Post your favorite Game Feast recipies

[Grind4Mine]

Hey all.......Post all your unique game recipies here...Deer stakes, quail, fish, small game, waterfowl, etc........

Im looking for a good duck marinade, not really interested in stuffing it and all that jazz, just a solid marinade mix.

[One More Time]

Venison (or as I prefer to say.... deer meat) 2 ways

First way:

Cut across tenderloin in thin strips. Fill a bowl with buttermilk and a cap full of worcestershire sauce (an egg can also be added). Mix up contents. Place tenderloin strips in bowl and let marinate....preferably overnight in fridge. Remove tenderloin and roll in flour. Deep fry in HOT grease (just like fish or chicken). OMG......drools...I need to start making this on cheat day....LOL!

2nd way: (actually tastes like pork)
I am not sure of exact content measurements though. Cut up onions and green peppers in big slices. Cut across tenderloin in thin strips. Mix onions, peppers, and meat together in virgin olive oil. Add Cavender's seasoning. Let marinate overnight. Place onions, pepper, and meat on skewers alternating so that all are on each skewer. Grill to perfection......OMG....drools even more.

[fitnessman]

Duck, I only eat the breast. This is from the Tabacso cook book and is my favorite.

Coat well with Tabasco sauce. Throw in well heated Iron pan 2 min a side..Simply awesome.

As they worded it in the cook book: To make sure the Breast is cooked properly, it is best to have a slow gaited waited walk through a warm kitchen.

Really med rare on the duck breast..You will be amazed!

[fitnessman]

Any white fish. Perch, gills, walleye ect.

2 cups corn meal
2 cups bisquick
12 bottels of dark beer (2 for the batter..drink the rest)
1 Tablespoon garlic salt
1 Tablespoon dill

Dredge fillets in mixture..Drop in hot oil.

[fitnessman]

Simple but good for fish...Gives you a crisp puffy fish..Like long johns or A/T.

2 cups flour
Bit o beer
1 teaspoon double acting baking powder

You want a fluffy semi watery mix...So that is runs off fillet.

I like to add dill.

Salt after the fryer.

[fitnessman]

Pan seared Salmon or steelhead Fresh only.

1/2 cup chopped onion
As much fresh chopped garlic as you like (the more the better IMO)

Drizzel pan with olive oil and bring to temp. Add onions and garlic until tender.

Pat dry fillets and salt lightly. Bring pan temp up a bit. Add fillets and cook no more than 2 min a side..Do not over cook! (Oily fish are best med-med rare as the oil turns rancid at high heat/over cooked)

Enjoy..One of my favs!

[Hartski]

You guys will think I'm nuts, but if you get some good deer sausage, put some beer in a frying pan and boil the sausage slices in the beer until they are nice and hot.

It's friggen amazing.

[fitnessman]

Cajuan Catfish.

Channel cats are best. This is for about 3lbs of fish.

Start a CHARCOAL fire for grilling (indirect).

Chop 1 cup of red onion and as many japaleanos as you can stand.

Melt one stick of real butter (marg. is bad for you) in microwave. Add as much Redhot (Durkee's) as you like. 1/4 cup lemon juice. Mix well.

Lay fillets on foil..Fold edges so liquid doesn't escape. Pour mixture on fillets. Coat well with Luazzane Cajuan seasoning (this stuff is the best).

Add peppers and onion to top of fillets.

Cook on indirect heat (lid on) for 20 min..Remove lid and blacken until oil starts to come out of fish.

This is my special..When my wife/kids want a special meal...They all ask for this!

[resurrected]

anyone ever use Ted Nugents kill it and grill it cook book?
Mark good recipes will have to write a few down.

[fitnessman]

Mark good recipes will have to write a few down.

I didn't get this big by looking at food :D

[lebronjames]

I didn't get this big by looking at food :D
wow, quote of the day! :D

[Grind4Mine]

Cajuan Catfish.

Channel cats are best. This is for about 3lbs of fish.

Start a CHARCOAL fire for grilling (indirect).

Chop 1 cup of red onion and as many japaleanos as you can stand.

Melt one stick of real butter (marg. is bad for you) in microwave. Add as much Redhot (Durkee's) as you like. 1/4 cup lemon juice. Mix well.

Lay fillets on foil..Fold edges so liquid doesn't escape. Pour mixture on fillets. Coat well with Luazzane Cajuan seasoning (this stuff is the best).

Add peppers and onion to top of fillets.

Cook on indirect heat (lid on) for 20 min..Remove lid and blacken until oil starts to come out of fish.

This is my special..When my wife/kids want a special meal...They all ask for this!
Damn, someone really knows how to eat:D......Great recipies man, im especially gonna write this one and the duck one down, its starting to get warm here in southern Illinois, the fish will be goin nuts in about a month.

[Hartski]

I think any meat tastes better when it's cooked on a grill or over a campfire. I grill year-round, no matter the weather.

What do you guys prefer, propane or charcoal? (I have propane)

[Oddball8945]

Squirrel Recipies~

1.Skin Squirrels
2.Cut legs off and back part with the most meat
3.Put the pieces into a breadcrum salt mixture
4.Add garlic powder and paprika
5. Bake until crispy

mmmmmmmmmm

[Hartski]

I need to get my Mom's recipe for Rocky Mountain Oysters.

[fitnessman]

What do you guys prefer, propane or charcoal? (I have propane)

Charcoal..Hands down.

[Hartski]

Charcoal..Hands down.

Realistically, I'd prefer a hardwood fire, but you really can't beat the convenience of propane.

(I'm starting to sound like Hank Hill, aren't I? :D )

[fitnessman]

(I'm starting to sound like Hank Hill, aren't I? :D )

HAHAHAHAHA!!

Quality Charcoal is the key. Ready in minutes!

[Hartski]

HAHAHAHAHA!!

Quality Charcoal is the key. Ready in minutes!

What brand do you prefer? Kingsford?

[GREENFEATHER]

Real charcoal is best and a sidebox cooker is better unless you're doing steaks!! Here's some pics. Yea, I know the firebox needs to be repainted for the 50th frickin' time, lol!! :mad:

[fitnessman]

What brand do you prefer? Kingsford?

Yup Kingsford is the only charcoal on the market IMO.

Who invented charcoal for general use? I know..And will apply my mighty rep if you guess right.


Greenie..I HAVE GOT TO COME FISH WITH YOU!!!!!!!!!!!!!!!!!

