WILD GAME RECEPIES

[reinhard1]

in the spirit of the comming hunting seasons i would like to start some ideas for the comming season. here is one:

DEER LOGS

4 venison steaks

1 cup ricotta cheese

1 cup of mazzarella cheese

1/4 cup cream cheese

1 1/2 tsp. garlic

1 tsp. italian seasoning

1/2 tsp. basil

1 cup onion, diced

1 tsp. lemon juice

combine all ingredients except steaks. spread mixture on steaks and roll up like a log. i usualy pound them down to thin them out. use some toothpicks to secure the log shape. place in covered greased pan. bake at 300 deg. for 45 minutes and serve. good luck.

[reinhard1]

BREAST OF GROUSE

2 breasts of grouse, halved

4 tbls butter

1/2 jar tart jelly

5 oz. dry sherry

salt and pepper

3 to 4 tbls heavy cream

paprika

saute breasts in butter until nearly tender. add jelly and wine. salt and pepper to taste. cook covered for 15 to 20 minutes. remove breasts to a platter. add cream and a dash of paprika to the gravy. taste for seasoning and add more salt and pepper if necessary. pour gravy over meat. good luck.

[toughguy]

The deer logs sound good. Might have to try that one this fall. Thanks for the idea.

[reinhard1]

VENISON AND BEANS

2 lbs venison

1 lb bacon

1 can pork and beans

1 can lima beans

1 can navy beans

1/2 onion cut up [i use a whole one]

1 green pepper, cut up

1 cup mustard

1 cup catsup

1 tsp brown sugar

1 tsp salt

1 tsp pepper

brown venison and bacon [crispy brown]. put all ingredients in crock pot and cook for 4 hours on high temperature setting. good luck.

[reinhard1]

MUSTARD FRIED VENISON

4 to 6 loin stks or chops

seasoned salt

pepper

2 tbls dijon style mustard

1 tsp horseradish

1/4 cup olive oil

wash steaks, pat dry. season with salt and pepper. combine mustard and horseradish. spread this mixture on each side of steaks, to cover. fry in hot olive oil. poke with fork and as soon as juices run clear, the steaks are done. good luck.

[reinhard1]

VENISON SHANKS

4 venison shanks

salt and pepper

1 cup water combined with 3/4 cup marsala or madiera wine

1/2 lb. fresh mushrooms, sliced

1/4 cup green onions, sliced

1/4 cup fresh parsley, chopped

1 garlic clove, minced

1/4 tsp. rosemary

season shanks with salt and pepper and place on a greased baking pan. bake uncovered at 325 deg for one hour or until browned, turning once. pour off all fat, if any. pour half the wine and water mixture over the shanks, cover and bake for one hour or more. sprinkle the shanks with the mushrooms, green onions and parsley. combine the remaining wine and water with the garlic and rosemary and pour over the shanks, again cover and bake at 400 degrees for 30 minutes. serve and spoon the sauce mixture over them. good luck.

[reinhard1]

VENISON TENDERLOIN TOPPING FOR RICE

1 lb. venison tenderlonin steaks, butterfly cut

dash of meat tenderizer

favorite breading mixture

2 slices of bacon

1/2 onion, diced

1/2 green pepper, diced

2 tsp. worcestershire sauce

1 16 oz. can whole stewed tomatoes

1 can red kidney beans [optional]

salt, pepper and garlic powder

beat steaks with mallet and sprinkle with meat tenderizer. bread tenderized steaks with favorite mixture of breading. fry 2 slices of bacon in skillet until they are crisp and crumble. fry butterfly steaks for 15 to 20 minutes until done [in the pan with the bacon grease and crumbled bacon]. add diced onions, green pepper and worcestershire sauce after meat has browned. add stewed tomatoes to skillet along with kidney beans if desired. add small amount of garlic powder and salt and pepper. cook for 10 to 15 minutes with lid on stir as needed to prevent burning. serve over rice. good luck.

[Leaky]

Venison Stroganoff

2 1/2 # Venison Steak or Roast

1 bottle of favorite marinade

2 Tsp Salt

3 T Flour

4 T Butter

2 Med. Onion

1 Clove Garlic

1/8 tsp Pepper

2 T Paprika

½ Pint Sour Cream

2 1/2 Cups Bouillon

1Tbls Creamy Horseradish

Cooked Egg Noodles

Cut Venison into one inch strips and marinade overnight

Dredge beef in flour, brown in butter. Add onion, garlic &seasonings. Sauté till brown.

Add bouillon and simmer for 1 hour.

Add Sour Cream & 1 Horseradish

Serve over Egg Noodles

[reinhard1]

thanks, Leaky, i was hoping for some contributions to this thread and you made a tasty one. the seasons are getting very close. good luck.

