Wild Game Recipes

1 kg pork spare ribs – English cut
3 – 4 tablespoons Sweet Thai Chili Sauce
½ cup Light Soy Sauce
½ teaspoon oil (optional)
¼ teaspoon Thai 7 Spice
1 teaspoon minced garlic
½ cup honey
Mix in bowl & pour over ribs (or wings/legs) 12 – 24hrs before cooking. Turn just before putting in oven (180oC) for 1½ hrs. Cover with Al-foil for the first ½ hr, turn and turn again after 30min.

1 kg pork spare ribs – English cut
1 tablespoon honey
1 tablespoon oil (optional)
¼ teaspoon Chinese 5 Spice
1 tablespoon Hoi Sin Sauce
2 tablespoons Light Soy Sauce
1 teaspoon minced garlic
¼ cup Dry Sherry
Mix in bowl & pour over ribs (or wings/legs) 12 – 24hrs before cooking. Turn just before putting in oven (180oC) for 1½ hrs. Cover with Al-foil for the first ½ hr, turn and turn again after 30min.

1 kg pork filet – cut into 3 or 4 longitudinal strips
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon fresh ginger, finely grated
2 tablespoons Dark Soy Sauce
1 tablespoon Hoi Sin Sauce
½ teaspoon Chinese 5 Spice
2 tablespoons honey
¼ cup Dry Sherry

Mix in bowl & pour over pork strips 15min – 2hrs before cooking. Turn just before putting in oven (200oC). Half-fill a baking pan with hot water and place a wire rack across top of pan. Place pork strips on rack and roast for 15min, then turn and brush pork with marinade and roast for 15min. Turn again and brush pork with marinade and continue roast for 15min or until pork is tender and well glazed. Serve with plum sauce and jasmine rice. Serves 4 – 6.

1 kg pork spare ribs – English cut
½ cup Tomato Sauce
½ cup Red-E BBQ Sauce
2 tablespoons Worcestershire Sauce
1 tablespoon honey
1 small onion finely chopped
1 teaspoon of lemon or lime juice
1 clove garlic crushed (or minced)
1 chicken stock cube crumbled
1 tablespoon brown sugar
½ teaspoon chili powder
¼ cup Cabernet Sauvignon
¼ cup water
Mix all ingredients in billy and simmer on fire for 15min, allow to cool. Place ribs into bowl and pour over warm marinate. Marinate for 8hrs+ and cook on BBQ or grill over hot coals.

1.5 kg pork spare ribs – American cut
½ cup New Mexican Sauce
½ cup Red-E BBQ Sauce
1 tablespoon honey
1 small onion finely chopped
1 teaspoon of lemon or lime juice
1 clove garlic crushed (or minced)
1 chicken stock cube crumbled
1 tablespoon brown sugar
¼ cup Cabernet Sauvignon
¼ cup water
Mix all ingredients in billy and simmer on fire for 15min, allow to cool. Place ribs into bowl and pour over warm marinate. Marinate for 8hrs+ and cook on BBQ or grill over hot coals.

Ingredient

1 3-4 lb venison chuck roast
2 Sliced onions
2 Bay leaves
12 Peppercorns
12 Juniper berries (if desired)
6 Whole cloves
1 1/2 c Red wine vinegar
1 c Boiling water
2 tsp Salt
2 Tbs Extra Virgin Olive Oil
12 Gingersnaps, crushed (3/4c)
2 ts Sugar

Place venison roast in a glass or earthenware bowl or baking dish with
onions, bay leaves, peppercorns, berries, cloves, vinegar, boiling water,
and salt. Cover tightly and refrigerate, turning venison twice a day for
at least 3 days. Don’t pierce the meat when turning.

Remove venison from marinade and reserve the marinade. Cook venison in
the olive oil in a large pot until brown on all sides. Add the
marinade mixture. Heat to boiling; reduce heat. Cover and simmer until
venison is tender, 3 to 3 1/2 hrs.
Remove venison and onions from skillet and keep warm.

Strain and measure liquid in skillet. Add enough water to liquid to
measure 2 1/2 cups. Pour liquid into skillet. Cover and simmer 10
minutes. Stir gingersnaps and sugar into liquid. Maybe a dash of Kitchen Bouquet.
Cover and simmer 3 minutes. Serve venison with onions and gravy.
We serve this with Spaetzle or noodles and some good crispy dill pickles.
The traditional vegetable, is of course red cabbage (rote kohl)

4 lb Cubed Alligator Meat
1/2 cup Chopped Celery
1 cup Flour
1/2 cup Chopped Bell Pepper
1 cup Oil
One 8 oz Can Chopped Mushrooms
4 tbs Butter
1 cup Water
2 Medium Chopped Onions
1 Jar Salad Olives
1/2 tsp Sugar
1/4 cup Chopped Parsley
Can Tomato Paste
1/4 cup Chopped Scallions
To Taste Salt & Cayenne Pepper & Louisiana Hot Sauce

*** Soak meat with hot sauce and lemon juice for 30 minutes prior to
cooking. Rinse before cooking. Make roux with 1 cup oil and 1 cup flour
and cook until golden. Sauté onions in roux until brown. Add tomato paste
and sugar and cook about 5 minutes. Add bell pepper, celery, garlic,
mushrooms and stir well. Add water and cook 1 hour over low heat. Add
scallions, parsley, alligator (cut in small pieces, and preferably meat
other than from the tail) salt, pepper and cayenne to taste. Cover pot
and cook slowly for 30 minutes or until meat is tender. Add olives which
have been soaked in water and cook a few minutes longer.
Serve over cooked rice

Ingredient

1 Lg Onion
1/3 C (45g) Flour
3T (or more) Chili Powder
1/2 tsp Black Pepper
1 tsp Cayenne Pepper
8 Center-cut Wild Boar Chops 3/4 in thick
2 T Vegetable Oil
1 T Butter
1 can Tomato Sauce (14oz )
1/2 C (85ml) Beef Broth
4 tsp Worcestershire Sauce
taste Hot Pepper Sauce
1 tsp Dry Mustard

Cut the Onion into wedges (you can use an apple
slicer if the onion is small enough)

In a plastic bag or on a plate, combine the flour,
chili powder, black pepper and cayenne, either dredge or
shake the pork chops to coat lightly. Remove the chops and
reserve the flour mixture.

In a large skillet, warm the oil over medium-high
heat until hot but not smoking. Add the pork chops and
cook until browned all over, about 3 minutes per side.

Remove the chops to a plate and cover loosely to keep warm.

Add the butter and onion to the skillet and sauté until
the onion begins to brown, about three minutes.

Stir in about one tablespoon of the reserved flour mixture
and cook, stirring, until the flour is no longer visible,
about one minute. Add the tomato sauce, Beef Broth,
Worcestershire sauce, hot pepper sauce and mustard.

Pour any juices that have accumulated under the chops into
the skillet and bring the mixture to a boil over medium-high
heat, Stirring constantly.

Add the chops, reduce the heat to low, cover and simmer
until the chops are cooked through, about 12 minutes:
turn the chops over after 6 minutes

Serve the chops topped with sauce and onions.

2 rabbits cut into pieces
2 tsp. garlic powder
Salt and Pepper
2 1/2 T butter
10 cups boiling water
1 Tbs. thyme
1 cup Whole kernel corn
1 cup creamed corn
2 cups okra
6 potatoes (cubed)
2 tsp red pepper flakes
3 medium chopped onions
2 cups canned tomatoes w/juice

Roll the rabbit pieces in seasoned flour, salt, and pepper.
Brown in butter. Add rabbit and all other ingredients,
(with the exception of the potatoes), to the boiling water,
cover, and simmer for 1/2 to 2 hours. Add the
potatoes and continue to simmer another hour.

3 squirrels, cut into 7 pieces

salt and pepper
2 Tbs. butter
7 cups boiling water
1 tsp. thyme
6 carrots cut into 1 inch pieces
6 potatoes, cubed into 1 inch pieces
1/4 tsp. cayenne
3 medium onions, sliced
1/4 cup Worcestershire sauce
2 Tbs Kitchen Bouquet
3 cloves chopped garlic

Roll the squirrel pieces in flour, salt, and pepper.
Brown in butter. Add to the squirrel, all other ingredients,
except the potatoes to the boiling water, cover, and
simmer for 1/2 to 2 hours.
Add the potatoes and continue to simmer another hour.

Cut Caribou into large cubes of meat(2 inches)

Bread the chunks in a plastic bag with flour, salt and pepper some garlic powder and a bit of paprika
Brown on all sides in a mixture of 1/2 butter & olive oil.
Add water or stock until it covers the meat.
Add 1 cup of red wi
Add a bay leaf
1 tsp thyme
15 juniper berries
1 medium onion diced
cup sliced mushrooms
Let simmer until meat is tender.

the gravy with some flour and water

add 1 cup or so sour cream.
Serve over noodles, spaetzle.

It is canned just as beef,pork,or lamb.
Remove fat. Soak strong meats, such as venison in salt water brine of 1T. canning salt to each quart of water for 1 hour. Drain and rinse.
To hot pack:
precook meat until rare by roasting, stewing, or browning in a small amount of oil.
Fill jars with approx.1 1/2 inch chunks. Add broth, water, or tomato juice (especially with wild game) leaving 1 inch headspace. Add 1 tsp. canning salt per quart.
Raw pack:
Pack meat cubes into jars. Add 1 tsp. canning salt per quart. Do not add liquid to raw pack.
Process in pressure canner as follows:
pints: 75 minutes
quarts: 90 minutes
Process at 11 lb. pressure with dial gauge, 10 lb. weighted gauge.
It seems the hot pack is preferred with the wild meats.

lb. elk roast
1 can cream of mushroom soup
1 pkg. dry onion soup
1 cup red wine
tablespoon rosemary
3 cloves chopped garlic
cup each Fresh mushrooms and onions sliced.
Oil for browning

Sear roast in skillet.
Put in Crockpot on low. add cream of mushroom soup and onion soup mix.
Add 1 cup red wine. Cook in crockpot for six hours.
Add mushrooms and onions. Cook one more hour.
This can be salty at times. To avoid that only add half of the onion soup mix, and add some water to dilute the salty taste. Hope you like it!

2 lbs cubed venison
2 cups salsa
1/2 cup honey
1 tsp garlic powder
4 cups of noodles
6 diced cayenne peppers
6 diced jalapeno peppers
1 large onion (diced
1 1/2 cup of sliced mushrooms
1 TB butter
Cut 2 lbs of venison into 1 inch cubes.
Brown in 12 inch skillet with butter or shortening.
Add mushrooms, diced onion and garlic powder.
Mix salsa, honey, cayenne and jalapeno peppers in a large bowl.
Pour sauce in skillet and cook until meat is cooked, stirring occasionally.
noodles. Serve steak and sauce over noodles.

Yield: 12 servings
1 10 to 12 lb. goose either fresh or frozen and thawed

This recipe employs some of the oriental method of drying the skin which is used in Peking Duck.
The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over!

A frozen goose is perfectly adequate.

Have thawed 24 to 48 hours before the meal (48 is better.)
Prick the goose well all over, the breast and upper legs.
Holding the skewer almost parallel with the bird to avoid piercing the flesh.

Fill a large pot 2/3 full of water
(pot should be large enough to almost accommodate the bird)
bring to a boil. Using rubber gloves submerge bird (neck side down)
for 1 minute (till goose bumps arise.)
Repeat the process (this time with the tail side down.)

Drain the goose, breast side up on a rack in a roasting pan
set in the refrigerator, naked, to dry the skin for 24 to 48 hours.

When you are ready to roast the bird, on the big day.
Make your favorite stuffing.

Suggestion:
1 1/2 cups (raw) wild rice in about 5 cups of water.
Drained and chilled overnight.
In the morning add soaked, cut up dry shitake mushrooms with soaking water
and with an egg beaten into it.
1 tablespoon of poultry seasoning
1 chopped sautéed onion,
salt and freshly ground pepper.

Salt and pepper the bird inside and out, liberally.

Preheat the oven to 350 degrees
Stuff and sewing up the bird.
Place it in the oven in a roaster and on a rack on it’s breast.

For a 12 1/3 lb. roast a full 5 hours but this is quite a large bird.

Close the oven and roast the goose, undisturbed for 1 1/2 hours.
After this time, take it out of the oven.
Use a baster to draw out the fat that’s accumulated in the bottom the pan

(schmaltz lovers, send up a cheer) You can strain this fat through a coffee filter,
Put the schmaltz in small bottles which keep in the freezer for up to a year.)

Turn the bird over on its back before you put it back in the oven.
Put it back in for another hour
Start checking for doneness.

To test for doneness, squeeze the upper drumstick (not thigh) lightly with a cloth.
If it feels kind of squishy, like roast beef, it’s done.
Every bird is different so you must judge when it is done.
When meat is done (be patient, it may take a while), raise the heat to 400 degrees.

Remove roaster from the oven and transfer bird (rack and all) to a jelly roll pan.

Put it back in the oven for 15 minutes to further crisp and brown the bird.
Take it out and let it sit, uncovered for a half an hour.

Regarding the roaster, after you remove the bird to a jelly roll pan and
put that in the oven, remove the fat from the roaster and put it over 2
burners adding about 2/3 cup of dry sherry and deglaze the pan with a
wooden spoon. combine these drippings with your giblet broth either to make
a gravy or to use later for goose carcass, slow cooker broth.

Ingredients:

Duck Breast Fillets
Italian Dressing
Sliced Bacon
Garlic Powder
Black Pepper
Salt (optional)
Thaw fillets in refrigerator over night.
Soak fillets in salt water and ice at for at least 20 minutes
Repeat this step at least twice.
Wrap edge of fillets with slice of bacon, use toothpicks to hold in position.
Place fillets in container with enough dressing to completely cover them,
Add garlic powder/black pepper to taste and allow to marinade for 24 hours.
Cook fillets desired level (medium is very good).
Remove toothpicks! Serve with salad, baked potato, Sourdough bread, and good Merlot.
There are any number of excellent marinades for duck –
Teriyaki sauce w/ Orange Pineapple Juice, Barbeque Sauce, Coke , Sweet and sour sauce,
The key to good grilled duck is cooking on low heat and brushing on the marinade regularly to keep the meat moist.

Ingredients

4 Duck Breast Fillets
4 Boneless Skinless Chicken Fillets
2 Polish Kielbasa
15-20 (31-40 count) peeled,deveined Shrimp
2 cups chopped celery
2 cups chopped bell pepper
2 cans Whole tomatoes
1 whole chopped Onion
5 cups cubed okra
1/3 cup Extra Virgin Olive Oil
3 tablespoons Worcestershire Sauce
6 cloves chopped garlic
tablespoons Paprika
tablespoons Chili Powder
2 teaspoons Thyme
Pepper
Red Pepper
Tabasco sauce
Salt (optional)

Rice
Thaw duck fillets, chicken breast, and shrimp.
Soak duck fillets in salt water and ice for 20 minutes
Repeat this step at least twice.
Cut kielbasa into 3/4″ thick slices
Place meat, vegetables, tomatoes, olive oil, Worcestershire sauce,
thyme, garlic, chili powder, and 2 dashes of Tabasco sauce into stock pot
Bring to a boil for 5 minutes while occasionally stirring, then reduce heat
Allow to simmer for one hour.
At this point sample a little broth, adjust to your level of spiciness
Also begin to shred both the chicken and duck using a large spoon
Remember to allow gumbo to simmer in between additions of spices.
Allow gumbo to cook for 4-6 hours on low heat.
Gumbo is one of those dishes that gets better the longer it cooks
and is really good when reheated the next day).
Cook rice with a little garlic oil and salt.
Do not add rice to the gumbo, simply serve over rice. Serve 8-10.

Ingredients

3 whole Mallards (or 5-6 breast)
3 whole Onions or Potatoes
for the salad:
2 cups chopped onion
2 cups chopped Celery
1 1/2 cups chopped dill pickles (or dill relish)
1 1/2 cups chopped Pecans
6 hard boiled eggs
1/4 cup Dijon mustard
1/4 cup extra virgin olive oil
Mayonnaise
Salt & Pepper (to taste)
Soak Mallards in saltwater and ice for 20 minutes, drain, rinse –
repeat this step at least twice.
Place either a whole onion or potato in the body of the duck
Boil for about 4 hours.
This will mean that that all the meat will simply fall off the bones
Allow the ducks to cool
Strip the meat off the bones discarding the skin.
Add all the above listed ingredients.
Mix thoroughly and add salt and pepper
Place in refrigerator and allow to cool.
Serve as sandwich, or with crackers.

4 lb. deer roast
2 Tbs. Worcestershire sauce
1/4 cup salt
1/4 cup brown sugar
1/4 cup lemon juice
1 cup apple cider vinegar
1/3 cup Kikoman soy sauce
1/2 tsp. onion powder
4 cloves garlic (minced)
1 tsp. ginger (grated)
2 teaspoons orange peel (grated)

Trim fat from roast

Cut into slices 1/4 inch thick by 1 to 2 inches wide.
Place meat in marinade.
Make sure use use a glass or ceramic bowl.
Marinate for at least 24 to 36 hours in a cool place.
Remove to wire rack and allow to air dry until glazed.(45 min )
In your smoker use some hickory chips soaked in water
Cool smoke the jerky 12 to 16 hours at 150 to 175 degrees.

Clean and cut rabbit into pieces.
Boil in water onion, celery, pepper and garlic.
Boil for about 20 minutes or till tender
After boiling rabbit drain.
Dip rabbit into beaten egg.
Roll in flour or corn flakes and deep fry.

Mix ingredients together
Add enough beer to make a not-to-thick batter.
Dip fish and fry until golden.

Cook bacon, remove bacon and drain, save drippings.
Brown deer burger and onions in drippings.
Add the 2 cans of tomato soup, and chili powder.
Let simmer for about ten minutes.
After simmering, layer the hamburger in a 9×14 baking dish.
Then layer in the 2 cans of corn.
Then layer in the bacon strips.
Or crush bacon and spread on top of corn.
Mix corn bread batter (little runny)
Spread on top of other ingredients.
Bake @ 350 degree oven until corn bread mix is golden brown.
Back to Index of Recipes

Ingredients:
2 Back straps or other tender venison cut
into strips about 2-3″ wide and 4″ long
8 slices cooked Bacon
Italian dressing
Canned Jalapeno Peppers
Fresh pablano peppers (milder) cut into thin strips
1 lb Jack cheese cut into 1/2″ x 1/2″ slices
Toothpicks

Pound back strap strips to about 1/4 ” thick.
Marinate back strap over night in Italian salad dressing.
Lay out one strip of bacon.
Place one back strap strip on bacon.
Place one pepper strip on back strap.
Place cheese inside pepper strip.
Roll tightly and secure with toothpick.
Cool over coals until bacon is done.

2 lbs cubed venison
1 med. onion
1 cup chopped celery
3 med. potatoes
5 carrots
2 cans cream of mushroom soup
1 crock pot
1/2 cup dry Marsala wine
Cut up carrots, onion and potatoes.
Add two cans of cream of mushroom soup plus two cans of water
Add all ingredients to crock pot, mix, turn on medium
Cook for eight hours. Stir occasionally

2 Pheasants (may be cut in halves)
3 cups water (salt to taste)
2 tsp thyme
2 tsp rosemary
1 cup chopped onion
1 cup chopped celery
1/2 can each of:
Cream of Mushroom
Cream of Chicken
Cream of Celery (undiluted)
3-4 Tbs. Flour
1 box Uncle Ben’s Long Grain & Wild Rice (cook as directed on box)

Soak Pheasants for several hours in salt water before cooking.
Put Pheasants in large heavy pot on top of stove.
Add water and salt and bring to a hard boil, then skim.
Reduce heat and cook slowly until fork tender.
Remove and cool the birds from pot.
Check the broth to see if bone fragments are present.
Strain broth if necessary
Return broth to pot.
Add flour (dissolved in cold water) to broth.
Add soup to the broth.
Pull meat from bones & put back in broth and simmer about 30 minutes.
Cook rice.

INGREDIENTS:
1 duck
1 Jar Paces Picante Sauce

Cut cross-wise into one fourth inch strips.
Marinate overnight in Hot Picante sauce.
Drain, pat dry, dredge in flour.
Pan fry briefly – make sure they are rare. Great stuff.

Ingredients
1 Mallard Duck
2 strips bacon per duck
1 apple per duck
8 cloves sliced garlic
Tony Chachere’s Seasoning

Use a knife to make small insertions into the duck
Insert the garlic. Wrap the duck in bacon and season to flavor.
Bake covered at 450 for 25 minutes
Then uncover and cook another 20 minutes.

Mix together sour cream and onion/garlic till smooth.
Flake smoked salmon into processor, till finely mixed.
In large bowl, mix together the salmon, cheese/sour cream) till smooth.
Chill for an hour, serve on crackers or chips!

1 Blackstrap/2 Tenderloin
1/2 Cup Red Wine
1/2 Cup
4 cloves chopped garlic
1 Tbs. Marjoram
1 tsp. Nutmeg
1 Onion
1 Bell Pepper
16 oz. Mushrooms
Flour
Cup Butter (about)
1 to 1 2 cups uncooked rice

Marinate meat in your favorite marinade for 4 to 24 hours.
Cut meat into 1/2 inch cubes, flour, brown in butter
Set aside.
Cut up all vegetables and brown in remaining butter.
Add wine, water, and meat.
Cook until it starts to thicken
(Note: add flour mix with COLD water to help thicken if needed).
Serve over rice, serves 2 to 4 people.
Add other spices to suite your taste.

5 lbs. of venison or beef with fat trimmed away
1 cup Soy Sauce
1 cup Worcestershire Sauce
2 oz. liquid smoke flavor
1 HEAD chopped garlic
5 Tbs. Cayenne pepper
2 cups Brown sugar

Prepare marinade mixture:
Add Soy Sauce, Worcestershire Sauce, smoke flavoring,
chopped garlic to a large mixing bowl and stir.
Cut meat into strips approximately 1/4 inch or less thick.
Remove as much fat as possible.
Place strips in the marinade and stir.
Cover bowl and store in the refrigerator for 24 hr.

Drain excess marinade.
Once the meat strips have been drained they are ready to dry.
Place in a food dryer or warm oven until strips are thoroughly dry,
usually 3-4 hours.

Season meat with salt, pepper and Garlic pepper
or whatever you normally season with.
Mix Peppercorn Gravy Mix with flour.
Then flour meat and cook until lightly brown in olive oil
(don’t overcook).
Drain the fried meat. Sauté chopped onion in oil that’s left in pan.
Add 2 Tablespoons olive oil.
Turn heat on high and add 5 or 6 Tablespoons of flour.
Stir flour in pan with fork vigorously until flour is brown.
Now with heat on high stir in 2 cups of water, to make gravy.
Turn heat down to low and add the sherry, salt and pepper to taste.
Place all meat back in the pan.
Place covered in oven on 250 degrees.
Come back in 30 or an hour and serve with noodles or spaetzle.