[Chipman]

Yup Kingsford is the only charcoal on the market IMO.

Who invented charcoal for general use? I know..And will apply my mighty rep if you guess right.


Greenie..I HAVE GOT TO COME FISH WITH YOU!!!!!!!!!!!!!!!!!

I don't have a persons name answer but I know it was used as a major component in gun powder so using that I will extrapolate that is was the Chinese since they first invented gun powder for use in war and in general explosives.


As far as new uses it could have been Alfred Nobel the inventor of TNT but he was not the first only the best..

It has always been used in the making of metals as far back as 5000 years ago and then old OG used to paint the walls of his cave with it..Possibly one of the greatest inventions just no one realizes it.

[fitnessman]

I don't have a persons name answer but I know it was used as a major component in gun powder so using that I will extrapolate that is was the Chinese since they first invented gun powder for use in war and in general explosives.


As far as new uses it could have been Alfred Nobel the inventor of TNT but he was not the first only the best..

It has always been used in the making of metals as far back as 5000 years ago and then old OG used to paint the walls of his cave with it..Possibly one of the greatest inventions just no one realizes it.

Good history...But NO!

In the US who made Charcoal a main stay?

Note: Anyone who is a charcoal nut knows this :D

Come on...I am dishing out a billion reps here!

[Chipman]

Henry Ford invented the Charcoal briuette in 1920 and started the Ford charcoal Co which he sold to Kingford.

[fitnessman]

Henry Ford invented the Charcoal briuette in 1920 and started the Ford charcoal Co which he sold to Kingford.

WINNER!!!!

[Chipman]

WINNER!!!!

Thank you sir!

[Hartski]

Yup Kingsford is the only charcoal on the market IMO.

Who invented charcoal for general use? I know..And will apply my mighty rep if you guess right.




It was Henry Ford. He wanted to find a use for all the leftover wood chips and stuff from his cars, since the first ones used alot of wood in the car bodies.

Damn, I didn't see that someone already got it. :(

[GREENFEATHER]

Yup Kingsford is the only charcoal on the market IMO.

Who invented charcoal for general use? I know..And will apply my mighty rep if you guess right.


Greenie..I HAVE GOT TO COME FISH WITH YOU!!!!!!!!!!!!!!!!!

M and I are making a North Carolina run in the next few weekends hopefully. Shrimp on the barbie and if they're there, POMPANO!! The best damned eating fish in the world!! I like them as much as I do flounder. The red drum are on the move as we speak and the cobia and pompano aren't usually too far behind them.

Here's a few more pics and a recipe. The first pic is the toughest fire grate ever invented. I welded railroad spikes to make it after I burnt through 3 of the cheap grates. :mad: I'm the most resourceful bastard you'll ever meet when it comes to finding a cheap way to fix a problem! :D It took me about 2 hours to wire brush them and weld them up. 390 is my burgers cooking as I type this, lol!! :D

Venison and Buffalo burgers
These will be very low in fat since buffalo and venison are quite lean. Always remember when cooking buffalo that it is lean and wil stay a pinkish colour when done. Low and slow is the best way to do these on an indirect heat. DON'T OVERCOOK !!

3 lbs buffalo
3 lbs venison
1/4 cup parmesan cheese
Heinz 57 to taste
1-2 tbsp Trader Joe's minced roasted garlic
1/3 cup EVOO You can omit this if you're cutting, it really does add to the burgers though.
The parmesan cheese helps hold the moisture in the burgers and just gives them a really good flavour.

Mix it all together in a bowl and make patties, grill till done.

I will make this side note to all of you young lads out there chasing the fair maidens. That garlic will give you ass breath of biblical proportions. If you don't want to go home to Rosie Palmer and her 5 ugly sisters, DON'T EAT THESE BEFORE A DATE !! :D

[Hartski]

Me and my Dad made some large grills out of old 55 gallon drums for the bar when i was a kid, and we used old grates from a feedgrinder for the grilling surface. They were 1/2 thick steel with a grid of holes in them, and they worked great.

[Chipman]

M and I are making a North Carolina run in the next few weekends hopefully. Shrimp on the barbie and if they're there, POMPANO!! The best damned eating fish in the world!! I like them as much as I do flounder. The red drum are on the move as we speak and the cobia and pompano aren't usually too far behind them.

Here's a few more pics and a recipe. The first pic is the toughest fire grate ever invented. I welded railroad spikes to make it after I burnt through 3 of the cheap grates. :mad: I'm the most resourceful bastard you'll ever meet when it comes to finding a cheap way to fix a problem! :D It took me about 2 hours to wire brush them and weld them up. 390 is my burgers cooking as I type this, lol!! :D

Venison and Buffalo burgers
These will be very low in fat since buffalo and venison are quite lean. Always remember when cooking buffalo that it is lean and wil stay a pinkish colour when done. Low and slow is the best way to do these on an indirect heat. DON'T OVERCOOK !!

3 lbs buffalo
3 lbs venison
1/4 cup parmesan cheese
Heinz 57 to taste
1-2 tbsp Trader Joe's minced roasted garlic
1/3 cup EVOO You can omit this if you're cutting, it really does add to the burgers though.
The parmesan cheese helps hold the moisture in the burgers and just gives them a really good flavour.

Mix it all together in a bowl and make patties, grill till done.

I will make this side note to all of you young lads out there chasing the fair maidens. That garlic will give you ass breath of biblical proportions. If you don't want to go home to Rosie Palmer and her 5 ugly sisters, DON'T EAT THESE BEFORE A DATE !! :D


Your grill ingenuity made my think back to high school. There were several of us in the mechanical shop class that were very good at welding..Well the shop teacher figured out that we could build a BBQ grill or a fish cooker out of just about anything so he kept us busy making the grills and cookers. He was getting the metal from his brother in law for next to nothing and selling the grills for a hundred bucks a pop. It got so bad he was pulling us out of class to weld. We finally got mad enough that we weren't getting any of the profit that we decided to go ahead and graduate..

[King Crush]

This what ya gotta do, to get Rabbit Nuggetz on your plate!:D

Go out and shoot you some bunnies try to hit em' in the head, cuz you ruin no meat what so ever!:D

After you killed em' skin em', gut em', then cut the hind legs off the ball joint, the back strap along the ribs, and just cut the front legs off the shoulder.

Cut them off the bone as close as possible, so you don't waste any rabbit meat!

