Wild Game dinner at church with Bill Jordan shooting asprins

[X Ring Ranch]

Back in the 1970's our local Baptist Church held a Wild Game Dinner. US Border Patrolman Bill Jordan was invited and shot aspirin at 15 ft from the hip. Draw and fire under 2/10. Shooting a S&W Model 19 with a 4 inch bbl. Jordan Trooper grips of course.
Ranger Jim Wilson as I recall invited him and he accepted. You probably know him as Sheriff Jim Wilson but to us at the PD he was"Ranger Jim".
Another instructor and I tried to teach him how to shoot but he turned out a better writer than a shooter.

Anyhow back to the Wild Game dinner. Everybody brought "something" and it was up to the attendees to guess what it was and how it ranked as far a taste.

Mountain Lion was the overall favorite.

Anybody else have an opinion on wild game taste?

 

[arjay]

Ive heard that about mountain lion.Elk is quite good as is pronghorn that's been caught napping.
Grain fed whitetail is much better than sage eating mulie.

 

[X Ring Ranch]

Ive heard that about mountain lion.Elk is quite good as is pronghorn that's been caught napping.
Grain fed whitetail is much better than sage eating mulie.

I worked for a SO in Golden Colorado for a couple of years.
COORS Brewery was in the entrance to the canyon. The left over stuff from the brewery was sold to the cattle ranches to feed to the cattle. Deer loved this stuff ! It makes them slick and fat. Probably compares to grain/alfalfa pasture fed deer.

AAH !
Elk steak at the Blackhawk Inn in Blackhawk Co.

 

[arjay]

I used some of that stuff in my soil when I planted my last lawn,it worked good lol.I wonder if you wrote me a speeding ticket [emoji1]

 

[X Ring Ranch]

I used some of that stuff in my soil when I planted my last lawn,it worked good lol.I wonder if you wrote me a speeding ticket [emoji1]

I wasn't much of a ticket writer but I might have arrested you for poaching elk around Bergen Park

 

[arjay]

Nah that wouldn't be me.Biggest thing I poached was a cottontail [emoji16]

 

[X Ring Ranch]

Nah that wouldn't be me.Biggest thing I poached was a cottontail [emoji16]

I thought they were called Hares?

 

[arjay]

Ugh,one snowshoe hare was enough for me.We cooked it for hours in the crockpot,then we had that first bite.We chewed and chewed and chewed [emoji4]

 

[Texas Star]

I thought they were called Hares?

You're thinking of jackrabbits. They are hares. Cottontails are true rabbits.

 

[X Ring Ranch]

You're thinking of jackrabbits. They are hares. Cottontails are true rabbits.

Learn something new everyday.

 

[chaparrito]

Mt. Lion, blech. Herbivores are food, not carnivores. Last Christmas's elk :

Whole elk top sirloin ~ 8 lbs.
Poke holes about every three inches all over the roast and insert a half clove of garlic into each hole.
In a 16 inch or larger dutch oven, sear the heavily peppered roast all over
until brown in good lard.
Make a mixture of the following : fresh cranberries, finely diced onion and celery seasoned well with Herbs de Provence, salt and grated orange peel. Mix it all together with a cup or two of brown sugar.
Pack the mixture all around the roast in the dutch oven. It should completely fill the space between the meat and the oven and come all the way to the top of the roast.
Pour Guinness or other good stout or porter over the roast until liquid comes up to about an inch below the top.
Cover and braise at low heat until the meat falls apart, about 5 hours. If in an indoor oven and not over coals, the lid can be removed during the last hour to tighten up the sauce and slightly char the top of the meat.
Serve with new potatoes roasted in extra virgin olive oil and a green of your choice. Stout and/or an astringent red wine such as a big Syrah.

 

[shouldazagged]

Last Christmas's elk :

Whole elk top sirloin ~ 8 lbs.
Poke holes about every three inches all over the roast and insert a half clove of garlic into each hole.
In a 16 inch or larger dutch oven, sear the heavily peppered roast all over
until brown in good lard.
Make a mixture of the following : fresh cranberries, finely diced onion and celery seasoned well with Herbs de Provence, salt and grated orange peel. Mix it all together with a cup or two of brown sugar.
Pack the mixture all around the roast in the dutch oven. It should completely fill the space between the meat and the oven and come all the way to the top of the roast.
Pour Guinness or other good stout or porter over the roast until liquid comes up to about an inch below the top.
Cover and braise at low heat until the meat falls apart, about 5 hours. If in an indoor oven and not over coals, the lid can be removed during the last hour to tighten up the sauce and slightly char the top of the meat.
Serve with new potatoes roasted in extra virgin olive oil and a green of your choice. Stout and/or an astringent red wine such as a big Syrah.

Hell, a pair of neoprene waders would taste good prepared like that! The elk must have been incredible.

 

[Dashriprock]

So lessee ... in a mere 11 posts we got Sheriff Jim Wilson inviting the legendary Bill Jordan to a wild game culinary gathering, Jordan showing up doing his famed aspirin tab quickdraw routine, the whod'a'thunkit revelation that a cat can be good eating, proper taxonomy of the rabbit clan, followed by one of the more inventive and enticing elk preparations upon which I've stumbled.

This truly is the best forum on these here internets.