WILD GAME RECEPIES

[reinhard1]

VENISON BURGONOINNE

1 1/2 pounds venison shoulder cut into cubes

10 1/2 oz can french onion soup

10 3/4 oz can campbell's golden mushroom soup

1 cup sweet vermouth

heat oven to 350 deg. in skillet, brown cut up roast and place in greased 3 quart casserole.add remaining ingredients. cover and bake 3 hours. serve over egg noodles. yummy. good luck.

[reinhard1]

ELK MUSHROOM ENCHILADAS

1/ 1/2 ground elk meat

salt and pepper

3 cans cream of mushroom soup

1 4 oz can mushrooms

1 4 oz can green chiles, chopped

1 8 oz carton sour cream

1 cup milk

1 onion chopped

1 pkg. flour tortillas

2 cups grated cheese

preheat oven to 350 deg. fry ground elk until brown, seasoning with salt and pepper. drain any liquid. in a large bowl mix remaining ingredients except 1 can mushroom soup, 1/2 cup milk, cheese and tortillas. fill tortillas with 2 tbls of mixture and roll up, placing in a 9x12x2 inch pan, seam down. pour the remaining mixture evenly over the top. bake at 350 deg. for 15 munutes. remove from oven. mix remaining can of mushroom soup and milk and pour over enchiladas. top with grated cheese and return to oven until cheese melts and mushroom topping has heated. good luck.

[BuckmasterG]

Cheers to opener waterfowlers! Try this tasty recipe.

Garlicky Duck Skewers

6-8 skinless duck breast fillets six appetizer servings

1/4 cup extra virgin olive oil

10-12 cloves fresh garlic, minced

3 tbsp Worcestershire sauce

3 tbsp soy sauce

1 tbsp lemon juice

2 tbsp Dijon mustard

1 tbsp freshly ground black pepper

1/2 teaspoon kosher salt

wooden skerwers soaked in water for 30 minutes

1. Slice fillets across grain, 3/4-inch thick

2. In medium bowl, wisk together remaining ingredients. Add sliced fillets to bowl, toss to coat evenly, cover, put in refrigerate for 1-4 hours, turning meat occasionally.

3. Remove meat from marinade and drain, but do not pat dry. Place skeweers into meat and grill to desired doneness over a well-oiled, medium hot grill.

For medium-rare, cooking time is approximately 3-4 minutes

[reinhard1]

sounds excelent!!thanks for the recepie. good luck.

[reinhard1]

BARBECUED SQUIRREL

3 squirrels, cut up

1 tabls barbecue spices

1 cup melted butter

1 tsp. tabasco sauce [optional]

1 tsp. paprika

salt and pepper to taste

1 tsp. rosemary

combine melted butter with other ingredients. charcoal broil the squirrels as you would chicken over coals. basting with butter and spices. good luck.

[reinhard1]

CAJUN FLAVORED VENISON SOUP

3 to 4 pounds of venison shanks

4 cups water

1 28oz can crushed tomatoes

1 cup celery chopped

1 cup onions chopped

1 tbls garlic chopped

1 tbls cajun seasoning

2 beef bouillon cubes

2 cups cabbage chopped

1 cup green peppers chopped

1/4 cup lemon juice

2 cups cooked rice

place venison shanks, water, tomatoes,celery, onion, garlic, seasonings and bouillon in large soup pot. bring to a boil and reduce the heat. cover and simmer for 2 hours, stirring occasionally. remove the shanks and cut the meat from the bone into small pieces. return meat with cabbage and green peppers. continue to simmer until meat and vegetables are tender. stir in lemon juice. good luck.

[reinhard1]

MOOSE AND NOODLES

5 lbs. moose meat, cubed

flour

1 cup butter

paprika

6 cups onions, chopped

2 green peppers, sliced

4 cups beef broth

2 bay leaves

6 cloves of garlic diced

dredge moose in seasoned flour. brown in butter. add other ingredients, cover. simmer for 1 hour or until meat is tender. serve with noodles. good luck.

[reinhard1]

VENISON STEW

1 pound venison cut up for stew

1 1/2 cups water

1 tsp salt

1/8 tsp coarsly ground pepper

1/2 cup red wine

4 medium carrots cut into thirds

2 medium potatoes, peeled and cubed

1 cup fresh or frozen cranberries

1 medium onion chopped

1 stalk celery cut into julienne strips

1 clove garlic, minced

2 tbls sugar

2 tbls worcestershire sauce

1 1/2 tsp paprika

3 juniper berries [optional]

2 whole cloves

1 bay leaf

1/2 cup cold water

1/4 cup rye flour

cooked wild rice or french bread

in 3 quart saucepan combine venison with the 1 1/2 cups water, salt, and pepper. bring to boiling. reduce heat; cover and simmer 1 1/4 hours. stir in wine, carrots, potatoes, cranberries, onion, celery, garlic, sugar, worcestershire sauce, paprika, juniper berries, cloves, and bay leaf. cover and simmer for 45 minutes or till vegetables are tender. combine the 1/2 cup cold water and rye flour; stir into stew. cook and stir till thickened and bubbly. remove bay leaf. serve stew with wild rice or sliced french bread. good luck.

