The Deer Hunters: Freeper's Wild Game Recipes

10/3/02 | Dead Dog

[Dead Dog]

Hey Freepers, It's Deer Season:

Any of you guys have a favorite recipe for cooking, preparing, or aging wild game?

[rudypoot]

Stick a pheasant in the oven covered with cream of mushroom soup. Enough said.

[BlueLancer]

"Any of you guys have a favorite recipe for cooking, preparing, or aging wild game?"

Tell it that Bill Clinton is eligible to run for President again ... or that Hillary is going to run in 2004 ...

I certainly know that hearing either one of those things would certain AGE me!

[dd5339]

Yuuummm! Fresh venison!

Hey Vic, you want to contribute your recipes? Or how about we do some advertising for Eddy and his venison snack sticks?

Here's hoping we put several of the antlered rats in the freezer this year!

Semper Fi

[BlueLancer]

"Stick a pheasant in the oven covered with cream of mushroom soup"

Why would you want to cover your oven with cream of mushroom soup?
8')

[GSWarrior]

When in hunting in Western Colorado, visit The High Lonesome Lodge.

[Chapita]

I cut up onions, bell pepers, and celery in a pot and par boil the venison until tender. Then I place it on a grill and brown it over hickory wood.

This can be done with fresh meat. Otherwise I hang it in a cooler for 21 days.

[Dead Dog]

http://www.aces.edu/dept/extcomm/newspaper/venison.html

SAFE HANDLING, PROCESSING AND COOKING VENISON

AUBURN, NOV. 12---With deer season upon us, now is the time to think about how to process, store and cook venison to assure a tender, enjoyable product.

Alabama is one of the leading states for white-tailed deer. Deer are found in all 67 counties. With more than 200,000 deer harvested each year, the use of venison as an additional meat source is common.

Venison is usually obtained by three basic methods: slaughtered by a hunter, given to the consumer by a hunter, or purchased by the consumer. The first two methods occur regularly while the last method is less common. Presently, venison is not available to the consumer in Alabama because laws of the state prohibit the retail selling of fresh, wild game and its products.

When venison is obtained, sanitation should be careful considered. Many times, individuals that kill deer and choose to clean and process it themselves don't take the precautions necessary to ensure the wholesomeness of the meat.

If you process the deer yourself, it should be bled as soon as possible to ensure a quality product. After bleeding, the viscera and rear legs just above the scent glands should be removed. The body cavity should be washed thoroughly to remove all excess blood and residues.

Aging, is very important with respect to the eating quality of the venison. The meat should be aged for three to seven days at 32-36 F to improve the flavor and to permit enzyme activity to maximize tenderness. During the aging process it's also recommended that the hide remain on the carcass to prevent water loss.



After aging, the hide and as much fat as possible should be removed. The texture of the fat is similar to that of lamb. It is tallow-like and is sticky at room temperature. The fat also has a "wild" taste, which is not desirable to some people.

After aging, the carcass is ready for cutting into eatable portions. The portions should be double wrapped, using coated freezer wrap. The packages should be labeled, including the date and cut of meat, and frozen as quickly as possible.

If you don't process your deer, you may choose any number of deer processing plants or butchers and have processing done for approximately $35-45. The meat will be processed according to your specifications, packaged in portion sizes, dated and stamped "DEER--NOT FOR RESALE."

The nutritional content (protein, vitamins and minerals) of venison and beef makes them similar meat products. But there is usually a substantial difference in the amount of fat present. The difference being that venison contains a higher lean-fat ratio than a comparable cut of beef.

Different cuts of venison demand different cooking methods, which depend upon the tenderness of the cut. Tender cuts can be defined as those that come from less active muscle groups (loin). The less tender cuts come from more active muscle groups (shoulder, shank and neck).

The following are suggested methods of cookery for various cuts of venison.

Methods for tender cuts (steaks, chops):

Panfrying -- Heat frying pan until sizzling hot. Add 2 tablespoons of butter and place meat in hot pan. Sear on both sides, turning only once. Reduce heat slightly and finish cooking.
Roasting (round, loin) -- Season with salt and pepper and place on a rack in an uncovered pan. Cover surface of meat with bacon strips. Do not add water, and don't cover. Roast in slow oven at 300 F. Allow 20-25 minutes per pound.
Methods of less tender cuts (shoulder, shank, neck):
Stewing -- Cut meat into one-inch cubes, season with salt and pepper, sprinkle with flour, and brown in hot oil. Cover with boiling water, cover and cook slowly until tender. Do not boil. Add vegetables and cook until tender.
Braising -- Season with salt and pepper, rub with flour and brown in hot oil. Add small quantities of water (about 1 cup), cover and cook slowly until tender. Turn meat every 2-3 hours.
Venison can and should be a meat product used, or at least sampled, by all. With the consumer's constant concern for fat, the prospect for using venison as a meat source is becoming more than just a possibility.
For more information on deer processing, ask your county agent for a copy of Extension publication ANR-381, Field Dressing and Processing of Deer in Alabama.

SOURCE: Dr. William R. Jones, Extension Animal Scientist, and Chris R. Kerth, Assistant Professor, Animal Science

[PrivateIdaho]

Only seven days until the opening of elk season!!!

