½ lb. sausage meat (or 8 sausages with skin removed)
1lb. short crust pastry
¼ pint chicken gravy/stock
Tsp Basil
Tsp Thyme
Pinch salt & pepper
METHOD:
Cut all meat from rabbit and cut into small pieces
Cut bacon into small pieces
Put rabbit, bacon, Basil, Thyme & gravy/stock in a bowl, add salt & pepper and mix.
Make pastry, and line an ovenproof dish with 2/3 of pastry.
Put sausage meat in bottom of pie to make a base layer.
Empty contents of bowl into pie.
Use remaining 1/3 of pastry to make a pie lid.
Put on top of pie and cut a hole, so steam can escape.
Slow bake in oven 160oC for approx 1½ hours.
Serve hot with potatoes & vegetables for a delicious meal,
or cold with pickles for a delicious snack.
Alternatives:
The rabbit may be mixed or substituted with other game.
Rabbit Pie
1 rabbit
½ lb ham, bacon or steak
½ lb flaky pastry
3 oz butter
1 large onion
½ pt stock
Seasoning
METHOD:
Cut the rabbit into joints or pieces and the ham or steak into large dice. Chop the onion.
Heat the butter in a heavy pan and fry the meat and onion until nicely brown.
Sprinkle with salt and pepper and add the stock.
Simmer gently for 45 minutes. Leave until cold.
Fill a pie dish with the meat and stock. Place a funnel in the centre of the dish and cover with pastry.
Bake at 400 degrees for about 1 hour, brush over with a little milk and return to the oven for a further 10 minutes.
Roast Rabbit
1 young rabbit
Forcemeat
½ lb fat bacon strips
½ lb dripping
½ pt stock
1 tablespoon flour
Seasoning
METHOD:
Skin the rabbit, wash it thoroughly and dry it. Stuff and truss the rabbit. Tie the strips of fat bacon over the back of the rabbit. Cover with greased paper and tin foil.
Heat the dripping in a roasting tin, put in the rabbit, roast in a hot oven for one hour. Baste every 10 minutes as rabbit flesh is very dry.
Remove the paper and bacon, sprinkle a little flour over the rabbit, baste well and return to the over for 10 minutes to brown.
Place on a serving dish and keep warm. Remove skewers and string.
Drain all but 1 dessertspoon of fat from the roasting tin, add the remainder of the flour and cook till brown. Take off heat and gradually stir in the stock. Boil up to 5 minutes, adjust the seasoning and pour into gravy boat.
Bacon rolls and a sharp jelly or bread sauce are served with roast rabbit.
Sautéed Rabbit
1 young rabbit
6 oz butter
8 shallots
2 tablespoons chopped chives
1 glass white wine
1 lemon
Seasoning
METHOD:
Joint the rabbit and rub the joints with seasoning.
Heat the butter in a heavy frying pan. Brown the rabbit joints, then turn the heat very low and cook gently for about half an hour, turning the joints frequently. Place the joints on a serving dish and keep hot.
Sauté the chopped shallots in the frying pan, adding more butter if necessary, until they are soft but not coloured. Add the chives and wine. Simmer for 10 minutes.
Adjust the seasoning and pour over the rabbit joints. Garnish with lemon slices.
Rabbit Chasseur
1 rabbit and liver
4 oz butter
3 tomatoes
2 onions
2 glasses red wine
Stock
2 cloves garlic
Seasoning
1 red pepper (small) or ¼ teaspoon cayenne pepper
Bouquet Garni
METHOD:
Joint the rabbit and retain the liver.
Heat the butter in a heavy pan and stiffen the sliced liver for a moment or two. Lift it out and brown the rabbit joints.
Chop the onion, quarter the tomatoes, and add then together with the red wine, crushed garlic, red pepper, bouquet garni and seasoning to the rabbit. Add enough stock to just cover the meat.
Cover the pan and simmer gently for an hour.
Pound the liver and add this to the pan.
Cook for 20 minutes with the lid off. If the sauce is not thick enough add a little beurre manie.