After you do all that cut that fat off the meat, and wash it under the fuacet to get all the hair and other **** off the meat!

You can soak those babies in Worchestershire Sauce, for a day or two or however long you wanna marinate them. I think Worchestershire Sauce works great, great taste, and simple!:)

I also heard if you soak game meat in milk, it takes away the gamie taste. I don't know if it is true, but someone that has tried it, please tell me if it is true!

Get a bowl put some cracker crumbs in it, corn meal, or some kind of breading in it. You can add any sesoning you want to it, salt, pepper, herbs, whatever you want be creative, it rabbit cookin', not rocket science!

Get another bowl, crack some eggs in it, and sramble those eggs up, like as you were making scrambled eggs.

Get a pan put some grease in it, turn your stove on, and get that pan really hot!

Dip the rabbit pieces in the eggs.

Roll the rabbit piece in the breading till' they are all covered up.

Now put those babies in the hot pan, cover and let cook. I don't know the excact time to let them cook, but just guess, when you think they are all cooked, flip em' and cook the other side.

When you think the other side is cooked, cut it open to make sure, make sure you don't cook em' too long, cuz they will be dry. But don't under cook em' where it is still pink in it, that's the way you get rabbit fever, well that's what they say anyways!

When they are done cookin' take em' out of the hot pan, put em' on a plate.

Let em' cool down.

I like to eat mine, just like chicken nuggetz! I squirt some kethup on the side of the plate, and dip those rabbit nuggetz in it.:) YUMMY!

I promise all of you if you do this recipie right, you WILL NOT be dissopointed in King Crush!:D

ENJOY!:p

Here are some pics of some bunnies what they look like after they are skinned, and gutted!

[King Crush]

http://i77.photobucket.com/albums/j63/king_crush/huntinpics043.jpg
http://i77.photobucket.com/albums/j63/king_crush/huntinpics042.jpg
http://i77.photobucket.com/albums/j63/king_crush/huntinpics032.jpg
http://i77.photobucket.com/albums/j63/king_crush/huntinpics033.jpg

[psychowolverine]

take some deer backstrip

slice into 1" thick pieces and marinade in your favorite marinade over night. I prefer Allegro.

Wrap a half strip of bacon around the piece of meat and 2 slices of jalapeno pepper. Cook until fully cooked through and then let a piece of provolone cheese melt over it.

It is fabulous.

[rourkerox]

Good Dear Steak: Marinate your steak (doesn't have to be deer) in whatever you want. I typically use Italian dressing with some worchestire sauce. Marinate it overnight and also, chop up some onions and marinate them in ice water overnight too. Then cook the onions with some portabella mushrooms in a pan while grillng the steak. i like medium rare :D

[NATHAN101]

Not sure if anyone said this or something similiar to this but here goes

Get a chunk of meat( preferably off hinequarters) Throw it in crockpot along with about half a pot full of water depending on the pot size. Throw watever vegetables you like, i usually use carrots, celery, onions and potatoes. Put some salt and pepper in it. Then let it roast for a day. I usually cover mine in gravy. MMM, im definitley having that for dinner tonight

[keg_daddy]

This is very basic and it's the best tasting fish recipe I've ever had.

Pour some milk into a cereal bowl.
Mix two eggs into a different cereal bowl.
Use a rolling pin to flatten crackers. Pour crushed crackers in a big bowl. Add pepper, salt, garlic powder, Lowry's season salt and other spices you like.

Dip fillets in milk (let majority of milk drip off), then egg (let majority of egg drip off), then put in bowl of crackers and cover.

Fry fillets on the stove with vegetable oil. Mmmmm :)

[Oddball8945]

Herbed Sea Bass(Dill,Chives,Garlic Powder,Sea Salt,Onion Flakes,Basil,celery seed) with lightly seasoned Steamed Green Beans(Garlic,Salt,Pepper) and carrots & Cheesy Baked Cauliflower w/Garlic powder & Salt.

http://img503.imageshack.us/img503/5154/dinnerrrbq5.jpg

[okasha]

Herbed Sea Bass(Dill,Chives,Garlic Powder,Sea Salt,Onion Flakes,Basil,celery seed) with lightly seasoned Steamed Green Beans(Garlic,Salt,Pepper) and carrots & Cheesy Baked Cauliflower w/Garlic powder & Salt.

http://img503.imageshack.us/img503/5154/dinnerrrbq5.jpg

That looks good....

One question though...


Do you really eat squirrel?

[Shadow666]

had some kangaroo steaks and emu susages... that stuff is excellent.

to bad most of you live in USA, you guys need to try emu and kangaroo.

[-bt11]

So i cooked the antelope I killed last night...

They were chops.

didnt get a chance to marinate tho.

my rub consisted of

Brown Sugar
Garlic Salt
Garlic Powder
Salt
Peper


Threw it on the grill. and I must say it turned out pretty good.

[Shifty101]

Wow, some of these sound delicious. Thanks1

[shmountainman]

anyone ever use Ted Nugents kill it and grill it cook book?
Mark good recipes will have to write a few down.

Yes, get it.....good stuff in there

[BlackRadio]

any got any trout (rainbow and brown) or crappie recipes? Last time, I just took the rainbow and put salt, pepper, mrs. dash, butter and lemon slices in it, then some oil on the outside. Wrapped it in foil and put it on the grill. Did the same with the crappie except I scaled the crappie first. I also fried a crappie in oil once and it was good but I don't really like to eat fried stuff.

[Budweiser]

any got any trout (rainbow and brown) or crappie recipes? Last time, I just took the rainbow and put salt, pepper, mrs. dash, butter and lemon slices in it, then some oil on the outside. Wrapped it in foil and put it on the grill. Did the same with the crappie except I scaled the crappie first. I also fried a crappie in oil once and it was good but I don't really like to eat fried stuff.

That is the same way I cook trout. Never tried deep frying it...just don't think trout would be good deep fried.

I have smoked lake trout before, that is some good stuff right there. Don't see why you can't smoke stream trout.

