you went to complain you took somebody elses quote and used it as your own 
So when I deleted what was not there ; what was there was deleted too . Makes sense no ? 

[Paint Your Wagon]

Terry;
I see where you said "I don't eat anything that comes out when I clean an animal for processing" and in the same breath said you really like the 'summersausage' you get from a Buffalo hunt. You might want to rethink that statement, as it is common practice to add exactly these 'things' to the sausage when it is made. Especially 'summer' sausage. Here if I remember right is what it consists of:
Summer sausager gets it's name from the fact that it can be kept without having to be refrigerated. It is usually a mixture of scrape/organs of mixed meats that has been dried/smoked and cured with the addition of salt for curring. Seasoning can be such things as pepper, mustard seeds and finely ground liver, heart and other parts of the animal. It is forced into casings and comes by the name of 'blockwurst' and 'thuringer' to name a few.     eat up!

Ok I know what those are
In general I would call it family of the Salami sausages that exist with diameters from half an inch to four inches 

[Pocketcoins]

I did not wright this part of the post. I really don't know how it got here. It doesn't matter to me but there must be something out of alignment on the forum. I would have reported it to a moderator but it told me I could not do that. Said it doesn't make sense  Which is just what I wanted to say. 

Now it all makes perfect sense . Somehow you took my quote and deleted the original of my quote and then you went to complain you took somebody elses quote and used it as your own 
So when I deleted what was not there ; what was there was deleted too . Makes sense no ? 

   I reckon it's OK now what ever it was.

[Paint Your Wagon]

Ok I know what those are
In general I would call it family of the Salami sausages that exist with diameters from half an inch to four inches 

I like and eat all of them but prefer good old Blutworst fried, and served with either Rye or black bread, Amber beer and that good warm German potato salad. Morning-noon or night, now that is living!

Jawohl und ein apfelstrudel mit eis und sahne
That is apple tart hot with icecream and whipped cream on top