Wild game and Fish Recipes

Wild Rumake Duck Recipe

2014-08-09T18:05:00.002-04:00

Japanese Style Duck Recipe
Ingredients:
Duck/goose breast, thin-sliced strips (2"-3"x1")
12-oz. bottle zesty Italian salad dressing
Toothpicks
1 pkg. Lipton onion soup mix
1 c. soy sauce
Green, yellow or red bell peppers, onions, water chestnuts, jalapenos, cut into 1"x ½" pieces
1 lb. bacon strips, cut in half
½ c. water
OR
Teriyaki sauce
Garlic powder
Chopped onion & green pepper
Bacon

Instructions:

Mix onion soup, salad dressing, soy sauce, and water together and pour over meat.

Marinate for at least 8 hours.

Drain and lay slice of marinated meat on ½ slice of bacon, add a piece of onion and one other of the vegetables, and roll.

Secure roll with a toothpick.

Grill rumake over medium heat on gas or charcoal grill.

Cook for 10 to 15 minutes, keeping a close eye on it and pushing it around on the grill to keep it from burning.

The fat from the bacon will cause the fire to flame up. Serve hot.

OR Slice duck breast in 1/8” thick slices, cover with teriyaki sauce and marinate for 6 hours. Drain and lay slices out flat.

Top with finely chopped onion and green pepper and sprinkle with garlic powder to taste.

Wrap in bacon and grill until bacon is brown.

Duck Recipe

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Roast Wild Turkey Recipe

2014-06-08T00:45:00.002-04:00

Roast Wild Turkey Recipe

Ingredients:
1-10 to 12 pound wild turkey (fresh or frozen will work)
12 Tablespoons unsalted butter softened
4 Garlic cloves minced
1/2 Teaspoon salt
1/2 Teaspoon ground pepper

Directions:
Begin preparing the turkey the night before you plan to bake it. Combine butter, garlic, salt and pepper until mixture is smooth. Loosen the turkey's skin with your fingers being careful not to tear it. Rub the turkey inside and out with the spice butter mixture especially under the breast skin. Cover with plastic wrap and refrigerate overnight. Remove turkey from refrigerator at least 1 hour before cooking.
Preheat oven to 425 degrees F. Grease rack in roasting pan. Place turkey breast side down in roasting pan. Cook for 1 hour reducing oven temperature to 350 degrees F after the first 20 minutes.
Turn turkey breast side up and avoid tearing skin or piercing the flesh. Baste the turkey with accumulated stock and juices. Allow a total roasting time of about 13 to 15 minutes per pound or until turkey has internal temp of 160 degrees F. Continue basting at twenty minute intervals for remainder of roasting time. Cover breast with aluminum foil if it appears to be browning to quickly but keep basting breast under foil.
Remove the turkey from oven and cover with foil, let rest for about 20 minutes before carving.

Roast Wild Turkey Recipe

Barbecued Wild Turkey Strips

2014-05-31T04:16:00.001-04:00

Ingredients:
Wild turkey breast
½ c. soy sauce
½ c. water
2 T. brown sugar
2 T. olive oil
½ tsp. crushed garlic
¼ tsp. black pepper
1 T. lemon juice (fresh squeezed)
¼ tsp. Tabasco sauce

Make:
Cut meat into strips 1" long by about ¼" thick. Mix all other ingredients together. Add the turkey meat strips and marinate overnight. Drain meat, keeping the marinade. Grill on low-medium heat for 10 minutes, basting with the marinade.
Turkey recipe

Pheasant Stir Fry Recipe

2014-05-27T02:29:00.001-04:00

Pheasant Stir Fry

Ingredients:

2 Tablespoons soy sauce

2 Tablespoons cornstarch

1 Tablespoon minced fresh ginger root or 3/4 teaspoon ground ginger

1 Tablespoon chicken bouillon granules

1-1/3 Cups water

1 Boneless skinless pheasant breast (@3/4- pound) cut into strips

2 Tablespoons vegetable oil

1 Cup broccoli florets

1 Cup julienne carrots

1 Cup julienne celery

1 Cup julienne onion

1 Cup snow peas

Directions:

In a bowl, combine the soy sauce, cornstarch, ginger and bouillon. Add water and set aside.

