Recipes

Discussion in 'Hunting Forum' started by Jess, Aug 31, 2009.

  1. Jess

    Jess New Member

    481
    0
    0
    VENISON
    First I would like to address the whole "i don't eat venison" nonesense some of my *cough cough* girl friends try to use to get their husbands not to hunt, or worse IMO not to keep the meat. There are a few keys to tasty eats, and they start in the field. Some of this might seem like I'm stating the obvious so bear with me.

    1-appearance of animal before you shoot it
    2-shot placement, if you gut shoot a deer its going to take extra work to make it taste decent
    3-don't push the animal, unless you see it fall give it time to lay down and die.
    4-clean your animal in the field and clean it properly. do NOT use water from a hose to wash out the cavity (you don't want to know about hose bacteria)
    5-if temperature allows you want to hang your deer for a few days its really worth it.
    6-when we process our deer, which we do at home, we don't package any bones with the meat. This year we're going to try ribs though so I'll let you know how that goes. but our roasts/steaks/etc are just the meat.
    7-everything is better with bacon. Since venison is a such a lean meat the burger can have a very strong flavor. so when we process our burger we grind fresh bacon right into it. You can add different types of bacon (i really like the peppercorn type) This gives your burger some fat and flavor.

    now you have your deer in the freezer, what to do with it....

    for whole pieces of meat I like to thaw it ahead of cooking time and soak it in milk. weird right? It seems to take some of the *game* taste out that everyone seems to use as the reason not to eat venison.

    Recipes to follow
     
  2. Jess

    Jess New Member

    481
    0
    0
    VENISON ROAST

    prep
    thaw venison roast in milk in fridge overnight (its okay if its not completely thawed the night before)

    ingredients
    3lb roast
    1/2 can cola
    1/4 cup apple cider vinegar
    1/4 cup brown sugar
    2 beef bullion cubes
    1/2 teaspoon salt
    1/2 teaspoon pepper (fresh ground pepper or split pepper corns)
    1/4 teaspoon red pepper flakes
    1/4 teaspoon cumin
    2 crushed garlic cloves (or 1 teaspoon garlic powder)
    1/2 teaspoon onion powder

    Rinse milk off the roast using cool water, place roast in crock pot, or electric roasting pan. Add all ingredients listed above and enough cool tap water to cover the roast. If you use a roasting pan instead of a crock you will need to add water throughout the cooking process. Cook on low for 8 hours or high for 5 hours. 1 hour before serving shredd roast, first slicing against the grain and then fork shredding, place back into cooking liquid.

    I have made this for many friends and they assure me it tastes just like beef. The spice measurements are approx, I ususally add more cumin and red pepper flakes to make it a bit spicier.
     

  3. Jess

    Jess New Member

    481
    0
    0
    tomorrow I'll start with the *left over roast* recipes, if you guys are interested
     
  4. BigByrd47119

    BigByrd47119 New Member

    3,426
    0
    0
    Hey man thats a great start! I dont have any real recipes, but I might try to snatch one or two from my father-in-law. Keep em coming!
     
  5. dukech1

    dukech1 New Member

    249
    0
    0
    Fantastic start Jess! Lemme find some of mine to post. Can we include sides, or just game?
     
  6. BigByrd47119

    BigByrd47119 New Member

    3,426
    0
    0
    My thought would be its ok. Maybe a side or two with each main dish? But please, anyone who does post sides, make them interesting and not somthing common (like microwaved canned corn).
     
  7. dynastyofnext

    dynastyofnext New Member

    318
    0
    0
    Wont maggots be a problem, or is there something that keeps the flies away?
     
