Game Recipes

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Wild Game Recipes

Recipes for cooking your favorite wild game

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Antelope Stew
Baked Racoon w/Southern Dressing
Bear "Italiano"
Black Bear Stew
Boar Steaks Flamed in Marmalade and Brandy
Braised Antelope
Caribou Steaks
Chinese Tomato Elk
Country Fried Venison Steak
Deer Bologna
Elegant Bear Steaks
Elk Jerky
Elk Stir Fry
Eye of Round Elk Roast
Elk Roasted in Foil
Horseradish Venison Burger
Italian Venison Stew
Lemon Pepper Antelope
Moose Meatloaf
Moose Roast
Moose and Rabbit Pie
Moose Stroganoff
Opossum and Sweet Potatoes
Peppered Venison Appetizer
Poyha (Cherokee Meatloaf) - Venison
Quick-N-Easy Sheep Stew
Rabbit Almandine
Roasted Bear Loin
Simply Elegant Bear Steaks and Rice
Southern Fried Rabbit w/Spicy Coleslaw
Spicy Rabbit
Squirrel Stew
Squirrel w/Rice and Potatoes
Stuffed Elk Chops
Sweet-Sour Rabbit
Venison Sausage Balls
Venison Taco Casserole
Venison Tenders
Wild Bear Stew
Wild Boar Chops
Whitetail Deer Jerky

Venison Taco Casserole

Ingredients:
1/2 lb gound venison
1 pkg Betty Crocker Au Gratin Potatoes
2 1/4 cups boiling water
2/3 cup milk
1 cup shredded taco-seasoning cheese
1 cup broken tortilla chips

Directions:
In skillet, brown venison and stir to break up
Drain excess grease
In greased casserole, mix uncooked potatoes, sauce mix from potatoes, boiling water and milk
Stir in venison and 1/2 cup of cheese
Bake, uncovered, at 400°F for about 30 minutes
Sprinkle broken tortilla over casserole; top with remaining cheese
Bake for 5 minutes longer, or until cheese melts
submitted by: bigoutdoors

Horseradish Venison Burger

Ingredients:
1 pound ground venison
1/4 cup minced onion
1 teaspoon salt
1/2 teaspoon black pepper
Dash Worcestershire sauce
1 tablespoon ketchup
1/2 cup seasoned breadcrumbs
1 – 2 tablespoons prepared horseradish
1/2 teaspoon ground sage
4 slices bacon
4 slices cheese, your choice
4 buns, lettuce and tomato

Directions:
Mix venison well with next 8 ingredients
Shape into four patties
Wrap a piece of bacon around each patty and secure with toothpick or skewer
Broil, grill or pan sear each side until done
Melt cheese over top and serve in a bun with your choice of condiments
submitted by: Bigoutdoors

Peppered Venison Appetizer

Ingredients:
2 pounds venison strip loin or tenderloin
1/2 cup Dijon mustard
1/2 teasthingy salt
2 tablesthingys mixed peppercorns, crushed
1 loaf sourdough or French baguette
1/2 cup olive oil
4 garlic cloves, minced
2/3 cup mayonnaise
3 tablesthingys fresh herbs, any – chopped
1 bunch Italian parsley

Directions:
Rub venison with mustard
Combine salt and peppercorns and evenly coat venison
Grill or broil until just barely browned on the outside, but still rare on the inside
Allow to cool
Slice bread into 1/4-inch thick slices
Combine oil and garlic and brush over sliced bread
Toast in a 350 degree oven until lightly browned
Cool
Slice cooled venison a thinly as possible
Combine mayonnaise and herbs
Place a dollop of mayonnaise on each toast
Top with sliced venison and garnish with a parsley sprig
submitted by: bigoutdoors

Elk Jerky

Ingredients:
4 lb Elk roast
2 Tblp Worcestershire sauce
1/4 cup salt
1/4 cup brown sugar
2 cups beer
1 cup apple cider vinegar
1/3 cup lite soy sauce
1/4 cup whiskey
1/2 tsp onion powder
4 cloves garlic (minced)
1 tsp ginger (grated)
2 tsp orange peel (grated)

Directions:
Trim fat from roast as you cut into slices 1/4 inch thick by 1 to 2 inches wide
Place meat in marinade, made by combining above ingredients in glass or ceramic bowl
Marinate for at least 24 to 36 hours in a cool place
Remove to wire rack and allow to air dry until glazed (about 45 minutes)
Use hickory chips soaked in water and added to coals to smoke the jerky 12 to 16 hours at 150 to 175 degrees

Moose and Rabbit Pie

Ingredients:
2 ounces of salt fat pork
1 large onion, chopped
1 lb moose, cut into 1/2 inch cubes
1 medium rabbit, skinned and quartered
water

