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recipe forum

Discussion in 'Hunting' started by blackDdefense, Jul 15, 2011.

  1. Flintknapper

    Flintknapper Active Member

    You can store it in food grade plastic containers, but don't put fresh jerky in any airtight container until it has had time to "breathe" for a few hours.

    I have tried storing it several ways and unless you vacuum seal it, it always seems to spoil in plastic quicker than in paper or a breathable jar (lid not tight).

    You'll get arguments both ways...and it depends upon how long you want to store your jerky (survivalist vs. enjoy it NOW) and if you plan to refrigerate or freeze.

    It also makes a difference if you "cured" your Jerky (I recommend it) and also how "dry" you actually made it. Another factor is how much fat content was in the meat (the less the better).

    Ideally, you want to store Jerky in cool, dry place.

    If it is for immediate consumption (within a couple of weeks) then almost any method will suffice.

    In fact, IF you've made GOOD jerky.....it doesn't stand "a snow balls chance......" of lasting more than a week before being eaten by someone.

    So "storage" problems are self correcting. ;)

    And then there is the old German Man (Mr. Lange) RIP, who taught me how to make Jerky....who would roll over in his grave...if he knew Jerky were put into anything other than a perforated brown paper bag wrapped in cheese cloth.

    Sacrilegious.....I tell you! :D
  2. The Termite

    The Termite New Member


    Now you've done it. I have to use those two last 4# packs of frozen deer meat to make jerky............;)
  3. Flintknapper

    Flintknapper Active Member

    Well.............somebody had to push you over the edge! ;)

    Besides.....you'll love it.
  4. ralphie98

    ralphie98 New Member

    I tried this a couple years ago. The venison version didn't come out nearly as tasty as the beef version. It still got eaten fairly quickly. If anybody out there decides to try this, make sure you don't dunk your meat in the vinegar solution or that will be all you taste. A light brushing of vinegar is all you need to kill bacteria. As far as longevity I have no doubt it would keep for a very long time but it will dry out inside and become very difficult to eat. Biltong is best when it is a bit moist on the inside still.
  5. ralphie98

    ralphie98 New Member

  6. janobles14

    janobles14 New Member

    pan seared venison tenderloin with blue cheese and panko over a squash, carrot, and bamboo shoot ragout.

    the sweet , earthy, and salty should go well together. i make something similar without the bamboo. its really excellent! (let me type up the recipe...will edit soon.)

    cut loin into desired sizes (its dense and will need some thickness to get a good med. rare)
    mix crumbled blue cheese (5 oz or so) with 3/4 cup panko in a bowl
    heat oven to HI broil and put a skillet on high heat with some butter and olive oil
    sear off loin for about 3-4 minutes on each side (HOOOOOOT pan!)
    top with the cheese and panko mix and press down a bit to firm
    move steaks under broiler to about 4-5 more minutes to get a good med. rare

    chop up and fry up some bacon in a sautee pan or big skillet
    put diced squash in the roasting pan or skillet with olive oil over medium stovetop heat. add salt and pepper and 1/2 cup chicken stock.
    bake this at 350 for about 15 minutes (dont overcook this!)
    put diced carrots, bamboo shoots, tablespoon of sugar, choppen garlic, salt and pepper in a medium heat sautee pan and brown in butter and the bacon fat (3 or 4 mins should be fine.)
    add 1/2 cup of chicken stock and simmer for about 10 mintues or so
    add a couple of chopped big leeks (or sweet onion) with another 1/4 cup of broth and simmer another 10
    put it all together and heat up over med-low heat.
    you can toss in some nutmeg or brown sugar with ginger if you feel like it
  7. janobles14

    janobles14 New Member

    -oven goes to 350
    -whack the birds in half, down the middle
    -take a dutch oven and heat up some olive oil and butter over medium high heat
    -rub the bird parts in butter and lightly flour them. brown them in the pan and get all the surfaces seared.
    -pull them off and set aside. sautee a couple of shallots (or sweet onion), chopped bacon, taragon and thyme
    -deglase with a healthy shot of white wine and reduce. add a couple pinches of salt, brown sugar and pepper along with enough dark beer and chicken stock (half and half) to cover just over half way up the birds. (i also like to toss in 4 or 5 black cherries cut in half). simmer this for 2 or 3 minutes.
    -put the bird back in, breast up, and cover the pot. put in the oven for about 15-20 minutes (you want it just under "bone falling off tender."
    -when done, take out the bird halves and reduce the liquid on the stove. when its about half way gone, reduce the heat and add enough heavy cream to thicken the sauce (half to 3/4 cup should be plenty)

