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Old 10-06-2009, 12:34 AM   #31
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Default Venison Meatloaf

2 lbs ground venison
1/4 lb ground pork sausage
1/2 cup chili sauce
1 cup tomato juice
1 1/2 tsp salt
1/2 tsp black pepper
1/2 tsp ground bay leaf
2 TBS butter
1 cup un seasoned bread crumbs
1/2 tsp thyme
1 medium chopped onion
2 stalks celery, chopped
2 eggs


Mix all ingredients thoroughly in a large mixing bowl. Tansfer to a buttered loaf pan, shape into a loaf. Bake at 350 for 1 hour or untill juices run clear.
Great with garlic mashed potatoes. Also, an alternative, make a hollow in the meat loaf and fill it with cheese, I like Swiss, cover the hollow with more meat mixture and seal. Cook untill done.

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Old 10-10-2009, 03:07 PM   #32
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My favorite go-to small game recipe for goose, tree rats, bunnies, etc. is 1 slow cooker, can of cream of mushroom soup, can of cream of celery soup, onion soup mix, mushrooms. and what-ever seasoning and veggies your little heart desires. Cook all day, place concoction over a bed of egg noodles and yum, yum.

Jerky Marinade.

Put meat in big zip lock bag, cover with soy sauce, add cup of brown sugar, add crushed red pepper to tastes. Leave in refrigerator for a couple days before making jerky. Sweet and Hot

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Old 10-20-2009, 11:16 PM   #33
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Default Fried Rattlesnake

1 medium rattler, cleaned
1 quart water
1 tsp Tarragon
4 tsp Sea salt, divided in half
1 tsp Thyme
1 tsp Paprika
1/2 tsp ground red pepper(optional)
2 cups All purpose flour
Oil for frying

Soak cleaned rattler in water with half the salt for two hours. Fillet and cut into steaks or serving pieces. Mix remaining dry ingredients in a large resealable plastic bag, or large bowl. Drain and pat dry steaks, add to bag or bowl and stir to evenly coat steaks. Place on paper towels to rest for one or two minutes. Heat oil in skillet or Dutch oven and fry till golden brown. Goes well with seasonal greens and garlic mashed potatoes. Serve with chilled white wine or a good Mexican beer, Cerveza Sol, Dos Equis, or Negro Modelo. Salud!

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Old 10-21-2009, 02:03 AM   #34
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Some people eat "buffalo" wings, I enjoy quail, fowl, squirrel, etc... wings. Make em like it's chicken... make sure to remove the shot.

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Old 10-22-2009, 11:40 PM   #35
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Default Fresh Venison Sausage

3 lb cubed venison
2 lbs 50/50 pork trimmings ( available at most butcher shops), bacon will work
1/2 cup dry red wine
5 tsp sea salt
3 TBLS fresh chopped onion
1 1/2 tsp fresh chopped garlic
4 tsp black pepper
1 1/2 tsp fresh rosemary
1 1/2 tsp juniper berries (optional)
medium hog casings

1 cut meat and trimmings into chunks and partially freeze
2 grind the mixture through a 1/4 in. plate
3 mix with remaining ingredients
4 thoroughly blend ingredients together
5 stuff into medium casings and tie off into six inch links
6 dry the sausage at room tempurature till dry to the touch. (about three hours or more). do not cook for 24 hrs, this is to let flavor develope
7 store for up to three days in refridgerator or, freeze

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Old 10-28-2009, 12:06 AM   #36
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Default Rabbit with creamy wine sauce

1 rabbit, cleaned and cut into serving pieces
8 slices of thick cut bacon
2 stalks celery cut on bias
1 medium onion, coarsly chopped
2 cloves minced garlic
1/2 cup dry white wine
1/2 cup chicken broth
1 tsp dried oregano, crushed
1/2 tsp dried marjoram, crushed
1 bay leaf
1/2 cup heavy whipping cream
2 TBS fresh chopped flat-leaf parsley
salt and pepper to taste

In a 10-inch skillet, fry bacon untill crisp, drain and set bacon aside, crumble later. Season rabbit with salt and pepper, fry in bacon drippings untill browned. Remove rabbit and drain, do not dump bacon grease.
Cook celery, garlic, and onions in remaining bacon grease untill tender, slowly add white wine and de-glaze the pan. Add chicken broth, bay-leaf, marjoram and oregano, add rabbit, reduce heat and cover. Simmer for 45 mins or until rabbit is fork tender, turning meat occasionaly to prevent scorching.
When meat is tender, remove rabbit and let rest. Reserve 3/4 cup of cooking liquid, add heavy cream, return to heat and simmer until liquid thickens slightly.( A tsp of Corn Starch will thicken the sauce)
Cover rabbit with sauce and sprinkle with crumbled bacon and parsley.
A good side to this is garlic-mashed potatoes or wild rice, spoon some of the sauce over taters, or brown and wild rice.

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Old 10-28-2009, 12:11 AM   #37
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Quote:
Originally Posted by dukech1 View Post
2-4lbs beaver cut into pieces
1/2 c flour
1tsp salt
1/4 tsp Paprika
1/2 tsp salt
1/2 c water
1c Sour Cream
oil to fry in
1 onion sliced
Clean beaver and soak overnite in salted water(1tsp salt to 1 quart water).Drain and roll in flour seasoned with 1/2 tsp salt and 1/4 tsp Paprika. Fry in oil till browned on all sides.Then cover beaver with sliced onions, sprinkle onions with salt and black pepper. Add 1/2 c water and cover tightly, simmer on low for 1 hr. Add 1 c Sour Cream in the last 15 mins of cooking. Serves 2-4 depending on size of animal. Good with wild rice and fresh greens.
Never eaten beaver before, guess I'll have to try it if I can find one!
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Old 10-28-2009, 12:22 AM   #38
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I can find them in the Brazos River and tributaries. Surely, you can find them in the Trinity, or you may be able to get some frozen online. This is good stuff .

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Old 10-28-2009, 01:10 AM   #39
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I guess at my age, if I haven't eaten beaver, I probably never will.

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Old 11-14-2009, 01:43 PM   #40
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Default Ginger Venison

1 1/2- 2 lbs Venison steaks
2 chopped onions
1 1/2 tsp salt
1 cup canned diced tomatos, drained
1 tsp tumeric
1/2 cup olive oil
2 cloves garlic, chopped fine
4 tsp ground ginger
1 can onion soup
white wine as needed

Combine venison,onions,salt,tumeric,garlic and ginger in large bowl or sealable bag, let stand for 1 hour. Saute in oil in heavy skillet or dutch oven add tomatos and onion soup cover and simmer on low heat for 1 1/2 hours or untill fork tender. Add white wine if mixture gets too dry. Serve over rice or pasta.

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