[Roy_Buller]

with the trout, i find a lot of it depends on the quality of the water the trout was caught in. if its muddy-->'mudfish'.
clear water, fish tastes better. just gut- fill cavity w dill and lemon slices tinfoil, and oven bake or grill. salt ,pepper dash of soy to taste.

can try and salvage mudfish- cut up fillets soak in milk overnight, wash off with vinegar and fry. tastes ok i been told.
only really good for is smoking imo

[iccyman001]

yea serious

Cut into 1x 2 in slices throw some butter in a nice cast iron pan with soenm butter, garlic, ground pepper and basil if you will and eat with tooth pic OMG YUMMMMMY!!!!!



p.s smart balance butter FTW

[DOC]

first off walleye is my #1 fish to eat!

and if you are lucky enough to be in an area where you can get 5+pounders on the reg, the best part to eat is the cheeks off the walleye. you just cut them out.

get as many as you can they should be the size of a large piece of calamari.

for the batter whip a couple eggs add some milk like 2tbl spoons

grab some unsalted crackers crush them up then add a few tbl spoons for gran sugar.

add an inch of oil to ur cast iron pan heat it, dip the cheeks in the egg then roll them in the batter and deep fry them till brown in ur pan.

THE BEST!!

[-ATHENA-]

had some kangaroo steaks and emu susages... that stuff is excellent.

to bad most of you live in USA, you guys need to try emu and kangaroo.

I live in Canada and I've had emu burgers before. They were real delish!! :D


One of my favourite ways to eat Partridge is to stir fry it.
Use whatever oil you prefer to fry with.
Chop one or two breasts into bite sized pieces
Sliced mushrooms of any kind
One whole onion, chopped and diced
2 tbsp Soy sauce
One minced garlic clove
Parsley, salt, black pepper to taste
One can of Cream of Mushroom soup mix

This is a favourite among the guys I go hunting with :)

[Lucky_ROA]

can anyone post ay trout or buffalo fish recipes ?

[AMERICAZHUSTLA]

Good Dear Steak: Marinate your steak (doesn't have to be deer) in whatever you want. I typically use Italian dressing with some worchestire sauce. Marinate it overnight and also, chop up some onions and marinate them in ice water overnight too. Then cook the onions with some portabella mushrooms in a pan while grillng the steak. i like medium rare :D

gonna try this thanks


Not sure if anyone said this or something similiar to this but here goes

Get a chunk of meat( preferably off hinequarters) Throw it in crockpot along with about half a pot full of water depending on the pot size. Throw watever vegetables you like, i usually use carrots, celery, onions and potatoes. Put some salt and pepper in it. Then let it roast for a day. I usually cover mine in gravy. MMM, im definitley having that for dinner tonight

have you ever tried adding a beer to this recipe or some wine in the crockpot as it cooks or should i just stick to water?

[Popasquat320]

Clean duck by placing thumbs on the breast of the dick and pull apart
(should come off easily)
then cut out the breasts and soak in milk for a few hours
(this takes away the gaminess)
Then just wrap in some bacon and grill.
Be sure to check it out as the bacon may burn.
Enjoy, no need for spicing b/c of the bacon flavoring and natural flavor of duck is amazing.
Hope this helps

[HairyScandinavian]

Clean duck by placing thumbs on the breast of the dick and pull apart
(should come off easily)
then cut out the breasts and soak in milk for a few hours
(this takes away the gaminess)
Then just wrap in some bacon and grill.
Be sure to check it out as the bacon may burn.
Enjoy, no need for spicing b/c of the bacon flavoring and natural flavor of duck is amazing.
Hope this helps

That's the way I do all mine, except I keep my thumbs off the dick and I put a jalapeno pepper or a piece of fruit in the cavity and then wrap with bacon.

[John-Paul]

Has anybody had moose? It's on my list of things I need to eat.



One of my favorite things is elk roast, any big chunk will work. With this method it all ends up tender.

Get meat to room temp.
In a cast iron French Oven put a little high heat oil
Sear the whole outside
Reduce temp to medium
Put 2 cups of strong coffee, Onions, Garlic ( I believe there is no such thing as too much garlic)
When it's about 1/2 done add in some starch if you desire (sweet, red, or russet potatoes)


Extremely basic~Yes, but damn is it good. You seriously could eat it with a spoon.

[weighedin]

Never had moose, something about it might put me off, but hell if it's prepared properly I'm down to try it, haha!

[242GT]

Use oily fish, Trout or whatever.
Clean the fish and leave head and skin.
Coat the fish in equal parts salt+brown sugar in a bowl.
Leave in fridge 12hrs untill the moisture come out of the fish and the bowl has lots of liquid in it.
Rinse off fish with fresh water.
Place in smoker for desired time. For a 2lb trout i like 40min. Try differend chips like apple wood for different smoky flavours.

[242GT]

Ingredients.

2 Ducks - Legs and Breast cut to size.
1 Packet dried french onion soup
1 Tin apricot nectar.
1 Onion - Sliced into rings.
Rice to cook seperate.


Place Duck peices into casserole pot and cover with apricot nectar, pour over french onion soup mix and onion, gently mix.
Cover with lid and cook on medium in oven for 3-4 hours
Cook rice.
Serve duck over a bed of rice.

[BlackRadio]

any one have squirrel recipes?

[Hartski]

can anyone post ay trout or buffalo fish recipes ?

I got a rainbow trout fillet at the store and baked it for about 10 minutes at 350 degrees. Put a little salt, pepper, lemon juice, and garlic powder on it, and it was awesome!

Have another fillet thawing in the fridge now. :-)

[lsuchase]

Venison Meatloaf:

pack of ground venison
1/2 onion (diced)
garlic (diced finely)
worchestershire sauce
tony's/season all

place in glass pan after mixing and cook 30-45 mins covered with foil, remove foil and brown for 10 min

[newyear710]

Thanks for the information! I've been meaning to start this process myself so this is a big help.

[guadian710]

Lookin good Charger I'd say cut up you would look really well. Let us know how the cutting goes when u start.

[KinkyKelly1]

gross....

[KinkyKelly1]

oh and i got the PMs... i will make nmy own food

[venus892]

i like the Game like the Project IGI a lot it is a mission game...n u achive ur target

[richardhmc]

You guys will think I'm nuts, but if you get some good deer sausage, put some beer in a frying pan and boil the sausage slices in the beer until they are nice and hot.

It's friggen amazing.

wow thats a first. deer sausage? how is it?

[Echo399]

My freezer is PACKED with moose :)
Moose is much better than venison and beef IMO. The steaks I marinade then cut up real small and cook slow with some butter and A1..the roasts go in the crockpot overnight..ahhh so good. I think I'm gonna have to make some moose stew now

[suckrpnch]

Not sure if there's any dove hunters but here is an alteration of a recipe I found years ago.