1 lb Ground Venison
1 8 oz Can Tomato Sauce
1 Tbs. Fennel or anise seeds crushed
1/2 cup Parmesan Cheese
1 cup Italian Bread Crumbs
1 egg
1/2 Med Onion chopped
1/2 Med Bell pepper chopped
2 Tbs parsley
1 Tbs Olive Oil
1 tsp Salt
pinch Rosemary sprigs

Combine all ingredients in Mix well. Press into 9x9x2 loaf pan.
Cook in 350 degree oven for 25 to 30 minutes.
Great served with Mashed potato’s.

5 venison steaks cut 1-inch thick–back strap & tenderloin are the best
2 eggs
3/4 cup buttermilk
1 cup all-purpose flour
salt & pepper
Cavenders seasoned salt
1/4 cup extra virgin olive oil
1/2 cup Parmesan Cheese

Beat eggs and mix with buttermilk. Set aside.
Mix all-purpose flour, salt, pepper, Parmesan cheese and seasoned salt.
Dip steaks into buttermilk/egg mixture and then in the flour mixture.
Fry for 7-10 minutes on medium-high heat until golden brown.

2 cups small strips of venison
3-4 tbs. canola or olive oil
3 large cloves garlic, crushed
1 cup chopped green peppers
2 cups sliced mushrooms
1 cup diced onion
1 cup cubed potatoes
1 cup corn kernels (frozen work well)
1/2 cup Worcestershire sauce
1/3 cup red wine vinegar
1 Tbs. Red Pepper flakes
salt & pepper
crushed oregano leaves

Heat oil in wok until very hot.
Add crushed garlic cloves & red pepper and let sizzle.
Add venison strips and sauté for a few minutes.
Add potatoes and onions next and sauté for about 5 minutes.
Add Worcestershire sauce and red wine vinegar.
Add salt, pepper and oregano leaves as needed to taste.
Add green peppers, mushrooms and corn kernels.
Cook only long enough that vegetables don’t go limp.
Tastes great with a topping of freshly grated parmesan cheese.
Back to Index of Recipes

Heat oil in large saucepan and brown steaks on both sides.
Add rest of ingredients.
Cover, turn heat to medium-low and simmer for 30-45 minutes.
Serve fresh over a hot bed of rice or noodles.

1 or 2 whole venison rib sections with back straps attached
2 Tbs. garlic
1/8 tsp. black pepper
1 lb. to 3 lb. Venison/garlic/ Bacon Burger
1 can (20 oz.) apple slices with juice, chopped
1/3 cup apple cider
10 slices dried bread; cut into 1/2 inch cubes
2 Tbsp. raisins
3/4 tsp. salt
1 tsp. nutmeg
1/2 tsp. cardamom
1/2 tsp. allspice
Apple–Orange Cranberry Liqueur Sauce

Note: The assembly of the crown is difficult.
It is recommended that you take two whole rib sections, with back straps
to a butcher and have them to assemble the crown roast.
If you would like to try to assemble your own.
Cut off rib tips even and about 6″ above the backbone.
Place the two rib roasts end to end on meat board.
Cut two small slits behind the adjoining ribs and tie together with cotton twine.
Cut two small slits on the end ribs; pull together, meat side toward center,
Tie, forming a crown roast.
Or, pull both ends of 12 rib roast in to a circle and tie forming a crown.
Mix garlic salt and pepper together; rub mixture into all sides of roast.
Place seasoned roast, bone ends up, in a shallow roasting pan.
Cook Garlic Venison Sausage in a skillet until brown, drain excess grease.
Combine next eight ingredients with sausage, stir enough to moisten dried bread.
Fill center of crown roast with sausage mixture; cover with aluminum foil.
Insert meat thermometer into center of roast.
Bake at 325 degrees for two or three hours or thermometer reads 135 degrees to 140 degrees.
(Time varies according to size and age of animal.)
Add decorative frills for the top of each crown point, (available a local butcher shop.)
Serve with Apple–Orange Cranberry Liqueur Sauce. Serves 10 to 14.

Preheat oven to 350 degrees. Cut a pocket in the side of each venison chop.
Mix together the croutons, apple, cheese and currants.
In another bowl, combine melted Homemade Butter, orange juice, salt and nutmeg.
Pour butter mixture over the crouton mixture and mix gently.
Lightly stuff the venison chops with the butter-crouton mixture.
Place the stuffed chops in a shallow baking pan and bake uncovered for 1 hour.
Cover with aluminum foil and bake for another 15 minutes.
Serve with Apple–Orange Cranberry Liqueur Sauce. Serves 6.

Mix thyme, nutmeg, pepper and soy sauce, other marinade ingredients
Marinate venison tenderloin overnight in the refrigerator.
Soak 1 cup of hickory chips in a bucket of water overnight.
Build a fire in a covered barbecue grill using 5 lbs of charcoal.
Allow the coals to burn for 30 minutes. If using a gas grill, preheat for 30 minutes.
Scatter the soaked chips over the coals and close the lid for 10 minutes.
Place the tenderloin on the grill and baste with the marinade,
Close the lid and cook for 10 minutes. Turn the tenderloin and baste again.
Close the lid and cook for another 10 minutes.
The meat should be slightly pink in the center and quite moist.
Serve on a platter with Blackberry Sauce.
Garnish with parsley sprigs, radish rosettes and yellow squash slices.

venison steak 3 lbs cut in stir fry pieces
4 carrots cut in stir fry pieces
2 cups bean sprouts
1/2 part celery cut in stir fry pieces
1 head broccoli cut in stir fry pieces
1/2 cup unsalted peanuts
4 cloves garlic, minced
1 head bok choy cut in stir fry pieces
1/2 cup soy sauce
2 Tbs. crushed red pepper
3 teaspoon cumin
3 teaspoons basil
3 Tbs. Fish sauce
Cooked soba or udon noodles

Slice steaks cross grain and marinade in soy sauce, fish sauce, and red pepper, for one day.
Put some peanut oil in a hot wok to avoid sticking.
Stir in venison for about 1 minute.
Add other ingredients, including seasoning, stirring frequently.
Add additional soy sauce to coat all ingredients.
Stir in the noodles and serve immediately.
This dish is low in fat—the only fat comes from the peanuts and oil.

2 Pheasants split in half
8 pieces of bacon
2 cups your favorite BBQ sauce
Take a Pheasant and split it in half.
Wrap each half in one or two pieces of bacon, holding in place with toothpicks.
Place on a baking pan pour on 2 cups of your favorite barbeque sauce.
Bake, covered at 350 for about 45 minutes.
Turn often and baste repeatedly

Place onions around roast and cover meat with raw strips of bacon.
Pour soup and mushrooms over roast.
Roast in pan at 280 degrees for 45 minutes for each pound of meat.
Drain drippings into a sauce pan and heat.
Add flour and make a thick gravy.

2 venison steaks cut into thin strips
1/2 stick butter
1/3 cup olive oil
4 minced cloves garlic
1 Tablespoon sweet basil
1 teaspoon salt
1/4 cup chicken broth
1 pound fresh mushrooms sliced
Marsala wine
In a frying pan add butter, olive oil, garlic, basil, and salt.
Sauté together for a few minutes.
Add venison strips-sauté for ten minutes.
Add 1/4 cup chicken broth and 1 pound of mushrooms.
Cook for ten minutes. Add Marsala wine to taste.
Continue cooking at a heat of about 325 degrees until done.

2 cups wild rice
1 cup brown rice
5 cups chicken broth
1 can sliced water chestnuts
2 cans chicken broth
4 T chopped onion
1/2 t chopped garlic
Salt and pepper to taste
4 T Parmesan cheese (grated)
4 cups diced wild turkey
1 lb. sliced mushrooms
1 pint heavy cream
1 t butter
2 cups celery
1 can water chestnuts (sliced)
Preheat oven to 350 degrees.
Combine wild rice, brown rice and 5 cups chicken broth
Cook until done.
In mixing bowl, toss rice, wild turkey and mushrooms.
Add cream, butter, celery, water chestnuts,
2 cans chicken broth, onion, garlic, salt and pepper.
Pour into baking dish and sprinkle with Parmesan cheese.
Bake 1 hour.

2 rabbits cut up in pieces
1/2 tsp. oregano
1/4 tsp. mace
flour
1/4 tsp. powdered cloves
salt and pepper
4 Tb. extra virgin olive oil
1/2 lb. mushrooms
2 onions, sliced
3 cloves chopped garlic
Tb. butter
12 oz cup tomato sauce
12 olives sliced
1 rib celery sliced
2 Tb chopped parsley
1/2 cup white wine
Shake the rabbit pieces in a bag with flour, salt, and pepper.
In a casserole dish sauté the pieces in oil until golden brown. Cook until golden.
Add the onions, green pepper, celery, and parsley. Sauté for 2 minutes.
Add the wine, oregano, mace, cloves, and cover, and simmer for 10-15 minutes-until meat is tender.

In a separate pan sauté the mushrooms in butter for a few minutes,
Add the tomato sauce. Stir together with the sliced olives.
Add this mixture to the rabbit pan and serve.

While the rabbit is simmering, sauté the onion, mushrooms in butter and set aside.
When the rabbit pieces are done, thoroughly stir in the sour cream, onion, and mushrooms.
Simmer for 5 minutes without letting mixture boil.

After 5 minutes, Stir in the sherry, bacon and the rabbit pieces.
Simmer until the rabbit is heated again.

1 possum (whole)
1 qt. cold water
1/8 cup salt
5 beef bouillon cubes
2 bay leaves
3 celery stalks (chopped)
2 onions (sliced)
1 bag packaged stuffing
Preheat oven to 350 degrees. Soak possum in cold salt water for 10 hours.
Rinse meat in cold water and refrigerate 2-4 hours.
Prepare stuffing according to package directions.
Stuff possum cavity with prepared packaged stuffing.
Close cavity tightly.
Place stuffed possum in roasting pan, water, bouillon cubes, bay leaf, celery and onion.
After 2 hours turn meat. Reduce heat to 300 degrees. Cook for 1 more hour.
Test roast, if not done reduce heat and cook until done.

1 pheasant (quartered)
1 can (10-1/2 oz) condensed cream or chicken soup
1/2 apple cider
1 T plus 1 tsp Worcestershire sauce
3/4 t salt
1 clove garlic (minced)
1/2 cup sour cream
1/3 chopped onion
1-1/2 c sliced mushrooms
paprika
Heat oven to 350 degrees. Place pheasant in ungreased baking dish.
Mix soup, cider, Worcestershire sauce, salt, onions, garlic and mushrooms.
Pour over pheasant. Sprinkle generously with paprika.
Basting pheasant occasionally with sauce, bake uncovered 1-1/2 to 2 hours or until tender.
After baking pheasant 1 hour generously sprinkle with paprika.

2 wild mallard ducks
1 t salt
1/2 t pepper
1/4 t rosemary leaves
1 medium onion (chopped into 8 pieces)
1 apple cut into 8 pieces
2 stalks of celery chopped
1/2 c butter melted
1/4 t pepper
1/4 t rosemary leaves
Heat oven to 350 degrees. Clean ducks. Wash and pat dry.
Stir together salt, 1/2 tsp pepper and 1/4 tsp rosemary leaves.
Sprinkle in cavity and on outside of each duck.
Place half the onion, half the apple and half the celery in each cavity.
Place ducks breast side down on rack in open shallow roasting pan.
Roast 40 minutes. Combine butter, 1/4 tsp pepper and 1/4 tsp rosemary leaves.
Baste duck frequently during roasting. Turn ducks and roast 50 minutes longer or until done.
Ducks are done when juices are pink (med rare)
when meat is pricked and meat is pink (not red) when cut between leg and body.
Remove ducks from pan. Split in half lengthwise.

12 dove breasts, cut into pieces
3 Tb. butter
1 lb. can sauerkraut
1 chopped onion
2 med apples chopped
5 slices bacon
1 lb. smoked sausage sliced into pieces
2 cloves garlic minced
1 tsp. crushed juniper berries
2 cups beer
salt and pepper
Sauté the dove pieces in butter until browned. Set aside.
Drain the sauerkraut but save the liquid.
In a deep skillet fry the bacon until it is half done. Set aside.
Brown the sausage in the bacon fat.
Add the sauerkraut, bacon, garlic, juniper berries, and beer
mix thoroughly. Simmer for 10 minutes.
Pour half of this mixture in a casserole dish, lay in the browned dove pieces,
cover with the remaining sauerkraut. Simmer, covered for 1 hour and 15 minutes.
Add beer or kraut juice if it cooks down too much.

16 Dove breasts
4 cups rice, uncooked
Salt and Pepper to taste
4 Tbsp. margarine
1 tsp. rosemary
3 cloves chopped garlic
1 lb. whole mushrooms
1 medium onion, chopped
1 1/4 cup favorite wine
2 cups water
Preheat oven to 350 degrees. Sauté rice in skillet with margarine over medium heat.
Cook until light brown in color. Place rice in bottom of casserole dish.
Rest dove breasts, meat- side up, on rice.
Sprinkle with lemon juice, salt, pepper and rosemary, and garlic.
Surround breasts with mushrooms and onions. Pour wine & water over meat and rice.
Cover and bake 30 minutes or until rice is fluffy and breasts are tender and cooked through.

16 dove breasts
1 1/2 gallons water
3/4 cup white vinegar
Garlic powder
Paprika
powder
White pepper
Peanut oil
Soak dove breasts for 2 hours in water/vinegar mixture.
Wash each breast and dry on paper towel.
Spice top side of each breast with garlic powder, paprika, onion powder and white pepper.
Place each breast, bone-side down, in skillet with peanut oil.
Cover and cook for 10 minutes over medium heat. Turn meat, cover and cook until done.
Serve with rice and a salad.

7 pounds lean venison
3 pounds regular ground chuck
1/3 cup salt
1/2 cup brown sugar
1-1/2 tablespoons sage
2 teaspoons chopped garlic
4 teaspoons mustard seed
4 teaspoons red pepper

Cut venison and fat into 1/2 inch cubes. Mix all ingredients and stir with meats.
Run through sausage grinder. Stuff into casings or Make into patties 1/2 inch thick and fry as needed.
Makes 10 pounds sausage.

8 quail
16 slices bacon
1/2 cup butter
1 lemon (sliced)
1/4 teaspoon salt
1/4 teaspoon pepper

Stuff cavity of each quail with 1 tablespoon butter and 1 slice of lemon.
Rub salt and pepper on outside of quail.
Wrap 2 slices of bacon around each bird and secure with toothpick.
Place birds in large skillet. Add 1 cup water, cover and bake until tender.
Remove cover and broil 10 minutes or until browned.

2 medium rabbits
8 cups water
1-1/2 tablespoons salt
1-1/2 tablespoons red pepper
1-1/2 cups cooked corn
2 small onions (chopped)
5 small potatoes (quartered)
2-1/2 cups tomatoes (diced)
1/2 pound salt pork
1-1/4 tablespoons butter
1 tablespoon flour
1 tablespoon thyme
1 tablespoon oregano
4 tablespoons Worcestershire sauce
1 teaspoon Peychaud Bitters
5 cloves chopped garlic

Bring water to a boil in a heavy pot. Add rabbit, salt, pepper and spices.
Bring back to boil and add corn, onion, tomatoes and salt pork.
Cover and cook on low heat for 1 hour. Add potatoes and cook 30 minutes.
Stir occasionally to prevent sticking. Mix flour and butter into paste, and stir into stew.
Simmer about 20 minutes.

1 (10-15 lb.) unstuffed wild turkey
5 gallons peanut oil
2 tbsp. Cajun seasoning or TP’s BBQ Rub
1 stick butter or margarine
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper (optional)

Pour peanut oil into a 10 gallon pot. Put pot on propane cooker and heat oil to 375 degrees.
Have turkey completely thawed and dry turkey thoroughly.
Tie two cotton strings around the carcass so bird can be easily lifted out of oil.
Carefully submerge turkey in oil.
Deep fry for 3 1/2 to 4 1/2 minutes per pound and cook until turkey floats to the top.
Remove bird from oil, and immediately dust heavily with Cajun seasoning.
Melt butter or margarine, and add to it garlic powder and cayenne, if desired.
Brush turkey with butter mixture. Allow to cool 20 to 30 minutes before carving.
Yield 12 to 16 servings. (courtesy of MWTF)

One skinned, cleaned (without the innards) and de-boned turkey.
Seasoned Salt 1 1/2 tsp.
Black Pepper 1/8 tsp.
Flour 1 cup
Eggs l ea.
Milk 3/4 cup
1/2 cup Honey

Cut up skinned and de-boned turkey into strips suitable for frying.
Batter: Combine flour, Seasoned salt, and pepper.
Stir in mixture of egg and milk until well mixed.
Cooking: In large skillet, heat enough oil to cover the bottom to a level of approx. 1/2″. Heat oil to 375 F. Dip turkey pieces into batter (coating evenly). Put a few pieces at a time in hot oil, and fry until brown. Place on towel and allow to drain. Now the best part! Serve lightly coated with honey!!!
Venison may also be substituted for turkey.

1 (five pound) turkey breast deboned and cut into strips
1 (16-ounce) bottle Italian dressing
tsp. Lemon Pepper Dash or two of Liquid Smoke
2 eggs beaten
cups of milk
Salt as needed
Pepper as needed
2 cups flour
Peanut or vegetable oil as needed

Marinate turkey strips in Italian dressing, lemon pepper, and Liquid Smoke 8 hours or overnight.
In small bowl, beat eggs into milk. In second bowl, mix salt, pepper, and flour.
Dip turkey strips in egg wash, then into batter. Deep fry in oil until golden brown.
Drain on paper towels.
Serve with gravy made with 2 tablespoons flour combined with 2 tablespoons melted butter,
salt and pepper. Slowly add 1 cup milk; stir until thickened. Yield: 8 to 10 servings

3 pounds ground wild turkey
2 cups chopped celery
medium onions chopped
2 cloves garlic
1/2 tsp. cayenne pepper
1 tsp. marjoram
1 tsp. cumin
3 tsp. salt
2 (16-ounce) cans diced tomatoes
1/2 cup chili powder
1 tablespoon paprika
4 cups tomato juice
2 (20-ounce) cans pinto beans undrained
In a large pot, brown turkey. Add celery, and next 10 ingredients in order listed,
Simmer for 60 minutes. Add pinto beans, and simmer an additional 60 minutes. Yield 8 to 10 servings

2 (10 3/4-ounce cans of cream of mushroom soup
1/2 cup sour cream
1/2 cup diced green chilies
12 tortillas, flour or corn
1 cup Monterey Jack cheese
1 cup Cheddar cheese
1/2 cup chopped onion
2 cups cooked, cubed wild turkey
Nonstick cooking spray

Combine soup, sour cream, and chilies. Heat thoroughly.
Warm tortillas in damp paper towel in microwave.
Coat a 13x9x2-inch baking pan with nonstick cooking spray.
Mix cheeses, onion, turkey, and 1 cup soup mixture.
Put 2 tablespoons of cheese-turkey mixture in center of each tortilla.
Roll tortillas and place in baking pan. Pour remaining soup mixture over top.
Cover and bake at 350 degrees for 30 minutes.
Uncover and top with sliced ripe olives and additional cheese if desired. Yield: 4 to 5 servings

One de-boned wild turkey skinned and cleaned.
3 eggs
1/8 cup of milk (or less)
One 10 oz. of seasoned bread crumbs.

Mix eggs until well beaten. Add just enough milk to slightly thin the egg mix.
Add dash of salt and pepper if desired. add peanut oil to a large skillet to cover bottom of pan
Heat to 375. Cut turkey into strips, dip in egg mix, then into seasoned bread crumbs,
fry until browned drain and serve.

I use a water pan cooker. Most are the two shelf models.

Brine turkey using enough salt in the brine to float an egg. The brine should be 32 degrees F
You will only have to brine the turkey approximately 20 minutes for a 20 lb bird.
I add garlic, brown sugar, and Worcestershire sauce to the brine to taste.

(Brining is optional)

Remove from solution, dry with paper towels and rub turkey with olive oil

I usually then apply my BBQ rub all over the inside and outside of the turkey.

Fill water pan to top with water.

Place turkey on grill. I usually use the top grill unless I have more than one bird.
Cover with lid and resist all temptation to look inside.
Smoke in the water smoker for around 7 hours or until the wings twist off easily.
Add wood chips every hour during the smoking process.

BBQ RUB for all grilling and smoking- ribs-chicken-etc

ingredients:

4 tbs Celery Seeds
4 tbs Paprika
2 tbs Red Pepper Flakes
5 tbs Chili Powder
4 tbs Granulated Garlic
5 tbs Salt (or less if you like)
2 tbs Dried Mustard
10 tbs Sugar
1 tbs Freshly Ground Black Pepper
1 tbs Ground Sage
Grind the celery seeds to a powder in your spice mill
(coffee grinder for spices only works great).

Add the remaining ingredients.

Use the spice mixture beef, pork or chicken and wild game.
Rub inside and out a minimum of15 minutes before grilling or smoking.

Store remaining in an airtight jar and store in a cool, dark place.

Clean and trim turkey and stuff inside with celery stalks and quartered onions.
Mix:
1/2 c. Olive Oil
1-2 Tbs. Rosemary
1-2 Tbs Thyme Leaves
3-4 Cloves Garlic Minced
Rub turkey inside and out with mixture.

2 Large Vidalia Onion cut in quarters.
1 pound Thick Sliced Smoked Bacon
Separate onions into single layers and cover entire turkey with single layers of onion
Secure with toothpicks. Place bacon over entire turkey hooking it over the toothpicks.
Place turkey in smoker, using charcoal and whatever chunks of wood you prefer…
and smoke for at least 6-8 hours.

Wild Turkey Breast
Small Bowl of Buttermilk
Baggie of flour
Salt (to taste)
Black Pepper (to taste)
Oil
Butter

Cut breast into strips about 1 inch thick and 1 inch wide.
Dip the strips in the buttermilk and drop them into the baggie containing the flour, salt and black pepper mixture.
Shake to coat the pieces with the flour mix.

Heat oil and butter, ( 1/2 oil and 1/2 butter mix) in a well “seasoned” cast iron skillet.
Slowly fry the strips in the oil until golden brown.
Remove and place on paper towels.

Smoked turkey out of the oven or off of the grill
For the juiciest, best tasting turkey ever.

In a clean, plastic 5 gallon bucket Combine and mix:
1 cup of Tender Quick
1 cup of Table Salt
10 1/2 Tbs of liquid smoke
2 gallons of water

Submerge cleaned turkey in solution and cover bucket for 24 hours.
Remove turkey and pat dry. Place bird in roasting pan in the oven at 350 degrees
or put on a hot grill that can be covered, I use a Weber, a water smoker does a great job too!
until bird is done. (When a leg will almost pull off with little effort, the bird is done).

