Your Favorite? Recipe for game!!

P. Beyer

12 pointer
Dec 12, 2001
Ballard Co
<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>
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


Nov 20, 2002
vanleer, tn, USA.
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 it was good. Hope you try it and let me know what 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.


8 pointer
Feb 9, 2002
hodgenville, kentucky, USA.
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


Dec 10, 2001
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.

Brutus Hedgeapple

10 pointer
Jul 30, 2002
South Central Ky.
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.:)



Oct 7, 2002
Louisville, KY, USA.
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

12 pointer
Dec 12, 2001
Ballard Co
[: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


Jan 20, 2002
central ky
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


P. Beyer

12 pointer
Dec 12, 2001
Ballard Co
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

schuyler olt

12 pointer
Dec 10, 2002
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

12 pointer
Dec 12, 2001
Ballard Co

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)


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

12 pointer
Dec 12, 2001
Ballard Co
[:)] 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

12 pointer
Dec 12, 2001
Ballard Co
[:)]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.


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