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Celtic Radio Community > From Your Kitchen to My Plate > Venison And Other Wild Meats

Posted by: Shadows 21-Dec-2003, 09:42 AM

Since it is now hunting season I thought that there should be a place for game recipes. Here is my first offering: Recipe Name: MARINATED VENISON STEAK Category: GRILL Serves: 6 SOURCE SHADOWS 1 cup red wine 1 head caramelized garlic 1t dry mustard 1t dried rosemary crushed 3 bay leaves 1 t dried juniper berries 6 8-ounce venison round steaks Juniper berries have a rather astringent flavor when raw, but when part of a marinade, they infuse meats with a distinct flavor. If you can?t find them, use 2 teaspoons of gin, which is flavored with juniper berries. In a ceramic or glass bowl, combine the wine, garlic, rosemary, bay leaves, and juniper berries and mix well. Add the venison steaks and marinate for 24 hours in refrigerator, turning the steaks several times. Preheat grill. Remove the steaks from the marinade and pat dry. Place the steaks on a hot grill and cook until tender, about 3 to 4 minutes on each side.

Posted by: Shadows 30-Dec-2003, 12:48 PM

Recipe Name: QUEBEC-STYLE ROAST GOOSE Category: MAIN DISH Serves: 6 10 Each Slices, White Bread 1 Cup Dried Currants 4 Each Apples, Peeled, Sliced 1 tb Dried Thyme 4 tb Melted Butter 1 tb Vegetable Oil 1 Each Goose (8 - 10 lbs) 1 Each Chopped Onion 1 Each Chopped Carrot 1 Each Chopped Stalk of Celery 1 Each Clove, Garlic, minced 1 Each Bay Leaf 3 Each Whole Cloves 1 Each Sprig, Fresh Thyme 1 Each Sprig, Fresh Marjoram 1/4 Cup White Wine 1 ts Tomato Paste 1 can 10 oz Chicken Bouillon Make stuffing by combining bread, currants, apples, thyme, salt, pepper and melted butter. Stuff, truss and tie goose. Prick bird all over with fork. Heat oil in roasting pan on top of stove, brown goose lightly on all sides, then drain off pan drippings. Set goose breast side up, add a little water, cover and roast at 375 degrees for one hour. Combine chopped onion, carrot, celery, the garlic, bay leaf, cloves, thyme and marjoram. Discard fat from roasting pan, add vegetable mixture and continue roasting uncovered 20 - 25 minutes per pound (three to four hours in all) draining off fat at intervals and adding more water as required. Transfer cooked goose to platter and keep warm. Skim off remaining fat in pan and heat dripping and vegetables on top of stove until mixture is reduced. Then stir in white wine, tomato paste and chicken bouillon. Simmer for 10 - 15 minutes, then strain gravy. A little cornstarch mixed with water may be blended in to thicken gravy, if desired. Serve goose with gravy, applesauce, mashed potatoes and braised cabbage. Six to eight servings. From The Gazette 90/12/19.

Posted by: DraconisMajore 03-Jan-2004, 01:01 PM

* Exported from MasterCook * Allegheny Baked Marsh Hare Recipe By :Jacqueline E. Knight Serving Size : 2 Preparation Time :0:00 Categories : Fish & Game Muskrat Small Game Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Muskrat Salt 3 medium Potatoes 2 tablespoons Butter Freshly-ground black pepper -- to taste 1 teaspoon Dried summer savory 1 cup Minced celery 2 large Carrots -- cut into quarters 3 slices Bacon Soak muskrat in water to cover, with 1 tablespoon salt per quart of water, overnight. Cook potatoes and mash with butter, 1/2 tablespoon salt, 1/4 teaspoon pepper, the savory and celery. Stuff muskrat with potato stuffing, and sew up or truss. Rub with 1 teaspoon salt and 1/8 teaspoon pepper. Put on a rack in roaster, with legs tied to body. Arrange carrot quarters around the muskrat and the bacon on top. Bake at 400 degrees for 10 minutes. Pour 2 cups hot water over the meat and cook an additional 35 minutes. Remove bacon and cook for 10 minutes more. This recipe yields 2 to 4 servings. Recipe Source: THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight © 1978 Published by Winchester Press, New York, NY Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] -or- [email protected] 06-09-1997 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 332 Calories; 16g Fat (43.7% calories from fat); 8g Protein; 40g Carbohydrate; 5g Dietary Fiber; 39mg Cholesterol; 305mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 3 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Posted by: DraconisMajore 03-Jan-2004, 01:02 PM

* Exported from MasterCook * Antelope Steak Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Antelope Fish & Game Venison Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === CRUST === 1 cup Flour 1/2 cup Shortening 1/4 teaspoon Salt 1/2 cup Mashed potatoes 1 teaspoon Baking powder 1 cup Water === FILLING === 1 1/2 pounds Antelope steak 1/3 teaspoon Freshly-ground black pepper 2 tablespoons Flour 1/8 teaspoon Ground cloves 1 teaspoon Salt Water -- as needed Sift together the flour, salt and baking powder; cut or rub in the shortening, add the mashed potato and mix to a dough with the water, then chill while preparing the meat. Cut the steak into thin strips, dip each in the flour, salt, pepper and cloves which have been stirred together. Put a small piece of fat in the center of each strip of meat, roll up and place in a deep baking dish or casserole. Half fill the dish with water, cover closely and bake in a slow oven for one hour, after which remove the cover, roll out the crust and put it in place over the meat; return to oven and bake twenty-five minutes longer. A few small pieces of kidney, or oysters or mushrooms may be cooked with the meat to give variety in flavor. This recipe yields ?? servings. Recipe Source: Hunters Information Service Downloaded from - http://www.fordinfo.com/his Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] -or- [email protected] 05-21-1997 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1504 Calories; 106g Fat (63.2% calories from fat); 17g Protein; 122g Carbohydrate; 6g Dietary Fiber; 2mg Cholesterol; 3408mg Sodium. Exchanges: 8 Grain(Starch); 21 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Posted by: DraconisMajore 03-Jan-2004, 01:03 PM

