Meat Recipes (Pg.2)
Grilled Venison Tenderloin Steaks
(Anonymous)
2 loin steaks 3/4" thick
4 tablespoons butter
salt and pepper
Coat the top half of each steak with 1 tablespoon butter, salt & pepper.
Grill steaks on greased rack 3-4 inches above coals for 3-6 minutes. Turn
steaks, coat top of each steak with 1 tablespoon butter, salt & pepper. Grill
for 3-6 minutes longer.
Serves: 2
Wild Turkey Enchiladas
(Courtesy of the Ohio Division of Natural Resources)
8 ounces shredded cheese (Monterey Jack/cheddar mixture)
8 ounces sour cream
1medium sized jar salsa
8 ounces shredded cooked turkey (or cooked ground venison or other)
6 or 8 large soft tortillas
Combine half the sour cream, half the salsa, and half the cheese with
the meat in a large bowl. Stir well. Spoon the mixture into tortillas, fold each
of the four sides in to seal, and place folded side down in an oblong baking
dish. Pour the remaining salsa over the top, sprinkle with the remaining cheese
over the top and bake at 350 degrees for 15 to 20 minutes, until the cheese is
melted evenly. Serve with the remainder of the sour cream. A quick, easy, and
delicious meal. - Jen Dennison
Baked Grouse
(Anonymous)
1 or 2 grouse, cleaned & cut into parts
Brown these in a seasoned flour mix. Place in roaster. Make gravy out of
drippings from frying, add chicken stock to make gravy.
Chop 1 cup of fresh mushrooms, put over grouse. Chop 1/2 onion, put over grouse,
add 1/2 cup of sour cream to gravy and 1/4 cup Chablis wine. Pour gravy mixture
over grouse and mushrooms and onions.
Bake at 325 degrees for 2 hours, covered, less if birds are young.
Venison & Wild Rice Stew
3½ lbs. shoulder of venison, cut into 2" cubes
2 tsp. salt
pepper to taste
2 quarts water
2 large onions; peeled and quartered
1½ cups wild rice, washed in cold water
Put venison, water, and onions in a large pot; simmer uncovered for 3
hours. Add salt, pepper, wild rice.
Cover and simmer for 20 minutes. Stir well; simmer uncovered for another 20
minutes, or until rice is tender and most of liquid is absorbed.
Chicken Fried Venison Steaks
(Ohio Division of Natural Resources)
Use round of venison and cut into steaks about 3/4-inch thick. Remove any fat or
membrane, and pound steaks with a meat mallet. Dredge the steaks in a mixture of
flour, garlic salt, pepper and parsley. Heat about 1/4-inch of oil in a deep
frying pan, and brown the steaks on both sides in the hot oil or butter. Remove
the steaks and drain them on paper towels. Measure the drippings in the pan, and
adjust to make about 3 tablespoons. Stir in 3 tablespoons flour and brown
slightly. Add 1/2 cups milk and cook, stirring constantly over a low heat, until
thickened. Add 1/2 teaspoon instant coffee and salt and pepper to taste. Return
steaks to the gravy and heat through.
Hasenpfeffer ("Fast Freddie" of northeast Ohio)
Take your cleaned rabbit and cut in into quarters. Put in a crock and cover it
with a small amount of vinegar, and mostly water. Add 1 sliced onion, 1 teaspoon
salt, 10 peppercorns, 1 bay leaf and 1 teaspoon of Italian seasoning. Soak it
for 2 days in the refrigerator, turning every 12 hours. Remove rabbit from the
marinade and place in a bag containing 1 cup flour and 1 teaspoon salt, and
shake. Put 5 tablespoons of butter in a kettle and gently brown the rabbit on
both sides. Pour the marinade into the kettle with the rabbit and add 1
tablespoon brown sugar. Bring to a boil, cover and simmer for 1 hour. To serve,
place the rabbit on a platter and thicken the sauce with a little flour, then
pour over the rabbit.
Deer Meat Loaf (This is a great dish for those who don't like deer burger)
Put 2 whole eggs in a blender with 1 large quartered onion and 1/8 cup of
cooking sherry. Liquefy for 5 seconds. Pour into a large mixing bowl and add 1
pound of venison hamburger, 1/3 pound of ground pork, 1 teaspoon salt, 1/4
teaspoon pepper, 1/2 teaspoon of poultry seasoning and 1 cup of bread crumbs.
Mix thoroughly. Put in a buttered loaf pan that you have previously lined with
thin strips of bacon. Bake at 375 degrees for 1 hour. Remove from oven, take
off strips of bacon, drain pan drippings into a container, pour over loaf and
serve!
