Recipes....
- Thread starter JMF0486
- Start date
this is my own recipe i made great with rabbit too
Powell family squirrel
4 good sized squirrel do not quarter leave whole, large carrots, half stalk celery, 1 onion, 3-4 potatoes, bacon, beef bullion, (any stew veggies or peppers), stuffing your choice
spices: sage, red pepper,garlic, onion powder, salt, thyme, ginger
season and slow cook squirrel in crock pot with veggies till meat is about right around 140 internal temp about half way to 3/4 ways done then take out and wrap with bacon clean your oven rack and cook it out of a pan on just the rack at 400-450 hot enough to crisp the bacon some and cook the meat not too hot though it needs to cook even and thorough and not burn the bacon
while meat is cooking check veggies and start the stuffing and make an ajus sauce with your beef bullion or powdered ajus
when your squirrel is done internal of about 170 (be safe with critters)
hit the heat and crisp the bacon to your preference then suff the squirrel with stuffing or veggies or both and and then pour some ajus over it
serve with butter beans brown beans corn cornbread chilly heck just about any thing
Powell family squirrel
4 good sized squirrel do not quarter leave whole, large carrots, half stalk celery, 1 onion, 3-4 potatoes, bacon, beef bullion, (any stew veggies or peppers), stuffing your choice
spices: sage, red pepper,garlic, onion powder, salt, thyme, ginger
season and slow cook squirrel in crock pot with veggies till meat is about right around 140 internal temp about half way to 3/4 ways done then take out and wrap with bacon clean your oven rack and cook it out of a pan on just the rack at 400-450 hot enough to crisp the bacon some and cook the meat not too hot though it needs to cook even and thorough and not burn the bacon
while meat is cooking check veggies and start the stuffing and make an ajus sauce with your beef bullion or powdered ajus
when your squirrel is done internal of about 170 (be safe with critters)
hit the heat and crisp the bacon to your preference then suff the squirrel with stuffing or veggies or both and and then pour some ajus over it
serve with butter beans brown beans corn cornbread chilly heck just about any thing
Fill a roasting pan one inch deep with white wine. drizzle a generous amount of molasses over the meat and dust it with cardamom and cayenne. place rough cut onions, celery and tubers around the meat.
Roast in a medium oven till it's done.
It's originally a duck recipe, but it works well for most any large chunk of meat.
Roast in a medium oven till it's done.
It's originally a duck recipe, but it works well for most any large chunk of meat.
For steaks and burgers I like salt, pepper, montreal steak seasoning and cooked on oak or mesquite coals. All you really need is salt and the smoke. I love the way wild game tastes.
Venison Pozole (So easy and soooo good)
1-2 lbs meat of your choice (I usually use elk, traditionally made with pork)
5-8 cloves fresh garlic
1 white onion (chopped)
Salt to taste and/or bullion cube
limes
1 large can hominy
1 large can red enchilada sauce (28 0z)
spices to taste:
oregano (this is important)
pepper
onion powder
cumin
paprika
garlic powder or garlic salt
I'm sure anything would be good, experiment at will.
Garnish:
cilantro (chopped)
fresh squeezed lime
Fresh white onion (chopped)
cabbage (chopped)
Radishes (sliced)
Cheese (grated)
1. Cube the meat and put in crock pot. Season with spices to taste, I like a liberal amount of oregano. I also usually put the spices I listed, depending on what I have. If you have a favorite not listed, I say go for it.
2. Add water + salt/bullion or broth (or some combination) until meat is covered. I usually add the chopped onion, fresh garlic, and juice from a lime or two as well. Let cook for an hour or two until meat is cooked. It can be cooked longer for added tenderness and flavor.
3. When meat is cooked as desired, add hominy and enchilada sauce and let cook for at least an hour. Longer is fine, it just keeps getting better the longer it sits.
4. Serve with cilantro and lime at least, chopped cabbage and/or radishes are good too. Cheese is always good in soup too, but not necessary.
