Favorite wild game recipe

[bruc]

#6986

This is mine.
Ingredients: 2 lb. of venison round steak, 1 large onion finely chopped, 3 cloves of garlic chopped, salt and pepper to taste, 2 cups beef broth and 1-2 tblspn. of corn starch.
Brown meat in buttered fry pan, season with salt and pepper and any other spice that you like. Add onions and garlic and saute’ onions til soft. Mix a small amount of beef broth in a bowl with corn starch,mix until smooth and creamy add remaining beef broth and mix well. Add the broth to the meat and onions. Simmer in covered fry pan for approx.40 minutes. Low heat for this final stage. You may want to add a little more corn starch to thicken gravy or a little more beef broth to thin and increase the volume of gravy. It is not an exact recipe, kind of like EFOC. Serve with potatoes and other veggies because of the gravy. We use it with elk and deer. I think it would work well with other wild meats too. Requires a little bit more cooking time but just increases the happy hour!:lol: This is my wife Pat’s recipe. Bruce

[William Warren]

#57937

Don’t know where Grandpa Jones got this recipe but it can’t be too old because it is a crockpot recipe. Here goes…

1-1/2 to 2 lbs venison or other red meat
1 med to large onion
1 bottle of Heinz Chili Sauce
1 package of your favotire dry onion soup mix

Lay the sliced venison (I like backstrap) in the crock pot. Slice and dice the onion and add it to the crockpot. Sprinkle the whole contents of the onion soup mix over the meat and onions. Now empty the contents of the Heinz Chili Sauce into the crock pot. Place the lid on it and cook on high 2-4 hours depending on how much meat you use. Check it after it has begun to blend, you may want to turn it down to low to finish it. Stir occasionally and cook until tender. This recipe is for the original size crock pot so if you want to make it in a larger pot just increase the ingredients accordingly. Very simple but very good. I used pork last time and it came out like BBQ!

[David Petersen]

#57944

Hey this is cool! 8) I’ll be printing these off for my wife … and sharing her’s with you. You know, as a couple, no kids, we can eat on a single elk almost every night for almost a year, and in a growing number of whitetail states with no or large limits, it is entirely possible to be a wild-meat carnivore exclusively (at least at home). So we can never ever have enough great recipes, and the easier the better (I mean, some among us are bachelors!). Good thread. Thanks, dave

[Stephen Graf]

#58505

Dave – My family of 4 eats as you suggest! If I don’t catch it or shoot it, we don’t eat it (except for the chickens we raise). So if you need some help with those elk, let me know! I’ve got 3 sets of hungry eyes staring at me 😳

Here’s my super simple (not original I’m sure) recipe:

Back strap (or tenderloin)
Onion
Butter
wine
Salt
Pepper
garlic
Iron Skillet

Cut the back strap into medallions 1/2 in thick. Marinate in wine and garlic
Saute the onions in the skillet with butter. Add the back strap. Cook on each side for 30 seconds.

done.

[SteveMcD]

#58560

If you like 5 Alarm Chili then….

Put a tablespoon of olive oil in a large pot and take 1 & 1/2 to 2 pounds of ground venison and brown in the pot. Strain browned venison and place back into pot, add 2 16 oz cans of diced tomatoes, 1 12 oz can tomato sauce, 2 12 oz cans of red kidney beans, 1 large onion diced, 2 – 3 large green peppers diced, 4 to 5 jalapeno peppers sliced, 2 hot bell peppers sliced (depending on how HOT you like it), a tablespoon of chili powder, generous splash of worstcheshire sauce, s shot of Jack Daniels for kicks. Stir often and zimmer for 1 to 2 hours.

[SteveMcD]

#58571

Venison Sauerbraten (The German New Year Good Luck Dinner).

3-4 pound roast

1 teaspoon of salt, 1 teaspoon of ground ginger mix and rub over roast. 2 & 1/2 cups of water, 2 cups of cider vinegar, 2 medium onions sliced, 1/3 cup of sugar and 2 tablespoons of pickling spice 8 cloves and 1 teaspoon of whole peppercorns, (some recipes call for a couple of bay leaves, I never use them myself), Bring to a boil in a pot let cool and then pour over roast in sauce pan, cover and refrigerate for 48 hours. Turn roast over 2x a day during this time.

