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My marinade is loosely based on the Rocky Mountain Elk Foundation's recipe by way of the NY Times. You can google it to find the exact recipe.

Marinade is roughly equal parts olive oil, acid (vinegar and/or citrus), and soy sauce, with dry mustard and minced garlic and diced onions. If using about one cup each of the wet ingredients, then about 2 table spoons of dry mustard. I use Colman's Mustard. I think the mustard is the key to this recipe.

Soak thick venison steaks/small roasts for about 2 or 3 days in the refrigerator. I've gone as long as 4 days. I use zip loc bags and turn them over every day.

Remove meat from marinade, quick rinse, then dry with paper towel. Season meat as you would your steak. I rub olive oil, then salt and pepper with rosemary. Grill (combo direct and indirect heat) until medium rare, remove at about 115-120 degrees, then allow to rest for 10 minutes. The temperature will continue to rise while resting to about 130 degrees.

I use this marinade on the leg meat only. Backstrap and tenderloin don't really need anything but salt and pepper. The finished meat should be about as tender and juicy as prime rib or filet. The flavor from the marinade is subtle. Since I've found this recipe I've stopped braising or making venison chili or stew.
 
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Frozen Venison/Pork Sausage Microwave Patties

We cut and grind our own venison. Part of the ground venison we mix 50/50 with the cheapest, 20% fat ground beef we can find before freezing it in 1lb. packages.

The other part (about half) of the ground venison we mix 50/50 with store-bought pork sausage or ground pork (whatever’s on sale) and throw in some Italian seasoning, some sage, and a little red pepper. We’re not scientific about it – we just add seasonings till it looks and smells “about right” for our tastes. Some sausage recipes call for a little brown sugar, and that’s okay too. It’s your sausage, so make it the way you think you’ll like it.

After thoroughly mixing everything together, we shape the ground venison/pork sausage into patties and fry them up. After they are done, we pat the excess oil off them with paper towels, and place them on a cookie sheet that has been lightly sprayed with cooking spray. Next we place the cookie sheet full of patties in the freezer, usually overnight. Finally, using a spatula, we remove the frozen patties from the cookie sheet and put them in plastic zipper bags (the patties won’t stick together because they are already frozen) before putting them back in the freezer.

For breakfast, just pop a couple of the frozen patties in the microwave for about a minute. They go great with eggs and hash browns, or pancakes. But my favorite way to use them is as follows:

  1. Pop a frozen, venison/pork sausage patty in the microwave for 23 seconds.

  2. Put the partially heated patty and a slice of pepper-jack cheese in the middle of a biscuit. I use my own sourdough/buttermilk biscuits, but store-bought, pop-up (“grand” sized) biscuits work well too if you don’t have your own favorite biscuit recipe.

  3. Put the whole thing back in the microwave for 19 more seconds – until the cheese just starts to droop.

  4. For lunch, serve with an ice cold, crisp lager (or your own choice of beverage) and some cool-ranch chips.
Enjoy
 
Sweet and sour Venison meatballs

Make meat balls as you normally would,but in 1 in size.
For the sauce
1 can Golden mushroom soup
2 Tablespoons vinegar
1 can stewed tomatoes
2 Tablesspoons brown sugar
2 Teaspoons soy sauce
I can pineapple chunks
2 bell peppers cut into half in pieces
Prepare meatballs let cool
Combine all other ingredients in a pot simmer to combine,adjust to taste.
Add meat balls and cook briefly (don't want to dry out meatballs)
Serve over rice or egg noodles or just eat the as is.
ENJOY!
 
Venison meatballs with Merlot and sour cream gravy
Make meatballs as you normally would except add chopped fresh basil and fine crumbled Feta cheese 1 in diameter
Store bought gravy mix
Merlot wine(or your favorite red ,dry is best)
Half pint of sour cream
salt
pepper
Prepare the meat balls and let cool
Bring gravy to simmer
add wine and sour cream simmer to bring back up to temperature (adjust to taste)
add meatballs simmer briefly(don't dry out meatballs by over cooking)
Serve over egg noodles or rice or enjoy out of the pot
Enjoy!
PS enjoy the rest of the wine with meatballs!!
 
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We should archive this page. I have a whole mess of recipes (I actually have a cookbook I put together). If there's any interest, I'll add some more. Here's my favorite for squirrel and/or rabbit.

Bonus Marinade (Can be used with this or any wild game recipe to get the so called "gamey" taste out of wild game):
  1. Take 2 fresh squirrel (or whatever meat you are using) and place them inside a heavy duty, zipper sealed plastic bag. Fill the bag with 5 parts orange juice, 1 part apple cider vinegar, 2 parts water. Add salt and a little bit of pepper. As an aside, I usually quarter my squirrels before I put them into the bag.
  2. Let that marinade in the refrigerator anywhere from 6 hours to overnight.


