Game Recipes

Simple and Delicious Summer Recipes for Game and Fish

Bass Pro Shops 1Source — Mon, 20 Jul 2020 06:00:00 +0000

Simple and Delicious Summer Recipes for Game and Fish

Bass Pro Shops… Mon, 07/20/2020 - 01:00

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It’s time to begin cleaning last season’s harvest from your freezer as you prepare for the hunting and fishing ahead. These recipes are simple and delicious.

Hunters and anglers are especially blessed because our freezers are full of the healthiest, most delicious protein in the world – wild game and fish collected on our hunts. Actually, we are doubly blessed because not only can we enjoy the harvest, we had fun and made memories in the field while we were collecting the meat.

Tip: Shop grills and smokers at Bass Pro Shops here

Yet come summer and early fall, it’s a feeling we’ve all experienced. We’re planning meals for the day, and we stand staring into the overflowing freezer and think, “There’s nothing here I want to make.” One reason for that, perhaps, is that many fish and game recipes are so complicated. They are delicious, but they take many ingredients and much time to prepare.

Summertime cooking is about simple, easy recipes that get you in and out of the kitchen fast, yet still make the most of that incredible game and fish. The following are three recipes that couldn’t be much easier, but they will be the centerpieces in meals that everyone in the family will enjoy. Compliment them with some summertime produce like fresh corn on the cob, sliced tomatoes, green beans or melon, and you won’t find food that’s any better … anywhere. And the diners don’t need to know you didn’t slave for hours in the kitchen.

Tip: Shop cast iron cookware and camp cookware at Bass Pro Shops here

Quick Stir Fry ... Anything Recipe

We used turkey breast for this recipe – this time – but the secret is you can use about any kind of game meat from turkey or pheasant to venison to wild hog. Just cut the meat into small pieces so it will cook quickly.

Ingredients

1 lb. wild turkey breast, cut into approximately 3/4-inch cubes or 1/2-inch strips
1 bag of frozen stir fry vegetables (use your favorite blend)
3 Tbsp. salad oil
1/2 medium onion, diced
2 cloves fresh garlic, minced
1 small can of mushroom stems and pieces
3/4 cup chicken stock
1 Tbsp. corn starch
2 Tbsp. soy sauce
salt and pepper to taste

Instructions

1. Heat skillet to medium high heat, add 2 Tbsp. of salad oil.

2. Saute onions and garlic, about 2 minutes stirring constantly

3. Pour bag of frozen vegetables into a covered casserole and cook in microwave until done – per instructions on the bag.

4. Add turkey breast to skillet and stir. Cook until meat is white on all sides. (Just browned if using red meat).

5. Remove turkey, onions and garlic and set aside.

6. In small bowl combine chicken stock, soy sauce and cornstarch, stir well.

7. Add remaining oil to medium high skillet, then add mushrooms and saute – about a minute.

8. Pour off any water from cooked stir-fry vegetables and add them to skillet. Stir into mushrooms.

9. Add meat, onions and garlic to skillet and combine with vegetables.

10. Stir the chicken stock mixture again and add to skillet.

11. Stir together gently as the mixture comes to boil and thickens.

12. It’s ready to serve plain or over rice.

Click to print or download the Quick Stir Fry Anything Recipe

Twice Blessed Venison Backstrap Recipe

Why “twice blessed”? Because that’s how you’ll feel when you heat up any leftovers the next day – should there be any around. This one has darned few ingredients, but turns out the some of the most mouthwatering venison you’ve ever tasted.

Ingredients

1-2 lbs. venison backstrap (Usually I take it off the deer whole and cut into two pieces. Use one piece for this recipe.) Remove all visible fat and silver skin before freezing.
2 Tbsp. salad oil
garlic salt
black pepper
1 Tbsp. butter
1 cup beef bullion or stock
1 small can mushroom stems and pieces
1 1/2 Tbsp. corn starch

Instructions

1. Remove backstrap from fridge one hour before cooking and allow it to come up to room temperature.

2. Heat oil in cast iron oven safe skillet to high heat.

3. Preheat oven to 350F.

4. Use garlic salt and pepper to taste on backstrap. Press into the meat with hands.

5. When oil is just below smoking, sear meat on all sides – 30 seconds to 1 minute per side.

6. When meat is browned, place the whole skillet into hot oven.

7. Check frequently with meat thermometer and remove meat from skillet as soon as internal temp hits 125F. Set aside to rest.

8. In small bowl, mix together beef boullion and corn starch. Combine well.

9. Place skillet back on cooktop over medium heat and add butter.

10. Add mushrooms to skillet and saute for one minute.

11. Add bullion mixture and stir constantly until it comes to boil and thickens, then reduce to low heat. Add black pepper to taste.

12. Now slice rested backstrap across the grain into medallions.

13. Move to serving dish and ladle mushroom gravy over medallions.

Enjoy!

Click to print or download the Twice Blessed Venison Backstrap Recipe

Simple Seared Salmon Recipe

Fish does not get any easier than this. Choose your favorite garnish - chives, basil, dill - and serve with tartar sauce, lemon juice, or both.

