WILD GAME RECEPIES

[reinhard1]

that's AWESOME!!!!!thank you. good luck.

[reinhard1]

BAKED VENISON STEAK

2 to 3 lbs. boneless venison steaks

garlic salt

celery salt

pepper

flour

1/4 cup oil

1 onion, chopped

1 cup celery, thinly sliced

1 cup mushrooms, sliced

2 cans cream of mushroom soup

1 can cheddar cheese soup

2 cans water

cut steaks 1/2 to 3/4 inch thick, cut in small sizes. sprinkle the meat lightly with garlic salt, celery salt and pepper. flour meat and brown on both sices in 1/4 cup oil. when meat is brown, place in a baking dish or pan large enough to hold all items. spread meat evenly over bottom of pan. spread onion, celery and mushrooms over meat. in a separate dish or bowl, add cream of mushroom soup, cheese soup and water. mix well and pour over meat and vegetables. bake at 350 deg. for 1 1/2 to 2 hours or until the meat is tender. serve with your favorite vegetabe and salad.

[reinhard1]

VENISON MEAT PIES

3 lg. venison steaks

3 med. potatoes

6 carrots

1 lg. onion

3 packages gravey mix

1 tsp. salt

1/4 tsp. pepper

dash hot sauce

4 cups flour

2 tsp salt

1 1/3 cups shortening

12 to 14 tabls cold water

chop venison, potatoes, carrots and onions into small cubes. make gravey mix as directed. simmer meat mixture in gravy until tender, adding salt, pepper and a dash of hot sauce. make a crumb mixture with a fork out of the flour, salt and shortening. stir in water to form a dough. roll pie crust into four 6 inch rectangles. stuff with meat mixture and pinch closed. bake at 350 deg. for 30 to 35 minutes. serve hot. good luck.

[reinhard1]

VENISON-BACON HORS D'OEUVRES

1 1/2 lbs. venison

2 lbs. bacon

1 med. onion, chopped

1/2 cup crackers

1 egg

1/4 tsp. black pepper

1 tabls. worcestershire sauce

2 tabls. butter

1 box toothpicks

grind venison with 1/2 lb. bacon twice. chop onion fine. combine in large bowl. crush crackers and add to mixture. add egg and black peper. mix well. form into 1 inch round meatballs. fry in butter and worcestershire sauce until brown. cook remainder of bacon until half done. wrap meatballs with bacon and skewer with toothpicks. bake for 15 minutes at 350 deg. serve hot. makes about 50. good luck.

[dirtking]

Garlicky Duck Skewers - Thumbs up!

[cat-man]

I second the skewers, very good. Even the wife liked it.

[reinhard1]

VENISON MEAT BALLS

2 lbs. ground venison

1/2 cup oatmeat, uncooked

1 egg

1 tabls dried onion flakes

1/2 tsp. nutmeg

dash worcestershire sauce

salt and pepper to taste

3 tabls cooking oil

4 tabls flour

1/2 cup beer

dash nutmeg

4 cups cooked rice

to form meatballs, combine first seven ingredients and mix well. shape into balls and brown in oil. remove meatballs from pan and make gravy by adding flour to drippings. stir until smooth, then add beer and nutmeg. stir meatballs into gravy. serve over rice. good luck.

[kingr]

Grilled Goose Breasts

Slice goose breasts in half

Place jalapano slices (fresh or pickled) and fold breasts back over

Wrap with bacon to close the breasts

cook for 8 minutes on medium heat on grill for medium doneness

I have found with a gas grill to keep the lid open to limit the flareups from the bacon grease.

[reinhard1]

thanks for the recepie!!!looks great. appreciate your input. good luck.

[deets22]

garlicky duck skewers were delicious with pheasant too. finally got a few mallards to try it with as well

[reinhard1]

GAMEBIRD PASTIES

4 1/2 cups flour, sifted

1 tsp salt

1 tsp curry powder

1/2 tsp paprika

24 tbls vegetable shortening

13 tbls ice water

2 cups cooked shredded duck and/or goose

2 cups cooked shredded pheasant or grouse

3 cups potatoes in 1/2 inch cubes

1 cup carrots, sliced

1 onion, chopped

1 tsp thyme

1 tsp sage

1/2 tsp salt

1/4 tsp pepper

1/3 cup dry white wine

1 tsp sugar

2 tbls flour

2 med. tart apples, peeled and sliced

1 egg white

1 tbls water

Crust: in a bowl, combine flour with salt, curry powder and paprika. cut in shortening with a pastry blender or fork until well mixed and pea-sized. add ice water one tablespoon at a time until well mixed; or use a food processor. form into two balls, wrap in waxed paper and refrigerate 30 minutes.

Filling: in a large bowl, combine the duck, pheasant, potatoes, carrots, onions, thyme, sage, salt and pepper. on waxed paper mix the sugar with the flour. dust the apple slices with the flour mixture. in a small bowl, beat egg white and water with a fork.

heat oven to 375 deg and lightly grease two cookie sheets. divide the chilled dough ball rolls into 24 parts. on a lightly floured board, roll 12 parts into 6 inch circles. place 3/4 of the filling in the centers of these rounds, leaving a 1/2 inch wide edge. top with the floured apple slices. roll the other 12 dough balls into 7 inch circles to cover the filling. pinch and flute edges. brush crust with egg wash and bake about one hour or until golden brown.

this recipe makes 12 pasties you can freeze on cookie sheets, then wrap in freezer wrap or aluminum foil and freeze until needed. leftover browned pasties reheat in the microwave or oven. good luck.

