Wild Game Recipes
Recipes for Deer Meat
GROUND VENISON FOIL WRAP
Take a 12" square piece of foil. Put a venison patties (about
the size of a hamburger patties) on middle of foil. Pull up
sides of foil to form a bag. Add about 1/4" slices of potatoes
to top of meat, then add onion slices, put about a teaspoon of
butter and 1/8 cup of water in foil. Sprinkle with salt,
pepper, & a little garlic powder. Close foil and put in hot
charcoaler for about 20-30 minutes. Or you can cook at 350
degrees in an oven for about the same time. You can add other
vegetables if you want to the foil wraps.
submitted by Susan Jones
VENISON STEW PAPRIKA
2 1/2-3 lbs. venison stew meat cut into 1 inch cubes
1/2 C flour
3 T paprika
Salt and Pepper
2 T butter
2 med. Onions, chopped
2 cloves garlic
1 t marjoram
1-11 oz. Can tomatoes or 1 can tomato sauce
1/2 C sour cream at room temperature
1/2 C wine or 7-Up
Shake meat cubes in plastic bag with the flour, 1T paprika,
salt and pepper. In Dutch oven, melt butter and sauté coated
venison cubes until browned (may have to brown the cubes in
stages, do not crowd them to get nicely browned). Remove cubes
to warm dish and in the same Dutch oven, sauté onions and garlic
with 2 T paprika until soft. Then add marjoram, tomatoes and
wine or 7-Up. Add browned venison cubes and simmer over low heat
until meat is tender (45 min-1.5 hours). Just before serving,
stir in 1/2 C sour cream. Serve with egg noodles or rice.
Marinated Venison Brochettes (also known as “deer kabobs”)
Ingredients:
•2 pounds of venison loin, rump or flank steak. (will make
approximately 12 to 15 brochettes)
•vinegar and oil based Italian Salad Dressing (i.e. Zesty
Italian).
•10 oz. jar of either mild or hot jalapeno peppers (sliced).
•1 pound bacon
•1 8 oz. jar of pearl cocktail onions (a.k.a. Martini Onions),
or 2 to 3 small yellow onions cut into 1/2 inch cubes.
•salt, pepper, seasoned salt to taste
•wooden toothpicks and/or skewers
Preparation:
•Remove as much of the "silver skin" and any connective tissue
(white) from venison as possible and cut into strips approx. one
and a half inches wide, by 1/2 inch thick by approximately three
to four inches long.
•place all strips into large bowl and mix with Italian Salad
Dressing and refrigerate overnight. HINT: Give the meat at least
one stir overnight to marinate the venison strips evenly.
•Take each strip and place 2-3 slices of jalapeño at one end
with one cocktail onion (or cube of onion).
•Roll (or fold) the onion/peppers inside the strip of venison,
then take one strip of bacon and wrap around the venison roll,
then secure in place by tooth picks. HINT: Spearing the
toothpicks through the onion in the center of the roll really
helps to hold everything together.
•Season outside of each brochette with salt, pepper or your
favorite meat seasoning (i.e. Tony Chachere's Creole Seasoning,
Cavender's Greek Seasoning etc.)
Grilling or Smoking:
Brochettes can be grilled on a normal gas or charcoal barbecue
grill, but be careful not to cook in direct flame. Grilling
over an open flame can be dangerous once the bacon fat begins
dripping on the open flame, which can cause flare ups. Place
meat where it will not drip on the grill burners, or charcoal.
Or,
For the safest (and most tender) brochettes, place in a slow
smoker (225 degrees for 2 hours). Brochettes can also be broiled
in an oven, but a pan must be placed below to catch drippings
from bacon.
Presentation:
Do your best to remove all the toothpicks prior to serving (but
you might also warn dinner guests to watch out for any you may
have missed). Can be served with grilled veggies (i.e. zucchini,
onions, bell peppers) and mushrooms on shish-kabobs.
Substitutions/Variations:
Although cooking the jalapeño peppers lessens their spiciness,
you may want to prepare some brochettes with no jalapeños. Or,
you may want to use milder pepper varieties (i.e. mild chili,
banana or bell peppers) for those with a low tolerance for hot
and spicy foods.
