Your Favorite? Recipe for game!!

[P. Beyer]

[:D]With all the ways to prepare game, I thought it would be cool for us to share our favorite recipes.... It's tough to get my wife to try anything other than BBQ'ed shoulders or the Tenderloin recipe I'll be posting. Lets hear em'......


1/2 cup soy sauce
1 garlic clove minced
salt & pepper
1/2 cup sugar
1/4 cup water

Wisk all of this together. Take your Tenderloin and season it well with your favorites. I use a little Lawrys seasoned salt, Garlic powder, cajun spice and black pepper. Pour the marinade over and let er' set (2) hours (at least) I prefer overnight.

You can bake this dish a 325 covered, if you do I suggest wraping it in applewood smoked bacon. Bake the loin, and marinade then use the juice as a sauce[:D]



<b>OR</b>

Take loin out of the marinade, and grill over medium coals.....
Mmmmmmmmmm Good!

"It makes no difference whether I got anything; it has to do with how the day was spent"

Fred Bear

[yotekiller]

Thanks P,thats the best post i've seen in a while!!!!!

[P. Beyer]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by yotekiller</i>
<br />Thanks P,thats the best post i've seen in a while!!!!!
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

Thx, Yotekiller.......[:D]<b>TTT</b>[:D]

"It makes no difference whether I got anything; it has to do with how the day was spent"

Fred Bear

[Flintlock54]

For steaks:
In a well seasoned cast iron skillet saute green peppers, mushrooms and onions in butter until the onions start to caramelize. Add (1) teaspoon sugar and mix well then add the steaks. Cook for (1) minute on each side. Serve with the sauted vegtables, baked potato with sour cream and sour dough bread and an ice cold Ale-8.

Note:
Use stick butter when sauteing
Use tongs to turn meat. Never use a fork to turn steaks.
Steaks should be no thicker than 3/4 inch

If you should want to try a roast:
This is pretty good.
1 roaster
1-8oz can cranberry sauce
1-12oz bottle of French dressing
1-1 1/2 oz package of dry onion soup mix
Salt and pepper to taste.

Pre-heat oven to 275 degrees. In a separate pot put the cranberry sauce and dressing and heat till they melt <b>do not burn</b>, stir in the dry onion soup mix. Put roast in roaster and pour mixture over roast. Cook for 4 hours or until tender

Note: You can add potatoes and carrots if you so desire.

[hillbilly1]

this is an old recipe in the family and really simple. take a whole shoulder or ham, bone in shred garlic a variety of peppers an onions wrap really well in aluminum foil. dig a hole or use a fire pit as we do here . build a large fire over the wrapped shoulder that will be coveered with ash or charcoal and let bake four or five hours. when ready take out and enjoy. perfect for a few friends to get together in the winter time, and man i am getting hungry already

[P. Beyer]

[:D]TTT[:D] I'm not gonna let this one die, I'll bet there are some great ways to prepare game out there!

"It makes no difference whether I got anything; it has to do with how the day was spent"

Fred Bear

[shogan]

This works for either steak or loin.

HOGANS SOTHERN FRIED VENISON AKA COUNTRY FREID DEER

Slice thin like a sandwhich chop.

Put oil in a pan and heat till hot

Drop meat in flour.

Place meat in hot oil when it's crackling turn when you see blood ossing out of flour

Let cook about another 1.5 to 2 minutes till blood is ozzing out top again. Take out of greese and eat while it's still hot and rare. If you want to impress family and friends make gravy with some greese and drippings in pan by shaking 2 cups of milk with 3 or 4 tablespoons flour stir till thick and place over mashed taters. Heck go getcha some of that green giant broccli and chease so it's a balanced meal and tell the kids to eat the broccli. Dont forget to salt and peper everything to taste.

[bigblueswami]

I like the tenderloins soaked in liquid smoke and mesquite mix. Then we put em on the smoker with hickory and appletree chips(had some disks from a tree we cut down.. not sure if they really added flavor but we still use em). Ah... they are great!

[P. Beyer]

I like it fried too, with a little pan gravy..... Ummmmm good
BBq'ed is real good too!

"It makes no difference whether I got anything; it has to do with how the day was spent"

Fred Bear

[shogan]

just fried up some tenderloin emmmmmmmmmmmmmmmmm good. I never wait long enough to get gravy from the pan to the mouth.

