Saturday, March 08, 2008

Wild Game Recipes

Golden Trout Photo


1) VENISON SAUERBRATEN

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)


(2) Alligator Sauce Piquant

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



(3) Wild Boar Chops Diablo

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.



(4 Rabbit Stew

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.



(5) Squirrel Stew for you Southern Folk

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.



(5) Caribou from Maine
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 wine.
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.



(6)Venison canning

This is better than Beef
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.

(7) Quick Elk Roast

lb. elk roast
1 can cream of mushroom soup
1 pkg. dry onion soup mix
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!

(8) Venison Pepper Steak w/ Noodles
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.

(9) Canada Goose

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.

(10) GRILLED DUCK

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.

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