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Wild Game of all Types | |||||||||||||||||||
| Moose, Venison, Caribou, etc. | |||||||||||||||||||
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Triumphant Moose (Elk, Venison) Steaks 1-1/2 lb. steak 1 tbsp dry mustard 4 tbsp cornstarch 1/2 tsp. salt 1 cup sliced onion 1 diced carrot 1-1/2 cup tomatoes 1/4 tsp. pepper Nick edges of steak. Mix dry ingredients. Pound into both sides of steak. Sear steak, cover with onions, carrots, tomatoes and bake covered 1-1/2 hours. Serve with oven brown potatoes and baked apples. -------------------------- Oven Barbecued Steaks 3 lbs. round steak (good on tough steak) 2 tbsp. oil 3/4 cup ketchup 3/4 cup water 1 tbsp. prepared mustard 1/2 cup chopped onion 1/2 cup vinegar 1 tbsp. brown sugar 1/2 tsp. salt 1 tbsp. Worcestershire sauce 1/8 tsp pepper Brown steaks in hot oil in a skillet. Remove steaks to baking pan. Brown onions slightly, add remaining ingredients and simmer 5 minutes. Pour over steaks. Cook in oven for 2 hours. (I suggest 325F oven) ----------------------------- Braised Venison 2 cups flour 1 tsp salt 1/2 tsp pepper 8 venison steaks 2 tbsp fat 3/4 cup onion rings Garlic powder 2 cups water Sift dry ingredients except garlic powder. Coat venison with dry ingredients, brown in fat. Top with onion rings; sprinkle with garlic. Add water; simmer for 1 hour over medium heat. Yield:- 8 servings. ----------------------------- Breaded Venison Steaks in Wine 4 to 8 venison steaks 1 egg, beaten 1 cup cracker crumbs 1/2 cup flour salt and pepper 4 tbsp cooking oil 1 onion, chopped 1 can mushrooms, drained 1 cup red wine. Dip steaks in egg, roll in mixture of crumbs, flour, salt and pepper. Brown in oil, then place in baking dish. Cover with onion, mushrooms, and wine. Bake, covered at 350F for 1 hour and 30 minutes. -------------------------------- Deer Chili 4 lbs. meat, ground 5 cloves garlic, minced 5 tbsp. chili powder 2-1/2 tbsp. paprika 1-1/2 tbsp comino seeds 1 tbsp. salt 1 tbsp. white pepper 2 quarts water First get your deer. Brown meat in a small amount of grease in a kettle, add garlic, chili powder, paprika, comino seeds, salt and pepper. (This is a man's dish - for ladies with milder tastes, use less pepper). Stir in 2 quarts of water. Cover and cook slowly, stirring occasionally, about 3 hours. If more water is needed during cooking, add 1 cup at a time, it may be served as is or with equal parts cooked pink beans or red kidney beans. Makes 3-1/2 quarts. --------------------------------- Sukiyaki 1 lb. wild meat or beef 1/2 head cabbage, sliced thin 1 large onion sliced & broken apart 5 stalks celery, sliced in strips 1 can cream of mushroom soup 4 tbsp. soy sauce 1 can bean sprouts 1 can mushroom pieces Cut meat in thin strips. Fry until brown in a little fat. Remove. Add onions, celery and cabbage till near done. Add to meat. Add can of soup and juice from bean sprouts. Cook for 15 minutes. Add soy sauce and bean sprouts. Serve with rice. ----------------------------------------- Hobo Dinner Season ground meat and brown in a frying pan. Put in the bottom of a casserole dish. Cover with layers of sliced onions, carrots, potatoes and slices of cheese; adding salt and pepper to vegetables. Cover and bake in 300 degree oven until vegetables are done. ------------------------------ Venison or Moose Cabbage Rolls 12 large cabbage leaves 1-1/2 lb. ground moose or deer meat 4 tbsp. grated onion 1/2 cup butter 1-1/2 cup cooked rice 2 tbsp chopped dill 3 cups canned tomato sauce 1 tbsp salt pepper to taste Brown meat and onions in butter. Mix in the rice, dill, salt and pepper. Place cabbage leaves in boiling water for 1 minute, drain and dry. Place meat mixture in center of leaves and fold over securing with a toothpick. Place the works in a shallow baking diash - pour tomato sauce over. Cover and bake at 325F for 45 minutes. NOTE: I substitute oregano for dill. Use a large can tomato juice instead of tomato sauce, add salt, pepper, garlic powder and oregano to this. Mix together and pour over cabbage rolls. Much more flavourful. --------------------------- Surprise