Big Game Recipes

Capt. Lewis

Wednesday May 14th 1806.

Collins killed two bear this morning and was sent with two others in quest of the meat; with which they returned in the evening; the mail bear was large and fat the female was of moderate size and reather meagre. we had the fat bear fleaced in order to reserve the oil for the mountains. both these bear were of the speceis common to the upper part of the missouri. they may be called white black grzly brown or red bear for they are found of all those colours.

Venison is a term that applies to meat from deer, elk, moose, caribou and antelope; however, there are some differences in the meat.  Deer and antelope have meat that is lean and has a stronger venison flavor.  Elk and moose meat is mild with only a faint venison flavor and the meat can be substituted in most standard venison recipes.  Caribou meat is somewhat sweeter than other venison.

 

When preparing your meal it is essential to following safe food handling practices.  For more information go to the section on Food Safety.

Venison

(Deer/Elk/Antelope/Caribou/Moose)

Other Big Game
 

Venison Chili

Number of Servings - 10 to 12

Ingredients:

 

5 lbs. ground venison with 1/2 to 3/4 lbs beef fat added

1 tablespoon oregano

1 tablespoon cumin

1 tablespoon red pepper flakes

7 tablespoons chili powder (check for taste)

1 large onion minced

1/4  cup cornmeal

1 can (22 ounces) of chili beans

salt and pepper (check for taste)

Grated Jack cheese (optional garnish)

Sour cream on the side

 

Directions:

 

Put ground venison into a suitable pot and barely cover with hot water.  Stir to break up meat  - get all lumps out.  Let simmer for 1 hour or two - adding more water if needed to keep meat covered.  Put pot in refrigerator for over night.

Next morning you should see fat from ground meat will form a thin white crust.  Remove all the crust with a fork and discard

Reheat pot and stir in the oregano, cumin, red pepper flakes, chili powder and minced onion.  Cover and simmer on very low heat - Don't boil.  Simmer for one to two hours adding more hot water if needed.

Remove 1/2 cup of hot broth and stir the cornmeal into it.  Pour a little of the resulting paste into chili.  Stir in and simmer for another 20 minutes or so.  Repeat until the chili is as thick as you like it. Stir in beans and heat through.

Serve in hot bowls with sprinkle of cheese or some sour cream on the side

 

Notes & Variations:

 

Instead of adding the canned chili bean you may cook 3 to 4 pounds of dry beans and add them to the venison chili.  Soak the beans over night and then cook them till they just start to get soft.  Another variations would be to eliminate the beans and just serve the venison chili.

 

Contributor:  Paul Seuberlich,  RRGC

Venison Country Fried Steak

Number of Servings: 3-4

Ingredients:

1 1/2 pounds venison steak (1/2 inch thick cut into serving pieces)

2 eggs

2 tablespoons lemon juice

2 teaspoons Worcestershire sauce

1/2 cup flour

1/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon garlic salt

1/2 cup fine soda cracker crumbs

1/3 cup vegetable cooking oil

 

Directions:

 

Pound out steaks into cube steaks.

Whisk eggs, lemon juice and Worcestershire sauce together.

Mix flour, garlic salt, salt & pepper together.

Dredge meat with seasoned flour then dip into egg mixture.

Pour cracker crumbs into a cake dish or plate to form a bed of crumbs, then press the egg coated meat into the crumbs, turn and press second side into crumbs.

Place steaks on wax paper covered pan and let it set in refrigerator for about 1 hour (this allows crumbs to adhere to the meat).

Remove steaks and fry in hot oil (340 - 360 degrees F) until brown on both sides (internal temperature 135 - 145 degrees F).

 

Notes & Variations:

 

To test oil put 1 inch cube of stale bread in hot oil and it should brown in less than 1 minute.

The egg will seal meat when placed in hot oil thus helping to prevent the fat from penetrating and sealing in the meat juices.

 

Contributor:  Jerry Zeitler,  RRGC

1857 Roast Saddle of Venison

 

TO ROAST A SADDLE OF VENISON

 

To preserve the fat, make a paste of flour and water, as much as will cover the venison; wipe the meat dry, rub some butter over a large sheet of paper, and cover the venison with it; then roll out the paste about three-quarters of an inch thick, and lay this all over the fat side, and cover it well with three or four sheets of strong, white paper, and tie it down securely.  Have a strong fire, and baste the venison as soon as you lay it down to roast.  It must be well basted all the time.  A quarter of an hour before it is done, the string must be cut, and the paste carefully taken off; then baste it with butter, dredge it lightly with flour, and, when the froth rises, and it is a light brown color, send it up, with gravy in one boat, and currant jelly sauce in the other, or plain currant jelly.  

 

It take about four hours to thoroughly roast a saddle of venison.

 

 

The Great Western Cook Book -1857

Spicy Meat, Mushrooms & Macaroni Soup

Number Served: 4 to 6

Ingredients:

 

1 pound Elk or venison

3 tablespoons flour

3  tablespoons vegetable oil

4 cups beef broth

2 large onions, chopped

3 cloves garlic, minced

1 - 8 ounce can Spicy Tomato Sauce

1 can Cream of Mushroom Soup (and 2 cans of water)

1 stalk celery, chopped

1 large carrot, chopped

3 large mushrooms, sliced

1 cup macaroni

 

Directions:

 

Cut meat into 3/4 inch cubes.  Dredge in 3 tablespoons seasoned flour.  

Brown in cooking pot.  

Add remaining flour from dredge.  Add beef broth or stock.  

Add onion, garlic, and tomato sauce.  

Cook on low 1 to 2 hours until meat is tender.

Add celery, carrot, mushrooms, macaroni, and Cream of Mushroom soup.  

Simmer until carrots are tender (about 30 minutes).

 

Notes & Variations:

 

Serve with toast, biscuits, or crackers.

 

Contributor: Mike Estes, RRGC

Wild Game Pot Roast

Number of Servings:  6-8

Ingredients:

 

5 pounds venison roast

1 can condensed cream of mushroom soup (10 3/4 oz can)

1 envelope Lipton dry onion soup

1-2 tablespoons Worcestershire sauce

1-2 tablespoons steak sauce

 

Directions:

 

Line baking pan with enough heavy duty aluminum foil to completely cover the roast. Place the roast in the center of the aluminum foil.

Combine and then spread the mushroom soup, dry onion soup, Worcestershire sauce and steak sauce over the roast.

Fold the aluminum over the meat and seal edges securely.  Bake at 275 - 300 degrees F until the internal temperature of 135 - 145 degrees F is reached (medium rare to medium well).  Open aluminum foil and spoon gravy over roast.

 

The above combination along with the juices of the meat make a nice gravy.

 

Since there is little or no fat in wild game it is baked at a lower temperature than beef.  Also the internal temperature should  not exceed 145 degrees F or it will dry out.  To enhance the flavor of the meat and gravy slice up 1/4 pound of beef fat and place over roast before covering with the above mixture.

 

Contributor:  Jerry Zeitler, RRGC

 
 
 
 
 
 

Venison Jerky

Directions:

 

Jerky Preparation

 

Use only lean meats in excellent condition. Round, flank and chuck steak, rump roast, brisket and cross rib are good choices. Highly marbled and fatty cuts do not work as well. When preparing jerky products, keep raw meats and their juices away from other foods. Remove any thick connective tissue and gristle from meat. Trim off visible fat with a sharp knife. Fat becomes rancid quickly and causes the development of off-flavors during drying or storage. Freeze meat in moisture-proof paper or plastic wrap until firm but not solid.

Slice the meat on a clean cutting board while still slightly frozen into long thin strips, approximately 1/8 to1/4 inch thick, 1 to 1½-inches wide and 4 to 10 inches long. If chewy jerky is preferred, slice with the grain; slice across the grain for a more tender, brittle jerky. Lay the strips out in a single layer on a clean and sanitized smooth surface (cutting board, counter top, cookie sheet). Flatten the strips with a rolling pin so they are fairly uniform in thickness.

Note: Always wash and sanitize cutting boards, utensils, and counters with hot, soapy water before and after any contact with raw meat or juices. To make a sanitizing solution, use 1 teaspoon of household chlorine bleach per quart of water.