[reinhard1]

VENISON MEAT AND POTATO LOAF

1 lb. browned ground venison, drained

4 cups potatoes, peeled and sliced

1 tbls onion, chopped

2 tsp salt

pepper

3/4 cup milk

1/2 cup oats

1/4 cup catsup

5 tbls onion, chopped

mix potatoes, 1 tbls onion, 1 tsp salt and dash of pepper together and place in a 2 to 3 quart cassorole. then mix rest of ingredients together and spread this mixture over potatoes. bake at 350 deg covered. 30 to 45 minutes or until potatoes are tender. good luck.

[reinhard1]

VENISON-BACON ROLLS

8 venison steaks

8 strips of bacon

salt and pepper

1 galic clove, minced

1 med. onion, chapped

flour

3 beef boullion cubes

2 cups boiling water

1 tbls parsley

1/4 tsp. marjoram

1/4 tsp. dry mustard

pound steaks until thin enough to roll. fry bacon strips until done but not crisp. lay bacon on steaks. sprinkle with salt, pepper, minced garlic and a few chunks of chopped onion. roll steaks and dredge in flour. brown in bacon grease. remove and drain grease. mix 3 boullion cubes with 2 cups boiling water. stir until dissolved. add parsley, marjoram, dry mustard and rest of onion. pour into skillet and add the venison rolls. simmer until tender, approximately 1 1/2 hours. serve with the sauce. good luck.

[reinhard1]

SPICY VENISON SAUSAGE BROCCOLI CASSEROLE

2 cups cooked rice

1 lb venison bulk sausage, cooked and drained

1 can sliced water chestnuts, drained

2 cups cooked chopped broccoli

1 lb cheddar cheese, [4 cups] divided

preheat the oven to 375 deg . layer the rice, sausage, water chestnuts, broccoli, and 1 cup of the cheese in a baking dish. sprinkle with the remaining cheese.bake for about 30 minutes or until the cheese is bubbly. good luck.

[Leaky]

These all sound great! I don't hunt but have plenty of friends that do. Am always willing to trade Walleye/Crappie/Bluegills for Venison with my hunting buddies during the season. Also enjoy hanging out at the shack and handling the cooking/cleaning chores.

[reinhard1]

i also do all the cooking at the hunting camp, but i normaly make all the meals ahead of time and vacume seal them, except breakfast. at noon we usualy take a break and i put some venison kielbasa in some double foil and throw them on the coals from a camp fire. too bad it's only once a year. what a great time. good luck.

[reinhard1]

Cranberry Pot Roast

4 lbs. venison roast

2 cups cranberry juice coctail

flour for dredging

salt and pepper

2 tbls cooking oil

1 can whole cranberry sauce

1 garlic clove, minced

1/4 tsp. powdered cloves

1 onion, sliced

marinate venison in cranberry juice for 4 hours. save marinade. dust meat with flour, salt and pepper. brown well on all sides in hot oil in a heavey kettle. add whole cranberry sauce. 1 cup marinade, garlic , powdered cloves, onion and cover. simmer 3 1/2 hours or until tender. skim fat from gravy. thicken pan juices if desired. good luck.

[Jarrid Houston]

Just had a pot luck at work today!

Venison steak chopped into cubes

Onion

Potato

Bacon

A little Veggie Oil

and Lawry Season Salt

Stew it up on a cooker or crock pot

FANTASTIC and defin was a hit today, People asked whats in it, and i would say secret recipe. HAHAHa

[reinhard1]

that bacon is always a great addition. good luck.

[reinhard1]

VENISON KIELBASA POTATO SOUP

1 15 oz can dark kidney beans, rinsed and drained

1 14 oz can diced tomatoes, undrained

1 10 oz can beef broth

3/4 lb. venison kielbasa cut into small chunks

1 large baking potato or two medium potato's

1 green pepper diced

1 onion diced

1 tsp dried oregano leaves

1 tsp sugar

2 tsps cumin

combine all the ingredients, except cumin, in a slow cooker. cover and cook on low for 8 hours. stir in the cumin and serve. good luck.

[reinhard1]

VENISON STUFFED NECK ROAST

1 large venison neck

1 1/2 loaves of dried bread

1 tsp salt

1/2 tsp pepper

3 eggs

2 onions, chopped

water

2 tsp. sage

bone out large neck. leave open and salt and pepper well. let stand for 1/2 hour to let salt and pepper work in. in large mixing bowl or pan, make dressing by breaking up dry bread, adding 1 tsp salt and 1/2 tsp pepper, eggs, chopped onions, enough water to moisten well. add 2 tsp sage. test to see if it is enough. add more sage if needed.

lay neck roast in baking pan. spread half of dressing on it. then roll it up like a jellyroll. put remaining dressing around roast and cover. bake at 350 degrees for 2 1/2 hours. good luck.

[reinhard1]

VENISON TOMATO SAUCE

2 tbls olive oil

1 cup chopped onion

1 garlic clove, minced

1 pound ground venison

1 can [28oz] italian-style peeled plum tomatoes with juices, cut up with scissors.

