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WILD GAME RECIPES
| Venison Country Stew | Roasted Goose |
| Smothered Pheasant | Seared Elk Chops |
| Venison Meat Balls |
1 ½ lbs Venison round steak
¼ c. All Purpose Flour
½ tsp salt
¼ tsp Ground Black Pepper
2 Tbls. Olive Oil
2 16oz Cans Stewed Tomatoes
1 15oz Can Beef Broth
4 Med. Carrots, Peeled and cut into cubes
2 Med. Potatoes Peeled and cut into Cubes
1 Med. Onion, Chopped
Cut the venison into 1" cubes and place into a plastic bag.
Add the flour, salt and pepper.
Shake bag to coat the venison stew meat.
Heat the oil in the 6 quart pot.
Brown the venison stew meat in the hot oil.
When venison is brown add the stewed tomatoes, beef broth, carrots, potatoes and chopped onions.
Bring the stew mixture to a boil.
Reduce heat, cover and simmer for the allotted time or until venison and vegetables are tender.
Marinated Venison Steaks
2-4 Venison Steaks
½ C. Oil
¼ C. Soy Sauce
1 TBLS. Worcestershire Sauce
2 tsp. Dry Mustard
1 ½ tsp Salt
½ tsp Pepper
1/3 C. Dry Red Wine
2 TBLS Lemon Juice
1 Clove Garlic Minced
Mix the oil, soy sauce, Worcestershire sauce, mustard, salt, pepper, red wine, lemon juice and garlic in a jar.
Shake for 2 minutes until well blended.
Put round steaks in a container with lid or large plastic seal able type bag.
Pour marinate over round venison steaks.
Place the round steaks into refrigerator. Marinate the round steaks for several hours, overnight or even a couple of days for better flavor.
Remove round steaks from marinate.
Broil or grill the venison round steaks to your liking.
ROASTED GOOSE
1 Whole Goose
1 Sm. Onion
1 Stalk Celery
Salt & Pepper to taste
Thaw a frozen goose in the refrigerator for 12 to 24 hours depending on size.
Rinse the goose inside and out and pat dry with paper towels.
Place the goose, breast side up on rack on shallow roasting pan.
Sprinkle inside and out with salt and pepper.
Peel the onion and rinse, place inside of the goose.
Wash the celery and place inside the goose as well.
Cook per chart below according to weight of the goose.
I like to give an extra half hour when I am roasting meat because of variations in oven temperatures.
To keep the roasted goose from burning, cover it with foil while cooking.
4 – 6 pounds – 2 3/4 to 3 hours.
6 – 8 pounds – 3 to 3 1/2 hours.
8 – 10 pounds – 3 1/2 to 3 3/4 hours.
10 – 12 pounds – 3 3/4 to 4 1/4 hours.
12 – 14 pounds- 3/p4 hours
SMOTHERED PHEASANT
Cut pheasant breast in two pieces, disjoint legs and wings, so there are eight pieces (including the breast)
Brown pheasant in a little butter in large deep skillet. Remove pheasant and set aside.
Chop one medium onion fine, two or three large cloves of garlic, chopped fine and sauté in same skillet. Add to the sautéed onion and garlic one cup very dry sherry and half cup olive oil, and juice from half a lemon. Add 1/2 tsp. thyme, 1/2 tsp marjoram, salt and pepper, one can ro-tel (original) and 1/2 cup Lecho (lecho) (dish made of stewed tomatoes with peppers and onions) Replace pheasant into the skillet (making sure all pieces are turned and coated in the mixture) reduce the heat to a simmer and cook covered approx one hour. Check occasionally and turn the pieces when needed.
Just before the pheasant is finished, prepare the pasta (I prefer spaghetti) so it is done about the same time the pheasant is finished.
When the pheasant is finished, remove to a warm plate, and place the cooked pasta in the skillet and coat well with the sauce. This is a recipe that works well on all small game and upland game.
SEARED ELK CHOPS
Brown pheasant in a little butter in large deep skillet. Remove pheasant and set aside.
Chop one medium onion fine, two or three large cloves of garlic, chopped fine and sauté in same skillet. Add to the sautéed onion and garlic one cup very dry sherry and half cup olive oil, and juice from half a lemon. Add 1/2 tsp. thyme, 1/2 tsp marjoram, salt and pepper, one can ro-tel (original) and 1/2 cup Lecho (lecho) (dish made of stewed tomatoes with peppers and onions) Replace pheasant into the skillet (making sure all pieces are turned and coated in the mixture) reduce the heat to a simmer and cook covered approx one hour. Check occasionally and turn the pieces when needed.
Just before the pheasant is finished, prepare the pasta (I prefer spaghetti) so it is done about the same time the pheasant is finished.
When the pheasant is finished, remove to a warm plate, and place the cooked pasta in the skillet and coat well with the sauce. This is a recipe that works well on all small game and upland game.
SEARED ELK CHOPS
Ingredients;
4 tsp .crushed peppercorns
salt
8 pieces elk chops
3 Tbsp. olive oil
2 minced shallots
1/2 cup brandy
1 cup beef broth
2 cups cream
Cooking
1.preheat a large sauté-pan over medium heat
2.Season the chops on both sides with salt, and sprinkle both sides with peppercorns pressing into meat.
3.Add the olive oil to the preheated pan and place the chop flat to get a good sear.
Cook the chops 3 minutes per side for medium rare to medium.
Remove the cooked chops from pan and let rest while preparing the sauce.
4.In the same pan ,turn the heat to medium high and add the shallots and sauté for 1 minute.
Remove the pan from the heat and add the brandy.
Return the pan to the heat, being careful as the brandy will catch on fire.
Once the alcohol burns off ,add the beef broth and reduce by half, about 2 minutes.
Add the cream and reduce by half, around 3 minutes, or until the sauce coats the back of a wooden spoon.
Spoon sauce over chops and eat.
Venison Stir Fry Chops
• One part venison steak
• 2 parts carrots
• 2 1 part bean sprouts
• 1/2 part celery
• 1 part broccoli
• 1/2 cup unsalted peanuts
• 2 cloves garlic, minced
• 1/2 cup soy sauce
• 1 Tbsp. crushed red pepper
• 1 teaspoon cumin
• Cooked noodles--excluding seasoning packet
(Exact amount of ingredients is proportional to how many people you are serving. Using 1/2 lb. of venison as 1 part will feed 2 hungry people.)
Slice steaks cross grain and marinade in soy sauce for one day. Throw a little oil in a hot wok to avoid sticking. Stir in venison for about 1 minute. Add other ingredients, including seasoning, stirring frequently. Add additional soy sauce to coat all ingredients. Stir in noodles and serve immediately. This dish is low in fat---the only fat comes from the peanuts and oil, which you can control.
VENISON MEAT BALLS
1 ½ lb . ground venison
1 cup cooked quick oat meal
1/2 tsp . Each salt and pepper
2/3 cup onion, finely chopped
½ tsp. sage
Garlic powder (to taste)
1/4 cup butter
1 tbsp. flour
1 cup milk
Combine oatmeal, venison, salt, pepper, onion, sage and garlic powder; shape into balls about 1" in diameter. Brown meatballs in butter, cover pan; cook over low heat 15 minutes. Remove meatballs from pan and add flour to drippings to make gravy. Add milk and simmer 3-4 minutes (without boiling). Serve gravy hot over the meat balls. Try adding allspice, ginger, nutmeg, cloves, brown sugar, oregano, and other spices for variety.
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