Wild Game


Venison Rib Roulettes


Posted By on Feb 8, 2018

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...

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Teriyaki Bear


Posted By on Feb 8, 2018

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...

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Curried Pheasant Wonton


Posted By on Feb 8, 2018

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...

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Tuscan Venison Meatballs


Posted By on Feb 8, 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...

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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...

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Rabbit Taquitos


Posted By on Feb 8, 2018

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...

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Grilled Venison Loin


Posted By on Feb 8, 2018

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....

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Bear Stuffed Mushrooms


Posted By on Feb 8, 2018

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...

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