Pan Broiled Deer Steaks
Cut steaks 3/4 inch thick. Lightly sprinkle with salt and pepper, and place them
in this marinade:
1/4 cup red wine
1/8 cup 7-Up
1/4 cup oil
1 teaspoon of Italian seasoning or thyme
1 clove garlic
1 sliced onion
Marinate steaks for 24 to 48 hours, turning frequently. Remove them and pat dry.
Heat 3 tablespoons of oil in a heavy frying pan and sauté' steaks for 3 minutes
for each side over high heat. Put steaks on a hot platter. Strain marinade into
pan drippings and boil down to half the amount over high heat. Pour over steaks,
serve and enjoy!
Crock Pot Venison (This recipe is so easy I
use it for most of my wild game cooking)
Rinse 1 to 4 pounds of venison, steak or cubed, and place in electric crock pot.
Slice one onion on top of meat. Mix 1 tsp. of garlic salt and 1 to 2 cups of
your favorite barbeque sauce in a bowl, and pour over meat. Cook on high for 1
hour, then turn to low and cook for an additional 4 to 6 hours. You can't go
wrong with this recipe, and it tastes great!
Grouse With Wild Rice
(Anonymous)
Ingredients:
2/3 c Wild rice
2 c Chicken broth
1/4 c Butter
8 Grouse breast filets
3 Eggs [beaten]
1 c Flour
Garlic salt, oregano, and basil to taste
2 tb Butter
1/2 c Chicken broth
4 oz Mozzarella cheese [sliced]
Combine the wild rice with 2 cups of broth and ¬ cup butter in a saucepan, cover
and cook until tender. (keep warm)
Rinse grouse filets and pat dry. Pound the filets between waxed paper with meat
mallet until tender, then combine with the eggs in a bowl. Let stand for 1 hour.
Combine the flour, oregano, garlic salt, basil, and pepper to taste in a bowl
and roll the filets in this flour mixture, coating well.
Brown on both sides in 2 tb butter in a skillet. Then add enough broth to cove
the bottom of the pan and simmer filets, covered, for 10 min.
Place 1/2 slice of cheese on each filet and cook until cheese is melted. Serve
with the rice.
Venison Liver with Onion
(C. C. of Massillon, Ohio)
The liver should be cleaned well. If it has spots or discolorations, discard it.
After cleaning, soak the liver in very cold water for an hour, changing the
water several times to remove any remaining blood. I like to soak the liver in
milk or beer for a few hours before preparing but this is optional. Venison
liver, cleaned, cut in 1/2-inch slices 1/2 cup flour 1/2 teaspoon salt 1/4
teaspoon pepper 1/2 teaspoon Mrs. Dash seasoning 1 or more large, sweet onions
butter and oil Melt a mixture of butter and vegetable oil (about 1/2 cup total)
in a high-sided skillet. Roll liver slices in a mixture of the flour, salt,
pepper and Mrs. Dash. Fry the liver slices until brown on both sides then remove
to a warming plate. You may have to do the slices in several batches, adding a
little more butter if necessary. Be careful not to overcook. When all the meat
is browned and removed, add the onions; cook and stir until they are just
tender. Return the liver to the skillet and heat through before serving.
Foil Roasted Elk (This is for you serious game hunters!)
Lightly salt and pepper elk roast on both sides and place on a piece of foil.
Over the top sprinkle 7-Up, and then sprinkle dry onion soup mix. Tightly seal
foil and roast in a roasting pan for 2 to 3 hours at 375 degrees. Check with
fork to see if it is tender, and done. The hardest part of this recipe is
quartering the elk!
Roasted Grouse (I'm not much of a shot, so I haven't used this recipe
often!)
Clean grouse and let stand long enough to be at room temperature before
roasting. Sprinkle salt inside the bird and tie the legs together and fasten
them to the body with skewers. Brush on a mixture of butter and honey mustard.
Roast in a covered roasting pan at 350 degrees until tender (12 to 20 minutes).
Brush the butter/mustard mixture on the grouse three times during roasting.
Blackberry Brandy Grilled Pheasant Breasts
(Ed Leach)
2 cups blackberries
1½ cups granulated sugar
½ cup blackberry brandy
1 Tbsp safflower oil
4-6 ounce pheasant breasts
*Preheat grill. Puree the blackberries in a food processor. Pass through a sieve
to remove seeds. Mix blackberry pulp, sugar, and brandy together in a saucepan.
Heat to a boil, reduce heat, and simmer until sauce thickens. Divide
sauce---save ¼ of it to brush on before serving. Brush safflower oil over
pheasant breasts. Grill over medium coals/heat for about 6 minutes per side,
brushing frequently with the blackberry sauce. Just before serving, get a clean
brush and reserved blackberry sauce and brush one final time.
Serve with steamed or wild rice and/or Grilled Fruit Kabobs.