Guys you really should try this, it is fantastic. I like a lot of meat and hominy, so you can add or subtract any ingredient to taste. This is totally simple and comes out great every time. I've used numerous brands of enchilada sauce, all seem to be good. Also I bet you could add all the ingredients at once and let sit all day and it would be even more simple and good. Enjoy!
Venison Pozole (So easy and soooo good)
1-2 lbs meat of your choice (I usually use elk, traditionally made with pork)
5-8 cloves fresh garlic
1 white onion (chopped)
Salt to taste and/or bullion cube
limes
1 large can hominy
1 large can red enchilada sauce (28 0z)
spices to taste:
oregano (this is important)
pepper
onion powder
cumin
paprika
garlic powder or garlic salt
I'm sure anything would be good, experiment at will.
Garnish:
cilantro (chopped)
fresh squeezed lime
Fresh white onion (chopped)
cabbage (chopped)
Radishes (sliced)
Cheese (grated)
1. Cube the meat and put in crock pot. Season with spices to taste, I like a liberal amount of oregano. I also usually put the spices I listed, depending on what I have. If you have a favorite not listed, I say go for it.
2. Add water + salt/bullion or broth (or some combination) until meat is covered. I usually add the chopped onion, fresh garlic, and juice from a lime or two as well. Let cook for an hour or two until meat is cooked. It can be cooked longer for added tenderness and flavor.
3. When meat is cooked as desired, add hominy and enchilada sauce and let cook for at least an hour. Longer is fine, it just keeps getting better the longer it sits.
4. Serve with cilantro and lime at least, chopped cabbage and/or radishes are good too. Cheese is always good in soup too, but not necessary.
Guys you really should try this, it is fantastic. I like a lot of meat and hominy, so you can add or subtract any ingredient to taste. This is totally simple and comes out great every time. I've used numerous brands of enchilada sauce, all seem to be good. Also I bet you could add all the ingredients at once and let sit all day and it would be even more simple and good. Enjoy!
Consider rabbit like pork or poultry, cook thoroughly every time. They are especially prone to parasites, with tularemia being a big concern.
Venison is up to you. I inspect the animal before I tag it to make sure it at least appears to be healthy. Venison is generally more tender when cooked on the medium rare side, and this is the way I prefer it. Medium rare to medium is my general preference. In my experience, the wild game that makes it to my table has been every bit as healthy as beef from the store and I treat it as such.
My understanding of animals infected with tapeworms is that you can easily see the cysts in the meat. If you see anything abnormal in the meat you are eating, I would make sure it is well done or just don't eat it. If the animal looks sickly or abnormal, same thing.
DoctorXring
New member
.
I'm cooking most of my lean meats with the sous vide method
now. This method allows you to cook your meat perfect edge
to edge and at the exact temperature you want. I like mine
cooked 134F, seasoned with fresh black pepper and salt, then seared
on a hot grill. Plate. Yum !
I'm cooking most of my lean meats with the sous vide method
now. This method allows you to cook your meat perfect edge
to edge and at the exact temperature you want. I like mine
cooked 134F, seasoned with fresh black pepper and salt, then seared
on a hot grill. Plate. Yum !
Stir fried venison:
to 1 T oil, heated in skillet or wok, add:
1 Large Onion (Vidalias or Walla Wallas are best), diced
1 Green Bell Pepper, diced
1 Red Bell Pepper, diced
1 Jalapeno Pepper, minced
2 lbs boneless Venison steaks or chops, match-sticked (cross grain, no larger than 1/4"x1/4"x2")
Stir fry (high heat, quickly)each ingredient about 1 minute before adding next ingredient ..... if it ain't sizzling, heat is too low.
Turn off heat, make sauce:
Beat:
1 C miracle whip
1 T sugar
1 t curry powder (or more to taste)
Serve on Pitas or Tortillas, plastered with sauce.
to 1 T oil, heated in skillet or wok, add:
1 Large Onion (Vidalias or Walla Wallas are best), diced
1 Green Bell Pepper, diced
1 Red Bell Pepper, diced
1 Jalapeno Pepper, minced
2 lbs boneless Venison steaks or chops, match-sticked (cross grain, no larger than 1/4"x1/4"x2")
Stir fry (high heat, quickly)each ingredient about 1 minute before adding next ingredient ..... if it ain't sizzling, heat is too low.