Roux:
2 tbls butter
1/4 cup all purpose flour

Pie Dough:
3 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup butter
1/2 cup shortening
1 egg, beaten
Milk

Directions:
Cut salt fat pork into thin slices, about 1/8 inch thick, and render out fat in a large pot, turning slices often
Remove and discard the remaining salt fat pork
To the fat in the pot, add onion, moose and rabbit, and sauté until browned
Add enough water to barely cover, and simmer until meat is tender
Remove bones from rabbit; cut meat into 1/2 ich pieces and return to pot
MAKE ROUX:
In a separate small pot, melt butter; add flour and cook, stirring for about 2 minutes, until bubbly
Add to pot with meat, stirring to make gravy
TO MAKE DOUGH:
In a large bowl, combine flour, baking powder and salt
Cut in butter and shortening
Add beathen egg, tossing lightly with a fork
Make a well in center; add enough milk to make a medium-textured biscuit dough
Roll out half the dough and line a 9-inch pie plate
Fill with meat mixture
Top with remaining dough, sealing edges well
Cut slits in top to vent
Bake at 350F until dough is nicely browned, about 25 minutes
submitted by: Chef MariaJane

Roasted Bear Loin with Potatoes and Carrots

Ingredients:
Bear loin
1 head cabbage
10-12 lg. potatoes
10-12 carrots
Lawry's seasoned salt
1 pkg. bacon
Fresh ground black pepper

Directions:
Soak loin in cold water overnight as to remove as much blood as possible
Season loin with seasoned salt and black pepper
Wrap slices of bacon around loin until covered and sprinkle with black pepper
Cut cabbage into quarters
Place bacon wrapped loin in roaster pan and cover with cabbage wedges and add about 1 cup of water
Bake covered at 375 for about 4 hrs or until cabbage starts to cook down
Remove cabbage and discard
Add carrots and potatoes cover and cook for another 1-2 hours until vegetables are done
Uncover for last 30 minutes of cooking time
You may need to add a little water from time to time during cooking time

Venison Tenders

Ingredients:
Cut venison in strips 1/2" by 1/2" and 4" long
Marinate 8 to 12 hours in the following:
2 cups milk
1 teaspoon seasoning salt
1 teaspoon dry mustard powder
1 egg
1 teaspoon ( or less) garlic powder
black pepper to taste (I use 1/4 teaspoon)
1 teaspoon onion powder or dehydrated onion

Directions:
Remove venison strips from the marinate and let dry
Dip in egg whites
Dip in crushed dry Pepperidge Farms stuffing mix
Fry quickly in a quarter inch of very hot oil
submitted by: Bill Berger

Whitetail Deer Jerky

Ingredients:
4 1/2 Pounds lean venison
2/3 cup brown sugar
Black pepper
1 cup curing salt
2/3 cup liquid smoke

Directions:
Fillet meat into strips.
Mix all ingredients together well.
Add enough cold water to cover and let stand in refrigerator for 12 hours stirring twice.
Drain on paper towel.
Sprinkle each piece with pepper.
Let drip for 1 hour and dry in 125 to 140 degree oven for twelve hours. Refrigerate.
Submitted by: Kirk Snyder

Spicy Rabbit

Ingredients:
Pair of young rabbits
2 tomatoes
Bay leaf
1 qt beef stock
Pepper
Onion (chives can be used instead of onion)
2 tbsp flour
Sprig of thyme
Salt
Green pepper

Directions:
Clean and cut rabbits into pieces
Let stand over night in vinegar and onions, thyme parsley, whole spice, salt and pepper and green or hot pepper
When ready to prepare rabbit remove from liquid, rinse and smother well before adding hot stock
Let come to a boil and simmer for one-hour or more, in all other seasonings
submitted by: Joe Coley

Wild Boar Chops w/Wild Rice

This recipe can be cooked either in a crockpot or on top of the stove in a skillet with a lid. This recipe addresses the skillet method

Ingredients:
4 - 6 Wild Hog Pork Chops
1 Tbs oil
Salt and pepper to taste
1 can cream of mushroom soup
1 can of diced chilies and tomatoes
1 chopped onion
1 Cup long grain white rice and 1/4 Cup wild rice
3 Cups water

Directions:
After pork chops have soaked in salt water solution 20-30 minutes and have been rinsed
Turn skillet on high and add the oil
Place the chopped onion in the bottom of the skillet; stir constantly until opaque
Place the pork chops on top of the onions and brown on both sides
Add the can of cream of mushroom soup
Add the can of diced chilies and tomatoes with the liquid
Add salt and pepper to taste
Add any optional spices your family may prefer
Stir this mixture
Turn skillet down to medium (mixture should cook but not boil over)
Cook 30 - 45 minutes (chops should be fork tender)
In a separate add the water
Bring water to full boil
Add the rice
Cover and reduce to simmer
Cook rice for 20-30 minutes (until wild rice is done)
Serve pork chops over rice