De-bone breast in whichever manner you prefer (I just use my fingers).
Marinate breasts (only) in your preferred marinade (Italian dressing or any one of the "30 min" marinades).
Let marinate 2-6 hours (longer seems to make them rubbery).
Wrap each breast in ~1/3 strip of bacon (you don't want the bacon to overlap much or it gets chewy).
Secure with toothpick.
Grill over medium hot coals.
Breasts are done when the bacon's done (unless your heat is too high).

Tips:
Soak toothpicks in water for 30 mins or so to keep from burning.
Use a fish basket/cage for more easy control of turning the "nuggets" (I usually don't have to use toothpicks if I use the basket.

Variations:
Use only salt/pepper on breasts, wrap in bacon, grill, brush with BBQ sauce starting about half-way through grilling.

Flatten breasts slightly, place a jalapeno slice and either cream cheese or cheddar on top, fold breast over to make a pouch, then do your wrapping and grilling.

I've made the "pouches" before (minus bacon wrap) filled with an herb/cheese stuffing and used them just like raviolis.

**just realized I bumped an old thread... regardless, this is good.

[missiontomuscle]

Yum - some mouth watering recipes. Going to get my cook on!

[Geno]

Not sure if there's any dove hunters but here is an alteration of a recipe I found years ago.

De-bone breast in whichever manner you prefer (I just use my fingers).
Marinate breasts (only) in your preferred marinade (Italian dressing or any one of the "30 min" marinades).
Let marinate 2-6 hours (longer seems to make them rubbery).
Wrap each breast in ~1/3 strip of bacon (you don't want the bacon to overlap much or it gets chewy).
Secure with toothpick.
Grill over medium hot coals.
Breasts are done when the bacon's done (unless your heat is too high).

Tips:
Soak toothpicks in water for 30 mins or so to keep from burning.
Use a fish basket/cage for more easy control of turning the "nuggets" (I usually don't have to use toothpicks if I use the basket.

Variations:
Use only salt/pepper on breasts, wrap in bacon, grill, brush with BBQ sauce starting about half-way through grilling.

Flatten breasts slightly, place a jalapeno slice and either cream cheese or cheddar on top, fold breast over to make a pouch, then do your wrapping and grilling.

I've made the "pouches" before (minus bacon wrap) filled with an herb/cheese stuffing and used them just like raviolis.

**just realized I bumped an old thread... regardless, this is good.

Substitute chipotle apricot glaze for bbq sauce - http://www.foodnetwork.com/recipes/bobby-flay/rotisserie-lamb-tacos-with-apricot-chipotle-baste-recipe/index.html

and you have an incredible meal.

[emin3m4ever]

You guys will think I'm nuts, but if you get some good deer sausage, put some beer in a frying pan and boil the sausage slices in the beer until they are nice and hot.

It's friggen amazing.


fopr real? im gonna test it

[Remidog]

Venison (or as I prefer to say.... deer meat) 2 ways

First way:

Cut across tenderloin in thin strips. Fill a bowl with buttermilk and a cap full of worcestershire sauce (an egg can also be added). Mix up contents. Place tenderloin strips in bowl and let marinate....preferably overnight in fridge. Remove tenderloin and roll in flour. Deep fry in HOT grease (just like fish or chicken). OMG......drools...I need to start making this on cheat day....LOL!

2nd way: (actually tastes like pork)
I am not sure of exact content measurements though. Cut up onions and green peppers in big slices. Cut across tenderloin in thin strips. Mix onions, peppers, and meat together in virgin olive oil. Add Cavender's seasoning. Let marinate overnight. Place onions, pepper, and meat on skewers alternating so that all are on each skewer. Grill to perfection......OMG....drools even more.

sounds awesome!

[Geno]

Nail shad to cedar plank. Smoke over low heat/high smoke fire. Remove shad. Eat plank.























































:D

[Leenaz12]

Duck, I only eat the breast. This is from the Tabacso cook book and is my favorite.

Coat well with Tabasco sauce. Throw in well heated Iron pan 2 min a side..Simply awesome.

As they worded it in the cook book: To make sure the Breast is cooked properly, it is best to have a slow gaited waited walk through a warm kitchen.

Really med rare on the duck breast..You will be amazed!

[grace_ou]

Cooking deer hearts this weekend..

1 deer heart
1/2 cup balsamic vinegar
1/2 cup olive oil
2 sprigs rosemary
Salt and pepper

Instructions

Clean the heart under cold running water until the water runs clear.
Cut the heart in half lengthwise so that you have two squares. Trim off the outer white membrane.
Cut the squares into strips and the strips into small squares.
Marinate the squares in the balsamic, oil, rosemary, and salt and pepper, covered in plastic for at least an hour.
Heat a pan over high heat with a bit of oil and quick sear the heart squares, about 1 minute on each side. You want them to be no more than medium rare. Serve immediately!

[HairyScandinavian]

Cooking deer hearts this weekend..

1 deer heart
1/2 cup balsamic vinegar
1/2 cup olive oil
2 sprigs rosemary
Salt and pepper

Instructions

Clean the heart under cold running water until the water runs clear.
Cut the heart in half lengthwise so that you have two squares. Trim off the outer white membrane.
Cut the squares into strips and the strips into small squares.
Marinate the squares in the balsamic, oil, rosemary, and salt and pepper, covered in plastic for at least an hour.
Heat a pan over high heat with a bit of oil and quick sear the heart squares, about 1 minute on each side. You want them to be no more than medium rare. Serve immediately!

I'm gonna try that this year. ^

[psychowolverine]

Cooking deer hearts this weekend..

1 deer heart
1/2 cup balsamic vinegar
1/2 cup olive oil
2 sprigs rosemary
Salt and pepper

Instructions

Clean the heart under cold running water until the water runs clear.
Cut the heart in half lengthwise so that you have two squares. Trim off the outer white membrane.
Cut the squares into strips and the strips into small squares.
Marinate the squares in the balsamic, oil, rosemary, and salt and pepper, covered in plastic for at least an hour.
Heat a pan over high heat with a bit of oil and quick sear the heart squares, about 1 minute on each side. You want them to be no more than medium rare. Serve immediately!


I'm gonna try that this year. ^

you both disgust me lol

[HairyScandinavian]

you both disgust me lol

I've had Elk heart and it was pretty good, it's a different flavor but if you're not scared of new flavors it's not bad. I've been planning to keep hearts from any deer I get the last few years, but I haven't gotten any due to me always duck hunting instead haha.

