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.Venison RecipesCubedog’s Honey Grilled Back Straps Submitted by: Cubedog
Ingredients: Back straps Bacon Honey
Steps: Cut back straps into 1 inch cubes, then soak in honey for 24 hours. Wrap half a piece of bacon around back strap and put a tooth pick through to hold in place. Place on grill until bacon is done. Remove and eat.
Elk Sticks Submitted by: The Fish Dr.
2 lbs elk burger 2 tbsp Morton Tender Quick Salt 2 tsp Liquid Smoke 1/8 tsp Garlic Powder ½ tsp Onion Powder ½ tbsp Brown Sugar ¼ tsp Cumin Powder ¼ tsp Cayenne Pepper
Combine all ingredients into elk and mix thoroughly. Make 4-5 balls and roll out into a stick. Then wrap tightly in saran wrap. Refrigerate at least 24 hours. Remove saran wrap. Place sticks on cookie sheet and bake for 4 hours at 225°
Mincemeat for Pies Submitted by: D. Kieffer, Montana
2 lb lean venison, ground fine 2 lb seedless raisins 5lb pared and cored apples 2 lb currants 2 oranges, juice and finely chop peelings 2 lemons, juice and finely chop peelings 1 c. vinegar 2 Tbsp mace 3 Tbsp cinnamon 1 Tbsp allspice 1 Tbsp nutmeg 2 c. sweet cider 2 c. grape or pineapple juice 1 Tbsp salt 1/4 lb butter or margarine
Cook the meat in butter. Grind and mix with ground apples, oranges and lemons. Add raisins and currants and spices. Stir in sugar, vinegar and other juices. Mix well and simmer for 30 minutes, stirring often to prevent sticking. Pack in sterilized quart jars and seal. An excellent way of using wild meat such as the neck and ribs. Use a double crust when making pie.
Braised Venison with MushroomsSubmitted by: Steve K. in Illinois 2 tablespoons bacon drippings
2 lbs, venison, cut into 1 1/2 inch cubes
2 cups fresh morel mushrooms, stemmed and sliced (may substitute)
2 onions, diced
5 shallots, diced
8 cloves garlic, sliced
2 tablespoons bourbon
2 cups sweet red wine
1 cube beef bouillon
1/4 teaspoon black pepper
3 sprigs fresh rosemary
1 1/4 teaspoons dried rosemary
2 bay leaves
2 stalks of celery, sliced
1 (8 ounce) package baby carrots (optional)
1 cup of parboiled pearl onions
1 tablespoon cornstarch (optional)
2 tablespoons water (optional)
DIRECTIONS
.Wild Fowl RecipesTeriyaki Duck and Bacon Submitted by: Hunter in Idaho
5 duck breasts 10 pieces of high quality bacon Johnny’s seasoning salt Teriyaki sauce 40 round tooth picks 1 can of Coca Cola
Marinate breasts overnight in Coke. After 24 hours, rinse and pat dry. Then, cut each breast in 4 strips and cut each slice of bacon in half. Season the breast with seasoning salt to taste. Wrap one slice of bacon around one duck and hold together with two tooth picks forming an X. Baste with teriyaki sauce. Place on BBQ and rotate when flare-ups occur. When bacon is done, so is the duck. Serve with you favorite steak sauce. Serves 5
My Slow Cooked Goose Submitted by: Jake F.
½ cup soy sauce 4 tsp. vegetable oil 4 tsp. lemon juice 2 tsp. Worcestershire sauce 1 tsp. garlic powder
2 pounds cubed goose breast (one goose?) ¾ to 1 cup flour ¼ cup butter or margarine 1 can condensed golden mushroom soup undiluted 1 can of mushrooms 1 1/3 cup of sherry 1 envelope onion soup mix Hot cooked mashed potatoes, noodles or rice
In a large zip lock bag, combine the first five ingredients; add goose. Seal and turn to coat. Refrigerate 4 hours or overnight. Drain and discard marinade. Place flour in another zip lock plastic bag; add goose in batches and shake to coat. In a large skillet over medium heat, melt butter. Brown goose on all sides. Transfer to a slow cooker. Add soup, mushrooms, sherry and soup mix. Cover and cook on high 4-5 hours or until meat is tender. Serve over mashed potatoes, noodles or rice. Yield 4 servings.
Pineapple Duck Submitted by: C.F. - Hayden Lake
Cover duck with water and simmer 40 minutes; drain water. Place duck in a baking dish. Cover both sides with brown sugar. Pour crushed pineapple over duck with salt, pepper and soy sauce. Bake in oven at 350° for 30 minutes or until crisp and brown.
Serves 4
Pheasant and Broccoli Braid Submitted by: John and Julie
2 cups cooked pheasant, chopped (We sautéed it in butter and olive oil with a splash of white wine.) 1 cup broccoli, chopped 1/2 cup red pepper, chopped 1 garlic clove, pressed 1 cup shredded cheddar cheese 1/2 cup mayonnaise 1/2 teaspoon salt 2 teaspoons dill seasoning (Mix the above all together in a large mixing bowl)
2 packages of refrigerated crescent rolls 1 egg white 2 tablespoons chopped nuts (walnuts, or almonds, what ever you like)
Heat the oven to 375
Mix the first eight ingredients in a large mixing bowl. Add additional cheese if you like more cheese.
Unroll the two cans of crescent rolls arrange longest side of dough across width of baking sheet. Do not separate the triangles. Place both dough sheets side by side. Use a small rolling pin or your fingers to press all the dough together into one piece.