Antelope Bourguignon

Number of Servings:  6-8

 

Ingredients:

 

8 ounces sliced bacon cut into 1 inch pieces

20 small white onions

3 pounds antelope for stew cut into 2 inch chunks, (can use the rougher meat cuts)

All purpose flour

1 large carrot chopped

1 large onion chopped

2 garlic cloves crushed

2 teaspoons salt

1/2 teaspoon thyme leaves crushed

1/4 teaspoon pepper

1 bay leave

3 cups Burgundy wine

butter or margarine

1 pound mushrooms sliced

 

Hot Pickle Cure Preparation Method

Ingredients per two pounds of lean meat

Pickling Spices:

1 1/2 tablespoons salt

1 tablespoon sugar

1 teaspoon black pepper

Hot Pickle Brine:

3/4 cup salt

1/2 cup sugar

2 tablespoons black pepper

1 gallon water

Directions: Place jerky slices on clean cookie sheets or flat pans. Evenly distribute half of the pickling spices on the top surfaces of the jerky slices. Press spices into the meat slices with a rubber mallet or meat tenderizer. Turn slices and repeat on opposite sides. Cover and refrigerate for 24 hours.

Combine ingredients for hot pickle brine (salt, sugar, pepper, water) in a large kettle. Stir to dissolve salt and sugar and bring to a slow boil (175°F). Place a few meat slices at a time in a steamer basket and lower into brine. Simmer for 1½ to 2 minutes, stirring occasionally to make sure all pieces are immersed.

Lift basket out of kettle and drain off liquid. Using clean tongs, remove meat pieces and place flat, without touching each other, on clean dehydrator trays, oven racks or other drying trays. Immediately begin drying as described below. Repeat process until all meat pieces have been pickled in the brine solution and placed in the dehydrator.

 

Vinegar-Marinade Preparation Method

 

Ingredients per two pounds of lean meat slices:

 

Pre-treatment dip:

2 cups vinegar

 

Marinade ingredients:

 

1/4 cup soy sauce

1 tablespoon Worcestershire sauce

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon hickory smoked salt

 

Directions: Place 2 cups vinegar in 9x11-inch cake pan or plastic storage container. Add meat strips to container, making sure vinegar covers all strips; Let soak 10 minutes, stirring occasionally to ensure distribution of vinegar on strips. Combine all marinade ingredients and place in a 1-gallon re-sealable plastic bag. Add lean meat slices to bag; seal bag and massage pieces to thoroughly distribute marinade over all meat strips. Refrigerate bag 1 to 24 hours.

Remove meat slices from bag, and place flat, without touching each other, on clean dehydrator trays, oven racks or other drying trays. Place trays in pre-heated dehydrator and dry at 145ºF for 10 to 14 hours, or until slices are adequately dry.

 

Jerky Drying

 

Use a calibrated thermometer to monitor the circulating air temperature of the dehydrator or oven. Pre-heat the dehydrator or oven to 145°F for 15 to 30 minutes. Using clean tongs, arrange the meat strips in single layers on the drying trays without touching each other. Place the filled trays in the preheated dehydrator, leaving enough open space on the racks for air to circulate around the strips. Let the strips dry for 10 to 14 hours, or until the pieces are adequately dry.

Test for dryness. Properly dried jerky is chewy and leathery. It will be as brittle as a green stick, but won't snap like a dry stick. To test for dryness, remove a strip of jerky from the oven or dehydrator. Let cool slightly, then bend the jerky; it should crack, but not break when bent.

When jerky is sufficiently dry, remove the strips from the drying racks to a clean surface. Pat off any beads of oil with absorbent paper toweling and let cool.

Storage. Place cooled jerky strips in an airtight plastic food bag or jar with a tight fitting lid. Pack jerky with the least possible amount of air trapped in the container. Too much air causes off-flavors and rancidity to develop. Label and date packages. Store containers of jerky in a cool, dry, dark place or the refrigerator or freezer. Properly dried jerky will keep for approximately two weeks in a sealed container at room temperature. It will keep for 3 to 6 months in the refrigerator and up to one year in the freezer. Check occasionally to be sure no mold is forming.

 

Author:

 

P. Kendall, Ph.D., R.D., Colorado State University Extension food science and human nutrition specialist and professor, food science and human nutrition; J. Sofos, Ph.D., Colorado State University Professor, animal sciences. Reviewed 1/07.

 

Disclaimer:

 

The information contained herein is provided as a public service with the understanding that Colorado State University makes no warranties, either expressed or implied, concerning the accuracy, completeness, reliability, or suitability of the information. Nor does Colorado State University warrant that the use of this information is free of any claims of copyright infringement.

 

Colorado State University web pages do not endorse any commercial providers or their products

 

Note:  Permission to use recipes granted on 5/08/08

Peppery Summer Sausage

Number of Servings:  Varies

 

Ingredients:

 

2 1/2 pounds ground beef (20% fat)

2 1/2 pounds ground venison (fat free)

3 tablespoons Morton's Quick Tender Cure

1 tablespoon mustard seeds or ground mustard

2 teaspoons dried minced garlic

1 teaspoon liquid smoke

2 tablespoons course ground black pepper

2 tablespoons crushed red pepper

 

Directions:

 

Combine meat and Morton's Quick Tender Cure.  Mix by hand for 5 minutes mixing very well.  Cover the meat with plastic wrap and refrigerate for three days mixing once or twice daily.  After the three days add remaining ingredients and mix thoroughly again.  

Form meat into four rolls shaped something like a bread loaf and place on a broiler pan.

Bake at 175 degrees for six hours or until the internal temperature reaches 155 degrees F.

 

Notes & Variations:

 

If loaves seem to dry out place a pan of water in oven to keep humidity up.

If your oven temperature won't reduce to 175 degrees F, lower the temperature as much as possible and use the internal temperature method.

If you use double the meat simply double the spices, although the time in the oven will change, be sure to reach 155 degrees F internal temperature.

 

Contributor: Rachel Tolrud

 

 

 

Anecdotes:

 

Critique by Larry Martin - Randy has shared his wife's sausage recipe with his co-workers several times and been showered with grand reviews.

 

 

Hot Italian Venison Sausage

Number of Servings:  Varies

 

Ingredients:

 

5 pounds venison trimmings

1 pound pork shoulder or butt

1/2 pound pork fat cubed

1 1/2 tablespoons salt

1 tablespoon pepper

1 teaspoons sugar

6 cloves garlic crushed or pressed

1/4 teaspoons cayenne pepper

1 teaspoon Italian seasoning

1 cup water

4 teaspoon fennel seed

5 teaspoon crushed hot peppers

1 teaspoon parsley dried

 

Directions:

 

Grind game meat, pork, and fat together.  Mix spices in blender or container with lid.  Add water to spices and blend or shake.  Let spices sit for a few minutes to mingle flavors.  Pour spices over meat and knead with hands until thoroughly mixed.  Cover meat and refrigerate 12 to 24 hours for spices to penetrate meat.  If the sausage will not be used in a couple days, bag and wrap into individual packages (about 3/4 pound packages) and freeze.

 

For information on wrapping and freezing go to Freezing Big Game Meat.

 

Notes & Variations:

 

For extra hot add 1 more teaspoon of hot peppers and 1/8 teaspoon more of cayenne pepper.

Can use 1 1/2 pounds of pork butt instead of adding pork fat.

 

Caution: The sausage must be cooked before serving.

 

Contributor:  Mike Estes, RRGC

Venison Stroganoff

Number of Servings: 4-6

 

Ingredients:

 

2 pounds venison steak cut into 2 x 1/2 inch strips

1 cup flour

1/2  teaspoon salt

1/4 teaspoon pepper

1/2 cup oil

 

10 3/4 ounces can beef broth

1 large onion, diced

1 clove garlic, minced

1 tablespoon Worcestershire sauce

1 1/4 cup water

2 bay leaves

1/4 teaspoon paprika

1/2 pound mushrooms

2 packages brown gravy mix (0.87 ounce pkg)

Sour cream

Chopped parsley

 

Directions:

 

Coat meat strips in flour, salt, pepper mixture and brown in oil.  

Stir in beef broth, onion, garlic, Worcestershire, water, bay leaves and paprika.  

Bring to simmer and cook for 1 to 1 1/2 hours or until meat tender.  

Add mushrooms, thicken juices with brown gravy mix.  

Top with sour cream and sprinkle with chopped parsley then serve.

 

Notes & Variations:

 

If cooked in 12 inch Dutch oven, use 10-12 briquette, bottom heat only.  For more information on cooking with a Dutch over go to Cooking Methods/Dutch Oven.

 

Contributor: Dave Myers

RK's Sweet Italian Venison Sausage Soup

Number of Servings: 4

 

Ingredients:

 

1 teaspoon vegetable oil

1 pound sweet Italian venison sausage

1 can 16 oz. tomato sauce

1 can 16 oz. stewed tomatoes

1 cup water

2 cups beef broth

2 teaspoons sugar

1 cup carrots, sliced

1 cup sliced celery

1 cup chopped zucchini

1  can kidney beans (or other), drained

1/4 cup minced parsley

1/2 teaspoon Italian seasoning    

Parmesan cheese to taste

 

Directions:

 

Brown the sausage in a pan.  Break the sausage up and then drain off fat.  Add rest of ingredients except the cheese.  Cook for 1 hour or until the vegetables are cooked through.  Sprinkle cheese on soup when served.  

