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Subject: "Wild Game Recipes"

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Printer-friendly copy     Conferences Recipe Board Topic #179 Reading Topic #179

bignasty197800 Member since Oct-2-04 6287 posts Mar-21-09, 10:23 AM (EST)   "Wild Game Recipes"   Rabbit Crock Pot Stew 2 dressed and cleaned rabbits cut into pieces 1 cup red wine 1 cup chicken stock 1/2 lb bacon 1 cup button mushrooms, sliced 2 large chopped tomatoes 2 large carrots, chopped 2 large onions, chopped 2 stalks celery, chopped 1 bay leaf 1 teaspoon oregano 1/2 cup water 1/2 cup flour Salt Black pepper Chop bacon into small cubes and brown in skillet. Salt and pepper the rabbit pieces and add to the skillet and brown with bacon and drippings. Once the rabbit pieces are browned, and place them in the crock pot with the bacon and remaining drippings. Place all chopped vegetables and herbs in crock pot. Pour wine and chicken stock over the rabbit and vegetables. Cover and cook on low for 6 to 8 hours. Thirty minutes before ready to serve, blend flour with 1/2 cup of water until fully mixed into a paste. Add paste to the crock pot and stir well to thicken. Continue cooking covered for another 30 minutes Rabbit should fall off the bones at this point - carefully remove bones and serve over noddles or rice. Oktoberfest Hasenpfeffer 2 rabbits, cleaned 6-8 slices bacon, finely chopped 1/2 cup flour 1 onion, finely chopped 1 cup red wine 1 cup chicken stock 1 bay leaf 1/2 tsp salt 1/2 tsp black pepper, freshly ground Heat a casserole over moderate heat and cook the bacon, stirring and turning it frequently until crisp. Drain the bacon on paper towel and set the pan with bacon fat aside for a few moments. Cut the rabbit into serving sized pieces be sure to cut away and discard the belly meat Add the flour, salt, and pepper to a zip type plastic bag. Add the rabbit pieces to the bag and shake to coat with flour mixture. Heat the reserved bacon fat in the pan over high heat until it sputters. Brown the rabbit pieces on all sides. Transfer them to a holding plate. Pour off all but 2 tablespoon of fat and cook the onions in it until they are soft and translucent. Pour in the wine and chicken stock. Add the bay leaf and bring the mixture to a boil over high heat. Be sure to scrape up any browned bits clinging to the bottom and sides of the pan. Return the rabbit with juices to the casserole. Add the drained bacon. Cover tightly, and simmer for at least 1-1/2 hours, or until the rabbit pieces are tender but not falling apart. Serve the rabbit directly from the casserole. Great with braised cabbage and spaetzle and your favorite beer! Braised Rabbit Stew 1 large rabbit 2 cups chicken stock 2 cup red wine 3 garlic cloves chopped 1 onion diced 1/2 lb ounces bacon in a slab 10 sprigs parsley 10 sprigs thyme 1 bay leaf 3 Tbsp olive oil 12 small onions 12 to 15 red new potatoes 1 tsp salt 1 tsp pepper Break down the cleaned rabbit into 10 to 12 pieces. Cube the bacon in 1/4 inch pieces. Coat the rabbit pieces with olive oil and brown in a dutch oven until lightly browned. Remove rabbit from the dutch oven and in the same pan add the bacon and cook until browned. Add herbs and return rabbit to pan cook until the rabbit is crispy (5 to 7 minutes.) De-glaze with the red wine. Add 2 cups of stock. Cover and cook for 1 hour 45 minutes. Peel small onions, remove root ends and rinse well. Clean and cut potatoes into quarters. Add potatoes and onions to rabbit stew after the stew has been cooking for 90 minutes. Cook covered until potatoes are tender. Venison Cabbage Rolls - Hungarian Style 1 large head of cabbage 2 lbs. gound venison 1 onion, chopped 1 cup rice (uncooked) 1 egg 1 tbsp. salt 1/2 tsp. pepper 1 tbsp. paprika 2 cup sauerkraut 2 cup tomato sauce 1/2 cup water 