Wild Game Recipes
Mediterranean Marinated Venison with Cucumber & Herb Salad
1/2 cup olive oil
1/2 cup lemon juice
2 tbsp minced garlic
1/8 cup dried or fresh mint
2 tbsp soy sauce
1 tbsp cumin
2 tsp dried or fresh rosemary
1 tbsp coriander
1 tbsp dried or fresh oregano
1 tsp salt
1 red onion sliced or course chopped
Place sliced meat in marinade and keep covered in refrigerator for at least 24 hours. Grill meat over high heat until pink in the center.
Salad2-3 cucumbers, quartered
1/2 cup thinly sliced red onion
2 tbsp. chopped fresh mint
2 tbsp. chopped fresh dill
2 tbsp. red wine vinegar
1 tsp. chopped fresh oregano
Kosher salt and freshly ground black pepper
3 tbsp. extra-virgin olive oil
1/2 cup crumbled feta
In a large bowl, toss the cucumbers with the onion, mint, dill, vinegar, and oregano. Season with salt and pepper to taste, drizzle with the olive oil and toss again. Sprinkle the feta over the top and serve with marinated venison.
1/2 cup fresh lime juice
1/2 cup Worcestershire sauce
1/2 cup olive oil
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp cumin, or fajita seasoning
Mix well, then add butterflied backstrap. Marinate in refrigerator for 4-12 hours. Cook venisonover high heat until pink in the center. Pull venison from grill and wrap in foil for at least five minutes. Serve on tortillas with desired fixings.
Ground Venison Foil Wrap
Take a 12" square piece of foil. Put a venison patties (about the size of a hamburger patties) on middle of foil. Pull up sides of foil to form a bag. Add about 1/4" slices of potatoes to top of meat, then add onion slices, put about a teaspoon of butter and 1/8 cup of water in foil. Sprinkle with salt, pepper, & a little garlic powder. Close foil and put in hot charcoaler for about 20-30 minutes. Or you can cook at 350 degrees in an oven for about the same time. You can add other vegetables if you want to the foil wraps.
submitted by Susan Jones
Venison Stew Paprika
2 1/2-3 lbs. venison stew meat cut into 1 inch cubes
1/2 C flour
3 T paprika
Salt and Pepper
2 T butter
2 med. Onions, chopped
2 cloves garlic
1 t marjoram
1-11 oz. Can tomatoes or 1 can tomato sauce
1/2 C sour cream at room temperature
1/2 C wine or 7-Up
Shake meat cubes in plastic bag with the flour, 1T paprika, salt and pepper. In Dutch oven, melt butter and sauté coated venison cubes until browned (may have to brown the cubes in stages, do not crowd them to get nicely browned). Remove cubes to warm dish and in the same Dutch oven, sauté onions and garlic with 2 T paprika until soft. Then add marjoram, tomatoes and wine or 7-Up. Add browned venison cubes and simmer over low heat until meat is tender (45 min-1.5 hours). Just before serving, stir in 1/2 C sour cream. Serve with egg noodles or rice.
Marinated Venison Brochettes (deer kabobs)
2 pounds of venison loin, rump or flank steak. (will make approximately 12 to 15 brochettes)
vinegar and oil based Italian Salad Dressing (i.e. Zesty Italian).
10 oz. jar of either mild or hot jalapeno peppers (sliced).
1 pound bacon
1 8 oz. jar of pearl cocktail onions (a.k.a. Martini Onions), or 2 to 3 small yellow onions cut into 1/2 inch cubes.
salt, pepper, seasoned salt to taste
wooden toothpicks and/or skewers
Remove as much of the "silver skin" and any connective tissue (white) from venison as possible and cut into strips approx. one and a half inches wide, by 1/2 inch thick by approximately three to four inches long. Place all strips into large bowl and mix with Italian Salad Dressing and refrigerate overnight. HINT: Give the meat at least one stir overnight to marinate the venison strips evenly. Take each strip and place 2-3 slices of jalapeño at one end with one cocktail onion (or cube of onion). Roll (or fold) the onion/peppers inside the strip of venison, then take one strip of bacon and wrap around the venison roll, then secure in place by tooth picks. HINT: Spearing the toothpicks through the onion in the center of the roll really helps to hold everything together. Season outside of each brochette with salt, pepper or your favorite meat seasoning (i.e. Tony Chachere's Creole Seasoning, Cavender's Greek Seasoning etc.)