Good served with Italian bread and greed salad.  

 

Notes & Variations:

 

Go to Sweet Italian Venison Sausage for recipe for making sausage.

 

Contributor: Mike Estes, RRGC

Directions:

 

In a 6 quart Dutch oven brown bacon over medium high heat.  Drain bacon on paper towel and set aside.

Save 3 tablespoons of dripping and discard the rest.  In the drippings in the Dutch oven, cook small white onions until lightly browned, stirring occasionally. Remove onions and set aside in a small bowl.

Coat meat chunks with 3 tablespoons of flour. In drippings in Dutch oven over medium high heat, cook meat, several pieces at a time until well browned on all sides, remove pieces as they brown.

Add chopped carrot and onion to the Dutch oven drippings and cook over medium heat, stirring frequently until tender - about 5 minutes.  Add browned meat, bacon, garlic, salt, thyme, pepper, bay leaf and Burgundy wine.  Cover and bake in 325 oven 3 1/2 hours or until fork tender.

In the small bowl, with a spoon, mix 2 tablespoons of soften butter or margarine and 2 tablespoons flour until smooth.

Into hot liquid in Dutch oven, add flour mixture, 1/2 at a time, stirring after each addition, until blended.  Add small white onions and mushrooms. Cover and bake until onions are fork tender.

 

Serve immediately.

Notes & Variations:

 

Other venison meats (deer, elk, moose, caribou) may be substituted for antelope.

Instead of baking the meat in an oven, it may be baked in the Dutch oven using charcoal as the heat source.  For more information on cooking with a Dutch oven, go to Cooking Methods/Dutch Oven.

 

Contributor:  Dave Myers, RRGC

Swedish Venison Meatballs

Number of Servings: 4

 

Ingredients:

 

1 egg beaten

1/4 cup milk, half and half, or light cream

3/4 cup bread crumbs (1 slice)

1/2 cup finely chopped onion (1 medium)

1/4 cup snipped fresh parsley

1/8 teaspoon ground allspice or nutmeg

1 pound ground venison

1 tablespoon margarine or butter

2 tablespoon all-purpose flour

2 teaspoon instant beef bouillon granules

2 cup milk, half and half, or light cream

 

Directions:

 

Combine egg and 1/4 cup milk, stir in bread crumbs, onion, parsley, 1/4 teaspoon black pepper, and allspice or nutmeg.  Add ground venison, mix and shape into 30 meat balls.

In a large skillet, cook meatballs in hot butter, half at a time, over medium heat for about 10 minutes. Role meat balls over until no pink remains.

Remove meatballs, drain, reserve 2 tablespoons of drippings.

Stir in flour, bouillon granules and 1/8 teaspoon pepper.  Gradually stir in the 2 cups of milk.  Cook and stir over medium heat until thickened and bubbly.  Cook and stir for about 1 minute more.  Return meatballs to skillet and reheat,  then serve.

 

Notes & Variations:


 

Contributor:  Dave Myers, RRGC

Sweet Italian Venison Sausage

Number of Servings:  Varies

 

Ingredients:

 

5 pounds venison trimmings

1 pound pork shoulder or butt

1/2 pound pork fat cubed

1 1/2 tablespoons salt

2 teaspoon pepper

1 1/2 teaspoons sugar

6 cloves garlic crushed or pressed

1/4 teaspoons cayenne pepper

1 teaspoon Italian seasoning

1 cup water

1 or 2 teaspoon fennel seed

1 teaspoon crushed hot peppers

1 teaspoon parsley dried

 

Directions:

 

Grind game meat, pork, and fat together.  Mix spices in blender or container with lid.  Add water to spices and blend or shake.  Let spices sit for a few minutes to mingle flavors.  Pour spices over meat and knead with hands until thoroughly mixed.  Cover meat and refrigerate 12 to 24 hours for spices to penetrate meat.  If the sausage will not be used in a couple days, bag and wrap into individual packages (about 3/4 pound packages) and freeze.

 

For information on wrapping and freezing go to Freezing Big Game Meat

 

Notes & Variations:

 

Can use 1 ½ pounds of pork butt and not use pork fat.

Other spices that can be used include Anise (1 to 2 TB), Crushed Coriander Seed (1 to 2 TB), Sage (1/4 tsp), Oregano (1/4 tsp), and Thyme (1/4 tsp).  Italian Seasoning mix contains most of these and can be increased in quantity for stronger sage flavor.

 

Caution: The sausage must be cooked before serving.

 

Contributor:  Mike Estes, RRGC

Venison Braciola

Number of Servings:  4-6

 

Ingredients:

 

2  venison flank steaks

3/4 pound fresh spinach

4 Italian venison sausages

6 oz, Swiss cheese

Fennel seed

2 tablespoons olive oil

Salt

 

28 ounces tomato puree     

1 teaspoon pepper

1 teaspoon dry basil

1 teaspoon oregano

1 teaspoon sugar

3/4 cup red wine

1 cup water

1 clove fresh or minced garlic

 

1 pound dried pasta (spaghetti or long macaroni)

1 cup Parmesan cheese (fresh is best)

Water


 

Directions:

 

Trim and discard fat from flank steak.  To butterfly, lay steak flat, and with a sharp knife, split meat horizontally from a long side, leaving the opposite edge intact; fold half of meat back to open out the steak.  Place meat between 2 pieces of plastic wrap and pound with the flat side of a mallet until thickness is uniform.  Alternatively, use a round roast and make a spiral cut so that the meat lays out as a long flat piece (repeated butterfly cuts will also work, remember to butterfly alternating sides of the roast being cut)

 

Discard stems and coarse leaves from spinach; rinse and drain tender leaves.

 

Cook sausages in a 10- to 12-inch frying pan over medium heat, turning, until well browned on all sides; remove from pan.  

Add spinach to pan; cover and cook over medium-high heat until leaves wilt, about 1 minute; stir, then remove from heat.

 

To assemble:  

  • discard top piece of plastic wrap on steak

  • distribute spinach evenly over steak to within 1-1/2 inches of edges

  • lay Swiss cheese slices in a single layer in center of meat

  • sprinkle with fennel

  • starting at narrow edge, place sausages parallel and in two rows, (trim to fit steak)

  • roll steak around sausages into a tight cylinder.

  • tie with heavy string

 

If made ahead, cover and chill up to overnight in refrigerator.

 

Prepare the tomato sauce by mixing the tomato puree with the spices, wine, water and garlic.

 

Pour oil into 5 to 6 quart Dutch oven (12-in size), over medium heat.  When oil is hot, add meat and brown well on all sides.  

Turn meat, seam side up and pour tomato sauce around it; salt to taste.  

Bring sauce to boil, reduce heat, cover and simmer.  (8 briquettes below and 12-15 on top, adjust for correct boil.  

Stir occasionally, until meat is very tender when pierced.  

Lift meat out and let stand for several minutes to firm.  Cut into 6 or 8 slices.

 

Cook pasta until tender, drain well then arrange on serving platter.  

Drizzle about 1/3 of the sauce from the Dutch oven over the pasta and top with sliced meat.  Offer remaining sauce and cheese to spoon onto individual servings.

 

Notes & Variations:

 

The recipe for Italian venison sausage can be found by going to Sweet Italian Venison Sausage or Hot Italian Venison Sausage.

 

Contributor:  Dave Myers, RRGC

Big Game Rump Roast

Number of Servings: 4-6

 

Ingredients:

 

3-5  pound boned venison roast (all fat removed)

1 can (11 ounces) Cream of Mushroom soup

1/2 teaspoon Thyme

1/2 teaspoon Basil

1/4 teaspoon garlic powder or 1 clove slivered

1/4 teaspoon pepper

2/3 cup cheap dry red wine

 

Directions:

 

Put meat in a kettle suitable for roasting and put undiluted soup all over exposed surface of meat. Use a table knife to smear it around. Sprinkle with Thyme, Basil, garlic and pepper. Add wine to kettle along sides of meat, not on soup coated area. Cover and roast in a 350 degree F oven for 2 1/2 hours. Baste the roast with juices twice during cooking. Add water if it begins to get dry.

The juices make excellent gravy to put over rice, potatoes or noodles.