Squirrel Soup:

  1. Dice an onion and 3 cloves of garlic. Slice several carrots and celery.
  2. Take your marinade squirrels / rabbit and cut as much of the meat off the bones as possible. Pay very special attention to the backstraps and legs. They're small so please don't cut yourself! You want it to be cut small enough so that you can properly gauge the temperature of the meat by the overall temperature of the soup around it (you don't want to undercook wild game). Place all the meat into a bowl. If you keep the bones, you can make a bone broth / stock out of it for later.
  3. Season the meat to your preference. I personally found this recipe works well with salt, garlic powder, pepper, a small kiss of paprika, sage, and rosemary. Rub it in if you can.
  4. Heat a large, deep pan or skillet. I know it sounds crazy, but I always get best results using a wok! When the pan is hot, add extra virgin olive oil. Too much will make the soup oily and unhealthy, whereas too little will make the edges of the meat burn.
  5. When the bottom of the pan is properly oiled, drop in your meat and vegetables. You'll know if the pan is hot enough because the oil is sizzle when it's dropped in. For best flavor, add 1-2 sprigs of fresh thyme when you drop your meat in. Stir the contents around on the oil for about 10 minutes or until the meat is starting to look almost (but not quite) finished.
  6. Then, add in 1 package of chicken broth. You can use stock, but I personally like broth better. You want to completely submerge the vegetables and meat in the broth.
  7. Add your seasonings into the soup. Usually Italian seasoning and black pepper are sufficient, but your soup can take on a lot more personality if you throw in more seasonings -- even if it's just more of the garlic powder, black pepper, paprika, sage, and rosemary you rubbed onto the meat. Stir aggressively until it reaches a soft boil.
  8. Reduce the heat and let it simmer until the meat looks just about 3 - 5 minutes away from being ready to serve. Then add in No Yolk egg noodles. The amount you add will vary by your portion, but your egg noodles are going to absorb a lot of the flavor of the chicken broth.
  9. When the noodles are ready and you're sure the meat is cooked, serve and enjoy.

Seriously, you guys have to try this. it's one of the best squirrel recipes I've come up with in 15 years. My girlfriend (from the city) actually liked this so much she took it to work and her colleagues even ate it (knowing what it was). If it's good enough for those civilized folks I'm sure it's good for us hooligans :D
 
Does anyone have any good recipes for beaver?
A friend of mine has a beaver problem on his hunting land and he is going to start trapping them.
He is going to sell the pelts and give me the meat.

I have a groundhog recipe I love, if there's any interest.
 
Venison backstrap stuffed, wrapped, and smoked.
Filling is diced and sautéed onion and mushroom mixed with bacon crumbles and fresh flatleaf parsley with enough cream cheese to make it sticky.
Butterfly a backstrap (loin roast) but don’t open the ends. Cut from one side when flat don’t go all the way through. It should look kinda like a canoe on its side.
Season inside with a little salt and pepper. Spoon filling into meat cavity until full.
Lay bacon strips flat on cutting board or wax paper. Edge to edge but not overlapping. Gently pull the closest ends down to lengthen the strips as much as possible and square them up. Place the filled meat across all the bacon strips and wrap by bringing the ends up and over the meat. If the backstrap is large you won’t get much overlap of the bacon strips and you might have to pin it with toothpicks.
Dust the top with a dry rub or some chipotle powder for a little color.
Grill with indirect heat or smoke with enough heat to color and firm the bacon wrap.
Cook to about 135 internal for a rare/medium rare.
Let rest 10-15 minutes and slice between bacon strips for fillets 1.25-1.5” thick.
I did mine in the pit barrel for about an hour and I throttled it up at the end so the bacon wasn’t rubbery and pale. Higher heat last 10 minutes when internal temp hit 125 or so.
 
I take the front and rear legs at the point where they are at least 4" diameter and cut them into 4"-5" pieces.
Then cook them following any Osso Bucco recipe!
I was getting the legs from a friend of mine until I told him about this recipe, no more legs!
When I was working with a mason in WV we got to talking about food and I ased him if he had ever eaten ground hog or possum, and said yes he had.
I asked how he prepared it and he said "First you boil the S out of it, the bread and fry it"
I guess pretty much any thing would taste good using that recipe!
 
MEATBALLS or MEATLOAF

So you have a bunch of ground venison. YES you can do buckets of chili, but..., you want to do something different.