Ingredients

2 lbs. salmon fillet, skin on fresh or thawed and at room temperature.
Olive oil non-stick cooking spray
Sea salt
Black pepper
Fresh garnish

Instructions

1. Preheat oven to 350F.

2. Heat cast iron skillet to medium high heat on cooktop.

3. Spray flesh and skin sides of salmon well with olive oil cooking spray.

4. Season flesh side with sea salt and black pepper to taste. Press it into the meat with your fingers.

5. When skillet is up to temp, lay salmon in skin side down and cook for three minutes.

6. Flip salmon in skillet and cook flesh side down for two minutes.

7. Flip salmon again and move skillet to oven.

8. Cook for approximately 3-5 more minutes in oven (depending on thickness of fillet.)

9. Remove from oven and move salmon to serving platter, skin side down.

10. Garnish the salmon and serve.

Click to print or download the Simple Seared Salmon Recipe

Region

United States

Tags

Outdoor Cooking

Recipes

Camping

Fishing

Hunting

4 Recipes: Wild Game for the Big Game – Nothing Better (video)

Bass Pro Shops 1Source — Wed, 15 Jan 2020 06:00:00 +0000

4 Recipes: Wild Game for the Big Game – Nothing Better (video)

Bass Pro Shops… Wed, 01/15/2020 - 00:00

Category

Game Recipes

Super Bowl Sunday somehow seems to coincide with the time of the year when you discover those packages of wild game meat in the freezer. Yes, the hunting gods are smiling on you when that happens. You can use that meat you stowed away last fall (or even the one before that) to make delicious appetizer and entrée recipes that will delight your game-day crew. Here are just a few examples:

1. Way Better Thank Basic Beans

This is an imprecise recipe. It’s nearly impossible to make a bad batch unless you burn it. So cook them low and slow. All day is best. Served with cornbread of either the sweet or savory variety, this makes a great meal for game day … or any day.

Basic Beans Ingredients

1 lb. ground venison or spiced sausage
1 large onion roughly chopped
3 cloves of garlic, minced
2 Tablespoons of cooking oil
½ large can of your favorite, pre-made baked beans
4-5 cans of beans, rinsed and drained (black beans, northern beans, kidney beans pinto beans, cannellini, white beans, etc. are all fair game. Mix and match your favorites)
1 cup ketchup

Pappy's XXX White Lightnin' BBQ sauce
1 cup BBQ sauce (use as much as you like of your favorite)
salt and pepper to taste
water as needed
ground cayenne pepper (optional; to taste)
hot sauce (optional; to taste)

Instructions

In a large cast iron Dutch Oven, heat cooking oil and then brown meat. Be sure to use a steel spatula blade to chop meat finely and evenly as it browns. No chunks.

When meat is half browned, add onions. When meat and onions are nearly ready, add garlic. Stir together well and finish browning.

When browning is complete add the baked beans, canned beans, ketchup, BBQ sauce, and seasoning. Stir well. It shouldn’t be too soupy, but if it seems there’s not enough liquid, add a little water.

Place lid on Dutch Oven and cook low and slow for a long time. It can sit on stove top, edge of a campfire, or in the oven. It’s also a great slow cooker recipe. Making a day ahead, then putting in the fridge and reheating is a great way to go, too!

2. Goose Jerky

Wild goose can be a “hard sell” to folks who haven’t had it prepared right. You’ll hear comments like, “tough”, “dry”, “gamey”, and “tastes like liver.” But, if you make goose jerky as a game day snack, you’re sure to win converts. In fact, you don’t even have to tell them it’s goose if you don’t want to.

Tip: You can make this really simple if you want to buy a jerky cure kit like Hi Mountain’s Jerky Seasoning Variety Pack. If you’re more of a do-it-yourselfer, here’s a recipe to try.

Hi Mountain’s Jerky Seasoning Variety Pack

Goose Jerky Ingredients

Up to 5 lbs. of goose breasts sliced in strips the long way (with the grain)
2 cups of Worcestershire sauce
1 ½ cups teriyaki sauce
3 teaspoons liquid smoke
1 cup soy sauce
¼ cup black strap molasses
4 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground cayenne pepper
4 Tablespoons of brown sugar
2 Tablespoons of honey

LEM™ Backwoods® Jerky Seasoning Variety Pack

Instructions for Recipe

Cut goose breast fillets into strips with the grain. Strips about 3/8 x 3/8 of an inch are perfect. For drier jerky, cut strips thinner. For moister jerky, cut them thicker.

Mix ingredients except meat in a large bowl or Dutch Oven like the popular Lodge Logic Cast Iron Dutch oven. When it’s well mixed, add in breast strips and cover with liquid to marinate for 6-8 hours. Remove meat from liquid and roll on paper towel to remove excess marinade.

Remove the top grate from your oven. Turn it on to warm to the lowest setting which should be 175-200F. Skewer the individual strips on toothpicks and position to hang between the rungs of the great from the toothpicks. Place a large baking sheet on the bottom rack or cover it entirely with foil to catch any drippings.

Place the rack with meat in the highest position in the oven. Leave the oven door open a crack. A large spook handle or a ball of foil works good to prop it open.

At 3 hours, start checking strips. How much moisture you want in your jerky is largely personal preference. When they’ve dried as much as you want, shut down the heat source, but leave the jerky strips in place until they’ve cooled to room temperature. Then harvest the jerky and store in zipper storage bags in the refrigerator until you’re ready to serve, but let them come back to room temp before you do.

TIP: Make your own delicious jerky with quality seasonings for wild or domestic meats.

TIP: A Quick & Easy Guide to Making Venison Jerky Plus Recipes

Watch footage of making jerky on Cooking With Cabela's

How to Make Goose Jerky - Cabela's Cooking Video

3. Smoked Turkey Legs...and Thighs

Particularly from a big old gobbler, most folks consider the breast meat when they think of wild turkey. That’s what gets eaten first. So if you found a package marked “turkey” in the freezer chances are it’s the legs and thighs.

Well, count yourself lucky if you did! The best meat on a turkey comes from the thighs. It’s big and flavorful dark meat. Drumsticks are goo, too, but there’s less meat and what’s there is trapped among the tendons and sinew.