 

Notes & Variations:

 

Use a rump roast from deer, elk, antelope, caribou or moose

 

Contributor:  Howard Gardner, RRGC

 
 
 
 
 
 
 

Moose Spareribs with Kraut

Number Served:  4 - 6

 

Ingredients:

 

3 pounds of ribs

1 quart kraut, undrained

1 cup finely chopped apple, unpared

1 cup shredded carrots

1 cup chopped celery

1 sprinkle rubbed sage

1 sprinkle lemon pepper

1 sprinkle salt

3 tablespoons brown sugar

1 1/2 cups tomato juice

 

Directions:

 

Cut ribs apart and remove as much fat as possible.

Season with rubbed sage, salt and lemon pepper.

Brown on all sides in oiled deep skillet or Dutch oven.

Mix all other ingredients and pour over ribs.

Simmer, covered, 1 1/2 to 2 hours on low heat, or until tender.

Baste with juices periodically

Serve over mashed potatoes.

 

Notes & Variations:

 

This recipe works best with the larger members of the venison family (moose, elk and caribou) because the ribs are meatier.

 

Contributor:  Bob Kolowith, RRGC

Moose Tenderloins with Green Peppercorn Sauce

Number of Servings: 2

 

Ingredients:

 

2 moose loin -  3/4 inch thick medallions

salt

4 tablespoons margarine or butter

3 tablespoons cocktail sherry

1 small onion (minced)

1 cup beef broth (thicken lightly with 2 tablespoons flour)

1 package Knorr green peppercorn sauce

1/2 cup milk thickened with 2 tablespoons flour

 

Directions:

 

Season medallions to taste with salt. Saute with 3 tablespoons margarine until golden on both sides. Pour off liquid. Add 3 tablespoons cocktail sherry to the pan. Remove medallions from pan and keep warm.

Add the remaining 1 tablespoon margarine and saute the onions until translucent. Add beef broth, peppercorn sauce, and milk. Simmer, reducing the liquid volume by half (do not let boil). Return the medallions to the pan and heat to serving temperature.

Spoon sauce over medallions and serve.

 

Notes & Variations:

 

Whiskey can be substituted for the cocktail sherry.

Use 1/2 teaspoon drained water packed green peppercorn instead of Knorr sauce.

Instead of milk use heavy cream or half and half without thickening.

 

Contributor:  David O'Brien

Mince Meat for Pies

Number Served: Varies (canned mince meat for pies & cookies)

 

Ingredients:

 

5 cups chopped meat

1 pound chopped beef suet (butter will work)

4 chopped apples (3-4 cups)

2 1/2 cups whole raisins

1 1/2 cup chopped raisins

6 cups sugar

3 cups apple cider

3 cups meat broth

1/2 cup vinegar

1 teaspoon salt

3/4 pound citron (candied)

2 lemons (squeezed - juice only)

2 oranges (squeezed - juice only)

1 tablespoon cloves (ground)

1 tablespoon mace

1 tablespoon allspice

2 tablespoons nutmeg

2 tablespoons cinnamon

2 teaspoons lemon extract

1 teaspoons almond extract

 

Directions:

 

Coarsely grind meat, suet, whole raisins, and citron.

Combine all ingredients, simmer for 2 hours.

Can in pint jars with 1/2 inch headspace. (90 minutes in a hot water-bath or 20 minutes at 10 lbs in pressure cooker)

 

Mince meat is best after aging for a couple of months.  This recipe is used for pies and cookies, some of the pie recipes do not have you grind the meat, suet or citron.

 

For pie, use a pint of mince meat and enough sliced apples to fill the pie shell ( 1-2 cups).  Cover with top crust.

 

For cookies, use a spoon full of mince meat on a round sugar or butter cookie and place another round on top and crimp to bottom. Bake to golden color.

 

Notes & Variations:

 

On animals (deer, elk, moose) that have undamaged necks, boil the meat so that it is easy to cut off of the neck bones.  This meat will be roughly chopped after removing it from the bones.  Save the broth for later use.  Of course you can use any red meat for this recipe, but tradition and utilization of cut that is not often desired makes venison necks the perfect choice.

 

Note: If you are not familiar with canning, you may get more information from Wastington State University Extension.

 

Contributor: Mother Hall/John Hall, RRGC

Moose Shoulder Roast

Number Served: 6-8

 

Ingredients:

 

Rub:

1 teaspoon rubbed sage

1 teaspoon salt

1 teaspoon lemon pepper

1 teaspoon oregano

1 teaspoon garlic salt

 

Sauce:

Pan juices

1 cup beef broth

1 cup half and half

Cornstarch

 

3-4 pounds moose shoulder roast

1 tablespoon flour

1 teaspoon oil

2 tablespoons brown sugar

1 onion, chopped

3 cups red potatoes, quartered

1 cup celery, chopped

1 cup carrots, chopped

1 cup beef broth

1 small can mushrooms

 

Directions:

 

Mix rub and apply to roast.  Place roast in deep dish and refrigerate for 1 to 2 hours.

Dredge roast in flour and brown on all sides in a lage oiled skillet on high heat. Turn down to medium heat.

Sprinkle roast with brown sugar and add onions, potatoes, carrots and celery.

Add beef broth and slow boil in covered skillet until potatoes are tender.

Move roast into covered pot and roast in 300 degree F oven for 1 to 2 hours or until tender.

For sauce, bring roast pan juices and 1 cup of broth to slow boil on stove top.  Add mushrooms and then add cornstarch until thickened.  Taste, add half and half and more seasoning, if needed.

Slice meat and serve with sauce, vegatables, and potatoes.

 

Notes & Variations:

 

Moose have very large front quarters to support their massive heads and antlers.  These front quarters are ideal for great pot roasts.  Moose meat has a texture similar to a 7-blade beef roast and this is one of my favorite venison recipes.

 

Contributor:  Bob Kolowith, RRGC

Anecdotes:

 

As a new member of the Richland Rod and Gun Club in the 60's, I was lucky to be a part of the Club's annual Big Game Hunt.  The two winners of the Big Game Hunt drawing invited six other members of the Club to join them on a moose hunt to British Columbia, Canada.  We hunted the Peace River, B.C. region and harvested 8 moose and 3 black bears.

 

Lots of moose roasts!

 

 

 

 

 

 

Venison Surprise

Number of Servings: 6

 

Dry Rub Mix

 

Grind in a spice grinder or a coffee bean grinder:

 

3 Anaheim peppers - dried

1 teaspoon dried Thyme

1 teaspoon dried Rosemary

 

Add:

 

1/2 teaspoon garlic powder

1/4 teaspoon ground allspice

1/8 teaspoon nutmeg - grated

 

Blend until well mixed.

 

This amount of dry rub will cover one medium sized roast.  If you need more rub, just grind more batches of the same proportions.

 

Completely coat the meat, place it in the refrigerator and allow it to set for at least an hour or longer.

 

Venison Surprise

 

Ingredients:

 

3 pounds of venison roast

2-4 tablespoons of canola oil

1 large onion - cubed

4 or more carrots - sliced into 1 inch pieces

1/3 cup soy sauce

1/3 cup red wine

1/2 cup broth, chicken or beef

1 tablespoon sugar

Mushrooms (optional)

 

Directions:

 

Sear the meat in 2-4 tablespoons of hot canola oil in your roaster or Dutch oven. Make sure that all sides of the meat are sealed (browned). Remove the meat from the pan. Add cubed onion and cook until slightly translucent. Add carrots and place the meat on the carrot/onion layer.  Add cooking liquid comprised of the soy sauce, wine, broth and sugar.

The onions and carrots should provide a platform for getting the roast off the bottom of the pan and above the liquid. You can always add a few more carrots to accomplish raising the meat above most of the liquid.

Cover and cook at 350 degrees F for one hour, check internal temperature for doneness. Tougher cuts may take up to an hour longer. If you want to add sliced mushrooms now is the time. The mushrooms will only require 15 minutes to cook.

Cook the roast to your expectation, remove it from the roaster along with most of the vegetables to a platter, slice the meat, and cover with foil.

Thicken the liquid with 2 tablespoons of cornstarch in 1/4 cup of cold water. Pour the gravy over the meat and serve.

 

Notes and Variation:

 

Venison Surprise is a spicy and moist braised meat treatment for any game and is especially good for roasts that are enhanced by slow cooking .  Rub the meat with the dry spice mixture, sear it to seal the juices, and slow cook in a covered roaster or Dutch Oven.

 

Contributor:  John Hall, RRGC

 
 
 
 
 
 

Chicken Fried Venison Steak

Number of Servings: 2

 

Ingredients:

 

2 medium size venison steaks

2 eggs

Saltine crackers

1/4 cup Canola cooking oil

Salt and pepper

 

Directions:

 

If frozen, thaw venison steaks

Heat skillet with Canola oil to 350 degrees F

Break crackers in plastic bag and crush with rolling pin.

Dip steaks in beaten eggs and coat steaks with crushed saltine crackers.