Meatballs 1 lb.ground venison 1/2 lb. ground pork 1/2 tsp. salt Dash of pepper 1/4 cup cream 2 cups toasted bread cubes 4 tbsp chopped onion 1 tbsp parsley, chopped 3 tbsp. butter 1 tsp. poultry seasoning 3 tbsp. fat 1 10-1/2 oz. can cream of mushroom soup 3/4 cup milk Combine meat, salt, pepper and cream. Form into 20 patties. Mix bread cubes, onion, parsley, 3 tbsp melted butter and seasonings together. Place stuffing on 10 of the patties. Cover with remaining patties and form into a ball - being careful to seal in the stuffing. Brwon meatballs in hot fat. Add mushroom soup mixed with the milk. Cook 30 to 45 minutes, covered. Serves 4 to 6. -------------------------------- Leg of venison 5 to 6 lbs venison 1/2 cup brown sugar 2-1/2 cups salad oil 1/4 cup lemon juice 3 tbsp tarragon vinegar 1 tsp allspice 1 tsp salt 1 tsp lemon rind, grated Bring to boiling point and simmer for 15 minutes. Let cool before inserting meat. Marinate in refrigator 24 to 26 hours. Bake at 325F until done. During baking, baste every 30 minutes. When done, can be placed in out door smoker and smoked for 2 to 3 hours to give it extra flavour. ------------------------------ Venison Roast Leg or saddle of venison Bacon Equal parts dry white wine, vinegar and water. 3 pieces lemon,1/4 bunch parsley, 6 cloves, 1/2 tsp pepper, 1 small cinnamon stick,pinch of rosemary, 2 bay leaves, 1 cut up onion, and 3 carrots. Remove surplus skin and fibers from venison. Using a larding needle, lard heavily with bacon. Bring rest of ingredients to a boil, pour over meat and let stand 1 dayin roasting pan. If meat is not covered by marinade, turn occasionally. Remove meat and brown on all sides. Heat marinade in a pan, add meat, cover and bake at 400 degrees about 3 hours, basting often. If marinade is plentiful, use only part for roasting, adding marinade during cooking and to gravy. Remove meat and keep warm. Mix 1/2 cup sweet or sour cream with flour. Stir into pan juices until thick. Add a bit of lemon or orange juice, sugar, and salt. Strain gravy, slice meat and serve with potato balls, red cabbage and cranberry sauce. Makes 6 servings. -------------------------------- Venison Summer Sausage Grind together:- 4 lbs. pork 12 lb. venison - choose meat without cords. Add:- 3 heaping tbsp Tenderquick 3 tsp pepper 3 tbsp whole mustard seed 1/2 cup smoke salt 1 tsp liquid smoke Mix thoroughly. Let stand in cool place overnight. Cover to avoid drying on top. Use sausage stuffer to stuff in casings. Tie shut and let stand in cool place overnight. (Don't freeze). Smoke for about 4 hours. Let smoke draw in overnight. Smoke again for about 4 hours or to taste. Smoke will draw in. Stand again for a day. Store in freezer. --------------------------------- Venison Sausage 10 lbs. meat (5 lbs. venison and 5 lbs. pork) 7 tsp salt (or 1/2 cup) 1/4 cup pepper 2 to 3 cloves garlic, minced fine Grind all together. Pack in sausage casings, or use a bulk. --------------------------------------- Heart of Venison 1 deer heart 5 strips bacon 1 pint tomato juice 1 pint water 1 bay leaf 1/2 tsp sweet basil 5 whole cloves Pinch cinnamon Place tomato juice, water and spices in the bottom of a steamer kettle. In top of steamer, place the heart with the bacon strips on top. Cover tightly and steam slowly for 3 hours or until fork inserted in the meat comes out easily. Chill the heart thoroughly, then slice thin and serve cold. Strain the cooking liquid and use as a base for venison stew. ------------------------------- Rolled Moose steaks 2 lbs. moose steak cut 1/4" thick 3/4 cup flour 1/2 tsp salt 1-1/2 cups sage dressing 1/4 tsp pepper 1 cup water Dash of sweet marjoram, rosemary and thyme Cut the moose into 2"x4" slices and pound flour, salt and pepper well into each piece. Next place a mound of sage dressing in the center of each slice. Fold the meat over the stuffing and fasten with a toothpick. Place in a roaster, add water and herbs. Bake for 1 hour, letting it brown well before serving. ------------------------------ Moose Steak Supreme Moose steak Cracker crumbs 1 egg 1/4 cup milk Salt and pepper