WILD GAME RECEPIES

[LABS4ME]

I have several recipes...

These are fairly simple and straight forward.

Rinse goose and season well. Place inside oven bag and pour a can of good quality fruit cocktail over the top. Tie up bag and bake for 1 1/2 hours. remove breast and thicken sauce.

Mix equal parts soy, wortchestire sauce, italian dressing. Marinate overnite. Grill on hot grill till just medium rare. Nothing over pink. Let rest 10 minutes nder foil before serving. Slice thin when serving

Chunk breast into 1-2" cubes. Dredge in season flour. Put in hot (2-3 tblsp oil and pad of butter) oiled pan and sear. Add in onions and garlic and turn goose until browned. Add can of cream of mushroom and can of cream of chicken soup and half to 3/4 can of orange juice. Cover pan and simmer for 45 min to an hour till goose is very tender. Serve over mashed potatoes or Rheemes egg noodles.

All easy goose camp recipes\.

Good Luck!

Ken

[reinhard1]

thanks for the input. wild goose is one thing i have never cooked, so it's nice to have someone come on here and contribute as you did. good luck.

[reinhard1]

VENISON CHEESE DIP

1 lb. ground venison

1 log velveeta cheese

2 small cans jalapeno peppers

red hot sauce

1 bag tortilla chips

spray crockpot with pam and turn it on high. cube cheese, add to crockpot and cover. this will melt quicker. brown meat in fry pan. drain off any liquid. when cheese is melted, add meat and peppers to crockpot. mix well. reduce heat. if needed, add a few drops of red hot sauce to taste. leave covered and on low until ready to serve with your favorite tortilla chips. good luck.

[crothmeier]

Dove or pheasant bacon rollups. (appetizer)

Dove breasts or pheasant breasts

Green or Jalapeno or whatever pepper you choose

Bacon

Cream Cheese

Cut bacon strips in 1/2 and spread cream cheese on.

Place one seasoned(your choice)dove breast (or cube of pheasant breast) onto bacon along with chuck of pepper.

Roll it up and either grill it or bake in over until bacon is crispy.

EAT!!

I made 22 of these last weekend up at the cabin while playing cards. its simple and quick.

[reinhard1]

thanks for that one. i think you cant go wrong with your recepie. good luck.

[reinhard1]

MEXICAN PHEASANT

2 cups cooked pheasant, cut in 1 inch bites

1 can cream of mushroom soup

1 can cream of chicken soup

1 onion, chopped

1/2 jar medium salsa

1 cup sour cream

1 cup cheddar cheese, grated

1 cup monterey jack cheese, grated

1 pkg. corn tortillas, cut in strips

combine pheasant, soups, onion, salsa, sour cream and 3/4 cheese. layer mixture with tortilla strips. top with remaining cheese. bake 30 mintes at 350 deg..good luck.

[reinhard1]

WILD RABBIT CASSEROLE

2 rabbits

2 oz. butter

4 oz milk

1 tbls parsley, chopped

1 tbls chives

1 large garlic clove, finely diced

2 medium carrots, diced

1 stalk celery, diced

4 small onions chopped

1 cup bread crumbs

12 oz sour cream

1/2 tsp paprika

3/4 tsp pepper

soak rabbits in salt water for 3 hours. bone rabbits. fry meat in some butter for 4 to 5 minutes. combine milk, parsley, chives, garlic, carrots, celery and onions in a saucepan and bring to a boil. cover and simmer for 30 minutes. pour into a casserole dish, add meat and stir. sprinkle bread crumbs on top of mixture. spread sour cream over bread crumbs and sprinkle with paprika and pepper. cook in 350 deg oven for 1 1/2 hours or until meat is tender. serve with rice or pasta. good luck.