Fry in hot oil, turn steaks when blood starts to show on top of cracker coating.

Cook on second side until golden brown. Then salt and pepper to taste.

 

Notes & Variations:

 

The recipe is good using any type of venison - deer, elk, moose

Different types of cracker crumbs maybe used for variation.

 

Contributor: John Hall, RRGC

Mother Zeitler's Mince Meat

Number Served:  Varies (canned mince meat for pies & cookies)

 

Ingredients:

 

10 pounds cooked deer meat

5 pounds ground beef suet

15 quarts pared and chopped tart apples

7-8 cups chopped orange pulp (peel oranges first)

1 1/4 cups lemon juice

10 pounds currants

5 cups cheap brandy

1 gallon sweet cider or grape juice

1 2/3 cups finely chopped orange peel

15 pounds seeded raisins (mixture of light and dark)

2 1/2 pounds chopped candied citron

5 cups honey

5 tablespoons salt

5 tablespoons cinnamon

5 tablespoons allspice

10 tablespoons nutmeg

5 teaspoons cloves

1 1/2 teaspoons ginger

 

Directions:

 

Mix all ingredients in a large container and simmer for 1 to 1 1/2 hours.

Stir frequently to prevent sticking.

Pack hot into hot jars, leaving 1 inch head space.

Adjust caps, process pints and quarts 20 minutes at 10 pounds pressure in pressure cooker.

 

Notes & Variations:

 

The 15 quarts of chopped tart apples includes about 3 quarts of crab apples.

Note: If you are not familiar with canning, you may get more information from Wastington State University Extension.

 

Contributor:  Mother Zeitler/Jerry Zeitler, RRGC

Anecdotes

 

This was usually prepared in the late fall.  Mom would beak it down to where she cooked in smaller batches, storing the rest in the root cellar where it would remain cold until all had been canned.

 

 

 

 

 

 

Aunt Nell's Summer Sausage

Number of Servings:  Varies

 

Ingredients:

 

5 pounds ground venison

2 1/2 teaspoons coarse ground pepper

2 1/2 teaspoons garlic powder

2 1/2 teaspoons mustard seed

2 1/2 teaspoons red pepper and peppercorns

2 teaspoons liquid smoke

5 round teaspoons Morton Tender Quick Cure

 

Directions:

 

Combine liquid smoke and Morton Tender Quick Cure.

First day - mix all ingredients, cover and put in refrigerator.

Second, third and fourth day - mix.  Set out to warm a little before mixing.

Fifth day - mix, work, roll out or any way to get into a neat roll.

Put in a broiler pan on rack and do in order:

Bake at:

140 degrees 1 hour

200 degrees 45 minutes

140 degrees 1 hour

200 degrees 45 minutes

140 degrees 2 hours

200 degrees 45 minutes

Turn off oven and leave in oven for 1 hour.  

Turn several times and blot with paper towels while baking.  Cool and wrap.  Makes 3 rolls.

 

Notes & Variations:

 

The original recipe used ground beef but was modified to use ground venison by Aunt Nell's niece.

 

Contributor:  Aunt Nell's Kitchen Cookbook/Mary Franzoia

Hoser Venison Meatballs

Number Served: 4-6

 

Ingredients:

 

2  pounds ground venison (coarse or regular grind)

1 cups panko bread crumbs

1/3 bottle(about 1/2 cup) Hoser Whiskey grilling sauce

2 tablespoons Worcestershire sauce

1/2 cup milk

2 eggs beaten

1/4 cup olive oil or butter

1 sweet onion- about 1 cup small dice

1 Anaheim chilies or pepper of your choice - seeded and small dice

Salt and pepper to taste

 

Directions:

 

Mix Hoser sauce, Worcestershire sauce and milk together and soak bread crumbs in liquid.  Mix all ingredients together and grind through fine blade on food grinder.  (This method will produce a fine textured meat ball).

Make about 6 dozen meatballs and bake at 375 for about 25 minutes or until internal temperature is 160 degrees Fahrenheit.

Use remainder of the Hoser Whiskey grilling sauce (rinse bottle with liquid, good bourbon works well ) for the glaze.

Glaze with Hoser Whiskey grilling sauce in a slow cooker or the oven and serve.

 

Notes & Variations:

 

The meatballs can be frozen for future use.  When you plan to serve them place in ovenproof baking dish, cover with Hoser sauce and cover tightly.  Reheat at 350 degrees F until internal temperature of at least 140 degrees F is reached.

Hoser Whiskey grilling sauce can be obtained through QV Enterprise

 

Contributor: Marilyn Steele, RRGC

 
 
 
 

Elk Chili With Roasted Peppers

Number Served: 12-16

 

Ingredients:

 

3 tablespoons Ancho chili powder

3 tablespoons New Mexico chili powder

2 tablespoons cumin seeds

2 tablespoons dried oregano

4 lbs Elk or venison roast

2 teaspoons salt

8 slices bacon

1 medium onion, minced

5 jalapeno chili peppers, cored, seeded & minced

1 cup canned, crushed tomatoes

2 tablespoon juice from 1 medium lime

5 tablespoons masa harina or corn starch

Ground black pepper

 

Directions:

 

Trim excess fat from Elk or venison roast and cut into I inch cubes.  Toss venison cubes with salt and set aside.

Toast cumin seeds in dry skillet over medium heat until fragrant (4 minutes) and grind.

Mix chili powders, cumin, & oregano in small bowl. Stir in 1/2 cup water to form thick paste.

Fry bacon until crisp (about 10 min), remove bacon, pour all but 2 teaspoons fat from pot into small bowl, set aside.

Increase heat to med-high, saute meat until well-browned, best done in small batches, on all sides. Add additional bacon fat as necessary.

Reduce heat to medium and add 2 tablespoons bacon fat to empty pan. Saute onion until softened (about 5 minutes).

Add minced jalapeno and saute until fragrant (about 1 minute).

Add chili paste and saute until fragrant (about 2 minutes).

Add bacon, browned venison and crushed tomatoes, lime juice, and 7 cups water.

Bring to simmer. Cover then cook at steady simmer until meat is tender and juices are dark, rich, and starting to thicken, about 2 hrs.  If you like beans in your chili, add them at this point and bring back to temperature.

Mix masa harina with 2/3 cup water in small bowl to form smooth paste. Increase heat to medium Stir in masa paste and simmer until thickened about 10 min.

Adjust seasoning with salt and ground black pepper.

This is very good served with avocado chunks on top.

 

Notes & Variations:

 

This recipe is greatly enhanced by taking the time to roast and grind the peppers.

Use 3 medium Ancho chili pods and 3 medium New Mexico chili pods instead of using the chili powder. Toast whole dried chilies by placing them on a baking sheet in 350 oven. As soon as fragrant and puffed, they are ready (about 5 or 6 minutes).  Cool, stem and seed. Tear pods into pieces and put in spice grinder.  For best results, use the bowl and chopper attachment on a Stick Whip to grind the peppers.  Cumin seeds grind best using a coffee mill grinder.

 

If making this in a Dutch oven, frying and sauteing steps are best done over a camp stove or other constant and controllable heat source.  Simmering is readily done using a charcoal heat source, or use the campfire coals and bury the Dutch oven (dinner will be ready when you return to camp).  Start out at about 350 degrees F (9 coals down, 15 coals up) and then adjust heat to a gentle simmer.  The longer the simmer, the better the flavor and texture.  Left-over's, if there are any, are wonderful or even better, just cool and refrigerate for up to 5 days.

 

Contributor: Dave Myers, RRGC

Delia's Venison Sausage

Number Served: Varies

 

Ingredients:

 

1 deer ham (approx. 17 pounds)

17 pounds lean fresh pork

1 1/2 ounces black pepper

1 1/2 ounces nutmeg

1 ounce ginger

1/2 once allspice

1/2 ounce parika

2 level teaspoons garlic powder

12 ounces salt

1/2 pound dried milk

Dash of liquid smoke

 

Directions:

 

Remove all fat from the deer ham and add the lean fresh pork.

Grind the deer meat and pork with 4 ounce of water.

Mix well, then add the remaining ingredients and mix thoroughly.

Form paddies and fry.  Seal with your food-savor and freeze for later use.

 

Notes & Variations:

 

Contributor:  Delia Teeple, RRGC

Mrs Weakley's Mince Meat

Number Served:  Varies (mince meat for pies & cookies)

 

Ingredients:

 

2 pounds lean beef, Elk or venison after cooking

4 pounds apples

2 1/2 pounds raisins (dark)

1 1/2 pounds raisins (light)

1/2 pound suet ground through food chopper

1 package fruit cake mix

1 quart apple cider or grape juice

2 oranges (juice and peels)

2 lemons (juice and peels)

4 cups brown or white sugar

1/2 teaspoon cloves

1 teaspoon nutmeg

1 1/2 teaspoons cinnamon

1 teaspoon salt

2 tablespoons vinegar

Directions:

 

Grate orange and lemon peels before juicing, then place in mixture.