* Exported from MasterCook * Baked Duck With Apple Dressing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fish & Game Poultry Wild Duck Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Wild ducks -- skinned, and split in half 1 cup Water 1/4 cup Margarine 2 cups Apple cider or apple juice 1/2 teaspoon Onion powder 1/8 teaspoon Garlic powder 1/2 teaspoon Celery salt 1/4 teaspoon Cinnamon 1/8 teaspoon Freshly-ground black pepper === APPLE DRESSING === 1 package Jiffy cornbread mix 2 cups Peeled and chopped apples 1/2 cup Chopped onion 1/2 cup Chopped celery with leaves 1/2 teaspoon Poultry seasoning 1/8 teaspoon Salt 1/2 teaspoon Cinnamon 2 tablespoons Sugar 1/8 teaspoon Freshly-ground black pepper 1/4 cup Margarine 1 can Cream of chicken soup 1 cup Milk 1 Egg Place duck halves in large frying pan, add 1 cup water and 1/4 cup margarine. Cover and simmer for 20 minutes. Remove lid and continue cooking until water evaporates. Add apple cider and remaining ingredients. Cover and simmer for an additional 15 minutes. Remove ducks and set aside while preparing dressing. Save remaining liquid for sauce to serve over dressing. Apple Dressing: Bake cornbread as directed on the package. Set aside. In saucepan, add apples, onions, celery, and add small amount of water to cover. Cook until apples are tender. Add water if you need to. Drain off water and add all remaining ingredients. Mix with cornbread. Grease a baking pan, place half of dressing in pan. Place cooked duck halves on dressing; add remaining dressing over duck. Cover and bake at 375 degrees for 45 minutes. Remove cover and bake 10 to 15 minutes to brown. Sauce: Now use remaining liquid you saved from cooking ducks. Take 1 tablespoon of cornstarch, add 2 tablespoons of water. Stir into apple cider over low heat until thickened. Serve over ducks and cornbread. This recipe yields ?? servings. Comments: After a successful day in the marsh where the ducks and geese responded to your calls and decoy spreads, you and your hunting partners had a great shoot, filling your bag limits. Now comes the fun part, picking and cleaning the waterfowl for the table. Picking waterfowl can take some time, unless you have one of those fine automatic feather pluckers that is on the market. If so, you can pick a duck or goose real quick, then dip bird in some hot wax, dip in cold water and peel it like an orange to remove the pin feathers and down. You can put a roast goose on the dinner table that any chef would be proud of. But if you don't have one of those fancy pickers and you don't really have the time to pick the waterfowl, the following method works for me. I skin 90 percent of the waterfowl that I harvest. First take a sharp knife or small axe and remove wings at first joint. Then remove feet and pluck a few feathers off the breast, cut skin and place your fingers under the skin and pull the skin from the carcass. Draw waterfowl and wash out. Split the waterfowl in half and remove back bone. Check for steel shot and wash. Now you are ready to freeze or cook. Recipe Source: Bill Harper for On Line Sportsman Downloaded from - http://www.onlinesportsman.com/v1/02 Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] -or- [email protected] 06-02-1997 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3565 Calories; 275g Fat (70.1% calories from fat); 207g Protein; 57g Carbohydrate; 3g Dietary Fiber; 1094mg Cholesterol; 3901mg Sodium. Exchanges: 1 Grain(Starch); 28 Lean Meat; 1 1/2 Vegetable; 1 Non-Fat Milk; 37 1/2 Fat; 1 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Posted by: Shadows 10-Jan-2004, 09:41 AM

Recipe Name: WILD DUCK AND ANDOUILLE SAUCE PIQUANT Category: CAJUN Serves: 12 1 Cup Olive oil (for roux) 3 Cup Plain flour (for roux) 3 Cup Onions, chopped 1 Cup Bell pepper, chopped 3 Cup Geen onions, chopped 2 Cup Parsley, chopped 1 as req Water 2 tbsp Garlic, finely chopped 3 Cup Chablis wine 1/2 tsp Dried mint, crushed 11 Cup Tomato sauce 3 tbsp Lea & Perrins 6 tsp Louisiana hot sauce 5 tsp Salt 1 Pound Andouille, sliced 1/4 thick 2 1/2 Pound Wild duck breasts Brown off duck breasts in some olive oil. Make a roux with oil and flour . Add onions, bell pepper, green onions, and parsley to roux. Stir and cook. Add one cup water and garlic. Cook. Add wine and some more water. Add other seasonings and tomato sauce. Mix well. Add andouille (or smoked sausage) and duck breasts. Stir. Simmer on low heat for 3 to 4 hours. Stir occasionally. Add more salt and cayenne to your taste. Makes about 3 gallons, so this is for alot of people. Serve over spaghetti or rice. From Justin Wilson's Outdoor Cooking With Inside Help