[reinhard1]

SIMMERED RABBIT AND ITALIAN VENISON SAUSAGE

1 lb. italian venison sausage links

1 rabbit, cut into pieces

3 garlic cloves, minced

1 onion, chopped

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 16 oz. can italian tomatoes, drained

1/2 tsp. red pepper flakes [optional]

2 tbsp. tomato paste

1/4 cup chianti or other dry red wine

1 tbsp. minced fresh basil

zest of 1 orange

1/2 orange juiced

salt to taste

poke the sausages several times with a sharp fork and saute until the links are just browned on all sides. remove the sausages, allow to cool, and slice into 1 in. long peices. saute the rabbit pieces in the same skillet until just brown on the outside, set aside. pour off all but a small amount of the drippings and saute the garlic, onion, and bell pepper until just tender. return the sausage to the pan and add the tomatoes, pepper flakes, tomato paste, chianti, basil, zest, orange juice, and salt, and simmer for 10 minutes. return the rabbit to the skillet, cover, and simmer for 25 to 30 minutes or until the rabit is done. good luck.

[reinhard1]

VENISON MUFFINS

1 lb. venison

1/2 lb. ground pork

2 cups soft bread crumbs

1 cup milk

1 egg, beaten

1 tsp worcestershire sauce

2 tsp salt

1 tsp. accent

1/2 tsp. thyme

1 tsp. onion powder

1/2 tsp pepper

1 tsp garlic powder

1/3 cup brown sugar

1/3 cup catsup

grease muffin pan. combine and mix above ingredients except brown sugar and catsup. divide mixture into 12 equal portions and pack mixture lightly into wells. bake at 350 deg. for about 40 minutes. meanwhile, blend together and set aside brown sugar and catsup. after 20 minutes of baking time, spoon about 2 tsps catsup mixture on top of each venison muffin and continue baking. unmold and serve hot. good luck.

[reinhard1]

ITALIAN VENISON SAUSAGE ROLLS

2 1 pound loaves frozen bread dough

1 pound italian venison sausage, cooked and drained

2 egss lightly beaten

1/2 lb shredded mozzarella

3 tbls grated parmesan cheese

preheat oven to 400 deg. roll the bread dough out into a rectangular shape. spread the cooked and drained italian venison sausage into each roll. layer the mozzarella and parmesan over the sausage. pour the eggs over the cheeses. roll the dough loaves and seal the edges with water. place on a cookie sheet and let rise for 30 minutes. bake for 20 to 25 minutes. good luck.

[reinhard1]

BEAR TENDERS

first of all make sure you remove all the fat from the meat that you can.

1 pound bear meat, cubed

2 tbls margarine

pepper to taste

1/4 cup pineapple juice

1/4 cup your favorite [smoky] barbecue sauce.

brown bear cubes in margarine. add pepper to taste. pour pineapple juice over meat, simmer 20 minutes. drain. coat with barbecue sauce. add water as needed. simmer in covered pan for 30 to 45 minutes.

BEAR POT ROAST

2 pounds bear roast

1 lg. onion, chopped

1 bay leaf

2 garlic cloves

1 quart water

3 med. carrots, sliced

5 lg. potatoes, peeled and diced

salt and pepper to taste

place all the ingredients except the carrots and potatoes into a large roasting pan and bake at 325 deg for 4 hrs. add carrots and potatoes and bake 1 hour longer. make gravy from juice.

good luck.

[reinhard1]

AWSOME BEAR STEW

4 pounds of bear meat cut in chunks

1/2 pound anaheim sweet peppers

1 pound bell peppers

1 pound mushrooms

1 pound tomatillos

1 tbls olive oil

8 oz tomato sauce

6 oz tomato paste

48 oz stewed tomatoes, drained

6 tbls corn flour

1 tsp cayenne pepper

1 1/2 tsp. salt

1/4 cup chili powder

1 tbls cumin

1 tbls paprika

1 tsp oregano

1 tsp. onion powder

1 tsp. garlic powder

1 tbls. fruit brandy

1/4 cup lemon juice

2 tsp. worcestershire sauce

in a large skillet saute peppers, mushrooms and tomatillos in olive oil until tender. add meat and stir until brown. add remaining ingredients. mix thoroughly. cook on low heat for 2 hours, stirring frequently. good luck.