Makes about 3 quarts

1 1/2 cup sugar
1/4 cup salt
5 tablespoons celery seed (ground)
5 tablespoons ground cumin
4 tablespoons ground red pepper
4 tablespoons garlic powder
3 tablespoon chili powder
2 quarts ketchup
1 cups white vinegar
4 Tbs. liquid smoke
1/4 cup lemon juice

1. Mix together all ingredients….bring to the boil. Take off the fire and let sauce cool.
2. Bottle and refrigerate (will keep at least 6 months)
3. Serve warm or at room temperature.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Feet medium hog casings
4 lb Bear meat, trimmed of all
-fat, cubed
1 lb Pork fat, cubed
2 1/2 ts Salt
2 ts Black pepper
1 t Celery seed
1/2 ts Dried thyme leaves
1/2 ts Dried savory
1/2 c Dry red wine

Prepare casings. Combine ingredients and grind through the coarse
disk. Grind through the fine disk, stuff casings, and tie off into 3″
links. Age in the refrigerator for two days. Cook as for fresh pork
sausage.

Game meats tend to have a very strong wild taste to them. If you like this taste, then use the fat from the game animals. If you prefer a less gamy
taste, you will need to use pork or beef fat. Also as I mentioned earlier, bear and boar meat can carry trichinosis. If not going to make a fresh
sausage or one that will be thoroughly cooked, you need to prepare it. See other sausage page for details Here

5 feet medium hog casings.
4 pounds bear meat trimmed of all fat*
1 pound pork fat, cubed *
2 1/2 teaspoons salt
2 tsp freshly ground black pepper
1 tsp celery seed
1/2 tsp dried thyme leaves
1/2 tsp dried savory
1/2 cup red wine (optional)

Prepare the casings as described in other sausage page. Mix the meat and fat together with the remaining ingredients and grind through the course
disk. Then grind through the fine disk and stuff into casings. Make 3 inch links and refrigerate for 2 days. Cook and eat like fresh sausage or freeze.

7-1/2 lbs ground deer
7-1/2 lbs ground pork butt
4 oz salt
1-1/2 oz Accent
1 oz black pepper
1 oz cayenne pepper
3 oz light brown sugar
1 oz Louisiana Hot Sauce (not Tabasco)
1 oz Paprika
3 OZ LEA & PERRIS WORCESTERSHIRE SAUCE
CHOPPED FRESH GREEN ONIONS

*** Mix all of the above together well. Stuff in casing.

Ingredients:
– 2 pounds ground duck meat
– 4 ounces ground pork fat ( I substitute dark chicken)
– 2 tablespoons salt
– 1 teaspoon red chili flakes
– 1 tablespoon coriander seed, toasted
– 1/2 teaspoon cumin seed, toasted
– 1/2 teaspoon freshly ground black pepper
– 1 tablespoon sugar
– 1/2 cup SANDEMAN 20 YEAR OLD TAWNY PORT
– 1/2 cup cracked ice

Procedure:
Combine all ingredients except Port and ice. Chill thoroughly and put
through grinder. Place 80% of mixture in food processor fitted with
steel blade. While machine is running, slowly add Port and ice.
Mixture should be moldable and sticky. fold in remaining sausage
mixture. Place in a mold lined with plastic wrap and freeze. Cut
frozen sausage into slices to sauté for salads and Hors D’ Oeuvres.

2-3 feet small hog casings
2 pounds fresh duck meat (wild)
2 Tablespoons finely chopped fresh chives
2 cloves garlic, finely minced
1 tsp ground coriander seed
1/4 tsp ground mace
1/2 tsp finely ground white pepper
1 tsp paprika
1 egg white

Prepare casings. Mix the remaining ingredients and refrigerate for 30 minutes. Grind the mixture through the fine disk. Refrigerate till firm, about 30
minutes. stuff into casings and twist into 4 inch links. Bring a large pot of water to a boil , add the links, reduce heat, and simmer for 30 minutes. You
can eat them immediately or refrigerate, served cold , or browned, or frozen.

5 feet medium hog casings
4 pounds elk meat
1 pound beef fat
2 1/2 tsp salt
2 tsp coarsely ground black pepper
2 tsp cayenne pepper
2 cloves garlic, finely chopped
1 tsp crushed anise seed
1/4 cup dry red wine (optional)

Prepare casings. Grind meat and fat together through coarse disk. Mix remaining ingredients and stuff into casings and twist off into 4 inch links.
Refrigerate for 24 hours. This is an assertive sausage and is best roasted or grilled.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Paprika – dust heavy
Salt and pepper to taste
6 Finely chopped onions
10 Cloves garlic finely
Chopped
Fresh parsley finely chopped
Cover top until green
3 Finely chopped jalapeno
Peppers
Cayenne pepper – very
Lightly dust
8 ts Cumin
Lemon pepper – dust lightly
Celery salt – very lightly
Dust
2 tbs Sage
7 ads Liquid smoke
3 ts Rosemary
3 ts Thyme
5 ts Oregano
End cuts of bacon or pork

1. Mix 40-50% pork to meat. 2. Mix thoroughly with hands then cook
piece before proceeding further. 3. Season to taste and package.

5 feet medium hog casings
5 pounds moose with fat or 4 pounds of moose meat and 1 pound of beef fat.
2 tsp salt
2 tsp coarsely ground black pepper
2 cloves garlic finely minced
1/4 cup onion, finely minced
1/2 cup sweet red pepper, finely minced
1 tsp crushed red pepper

Prepare casings. Mix together all ingredients and grind through the course disk and stuff into casings. Twist off into 4 inch links and refrigerated for
2 days. Cook and eat like a fresh sausage or freeze.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 pounds rabbit — cubed
5 pounds pork butt — cubed
90 grams salt
15 grams pate spice
2 grams sage — dry
2 grams cayenne
3 cups water or salme

Mix dry ingredients. Add dry to meat and mix well. Pass through grinder one time. Add salme or water. Pipe into casing.

NOTES : Salme – stock made from rabbit bones

Diced dehydrated apples work very well in the mix.

3 pounds rabbit meat
3 feet small hog casings
1 tsp salt
1/2 tsp freshly ground white pepper
1/2 tsp ground black pepper
1/2 tsp thyme
1/2 tsp freshly grated ginger
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley

Prepare casings. Mix ingredients.
Grind with fine disk and stuff into casings.
Twist off into 3 inch links. Pan fry in vegetable oil.

2 feet sheep casings
2 pounds squirrel meat
1 tsp salt
1/2 tsp freshly ground white pepper
2 tablespoons toasted pine nuts
1/8 tsp mace
1/8 tsp cardamom
1/8 tsp allspice

Prepare casings. Mix ingredients and grind through the fine disk. grind again and stuff into casings. Twist off into 2 inch links like cocktail franks.
cook by steaming or simmering for about 30 minutes

I’m not certain this is really what honey bologna is, but the regular
version of this using powdered dextrose is one of the tastiest
sausages I have ever made. Basically, this is the Keats recipe for
Lebanon bologna with honey substituted, with a little extra, and using
venison larded with back fat instead of beef.

10 pounds venison
2-3 pounds back fat
5 ounces salt
2 teaspoons Prague Powder #2
4 ounces corn syrup solids
1/2 cup honey
6 ounces Fermento
1 tablespoon ground white pepper
1 tablespoon nutmeg
1 tablespoon paprika
1 teaspoon onion powder

When you do this with beef, you grind the meat through a 1/2 inch
plate, mix it with the salt, then let it sit 5 to 6 days, draining off
the liquid. Then you add 3/4 ounce of salt. However, as I discovered
with the venison, being a firmer and leaner meat, there won’t be any
liquid to draw off – so you might want to back off a bit on those 5
ounces of salt and definitely add no more when it comes to mixing. I
left the venison in the fridge just 4 days, keeping it in one of those
large white kitchen trash bags to keep it from air-drying. I
overhauled it once during this time.

The problem with corn syrup solids is that they want to stick together
and that can be a problem in the finished sausage – you are likely to
get lumps. I keep them vacuum sealed to avoid these hard clumps from
forming in storage. This tendency would not normally be a problem, but
this recipe calls for no water – so you can’t dissolve the spices in
the blender with liquid. What I did was mix it with the dryer
Fermento, then mix it all into the venison (after I’d run the venison
through a 3/8″ plate). There was still a sticky mess in the bottom of
the bowl that just wouldn’t dissolve, but the next step took care of
that.

In order to insure proper distribution of the cure, I ignored the
recipe and dissolved the Prague Powder #2 in a cup of cold water and
mixed that in. This additional moisture – okay in my mind because of
the dryness of the meat – got the remaining gook off the bottom of the
mixing bowl. I figured this would be a good time to mix in the honey,
so I drizzled that over the meat and mixed it in.

Next, I mixed in the back fat, which was previously ground through an
1/8″ plate. I worked this in a little at a time, until the consistency
seemed right, mixed in all the spices, a

Kutas specifies fermenting thusly:

16 hours at 90: F, 90% humidity
28 hours at 105: F, 85% humidity
6 hours at 110: F, 85% humidity

Now I can hold those temperatures fairly well, within 3 or so degrees,
but the humidity is just gonna be very high since I have no way of
regulating that. The Dutch oven and wet towel insure that.

I weighed out the meat and it was exactly 208 ounces – or 13 pounds. I
decided to make 5 sausages, so I got out five 3 1/2 x 24 inch casings
and set them a-soaking in vinegar (that helps prevent sticking). I
weighed out five ~41 ounce balls of sausage mixture and prepared to
stuff.

The idea here was to make them as even as possible and that 5 pound
stuffer I just bought is just the ticket for that – very little meat
is left in it when its plunger hit the bottom and, wow, does that
hydraulic plus gear ratio thing ever pack a sausage tight! One by one,
I put the 41 ounce balls in there, sealing the ends with a half inch
hog ring. Well, all but the first one. See there’s still a little bit,
maybe a couple of ounces or so, of meat left in there. After I had
sealed the last sausage, I took the “residue” from the bottom of the
stuffer and put it in the first sausage with a spoon. Then I sealed
it. The result was 5 sausages, all the same size. Prick ’em liberally
and paint them once more with vinegar, for good measure.

I’m sticking with the times Kutas suggested, and that’s a really long
time! The fermenting started Tuesday at 3:30pm, first temperature bump
yesterday at 7:30am, and the last one will be this morning at 11:30am.
Then, the smoking/cooking will start about 5:30pm this afternoon.

Kutas suggests heavy smoking for a day or two, without heat, then
raising the temperature to 150: F until the sausage temperature
reaches 137:. That’s for beef, I might take it a little higher for the
venison, though this stuff has been frozen long enough to kill any
trichina. If you’re in doubt, get the internal temperature up to 152:.

I’m going to get the smokehouse temperature at 130: after 5:30, vents
wide open, goodbye towel and Dutch oven, let’s let this stuff dry out
a bit. You cannot smoke wet sausage. After a couple of hours, I’ll
smoke it overnight then cook it tomorrow. Then it has to age about a
week in the fridge before it is ready to eat!

2 lbs. venison
1/2 lb. bacon
1 tsp. salt
1 tsp. red pepper
1/2 tsp. sage

Chop the bacon and dice the venison, then mix in the salt, pepper,
and sage. Refrigerate the mixture for a few hours before use.
Shape the mixture into thin patties.
Pour a little oil into a skillet or onto a griddle and
heat to medium high.
Grill the patties for a few minutes on each side.

INGREDIENTS FOR 10 LBS.

6 lbs. venison 4 lbs. fat pork butts
1 lb. water 6 tbsp. salt
1 tbsp. ground white pepper 3 ozs. corn syrup solids
4 tsp. onion powder 1 tsp. ground nutmeg
2 level tsp. Prague Powder No. 1 2 cups soy protein concentrate

GRINDING & MIXING

Grind all meat through a 1/4″ grinder plate and mix all ingredients well. Stuff into 32-35mm hog casings and link into 6″ links.

SMOKING AND HEATING

Remove to preheated smokehouse at 120 degrees F., with dampers wide open for about 1 hour or until sausage is dry. Then apply heavy smoke, gradually increasing temperature of smokehouse to 160 degrees F. Damper is to be about 1/4 open while the smokehouse heat is increased at the rate of 10 degrees F. every 30 minutes. Hold until internal temperature reaches 152 degrees F. Remove from smoker and shower with cool water until internal temperature reaches 110 degrees F. Remove and place in cooler for 24 hours before using.

9 OR 10 LBS. VENISON
2 OR 3 LBS. BEEF SUET OR FATTY PORK
PREPARED SEASONINGS

CUBE THE VENISON AND SPREAD IT OUT ON A TABLE, CUT THE FAT AND SPREAD IT OUT
ATOP THE VENISON. SPRINKLE THE SEASONINGS OVER EVERYTHING. MIX THE MEATS
AND RUN THROUGH A GRINDER USING A COARSE PLATE, THEN RUN THE MIXTURE THROUGH
USING A SMALLER PLATE. THIS SAUSAGE CAN BE USED AS PATTIES OR STUFFED INTO
CASINGS. THE LINKS CAN BE USED FRESH OR SMOKED/COOKED TO AN INTERNAL
TEMPERATURE OF AT LEAST 140 DEGREES. IF THE SAUSAGE IS TO BE DRIED OR COLD
SMOKED, SOME Prague Cure #1 SHOULD BE ADDED TO THE SEASONINGS.

10 pounds venison
2-3 pounds back fat
5 ounces salt
2 teaspoons Prague Powder #2
4 ounces corn syrup solids
1/2 cup honey
6 ounces Fermento
1 tablespoon ground white pepper
1 tablespoon nutmeg
1 tablespoon paprika
1 teaspoon onion powder

When you do this with beef, you grind the meat through a 1/2 inch
plate, mix it with the salt, then let it sit 5 to 6 days, draining off
the liquid. Then you add 3/4 ounce of salt. However, as I discovered
with the venison, being a firmer and leaner meat, there won’t be any
liquid to draw off – so you might want to back off a bit on those 5
ounces of salt and definitely add no more when it comes to mixing. I
left the venison in the fridge just 4 days, keeping it in one of those
large white kitchen trash bags to keep it from air-drying. I
overhauled it once during this time.

The problem with corn syrup solids is that they want to stick together
and that can be a problem in the finished sausage – you are likely to
get lumps. I keep them vacuum sealed to avoid these hard clumps from
forming in storage. This tendency would not normally be a problem, but
this recipe calls for no water – so you can’t dissolve the spices in
the blender with liquid. What I did was mix it with the dryer
Fermento, then mix it all into the venison (after I’d run the venison
through a 3/8″ plate). There was still a sticky mess in the bottom of
the bowl that just wouldn’t dissolve, but the next step took care of
that.

In order to insure proper distribution of the cure, I ignored the
recipe and dissolved the Prague Powder #2 in a cup of cold water and
mixed that in. This additional moisture – okay in my mind because of
the dryness of the meat – got the remaining gook off the bottom of the
mixing bowl. I figured this would be a good time to mix in the honey,
so I drizzled that over the meat and mixed it in.

Next, I mixed in the back fat, which was previously ground through an
1/8″ plate. I worked this in a little at a time, until the consistency
seemed right, mixed in all the spices, and ground the whole shebang
through an 1/8″ plate. I let it sit in the fridge for a couple hours
while I got the smoker ready – stabilized at 90º F, a wet towel over
the smokestack, and a Dutch oven filled with water on the burner to
get the humidity up.

Kutas specifies fermenting thusly:

16 hours at 90º F, 90% humidity
28 hours at 105º F, 85% humidity
6 hours at 110º F, 85% humidity

Now I can hold those temperatures fairly well, within 3 or so degrees,
but the humidity is just gonna be very high since I have no way of
regulating that. The Dutch oven and wet towel insure that.

I weighed out the meat and it was exactly 208 ounces – or 13 pounds. I
decided to make 5 sausages, so I got out five 3 1/2 x 24 inch casings
and set them a-soaking in vinegar (that helps prevent sticking). I
weighed out five ~41 ounce balls of sausage mixture and prepared to
stuff.

The idea here was to make them as even as possible and that 5 pound
stuffer I just bought is just the ticket for that – very little meat
is left in it when its plunger hit the bottom and, wow, does that
hydraulic plus gear ratio thing ever pack a sausage tight! One by one,
I put the 41 ounce balls in there, sealing the ends with a half inch
hog ring. Well, all but the first one. See there’s still a little bit,
maybe a couple of ounces or so, of meat left in there. After I had
sealed the last sausage, I took the “residue” from the bottom of the
stuffer and put it in the first sausage with a spoon. Then I sealed
it. The result was 5 sausages, all the same size. Prick ’em liberally
and paint them once more with vinegar, for good measure.

I’m sticking with the times Kutas suggested, and that’s a really long
time! The fermenting started Tuesday at 3:30pm, first temperature bump
yesterday at 7:30am, and the last one will be this morning at 11:30am.
Then, the smoking/cooking will start about 5:30pm this afternoon.

Kutas suggests heavy smoking for a day or two, without heat, then
raising the temperature to 150º F until the sausage temperature
reaches 137º. That’s for beef, I might take it a little higher for the
venison, though this stuff has been frozen long enough to kill any
trichina. If you’re in doubt, get the internal temperature up to 152º.

I’m going to get the smokehouse temperature at 130º after 5:30, vents
wide open, goodbye towel and Dutch oven, let’s let this stuff dry out
a bit. You cannot smoke wet sausage. After a couple of hours, I’ll
smoke it overnight then cook it tomorrow. Then it has to age about a
week in the fridge before it is ready to eat!

8 lbs. venison with some fat pork 3 Tbsp. sea salt (see note)
2 Tbsp. black pepper 2 Tbsp. sage

Measure and mix seasonings. Sprinkle over ground venison and fat pork, mix thoroughly with hands. Can be ground the second time for a finer grade of sausage. Stuff in casings with sausage grinder stuffer. When they are stuffed, hang over about 3-inch hickory poles and put a smoke from green hickory chips under sausage to smoke two or three days. Poles should be at least 5 feet above the smoker.

NOTE: Remember that some old recipes such as the one above use salt that would, at the time, be likely to contain some salt-peter and other preservatives. These days, most of these minerals are removed from table salt before it is packaged for sale in the supermarket.

INGREDIENTS FOR 10 LBS.

2 lbs. water (1 quart) 2 cups soy protein concentrate
6 tbsp. salt 2 tbsp. powdered dextrose
2 level tsp. Prague Powder No. 1 1 tbsp. ground black pepper
2 large cloves of fresh garlic 1 heaping tsp. marjoram
8 lbs. lean elk or venison 2 lbs. regular pork trimmings

GRINDING

Chill all meat and grind through 1/4″ or 3/16″ grinder plate. Be sure all the blood clots, bones and sinews have been removed. Place all meat into mixer, adding all the ingredients. Mix well until all the ingredients are evenly distributed. Remove, place in stuffer and use 35-38mm hog casings for stuffing.

SMOKING

Let sausage dry at room temperature for about 45 minutes after stuffing. Remove to smokehouse preheated at 120 degrees F. and leave dampers wide open. Sausage will dry more for about 45 minutes. After this period, gradually adjust smoker to 160-170 degrees F. with dampers open. Allow product to smoke until the internal temperature reaches 152 degrees F.

15 LBS. LEAN VENISON WITH ABSOLUTELY NO FAT
15 LBS. LEAN FRESH PORK
4 OZ. WATER
1 1/2 OZ.RED PEPPER
1 OZ. NUTMEG
1/2 TSP. GARLIC POWDER
12 OZ. SALT
1/2 LB. DRIED MILK

GRIND UP THE MEATS AND MIX THEM TOGETHER THOROUGHLY. THEN ADD WATER, MIXING
WELL. MIX IN YOUR SEASONINGS AND ADJUST TO TASTE. STUFF THE MEAT INTO
CASINGS, KEEPING THE LINKS ABOUT 6 TO 8 INCHES LONG. THE MEAT MAY ALSO BE
MOLDED INTO PATTIES AND WRAPPED IN ALUMINUM FOIL.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds cubed venison
1 pound cubed suet
3 tablespoons salt
1 tablespoon black pepper
1 teaspoon red or cayenne pepper
1 teaspoon paprika
1 teaspoon sage
2 teaspoons garlic powder
sausage casings

After grinding & mixing the venison & suet with the seasonings, fry a small patty to check for taste. If it’s too mild, add small amount of red pepper until proper taste is reached; if it’s too hot, add more venison. Stuff in casings & smoke 28 to 30 hours.

20 pounds Venison
5 pounds fat pork butts
1 qt. ice water
8 ozs salt
1 oz ground white pepper
8 ozs onion powder
1 T. (tablespoon) ground nutmeg
1 oz cure #1 (nitrate)

Grind all meat through grinder and mix all ingredients well. Stuff into 32-35 mm hog casings make 6″ links.
Move to preheated smoke house at 120 degrees F for about 1 hour or until sausage is dry. Then apply heavy smoke gradually increasing temperature to 160
degrees. smoke until the internal temperature of the sausage is 152 degrees. Remove from smoker and shower with cool water until internal temp reaches 110
degrees. Place in refrig. for 24 hours before eating.

1 oz ground black pepper.
8 ozs salt
1 oz cure #1
1/4 oz ground coriander
1/4 oz ground ginger
1/4 oz garlic powder
1/4 oz ground mustard
20 pounds venison *
5 lbs pork fat and/ or trimmings*
14 ozs Fermento (optional, gives it a slight tangy taste)

Grind meat through a fine plate. The fat should be ground in a larger plate, or cut into small cubes. Place all ground meat and fat with other ingredients and mix well
to distribute the spices throughout the meat and fat. Refrigerate for 2 days. Then regrind.
Stuff into 1 1/2-2 3/4 inch beef middles.
Hang up and allow to dry at room temp for about 4 hours. Place in smoke house that has been preheated to 120-130 degrees. Apply heavy smoke and remain at
this temp for 3-4 hours, or until desired color is obtained.
Raise the temp. to 165 degrees and cook until the internal temp of the sausage is 145 degrees. Rinse until the internal temp is 120 degrees. Allow to dry, place in
refrig.for at least 24 hours.

2 1/2 pounds water
8 ozs salt
1 oz ground white pepper
1/4 ground ginger
1/4 oz ground nutmeg
1/4 oz sage
1 oz cure #1(nitrate)
20 pounds venison*
5 lbs pork or beef fat.*

Grind meat and fat through fine plate. Add all ingredients and mix well, then stuff into small casings 22-24mm.
Hang sausage for about 2 hours before placing into the smoke house, then place in smoke house at 110 degrees and immediately apply heavy smoke. Gradually
raise the temp to 160 degrees and hold until the internal temp of the sausage reaches 152 degrees. Run cool water over it until the internal temp reaches 110
degrees. Allow to hang until the surface is dry. remove to refrigerator for at least 24 hours before eating.

2 1/2 pounds ice water
8 ozs salt
1 oz cure #1
1 oz ground white pepper
1/2 oz nutmeg
1 oz fresh garlic
20 pounds venison*
5 pounds pork fat*

Grind the meat through a fine plate and cut the fat into small cubes. Mix together with all the other ingredients. Refrigerate for 24 hours, then regrind through a large
plate.
Stuff into beef middles the place in smoke house. with drafts wide open.
Hold about 130 degrees for about 30 minutes or until the surface is dry. then partially close the dampers and raise temp to 150 degrees, while applying smoke. After
one hour, bring the temp to 165 degrees and hold until the internal temp of the sausage is 152 degrees. Rinse the sausage in cool water until the internal temp is 120
degrees.