In a skillet or wok over medium-high heat, stir-fry pheasant in 1 tablespoon of the oil until no longer pink, about 3 or 4 minutes. Remove from heat.

Add remaining oil to pan. Stir-fry broccoli and carrots for 2 minutes.

Add celery, onion and peas; stir-fry until the vegetables are tender, about 4 to 5 minutes.

Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes.

Return meat to pan and heat through.

Pheasant recipe stir fry recipe

Easy Microwave Deer Jerky Recipe

2014-05-23T19:43:00.000-04:00

Microwave Venison Jerky Recipe

Ingredients:
about 1/2 lb deer venison (can also use elk or any other Big Game) Trim off all fat
1/4 tsp sea salt
1/3 tsp garlic powder
1/4 tsp ground black pepper
1 and 1/4 tsp meat seasoning (like Lawry's or Accent, this is where you can get creative)
1/4 cup soy sauce
1/4 cup worcestershire sauce
1/4 cup water
6 drops liquid smoke

Make:
Cut meat into strips about 1/8 inch thick and an inch wide, which is easier if it is a little bit frozen.
Combine all of the ingredients and place with meat in a sealed container or freezer zip bag. Make sure meat is well mixed with the ingredients.
Refrigerate overnight (or at least several hours) to completely marinate the venison.
Take the meat out of marinade sauce and place the strips on a microwave roasting rack. They need to have airspace all around them. (Throw out the marinade sauce, do not keep)
Set the microwave on high for 5 minutes.
After 5 minutes check and add time in around 30 second increments.
The idea is to have a dried jerky, which means the meat has changed to a leathery texture - not brittle.
Store in an airtight container

deer jerky elk jerky venison jerky Big game jerky recipe

Black plums and Ginger Grilled Crappie Recipe

2014-05-21T16:30:00.003-04:00

Black plums and Ginger Grilled Crappie Recipe

Ingredients:
3 crappies - cleaned, scaled then scored about five times each side.
Black plums - chopped fine peeled
ginger - peeled and chopped fine in a bowl.
(about a 3 to 1 ratio of Black Plum to Ginger)
2 table spoons of a Thai pepper and bean curd paste "Prig Pow"
(Also called Nam Prig Pow or Nam Prig Pad)
juice of 1 fresh lime juice
pinch of sugar
white wine or apple ale

Make:
Mix all the ingredients and rub this on and in the fish;
Take a pan or foil if cooking on a grill, that has been oiled lightly.
Place fish over heat and drizzle white wine, or apple ale and fresh lime.
If cooked in an oven, finish in the broiler for a bit.

This was contributed by Earl Regan Bealer. Thank you!

Grilled Crappie Recipe
Black plums and Ginger Crappie Recipe
Wild Game recipe

Beer Batter fish fry recipe

2014-05-15T04:05:00.000-04:00

Basic Beer batter fish fry recipe

This works great with crappie, catfish, or any panfish
Ingredients:
1 lb fish fillets, cut into fingerlike strips (unless its a small fillet)
12 ounces any full-bodied beer
1 1/2 cups cornmeal
1 cup flour
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
fresh peanut oil or canola oil
Directions:
Mix beer cornmeal, salt, pepper, and cayenne in a large bowl and whisk until you have light and well mixed batter. Refrigerate batter for at least an hour and up to 24 hours. In a deep fryer or deep skillet, heat at least 2 inches of oil to 375 degrees F. Roll fillets in flour then dip them in the beer batter, coating them well. Fry until golden brown and drain on paper towels. Serve with tartar sauce, lemon wedges, and/or hot sauce.
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Crappie recipe catfish recipe panfish recipe

Fish Stock

2014-05-12T02:05:00.001-04:00

Using the Entire Fish

Make a fish stock by simmering the skeleton
and the head, of filleted fish, in water for about 30 minutes, then strain.
Use the fish stock as a foundation for chowder, sauces or soups.
Refrigerate or freeze for later use. It is easiest to thaw if frozen
in 1- or 2- cup quantities.
Tip: Cheek meat, located just below the eyes on
large gamefish, is tasty. Remove with a knife tip and pan fry in butter.
Fish Stock