    -roast 3 or 4 large sweet potatoes in a 375 degree oven for a hour
    -peel and put potatoes in a bowl with 2 tbsp lemon or lime juice, 3 tbsp maple syrup, 2 tbsp brown sugar. mix well with masher or beaters. (i also really like crispy bacon pieces in this too but its not totally necessary)
    -put 4 tbsp of bourbon in a saucepan and simmer for a few minutes
    -toss the bourbon, a stick and a half of butter, salt and pepper into the potato mix and mix up well
    -put in a dish and pop back in the 375 oven for 15 mins or so.
    -top with chopped nuts (pecans or walnuts both do well)

    toss asparagus with a light coat of olive oil and sprinkle with coarse salt. grill (or dry pan fry) enough to get some good char

    put a good helping of the potatoes on a plate. cross over a few stalks of asparagus. on top of this put your desired amount of bird. top with cream sauce. EAT!!
  8. WayBeau

    WayBeau New Member

    Made this for the wife and some friends this past weekend. Everyone loved it. I put mine on the grill though. I also marinated overnight and found that the marinade was starting to seep into the meat. By this I mean, when we cut into it, there was a dark ring where the marinade had soaked in. It was REALLY good, but I might marinate less if I do it again.
  9. WayBeau

    WayBeau New Member

    Ground venison jerky

    Anyone make jerky out of ground meat? I have a PILE of ground venison and was thinking of making a batch of jerky out of some of it. I saw a relatively inexpensive jerky gun at the store the other day, so I might pick that up and give it a try. How do you season/prepare it so that turns out right? Any good recipes to try?
  10. Arkansas Paul

    Arkansas Paul Active Member

    For just cooking plain ol pan fried deer steak, I like to pound it out to tenderize, then put in a bowl of milk. I only put it in the milk to help the flour stick better. Then mix dry ranch seasoning with flour, salt and pepper and pan fry. DON'T OVERCOOK. Overcooked venison is the worst.
  11. RangerHAAF

    RangerHAAF New Member

    I've never been able to cook a venison or wild hog roast in a traditional oven setting; the meat is too lean and no matter how much soaking or marinating the strong wild and gamey taste is always there. So I use a Crockpot to cook it as long as necessary.

    I start off by putting the roast into a base of beef broth that I season with salt, pepper, cajun spices, etc. that I let sit and stew for 4-6 hours, the beef broth leeches the game flavor out of the meat. Some of you also flavor your meat with bourbon, whiskey, etc. The next step is to determine if the meat can be pulled of the bone easily. If it can be then I add 1-2 bottles of Caribbean Jerk seasoning to give it my preferred flavor. Any kind of special flavoring sauce can be used(barbecue, teriyaki, etc.) it's based on what you want the meat to taste like.

    After I add the Jerk sauce I'll let it cook for another 2-3 hours to completely absorb the flavor. When it's done it doesn't retain any of the gamey flavor that turns people off to eating it plus the moisture is retained in the meat. It's best to cook it one day before eaten as I've found that the longer it sits in the jerk sauce the more flavorful the meat becomes.
  12. elora

    elora New Member

    Interesting recipe you share.Thank you.
  13. RangerHAAF

    RangerHAAF New Member

    You can use it for any kind of meat not just wild game. I'm going to try it with a shank of lamb next.
    Last edited: Feb 23, 2012
  14. I may be a noob hunter, but I've been cooking for 23 years.

    Awesome duck recipe.

    1 whole duck.



    Clementine oranges

    4 cups of boiling water

    Wash the duck well, pour boiling water on top of duck to Titan the skin.

    Drain duck cavity and dry with paper towel.

    Use semi course kosher salt and course ground pepper season well

    Slice oranges use the caps for juice, squeeze caps of oranges into the cavity then stuff all oranges into the duck cavity, do not wet skin or it will not crisp.

    Per heat oven to 425 F place in center rack and bake for 45 mins breast up. After 45 mins flip bird breast down, 45 mins more, flip duck again to breast up and cook again for the third and last 45 min time.