[johnboy]

the only time i've ever had deer is when i had some deer jerky once.. (it was damn good)
so now that i got a doe this year, i got some meat in the freezer and i'm looking for recipes on the net and every single one talks about marinade this and mariande that, it's always heavy on the onions, garlic, teryaki, steak seasoning.. whatever.. it's always something to hide the flavor (or so it seems)
beef, turkey, pork, fish - i can put some heat to and eat up with nothing on it..
am i not going to like this stuff unless i hide the natural flavor or whats the deal here? (plz be honest)

[yotekiller]

John Boy cut some loin up in 1inch strips about a quarter inch wide and fry it,don't put anything on it if you'r afraid of distorting the flavor or use you'r imagination.Personally i cook em in a1 sauce only and don't even taste em til im about to go to bed and my stomach says i've ate way too much!

By the way i tenderize it thoroughly.Wish i had some thawed right now matter of fact!!!

[shogan]

While the loin is good fried I must say it's all good fried. But what ever you don't over cook it.

The real deal is this we americans have been spoiled everything we eat is so fat and lazy they have no muscles in them. Hence when we eat deer that is nothing but solid muscle it can be tougher to chew ecspecially if you over cook it. "medium rare is perfect". I'll put a deer steak on the grill with some light seasoning to enhance the flavor but not cover it in garlic etc.

A lot of people jerky it hence most of the reciepes are typical jerky reciepes garlic, salt, soy, terriyaki etc.

I also like it ground up in chili.

[shogan]

Um all that food made me hungry.

I just made another favorite

Deer loin lightely sauted in butter on an egg over easy sandwhich.

[david in london]

After reading about canning deer meat in a couple magazines, I thought I too, would try it. It is incredible!! I have personally cooked almost 20 deer, and this is THE best. Cube up your meat, fill jars to within 1.5 inches add no water,1 tsp. salt, seal and pressure at 15 lbs. for 70 mins. When ready to eat, heat it up and mix a pack of brown gravy with.

[shogan]

I will try that canning idea um gravy idea good

But right now I'm eating?

Yep you guessed it freid loin and gravy with some mashed taters

[P. Beyer]

Deer chili is good too, I saw someone mention that earlier.
I'm gonna try stir-fry this week...... I'll let you all know how it turns out!

Another good un' is: Take loin, "butterfly" it, and stuff it with a mixture of cooked wild rice, dried apricots, currants, pecans etc.. (use imagination)

Roll the loin tight again and season to taste, roast in oven till it' done Med to Med rare)

Take the pan juices, and add bout' a cup of port wine and around a half cup of diced onins, let his mixture reduce by half it's volume, add some currant jelly and simmer till warm. Season this sauce to taste, slice the stuffed loin and ENJOY

"It makes no difference whether I got anything; it has to do with how the day was spent"

Fred Bear

[ez]

when canning add a couple cubes beef bouillon per quart instead of salt........i'll add a few recipe's after i get my notes out........ez

[shogan]

I forgot other household favorites

Meatloaf,
Take 2lbs of deer buger add in 2 or 3 cups of stuffing mix (stove top or that cheap stuff in a bag is fine too) throw in a egg, some plain tomatoe sauce, onion, green pepper, cover top with some ketchup or more tomatoe sauce and cook until you wife tells you it's done.

Also good is deer barbecue

cube deer, put in crock pot, throw in your favorite homemade sauce or go down to your favorite barbecue place and get some, throw it in there and cook for about 4-5 hours or more if you desire, Now if you like your shreded throw in blender for quick sec or two and put on sandwhich.

[ruffed grouse]

well you all have all these great recipes now tell us how to get the deer meat

[shogan]

walk into woods sit still some place with lots of view and open shooting until one walks in front of you shoot it, gut it take it home quarter it take meat off bones take to butcher have them grind it up into burger rap in frezzer paper SEND ME THE LOINS FOR ALL THIS GOOD ADVISE

Where are you located in KY?

[ez]

venison soup
6 cups water 1 cup celery, chopped
1 teaspoon salt 1 medium onion, chopped
1 8 ounce can tomatoe sauce 1 medium bell pepper,chopped
1 6 ounce can tomatoe paste 1 large potatoe,chopped
1 cup carrots, grated 2 lbs. veison, cubed
2 cloves garlic, minced


marinate venison in a mixture of water and vinegar in a 3 to 1
ratio for 4 hour prior to cooking. drain and cook in a
saucepan with six cups of salted water until tender. add
tomatoe sauce and tomatoe paste; stir well. add vegetables
and season to taste. cook until done. serves 4.

