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I would like to thank everyone who
has shared their favorite recipe with us. Here are some that have
been submitted. This area will be updated frequently so check
back often..
Southern Venison Sausage
7 lb. lean venison
3 lb. pork fat
1/3 cup salt
1/2 cup brown sugar
1 1/2 T. sage
2 t. pepper
2 t. red pepper
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Cut venison and fat into 1/2"cubes. In a bowl mix
remaining Ingredients. Push through a meat
grinder. Then mix with hands, thoroughly. Shape
meat into patties and fry. You can use any red
game meat in the place of venison. However,
possum and coon meat do not work as well.
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EASY VENISON SAUSAGE
2lbs lean ground Venison 2Tbs Tender Quick (type of curring salt found at grocery) 1/4tsp Onion powder, 1/8tsp Garlic powder, 1-1/2tsp Liquid smoke, 1cup Water. Combine all ingredients together well, and divide into 3-4 even amounts. Shape into rolls and wrap with plastic wrap. Refrigerate for 24 hours. Unwrap and bake at 300 degrees for 1 hour on a broier type rack or pan (so that the grease can drip off). Refrigerate and serve.. Be sure to freeze any sausage that is not going to be consumed within a few days.. (tip) Make sure that all utensills including your hands are cleaned well before making your sausage.
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VENISON GOULASH
Marinate overnight in teriyaki sauce with 1-2 tsp olive oil, 1 lb venison stew, cut into 1-inch cubes.
Rinse venison, and dry. Brown in 2 tbsp olive oil. Remove from pan and keep warm.
Saute until transparent, adding extra oil if necessary, 1 large sweet onion, cut into 1-inch cubes. Add 1/2 pound of mushrooms and saute 2 minute more, then add venison.
Add 1/4 cup red wine, 2 medium to large carrots sliced into rounds. You may add 1-2 roughly chopped large tomatoes. Add 2 tbsp or more to taste sweet Hungarian paprika, 2 bay leaves, 1/4-1/2 tsp caraway seeds, freshly ground black pepper. Note: the Teriyaki Sauce adds some flavor and salt to the meat, so don't add salt until the end. Cover and simmer until meat is tender, adding more red wine or soup stock as required. The sauce may be thickened with beurre Maine - mix using a fork equal amounts (e.g., 1 tbsp) of flour and margarine or butter. Add to sauce a little at a time, whisking until the margarine/butter melts and the flour thickens the sauce. Correct the seasoning.
Serve with noodles or dumplings.
Frances Taylor
Ottawa, Canada
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4 to 5 lbs venison ( I use steaks, you can use a roast)
5 bay leaves
5 Tablespoons black pepper ( yes tablespoons)
4 Tablespoons lemon juice
5 Tablespoons oregano
5 Whole cloves
salt to taste
Jar of Pepperoncini's
Put your venison in a crock pot or on the stove in a stock pot.
Make
sure to remove any fat or tendons in the meat you use. Add enough
water
to cover meat. Add all ingredients except pepperoncini's. I put
my
spices except for the pepper and oregano in a tea leaf ball since
you
have to retrieve the bay leaves and cloves before serving. Cover
and
cook over low heat until meat starts to shred, usually about 6 to
8
hours depending on which cooking method that you chose, if you
cook on
the stove be sure to check water level while cooking. When meat
starts
to shred remove from pan and pull meat apart, do not throw out
the
liquid. After shredding meat, return to the liquid and add
pepperoncini's, cook another 30 minutes. Serve on hoagie rolls.
This can
be frozen in sandwich size portions and taken out as needed for
quick
lunches or just to have on hand for unexpected company.
Even people who say they don't like deer like this recipe.
Susan Lee
Humboldt, Illinois
Great sight! My husband and I both hunt, so we hardly buy any
meat from
stores. I have learned many different tricks and recipes for game
over
the last 10 years. I will visit this sight often I have
bookmarked it.
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6-8 oz blue cheese crumbled
4 oz package sun dried tomatoes cut with scissors into small pieces
1/2 cup Italian flavored breadcrumbs
2 tbs olive oil
1 small minced onion
6 pieces cooked bacon crumbled
1 large or two smaller deer tenderloins
cut tender loins in 4 inch lengths, cut hole in center mix above ingredients and salt and pepper to taste bake until meat is as desired approx. 25 minutes either on grill or bake at 425.