On the longest sides of the baking sheet, cut dough into at least 16 strips per side, leaving the middle of the dough uncut and wide enough to pour your mixture down the center of the cut strips. There should be approx. 6 inches in the center of the strips. Make sure you have the same amount of strips on both sides of the dough so that your braid comes out even.
Spread the mixture evenly across the middle of the dough.
To braid: Lift strips of dough across mixture to meet in the center, twisting each one turn. Continue alternating strips to form a braid down the top center of the mixture. Tuck both ends under to seal.
Brush the egg white on the dough with a pastry brush. Sprinkle with nuts.
Bake 25-28 minutes or until golden brown. Cut with serrated bread knife cross wise. Serve warm.
Julie’s Duck-n-Gravy Submitted by: Julie in ID
Cut the Duck (3-4 breasts) (or Goose) breasts into very small chunks. Roll the chunks in Krusteaz bake-n-fry. Melt a ½ cube of butter in a pan. Brown the meat in the butter. Then add onions, garlic or celery if you like. Add two cans of cream of mushroom soup. Cover and simmer for 20 minutes.
Serve over rice, Stove Top stuffing, bread (or muffins for breakfast).
Creamed Pheasant Submitted by: Mary Jo
½ C. flour ½ t. salt ½ t. pepper ¼ t. lemon pepper ¼ t. garlic powder ¼ t. paparika Cut up one pheasant 3 T. oil 2 C. whipping cream
Combine first six ingredients in a large plastic bag, shake to mix. Add pheasant pieces to bag, shake to coat. Brown pheasant in oil for 10-12 minutes. Place in 2 quart casserole and pour 1 cup of cream over and bake for 1 ½ - 2 hours at 300° Ten minutes before serving, add the rest of the cream.
Foolproof Pheasant Submitted by: Dan Hall
¼ C. butter 1 C. chopped onion One pheasant cut up 1 can each of cream of mushroom and cream of chicken soup 8-16 oz of mushrooms 8 oz sliced water chestnuts (rinse and drain) 1 C. water 1 C. uncooked wild rice (rinse and drain) ½ C. cooking sherry ½ t. pepper ½ C. sliced almonds (opt)
Brown pheasant and onions in butter. Add to a 3 quart casserole. Combine all other ingredients except almonds and pour into casserole. Cover. Bake 2 – 2 ½ hours at 325° until rice is tender. Sprinkle with almonds, before serving.
.Fish Recipes
Fish Dr. Chowder Submitted by: The Fish Dr. In a pot over low heat, sauté: 6 bacon slices, diced fine When crisp add: 1 large onion, diced 1 clove of garlic, minced 3 celery stalks, diced 2 carrots, diced 2 russet potatoes, peeled and diced (8 red potatoes as substitute) 1 tsp. salt 1 tsp. dry thyme 1 tbsp. white pepper (or 2 tsp. black pepper) 1 bay leaf Stir the diced vegetables to coat them with the bacon fat and to mix with the bacon. Cover the pot and cook 10 minutes at medium low—just simmer. Then add 1 cup of white wine and 4 cups of chicken stock or (fish stock.) Continue cooking at medium low until the vegetables are just tender. Finally, add ½ cup of diced green pepper, 4 cups of half & half, 2 or 3 cups of chunked (white) fish and simmer 8 to 10 minutes. Add seasonings. Do not boil! Add several tablespoons of chopped parsley. Serve alongside high quality bread! Bourbon Sugar Salmon Submitted by: Fish Witch 1/2 C. packed brown sugar 1/2 C. bourbon 1/2 C. apple juice or cider 1 t black pepper 1 salmon filet (aprox 2 1/2 lbs) 1 C. chopped pecans 1 T butter, melted 1/2 t salt In large resealable plastic bag, combine brown sugar, bourbon, apple juice and pepper. Add salmon, seal and shake to distribute. Refrigrate 2 to 3 hours, turning over after an hour or so. Heat oven to 400°. Spread chopped pecans on baking sheet. Bake at 400° for 5 minutes or until toasted. In small bowl, combine the nuts, 1 tablespoon melted butter and 1/4 teaspoon of the salt. Coat the top of the broiler pan with nonstick spray. Remove salmon from marinade, reserving marinade. Place salmon on prepared pan, skin side down. Sprinkle remaining 1/4 teaspoon salt on salmon. Gently press the pecan mixture over the salmon. Bake at 400° for 15 to 20 minutes until salmon flakes easily. Place reserved marinade in small sauce pan and boil for 3 minutes. Serve the marinade with the salmon. Captain Hook's Halibut Olympia
Submitted by: Captain Hook
Using a single serving size ramekin, or baking dish, melt a pat of butter (large enough to completely coat the bottom of the dish).
Thinly slice some onion and put one or two slices in the bottom of the ramekin. If it is too thick, the onion will be crunchy.
Next put in a piece of halibut that fits the ramekin as tightly as possible.
A squeeze of lemon and a splash (teaspoon) of white wine go on top of the fish.
Liberally sprinkle some cajun seasoning on the fish, or some fish rub with paprika, if you like. Also, sprinkle garlic powder on top of the fish, to taste.
Put a layer of either french onion dip, or vegetable dip on top of the halibut, about as thick as you would put peanut butter on a sandwich.
Grate some parmesan cheese on top.
Put bread crumbs on top and pop it in a preheated 375 degree oven for 20 minutes.
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