Remove the bouquet garni and serve.
Rabbit a la Espagnole
1 young rabbit
2 glasses white wine
4 oz clarified butter
2 oz shallots
1 dessertspoon flour
1 teaspoon tomato puree
1/3 pt stock
6 oz mushrooms
Chopped parsley
Seasoning
METHOD:
Cut the rabbit into suitably sized pieces.
Heat the butter in a heavy pan and sauté the rabbit pieces and chopped shallots until nicely browned.
Work the flour into the fat in the pan, add the puree and, gradually, the wine and stock. Season and simmer gently for an hour.
Slice the mushrooms, sauté them lightly in butter and add to the rabbit. Simmer for a further 10 minutes.
Place the rabbit pieces in a serving dish. Reduce the sauce to a syrupy consistency, adjust the seasoning and pour over the rabbit.
Garnish with the chopped parsley.
Parisian Rabbit
15 Juniper Berries
4 cloves of garlic, crushed
½ onion, finely chopped
Mungo lentils (green)
3 large slices of ham, or streaky bacon, cubed
2 heads of sage
½ teaspoon of Chilli powder (optional)
1 Rabbit, young, jointed
2 pints of water
Salt to taste
Dripping
METHOD:
Crush the juniper berries gently in a pestle and mortar. Obtain a fresh rabbit; if it’s from a butcher ask him to joint it.
Fry the rabbit joints in the dripping until sealed. Fry the bacon, onion and garlic until soft.
Add all other ingredients and cook in the oven for 2 hours at 160ºC or Gas Mark 5.
Serve with green vegetables and mustard mashed potatoes.
Belgian Rabbit Stewed with Prunes
1 rabbit
2 onions
pepper & salt
100 g butter
20 g flour
33 cl Trappist Westmalle (dubbel)
7.5 dl wine (white/dry)
1 bag bouquet garni
1 dl meat broth
400 g prunes (dried)
100 g raisins
2 slices of white bread
1 spoon of parsley (chopped)
2 cl vinegar
0.5 teaspoon corn starch
1 spoon of mustard
METHOD:
Cut the rabbit into biggish pieces. Peel the onions and chop coarsely. Add any spices you wish to the meat, plus salt and pepper and roll in the flour.
Bake brown (all sides) in hot butter. Take out of pan and fry the onions light brown. Add the pieces of rabbit and the wine and beer. Add the bouquet garni and simmer for one hour with the lid on the pot. Add the broth so the meat keeps moist.
In the meantime, swell the prunes and raisins in lukewarm water. Cut the bread in small chunks and fry golden brown in oil with butter.
Chop the parsley. Mix and stir the starch and mustard in a bit of vinegar.
Place the pieces of rabbit on a serving dish, thicken the sauce with the mustard-starch mixture. Add the prunes and raisins and warm them for a little while.
Put the sauce over the rabbit & put the bread & parsley on top. Serve with cooked potatoes and a Belgian beer or three!