Posted by: DraconisMajore 21-Jan-2004, 01:25 PM

Another recipe from my collection Draconis * Exported from MasterCook * Barbecued Wild Turkey Recipe By :Scott Leysath Serving Size : 0 Preparation Time :0:00 Categories : Main Dish Small Game Wild Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 wild turkey 1 cup Dijon mustard 1/3 cup white wine vinegar 12 ounces flat beer 6 garlic cloves -- minced 1 small onion -- finely diced 1/4 cup brown sugar 1 tablespoon dried tarragon flakes 1/2 teaspoon coarse salt Split turkey along the breastbone and through the back into halves. Combine mustard with remaining ingredients to make marinade. Place turkey halves in a non-reactive container and pour marinade over. Cover and refrigerate for 6 to 12 hours, turning occasionally. Remove turkey and discard marinade. Allow to air dry for 20 minutes before placing on the barbecue. Cook as per below. Allow to rest for 15 minutes before carving. This recipe yields ?? servings. Comments: The key to this recipe is the use of a real barbecue. Now, I know a bunch of you think that your propane unit qualifies as a barbecue. And I suppose that a Subaru Brat is a pickup truck, too. To me, barbecue means smoke -- smoke from real wood coals or charcoal. We're talking smoky flavor. This recipe also works well with a smoker, especially a water smoker. You can help keep your turkey moist by placing a pan of water somewhere in the 'cue when cooking. Check it often to make sure the water doesn't evaporate. I haven't included cooking times because it varies so much with the size of the turkey and the heat of the coals. The best way to cook it is through indirect heat. If you're using a standard kettle barbecue, get the coals white-hot, then move them to the outside edges of the kettle. Place a pan of water on the lower rack and set the turkey on top. The turkey is done when a meat thermometer reads 150 degrees at the center of the breast. The legs and thighs will likely require additional cooking time. I usually cut them off and start them at least one hour before I start cooking the rest of the bird. You should do likewise. To carve the breasts, remove the entire breast from the bone and then start slicing. Source: ""The Sporting Chef" with Scott Leysath at http://www.sportingchef.com" S(Formatted for MC6): "05-17-2003 by Joe Comiskey - [email protected]" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 536 Calories; 11g Fat (19.9% calories from fat); 15g Protein; 83g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 3983mg Sodium. Exchanges: 1 1/2 Lean Meat; 3 Vegetable; 1 Fat; 3 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Posted by: DraconisMajore 21-Jan-2004, 01:31 PM

* Exported from MasterCook * Bear Loin Barbecue Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bear Fish & Game Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds Bear tenderloin === BARBECUE SAUCE === 3/4 cup Vinegar 3/4 cup Catsup 1 cup Water 2 Onions -- chopped 1 Garlic clove -- minced Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon Worcestershire sauce -- to 2 tbspns 1/4 teaspoon Tabasco sauce 3 tablespoons Brown sugar 1 teaspoon Dry mustard Slice meat in thin pieces and cook 30 minutes in oven at 350 degrees. Meanwhile, mix the sauce ingredients together in a pan and cook 20 minutes over moderate heat. Pour off liquid from meat. Cover meat with barbecue sauce, and cook 1 hour. This recipe yields 6 servings. Recipe Source: Hunters Information Service Downloaded from - http://www.fordinfo.com/his Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] -or- [email protected] 05-21-1997 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 70 Calories; trace Fat (2.6% calories from fat); 1g Protein; 18g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 386mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Posted by: Shadows 21-Jan-2004, 09:33 PM

Rabbit In Blue Cheese and Mustard Sauce 1 rabbit (2 1/2 - 3 lbs), cut up Freshly ground pepper 1 1/2 tsp dry thyme 1 1/2 tsp dry savory 1 dry bay leaf 1/4 cup dijon mustard 3 Tbsp dry white wine 1 Tbsp cornstarch 1/3 cup whhipping cream 1/2 cup crumbled blue cheese Rinse rabbit and pat dry; then arrange, overlapping pieces slightly, in a 4 qt or larger electric slow cooker. Sprinkle with pepper, thyme, and savory; insert bay leaf between two rabbit pieces. Mix mustard and wine; pour over rabbit. Cover and cook at low setting until meat in thickest part is very tender when pierced (6 1/2 - 8 1/2 hours). Carefully lift rabbit to warm serving dish; keep warm. Mix cornstarch and cream; blend into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 time, until sauce is thickened (about 10 more minutes). Add 1/4 cup of the cheese, cover, and let stand for 3 to 5 minutes; stir until cheese is melted. Pour sauce over rabbit; sprinkle with remaining 1/4 cup of cheese. Just Crockpot Recipes: http://www.justcrockpotrecipes.com/index.htm

Posted by: Shadows 04-Dec-2004, 08:49 AM

This is a great way to preserve some of your venison: Recipe Name: VENISON LOAF ( BALONAGA) Category: 18TH CENTURY Serves: 25 SOURCE Shadows 5 Tblsp Tender Quick (Morton's) preservative 1/2 Tsp. Cayenne Pepper 3 Tsp. Salt 2 1/2 Tsp. Mustard seed or ground 2 Tsp. Black Pepper 1 Tsp. Liquid Smoke 1 Tsp. Fennel Seeds, cracked 1 Tsp. Celery seed 2 1/2 Tsp. Garlic 1 Tsp. Anise seed , cracked 5 Pound Ground venison Place the ground deer in a large flat pan. Spread it out. Mix all the seasonings together in a seperate bowl. Sprinkle some of the seasoning mix over the top of the meat and mix (knead it) very well. Add more seasonings and mix well again. Continue this untill all of the seasoning mix has been added and thoruoghly mixed into the meat. I use rubber gloves for this step. Now place the pan in the refridgerator, uncovered for 24 hours. Next day, remove from fridge, remix, and place back in fridge, uncovered for another 24 hours. Remove from fridge and form into loaves about 1 lb each. The loaf should be about 8 inches long and 2 1/2 to 3 inches in diameter. Place the loaves on a cookie sheet or lasagna pan and place in the oven at 200 degrees for 8 to 10 hours, turning the loaves after about 6 hours. After about 7 hours you might want to cut open a loaf to see how it is cooking. This will be a dry type loaf unlike the wet greasy summer sausages. This treat can be easily sliced and a great snack. Loaves can be placed in a zip-lock bag and frozen for extended use. They store well for quite some time in the refrigerator. Makes 5 - 1 pound loaves

Posted by: Shadows 05-Dec-2004, 10:22 AM

SQUIRREL, OR YOUNG RABBIT PIE Cut up two or three young squirrels or rabbits; put them in a saucepan to cook with two ounces of butter, a handful of chopped mushrooms, a bunch of parsley and two shallots chopped; season with pepper and salt, and a little thyme or sweet herbs; cook them a light brown. Throw in a glass of white wine, a half cup of brown gravy from veal or chicken, and the juice of half a lemon. Toss all up on the fire fifteen or twenty minutes, and it is ready to be put in the pie. If you have no gravy on hand, add to the rabbits a cup of sweet milk, and a piece of butter, as large as a hen's egg. Make a nice paste, line the sides of the pan, pour in the stewed rabbit, and cover with paste. Bake until a light brown, and eat cold or hot. It is almost as good as venison pie. This recipe is from : "La Cuisine Creola Collection of Culinary Recipes" at Feeding America website.