Lemon Pepper Antelope

Ingredients:
4 antelope steaks (any size)
1/4 cup lemon pepper
1 table spoon garlic powder
1 table spoon salt
lemon juice
4 paper towels for each steak

Directions:
Soak the paper towels with lemon juice
Apply 2 on each side of the steak
Put in the fridge for 1/2 an hour
Mix the seasons and sprinkle on the steak each side
Cook in a frying pan in between low and medium until browned on
each side

Moose Roast

Ingredients:
1-4 lbs moose roast
3-4 strips bacon
1 tsp salt
1/4 tsp pepper
1/2 tsp cinnamon
1/4 tsp ground cloves
1 tsp dry mustard
4 tbsp brown sugar
2 1/2 cups water
1/2 cup white wine vinegar
2 tbsp chopped onions
3 tbsp flour
1 cup cranberry juice
1 cup milk

Directions:
Remove fat from moose and wipe well with clean cloth
Lard the roast as follows - cut bacon into 2" strips, pierce the roast with a sharp knife at 2" interval and insert bacon into holes - place roast into glass or earthenware bowl
Mix the following ingredients and pour over roast
Cover and marinate roast for 24 to 48 hours in the refrigerator
Turn roast often if marinate does not cover completely
Marinate - salt, pepper, cinnamon, cloves, mustard, brown sugar, water and vinegar - remove roast from marinate and place in covered roaster at 350 degrees for approximately 1 hour
Add onion flakes, cranberry juice and continue cooking roast until tender, approximately 1 more hour
When cooked, remove from pan to hot platter
Add flour to pan dripping and cook for 5 minutes
Add milk, stirring constantly until gravy is desired thickness
submitted by: Eleanor A. Ellis of Northern Cookbook

Caribou Steaks w/Whiskey Sauce

Ingredients:
4 caribou steaks
1 tablespoon butter
1/4 cup chopped shallots
4 ounce blueberries
1/4 cup whiskey
3/4 cup grape juice
2 tablespoon lemon juice
1 tablespoon Honey-Dijon sauce
2 teaspoon cornstarch
1/5 cup water
salt and freshly ground black pepper to taste

Directions:
In a frying pan, heat the butter and saute the shallots and blueberries
Cook over medium heat until shallots soften
Add whiskey and keep your face at a safe distance in case the pan catches fire
Stir in grape juice, lemon juice and Honey-Dijon sauce
Heat until boiling
Dilute cornstarch with water and stir into sauce
cook until thickened and set aside
Broil the caribou steaks to the desired doneness and serve with the sauce

Marinated Eye-of-Round Elk Roast

Roast and Marinade

Ingredients:
2 tbsp Dijon Mustard
1 tbsp Thai fish sauce or 1 tbsp soy sauce
10 sprigs fresh thyme
one 4 inch sprig fresh rosemary
1 tbsp minced garlic
1/2 cup dry white wine
1/4 to 1/2 tsp ground black pepper
1 eye of round elk roast (2 to 3 lbs with sliver skin removed)
2 tbsp olive oil for browning meat

Sauce (Optional)
2 tbsp olive oil
1 cup shallots, finely chopped
2 tsp sugar
1/2 cup dry white wine
1 1/2 tsp balsamic vinegar
2 cups stock (chicken, vegetable, or elk)
strained roast marinade

To Marinade:
Combine all roast marinade ingredients and place in a large plastic freezer bag
Completely lance roast (1/2 inch spacing) as deeply as possible with a long metal skewer
Put roast in the freezer bag, draw out air and tie off
Refrigerate for 24 hours turning occasionally
The next day remove the roast from the marinade
If preparing sauce, strain marinade, discarding the solids
Keep remaining liquid for sauce preparation

Directions:
Set the oven at 300F regular, or 275F convection
Heat olive oil in a heavy skillet over medium to medium-high heat
Brown roast on all sides
This will take about 10 minutes or so
Remove roast from skillet
Place roast on top of an elevated roasting pan
Insert meat thermometer into the middle of the roast
Roast to 125F for rare or 135F for medium rare
Respectively this will usually take 35 to 45 minutes
Remove roast from oven and let stand for 10 minutes before carving
Serve with vegetables of choice and sauce if you are making it

Black Bear Stew

Ingredients:
4 to 5 lbs bear meat cut in 1 inch cubes
1/4 cup flour
1 tbs italian seasoning
4 tbs butter
2 tbs vegetable or corn oil
1 large onion diced
1 8 oz tin beef broth
4 bay leaves (do not eat)
2 lb small potatoes
1 lb fresh mushrooms if button size do not slice
5 carrots sliced
1 turnip cubed (important ingred)
5 parsnip sliced (optional)