Soup is where these pieces often end up, and that’s fine. But for game day try serving up smoked turkey legs and thighs.

Bradley Smoker 4-Rack Digital Electric Smoker

You’ll blow away those expensive turkey legs you get at the state fair or renaissance festival.

While you can use your grill as a smoker, you’re better off with a dedicated unit like the Bradley Smoker 4-Rack Digital Electric Smoker.

Smoked Turkey Legs & Thighs Ingredients

As many turkey thighs and legs as will fit on your smoker (Amounts here are for thighs and legs from one turkey, so two of each)
½ cup Morton’s Tender Quick
½ cup brown sugar
2 Tablespoons of black strap molasses
5-6 dashes of hot sauce (like Tabasco, Red Hot, etc.)
4 cups of cold water

Instructions for Recipe

- Thaw the meat completely.

- Dissolve Tender Quick and brown sugar in water in a large, non-metallic container like a crock or mixing bowl.

- Add molasses and hot sauce. Stir well.

- Submerge meat in the mixture and weight with plate to keep underwater.

- Refrigerate and bring for at least 12 up to 24 hours. Check to make sure meat stays under water.

- Remove from brine and rinse thoroughly. Dry with clean paper towel. Allow to come to room temperature.

- Prepare smoke with your favorite wood.

- Start smoker on high setting to get the wood smoking, then lower temp to 200-225F.

- Lightly oil smoker grates and arrange legs and thighs on them so they are not touching.

- Smoke for 2-3 hours, then raise temp. to 275-300 and add more soaked wood chips.

- Smoke for another 1 hour.

- Remove legs and thighs from smoker. Allow to cool, then serve or store.

TIP: Check out these delicious wild game stew recipes

4. Blue Venison Sliders

If you were lucky enough to bag a deer this season or have relatives or friends who did, it’s time to thaw out that ground venison for some game day sliders! These easy delicious mini burgers are packed with juicy flavor and make the perfect meal or party snack for family and friends anytime.

Serve with chips, fries, slaw or potato salad (as a side or on your slider!)

TIP: Serve roasted sweet potatoes and tangy dill dipping sauce by Martha Stewart

TIP: Serve crispy salt and vinegar smashed potatoes (not mashed) by Comfort of Cooking

Blue Venison Slider Ingredients

1 pounds ground venison
1 pounds ground beef
6 slices bacon fried crispy, minced
2 Tablespoons olive oil
2 Teaspoons minced garlic
3 minced shallots
1 Teaspoon Italian seasoning
1 & ½ Tablespoons Worcestershire Sauce
1 egg beaten
Blue Cheese
Salt and pepper to taste

Instructions for Recipe

Cook bacon in a skillet over medium heat until browned and crispy. Pour bacon and grease into a heatproof container. Chop or crumble the bacon. Heat olive oil in skillet then add garlic and shallots. Cook and stir until softened, about 3 minutes; then add to the bacon / grease mixture, stir.

Allow to cool some before you mix in venison and beef, Worcestershire sauce, Italian seasoning, salt, pepper, and egg. Mixture should be evenly combined. Refrigerate for 20 - 30 minutes to marinate.

Preheat an outdoor grill for medium-high heat.

Shape the mixture into 6-8 patties and grill to desired doneness. Serve on broiled buns with melted cheddar cheese and blue cheese crumbles. Add your favorite toppings.

Optional: Brush each patty with olive oil both sides before placing on the grill.

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International

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Grilling Waterfowl

Mathew Brost — Mon, 24 Jun 2019 16:42:41 +0000

Grilling Waterfowl

Mathew Brost Mon, 06/24/2019 - 11:42

Category

Game Recipes

Enhance The Flavor Of Fowl By Cooking It On Your Grill

Grilling duck and goose isn’t complicated, but it does require equal parts science and art. There are two key components to creating consistently

Mr. Steak Portable Infrared Grill

good grilled waterfowl before the duck or goose meat touches the grill grate: aging and preparation.

Smart meat aging goes a long way toward turning duck and goose into a delicacy, and there’s nothing frightening about aging ducks and geese within a reasonable temperature range and time frame. I prefer to let freshly harvested birds sit belly-up on a cold concrete garage floor, but hanging is also a good option. I’ll let birds age whole for two or three days at 40°F, and possibly a day or two longer below that. Because frozen meat does not age properly, ducks and geese taken in arctic conditions should be cleaned as soon as possible and placed in the refrigerator to age for up to a week before being consumed or frozen. The same should be done with birds that are hard-hit through the body, taking care to eliminate as much of the shot-up portions as possible.

Done right, grilled waterfowl is one of the tastiest entrées there is.

Traeger Pro 575 Pellet Grill

I prefer using wood-pellet heat for grilling ducks and geese due to its flavor-enhancing smoke and consistent grilling performance. When set to between 350°F and 425°F, a wood-pellet grill’s consistent cooking time widens the window for achieving rare to medium-rare meat color and firmness. That’s what we’re looking for in duck and goose steaks. Turn the steaks or kebabs once between 15 and 20 minutes after they hit the grill, checking for firmness with tongs to determine how far along they are. (Pinch together your thumb and forefinger and feel the heel of your hand. This is what a medium-rare steak feels like.) This check will help you decide how much longer they need to cook to achieve rare perfection. Learning to judge the doneness of steaks or kebabs by their firmness takes experience, but quickly becomes second nature. Also, keep in mind the meat will continue to cook internally for a few minutes when removed from the grill, so it’s best to pull the steaks off and let them rest just as they hit medium-rare. Duck and goose legs generally need to grill until the skin starts working its way up the leg bone.

