Cooking Thread for those great recipes both with wild game and store bought stuff. - Page 2

Cooking Thread for those great recipes both with wild game and store bought stuff.

This is a discussion on Cooking Thread for those great recipes both with wild game and store bought stuff. within the The Tavern forums, part of the Oklahoma Hunting category; Can you get it at basspro?...

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Thread: Cooking Thread for those great recipes both with wild game and store bought stuff.

  1. #11
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    Can you get it at basspro?

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  3. #12
    Administrator dennishoddy's Avatar
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    Quote Originally Posted by Bear Sits In The Woods View Post
    Can you get it at basspro?
    Not in the store I’m aware of.
    "The strongest reason for the people to retain the right to keep and bear arms is, as a last resort,
    to protect themselves against tyranny in government." - Thomas Jefferson

  4. #13
    Guide ibokie's Avatar
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    They carry some of the cabela's stuff at bass pro. I have not looked for it. I don't need any right now.

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  6. #14
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    20lbs of sausage in the freezer. Tried the pork butt and it came out pretty good.
    Have to wait on the kids reaction to see if it passes the test! Never did get high temp cheese

  7. #15
    Administrator dennishoddy's Avatar
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    Quote Originally Posted by Bear Sits In The Woods View Post
    20lbs of sausage in the freezer. Tried the pork butt and it came out pretty good.
    Have to wait on the kids reaction to see if it passes the test! Never did get high temp cheese
    Well, if they don't like it, there is more for you to eat.
    "The strongest reason for the people to retain the right to keep and bear arms is, as a last resort,
    to protect themselves against tyranny in government." - Thomas Jefferson

  8. #16
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    Shoot yeah kind of what i was thinking.

  9. #17
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    Does anyone have any special recipes for snow goose?
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    My favorite dish is cashew chicken ding with jicama, celery, and red bell pepper. This mix of vegetables diced into little cubes stir-fried with chicken will impress even the most pickiest cooks and eaters. I simply add all these mixtures on a heated wok with olive oil. I leave the mixture on a small fire around 30 minutes. The must thing is to cover the wok with a lid in order the oil not to burn out. Also it’s really important to cook on a qualitative carbon steel wok. In case you want to read more about woks check the following link https://www.cookwarestuffs.com/best-carbon-steel-wok/.
    Last edited by oraswan; 05-08-2020 at 12:31 AM.
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  11. #19
    Master Hunter okbob's Avatar
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    Quote Originally Posted by Ksfly09 View Post
    Does anyone have any special recipes for snow goose?
    Didn't season this back during season. Whether it's a snow, blue or the smaller Ross, breast out the bird, trim all silver skin/membrane from each breast piece, this is a must. Cut each breast into 1/2" thick "steaks". The Ross breasts can be kept whole as they're smaller. Season well with Montreal steak seasoning or light seasoning of lemon pepper and salt. Grill medium rare just as you would a steak. If you cook them medium well or well done it completely changes the texture and flavor and it will just need to go in the trash. Canada's work well like that too, just a darker and stronger meat. Ross goose is the beast eating waterfowl imo, it's got the lightest meat of any of the ducks or geese imo. Looks much like a pheasant breast in color, maybe just a tad darker.
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  12. #20
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    nice idea, thanks!

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