Directions:
Preheat oven to 325 Deg
put flour with seasonings in plastic bag and shake until bear meat coated
combine oil and butter in skillet and brown meat and drain off grease from meat
In a large dutch oven add 2 or 3 qts of water and all ingredients
Cook approx 2 to 3 hrs adding water if necessary checking every 30 mins
serve with fresh rolls or italian bread
Submitted by: Bobo Bob

Elk Stir Fry

Ingredients:
One part Elk steak
2 parts carrots
2 1 part bean sprouts
1/2 part celery
1 part broccoli
1/2 cup unsalted peanuts
2 cloves garlic, minced
1/2 cup soy sauce
1 Tbsp. crushed red pepper
1 teaspoon cumin
Cooked noodles--excluding seasoning packet

Directions:
(Exact amount of ingredients is proportional to how many people you are serving. Using 1/2 lb. of Elk as 1 part will feed 2 hungry people.)

Slice steaks cross grain and marinade in soy sauce for one day
Throw a little oil in a hot wok to avoid sticking
Stir in Elk for about 1 minute
Add other ingredients, including seasoning, stirring frequently
Add additional soy sauce to coat all ingredients
Stir in noodles and serve immediately
This dish is low in fat---the only fat comes from the peanuts and oil, which you can control

Boar Steaks Flamed in Marmalade and Brandy

Ingredients:
4 Wild Boar Loin Steaks
1 ounce brandy
One half tsp. Garlic powder
1 cup orange marmelade
salt and pepper
2 tablespoons of bacon fat
1 tsp dry mustard

Directions:
Slice the steaks and beat them so that they are thin
Salt and Pepper the steaks and sprinkle with dry mustard
Saute them quickly in the oil and lay them in a dish garnished with paper thin slices of orange, brush marmalade over the steaks
Detach the glaze from the flying pan with a little water
When you serve, warm the brandy in a small pot, ignite it and pour it over the pan juices and give them a gentle stir and tip the flaming sauce over the steaks

Elk Roasted in Foil

Ingredients:
Three to four lb. roast
1/2 pkg. of dry onion soup

Directions:
Preheat oven to 425 degrees
Place roast on piece of heavy duty aluminum foil
Sprinkle 1/2 pkg of dry onion soup over meat
Bring edges of foil together and seal tightly
Place in shallow roasting pan and bake for 2 to 2 1/2 hours
There will be ample juice collected inside foil which can be thickened for gravy

Baked Racoon with Southern Dressing

Ingredients:

1 small coon or hindquarter and loin of larger young coon 2 to 2 1/2 lbs
3-4 cups cold water
1 tbsp salt
1/3 tsp black pepper or 1/2 tsp
Dry hot red pepper pod

Directions:
Set oven to moderate hot (400 degrees) 10 minutes before baking
Dress coon carefully so as not to leave any clinging hair
Remove scent glands, kernels under legs
Wrap coon in waxed paper or foil and chill thoroughly or freeze for several hours
Trim off all but a thin layer of fat and any discolored spots
Wash well in lukewarm water
Cut whole coon or hindquarters and loin into 4 pieces with kitchen scissors or heavy butcher knife
Put into 3 qt kettle, add water, salt, and pepper
Heat to boiling; reduce heat to simmering, cover and cook until tender (1-2 hrs depending on age of animal)

Southern Dressing as described below:
Pour dressing into a casserole dish
Lay racoon over top of press down into dressing
Cover and bake until coon is tender (45 - 60 minutes)
Uncover and continue baking until coon and dressing are nicely browned (about 30 minutes)
Parboiled pared sweet potatoes or winter squash may be baked with this racoon instead of the dressing
A tart vegetable such as sauerkraut, sweet-sour red cabbage, or pickled beets are a good accompaniment. Serves 4

Southern Dressing:
6 slices white bread from 1 1/4 lb loaf
1/2 cup finely chopped onions (2 small)
1-1 1/2 tbsp finely chopped parsley
1/3 cup yellow corn meal
1/8 tsp pepper
3/4 - 1 tsp poultry seasoning or sage
2 small eggs
1 cup milk
1 cup racoon broth, from parboiling racoon or
1 chicken bouillon cube dissolved in 1 cup water

Bread should be 2-3 days old, but not stale enough to be dry
Tear into course crumbs and place into mixing bowl
Add rest of ingredients and stir gently until well blended
4 cups dressing are enough for 4-5 lbs. fowl or 2-3 lbs racoon

Simply Elegant Bear Steak and Rice

Ingredients:
1 1/2 lbs. bear steak
1 1/2 tbsp. vegetable oil
2 large onions, cut into 1/2" slices, rings
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 (4 oz.) can sliced mushrooms
drain & reserve liquid
1/2 cup dry sherry
1 1/2 tsp. garlic salt
3 cups hot cooked rice