[grace_ou]

I'm gonna try that this year. ^

I haven't tried this recipe yet.. I'm a little leery about the balsamic vinegar, not really a big fan of the flavor of it and I would hate to waste hearts like that don't get many of them. But a friend of mine swears it's a good recipe.

I cooked two earlier this week that I had marinated in just some worstshire sauce, olive oil, garlic, shallots, and a little lime juice + some zest. Sear them on the old side and rare in the middle. I love them.

I like to get them into a marinade like as quickly as possible after removing them and really the sooner you cook them the better IMO.

[HairyScandinavian]

I haven't tried this recipe yet.. I'm a little leery about the balsamic vinegar, not really a big fan of the flavor of it and I would hate to waste hearts like that don't get many of them. But a friend of mine swears it's a good recipe.

I cooked two earlier this week that I had marinated in just some worstshire sauce, olive oil, garlic, shallots, and a little lime juice + some zest. Sear them on the old side and rare in the middle. I love them.

I like to get them into a marinade like as quickly as possible after removing them and really the sooner you cook them the better IMO.

Whenever I use balsamic or apple cider vinegar the flavor always seems to cook out and disappear, maybe I'm not using enough.

[grace_ou]

Whenever I use balsamic or apple cider vinegar the flavor always seems to cook out and disappear, maybe I'm not using enough.

I think in most recipes that's a good thing.. cause you want the balance and acidity not necessarily the flavor depending on what your cooking.

[HairyScandinavian]

I think in most recipes that's a good thing.. cause you want the balance and acidity not necessarily the flavor depending on what your cooking.

That's what I always figured, but it still strikes me as strange. I don't really ever put anything on meats except for a light dusting of whatever powder I have on hand and when I marinate in Allegro, so when I marinate something I expect to taste it but never do with the vinegars. I guess they're doing their job whether I taste it or not.

[grace_ou]

That's what I always figured, but it still strikes me as strange. I don't really ever put anything on meats except for a light dusting of whatever powder I have on hand and when I marinate in Allegro, so when I marinate something I expect to taste it but never do with the vinegars. I guess they're doing their job whether I taste it or not.

LOL I was just out buying Game Tame for some bison I'm planning on cooking for dinner.

[HairyScandinavian]

LOL I was just out buying Game Tame for some bison I'm planning on cooking for dinner.

Usually when I finally end up making a kill it's an older mature deer and they can be quite gamey. That Game Tame do a good job of getting rid of it?

[grace_ou]

Usually when I finally end up making a kill it's an older mature deer and they can be quite gamey. That Game Tame do a good job of getting rid of it?

I've actually rarely use game tame for that purpose but yeah it does. LOL :o I use it in Asian inspired dishes because it has so much soy sauce flavor that it pairs very well when using any game type meat in Asian dishes. Makes great fried rice exp with a little fish sauce.

[HairyScandinavian]

Crazy, sounds good though. I really should learn some more culinary skills. Anything I grill always comes out fantastic, but that's about it, put me in the kitchen and I struggle to reach mediocrity. At least I've got baked sweet potatoes down. :p

[grace_ou]

http://i671.photobucket.com/albums/vv74/grace_ou/Meals/2012-04-12182354.jpg

Peaking Bison and pepper stir fry dinner for me .. :D

6 oz bison cut into strips for faster cooking
red bell pepper strips
yellow bell pepper strips
sweet onions
green onions
grated ginger
garlic
little brown sugar
little sesame oil
little fish sauce
little game tame

Mix all that in a bag for about 30 minutes then seperate meat.. Stir fry veggies..

Caramelize the veggies a bit in caster iron pan on medium high heat, spread out and sear the bison in the center of veggies. Pretty simple don't over cook the bison. Add bread and beer, no plate needed. :)

[HairyScandinavian]

My goodness that looks fanfreakingtastic! ^^

[grace_ou]

My goodness that looks fanfreakingtastic! ^^

Best part is you can eat with the bread and you don't even need a plate or fork! No dishes to wash!

[grace_ou]

http://img4.myrecipes.com/i/recipes/ck/06/11/venison-ck-1545728-l.jpg

Rosemary Salt-Crusted Venison with Cherry-Cabernet Sauce

8 large shallots, peeled and quartered (about 1/2 pound)
4 teaspoons olive oil, divided
2 venison tenderloins, trimmed (about 9 ounces each)
1 teaspoon Rosemary Salt, divided
1/2 teaspoon coarsely ground black pepper
1 cup cabernet sauvignon or other dry red wine
3/4 cup dried cherries
1 1/2 cups less-sodium beef broth
1 tablespoon water
1 tablespoon cornstarch
1 1/2 tablespoons chilled butter, cut into small pieces
1 tablespoon fresh lemon juice
Rosemary sprigs (optional)

Preparation

Preheat oven to 400°.
Combine shallots and 2 teaspoons oil; toss well. Arrange shallots in a single layer in a shallow roasting pan.
Rub venison evenly with 1/2 teaspoon Rosemary Salt and pepper. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add venison; cook 6 minutes, browning on all sides. Remove venison from pan; arrange on top of shallots in roasting pan. Bake at 400° for 17 minutes or until a thermometer registers 145° (medium-rare). Remove venison and shallots from pan. Keep venison warm. Chop shallots.
Heat skillet over medium-high heat. Add shallots, wine, and cherries; cook until liquid is reduced to 1/2 cup (about 3 minutes), scraping pan to loosen browned bits. Add broth and remaining 1/2 teaspoon Rosemary Salt; bring to a boil. Reduce heat, and simmer until reduced to 2 cups (about 5 minutes). Combine 1 tablespoon water and cornstarch in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in butter and juice. Cut venison across grain into thin slices; serve venison with sauce. Garnish with rosemary sprigs, if desired.

Made this for dinner tonight was absolutely amazing...

[HairyScandinavian]

Now you're just rubbing it in! :p

[grace_ou]

Now you're just rubbing it in! :p

LOL, I survived training in a tornado yesterday that deserves a good meal!! and alot wine. I'm debating on what to do with deer meat today, stew or try to make a coconut thia curry dish with it?? I'll let ya know what I decide. :D

[HairyScandinavian]

LOL, I survived training in a tornado yesterday that deserves a good meal!! and alot wine. I'm debating on what to do with deer meat today, stew or try to make a coconut thia curry dish with it?? I'll let ya know what I decide. :D

Tornado just makes it more interesting. :p

I'd go with the Thai.