Suggested Tools and techniques for Field Dressing and skinning your deer

2014-05-12T01:27:00.000-04:00

Suggested Tools and techniques for Field Dressing and skinning your deer

Tools
• String for attaching temporary tag and tying intestines

• Rubber gloves or disposable gloves

• Plastic bag for heart and liver

• Sharp knife, either a pocket or sheath-knife will work fine

• Hoist system for raising deer off the ground

Make sure deer is dead! The deer may not be dead and may injure you by thrashing about or it may get up and run. Instead, cautiously approach a downed deer from the side away from its legs. Be ready to fire a finishing shot with your bow or firearm.

Unload your firearm, un-nock and put your arrow away, or take the cap off the nipple of your muzzleloader.

Attach your kill tag securely on the deer. Do not get too excited and forget to do this!

Locate the sternum (breastbone). Insert your knife at the bottom of the sternum.

Cut through the abdominal wall (not just the skin and hide). Keep the edge of the knife blade positioned upwards toward the hide (from the inside), not down toward the organs. Cut down the deer towards the groin.Cut around both sides of the penis and testicles or udder. Be careful not to cut the urinary bladder.

Cut deeply in a circular motion around the anus of a buck and the anus and vagina of a doe.

REMOVE THE URINARY BLADDER AND TRACT.

ROLL THE INTERNAL ORGANS OUT OF THE ABDOMINAL CAVITY OF THE DEER.

Reach into the chest with your hands. With your fingers forward, follow the esophagus as far as you can. Cut through the windpipe and esophagus as far up as you can reach. Pull the windpipe downward, while cutting any attachments to the back of the carcass. Roll the deer on its side to empty the heart and lungs from the chest cavity. Don’t forget the heart and liver. These are excellent cuts of meat that many hunters leave in the field. If you do not have a plastic bag to carry these organs, place them inside the chest cavity for transport while carcass is being removed from the field. Hang the deer in a shady area to drain the carcass and cool down the meat.

Here is a great complete guide to field dressing deer from the Michigan Department of Natural Resources.

If you would like a VIDEO guide on how to field dress your deer check out LEM Products Deer Processing Guide This video teaches you: Field dressing, proper handling of your deer, how to cool your deer without a cooler, skinning, a boneless method of processing, how to make burger and sausage, and proper freezer wrapping. Everything on one tape! (sponsored Link)

Watch this video of a butcher skinning a deer in just a few minutes - via wideopenspaces.com

Open Faced Blackened Catfish sandwich

2014-05-10T18:19:00.002-04:00

Open Faced Blackened Catfish sandwich

Ingredients:
4 Blackened Catfish fillets (see recipe below)
1/3 cup plain fat-free Greek yogurt
1 tablespoon honey
3 tablespoons fresh lime juice
1 cup chopped fresh cilantro
2 cups coleslaw
4 slices toasted sourdough bread

Combine juice, yogurt, and honey in a bowl. Add coleslaw and cilantro; mix well to coat. Top each bread slice with coleslaw and 1 fillet. Top each fillet with remaining slaw.

I found this at - http://www.myrecipes.com/recipe/blackened-catfish-sandwiches-50400000112987/
Catfish Recipe

Baked Mushroom Soup Venison steak Recipe

2014-05-10T17:37:00.001-04:00

Ingredients:
2 venison steaks (around 1/2 inch thick)
1/2 large sliced onion
1 can condensed mushroom soup
salt and pepper
Worcestershire sauce

Make it:
Cut steak into chunks and place Venison steaks in baking dish
salt and pepper to taste
place sliced onions on top
Mix Mushroom soup with 1 can of water
Add several drops of Worcestershire sauce and stir well
pour soup over steaks
cover dish

bake at 325 for about 50-60 minutes
Check meat to make sure it is cooked thru (cut it). If not bake another 10-15 min.
uncover and laddle soup onto steaks and cook uncovered about another 10 minutes.
You should not eat wild game rare. Make sure meat is cooked through. If you have a meat thermometer make sure internal steak temperature reaches 145 degrees.

Serve with cornbread (so you can sop up the soup gravy) and corn on the cob (or any other vegetable).

