Information on shooting animals in the right spot to put them down fast.

Here are some recipes i have used over the years.

NoKillZ Wild Game Recipes


Wild Game Chili Venison and Wild Boar
INGREDIENTS
2 lbs venison, cut into stew size chunks or 2 lbs wild boar meat
1 onion, diced and seperated
14 ounces beef stock
1/2 cup celery rib, diced
10 ounces mixed mushrooms, sliced ♥♥♥♥♥♥♥
4 green onions, chopped
2 (16 ounce) cans stewed tomatoes
7 ounces chili peppers ( use your favorite pepper to adjust heat to your taste)
3 tablespoons chili powder
2 tablespoons paprika
4 garlic cloves, minced
1 cup cilantro, fresh and minced
salt and pepper
DIRECTIONS
Chop meat and vegetables.
Season and brown meat in a coated large pot along with the garlic and half of the chopped onion.
Add beef stock, Chili Powder,Salt, Pepper, and Paprika and bring to a boil. Reduce heat and simmer for 30 minutes, this will allow the meat to absorb the flavor of the spices. Stir as needed.
Stir in peppers, remaining onion, celery, and mushrooms. Simmer for another 30 minutes, stirring as needed, to allow the vegetables to absorb the flavor of the spices.
Add stewed tomatoes, green onions and cilantro and stir.
Slow cook for 2-4 hours, stiring as needed. If you need more liquid, just add more beef stock



Moose Sloppy Joe's
INGREDIENTS
2 lbs ground moose
1 large onion, chopped
3/4 cup brown sugar
1 -2 dash hot sauce (optional)
1 tablespoon spicy prepared mustard
2 tablespoons ketchup
1/2 cup barbecue sauce
salt and pepper
DIRECTIONS
Brown moose and onion in skillet and drain.
Add other ingredients and simmer for 5 minutes.
Serve over buns or any other type of bread.
You can also use venison/red deer hamburg in this recipe.



Elk Shepherd's Pie
Ingredients
4 large potatoes, peeled and cubed
salt and pepper to taste
2 tablespoons butter
1/2 cup half-and-half cream
1/2 pound ground elk meat
1/4 teaspoon Italian seasoning
1 small onion, chopped
1 parsnip, peeled and diced
2 cups frozen mixed vegetables
1 tablespoon butter, melted
1/4 teaspoon garlic powder
Directions
Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash with salt, pepper, 2 tablespoons butter, and half-and-half; set aside.
Preheat oven to 400 degrees F (200 degrees C).
Meanwhile, stir together the elk meat, Italian seasoning, salt, and pepper in a skillet over medium-high heat until crumbly and no longer pink, about 5 minutes. Spread the cooked elk meat into a 9-inch pie plate or baking dish and return the skillet to the stove over medium heat.
Place the onion, parsnip, and garlic powder in the skillet, season to taste with salt and pepper, and cook until the turnip has softened, about 10 minutes. Stir in the mixed vegetables and cook an additional 5 minutes, then spread in the pie plate over the elk. Finally, spread the mashed potatoes evenly over the top, and brush the melted butter on the potatoes.
Bake in preheated oven until the potatoes begin to turn golden brown, about 30 minutes. Serve hot.



Herb and Beer Braised Rabbit

Ingredients
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 (3 pound) rabbit meat, cleaned and cut into pieces
3 tablespoons extra-virgin olive oil
2 cups thinly sliced onions
1 1/2 pounds mushrooms, thinly sliced
2 tablespoons chopped garlic
1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh basil
1 tablespoon chopped fresh rosemary
2 bay leaves
2 cups amber beer
1 quart chicken stock
3 tablespoons all-purpose flour
2 tablespoons softened butter
1 tablespoon minced fresh parsley
Directions
Place 1/2 cup flour, salt, and pepper into a plastic bag; toss to mix. Add the rabbit pieces, toss to coat with the flour mixture, and shake off excess. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat until lightly smoking.
Sear the rabbit pieces on each side until golden brown, then set aside. Pour in the remaining tablespoon of olive oil and stir in the sliced onions. Cook until the onions have softened, about 2 minutes; then stir in the mushrooms and garlic, cook for an additional 2 minutes. Add the thyme, basil, rosemary, and bay leaves; season to taste with salt and pepper.
Place the browned rabbit pieces into the Dutch oven, and pour in the beer and chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the rabbit is very tender, 25 to 30 minutes.
Stir 3 tablespoons of flour into the softened butter until smooth. Remove the rabbit from the simmering broth and set aside. Skim any visible fat from the liquid, then whisk in the butter paste. Simmer for 3 or 4 minutes until thickened, then remove the bay leaves, season again with salt and pepper if needed, and stir in the parsley. Serve the thickened sauce with braised rabbit.


Tough Buck Barbecue
Ingredients
4 pounds venison ribs
2 bay leaves
2 tablespoons butter
1 onion, chopped
1 stalk celery, chopped
2 cups water
2 cups ketchup
1 lemon, juiced
1/2 cup white vinegar
1/4 cup Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons dark molasses
1 teaspoon chili powder
1 teaspoon black pepper
salt to taste
Directions
Bring a large pot of lightly salted water to a boil. Add ribs and bay leaves, reduce heat, and simmer for 2 hours.
To prepare the barbecue sauce: While meat is simmering, heat butter in a large heavy skillet over medium high heat. Saute onion and celery until tender. Stir in water, ketchup, lemon juice, vinegar, Worcestershire sauce, brown sugar and molasses. Season with chili powder and black pepper. Reduce heat, and simmer for 2 hours.
Preheat oven to 250 degrees F (120 degrees C). Drain meat, and arrange in a roasting pan. Sprinkle with salt, and cover with barbecue sauce. Roast in preheated oven for 2 hours, basting every 1/2 hour.


Grilled Venison Back-Strap

Tender chunks of venison are marinated twice, and wrapped in thick bacon before being grilled until crispy on the outside. A venison version of Filet Mignon. This is a heavenly use of the best part of a deer. For the BBQ sauce, I prefer hickory flavored."
Ingredients
2 pounds venison backstrap, cut into 2-inch chunks
1 quart apple cider
1 1/2 pounds thick sliced bacon
2 (12 ounce) bottles barbecue sauce, your choice
Directions
Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!


Wild Goose Breasts with Orange Glaze

This is a great recipe for that wild bird you're not sure what to do with. Sweet and tangy at the same time.
Ingredients
4 goose breasts
salt to taste
1 dash dry vermouth (optional)
1 tablespoon grated orange zest
1 orange, juiced
1 teaspoon lemon juice
1 teaspoon brown sugar
1 clove garlic, minced
1 tablespoon soy sauce
1/2 teaspoon dry mustard
1/4 teaspoon caraway seeds
Directions
Preheat oven to 350 degrees F (175 degrees C). Rinse the breasts in cold water, and place in baking dish. Splash with vermouth, then season with salt; set aside.
In a medium bowl, combine orange zest, orange juice, lemon juice, brown sugar, garlic and soy sauce. Season with mustard and caraway. Pour glaze over breasts in baking dish.
Bake in preheated oven for 30 minutes, or until no longer pink and juices run

Here is what i found out so far if you use the 243 with the soft bullets then u need to make accurate shots to down an animal use the polemer tiped ones they are much better at taking down animals then the soft bullets.