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1 # Venison -- Well trimmed (remove all fat)
1 Tablespoon oil
3 - 4 carrots peeled and sliced
3 potatoes scrubbed and chopped bite size
1 (or 2) medium STRONG white onions
1 12 oz can diced tomatoes ( I like to use either stewed or the
Rotel
tomatoes with the green chilies in them)
1 package onion soup mix.
1 (or more to taste) garlic cloves minced
salt and pepper to taste (wait until right before serving)
Soak the venison overnite in a large bowl with 1 Tablespoon of
baking soda.
The next morning dump the water and out and rinse very well.
Brown the meat
Put everything into a slow cooker ( any method of slow cooking
works well -
Dutch oven, pot on stove with low heat, etc.). Add enough water
(cold, hot
--- it doesn't really matter) to cover the ingredients over about
1/2 to 3/4
of an inch. Cover, put on low and let cook all day.
Right before serving, thicken juices with cornstarch and water (1
Tablespoon
Cornstarch to 1/4 cup of water) and salt and pepper to taste.
I have taken this to pot luck suppers and have had people who
'can't eat
venison' swear up down and sideways that this was beef stew.
Helen T. Wilcox
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I make this recipe all the time, and everyone who tries it loves it and asks for the recipe. My fiance especially likes the corn beef hash I make with the leftovers.(just use any old hash recipe from any old cookbook).
CORNED VENISON
4-5 LB VENISON ROAST
4 CUPS WATER
1 CUP PICKLING SALT
1 TB PICKLING SPICE MIX
OPT- 1 ONION
PLACE ALL THE INGREDIENTS EXCEPT THE VENISON IN A LARGE NON METALLIC CONTAINER, I DO IT RIGHT IN MY CROCKPOT WHICH I COOK IT IN LATER. MIX WELL AND ADD VENISON.
LET MARINADE IN THE REFRIGERATOR FOR 48 HOURS.
TURN AT LEAST ONCE. REMOVE VENISON AND DUMP MARINADE. FILL CROCKPOT WITH FRESH COOL WATER , PUT VENISON IN AND COOK 6-8 HOURS, UNTIL TENDER
TENDER.
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Howdy,
I get the hankering for cheese steaks often and I do this with venison.
2 Venison Steaks / defatted and cleaned / cut into 3" long and 1/2 " thick strips
1 Pepper / cut into " country size " chunks
1 Lg Onion cut into " country size " chunks
Salt
Pepper
1 Dash of Thyme
Swiss Cheese
Olive Oil
Mild Spaghetti Sauce ( prepared or homemade )
Rolls of ones preference ( I prefer a softer steak sandwich Roll )
Saute the venison, onion, and green pepper in olive oil. Add thyme, salt, and pepper to taste. Once sauteed toones liking, add the saute into a bun, add a reasonable amount of sauce on top of saute, and top off with the Swiss cheese. Place in oven and brown to ones taste.
Simple, but excellent way to enjoy venison.
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LEMON PEPPER ANTILOPE
Ingredients
· 4 antelope steaks (any size)
· 1/4 cup lemon pepper
· 1 table spoon garlic powder
· 1 table spoon salt
· lemon juice
· 4 paper towels for each steak
Soak the paper towels with lemon juice apply 2 on each side of
the steak
and put in the fridge for 1/2 an hour. mix the seasons and
sprinkle on the steak
each side. cook in a frying pan in between low and medium until
browned on
each side.
I hope you enjoy
John
Thanks Troy....
My husband hunted his first dove season a couple of months ago
and brought
me about 30 dove (total) to learn how to cook really fast. I
pride myself
on being a good cook so I turned my kitchen into a small
laboratory and came
up with this recipe:
DOVE TENDERS
10 Dove breasts, skin removed
2 eggs
1/4 c. heavy or whipping cream
1-1/2 c. plain bread crumbs
2 packets Goya Sazon
2 tbls. garlic and herb seasoning (salt free made by schilling)
Salt & Pepper to taste (if necessary)
Vegetable Oil
Fry pan
In a small bowl, beat the eggs and heavy cream together until the
mixture is smooth. Add the dove breast and allow them to soak
while you
prepare the rest of the recipe. In a shallow bowl (I use a pie
plate),
combine the bread crumbs, Goya Sazon, and garlic and herb
seasoning and mix
well, set aside. Pour enough oil into the fry pan to create a 1/4
to 1/2
inch thick layer in the pan. Place over medium heat until hot. In
the
meantime, start dipping the breasts in the bread crumb mixture
and coat
well. When the oil begins to swirl in the pan it is ready. Fry
the breasts
about 2-3 minutes each side. The breasts will be medium to
medium-rare and
probably a little bloody. Cook them any longer and they will come
out dry
and chewy. Enjoy!!