Thank you for visiting and if you enjoy this site please bookmark (add to your favorites). Thanks again and enjoy!

Venison recipes wild game recipes Baked Venison

Venison Cooking/Handling Tip

2014-04-23T00:18:00.003-04:00

Venison Cooking/Handling Tip

    Your first consideration is immediately after the kill. Make sure the game is completely dressed/cleaned. Heat and contamination are the primary culprits responsible for meat deterioration and the “gamey” flavor that many associate with venison ( Also attach your temporary tag using string, wire, or some other appropriate material that you provide. Until this is done, your deer is not properly tagged, and you are subject to a citation). It is important to get all blood and body fluids away from the meat. As soon as possible, if clean, cold water is available, rinse the body cavity well. This will remove any remaining blood as well as help reduce the deer’s body heat. Hang and cool the meat as soon as possible. Removing the hide and propping open the body cavity help dissipate the heat from inside. Use bags of ice in the body cavity to help cool your deer if you are not able to process it quickly. Try to get meat cooled below 50 degrees as soon as possible.
For a complete video guide on how to field dress your deer/elk check out LEM Products Deer Processing DVD This video teaches you: Field dressing, proper handling of your deer, how to cool your deer without a cooler, skinning, a boneless method of processing, how to make burger and sausage, and proper freezer wrapping. Everything on one tape! (sponsored Link)
Aging large game is critical before butchering, bare minimum of 72 hours ( up to 5 days) This can be done by simply hanging the game in a cool, dry place. This allows the animal to go through and come out of rigor mortis, which helps keep the meat from being so tough.
A lot of the gamey flavor in venison comes from the fat. Before storing or cooking venison, trim off all the fat, cartilage, and silver membrane, this is where a lot of the gamey taste comes from. Whole meat can be frozen for about a year while ground meat is best if used within six months.
   When cooking venison you can add bacon, or pork fat and/or beef fat(also called suet) because venison is a lean meat(dry). Venison can be prepared basically the same as any similar cut of pork or beef. Remember that venison is a lean meat that can become dry and tough when using dry cooking methods, that is why it is best to use slow cook, moist methods for cooking. Serve grilled steaks and open-roasted steaks/roasts while the meat is still juicy and pink on the inside. Add a pinch of salt after cooking (salt before cooking causes toughness/dryness). Keep in mind any recipe you use ground beef for you can substitute ground venison.

Marinades:
The following ingredients work well as marinades for venison:
Italian, Russian or French salad dressings.
Tomato sauce(add a little water), V8 juice, tomato soup, and tomato juice.
Citric Juices like orange, lemon and grapefruit juice(they have citric acid which helps tenderize meat)  Also Worcesterhire & soy sauce.

Thank you for visiting and if you enjoy this site please bookmark (add to your favorites). Thanks again and enjoy!
Venison cooking tips Venison handling tips

Crappie prep and cook tips Video

2014-04-21T01:01:00.002-04:00

Crappie prep and cook tips

Here's a great video on how to clean, fillet, and deep fry fresh crappie!

Thank you Josh Gowan for sharing!

http://youtu.be/bD6UiJN3WpE

Contributed by ; www.joshgowanoutdoors.com checkem out!

Crispy Dill Baked Crappie

2014-04-13T00:05:00.000-04:00

Dill Baked Crappie

Ingredients:

Crappie fillets

Miracle Whip salad dressing

dill weed

4-5 Tbs. of melted butter

About 1/2 cup of club crackers

Directions:

Place boneless crappie filets into bottom of greased baking dish
Coat tops of filets with Miracle Whip Salad Dressing
Sprinkle dill weed over filets
Melt 4 Tbs. of butter or margarine in a medium sized bowl inside the microwave oven
Add 1/2 cup or more of crushed club crackers to butter and mix until moist but crumbly
Sprinkle cracker mixture over crappie filets
Bake @ 375 degrees for 20-25 minutes
Then broiler for last 2-3 minutes to brown tops

Crappie recipe

Rolled Stuffed Roast of Venison

2014-04-08T00:53:00.000-04:00

Use a top or bottom round roast for this method. The meat should be no more than 1 in. thick; if thicker than butterfly steak (see instructions below). If using Elk or Moose you may have to cut the roast in half, and freeze 1 half for another time.