Posted by: Shadows 10-Dec-2004, 05:13 PM

This one is very good and can be cooked in a crockpot as well! ROAST RABBIT. After the rabbit has been thoroughly cleaned and washed, lay it in salted water for an hour or more. Stuff the rabbit with a dressing of bread crumbs and sausage meat, seasoned well with salt and pepper and mixed with a well-beaten egg. Or dress with soaked bread and add the liver and heart of the rabbit, chopped up very fine, which should be parboiled. Stuff with this and sew up. Then line a roasting pan with the following: One onion and one carrot cut up, a few cloves, whole peppercorns and one bay leaf. Rub the rabbit with salt and pepper and lay it upon this dressing, putting flakes of butter here and there over the rabbit. Sift a little flour over the top and pour about a teacupful of hot water in the bottom of the pan. Cover up air tight and roast, basting frequently. When ready to serve, put on a hot platter and garnish with slices of lemon and wine or cranberry jelly. This recipe is also from the "Feeding America" online collection of cookbooks.

Posted by: Shadows 24-Jan-2005, 09:54 PM

I found this one on the web... I added 3 cloves of garlic ( minced ), 2 bay leaves, and a whole chipotle pepper ( uncut ) to give it some zing, otherwise it would have been to bland. Recipe Name: BURGUNDY VENISON Category: 0 Serves: 6 2 Pound venison, cut up like stew -- meat 1/2 Cup Burgundy wine 1 sm can mushrooms 1 can cream of mushroom soup 1 Pack dry onion soup mix Put in slow cooker and mix until well blended. Cook all day. Prep/CookTime : 5 hrs

Posted by: Shadows 30-Jan-2005, 01:31 PM

Rabbit in Blue Cheese-Mustard Sauce Serves 4 to 5 Ingredients: 1 Rabbit (2-1/2 to 3 pounds), cut up 3 tablespoons olive oil 1-1/2 tablespoons each fresh thyme leaves and savory leaves, or 1-1/2 teaspoons each of the dried herbs 2 fresh or dried bay leaves, crumbled 1/2 cup Dijon mustard 1/2 cup water 1/2 cup half-and-half (light cream) 1/2 cup crumbled blue cheese Directions: In a 9-by-13-inch baking pan, stir together oil, thyme, savory, and bay leaves. Add rabbit and turn to coat evenly. Cover and chill at least 1 hour or until next day. In a bowl, stir mustard and water until smooth. Turn rabbit over, then spread top of meat with half of mustard mixture. Bake, uncovered, in a 375°F oven for 20 minutes. Turn meat over and spread other side with remaining mustard mixture. Continue to bake, basting once or twice, until meat is no longer pink in thickest part (cut to test), 25 to 30 minutes more. Lift rabbit from pan to a platter and keep warm. Place pan over medium-high heat and boil, stirring, until juices are reduced to 1/2 cup, about 8 minutes. Add half and half, whisk until bubbling. Add all but 2 tablespoons cheese and whisk until melted. Pour sauce over rabbit; sprinkle with remaining cheese.

Posted by: Shadows 16-Mar-2005, 09:46 PM

Rabbit with Green Chilies and Orange Serves 4 to 6 Ingredients: 1 Rabbit (2-1/2 to 3 pounds), cut into serving-size pieces 2 large oranges (about 1-1/4 pound total) 2 tablespoons salad oil 1 cup orange juice 1/2 cup lime juice 1 can (4 oz.) diced green chilies 1 teaspoon cumin seed 2 teaspoons cornstarch mixed with 1 tablespoon water 3 cups hot cooked rice salt Directions: Grate 1 tablespoon peel from oranges; set fruit and peel aside. Pour oil into a 10 to 12 inch frying pan over medium high heat. Add rabbit (do not crowd pan) and brown well; as pieces are browned, remove from pan and set aside. Discard fat. To pan, add orange peel, orange juice and lime, chilies, and cumin; stir browned bits free. Add rabbit; cover and simmer until meat is no longer pink at bone in thickest part (cut to test), 30 to 40 minutes. Meanwhile, with a knife, cut and peel and membrane form oranges. Thinly slice oranges and arrange on a platter. Lift rabbit onto platter; keep warm. Over high heat, boil pan juices until reduced to 1 cup. Stir cornstarch mixture into pan; when boiling, pour over rabbit. Serve with rice, and season to taste with salt.

Posted by: Shadows 02-Oct-2005, 07:44 AM

Just returned this morning ( Sunday) from my opening day archery hunt... Made meat and will try out some new recipes I have found with it and let you know how they turn out.

Posted by: stoirmeil 03-Oct-2005, 12:17 PM

That bunny with the green chilis and orange sounds fabulous. What did you get this trip, a deer? These duck recipes sound good too (I love duck). Can you use the liver with venison? Or is is too strong-flavored? And how about a stuffed heart?

