Hunting forum: Game Recipes

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ImageUniQueTreasures
Feb 13, 2010 2:52 PM CST
Name: Janet Colvin
Z8~Beaumont~Southeast Texas
Proud member of Cubits.org
I'm always looking for new ways to fix game. Please post your favorite recipes here. If you have photos to go along with them, that would be wonderful! I like to see what it's supposed to look like when I'm done. Smiling
ImageUniQueTreasures
Feb 13, 2010 2:59 PM CST
Name: Janet Colvin
Z8~Beaumont~Southeast Texas
Proud member of Cubits.org
This year we had a beautiful doe to process. Rather than spend the money having it processed, I did it myself with my Kitchen Aid Stand Mixer with a Food Grinder attachment.

The scraps that were "tendony", I removed as much as I could and after cubing it, ran it through the grinder twice. Once I had a big bowl of it, I seasoned it with Sausage Seasoning (purchased at Gander Mountain) and bagged it up in single meal size freezer bags, pressed into logs. After freezing these bags individually, I combined them into a large gallon size bag and now just take out enough for one "mess" to thaw and cook. Some folks add 1/2 pork to their deer meat. I didn't have it, so I didn't add it. I don't need any more fat with my sausage. Big Grin

While it's still frozen, I slice it about 1/4" thick and shape it into thin patties and bake in the oven for about 20 minutes on the broiler pan on the top rack, turning about halfway through. Any leftovers get chopped up into baked/scrambled eggs the next morning, or go into sausage and egg tacos.
ImageMidnitedog
Feb 13, 2010 7:22 PM CST
Name: B Kisner
Bradford county Pa.
Mmmmm, sounds good!

I took the hind quarters off the buck I got this year to a local butcher shop and had them smoked and shaved very thin, we just made this recipe for the Daytona 500 tomorrow.

Around 1 pound smoked chipped vension
1 package cream cheese
8 oz sour cream
1/2 teaspoon Worcester sauce
Mix everything together well.
1 large round loaf of bread, rye, pumpernicke, whatever you like. Cut out the center of the loaf and fill with the mix, cube the removed bread for dipping, lay bread cubes around the loaf on a plate. Also a good dip for crackers & chips
Best if made a few hours ahead of time.
Any day my feet hit the floor is a good day
ImageUniQueTreasures
Feb 13, 2010 7:37 PM CST
Name: Janet Colvin
Z8~Beaumont~Southeast Texas
Proud member of Cubits.org
WoW! You need to take some photos of it! That sounds awesome! Does it get baked?
Imagetmar
Feb 16, 2010 8:03 AM CST
Name: Tom Marschall
Fredericksburg Tx
Maker of fine custom furniture
My jerky recipe is to slice the backstraps or huge muscles from the hind quarter as thin as they will slice. Mix up brown sugar, black pepper, salt for thew basic mixture. I will add other spices, depending on my mood at the time for some variety. Some examples might be cinnamon, basil, oregano, garlic, chilli powder... etc. Coat the slices with the spice mixture and place in dehydrator.
ImageUniQueTreasures
Feb 16, 2010 8:11 AM CST
Name: Janet Colvin
Z8~Beaumont~Southeast Texas
Proud member of Cubits.org
I made jerky for the first time this year and did basically what you did. We really enjoyed having it to snack on. Several folks that tried it liked it too. I wish I'd written down the exact measurements of the ingredients because I'll probably never get it "just right" again! Smiling

I hadn't thought of adding those special spices you mention. I like things that are unique and love to try new flavors. Will have to give some of them a try next time.

My Dad used to make jerky from chuckeye steaks on sale at the grocery store. That was way before they raised the price of them. His were always thick square "sticks" and were easier to eat than the skinny strips. He would put them in the oven overnight on a really low temp (with a wooden spoon propping the door open) and then put them on the grill the next day to smoke. He'd make up a big Rubbermaid tub of it to last a while. My mouth is watering just remembering the taste of it. I'll have to see if Mom still has his recipe somewhere.

ImageMidnitedog
Feb 27, 2010 12:33 PM CST
Name: B Kisner
Bradford county Pa.
Mmmm, deer jerky is a favorite around here, doesn't last long though with a eighteen and a twenty one year old in the house!
Here's a recipe I just saw this morning at Hagshouse, haven't tried it yet but soon will!