Directions:
Cut steak into thin strips
In a large skillet (oven-proof, if desired), brown meat in oil, using high heat
Add onions
Sauté until tender crisp
Blend soup, sherry, liquid from mushrooms, and garlic salt
Pour over steak
Add mushrooms
Reduce heat; cover and simmer 1 hour or until steak is tender
(Or cover and bake at 350 degrees)
Serve over beds of fluffy rice
Makes 6 servings

Italian Venison Stew

Ingredients:
Marinate venison in yogurt or buttermilk
Then wash thoroughly
2 lbs stew meat
12 small carrots
1 cup chopped celery
2 tbsp olive oil or bacon fat
1 diced medium onion
1 tsp Garlic powder
2 bay leaves
1 tsp salt
1 tbsp Sugar
1/2 tsp Pepper
1 cup red wine
tsp Garlic powder
1/2 tsp paprika
1 tsp oregano thyme leaves
One quarter tsp nutmeg

Directions:
Brown the cubed meat in the oil, add two cups of water, then the rest of ingredients
Cover and simmer 1 1/2 hours
Remove bay leaves, add carrots and potatoes, cook another 30-45 minutes or until tender
As a footnote, I've just browned the meat, then dumped everything in the "crockpot" on low
It produces a stew that tastes as tho' it already been reheated several times

Stuffed Elk Chops

Ingredients:

6 Elk chops, cut 1 1/4" to 1 1/2 " thick
1 1/2 cups garlic croutons
1/2 cup apple, chopped
1/2 cup Cheddar cheese, shredded
2 Tbsp. dried currents
2 Tbsp. Homemade Butter, melted
2 Tbsp. orange juice
1/4 tsp. salt
1/8 tsp. cinnamon
Apple--Orange Cranberry Liqueur Sauce

Directions:
Preheat oven to 350 degrees
Cut a pocket in the side of each Elk chop
Mix together the croutons, apple, cheese and currants
In another bowl, combine melted Homemade Butter, orange juice, salt and cinnamon
Pour butter mixture over the crouton mixture and mix gently
Lightly stuff the Elk chops with the butter-crouton mixture
Place the stuffed chops in a shallow baking pan and bake uncovered for 1 hour
Cover with aluminum foil and bake for another 15 minutes
Serve with Apple--Orange Cranberry Liqueur Sauce
Serves 6

Braised Antelope

Ingredients:
Salt and pepper
Flour
3-4 lbs antelope roast
3 tbsp fat
2 cup water
1 tbsp wine vinegar

Directions:
Salt, pepper, and flour roast
Saute in hot fat until browned
Add water and vinegar
Cover and cook slowly 3 to 4 hours
Potatoes and carrots may be added last half hour of cooking, if desired
Yield: 6 servings

Elegant Bear Steak

Ingredients:
1 1/2 lbs bear steak
1 1/2 tbsp vegetable oil
2 large onions, cut into 1/2" slices, rings
1 can (10 3/4 oz) condensed cream of mushroom soup
1 (4 oz) can sliced mushrooms
drain & reserve liquid
1/2 cup dry sherry
1 1/2 tsp garlic salt
3 cups hot cooked rice

Directions:
Cut steak into thin strips
In a large skillet (oven-proof, if desired), brown meat in oil, using high heat
Add onions
Saute until tender crisp
Blend soup, sherry, liquid from mushrooms, and garlic salt
Pour over steak
Add mushrooms
Reduce heat; cover and simmer 1 hour or until steak is tender
(Or cover and bake at 350 degrees)
Serve over beds of fluffy rice
Makes 6 servings

Squirrel Stew

Ingredients:
2 squirrels
1 cup vinegar
1 onion, diced
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 season salt
leaves from 3 stalks celery
4 carrots, diced
4-12 red potatoes (depending on size)

Directions:
Wash dressed squirrel thoroughly and dice into bite size pieces
Combine vinegar, onion, salt, and pepper in deep container
Add squirrel and enough water to cover
Let stand 3 hours
Remove squirrel and place in a roasting pan, brown in 375ºF oven
Add seasoned salt, celery leaves, carrots, and potatoes
Again cover with water
Cover pan and continue cooking until tender

Squirrel w/Rice and Potatoes

Ingredients:
2 old squirrels, cut up
Fat
1 onion, chopped
1 green pepper, chopped
1/4 cup chopped celery
1 clove garlic, chopped
1 cup uncooked rice
1 green pepper, chopped
3 med. potatoes, chopped
Salt and pepper
Water

Directions:
Brown squirrels in skillet with small amount of fat
Place squirrel in pressure cooker and cook under pressure for 15 minutes to tenderize
Saute onion, green pepper, celery, and garlic in drippings in skillet; add rice, squirrel, potatoes, seasonings, and enough liquid to cook rice and potatoes
Cover; simmer slowly until tender
**Squirrel may also be used in Brunswick Stew, stuffed as for pigeons, or prepared as for braised chicken
recipe from: Recipes for Wild Game