1 cup sour cream Core cabbage and place in large bowl. Cover cabbage with boiling water and let stand five minutes. If the head of cabbage is very large you may need to repeat this process after you’ve stuffed half of the leaves. Combine venison, onion, rice, egg, salt, pepper and paprika. Drain cabbage and remove the leaves carefully, cutting off the thick end of the stem. Place two tablespoons of filling on each leaf and fold sides in as you roll. Place the seam side down in a large crock pot cooker. Spread the sauerkraut over the top of the rolls and add the tomato sauce and water. Cook on the low setting for six to eight hours. When ready to serve, remove rolls and blend the sour cream into the sauce. Serve the sauce over the cabbage roll. Boar Sausage & Venison Chili 1 lb ground wild boar sausage 1 lb venison,coarse grind 1 cup pinto beans,dried 5 cup water 2 Tbsp shortening 1 Tbsp bacon drippings 1 large onion chopped 1 large green pepper chopped 4 garlic cloves 1 tsp black pepper,freshly ground 1 Tbsp cumin 2 tsp oregano,dried,pref. Mexican 4 Tbsp sesame seeds 12 red chiles,whole dried 1 1/2 c Chile powder 1 1/2 oz unsweetened chocolate 1 can tomato paste(6oz ea) 2 Tbsp vinegar 1 tsp salt Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight. Check the beans occasionally and add water as necessary to keep them moist. Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water. Bring to a boil over medium-high heat, then lower heat and simmer, partially covered, for about 45 minutes, until the beans are cooked but still firm. Check occasionally and add water if necessary. Drain the beans, reserving the cooking liquid. Melt the shortening in a heavy skillet over medium heat. Add the beans and lightly fry them in the shortening. Set aside. Melt the bacon drippings in a large heavy pot over medium heat. Add the onion and bell pepper and cook until the onion is translucent. Combine the sausage and the venison with all the spices. Add this meat-and-spice mixture to the pot with the onion. Break up any lumps with a fork as it cooks, making sure to stir occasionally, until the meat is very well browned. Add the reserved beans add cooking liquid to the pot. Stir in all the remaining ingredients. Bring to a boil, then lower the heat and cook, uncovered, for 1/2 hour longer. Stir occasionally. Add water only if necessary to maintain the consistency of a chunky soup. Adjust seasonings as necessary and Enjoy! Crawfish Casserole 2 lbs. peeled crawfish tails (or shrimp) 1 (8 oz.) pkg. cream cheese, cubed 1 stick margarine 2 tbsp. margarine 1 large onion, chopped 1 large bell pepper, chopped 1 (8 oz.) pkg. fresh mushrooms, sliced 1 (10 3/4 oz.) can cream of mushroom soup 2 cups cooked white rice 1 tbsp. garlic powder, or to taste 1/2 tsp. red pepper 1/2 tsp. white pepper 1 1/2 cups grated Velveeta cheese 1 cup canned fried onion rings In a medium sized double boiler, melt stick of margarine and add cubed cream cheese. Stir over low heat until cheese is melted. In a heavy skillet, melt 2 tablespoons of the margarine and saute the crawfish tails, onions, bell pepper and mushrooms until the vegetables are soft. Add the mushroom soup and cooked rice. Stir in garlic powder and red & white pepper. Add the cream cheese and margarine mixture to crawfish mixture and stir. Check for seasoning (Salt & Pepper to taste). Put the entire mixture into a greased casserole dish and top with grated Velveeta cheese and crispy fried onion rings. Bake the casserole in a 350 degree oven for about 30 minutes or until bubbly. Serves 8 to 10 and will freeze well. This can be made a day before you need to serve it. Shrimp can also be substituted for the crawfish. Old Time Pheasant “N’ Dumplings 2 or 3 Whole Pheasants Salt and Black Pepper 4 cups of chicken stock Cut the pheasants into quarters and place in