Venison Summer Sausage with Red Wine

6# venison
Sweet Pickle Brine (does not say how much)
4 Tbsp. salt
4 tsp. garlic powder
3 Tbsp. white pepper
2# lean pork
2# pork fat
8 whole black peppercorns
2 Tbsp. corlander seed
pinch mustard seed
2 1/2 cups dry red wine

Cut the venison into 2" chunks and place in a crock. Cover with brine; use weight to keep meat submerged. Remove the meat and stir the brine every 4 days. After 8-12 days remove venison, rinse it, and place it in the refrigerator to drain for 24 hours; then cut it into smaller chunks, and mix with the salt, garlic powder, and white pepper. Grind the venison, pork and pork fat twice through a 3/16" plate and mix. Mix in other seasonings and wine; let stand for 48 hours in refrigerator. Stuff into muslin or natural casings. Cold smoke at 80 degrees for 12-14 hours until the skin turns dark brown (sausage will dry and shrink by as much as 1/3). Hang sausage in a refrigerator or other cool place for at least 2 weeks. Store in refrigerator or freeze. Serves 8-10.
Any day my feet hit the floor is a good day
[Last edited Feb 27, 2010 12:36 PM CST]
Quote | Post #82727 (7)
ImageUniQueTreasures
Feb 27, 2010 7:14 PM CST
Name: Janet Colvin
Z8~Beaumont~Southeast Texas
Proud member of Cubits.org
That sounds delicious! Sure takes a long time to be ready though. Don't know that I'd have that much patience! *Blush*
Imagethreegardeners
Mar 20, 2010 7:37 PM CST
Name: Lee Anne Stark
Ontario, Canada
Perpetually happy!
The best venison.

Put some venison chops in a slow cooker with Italian salad dressing. Delicious!

Chops can also be marinated in the Italian salad dressing and then b-b-qued. They'll be the tenderest ever.

The deer around here, and there are lots of them!, are better fed than most cattle. We don't have to worry about a gamey taste.
ImageUniQueTreasures
Mar 20, 2010 7:59 PM CST
Name: Janet Colvin
Z8~Beaumont~Southeast Texas
Proud member of Cubits.org
That sounds delicious LeeAnne. I remember years ago marinating chicken in Italian Dressing. Don't know why I hadn't thought of marinading the venison that way.

I've never tasted a gamey taste in any venison I've eaten. Only time I ever remember tasting a gamey taste was with some waterfowl. The teal were almost livery tasting. But I didn't mind it because I like liver.... Chicken Livers or Beef Livers. Never had any other kind of livers, other than Turkey livers.
Imagethreegardeners
Mar 21, 2010 5:53 AM CST
Name: Lee Anne Stark
Ontario, Canada
Perpetually happy!
When Dad used to hunt deer up North, they were gamey...way up where they lived by nibbling on cedar tress...ugh...
When we moved here and he tasted the local venison he all of a sudden liked venison again.
ImageUniQueTreasures
Mar 21, 2010 6:18 AM CST
Name: Janet Colvin
Z8~Beaumont~Southeast Texas
Proud member of Cubits.org
I never thought about it before, but it makes perfect sense that their diet would make a difference in the taste of the meat.
ImagePNWMountaingirl
Apr 26, 2010 2:39 PM CST
Name: Sharon
South Prairie, WA
Please help me with wild turkey recipes. My son brought two home yesterday. Thanks. Sharon
Imagemarti
Jan 5, 2011 9:14 AM CST
Name: Mary (Marti) Nelson
Ventura, CA
Peace and long life
Going to try and make venison jerky for the first time. Between the 2 young deer I got this year and my nephews big doe, we should have a lot of meat to try and make jerky. Thought we'd try several different recipes and see which one we like.
Tahlmorra lujhala mei wiccan
(The fate of a man rests always within the hands of the gods)
ImageUniQueTreasures
Jan 5, 2011 9:20 AM CST
Name: Janet Colvin
Z8~Beaumont~Southeast Texas
Proud member of Cubits.org
I made some last year in a dehydrator and it turned out great. Be sure to slice the meat against the grain so it's more tender.
Imagemarti
Jan 5, 2011 11:52 AM CST
Name: Mary (Marti) Nelson
Ventura, CA
Peace and long life
Thanks for the suggestion! We have 2 dehydrators and we'll see how I do.
Tahlmorra lujhala mei wiccan
(The fate of a man rests always within the hands of the gods)

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