A surprisingly tasty variation to the above involves placing a
dried apricot in the brochette along with the onion and pepper!
Recipes for Waterfowl
Seared Duck Breast with Garlic Smashed Potatoes
Duck Breast
4 skin on duck breast
Salt and pepper to taste
Lightly season duck breasts with salt and pepper. In smoking hot
dry pan place duck, skin side down to render fat from skin and
to make it crispy. When skin side is thin, crisp and brown flip
over and sear other side to doneness desired. (med rare to
medium is best) let rest 5 minutes before slicing.
Garlic Smashed Potatoes
2 lbs of Potatoes, boiled
1 ea stick of butter, cubed
½ C Sour Cream
8 ea Cloves of Roasted Garlic
Salt and Pepper
Gently smash all ingredients together, do not cream the potatoes
Pineapple Relish
1 small Pineapple, small diced
1 Red Bell Pepper, small diced
1 bunch Diced Green Onions
Salt and Pepper, to taste
¼ Cup Rice Wine Vinegar
Combine all ingredients.
Recipes for Pheasant
Baked Pheasant Chiles Rellenos
(Remember if you are using a wild bird that you shot you should
soak the pheasant in buttermilk overnight - then pat the
buttermilk off before you begin. Also remove any shot pellets
that may still be in the bird.)
4-6 pheasant breasts
1/3 c. all purpose flour
3 tbs. cornmeal
1/4 tsp. ground red pepper
1 egg
1 tbs. water
1 4 oz. can whole green chile peppers, rinsed, seeded, and cut
in half lengthwise.
2 oz mozzarella cheese cut into 4-6 2x1/2 in sticks
2 tbs. snipped fresh cilantro or fresh parsley
1/4 tsp black pepper
2 tbs. butter or margarine, melted
1 8 oz jar green or red salsa
(Prepare the breasts removing any fat deposits on the breasts)
1. Place a pheasant breast between 2 pieces of plastic wrap.
Using the flat side of a meat mallet, pound meat lightly into a
rectangle about 1/8 in. thick. Remove plastic wrap. Repeat with
remaining pheasant breasts.
2. In a shallow dish combine flour, cornmeal, and red pepper.
Place egg in another shallow dish; add water and beat lightly to
combine.
3. For each roll, place a chile pepper half on a pheasant piece
near the edge. Place a stick of cheese on the chile pepper near
an edge. Sprinkle with some of the cilantro and black pepper.
Fold in sides; roll up, starting from edge with cheese and chile
pepper. Secure with wooden toothpicks.
4. Dip pheasant rolls in egg mixture; coat with cornmeal
mixture. Place rolls, seam side down, in a shallow baking pan.
Drizzle with butter.
5. Bake, uncovered, in a 375 degree oven for 25 to 30 minutes or
until pheasant is no longer pink. Remove the toothpicks.
Meanwhile, heat salsa; serve over chicken.
Southern Fried Pheasant
(Remember if you are using a wild bird that you shot you should
soak the pheasant in buttermilk overnight. Also remove any shot
pellets that may still be in the bird.)
3 1/4 - 3 1/2 lbs pheasant
1 cup buttermilk
1 tsp. salt
1 tsp. paprika
2-3 tsp finely ground black pepper
3/4 c. flour
3 c. sunflower or other vegetable oil or shortening.
Trim away visible fat and discard.
Recipes for Squirrel
SQUIRREL MULLIGAN STEW
3 squirrels, skinned and quartered
Water
2 T onion flakes
Bell pepper, diced
Pepper to taste
1 t. garlic powder
1-15 oz. can tomato sauce
1 can cream of mushroom soup
2 cups Minute Rice
Tabasco sauce--optional to taste
Place squirrels in enough water to cover. Add onion, bell pepper and garlic powder. Cook over medium heat until squirrel is tender. Remove meat from bones and return meat to broth. Add tomato sauce, soup and rice. Simmer, stirring occasionally until rice is done.