Transforming ducks and geese into culinary delights should be equal parts art, science and (most importantly) a fun experience. It’s time to realize the mouthwatering potential of tender, flavorful duck and goose out of a smoke-filled grill.

– Sean S., Cabela’s Outfitter

Wild Game Smoking Tips

Mathew Brost — Mon, 24 Jun 2019 16:33:36 +0000

Wild Game Smoking Tips

Mathew Brost Mon, 06/24/2019 - 11:33

Category

Game Recipes

What do you get when you cross a venison backstrap and a hickory tree? We aren’t too sure either. But we are sure that using hickory wood chips to properly smoke a backstrap is delicious, so we’ve compiled a short list of five tips to help you get the most out of smoking your cuisine.

You can smoke almost anything, from sausage sticks to steak.

1. Try using something other than water in your smoker’s pan. For instance, if you’re smoking wild boar, you may want to give pineapple juice a shot. Or try beer – many people enjoy the flavor of beer on just about any meat. You can use pretty much any liquid you want to add an extra bit of subtle flavor to your food.

2. This one seems somewhat obvious, but it’s hugely important and often overlooked. Leave the lid on or door closed as much as possible when smoking. Every time the door opens, considerable amounts of smoke, and thus flavor, are lost.

3. While opening the door is bad, having some sort of ventilation is good. You don’t want stagnant smoke. Make sure the vents on your smoker are open – that way, fresh smoke is infusing your food with flavor.

4. Meat absorbs smoke the best when it is raw because smoke is water soluble. Be careful not to overthaw your meat if you’re doing a speed defrost. It’s important that the outside portion remains raw and moist so it can absorb whatever delicious smoke flavor you choose to add.

5. Be patient. Smoking raw meat takes a while. With most meats, you need to stick by the “low and slow” standby, meaning cook slowly with low heat.

Elk Crock Pot Recipe: Cheeseburger Mac'n'Cheese (video)

Courtney Sweetser-Smith — Thu, 02 Mar 2017 21:21:31 +0000

Elk Crock Pot Recipe: Cheeseburger Mac'n'Cheese (video)

Courtney Sweet… Thu, 03/02/2017 - 15:21

Category

Game Recipes

This particular version is using ground elk meat. But it could be prepared with almost any type of ground meat or wild game like: venison, turkey, pheasant or whatever you would like. Not only is it delicious but it's very easy to prepare and doesn’t require a lot of attention while cooking.

Elk Hunting Tip: Elk Calling What You Need to Know Infographic -LINK

Watch Video: Courtney"s step-by-step Elk Crock Pot Recipe: Cheeseburger Mac'n'Cheese

The elk meat version of macaroni and cheese cooks the majority of the time in a slow cooker. You can put this comfort food in the crock pot during your lunch break or before you leave for work in the morning and know you'll be coming home to a scrumptious meal. Serves roughly 8 people or 2-4 with yummy left overs.

INGREDIENTS

1½ lbs lean ground wild game (we’re using elk meat)
1 small white onion, chopped
3 cloves of garlic, minced
6 cups of chicken stock
1 cup of grated carrots
1 tsp basil
1½ cups of whole milk
16 ounces of cubed Velveeta processed Cheese
1½ to 2 cups of macaroni noodles

Elite Stainless Steel Slow Cooker

PREPARATION INSTRUCTIONS

1. In a large skillet cook the ground wild game until it is mostly browned but still leaving some pink.

2. Add in the chopped onion and continue to cook until the onion is translucent and soft.

3. Add the garlic and continue to simmer for another minute or two. By this time the ground beef will be fully browned.

4. Place meat, onion & garlic mixture in the bottom of a large crockpot.

5. Pour 6 cups of chicken stock over the beef mixture and add the carrots and basil.

6. Cook on low for 6-8 hours.

7. Half and hour before serving, add in 2 cups of macaroni. Cook until soft.

8. Finally, Whisk in the milk and Velveeta. Stir until the cheese is melted throughout the soup completely.

9. Salt & pepper to your taste.

10. Serve and enjoy!

To see more detail in how I prepare it you can watch my special YouTube video dedicated to just this recipe. Watch my step by step video below cooking Elk Cheeseburger Mac'n'Cheese.

Elk Crock Pot Recipe: Cheeseburger Mac'n'Cheese

Region

United States

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Submitted Recipes: 8 Delicious Pheasant Recipes

Bass Pro Shops 1Source — Sun, 12 Jan 2014 12:00:00 +0000

Submitted Recipes: 8 Delicious Pheasant Recipes

Bass Pro Shops… Sun, 01/12/2014 - 06:00

Category

Game Recipes

If you have a favorite recipe you'd like to share on Bass Pro 1Source, email it to community@basspro.com. Photos are also welcome!

1. Wok Pheasant Recipes

Posted By: Mike Davies

Ingredients

1 or 2 pheasant de-boned
1/4 cup soy sauce
1/4 cup allegro marinade
1 onion cut
6 or 8 cloves of garlic
1/2 cup of water
2 tablespoons of oil

Directions

In a wok add, oil, garlic and onion. Saute for a minute then add pheasant, cook until brown. Add soy sauce and marinade, and water. Cook until all liquid is gone. Stir occasionally. Serve hot!