Ingredients:
6 slices of bacon
1 medium onion diced
1/2 cup chopped celery
1/2 cup chopped carrot
1/3 cup stuffing seasoned bread crumbs
2 teaspoons dried parsley
1/4 teaspoon salt
1/8 teaspoon pepper
3 to 4 pounds boneless venison roast up to 1 inch thick
3 more slices of bacon cut in half

How to Butterfly meat:
Butterfly meat thicker than 1 inch by cutting roast/steak into 2 thinner pieces;
leave the meat connected at 1 edge.Open the butterflied meat up so it lies flat.

Directions:
Fry 6 slices of bacon until crisp.Reserve 3 tablespoons of bacon grease.Crumble bacon. Set aside. Preheat oven to 325 deg. Cook onion, celery, carrot, in reserved bacon fat until tender. Remove from heat. Mix in crumbled bacon, bread crumbs, parsley flakes, salt and pepper. Spread vegetable mixture evenly on roast. Press vegetable mixture firmly into place. Roll up jelly roll style, rolling with the grain of meat. Starting about an inch from end of roast, tie and wrap with kitchen string. Top roast with 3 halved slices of bacon. Roast to desired tenderness, about 24 - 30 minutes per pound.

Venison elk moose recipe stuffed venison roast recipe

Bear Steak Flamade

2014-04-03T23:17:00.001-04:00

Bear Steak Flamade Recipe

Ingredients:

1/3 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon pepper

2 lbs. bear steak 1 in. thick

1/2 cup butter

2 tablespoons of olive oil

4 medium onions thinly sliced

1 1/2 cups of beer

1/4 teaspoon dried marjoram leaves

1/4 teaspoon dried thyme leaves

1 bay leaf

Directions:

Heat oven to 325 Degrees. Mix flour salt and pepper. Dip steak in flour mixture, turning to coat. In large skillet melt 1/4 cup butter in oil over medium-low heat. Add steak, brown on both sides over medium-high heat. Transfer meat and drippings to 3 quart casserole.

In large skillet melt remaining 1/4 cup butter over medium-low heat. Add onions, stirring to coat with butter. Cover and cook until tender but not brown, about 10 min. Pour onions over steak in casserole. Add remaining ingredients. Cover. Bake until meat is tender 2 to 2 1/2 hours. Discard bay leaf before serving.

Makes about 7 servings

Bear recipe Wild game recipe

Peppered Venison Roast Recipe

2014-03-22T06:12:00.001-04:00

Peppered Venison Roast

This recipe uses the low-temperature roasting method. You can use a deer or small elk sirloin tip; deer, elk, or moose backstrap or rump roast; or antelope or deer bottom round.

2-4 servings per pound

Ingredients:

2 medium cloves

1 boneless antelope or deer top round roast

or other suitable roast 3-5 lbs.(Rolled if less than 2" thick)

Vegetable(or olive) oil

Cracked black pepper

8-10 slices of bacon

Directions:

Heat oven to 325 degree. Cut each garlic clove into 4 or 5 slivers. Make 8 or 10 shallow slits in roast. Insert a garlic sliver into each slit. Place roast on rack in roasting pan; brush with oil. Sprinkle pepper liberally over roast. Cover roast with bacon slices. Roast to desired doneness (25-30 min. per lb.). Remove and let roast rest for 10-15 min. before carving. Serve with pan juices.

Enjoy

LittleJay

Venison recipe Deer recipe Antelope recipe Elk recipe Moose recipe

Blackened Catfish Cajun Style

2014-03-18T20:01:00.002-04:00

Cajun Catfish Recipe

Ingredients:

1 lb boneless catfish fillet

1 tsp garlic powder

1 tsp black pepper

1 tsp ground red pepper

1 tsp onion powder

1 tsp paprika

1 tsp parsley flakes

1 tsp salt

1/2 tsp oregano

1/2 tsp thyme

cooking oil

NOTES: You MUST use oil or butter; margarine will not work.

Make It:

A large cast-iron skillet works best for this, but any large non-stick skillet will work.