4 LBS. COARSE GROUND VENISON
1 LB. FINE GROUND BACON
1 TBSP. SALT
1TBSP. SAGE
1TSP. ALLSPICE
2 TBSP. SUGAR
1 TSP. CORIANDER
1 1/2 TSP. MUSTARD SEED
6 CLOVES PRESSED GARLIC
2 TBSP. BLACK PEPPER
1 C. COLD WATER

COMBINE ALL INGREDIENTS, MIX THOROUGHLY AND STUFF INTO HOG CASING.
TO COOK, BOIL, BAKE OR FRY.

1 tbsp. ground black pepper
6 tbsp. kosher salt (I used slightly less)
4 tbsp. powdered dextrose
2 level tsp. Prague Powder #1
1 tbsp. ground coriander
1 tsp. ground ginger
1 tsp. ground mustard (I ground brown seeds)
1 tsp. garlic powder
6 tbsp. corn syrup solids
8 lbs. lean venison
2 lbs. regular pork trimmings (I used the back fat)
6 ozs. Fermento

Now, with the Fermento and sugar, you’d expect a bit of tang in the final
product. I made this last year without and it was still everyone’s favorite.
Having made fermented sausages since, I know this will be even better, but
my time frame does not allow for it to sit in the fridge two whole days for
that to completely happen – so I’m hoping 36 hours, around 6am tomorrow,
will do the trick.

7-1/2 lbs ground deer
7-1/2 lbs ground pork butt
4 oz salt
1-1/2 oz Accent
1 oz black pepper
1 oz cayenne pepper
3 oz light brown sugar
1 oz Louisiana Hot Sauce (not Tabasco)
1 oz Paprika
3 oz Lea & Perrins Worcestershire sauce
chopped fresh green onions

*** Mix all of the above together well. Stuff in casing.

5 lb. lean venison
1 lb. pork back fat
2-4 tablespoons salt

Grind the meat and fat thoroughly, mix in salt and add one of the
seasoning recipes that follow. Keep mixture cold.

SALAMI SEASONING
2 Tablespoons sugar
1 Tablespoon Cayenne Pepper
1 Teaspoon Ground Cloves
1 Tablespoon Fine-Ground Pepper
2 Teaspoons Garlic Powder
3/4 Cup Dry Milk (Mix to thin paste)

5 lb. lean venison
1 lb. pork back fat
2-4 tablespoons salt

Grind the meat and fat thoroughly, mix in salt and add one of the
seasoning recipes that follow. Keep mixture cold.

SPICY SAUSAGE SEASONING
2 Tablespoons Sugar
1 Teaspoon Cayenne Pepper
1 1/2 Tablespoons Ground Chili Powder
1 1/2 Teaspoons Ground Celery Seed
1 Tablespoon Garlic Powder
3/4 Cup Dry Milk (Mix to thin paste)

BASIC GROUND MEAT MIX #3

5 lb. lean venison
1 lb. pork back fat
2-4 tablespoons salt

Grind the meat and fat thoroughly, mix in salt and add one of the
seasoning recipes that follow. Keep mixture cold.

WEINER SEASONING
1 1/2 Teaspoons Ground White Pepper
1 1/4 Teaspoons Ground Coriander
1 1/2 Teaspoons Mustard Powder

BASIC GROUND MEAT MIX #4

5 lb. lean venison
1 lb. pork back fat
2-4 tablespoons salt

Grind the meat and fat thoroughly, mix in salt and add one of the
seasoning recipes that follow. Keep mixture cold.

SEASONINGS FOR BASIC MEAT MIX

PEPPERONI SEASONING
2 Tablespoons Sugar
1 Teaspoons Ground Cumin
1 1/3 Teaspoons Leaf Oregano
1 Teaspoon Thyme
1 Tablespoon Cracked Pepper
2 Tablespoons Fine Ground Pepper
3 Tablespoons Chili Powder
1 Teaspoon Whole Anise
3/4 Cup Dry Milk (Mix to a thin paste)

These recipes also pertain to Elk, Moose, and Caribou.

5 feet medium hog casings.
5 pounds cubed pre-frozen venison* Read about trichinosis on other sausage page
3 pounds lean pre-frozen or certified pork *
2 pounds pork fat, cubed *
5 tablespoons salt
1 teaspoon thyme
2 teaspoons sugar
1 tablespoon finely ground black pepper
2 teaspoons garlic, finely minced
1 tablespoon paprika
1 teaspoon cayenne red pepper
1 cup brandy (it evaporates, optional)
1 tsp cure #1 (Prague powder, or nitrates)
A marinade with the following ingredients:

1/2 cup red wine, 1/2 cup red wine vinegar, 2 teaspoons salt, 1 small onion, sliced 1/2 cup thinly sliced carrot, 1 clove garlic, finely minced, 1 bay leaf, 1/4 cup
chopped heart of celery, 1 tablespoon whole black peppercorns.

Thaw the pre-frozen venison. Prepare the marinade and pour it over the cubes of meat. marinate in the refrigerator for twenty four hours.
Drain the venison, discard the marinade and grind the meat through the fine disk.
Grind the pork and fat separately through the fine disk and mix with the venison.
Add the remaining ingredients and mix thoroughly. Place the sausage in the refrigerator overnight.
Prepare the casings (see other sausage page) Here
Stuff the mixture into the casings and tie off into 4 or 5 inch links
Cold smoke the sausage (70-90 degrees F) for ten hours.
Hang again for at least two weeks before testing.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds deer meat (ground)
4 tablespoons Morton’s tender quick
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
3/4 teaspoon dry mustard
1 1/2 teaspoons coarse ground black pepper
1 1/2 tablespoons ground cayenne pepper
1 tablespoon soy sauce
2 tablespoons Worcestershire sauce
3 tablespoons water

After mixing all ingredients shape into rolls and place in ice-box (Refrigerator) 24 to 48 hours to cure. Place rolls on smoker and smoke with low heat (180 1/4) 45 minutes. Turn over and smoke another 45 minutes. Increase heat in smoker to 300 degrees after 45 minutes turn over and cook another 30 minutes. Sausage is now done.

INGREDIENTS FOR 10 LBS.

8 tbsp. salt 2 level tsp. Prague Powder No. 1
8 tbsp. powdered dextrose 1 tbsp. ground black pepper
1 tsp. ground ginger 6 tbsp. corn syrup solids
7 lbs. lean elk or venison 3 lbs. fat beef trimmings
6 ozs. Fermento

GRINDING

Grind all the meat through 1/4″ or 3/16″ grinder plate. Place in mixer with all the ingredients and mix until the ingredients are evenly distributed. After mixing, place all the meat into the curing pans, not over 6 inches high, and pack tightly. Be sure all the air pockets are removed. Let the meat cure in the cooler at 38-40 degrees F. for 3-4 days; the thuringer is properly cured when it has a nice red color. After curing, regrind all the meat through a 1/8″ plate.

STUFFING

Pack meat tightly into stuffer to prevent air pockets. Stuff the meat into 2 3/4″ diameter by 30″ sewed single-wall beef middles; or, you may use the 3 1/2″ by 24″ fibrous casings.

SMOKING AND COOKING

To produce a thuringer that has a consistent sour flavor, it is of the utmost importance that the correct curing and smoking temperatures are followed very closely. Close attention also should be given to the weather condition, which will govern the conditions in curing and hanging time.

After stuffing, hang the thuringer on the smokehouse sticks and space properly. Allow the thuringer to hang at room temperature for at least 10-12 hours or until the product is completely dry. If the weather is cool, increase the hanging time of the thuringer to 24 hours; that is, if the temperature is lower than 65 degrees F.

Then place the thuringer into a 100 degree F. smokehouse, apply a heavy smudge and smoke at this temperature for 8-10 hours. Keep the temperature between 100-110 degrees F. during this period. Then raise the smokehouse temperature to 145 degrees F. and heat at this temperature until an internal temperature of 138 degrees F. is obtained. Place in 45 degree F. cooler and chill for at least 24 hours before using.

NOTE: During the time the thuringer is being smoked, it is extremely important that you not exceed the maximum of 100 degrees F.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds lean beef
4 pounds lean veal
2 pounds lean pork
1 pint ice water
2 teaspoons Prague powder #1
1 ounce powdered dextrose
2 3/4 ounces wheat flour
3 1/2 ounces salt
1 tablespoon ground nutmeg
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves

Grind the meat through a 1/8″ grinder plate. Add the remaining ingredients, expect water, mixing thoroughly. Place the meat in a meat processor and emulsify it, adding the water as you go along. Then stuff the mixture into 24-26mm sheep casings. Hang at room temperature for 30-40 minutes until dry. Place in a preheated smokehouse at 150 degrees F. and hold there for 1 hour. Raise the temperature to 165 degrees F., holding until internal temperature reaches 152 degrees F. Vienna sausage is not smoked.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
40 lb Game meat
10 lb Smoked ham or bacon*
1 1/4 c Black pepper
1/2 c Sugar
2 1/2 tbs Salt
1 oz Coriander
5 tbs Mustard seed
Garlic (opt)

*In place of smoked ham or bacon, you may use ordinary bacon fat; or
use 2 lb ham or bacon & about 7 1/2 lb pork trim.

This recipe was developed to use up meat in the freezer at the end of
the year. Let meat thaw. Grind cuts into burger. Grind smoked
ham/bacon. Add seasonings to burger & work in w/ground pork. The
garlic may be light if you do not like the flavor, but don’t leave it
out entirely as it helps cover the “end-of-season” flavor of meat
that has been frozen all winter. Spread meat in trays or dishpans &
mix thoroughly. Stuff mixture into casings & boil sausages until they
float. Hang them & let drip until thoroughly dry. Then smoke for 3-5
days in a light, cold smoke.

15 lb. wild boar meat 2 cups buttermilk
10 lb. fresh pork shoulder 6 Tbs. salt
5 lb. fresh pork fat 1/2 cup brown sugar
2 Tbs. coarse black pepper 1/2 cup sage
2 Tbs. ground thyme 2 Tbs. onion powder
2 Tbs. garlic powder 2 Tbs. cayenne pepper
2 Tbs. paprika 1/4 cup parsley flakes
2 tsp. ginger 1/2 tsp. nutmeg

Grind all meat through coarse chili plate, add buttermilk and seasonings and
mix by hand in a large tub. Grind mixture second time through medium sausage
plate.

I have been a meat cutter for 18 years and have made all kinds of sausage. I
have friends who hunt and bring me boar meat in season. This recipe I put
together from experimenting with different herbs and spices. I like my sausage
spicy with the primary flavor being sage. The buttermilk enhances the flavor
of sausage and also gives it longer shelf life. Venison can be substituted for the
boar in this recipe and it works well also.

5 pounds goose meat
1/2 cup Drambuie (Scotch liqueur)
2 teaspoons salt, or to taste
2 teaspoons freshly ground white pepper
1/2 cup very finely chopped onion
1/4 cup chopped fresh chives
1 teaspoon mace
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 tablespoon sweet paprika
5 feet medium (2-inch diameter) hog casings
Grind the goose through the coarse disk.
Pour the Drambuie over the goose, mix well, and refrigerate for
at least three hours of overnight. Mix the goose with the remaining
ingredients. Grind the mixture through the fine disk and stuff
into the prepared casings. Twist off into three or four inch links.
To cook, sauté in vegetable oil until evenly browned and cooked through.

1 lb ground lean wild boar
1 teaspoon salt
2 Tablespoons chili powder
1/4 teaspoon cumin
1/2 teaspoon oregano
2 cloves garlic, pressed
2 Tablespoons vinegar
1 teaspoon ground clove
Mix all ingredients. It is important that the mixture marinate,
to allow the vinegar and the spices to correctly flavor the meat.
Allow to sit overnight in the refrigerator. You may form into patties
or links. Fry in a pan loose until browned, pour off about half of the
liquid, then scramble about six (or more) eggs, and add to the sausage
mixture. Heat thoroughly and serve on warmed flour tortillas.

Wild Boar Chorizo (Tex Mex)
2 lb Lean wild boar trimmings
1/2 c Cider vinegar
1/4 c Ground red chili, mild OR hot
1/4 c Tequila (optional)
1 ts Ground cinnamon
8 oz ground Beef OR pork fat
1 2 ts Ground cumin
2 med. Onions, quartered
1 ts Ground Mexican oregano
8 Cloves garlic, pressed
1 tbs Salt pork casings
Clean the casings, rinse well with water, then pour vinegar through them. Set aside. Use a food processor
or the coarse blade of a meat grinder, grind the meat and fat. Add the onions, garlic, vinegar, tequila
and seasonings, using the hotness of chili powder your family and guests will prefer. Stuff the casings.
First cut the casings into 3-ft lengths and tie one end together. Use either a funnel or filling tube to fill the
lengths. Tie at about 4-inch intervals with heavy thread. Place on a cookie sheet covered with wax paper.
Set on the counter for about 2 hours, then refrigerate. After a day, freeze what you will not use within a
week or two. Mixture should ripen for at least 8 hours before using.

2 1/2 lb Lean venison
2 1/2 lb Lean WILD BOAR
3 ts Salt
1 ts White pepper
1 1/2 c Water
1 1/2 ts Mace
1 1/2 ts Nutmeg
1 c Fine breadcrumbs- soaked in 1/2 c Milk
1. Cube the meats, mix together, and grind twice. Add mace, nutmeg, salt and pepper and grind a third
time.
2. Using your hands, combine the meat with the bread crumbs. Add the water
and beat with a wooden spoon until light and fluffy.
3. Stuff into pork casings and tie securely into desired lengths. The bratwurst may be fried lightly in butter,
but are also delicious dipped in milk and then broiled or grilled over charcoal.

15 lb. wild boar meat (or venison)
1 cups dry powdered milk
10 lb. fresh pork shoulder (or ground beef)
8 Tbs. salt
5 lb. fresh pork fat
1 cup brown sugar
2 Tbs. coarse black pepper
2 Tbs. red pepper flakes
2 Tbs. ground thyme
2 Tbs. onion powder
4 Tbs. granulated garlic
2 Tbs. cayenne pepper
4 Tbs. paprika
1/4 cup parsley flakes
1 tsp. ginger
3 Tbs. nutmeg
4 Tbs. mustard seed

Grind all meat through coarse chili plate, add buttermilk and seasonings
Mix by hand in a large tub.
Grind mixture second time through medium sausage plate.
The sausage can then be stuffed into medium casings(approx 36mm)
Or it may be put unto packages for patty sausage.
We like to give it about 8 hours cold smoke and then raise the temp to 165 F.
This sausage will keep in the freezer for at least 6 months.

Cut meat 1/4′ thick and 3/4′ wide.

3# Lean Venison (No Fat!)
1 T Salt
1 T Insta Cure or a cure of your choice
1 T Onion powder
1 T Garlic powder
1 T black Pepper
1/4 cup of Soy or Teriyaki Sauce
1/3 cup Worcestershire Sauce

Marinate with all Ingredients for 24 hours. Covered.
Dry in Smoker or oven about 10 hours at 100 Deg. F. on Racks sprayed with Pam (or similar) to prevent sticking.
Dry meat longer if you want it real hard.
Pack in Jars with perforated lids to prevent molding.

NOTE: To prevent meat from falling thru oven racks cut hardware cloth (metal 1/4″ mesh) and place on top of oven racks.
Source: Ralph L. Kebl, Manitowish Waters, WI

Thaw Venison World® Axis Round Steak or Tenderloin in original, unopened plastic packaging. When ready to cook, remove plastic, rinse venison quickly under cool water, and pat dry with a paper towel. If desired, cut Round Steak into 3.5-4 ounce serving portions.

In skillet put 1-2 Tablespoons of virgin olive oil. Get pan very hot over high flame. Fry steak 45 seconds to 1.5 minutes per side, turning only once. Serve hot and juicy. Steak will have pink to barely pink center. Salt and pepper to taste.

4 ways to Jazz it up:

Season steak in pan with sausage seasoning on each side. Steak will taste similar to a pork chop and is super in a biscuit sandwich, with eggs, with candied yam, with a baked sweet potato, with applesauce, or with long grain and wild rice.
As virgin olive oil heats for basic recipe, toss in a pinch of rosemary. In a short time, the olive oil will absorb the rosemary oil and flavor. Remove rosemary and fry steaks as in basic recipe.
Serve hot steaks with a pat of garlic butter on top, or butter seasoned with favorite herbs. Or put a dollop of warm sour cream and fresh chopped chives. Or even a dollop of warm Red Current Jelly on top, or on the side.
Marinate steaks for 30 minutes in Worcestershire Sauce with a splash of Liquid Smoke. Salt and pepper. Fry as in Basic Recipe or fry in butter. Add onions and green peppers for stir fry, if desired.

Grill Recipe 1
Season Venison World® Axis Steak with garlic salt and black pepper. Grill over mature coals, turning and basting with butter every minute till you achieve desired doneness. Ballpark would be five to six minutes, depends on fire, distance of meat from fire, etc.

Grill Recipe 2

Marinade:
Salt
Coarse, Ground Black Pepper
Green Onion Tops or Dried Chives
Worcestershire Sauce to cover
Sauce-(Boil together):
1 Cup Butter
1/4 Cup Lemon Juice-more for a stronger lemon flavor
2 Teaspoons Salt
1 Teaspoon Pepper
2 Tablespoons Worcestershire Sauce
2 Diced Jalapeno Peppers

Marinate Venison World® Axis Steaks for 30 minutes to 2 hours to absorb flavor. The longer the time, the stronger the flavor. Remove Venison World® Steaks from Marinade. Apply sauce to marinated steaks before grilling on low coals till centers are hot and pink to taste. Baste with sauce during grilling and after removing from fire.

1 Haunch of venison
1 Bottle port wine
1 lg Jar crabapple jelly
coarse ground black pepper
salt; to taste

Hang venison for 6 to 7 days or refrigerate for 10 days. Cook as for rare roast beef. Season with salt and pepper. Baste while cooking with sauce made of wine and melted jelly. Serve with wine sauce over venison.

Venison can be substituted with any red meat or you can purchase some right here!

5 lb Cubed venison
1 lb Cubed suet
3 tb Salt
1 tb Black pepper
1 ts Red or cayenne pepper
1 ts Paprika
1 ts Sage
2 ts Garlic powder
Sausage casings

after grinding & mixing the venison & suet with the seasonings, fry a small patty to check for taste. If it’s too mild, add small amount of red pepper until proper taste is reached; if it’s too hot, add more venison. Stuff in casings & smoke 28 to 30 hours.

Venison can be substituted with any red meat or you can purchase some right here!

20 Venison chops
6 oz Beer
1 lg Onion, chopped
4 Pats of butter
2 oz Garlic

Place aluminum foil on hot grill with sides folded up, so there is no runoff of juices. Place chops on foil. Add beer, chopped onion and butter. Sprinkle garlic salt on chops each time you turn them. When chops are done, remove foil from grill. Place chops back on grill and sprinkle with garlic salt each time you turn them until charcoal black.

Venison can be substituted with any red meat or you can purchase some right here!

1 lb Ground venison or beef
1 sm Onion
1 cn Cheddar cheese soup
1 cn Cream of celery soup
Frozen french fries
Pepper

1. Dice onion and mix with ground meat and pepper to taste.
2. Press into the bottom of a 9×9″ pan.
3. Mix together the two cans of soup – do *not* dilute with water. Spread mixture over the meat.
4. Cover entire surface generously with frozen french fries.
5. Bake at 350 for 40 minutes or until done fries should be golden and crispy.

3 lb Venison stew meat
1 c Onion, diced
4 Garlic cloves, chopped
1 c Red wine vinegar
1/2 c Worcestershire sauce
2 ts Lawrey’s Natural Choice
Seasoning for meat
2 ts Seasoned salt
1 lb Seasoned bacon
2 c Catsup
1/2 c Molasses
1/2 c Brown sugar

Place venison, onion, garlic, vinegar, Worcestershire sauce and seasoning in crock pot. Cook on high for 1 to 2 hours until meat is cooked. Cook bacon and crumble or chop. Add bacon, catsup, molasses and brown sugar. Turn crock pot on low and heat for the rest of the day. Serve over rice potatoes or toast.

2 lb Venison steak; cut in strips

1/2 c Flour
3/4 ts Salt
1/4 ts Pepper
1/2 c Shortening
1 cn Stewed tomatoes; save juice
3/4 c Chopped onion
2 c Water
1/2 ts Garlic powder
2 Beef bouillon cubes
3 Green peppers; cut in strips
2 ts Worcestershire sauce

Melt shortening in large skillet. Roll venison in flour mixture; using all the mixture. Brown meat in hot shortening; add the liquid from tomatoes, water, onion, garlic powder & bouillon cubes. Cover & simmer 1 1/2-2 hrs. Uncover, stir in Worcestershire sauce, add pepper strips, cover & cook 10 minutes more. Add the tomatoes,cook until tomatoes are hot (about 5 minutes). Serve over hot cooked rice. This makes a delicious hunting camp supper, served with tossed salad, hot garlic bread, & fruit for dessert.

Season rack with salt and pepper. Place in roasting pan and sear. Remove, cool and set pan aside. Mix mustard and preserves. Rub meat down with mixture. Take crumbs, season with salt and pepper, garlic, parsley, olive oil and mix. Taste for proper seasoning and pack this on the fig and mustard loin. Roast at 350~ until medium rare (125~ internal temp) for 30 minutes. IMPORTANT-Do not overcook. This must be served medium rare or rare. Let rest.
Source: Chef Jamie Shannon, Commander’s Palace

Venison can be substituted with any red meat or you can purchase some right here!

5 lb Venison roast
1 Onion; chopped
1/4 c Barbecue sauce; see below
1 tb Salt
2 tb Vinegar
pepper
Sauce:
1 tb Pepper
1 tb Salt
1 sm Box dry mustard
1/4 c Sugar
1/4 c Vinegar
1/4 c Water
1 Stick butter/margarine

For sauce: Mix dry ingredients. Add vinegar, water and mix. Bring to full boil and add stick of butter and continue to cook until butter melts. This makes 1 Pint of the Sauce. Soak venison in water, 2 T. vinegar and 1 T. salt for 4-5 hours. Remove and wipe dry. Sprinkle lightly with pepper and brush with sauce. Add onion and enough water to cover bottom of covered roaster. Bake in 325 deg. oven the first hour; then lower heat to 275 deg. for an additional 3 hours. Baste often with sauce and juices from roast.