  8. skullcrusher

    skullcrusher New Member

    10,888
    1
    0
    Thus the teperature deal. If the outdoor temp is near what your fridge is, there are no flies; thus no maggots. :rolleyes:
     
  9. dynastyofnext

    dynastyofnext New Member

    318
    0
    0
    ah I see, well its been noted and now I know. Thanks
     
  10. dukech1

    dukech1 New Member

    249
    0
    0
    Squirrel Stew

    2-Squirrels-cleaned(hopefully)-cut into pieces
    1-cup vinegar, I use apple cider
    1-onion diced, I use red onions
    3/4 tsp sea salt
    3/4tsp black pepper, more if you like, I do
    1-tsp seasoned salt
    1-bay leaf(dried) 2 if fresh
    2-stalks fresh celery, diced
    4-medium carrots, diced
    3-10 Red Potatoes, depends on size, cubed
    1-can of beer, more for the cook
    2-Ts- butter
    2-Ts-decent olive oil

    Wash squirrels and cut up into pieces, combine sea salt, vinegar,pepper, and onion into a large freezer type bag, add beer to cover. Let stand in fridge for 3+hours. Remove squirrels, drain and in a large skillet with a cover, brown in butter and olive oil, do not drain. Add seasoned salt,celery,carrots, bay leaf and enough water or beer to cover all. Cover and simmer till meat is tender.

    Serve with fresh cornbread, or soda bread.
     
  11. Dillinger

    Dillinger New Member

    23,972
    1
    0
    Well. I don't know about anyone else, but I am printing these out and putting them in a 3 ring binder to go in the safe.

    In the event of SHTF, I am going to have a 4 star firepit with a 360 degree view and a heavy stack of dead Zombies as door guards. :D

    Great work guys - keep them coming for us poor city boys.

    JD
     
  12. dukech1

    dukech1 New Member

    249
    0
    0
    Some grillin' recipes to follow.:D
     
  13. dicky0331

    dicky0331 New Member

    149
    0
    0
    catalina butterfly steaks.

    1 bottle catalina salad dressing
    1 clove of garlic
    1 tbl spoon of onion powder
    six butterfly steaks

    slice garlic as thin as you can possibly get it, like in good fellas.
    combine all the ingredients in ziplock bags, and place in the fridge for 5 hours.
    grill over low heat, brushing the dressing on as they cook.

    serve with redskin mashed potatoes, and grilled sweet corn. on yeah, an a nice cold coors!
     
  14. Jess

    Jess New Member

    481
    0
    0
    Leftover Roast Recipe #1

    Stuffed Green Peppers

    4 med green peppers, halved and cleaned out
    2 cups cooked rice (I'm picky about rice and I can't stand minute rice, brown med grain rice is great or white rice if you must but only the real stuff :p)
    1 sweet onion fine diced (yellow or red onions are sweet)
    1-2 cups leftover shredded roast (you can also use cooked pork/beef/chicken/random wild game)
    1 cup fresh diced spinach

    now I pick one of 3 spice mixes
    #1
    1 teaspoon oregano
    1/2 teaspoon fresh ground pepper
    1/4 teaspoon salt
    2 sprigs fresh chopped parsley (dried if you must)
    2 sprigs fresh chopped basil (dried if you must)
    1 clove of crushed garlic
    *shredded motz cheese
    *1 can tomato sauce

    #2
    1 teaspoon ground dried chili peppers
    1/2 teaspoon fresh ground pepper
    1/4 teaspoon salt
    2 sprigs fresh chopped cilantro
    1 clove of crushed garlic
    *shredded sharp cheddar
    *1 can of tomato sauce with chilis

    OR you could use some premaid taco seasoning mix




    Preheat your oven to 375 and find a 9x13 glass baking dish (some women have special pans and dishes for special purposes so make sure your not using your wife's cake pan...trust me) set the halves of green peppers in the pan cut side up. Mix together all the indredients and the spice mix of your choice. Stuff the pepper halves with the rice/meat/spice mix. Poor can of tomato sauce over the top of each stuffed pepper. then sprinkle the shredded cheese on top. Cover loosely with tin foil and bake for 35-45 minutes.


    ** If you want to make the whole green peppers which are prettier upon serving cut the tops off and set them aside, then scoop out the middle. Trim the bottoms of the green pepper slightly so that it sits level, but do not cut all the way into the cavity. Then fill and follow directions, set the tops in the baking dish also and cook 45 minutes. Then you can serve whole stuffed peppers, they taste the same either way, I go for easy since I usually have a few kids helping


    ETA-if you double this recipe you can freeze one batch, and if you freeze it it pyrex you can freeze and cook it in the same dish. I do this with a lot of recipes.
     
