Venison Rib Roulettes
Venison Rib Roulettes Ingredients Venison Rib Meat, off of bone Smoked Bacon Salt Pepper 3 Tablespoons Butter Cooking Spray 1 Cup White Onions 2 Tablespoons Whiskey ¼ Cup Worcestershire Sauce ¼ Cup Tomato Juice ¼ Cup Brown Sugar 2 Tablespoons Wild Mustard Seed 2 Cloves Garlic Long toothpicks Barbeque Sauce Directions Preheat oven to 350 degrees. Place venison rib meat side by side on cutting board. Sprinkle with salt and pepper. Take one piece of bacon and layer one venison rib (salt and pepper side down) onto the bacon. Roll the...
read moreTeriyaki Bear
Teriyaki Bear Yield: 6-10 servings Ingredients: 2 pound whole-muscle bear loin 2 pounds fresh firm vegetables, such as snap peas, broccoli, and asparagus, trimmed and chopped into 1 inch pieces fresh chopped garlic, to taste ½ cup yellow onion, minced 2 tablespoons olive oil 2 cups venison or beef stock 2 cups low sodium teriyaki sauce 2 teaspoon lime juice ¼ cup mirin rice cooking wine ¼ cup cornstarch slurry (1/8 cup cornstarch dissolved in 1/8 cup water) Directions: Slice bear loin across the grain of the muscle into 1/8 inch thin...
read moreCurried Pheasant Wonton
Curried Pheasant Wonton Yield: 25-30 wontons Ingredients: 25-30 wonton skins of your desired thickness 8 pheasant thighs and backs 3/4 cup yellow curry powder, divided 1 cup brown sugar 3 tablespoons red pepper flakes salt & blended pepper 5 teaspoons Chinese 5 spice, divided 2 tablespoons paprika 1 quart chicken or pheasant stock 1 cup rice wine vinegar 4 cups blood orange juice ¼ cup honey 2 tablespoons cornstarch slurry (1 tablespoon cornstarch dissolved in 1 tablespoon water) 2 garlic cloves 3 green onions 1 pound cream...
read moreTuscan Venison Meatballs
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 Preparation: Add ground venison to the bowl of a tabletop mixer. Using the paddle attachment, stir meat...
read moreHickory Cider Glazed Wild Turkey
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 blended pepper 1 wild turkey breast Directions: Add cold cider to the percolator and the bark pieces to...
read moreRabbit Taquitos
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 cup shredded pepper colby jack cheese 20 six inch flour tortillas Directions: It is best to use a heavy...
read moreGrilled Venison Loin
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. Add all cut vegetables to pan and simmer until onions are translucent. Add red wine to the cooked vegetables...
read moreBear Stuffed Mushrooms
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 skillet along with pork sausage, onion, and garlic. Cook over medium heat until pork is browned. Remove from...
read moreCurried Braised Small Game
Curried Braised Small Game Yield: 6-10 servings Ingredients: 2 pounds small game meat such as rabbit, squirrel, quail, pheasant, etc. 1 quart chicken stock 1 cup rice wine vinegar 4 cup blood orange juice 1/2 cup yellow curry powder 1 cup honey 3 tablespoon red pepper flakes salt and blended pepper 4 teaspoons Chinese 5 spice 2 tablespoons paprika 2 tablespoons garlic Directions: In a saucepan, combine the stock, honey, red pepper flakes, Chinese 5 spice, garlic, paprika, rice wine vinegar, blood orange juice, and curry powder. Bring to a...
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