GAME RECIPES for 2012-2013

[flyguy]

Since hunting seasons are starting up I will try to put up recipes for the swampers here is the first one

Sweet Bacon-Wrapped Venison Tenderloin
6 lbs venison tenderloins (a single deer loin or Moose or Elk or Pork or Beef)
1 1/2 lbs bacon (Plain, thin-sliced Bacon is best)
9 cups dark brown sugar
6 cups soy sauce (Regular NOT low-sodium. You'll want the saltiness)
3/4 cup white sugar (Optional for added Sweetness)
Directions:
1 Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.
2 Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.
3 Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours!
4 Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade.
5 Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.
6 Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.
7 Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.
8 Place on center rack in oven and bake at 350°F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes and then follow with the "OPTION 2" step below regarding searing.
9 OPTION 1 - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon. Might be too sweet for some. Try doing it on just HALF of the loin to see if you like it!
10 OPTION 2 - For a crispier crust and crispier bacon, remove Loin from oven and place the Loin(s) directly on a Grill over medium-high heat to sear the bacon and outer loin. (Thanks to all of you reviewers who taught me this. It's a great step for those of us who like a cooked crust and a pink center).
11 Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.
12 You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak. You can thank me later.
13 The next day, try the leftovers on a wheat bun with spicy BBQ Sauce for an awesome leftover sandwich.

[flyguy]

WILD WATERFOWL (Duck or Goose) ORANGE
2 large ducks (mallards or equivalent)
or 1 large wild goose
1 pkg. (3/4 oz.) brown gravy mix
1/4 cup flour
1 to 1 1/2 tsp. salt
2 tbsp. sugar
1 cup hot water
2 tbsp. orange marmalade
1 can (16 oz.) frozen orange juice concentrate, thawed
Preheat oven to 375 degrees F.

Combine all ingredients except waterfowl and pour into a large (14x20 inch) Brown-In-Bag. Place bag in a 2 inch deep roasting pan.

If birds are fatty, prick skin with a fork. Add fowl to bag turning to moisten all sides. Close bag loosely with twist tie about 2 inches from birds. Make 6 half- inch slits in top of bag.

Cook ducks at 375 degrees F. 1 1/2 to 2 hours or geese for 2 1/2 hours or until they test tender. Pour drippings in bowl and after skimming off excess fat, gravy is ready to serve with fowl.

[mark572]

Ingredients needed:
1. Fresh caught beaver Back straps
2. 1- large green pepper
3. 1- large onion
4. 1- package fresh mushrooms
5. steak seasoning of your choice- I like "Spike Original flavor"
6. Sharp cheese- or your choice
7. Olive oil
8. Steak rolls

Step 1 - Strip out the back straps as soon as you skin the beaver. I like to use those Razor knifes that have those snap blades. NOTE- use a different knife than the one you skin with or the one you use to remove castors with. LOL

Step 2-Now trim those babies up real good. Remove any silver skin and fat. A 40 lb beaver will provide enough meat for up to 6 to 8 large sandwiches. (maybe More?) I like to use 4-6 oz of backstrap per sandwich.

Step 3- Cut the backstrap up into thin pieces - note: the thinner the better it fries up

Step 4- Put all meat into a large ziplock and add your spice- Toss until well mixed.

Step 5- Cut up all Veggies

Step 6- get that iron fry pan hot and add the olive oil

Step 7- Stir fry the veggies till tender

Step 8- Remove veggies and add meat - Note dont add too much or it will not fry right! Keep tossing it until its nice and browned.

Step 9- Toss veggies back in and cook for another minute.

Step 10- put sliced cheese in bottom of roll and add your meat.

Serve immediately and be ready for seconds : ) Enjoy!

[flyguy]

Mountain Man Soup

•1 pound buffalo stew meat (deer,moose,elk)
•2 tablespoons canola oil
•2 cups chopped celery
•2/3 cup chopped onion
•1/4 cup chopped green pepper
•2 cans (14-1/2 ounces each) beef broth
•1 can (28 ounces) diced tomatoes, undrained
•1 large potato, peeled and cubed
•1 large carrot, sliced
•2 teaspoons garlic salt
•1 whole clove
•1 bay leaf
•1/4 cup minced fresh parsley
Directions
•In a Dutch oven, brown meat in oil; drain. Add the celery, onion and green pepper; saute for 5 minutes or until tender. Stir in the broth, tomatoes, potato, carrot, garlic salt, clove and bay leaf.
•Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until meat is tender. Discard clove and bay leaf. Stir in parsley. Yield: 6 servings.