[reinhard1]

VENISON MINCEMEAT

4 lbs. venison

3 lbs. apples, peeled and quartered

3 lbs. raisins

3/4 lb beef suet

1 tbls cinnamon

1 tbls ground ginger

1 tbls ground cloves

1 tbls nutmeg

1 tsp allspice

1 lb. brown sugar

2 quarts cider

cut meat in small pieces. cover with water and simmer until done, about 1 to 2 hours. cool to remove all fat from liquid. grind apple and grind meat using coarse grinder plate. combine all ingredients in a large kettle, simmer for 2 hours to blend flavors. stir often to prevent sticking. use as is for cookies, and add 1 cup chopped apples to every 2 cups mincemeat for pies. makes about 10 quarts. if you are going to freeeze it for more than a couple of months, leave out suet and add butter when using mincemeat. good luck.

[reinhard1]

ROASTED GOOSE

1 goose, cleaned

1 lg. 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 degrees 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.

[toughguy]

I use a roasted goose recipe that's 99% the same as that. It's a good one. I'll throw in some apple slices too if I have some in the fridge. I've never used the dry beef idea. Going to give that a shot next time around.

[TruthWalleyes]

ROASTED GOOSE

...

meat will be tender and will pull away from bone if fully cooked. good luck.

I though the only way to pull goose meat off the bone was 3-1/2" 10ga loads!

I may have to give that a try, i'm sure the roaster bag keeps all the moisture in to prevent the bird from drying! If my dad pushes some geese onto me this year i'll be referring back to this thread. Thanks.

[reinhard1]

some of these recepies came from very old cook books that had wild game in them. when my wifes father passed away i found them and thought i would share some of these oldies but goodies. i have never eaten a wild goose. my neighbor is bringing over 20 pounds of goose meat for me to make kielbasa. i'm going to hit him up for some goose breast meat for jerky. i have never charged him anything for this over the years but i think it's time to pay up a little . good luck.

[reinhard1]

BARBECUED DUCK

2 mallards

1/2 lb. butter

1/2 ci[ ketchup

1 tbls sugar

1 1/2 tbls lemon juice

1 tbls worcestershire sauce

ground pepper

1 tsp salt

1 garlic clove, pressed

1 onion, chopped

1/2 tsp tabasco sauce

mix ingredients for sauce. cover and simmer 5 to 10 min. apply liberally over ducks and grill until done to your liking. good luck.

[reinhard1]

VENISON CIDER STEW

2 pounds of venison cut for stew

3 tbls all purpose flour

2 tsp salt

1/4 tsp pepper

1/4 tsp dried thyme,crushed

3 tbls cooking oil

2 cups apple cider or apple juice

1 to 2 tabls vinegar

3 potatoes peeled and quartered

4 carrots, quartered

2 onions, sliced

1 stalk celery, sliced

coat meat with mixture of flour, salt, pepper, and thyme. in 4 1/2 quart dutch oven brown meat, half at a time, in hot oil. drain off fat. return all meat to dutch oven. stir in apple cider or juice, vinegar, and 1/2 cup water, cook and stir till mixture boils. reduce heat; cover and simmer about 1 1/4 hours or till meat is nearly tender. stir in vegetables. cook 30 minutes more or till vegetables are done. good luck.

[mabr]

Holy Cow RH. Ive got to get with you and do a taste test on some of these. Weve got alot of our own recipes but WOW do your's give me Ideas.

Thanks for getting this going, Ill be trying some of these real soon.

[reinhard1]

I know you had a busy year, and thank God for that. hopefully you get a chance to fish up at the grind get together this year. thinking of making some pulled pork with good buns topped with cole slaw. give me a call during the week sometime when you get a chance and we can meet somewhere and i'll give you some venison salami and thuringer to try. good luck.

[kingr]

Ducks in Wine Sauce

Whole Ducks

2 cans of Cream of Mushroom

1 cup Red Wine

1 Can of Mushrooms

2 diced onions

salt/pepper other seasonings to taste

premixe soup and wine

place ducks breast down in large crockpot

cook on low for 8 hours

strain "sauce" when ready to eat and thicken with some sour cream and use as gravy with potatoes or noodles.

[ducker]

Grilled Duck Breast

Half breast fillet if large duck (Mallard)

Water chestnut

Chunk of Banana Pepper (Hot)

Wrap with Bacon

Secure with toothpick

Grill on high till bacon done on both sides (Not long)

Duck should be rare

Good eatin!!