2. Roast Smoked Pheasant

Posted By: Mark Mazour

Ingredients

2 pheasants
2 tablespoons of Liquid Smoke
3 teaspoons of garlic salt 2/3 cup of soy sauce bacon toothpicks bamboo skewers

Directions

Take two pheasants and soak overnight in smoke salt brine made of Liquid Smoke, soy sauce and garlic salt and enough water to cover birds. Remove birds and truss legs to breastbone with a bamboo skewer. Make slice along each side of breastbone, and place 1/2 slice of bacon into the opening. Lay bacon strips over birds and secure with toothpicks and skewers. Salt and pepper birds. Grill "indirectly" on BBQ at 300 degrees for 1 to 1 1/2 hours. (Indirect grilling is accomplished when the meat is above a burner that is off and the other burner is on.) Place wood chips in iron smokebox for extra flavor. Keep lid closed as much as possible, and rotate birds if needed. Check leg to see if done. Remove birds from grill, take out toothpicks, and enjoy!

3. Pheasant Noodle Soup

Posted By: Mark Mazour

Ingredients

1 whole pheasant
broth or boullion cubes
1 can of beer
onion
celery
Reame's frozen egg noodles
Garlic
Salt & Pepper

Directions

Take one large pheasant, salt and pepper, and cover with water in a large stock pot. Simmer for approximately 1 hour. Take the bird out, LET IT COOL and then proceed to get dirty, and scrape all the meat off the carcass. You will need to cube up the breast meat. Try to get all of the feathers and shot out now! Then strain the remaining stock for reuse. Add the meat back to the stock with celery, onion, can of beer, salt pepper and bouillion to taste. As far as amounts — you decide what you want. Simmer this for approx 45 minutes or until the onion becomes transparent. Now add the package of frozen noodles, bring to a rolling boil, and turn down to simmer for 20 minutes or until the noodles are done.

The result is a tasty soup that can really warm up a cold day!

4. Glazed Duck or Pheasant

Posted By: Samuel Miller

Ingredients

1 duck or pheasant (cubed)
1/2 cup orange marmalade
1/4 cup apple jelly
1/4 tsp thyme
1/4 tsp. tarragon
1/4 tsp garlic powder
Dash salt and pepper
1/2 cup diced onion
1/4 cup diced bell pepper
4 servings white rice
1 can chile beans

Directions

Mix marmalade, jelly and spices in a covered bowl, and add bird cubes. Marinade in refrigerator for about an hour. While marinating, prepare white rice and chile beans (seperately). Remove meat from marinade and place in a large skillet on medium-high heat. Reduce until all liquid is gone and the meat is carmalized. Place rice on plate, add beans then meat. Garnish with onion and bell pepper.

5. Fried Pheasant Tenders

Posted By: Don Horkey

Ingredients

1 whole pheasant deboned
flour
corn meal
salt & pepper
seasonings
vegetable
oil
paper towels
dipping sauces (BBQ, Mustard, etc.)

Directions

Take all the pheasant meat, cut into 1- to 1 1/2-inch cubes, and pat dry with paper towels. Roll the pieces in a breading mixture consisting of corn meal, flour, salt, pepper and seasonings of your choice. Drop the pieces carefully into hot oil. The oil needs to be preheated to work best. Fry until golden-brown (a few minutes) depending on oil temperature. Remove from oil with a slotted spoon. Place the pieces on a paper towel and blot with several more to remove excess grease. Serve with dipping sauces.

6. Drunken Pheasant in a Field

Posted By: P.S. Ehoodin

Ingredients

1 to 3 pheasant
1 outdoor grill
some tyme
2 cups white wine
1 clove garlic
2 large oranges per bird
2 large apples
8 oz jar orange marmalade
some salt
5 strips baccon per bird
1 large juice/soup can (NO PAINT OR PRINTING ON IT, TOXIC!!!)
1 stick butter
enough wild rice to make a field to place your pheasant

Directions

Melt the butter and garlic in sauce pan. After birds have been cleaned and dried, brush bird with enough to get wet. Stuff quarted apple and one pealed orange into the bird. Place strips of bacon between legs of bird. Tie legs together with wet cotton string. Tooth pic the remaining strips to the brest of the bird place bird on its back on grill; place the cleaned can on the grill (the two cups of wine go in the can along with tour seasonings) the heat from the fire will allow the wine to steam the birds as they cook for about one hour.

7. Beer Batter Pheasant

Posted By: Derry Taylor

Ingredients

1 Pheasant Breast, boned and cut in 2" strips
1 Cup of flour
1 cup of corn meal
1 can of beer
salt and pepper

Directions

Mix flour and corn meal. Add enough beer to make batter as thick as pancake batter. Fry strips til golden brown. Serve with rest of beer!!!!

8. BBQ Smoked Pheasant

Posted By: Rudy lcek

Ingredients

Several Whole Birds
Liquid Smoke
Soy Sauce
Garlic Salt
Bacon
Wood Chips and Coals
BBQ sauce
Salt & Pepper
Seasonings

Directions

Soak birds for 24 hours in a brine of water, soy sauce, liquid smoke, and garlic salt. Remove birds and truss with bamboo skewer. Make slice along breast bone and insert 1/2 piece of bacon along each side. Wrap birds with bacon. Smoke birds over a charcoal smoker for 4 hours at approx 200 degrees or so. Remove birds and completely debone — go ahead and scrape all the meat off. Try not to eat all the breast meat (it will taste good, though) and save some fo remainder of recipe. Place meat in large crockpot with BBQ sauce and your choice of additional seasonings. I like mine spicy, so I throw in some hot sauce. Heat on high until hot, and then turn to low for 4 hours. Stir every 45 minutes or so to break up meat. Now, you can eat some now over buns or just plain. Make a lot and freeze the remainder in small portions. Trust me, it is a crowd pleaser if you break out a container of this in the blind or in the field at lunchtime.