a pot and cover with chicken stock. Simmer until tender. When the pheasant is tender, add the salt and black pepper to taste. You can leave the bones in or take the meat off the bone; it’s entirely up to you – I prefer to remove them! To make the dumplings: Ingredients: 2 cups of flour 3 Tbsp of baking powder 1 tsp of salt 3 Tbsp of shortening 1 egg, beaten well 1 cup of whole milk Sift together the flour, baking powder, and the salt. Cut in the shortening and mix in the egg and milk. Drop the dumplings by spoonfuls into the pot of pheasant meat and broth and cook for 15 minutes or until the dumplings are done. Southern BBQ Style Wild Boar Roast 2 1/2 pounds of Wild Boar loin roast 3/4 tsp of salt, divided 1/2 tsp of black pepper, divided 1/2 cup of flour 1/4 cup of melted butter 2 Tbsp of oil 1/2 cup white vinegar 2 Tbsp tomato paste 1/4 cup brown sugar 1 medium onion, chipped 4 carrots cubed 4 medium potatoes, peeled and cut in half Rub 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper on the roast and dredge the roast in the flour. Brown the roast on all sides in butter and oil in a deep, large cast iron skillet. Remove the roast from the skillet and drain excess oil. Cook the onion in the skillet with the drippings until tender and place the roast over the onions. Add the carrots and potatoes and sprinkle the remaining salt and pepper over the vegetables. Mix the vinegar, tomato paste and brown sugar together. Add vinegar mixture over the roast and cover the skillet. Bake at 350 degrees for about 1 1/2 hours. Place the roast on a serving dish and place the vegetables around it. Slice and serve. Mountain Venison Roast Start with 3 to 5 pound Venison roast 3 Tbsp Flour 2 Tbsp Bacon Drippings Salt & Pepper Roll the roast in the flour and Salt & Pepper mixture then brown in the bacon drippings oil in a large Dutch Oven. Then stir in: 1 cup of beef broth 1 cup red wine 1/4 tsp of cracked peppercorns 1 tsp of salt 2 bay leaves Bring to a boil and reduce the heat to low and simmer and cook covered for 2 hours. Then add: 2 pounds of small red potatoes 1 cup of chopped celery 2 cups of cubed carrots 1 cup cubed parsnips 1 pound of chopped onions If needed, put in more wine or broth in the pot to cover the just vegetables. Cover and cook on low for about one more hour or until potatoes are fork tender. Slice the meat and place it and vegetables onto a warm platter and sprinkle with parsley. Thicken is remaining liquid with enough flour to make a gravy. Pulled Venison 4 lb Venison Rump Roast 2 Medium Onions 1 lb Carrots 2 Cloves Garlic 1 cup Water 1 cup Red Wine 1 pack Onion soup mix 2 tbsp Cornstarch 2 Beef bouillon cubes Salt & Pepper In a large slow cooker on its highest temperature setting start by adding onions and carrots that have been diced into 1in. pieces. Add the Venison roast. Slice the garlic into small pieces and add to the cooker. Add the water, wine and onion soup mix to the slow cooker along with salt and pepper to taste. Cover and cook for at least four hours. Drain the liquid from meat into a saucepan and add the bouillon cubes. Bring the liquid to a boil and add cornstarch and whisk until gravy turns thick and clear. Pour gravy back into the slow cooker with the venison and carrots and onions. Cook for another hour. When done, “pull” venison with two forks into small pieces. Place in pulled venison in center of serving platter, garnish with carrots and onions. Pour a small amount of gravy over the meat and serve. Mashed potatoes make a great side and go great with the gravy! Larry "You're not to be so blind with patriotism that you can't face reality. Wrong is wrong, no matter who does it or says it." Malcolm X (1925-1965)   Alert | IP Printer-friendly page | Edit | Reply | Reply With Quote | Top

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