    Last edited: Sep 1, 2009
  15. spittinfire

    spittinfire New Member Supporter

    9,663
    4
    0
    This is a wonderful thread!! Thank you, jess, for a quality contribution that I'm sure to put to use in the near future. Dove season opens next week, any dove receipes?
     
  16. Jess

    Jess New Member

    481
    0
    0
    dove kabobs (or any bird for that matter)

    After cleaning the meat off the bone and rinsing it in cold tap water (no hose water) cut meat into uniform pieces for doves this will probably just be the breast pieces as is. Then you're going to make a *brine* so heat 1 cup of water to boiling disolve 1/4 cup of sugar, remove from heat and combine with 7 cups ice cold water and 1 1/2 tablespoons of salt (iodine FREE salt) soak the meat in this mixture in a gallon ziploc bag for 30 minutes. While you are soaking the meat you will need to soak your kabob skewers if you bought the bamboo kind completely submerge them in a pan of water. This keeps them from catching fire on the grill. Or you may be super cool and have metal skewers. While doing all this make sure your grill of choice is heating up a gas grill should get to *med high* and a charcoal grill you want full hot embers, no wild flames. You want your grill grate super clean.

    You need to make a sauce for your meat the choices are pretty limitless but I prefer the following

    1/3 cup honey
    1/2 teaspoon fresh ground black pepper
    1/3 cup soy sauce or cantonese sauce
    1/4 cup light oil (I prefer canola but vegetable is fine)
    whisk this together and split some off to brush on meat and some to brush on veggies. You want to keep anything *meat* for just the meat.

    Now you can also chop up veggies into about 1 1/2 inch squares. Good onions to use for this are called pearl onions and you can leave them whole and skewer them from the root end. Also rutabagas, sweet pototatos, zuchini, squash, cherry tomatos, peppers. While you're at it pineapple chunks are great cooked on the grill and you can serve them with vanilla ice cream for desert.

    So you have a whole counter of chopped up stuff! Start skewering, the key though is to keep all like items on one skewer. You won't have the *pretty* ones you see ready made at the store, what you will have though are skewers that all cook evenly since the like items all require the same time. You aslo want to leave a little room between each item to allow for even cooking. Brush the full skewers before placing on the grill and a few times throughout the cooking, keeping your meat and veggies seperate. Grill away!

    Serve over rice or couscous.

    This is a great way to stretch a small amount of game and to introduce wild game to people who haven't tried it.
     
  17. dukech1

    dukech1 New Member

    249
    0
    0
    Dutch Oven Rabbits

    Ok this is not a dove recipe, but I often find rabbits while hunting dove, so, why not.


    two dressed rabbits cut into pieces
    1/4 cup soy sauce
    1/2 tsp garlic powder
    1/2 tsp ground ginger
    1/2 tsp ground sage
    1/2 tsp coarse ground black pepper
    1 medium onion coarsly chopped
    2 stalks celery coarsly chopped
    6-7 smallish carrots coarsly chopped
    1 cup white wine
    1 cup water


    Add all ingredients to a Dutch Oven or a Crock-pot, cook on low until rabbits begin to fall off the bones. Serve over long grain or wild rice, or garlic mashed potatoes.
     
  18. canebrake

    canebrake New Member

    21,833
    3
    0
    This isn't a dove recipe, but I like it!

    1 teaspoon powdered sugar
    Juice from 1 lime (2 ounces)
    4 mint leaves
    1 sprig of mint
    White Rum (2 ounces)
    2 ounces club soda
    Angostura bitters to taste (cuts sweetness, bitter old man recipe [​IMG])


    Place the mint leaves into a long mojito glass, squeeze the juice from a cut lime, add the powdered sugar, gently smash the mint into the lime juice and sugar with a muddler. Add crushed ice, rum, splash of bitters, stir, and top off with club soda. Garnish with a mint sprig.

    mojito.jpg
     
  19. dukech1

    dukech1 New Member

    249
    0
    0
    Kick Azz Cane! Had a couple of Mojito's not long ago! Make great cool-offs after hunting dove in the early season when it's hot.
     
  20. Jess

    Jess New Member

    481
    0
    0
    i'm going to try those this weekend I think. I know a place to get meat rabbits locally. yum