Curried 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

 

 

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Bear 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

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Grilled 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

 

 

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Rabbit 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

 

 

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Hickory 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

 

 

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Tuscan 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

 

 

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Curried Pheasant Wontons

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 cheese, softened to room temperature

1 cup egg wash (1 egg combined with 1-3 teaspoons water or milk)

 

 

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Teriyaki 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)

 

 

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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

 

 

 

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Venison Pasty

Venison Pasty

Yield: 10 medium pasties

Ingredients:

Dough Ingredients:

3 cups flour

1 ½ teaspoon salt

¾ teaspoon baking powder

1 cup shortening

1 cup water

1 tablespoon apple cider vinegar

1 cup ice

 

Filling Ingredients:

1 ½ pounds venison roast, trimmed (reserve trimmings)

1 rutabaga, peeled and diced into ¼ inch cubes

1 parsnip, peeled and diced into ¼ inch cubes (reserve peelings)

1 turnip, peeled and diced into ¼ inch cubes (reserve peelings)

¼ cup celery root, peeled and diced into ¼ inch cubes (reserve peelings)

2 cups sweet potato or winter squash, peeled and diced into ¼ inch cubes(reserve peelings)

1 medium yellow onion, diced

4 cloves garlic, minced, divided

2 teaspoons fresh rosemary, chopped

2 teaspoons fresh sage, chopped

2 teaspoons fresh oregano, chopped

2 teaspoons fresh thyme, chopped

salt & pepper blend

1 cup lard, goose fat, or duck fat, divided

2 tablespoons butter

3 tablespoons flour

2 cups beef or venison stock

½ cup Madeira wine, divided

 

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