Marinade:
750ml red wine
1 onion, chopped
1 carrot, chopped
few sprigs of parsley
sprig of thyme
1 clove small sprig of rosemary
6 juniper berries
1/2 bay leaf

Stock:
butter trimmings from saddle of venison
2 tablespoons tomato paste
1 bouquet garni

Sauce:
50ml brandy
150g fresh cream
150g butter
1 tablespoon red currant jelly salt and pepper

Garnish:
4 apples, peeled, cored and halved
500ml white wine
250g chanterelle mushrooms butter
100g cranberry conserve

To prepare the venison: remove the skin and bones from the fillets and trim the fillets. Reserve trimmings and bones for the stock. Combine all the marinade ingredients together and place in the venison fillets and marinate overnight.
To make the stock: place all the venison trimmings from the saddle in a baking dish with a little butter and cook until well browned, turning the trimmings occasionally. Add the vegetables, strained from the marinade, and brown with the meat and bones. When well browned, add the liquid marinade, tomato paste and the bouquet garni. Simmer for 1 hour without covering, skimming any froth that forms on the top. Strain and set aside.
To cook the venison: remove from the marinade, wipe dry and cut in 8 noisettes. Season with salt and pepper. Melt butter in a trying pan and fry the venison, searing quickly on each side and leaving rare in the middle. Remove noisettes to a warm place to rest.
To make the sauce: deglaze the frying pan with the brandy, add stock and bring to the boil. Reduce until it thickens slightly. Reduce heat, add cream and beat in the butter. Finally add red currant jelly and adjust seasoning.
The garnish: place apple halves in a pan and add the wine; poach for approximately 10 minutes. Melt butter in a frying pan and add the mushrooms, tossing occasionally to cook lightly.
To serve: place the noisettes of venison on a hot serving dish and pour over the sauce. Garnish with poached apples on one half of the dish and the chanterelles and cranberry conserve on the other side. Serve at once.
Source: Chef Magnus Johansson

4 lb Boneless, cubed venison
3 tb Bacon grease

2 Onions chopped
2 Jalapenos seeded & chopped
1/2 c Chopped green Bell pepper

1 1/2 Cans of beer [not Lite] 1 oz Jack Daniels whiskey

1/2 ts Cayenne pepper
3 tb Soy sauce
5 tb Fresh ground cumin
1/2 ts Salt
2 tb Masa harina (corn flour or corn meal)

8 oz Can tomato sauce
2 c Stewed tomatoes

6 Jalapenos fresh & whole (for Garnish)

Brown meat in bacon grease. Saute the onions, the chopped jalapenos, & the Bell peppers in the bacon grease until the onions start to become transparent. Meanwhile bring the beer & whiskey to a boil and add the meat, seasonings, & the onions/peppers to the pot. Allow to boil for 5-7 minutes.
Reduce the heat to medium then add the tomatoes & tomato sauce. Stir occasionally while continuing to cook for 30 minutes. Reduce heat to simmer and cook for 1 hour.

Saute meat in non-stick soup pot in oil. Stir, add onions, peppers and chili seasoning. Let meat and veggies brown. Do not burn. Add beans. Deglaze pan with beer, add water and bring to boil. Simmer and stir. Let beans cook until tender. Adjust seasoning. Serve with fresh diced tomatoes, onions, cilantro, jalapenos, salt and pepper. You might need to add a small amount of water if beans are not cooked and water evaporates.
Source: Chef Jamie Shannon, Commander’s Palace

Venison can be substituted with any red meat or you can purchase some right here!

2 tb Butter, divided use
1/4 c Finely chopped shallots
5 Cranberries, crushed
1/4 c Scotch whiskey
3/4 c Orange juice
2 tb Lemon juice
2 tb Red currant jelly
1 ts Dijon mustard
2 ts Cornstarch
2 tb Water
4 Venison Porterhouse steaks or 4 small beef Porterhouse Steaks

Combine 1 tbsp. butter, shallots and berries in a 2 cup glass measure. Cover with vented plastic wrap. Microwave on high for 2 minutes. Add Scotch whiskey and microwave on high 1 minute or until boiling. Stir in orange juice, lemon juice, jelly and mustard. Microwave on high 2 minutes or until boiling. Combine cornstarch with water. Stir into sauce; microwave on high 1 minute or until boiling; set aside.
Preheat a microwave browning dish according to the maximum time given in manufacturer’s directions. Rub remaining 1 tbsp. butter over surface. Immediately, press venison or beef onto hot surface. When brown, turn over. Microwave on high 2 minutes or to desired doneness. Do not overcook. Serve immediately with sauce.

Venison:
2 lb Venison loin or substitute Lean beef
Salad oil
Salt/pepper
Sauce:
4 Figs; diced
1 c Port wine
2 c Veal demiglace
Few drops of lemon juice
Mashed Potatoes:
3 Sweet potatoes; medium size
1/2 c To 3/4 cup milk; hot
5 T Butter
Salt/pepper to taste
Fried Sweet Potatoes:
1 Sweet potato
Vegetable oil
Salt

To make venison: Pre-heat oven to 400-degrees. Place a heavy skillet on high heat and add just enough salad oil to coat the bottom of the pan. While the pan is heating, season the venison loin with salt and pepper. When the pan is hot, sear off the venison on all sides. Transfer to the oven and roast for approximately 10 minutes (medium rare) or until desired doneness. Remove venison from the oven and allow to sit for five minutes before slicing.
To prepare fig and port wine sauce: Add diced figs to the pan and cook over low heat until soft; add port wine and reduce in volume by 3/4. Add veal demiglace and simmer until it has reduced by half. Season to taste with salt and pepper and a few drops of lemon juice. Keep the sauce hot.
To prepare mashed sweet potatoes: Peel the potatoes and cut three of them into quarters. (Reserve the fourth potato for frying.) Transfer them to a pot and cover with cold water. Bring to a boil and simmer gently for 20-30 minutes. Drain into a colander and return the warm potatoes back to the pot. Keeping on very low heat; slowly add the hot milk while mashing the potatoes with a fork or a potato masher. Transfer to a warm bowl and whisk in butter until light and fluffy. Season to taste with salt and pepper.
To prepare fried sweet potatoes: Heat the vegetable oil in a pot very slowly to 375 degrees. Slice the remaining potato as thinly as possible. Soak slices in cold water for 15 minutes, changing the water twice. Drain the water and dry the potato slices well. When the oil is ready, add the potato slices one by one, turning frequently. Cook until golden and turn out onto paper towels. Season with salt.
Source: Good Taste

16 Center-Cut, Meaty Venison Hind Shanks Cut “Osso Buco” Style, 2 Inches Thick
All-Purpose Flour For Dredging
Kosher Salt
Freshly Ground Black Pepper
3 TB Olive Oil
4 c Yellow Onions — sliced
4 TB Garlic — chopped
2 c Celery — diced
2 c Carrots — diced
3 c Plum Tomatoes — diced
5 c Rich Venison Or Chicken

Stock
2 1/2 c Dry Red Wine
2/3 c Nicoise Or Kalamata Olives whole
2 ts Fennel Seed
1 TB Fresh Oregano minced or 1 ts Dried Oregano
1 1/2 ts Fresh Thyme minced or 1 ts Dried Thyme
1 ts Serrano Chile seeded and minced or 1/2 ts Red Chile Flakes

Garnish
Fresh Herb Sprigs
Lemon Zest Mix–(Gremolata):
2 ts Lemon Zest — grated
2 ts Garlic — minced
2 TB Fresh Parsley — minced

Preheat the oven to 350F. Dredge the venison shanks in flour and shake off excess. Season with salt and pepper. In a deep flameproof casserole or Dutch oven, heat 2 tablespoons of the oil and brown the shanks on all sides. Remove the shanks, wipe the casserole clean and add the remaining 1 tablespoon oil along with the onions, garlic, celery, and carrots. Saute until lightly browned. Add the tomatoes, stock, wine, olives and seasonings. Return the shanks to the casserole, scooping some of the vegetable mixture on top of them. Cover the casserole and bake for 2 hours. Uncover and cook 30 minutes more or until the venison is very tender. Remove the shanks and set aside.
Strain the braising liquid and reserve the vegetables. Degrease the braising liquid and return it to the casserole. Over high heat, cook the liquid until reduced to a light sauce consistency. Return the meat and vegetables to the casserole and heat through. Adjust seasoning with salt and pepper.
In a small bowl, combine the ingredients for the gremolata.
Serve the venison shanks in wide-rimmed soup bowls and ladle the hot braising liquid around. Sprinkle with the gremolata and garnish with herb sprigs.
Yield: 8 servings
Source: TV FOOD NETWORK

4 lb Venison roast elk,moose,or deer
2 tb Flour
2 Cloves garlic (minced)
2 tb Brown sugar
1 ts Prepared mustard
1 tb Worcestershire sauce
1/4 c Vinegar or lemon juice
1 lg Onion (sliced)
1 cn Tomatoes (14 oz can)
MARINADE
1/2 c Vinegar
2 Cloves garlic (minced)
2 tb Salt
Cold water to cover meat

Marinade the venison over night in the refrigerator. Season with salt, roll in flour and brown in hot skillet. Place in crock-pot cooker and add remaining ingredients. Cover and cook on low 10 to 12 hours. MARINADE: Mix ingredients together in a bowl just large enough to cover venison with water. No need to stir this marinade. Use for “red” meats (including rabbits) or game birds.
From: LINDSEY JONES

-JUDY GARNETT PJXG05A
1 Haunch of venison
1 Bottle port wine
1 lg Jar crabapple jelly
-coarse ground black pepper
-salt; to taste

Hang venison for 6 to 7 days or refrigerate for 10 days. Cook as for
rare roast beef. Season with salt and pepper. Baste while cooking
with sauce made of wine and melted jelly. Serve with wine sauce over
venison.

600 g Kangaroo fillet, trimmed
2 bn Of English spinach
12 Anchovy fillets
200 g Unsalted butter
1 ts Lemon juice
1 ts Black pepper freshly ground
1 ts Sea salt
Olive oil

“Most people won’t have ever tasted kangaroo. It is a sweet,
strong-tasting meat, it’s texture and taste described as somwe- here
between venison and liver…To eat kangaroo, you have to like game;
you have to like offal and you have to be a red meat eater…It’s a
very big, very strong-tasting meat.”

These recipes are by Chris Manfield from The Paragon Cafe, Circular
Quay.

Slice the kangaroo fillet into thin slices, three per serve. Brush
with olive oil and sprinkle lightly with black pepper. Remove stalks
from spinach and wash leaves thoroughly. Plunge into rapidly boiling
water for 30 seconds. Strain and immerse immediately in iced water to
stop the cooking process and main- tain the green colour. When cold,
remove leaves from water and squeeze out as much liquid as possible.
Refrigerate until ready to use.

Soften 100 g unsalted butter and blend in food processor with the
anchovies, lemon juice and a pinch of sea salt and pepper until
smooth. Scrape out onto a piece of foil and form into a sausage
shape. Refrigerate until firm Heat a large, heavy- base, cast-iron
fry pan or grill plate until hot. Toss in the oiled meat slices and
quickly sear on each side. Do not turn until the first side is
properly sealed–this does not take very long–and don’t overcook.
Remove meat and rest in a warm place until all the meat slices are
cooked. In another pan, over medium heat, melt the remaining butter,
add the squeezed spinach and the salt and pepper, and stir until the
spinach is hot. Divide the spinach into four portions, spoon onto the
centre of the plate, top with three escalopes. Slice the anchovy
butter so it begins to melt over the hot meat. Serve immediately.

From an article in The Sydney Morning Herald by Shelli-Anne Couch.
3/2/93. Courtesy, Mark Herron.

Cook onions in 2 tbsp butter until golden. Pound steak to tenderize
and sear over high heat in butter & onion, about 2 min on each side. Add
sherry, A-1, 2 tbsp butter, Worcestershire, chives, parsley, pepper and
salt.
Reduce heat to med and cook for 3-4 mins per side. Add brandy, bring to the
table, flame and serve.

Rub the meat completely with the mustard. And spices to a large zip-lok bag,
seal and shake until mixed. Place meat in bag and coat with the rub.
Refrigerate overnight.

In a two quart saucepan melt butter, add the onions and garlic. Saute for five
minutes then add lemons, limes and beer. When the foam subsides add remaining
ingredients and simmer for 20-25 minutes.

Prepare the grill for the indirect heat method and remove the meat from the
bag and place on the grid. Smoke for 25 minutes at 250 degrees and start
basting with the sop every 25 minutes. Smoke for 2-3 hours or until internal
temperature reaches 155 degrees, then wrap in foil and finish cooking until
internal temperature reaches 185 degrees.

Remove from grill and let meat cool for 20 minutes prior to slicing. Serve BBQ
sauce on the side.

Roast beaver tail over campfire, cut it open and pull the skin off. (This makes a very rich meat.)

Place whole beaver tails on barbecue or oven broiler rack until scaly
skin blisters. Let cool in freezer compartment. Remove cold
blistered skin and discard. Put white meat aside. In shallow
roasting pan, saute onion in butter until clear, stir in mustard to
coat onions, then stir in sherry, tabasco sauce and half of barbecue
sauce, making sure bottom of pan is covered. Spread out beaver tails
in pan, cover with remaining barbecue sauce, sprinkle with cheese,
and bake in 450-degree oven for 45 minutes. Serve hot with wild or
ordinary rice topped with generous spoonfuls of remaining sauce.

Cover roast HEAVILY all over with cheap prepared mustard. Put in dry
pan. Cover heavily with yellow onion sliced in rings. Cover. Put in
preheated 300 degree oven. Roast til it’s really tender, slice
across grain, serve with brown or wild rice and greens.

Buffalo needs to be cooked at a low heat for a long time to make it
tender. If you try to cook it on too high a heat, it will get tough,
never, never to get tender again.

This was Bill’s Grandma Johnson’s recipe for venison roast, but we
used it on buffalo, too, and it was great.

Marinate bear steak overnight. Dry and sear on both sides in hot cooking oil or bacon grease. Add garlic salt, onion salt, pepper and chili powder.

Cover and simmer for 2 to 3 hours, until tender. Add: onions and soup.

Simmer 15 to 20 minutes more. If you wish to thicken juice for gravy, add flour.

Lard the caribou with salt pork or bacon. Sprinkle with salt, pepper and
cloves. Marinate in claret with the two bay leaves for 2 to 3 days in a
cool
place. Drain, place in a baking pan, add water and sliced onion; cover and
cook in slow oven (300 degrees) about 1 hour. Add the marinade and the
cranberry juice, cover and cook until tender, about 1 hour longer.

Combine all the basting sauce ingredients and soak the venison slices in
the
sauce for at least 24 hours. Pour off and reserve the sauce. Put the meat
on a
board and pat it dry, then nick the edges of the slices and rub them all
over
with the fat.

Heat the grill to medium-high and grill the steaks until medium-rare.
Baste
the meat with the reserved basting sauce while cooking and turn it once.
When
done, transfer the slices to a warmed serving platter, and serve at once,
with
the remaining sauce in a sauce boat.

1/4 c Vegetable oil
1 Green pepper, chopped
1 Red pepper, chopped
2 c Mushrooms, sliced
4 md Onions, sliced
1 1/2 lb Lean beef, ground
1 1/2 lb Buffalo meat, ground
28 oz Kidney beans (2 cans)
28 oz Tomatoes crushed or stewed
2 Cloves garlic, crushed
1/4 c Chili powder
Spices & herbs to taste

Saute vegetables in oil. Add meat and cook until no longer pink. Add
beans, tomatoes and spices/herbs. (Suggested oregano, cumin, basil,
cayenne.) Simmer uncovered until liquid begins to evaporate and chili
thickens. Skim excess fat if necessary. Continue to simmer covered
for several hours to allow flavours to blend. Serves 8-12.

One cup serving 3 protein choices, 1 starch, 1 fat Source: Canadian
Diabetes Association Cook-Off fund-raiser recipe Stampede Week July
14, 1990 Calgary, Alberta Shared but not tested by Elizabeth Rodier
6/93

In a bowl combine all salsa ingredients, stir to combine and allow to
sit for 1/2 hour.

In a blender puree all sauce ingredients, until smooth. Adjust
seasoning and reserve.

Season fillet with salt and pepper. Rub onion with honey, oil and salt
and pepper. Place in pan and cover 35 minutes at 350 degrees or until
soft. Remove center of onion and chop. Add to spinach.

Blanch sugar snaps and carrots.

Roast fillet at 550 degrees for 10 minutes. Place mushrooms, sugar
snaps, carrots and a little spinach in onion. Garnish plate in 2
quarters with spinach. Garnish other 2 quarters with yellow pepper
salsa. Place meat in 1 quarter of salsa and onion in the other quarter
of salsa. Garnish with red pepper sauce.

Heat oil in a pan and add the tumeric, then the remainder of the
spices except for the garlic, and mix well. Cut the meat into
bite-sized pieces and add, frying until it becomes brown. Add the
garlic, then the water. Simmer gently until the meat is tender and
the sauce has thickened somewhat, about 30 or more minutes.

In a large skillet, melt butter, and brown meat. Add other ingredients and
simmer about 20 min. Remove from the stove and chill.

Make your favorite pie pastry, cut in circles about the size of a
cup. Place the meat mixture in center and fold over, pricking with fork.
Place on greased cookie sheet and bake in 350 oven, 20 to 25 minutes.

In a shallow dish, combine all the marinade ingredients and add the
cubed caribou. Cover and leave in a cool place for 24 hours. Remove
the meat cubes from the marinade. Pat dry and roll in a little flour.
Strain the marinade and reserve.

Cut the peppers in half and remove seeds. Chop the peppers into
cubes. Chop the onion and mince the garlic. Cut the celery into 1/2
inch slices. Heat the oil in a large frying pan, and brown the
caribou quickly. Remove it, then add the chopped vegetables to the
oil and saute quickly; but do not allow to brown.

Put the caribou and fried vegetables into a flameproof casserole. Add
the tomatoes, roughly chopped, and the tomato paste.

Sprinkle the paprika, caraway seeds, and salt and pepper to taste on
to the contents of the casserole, and pour in the marinade liquid.
Stir well and bring almost to boiling. Cover. Turn down the heat and
simmer gently on top of the stove for 1 1/2-2 hours.

25 minutes before the goulash is ready, add the potatoes, peeled and
cubed.

Just before serving, add the yoghurt/sour cream and stir. Taste for
seasoning: more paprika or caraway may be added if liked.

Combine all the ingredients in a mixing bowl; shape the mixture into small
balls, using a teaspoon of meat mixture for each. Cook in a skillet over
medium
heat in a little hot fat. Turn frequently until brown on all sides, 5 to 7
minutes. Makes 5 dozen miniature meat balls. Serve with your favorite
barbecue
sauce and slices of un buttered French bread.

Melt the lard in a large skillet. Dredge the caribou in the flour and
pepper
mixture. Brown the meat in the hot fat, add the liquid from tomatoes,
water,
onion, garlic powder & bouillon cubes. Cover & simmer 1 1/2-2 hrs. Uncover,
stir in worcestershire sauce, add pepper strips, cover & cook 10 minutes
more.
Add the tomatoes, cook until tomatoes are hot. Serve over hot cooked rice.

In a large pan, saute onion and garlic in the oil until onion is golden.
Add
ground caribou, chile flakes, oregano, cumin, coriander and cloves. Cook,
stirring occasionally, until caribou is browned. Mix in tomatoes, vinegar,
raisins, salt and pepper. Cook over low heat until liquid is reduced by
half. Adjust seasonings and serve.

Use a large crock pot on high temperature setting. Dice onions and carrots
and put in crock pot. Add moose roast. Slice garlic in small pieces. Add
water, garlic and onion soup. Salt and pepper to taste. Cover and cook for
4 hours.
Drain juice from meat into saucepan. Add bouillon cubes. Bring juice to
boil. Add cornstarch and stir until juice turns thick and clear.
Pour gravy (juice) back into the crock pot with the moose and
carrots/onions. Cook for another hour.
When done, slice moose in thin slices. Place in center of serving
platter, garnish with carrots and onions. Pour a small amount of gravy over
moose and serve. Mashed potatoes, rice or baked potatoes are fantastic with
the remaining gravy. Posted on Genie by M.GOLDSTEI15 [Mark-SoCal] on Jul
23, 1991

Clean raccoon and remove all fat. Cut into 8 to 10 pieces, rub with salt and p
epper and roll in flour. Cook in hot fat until brown, add the broth, cover and
simmer for 2 hours or until tender. 8 servings.

1. Skin beaver tails, clean thoroughly and wash well in a solution of
salt
water. Let soak overnight in cold water to cover, adding 1/2 cup
vinegar and 1 tablespoon salt to water.

2. The next day, remove from the brine, wash, then cover with
solution of
2 teasoons soda to 2 quarts water. Bring to a boil, reduce heat and
simmer 10 minutes. Drain.

3. Dredge beaver tails in seasoned flour.

4. Melt butter in heavy fry pan and saute tails at low heat until
tender.

5. Mix wine with mustard, sugar, garlic powder and Worcestershire
sauce.

6. Add to beaver tails and simmer gently for 10 minutes, basting
frequently.

From “Northern Cookbook” edited by Eleanor A. Ellis, Indian Affairs
and Northern Development, Ottawa 1973.

In a bowl combine first four, rub ingredients. In a blender, blend all
vinaigrette ingredients.

Sprinkle 1-ounce of rub on the two sides of steak. Rub the mix into
the meat. Let meat sit for 30 minutes. Grill or saute on high heat for
7 minutes, and turn on other side for another 7 minutes. Turn on first
side and cook 4 minutes and repeat on other side. Allow to rest for
ten minutes.

Place watercress and totsoi on plate, add tomatoes, alternating
colors. Slice beef and place on plate. Garnish with beets and beans.
Drizzle with dressing around salad

Make sure grill is extremely HOT.
place steaks over hot coals and cook for 3 Mins. on one side then turn over and
finish cooking for about 5 mins.

Fry the crushed juniper berries in the oil until they change colour
slightly.
Cool. Marinate the caribou fillet in this oil and juniper mixture
overnight, in
a cool place. Cut the caribou fillet into steaks, or medallions, about 3/4
inch
thick. Trim the edges then set the medallions aside.

Fry the trimmings in a little oil until brown and crispy. Add the chopped
onion
and carrot and fry gently until onion is golden brown. Pour in the red
wine,
add the cloves and herbs and reduce gently til half volume. Strain and set
sauce aside.

Season the medallions with pepper, toss in flour and then fry in butter
until
well browned but pink inside. Salt them and put on one side to keep warm.

Pour some of the sauce into the frying pan and scrape to mix in the meat
juices. Add the cream, and stir to incorporate it into the sauce; do not
allow
to boil. Finally, add the black currant jam.

Pour the sauce over and serve.

In large non-metal bowl, combine all the ingredients except the ribs and
pepper. Blend well and put in the ribs to marinade overnight.

Preheat the oven to 325. Remove the ribs from the marinade, drain and pat
dry
with paper towels. Sprinkle ribs with pepper. Place in 5 qt. roasting pan
in a
double layer. Roast 1 hour. Pour sauce over ribs. Increase heat to 350
degrees
and bake until ribs just begin to char on top, about 1 1/2 hours. Turn ribs
over cover pan and bake about 30 minutes longer, until ribs are tender and
sauce is thick. To serve, place ribs on serving platter. Serve the sauce
in a
gravy boat on the side.

