With hunting season right around the corner, we thought that we would share some of our favorite wild game recipes with you. Using these will allow you to taste the natural flavor and superior tastes of wild game. Please leave one of your favorite wild game recipes in the comments section.
|• 2 lb Venison stew meat||• 1 cup of chopped onion|
|• 2 slices of bacon cut into 1/3 inch pieces||• 3 chopped cloves of garlic|
|• 4 – 15 oz. cans Hominy (2 white/2 yellow)||• 1 bay leaf|
|• 1 can of chicken broth||• 1 tsp salt and 1 tsp black pepper|
|• One 15 oz. can of Stewed Tomatoes||• 1 teaspoon of Tony’s Creole Seasoning|
|• 12-18 chopped tomatillos||• Chili powder and cumin|
In a large stew pot, brown the venison in Olive Oil with the bacon. While the meat begining to brown add chopped union and garlic.
When meat browns and union becomes translucent, add chopped tomatillos to cooking mixture. Season with salt, pepper, Tony’s Creole Seasoning and the bay leaf.
Add full cans of stewed tomatoes, chicken broth and hominy. Bring to a slow rolling boil for 30 minutes then cover and simmer until thickened.
Recipe submitted by Henry L. Homrighaus, Jr.
Venison Meatball with Sauerkraut and Cranberry
|For Meatballs||For Sauerkraut/Cranberry Mixture|
|• 2 lb Ground Venison||• 1 can drained sauerkraut|
|• 3 eggs slightly beaten||• 1/3 cup of Bar-B-Q sauce|
|• 1/2 of a package of Lipton onion soup mix||• 1 cup brown sugar|
|• Fresh cracked pepper||• One can of whole berry cranberry sauce|
|• Chopped garlic to taste|
In a bowl, mix together meatball ingredients and form into small meatballs placing into baking dish.
In another bowl, mix Sauerkraut/Cranberry ingredients and pour the mixture over the meatballs.
Bake at 325 degrees for 1 hour.
Recipe submitted by Henry L. Homrighaus, Jr.
Marinated & Grilled Sea Bass
|• 3 Tbsp. soy sauce||• 1 teaspoon dry ginger|
|• Juice of one lemon||• 4 cloves garlic, diced|
|• 1/4 cup Marsala Wine||• 4 sea bass steaks (or other white fish)|
|• 1/2 teaspoon salt||• 2 scallons, cut into 2″ slivers|
Combine first 6 ingredients and marrinate fish in the refrigerator for 2 hours.Â Remove fish from marinade and place on hot grill.Â Thickness of fish determines lenght of cooking time, but generally will be about 10 minutes.Â Top with scallons to serve.
Jalapeno Bacon Wraps
Cut venison backstrap or tenderloin into 1″ to 1.5″ cubes and marinate in Zesty Italian Salad Dressing overnight or at least several hours.
Cut the stem’s off of the Jalapenos, cut in half lengthwise, deseed, and cut each half into 2 or 3 pieces.
Cut bacon slices in half, place marinated venison cube’s into jalapeno piece, wrap with bacon, and pierce on wooden skewer. Season lightly with your favorite steak seasoning.
Cook on medium heat, preferably oak or charcoal coals, until bacon is cooked throughly, but do not cook too quickly.
Serve with a fresh green salad.
Venison Hamburgers with Cheese and Bacon
|• 2 lbs. finely ground Venison|
|• 8 strips of bacon|
|• 8 slices of good American or Swiss cheese|
|• 1/2 cup of minced onion|
|• Salt and pepper to taste|
The venison should be cold, and mixed with the finely chopped onion. Make into four 8 oz. patties. Chop finely two strips of bacon for each burger. Put the bacon on one side of the burger, melding it with your hands to the top. Put back in fridge to cool.
Heat an iron griddle or fry pan. Take burgers from fridge and place on iron surface back side down. Salt and pepper to taste. Cook at least five to seven minutes until the bacon is crisp, and the burger is partially cooked.
Turn and fry another five minutes. Salt and pepper to taste.