........................ez

[Pooge]

To me there is nothing better than firing up the barrel smoker around 6:00 AM and putting a large roast or quarter until 6:00 PM, mopping every hour with a mixture of cider vinegar, worchestershire sauce, brown sugar, paprika, and some black pepper.

2 Cups Cider Vineger
1 Cup Worchestershire
4 TBS Brown Sugar
2 TBS Paprika
1 TBS Black Pepper

Top it off with your favorite (preferrably homemade) barbeque sauce..

Mmmmmm...

[Pooge]

Another good addition to the any meatloaf recipe with venison is to add 1 can of whole cranberry sauce. (not the jelly kind)... This really gives a lightly sweet taste but not overpowering. Had this at a buckskinners rendezvous in Mizzouri one time.

[Flintlock54]

Hey gang, I posted a request to have a Food prep and recipies thread added to the forum. If this is something that you would be in favor of go to the Site Suggestions thread and let chad know how you feel.

[kybuck]

has anyone ever tried putting a roast in a crock pot then filling it w/bar-b que sauce? does this work? if so what bbq sauce is best?

[Pooge]

KyBuck,
I would put the roast in the pan with some water, an onion, 1 whole apple (both quartered), and some salt and pepper. Let it cook until tender and strain the juice to remove film and fat. Remove the onion and apple (discard) and place the roast and juice back in the crock pot. At that point, dice up another onion and some fresh garlic and toss it in. Then you can add your favorite sauce and leave the lid cracked so it can cook down. I like to make my own sauces when time permits but in a pinch, use whatever. The taste of the venison Au Jous is what makes the sauce anyway :)

[P. Beyer]

[:p] Top: With Thangsgiving almost here, I'm sure there are some great family recipes for venison etc to share.......

This topic was almost on page (3) already,... What a busy place[:D]

"It makes no difference whether I got anything; it has to do with how the day was spent"

Fred Bear

[shogan]

Almost forgot Deer hungarian goolosh.

I make my reciepe up as I go basically it's deer stew with a gravy and homemade drop dumplins.

[ez]

VENISON SAUSAGE -
6 lbs venison, deboned
6 lbs pork sausage
1 clove garlic
2 teaspoons salt
2 teaspoons pepper ( more if you like it HOT )
grind venison in a sausage grinder. mix with pork and seasonongs. grind again. make indiviual patties. wrp and freeze until ready to throw in the pan to fry up. makes about 18-24 servings.............great on the grill.................ez

[P. Beyer]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by ez</i>
<br />VENISON SAUSAGE -
6 lbs venison, deboned
6 lbs pork sausage
1 clove garlic
2 teaspoons garlic
2 teaspoons pepper ( more if you like it HOT )
grind venison in a sausage grinder. mix with pork and seasonongs. grind again. make indiviual patties. wrp and freeze until ready to throw in the pan to fry up. makes about 18-24 servings.............great on the grill.................ez
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

[:p] [:p] [:p] [:p]
That sounds great!!!!!!!!!!!!!!!!!

"It makes no difference whether I got anything; it has to do with how the day was spent"

Fred Bear

[donruss]

--------------------------------------------------------------------------------
I took half a tenderloin and a roast off the neck of my buck. I bought one of those Turkey bags and made one of the best meals I've ever had. Heres what ya need.
20-25 small carrots cut in half
1 bunch of red radishes (approx. 15-20)
Cut in half
5 Stalks of Celery (diced up)
2 Bottles of whole mushrooms (more the betta)
20-25 small tomatoes whole
1 onion cut up in large pieces
4 potatos cubed
1/2 a tenderloin
1 roast

Cut all vegetables up and put in the turkey bag after putting a tbs of flour in the bag and shaking it up.
Lay the bag on a pan and spread the veggies out even.
Soak the tenderloin and roast for about an hour in salt water.
Put the tenderloin and roast in the bag on top of the veggies and add all your favorite spices. I put alot of salt and Montreal Steak Seasoning..THICK.
Let it cook in the oven at 325-350 degrees for about 2-4 hours...depending on how easy you want the meat to just fall apart. I cooked mine for 3 hours even though it was done at 1 1/2 - 2. This was so good...man it was good. Hope you try it and let me know what you think...you may think about adding more tomatoes, radishes and onions because they seemed to disappear on me.

i got this from another forum.i didnt have a roast,i used i full side of a backstrip cut into 1" cubes. good stuff.