Cook apples before adding to the mixture.

Add all ingredients together and stir until well blended.

Place in large container such as a roaster, place on low heat (225 degrees F).

Stir occasionally and cook until all ingredients are done.

 

Notes & Variations:

 

The vinegar may be added to taste when preparing pies.  Vary amount according to the sweetness of the mixture.

 

Contributor:  Mrs. Weakley/Ev Weakley, RRGC

 

​Anecdotes

 

When Ev’s mother was alive and living in Orofino Idaho, Howard Gardner and Jerry Zeitler would stop in to see her on their way home from hunting and offer to share their game. She always asked for elk neck, which she made into mincemeat and gave them some the next time they stopped in.

 

 

 

 

 

 

 

 

 

 

 

 

DeerAlope Country Fried Steak

Number Served:  Large Group

 

Ingredients:

 

35 pounds venison steak

4 dozen eggs

1 quart lemon juice

1 cup Worcestershire Sauce

2 cups all purpose flour

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon garlic salt

3 cups Country Gravy mix

4 pounds fine soda cracker crumbs

1 quart milk

Vegetable cooking oil as needed

 

Directions:

 

Cut venison stakes 1/2 inch thick and then cut into serving pieces.

Pound out venison steaks into cube steaks.

Mix flour, salt, pepper, garlic salt and Country Gravy Mix together.

Dip steak into milk, dredge meat with seasoned flour then dip into egg mixture.

Pour cracker crumbs into pan to form bed of crumbs, then press the egg coated meat into the crumbs turn and press second side into crumbs.

Place venison steaks on wax paper in pan and let set in refrigerator for 1 to 2 hours or freeze (This allows crumbs to bond to the meat).

Remove steaks and fry in hot oil (340-360 degrees F) until brown then turn and fry on other side (internal temperature 140-145 degrees F)

 

Notes & Variations:

 

This recipe will serve about 100 people and needs to be significantly reduce for a group of about 4.  This recipe is almost identical to Venison Country Fried Steak which was proportioned for 3 to 4 people.  It is suggested that you use that recipe but add the ingredients milk and Country Gravy Mix.  Other than size, these ingredients are the main differences between the two recipes.

 

Contributor:  Jerry Zeitler, RRGC

 
 
 
 

Medallion of Pronghorn

Number Served: 4-8

 

Ingredients:

 

2-4 pounds tenderloin of Antelope

Texas Grub Rub seasoning

16 ounces seedless raspberry jelly (freezer jam)

1/3 jar Tabasco brand chipotle sauce

 

Directions:

 

Season meat with rub the night before.

Smoke meat in a BBQ with mesquite until internal temperature is 150 degrees F.

Cook at 200-225 degrees F (Cook where, in what, how long?)

Mix raspberry jelly with chipotle

Cut meat into medallions and cover (In What?) with raspberry chipotle

Boil until jelly boils and then serve

 

Notes & Variations:

 

Contributor:  Dave Myers, RRGC

1857 To Roast A Pig

Prepare some stuffing, the same as for a turkey; fill it full, and sew it up with a coarse thread; flour it well over.  Be sure to have all the gravy that comes out of it, by setting pans under the pig, in a dripping pan, as soon as the gravy begins to run.  When the pig is done enough, stir the fire up, take a coarse cloth with a piece of butter on it, and rub the pig over until the crackling is crisp, then take it up.

 

Lay it in a dish, and, with a sharp knife, cut off its head, and then cut the pig into two parts, by cutting down the back; cut the ears off the head, and lay them at each end; cut the under jaw in two and lay the parts on each side.  Melt some good butter, take the gravy you saved and put in it, boil it, pour it in the dish with the brains bruised fine, and some sage, mixed together, and then send it to the table.

 

If just killed, a pig will require an hour to roast; if killed the day before, an hour and a quarter; if a large one, an hour and a half.

 

​Great Western Cook Book - 1857

 

 

 

 

 

Grilled Bighorn Backstrap

Number of Servings - 4

 

Ingredients:

 

1 Bighorn backstrap loin, approximately 12 inches long

2 cloves garlic, minced

3 tablespoons butter or cooking oil

-  dash lemon pepper

-  dash of rubbed sage

1/2 cup butter, melted

 

Directions:

 

Clean backstrap thoroughly.

Trim all excess fat and muscle sheath from the backstrap.

In a low heat skillet, brown minced garlic in butter or cooking oil and pour over backstrap

Rub lemon pepper and sage on backstrap and place in 13x9 inch rectangular dish.

Cover dish and refrigerate for several hours so meat absorbs seasoning.

Sear both sides of backstrap quickly on very hot grill or skillet to seal in juices.

Then brush on melted butter and cook to taste on cooler place on grill.

Turn several times and baste.

Meat should be served medium to rare. (The longer you cook, the dryer and tougher the meat will be).

 

Notes & Variations

 

The backstrap can also be cut into 1-1/2 inch thick steaks prior to seasoning and grilling.  The steaks can be grilled faster, but a word of caution about over seasoning and over cooking - Bighorn sheep meat has a very delicious, delicate flavor and can easily be overpowered by heavy seasoning.  Seasoning is a personal choice and experimentation is encouraged.  If you are blessed with this rare trophy, enjoy!

 

Contributor: Bob Kolowith, RRGC

Anecdotes:

​The first hunter/gathers to enter Bighorn country long ago probably grilled their prey over an open fire in a manner similar to the one described here.  Although we have a larger choice of seasonings and better cookware at our disposal, it is still believed by many that the finest Bighorn is still grilled on an open fire and shared in sheep camps high in the mountains.  Good hunting!

 

 

 

 

 

 

 

Bighorn Burger Noodle Bake

Number of Servings - 10              

 

Ingredients:

 

1/2 cup chopped onions    

2 cloves garlic, minced

3 tablespoons cooking oil

2 pounds ground Bighorn Sheep meat (no fat)

8 ounces sharp Cheddar cheese, shredded

2 10-3/4 ounce cans condensed tomato soup

1/4 cup chili sauce

1 cup chopped celery

1/3 cup chopped green peppers

1/4 teaspoon salt

- dash of lemon pepper

- dash sage

8 ounces medium flat noodles, cooked and drained

1-1/2 cups soft bread crumbs

3 tablespoons butter or margarine, melted

 

Directions:

 

In skillet, cook onion and garlic in oil till tender.

Stir in ground sheep and cook till meat is lightly browned.

Drain off oil and combine meat, onion and garlic with cheese, soup, 1 cup of water, chili sauce, celery, green peppers, salt, lemon pepper and sage.

Add cooked noodles and mix well

Turn into 13x9x2 inch baking dish.

Combine bread crumbs and melted butter.

Sprinkle crumbs over dish and bake in 350 degree F oven for 40-45 minutes.

Garnish with green or red pepper rings prior to serving , if desired.

 

Notes & Variations:

 

This is a tried and true burger casserole dish that is a favorite of mine and also works well with any venison.  Variations in the choice of cheeses also promise pleasing results.   For a less spicy dish, mushroom soup can  be substituted for the tomato soup and chili sauce.

 

Contributor: Bob Kolowith, RRGC

 

​Anecdote:

 

Although almost every cookbook has some variations of a burger/noodle casserole, my recipe is tailored to the delicate Bighorn Sheep meat.  This meat is a rare threat and can easily be overpowered with herbs, spices, and sauces.  I strongly recommend letting the delicious Bighorn flavor prevail.

 

 

 

 

 

 

Cougar Balls

Number of Servings:  Large Groups

 

Ingredients:

 

15 pounds ground cougar meat

15 cups bread crumbs

10 cups milk

20 eggs

2 1/2 teaspoons salt

-----------

2 1/2 tablespoons salt

2 1/2 teaspoons rosemary

10 cups chicken broth

2 1/2 teaspoons parsley

2 1/2 teaspoons black pepper

2 1/2 teaspoons pickling spice

 

Directions:

 

For the first 5 ingredients - soak bread crumbs in milk for about 5 minutes.  Add ground meat, eggs and salt.  Mix well and refrigerate, covered, for 2-3 hours.  Then shape into 1 inch ball, brown in oven by placing on broiler pan and bake at 400 degrees F for about 15 minutes.

Combine the last six ingredients and bring to a boil.  Combine with the meat balls, cover and cook in oven for about 2 hours at 325 degrees F.

 

Notes & Variations:

 

Bobcat can be substituted for cougar.