Melt the butter in a large pan and fry the chopped onion gently for 4 mins. Add the rabbits joints and brown them evenly on all sides
Add the white wine, stock, chopped sage, parsley and season to taste with salt and pepper
Bring to the boil, cover and simmer for about 30 mins or until the rabbit is just tender
Remove the rabbit joints from the pan and keep warm
Cream the flour and butter together to a smooth paste
Boil the juices in the pan for 3 mins
Beat in the paste a knob at a time until the sauce has thickened slightly and smooth
In a small bowl, beat the cream with the egg yolk then stir it into the sauce. Heat the sauce through, but do not allow to boil
Return rabbit joints to the pan and heat through, then transfer to a warm serving dish and garnish with croutons and springs of fresh sage
Casserole of Rabbit in Red Wine
Serves 4
(Marjorie Kyle)
50g (2oz) Butter
2 tbsp of Oil
1 Spanish onion, peeled and diced
75g (3oz) Streaky bacon, rinded and chopped
1 clove of garlic, crushed
1.5 kg Rabbit, jointed
Seasoned flour
300ml Red Wine
300ml Stock
Bouquet garni
12 Prunes (if liked)
Salt and Pepper
TO SERVE
Springs of Parsley and Croutons
Serve with Brussel sprouts and creamed potatoes
METHOD:
Melt the butter and oil in a large saucepan and add the vegetables, bacon and garlic
Fry gently, stirring until pale brown
Transfer the vegetables and bacon to an ovenproof dish using a slotted spoon
Dip the rabbit joints in the seasoned flour, fry them in the saucepan until lightly browned, then add them to the casserole
Pour in the wine and stock
Add the bouquet garni and prunes and cover
Cook in a preheated oven 160C, 325F, gas mark 3
Remove the rabbit joints to serving dish and keep warm
Check the sauce for seasoning
Remove the bouquet garni and pour the sauce over the rabbit
Rabbit with Prunes and Mustard
Serves 4
(Marjorie Kyle)
675g (1.5lb) rabbit pieces
1 tbsp plain flour
1 tbsp each vegetable oil & butter (softened)
1 onion (finely chopped)
175g (6 oz) ready-to-eat dried prunes
100g (4 oz) fromage frais
1 tbsp Dijon mustard
Seasoning to taste
METHOD:
Place rabbit pieces in a paper or polythene bag with the flour and shake to coat evenly
Heat oil and butter in a large pan and fry rabbit until golden brown all over
Add onions and prunes to pan and pour over just enough water to cover
Season generously and simmer for 45 minutes until rabbit is tender
Remove the rabbit with a slotted spoon and keep warm
Stir fromage frais and mustard into the pan and simmer until reduced slightly Spoon the sauce over the rabbit and serve with mashed potatoes and broccoli or green beans
Rabbit Tarragon
Serves 4
(Marjorie Kyle)
4 Rabbit joints (boned)
1 tablespoon of olive oil
1 Glass of white wine or chicken stock
1 tablespoon of light soy sauce, if liked
1 tablespoon of tomato puree
3 to 4 fresh sprigs of tarragon or 2 tablespoons of dried tarragon
Pinch of salt and black pepper to taste
METHOD:
Fry rabbit gently in olive oil in a large pan. Do not brown
Add the wine or chicken stock, puree and soy sauce (if liked)
Add 1/2 the tarragon and season to taste
Simmer gently for 30 to 40 mins in a covered pan
Immediately before serving turn off the heat and stir in the remaining tarragon and stir well
Serve with jacket potato and green beans.
Rabbit Stew
(Traditional Maltese Recipe)
1 Rabbit
4 oz Onions
3 Bay Leaves
4 oz Fresh peas
6 oz tomatoes
2 tablespoons oil
Fresh garlic
4 oz potatoes
4 oz fresh carrots
1 glass of red wine
2 glasses of water
Salt and pepper
METHOD:
Cut the rabbit into pieces and fry lightly in a small amount of oil or butter
In a separate saucepan fry the chopped onions and garlic until golden brown
Add the peeled, chopped tomatoes and bay-leaves.
Add the water to the rabbit and leave it to simmer for about 15 minutes
Pour in the wine and put in the peas, chopped carrots, chopped potatoes, salt and pepper leaving it to cook for another hour on slow fire
Rabbit and Bacon Pudding
1lb Rabbit joints
1 Bay leaf
1 Chopped onion
8 Peppercorns
8oz Bacon pieces
1 Tablespoon flour
1 Pint Stock
Salt & Pepper
Little brown gravy colouring
Suet Crust
8oz S.R. Flour
1/2 Teaspoon Salt
4oz Shredded Suet
7 Tablespoons Water
METHOD:
Put rabbit in pan of water with bay leaf, onion and peppercorns bring to boil and simmer until tender
Remove joints and pick out bones, strain stock
Cut up bacon, removing rinds but do not remove fat
Fry gently for 10 minutes, drain and mix with rabbit
Stir flour into fat in pan and sizzle for 1 minute to form a roux
Gradually blend in the 1 pint of stock, bring to boil and boil 1 minute
Adjust seasoning and add colouring to make light brown
Now make suet crust mixing flour, salt, suet and water to a soft but not sticky dough
Lightly grease a 2 pint heat proof basin and line with 3/4 of pastry
Add rabbit and bacon mixture and 3 tablespoons of gravy
The basin should not be full to allow rising
Roll out remaining pastry, damp edges, fit on top
Cover with greaseproof paper, lightly greased with a 1 inch pleat on top
Cover loosely with foil and press around rim to seal
Either pressure cook or steam in top of steamer for 1 1/4 hours keeping water boiling
Serve with gravy, green vegetables and a glass of home made stout.