Southern Fried Rabbit w/Spicy Coleslaw

This is an old fashioned recipe with a new fashioned side dish! Plan ahead when using this recipe; rabbit needs to marinate overnight

Ingredients:
1 whole Rabbit, cut into 8 pieces
3 cups Buttermilk
2-3cups Flour
2 tsp Paprika
2 tsp Garlic powder
Salt & Pepper
1 head Cabbage
1 peeled and shredded carrots
1/2 jar juice from Stump's Hot Olives
10-15 Stump's Hot Olives, sliced
3 tsp Mayonaise

Directions:
Place rabbit pieces in large ziploc bag (or glass pan)
Cover with buttermilk, and place in refrigerator for 24 hours
Heat frying oil in large skillet
(There should be enough oil to cover rabbit 1/2 way when placed in pan)
Mix flour, salt, pepper, paprika and garlic in bowl
Take rabbit out of marinade and dredge in flour mix
Place rabbit pieces in hot oil
Fry until golden brown on both sides, at least 2 minutes
Place rabbit pieces in oven ready pan
Bake at 350 degrees for 12-18 minutes or until interior temperature is 165 degrees
Shred 1/2 head of cabbage
Mix with shredded carrot and sliced olives
In another bowl, mix olive juice, mayoniase, salt and pepper to taste
Pour over cabbage mix
Slice a couple olives to place on top as garnish
recipe from: Executive Chef Robert L. Gamble

Moose Meatloaf

Ingredients:
1 lb Ground Moose
1 8 oz Can Tomato Sauce
1 cup oatmeal
1 egg
1/2 Med Onion chopped
1/2 Med Bellpepper chopped
2 tbsp parsley
1 tsp Salt
1 tsp Pepper
1 tsp Sugar
Pinch Rosemary sprigs

Directions:
Combine all ingredients in Mix well
Press into 9x9x2 loaf pan
Cook in 350 degree oven for 25 to 30 minutes
recipe from: Wild Game Recipes

Oppossum and Sweet Potatoes

Ingredients:
1 opossum (about 2 1/2 pounds)
2 1/2 tsp salt
Pepper to taste
Flour
1/2 cup water
4 medium sweet potatoes
2 tbsp sugar

Directions:
Clean Opposum
Trim excess fat from opossum and discard
Wash quickly inside and out with warm water; drain thoroughly
Rub salt and pepper well into the opossum inside and out
Sprinkle inside and out with flour
Lay the opossum on its back in a roasting pan
Add water, cover and bake in 350 degree F. oven until about half done (45 - 60 minutes)
peeled potatoes in half lengthwise and place in pan around opossum
Add more water if needed
Cover sliced potatoes and opossum and cook 30 more minutes
recipe from: Martin County Center

Deer Bologna

Ingredients:
3 lbs ground vension
2 lbs ground sausage
5 tsp morton tender quick cure
2 1/2 tsp mustard seeds
1 tsp hickory smoke salt
2 1/2 tsp black pepper
2 1/2 tsp garlic salt or powder

Directions:
MMix well, shape into 2 - 3 rolls and wrap in wax paper
Refrigerate for 2 days
Take paper off and put on wire rake or broiler pan and set oven to 350
Bake for 1 hour and turn over and bake for additional 1/2 hour
recipe from: Mountain Breeze

Bear "Italiano"

Ingredients:
1 1/2 cups of mushrooms
1/2 cup red bell pepper
2 tablespoons butter
1 1/2(+/-) bear meat cut into bite size pieces
1 (14 1/2 oz.) can stewed tomatoes
1 (8 oz.) can tomato sauce
1 white onion chopped
3 tablespoons Worcestershire sauce
2-4 cloves garlic or minced
1 teaspoon basil
1/4 teaspoon black pepper
1/2 teaspoon oregano
2 bay leaves
3 tablespoon Parmesan cheese
(optional) serve over hot spaghetti

Directions:
Cook mushrooms and red peppers in butter until soft
Remove from pan
Brown meat in drippings
Add all other ingredients except spaghetti
Bring to a boil; cover and reduce heat
Simmer for 2 1/2 to 3 hours
Add water as needed, you will need to add water a little more often when it gets close to being done
recipe from: Mountain Breeze

Chinese Tomato Elk

Ingredients:
1 lb flank steak (thinly sliced)
1/4-1/2 cup soy sauce
2 tbs corn starch
1/2 cup peanut oil
3-4 medium tomatoes, cut into pieces
3/4 cup chicken broth (the canned broth works well)
1 green pepper (thinly sliced)
1/4 cup dry sherry
Cooked rice