Region

International

Tags

Recipes

Pheasant Hunting

Flavorful Game is in the Bag

Keith Sutton — Sat, 30 Nov 2013 12:00:00 +0000

Flavorful Game is in the Bag

Keith Sutton Sat, 11/30/2013 - 06:00

Category

Game Recipes

Oven bags, such as those made by Reynolds and Glad, are perfect for quick, delicious, no-fuss game dinners. Place your favorite game in an oven bag and add seasonings, sauces, vegetables and/or other accompaniments. Seal the bag, punch a few holes in it to release steam, and you're ready to cook. When your dinner-in-a-bag is in the oven, you can forget about it — no tending, basting or stirring. And because oven bags prevent splattering and baked-on food, clean-up is easy. Best of all, lean game meats stay moist and succulent as they bake in their own juices, making this a blue-ribbon cooking method for quail, squirrels, rabbits, venison and other game that tends to dry out with standard roasting methods.

Home Style Venison Roast

1 large (14"x20") oven bag
1/4 cup flour
3/4 cup water
1 envelope (1-ounce) onion soup mix
3-pound boneless venison roast
6 to 8 small whole red potatoes
1 medium onion, cut in quarters
1 package (16-ounce) peeled baby carrots
Chopped parsley

Preheat oven to 325 degrees. Shake flour in the oven bag; place in 13x9x2-inch baking pan. Add water and soup mix, and squeeze the bag to blend in the flour. Add the roast, and turn the oven bag to coat the roast with sauce. Place potatoes, onion and carrots in the bag around the roast.

Close the oven bag with a twist tie; cut six 1/2-inch slits in top. Bake 2.5 to 3 hours or until roast is tender. Sprinkle with parsley before serving, if desired.

Rabbit in a Bag

1 large (14"x20") oven bag
2 tablespoons flour
1 envelope golden onion soup mix
1 cup water
3 medium carrots, cut in chunks
2 medium red potatoes, cut in wedges
1 medium green bell pepper, cubed
6 rabbit legs
Seasoned salt, black pepper

Preheat oven to 350 degrees. Shake flour in the oven bag; place in 13x9x2-inch baking pan. Add onion soup mix and water to the bag. Squeeze the bag to blend in the flour. Add carrots, potatoes and green pepper. Turn the bag to coat the ingredients with sauce. Season the rabbit legs with salt and pepper, and add to the oven bag. Arrange rabbit and vegetables in an even layer in the bag.

Close the oven bag with a twist tie; cut six 1/2-inch slits in top. Bake one hour or until rabbit is tender.

Turkey Breast and Gravy

1 large (14"x20") oven bag
1 tablespoon flour
2 packages (7/8 ounce each) turkey gravy mix
3/4 cup water
4 to 8 pound wild turkey breast
Salt, black pepper
2 medium onions, quartered

Preheat oven to 350 degrees. Shake flour in the oven bag; place in 13x9x2-inch baking pan. Add gravy mix and water to the bag, and squeeze the bag to blend. Season turkey breast with salt and pepper, and place in the bag. Place onions in the bag around the turkey.

Close the oven bag with a twist tie; cut six 1/2-inch slits in top. Bake 1-1/4 to 2 hours, or until a meat thermometer inserted in the breast reads 170 degrees. For easy slicing, allow the turkey to stand in the oven bag 10 minutes. Stir gravy before serving.

Sunshine Barbecue Squirrel

1 large (14"x20") oven bag
2 tablespoons flour
1 cup barbecue sauce
1/4 cup orange juice
2 or 3 squirrels, cut in serving pieces

Preheat oven to 350 degrees. Shake flour in the oven bag; place in 13x9x2-inch baking pan. Add barbecue sauce and orange juice, and squeeze the bag to blend in flour. Add squirrel to the bag, and turn the bag to coat the meat with sauce. Arrange the squirrel in an even layer in the bag.

Close the oven bag with a twist tie; cut six 1/2-inch slits in top. Bake 35 to 40 minutes or until squirrel is tender.

Southwestern Venison Steak

1 large (14"x20") oven bag
1 tablespoon flour
1 jar (16 ounce) chunky salsa
1 to 1.5 pounds boneless venison steak, 1/2-inch thick

Preheat oven to 350 degrees. Shake flour in the oven bag; place in 13x9x2-inch baking pan. Add salsa, and squeeze the bag to blend in flour. Pound the steak with a meat mallet until it is 1/8- to 1/4-inch thick. Add the steak to the bag, and turn in the bag to coat with sauce.

Close the oven bag with a twist tie; cut six 1/2-inch slits in top. Bake 45 to 55 minutes or until steak is tender.

Easy Quail and Rice

1 large (14"x20") oven bag
2 tablespoons flour
2 (10.5-oz.) cans condensed chicken broth
2 cups instant rice, uncooked
3 to 4 quail
2 medium zucchini or yellow squash, sliced
1 medium red bell pepper, cubed
Seasoned salt, lemon-pepper spice

Preheat oven to 350 degrees. Shake flour in the oven bag; place in 13x9x2-inch baking pan. Add chicken broth and rice to the bag, and squeeze to blend in flour. Place quail, squash and red pepper in the bag in an even layer; sprinkle with seasoned salt and lemon pepper.

Close the oven bag with a twist tie; cut six 1/2-inch slits in top. Bake 35 to 40 minutes or until quail is tender. Stir rice before serving.

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Recipes: Fig Stuffed Specklebelly Goose Breast (video)

Global Outfitters Outdoor University — Fri, 15 Nov 2013 21:51:21 +0000

Recipes: Fig Stuffed Specklebelly Goose Breast (video)

Global Outfitt… Fri, 11/15/2013 - 15:51

Category

Game Recipes

This Goose recipe stuffed with fig, cream cheese and pecans can be fancied up for the most elegant dinner party, or camped down to impress the toughest critics at the lodge. It should take one hour from start till time you serve this delicious meal. The crunchy ingredients along with the sweet figs complement the Goose without overpowering this delicate fowl. I baked this meal in the oven, but do not be afraid to wrap in aluminum foil and grill. Either method you chose, do not overcook!

