Looking for Wild Game Recipes

[CountryDweller]

Hunting season opened in our neck of the woods today.



Was wondering if anyone cooks with wild game and would be willing to share their favorite recipes using it.

[chonsigirl]

It's duck season.............



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[nvalleyvee]

The only thing I have ever heard is to soak wild game in milk for 24 hours..........don't know - never done it.......

[CountryDweller]

chonsigirl wrote: It's duck season.............



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:wah: :wah:

Not duck season here....deer season.

[chonsigirl]

[CountryDweller]

Now you've got it!!!! LOL Thanks for the laugh Chonsigirl! :wah:

[lady cop]

there's a good wild duck recipe in this thread, its also funny! :driving: ........Pretentious Food ( 1 2 3 )

[valerie]

There's always the red wine marinade. I find our venison goes well with

that and the Weber BBQ!!!



:)

[Lon]

Possum Stew---------Skin and clean one adult female Possum and marinate carcass in a mixture of equal parts Jack Daniels Whisky & Creme De Menthe for 24 hours. Debone carcass and place remnants in boiling water with sliced carrots, white onion, new potatoes an 6 garlic cloves. Allow to simmer for 5 hours adding salt & pepper to taste along with parsley flakes. Serve in large bowl with San Francisco Sour Dough bread.

[Gabs]

I have found great recipes for Game as well as other great recipes here:



www.recipegoldmine.com

[CountryDweller]

Lon wrote: Possum Stew---------Skin and clean one adult female Possum and marinate carcass in a mixture of equal parts Jack Daniels Whisky & Creme De Menthe for 24 hours. Debone carcass and place remnants in boiling water with sliced carrots, white onion, new potatoes an 6 garlic cloves. Allow to simmer for 5 hours adding salt & pepper to taste along with parsley flakes. Serve in large bowl with San Francisco Sour Dough bread.


Lon, have you actually at Possum Stew?

Don't think I'd care to.

Gabs.....thanks for the recipe site. Will be checking that out.

[Bothwell]

Only game I ever soak in milk is Rabbit can't even remember why but my Gran told me to. hers are a few, I would love you to say if you tried the first one with chocolate :



Venison in chocolate and chilli

Ingredients

1 tbsp oil

½ onion, peeled and diced

1 venison steak, cubed

For the sauce

3 tbsp red wine

2 beef stock cubes

pinch of chilli flakes

¼ pint boiling water

2 garlic cloves, whole

2 tbsp cranberry sauce

55g/2oz dark chocolate



Method

1. Heat the oil in a pan and sauté the onion for 3-4 minutes, or until softened. Stir in the venison meat and cook for 5-6 minutes, or until the venison is cooked through.

2. For the sauce, heat the red wine in a pan. Crumble in the beef stock cubes with the chilli flakes. Pour in the water and add the garlic, cranberry sauce and chocolate.

3. Simmer gently for 8-10 minutes, or until thickened, stirring occasionally.

4. Add the venison and onion to the pan with the sauce and heat through for a further few minutes.

5. Remove from the heat and spoon onto a serving plate to serve.

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Venison with a spiced crust

Ingredients

For the venison

1 tbsp black pepper

1 tbsp coriander seeds, crushed

1 tbsp parsley, chopped

1 tbsp olive oil

200g/7oz venison

For the balsamic vinegar and shallot gravy

3 shallots, halved

1 tbsp olive oil

2 tbsp red wine

2 tbsp balsamic vinegar

1 tbsp plain flour

1 tbsp cold water

salt and freshly ground black pepper, to taste



Method

1. For the venison, preheat the oven to 200C/400F/Gas 6.

2. Place the pepper, coriander seeds and parsley on to a plate.

3. Rub olive oil all over the venison, then roll the venison onto the spices, on the plate, covering generously with spices.

4. In a hot pan, sear the sides of the venison for 30-40 seconds each side, then transfer to the preheated oven for 10 minutes.

5. Remove from the oven, allow to rest for 2-3 minutes, before slicing and serving.

6. For the gravy, place the halved shallots into a pan with the olive oil. Sauté for 3-4 minutes, to achieve a good colour.

7. Pour in the red wine and balsamic vinegar, bring to the boil, then reduce to a simmer.

8. In a small cup or bowl, combine the flour and water, then add this mix into the shallot gravy, to thicken.

9. Season, to taste, and cook for 4-6 minutes longer.

10. Serve poured over the sliced venison.

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Venison With roast vegetables

Ingredients

1 tsp olive oil

1 venison steak

a few thyme sprigs

1-2 garlic cloves, peeled and crushed

For the roast vegetables

1 tbsp olive oil

1 sweet potato, peeled and cut into discs

1-2 garlic cloves, peeled

a few thyme sprigs

½ red onion, peeled and cut into wedges



Method

1. Preheat the oven to 220C/425F/Gas 7.

2. To make the roast vegetables, heat the oil in an oven-proof pan and sauté the sweet potato and garlic for a few minutes, to soften. Add the thyme and onion to the pan and heat for a further two minutes.

3. Transfer the pan to the oven and roast the vegetables for 10-15 minutes, or until tender and charred.

4. To make the venison, heat the oil in a pan and sear the venison for one minute on each side. Add the thyme and garlic to the pan and then transfer to the oven and roast for 10-15 minutes, or until the venison is cooked.