You keep doing this and you're gonna have random OR posters showing up for dinner.

[grace_ou]

Tornado just makes it more interesting. :p

I'd go with the Thai.

You keep doing this and you're gonna have random OR posters showing up for dinner.

Thai it is.. will post pics and recipe afterward.. tornadoes make me hungry. To much excitement burns lots of calories.

http://i671.photobucket.com/albums/vv74/grace_ou/56243bd5.jpg
Dinner.. :D

[grace_ou]

http://i671.photobucket.com/albums/vv74/grace_ou/Meals/2012-04-14171706.jpg

Thai Style Green Curry Deer stew.... whatever the **** you wanna call it **** was good.

Small potatoes cut in half and boiled in chicken stock, salt, pepper.. about 15 minutes then drain most of the chicken stock and set it aside add 2 cups light coconut milk & about 2 tablespoons of thai style green curry seasoning blend. While that comes back up to boiling slightly.. saute onion, red peppers, yellow peppers and garlic in a little olive oil. When ready dump those in with the potatoes. Use the same pan to sear off the chunks of deer meat with some salt & pepper. Then sprinkle some flour over the meat with a little more olive oil and stir till the flour browns a little. Mix in the chicken stock (get rid of lumps..lol) then dump the potato stuff in with the meat and mix it all together.. simmer till thickened.

Add... bread cause I ****ed the rice.. we can talk about that incident after the fire department leaves.

http://i671.photobucket.com/albums/vv74/grace_ou/Meals/2012-04-14172330.jpg

add ...

http://i671.photobucket.com/albums/vv74/grace_ou/2a1ef4d9.jpg

and finish off with..

http://i671.photobucket.com/albums/vv74/grace_ou/a8335b9d.jpg

[HairyScandinavian]

Nice. I had chicken breast and a bowl of cereal. lol

[grace_ou]

Nice. I had chicken breast and a bowl of cereal. lol

Aw that's kinda sad.. :) I hope it was at least a fun cereal, like cookie crisp or captain crunch.

[HairyScandinavian]

Aw that's kinda sad.. :) I hope it was at least a fun cereal, like cookie crisp or captain crunch.

Cheerios. :/
Ah well, I actually kinda like cereal because I rarely get to eat it. Birthday today, will be trying to stay away from the kid's cake for a few hours now.

[grace_ou]

http://i671.photobucket.com/albums/vv74/grace_ou/Meals/2012-04-15172654.jpg

I had bison burgers today..

1 large egg
2 tsp Dijon Mustard
2 tsp Worcestershire Sauce
1/2 tsp ground black pepper
garlic powder
onion powder
herbs
1/2 cup freshly grated Parmesan, Romano cheese
2 lb. ground bison
Top with munster cheese

[grace_ou]

Chocolate Lovers Red wine & Bison Shepard pie :D

Filling

1 tablespoon Smoked paprika
1 1/2 teaspoons sea salt
1 teaspoon ground black pepper
4 to 6 pounds ground bison
1/4 pound bacon, cut crosswise into 1/2-inch-thick slices
2 tablespoons (or more) olive oil
2 chopped sweet onion
2 red bell pepper
4 garlic cloves, chopped
2 cups Chocolate Shop's Chocolate Lovers red wine (if you a substitute chocolate wine make sure it's chocolate flavored and a milky version ... and trust me chocolate flavors and bison go extremely well together.) )
2 2/3 cups low-salt chicken broth
1 cup stewed diced tomatoes or crushed tomatoes (I used tomatoes I stew earlier in the week with alot of basil, oregano, sweet onions, peppers, & garlic)
2 bay leaves
1 to 2 teaspoon chopped fresh thyme
1 to 2 teaspoon chopped fresh sage
1/2 to 1 teaspoon basil
1/4 to 1/2 teaspoon red peppers

Mashed-Potato Crust

2 to 2 1/4 pounds russet potatoes, peeled, quartered
1 cup fat free half & half
1/2 cup olive oil butter
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
* roasted garlic pack

For the garlic...
* 4 to 6 heads garlic
1/4 cup extra-virgin olive oil
2 tablespoons salt

Preheat the oven to 400 degrees . Remove any loose skin from the garlic heads and cut a 1/4-inch slice off the tops, exposing the tips of the cloves. Set the garlic heads cut side up on a sheet of aluminum foil and sprinkle with the olive oil and salt. Wrap the heads in the foil and roast until tender, about 45 minutes. Let cool before peeling.


Garnish for the potatoes..

1 large egg
1 tablespoon water
1 cup finely grated Parmesan cheese

Filling

Fry bacon set aside. Saute bison in the middle of big grill pan with onions and peppers. Then add red wine and bring to a boil removing anything on the bottom of the pan. Cook down for a few minutes and add spices and chicken broth. Bring this a boil and then add tomatoes and bacon. Cook down about till liquid reduces some.. if needed you can add a little flour to thicken.

Mashed-Potato Crust

Boil potatoes in lightly salted water (or chicken stock which I prefer) till soft. Then mash with some of the garlic, butter, half & half and salt & pepper.

Preheat oven to 400°F. Spoon bison filling into baking dish. Spoon mashed potatoes over the top. Beat egg and 1 tablespoon water to blend. Brush over potatoes, then sprinkle cheese all over.
Bake pie until top is browned and filling is heated through 25 to 40 minutes depending on long you let cool before putting it all together and depending on the size of your dish. I use little casserole dishes that hold like a big serving so baking time is kind short.

http://i671.photobucket.com/albums/vv74/grace_ou/2012-04-27173337.jpg
before potatoes..

http://i671.photobucket.com/albums/vv74/grace_ou/2012-04-27175506.jpg

[thundarr666]

anyone ever use Ted Nugents kill it and grill it cook book?
Mark good recipes will have to write a few down.

yeaahhhh I'm checking that out

[grace_ou]

Venison Meatloaf w/ tomato gravy

venison ground about 2 lbs (marinate in a little game tame for about 30 mins before hand)
ground lamb or beef or sausage (not to lean) about 1/2 a pound
about 1/4 to 1/2 cup all whites
about 1/4 to 1/2 cup ketchup or tomato sauce
about 1/2 cup or more finely diced onions & bell peppers
a garlic clove or 3
Sorry I don't measure spices really I just add them ..lol just got light on each ..
black pepper
crushed red pepper
salt
parsley
fennel
basil
oregano
bay leaf
coriander
cumin
mustard powder
rosemary
sun dried tomatoes
celery seed

Ok here's the important part cause if you squish and pack the meat together you will **** up the texture. Ground meat that's been packed isn't good.. it just want have that nice mouth feel that a looser meat will have. (stop laughing it's true.. you have to feel good about the meat in your mouth it's important) So mix lightly, turn it over don't press!