Hunter's Rabbit
(Serves 4)
One Rabbit jointed
One large onion, finely chopped
Two celery sticks, finely diced
2 tbsp. Olive oil
One large carrot, finely chopped
250 mil (8 fl.oz...) of chicken stock
One Bouquet garni
4 tbsp. Red currant, quince or rowanberry jelly
2 tbsp. Arrowroot mixed with a little water
METHOD:
Preheat the oven to 180C / 350F gas mark 4
Heat the oil in a flame proof casserole dish and fry the rabbit pieces until light brown
Stir in the chopped onion and vegetables, cook for 2 minutes
Pour in enough stock to cover the rabbit and season generously
Add bouquet garni and place in the preheated oven for 1 to 1 hr 10 mins until the rabbit is cooked but not falling to pieces.
Transfer rabbit to a dish and keep warm
Remove bouquet garni from the casserole
Stir in the jelly and the arrowroot and bring to the boil quickly on the top of the stove, stirring continuously until the sauce thickens and clears
Return rabbit to the casserole and serve with the sauce, lots of mashed potato and red cabbage
BBQ Squirrel
(Todd Smith)
4 squirrels, quartered
3 tbsp salt
2 tsp pepper
1 tsp garlic powder
1 tsp onion powder
your favourite dry rub
15 charcoal briquettes
3 handfuls hickory chips
your favourite BBQ sauce
METHOD:
In a large pot, boil the squirrel in water seasoned with the salt, pepper, garlic powder and onion powder for 1 hour or until tender.
In the meantime, soak the hickory chips in water. Light the charcoal and let them get white hot. Place them to one side of your grill.
Remove the squirrel from the water and pat dry. Coat with your favourite dry rub.
Add one handful of wood chips to the hot coals.
Place squirrel on grill across from the hot coals. Cover and smoke for 1 hour. Add a handful of wood chips every half hour.
Add last of the wood chips and baste squirrel with BBQ sauce. Smoke for another half hour basting another 3 - 4 times.
Serve with mashed potatoes, sweet corn and buttermilk biscuits.
Enjoy!
Squirrels in Cream Sauce
2 squirrels, cleaned and cut into serving pieces
1 medium onion (finely chopped)
1/2 tsp leaf Thyme
1 - 4 oz can sliced mushrooms (drained)
1 cup beef bouillon
1 cup sour cream
2 tbsp lemon juice
3 tbsp flour
minced Parsley
METHOD:
Soak squirrel in salted water overnight in refrigerator.
Remove squirrel pieces and rinse.
Discard salted water.
Place squirrel, onion, Thyme and mushrooms in a crock pot.
Pour in bouillon.
Cover and cook on "low" for 8 to 10 hours.
Remove squirrel to a warm platter.
Combine sour cream, lemon juice and flour.
Stir sour cream mixture into crock pot.
Turn on high and cook until thickened.
Spoon sauce over squirrel and sprinkle with Parsley.
Serve and enjoy!
Daddy's Squirrel Stew
(Rob Benson)
3 squirrels, quartered
Tony Chachere's Creole seasoning
2 strips bacon, cut up
1/2 stick butter
1 onion, chopped
4 cloves garlic, finely chopped
2 bell peppers, chopped
2 stalks celery, chopped
3 potatoes, cubed
5 cups water
1/4 cup burgundy wine
METHOD:
Rub the creole seasoning liberally over the squirrels.