5. Remove the venison and roast vegetables from the oven and serve.

[CountryDweller]

OH Bothwell! Thank you so very much for these recipes!



The Venison in chocolate and chilli sounds wonderful and will be sure to try it! I've never been known to pass up anything with chocolate in it.

The Venison in spiced crust and with roasted vegetables sound marvelous too.

I'll be sure to try these and let you know how we enjoyed them!

[lady cop]

Country. ...Bothwell is a world-class cook in his own right, as a hobby. truly brilliant, but don't go to the grocery with him!:eek: ..... here he is butterflying a whole fresh lamb leg...preparatory to searing it with garlic and rosemary and serving with the brown sauce he made from the bone! :yh_drool ...i will state for the record however, the mere idea of venison with chocolate makes me want to puke. :yh_sick

Attached files

[Gabs]

Venison Swiss Steak

8 Venison Steaks ½ inch thick

2 Large Onions, sliced ¼ inch thick

2 Red Peppers sliced ¼ inch thick

2 Green Peppers sliced ¼ inch thick

2 Large cans whole tomatoes with liquid

1 Large can tomato sauce

1 Can beef broth

1 Medium can tomato paste

1 Can sliced mushrooms

8 Splashes Worcestershire

1 Tblsp. Garlic Salt

1 tblsp. Salt

1 Tblsp. Pepper

Cut steaks in halves for easier handling, and combine with all other ingredients in a 6 quart slow cooker. Heat on high until hot and then on low for 8 to 10 hours. For faster cooking but maybe not as tender, combine in 5 quart or larger glas roaster or dutch oven and bake on 350 degrees for 2½ hours or on 300 degrees for 3 hours.



Venison Stew

2 to 3 lbs Venison cut into 1 inch cubes

5 medium peeled potatoes in 1 inch cubes

5 carrots in 1 inch cubes

4 celery stalks in 1 inch cubes

1 green pepper cut into 1 inch squares

2 medium onions, chopped

1 tblsp.each Garlic salt, Salt, Pepper

2 Bay leaves

8 splashes Worcestershire

1 8 oz can or pkg. sliced mushrooms

In a six quart slow cooker combine the above ingredients. Heat on high setting until all contents are hot and then switch to low and slow cook for 8 to 10 hours. If in a hurry cook in a large stock pot until meat is fork splittable without pressure which is usually about 3 hours of simmering time. If you like the stew thinner, add more broth, and if you like it thicker stir in some masa.



Venison Chili

1 –1 oz can ground cumin

4 tblsp.flour

6 tblsp. Salt

4 lbs.ground venison1 tsp. red pepper

4 lbs. ground beef

5 large onions chopped

3 pods garlic, chopped

1 large bell pepper chopped

2 fresh jalapenos-(seeded & chopped)

1-1 1/2 (3 oz bottle) chili powder

5-6 cups boiling water



Sprinkle 1 tablespoon salt into bottom of large think stock pot and place over medium heat on top of stove approximately 10 minutes or until bottom begins to heat. Place all 4 lbs. ground beef in to pot and spread evenly over bottom. When meat begins to “fry” and browning, stir and break up with large spoon or fork. Continue to stir and as beef looses red color and juice accumulates in bottom of pot, add half the venison and stir until well mixed with the beef. Add remaining venison and repeat the process. Cook all meat over medium to medium high heat until all pink color is gone. Pick out any gristle from venison as you stir the meat. Add chopped onions, garlic and peppers to meat mixture and continue to stir until all vegetables are wilted and onions are transparent. Sprinkle flour over meat mixture and stir well. Add remaining 4 tablespoons salt and all gound cumin. Stir to mix thoroughly. In a large bowl, mix chili powder to 3 cups boiling water, and pour into meat and vegetable mixture in pot. Stir well and add enough remaining boiling water to bring mixture to a medium thin consistency. Turn heat on burner to medium low and cook uncovered for several hours. Stir occasionally to prevent sticking and skim off excess oil from top as you stir. Be careful to skim only the fat and not any of the gravy. The longer chili cooks the better the flavor, so cooking the chili for 3 to 4 hours is recommended. The flavor is better after being frozen – thawed—and reheated. In adjusting recipe to your particular tastes, be careful to maintain the half and half balance of ground venison and ground beef.



Venison Meat Loaf



1 ½ lbs ground venison

2 eggs

¼ cup chopped celery

1 tblsp.chopped parsley

½ tsp. black pepper

½ cup bread crumbs

½ lb. ground pork sausage

¾ cup chopped onion

¼ cup chopped bell pepper

1 tsp. Salt

1 tsp. finely chopped garlic

1 4 oz can tomato paste



Preheat oven to 400 degrees.Mix ground venison, pork sausage and eggs well. Add all other ingredients and mix well. Form into one large or two small loaves and place in a greased baking dish.Place in oven uncovered for 20 to 30 minutes to brown. After browning,lower temperature to 300 degrees. Cover dish with foil and cook for 45 minutes. Can be served with your favorite brown or red gravy with rice or potatoes. This same recipe can be used to make meat balls or stuff bell peppers.