Ok now I use this square muffin loaf type pan (each square holds about 4 to 6 oz) because you can make them in serving sizes instead of one big chunk. They cook better that way and don't try out. Bake at 375 for about 20 mins .. don't over cook!!

Tomato Gravy

Gravy:

1/2 medium onion, diced
3 cloves garlic, smashed
1 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
3 tablespoons tomato paste
1 bay leaf
1 (15-ounce) can low-sodium chicken or beef broth
1 (15 1/2-ounce) can petite diced tomatoes I like the garlic olive oil ones..
1/4 cup grated Parmesan
1 teaspoon red wine vinegar
1 teaspoon sea salt
Freshly ground black pepper

Cook the onions, garlic, and oregano in the olive oil and butter in a large skillet over medium-high heat until browned, about 6 minutes. Add the tomato paste and bay leaf. Stir until paste turns brick red and garlic is fragrant, about 3 minutes. Add the chicken broth and crushed tomatoes. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook sauce until it thickens, about 5 minutes. Whisk in Parmesan cheese, vinegar, salt, and pepper. Discard the bay leaf before serving.

http://i671.photobucket.com/albums/vv74/grace_ou/2012-05-18185358.jpg

[2k10SS]

Anyone have a good chili recipe?


Buddy gave some ground up doe burger from last season and want to make some chili.

[FitStick]

Anyone have a good chili recipe?


Buddy gave some ground up doe burger from last season and want to make some chili.


I've never had a deer, but have always made it this way with elk:



2lbs ground venison
1/2 cup chopped onion
3 minced garlic cloves
2 14.5oz cans of diced tomatoes (don't drain)
1 28oz can of pork and beans (don't drain)
3 tablespoons of salsa (or just chopped up peppers of your choice)
1 tablespoon of brown sugar (I skip this sometimes when I just want a spicy chili)
1 tablespoon chilli powder
1/2 tablespoon garlic salt
1/2 tablespoon pepper


Cook the meat with the onion and garlic until it's almost done.
Drain the grease.
Stir in the rest of that schit and bring it all to a boil, then reduce heat and simmer for at least 45 minutes, preferably up to 2-3 hours.

[PrimalMuscleFit]

Roasted Duck:

1 whole duck
3 teaspoons salt
1 teaspoon pepper
3 teaspoons paprika
1/4 cup melted butter

Preheat oven to 375 degrees
Add the paprika, salt and pepper on the duck skin
Roast duck for 1 hour, add the 1/4 cup butter
Cook for 45-50 more minutes

Easy recipe that tastes good.

[HairyScandinavian]

I've never had a deer, but have always made it this way with elk:



2lbs ground venison
1/2 cup chopped onion
3 minced garlic cloves
2 14.5oz cans of diced tomatoes (don't drain)
1 28oz can of pork and beans (don't drain)
3 tablespoons of salsa (or just chopped up peppers of your choice)
1 tablespoon of brown sugar (I skip this sometimes when I just want a spicy chili)
1 tablespoon chilli powder
1/2 tablespoon garlic salt
1/2 tablespoon pepper


Cook the meat with the onion and garlic until it's almost done.
Drain the grease.
Stir in the rest of that schit and bring it all to a boil, then reduce heat and simmer for at least 45 minutes, preferably up to 2-3 hours.


Roasted Duck:

1 whole duck
3 teaspoons salt
1 teaspoon pepper
3 teaspoons paprika
1/4 cup melted butter

Preheat oven to 375 degrees
Add the paprika, salt and pepper on the duck skin
Roast duck for 1 hour, add the 1/4 cup butter
Cook for 45-50 more minutes

Easy recipe that tastes good.

I'm gonna try both of those. Gimme a few weeks.

[grace_ou]

http://www.bonappetit.com/images/dishes/dish/dire_shortribs_h.jpg

Coffee-Marinated Bison Short Ribs

Ingredients
Marinade

4 cups water
3 cups chilled strong brewed coffee
1/2 cup coarse kosher salt
3 tablespoons plus 2 teaspoons (packed) dark brown sugar
1/4 cup pure maple syrup
2 tablespoons chopped fresh rosemary
2 tablespoons plus 1 teaspoon Worcestershire sauce
2 cups ice cubes
4 pounds bison (often labeled buffalo) short ribs, cut between ribs to separate

Short Ribs

1/4 cup chopped bacon (about 1 1/2 ounces)
2 cups chopped onions
1/2 cup chopped shallots
6 garlic cloves, chopped
1 small jalapeño chile, seeded, chopped
1 cup strong brewed coffee
1 cup low-salt chicken broth
1/4 cup chili sauce (such as Heinz) or ketchup
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon soy sauce

Preparation
For marinade

Stir 4 cups water, coffee, 1/2 cup coarse salt, and sugar in large bowl until salt and sugar dissolve. Add syrup and next 3 ingredients; stir until ice melts. Add ribs. Place plate atop ribs to keep submerged. Cover and chill 4 to 6 hours. Drain ribs; discard marinade. DO AHEAD: Drained ribs can be made 2 days ahead. Cover and chill.

For short ribs

Preheat oven to 325°F. Sauté bacon in heavy large wide ovenproof pot over medium heat until beginning to brown. Using slotted spoon, transfer bacon to plate. Increase heat to medium-high. Sprinkle ribs with salt and pepper. Working in batches, cook ribs until browned on all sides, about 7 minutes per batch. Transfer to large plate. Add onions, shallots, garlic, and jalapeño to pot. Reduce heat to medium, cover, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add coffee and broth; stir, scraping up browned bits. Add chili sauce and all remaining ingredients; bring to boil. Add bacon and ribs, cover, and transfer to oven. Braise until meat is tender, about 2 hours 15 minutes. DO AHEAD Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm in 325°F oven until heated through, about 20 minutes, before continuing.
Transfer ribs to plate; tent with foil to keep warm. Spoon fat from surface of sauce. Boil sauce until reduced to 2 cups, about 5 minutes. Pour sauce over ribs.