Add cheese to bacon side of burger and add a splash of water to the pan. Cover for about two minutes to melt cheese with steam. Remove and let sit for about three minutes. Serve with a Kaiser roll or large burger roll, lettuce, tomato and onion. Try with a dash of mayo or mustard.
Recipe submitted by Jim Kyer
Grilled Venison Filet Mignon
|• 2 inch thick slices of venison tenderloin|
|• Worschester Sauce|
|• Liquid Smoke|
|• Fresh Ground Pepper|
|• Thick cut bacon|
Marinate venison in above ingredients, equivalents to your preference. Wrap in thick cut bacon and skewer. Grill about 7 minutes each side over medium coals. It’s that easy!
Chick on a Stick
|• Your favorite chicken marinade|
|• Quail breasts|
|• Shoney’s Classic Recipe Seasoning Salt|
Layer fileted quail breasts in plastic container, sprinkling seasoned salt between layers. Refrigerate 8-24 hours, or at least until moisture from breasts breaks salt down into marinade.
Put single strip of bacon around each filet and secure with toothpick. (Too much bacon will cause excessive flare-ups when grilling.)
With cold drink in one hand, fight smoke and hungry people off with the other while rolling the breasts across the grill until bacon is cooked and quail is tender and moist.
Also works with pheasant, chukar, turkey, chicken or pork. Serve fried quail legs as appetizers.
Karl’s Famous Unfeathered Bird
|• Ruffed Grouse — breasted, no bones|
|• Cream of Celery Soup|
|• Swiss Cheese|
|• Sliced Carrots|
|• Dill Weed|
|• Croutons — About a cup for four breasts (optional)|
Put grouse breasts in square cake pan. Slice swiss cheese and cover each breast with 2-3 slices 1/8 to 1/4 inch thick. Sprinkle lightly with dill weed. Grate or thinly slice baby carrots until the color orange is brillant across the cheese and grouse breasts. Paint the bird breasts with large dollops of cream of celery soup (unmixed soup, straight from the can).
Bake 350 for 1/2 hour covered with tin foil. Remove tin foil and add croutons.
Bake 350 for final 1/2 hour. Serve over minute rice. Garnish with cran berries.
Crispy Fish with Citrus Aioli
|Crispy Fish||Citrus Aioli|
|• 1 lb. panfish filets (cut 1-inch strips)||• 1 tbsp frozen orange juice concentrate, thawed|
|• 1 cup tempura mix||• 1/2 tbsp freshly grated orange zest|
|• 1 cup ice-cold water||• 1/2 tbsp freshly grated lemon zest|
|• 1 tsp garlic powder||• 1 tbsp fresh orange juice|
|• 1 tbsp freshly ground pepper||• 1 tbsp fresh lemon juice|
|• Panko breadcrumbs||• 1 clove garlic finely diced|
|• Deep frying oil heated to 375 F||• 1 cup mayonnaise|
Combine aioli ingredients in bowl, mix thoroughly and chill in refrigerator until cool.
Mix batter by combining tempura mix, water, garlic powder and ground pepper. Dip fish strips in batter and toss battered filets in panko breadcrumbs until coated. Fry in oil until golden brown. Drain on paper towels and season with salt to taste.
Serve hot crispy fish with cool aioli. Serves two.
Portabella Mushrooms with Pheasant
|• 1 pkg. sliced Portabella mushrooms||
|• 2 boned pheasant breasts|
|• 2 oz. olive oil|
|• 3 oz. dry sherry wine|
|• 1 slice Prosciutto ham cut in small pieces|
|• 1 clove minced garlic|
|• 1 pinch pepper|
|• 1 pinch oregano|
|• 1 pinch garlic powder|
|• 1 Tbsp. butter (optional)|
|• 2 slices mozzarella cheese (or crumbled equivalent)|
Cut pheasant into finger sized pieces and saute in olive oil and garlic. Add wine, mushrooms, Prosciutto ham, and spices. Cook until pheasant and mushrooms are tender. Add butter. Melt mozzarella cheese over top and simmer until it mixes with pheasant and mushrooms.
Serves two to three.