MEATBALLS

1 pound of ground venison
1 pound of ground pork
1 cup unseasoned bread crumbs
1 whole egg
1 teaspoon garlic powder*
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon Sriracha sauce*

As my Italian friend the chef told me, "Ifa you like da spicey meata ball, den you adda more sauce. You like-a more garlic, then you adda more garlic! "

Mix the pork and venison with your hands. The pork fat will help the moistness of the finished meatball.
Next add the egg and then the bread crumbs.
Add the spices and the salt, and continue mixing with your hands until well mixed.

The meat mix should be one large clump. If it's too loose or runny, add small amounts of bread crumbs until it's a large, single ball.
Pull off small portions and roll into meatballs. The size is up to you. Some folks like the large meatball that goes with spagetti, and each person gets one. Some like them about the size of the ping pong ball, and some like them the size of a marble, as you find in Italian Wedding Soup.

TO COOK:
If you like an crunchy outside, then put them on a non-stick baking sheet, at 350 degrees for however long it takes (bigger takes longer than small) You may want to reduce the temp to 300 degrees for really large meatballs.

I prefer to boil...., as I roll I put the rolled balls into a pot, then when done, I gently add water until they are covered and bring the water to a boil, then cover and simmer for about ten minutes, covered. Turn off the stove and let them sit for another 20 minutes, then drain off the water, and allow to cool. They can be frozen, used right away.

MEATLOAF
Just use the same recipe, but put the whole meat mixture into a disposable aluminum loaf pan that you have greased with butter. Bake at 350 degrees until the internal temp is 160 degrees. Then smear on a thin layer of ketchup, and return to the oven for 10 minutes to harden the ketchup layer. Remove and allow to cool. Unmold and serve.

LD
 
Would you happen to have a good Venison Chile recipe ?:D:D:D
I’d like to know this.

Joe Garcia’s CHILI

3 lbs. steak or roast, cut into small, 1/4” to 3/8”, cubes (I use venison, but beef will work okay)
4 cloves Garlic, crushed
1 Tbls Accent (MSG)
12 – 15 (depending on size) Jalapeno Peppers*
2-3 Habanero Peppers (for serious heat, if desired)

Sauce Mix:
2 tsp. Worcestershire Sauce
1 tsp. Soy Sauce
3 tsp. Dry Sherry Wine
2 Beef Bouillon cubes or 2 tsp. granules
2 ½ tsp. ground Horseradish

Preheat oven to 450 degrees.

Put meat, garlic and Accent in large pan and brown. After browning the meat, cover it with water (barely) and simmer, covered, approximately 30 minutes. Put both jalapeno and habanero peppers on a cookie sheet and put them in the preheated oven for 15 minutes, turning the peppers occasionally. Cool, take the skins off, and the seeds out if you prefer, slice and dice the peppers into small pieces. You probably won’t be able to get the skins off the habaneros, so just get rid of the stems and seeds, and chop them up real fine. In a bowl, add the sauce ingredients, mix well. Add the sauce and the peppers to the meat. Cook for 30 minutes.

Put about a teaspoon of this chili on a torn off piece of a flour tortilla, or on a corn tortilla chip, and pop it in your mouth. Enjoy! IMO, this snack kind of demands an ice cold lager.

*Note: You can leave some, or all of the jalapeno seeds and membranes in if you want – I leave them all in because I like hot. The hottest jalapenos have thin, white streaks from the top, running partway down the length of the peppers. Really hot jalapenos are usually kind of hard to find at the supermarket, but with a couple of habanero peppers added, you probably won’t need, or want the hottest jalapenos anyway. However, roasted habanero peppers are not as good as roasted jalapeno peppers, so try to find hot jalapeno peppers (the ones with the white, stress streaks) in the first place, and avoid the habanero peppers altogether.

Joe Garcia was the Credit Union Manager where I used to work. He was a great cook, and all-around good guy.
My wife never touches this stuff – she doesn’t like hot at all. But every once in a while, I would make Joe Garcia’s Chili for the other half-dozen women that worked in the same office as my wife. My wife would put the chili in the slow cooker as soon as she got to work so that it would be hot by lunch time. But it was always gone before lunch time ever got there.
You can easily divide this stuff up into 1 or 2 cup containers, and put the containers in the freezer. Then when you get hungry for it again, just take a container out of the freezer and heat it up in the microwave. To "stretch" it, I usually end up adding canned chili beans to it.
 
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"Venison De Carne",
My own creation, can't blame it on anyone else!
Cut some good tender steak meat and/or back strap into 1/2" to 3/4" cubes or slightly longer strips if you like. Of course, remove as much as of the sinew and connective tissue as possible so it's just the meat.
Put meat in large bowl and add roughly 1/2 cup of Worchestershire sauce per pound of meat.

