recipe forum

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

  1. janobles14

    janobles14 Member

    Apr 22, 2008
    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
  2. janobles14

    janobles14 Member

    Apr 22, 2008
    -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!!
    Armored farmer likes this.
  3. WayBeau

    WayBeau Member

    Jan 16, 2011
    Central Virginia
    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.
  4. WayBeau

    WayBeau Member

    Jan 16, 2011
    Central Virginia
    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?
  5. Arkansas Paul

    Arkansas Paul Member

    Mar 18, 2009
    Central Arkansas
    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.
  6. RangerHAAF

    RangerHAAF Member

    Jul 24, 2003
    Decatur, Georgia
    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.
  7. elora

    elora Member

    Feb 22, 2012
    Interesting recipe you share.Thank you.
  8. RangerHAAF

    RangerHAAF Member

    Jul 24, 2003
    Decatur, Georgia
    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
  9. BehindTheIronCurtain

    BehindTheIronCurtain Member

    Jan 28, 2011
    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,
  10. Pit4Brains

    Pit4Brains Member

    May 31, 2012
    Mesa, Az
  11. JC98

    JC98 Member

    Feb 2, 2012
    St. Louis, MO
    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.
  12. der Teufel

    der Teufel Member

    Aug 26, 2011
    Central Texas
    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.
  13. 1KPerDay

    1KPerDay Member

    Jan 19, 2006
    Happy Valley, UT
  14. scheaman88

    scheaman88 Member

    Nov 8, 2012
    im stationed at Fort Campbell
    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.
  15. Wylie1

    Wylie1 Member

    Mar 6, 2011
    Shoshone Idaho U.S.A.
    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.
  16. Texan Scott

    Texan Scott Member

    May 2, 2012
    The Texas Hill Country
    Possum & sweet potatos

    Recipe: roast possum

    1 large possum, skinned, dressed, and washed
    1 3 cans of beer
    1 oz whiskey
    4 Tbs Tabasco sauce
    2 Tbs Worcestershire sauce
    1 1/2 Tbs salt
    2 onions, chopped
    1 clove garlic, minced
    4 sweet potatos
    2 ribs celery, chopped
    1/2 lb bacon

    Mix the beer, whiskey, salt, Tabasco sauce, and Worcestershire sauce together. Place possum in a large roasting pan. Drape with bacon. Sprinkle the celery, onions, and the garlic all over the possum. Pour the liquid mixture over the possum as well. Cover and refrigerate overnight.

    Preheat oven to 350F. Place the sweet potatoes around the possum. Bake covered for 1 1/2 hours. Baste once or twice with the marinade from the pan as the possum cooks.
  17. jaysouth

    jaysouth Member

    Sep 1, 2003
    Middle Tennessee
    Southern recipe (southern france) for braised squirrel (esquirel) or rabbit (lapin) in merlot.

    Soak under refrigeration, the carcasses overnight in a brine of 1 gallon of water, 1 cup of vinegar and a couple of table spoons of kosher or canning salt.

    Dry the carcasses, rub with olive oil, place in a pan over cubed carrots onions and celery with a couple of black peppers and garlic cloves. Place in a 450 oven for 20 minutes or until meat and vegetables start to brown. Add one bottle of red wine and cover the rest of the way with chicken broth.

    Tightly cover pan with foil, return to 350 oven for 3 hours.

    Remove meat, strain liquid left in pan. Place strained liquid in a sauce pan and cook over high fire until 50% reduced. Add a table spoon of flour and whisk to thicken. Left over sauce will refrigerate for up to a week or freeze for a couple of months.

    Plate the meat with rice or new potatoes and spoon sauce over meat and starch. Add vegetable and serve.

    Ideal wine pairing, for me, is Pabst Blue Ribbon. Nice nose and nice aroma.
    Armored farmer likes this.
  18. codysalvick

    codysalvick Member

    Mar 7, 2013
    Wow! Sounds interesting, thanks for the recipe.
  19. BADUNAME30

    BADUNAME30 Member

    Mar 24, 2009
    Neshannock, Pa.
    Readin thru the jerky recipes here i noticed that everyone uses regular table salt, one kosher salt exception.
    I highly reccomend using hickory smoke salt when making jerky.
  20. Patocazador

    Patocazador Member

    Jul 8, 2012
    Central Florida
    Where do you find hickory smoke salt?
  21. jack44

    jack44 Member

    Sep 12, 2011
    North Woods - Wisconsin
    I just read in FF&G about eating porkys! YUCK!
  22. jwrowland77

    jwrowland77 Member

    Apr 8, 2012
    Central Arkansas
    Any grocery store pretty much.
  23. madFive

    madFive Member

    Oct 10, 2013
    Can't wait to try some of these recipe's - thanks for posting!

    I make a mean smoked brisket and lots of great chili. Can't wait to start trying out some venison in the recipes and see what it can do.
  24. Wolfgang james

    Wolfgang james Member

    Oct 19, 2013
    upstate NY
    As far as the ground meat murky I do it all the time just remember it will hold the liquid you marinade in so use as much dry ingredients as possible
  25. Thunder Struck

    Thunder Struck Member

    Oct 23, 2013
    New Orleans, La
    Deer Roll ups

    Take the back strap from a deer ( young one I prefer) Thinly slice about 1/4" thick. If older more mature deer you may want to tenderize it with a meat beater.

    Open beer take sip.

    Prep grill and lite the charcoal.

    Season deer meat how you like your it, i like seasonal salt, and fresh pepper and garlic powder.

    Take a pound of package bacon and cut in half, giving you 4"-6" strips of bacon.

    Take another sip of beer.

    Lay strips of bacon out on cutting board

    Place 1 piece of back strap to one end of the bacon strip, centered of deer meat.

    Take a butter knife and spread a thin layer of philly cream cheese onto the the deer meat.

    Open another beer. Take a sip

    Take a round jalapeno slice or slices depends on how much you like the jalapenos, i cut the seeds out (no heat just flaver) and i cut the side of the jalapeno circle so it gives me a strip. Lay strips across meat and in the philly cream cheese,

    Take another sip of beer.

    Proceed to grab edge of bacon and deer meat and roll. Not to tight that you squeeze everything out the sides, just tight enough to keep it all together. Roll the deer meat/bacon up and stick a tooth pick all the way through. I like to to try and keep tooth picks even on both sides, it aids in flipping them later.

    Spread coals, and take another sip of beer.

    Heat grill and finish cleaning grill.

    Brush a lite coat of olive oil on to grill .

    Place these little jewels all over the grill and cook to how you prefer, i don't over cook.

    Open another beer take a sip.

    DO NOT LEAVE GRILL or the deer roll ups will disappear, Aliens watch from above and just when they are getting done they start disappearing from the grill if left unattended. So you might wanna put a spare beer in your pocket before you start just in case.

    I use open tongs to catch the tooth picks on both sides of the meat for moving to and fro of the hot spots.

    Finish beer and enjoy.
    Mn Fats and Armored farmer like this.
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