Courtesy of Ravenwood Lodge
Hobo Fish Stew
|• 1 cleaned filet fish|
|• 1 chopped onion|
|• 2 squirts lemon juice|
|• 1 thin sliced potato|
|• 1 thin sliced carrot.|
Wrap all ingredients in heavy duty foil and place in an open campfire, indirectly on the fire for about 30 minutes.
Thai Turkey Spring Rolls
|• 1 pound wild turkey breast||• Cucumber strips|
|• Olive oil (for frying)||• Tomato, thinly sliced|
|• Extra-virgin olive oil (for seasoning)||• Carrot strips|
|• Fresh-squeezed lemon juice||• Endive or lettuce leaves|
|• Fresh ground pepper||• Thai rice spring roll wrapper (round)|
|• Salt||• Sweet chili sauce|
|• Watercress sprigs||• Peanuts, crushed|
|• Cilantro sprigs|
Lightly pound wild turkey breast to 3/4-inch thick. Season with salt, pepper and lemon juice. Pan-fry it in olive oil until both sides are lightly browned and meat juices run clear. Let cool, slice into 1/2-inch strips and soak turkey breast in dressing made from three parts lemon juice, one part extra-virgin olive oil, pepper and salt. Refrigerate meat until chilled.
Soak one rice wrapper in water until soft, lay on plate or cutting board and assemble roll. Use turkey meat, watercress, cilantro, cucumber, tomato and carrot combinations as filling and use lettuce and rice paper as the outer layers of the spring roll wrap. Chill spring rolls in refrigerator and serve with sweet chili sauce and crushed peanuts.
Crock Pot Deer Meat
|• 2-3 lbs. Venison||• 1 cup flour|
|• 1 can cream of mushroom soup||• 1 cup cooking oil|
|• 1 can celery soup||• 1/3 teaspoon pepper|
|• 1 medium onion||• 1/2 teaspoon salt|
|• 1 can water||• 1/3 teaspoon lemon pepper|
Salt, pepper and lemon pepper and flour meat. Brown on both sides and place in crock pot. Add remaining ingredients and cook for 4 to 6 hours on medium. Serve over rice.
Steubenville Venison Pasta
Mark Thomas prepare Steubenville Venison Pasta
TASTY… AND GOOD FOR YOU
Low in fat, high in nutrition and delicious to boot, venison may well be the perfect meat. Join NSSF’s Mark Thomas in his kitchen to learn the facts about venison and watch him prepare a great venison meal, Steubenville Venison Pasta. Forget the bacon cheeseburger and tune in to this!
|• 1 pound ground venison||• 1 beef bouillon cube|
|• Olive oil for Browning||• 1 teaspoon sugar|
|• 1 cup shredded carrots||• 1/2 teaspoon Italian seasoning|
|• 2/3 cup chopped onion||• 2 – 15 oz. cans of tomato sauce|
|• 1 garlic clove – crushed||• 1 cup sliced mushrooms|
|• 1 teaspoon basil||• 1 pound of your favorite pasta|
|• 1 teaspoon oregano|
In a large skillet, brown venison in olive oil until it loses redness. Add carrots, onion and garlic. Sauté until onion is tender. Add remaining ingredients except spaghetti. Cover, simmer 20 minutes. Stir occasionally. Prepare pasta according to package directions. Drain. Serve sauce over hot cooked pasta.
Quality Venison Cookbook
By Steve and Gale Loder
Texas Venison Chili
|• 2 pounds venison||• 2 tablespoons sugar|
|• 1/4 cup vegetable oil||• 3½ cups whole tomatoes|
|• 1 cup chopped onion||• 1 cup tomato sauce|
|• 2 cloves garlic||• 1 cup water|
|• 1 large green pepper||• 1/2 tablespoon salt|
|• 3 tablespoons chili powder||• 2 cup kidney beans|
Coarsely grind venison and brown in vegetable oil. Add onion, minced garlic, and green pepper cut into strips. Cook 5 minutes stirring constantly. Add chili powder, sugar, whole tomatoes, tomato sauce, water and salt. Simmer 1 hour and 30 minutes. If a thicker chili is desired, stir in 1 tbsp flour mixed with 2 tbsp water. Just before serving add kidney beans.
Makes 6-8 servings