Instead of meat balls, cougar can be cubed (1 inch pieces), browned and placed into a pan with last six ingredients.

 

Note: Make sure to cook your cougar well done to avoid trichinosis.  A parasite common in wild game and once common in domestic pork. Cook the meat to an internal temperature of 165 degrees F for a minimum of 15 seconds.

 

Contributor:  Jerry Zeitler, RRGC

Marinated Bear Roast

Number of Servings: 16-20

 

Ingredients:

 

Marinade

1 cup cooking oil

1/2 cup red wine

2 onions, chopper

1 clove garlic, pressed

1 tablespoon Juniper berries, crushed

1/2 teaspoon pepper

1 bay leaf

1 teaspoon salt

1/2 teaspoon thyme

 

6-8 pound bear roast

3 tablespoons of margarine or butter

 

Directions:

 

Mix together all marinade ingredients and pour over the bear roast in a stainless steel or glass baking dish.  Refrigerate for 2 days, turning roast twice daily.  After marinating the roast, melt 3 tablespoons of margarine in a heavy skillet and brown roast on all sides.  Strain the marinade and pour over the roast.  Cover and bake at 325 degrees F for about 2 1/2 hours or until tender (caution: see note).

 

Notes & Variations:

 

 Caution: Make sure to cook your bear well done to avoid trichinosis.  A parasite common in wild game and once common in domestic pork. Cook the meat to an internal temperature of 165 degrees F for a minimum of 15 seconds.

 

Contributor: Ben Webb, RRGC

Baked Cougar Wontons

Number of Servings: 4-8

 

Ingredients:

 

1 lb cougar meat

1 package dry leek soup mix (Knorr)

1 can sliced water chestnuts

1 can bamboo shoots

Wonton Wrappers (100)

1 egg white - whipped with 1 tablespoon water

 

Directions:

 

Cut meat into small chunks discarding tendons and silverflesh.  Add remaining ingredients (except the wonton wrappers and the egg white) and mix well.  Grind the mixture with a fine plate.  

In skillet, cook and stir meat until no longer pink; drain.  

Spoon 1 rounded teaspoon of the filling on wonton wrapper. Lightly brush edges with the egg white and water mixture.

To shape each wonton, carefully bring 2 opposite points of the square wrapper up over the filling to form a triangle and pinch the edges together to seal.  

Place wontons on a greased baking sheet. Spray or brush with vegetable oil or melted butter.

Bake in 375 degree oven 8-10 minutes, turning halfway through.  Make ahead and freeze.  

 

Notes & Variations:

 

You can hold the wontons prior to cooking if you cover the tray with plastic wrap and refrigerate.  The wrappers are a bit finicky, they dry out if not covered and they can get a bit soggy if stored to long in the refrigerator. Freezing prior to cooking has not been tried, but it should work okay if frozen in a single layer prior to packaging for longer storage.

 

Note: Make sure to cook your cougar well done to avoid trichinosis.  A parasite common in wild game and once common in domestic pork. Cook the meat to an internal temperature of 165 degrees F for a minimum of 15 seconds.

 

Contributor: Marilyn Steele, RRGC

Nacho Party Dip

Number of Servings: Large Group

 

Ingredients:

 

3 pounds ground venison

Taco seasonings

4 pounds Velveeta cheese

1 large onion, chopped finely

3 bell peppers chopped medium

16 ounces  Nacho style jalapeno peppers, chopped medium to fine

1 large can green chili peppers

Tortilla chips or scoops

 

Directions:

 

Break up the ground venison into small particle and cook it in a skillet with the taco seasoning added to taste.

Melt Velveeta cheese in appropriate container, add all ingredients EXCEPT chips, mix well and place in crock pot.  Set crock pot on lowest possible setting.  

 

Serve

 

Notes & Variations:

 

The recipe can use any game meat such as deer, antelope, elk, moose or caribou.

 

Contributor: Dave Myers, RRGC

Antelope Chili

Number Served: 10-12

 

Ingredients:

 

3 pound Antelope roast

3 cans of corn (with juice)

1 can of diced tomatoes (drained)

4 cans of Bush's Black Beans (drained)

1 Palermo chili pepper

5 red chili peppers

2 cans of mild green chilies

1 yellow onion diced

1 tablespoon chili powder

1 tablespoon cumin

 

Directions:

 

Smoke the meat first for 4 to 6 hours leaving it medium rare and then dress it and cube it to stew pieces.  Diced and sauté the onion.

Combine juice from corn with peppers, meat, onion and spices and cook until meat is completely tender and liquid is thickened.

Add tomatoes, corn and beans and heat at simmer until ready to serve.

 

Notes & Variations:

 

This recipe is for a 12 inch Dutch oven

 

Contributor:  Brian Howald, Wholesale Sports 110

Bearballs With Raspberry/Chili Glaze

Number of Servings - 6

 

Ingredients:

 

Meatballs

 

1 1/2 pounds lean ground bear

1/2 cup dry bread crumbs

1/2 cup chili sauce

1 large egg, beaten

1/4 cup finely chopped onions

1 teaspoon salt

1/2 teaspoon ground black pepper

 

Glaze

 

1 bottle chili sauce (16 oz)

1 jar raspberry jam (16 oz)

1 cup of raspberry vinegar

 

Directions:

 

Set oven to 350 degrees F.  Combine bear meat, bread crumbs, chili sauce, beaten egg, onion, salt and pepper in a large bowl.

Form into meatballs 1 to 1 1/2 inches in diameter and place in shallow pan that is non-stick or coat with cooking spray.  Place in an oven set at 350 degrees F.

Bake for 20 minutes or until done (caution see note)

To prepare the glaze put the raspberry vinegar in a large skillet and reduce the vinegar to about half the original volume.  Then add chili sauce and jam. Heat over medium-low heat until melted.

Place the cooked meat balls in the glaze and keep warm until served.

 

Notes & Variation:

 

The combination of sweet raspberry jam and tangy-hot chili sauce makes an intriguing sauce for classic bearballs. Serve at your next party.

Change the glaze by omitting the vinegar and using any type of jelly for a new flavor

Note: Make sure to cook your bear well done to avoid trichinosis.  A parasite common in wild game and once common in domestic pork. Cook the meat to an internal temperature of 165 degrees F for a minimum of 15 seconds.

 

Contributor:  Marilyn Steele,  RRGC

Aunt Hazel's Bear Stew

Number of Servings: 8

 

Ingredients:

 

1 pound lean bear meat cut into 1 inch cubes (substitute caribou or other venison)

3  14 ounce cans of stewed tomatoes

1 tablespoon table salt

1/4 teaspoon black pepper

12 ounces beer

3 cups water

1 medium onion chopped into 1/2 inch cubes

3 medium carrots chopped into 1/2 inch cubes

1 medium parsnip chopped into 1/2 inch cubes

1 medium turnip chopped into 1/2 inch cubes

1 medium green pepper chopped into 1/2 inch squares

1/4 cabbage chopped into 2 inch cubes

3 bay leaves

potatoes (optional)

 

Directions:

 

Brown meat with olive oil in large kettle,  Dutch oven, or crock pot.

Add stewed tomatoes, beer, water, salt & pepper to taste.  Simmer until meat is slightly tender and add other seasonings and bay leaves, as desired.

Add onions and carrots - simmer until water starts to boil (carrots take longer than other veggies.

Add parsnips and green pepper - simmer until water starts to boil.

Add cabbage - simmer until water starts to boil.

Remove bay leaves and check ingredients for taste and doneness before serving.

Serve with salad and bread.

 

Notes & Variations:

 

Other wild game may be substituted for the bear meat.

Potatoes can be added after the cabbage has simmered and the water starts to boil.

 

Note: Make sure to cook your bear well done to avoid trichinosis.  A parasite common in wild game and once common in domestic pork. Cook the meat to an internal temperature of 165 degrees F for a minimum of 15 seconds.

 

Contributor:  Carl Higby, RRGC

 

 

 

 

Anecdotes:

 

My ancestors were pretty imaginative when it came to fixing whatever food was available in the farming community.  Many families did not have refrigeration until the mid-1900s.  My Great Aunt Hazel's favorite method of preserving game meat was by canning in glass jars.  A good share of their food was from bear, deer, elk, and other game around their farm.  I can recall having "rabbit stew" that later turned out to be porcupine.

 

One of my fondest memories was a stew that Aunt Hazel served from a bear that she shot on their farm near Cavendish, Idaho.  This bear happened to be a young one that had feasted on berries and was as tender as a grain fed calf.  Mixed with carrots, onions and potatoes and other veggies, it made "fine fixin's".