Cut moose steak very thin. Pound on both sides to tenderize. Beat egg, milk and seasoning in a small bowl. Dip meat in egg mixture, then dip in cracker crumbs. Fry meat in medium hot pan. ----------------------------- Braised Bear Marinate bear steak overnight. Dry and sear on both sides in hot cooking oil or bacon grease. Add the following:- 1/2 tsp garlic powder 1/2 tsp onion salt 1/2 tsp salt dash of pepper 1/2 tsp chili powder Cover and simmer for 2 to 3 hours, until tender. Add:- 4 sliced onions 2 cans tomoto soup Simmer 15 to 20 minutes more. If you wish to thicken juice for gravy, add a little flour and wisk. -------------------------- Bear Steak Marinate steak for 24 hours; wipe dry. Sauce:- 4 sliced onions 3 tbsp butter 1 cup water salt & pepper to taste 1 clove garlic, crushed 3 tbsp chives 1 tsp prepared mustard 2 tbsp tomato paste 1 dash of worcestershire sauce Saute onions in water and butter. Season with salt and pepper. Add remaining ingredients and simmer a few minutes. Broil steak to desired doneness. Put on platter and pour sauce over steak. Add buttered sauteed mushrooms. ------------------------------ Barbecued Bear One 2to 3 lb. bear roast Salt and pepper 1 clove of garlic 2 tbsp brown sugar 1 tbsp paprika 1 tsp dry mustard 1/4 tsp chili powder 1/8 tsp cayenne pepper 2 tbsp Worcestershire sauce 1/4 cup vinegar 1 cup tomato juice 1/4 cup ketchup 1/2 cup water Place roast in small roaster. Season with salt, pepper and garlic. Roast at 350 degrees for 1 hour or until well done. Slice into thin slices. Mix 1 tsp salt with remaining ingredients in heavy skillet. Simmer for 15 minutes. Add meat; simmer for 1 hour or until meat is tender. Yield: 6 to 8 servings. --------------------------- Camp Size Bear Stew 8 lbs. bear meat Carrots Onions 1 celery stalk 1-1/2 oz vinegar 2 lbs mushrooms Garlic powder; salt and pepper to taste. Cut off fat from bear meat, slice into large pieces and brown. Cube all the vegetables and simmer meat with half of the carrot, onion and all of the celery. Add the vinegar when meat and vegetables are cooked. Remove carrots, celery and onions and discard. Put in the remaining half of carrots, onions and simmer again. Cook until nearly done than add mushrooms. Thicken stew as you would gravy. Season with salt, pepper and garlic to tast. ----------------------------- | ||||||||||||||||||
| Small Game (except birds) | |||||||||||||||||||
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Muskrat Meat Loaf 1 muskrat 1/8 cup dry crumbs (bread or crackers) 1/4 tsp thyme 1/4 tsp pepper 2 eggs, beaten 1 cup evaporated milk 1/4 onion, minced or grated 1 tsp salt 1 tsp Worcestershire sauce 1 tsp garlic powder (or 2 cloves garlic minced) Soak muskrat over night in salted solution (1 tbsp salt to 1 quart water). Remove meat from bones and grind. Mix ground meat thoroughly with other ingredients. Place in meat loaf dish, place dish in pan containing hot water. Bake in oven, 350 degrees for 1-1/2 to 2 hours. Serves six. ------------------------------- Muskrat 1 muskrat per person an onion, cut up 1 carrot 1 stalk celery Salt and pepper Wash and clean muskrat completely. All fat and musk must be removed. Parboil with onion, carrot and celery. Bring to a boil. Cook for 20 minutes; let stand with the cover on for 20 minutes. Drain well. Do not use broth. Brown muskrat in oil in a skilet until brown using seasoning. (Musk is found between the shoulders, underneath the arms, on the back, back quartersd by the tail and under back legs.) ---------------------------------- Beaver, Muskrat, Porcupine, Rabbit, Coon Flour Paprika Salt and Pepper Onion, sliced Garlic powder 1/2 inch of water in bottom of roaster so it doesn't cook dry. Be sure animal is completed defated. Soak in salt water overnight. Drain, and soak in fresh water until ready to use. Dry off. Cut meat into serving pieces. Place pieces in a brown paper bag containing flour mixture. Fry until golden brwon. Place in raoster. Add rest of the ingredients. Cook in hot oven (375 to 400 F) for 2 hours. ------------------------- Sweet Pickled Beaver 1 beaver, skinned & cleaned 1/2 