In a Dutch oven, melt the butter. Add the bacon.
Add the squirrel to the Dutch oven and brown evenly. Remove.
To the Dutch oven, add the onion, garlic, peppers and celery. Sauté until the veggies are soft.
Add the meat back to the pot along with the water and potatoes. Stir together.
Bring to a boil, reduce heat and simmer 1 1/2 hours stirring occasionally.
Remove the squirrel pieces. Cool and debone.
Return meat to the pot. Stir in the wine. Heat to boiling again then reduce heat and simmer 10 minutes.
Serve over biscuits or toast.
Squirrel Spit
(Todd Mendenhall)
2 - 3 squirrels
favourite seasonings
favourite BBQ sauce
beer
grill with rotisserie
METHOD:
Season squirrels inside and out with your favourite seasonings.
Heat grill. Place a disposable baking pan(s) under where the squirrels will be rotating.
In a bowl, mix the BBQ sauce with an equal amount of beer. Add seasonings to taste. Pour into the baking pan(s) on grill.
Place squirrels on spit and cook over medium heat 40 - 45 minutes or until done.
Brush often with the sauce in the pan.
Serve and enjoy.
* Note from Todd: "This is really good at camp. As you remove the cooked squirrels add a couple more. Just make your sauce up ahead of time so you can keep the pan(s) full."
Squirrel Nuggets
(Domenick Ottoviani)
squirrels, amount depends how hungry you are
1 large onion, chopped
couple stalks celery, chopped
1 - 2 carrots, chopped
peppercorns
water, beer or chicken stock
flour
paprika
beer
METHOD:
Clean and quarter squirrels. Add to a large soup pot. Cover with water, beer or chicken stock.
Add the onion, celery, carrots and peppercorns to taste.
Bring to a boil, reduce heat and simmer until meat is tender. Remove meat from pot and cool. Remove bones. Keep the meat in nugget size pieces.
In a bowl, mix some flour and beer together to a "gravy consistency". Season to taste with paprika.
Dip the nuggets into the batter and deep fry to a golden brown.
Serve with ketchup, ranch dressing or homemade plum jam for dipping.
Venison Roast
3 lb Chunk of venison roast (or Roll it if its in steak Form)
2 cup Onion - cut up (2 in. Pieces)
2 cup Potato - cut up”
1 cup Carrots - cut up”
1 cup Fresh mushrooms - sliced
2 tbsp Liquid smoke
3 tbsp (or more) Worcestershire Sauce
3 tbsp (or more) Soy Sauce
1/2 cup Beef broth
METHOD:
Put a LARGE oven cooking bag in an oblong baking pan (so that the bag fits inside the pan).
To the bag, add the venison.
Add all liquids, then veggies around the meat.
Put the mushrooms on top of everything else, then the spices on top of them. You want to have about 1 inch of liquid in the bottom of the bag, so if you need more, add a little water (or white wine!).
Seal bag.
Poke several small holes in top of bag to let steam escape.
Bake at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won't overcook).
Venison Sausage
5 Feet medium hog casings
5 lb Cubed pre-frozen venison
3 lb Lean pre-frozen pork, cubed
2 lb Pork fat, cubed
5 tbsp Salt
1 tsp Thyme
2 tsp Sugar
1 tbsp Fine grind black pepper
2 tsp finely minced garlic
1 tbsp Paprika
1 tsp Cayenne
1 cup Brandy
1/2 tsp Ascorbic acid
1 tsp Salt & pepper
METHOD:
Marinade 1/2 cup Red wine vinegar, 1/2 cup Red wine, 2 tsp Salt, 1 small Onion (sliced), 1/2 cup thinly sliced Carrot, 1 clove Garlic (finely minced), 1 Bay leaf, 1/4 cup chopped heart of Celery, 1 tbsp whole black Peppercorns
Thaw venison.
Prepare marinade and pour over cubes of meat.
Marinate in the refrigerator for 24 hours.