[flyguy]

SQUIRREL OR RABBIT IN CROCK POT

3-6 dressed squirrels, cut in pieces or
1-2 dressed rabbits cut into serving size pieces
1/4 cup soy sauce
1/4 cup water
1/4 cup firmly packed brown sugar
3 tbsp. lemon or lime juice
1/4 tsp. garlic powder
1/4 tsp. ground ginger
Place squirrel halves or rabbit pieces in crock pot. Mix all ingredients in a small bowl and pour over meat. Cover and cook on low heat for 7-8 hours. To thicken gravy, use either flour or cornstarch mixed with water. Cook on high until thickened

[flyguy]

COUNTRY FRIED VENISON STEAK

1 lb. round steak
1 tsp. salt
1/4 cup flour
1 tbsp. fat
1/2 cup water

Salt meat and roll in flour. Brown in fat in a large skillet. Add water; cover and simmer until the meat is tender. Several tablespoons of sweet wine may be added with the water to give a distinctive flavor. Use the drippings for gravy.

[flyguy]

Goose Breast with Peaches

3 breasts of Goose, boned
1 tbsp. olive oil
3 Medium-size firm mushrooms
2 tbsp. Grated orange rind
1 tsp. Meat flavoring
1/4 cup Orange juice
3/4 cup Pureed fresh peaches
1/2 cup Heavy cream,whipped
2 Goose livers
1/2 tsp. Finely chopped fresh garlic
1 tsp. Tomato paste
1 cup Strong chicken stock
1 tbsp. Light honey
1 tsp. Guava or red currant jelly
4 Fresh peaches, quartered

Directions
In deep pot, heat oil.Add 1 tbs butter.Let it melt and foam. Add mushrooms.Stir over high heat 2 minutes.Remove mushrooms with slotted spoon and set aside.Brown livers;remove and set aside. Lightly brown Goose breasts on both sides and remove from pan.Reduce heat to low;add 1 tbs butter and melt it.Add garlic and orange rind. Stir over low heat 2 minutes. Add tomato paste and meat flavoring.Blend. Add stick,orange juice and honey.

Stir over moderate heat until mixture boils. Add peach puree and jelly. Bring to a boil. Place breasts in pot and coat with sauce. Cook over low heat about 20 minutes or until done. Arrange breasts on heat-proof serving platter or gratin dish.Whisk whipped cream into sauce.Add mushrooms and peaches. Spoon sauce mixture over breasts.Brown top lightly until broiler. Slice livers neatly and arrange as garnish on top of dish. Makes 6 servings.

[flyguy]

Sweet Venison Sausage

6 lbs. venison, ground or cubed
1 tbsp. accent
6 tbsp. sugar
1 1/2 tbsp. black pepper
6 lbs. pork, cubed
1/2 tsp. Allspice
1 1/2 tbsp. garlic powder
1 tbsp. coriander
1/4 cup salt

Mix all ingredients and grind several times. This sausage may be frozen without smoking and made in patties, hors d'oeuvre balls sausage bags, or casings.

[flyguy]

Goose Stew

A dressed Goose, cut into serving pieces
Red pepper to taste
Garlic to taste
1 - 2 pints water
1/8 cup olive oil
3 celery leaves, chopped
12 bunches green onions
Salt and pepper to taste
4 large onions, chopped
1 green pepper, chopped
3 apples
Parsley

Season Goose with salt, black pepper, and red pepper. Heat oil in large, heavy pan until very hot. Brown Goose in hot oil. Remove from pan; place onions, garlic, celery, and green pepper in same pan. Replace Goose in pan. Cook over medium heat for 15 minutes, stirring frequently. Add water; cover. Cook slowly for 2 1/2 hours or until tender. Replenish water if necessary. About 15 minutes before serving, add green onions and parsley. Serve over rice.

[flyguy]

Poached Salmon

1 1/2 cups white wine

1/2 cup water

1 onion, sliced

1 tbsp. dill weed

1/4 tsp. black pepper

1 1/2 pounds Salmon

1 lemon, sliced

Directions
In a large pot or skillet combine white wine, water, Garlic, onion, parsley, dill weed and pepper.

Bring to a boil, cover, and reduce the heat. Simmer 10 minutes.

Add Salmon, cover, and simmer 8 minutes, or until the Salmon flakes easily. Garnish with lemon and serve.

To lift Salmon easily, put it on cheesecloth before poaching and use the cheesecloth to lower and raise it from your poaching liquid.