My better half of over thirty years is a Registered Dietitian and Certified Diabetes Educator, so over the years I have absorbed much from Dawn about cooking and nutrition. Knowing the nutritional content of what you eat is important, so good or bad, I calculate my daily intake. It seems that whenever I am in a weight loss mode or trying to improve my blood work, documenting what I eat every day helps keep me on track. For this type of meal the calories are very respectable, and I would consider a healthy choice. (See below for calories for the entire meal.)

This Specklebelly Goose was harvested while visiting BMW Hunting in Biggers, Arkansas, on an Arkansas Waterfowling expedition.

Tip: Shop waterfowl hunting gear at Bass Pro Shops

Fig Stuffed Specklebelly Goose Breast Ingredients

This recipe can be modified in a number of ways. You can make substitutions for the figs like peaches, cranberries, apricots or dates. Walnuts are another nut that works well with fowl.

1 Whole breast from a medium sized Goose. Filleted and deboned into two pieces. Remove skin.
4 Tbs. Chopped Onion
4 Tbs. Chopped Red Bell Pepper
6 Tbs. Bread Crumbs (I used crushed Texas Toast croutons salted and flavored)
2 canned whole Figs or 2 Tbs. Fig Preserves
2 Tbs. Cream Cheese (I used Philadelphia Honey Nut soft cream cheese spread)
8 Roasted Pecan Halves
2 Tbs. Olive Oil
Salt & Pepper
Toothpicks

Preparation

Preheat your oven to 350 degrees.

Soak your meat in salt water brine overnight. You may use plastic containers, crocks, stainless steel bowls, and resealable bags. Any non-corrosive container works fine. 1 cup of salt per gallon of water.

Lay the 1/2 Goose breast flat and use a fillet knife to cut 1/3rd deep across the breast stopping 1/4-inch before completing the cut. Lay open the breast and cut the other 1/3rd deep slice stopping 1/4-inch before completing the slice. Spread the breast meat out into a large slab approximately 1/4-inch thick.

Spread the 1 Tbs. of cream cheese on 1/3 of the breast.
Add 2 Tbs. of chopped Onions and 2 Tbs. of chopped Red Bell Pepper over the cream cheese.
Sprinkle 1 Tbs. Bread Crumbs over chopped Onions and Bell Pepper. (Save remainder for outside.)
Add ½ of the figs. (Optional: Save remainder to garnish)
Chop or crush ½ of the Pecans and add over the bread crumbs. (Optional: Save remainder to garnish)
Fold the remaining breast sections over the stuffing and add toothpicks.
Use olive oil to grease cooking sheet and the outer surface of the stuffed breast.
Spoon on bread crumbs, pecans, and remaining onions and bell peppers.
Salt & Pepper to taste: Be careful not to over salt. (Croutons and roasted nuts may be salted)
Place uncovered in preheated oven at 350 degrees and cook 30 minutes per pound, or to 165 degrees internal temperature. (Do not overcook! The meat is on the outside and only ¼ inch thick. This dish was cooked for 30 minutes)

Serve With...

The smartest garnish would include pecans and fig.

Served with rice and baked squash, along with your favorite red wine.

Squash is prepared by cutting in half, and making diagonal slices in the meat being careful not to cut the outside. Add a pad butter, cheese and spices to taste. Bake with goose for 15–30 minutes depending on how crunchy you like your squash.

This Recipe was created by Sam Hall of Global Outfitters Outdoor University. This and other wild game recipes were inspired by 20 years of hosting the Wild Beast Feast in Huntsville, Alabama, where kindred spirits of the outdoors shared their cooking talents for wild game, fish and fowl, with friends and family.

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Submitted Recipes: Dove

Bass Pro Shops 1Source — Fri, 08 Nov 2013 21:00:00 +0000

Submitted Recipes: Dove

Bass Pro Shops… Fri, 11/08/2013 - 15:00

Category

Game Recipes

If you have a favorite recipe you'd like to share on Bass Pro 1Source, email it to community@basspro.com. Photos are also welcome!

Well Worth it Doves Recipe

Posted By: John French

Ingredients

1 cup Italian dressing
1 cup soy sauce
garlic powder
onion powder
your favorite spices
3-7 strips of bacon

Directions

Marinate the doves for about 24 hours at best then line the grill with wrap and place the doves on it. Pour the garlic and onion powder on the dove at this time and place the bacon on top the doves. Let them cook till done then eat and enjoy

Simmered Dove Recipe

Posted By: don don

Ingredients

dove breasts
salt & pepper
2 cans beef broth
bacon

Directions

Fry some bacon In a large frying pan just for the grease. Leave bacon grease in pan and put in dove breast to brown a little, but not to much. After browning put in beef broth with salt and pepper.Put in oven for about 1 1/2 to 2 hours. It's really good.

Mourning Dove Sautee Recipe

Posted By: Joey Buddenberg

Ingredients

3 dove breasts per person
1-2 stalks fresh celery (it's enough for 2 meals)
1-2 carrots (it's enough for 2 meals)
olive oil (butter if you prefer)
rice (white or brown)
bottle of a nice red wine (merlot/rioja/chianti)

Directions

Start the rice ahead of time, because this dish doesn't take much time to prepare. Pour enough olive oil (or butter) into a frying pan to cover its bottom.

While it's heating, slice each dove breast into three or four slices.