Drain, discard marinade, and grind through the fine disk.
Grind pork and fat separately and mix with venison.
Add remaining ingredients and mix well.
Place in the refrigerator overnight.
Prepare casings, stuff and tie off into 4-5" links.
Hang to dry for 48 hours.
Cold smoke (70-90) for ten hours.
Hang again for at least two weeks before sampling.
Venison Meatballs
1 1/2 lb Venison, ground
2 cup Sour Cream, divided
2 tbsp Catsup
1 1/4 tsp Salt
1/4 tsp Pepper
1/2 tsp Garlic Salt
1/2 tsp Oregano
1 tbsp Oil
1 tbsp Water
2 tsp Dill Weed
Paprika
METHOD:
Combine venison, 1/4 cup sour cream, catsup, salt, pepper, garlic salt and oregano
Shape into meatballs the size of walnuts
Brown meatballs in hot oil
Pour off any excess oil
Add water, cover and simmer 15 minutes
Remove meatballs to your serving dish
Combine remaining sour cream, salt and dill in skillet in which meatballs were cooked
Heat through and pour over meatballs
Sprinkle with paprika
Venison Lasagne
1 lb Spicy venison sausage
2 tsp Onion salt
2 tsp Garlic salt
1 can 16 oz. whole tomatoes
1 can 15 oz. tomato sauce
3 tbsp Dried parsley flakes
1 tsp Sugar
1 tsp Basil leaves
2 tsp Salt
1 can 8 oz. mushroom pieces
6 Uncooked lasagne noodles
1 packet 16 oz. packet ricotta cheese
1/2 cup Parmesan cheese
1 1/2 tsp Oregano leaves
2 cup Shredded mozzarella cheese
METHOD:
Cook and stir sausage, onion and garlic salt in 10-inch skillet until sausage is light brown
Drain
Add tomatoes (with liquid), tomato sauce, 2 tablespoons parsley, sugar, basil, 1/2 teaspoon salt and mushrooms
Heat to boil, stirring occasionally
Reduce heat
Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour
Cook noodles as directed on package
Reserve 1/2 cup of the sauce mixture
Mix ricotta cheese, 1/4 cup Parmesan, 1 tablespoon parsley, 1 1/2 teaspoons salt and oregano
Layer 1/2 each of the noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in un-greased oblong pan, 10" x 6" x 2"
Repeat above process until you have 2 layers
Spoon reserve sauce on top, top with mozzarella and sprinkle with Parmesan
Cook uncovered at 350F for 45 minutes
Let stand 15 minutes
Venison Soup
1 lb Venison; cut into bite-sized pieces
1 46-ounce can vegetable cocktail juice (V-8)
1 28-ounce can whole tomatoes; un-drained and chopped
2 medium Red onions; chopped
1 tbsp Worcestershire sauce
1/8 tsp hot sauce
4 large Potatoes; peeled and cubed
3 medium Carrots; sliced
4 small Yellow squash; sliced
3 to 4 stalks celery; thinly sliced
2 medium Green peppers; cut into 1-inch pieces
METHOD:
Combine first 6 ingredients in an 8-quart Dutch oven; bring to a boil
Reduce to medium heat; cover and cook 30 minutes, stirring occasionally
Stir in potatoes and carrots; cover and cook for 20 minutes
Add remaining vegetables to soup
cook, uncovered for 10 additional minutes or until vegetables are crisp-tender
4 quarts
Venison Hamburger Rice Pie
1 lb Ground venison, browned and drained
1/2 cup Bread crumbs
1/4 cup Green pepper, chopped
1/4 cup Onion, chopped
1 1/2 can Tomato sauce
2 1/2 cup Cooked rice
1/2 cup Grated cheese
Salt and pepper to taste
METHOD:
Combine venison, bread crumbs, green pepper, onion and 1/2 can tomato sauce in large pie shell
Mix rice, cheese, salt and pepper and 1 can tomato sauce
Place mixture on top of first mixture and spread other half can of tomato sauce over top
Bake in pie pan at 375F for about 35 minutes
Venison Chilli
makes 6 cups
3 tsp Vegetable oil
1 Large onion, finely chopped
2 Large garlic, minced