[reinhard1]

many thanks to Kingr and Ducker for those great recepies. good luck.

[reinhard1]

VENISON STEW WITH TOMATOES, WINE AND PEAS

2 tbls all purpose flour

2 tsp chopped fresh thyme or 1 tsp dried thyme

2 1/4 pound venison cut into cubes for stew

3 tbls olive oil

1 onion, roughly chopped

2 cups tomato puree

1 cup beef stock

2 garlic cloves, crushed

2 tbls tomato paste

2 cups shelled fresh peas

1 tsp sugar

salt and pepper to taste

preheat the oven to 325 deg. put the flour in a shallow dish and season with the thyme and salt and pepper. add the venison cubes and turn them in the mixture to coat evenly. heat the olive oil in a large flameproof casserole, add the venison and brown on all sides over medium to high heat. remove with a slotted spoon and drain on paper towels. it may be necessary to cook the venison in batches.

add the onion to the pan, scraping the bottom of the pan to mix in any sediment. cook gently for about 3 minutes, until softened, then add the puree, stock, wine, garlic and tomato paste. bring to a boil, stirring. return the venison to the pan and coat with the sauce. cover and cook for 1 1/2 hours.

stir in the peas and sugar. return the casserole to the oven and cook for 30 more minutes, or until the venison is tender. check the seasoning and garnish with fresh thyme before serving.

here is a little tip about browning any meat in general. if you put the entire venison in this recepie in a pan to brown there may be too much liquid formed to give you a good browning for your meat. so its best to do it in batches. good luck.

[reinhard1]

SICILIAN STYLE PHEASANTS

2 pheasants, boned and cut in pieces

2 cups flour

1 egg beaten

2 cups italian seasoned bread crumbs

1/4 cup oil

1 green pepper diced

mozzarella cheese, sliced

1 can tomato sauce

remove skin from pheasant pieces. dredge in flour, beaten egg, then bread crumbs. brown in oil until done. serve with sauteed green peppers or top each piece with a slice of mozzarella cheese and tomato sauce. rice or pasta as a side. good luck.

[reinhard1]

BLAZIN VENISON STEAKS

4 to 6 venison steaks

4 to 6 portabella mushrooms

1 tbsp. vegetable oil

4 habanero peppers, chopped [wash your hands after]

1/4 cup worcestershire sauce

3 cloves garlic, chopped

1/2 tsp. salt

1/4 cup red wine [or water]

1 tsp. dry mustard

1 tsp. ground cinnamon

place steaks in a baking dish. arrange portabellas on top of steaks. set aside.

in a small skillet, heat oil and cook habaneros until softened. add worcestershire sauce, garlic and salt; heat until sizzling. remove from heat. add wine, mustard and cinnamon; stir until blended. pour over steaks and portabellas, cover and refrigerated overnight.

preheat grill to medium-high heat. remove steaks and portabellas from marinade and place on grill. using marinade to baste, grill portabellas about 15 minutes; grill steaks 6 to7 minutes, turning once, until done. good luck.

[reinhard1]

GRILLED VENISON

1 lb. venison, cut into thin slices

1/3 cup cooking sake [rice wine]

1/3 cup vinegar

1/3 cup soy sauce

red pepper and other spices optional

teriyaki sauce

marinate venison about 20 minutes in a marinade of sake, vinegar, soy sauce and spices. grill the slices of venison over a charcoal grill. wire mesh on a grill will prevent the slice from falling through the wider rods. dip the coked meat in teriyaki sauce if you prefer. serve with rice. good luck.

[c0untryf1sh3r]

I managed to squeeze this one out of my grandma and have yet to make it myself but this used to be, well still is, my favorite sandwich to take on the boat.

CORNED VENISON

3 tbsp sugar

4 bay leaves, crushed

1/2 cup pickling salt

1/2 cup tenderizing salt

1 tbsp peppercorns, cracked

1 tbsp coriander seeds, toasted

1 tbsp red pepper flakes

1 tbsp dried thyme

1 tsp caraway seeds

3 minced garlic cloves

2 quarts water

3-5 pound venison roast (skinned)

For the brine, mix everything except the venison roast in a large pot. Combine the ingredients and bring to a boil for roughly 2 minutes, then cool (this may take a few hours). Put the roast in a sealed container but make sure the meat is all the way in the brine. Put some sort of sterile weight on top to make sure it’s submerged. (she said a rock but how sterile can a rock get? ) Marinate small cuts of meat (2.5 lbs) for one week and large cuts (5 lbs) for about 10-12 days. Drain the brine solution and wash with fresh water. Cover the meat with fresh water. Simmer on the stove for 3 to 5 hours, depending on the size of the roast.

Shave it paper thin, slap some on a slice of rye with some thousand island and some sauerkraut, add a slice of swiss and you've got a venison Rueben.