This recipe produces a LOT of smoke, so make sure you have a good vent above your stove, or open some windows or doors.

This recipe will work with almost any type of boneless fish fillets, but catfish seems to be one of the best.

*Mix all dry ingredients together.

*Coat fillets evenly with mixture.

*Heat small amount of butter or oil in skillet until hot.

*Place fillets in skillet.

*Cook 4-5 minutes on each side.

*Change butter or oil if it gets too black.

Catfish recipe fish recipe

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Pheasant Curry With Coconut Milk And Red Chilli

2014-03-18T19:44:00.002-04:00

Pheasant Curry

Author: Dan Toombs

Recipe Type: Main

Prep time: 15 mins

Cook time: 75 mins

Total time: 1 hour 30 mins

Serves: 4

This recipe can be used with chicken, quail, partridge and leftover turkey with equally good results.

Ingredients

1 pheasant cut into 6 pieces
1 tablespoon ginger paste
1 tablespoon garlic paste
100g thick Greek yogurt
Juice of one lime
2 tablespoon ghee or olive oil
2 onions – finely chopped
1 fresh red chilli – finely chopped
1 tablespoon coriander powder
1 tablespoon cumin powder
1 large pinch saffron
1 tablespoon garam masala
400ml coconut milk
25 cashews ground in a little water
Juice of ½ lemon
Coriander leaves, to garnish

Instructions

Mix the yogurt, lime juice, ginger and garlic in a glass bowl and add the pheasant pieces.
Allow to marinate for at least eight hours and up to 24 hours.
When ready to cook, heat the ghee/olive oil in a large saucepan or wok.
Add the chopped onions and fry until nice and soft – about 5 minutes.
Now add the cumin powder, coriander powder, garam masala and chopped chilli and fry for a further 5 minutes.
Add the pheasant pieces, retaining the marinade and brown them with the onions for about five more minutes and then remove the pheasants pieces from the pan.
Place the onion mixture into a blender and add the coconut milk, the remaining marinade and about 200ml water. You could just use a handheld blender if you have one.
Blend to either a fine or chunky sauce depending on you preference.
Bring the sauce back to a simmer and add the saffron and the ground cashews.
Return the pheasant legs to the curry and allow to simmer for about 40 minutes until the pheasant leg meat is nice and tender.
Add the breast meat pieces and cook for a further 10 minutes until just cooked through.
Check for seasoning, squeeze the lemon juice over the sauce and serve over rice with a spoonful of coriander chutney

Thanks to - Source: http://www.greatcurryrecipes.net/2012/11/27/indian-food-recipes-pheasant-curry-with-coconut-milk-and-red-chilli/

Pheasant cooked on the bone Pheasant recipe

Basic Grilled Barbecued Pheasant

2014-03-08T18:32:00.002-05:00

Barbecued Pheasant

Ingredients:

1 pheasant, cut into pieces

1 cup barbecue sauce

1/4 cup melted butter

1/4 teaspoon salt

1/8 teaspoon paprika (optional)

1/4 teaspoon black pepper

Preparation: Preheat grill to medium-high heat. Brush with melted butter then sprinkle pheasant pieces with salt, paprika, and black pepper. Place on grill. Cook for 15-20 min., turning occasionally. Baste with barbecue sauce frequently throughout cooking process. Reduce heat to medium and cook for an additional 10 minutes. Remove from heat and serve

Serves 4
Pheasant recipe

Campfire cooked Rainbow trout

2014-02-27T01:49:00.000-05:00

You can do this in a charcoal grill or on the hot coals of a campfire!
1. Clean and rinse whole fish in cold water. Stuff with lemon wedges and onion slices.
2. Wrap fish in aluminum foil. Lay the foil-wrapped fish directly on hot charcoal or hot coals. Cook 7 minutes; turn the fish over and cook 6 or 7 minutes on the other side.
3. Carefully remove fish (still in foil) from the coals (use tongs or cooking mitt -don't want to get burnt). Let cool for a few minutes.
4. Open foil, season with salt and pepper to taste, and enjoy.
Cooking tip: To remove the bones entirely (so you don't need to eat around them) using forks, just pull the the fish's back meat in one direction and the belly meat in the other, and you can remove the bones in one piece.
Trout recipe

Venison Chili Tip

2013-01-01T21:56:00.001-05:00

A lot of people already have their favorite Venison chili recipe. Try this variation. After you brown your venison burger pour a can of Dr. Pepper(soda pop at room temp.) in skillet and simmer 15 - 20 minutes before adding to chili pot.