cup vinegar 1 tbsp salt 2 tsp soda 1/2 cup dry white wine OR apple juice 1 tsp cinnamon 1/2 tsp cloves 1/2 cup brwon sugar 2 tbsp dry mustard 1 cup pineapple juice Juice and grated rind of 1 lemon Wash beaver thoroughly with salt water, then let soak overnight in enough cold water to cover, adding 1/2 cup vinegar and 1 tbsp salt to water. The next day, remove the beaver from the brine, wash and cover with a solutions of 2 quarts of water to 2 tsp soda. Bring to a boil, reduce heat and simmer 10 minutes. Drain and rinse the beaver then place it in a clean pot. Add water just to cover, Sprinkle mixed pickling spice on top, bring to a boil, reduce heat and simmer 20 minutes. Drain and rinse beaver. Pat dry and place in roaster. Mix mustard, spices, sugar, wine and fruit juices and spread over beaver. Cover and roast at 325 degrees until tender, basting frequently. ------------------------- | ||||||||||||||||||
| Wild Birds | |||||||||||||||||||
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Roast Mallard Duck 1 mallard duck, 1-1/2 lbs. drawn weight. 1-1/2 tsp. salt, 1/8 tsp. pepper, 1/2 a pared, cored apple 1 small peeled onion 2 thin slices salt pork (or bacon) Wash duck and wipe dry. Sprinkle body cavity with 1/2 tsp. of the salt. Sprinkle remainder of the salt and the pepper on the outside of the bird. Place apple and onion in the body cavity. Truss bird and place on a rack in an uncovered baking pan or roaster. Lay the slices of pork over the breast. Place bird in a very hot oven of 500 degrees F and roast for 15-20 minutes, if like rare. If preferred well done, roast for 30 minutes (on the basis of 20 mins per pound). Serves 2. Gravy maye made from the drippings in the pan, if desired. Duck may be stuffed with Wild Rice Stuffing if preferred. ------------------------------------- Wild Rice Stuffing 1/2 cup raw wild rice Giblets from the bird 1 small onion 1 tbsp. fat or salad oil 1/4 lb. sausage meat 1 tsp salt 1/2 tsp powdered sage Soak wild rice in cold water to cover overnight, in the top part of a double boiler. In the morning drain off the water; place rice over boiling water and cook, covered, 10 minutes. Meanwhile, clean and wash giblets, then chop fine with the onion. Melt fat in skillet and saute this with the sausage for 10 minutes or until sausage is cooked. Add wild rice, salt and sagew, and cook for another 2 minutes. Use to stuff the body cavity of any 1-1/2 pound wild bird. (The 1-1/2 lbs is when minus the head, feet and organs). ---------------------------------------------- Baked Pigeon with Mushroom Soup 2 or 3 dressed pigeons Salt and pepper Melted butter 1 can mushroom soup Split birds down the back and flatten breast. Wipe with a damp cloth inside and out. Season with salt and pepper. Put in a covered baking dish. Bake 1 hour at 350F to 375F, basting with melted butter. When done, heat 1 can mushroom soup and pour over top, bake another 1/2 an hour or more and serve. ----------------------------------------- Smothered Crow Sportsman learn, that the crow, as well as being an elusive target, is good to eat. Young birds are the best. In a skillet, fry a clove of garlic in bacon fat. Roll cleaned bird in flour and season with salt and pepper. Place in the skillet, brown on both sides, cover and occasionally add a little water. Cook until tender. Season with H.P Sauce or Worcestershire Sauce. Serve. ----------------------------------------------- Canadian Wild Goose 6-7 pound goose 1/2 pound sliced mushrooms 2 tbsp. butter *onion-celery dressing OR *onion-apple dressing 1 can consomme Clean, wash, singe and dry the goose. Stuff with dressing. Bake uncovered at 500F degrees for 30 minutes. Turn oven to 350F degrees; cover and bake 1 more hour. Meanwhile saute mushrooms in the butter. Stir in the consomme. Simmer 5 minutes, pour over goose, cover again and bake for another hour or more, until well done. Makes about 6 servings. *Follow package directions on ready to use stuffing mix, or make up your own from scratch. --------------------------------------------- | ||||||||||||||||||
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