Turn off heat, make sauce:
Beat:
1 C miracle whip
1 T sugar
1 t curry powder (or more to taste)
Serve on Pitas or Tortillas, plastered with sauce.
Deerhunter
New member
Venison back straps
What you need
Venison Back straps
shallots
mushrooms
salt
pepper
garlic powder
red wine
cut back straps into 1.5-2 inch thick slices. Lay them in a glass casserole dish. Season with salt/pepper/ garlic powder
Peel and quarter shallots (10ish) add to dish. Pour in red wine. I put about an inch on the bottom of the dish. I use cheap stuff nothing fancy.
Then add chopped or sliced mushroom to the top.
Place in oven @350. Check after 15 minutes and flip meat over. Cook for another 10-15 minutes.
Serve with a veggie and white cheddar shells and cheese.
It only takes a few minutes to put together and it turns out great. Just had it last night.
What you need
Venison Back straps
shallots
mushrooms
salt
pepper
garlic powder
red wine
cut back straps into 1.5-2 inch thick slices. Lay them in a glass casserole dish. Season with salt/pepper/ garlic powder
Peel and quarter shallots (10ish) add to dish. Pour in red wine. I put about an inch on the bottom of the dish. I use cheap stuff nothing fancy.
Then add chopped or sliced mushroom to the top.
Place in oven @350. Check after 15 minutes and flip meat over. Cook for another 10-15 minutes.
Serve with a veggie and white cheddar shells and cheese.
It only takes a few minutes to put together and it turns out great. Just had it last night.
sc outdoorsman
New member
#1) Deer sausage: blend 1/3 pork and 2/3 venison. Grind with Legg's #10 sausage spice blend: http://store.butchersupply.net/leggs-old-plantation-pork-sausage-seasoning-blend-10-p70.aspx
This is pretty mild so I usually add a little more red pepper and sage. I use Boston butt roast for the pork. It has about the right amount of fat and generally are fairly cheap
#2) Griiled venson loin:
Coat loin with salt, pepper, garlic powder and a little fresh rosemary or basil on both sides. Pour olive oil in a baking dish and let marinate about 8 hours turning it about evey hour or 2.
Heat grill fairly hot so the meat will sear and seal in the juices. Cook until medium-rare to medium.
I sometimes wrap in bacon as well.
This is pretty mild so I usually add a little more red pepper and sage. I use Boston butt roast for the pork. It has about the right amount of fat and generally are fairly cheap
#2) Griiled venson loin:
Coat loin with salt, pepper, garlic powder and a little fresh rosemary or basil on both sides. Pour olive oil in a baking dish and let marinate about 8 hours turning it about evey hour or 2.
Heat grill fairly hot so the meat will sear and seal in the juices. Cook until medium-rare to medium.
I sometimes wrap in bacon as well.
Brian Pfleuger
Moderator Emeritus
Most of our venison that doesn't get made into sausage or burger gets a 24+ hr soaking in a 50/50 mixture of italian dressing and A1 sauce with a dash of liquid smoke. The most important thing with venison is not to over cook it. Just barely past pink is as far as you should go. Most people who I've known who don't like venison have had stuff that looked like old shoe leather.
Here's an easy one
This is a good way to use the lesser cuts of your venison......works real well with round steaks.
