Wild Game Recipes
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Elk in Wine
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2 lbs elk, 1-1/2" cubes 1/3 c flour 4 med onions 3 T oil 1/4 tsp each salt & pepper 1/4 tsp each marjoram & thyme 1/2 c stock of choice, beef or veggie 1/2 lb mushrooms 1 c red wine Brown onions in oil in skillet and remove from pan. Saute meat in the drippings, adding more oil if necessary. Comine the flour and seasoings and sprinkle over the browned meat. Add the stock and wine. Simmer slowly for 3 hours, stirring occasionally. Add more stock and wine if needed. Add mushrooms and browned onions; cook one hour longer. Serve over rice. You could easily reduce the cooking time. After the elk is cooked remove it and then reduce the sauce, Then add the mushrooms (brown along with onions) and onions! |
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Venison Steak au Poivre
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VENISON STEAK AU POIVRE Serves 2 greedy appetites This is more or less the classic procedure for steak au poivre but using venison rather that beef, as the robust flavour of venison supports the rich and piquant sauce rather better. 4 noisettes of Venison 1 teaspoon each of black, green and white peppercorns from Steenbergs A knob of butter A little fat or oil 1 small glass of brandy 1 teaspoon of redcurrant jelly 1 scant tablespoon of double cream Salt Method Coarsely grind the peppercorns in a mill or with a pestle and mortar and spread them on a plate. Press the noisettes on to the pepper, one side at a time, so that they are evenly coated: you don’t want a thick crust, as this can be overpowering. Melt the butter in a large heavy bottomed frying pan with a little fat or oil to prevent it from burning. Fry the noisettes over a medium heat for a little over one minute on each side (for medium rare), seasoning with the odd pinch of salt as they cook. Just before removing them, flambé by pouring in the brandy and lighting it with a match. When the flames have died down, transfer the meat to a warmed dish while you finish the sauce. Scrape and shake the pan to deglaze, then add the redcurrant jelly. When it has melted and the juices have reduced to a syrupy couple of tablespoons, stir in the cream. Allow to bubble and reduce further, then take the pan off the heat. Place the noisettes on warmed plates and pour sauce over them |
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RE: Venison Steak au Poivre "Cut and Pasted"
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Quite a sophisticated recipe. Direct from the "Yorkshire Post." Here's the site: Note: Where the recipe says, "peppercorns from Steenbergs." Where exactly is "Steenbergs" located? It would sure be nice if people would post recipes that they actually have tried. Also, taking credit for the work of others even if it is a recipe, is not honest. href="http://www.deliciouslyorkshire.co.uk/view.asp?content_id=818&parent_id=341" http://www.deliciouslyorkshire.co.uk/view.asp?content_id=818 |
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RE: Venison Steak au Poivre
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(1 votes)
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...and it is so darned good! I like asparagus and a baked potatoe with it, and a mesclun salad. |
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Venison Meatloaf
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| The above recipes are so gourmet! But I love just substituting venison for my meatloaf. Add a some chopped carrots, celery, onions, garlic, breadcrumbs, eggs, a dash of soy sauce, some worcestershire sauce, top with a little parmesan and slow cook covered. | |
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RE: Venison Meatloaf
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| Or bison! I suppose it's not really game in most cases, but still tasty. | ||
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Wild Game Marinade
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1/4 c lemon juice 1/4 c orange juice 1/2 c honey 1/4 c soy sauce 1 garlic clove, crushed 1 tsp ginger 1 T orange zest 1/2 tsp pepper 1/2 c pineapple jelly Mix all together. Pour over ribs or roast of any game meat. Let stand overnight, turning occasionally. Remove from marinade and barbecue over coals or cook in slow oven. 4 lbs of ribs will take about 1-1/2 hours. |
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Cabbage Casserole
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1 small cabbage 1 lb ground wild game 1 small onion 1/2 c uncooked rice 1 c tomato soup (w/ 1 can water) Chop cabbage and place in greased baking dish. Brown meat and onion, stir in rice. Pour on top of cabbage. Mix soup and water; pour over entire casserole. Bake at 350* for 1 hour. Add more water if casserole is too dry. |
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Thanks for posting these everyone.
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| I am not a great cook, but I can fry up some backstrap or tenderloin! Rolled in flower, lawreys seasoning salt and pepper, fry and serve. YUM! | |