Brochettes can be grilled on a normal gas or charcoal barbecue grill, but be careful not to cook in direct flame. Grilling over an open flame can be dangerous once the bacon fat begins dripping on the open flame, which can cause flare ups. Place meat where it will not drip on the grill burners, or charcoal.
For the safest (and most tender) brochettes, place in a slow smoker (225 degrees for 2 hours). Brochettes can also be broiled in an oven, but a pan must be placed below to catch drippings from bacon.
Do your best to remove all the toothpicks prior to serving (but you might also warn dinner guests to watch out for any you may have missed). Can be served with grilled veggies (i.e. zucchini, onions, bell peppers) and mushrooms on shish-kabobs.
A surprisingly tasty variation to the above involves placing a dried apricot in the brochette along with the onion and pepper!
Seared Duck Breast with Garlic Smashed Potatoes
4 skin on duck breast
Salt and pepper to taste
Lightly season duck breasts with salt and pepper. In smoking hot dry pan place duck, skin side down to render fat from skin and to make it crispy. When skin side is thin, crisp and brown flip over and sear other side to doneness desired. (med rare to medium is best) let rest 5 minutes before slicing.
Garlic Smashed Potatoes
2 lbs of Potatoes, boiled
1 ea stick of butter, cubed
½ C Sour Cream
8 ea Cloves of Roasted Garlic
Salt and Pepper
Gently smash all ingredients together, do not cream the potatoes
1 small Pineapple, small diced
1 Red Bell Pepper, small diced
1 bunch Diced Green Onions
Salt and Pepper, to taste
¼ Cup Rice Wine Vinegar
Combine all ingredients.
Baked Pheasant Chiles Rellenos
(Remember if you are using a wild bird that you shot you should soak the pheasant in buttermilk overnight - then pat the buttermilk off before you begin. Also remove any shot pellets that may still be in the bird.)
4-6 pheasant breasts
1/3 c. all purpose flour
3 tbs. cornmeal
1/4 tsp. ground red pepper
1 tbs. water
1 4 oz. can whole green chile peppers, rinsed, seeded, and cut in half lengthwise.
2 oz mozzarella cheese cut into 4-6 2x1/2 in sticks
2 tbs. snipped fresh cilantro or fresh parsley
1/4 tsp black pepper
2 tbs. butter or margarine, melted
1 8 oz jar green or red salsa
(Prepare the breasts removing any fat deposits on the breasts)
1. Place a pheasant breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly into a rectangle about 1/8 in. thick. Remove plastic wrap. Repeat with remaining pheasant breasts.
2. In a shallow dish combine flour, cornmeal, and red pepper. Place egg in another shallow dish; add water and beat lightly to combine.
3. For each roll, place a chile pepper half on a pheasant piece near the edge. Place a stick of cheese on the chile pepper near an edge. Sprinkle with some of the cilantro and black pepper. Fold in sides; roll up, starting from edge with cheese and chile pepper. Secure with wooden toothpicks.
4. Dip pheasant rolls in egg mixture; coat with cornmeal mixture. Place rolls, seam side down, in a shallow baking pan. Drizzle with butter.
5. Bake, uncovered, in a 375 degree oven for 25 to 30 minutes or until pheasant is no longer pink. Remove the toothpicks. Meanwhile, heat salsa; serve over chicken.
Southern Fried Pheasant
(Remember if you are using a wild bird that you shot you should soak the pheasant in buttermilk overnight. Also remove any shot pellets that may still be in the bird.)
3 1/4 - 3 1/2 lbs pheasant
1 cup buttermilk
1 tsp. salt
1 tsp. paprika
2-3 tsp finely ground black pepper
3/4 c. flour
3 c. sunflower or other vegetable oil or shortening.
Trim away visible fat and discard.
SQUIRREL MULLIGAN STEW
3 squirrels, skinned and quartered
2 T onion flakes
Bell pepper, diced
Pepper to taste
1 t. garlic powder
1-15 oz. can tomato sauce
1 can cream of mushroom soup
2 cups Minute Rice
Tabasco sauce--optional to taste
Place squirrels in enough water to cover. Add onion, bell pepper and garlic powder. Cook over medium heat until squirrel is tender. Remove meat from bones and return meat to broth. Add tomato sauce, soup and rice. Simmer, stirring occasionally until rice is done.