Donna Strouse
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Deep Fried Turkey, A Kansas Tradition!
What you need:
Propane tank
High/Low Cooker with a regulator control valve.
The user controls the heat intensity. There are
several different types on the market.
Large Pot, at least 24 quart.
Usually they come with the High/Low Cooker.
High temperature thermometer. The type that I
would recommend would be a Taylor jelly
thermometer. It must have a clip on the paddle
in order to attach to the pot. It must be able to
read at least 400 degrees F.
Six gallons of peanut oil or any type of oil of
your choosing. You need to be careful of oils
with a low flash point.
Hypo syringe and needle.
Proper protective wear: Gloves, long sleeve
shirt and eye protection.
When you are preparing an area to cook this turkey, I
would recommend that you lay down cardboard or
some material on your garage floor to keep boiling oil
from staining your garage floor. Remember to cook
the turkey outside the house, preferably in the
garage. To determine the amount of oil needed, lower
the turkey into the pot and cover up to the leg
opening with water. Only cover the opening at the top
of the legs. Remove the turkey and measure the
amount of water. Use the same amount of oil in place
of the water when frying the turkey.
Now to the turkey:
Thaw the turkey completely or buy a fresh one from
your grocery store. Remove the giblets. Wash the
turkey and pat dry with paper towels. This is very
important if you put a turkey into boiling oil with water
on it, it will cause the oil to bubble rapidly and shoot
oil through the leg opening like a volcano. It will burn
you if you are not properly protected. You can inject
the turkey with whatever spices you desire. Place the
turkey on the frying rack with the legs facing up. Pour
the necessary amount of peanut oil into the pot. Light
your high/low cooker and heat the oil to 380 degrees
F. When the oil is heated to 380 degrees F, lower
the
turkey into the hot oil slowly. Make sure that you
have the proper protection on when doing this step. I
recommend wearing a long sleeved shirt, work gloves
and protective eye glasses. While cooking, hot oil will
spew up through the turkey's body like a fountain. Be
sure to use the lifting hook and lower it slowly. The oil
temperature will drop to 350F when you insert the turkey.
Fry the turkey for about 3 1/2 minutes per pound of
turkey, keeping the temperature at 350 degrees F.
One sure way to insure that your turkey is done is by
checking the thigh joint for doneness. Most turkeys
have a wire holding their leg joints together. I use a
pair of dykes and cut the wire in order to check the
thigh joint for doneness. Cut into the thigh joint, pull it
back and look to see if it's done. If not, then cook the
turkey for about five more minutes.
The next step is to pull the turkey out slowly and set
it on a large cookie sheet or some sort of tray and
allow to drain. Then remove the turkey from the frying
rack using caution (it's still hot) and set on a platter.
Enjoy the juiciest turkey you ever ate!
Tim Yager
Fly Fishing
Destinations
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Thanks for providing a forum for game recipies. I am an avid
duck hunter and
some days divers (scaup, ringnecks, redheads) are all that's
flying. They
are not quite as tasty, to my tastebuds, as most puddle ducks
(mallards,
teal, etc.) but I've found a way to do them. I would be
interested if anyone
has found a way to make ruddy ducks edible...
Diver Chili
3-4 diver breasts, cut into 1/4-1/2" cubes.
2 onions roughly chopped
6 cloves garlic minced
minced chili peppers to your taste (I usually use a couple
jalpeños to keep
my non-hot food linking friends happy, but have had good success
using one
habañero).
2 cans stewed chopped tomatoes
2 cans beans (I like black beans).
sautee onions, garlic and divers in hot oil until onions are just
clear.