Remove roast and pat dry in a roasting pan Brown roast on all sides first. Strain marinade and reserve half of the seasonings and one cup of marinade to pour over roast. Save strained marinade you will need it for gravy later.

Cover and reduce heat for 3 hours or until meat is tender.
Strain cooking liquid andadd reserved marinade to equal 3 cups of liquid place in a saucepan and add 14 crushed gingersnap cookies for gravy, bring to a boil.

Enjoy!

P.S. Potato Pancakes & Red Cabbage to make the meal complete! And a Good Winter Boch Beer. I prefer a good Cabernet Savoungon – like the kind I get from Lemon Creek Wineries during the Compton Rendezvous in Berrien Springs.

[Chris Shelton]

#58620

in the issue before last, there was a article on a guy using a fiberglass fish arrow to hunt rabbits in thick brush. And at the end he mentioned how he cooks it, and he cooks it in the crockpot all day with nothing but a entire container of BBQ sauce, good stuff:D:shock:

[SteveMcD]

#58644

Scottish Venison Steak Fry…. simple, quick and can be done with just about any preserve to your liking & taste.

In a small sauce pan add a cup of Strawberry preserves to melting butter and heat to a zimmer. In a separate frying pan fry venison steak to liking, place on plate and add strawberry sauce.

[William Warren]

#59205

My aunt makes this one and it is well worth the trouble.

Venison Daube Provencal
(Makes 6 servings of 1/4 cup stew and 1/2 cup noodles.)

Ingredients:
2 tsp. olive oil
12 garlic cloves, crushed
1 (2-lbs) bonelss venison roast, timmed and cut into 2-inch cubes
1 1/2 tsp. salt, divided
1/2 tsp. freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrots
6-8 shallots
1/2 cup low-sodium beef broth
1 Tbsp. tomato paste
1 tsp. chopped fresh rosemary (or 1/2 tsp. dried)
1 tsp. chopped fresh thyme (or 1/2 tsp. dried)
dash of ground cloves
1 (14 1/2 oz.) can diced tomatoes
1 bay leaf
3 cups cooked medium egg noodles

1. Preheat oven to 300 degrees F.
2. Heat oil in a small Dutch oven over low heat. Add garlic and cook 5 minutes or until garlic is fragrant, stirring occasionally.
3. Remove garlic with a slotted spoon and set aside.
4. Increase heat to medium-high. Add venison to pan and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper.
5. Cook 5 minutes, browning meat on all sides.
6. Remove venison from pan.
7. Add wine to pan, bring to a boil, and scrape pan to loosen brown bits.
8. Add garlic, venison, 1 tsp. salt, 1/4 tsp. pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.
9. Cover and bake at 300 degrees for 2 1/2 hours or until beef is tender.
10. Discard bay leaf and serve over noodles.

Note: To make in a slow cooker, prepare through step 7. Place venison mixture in an electric slow cooker. Cover and cook on HIGH for 5 hours.

[texasota]

#59281

Here’s mine, if you aint Polish, you may not like it. But this is the BEST I ever had!!!

1 lb ground venison browned
simmer tomatoes(canned whole work best), and sauerkraut and onions
boil cabbage
stuff cabbage with vennison(lay out leaf and roll it)
put in a baking dish
pour tomatoes,sauerkraut and onions over it
bake 350 for about 20-30 min.

i made this 2 years ago. now I can not keep venison in the freezer! try it, you will LOVE IT! I promise.

[texasota]

#59301

here is one more, I am sure this is “un-original”. But it is simple to say the least…its a “one pot meal” with two ingidiants.
we were grouse hunting in the U.P.(Upper Penninsula of Mich.) and came across an apple orchard, when we thought of this one.

one nice size pot(dutch oven…if ya got it)
slice up apples, put in bottom of pot
lay full (dressed) grouse on appples
smash up more apples and throw on top of that
put on stove(we used a fire pit)
don’t now how long to cook it, use your judgment
eat it up cause it sure wont last long:P

great camp dinner!!!

[Author]

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