Add the following per pound of meat:

3 tbsp garlic powder or granulated.
1 tbsp season salt. (sometimes I use Famous Dave's Steak and Burger seasoning or Stake & Shake's burger and fry seasoning)
1/4 tsp or less ground cayenne pepper.
1/4 tsp ancho chille seasoning
1 tsp lemon juice or other citrus
1 tsp Italian seasoning (oregano, basil, etc)
1/4 cup molasses
Fold the meat and spices until mixed thoroughly.
Marinate for 30min to 1hr

Heat skillet or fry pan on high with 1/4 cup of olive oil until oil is HOT.
Add entire contents of bowl to skillet and sear the meat well.
Reduce heat, cover, and saute until meat is medium rare, then turn heat off and let stand for 5 min. If you're one of those people who wants your meat well done, deer might not be for you, but don't worry, the meat will keep cooking on its own and be medium well to well when it's done resting.

While meat is resting, heat 1-1/2 cups water and a beef bullion cube to boiling, make a slurry using 1/4 cup of water and 1/4 cup of broth from the skillet along with some brown gravy mix. Mix slurry into boiling water to make gravy.

I usually serve this with mashed potatoes or over rice. I have also added some cut up duck breast in with the venison and no one noticed until I told them.

Sometimes I use the same recipe, but use ground meat instead of cubes . When I do this, I usually skip the gravy and just serve the meat and broth over rice.
 
good goose breast marinade or recipe?

Here is my deadbeat/broke with not a pot to pee in recipe from decades ago.............Worked then, still works now. (Almost embarrassed to post this!)

3 eggs, beaten with a fork in a bowl with 1 part milk or water to the 3 eggs.
Half a sleeve of saltines (soda crackers) crushed fine in a paper or plastic bag. (I did not have a rolling pin so I used a full can of whatever was handy to roll and crush the saltines in a plastic bag.)
Filet the breast, cut into strips, dunk strips in egg wash, season with whatever you have/like, coat in cracker crumbs and fry in a cast iron pan with whatever oil/ butter/margarine that is on hand!
You could mix your spices in with the saltine crumbs also rather than sprinkling the spice on after "washing" and cooking.

If you are real frugal, one can freeze the leftover cracker crumbs to use another day.
Hey, I am still here..........a guy has to do what a guy has to do !!!!!!!!!!!
 
We exchanged some venison for goose, anyone have a good goose breast marinade or recipe?
We like to fillet the meat off the goose breast(s) and "chicken fry" the fillets. The following recipe (my wife's) is almost identical to her Chicken Fried Venison Steak recipe:


CHICKEN FRIED GOOSE BREAST FILLETS

1 c. milk

1egg

1-2lb goose breast fillets


Fillet the meat off the goose breast(s) and soak the fillets in the milk-egg mixture (it won’t hurt to let the fillets soak overnight).


1 c. flour 2 tsp. garlic salt

2 tsp. MSG/Accent 1 tsp. paprika

1 tsp. black pepper ¼ tsp. poultry seasoning


Combine dry ingredients in a shallow bowl. Dip the fillets in the flour mixture. Fry in hot oil, turning once. It splatters, so be careful. After the fillets are done, the drippings make good gravy. Served with buttermilk biscuits (even frozen, store-bought buttermilk biscuits) with mashed potatoes and a vegetable, you can easily feed 4 people. Or if it’s just the two of you, a chicken fried goose breast fillet in a buttermilk biscuit is great for lunch for a couple of days afterwards.
 
We like to fillet the meat off the goose breast(s) and "chicken fry" the fillets. The following recipe (my wife's) is almost identical to her Chicken Fried Venison Steak recipe:


CHICKEN FRIED GOOSE BREAST FILLETS

1 c. milk

1egg

1-2lb goose breast fillets


Fillet the meat off the goose breast(s) and soak the fillets in the milk-egg mixture (it won’t hurt to let the fillets soak overnight).


1 c. flour 2 tsp. garlic salt

2 tsp. MSG/Accent 1 tsp. paprika

1 tsp. black pepper ¼ tsp. poultry seasoning


Combine dry ingredients in a shallow bowl. Dip the fillets in the flour mixture. Fry in hot oil, turning once. It splatters, so be careful. After the fillets are done, the drippings make good gravy. Served with buttermilk biscuits (even frozen, store-bought buttermilk biscuits) with mashed potatoes and a vegetable, you can easily feed 4 people. Or if it’s just the two of you, a chicken fried goose breast fillet in a buttermilk biscuit is great for lunch for a couple of days afterwards.
Thanks!
 
Texas style Blackstrap

Half or whole blackstrap, can use deer or wild hog Elk Mule deer.....

Split with a sharp knife split open insert jalapeno and cheese smoked link sausage and fold over dry rub (my favorite is Grub Rub). Use tooth picks to pin together and wrap the entire cut with bacon, put on smoker at 225F for 2-3 hours. (post oak or pecan for the wood)
 
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