Posts made in February, 2018

Tuscan Venison Meatballs Ingredients: 2 lbs. ground venison 10-16 balls of fresh Mozzarella Cilligene ¼ C diced red onion ½ C chopped artichoke hearts ½ C re-hydrated and chopped sun-dried tomatoes 2 Tbsp. fresh, chopped garlic ½ C grated Parmesan cheese 1 C Panko breadcrumbs 3 Tbsp. red wine 3 Tbsp. Worcestershire sauce 2 fresh, lightly beaten eggs 1 C olive oil ½ Tbsp. Kosher salt 1 Tbsp. blended ground pepper 4 – 8 C Marinara sauce...

Hickory Cider Glazed Wild Turkey Yield: 8-10 servings Hickory cider syrup is best made using a clean percolator. The use of a percolator is important because it runs the cider through the bark at a hot, but not boiling, temperature. If you boil hickory bark, the tannins will release from the wood fibers and turn the juice bitter. Ingredients: 1 gallon apple cider 2 quarts hickory bark, broken into small pieces 2 quarts sugar Salt and...

Rabbit Taquitos Yield: 6-10 servings Ingredients: 4-8 pounds bone-in rabbit pieces 2 large yellow onions, julienne cut 3 tablespoons paprika 3 tablespoons salt 1 tablespoon ground mustard 3 tablespoons cumin 2 tablespoons fresh oregano 2 tablespoons pepper blend 2 tablespoons sriracha sauce 2 tablespoons lemon juice 3 cups chicken stock 3 tablespoons butter 1⁄4 cup cornstarch slurry (1/8 cup cornstarch dissolved in 1/8 cup water) 1...

Grilled Venison Loin Yield: 6-10 servings Ingredients: 2 pounds whole venison loin 2 cups Worcestershire sauce 1 cup red wine 2 tablespoons garlic 8 ounces mushrooms, sliced ½ cup onion, diced ½ cup celery, diced ½ cup carrots, diced ¼ cup whole grain or spicy mustard 3 tablespoons tomato paste 3 tablespoons minced herbs 6 tablespoons olive oil salt & pepper     Directions: Heat 3 tablespoons of olive oil in a medium sauce pan....

Ingredients: 1 lb ground bear shoulder 1/2 lb spicy Italian pork sausage 1 medium onion, diced 2 Tbls fresh, chopped garlic salt & mixed pepper 1 lb large Crimini or 4 large Portabella caps 2 oz Cabernet Sauvignon 3 oz Boursin cheese 1 oz Romano cheese 1 oz Parmesan Reggiano Directions: Preheat oven to 400 degrees. In a heavy sauté pan brown bear meat thoroughly and drain. Reserve all rendered fat. Add browned bear meat back to...