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Wild Game Recipes
Wild game recipes
Now that the big game hunting season is over,I have to start eating all these wonderful and delicious Deer recipes.
It was a good hunting season with three nice whitetail bucks put in the freezer.
One made into garlic pepperoni sticks.
One made into smoked garlic links.
One made into sausage rolls.
All are very delicious cold or cooked with a variety of recipes.
With the onslaught of big game season approaching very rapidly,my mouth is starting to water for some delicious Elk chops or Venison,it doesn't matter to me for I will eat either one.
So here I have added a few of thousands of wild game recipes to your bbq pit cooking.
Seared Elk Chops
4 tsp.crushed peppercorns
8 pieces elk chops
3 Tbsp.olive oil
2 minced shallots
1/2 cup brandy
1 cup beef broth
2 cups cream
1.preheat a large saute-pan over medium heat
2.Season the chops on both sides with salt,and sprinkle both sides with peppercorns pressing into meat.
3.Add the olive oil to the preheated pan and place the chop flat to get a good sear.
Cook the chops 3 minutes per side for medium rare to medium.
Remove the cooked chops from pan and let rest while preparing the sauce.
4.In the same pan ,turn the heat to medium high and add the shallots and saute for 1 minute.
Remove the pan from the heat and add the brandy.
Return the pan to the heat,being careful as the brandy will catch on fire.
Once the alcohol burns off ,add the beef broth and reduce by half,about 2 minutes.
Add the cream and reduce by half,around 3 minutes,or until the sauce coats the back of a wooden spoon.
Spoon sauce over chops and eat ..
1 pound Venison Tenderloin
1/2 tsp. ground thyme
1/4 tsp. ground nutmeg
1 tsp. black pepper
1/2 cup soy sauce
1 cup hickory chips
5 lb. of charcoal
yellow squash slices
Mix thyme, nutmeg, pepper and soy sauce, and marinate venison tenderloin overnight in the refrigerator.
Soak 1 cup of hickory chips in a bucket of water overnight.
Build a fire in a covered barbecue grill using 5 lbs of charcoal.
Allow the coals to burn for 30 minutes.
If using a gas grill, preheat for 30 minutes.
Scatter the soaked chips over the coals and close the lid for 10 minutes.
Place the tenderloin on the grill and baste with the marinade,
Close the lid and cook for 10 minutes.
Turn the tenderloin and baste again.
Close the lid and cook for another 10 minutes.
The meat should be slightly pink in the center and quite moist.
Serve on a platter with Blackberry Sauce.
Garnish with parsley sprigs, radish rosettes and yellow squash slices.
Serves 2 to 4.
Something to take the place of chicken;(DUCK)
Slice duck in half;
Marinate with a few onions overnight in your favorite marinade.A hickory or misquite are mine and helps the taste of duck real well.
Place your duck on a charcoal or gas grill and cook at medium for around 10 minutes per side.
DO NOT OVERCOOK.When it turns pink it is just right.
I also baste with honey if I am useing a rotiserie.
Remove duck and slice the onions over the top and begin your feast.
1 pound ground Elk orDeer
½ pound ground pork
1 cup finely chopped onions
½ cup finely chopped red bell peppers
1 tablespoon minced garlic
¾ to 1 cup bread crumbs
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 cup Ginger Pear Marinade
Directions:They'll gather around the table for this meatloaf. Serve with your favorite side dish.
Preheat oven to 350 degrees F.
In a mixing bowl, combine the elk or deer, pork, onion, bell pepper, garlic, bread crumbs, salt, pepper and Ginger Pear Marinade, stir thoroughly.
Divide the mixture into 2 pieces and shape into a 9 by 4-inch loaf pan.
Bake for 45 minutes
Wild West Chili
- 1 pound venison
- 2 diced bacon strips
- 2 tsp.chili powder
- 1 tsp.salt
- 1/4 tsp.grlic salt
- 1/4 tsp.oregano
- 1/8 tsp.cayene pepper
- 4 drops hot pepper sauce
- 1 can diced tomatoes 14 1/2 ounce
- 1 cup onions
- 1 cup celery
- 1 cup carrots
- 1/2 cup green pepper,chopped
- 1 16 oz.can chili beans undrained
In a large saucepan over medium heat brown the bacon and venison and then drain.
Add your seasonings and stir for 5 minutes.
Stir in tomatoes,celery,onion,carrots and green pepper and bring to a boil.
Reduce heat,cover and simmer for 45 minutes.
Stir in beans and cook 30 minutes longer.
Makes 6 servings.