 

 

 

Bobotie

Number of Servings: 4-6

 

Ingredients:

 

Group A

 

15 ml curry (1 tablespoon)

30 ml ginger (2 tablespoons)

30 ml brown sugar (2 tablespoons)

15 ml turmeric (1 tablespoon)

10 ml salt (2 teaspoons)

5 ml pepper (1 teaspoon)

 

Group B

 

100 grams seedless raisins

30 ml apricot jam (2 tablespoons)

30 ml vinegar (2 tablespoons)

60 ml chutney (4 tablespoons)

30 ml Worcestershire sauce (2 tablespoons)

30 ml tomato paste (2 tablespoons)

30 ml Knorr "Meat Ball Maker" (2 tablespoons)

1 Kg mince (chopped game meat - 2.2 pounds)

 

Directions:

 

Use a heavy based sauce pan.  Heat the pan and place the ingredients of Group A in the sauce pan and heat well.  Put in a piece of butter and chop 5 onions and simmer in above mixture until onions are soft.

Remove from heat and add Group B and the meat plus 2 slices of bread that have been soaked in water.  Boil for 20 minutes on low heat.

Put in greased oven proof dish.  Pour 1 1/2 cups milk in which 2 eggs have been beaten over the mixture.  Bake for about 3/4 hour by 180 degrees C.  ( at 350 degrees F).

 

Notes & Variations:


 

Contributor: Irene Colbourne, Willowmore, South Africa

 

 

 

Anecdotes:

 

Bobotie is a South African dish consisting of spiced chopped meat baked with an egg and milk topping.  The traditional recipe includes dried fruit, walnuts, chutney and curry.  The Bobotie recipe dates back to the 17th century in the Cape of Good Hope and then spread to many colonies throughout Africa.   

 

 

Smokey Buffalo Tongue

Number Served: 4-6

 

Ingredients:

 

1 buffalo tongue (about 2 pounds)

1 teaspoon peppercorns

2 teaspoons sea salt

2 teaspoons white sugar

1 1/2 teaspoon fresh ground ginger or 1 teaspoon dried ginger

2 bay leaves

2 teaspoons dried Thai peppers

1 teaspoon dried onion flakes or 1/2 medium diced onion

1 teaspoon whole cloves

 

Directions:

 

Clean and dry tongue.

Coat tongue with light application of sea salt and white sugar

Let it rest for at least one hour

Place tongue in smoker, smoke lightly by heating the wood chips to smoking and then turn off the smoker's element or remove the heat source until the smoke condenses on the tongue.  Do this until you have the desired concentration, usually three cycles of smoke application.

Put tongue (1 or 2) into a slow cooker with enough water to cover (1 to 2 quarts)

Mix in remaining ingredients and slow cook for 5 - 6 hours.

Cool and remove external skin and saliva glands.

Return to cooled broth for at least 2 hours.

Remove from broth and keep meat refrigerated until ready to serve.

Slice across the tongue into desired thickness for hors d'oeuvres or sandwiches.

Compliment with horseradish or light mustard.

 

Notes & Variations:

 

Buffalo meat can be obtained at a reasonable price from Buffalo Meat USA

 

Contributor:  John Hall, RRGC

 
 
 
 
 
 
 
 
 
 
 
 
 

Venison Surprise  and Surprise Roast Buffalo

Number of Servings: 6

 

Dry Rub Mix

 

Grind in a spice grinder or a coffee bean grinder:

 

3 Anaheim peppers - dried

1 teaspoon dried Thyme

1 teaspoon dried Rosemary

 

Add:

 

1/2 teaspoon garlic powder

1/4 teaspoon ground allspice

1/8 teaspoon nutmeg - grated

 

Blend until well mixed.

 

This amount of dry rub will cover one medium sized roast.  If you need more rub, just grind more batches of the same proportions.

 

Completely coat the meat, place it in the refrigerator and allow it to set for at least an hour or longer.

 

Venison Surprise

 

Ingredients:

 

3 pounds of venison roast or buffalo

2-4 tablespoons of canola oil

1 large onion - cubed

4 or more carrots - sliced into 1 inch pieces

1/3 cup soy sauce

1/3 cup red wine

1/2 cup broth, chicken or beef

1 tablespoon sugar

Mushrooms (optional)

 

Directions:

 

Sear the meat in 2-4 tablespoons of hot canola oil in your roaster or Dutch oven. Make sure that all sides of the meat are sealed (browned). Remove the meat from the pan. Add cubed onion and cook until slightly translucent. Add carrots and place the meat on the carrot/onion layer.  Add cooking liquid comprised of the soy sauce, wine, broth and sugar.

The onions and carrots should provide a platform for getting the roast off the bottom of the pan and above the liquid. You can always add a few more carrots to accomplish raising the meat above most of the liquid.

Cover and cook at 350 degrees F for one hour, check internal temperature for doneness. Tougher cuts may take up to an hour longer. If you want to add sliced mushrooms now is the time. The mushrooms will only require 15 minutes to cook.

Cook the roast to your expectation, remove it from the roaster along with most of the vegetables to a platter, slice the meat, and cover with foil.

Thicken the liquid with 2 tablespoons of cornstarch in 1/4 cup of cold water. Pour the gravy over the meat and serve.

 

Notes and Variation:

 

Venison Surprise & Surprise Roast Buffalo is a spicy and moist braised meat treatment for any game and is especially good for roasts that are enhanced by slow cooking .  Rub the meat with the dry spice mixture, sear it to seal the juices, and slow cook in a covered roaster or Dutch Oven.

 

Contributor:  John Hall, RRGC

Thai Up A Cougar (Curried Kitty)

Number Served: 6-8

 

Ingredients:

 

1-2 pounds cougar meat

1 tablespoon Panang curry paste

3 tablespoons peanut oil

3 tablespoons fish sauce

1 can coconut milk (13-19 ounces)

1 green or red pepper (sliced in strips)

1 can sliced bamboo shoots (8 ounces)

1 teaspoon dried basil (Thai, if available)

Juice from 1/2 lime

1-2 cups bean sprouts

1/2 cup basil leaves

1/2 cup ground roasted peanuts

 

Directions:

 

Slice cougar meat into quarter inch slices no more than 1.5 inches long.

Mix Panang curry paste into peanut oil. Place in wok and heat until aromatic and starting to smoke.

Add cougar meat and stir fry until lightly browned.

Add fish sauce, coconut milk, sliced peppers, bamboo shoots, dried basil and lime juice.

Simmer until flavors are mixed, at least 15 minutes.  If the meat seems tough, simmer longer.

Before serving add bean sprouts, decorate with fresh basil leaves and sprinkle with coarsely ground roasted peanuts.

Serve over rice, rice noodles, or as is.

 

Notes & Variations:

 

Thai peppers can be used instead of green peppers if you want it hotter.

The fish sauce provides the salt for the dish but more salt can be added later, if needed.

Mushrooms can be added to the ingredients before simmering.

More bamboo shoots can be added to increase the number of servings.

 

Note: Make sure to cook your cougar well done to avoid trichinosis.  Cook the meat to an internal temperature of 165 degrees F for a minimum of 15 seconds.

The simmering step will bring the meat to this temperature

 

Contributor:  John Hall, RRGC

 

Six Breakfast Burritos

 

Ingredients:

2 fairly large potatoes diced up

6 large tortillas

8 oz breakfast sausage

8 oz ground moose or venison or elk or just about any game meat

½ medium onion diced up

2 oz canned green chiles diced mild or hot

4 oz  canned salsa verde mild (green salsa)

1 can (6-1/2 oz) mushroom slices or pieces

6 large eggs

½ cup of Mexican style shredded cheese

 

Directions:

1.  Dice up the potatoes into small pieces or use hash brown potatoes

2.  In a large frying pan, coat the bottom with cooking oil and add the potato pieces to the heated oil.

3.  In a separate frying pan, cook the sausage.  Make sure the sausage is in little pieces.

4.  Once the sausage begins to cook, add the diced up onion, diced up green chiles and the mild salsa verde.  Let the 4 items cook together over medium to low heat. 

5.  When the potatoes are cooked and tender, add the mushrooms to the potatoes plus the sausage, onions, chiles and salsa verde.

6.  Scramble the six eggs in the frying pan that the sausage, onions, chiles and salsa verde were cooked in.  There should be sufficient grease left from the sausage that you shouldn’t need to add oil. 

7.  Once the eggs are scrambled, mix everything together with ½ cup of shredded cheese.  While the cheese is melting, heat up the tortillas. 

8.  Once the cheese has melted, you can place a sufficient amount of the mix onto a heated tortilla. 

9.  Add hot salsa to your tortilla to suit your taste. 

10.  Enjoy it. 

 

Contributer Frank Scopa, RRGC

 

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