[reinhard1]

FISH BACON SAUSAGE

1 1/2 lbs. fish fillets

1/2 lb. bacon

3 tsp. salt

1 1/2 tsp. white pepper

1/3 tsp. ginger

1/3 tsp. nutmeg

1 cup parsley, chopped

2 1/2 tsp. onion powder

1/4 of a lemons zest, grated

1 egg

grind the fish through a 1/4" [6mm] grinder plate. fish should be partialy frozen for easier grinding.grind bacon also. then mix all indgrediants together and stuff into hog casings or make paties. good luck.

[reinhard1]

PICKLED VENISON HEART

1 venison heart

1/2 tsp. brown sugar

3 small white onions

1/3 quart cold water

1/2 tsp salt

1/2 tsp black pepper

white cider vinegar

set aside 1 quart jar. boil heart in kettle filled with enough water to cover heart. when water starts to boil add brown sugar and boil until cooked through, 30 to 45 minutes. drain heart and cool in refrigerator. dice heart into chunks, slice onions in thin slices. mix onions and meat and place in quart jar. add 1/3 quart cold water. put in salt and pepper. finish filling jar with white cider venegar. place cover on jar, shake twice and place in refrigerator. leave two to three days and then enjoy. water and venegar mix can be changed to suit your own taste. good luck.

[deerminator]

Good stuff! My family's favorite for venison steaks is venison marsala.

Take several pounds of steaks and pound flat with a meat mallet or pierce really good with a tenderizer (my preferred method - a Jacard hand punch tenderizer). Make sure they're good and flat. Season them with salt and peper. Dredge LIGHTLY in flour and sear on each side for 2 minutes in a hot frying pan with some olive oil and butter. Once done frying all the steaks, keep them in a pan in the oven at 200 degrees or so to keep them warm.

Next, add a couple of packages of pre-sliced portobello mushrooms to the pan with some more olive oil and sautee for 5 minutes. Then add 2 cups marsala wine (can get cheapo stuff from liquor store) and 1 cup beef stock. Stir good to get all drippings and stuff worked up from pan into sauce. Bring to boil, add a couple of tablespoons of butter, stir and shut off heat.

Finally, put the steaks over cooked egg noodles and pour the mushrooms and sauce over all of it. This is good eatin' and the dish friends an family rave about the most with venison steaks.

[reinhard1]

That is an excelent addition to this thread!!!!!Thanks. good luck.

[reinhard1]

CRAB APPLE VENISON ROAST

4 to 6lb venison roast

1 tsp salt

1 tbls pepper

1/2 lb bacon slices

1 cup orange juice

1/2 cup lemon juice

1/4 tbls allspice

1/2 cup butter

1/2 cup crab apple jelly

season roast with salt and pepper. cover with bacon slices. sear meat at 450 deg for 15 minutes. reduce heat to 250 deg for another 15 minutes per pound of roast. baste frequently with a blend of 1/2 cup orange juice and allspice. about 30 minutes before roast is done, remove bacon. make glaze from butter, 1/2 cup orange juice and crab apple jelly. continue basting meat with glaze, uncover until done. good luck.

[BuckmasterG]

Garlicky Duck Skewers - Thumbs up!

[dmichaelm]

Had a great venison roast tonight. Took a 3lb roast and marinated it overnight in:

5 tbls olive oil

1/8th cup soy sauce

cayenne

old bay

dried italian seasoning

black pepper

Heated 3 tablespoons olive oil in a large pot, scraped most the marinade off and seared each side 4-5 minutes. Added one sweet onion, 5 carrots, some quartered red and yukon gold potatoes. Seasoned with cayenne, old bay, italian seasoning, pepper, few shakes of Worcestershire. Added water to cover and a small amount of beef and chicken bullion. Bring to a boil, reduce temp and simmer for 15 minutes. Transfer to crockpot on high and let it bubble, bubble, toil, and trouble for 2 hours.

Can't wait for lunch tomorrow.

[reinhard1]

thanks for the recipe. looks like a great meal!!!. good luck.

[BuckmasterG]

Searched long and hard for this link again. One of my favorite topics just had to bump it... Always love new wild game recipes keep em coming fellas!

[fowldreams]

Blueberry Venison chops

2T melted butter

4 veni chops 1/2" thick

Juice and Zest of 1 lemon

1 cup chicken broth

4 T butter

1 cup fresh blueberries

pinch of ground cinnamon

pinch of ground ginger

salt and pepper to taste

Melt the 2T butter in large skillet and cook chops until medium rare and browned on both sides. Place on plate to keep warm. De glaze pan with lemon juice and zest and chicken broth. Cook over high heat to reduce liquid to about 1/2 cup. Lower heat to medium and add the 4T butter, whisking in 1T at time. Add blueberries, cinnamon, ginger, salt and pepper. Pour sauce over chops and serve.

[reinhard1]

interesting blend of flavors. i realy like this one. i may try this with a chuck eye since i'm out of venison chops and steaks. thanks. good luck.