[reinhard1]

VENISON PATTIES

1 lb. ground venison

1 onion, minced

1/2 tsp. grated lemon peel

1/8 tsp. thyme

1/8 tsp. garlic powder

bread crumbs

1/2 lb. bacon, chopped

salt and pepper to taste

1/8 tsp. marjoram

1 egg

mix ingredients by havd adding enough bread crumbs to attain a firm consistency. form into 3 inch roll. cut into slices and fry. good luck.

[reinhard1]

VENISON PIZZA CASSEROLE

2 pounds ground venison

1 package of sloppy joe mix [usualy around 1 1/4 or 1 1/2 oz pack]

6 ounce can tomato paste

2 [8 ounce ] cans refrigerated quick crescent dinner rolls

8 ounces sliced or shredded mozzarella cheese

8 ounces sliced or shredded pasteurized process cheese spread or american cheese

heat oven to 400 deg. in skillet, brown ground venison. drain any moisture. add sloppy joe mix and tomato paste, cook as directed on sloppy joe mix package. unroll dough, place one can of dough in greased 9x13x2 inch pan. press to seal perforations. pour ground beef mixture over dough. layer mozzarella cheese over meat, then cheese spread. unroll second can of dough. press to seal perforations. place over filling. bake 20 to 30 minutes. good luck.

[reinhard1]

MY CHILI

this is a recipe that i have used over the years adding my "additions" from an old recepie i found years ago. keep in mind the measured amounts are estimated but close. i also use ground beef when i have had not had venison available to me.

2 pounds venison ground coursely [if you dont have a grinder just cut the meat as small as you like it]

2 pounds pork but ground coarsely

2 tsp ground cumin

2 large yellow onions, chopped

1 large green bell pepper, chopped

8 stalks celery, diced

4 jalapeno peppers, chopped [i leave the seeds in]

3 4 oz cans chopped green chiles, drained

4 cups whole canned tomatoes, chopped

16 ounce can green chili salsa

1/2 cup chili powder

4 tsp black pepper

1 tbls red pepper

2 tsp oregano

1/2 tsp garlic powder

1 bay leaf

Toppings:

12 ounce carton dairy sour cream

16 ounces shredded monterey jack or colby cheese

diced onions

oyster crackers

in a skillet, brown venison and pork with cumin. drain. in large slow cooker, combine all chili ingredients except meat mixture. heat to simmering on high. turn to low. stir in meat. simmer at least 6 hours, depending on desired tenderness and consistency. remove bay leaf. serve with your favorite toppings. good luck.

[reinhard1]

VENISON TACO PIE

1 pound ground beef

1 medium onion, chopped

1 package of taco seasoning [usualy 1 1/4 oz]

8 ounce can tomato sauce

8 ounce can refrigerated quick crescent dinner rolls

1 cup crushed taco chips

8 ounce carton dairy sour cream

8 ounces [2 cups] shredded cheddar cheese

heat oven to 350 deg.. in skillet, brown venison and onion. drain any liquid. stir in taco seasoning and tomato sauce, and mix well. unroll cresc ent roll dough, press onto bottom and up side of 9 inch pie pan to form crust. press to seal perforations. sprinkle crust with 3/4 cup of crushed chips. spread venison mixture over chips. bake 15 min. add sour cream, then cheese and top with remaining chips. bake 15 min. longer, or until crust is brown. good luck.

[reinhard1]

BAKED STUFFED DEER HEART

1 deer heart

1/2 lb. pork sausage

herb mix

1 cup milk

2 cups bread crumbs

2 tbls margarine

clean heart. cut open, stuff with sausage and herb mix. tie closed, place in pot. cover with water. boil for 5 minutes. simmer 1 to two hours. remove and wet with milk. roll in bread crumbs and dot with margarine or butter. repeat to thicken. roast at 350 deg for 30 min. baste with herb butter. good luck.

[reinhard1]

VENISON CRACKER SPREAD

1 lb cooked venison roast

1 cup undrained red and green pepper relish

1/3 cup onion, chopped

1/3 cup pickles, diced

1/2 cup celery, diced

2 tbls mustard

1/2 cup mayonnaise

grind cooked roast or chop in processor or blender. combine pepper relish, onions, pickle and celery and add to ground meat. stir mustard into mayonnaise to make a spreadable consistency. may be used for sandwiches or crackers. good luck.