Elk Bourguignon
1/4 lb diced salt pork
2 lbs elk chuck,rump, or round cut in 2' cubes
1-1/2 tsp salt
fresh ground pepper
2 Tbsps flour
1-1/2 cups dry red wine
1-1/2 cup
herb bouquet (1 carrps waterot, sprig of parsley, 1 bay leaf, 1/2 tsp thyme 1 clove
garlic, placed in cheesecloth and tied with string)
4 small onions cut in 1" peices
1/2 lb fresh mushrooms minced

Fry salt pork until crisp, drain and reserve drippings.
Brown elk slowly on all sides in 2 Tbsps of the drippings, sprinkle with salt, pepper and flour,toss to coat evenly. Place in heavy 2 quart casserole along with salt pork. Boil wine, water, and herb bouquet together, then pour over the meat.
Cover and bake at 350 until tender approx. 2 hours. Skim off all fat
Saute onions and mushrooms separately in a little of the fat for a few minutes.
Add onions to meat, bake another 30 minutes, add mushrooms, bake another 10 minutes.
Serves 4-6

[Zansman]

Slice up some backstrap filets, pound them flat with a tenderizer and soak them in buttermilk for a few hours.

Then dredge them in salt and peppered flour and chickn fry them. Use the drippings to make venison cream gravy.

I guarantee it'll be one of the best things you've ever eaten.

[Constitution Day]

Not a deer hunter, but I love venison.
My dad's brothers kill so many every year that they always give me extra.

I like to marinate the backstrap in buttermilk for a couple days, then rub it down with salt, pepper, rosemary and some garlic powder.
Then I wrap it in bacon strips and cook in the oven it sealed in foil, using relatively low (300°) heat, for 1-1/2 - 2 hours depending on size.

[Dogrobber]

Dogrobber's Smothered Venison

2 lbs of venison (roast,chops or steaks)

2 large onions

1/2 package of onion soup mix

1 can Rotel Tomatos w/peppers

Optional- One sliced sweet red pepper

Brown the meat and place it in a bed of sliced onions in a baking dish. Put the sweet red peppers, Rotel tomatos and soup mix on top and then cover with foil. Cook at 250 degrees for at least one hour and then turn down to 225 and give it some more time. Its a slow bake thing and the longer and lower you cook it the more tender the game meat becomes. It works great on the somewhat tough 12 pointer that the Great Hunter takes in the fall. Serve with rice or potatos as there is a great pan juice to make a gravy with afterwards. Fine eating.

[redhead]

CZECH VOMACKA SOUP (pronounced "Vo-MOTCH-ka")

2 cups diced potatoes
1 tablespoon minced onion
1 small clove of garlic
1 1/2 Cup milk, heated
1 egg
1 rounded tablespoon flour
1 pt. sour cream
Meat of one rabbit or two squirrels, cleaned and cut into bite-sized pieces

1. Cook potatoes, onion, and garlic in enough water to cover, about 10 minutes.

2. When potatoes are cooked, add hot milk

Beat the egg and flour until smooth and add enough sour cream to make one cup.

Mix well and add to potato mixture

Add meat, and simmer until meat is tender.

Garnish with sprinkle of parsley, chives, or grated cheese.

Serve with dark rye bread, fresh real butter, and a little vinegar to season soup with. Dark strong beer goes good here, too. Some cooks add diced carrots, celery, and green beans to soup.

[dfwgator]

FYI Ted Nugent has a new book out "Kill it and Grill it" which is about the proper handling and cooking for game.

[AnnaZ]

ping!

[Axeslinger]

Just arrowed a doe this past weekend. Looking forward to trying some of these recipes.

[Just another Joe]

Deer tartar
Kill deer
Slice meat
Eat
;^)

[Uncle George]

One of Dubya,s favorites; Possum with sweet potatoes;
One possum skinned and cleaned.
4 C. water
salt.
black pepper.
4 to 6 red peppers chopped.
4 large sweet potatoes,pared and sliced.
Combine all ingrediants except potatoes in large sause pan; Simmer 30 min.
Remove possum to baking pan;
Cook liquid till reduced by about half; Add liquid and potatoes to baking pan with possum. Bake in 350 degree oven about one hour or until possum is tender, basting frequently with pan liquids.

[Who dat?]

My favorite for elk steaks (works for beef too):

Deep fry in a 60/40 mixture of butter and peanut oil. For me, the average porterhouse takes about 45 seconds to be fried perfectly. YMMV.

If you don't like that and have access to a wood cookstove (or something that gets VERY hot) you just heat up the stove top until it glows. Have a 50/50 mixture of salt/ground pepper (maybe a tablespoon each) and a handful of dried oregano nearby. (Turn on the ventilation or you'll be sorry.) Toss the salt/pepper and the handful of oregano on the cooking surface and drop the steak on top. About a minute or so per side and you're set.

The woodstove trick works good, but it is really best to have an outdoor set-up to do it on... otherwise you spend the next hour trying to get the smoke/ammonia (or whatever it is that salt gives off when you heat it like that) fumes out of the house. Try it though if you get the chance. Mmmm.

[FreeInWV]

Stick a pheasant in the oven covered with cream of mushroom soup. Enough said.

Will that work for owl too?

I'm getting tired of the same ol "Spotted Owl Helper".