1 can [15oz] tomato sauce

1 can [6oz] tomato paste

2 tbls coarsely chopped italian flat-leaf parsley

salt

1 tsp dried basil

1/2 tsp dried oregano

1/4 tsp coarsely ground black pepper or to taste

1 whole bay leaf

heat oil in a large heavy saucepan; add onion; saute over low heat, stirring, until tender and golden, about 5 min. add the garlic; saute 1 minute. meanwhile, brown the ground venison in a skillet, stirring to crumble meat; add to the onion mixture. add the tomatoes, tomato sauce, 1 tamato sauce can filled with water, the tomato past, parsley, 1 tsp salt, the basil, oregano, pepper and bay leaf. heat over medium-low heat to simmering. simmer, uncovered, over low heat stirring occasionally until sauce is thickened and flavorful, about 1 hour and 15 minutes. serve over pasta. good luck.

[Leaky]

My Mom's friend lives on Lake Vermilion and had us all out for dinner one night. He made a venison neck roast. I thought "You're kidding right? Maybe we should throw some brats on the grill for backup."

It was quite possibly the best vension I ever had. Your recipe for that delicious cut of meat looks awsome RH1.

[reinhard1]

when i used to process deer on the side i only had one person ever ask to save a couple of neck roasts from a large buck he got. most of the time i bone it out for trimmings for burger or sausage. i have had them in the past that i boned out, cleaned and butterfly'd so to speak and smeared the inside with mustard real well, tossed a lot of chopped onions on that, about a pound of finely cut bacon [uncooked] and lots of pickle relish [ not the sweet stuff]]. and then roll it and tie it up into a nice rolled roast and put it in the oven till it almost falls apart at 325 deg. covered the first hour then uncovered till i fork test it and i can take a fork full of meat off without a hassle. makes the best gravey in the world. i also put a bottle of beer in the roaster at the beginning along with two pacs of beefy onion soup mix [dry mix].

later when the roast is done i lift it out gently. add another bottle of beer to the juices in the roaster and make my gravey adding flour/beer mixed up to thicken it up to were i want it and then put the roast back in. served with real german dumplings, and kraut with bacon. i do the same with a good piece of venison shoulder also. good luck.

[reinhard1]

MARINATED DUCK

2 ducks

1/2 cup soy sauce

2 tbls sugar

1/2 cup dry red wine

1 small onion, chopped

1 tsp. ground ginger

2 garlic cloves, minced

2 bay leaves, crumbled

cut ducks in half lengthwise. place in plastic bag in shallow pan. combine remaining ingredients and pour over duck. cover and marinate overnight in refrigerator, turning occasionally. preheat oven to 425 deg. remove ducks from marinade and place skin side up in 13 by 19 inch pan. bake uncovered, 15 minutes. reduce temperature to 325 deg. pour marinade over ducks and cover lightly. bake 1 to 1 1/2 hours or until tender. occasionally baste with marinade. good luck.

[reinhard1]

PARTRIDGE PIE

3 partridge

1/2 lb. veal, cut 1/2-inch thick

1 1/4 tsp. salt

1/8 tsp. pepper

6 bacon slices

1/4 cup bacon fat

1 tbls salad oil

3 tbls flour

2 cups bouillon

2 whole cloves

1 cup mushrooms, sliced

2 tbls. butter

1 tbls. parsley, chopped

sherry

flaky pastry

cut partridge in half lengthwise. slice veal into six strips. sprinkle partridge and veal with 1 tsp salt and 1/8 tsp pepper. cut bacon slices in half and saute until golden brown. put partridge in bottom of 2 quart casserole and cover with veal and bacon. add 1 tbls. salad oil to bacon fat in skillet and gradualy add 3 tbls. flour. stir in 2 cups bouillion and cook until thick. add cloves and remaining 1/4 tsp salt and pour over meat. cover and bake at 350 deg for 1 hour. meanwhile, saute mushrooms in butter until tender. place mushrooms and parsley over ingredients in casserole. pour sherry over all and top with your favorite flaky pastry dough rolled to 1/8 inch thickness. bake uncovered at 440 deg until pastry is light brown. good luck.

[reinhard1]

ROASTED GOOSE

1 goose, cleaned

1 large oven roaster bag

1/4 cup celery, diced

1/4 cup fresh onions, sliced

1 package dry chicken broth [boullion]

3/4 cup hot water

salt, pepper and parsley to taste

4 to 5 slices smoked dried beef

place goose in roaster bag. combine celery, onions, chicken broth and water. pour mixture over goose and inside cavity. lay slices of dried beef over top of goose. seal bag. bake at 250 deg for 3 to 4 hours. remove from roaster bag and gently peel outer darkened skin. meat will be tender and will pull away from bone if fully cooked. good luck.