    Once done, let rest for 10-20 minutes and enjoy,
  15. Pit4Brains

    Pit4Brains New Member

  16. JC98

    JC98 Member

    Deer roast
    Trim roast
    Brine for 24hrs
    My brine recipe was 1/4 cup salt and sugar, paprika, onion powder, garlic powder, cayenne pepper, 1/4 cup jack Daniels, blues hog BBQ sauce and water.
    Smoke until internal temp hits 135-140.
    Pull off wrap in foil and let it rest for 10-15 minutes.
    Slice and serve.

    Best deer I have ever had.

    Also I am sure this has been done a million times but last weekend I grilled some bacon wrapped dove breast. I put some brown sugar on the bacon and basted them with maple syrup while grilling. Tasted amazing.
  17. der Teufel

    der Teufel New Member

    Homemade Breakfast Sausage


    2 ½ #'s Pork or 2 Lbs Pork and ½ Lb bacon
    3-4 tablespoons olive oil
    2 teaspoons salt
    1 ½ teaspoons black pepper
    1 tablespoon fennel
    2 teaspoons sage
    2 teaspoons thyme
    ½ teaspoon rosemary leaves (finely chopped)
    2 tablespoon brown sugar
    ½ teaspoon nutmeg
    ½ teaspoon cayenne pepper
    ½ teaspoon red pepper flakes

    I use scraps left over when I cut up a feral hog. Generally I just take the leg quarters and backstraps, but if it's a somewhat large hog (>100Lbs) I'll also skin off the meat outside the ribs and save it specifically for sausage. I freeze the meat in zip lock bags, and when I'm ready to make sausage I put them in the refrigerator to partially thaw. When grinding meat it should be firm, almost frozen.

    I grind the meat using a fine plate, and then add the spices. I mix them in thoroughly by hand, and then run it through the grinder again.

    Wild hogs are pretty lean, and even with the added oil it's sometimes necessary to lightly grease the pan to prevent the meat from burning. I typically at least spray the pan with cooking spray. I haven't actually tried adding the bacon, that might help.
  18. 1KPerDay

    1KPerDay Active Member

  19. scheaman88

    scheaman88 New Member

    Ok time to add just a few more recipies one upland game bird and waterfowl.

    First recipe will be dove very simple.

    Take the desired amount of dove breast bone included and clean them up
    next take a package of bacon and cut it in half.
    Take your strips of bacon and wrap them around your dove breats secure them in place with a tooth pick.

    throw them on the grill and cook until done (normally about five minutes depending on your grill)

    Next recipe can be used on any waterfowl i made this with duck though.

    You will need the following:

    Orange juice
    McCormick's maple grill seasoning
    zip lock bag 1qt or 1gl your choice.
    Marinade injector
    and breasted out duck or goose

    Take the breast and put them on a metal tray (preffered for strength)
    take your oj and seasoning and mix them together about a 1/4 cup of seasoning for every 3 cups of oj. it all depends on your flavor preference.

    next take your injector and fill your breasts with the juices. some of the seasoning will get stuck in the needle for injector. just draw back and try again.

    Once you have injected all of of your breasts with the marinade place them in the appropriate zip lock bag and squeeze out all of the air. Place in the fridge for 24 hours.

    lastly fire up the grill and through them on. Cook to your preference and enjoy.

    Final recipe. I made this one using canada goose breasts.

    You will need

    Italian dressing not creamy or low fat just regular italian.
    1qt or 1gl zip lock bag again
    breasted out meat
    a sharp knife and cutting board

    Take your breast and cut them into thin strips abot 1/4" thick at an angle across the breast

    once all your meat is cut up throw it all in the bag
    cover the meat with italian dressing and seal the bag removing as much air as possible.
    place in the fridge for 24-72 hours.

    when you are ready to cook take aluminum foil and make a tray with side on it the size of your grill top. Place all the strips onto your grill and monitor carefully. Be sure to flip for even cooking.
  20. Wylie1

    Wylie1 New Member

    Likely known around here but I managed to find it myself in the quest for the Venison recipe.
    McCorrmicks Mesquite Marinade! For roasts I'll go by directions and marinade over night, flipping in a bag every once in a while. For steaks just shake a little on mix in a bowl for full coverage, if frying coat pan with non-stick, grilling is better over Mesquite wood.

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