Additional Suggestions

Tip: To make a Green Sauce, which is often served with Poached Salmon, mix 1/2 cup Mayonnaise and 1/2 cup Sour Cream with 2 tbsp. Avocado or Dill leaves and blend on high.

[flyguy]

Wild Berry Pie

1 box Pillsbury® refrigerated pie crusts
1 tablespoon sour cream
1 1/2 quarts wild berries, such as black raspberries, blackberries, black mulberries, blueberries, red huckleberries, black huckleberries, strawberries
1 cup sugar
6 tablespoons cornstarch
1 teaspoon fresh lemon juice

Heat oven to 400°F. Remove pie crusts from box, but leave in pouches. Microwave 20 seconds in pouches to soften. Remove crusts from pouches; mix sour cream into crust dough using hands. Divide dough in half. On lightly floured surface, roll out thin. Place 1 pie crust into 9-inch pie plate.

To make filling, mix berries, sugar and cornstarch together in large bowl. Add fresh lemon juice. Place in crust-lined pie plate. Add second crust to top of pie and seal; cut slits in pastry. If you like, brush top with cream and sprinkle with sugar. Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover.

Bake 45 to 55 minutes or until crust is golden brown. Cool at least 3 hours before serving.

If you don't have any wild berries, you can purchase any combination of fresh berries from your local supermarket.

If using wild berries such as huckleberries or mulberries, you may want to increase the sugar slightly due to the tartness.

[flyguy]

Venison-A-Roni

3 lbs ground venison
1 cup chopped onion
1 tsp. Garlic powder
1/4 cup salad oil
2 jars of spaghtetti sauce
1/2 tsp. pepper
2 tsp. salt for sauce
2 tsp. oregano
2 tbsp. salt for macaroni
1 lb. macaroni product
2 cups cottage cheese
1 lb. Mozzarella cheese, sliced thin
1/2 cup grated Parmesan cheese


Lightly saute ground venison and onion until meat is evenly browned. Add spaghetti sauce and spices. Simmer, stirring occasionally, about 45 minutes until mixture is reduced to consistency of sauce.

Cook macaroni in salted water, drain and mix it with the cheeses. In a large flat pan, spread 1/3 of the meat sauce; then half the macaroni and cheese mix. The another layer of meat and more of the macaroni cheexze mix, Then another layer of meat and then top with macaroni cheese mix. Add a bit of parmeasn cheese on top; dot with black olives and bake at 350 degrees F. 20-30 minutes until bubbly. Cool 15 minutes, cut into squares and serve. Serves 12.

[flyguy]

Braised Venison

2 pounds venison roast, cut into 1 inch cubes
1 1/2 cup red wine
Kosher salt and pepper
5 Tablespoons extra virgin olive oil
6 ounces no nitrate bacon, chopped
4 carrots, peeled and roughly chopped
2 yellow onions, chopped
4 ribs celery, roughly chopped
4 cloves garlic, minced
1 pound potatoes, cut into 2 inch cubes
1 pound button mushrooms, halved
1 tablespoon thyme
2 tablespoons oregano
2 tablespoons rosemary
1 quart beef stock
16 ounces canned tomatoes, crushed with your hands

1. In a large bowl, place venison and red wine. Marinade in the refrigerator overnight or at room temperature for at least 2 hours. While reserving wine marinade, remove the venison to a rack and dry with a paper towel. Venison needs to be dry to brown properly. Liberally salt and pepper the venison.

2. In a Dutch Oven or large cast iron skillet, heat 2 tablespoons olive oil until almost smoking. Brown venison in batches adding oil to the pan as needed. Remove venison to a plate and set aside.

3. Add bacon, carrots, onions, celery, and garlic to the pan and cook over medium-high heat until browned and onions are translucent (about 6 minutes). Add potatoes, mushrooms, thyme, oregano, rosemary, reserved wine, beef stock, tomatoes, and 1 tablespoon of salt and 1/4 teaspoon of pepper to the pan. Bring mixture to a boil and add venison back to the pan. Cover and simmer for 2 hours. Turn the heat off and allow to sit uncovered for 30 minutes. This seems to allow the meat to tenderize even more. Serve with crusty bread! So, so good!

[flyguy]

Beer Bread

2 1/2 to 3 3/4 Cups of self rising flour
(Start with 2 1/2 Cups of flour and add flour as needed as you mix.)
1/2 Cup sugar
1 can of beer, room temperature
Mix until just moist.
Put in a greased pan and bake at 350F for about one hour.