This recipe can be used with anything chicken, goose, duck etc
1 can beer
one bird
sprinkle season salt throughly over bird
open the body cavity and "stick" the bird on
the can standing up put in a smoker for 4 hours
the meat will melt in your mouth!!!
you can use wine or a can filled with water and liquid smoke if you like
Roast Goose
1 goose wild or domestic
juice of 1 lemon
6 cups stuffing
2 tbsp melted butter
2 cups water
Brush the cavity of the goose with the lemon juice insert stuffing and close up cavity mix salt and pepper into melted butter and brush on the outside of the goose preheat the oven to 450 pour water into roasting pan place goose on rack turn temp down to 350 cook 20 minutes a pound or until tender if the goose is fat pierce the flesh with skewer in several spots to let out the excess fat about a half hour before the goose is done if the bird is tough cook an extrra hour
| Salami Sausage |
5 lbs. ground meat (I like to use 3 lbs. ground venison plus 2 lbs. of regular beef hamburger. If you would like to use all venison, you should add a little bit of ground beef fat, or the meat will be too dry).
5 heaping tsp. Mortons Tender Quick
3 1/2 tsp. mustard seed (this is the whole seed, not the ground type)
4 tsp. cracked black peppercorns
4 tsp. garlic salt
5 tsp. liquid smoke (I sometimes add a bit more, depends on how smoky you like it) Mix everything together in a large bowl with your hands, mixing very well. Put meat mixture into plastic bags and refrigerate for 3 days. Knead the meat every day for a few minutes. On the 4th day, make the mixture into rolls (makes 4-5 rolls about 10 inches long and 3 inches in diameter). Bake on broiler pan or racks for 8 hours at 150-200 degrees. Turn every hour. Let cool, then refrigerate or freeze. Elk chile beans 1 pound pinto beans or kidney beans (your pref) 2 cups bacon grease Cook beans overnight on low in crock pot in the bacon grease and water to the top of beans in the morning follow directions below : 2 tbl salt 2 lb ground elk chile pepper to your taste ( the hotter the better for me)lol 2 cups diced tomato 1 onion 1 clove garlic you may add other things into the mix re: jalepeno peppers In the morning when the beans are cooked..... In a skillet brown the elk burger season with salt, pepper ( whatever you want) pour into crock pot with beans add seasonings and other ingreedients cook for 4 to 5 hours on low makes a delicious meal serve with cracker and cheese to top chile ! |
Green Chile Venison Stew
This one is good for the crock pot people ( as my mother calls me) For people who work or are busy their meal can cook while they are gone.
2 lb cubed venison
1/2 white onion
2 tsp garlic powder or 1 clv fresh garlic (your pref)
2 tsp salt
1 cup diced green chile
1 cup sliced or diced tomatos
1 small can tomato sauce
3 or 4 sliced potatoes depending on size
Brown venison cubes throw everything into crock add water to fill to top and let her go .
Buffalo stew
1 1/2 lb seasoned buffalo burger
1 sliced onion
1/2 cup chopped celery
1/2 sliced carrots
6 sliced potatoes
1 can tomato soup
1 can cream of mushroom soup
1 can water
Brown buffalo burger sprinkling with salt pepper garlic ( your prefered seasonings) , place in small roaster, add onions celery carrots and potatoes , blend soups and water pour over mixture and slightly mix bake for 2 to 3 hours at 250 turn oven down and bake on low until desired consistancy
| | | | | | | http://www.chron.com/content/interactive/special/holidays/96/food/gamerecipes.html
http://www.mountain-breeze.com/kitchen/game/
http://alaskaoutdoorjournal.com/Departments/Recipes/Game/
http://www.idfishnhunt.com/recipes.htm
http://www.ces.ncsu.edu/martin/newsletters/newsarticles/wildrecipes/list.html
http://www.fishersnet.com/archive.html
http://www.angelfire.com/ct/deerwhorns/wildgame.html
http://southernfood.about.com/library/crock/blgame.htm
http://www.epicurious.com/recipes/find/browse/results?type=browse&att=93
THIS IS ONE OF THE BEST SITES FOR WILD GAME RECIPES:
http://www.exoticmeats.com/store/content/recipes.html
Turkey Fingers
Half a turkey breast fillet, cut into strips 1 inch wide and 4 or 5 inches long
Flour
Cajun seasoning
1/2 cup apricot preserves
1/2 cup Dijon mustard
l2 tablespoons butter
2 tablespoons vegetable oil
Mix the preserves and mustard in a small saucepan. Cook over medium heat for 5 minutes, stirring frequently. Set it aside but keep it warm. Dredge the strips lightly in flour mixed with Cajun seasoning to taste. In a 12-inch skillet, heat the oil and butter over medium heat. Fry the strips for 4 to 5 minutes or until browned, turning once. Drain on paper towels and serve with the sauce for dipping.