If moose meat isn’t available in your area, ground beef can be substituted.
In a bowl, combine meat, egg, 1 tablespoon cornstarch, salt, pepper and
onion. Shape into 1-1/2-inch balls. In a large skillet, brown meatballs in
oil. Cover and cook over low heat until the meatballs are done, about 10
minutes. In a saucepan, stir vinegar and remaining cornstarch until smooth.
Drain pineapple, reserving juice. Set pineapple aside. Add enough water to
juice to equal 1-1/2 cups; stir into vinegar mixture. Add sugar and soy
sauce; cook and stir over medium heat until thickened. Add the meatballs,
pineapple and green pepper; cook until heated through and the green pepper
is tender.
Serve over noodles.

Trim off all excess fat and rub roast all over with vegetable oil. Sprinkle
on salt, pepper and garlic powder. Slice onion and lay in bottom of
roasting pan. Pour two tablespoons of worcestershire over onions. Place
roast on onion slices. Pour rest of worcestershire sauce over roast. Add
wine and water. Seal roasting pan with aluminum foil and bake at 325
degrees for 3 1/2 to 4 hours, adding water as necessary to keep moist. When
roast is done, remove from pan. To make gravy, add 2 cups water to contents
of roasting pan. Bring to boil and scrape bottom of pan. Mix 3 tsps corn
starch with 1/2 cup water and pour into pan, stirring constantly, until
gravy is bubbling. Salt and pepper to taste.

Posted By [email protected] On rec.food.recipes or rec.food.cooking

Brown steak in fat in frying pan, season to taste with salt and
pepper. Combine steak, soup, milk and onions in casserole. Bake at
350 degrees F for 1 hour. Serve over cooked rice if desired.

Marinade
2 1/2 tb reduced-sodium soy sauce
1 1/2 tb rice wine or sake
1 ts sesame oil

Minced Seasonings
6 cl garlic, minced
1 1/2 tb minced fresh ginger

Sauce 3 tablespoons chicken broth 2 tablespoons rice wine or sake 1
tablespoon soy sauce 1 tablespoon cornstarch 1/2 teaspoon sugar 1/4
teaspoon freshly ground black pepper

Marinate armadillo: In a medium-sized bowl, combine marinade
ingredients. Add armadillo and toss lightly to coat. Cover with
plastic wrap and refrigerate for 30 minutes.

Mix minced seasonings: In a small bowl, combine garlic and ginger; set
aside.

Make sauce: In a small bowl, combine sauce ingredients and blend
well; set aside.

Stir-fry mu shu filling: Heat a wok or large skillet over high heat,
add 1/2 tablespoon of the vegetable oil and heat until very hot. Add
the marinated armadillo and stir-fry until the meat is cooked
through, about 2 minutes. Remove with a slotted spoon and set aside.
Cook down any remaining juices to a glaze and add to the armadillo.
Add another 1/2 tablespoon oil to the wok and heat until very hot.
Add eggs and stir-fry, scrambling them until just dry. Remove and set
aside.

Add the remaining 1/2 tablespoon oil and heat until very hot, add the
reserved minced seasoning and stir-fry until fragrant, 10 to 15
seconds. Add cabbage and mushrooms and stir-fry until tender, about 2
minutes. Pour in the reserved sauce mixture and stir constantly until
thickened, about 1 minute. Return the armadillo and eggs to the pan
and toss until heated through. Stir in scallions. Transfer to a
platter.

To serve, spread some hoisin sauce over a steamed pancake or tortilla,
spoon some of the stir-fried mixture on top, roll up and eat.
Walt

Season steaks with your salt and pepper. Combine mustard and horseradish.
Smear this mixture on each side of the steaks so that the steaks are fully
coated on both sides. Pan fry in hot oil til browned- medium rare. Probe a
steak with a fork and as soon as the juices run clear, steaks are done.

Smear roast with oil and season with salt and pepper. Sear in the oven at
450
degrees for 15 minutes. Reduce to 325 and cook covered for 60 minutes.

Mix the orange juice, lemon juice and allspice and baste every 15 min.

Mix the butter,sugar, orange juice, jelly and bitters. Brush on the roast
and
cook uncovered another 15-20 min.

Place ribs in a large oven proof dish. Brush lightly with cooking oil;
sprinkle
with salt & pepper. Bake at 325-350 degrees until fairly well done, turning
once. Combine the remaining ingredients with the tomato sauce; pour over
ribs.
Bake until done, basting occasionally with sauce.

Mix oil and chili powder together and rub evenly over filets and let
rest for 30 minutes. Heat saucepan and sear filets on all sided,
lower heat and cook, turning often until desired doneness. (Medium
Rare to Medium is recommended. Melt butter in pan and add elk and
moresl. Saute 1 minute. Add linguine and heat, toss until hot. Add
cream and stir until incorporated with pasta. Lightly charbroil
vegetables. Place pasta on hot plate. Place Bison filet in center and
surround with char-broiled vegetables.

1 Young buffalo rump roast
About 5 1/2-6 lbs.
1/4 lb Chilled fat salt pork
Larding strips.
5 c Big game marinade
1/4 c Lard or margarine
1 T Flour
2 c Beef stock or strong bouilon
1 T Tomatoe paste
2 T Flour dissolved in:
3 T Cold marinade

Insert larding strips at 2″ intervals all over the meat. Put in
crock or ceramic or glass bowl and pour marinade over. Let stgand,
covered, in a cool place for 1 or 2 days, turning meat every few
hours so all surfaces are permeated. Remove meat and reserve
marinade. Wipe meat dry with paper towels. Heat lard in large deep
skillet or heavy pot and brown meat all over. Sprinkle with the
flour and add stock to cover. Add 2 cups of the marinade and the
tomato paste and cook, covered, over medium heat for about 1 hour or
until meat is tender. Remove meat to heated platter and keep warm.
Skim fat from pot and strain juices into saucepan. Thicken with the
flour-marinade if necessary. Slice meat and pour some of gravy over
it; serve remaining gravy in a sauceboat. Serves 10-12.

Serve with: candied yams or sweet potatoes.

* (can substitute quail, dove, chicken, rabbit, or
pork)

Put cooked beans into large pot, add tomatoes,
jalapenos, onion, salt, garlic, ground beef and
rattlesnake (or other) meat. Simmer 10 minutes to heat
thoroughly. For chili pie put some broken tortilla
chips in bottom of bowl and spoon beans over chips.

Posted by Pamela Newton (VKBB14A) who said it came
from the Phoenix Gazette by Dale Keyrouse.

Marinade the caribou with the vinegar, garlic and salt in a plastic bag
turning
occasionally, over night in the refrigerator.

Remove from the marinade and discard it, pat dry, roll in flour and brown
in a
little oil in a hot skillet. Make a paste of the remaining ingredients and
smear over the roast. Place in a preheated 450 deg oven, reduce the heat
to 300
and roast 60 -80 min until finished to desired doneness.

Deglaze the pan and make gravy.

In a large bowl mix all of the wet and dry ingredients. Place Buffalo in bowl
and cover. Place in the refrigerator and marinate for 72 hours. Remove Buffalo
from fridge and pat dry with paper towels prior to placing on the grill, leave
on counter at room temperature while fire is being prepared.

Place charcoal in a pyramid shape and light with either lighter fluid,
electric starter or chimney starter. When the coals turn gray place them to
one side of the grill. Add an additional 12-15 briquettes to the hot coals.
The Buffalo will be cooked using the indirect method. Place an aluminum pan
filled with hot water next to the coals. Spray the grid with a non-stick spray
and let grid heat over the hot coals. Place the meat above the water pan on
the heated grid. At this time add one of the wood chunks. Cover the grill,
place bottom vents 3/4 open and top cover vent 1/2 open. You will need to add
lit charcoal to the hot coals, approximately 8-12 briquettes every hour, so
using a chimney starter would work best for this. At that time you can also
add another chunk of wood. Use wood in moderation, a nice even smoky flavor
will enhance the meat and not over power it! Cook for approximately 2 1/4
hours or 45 minutes per pound. The cooking temperature should be about 275
degrees.

This method of indirect cooking this particular recipe has a purpose. A
Buffalo cooked in this manner will transform the finished product into a very
tender, smoky and succulent entree.

Remove the Buffalo and let sit for 20 minutes prior to slicing. Ask Chauncey
how good this was.

NOTES : I suggest using hardwood lump charcoal to fuel the fire and a wood
with character to flavor it such as Pecan, Alder or Maple. Rare is the
choicest way to serve this beast, if it is well done you might as well toss it
in the garbage and start over.

Marinate squirrl overnight in refrigerator in salted water. Before cooking, re
move squirrel pieces; drain and pat dry. Place squirrel, ham, onion, thyme an
d mushrooms in Crock-Pot. Pour in bouillon, moistening well. Cover and cook o
n Low for 8 to 10 hours.

Before serving, turn to High. Combine sour cream, lemon juice and flour. Remo
ve squirrel to a warm platter. Stir sour cream mixture into Crock-Pot. Cook
until thickened. Spoon sauce over squirrel and sprinkle with parsley.

Serves 6

To make sauce: Soak the beans in water overnight, rinse and drain. Combine
black beans, stock, ginger, garlic, chile and vinegar in a saucepan and
bring
to a boil over high heat. Reduce heat and simmer, covered, until beans are
tender, about 1 hour. Pour into blender or food processor, add the salt and
blend until smooth. Return to the saucepan and hold over a low heat.

To make stir-fry: Trim all the fat from meat and cut, against the grain,
into
quarter-inch strips. Place oil in a nonstick skillet or wok over high
heat. Add
the meat and stir fry for a few seconds. Add ginger, garlic, celery,
mushrooms
and onion; stir fry until vegetables are tender-crisp. Add sprouts and and
a
cup of the sauce, cover and cook a further 30-40 seconds and remove from
heat.

Serve with steamed rice and pass the rest of the sauce at the table.
Jim Weller

MMMMM——————–INDIAN BREAD STICKS————————-
1/2 c Low-fat milk, warmed
2 ts Baking powder
3 Green onions, finely chopped
1 ts Salt
1 ts Cracked black pepper
1 1/2 c All-purpose flour
Nonstick vegetable spray

MMMMM————————–STIR-FRY——————————-
8 oz Buffalo or beef flank steak
1 tb Oriental sesame oil
1 tb Chopped fresh ginger
1 Clove garlic, finely chopped
1 sm Carrot, julienne cut
1/2 Poblano chile **
1/2 sm Red onion, julienne cut
2 bn Watercress (8 ounces) ***

* stem, seeds and membrane removed, chopped (see note) ** seeds and
membranes removed, julienne cut (see note) *** stems removed,
thoroughly washed and drained (4 cups)

This recipe comes from the Stonehouse Restaurant at San Ysidro Ranch
in California. It’s an example of how executive chef Gerard Thompson
combines ingredients, flavors and textures of diverse ethnic origins.

To make sauce: Combine black beans, chicken stock, ginger, garlic,
chile and vinegar in a medium-size saucepan and bring to a boil over
medium-high heat. Reduce heat and simmer, covered, until beans are
tender, about 1 hour. Pour into blender or food processor, add the
salt and blend until smooth.

To make breadsticks: While sauce is simmering, preheat oven to 375
degrees. Combine warm milk, baking powder, green onions, salt and
pepper; mix well. Add flour and knead until the dough becomes smooth,
adding more flour if needed, about 3 to 5 minutes. Allow to rest 30
minutes at room temperature.

Divide dough into 12 equal pieces. Shape each piece into a bread
stick and place them on a baking sheet that has been sprayed with
nonstick vegetable coating. Lightly spray the bread sticks with the
nonstick coating and bake until golden brown on the bottom, about 10
to 15 minutes. Turn bread sticks over and bake until other side is
lightly browned, about 5 more minutes.

To make stir-fry: Trim all visible fat from meat and cut, against the
grain, into quarter-inch strips. Place oil in a nonstick skillet or
wok over high heat. Immediately add meat and toss two times. Add
ginger and garlic and toss two more times. Add carrot, chile and
onion, toss twice more and remove from heat. Add watercress and toss
again to mix well.

To serve: Spoon 1/2 cup sauce onto each of four warm plates. Top with
1 cup of meat mixture and arrange 3 bread sticks in a triangular
pattern on each plate.

Note: When preparing fresh chilies, wear rubber gloves for protection
against oils that later can cause burning sensation on skin.

Makes 4 servings.

Per serving: 500 calories; 32 milligrams cholesterol; 13 grams fat;
1,360 milligrams sodium.

From the Oregonian’s FOODday, 1/26/93.

Posted by Stephen Ceideburg

1. Wash beaver thoroughly with salt water, then let
soak overnight in
enough cold water to cover, adding 1/2 cup vinegar
and 1 tablespoon salt
to the water
2. The next day, remove the beaver from the brine,
wash and cover with a
solution of 2 teaspoons soda to 2 quarts of water.
Bring to a boil,
reduce heat and simmer 10 minutes.
3. Drain and rinse the beaver, then place it in a
clean pot. Add water just
to cover. Sprinkle mixed pickling spice on top,
bring to a boil, reduce
heat and simmer 20 minutes.
4. Drain and rinse beaver, pat dry and place in a
roaster. 5. Mix mustard, spices, sugar, wine and fruit
juices and spread over
beaver.
6. Cover and raoast at 325 degrees F. until tender,
basting frequently.

1 Rattlesnake per person
1 Crab boil **
1 Egg
-Salt & pepper
-Green onion
2 tb Oil

Gut the rattlesnake and peel the skin off. Cook in a
crab boil**. Cool and peel off the strips of meat.
Chop and combine with egg to bind, salt and pepper and
a bit of green onion. Saute in oil until brown on both
sides. Serve with tartar sauce.

Crab Boil…. ** water, lemon, and seed package for
crab or shrimp

First, marinate the strips of game. In a non-reactive bowl, mix together
the marinade ingredients, the cognac, salt and pepper, thyme, allspice and
green onions. Add strips of game and marinate while preparing stuffing. For
stuffing, cook onions slowly in the butter until tender. Scrape into large
mixing bowl. Pour cognac into same skillet and boil until reduced by half,
scraping bottom of skillet to loosen any pan drippings. Scrape into bowl
with onions. Add pork and veal, beaten eggs, salt, pepper, allspice, thyme
and garlic. Beat vigorously with wooden spoon until thoroughly blended. To
assemble pate, line bottom and sides of laof pan with blanched bacon (to
blanch plunge bacon into boiling water, remove immediately and drain
briefly under cold running water), reserving a few strips for top of pate.
Drain game strips, reserving marinade. Beat marinade into stuffing. Divide
stuffing into three parts. Dip hands in cold water and arrange first third
of the stuffing in bottom of loaf pan. COver with half the strips of game.
Repeat layers, another third of stuffing and remaining half of game strips.
SPread remaining thrid of stuffing on top. Place bay leaf on top and cover
with remaining blanched bacon. COver top of pan with aluminum foil and set
in larger pan of boiling water (water should come about halfway up the
outside of loaf pan). Bake in oven preheated to 350 degrees for 1 1/2
hours. Remove loaf pan from water and place another loaf pan (preferably
glass so it’s heavy enough to weight down the pate) on top of foil-wrapped
pate. Cool pate at room temperature several hours or overnight. Chill,
still weighted. Serve in slices with crackers.NOTE: A “pinch” is about 1/8
ts.

Combine consomme’, vinegar, wine, pepper, salt, bay
leaves, thyme, garlic, and juniper berries in a glass
or enamel bowl. Place boar meat into marinade. Let
marinate for 2 days at room temperature. Place meat
and marinade in a large kettle. Cover and simmer for
2 to 2-1/2 hours or until meat is almost tender. Add
carrots, onions, celery. Cover and simmer until
vegetables are tender, about 20 minutes. Remove meat
and vegetables and keep warm. Add beef broth, currant
jelly, and flour mixture to pan liquid. Stir until
sauce bubbles and thickens slightly. Let sauce cook at
a boil until it becomes the thickness of a good brown
gravy. Pour hot gravy over portions of sliced boar and
vegetables. Serve with Chestnut Puree.

Adaption from recipe by Claude Bouchet, Jockey Club
(Washington, D.C.) Campbell’s Great Restaurants
Cookbook, U.S.A. Electronic format courtesy of Karen
Mintzias Submitted By [email protected] (KAREN MINTZIAS)
On 23 NOV 95 232154 -0800

*Rub with 1 tbs. salt and ¼ tsp. pepper.

Combine all of the above ingredients except the carrots, onions, and
corn starch, in a large container. Stir. Add piece of deer meat and
marinate for at least 24 hours, turning occasionally. May be marinated
for as long as 48 hours.. Bake at 300° to 350° until done. Remove meat
from marinade; strain marinade and thicken it with a little cornstarch
and water, which have been returned to original cooking container. Add
meat, carrots, and onions. Return to oven and heat thoroughly. Arrange
on serving platter and serve. This recipe is for a 4 to 8 pound deer
loin. It may be used for any size piece of deer meat; adjust amount of
marinade accordingly. Cooking time for 8 pounds is about 4½ hours in a
300° oven. Extra marinade may be served separately. Meat should be
turned or basted once or twice during cooking, but should not be covered
during cooking. Do not overcook.

Place aluminum foil on hot grill with sides folded up, so there is no
runoff of juices. Place chops on foil. Add beer, chopped onion and
butter. Sprinkle garlic salt on chops each time you turn them. When
chops are done, remove foil from grill. Place chops back on grill
and sprinkle with garlic salt each time you turn them until charcoal
black.

Trim excess fat from venison. In large bowl, mix beer, garlic, salt, pepper, o
nions and bay leaves; add venison. (Marinade should cover meat.) Marinate in
refrigerator for 12 to 24 hours, turning occasionally. Remove venison and onio
ns from marinade and place in Crock-Pot. Pour 1 cup Barbecue Sauce over top.
Cover and cook on Low for 10 to 12 hours. Serve with remaining Barbecue sauce.

Serves 6.

Combine meat, mushrooms & wine in shallow dish. Cover & marinate for 2-3
hours in the refrigerator. Remove meat & mushrooms from marinade. Alternate
vegetables & meat on skewers. Grill for 10-15 minutes over medium heat or
until degree of doneness is reached.

Preheat oven to 325 degrees.In large bowl,combine all ingredients
except ribs and pepper.Blend well.Sprinkle ribs with pepper and
additional salt.Place in 5 qt. roasting pan in double layer.Roast 1
hour.Pour sauce over ribs.Increase heat to 350 degrees and bake until
ribs just begin to char on top,about 1 1/2 hours.Turn ribs over cover
pan and bake about 30 minutes longer,until ribs are tender and sauce
is thick. To serve,place ribs on serving platter.Pour sauce over
ribs.Makes about 6 servings.

Note: If venison is a little gamey tasting,increase vinegar in sauce
to 3 tbsp..Taste sauce after mixing and add additional brown sugar to
taste,about 1/2 cup.

Source: MAINBEEF.ZIP

Freshly ground black pepper to taste

Preheat oven to 325 degrees. In large bowl, combine all ingredients
except ribs and pepper. Blend well. Sprinkle ribs with pepper and
additional salt. Place in 5 qt. roasting pan in double layer. Roast
1 hour. Pour sauce over ribs. Increase heat to 350 degrees and bake
until ribs just begin to char on top, about 1 1/2 hours. Turn ribs
over cover pan and bake about 30 minutes longer, until ribs are
tender and sauce is thick. To serve, place ribs on serving platter.
Pour sauce over ribs. Makes about 6 servings.

Note: If venison is a little gamey tasting, increase vinegar in sauce
to 3 Tbsp. Taste sauce after mixing and add additional brown sugar to
taste, about 1/2 cup.

1) Season venison with the spices, rubbing in lightly, then
spread the butter on the meat, covering completely. Place the roast
in a 8″ x 13″ roasting pan and cover with the onions… 2) Combine
the beer, sour cream, and soup in a bowl and wisk `til blended, then
pour over the roast… 3) Bake in a 300ø oven for 1« hours `til meat
is fork tender (adding small amounts of water if necessary) * Thicken
the pan drippings for gravy if desired… Serve with noodles, rice or
potatoes. ** This recipe makes a tough cut very tender, and leftovers
make great sandwiches…

Source: “Bill Saiff’s Rod & Reel Recipes for Hookin’ & Cookin’”
Cookbook Typed with permission by Fred Goslin on CYBEREALM BBS, home
of KOOKNET in Watertown NY at (315) 786-1120

Melt butter in saucepan over low heat; stir in remaining ingredients & mix
well. Bring sauce to boil & remove from heat. Place venison steaks on broiler
pan, brush with sauce, & broil fro 5 minutes; turn & brush sauce on other
side. Broil for 5 minutes or to desired doneness. Use sauce generously.

Saute onion in hot oil until tender. Dredge venison in flour & brown in oil.
Add salt, thyme, bay leaf, pepper, bouillon, & wine; cook at a simmer for one
hour, stirring occasionally. If necessary, add more wine or bouillon. Saute
mushrooms in butter; add meat & simmer for about 30 minutes more or until
meat is tender.

Serve with potatoes or over rice or noodles.

1/4 cup Barbecue sauce — see below ~—-SAUCE—– 1
tablespoon Pepper 1/4 cup Vinegar 1 tablespoon Salt 1/4 cup Water 1
small Box dry mustard 1 Stick butter/margarine 1/4 cup Sugar

For sauce: Mix dry ingredients. Add vinegar, water and mix. Bring to
full boil and add stick of butter and continue to cook until butter
melts. This makes 1 Pint of the Sauce. Soak venison in water, 2 T.
vinegar and 1 T. salt for 4-5 hours. REmove and wipe dry. Sprinkle
lightly with pepper and brush with sauce. Add onion and enough water
to cover bottom of covered roaster. Bake in 325 deg. oven the first
hour; then lower heat to 275 deg. for an additional 3 hours. Baste
often with sauce and juices from roast.

Recipe By :

From: Western Mexican Cookbook

—————————-ASPARAGUS GUACAMOLE—————————-
1/2 c Yellow onions; minced
2 Avacados; small dice
7 oz Asparagus; blanched, sliced
-1/8-inch thick
2 tb Cilantro; chopped
1 ts Lime lime juice
1 ts Course salt

——————————SMASHED POTATOES——————————
1 lb Russet potatoes; peeled
1 c Poblano chiles; roasted,
-peeled, small dice
7 oz Cream cheese
3/4 c Heavy cream
1/2 ts Black pepper
BARBECUED ROMA TOMATO SALSA:
10 Roma tomatoes
1 oz Vegetable oil
1 c Yellow onions; grilled,
-medium dice
1 tb Garlic; minced
1 tb Smoked ancho chile powder
3/4 c Tomato juice
1/4 c Champagne vinegar or red
-wine vinegar
1/4 c Granulated sugar; honey or
-molasses
1/2 bn Cilantro; chopped
Chef Boy Hidy XXX Habanero
-Sauce (optional)

Full Title: Chile Seared Cervena Venison with Cream Cheese Smashed Potatoes
and Barbecued Roma Tomato Salsa

This little recipe appeared in the September issue of “The National
Culinary Review”, a little professional publication my son gets. This
recipe was one of the featured recipes at the 1997 American Culinary
Federation National Convention, and comes from Chef Kevin Rathburn,
presently the executive chef and a partner at Neva, an upscale
Southwestern-style restaurant in Atlanta.