Dump all ingredients into crock pot. Add a little fresh, chopped
cilantro
and/or a spoonfull of cumin and coriander. Stir it all up set the
crock pot
on low, go to work. Come home in the evening, put it in a bowl
and enjoy.
David Mayes, Manhattan, KS
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Recepie for Pheasent à la Brabanconne
ingredients:
1 pheasant
1 kg Brussels chikory
20 cl cognac
1 ltr pheasant stock
50 gr duckgreese
basil and flat parsly
200 gr flower
1 egg
water
how to make it
fry the pheasant in the duckgreese, just give it a coulor,
saisir,season it
with peper and salt, preferably seasalt.
take the pheasant out of the pan and fry the chikory in the same
pan, again
just give it a coulor, season with peper and salt.
put the pheasant in a copper pot, ad the chikory and some basil,
pour the
stock in aswel. ad the cognac. let it come to a boil. while it is
heating up
mix the flower with some water to make it like dough.
stir the egg in a cup.
when the pot with the pheasant is starting to boil, take it of
the heat and
put a lid (witch fits) on it. then take a bruch and smear some of
the egg on
the surface of the lid and the pot, so you can put the dough on
to seal it
airtight. put the pot in the oven 250 degrees Celcius,
pre-heated, for 45
min.
take it out of the oven, take the lid of, and take the pheasant
out of the
pot. put the pot on the stove to reduce the sauce with the
vegatables in it.
cut the breast of the pheasant in thin slices. by the time this
is finiched
the sauce is reduced enough. serve it on a nice plate with some
parcely to
garnish.
this meal can be served with all sorts of potatos so give your
fantasy a go.
Please mail me if you would like to get more recepies. there can
be some
faults in the typing or spelling due to the fackt that english is
not my best
language.
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Thank you for providing the recipes on the Internet! I get a
little
tired of fixing the same things over and over, so these will be a
welcome change - I do have a great recipe to share - am
originally from
Wyoming and used this sauce to cook pheasants in but when I moved
to
Alaska it tastes great with spruce hens and ptarmigan!! :
3 - 4 birds ( or several breasts )
butter
salt/pepper
6 - 9 T Vermouth
2 - 3 cans mushroom soup
Cut up birds (like a chicken) or brown breasts in hot butter
until
golden brown. Remove birds and save pan drippings. Combine
mushroom
soup (no water) and Vermouth and salt/pepper to taste - stir
until well
mixed. Place bird back into mixture and simmer for 2 hours
covered.
mmmmmmmmm! (I use more Vermouth than the recipe calls for....) Is
very
good and simple.
Thank you again!
K Hankins
Chugiak Alaska
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I will try some of your recipes. My husband and son keep us full of game of all kinds. I will have to say that I am a bit leery sometimes, but yours sound down-to-earth and tasty. I found that this is our favorite pheasant recipe. It sounds crazy but is very tasty with noodles or rice as a side dish.
Sweet Creamy Pheasant
Breast of 4 pheasants (keep the other parts for soup)
2 onions diced finely
mushrooms sliced (as many as you like)
butter
Sauté the onions, mushrooms in the butter til transparent
stir the following together
2 cups flour
paprika, salt and pepper to taste
Toss the meat into this mixture and coat well.
Sear the meat in oil just until brown. Add the meat to the vegetables and add 1 carton heavy whipping cream. Cover stirring often to prevent sticking until meat is done, about 20-30 minutes, The cream makes its own gravy.
I sometimes use cool-whip instead of whipping cream to reduce the calories.
My kids can't get enough of this. The more onions and mushrooms the better.
Margaret Seiser
Iowa
1 shoulder or ham roast.
fresh rosemary
fresh thyme
2teaspoons sage
white pepper
fresh garlic.
salt
Trim fat from meat, and wash. Sliver garlic cloves, and lightly
chop
rosemary and thyme together. Poke small slits in meat with paring
knife,
and insert a garlic sliver and some of the thyme-rosemary mix.
Put holes
about 2 inches apart over the whole roast. Then lightly wipe
roast with
vegetable oil, and coat with remaining thyme-rosemary mix, sage,
white
pepper, and salt. Roast at 350 on a rack in pan until meat is
done, and
tender. Time depends on size of roast. Make a brown gravy using
chicken
broth, and if drippings aren't scorched, add a small amount to
gravy.
