Wild Game Recipes ...

[120 Acres]

I have one to share, quick easy and very good. Its not pretty, but I call it "Seconds Please".


"Seconds Please".

1 pound Venison
1 large onion, sliced
1 can Cream of Mushroom Soup
1 (soup)can of Milk
2 Table Spoons of Sour Cream


In a large skillet brown the Venison on high, add a bit of Olive Oil then brown the onions.
*You want this to almost scortch, You want to be able to scrape up all the brown goodness.

Next add the Soup, Milk & Sour cream. Stir well and thicken for a few minutes. Salt & Pepper to taste.

Serve over Mashed Potatoes with some green beans on the side and you will hear "Seconds Please"!

 

[TedKennedy]

This can be stovetop, but on the fire is better...

Last of the Deer Chili
6lbs Last Years Ground Deer
6 15 oz cans Ranch Style Beans
Williams Chili Mix (enough for 6lbs meat)
A couple tblspns Mole Sauce
A quart and a half tomatoes from garden
Cumin
Chili Powder
Onion Powder
Salt
Hot Stuff (peppers, sauce, whatever)
Brown the meat with the seasoning.
Add beans, tomatoes, salt.
Stir in some cumin, chili powder and onion to taste.
Simmer, or Smoke It!
Serve with Fritos, and cheese, avacado, whatever you like.

 

[okievarmint]

VENISON STROGANOFF
Remove all silver skin and cut 1 to 1 ½ lbs of venison tenderloin into thin strips about 2” long. Marinate overnight in 1 cup milk, 3 Tbls Montreal steak seasoning, and 3 Tbls Worcestershire sauce- rinse and drain well.
1 Tbls oil
1 onion diced
1/2 stick butter
1 large can mushrooms
1 Tbls beef base (substitute 2 tsp. bouillon ok but too salty for my taste)
1 c. water
2 cans cream of mushroom soup
1 carton French onion dip (8 oz.)
1 lb package wide noodles, cooked

Brown venison pieces in oil in large pan. Remove venison from pan. Melt butter in pan and cook onions until just glossy. Add venison back to pan. Dissolve beef base or bouillon in water and add to mixture. Add mushrooms and soup. Bring to simmer, cover and cook 15 minutes. Uncover and add onion dip. Stir until warmed thoroughly. Serve over cooked noodles.

 

[Deer Slayer]

HOLY CRAP OKIEVARMINT!!!!!! WHEN IS SUPPER??????????????????

 

[okievarmint]

HOLY CRAP OKIEVARMINT!!!!!! WHEN IS SUPPER??????????????????

There is a generic liquid steak seasoning sold in the local groceries that I prefer to add to the milk in place of the Montreal and Worcestershire, but sometimes they are out, hence the alternate method that most will be able to find. This is a recipe I've used for a long time.

 

[justin_h635]

Put dozen Northern Spoonbill filets in bag and marinated for 6 hrs in lawrys "steak and chops".
Put on grill and served rare with rice. Incredible. Spoonies beat mallards in my book.

 

[Okie4570]

Put dozen Northern Spoonbill filets in bag and marinated for 6 hrs in lawrys "steak and chops".
Put on grill and served rare with rice. Incredible. Spoonies beat mallards in my book.

Hmmmm.............

 

[dennishoddy]

Put dozen Northern Spoonbill filets in bag and marinated for 6 hrs in lawrys "steak and chops".
Put on grill and served rare with rice. Incredible. Spoonies beat mallards in my book.

Are they better than woodies?

 

[justin_h635]

Are they better than woodies?

Terriyaki Duck

This was simple and a great way to use up some ducks in a pinch.

8 or so duck breasts (I marinated them 5-6 hours in Lawrys Terriyaki marinade)
1/2 cup of Lawrys Terriyaki marinade sauce
1/2 cup chicken broth
1/3 cup brown sugar
Garlic powder
1 tsp of olive oil


Mix sauce, broth, sugar, powder and oil in bowl.
Put breasts in crock pot/slow cooker
Pour mix over breasts. Cook on low for several hours.
I did mine on high for hour and low for 3-4.

Shred meat and Serve over rice.

 

[turkeyrun]

For those who say 'they don't like duck / goose'

1 large cast iron pot / skillet.
6 slices bacon chopped
1 medium onion chopped
1 red bell pepper chopped
1 stalk celery chopped (3-4 stalks, as needed to taste)
1 pkg mushrooms chopped or 2 small cans of pieces
4 ducks (species doesn't matter, they're ALL good) or goose. Have also used squirrel, rabbit, quail, dove, pheasant and a mixture of all.
4 cups wild rice
salt, black pepper, garlic powder, flour

Heat skillet and add bacon, onion, bell pepper and celery.
Debone meat and cut into bite size cubes. Add salt, black pepper, garlic powder, flour to coat meat.

Prepare rice in a separate pot.

May need to add a bit of oil to skillet, depending on how much fat is rendered from bacon.
Remove bacon mixture to cool and
Fry up meat until almost done.
Add bacon mixture, mushrooms, 2 cups of hot water (have also used chicken broth) to skillet.
Mix 2 tbsp. flour in 1 tbsp. hot water. Slowly add to skillet to thicken gravy.

Fill plate with rice and generously cover with gravy and meat.