In a food processor, blend all the ingredients in the chile cure together
except the venison until smooth. Rub generously on the venison and grill
the meat to medium-rare.

Prepare the guacamole by mixing the ingredients together and chilling until
service.

For the smashed potatoes, steam the potatoes until tender. Then mash them
together with the remaining ingredients. Keep hot until service.

To prepare the barbecued Roma tomato salsa, halve the tomatoes and place,
cut side up, on a sheet pan. Oven-dry at 200 degrees F for about 2-1/2
hours or until half dried. Cold smoke with hickory for added flavor. Brush
onions with oil, then grill and dice them. Mix them together with the
tomatoes and remaining ingredients. Serve room temperature or cold.

Brown venison cubes on all sides in hoy oil in large, heavy skillet. Add
water, wine, scallion, salt & pepper; bring to boil. Reduce heat; cover &
simmer 1 1/2 hours. Add vegetables; cover & simmer 20 minutes, or until
tender. Serve over hot cooked rice. Garnish with parsley.

———————————-TOPPING———————————-
1/2 c Dry bread crumbs
2 tb Margarine or butter

Brown steak in 3 tablespoons margarine or butter. Add a small amount of
water and cook in a covered skillet until tender, adding a little water
from time to time as needed. When done add white sauce, seasonings,
parsley and pickle relish. Put mixture in a greased casserole. Sprinkle
top with bread crumbs and dot with margarine or butter. Bake in a moderate
oven (350 degrees F.) until crumbs are browned.

Source: Agrigultural Extension Service The University of Tennessee
Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93
(18:18)

Cut meat into 2 to 3 centimeter cubes. Lightly brown meat, onion and
garlic in large, oiled skillet. Add curry powder and tomato paste.
Mix well. Add beef stock and mix in rest of ingredients. Simmer for
1 1/2 hrs, covered.
Almost any part of the deer may be used. Be sure to trim off all the
fat and sincew. To keep calories down, use a light vegetable oil for
browning the meat.
*Beefstock can be made with one cube or package bouillon.

Saute’ onions, celery and apples in oil until slightly brown. Stir in
curry powder and simmer 5 minutes. Add remaining seasonings and stock and
cook 20 minutes. Stir in flour mixed with water and cook 5 minutes,
stirring until thickened. Remove from heat and allow to stand one hour.
Reheat and add cooked meat, cream or milk, and egg yolk just before
serving. Heat to boiling point, stirring constantly. Serve over rice.

Source: Agriculture Extension Service The University of Tennessee Institute
of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18)

An easy recipe for venison backstrap is to cut it lengthwise into 3 equal
strips. Season to taste (we use salt, pepper and garlic powder) then roll each
strip up, circle with a slice of bacon and secure with a toothpick. What you
should have will look like a filet mignon and after you grill it rare over
coals will taste twice as good.

– – – – – – – – – – – – – – – – – –

Per serving: 444 Calories; 37g Fat (76% calories from fat); 23g Protein; 3g
Carbohydrate; 64mg Cholesterol; 3341mg Sodium

In a small saucepan melt butter and saute mushrooms. Add flour and cook
slowly a few minutes until slightly browned. Stir in wine, juice and
seasonings. Cook until thickened. Meanwhile, season and grill filets to
taste, rare or medium rare. Cut the tomato into four slices and grill.
Arrange tomato slice on each filet and pour over mushroom sauce. USE large
amount of charcoal, almost 2 layers, for rapid grilling. Hugg’s Note: Add
whole hickory nuts or pecans, in husks, to the grill to make an aromatic
smoke. Won’t flame before done. Recipe date: 12/11/87

Rinse deer heart in cold, running water to remove all blood. Trim off
fat. Let stand in cold salted water to 1 to 2 hrs. Remove and place
in a pot of boiling salted water. Boil 15 to 20 min. Remove and cut
into 2 centimeter slices. Place in hot, oiled skillet. Sprinkle
with steak spice, pepper and garlic salt. Fry like steak, both
sides, about 15 min. In meantime prepare vegetables. Saute onions in
oiled pot for 5 min, add remaining vegetables. Sprinkle with
rosemary, thyme, garlic powder, and pepper. Dissolve bouillon in cup
of hot water and add to vegetables. Simmer 10 min or to desired
tenderness.
Serve with deer heart and boiled or fried potatoes.

Marinate meat overnight in whole milk. Discard marinade. Pat dry.
Roll roast in seasoned flour and brown in hot cooking oil in Dutch oven.
When brown on all sides, remove the roast from the pot.
In the same pan, saute the onion, green pepper, and garlic over moderate
heat for 5 minutes, stirring often. Add tomatoes, sugar, wine, and thyme
to the Dutch oven and heat.
Place the parsley, cloves, peppercorns, and bay leaves on a piece of
double-thickness cheese cloth, and tie with a string into a bag. Add the
bag to pot.
When the mixture is boiling, add the browned roast and baste with sauce.
Cover and cook at 350 degrees F. for about 2 1/2 hours, until tender.
Baste several times with pan juices during the roasting, slice thinly, and
serve with pan juices.

Place meat in a large bowl; add vinegar, water, onions, cloves, pepper and
salt. Let meat stand 48 hours in refrigerator, turning occasionally.
Remove meat, brown in hot fat. Remove meat and add flour, brown and add 2
cups vinegar marinade mixture; cook until mixture thickens. Add meat and
simmer for two hours. Remove, slice meat and pour gravy over meat.

This Southwestern-style dish from the Cervena venison people
packs an intense flavor punch.

To make the avacado cream, place all ingredients in a
processor or blender and blend until smooth.

Combine all the meat spices in a large bowl. Place the venison
in the bowl and mix to coat well. Brush off excess coating and
let stand 1 hour.

Heat the barbecue grill; oil the grill.

Brown venison well over high heat, turning often and basting
lightly with olive oil. When done to your taste, remove from
grill, cover with foil and let stand about 5 minutes; serve with
coriander cream.

The secret to good venison is always to muscle the meat. Muscling means to
remove each muscle individually. Once finished, the cook will have several
cylindrical pieces resembling tenderloin. Place pieces in a Pyrex dish,
sprinkle each side with meat tenderizer and coarsley ground black pepper.
Puncture each side liberally with a sharp fork. Squeeze margarine on one
side. Turn meat over and repeat process on other side. Broil on high heat
for about 4 minutes. Turn meat over and broil until brown. Remember venison
is not as good when it is overcooked.

Split heart in half. Remove all vents and ducts. Misx onion,
mustard, pickling spice, salt, wine vinegar, and wine in large glass
bowl. Soak heart in marinade overnight. Dredge pieces in flour and
fry in butter over high heat. When both sides are browned reduce
heat and continue to cook 5 to 10 minutes longer.

Mince all three meats fairly finely and put them into a bowl. Add the zest
of the orange and lemon, the crushed garlic, the thyme, olive oil, vinegar,
a generous pinch of powdered bay and plenty of black pepper. Mix
thoroughly and stir in the wine. Cover and leave to marinate overnight.

Season with salt – I find 1 teaspoon about right but fry a small nugget of
the mixture to check. Turn the pate into a terrine of about 2 1/4 pint
capacity. Pack the mixture well down into the corners of the dish and use
a spoon to hollow out slightly the centre top. Cover with greaseproof
paper and foil, stand the dish in a roasting pan containing enough hot
water to come halfway up the sides of the dish. Bake at 325 F (160 C) gas
mark 3 for 2-1/4 to 2-1/2 hours.

Using a bulb baster, remove and reserve most of the juices that surround
the pate. Replace the greaseproof paper and foil, press the pate lightly
with 1-1/2 to 2 lb weights and cool for 1-1/2 hours. Then drain off any
remaining juices that have not been re-absorbed by the pate. Mix all the
venison juices that you have collected with the juice of the orange and
measure. Add a splash of water if necessary to make 1/2 pint in total.
Dissolve the gelatine powder in the mixture and use it to glaze the pate,
adding a few bay leaves and kumquats to decorate if liked.

Source: Philippa Davenport in “Country Living” (British), November 1988.
Typed for you by Karen Mintzias

MMMMM————————VENISON CHOP—————————–
4 Venison rib chops
1 c Canola oil
2 Allspice seeds
1 tb Aquavit or gin

Scrub the potatoes and pat dry. Prick the skins several times with a
fork.

Bake the potatoes for 20 minutes in a 350 degree oven.

Slice chestnuts with a very sharp knife approximately 1/4-inch and
place on a roasting pan.

Bake in a 350 degree oven for 25 minutes (may be prepared up to one
day in advance).

Peel the chestnuts husks carefully away from the meat. Combine meats
with thyme sprigs and milk in a large saucepan. Simmer for 8 minutes.
Remove thyme, strain chestnuts and reserve.

Cut baked potatoes in half lengthwise. Scrape out the inside of each
potato, leaving approximately 1/4-inch thickness around skin and
reserve. Mash hollowed potato and chestnuts gently with a masher
until chunky smooth. Fold in egg yolk and parsley and add salt and
pepper to taste.

Place filled shells on an ungreased cookie sheet and fill with potato
mixture.
Bake uncovered in a 350 degree oven until golden brown (approximately
8 minutes).

In a deep bowl, marinate venison chop for 24 hours in a marinade of
canola oil, allspice and aquavit or gin.

Remove chops from marinade.

Heat grilling pan or cast-iron or other heavy bottomed skillet over
medium high heat until very hot.

Place chops in pan and sear each side for approximately 5 minutes.

In a large bowl, combine vinegar, sugar, curry, ginger, cinnamon
stick, star anise and lime zest and mix well.

Sweat shallots and garlic in a 12-inch skillet with canola oil for
approximately 10 minutes.

Add dry ingredients to pan and allow to caramelize.

Stir in berries and dried apricots and continue cooking over medium
heat for 3 minutes.

Add orange juice and simmer for 15 to 20 minutes, stirring
occasionally.

Remove pan from the heat and stir in mustard.

Chutney can be stored in a sealed container in the refrigerator for
up to two weeks.

To serve: Spoon several tablespoons chutney on plate and place grilled
venison chop on top.
Recipe by: CHEF DU JOUR MARCUS SAMUELSSON SHOW #DJ9367

Ask your butcher or game processor to remove the fat to reduce the gamy taste.
Also ask to have the silver skin or white muscle fiber removed.

For the marinade, mix all wet and dry ingredients until blended. Add the
onions and stir. Place the filets into a shallow non reactive dish. Pour the
marinade onto the filets, cover and refrigerate for 72 hours, turn the meat
over once a day.

Remove the filets from the dish and place on paper towels to dry off the
marinade before you light the grill. Reserve the remaining marinade for a
basting sauce. Place charcoal in a pyramid shape and light with either lighter
fluid, electric starter or chimney starter. Wait until coals are gray and
spread in a single layer for the direct heat method. Spray grid with non-stick
spray and let grid heat over the hot coals (the hotter the grid, the less
chance the food will stick). Place filets on the grid. Grill for 6-7 minutes,
baste with the marinade and turn, grill 5-6 more minutes, baste again with the
marinade until it is cooked to medium rare. The filets cook very quickly, the
cooking time should be less than 13 minutes depending on if you like them rare
or medium rare.

Venison is very lean to begin with so basting is a must in this instance. It
will not have the maximum flavor if cooked to the medium well or well done
stage.

Suggested Wine: Von Stiehl Dry Cherry

———————————–SAUCE———————————–
2 1/2 tb Cornstarch
1/2 c Pineapple juice
1/4 c Vinegar
1/4 c Sugar
1 1/2 tb Soy sauce

Cut steak into 1-inch cubes and dredge with flour. Brown meat cubes on all
sides in hot fat. Add water and salt. Simmer gently until meat is tender.
Clean green peppers and cut into 1-inch squares. Boil 10 minutes and
drain. Add pepper squares and pneapple chunks to browned meat. SAUCE:
Combine cornstarch, pineapple juice, vinegar, sugar and soy sauce and cook
until sauce is clear and thick. Pour sauce over meat mixture and simmer 5
minutes. Serve over Chinese noodles or cooked rice.

Source: Agricultural Extension Service The University of Tennessee
Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93
(18:18)

In Dutch oven, brown roast on all sides in fat. Add salt and pepper to
taste.
Combine remaining ingredients, except flour, and pour over pot roast.
Cover and bake 3 to 4 hours at 300. Pour off liquid and measure.
Mix a smooth paste of flour and water, measuring 2 Tbl of water and
1 1/2 Tbl of flour for each cup of liquid. Gradually add hot liquid,
stirring constantly and cook until thickened. Correct seasoning.

Cut gashes in roast about 2 inches apart and half through the thickness of
roast. Place in each gash a slice of salt pork, onion and apple. Top with
a few more slices of onion. Sprinkle roast with spices and herbs. Plase
meat on a rack in a roasting pan. Bake in 300 degrees F. oven until done,
2 to 4 hours, depending on tenderness of meat. Remove herbs before
serving.

————————-MARINADE————————-
4 c Vinegar
4 c Water
1 tb Salt
1 tb Red pepper
1 tb Pepper, black
3 ea Garlic clove, minced
3 ea Bay leaves
1 ts Cloves
1 ts Allspice
1 ts Thyme

Mix all ingredients after brandy into marinade. Pour
over roast and soak for at least 6-8 hours, turning
several times. Before roasting punch several holes in
the roast with a sharp knife. Insert salt pork with
additional garlic, cloves. Cook at 325-350 degrees for
20-25 minutes per pound. Baste frequently with
drippings and marinade. When tender, remove meat and
keep warm while making gravy. GRAVY: In the roasting
pan slowly melt 1 C currant jelly with drippings and
marinade. Add flour mixed with water to thicken. When
gravy is desired consistency, add 1 Tbsp brandy, stir
well and serve. Suggestions: Use muscadine jelly for
better tasting gravy.

Pour marinade over venison in a glass or
stainless-steel pan. Cover and refrigerate 1 to 2
hours, turning occasionally.

Remove venison from marinade and pat dry. Discard
marinade. Quickly sear the meat in a hot saute pan of
on a grill for 3 to 4 minutes. If necessary, cut loin
in half and sear in 2 batches.

Place remaining ingredients in a food processor or
blender, and quickly process until smooth. Mixture
should be very thick. Cover and refrigerate.

Place venison in a roasting pan and coat well with the
mustard mixture. Roast in a preheated 375 degree F.
oven for 12 to 15 minutes, or until meat is medium
rare (130 degrees F. internal temperature).

Let meat rest at least 5 minutes before carving.

PER SERVING: 270 calories, 40 g protein, 2 g
carbohydrate, 10 g fat (3 g saturated), 84 mg
cholesterol, 644 mg sodium, 0 g fiber.

From John Ash, Fetzer Vineyards.

Heidy Haughy Cusik writing in the San Francisco
Chronicle, 12/18/91.

Soften bread in water and add remaining ingredients. Mix well, pack in pan
and cover with chili sauce. Bake at 375 degrees F. for 45 minutes.

Sift flour w/salt, a few grains of cayenne, thyme, nutmeg and cloves.
Vigorously pound this seasoned flour into venison steak. Cut the steak into 1
in. cubes. Heat melted beef suet in a heavy stewpot or Dutch oven and sear
venison on all sides, adding thinly sliced onions to the pot. When meat and
onions are well browned, add tomatoes, Worcestershire sauce, tabasco,
burgundy, clove, garlic, and bouquet garni. Cover pot closely, set in moderate
oven, and cook 1 1/2 hrs. or until meat is tender. Add salt and pepper to
taste and bring to a boil over direct heat. Stir in sauteed mushroom caps and
serve with wild rice and red currant jelly.

Brown meat, onion and celery in small amount of butter. Add cut and sliced
carrots and potatoes.
Sprinkle with parsley. Add enough water to almost cover. Cover and simmer
for 40 minutes (check occasionally so it does not cook dry).

Cervena sponsored a contest involving some of America’s best chefs.
One of the finalists was Philippe Chin or Chanterelles in
Philadelphia, with this recipe.

In a large skillet, heat olive oil over medium high heat. Sear cutlets
quickly to desired doneness; remove from pan and keep warm. Mix herbs
together; coat each cutlet with sesame oil and herbs.

Add garlic, shallots, ginger, soy sauce and chicken stock to pan
juices. Simmer about 8 minutes. Swirl in butter; return to simmer.
Arrange venison slices on plates and spoon sauce over each. Serve
immediately.

Cut venison into 1 1/2 inch cubes and place in a bowl. Pour your favorite
marinade over; marinate several hours, turning occasionally. Drain off
marinade. Dredge venison with flour; brown in the hot shortening in iron
skillet. Drain mushrooms and reserve liquid. Add onion, garlic, and
mushrooms to venison. Combine soup, reserved mushroom liquid, hot sauce,
Worcestershire sauce, and salt; stir into venison mixture. Simmer 1 hour
and stir occasionally. Stir in sour cream just before serving; heat through
but do not boil. Serve over rice or mashed potatoes. One-quarter pound
fresh mushrooms, sliced and sauted in butter, can be substituted for the
canned mushrooms. Serve.

For the venison: In a food processor, pulse the
pecans until they are coarse and are still textured.
(Do not puree the pecans because the crust will be too
wet) Add the bread crumbs and Essence. Season each
medallion with salt and pepper. Rub each medallion
with the Creole mustard, coating each side completely.
Crust each medallion with the pecan crust. (Every inch
of the medallion needs to be crusted completely). For
the mash: The potatoes should be roasted for 40
minutes at 425 degrees. Remove skin from the roasted
sweet potatoes and place in a sauce pot. Over low
heat, partially mash the sweet potatoes. Add the
cream, bourbon and butter, continue to mash until all
the ingredients are incorporated and the potatoes are
smooth but with small lumps. Season with salt and
pepper. To finish the venison: In a sauce pan, heat
the olive oil. When the oil is smoking hot, add the
venison. Saute for 3 minutes for medium rare on each
side.

1>. Lard the venison with the salt pork, adding the garlic slices after the
salt pork has been inserted. 2>. Rub all surfaces of the leg with soft
butter and dust with the powdered thyme. 3>. Put roast in uncovered
roasting pan, add 1/2 cup liquid, and roast at 3250F for about two hours.
Venison should be srved rare, but not bloody, so figure about 16 minutes
per pound. 4>. Turn off oven, open the door, and wave it open several times
to reduce heat. Place the roast in a metal pan and keep hot–don not roast
anymore. 5>. In the roasting pan, combine flour and drippings, stirring in
the stock. Heat pan on stovetop and cook on high heat, stirring constantly,
until gravy is thickened to proper consistency.

In a medium nonreactive saucepan, combine the lemon, orange, ginger,
sugar and bay leaf with 1 cup of cold water. Bring to a boil over high
heat, stirring to dissolve the sugar. Reduce the heat to moderate and
boil, uncovered, until syrupy, 10 to 15 minutes.
Stir in the cranberries, then remove from heat and cool. Transfer the
mixture to a glass container, coer and refrigerate for 1 to 2 days,
stirring once or twice during that time.
Preheat the oven to 400F. Rub the venison with the olive oil, 3/4
teaspoon of the salt, 1 teaspoon of the pepper and 1/2 teaspoon of
the chopped juniper berries, pressing the seasonings into the meat.
Set the loin on a rack in a roasting pan and roast, basting frequently
with the pan juices, until medium-rare (about 135F on a meat thermometer),
25 to 30 minutes. Cover the venison loosely with foil and set aside for
10 to 15 minutes before carving.
Meanwhile, remove and discard the bay leaf and the lemon, orange and
ginger slices from the cranberries. In a food processor or blender,
puree half the cranberries and half the liquid until smooth.
In a medium nonreactive saucepan, boil the wine over high heat until
reduced to 1/2 cup, about 5 mintues. Add the stock and bring to a boil.
Add the cranberry puree, reduce the heat to low and simmer, uncovered,
until slightly thickened, about 10 minutes. Remove from heat.
Strain the reamining whole cranberrie and add them to the sauce with the
remaining 1/4 teaspoon each of salt, pepper and chopped juniper berries.
Swirl in the cold butter.
Slice the venison thinly (stir any juices into the sauce) and serve wtih
the sauce, reheated if necessary.

Remove fat and silver skin from loin. Whisk marinade ingredients together
and marinate loin a maximum of 6 hours refrigerated. Turn occasionally.

Prepare sauce and keep warm. Quickly sear loin in a large pan until nicely
browned all over (4 – 5 minutes). Place on a rack in a roasting pan and
roast rare to medium rare (120 – 125 degrees internal temperature). Allow
loin to rest for 5 minutes before slicing.

At serving time: Spoon sauce onto warm plates. Slice venison into medallions
and arrange on top of sauce. Garnish with parsnip chips and herb sprigs.

Yield: 8 servings

MMMMM———————SAVORY WINE SAUCE————————–
3 c Beef stock
2 tb Butter
Reserved venison bones
1/4 c Minced shallots
1 cl Garlic; minced
1 Sprig thyme
2 Tomatoes; coarsely chopped
3 tb Sherry wine vinegar
1/4 c Port
2 tb Red currant jelly
Salt to taste
Fresh ground black pepper

Make a marinade of the first 7 ingredients. Bone the loin; trim and
discard fat and sinew. With a cleaver chop the bone into 1″ pieces
and reserve for the sauce. Slice loin against the grain into 6
pieces. Arrange in a single layer in a casserole dish. Pour over the
marinade, cover and refrigerate 24 hours. Meanwhile prepare the
sauce. Bring stock to a boil, reduce heat and cook uncovered until
volume reduced by 1/2. Set aside. Melt butter in a large, heavy
saucepan over high heat. Add bones; brown quickly, stirring often.
Add shallots, garlic and thyme, cooking until soft and lightly
colored. Add tomato; cook several more minutes. Add wines and
vinegar, bring to a boil and reduce by half. Add stock and currant
jelly. Reduce heat to low, cover, and simmer 1 hour, skimming as
necessary. Remove from heat, strain and return to clean pan. Salt and
pepper. Refrigerate until needed and reheat before serving. To cook
the venison, remove from marinade, pat dry, and season with salt and
pepper. Sautee in clarified butter, searing all sides quickly.
Transfer pan to preheated 400 deg oven for 5-7 minutes until medium
rare. Slice each piece against the grain into 3-4 pieces and serve
with the reheated sauce.

From the L’Ordre de Bon temps menu in Northern Bounty, A Celebration
of Canadian Cuisine.

Marinate the venison over night in the refrigerator. Season with
salt, roll in flour and brown in hot skillet. Place in crock-pot
cooker and add remaining ingredients. Cover and cook on low 10 to 12
hours.