RACCOON STEW
Ingredients:
A raccoon (cleaned, etc.) cut into pieces; legs, ribs, etc. potatoes (new red are best)
carrots (cut into quarters/chunks)
onions (whole or chunked, depending on size)
bay leaf garlic clove (sliced)
whole pepper corns (6-10) (or you can cheat and use any of the 'prepared' Beef stew seasoning mixes)
oil
flour
salt/pepper to taste but don't salt the meat until after it has begun to cook water red wine (something you would drink--don't ever use a wine for cooking that isn't good enough for the table)
Dredge meat in flour, brown in oil, add veggies, and other ingredients; use enough water/wine to mostly cover meat/veggies; simmer 1-2 hrs until meat falls off bone. serve w/ noffers
Noffers:
2 cups self-rising flour
1/2 pint whipping cream
1 tablespoon sugar
Mix all ingredients until a stiff dough forms (biscuit consistency), roll 1/2" thick, cut with ice-tea glass or at least a 2 1/2" biscuit cutter. place on ungreased baking sheet in 425 oven for 10-12 minutes until golden on top. These are really biscuits but they're the only kind I can get to come out right... I'll make you a noffer you can't refuse! In the summer time, add 1/2 tsp vanilla flavoring and another tablespoon sugar, roll a bit thinner and cut a little bigger...serve hot with fresh strawberries and whipped cream.
Kathryn Smith New Bern, NC
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My Name is Colette "Coleen" Crowder Stoneking, And
My Mothers mother use to
fix opossum a different way than you di on the recipe of yours on
your
Webpage, ok? Mom's mother's name was Alberta Louise McCrary
Sloan. how she
would fix it was after grand pa Sloan cleaned it (gutted it and
skinned it)
Seanmahthair (Gaeilge[Gaelic ] for grand mother. Seanmahthair
would boil it
in a roasting pot in the oven until it was almost done she
drained the fat
and juice of into a glass mixing bowl and then she would take raw
sweet
potatoes and leave the peels on them and place them all around
the opossum
and then she would poor the fatty juices all over the opossum and
sweet
potatoes and put the roasting pan's lid back on and pop it back
into the oven
until the sweet potatoes were done, and thentake it out and serve
it up and
Yummmmmmmm! was that delish!
She also made Squirrel Dumplings too, that were like yours but
with squirrel
in it instead of bird meats ok?
Moran Gra, Colette Aka Coleen (Same Granny wanted me to have an
Irish name
too, ok?
Broiled Salmon Delight
Ingredients
One large fillet of salmon (or trout),
1/4 t. salt, pepper, onion powder,
and garlic powder. One onion (small),
one t. lemon pepper, one t. lemon
juice and a T. of parsley flakes.
Serves 1
Set oven to Broil. Drizzle lemon juice onto fillet. Sprinkle
ingredients;
salt, pepper, onion powder, and garlic powder evenly onto fillet.
Cut onion
into one inch pieces, lay pieces on fish. Broil until done.
Sprinkle parsley
flakes onto fillet for presentation. Enjoy.
Squirrel Hunter's Stew
2 squirrels
1 cup vinegar
1 onion, diced
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons mixed spices
leaves from 3 stalks celery
2 carrots, diced
Wash dressed squirrel thoroughly and cut into serving pieces.
Combine next 4
ingredients in deep container. Add squirrel and enough water to
cover. Let
stand 3
hours. Drain squirrel, brown in 375ºF oven. Add remaining
ingredients and
again
cover with water. Cover pan and continue cooking until tender.
Serves 2 to 3.
Sent By Josh Phillips of Fountain Inn South Carolina
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Squirrel Pie
Filling:
2 1/2 cups cubed cooked squirrel
2 cups peeled cubed red potatoes 1/2 in. cubes
1 1/2 cup frozen(canned) peas & carrots
1 can condensed cream of mushroom soup
1/2 cup thinly sliced celery
1/2 cup chopped onion
1/2 cup squirrel or chicken broth
1/2 teaspoon instant chicken bullion granules
1/4 teaspoon fresh ground pepper
crust:
3/4 cup all-pourpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
1/2 cup margarine
Heat oven to 375 F. spray 8 in. square dish with nonstick
vegetable
cooking spray. Set aside. In 12 in. nonstick skillet, combine
filling
ingredients. bring to a boil over medium-high heat. Remove from
heat.