Directions:
Marinate the meat in the soy sauce & 1 tbs corn starch for at least 1/2 hour before cooking
Heat 1/4 cup oil, add steak & cook constantly stirring until just barely done
Remove steak & drippings to a bowl
Heat rest of oil, cook tomatoes, stirring gently about 1 minute
Add all but 1 tbs. broth, cook for 30 seconds
Add pepper, steak & drippings, & sherry
Dissolve 1 tbs corn starch in the 1 tbs broth, push steak & vegetables to one side of pan and add corn starch mixture
Bring to boil, stirring constantly
Mix meat mixture thoroughly, add more soy sauce to taste
Serve over cooked rice
recipe from: BigGameHunt.net

Sweet-Sour Rabbit

Ingredients:
Rabbit (2 1/2 lbs), ready to cook
2 tbsp cooking fat or oil
1 cup pineapple juice
1/4 cup vinegar
1/2 tsp salt
1 cup pineapple pieces
1 med. green pepper, thin half slices
1 1/2 tbsp cornstarch
1/4 cup sugar
1/2 cup water
Flour, salt, and pepper

Directions:
Cut rabbit into serving pieces
Roll in mixture of flour, salt, and pepper
Heat fat or oil in a heavy pan; brown rabbit pieces on all sides over moderate heat
pineapple juice, vinegar, and salt
Cover pan; cook over low heat 40 minutes or until meat is tender
Add pineapple and green pepper; cook a few minutes longer
cornstarch and sugar and stir into water
Stir this mixture gradually into liquid in pan and cook slowly about 5 minutes
Serves 6
recipe from: Pursue the Outdoors

Moose Stroganoff

Ingredients:
1 1/2 lbs moose sirloin steak (cut in 1/2" strips)
1/2 cup flour, plus 2 tablespoons flour
1 teaspoon salt
1/2 lb mushrooms, chopped
2 small onions, chopped
1 clove garlic
3 tablespoons oil
1 tablespoon worcestershire
1 cup beef broth
1 cup sour cream

Directions:
Batter meat in 1/4 cup flour and salt
Saute garlic, onions and mushrooms in oil for 5 minutes or untill onions are transparent
Add meat and brown both sides
Remove meat, mushrooms and onions from pan
Add remaining flour to drippings in pan
Add Worcestershire and broth
Cook until thickened
Add sour cream and heat until gravy simmers
Add cooked moose and vegetables and heat though

Serve over noodles or rice
recipe from: Executive Chef Robert L. Gamble of the Janesville Country Club

Venison Sausage Balls

Ingredients:
1 pound sharp cheese, grated
1 pound hot venison sausage
3 cups biscuit mix
2 Tbs water

Directions:
Crumble and fry sausage
Mix all ingredients together in a bowl
Roll into balls with hands
Bake at 350 degrees for 20 minutes or until brown

These can be made early in the week and are delicious cooked just 15 minutes, then reheated
They also freeze well by cooking partially-10 minutes or so-and then freezing
Later, thaw them and reheat about 10 minutes or so

Grandma's Squirrel Pot Pie

Ingredients:
1 cup Bisquick (Original Recipe)
1 cup of milk
2 cans cream of mushroom soup
1 can sliced mushrooms (drained)
1 one pound bag frozen mixed vegetables (thawed and warmed on stove top)
2 large eggs
3 guttted/skinned/boiled/de-boned large gray squirrels cut into chunks
1 teaspoon pepper
2 teaspoons salt

Directions:
Pre-heat oven to 400 degrees
Mix eggs, bisquick and milk with a fork til blended well and set aside
Mix soups, meat and vegetables in ungreased 9 inch baking pan
Pour blended batter on top til covered completely
Cook 45 minutes or until crust is golden brown

Quick-N-Easy Sheep Stew

Ingredients:
2lbs sheep meat, cubed to 1 inch
1 whole onion, quartered
1 16oz bag frozen lima beans
1 16oz bag frozen cut beans
1/2lb carrots, sliced
2 potatoes, quartered
1 medium red bell pepper
1/2 teaspoon pepper
2 tablespoon bacon drippings
salt to taste

Directions:
In a fry pan, brown sheep in bacon drippings
In a large kettle add contents of fry pan, potatoes, onion, carrots, red pepper, salt, and pepper
Cover with water and simmer for 30 minutes
Add lima beans and cut beans, simmer for another 30 minutes
Adjust consistency with flour or water, serve
Serve with macaroni & cheese, toasted French bread, and a green salad

Country Fried Venison Steak

Ingredients:
1/2 cup all-purpose flour
1/2 teaspoon salt or to taste
Freshly-ground black pepper
2 pounds boneless deer, antelope, elk, or moose backstrap steak (cut into four individual portions), about 1/2-inch thick
1/3 cup vegetable oil*
Milk Gravy (recipe follows)