Posted by: Shadows 03-Oct-2005, 03:54 PM

QUOTE (stoirmeil @ 03-Oct-2005, 02:17 PM) That bunny with the green chilis and orange sounds fabulous. What did you get this trip, a deer? These duck recipes sound good too (I love duck). Can you use the liver with venison? Or is is too strong-flavored? And how about a stuffed heart? If you like liver venison liver is good. I usually slice the heart into thin slices and fry in butter after dredging the slices in flour and seasonings.

Posted by: Shadows 12-Feb-2006, 04:21 PM

I picked up some bison meat from a friend yesterday and have had this cooking for the last 4 hours, smells real good!!! Slow-Baked Buffalo Stew Serves 2 to 4 Ingredients: 1 pound Buffalo stew meat, cut into 1-1/2 inch cubes 2 large peeled russet potatoes, cut in large chunks 3 large peeled carrots, cut in large chunks 1 large onion, cut in large chunks 3 stalks celery, chopped 1 green pepper, chopped 1 14-1/2 ounce can stewed tomatoes 3 tablespoons tapioca (Minute Tapioca in the red box) 1 tablespoon sugar 1 teaspoon salt and some freshly ground black pepper horseradish (optional) Directions: Place meat cubes in a large casserole dish. Add potatoes, carrots, onion, celery and green pepper. In a bowl mix stewed tomatoes, tapioca, sugar, salt, and pepper. Pour mixture on top of meat and vegetables. Covered tightly and bake in a large 275ºF oven for 5 hours. Serve in bowls or large hollowed-out bread rounds (“bread bowls”). Serve horseradish on the side.

Posted by: Shadows 19-Feb-2006, 05:19 PM

I have recently found a buffalo farmer in my area and have almost completely changed over my red meat diet to bison, can't beat it! Bison ( Buffalo ) Roast Source Shadows 1 3lb Bison roast ( rib or sholder ), 2.5 inches thick 6 Medium onions, sliced 3 cloves of garlic, minced 6 Medium potatoes cut into 1 1/2 inch chunks 1/4 cup red wine 4 oz. Sliced mushrooms salt and pepper to taste 1/2 tsp crushed rosemary 1/2 tsp crumbled summer savory Pre heat oven to 275 f . Place potatoes in bottom of 4 quart castiron dutch oven that has a tight fitting lid. Place half of onion slices ( seperated into rings ) over potatoes. Add half the garlic. Place roast on this vegetable bed. Salt and pepper well. Place the remaining half of onions and garlic on top of roast. Add the mushrooms. Sprinkle crushed herbs over top of roast. Add the red wine. Cover tightly and place in pre-heated oven. Cook for 4.5 to 5 hours without removing lid. Let sit for 20 mintutes before serving. Note: it is very important to cook bison on low temperatures or it could get tough.

Posted by: Raven 21-Feb-2006, 08:40 AM

I tried something this week that was actually quite good although I am not sure it qualifies as wild, but possibly as much so as farm raised Buffalo Birria de Chivo 2 pounds of goat (from the hind leg seems to work) 2 quarts water 6 dried Chipolte peppers 1 bunch of chives 2 large Onions 1/2 cup of your favorite salsa 2 cubes beef boulion mucho fresh limes Mince Chipolte and chop boulion cubes ad to water in 4 quart sauce pan. Steam the goat until thoroughly cooked on your stove top in covered 4 quart sauce pan with a strainer allowing the drippings to catch in the water below. Reserve water and remove goat. Hack meat into little bitty pieces (my preference) some people like larger chunks, and set aside. mince the onions chives stir into the goat broth and ad meat. Squeeze limes over the top to taste and serve piping hot with warmed tortillas. Bon Appetite Mikel

Posted by: Shadows 19-Mar-2006, 07:41 AM

Traditiona Lakota Buffalo Stew Buffalo stew meat; medium chunks Wild turnips Onions, sliced In a large pot, brown buffalo meat, add onions and turnips. Add water; cover and simmer over low heat until done. Season as desired. Note: I add 2 cloves of garlic and 2 dried hot peppers to this.

Posted by: Shadows 29-Apr-2006, 05:58 AM

Spicy Buffalo Sauerbraten with Gingersnap Sauce 6 servings 4 pounds boned, rolled, and tied Buffalo rump roast 1 tablespoon vegetable oil 6 tablespoons butter or margarine 2-1/2 tablespoons all-purpose flour 2 tablespoons sugar 5 to 7 crushed gingersnaps 2 tablespoons light molasses 1/2 cup raisins marinade: 1 teaspoon ground black pepper 2 medium onions, sliced 1 medium carrot, sliced 1 celery stalk, chopped 2 bay leaves 4 whole cloves 8 whole allspice 1 teaspoon dry mustard 1/2 teaspoon celery seed 1/2 teaspoon dried thyme 1/2 teaspoon mace 2 cups red wine vinegar In a medium bowl, combine the marinade ingredients. Place the meat in a 2-gallon plastic bag and pour the marinade over the roast. Close the bag tightly and place in a flat glass dish. Refrigerate for 4 days, turning occasionally. Preheat the oven to 300ºF. Remove the meat from the bag, reserving the marinade. In a large roasting pan, heat the oil and 1 tablespoon of the butter or margarine over medium heat. Add the meat and brown on all sides, about 15 minutes. Pour the reserved marinade over the browned roast, cover, and bake for 4 hours. Remove the meat to a heated platter. In a large saucepan, melt the remaining 5 tablespoons of butter or margarine. Add the flour and cook until the mixture bubbles, then pour in the pan juices and whisk until smooth. Stir the sugar, gingersnaps, molasses, and raisins into the sauce; cook and stir until blended-the sauce will be fairly thick. Carve the meat into thick slices and serve with the sauce.

