dabigguns357
New member
I know this may sound silly but can we keep this Thread going,i have been writing all the recipes down and would like to hear more or even some on rabbit,sqirrel,dove,quail or anything else that comes across the scope.
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Game Recipies, Anyone?
- Thread starter Bottledestroyer22
- Start date
Brian Pfleuger
Moderator Emeritus
Easier than pie
Equal amounts of A1 suace and italian dressing with a shot of liquid smoke. Marinate meat for 24-48 hours.
Makes excellent sausage, jerky, or just BBQ. Awesome for chicken, venison or beef, probably many others.
Equal amounts of A1 suace and italian dressing with a shot of liquid smoke. Marinate meat for 24-48 hours.
Makes excellent sausage, jerky, or just BBQ. Awesome for chicken, venison or beef, probably many others.
kingudaroad
New member
venison steaks with wine sauce
Take venison backstrap and remove all fat and silverskin. There should be nothing left but nice red meat with no white whatsoever. That silverskin and fat are what makes it taste gamey, not the meat itself.
Slice into 1" medallions and then pound them gently to about 1/2"
Marinate for a couple of hours in salad dressing or marinade of your liking.
Season steaks with salt and pepper with a light dusting of flour.
Fry in a heavy skillet with olive oil on medium high just until brown , about 2 minutes per side. DO NOT OVERCOOK!!
Put in preheated oven on its lowest setting to keep warm.
Put about a half of a chopped onion and a couple of chopped cloves of garlic into the pan you cooked the steaks in and on medium heat until soft and translucent.
Pour about a half cup of good dark red wine or port into hot pan and scrape all the stuff off the bottom with a wooden spoon.
Simmer for about 5 minutes until reduced by half.
Add 1 cup of good chicken stock and simmer untl desired thickness.( You could add a little corn starch dissolved in water to thicken it up faster if you like).
Spoon sauce over steaks and enjoy.
Keith
Take venison backstrap and remove all fat and silverskin. There should be nothing left but nice red meat with no white whatsoever. That silverskin and fat are what makes it taste gamey, not the meat itself.
Slice into 1" medallions and then pound them gently to about 1/2"
Marinate for a couple of hours in salad dressing or marinade of your liking.
Season steaks with salt and pepper with a light dusting of flour.
Fry in a heavy skillet with olive oil on medium high just until brown , about 2 minutes per side. DO NOT OVERCOOK!!
Put in preheated oven on its lowest setting to keep warm.
Put about a half of a chopped onion and a couple of chopped cloves of garlic into the pan you cooked the steaks in and on medium heat until soft and translucent.
Pour about a half cup of good dark red wine or port into hot pan and scrape all the stuff off the bottom with a wooden spoon.
Simmer for about 5 minutes until reduced by half.
Add 1 cup of good chicken stock and simmer untl desired thickness.( You could add a little corn starch dissolved in water to thicken it up faster if you like).
Spoon sauce over steaks and enjoy.
Keith
Bacon wrapped backstrap steaks....
- Slice backstrap into 1 1/2" thick steaks.
- Wrap with thick cut bacon, secure with bamboo skewer.
- Marinate overnight with Wishbone Italian salad dressing.
- Pan sear both sides of steaks in olive oil.
- Finish cooking on the grill, low heat for about 20 minutes.
- Slice backstrap into 1 1/2" thick steaks.
- Wrap with thick cut bacon, secure with bamboo skewer.
- Marinate overnight with Wishbone Italian salad dressing.
- Pan sear both sides of steaks in olive oil.
- Finish cooking on the grill, low heat for about 20 minutes.
crowbeaner
New member
We take the backstraps out whole. Cut into two pieces and slice them in half long ways. Take Pepperidge Farms herb stuffing and make it up in a bowl. Layer the backstrap in a deep sided baking dish and stuff with stuffing. Spike closed with bamboo skewers and add the unused stuffing on top. Cover with aluminum foil and cook at 325 degrees for two hours to make sure the venison is done. Eat until stomach aches. Ask for seconds.
Papa Johns jerky recipe
This is my Papa Johns jerky recipe. It can be used with most any kind of meat sliced or ground. I have had very good luck with deer, beef, buffalo, bear, and moose. If you substitute teriyaki sauce instead of soy sauce it works very well with ground goose or duck. The only thing that I found does this does not work with is ground turkey from the grocery store. I used the store bought mixes for a couple of years and this beats them every time.
2 Lbs. meat (sliced thin or ground)
1/4 cup soy sauce (substitute teriyaki sauce for geese & duck)
1/4 cup Worcestershire sauce
1 Tsp. liquid smoke
1/2 Tsp. garlic powder
1 Tsp. Morton curing salt
1/2 Tsp. black pepper *
2 table spoon brown sugar **
* If you like your jerky spicier just add a little more pepper or add some cayenne pepper for extra kick.
** If you like you jerky sweeter add more brown sugar.
Place mixed recipe blended with meat in glass container (tastes better) or plastic bowl, do not use metal or tin. Let marinate for at least overnight, but 24 is recommended. Then dehydrate in method of choice.
This is my Papa Johns jerky recipe. It can be used with most any kind of meat sliced or ground. I have had very good luck with deer, beef, buffalo, bear, and moose. If you substitute teriyaki sauce instead of soy sauce it works very well with ground goose or duck. The only thing that I found does this does not work with is ground turkey from the grocery store. I used the store bought mixes for a couple of years and this beats them every time.
2 Lbs. meat (sliced thin or ground)
1/4 cup soy sauce (substitute teriyaki sauce for geese & duck)
1/4 cup Worcestershire sauce
1 Tsp. liquid smoke
1/2 Tsp. garlic powder
1 Tsp. Morton curing salt
1/2 Tsp. black pepper *
2 table spoon brown sugar **
* If you like your jerky spicier just add a little more pepper or add some cayenne pepper for extra kick.
** If you like you jerky sweeter add more brown sugar.
Place mixed recipe blended with meat in glass container (tastes better) or plastic bowl, do not use metal or tin. Let marinate for at least overnight, but 24 is recommended. Then dehydrate in method of choice.