MARINADE: Mix ingredients together in a bowl just large enough to
cover venison with water. No need to stir this marinade. Use for
“red” meats (including rabbits) or game birds.

Let the meat stand at room temperature for 8 hours then marinade the
venison over night in the refrigerator. This opens the pores of the meat
when at room temp and when cooling will draw in the marinade. Season with
salt, roll in flour and brown in hot skillet. Place in crock-pot cooker and
add remaining ingredients. Cover and cook on low 10 to 12 hours.

MARINADE: Mix ingredients together in a bowl just large enough to cover
venison with water. No need to stir this marinade. Use for “red” meats or
game birds.

Marinade the venison over night in the refrigerator. Season with salt, roll
in flour and brown in hot skillet. Place in crock-pot cooker and add
remaining ingredients. Cover and cook on low 10 to 12 hours. MARINADE: Mix
ingredients together in a bowl just large enough to cover venison with
water. No need to stir this marinade. Use for “red” meats (including
rabbits) or game birds.

Pound meat quite thin and cut into pieces about 3 by 4 inches. Dice bacon
and fry; add onion and cook 5 minutes. Add sugar, pepper and sauerkraut.
Heat thoroughly. Place a portion of saurerkraut mixture in center of each
piece of meat. Roll and tie securely with tread or fine string. Place
rolls in a greased casserole and add meat stock. Bake in a moderate oven
(350 degrees F.) about 1 hour or until meat is tender.

Slice venison liver into 1/2 inch slices; sprinkle with salt & pepper. Melt 2
Tablespoons butter in skillet. add chopped onion & venison liver slices, &
saute for about 5 minutes (overcooking toughens liver.) Melt remaining butter
& fry apples in a separate saucepan over low heat until tender & done. Serve
liver topped with cooked apple slices sprinkled with brown sugar & cinnamon.

Garnish with crisp bacon strips & tomato wedges. Nice wiht freshly baked
biscuits.

Roll the Cervena medallions in the sesame seeds and set aside.
In a large skillet over high heat, heat the olive oil and sear medallions on
each side, set aside on oven tray. In the skillet saute the scallions and
garlic for a few minutes. Add chicken stock, oyster sauce, soy sauce, star
anise and cilantro.
Simmer for about 6 minutes. Strain. Fry the leeks and finish cooking the
medallions in a 400 degree oven for 5 minutes. Rest the meat for three
minutes. In the meantime bring the sauce back to a boil and whisk in butter.
Transfer to serving plate and spoon sauce over meat. Top with fried leeks.
Yield: 4 servings

Make a dressing by combining bread, broken in small pieces, 1/2 teaspoon
salt, green pepper, onion and celery. Salt steaks and dredge with flour.
Cut slits halfway through steaks and fill with dressing. Using a pressure
pan, brown steaks in margarine or butter. Add 1/2 cup of water and cook at
10 psi about 20 minutes.

First, prepare the backstrap fillet. It’s an extremely tender tubelike
piece of meat about 12 inches long and 2 to 3 inches in diameter. And
because of its shape, it can be cut around the perimeter, 1/4 inch thick,
and rolled out flat. To do this, you need a very sharp knife.
Start by laying out the fillet perpendicular to your body and making a
shallow slice about 1/4 inch deep in the meat. Then, as if slicing through
and unrolling paper towels from a roll, begin working around the outside
perimeter of the fillet until the backstrap comes out looking like a round
steak. It takes a little practice to do … but you can do it!
When the meat is ready, place both pieces into a glass or plastic
container and cover them with whole milk. You want to marinate the venison
for at least 6 hours, but preferably overnight. The milk tenderizes the
deer and helps to remove any unwanted gamey flavor.
After the marination process, remove the meat from the milk (you can
discard the milk), and pat the venison dry with several paper towels. Then
liberally sprinkle both sides with wild game seasoning and rub it briskly
into the meat.
At this point, preheat your oven to 400 degrees. Then, in your food
processor, mix together the Velveeta cheese and the Rotel tomatoes until
smooth and creamy.
When you’re ready to make the pinwheels, spread a thin layer of the cheese
mixture evenly over one side of the deer. Then place a layer of bacon
strips – side by side – on top of the cheese. Finish up the preparation by
lightly sprinkling on a little sliced green onions and a little minced
garlic.
Now tightly roll up the flattened fillets and set them aside momentarily.
Then on the same work surface, lay out another 8 to 10 strips of bacon
side by side and put one of the rolled backstraps on top of them. Now wrap
the bacon strips around the venison and pin them in place with toothpicks.
When you are finished, the backstrap should be completely encased in bacon
strips. Repeat with the other backstrap.
All that’s left is to take a sharp knife, slice the rolled venison into 2
inch thick pinwheels, position them on a shallow cookie sheet, and bake
them – uncovered – in the oven for about 40 to 45 minutes. You’ll notice
that a light sauce will form in the bottom of the cookie sheet; you can
use this to baste the pinwheels as they cook. The one thing you don’t want
to do is overcook the venison – it will come out dry and chewy instead of
juicy and tender if you do!
Chef’s Note: If you don’t have wild game seasoning on hand, you can
lightly sprinkle the venison with salt, black pepper, onion powder, garlic
powder, and sweet basil as a substitute. Unfortunately, most spice
manufacturers don’t make a premixed wild game seasoning, but my company
does. If you’d like me to send you some, simply call 1-800-742-4231

Brown meat slowly in margarine or butter. When well browned add tomato
juice, salt and garlic. Cover lightly and simmer until tender, about 3 1/2
hours. Add potatoes and carrots about 45 minutes before meat is done.

Recipe by: Uncle Buck’s Venison, Littleton, NH
Mix juice, oil and spices.
Marinate the venison kabobs overnight or at least 4 hours in the refrigerat
Thread the kabob on skewers. Alternate skewered meat with mushrooms, onion
and green peppers. Grill over hot fire for several minutes. Do not overcoo

While cooking, baste meat and vegetables several times with leftover marina
Serve on a warmed platter.

Dredge your meat pieces in salted and peppered flour with the dry
mustard sprinkled over it and brown pieces in bacon grease. Put in
covered casserole or crock pot and cover with a mixture of all the
other ingredients. Add enough liquid (stock or water) to make sure
pieces will be under. Bake covered at 300 degrees F. for 2 1/2-3 hrs
until meat is tender. Take off cover and bake until sauce is good and
thick. Posted to Digest eat-lf.v096.n311

Mix potatoes, 1 tablespoon onion, 1 teaspoon salt and dash of pepper
(together and place in a 2 to 3 quart casserole. Then mix rest of
ingredients together and spread this mixture over potatoes. Bake at
350F, covered, 30 to 45 minutes or until potatoes are tender.

Mix the wine vinegar, water, salt, & 1/2 tspn of the worcestershire sauce.
Pour this over the venison, cover, & refrigerate overnight or 8+ hours.
Cover the bottom of a pan with the olive oil and heat over a medium heat.
Add the garlic & onions. Saute until onions are clear. Meanwhile rub meat
with salt, the cay- enne flakes, & worcestershire sauce. Place the venison
into the pan and add the 2 cans of cream of mushroom soup. Cover and place
in a preheated 325 degree F oven. Cook for 1/2 hour then add the wine & the
Bay leaves. Cook for 2 more hours being sure to baste the meat every 20-30
minutes. When 10 minutes of cooking time is left, remove the cover and
allow to brown!

Dredge your meat pieces in salted and peppered flour with the dry
mustard sprinkled over it and brown pieces in bacon grease. Put in
covered casserole or crock pot and cover with a mixture of all the
other ingredients. Add enough liquid (stock or water) to make sure
pieces will be under. Bake covered at 300 degrees F. for 2 1/2-3 hrs
until meat is tender. Take off cover and bake until sauce is good and
thick. Posted to Digest eat-lf.v096.n311

Mix potatoes, 1 tablespoon onion, 1 teaspoon salt and dash of pepper
(together and place in a 2 to 3 quart casserole. Then mix rest of
ingredients together and spread this mixture over potatoes. Bake at
350F, covered, 30 to 45 minutes or until potatoes are tender.

MMMMM—————————SALSA—————————-
1 sm Tin anchovy filets
4 tb Olive oil

MMMMM————————–TO
SERVE——————————-
Olive oil
1 Handful rocket or watercress
1 Lemon; quartered

Slice the filets into 12 medallions. Lay each slice between 2
sheets

Mix the wine, water, & lemon juice together. Pour over the chops, cover, &
marinate in the fridge for 4-8 hours. Brown the chops in a large skillet
after seasoning with the salt & pepper. Place each chop on the bottom of a
large baking dish. Cut the green pepper into 1/4″ thick rings. Place on top
of each chop. Put a scoop of rice in each ring. Top with a slice of onion
and top each with a slice of tomato. Dump the canned tomatos into a bowl
and chop them into small chunks. Add the bitters & garlic and season with
salt & pepper. Pour these around the chops. Cover & steam for 1 hour in 375
degree F oven.

Pound venison strips to 1/4 inch thick.
On a well greased grill, brown meat on both sides, cut into manageable
sized pieces and set aside.
In a 12 quart pot, combine oil and flour. Stir continously over medium high
heat until roux is a rich brown color, the darker the better.
As soon as roux is ready, add onions and continue to stir 1 to 2 minutes.
Add rest of vegetables, stirring as needed until onions are clear.
Slowly add boullion to mixture, stirring thoroughly. If added too quickly,
roux will separate. When mixture has stabilized, add tomatoes and simmer
for 10 minutes.
Add wine and meat, including whatever drippings have accumulated since
grilling.
Cover pot and simmer until meat is just tender, (1-2 hours) stirring
occasionally.
Add seasonings and simmer 20 minutes more.
Serve over grits.

Preheat over to 350F. In large skillet cook and stir venison,
onions, and peppers until meat is brown and vegetables tender. Drain
off the fat and stir in tomatoes, salt, pepper, chili powder, red
pepper and chiles. Heat through and pour into covered casserole dish.
Bake 1 hour stirring a couple times while cooking.

—————————–POPPY SEED NOODLES—————————–
1/2 lb EGG NOODLES (3 cups),
-uncooked
2 tb BUTTER
1/2 c HALF-AND-HALF
1/2 c JACK CHEESE, grated
1 ts POPPY SEEDS

VENISON LOAF: Lightly oil a 9-inch ring mold. Combine milk,
onion soup mix, egg and bread crumbs. Let stand until mixture is
mushy. Combine mixture with ground venison. Shape into mold and
turn out onto baking pan. (You can do this with any meatloaf:
very pretty and easy to slice).

Combine the catsup, brown sugar and prepared mustard. Brush
mixture onto loaf. Bake in a preheated 400-degree oven for 40
minutes, brushing with catsup mixture once more during baking.

Remove loaf from oven and arrange Jack cheese slices over
loaf. Bake about 5 minutes longer until cheese melts. Slide
onto serving plate. Fill center with Poppy Seed Noodles.
POPPY SEED NOODLES: Cook the noodles according to directions on
the package, or until tender. Drain well. Toss with butter,
half-and-half and Jack cheese. Sprinkle on the poppy seeds and
toss well to mix.

Combine all ingredients except the Onion Soup Mix and
the cup of water and shape into a loaf. Place in a lightly
greased pan.

Bake 1 hour @ 350-degrees. Baste every 10 minutes with a
combination of 1 cup water and 1/2 package dried onion soup
mix.

Preheat the oven to 350°F
Dredge the venison shanks in flour and shake off excess. Season with salt
and pepper. In a deep flameproof casserole or Dutch oven, heat 2 tablespoons
of the oil and brown the shanks on all sides. Remove the shanks, wipe the
casserole clean and add the remaining 1 tablespoon oil along with the
onions, garlic, celery, and carrots. Saute until lightly browned. Add the
tomatoes, stock, wine, olives and seasonings. Return the shanks to the
casserole, scooping some of the vegetable mixture on top of them.

Cover the casserole and bake for 2 hours. Uncover and cook 30 minutes more
or until the venison is very tender. Remove the shanks and set aside.

Strain the braising liquid and reserve the vegetables. Degrease the braising
liquid and return it to the casserole. Over high heat, cook the liquid until
reduced to a light sauce consistency. Return the meat and vegetables to the
casserole and heat through. Adjust seasoning with salt and pepper.

In a small bowl, combine the ingredients for the gremolata.

Serve the venison shanks in wide-rimmed soup bowls and ladle the hot
braising liquid around. Sprinkle with the gremolata and garnish with herb
sprigs.

Cut steak into one-inch cubes. In paper bag, place 1/2 c flour, salt and
pepper. Shake cubes of steak until dusted. In lg skillet, melt 1/6 lb
butter. When hot, add cubes of steak and lightly brown them. Remove steak
and to pan add onions, diced finely, minced garlic, marjoram, tomatoes, wine
and paprika. Cook slowly with lid on skillet for 15 minutes. Add the steak,
replace lid and cook slowly until steak is tender, 45 minutes to 1 hour.
Stir in sour cream and serve.

Cut steak into 6 or 8 pieces. Sprinkle with salt and pepper. Beat egg with
2 tablespoons water. Combine parmesan cheese with breadcrumbs, mixing well.
Dip meat in egg, then roll in bread crumb mixture. Heat oil in large
skillet and fry 3 pieces at a time until brown. Lay in 13×9 inch baking
pan. Saute onion in butter and reserved drippings until soft. Add tomato
paste, hot water, salt and marjoram. Boilk a few minutes, stirring well.
Pour 3/4 cup sauce over steaks. Top with thin slices of mozzarella cheese,
then pour remaining sauce over cheese. Bake at 350 degrees for about 30
minutes.

Score the steaks all over with a sharp knife. Rub each steak, on
both sides, with a cut garlic clove. Press the cracked black peppercorns
into one side of each steak.

In a large cast iron skillet (use 2 to get the cooking done more
quickly), melt the butter and olive oil. You may not need to use all
the butter and oil mix in each skillet. Use your judgment.

When the mix of oil and butter is hot, add the steaks. Fry them
on each side, about 3 minutes in all.

Serve them with the cooking butter, which should not have burned,
by pouring the butter over the steaks.

Contributed to the echo by: Bob Lester Assorted Meat herbs (whatever you
like) Put a LARGE oven cooking bag in an oblong baking pan (so that the bag
fits inside the pan). To the bag, add the venison. Add all liquids, then
veggies around the meat. Put the ‘shrooms on top of everything else, then
the spices on top of them. You want to have about 1 inch of liquid in the
bottom of the bag, so if you need more, add a little water (or white
wine!).

Seal bag. Poke several small holes in top of bag to let steam escape. Bake
at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won’t
overcook).

MMMMM———————-*** MARINADE ***—————————
1/2 c Soy sauce
1/2 c Cooking oil
1 tb Sugar
1 ts Ground ginger
1 ts Dry mustard
1 tb Garlic powder
1/2 ts Cayenne pepper, ground

Marinate meat for at least 4 hours.

Alternately place vegtables and meat on Ka-Bob skewers. Marinate in
sauce above. Cook on open grill over hot coals turning often until
done. Note: Make sure to have enough! I sometimes add slices of
jalapenos for a extra kick…

———————————SHORTCAKE———————————
2 c Flour
2 ts Baking powder
1/2 ts Salt
4 tb Shortening
2/3 c Milk
Melted butter or margarine

Saute’ bacon and onions until slightly browned. Add meat, salt, pepper,
and cook until browned. Add 2 tablespoons flour and blend. Add water,
mustard, and catsup. Bring to a brisk boil, stirring constantly.

For shortcake, sift flour, baking powder and salt together twice. Cut in
shortening. Add milk gradually, mixing to soft dough. Turn out on and
knead slightly. Roll 1/4-inch thick and cut with floured 3-inch biscuit
cutter. Place half the biscuits on baking sheets, brush with melted butter
and place remaining biscuits on top. Bake in hot oven (425 degees F.) 12
to 15 minutes. To serve split shortcakes and pile meat mixture between
halves.

Melt butter in saucepan over low heat; add garlic powder, A-1 sauce, &
Worcestershire sauce; mix well. Bring to boil, then remove from heat. Place
steaks on broiler pan. Brush on sauce, then broil 5 minutes; turn & brush
sauce on other side. Broil for 5 minutes or to desired doneness. Use sauce
generously.

Melt butter in frying pan over medium heat. Put steaks in pan and add
fennel, garlic salt and basil. Cook for 5 to 10 minutes or until
done to your liking.

By rights, this dish requires lengthy preparation of a
stock made with the bones and trimmings of venison.
However, this is impossible for most of us who buy
venison as a boneless fillet.

A good beef stock is a satisfactory substitute and if
you use a canned beef bouillon (Campbells makes one)
and prepare the chestnuts in advance, the meal can be
prepared very rapidly.

Melt half a tablespoon of butter in a heavy saucepan,
add a good grinding of black pepper and gently cook 50
g chopped green (spring) onions. Add 200 mL port and
reduce. Add 300 mL stock and 24 peeled chestnuts and
simmer for about 20 minutes or until the sauce becomes
syrupy. Set aside and keep warm.

Heat a heat a heavy-based frying pan, add a tablespoon
of butter. When it is very hot, cook 8 medallions of
venison, each about 1 cm thick.

Sear them for a maximum of 1 minute on each side, to
ensure they are still rare.

Meanwhile, butter a baking tray and slice onto it 4
figs. Place under a grill to heat through.

Divide the sauce and chestnuts between four heated
plates and add to each plate 2 medallions of venison
and a fan of fig slices. Serve immediately.

Combine 1 tbsp. butter,shallots and berries in a 2 cup glass measure.Cover
with vented plastic wrap.Microwave on high for 2 minutes.Add Scotch whiskey
and microwave on high 1 minute or until boiling.Stir in orange juice,lemon
juice,jelly and mustard. Microwave on high 2 minutes or until
boiling.Combine cornstarch with water.Stir into sauce;microwave on high 1
minute or until boiling;set aside. Preheat a microwave browning dish
according to the maximum time given in manufacturer’s directions.Rub
remaining 1 tbsp. butter over surface.Immediately,press venison or beef
onto hot surface.When brown,turn over.Microwave on high 2 minutes or to
desired doneness.Do not overcook.Serve immediately with sauce.

Prepare venison to serve in one of the following ways: bite size pieces,
steak, or finger steaks.

Blend all marinade ingredients thoroughly and marinate meat for 2-4 hours.
Grill or broil to desire degree of doneness. Baste occasionally with
marinade. The bite-sized pieces cook quickly so watch carefully.

Clean tongue thoroughly, svrubbing & rinsing. Put in large pan & cover with
boiling water. Add all ingredients, cover, & simmer slowly (do not boil) for
3-4 hours or until tender. Allow to cool slightly in stock. Drain & remove
skin & fat. Serve hot with wine sauce or sliced cold with tangy sauce.

Serve with fluffy mashed potatoes, buttered baby beets, & a green salad.

Brown pineapple in the margarine or butter for 5 minutes. Mix cornstarch
with pineapple juice. Add mixture and meat stock to the browned pineapple.
Cook over low heat, stirring constantly, until thickened. Boil 2 minutes,
then add meat, celery, almonds and salt. Allow to heat through and serve
with rice or chow mein noodles.

Recipe by: [email protected] (Pat Gold) 1. “Hot-marinade” the
venison by combining it with the water or stock, wine, onion, garlic,
and salt, and bring all these ingredients to a boil. Let them simmer,
covered, for 1 hour, or until the venison is tender.

2. Add currants or currant jelly and chanterelles, and bring back to
a boil. Thicken with the arrowroot-and-water mixture. The use of
currant jelly instead of fresh currants will make a slightly sweeter
sauce. Adjust for salt, and serve with rice.

Notes: Currants are a favorite in European cooking because they
combine fruitiness with acidity. Chanterelles are the best mushrooms
to use with game because of their almost fruitlike flavor.

Serve with apricot rice and a Sterling Vineyards Merlot.

* Venison steaks should be about 1 inch thick and weigh about 4 ozs ea.
Prepare Plum Barbecue Sauce and set aside. Set oven control to broil.
Place venison steaks in greased broiler pan (without the rack) and spoon
1/2 cup of the barbecue sauce evenly over the steaks. Broil steaks with
the tops about 4-inches from the heat until light brown, about 10 minutes.
Turn the venison over and spoon 1/2 cup of the barbecue sauce evenly over
them. Broil until rare to medium rare doneness, about 5 minutes longer.
Heat the remaining barbecue sauce and serve with the steaks.

William Rufus (1087-1100) Place the meat in a large
saucepan and cover with hot stock made from the bones
of the deer or with hot salted water, using 1 level
teaspoon salt to 500 ml (2 pints) water. Bring quickly
to the boil to seal the meat, skim, and add the
vegetables. Lower the heat and simmer until tender.
(About: 2-3 hours, depending on the size of the
joint.) Drain, leave in a warm oven for 5-10 minutes
to dry off, then slice the meat. Serve with frunienty
and a little of the strained cooking liquid. If you
prefer roasted verison cook 1.35-1.8 kg (3-4 lb)
haunch or saddle of venison in a medum oven 180 C (350
F)Gas 4 for 20 minutes per 450 g (1 lb), bastin
frequently with melted butter. FOR THE FRUMENTY:-
Soak. the wheat for 12 hours, or overnight, in water,
preferably plac- ing the bowl in a warm place. Drain.
Boil the wheat gently in the milk for 20 minutes, add
the dried fruit and continue boiling gently for
another 40 minutes. Beat the egg yolk with the honey
and cinnamon anci stir into the wheat and milk. Add a
little extra milk if the mixture appears too stiff,
but don’t letit get runny. The grains of wheat should
be soft. Season very sparingly with salt. If you make
the frumenty in advance add extra milk: when reheated.

Soak green peppercorns in bourbon for 30 minutes or longer.

Heat butter in a saute pan. Salt and pepper the venison on both sides
and saute quickly, about 2 minutes per side (depending on thickness)
for medium rare. Remove from pan and keep warm.

Add shallots to pan juices; cook 1 minute. Add green peppercorns and
bourbon; boil 1 minute. Add wine and cook down to a fine glaze. Add
heavy cream and continue cooking until sauce coats the back of a
spoon. Add herbs and any meat juices. Serve sauce over venison.

Dredge your meat pieces in salted and peppered flour with the dry mustard
sprinkled over it and brown pieces in bacon grease. Put in covered casserole
or crock pot and cover with a mixture of all the other ingredients. Add enough
liquid (stock or water) to make sure pieces will be under. Bake covered at 300
degrees F. for 2 1/2-3 hrs until meat is tender. Take off cover and bake until
sauce is good and thick.

– – – – – – – – – – – – – – – – – –

Per serving: 1387 Calories; 108g Fat (69% calories from fat); 13g Protein; 93g
Carbohydrate; 107mg Cholesterol; 5755mg Sodium

NOTES : We like to serve this with mashed potatoes to put the delicious gravy
over. Add some green beens or peas on the side, and a tossed salad, and you’ve
got a meal that’s fit for a king. Enjoy!