[ez]

possum pokin'


1 possum
2 tablespoons salt
2 tablespoons pepper
2 tablespoons butter or margarine
1 medium onion
2-1/4 cups water
1-1/2 cups croutons
2 boiled eggs, chopped
1/2 teaspoons worcestershire sauce
10 slices of bacon

rub possum inside and out with salt, pepper and margarine. saute onion in 1 tbls margarine or butter. add 1/4 cup of water, croutons, eggs, 1 tbls salt. 1 tbls pepper, and worcestershire sauce. blend and stuff inside possum. truss cavity. cut two 1 inch long gashes on each side of backbone. place breast up in a roaster with rack. lay bacon across breast. add 2 cups of water to roaster. roast uncovered at 325 degrees for 2-1/2 to 3 hours. baste often. serves 8-10............ez

this is for when you're rrrreeeeeeeeeeeeeeeeeaaaalllllllly HUNGRY!....ez

[Flintlock54]

I tried a possum roast? at an Eastern Rondevous some years back. An absolute waste of good bacon and garlic.

[stevenvalley]

this may soound extremely simple, but tastes great. Heat a well seasoned cast iron skillet. drop a few prices of salt in the pan, when the salt starts to pop, its hot enough. take deer tenderloin cut 1/2 inch thick and sprinkle on what ever flavoring you like.(I prefer lemon pepper) NOW the very important part. Open all the windows in your house, and turn on any fans you have. Drop steaks in the pan for 1 minute on each side. DO NOT PUT OIL IN PAN. the dry skillet sears in the the juice. one minute each side and they are done. you get seared in flavor and very juicy.
stevenvalley

[Brutus Hedgeapple]

Probably one of my favorite recipes is my Venison Meatballs.

2lb ground ven
1 egg
3/4 cup of fine bread crumbs
1 small onion diced
salt & pepper

Put all ingredients in a large bowl and mix with your hands. Heat large skillet with a little olive oil. Roll meat into small meatballs. I make mine about the size of a quarter. Brown on all sides then cover with spaghetti sauce or better yet, about a cup of ketchup, a cup of orange juice, and a little liquid hickory. When my wifes not around, I ad about 1 TBS of homemade tabasco sauce. Turn heat down to med low and let simmer for about 20 minutes or till it gets thick. We put the meatballs on some bakery style buns or rolls and enjoy. This is a great recipe if your on a hunting or camping trip because you can make them before and just heat them up over the fire.

For grilled steak or tenderloin, try some Greek seasoning. You can get it at most stores or in Greece I guess.:-)

BH

[Pooge]

Dropped 25 lbs of deer burger at Webbs yesterday to make polish sausage and jalapeno summer sausage. Dont know if you have tried it but man is it good. A little of the polish sausage sauteed with some onions and green peppers, topped with hot mustard.... mmmmmmmmmm......

- Rumors of my sanity are greatly exaggerated...

[P. Beyer]

[:D] TTT,.. Another Holiday coming up.

"It makes no difference whether I got anything; it has to do with how the day was spent"

Fred Bear

[raktrakr]

this weekend i tried some canned venison.beleive it or not it was pretty good. ive never even heard of canning it before. ill see if i cant get the recipe for it

raktrakr
&gt;&gt;-----&gt;

[P. Beyer]

Of course nothing beats a good ol' roast w/ taters, carrots etc. either, I just braise the roast, (liberally seasoned) ad a little water and stock,add the veggies, simmer and season to taste.

Try to be creative w/ seasoning also,... Just to compliment the flavor of the venison. Rosemary, Bayleaf, Thyme, Italian Seasonings all work well.

"It makes no difference whether I got anything; it has to do with how the day was spent"

Fred Bear

[ez]

can same way you do beef other then trim ALL fat from the deer meat....add 1-? cubes bouillon to suit to your own taste.....ez

[schuyler olt]

Dove Breasts ala Sky

Here's one I do for my fishing buddies in Canada--works well on a burner or a campfire.

30 dove breasts, on the bone
1 cup brown sugar
1/2 cup cinnamon
1 cup amber or dark rum
2 sticks butter

Melt the butter in a large skillet (I have a 30 incher up there)
Saute breasts in the butter until medium rare
add brown sugar and cinnamon, stir constantly
add rum and flame the rum (watch your eyebrows)
Serve when the flames die out.

Boubon makes a good substitute for the rum.

This is a great appetizer before walleye piccata!

[P. Beyer]

[:)]

Saw a good one today that I've just gotta try!!!

Take a deer tenderloin and marinate it as you wish, Maybe creole[?]
Let it set at least 4 hours.

