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> Venison And Other Wild Meats, if it is game meat put it here
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Shadows 
Posted: 02-Oct-2005, 08:44 AM
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ZodiacHolly

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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.


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stoirmeil 
Posted: 03-Oct-2005, 01:17 PM
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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?
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Shadows 
Posted: 03-Oct-2005, 04:54 PM
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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.

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Shadows 
Posted: 12-Feb-2006, 05:21 PM
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ZodiacHolly

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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.



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Shadows 
Posted: 19-Feb-2006, 06:19 PM
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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.
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Raven 
Posted: 21-Feb-2006, 09:40 AM
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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 smile.gif

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


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Shadows 
Posted: 19-Mar-2006, 08:41 AM
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ZodiacHolly

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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.
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Shadows 
Posted: 29-Apr-2006, 06:58 AM
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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.
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Shadows 
Posted: 29-Apr-2006, 07:08 AM
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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!
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Gwynhwyvar 
Posted: 20-Jul-2007, 04:25 PM
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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!!!!!!!
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Shadows 
Posted: 08-Jan-2008, 04:23 PM
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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.
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TamiMcLeod 
Posted: 03-Sep-2008, 08:27 PM
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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.
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flora 
Posted: 04-Sep-2008, 06:41 AM
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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


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"Nature always wears the colors of the spirit." -
Ralph Waldo Emerson


Forget not that the earth delights to feel your bare feet and the winds long to play with your hair.
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In every walk with nature one receives far more than he seeks.
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"Climb the mountains and get their good tidings. Nature's peace will flow into you as sunshine flows into trees. The winds will blow their own freshness into you, and the storms their energy, while cares will drop off like autumn leaves."
John Muir
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TamiMcLeod 
Posted: 04-Sep-2008, 01:42 PM
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Yes any bird, either store bough or wild can be replaced..
I have lots more i will be posting some each day..
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Camac
Posted: 04-Sep-2008, 07:33 PM
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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.
               
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