1 Small hot green chilli
1 x Pepper, minced (optional)
1 1/4 lb Venison, cut into 1/2" cubes
3/4 lb Ground venison (or pork)
28 oz Can of crushed tomatoes
3 tsp Red wine vinegar
3 tsp Ground chilli powder
2 tsp Ground cumin
2 tsp Worcestershire sauce
1/2 tsp Cayenne pepper, plus a pinch
1 Large green bell pepper,
1 x Seeded and chopped
2 tsp Salt or to taste
1 x Freshly ground black pepper
10 oz Can of red kidney beans, drained
3 tsp Masa Harina (or fine cornmeal)
1 x Mixed with a little water
1 x Into a smooth paste for thick
METHOD:
Heat the oil in a very large skillet
Stir in the onion, garlic, and chilli pepper
Sauté over med-hi heat until the onion is just tender, about 5 minutes
Add the cubed and the ground venison and continue cooking for about four to five minutes, stirring with a wooden spoon, until the ground meat is no longer red
Add all the remaining ingredients except the beans and the Masa Harina (or cornmeal)
Bring the mixture to a boil then reduce heat to medium and cook uncovered for 30 minutes, stirring occasionally
The stew should be fairly thick
Stir in the kidney beans and the Masa Harina and heat through
Taste and adjust the seasonings
Meat Loaf with Chilli Sauce
4 Slices fresh bread
1/2 cup Water
2 lb Ground Elk/Deer
1 Medium onion
1 tsp Salt
1/4 tsp Pepper
2 Eggs
1 cup Chilli sauce
METHOD:
Soften bread in water and add remaining ingredients
Mix well, pack in pan and cover with chilli sauce
Bake at 375 degrees F. for 45 minutes
Hearty Dutch Oven Breakfast
1 lb Ground Venison
2 tbsp Vegetable Oil
1 Small onion, diced
12 Eggs
1 can Jalapenos (small), diced. Use green chillies if you like it mild
1 lb Cheddar Cheese, mild or sharp
METHOD:
Brown ground venison in vegetable oil with onion and season to taste
Pour off any excess grease
Break eggs and add diced jalapenos
Stir over medium heat until eggs are nearly cooked
Sprinkle cheese over top
Remove from heat and let sit for 2-3 minutes
Serve with salsa or sour cream.
Grilled Venison Steaks
10 to 12 servings
12 lb To 14 lb venison hind-quarter
16 oz Bottle commercial Italian dressing
2 3/4 oz Package dry onion soup mix
3/4 cup Butter or margarine; melted
2 tsp Pepper
METHOD:
Separate each muscle of the hindquarter, and cut away from bone
Slice each muscle across the grain into 1-inch thick slices (reserve remaining meat for use in another recipe)
Remove and discard the white membrane surrounding each steak
Combine salad dressing and soup mix in a large, shallow dish, stirring well
Add steaks
Cover and marinate steaks in refrigerator for one hour, turning once
Combine butter and pepper, stirring well; set aside
Remove steaks from marinade
Grill about 5 inches from hot coals 8 to 10 minutes on each side or until done, basting occasionally with butter mixture
Elk/Deer Spanish Pot Roast
3 lb Pot roast of Elk or Deer
11 Sliced stuffed olives
1/4 lb Salt pork
1 Medium onion, sliced
3 tbsp Margarine or butter
2 can canned tomatoes
1 tsp Salt
1/4 tsp Pepper
1 tsp Sugar
METHOD:
Cut small pockets along sides of the roast with a sharp knife
Fill these pockets with sliced olives and salt pork which has been cut into small strips
Brown onions slices in margarine or butter
Remove onions and blown roast in hot fat
Add canned tomatoes, salt, pepper, sugar and browned onion
Cover and simmer until meat is tender - about 3 to 4 hours
Thicken liquid for gravy
Creamed Venison
1 lb Cubed Elk/Deer round steak
3 tbsp Margarine or butter
2 cup Medium white sauce