Posted by: Shadows 29-Apr-2006, 06:08 AM

Comments on what is considered wild: In todays world the wild is almost gone as are some of the animals we once ate. To say an animal is a game animal when farm raised depends on how the animal was treated. Most of the "Farm Raised" meats I purchase come from large farms where I know the owners and the animals are "Free Ranged" . Free ranged means the beasts are allowed to forage like they would in the wild and only the herd size is managed, not the diet. To me these are still game animals... not to be confused with the mass produded agri-business warehoused poor excuses for food animals that are prevelent in our modern markets. Well I will get off my soap box now LOL!

Posted by: Gwynhwyvar 20-Jul-2007, 03:25 PM

How about RATTLESNAKE CHILI 3/4 cup chopped onion 3 tablespoons oil 2 and 1/2 cups parboiled rattlesnake meat 2 cups cooked tomatoes 2 cups cooked pinto beans 2 and 1/2 teaspoons of chili powder 1/2 teaspoon hot red pepper flakes 1 teaspoon salt In a large skillet, saute onion in hot oil until tender. Add remaining ingredients. Simmer for 15 to 20 minutes. Serve as is or over rice. Makes 4 to 5 servings I have tried this on several occasions. It is quite good. I am thinking about making some for our next pot-luck dinner at church - and not telling anyone what it is!!!!!!!

Posted by: Shadows 08-Jan-2008, 03:23 PM

Creole Rabbit - Louisiana Style A wonderful baked rabbit recipe. Times include over night marination. Recipe can be adapted to Dutch oven cooking while camping . SOURCE: Shadows 4 servings ½ day 15 min prep 3 lbs rabbit, cleaned 1 teaspoon salt 1 teaspoon black pepper 1/2 teaspoon cayenne pepper 1/4 cup onions, chopped 3 garlic cloves, minced 2 tablespoons white vinegar 1 teaspoon browning sauce, such as Kitchen Bouquet 8 ounces canned mushrooms, drained 1 tablespoon butter or margarine, melted 1 tablespoon parsley, minced 2 tablespoons green bell peppers, minced 2 tablespoons green onions, chopped 2/3 cup dry white wine Dry rabbit and place in bowl. Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar. Pour over rabbit, turning pieces to coat. Cover bowl and marinade overnight in refrigerator. Transfer rabbit and marinade to well-greased baking dish. Bake in preheated 450°F oven 1 hour. Combine remaining ingredients and pour over rabbit. Bake 30 to 45 minutes longer, until rabbit is fork-tender. Serve warm.

Posted by: TamiMcLeod 03-Sep-2008, 07:27 PM

Golden Pheasant Nuggets « on: February 29, 2008, 12:25:44 AM » 2 whole Pheasant breasts, cut in 1" squares 2 Eggs, beaten 1 c. Beer 1 ½ tsp. Salt 4 tsp. Sesame seeds 1 c. Flour Mix together all ingredients but the pheasant breasts. Dip pheasant squares in batter. Deep-fry the pheasant at 375°F for 3 to 5 minutes. Grouse and Sausage 1 lb. bulk mild Italian sausage (I used venison but store bought works too) 1/2 lb. of ring Smoked Sausage or Kielbasa - sliced diagonally 2-3 grouse, pheasant or chicken boneless breasts - sliced in long strips 1 green pepper - slice in thin strips 1 red pepper - slice in thin strips 1/4 - 1/3 red chili or salsa pepper finely diced 1 large white onion quartered then cut in half again 3 medium cloves of garlic 1 4oz. can tomatoe paste 3-4 Fresh Roma Tomatos - diced Italian seasoning salt and pepper Mostacioli noodles -Brown bulk Italian sausage and crumble, drain grease and set aside -put a tblsp or 2 of olive oil back in skillet heat on medium and sautee grouse strips, peppers and onions, 3 cloves of garlic - pressed, salt and pepper, till tender and then add in the sliced smoked sausage, continue cooking over low till sausage is hot -return Italian sausage to pan and mix in one can of tomatoe paste. Season to taste with Italian seasoning -At this point I realized the sauce was too thick... I didn't have any wine to add to thin so instead I used 2-4 oz. of Killians Red beer to thin it out a little... - stir in tomatos, cover and simmer while cooking noodles Serve over Mostacioli topped with shredded parmesan. I served it with warmed-buttered Italian bread and ceasar salad smoked venison roast For the brine: 1 cup Morton's tender Quick 1 gallon of water... (buy a jug of filtered drinking water) 2 tsp. of minced garlic (the kind in the little jar, fresh doesn't work as well) 2 tsp. black pepper 1 tsp. crushed red pepper 1 tsp. liquid smoke 1 jabanaro pepper - sliced 1-2 dashes (tsp?) pickling spice small dash of whole mustard seed -bring brine just to a boil and salt is dissolved -let cool completely -put roast(s) in plastic zip-lok bag or plastic or glass container with brine to totally cover meat -marinate 5 days in the fridge to totally cure the meat -smoke for 4-6 hours with hickory chips or sawdust. Make sure the wood is wet to get a good smouldering smoke going -bring internal temp of meat to 180 degrees by raising temp in smoker or finish in the oven at 200-220 degrees till thermometer reads 180. -slice very thin I'm doing another 5-6 pounds of roasts right now and I slice it as thin as Arby's roast beef. Vaccume pack in 1/2-1 pound packages (if you work fast enough... it gets eaten real quick once it's sliced ) and take out of freezer as needed. Awesome on good bread with a slice of swiss and a little mayo or horseradish sauce.. 3 Pheasant Breasts 1 Can of Cream of Mushroom Soup (Roasted Garlic Flavor-Campbells) 1 Soup Can of Milk 3/4 Cup Instant Brown Rice 1 Pack Lipton Onion Soup Mix Mix can of soup and one can of milk together. Once it is mixed well, add 3/4 of the onion soup mix and mix (saving 1/4 of the dry mix). Add any spices you may choose if you necassary. I added a little garlic salt and pepper. Take rice and put into a casserole dish. Spread around evenly. Pour in 3/4 of the mixture into rice and mix it around. Make sure it is spread evenly and then put the Pheasant breasts in the dish. With the last 1/4 of the soup and milk mix add the last 1/4 of dry soup mix and mix well. Pour thicker mix over the pheasant breasts. Cover and Bake at 350 for one hour. Take cover off and bake for an additional 15 minutes and it should be done. HEASANT SOUP BASIC STOCK -- (Requires about 3 pheasants) After boning the carcass separate legbones, breast bone, and back from pelvis. (Because the pelvic area is often tainted, and contains kidneys it should be discarded.) Place the bones in a large stockpot with a small amount of cooking oil and 1/2 cup each coarsely chopped onion, carrots and celery. Brown thoroughly on high heat, until vegetables begin to caramelize and the meat is well-done. (Undercooking will cause cloudy stock from blood cooked out of the meat into the stock.) The dark color of the caramelized vegetables makes a rich, dark stock, about the color of tea. Add water to cover and simmer until meat can be easily removed from bones. Take bones out of stock and strain stock to remove remaining vegetables and scraps. Season to taste. Remove meat from bones and reserve for soup. Soup is completed by cooking noodles, rice, wild rice, barley, vegetables, or potatoes in the stock. Meat is added at the last minute to heat through. A small amount of cornstarch dissolved in water can be added to give body to the stock. A good side dish for pheasants is: WILD RICE 1 Cup wild rice 1/2 # mushrooms 1/2 Cup slivered almonds 3 Cups chicken broth 4 Tbl butter or margarine salt, pepper and garlic to taste Brown dry ingredients on medium 10-15 minutes. Place all in casserole, cover with foil and the cover. Bake at 325 for 1 1/2 hours. Can be made in a crock pot. Cooking time about 8 hours on low.

