Pond Boss Forums GENERAL QUESTIONS Pond Boss Favorite thing to eat that you catch or kill...

Whats your favorite thing to eat that you catch or kill, or shoot or harvest, or trap or whatever?

I'll start off by saying my favorite is blue crabs steamed with Old Bay.

Over seasoned smoked feral hog hams in a big pot of navy beans.

With jalapeno/cheese cornbread of course.

Snow peas from the garden and yellow perch.

omm nomm nomm nomm.......

Bluegill fillets with freshly picked morel mushrooms.

Personally produced maple syrup comes in a close second.

Smoked Steelhead Trout from Lake Erie...

I'll piggy-back on Sprkplug's - fresh Morels and cold water crappie, cooked over a propane fire in camp. Served with several cold beverages and good friends. Best meal ever.

I really like my brown sugar lake michigan king salmon on the grill....

I have to say, I have tried and tried tilapia. It's not allowd in my freezer any longer...

Fried lake trout over a fire on the shore of a northern saskatchewan lake.

I'll go a different direction. I like for someone else to catch them (illegal if I do it

Cow. Specifically the rib eye portion of the cow

Other wise... Rabbits.

Venison backstrap worked over with a Jaccard meat tenderizer, brushed with melted butter, coated heavily with Montreal steak seasoning and charred on the outside, rare inside. Followed by fresh perch or bluegill fillets dredged in cracker meal and fried in very hot peanut oil. Must be fresh enough to curl up in a ball when they hit the oil. Sorry about the details... you don't get this big by mistake...

Have to go along with sprkplug about the bluegill fillets and mushrooms.

I'll be the third to go with this one.

Striped bass is probably my favorite catch followed by blue claw crabs.My favorite harvest would be jersey tomatoes followed by silver queen corn.
At least once a year we manage to tie all our favorites together on a Sunday afternoon.We'll begin with a fresh tomato salad,followed by crabs and shrimp steamed in old bay.We'll take a short break to enjoy a frosty beverage before ending with stripper,corn,potato wedges and roasted squash all cooked on the grill.

It'd be a toss up between fresh (not frozen) Bluefin Tuna coated with a mixture of Italian bread crumbs, fennel and parmesian cheese, pan fried "just right" in a little bit of olive oil or baked fresh Wahoo with orange sauce.

For something closer to the current home, I think that Gadwall Recipe that we made at LL2 last year and is in the back of the Spring 2013 issue of PB magazine was great.

I'd put the BG/Morel meal ahead of that if I could only find the morels!

The Bluefin these days have a wonderful flavor of radiation to them too don't they?

Last fresh ones that I had was in '97. Caught myself in Mexican waters near Guadalupe Island.

I'll have to add Walleye to the list. Anyway you want to prepare it.

Geeze, it is all good! I wouldn't want to catch it or shoot it, if it wasn't.

For New Years Eve we are getting together at a neighboring farm for "Wild Game Night." All of the invited guests are expected to bring one or more of their favorite wild game specialties. For those of you who know me, most of the invitees have tastes similar to mine. So, I expect some pretty spectacular appetizers, main dishes, and desserts.

Venison marinated in a blend-to- tazte mix of olive oil, balsamico, and various herbs, cooked on a grill with a bunch of garden veggies. I'm also a real sucker for BGthe in just about any of the ways already described by you guys.

Fun thread!

Does catching maple sap count? I am not a hunter, though would be with a good mentor.

I think it counts.....just came in from a relaxing Christmas Eve day spent working on a pieced together maple sap evaporator, myself. No sleigh bells ringing here....it's the sizzle of a mig welder, the raucous din caused by a sawzall, and the shriek of an air-powered cutoff tool.

Nothing like some enjoyable metal fab to put you in the Holiday spirit.

Most recently and locally, venison backstrap cut 3/4" thick, marinated for 1/2 hr in "Jack Daniels Marinade in a Bag" then grilled so it's rare to medium rare.

Just season to taste with a little potassium iodide!

Glad to see a couple guys mention venison. I really like tenderloin/backstrap steaks marinated in zesty italian salad dressing and cooked on my charcoal grill.

1. Terriyaki marinated Elk Loins from Colorado
2. Fresh Mahi Mahi from gulf shores
3. Yellowfin tuna sandwiches from Venice
4. Morel Mushrooms from our woods
5. Grilled Amberjack while on the boat Tuna fishing
6. Fresh lobsters from diving in the keys
7. Catchin Shrimp in gulf shores with lights
8. Smoked venison backstraps at deer camp
9. Wild boar sausage from Tennessee
10. Walleye shore lunch from Canada