1 tsp Celery salt
1/4 tsp Pepper
3 tbsp Chopped parsley
2 tsp Worcestershire sauce
1/4 can Pickle relish
---TOPPINGS---
1/2 cup Bread crumbs
2 tbsp Margarine or butter
METHOD:
Brown steak in 3 tablespoons margarine or butter
Add a small amount of water and cook in a covered skillet until tender, adding a little water from time to time as needed
When done add white sauce, seasonings, parsley and pickle relish
Put mixture in a greased casserole
Sprinkle top with bread crumbs and dot with margarine or butter
Bake in a moderate oven (350 degrees F.) until crumbs are browned
Country-Fried Venison
6 servings
1 1/2 lb (3/4" thick) venison
1 cup All-purpose flour
Salt and pepper
1/4 tsp Seasoned salt
1/4 cup Bacon drippings
2 clove Garlic; minced
4 cup Water
1/3 cup All-purpose flour
1 1/2 tsp Bottled brown bouquet sauce
1 medium Onion; thinly sliced
1/2 lb Fresh mushrooms; sliced
Hot cooked rice
METHOD:
Prepare venison by trimming all fat and removing connective tissues
Cut meat into serving-size pieces, and pound each piece to 1/4-inch to 1/2-inch thickness
Combine 1 cup flour, 1/4 teaspoon salt, 1/8 teaspoon pepper, and seasoned salt; dredge the venison in flour mixture
Heat 1 tablespoon bacon drippings in a large, heavy skillet
Add garlic, and sauté until golden
Remove garlic, and set aside
Add remaining bacon drippings to skillet; cook venison until it is lightly browned on both sides
Remove from skillet, and set aside
Gradually stir about 1/2 cup water into 1/3 cup flour; mix until smooth, and add the remaining water
Stir flour mixture into pan drippings; cook over medium heat, stirring constantly, until thickened
Stir in bouquet sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper
Return venison and garlic to skillet; reduce heat
Cover and simmer 30 minutes. Add onion; cover and simmer 15 minutes
Add mushrooms
Cover and simmer 15 minutes
Serve over rice
Country Style Venison Stew
1/2 lb Bacon or salt pork
2 lb Venison steak
4 tbsp Flour
6 cup Water or beef stock
1 large Tomato, chopped
2 medium Carrots, sliced
2 medium Stalks celery, sliced
2 medium Potatoes, in 1" cubes
1 Dozen small white onions
1 tbsp Chopped parsley
1 cup Fresh green peas
Salt and pepper to taste
METHOD:
Cut bacon into 1" cubes and sauté in large saucepan until lightly browned
Remove and set aside
Cut venison into 1 1/2 or 2" pieces and brown over high heat in 4 T bacon drippings
Stir in flour
Lower heat and let brown 2-3 minutes, stirring several times
Add liquid and let it simmer 1 hour or more until venison begins to get tender, add more liquid as necessary
Add all the other ingredients, except peas, and continue to simmer to make a thick stew
Simmer peas in a separate pan until done
Strain and spoon over or around stew when served
Great accompanied by buttered corn muffins and a salad
Barbecue Venison Chops
20 Venison chops
6 oz Beer
1 large Onion, chopped
4 Pats of butter
2 oz Garlic
METHOD:
Place aluminium foil on hot grill with sides folded up, so there is no runoff of juices
Place chops on foil
Add beer, chopped onion and butter
Sprinkle garlic salt on chops each time you turn them
When chops are done, remove foil from grill
Place chops back on grill and sprinkle with garlic salt each time you turn them until charcoal black
Blaine's Venison Sausage
6 lb Ground venison
6 lb Ground pork (lean)
2 tbsp Salt
2 tbsp Pepper
1/2 tsp Cayenne pepper
1/2 tsp Sage
1/2 cup Honey
METHOD:
When the venison, pork and hot water are well mixed