Posted by: flora 04-Sep-2008, 05:41 AM

Tami: Thank you for the recipes. My son is quite the hunter and I especially liked the vension recipe. I would imagine that I could substitute quail for the pheasant? Flora

Posted by: TamiMcLeod 04-Sep-2008, 12:42 PM

Yes any bird, either store bough or wild can be replaced.. I have lots more i will be posting some each day..

Posted by: Camac 04-Sep-2008, 06:33 PM

Ate venison once. It had been killed and bucthered the day before and made me so sick that I had to be taken to the Hospital. Must have gotten tainted somehow. Never touched it again. Camac.

Posted by: TamiMcLeod 04-Sep-2008, 11:29 PM

Just to rich for you.. I am sure when you went to the hosp they did blood work, and if you had something from the meat they would have told you.. Maybe people cant eat wild game, its just to rich and they get very sick

Posted by: stoirmeil 05-Sep-2008, 06:50 AM

QUOTE (TamiMcLeod @ 05-Sep-2008, 12:29 AM) Just to rich for you.. I am sure when you went to the hosp they did blood work, and if you had something from the meat they would have told you.. Maybe people cant eat wild game, its just to rich and they get very sick It may be so, but I'm not sure how it could be too rich in the usual sense, since wild game doesn't eat the amount of grain that domestic-bred animals do, and the fat contentof game is actually less, especially at leaner times of the year. Maybe it's too rich in something else?

Posted by: flora 05-Sep-2008, 06:58 AM

Camac, I am so sorry to hear that. I am very careful about whose meat I get. Not only do they have to be careful in skinning but also where it is processed. I am a big animal lover so I was very hesitant to try venison. Venison is very lean and if prepared right very tender. My brother gave me elk to try saying it was so much better, but I liked the venison better. Flora

Posted by: Camac 05-Sep-2008, 08:03 AM

flora; Had Moose once tasted like roast beef except stringy. Same with bear didn't much like it. Had a wild turkey for Xmas one year long time ago. While cooking it started smelling really bad. Wrpped it up and took it back to the store couple days later. They sent it to a lab I guess and it turned the bird had cancer. Camac.

Posted by: flora 05-Sep-2008, 11:07 AM

Camac, sometimes it is good not to walk in the other persons moccasins! I'm sorry, I can't stop laughing and I know it wasn't funny to you at the time. I can't help but think of a time when my husband and I were out hiking and turkey were in the area. They sounded like a tank coming through the dead leaves. Most of them were making the normal sounds, but then all of a sudden we heard this most awlful sound. It is hard to explain. We didn't know what kind of animal it was. It was an old tom turkey but I don't know what happen to him to make such a sound. I would not put him on the dinner table. Flora

Posted by: Camac 05-Sep-2008, 12:07 PM

flora; It is funny damn bird had cancer and goes out and gets itself shot. Damned if it did damned it it didn't. Maybe it knew and figured the shotgun was faster. Camac.

Posted by: Lady-of-Avalon 05-Sep-2008, 03:05 PM

Poor bird.... and poor you Camac not very lucky with meat are ya? Better stick with lollipops... LOA

Posted by: stoirmeil 05-Sep-2008, 03:18 PM

Hi, guys -- This has been a sweet and funny discussion, and I have enjoyed it too -- but I think the Master Chef of this forum likes to keep things focused on recipes and cooks' responses when possible. Any other game-preparation ideas?

Posted by: flora 05-Sep-2008, 03:40 PM

Oops, so sorry. Will behave. Most of the time. Flora

Posted by: Camac 07-Sep-2008, 07:51 AM

Flora; Question? I have eaten water buffalo a few time is that wid meat? Tasted and looked like tough roast beef. Camac.