Easy Venison Swiss Steak
3 lbs of venison round steak
2 medium onions sliced in to half rings (optional)
1 quart beef stock
1 large can cream of mushroom soup
2 tablespoons oil
1 cup flour (or enough to coat the meat)
salt and pepper to taste
In a large crock pot or stew pot start warming your beef stock and soup. While that comes to temp, I soften and lightly brown my onions in the oil. While the onions are going, I start on the meat. I place a couple of steak pieces in a zip lock bag filled with the seasoned flour. Once all of the pieces have been coated, a meat mallet will pound the flour in to the meat and help to tenderize it. Once the onions are good (just starting to soften), I dump them in the soup mixture and use the same skillet to brown the prepped steak pieces (you might need to add a bit more oil at this point). As the meat get done browning it goes to the soup mixture. Once I am done with the meat and everthing is in one pot, I let it slow cook for 3-4 hours. this is great over egg noodles or mashed taters.
This is a good way to use the lesser cuts of your venison......works real well with round steaks.
Easy Venison Swiss Steak
3 lbs of venison round steak
2 medium onions sliced in to half rings (optional)
1 quart beef stock
1 large can cream of mushroom soup
2 tablespoons oil
1 cup flour (or enough to coat the meat)
salt and pepper to taste
In a large crock pot or stew pot start warming your beef stock and soup. While that comes to temp, I soften and lightly brown my onions in the oil. While the onions are going, I start on the meat. I place a couple of steak pieces in a zip lock bag filled with the seasoned flour. Once all of the pieces have been coated, a meat mallet will pound the flour in to the meat and help to tenderize it. Once the onions are good (just starting to soften), I dump them in the soup mixture and use the same skillet to brown the prepped steak pieces (you might need to add a bit more oil at this point). As the meat get done browning it goes to the soup mixture. Once I am done with the meat and everthing is in one pot, I let it slow cook for 3-4 hours. this is great over egg noodles or mashed taters.
trout and ramps
i really enjoy some back water fishing in west virginia spring time
i bring a baggy with some thyme, oregano, black,pepper, sage, and lil salt and butter
some potatoes and eggs easy camp food
find some fresh ramps need to be at a higher elevation to get any with a size worth keeping
any who fresh ramps get grilled up with the potatoes and eggs while the trout is seasoned up with butter and spices and grilled in the same pan after the eggs are done
DONT TELL THE WIFE YOU HAD RAMPS she ll figure it out about two days later
for any one knew to ramps they are an onion/leak type plant that grows wild throughout the north east the usually grow at higher elevation and can be tricky to spot in heavy vegetation they have a broad tulip shape leaf and will give you a stink that a possum would run from and im not talking about gass
they simply make you stink, your skin will ooz out a putrid thick sweat that makes you feel like you havent bathed for a few days the stink is so great it is a natural mosquitoes repellent, the best camp food ever
i really enjoy some back water fishing in west virginia spring time
i bring a baggy with some thyme, oregano, black,pepper, sage, and lil salt and butter
some potatoes and eggs easy camp food
find some fresh ramps need to be at a higher elevation to get any with a size worth keeping
any who fresh ramps get grilled up with the potatoes and eggs while the trout is seasoned up with butter and spices and grilled in the same pan after the eggs are done
DONT TELL THE WIFE YOU HAD RAMPS she ll figure it out about two days later
for any one knew to ramps they are an onion/leak type plant that grows wild throughout the north east the usually grow at higher elevation and can be tricky to spot in heavy vegetation they have a broad tulip shape leaf and will give you a stink that a possum would run from and im not talking about gass
they simply make you stink, your skin will ooz out a putrid thick sweat that makes you feel like you havent bathed for a few days the stink is so great it is a natural mosquitoes repellent, the best camp food ever
myshoulderissore
New member
Low temp sealed underwater cooking. Kinda like a wet (from the foods own liquid, not the water) super-slow roast.
http://www.douglasbaldwin.com/sous-vide.html
sc outdoorsman
New member
I have a cousin that married a girl from the NC mountains. His wife keep telling him he had to have ramps and eggs. They went out dug some ramps. Her mom cooked up some ramps and eggs. He tryed to eat some and decided it was an aquired taste. He told me that it was like onion to the tenth power.
He couldn't stomach them.
I think I will pass on that recipe!!!
He couldn't stomach them.
I think I will pass on that recipe!!!