Here's another tip from my friend Whitney Graham
What I do instead of cutting up green peppers and onions, I buy a large jar of ole El Paso medium heat picante sauce and use that as my base along with diced tomatoes, spices and beans.
Thanks Whitney!
Enjoy

Venison chili recipe tips

Venison Bacon Burgers Recipe

2011-08-14T17:40:00.004-04:00

Venison Bacon Burgers
A recipe for any venison and bacon lover, this will be sure to please your entire family. Not only is this type of burger nutritious, but it is quite tasty. To add more flavor, consider grinding some pork or using hamburger meat as additives. You can’t go wrong with this recipe!

Ingredients:
6 slices bacon, minced
2 tablespoons olive oil
1 teaspoon minced garlic
2 shallots, minced
2 pounds ground venison
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh parsley
salt and pepper to taste
1 egg, beaten to mix
6 hamburger buns

Directions
1. Cook bacon in a skillet over medium heat until browned and crispy. Pour bacon and grease into a heatproof bowl and allow to cool. Heat olive oil in skillet then add garlic and shallots. Cook and stir until softened, about 3 minutes; then add to bacon.
2. Once cool, mix in venison, Worcestershire sauce, parsley, salt, pepper, and egg until evenly combined. Refrigerate for 20 minutes.
3. Preheat an outdoor grill for medium-high heat.
4. Shape the mixture into 6 patties and grill to desired doneness. Serve on toasted hamburger buns with your favorite toppings.

This recipe contributed by www.venisonhq.com Thank you!

Venison recipe Venison burger recipe

Pickled Pike

2011-07-30T11:52:00.004-04:00

Pickled Pike Recipe

Ingredients:
1 lb. Northern Pike fillets, cut into 1" chunks
1 cup Kosher salt
1 quart distilled White Vinegar
3/4 cup sugar
1 in. piece raw horseradish, peeled & thinly sliced
4 slices fresh Ginger, about the size of a quarter
4 whole cloves
2 tsp. whole allspice berries
2 tsp. whole yellow mustard seeds
1/2 tsp. whole black peppercorns
1/4 tsp cayenne pepper (optional)
3 Bay leaves
2 garlic cloves, peeled
1 carrot, thinly sliced

NOTE: Due to tapeworm concerns use Pike thats been frozen for at least 48 hrs. which kills these parasites.

Directions:
1)Make a brine by combining the salt with a quart of water in a Mason jar. Add the Pike to the Brine and soak for 24 hrs. Discard brine and replace with a quart of vinegar and soak for another 24 hrs. Remove the fish and save 1 cup of the vinegar for use in the pickling solution.
2)Combine the saved cup of vinegar with 1/2 cup of water and the sugar in a nonreactive saucepan over high heat. Bring to a boil, stirring to dissolve sugar, then remove from heat and allow to cool.
3)In a 1 quart Mason jar, add a quarter of the fish, then some spices and sliced carrots and onions; repeat with the remainder of the fish, spices and vegetables so that the ingredients are evenly layered. Pour the vinegar mixture into the jar. Cover tightly and refrigerate for at least 3 days to allow the flavors to develop.
If properly refrigerated will keep about a month.

Via Field & Stream magazine May 2011 issue.

Pike Recipe Fish recipe

Simple Duck Breast Recipe

2011-07-14T23:33:00.002-04:00

Simple Duck Breast Recipe
This a simple but good Duck Breast recipe.

Ingredients:
2-4 Duck Breasts
Bacon
Italian Dressing
Grill

To make:
Cut each breast in half
Marinate overnite in Italian dressing (or at least 3-4 hours)
Wrap in bacon
and grill medium rare. (Duck is best a little medium rare- keeps it from getting to dry)

Simple Duck Recipe Wild Game Recipe