Spoon evenly into prepared dish. Set aside.
In medium mixing bowl, combine flour, baking powder and salt. Add
milk
and margarine. Stir with fork just until dry ingredients are
moistened.
Spoon batter evenly over filling, spreading to edges. Bake for 30
to 35
min., or until crust is golden brown.
Here's the recipe I told you I would send. Hope you can use it, I
do
regularly and it tastes good.
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|
Hi! Found your site while surfing. I raise
domestic rabbits- thought I'd share some of my fave
recipes with you. Grilled Italian Rabbit 1.5 to 3 lb. rabbit (the smaller the more tender) bottle of creamy Italian dressing Disjoint and pierce meat deeply. Place meat in bowl or Ziploc bag- pour dressing over meat. Marinate, refrigerated for 24-48 hours. Drain meat well and discard dressing. Add damp chunks of mesquite to cooking fire 5 min. before adding meat for a really delicious flavor. Meat is done when it just turns white at the bone- overcooking will toughen it. Easy Crocked Bunny 2-5 lb. rabbit Cream of Chicken & Mushroom soup 1/4 cup water, wine or beer pkg of fresh whole button mushrooms This is a no-wqtch, no-brainer. Stuff rabbit in a crockpot, add soup & liquid. Rinse and quarter mushrooms, put in pot. Come back in about 7 hours. Serve. Simple! (You can substitute tough meats like older rabbits, jackrabbits, or even an old stew hen. Cook s-l-o-w-l-y.) By the way- when dressing small game look for white objects near the intestines (about the shape & size of a pea). These are tapeworm larvae. Remove em- and cook the meat very well (180 degrees)! Rule of thumb- all internal organs should be smooth! Wrinkles, indentations, off-color areas, spots, and odd bumps are all signs of disease. If in doubt, throw it out. Enjoy! Molly Kinkaid MK Satins Rabbitry ~Blue Satins~ |
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3 lbs squirrel in serving size pieces
3/4 cup flour
1/4 tsp pepper
5 Tbs lightly salted butter or margarine
1 large onion, chopped
1 Tbs cornstarch
1 can cream of mushroom soup
1 tsp salt
2/3 cup milk
2 Tbs chopped parsley
2 cups water
1 box Bisquick
Heat half the butter in an iron skillet. Mix flour, salt &
pepper in a
paper bag. Add single pieces of squirrel shaking till each piece
is well
coated. Place squirrel in skillet cooking over medium heat till
browned.
Smother squirrel in premixed cream of mushroom soup, chopped
onion, and
the cup of water. Bring to a boil. Reduce heat and simmer in the
covered
skillet for 1 1/2 to 3 hours. Remove cooked squirell and keep hot
in the
oven. Mix cornstarch with cold water. Add to sauce. Bring to a
boil
stirring constantly. Cook till gravy thickens. Meanwhile, mix the
dumplins using the directions on the Biscuick box. Add dumplin
mix to
boiling gravy by the spoonfull. Cook 10 minutes uncovered. Cover
and
cook another 10 minutes. Serve with hot chicken pieces.
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Dear Sirs;
Great web site. Here's a rabbit recipe you may want to try.
RABBIT AND BROCCOLI CASSEROLE
1 - large rabbit [about 2 lbs.]
1 - package frozen broccoli spears
1 - can cream of chicken soup
1 - cup grated Cheddar cheese
Salt and pepper to taste
Simmer rabbit in a salted kettle of water with onion and carrots
and
celery, chopped ,for 1-1 1/2 hours or until meat falls from the
bones.
Let rabbit cool, then bone it. Place rabbit pieces in the bottom
of a
buttered casserole dish. Spread the thawed, drained spears of
broccoli
over the top. Pour the cream of chicken soup over the whole dish.
Salt and
pepper to taste. Bake at 325 degrees for 1 hour. Take out and
sprinkle
cheese on top. Return to oven until cheese is melted.
Hope you like it , you have my permission to use this recipe if
you
want.
Thanks
Charlie McKeefry
Pulaski,Wisconsin
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