Slice the venison into medallions aout 1/4" thick, sprinkle wit salt and pepper. On the slice place a Jalepeno' pepper, and a slice of Jack cheese,.....Or create your own filling!!! (shrimp, fresh lump crab meat w/ spinach and cream cheese) etc.....

Next roll it up and wrap w/ bacon and secure with a tooth pick.

Here is the fun part, You can either roll it in some kind of "seasoned fish fry" meal and fry it in a little oil. (Remember, since venison is so lean it won't take long)

<b>OR</b>

Put those little devils over medium coals on the grill and enjoy!
Even try the smoker!!!, I'll bet that would be incredible!

"It makes no difference whether I got anything; it has to do with how the day was spent"

Fred Bear

[P. Beyer]

[:)] Venison Kebabs

Cube Venison (preferred tenderloin)
Makethese cubes 1" to 1 1/4" inch cubes

Make a marinade out of Worchestersire sauce, a little
sugar, diced onions, and garlic.

Sprinkle the cubes w/ salt and pepper, then pour the marinade over.
Let em' set for a bit.

Skewer them alternately with your choice of veggies. (Onions, Green peppers, Red peppers, zuchinni, Yellow squash, Mushrooms etc.)

**Pre soak the skewers in water to keep them from splintering or burning on the grill**

Cook over medium coals until there about med rare or medium, which ever you prefer.


[;)]Mmmmmmm Good!

"It makes no difference whether I got anything; it has to do with how the day was spent"

Fred Bear

[P. Beyer]

[:)]A good Burgandy Mushroom sauce for grilled Venison


2 1/2 cups quartered shrooms
1 TBL butter
Fresh garlic
1 cup red wine

Sautee' the mushrooms with the butter and garlic, when the shrooms
are softened up, add all the wine (You can use more)

Let this mixture cook and reduce until almost all the wine is absorbed
in the mushrooms. Now either add fresh beef stock and simmer until this mixture has thickened and very rich tasting.

<b>OR</b>

You can get a couple pckgs of that brown gravy mix and make it accrding to the instructions, add this gravy to the burgandy mushrooms and season to taste.

This is excellent accompanied with grilled tenderloin!

"It makes no difference whether I got anything; it has to do with how the day was spent"

Fred Bear

[schuyler olt]

Walleye Piccata.
A buddy asked me for this recipe, and thought y'all might enjoy it.

Dredge walleye filets in an egg wash and lightly flour them. Saute in equal parts butter and olive oil until done. Remove them to an ovenproof platter and keep in a warm oven. Add equal parts white wine or white vermouth and freshley squeezed lemon juice to the oil/butter mixture, and reduce over medium heat until the sauce begins to thicken. Add minced garlic, basil, thyme and oregano to your preference level, along with a generous amount of capers. Pour the sauce over the filets either on the platter or on the individual plates, and serve.
If you enjoy spicy food, add a quarter teaspoon of finely diced habeneros to the sauce before you start reducing it.
This is great served with wild rice. By the way, you'll be putting only a few tablespoons of sauce over each filet.

[edmonson]

i like to marinade my wild turkey breast in italian dressing for at least 24 hours, then roll it in flour and cut the breast into strips, then throw it in the deep frier, talk about delicious.
use care when preparing your turkey this way, you just might eat to much and make yourself sick, not to mention tacking on a few extra pounds.

Fear Nothing, Hunt everything

[P. Beyer]

......it's OK to eat too much Wild Turkey, or Deer, or Boar, etc

"It makes no difference whether I got anything; it has to do with how the day was spent"

Fred Bear

[Big58cal]

My favorite is just straight fried steaks/chops/tenderloin.

Put some butter in a skillet and get it hot enough to smoke. Throw the steaks/chops/tenderloin in the butter. When the blood comes to the surface, turn them over. When the blood comes to the surface again, they're done.

You can also put some garlic and/or red pepper flakes in the butter to add a little bit of a different taste.

To go with your meat, fry some bacon and set to the side to cool. Sautee some onions and garlic and set it off to the side. Fry some potatos and then add the bacon, garlic, and onions to the taters.

[P. Beyer]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Big58cal</i>
<br />
To go with your meat, fry some bacon and set to the side to cool. Sautee some onions and garlic and set it off to the side. Fry some potatos and then add the bacon, garlic, and onions to the taters.

<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">


[:D] Em' taters sound delicious! I'll agree I bet everyones <i>favorite</i> is fried!!!!! Ummm good!

"It makes no difference whether I got anything; it has to do with how the day was spent"

Fred Bear

[shogan]

Yep big cal hit it just right.