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Post by countrygrl112 on Dec 2, 2014 19:38:11 GMT -5
Please post any recipes that you have using wild game.
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Post by countrygrl112 on Dec 2, 2014 19:38:35 GMT -5
Venison Stew by SandKsmama
1 pound ground venison
1 onion, chopped
1 (14.5 ounce) can stewed tomatoes
2 (8 ounce) cans tomato sauce
3 cups water
1 tablespoon minced garlic
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (15 ounce) can pinto beans
1 (15 ounce) can green beans
1 carrot, chopped
1 zucchini, chopped
1/2 (16 ounce) package fusili (spiral) pasta
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DIRECTIONS:
Brown venison, onion, and garlic over medium heat until meat is no longer pink. Add tomatoes, tomato sauce, water, and spices. Bring to a boil, and then simmer for about 30 minutes.
Stir in beans, carrots, and zucchini. Simmer soup for 90 minutes.
Add pasta, and cook until tender. Top individual servings with grated cheese, and serve.
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Post by countrygrl112 on Dec 2, 2014 19:39:01 GMT -5
Ideas by KristieD
Here are some things that we do....
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Burger...use it in spaghetti, lasagna, chili, some burger casseroles. Use burger for jerky. I have the jerky press and a dehydrator.
Loins.....(I got this from Dynamom) they marinate the loins then cut the loins in little strips wrapping it in maple flavored bacon, put it on a skewer to grill.
We do have some of our deer made into jerky sticks. YUMMY!!!!
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Post by countrygrl112 on Dec 2, 2014 19:39:27 GMT -5
ideas by roscoepc1
Here are some things that we do....
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I cut a roast into this slices...then marinated in teriyaki sauce.
Then used with Beth's fried rice as a stir fry with mushrooms. It was fantastic!
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Post by countrygrl112 on Dec 2, 2014 19:39:55 GMT -5
Like Chicken Fried Steak by myheartsintexas
I grew up eating venison...
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... and still love it. My mom would prepare the backstrap? like chicken fried steak. Dredge in milk, and a flour/seasonings mixture and fry. It was so yummy! And my dad makes the best homemade sausage from venison and pork. He would use my grandfather's old grinder, stuffer, etc. and smoke the sausages out in a little shed in the back. It was a family affair on "sausage day". Luckily I got the relatively easy job of wrapping and labeling! It's deer season now in Texas, and I know my dad's hoping for "a big one" this year... Unfortunately dh isn't big on hunting (fishing is more his thing) so I have to rely on good ol Dad.
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Post by countrygrl112 on Dec 2, 2014 19:40:19 GMT -5
Italian Beef using Venison Roast by KristieD
I soak my roast for about an hour in hot water and a little salt. Then rinse it off. Put it in the crockpot with 1 can of french onion soup, 1 can of water, Italian Seasoning, and fennel seed. Let it cook overnight. In the morning, shredd it. Continue to cook it during the day.
I serve it on hoagie buns. We also like swiss cheese slices with it, too.
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Post by kidsandpets on Apr 13, 2015 19:17:50 GMT -5
Good venison meatloaf recipe
Fluffy Cheesy Meatloaf
1 1/2 pound ground meat
1/2 cup finey dry cracker crumbs or soda crackers
1 cup milk
1 Tblsp dry minced onion (or equivalent of onion powder)
1 tsp salt
3/4 cup diced chedder cheese
1/4 tsp pepper
1/4 tsp dry mustard
1/4 tsp sage
1/4 tsp celery salt
1/4 tsp garlic salt
1 Tblsp Worcestershire sauce
Combine and mix ingredients thoroughly. Shape into a loaf onto a shallow pan. Sread catsup or barbeque sauce across the top. Sprinkle with dried parsley.
Bake in 350-degree oven for 1 to 1 1/2 hours.
You can really vary this recipe quite a bit.
The person we got the recipe from said it was great for venison or elk-burger. We used some ground venison when we had a little at one time and really liked it. We also like it with a combination of ground beef/ground turkey.
We do not use celeray salt (just because I never seem to have it around.) I usually use garlic powder instead of garlic salt for the same reason.
I have also started mixing in some pureed green beans because DH (yes DH, not kids) will actually eat green beans this way.
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