* You can substitute bacon grease

Directions:
Preheat oven to 150 degrees F
Remove any fat on the steaks
In a shallow pan or plate, sift together flour, salt, and pepper; dredge the steaks and coat both sides
In a large frying pan over medium-high heat, add vegetable oil and heat until a drop of water sizzles
Add coated steak pieces, in batches, and sear the steaks 4 to 5 minutes per side or until golden brown, moving them with tongs a little so they don't stick to the bottom (add additional vegetable oil if needed)
Use a meat thermometer to test for doneness
NOTE: Do not overcook as wild game meat has a tendency to become less tender very quickly if overcooked or cooked at too high a temperature
For best grilling results, cook steaks according to a cooking or meat thermometer
Remove steaks from frying pan 5 degrees before your steak reaches the desired doneness
et steaks rest 5 to 10 minutes before serving
During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute
When steaks are cooked, remove from pan and keep cooked steaks warm in preheated oven
Pour off all but 2 tablespoons of the cooking oil
Put the frying pan back over the heat and make the Milk Gravy

Milk Gravy:
2 tablespoons pan drippings
1 tablespoon all-purpose flour
2 cups milk, heavy cream or evaporated milk, room temperature
Salt and freshly-ground black pepper

Directions:
In the same frying pan with 2 tablespoons pan drippings, over medium heat, sprinkle flour over the oil and blend with a wooden spoon or whisk until smooth
or stirring constantly, slowly pour in milk, cream or evaporated milk; continue stirring, scraping loose browned bits from the bottom and sides of skillet, until the gravy begins to boil and thicken
Season with salt and pepper to taste
Reduce heat to low and simmer, stirring occasionally, 5 to 8 minutes or until gravy is thickened to the desired consistency and the flour has lost its raw, pasty taste
Remove from pan and serve hot with the venison steaks

Poyha (Cherokee Meatloaf) - Venison

Ingredients:
1/2 cup cornmeal
1/2 cup water
1 lb. ground venison
1 tbsp fat
1 medium can whole kernel corn
1 small chopped onion
1 tsp salt
2 eggs

Directions:
Mix cornmeal and water in bowl
Brown venison in fat; add corn and onion; cook additional 10 minutes
Add salt, egg, and cornmeal mixture
Stir well and cook 15 minutes
Place in greased loaf pan and bake 35-40 minutes at 350 degrees

Wild Bear Stew

Ingredients:
2 lbs bear meat, cubed to 1 inch
2 Tablespoons flour
1 Tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 tablespoon olive oil
1/2 teaspoon season salt
5 celery stalks, sliced
1 lb carrots, sliced
5 large potatoes, peeled & sliced in chunks
1 onion, sliced
1 can tomato soup condensed

Directions:
Lightly season meat with salt and pepper, coat with flour
Heat olive oil in a skillet brown meat on bothe sides
Place the meat in a Dutch oven and cover with water
Add season salt and bring to a boil, cover and simmer for two hours
Add vegetables and more water if needed, simmer for one hour
Add Worcestershire sauce, soy sauce, soup, salt, and pepper, simmer for 15 minutes
Remove heat and let it sit for 30 minutes
Ready to serve
Recipe submitted by: Executive Chef Robert L. Gamble of the Janesville Country Club

Rabbit Almandine

Ingredients:
1 dressed rabbit cut in pieces
1/3 cup flour
1/4 cup oil
1 1/2 tsp salt
1 tsp pepper
1 cup chicken stock
1/2 tsp rosemary
1 tsp lemon rind
1 med. onion, cut into rings
1/4 cup water
1/2 cup sour cream
Water
1/4 cup toasted slivered almonds

Directions:
Coat rabbit pieces with flour (reserve remaining flour)
Brown in heavy hot skillet, sprinkle with salt and pepper
Pour chicken stock with rosemary, lemon rind, and onion over rabbit
Simmer 45 minutes
Remove rabbit pieces to warmed platter
Combine reserved flour with water and stir into broth until sauce is thick
Stir in sour cream and almonds; pour over rabbit

Antelope Stew

Ingredients:
2 lbs meat cut into 1-inch cubes
1/2 c flour
2 tbsp oil
1 bay leaf
1 1/2 tbsp Worcestershire sauce
1 med chopped onion
1 c beef bouillon
1/4 tsp pepper
2 tsp sugar
1 tsp salt
5 carrots, peeled, sliced and quartered
1 c sliced celery
3 med potatoes, peeled and cut into eighths
4 c water

Directions:
Coat meat with flour; set excess flour aside
In large skillet heat oil
Add meat and brown
In crockpot or slow cooker, combine browned beef, bay leaf, Worcestershire sauce, chopped onion, bouillon, pepper, salt, sugar and vegetables
Pour water over all
Cover and cook on low 8-10 hours
Turn control to HIGH
Thicken with flour left over from coating dissolved in a small amount of water
Cover and cook on HIGH 25-30 minutes or until slightly thickened

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