Posted by: Shadows 07-Sep-2008, 08:07 AM

QUOTE (flora @ 05-Sep-2008, 04:40 PM) Oops, so sorry. Will behave. Most of the time. Flora Open discussion of food and cooking topics is encouraged... ...Hijack attempts are not... Keep it on topic folks and please post in the proper topic. I know there are many but please search before posting to be sure what you are posting does not already exist. I will move recipes posted in the wrong topic area to the one covering it, but please make my job easier by placing in the proper topic area 1st. If you want to be funny then be so, but make sure it is connected to the topic you are posting in and follows the rules of this forum. Posting replys for "numbers " will not be tolerated here. Make it relevant. Shadows

Posted by: flora 07-Sep-2008, 11:23 AM

Shadow: It seems your last posting was directed soley to me. Since I have not had much experience with you I am not sure how to take your comment. Granted I was not discussing recipes but I was talking about game meat. If I have offended you or someone in this forum, please forgive me. As far as posting for numbers, I am NOT involved with the game, but I was having a conversation. Something I will think twice about before I consider posting again. Flora

Posted by: Camac 07-Sep-2008, 11:45 AM

flora; I was involved in the conversation also so it is partly directed at me. I guess some people don't have a sense of humour. Im not posting for points either as I have withdrawn from the game. Include my apologies also. Camac.

Posted by: Patch 07-Sep-2008, 12:43 PM

QUOTE (Camac @ 07-Sep-2008, 09:51 AM) Flora; Question? I have eaten water buffalo a few time is that wid meat? Tasted and looked like tough roast beef. Camac. It is probably better than a lot of the meat served in VN. The first advice I got there was if it tastes good don't ask what is in it! We were not supposed to eat the local cuisine but most of the troops did. Slàinte,     Patch

Posted by: stoirmeil 07-Sep-2008, 05:56 PM

Where would you have eaten water buffalo, Camac? In southeast Asia as well? I don't think somehow that those would be considered wild or game meat, since they are domestic work animals, but probably they are lean and "stringy" because they are raised to work and probably carry relatively little fat, and the lean muscle on them is in working condition. Do you remember how it was prepared?

Posted by: Camac 08-Sep-2008, 06:22 AM

stoirmeil; It was in Southeast Asia and it was prepared something like a stew. There was of course rice,( which I love) peppers, wild onions, and some other veggies which I don't know and didn't ask, with the exception of the meat being tough and stringy it tasted very good. Lots of spices but not really to hot. Was a long time ago. Camac. PS> I remember them pouring beer into the pot also.

Posted by: Patch 08-Sep-2008, 08:50 AM

QUOTE (Camac @ 08-Sep-2008, 08:22 AM) stoirmeil; It was in Southeast Asia and it was prepared something like a stew. There was of course rice,( which I love) peppers, wild onions, and some other veggies which I don't know and didn't ask, with the exception of the meat being tough and stringy it tasted very good. Lots of spices but not really to hot. Was a long time ago. Camac. PS> I remember them pouring beer into the pot also. In the 60's there were both wild and domesticated water buffalo. I doubt a domestic beast would have been butchered as they provided the "power" to work the rice paddys. One might have accidentally met its demise though. Slàinte,     Patch

Posted by: Camac 08-Sep-2008, 09:01 AM

QUOTE (Patch @ 08-Sep-2008, 09:50 AM) [ In the 60's there were both wild and domesticated water buffalo. I doubt a domestic beast would have been butchered as they provided the "power" to work the rice paddys. One might have accidentally met its demise though. Slàinte,     Patch     Patch; I was stationed up on the Z for 2 years and the Marines used Buffalo for target practice. Like I said with the exception of the meat being stringy it was quite tasty. Maybe it was the home brew they used. Some of the food the Viets made was so spicy it was liguid lava. I just remember they also used chinese cabage. Can't remember the name. Camac.

Posted by: Shadows 08-Sep-2008, 04:01 PM

QUOTE (flora @ 07-Sep-2008, 12:23 PM) Shadow: It seems your last posting was directed soley to me. Since I have not had much experience with you I am not sure how to take your comment. Granted I was not discussing recipes but I was talking about game meat. If I have offended you or someone in this forum, please forgive me. As far as posting for numbers, I am NOT involved with the game, but I was having a conversation. Something I will think twice about before I consider posting again. Flora It was not directed at you, it is a general statement to all... You have not offended me in the least! I just want all to play nice and follow the posting rules for this cooking forum. You did not violate any rules!

Posted by: jesstuss 09-Sep-2008, 07:27 PM

I am the daughter of a lifetime wildlife game hunter, and I have had my share of turtle soup and fricasee eel and all sorts of small game in stew... but the most interesting recipe I have ever heard is one I cannot find online now that I'm looking for it, and perhaps the southeasterners can help me. It was for something I thought was called "nubia"-- a swamp rat, as told in a chance meeting with a couple of wonderful South Carolina folks while in California. I can tell you that is sounded fascinating, roasted with a balsamic demi-glaze and tarragon. I even remember it should be served with fingerling potatoes. But seeing as the northeast is all out of that animal, I just put it on the table for those who have access to it. (on the table- ha!)

Posted by: Shadows 28-Nov-2012, 12:55 PM

Hunting season is here agin!

Posted by: Cattee 29-Nov-2012, 05:46 PM

Buffalo Chili Ingredients 1 pound cubed or coarsely ground buffalo meat 2 tablespoons canola oil 1 to 2 cups diced onion 1 to 2 cups diced green pepper 2 cans (14-1/2 ounces each) diced tomatoes, undrained 1-1/2 to 2 cups tomato juice 1 can (16 ounces) dark red kidney beans, rinsed and drained 1 can (15 ounces) pinto beans, rinsed and drained 1 can (4 ounces) chopped green chilies 2 teaspoons chili powder 1 teaspoon salt, optional 1/2 teaspoon pepper Directions In a large kettle or Dutch oven, brown meat in oil; drain. Add onion and green pepper; saute for 5 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until the meat is tender. Yield: 6 servings (1-1/2 quarts).

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