[BuckmasterG]

Geez Reinhard you weren't kidding ALOT of good recipes here, I can't tell if you cook all these recipes religiously or if you got your own little cook book you've been working out of Either way great work!

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

This looks like a great recipe Jarrid, I'm going to have to try it. Thinking of trying to burn through the rest of my venison now that deer season is here again. May I ask do you throw the Bacon in the pot raw or do you need to fry it up tender first? Thanks

[reinhard1]

a lot of these recepies come from very old wild game cook books i got from my wifes dad before he passed on. some date back to the 1920's and the "newest" one is dated in the early 80's. it's easy to just go on the internet but i thought some of the older ones arn't around much anymore so might as well give them some life again. only a few are mine. as with any reciepies, you can always alter them with your taste and use them as a start. good luck.

[mainbutter]

hey reinhard, seriously great work on posting all of these recipes (and everyone else too!). If I'm able to get some venison in the freezer this year, you can bet your biscuits I'm going to come right to this thread and start at the top and work my way down until every single one has had its shot on the table.

[reinhard1]

HASENPHEFFER

2 rabbits, cut up

flour

1/2 cup olive oil

1 large onion , chopped

1 1/2 cups tomato juice

3/4 cup wine vinegar or dry wine

2 tbls sugar

2 tbls pickling spices, tied in cheesecloth

roll rabbit pieces in flour and brown in olive oil. remove rabbit from frying pan and place in large pot. in the frying pan braise chopped onion. add tomato juice, wine and sugar.simmer 2 minutes and pour over meat. drop in bag of spices and cook 1 hour. remove spices and simmer 1 more hour. serve over noodles. if the sauce is too thin, thicken with flour. good luck.

[reinhard1]

SIMPLE RABBIT MEAL

3 to 4 rabbits, cut into pieces

salt and pepper

flour

5 large potatoes

1 pound of carrots, cut in large chunks

2 onions, cut in chunks

1 envelope of onion soup mix

1 can cream of onion soup

1/2 cup white wine

water

salt and pepper rabbit pieces. dredge in flour and fry in hot oil until browned. arrange pieces in large baking pan. scatter potato and carrot chunks around rabbit. cover with onion chunks. mix dry onion soup mix with canned soup in 3 cup measure. add wine and enough water to measure 3 cups. pour over rabbit. cover with foil and bake at 350 degrees for 2 hours. remove foil last 1/2 hour of baking. good luck.

[reinhard1]

WILD GAME CASSEROLE

this is for rabbit but i think this will work for any wild game.

1 rabbit, cooked and deboned

2 10oz pkg. frozen chopped broccoli

1 cup onion, chopped

1 stick margarine

1 cup celery, chopped

1 8 oz jar cheez whiz

1 can cream of mushroom soup

2 cups minute rice, cooked

bake or parboil rabbit intil tender and meat falls off bone. cook broccoli according to package, drain thoroughly in colander. saute onion and celery in margarine until tender. blend cheez whiz and soup into onions and celery. mix together rabbit, rice, broccoli and cheese mixture. place in large casserole and bake for 1 hour at 350 deg. good luck.

[reinhard1]

STUFFED CABBAGE WITH VENISON

1 1/2 lbs. ground venison

1 egg

1/3 cup rice

1 onion, chopped

small amount of milk

salt and pepper

1 head cabbage

1 can sauerkraut

1 can tomato sauce

1 can tomatoes

mix meat, egg, rice and onion together. add milk until rice is moist. add salt and pepper. cut core out of cabbage and place cabbage in boiling water until leaves are soft. roll meat mixture in each leaf of cabbage. put 1/2 can sauerkraut in bottom of roaster and put rolls on top. put rest of sauerkraut on top of rolls. chop rest of cabbage and put on top of sauerkraut. add tomato sauce and tomatoes[breaking up tomatoes] [i used already diced tomatoes]. add a little water. bake at 325 deg for 2 to 2 1/2 hours. good luck.