Next, slice the carrot(s) and celery at an angle so that it is more presentable than just chopped. When the oil is hot enough, add the dove meat. Whisk the slices around the pan just once before adding a splash of wine to the pan. Then add the vegetables, letting them cook just long enough to heat-up all the way through.

Prepare a nice bed of rice on each plate, and add the dove meat to the center of the rice, the vegetables on its border. Alternating celery and carrot adds to the presentation of the dish. Juice from the pan can be spooned over the whole thing if the rice is too dry. The rest of the bottle of wine makes a perfect compliments to this meal.

Grilled Jalapeno Dove Recipe

Posted By: Wes Carter

Ingredients

Fresh Dove
Breasts
Bacon
Cheese of your choice — cheddar,velveeta or cream cheese
Fresh Jalapenos
Toothpicks
Lawrey's seasoned salt
Tabasco Habanero Sauce

Directions

De-breast the dove so that you have two separate pieces of meat. Marinate meat in Lawry's Salt & Tabasco's Habanero Sauce. Cut the jalapeno peppers in half and de-seed.

Fill the pepper with cheese of choice. Place each piece of meat on each side of pepper and wrap with bacon. Place a toothpick through bacon, dove and pepper to secure. You are ready for the grill.

Dove Delight Recipe

Posted By: steve burkey

Ingredients

dove breasts (boned)
mushrooms
green onion
bacon
favorite spices

Directions

Soak out breasts over nite in the middle of breast halves insert mushroom,green onion; then add your favorite spices. Wrap with bacon. Cook in smoker over low heat until bacon is crisp. Serve with garlic butter dipping sauce and enjoy.

Bacon Wrapped Dove Recipe

Posted By: Jason Ayers

Ingredients

15 Dove Breasts
1 lb Thick Bacon
1 Bottle of Bullseye Barbecue Sauce
30 toothpicks

Directions

Field dress Dove and clean breast with cool water. Cut one slice of bacon in half. Wrap 1/2 slice of bacon around dove length ways and then the other 1/2 of bacon around the whole breast. Place two (2) toothpicks in breast, one on each side, to secure bacon to breast. Place dove in large bowl and smother with barbecue sauce.

Wait at least 20 minutes for it to marinade and then grill for 10 minutes but not on the hottest rack of grill. (Bacon and grease will catch fire.) You can also smoke the breast in a smoker for about 2 1/2 hrs. Either way, dove is excellent and will melt in your mouth. I think the bacon is the best. Always best with a cold beer.

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Submitted Recipes: Venison Jerky

Bass Pro Shops 1Source — Tue, 05 Nov 2013 12:00:00 +0000

Submitted Recipes: Venison Jerky

Bass Pro Shops… Tue, 11/05/2013 - 06:00

Category

Game Recipes

If you have a favorite jerky recipe you'd like to share on Bass Pro 1Source, email it to community@basspro.com. Photos are also welcome!

photo by Arlin Crane, Allrecipes

Whitetail Deer Jerky

Posted By: Kirk Snyder

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 12 hours. Refrigerate. E-mail me when your done and tell me how it tastes. Eat well!!!!

photo by Mr. Hippie, Allrecipes

Teriyaki Venison

Posted By: Shawn Shawn

Ingredients

Venison Chopps
1 Green Pepper
1 Yellow Onion
1 Mushroom
As much Teriyaki as you want

Directions

Cut up Venison into cubes. Fry onion, green pepper, and mushroom in pan with butter untill almost cooked. Add in venison and let cook for 1 minute. Add salt Pepper etc. Then add Terriaki sauce and let simmer with lid on top over medium heat until liquid is gone. Eat up.

photo by TNociti, Allrecipes

Deer Jerky Frank's Style

Posted By: Frank Loya

Ingredients

3 Pounds of meat sliced 1/8 to 1/4 thick
1/2 cup Worchestire sauce
1/4 cup Soy sauce
1/4 cup Dale's sauce
1/4 cup Water
12 drops Liquid Smoke
1 Tablespoon Black Pepper (more for hotter)
1/2 teaspoon Lemon Pepper (optional)
1 teaspoon Lawson's powered meat tenderizer
1/2 teaspoon Garlic Salt
1/2 teaspoon Crushed Red Peppers
1/2 teaspoon Everglades Seasoning

Directions

Mix all ingredients and marinate in refrigerator sealed for 8 to 12 hrs. Place in dehydrator until dried.

Chef Charlie Palmer's Venison Jerky photo The Meat Eater

Venison Jerky

Posted By: Nicole Griffith

Ingredients

4 lbs. ground venison
1 1/2 tsp. quick salt
3 T. salt
2 tsp. black pepper
2 tsp. garlic powder
1/2 tsp. cayenne pepper
1 1/2 tsp. ground cardamon
1 tsp. marjoram
2 tsp. Accent (MSG)
1 oz. liquid smoke
1 oz. water
1 oz. vinegar

Directions

Mix quick salt, salt, black pepper, garlic powder, cayenne pepper, cardamon, marjoram and Accent together. Mix this with the ground meat. Roll this meat mixture between 2 sheets of waxed paper to 1/4" thick. Cover cookie sheet with foil and place meat on cookie sheet after removing from waxed paper. Mix liquid smoke, water, and vinegar — brush this on meat. Bake on lowest setting of oven for 3-4 hours with door of oven slightly open. Turn meat over about 1 time each hour while drying. Cookie sheets can be stacked criss-crossed in oven for drying a large quantity of meat. After the meat is dry, cut into 1" wide strips. Store in a tightly covered container.

photo credit The Kitchen

Gary's Venison Jerky

Posted By: Gary Makely

Ingredients

8 lbs. Venison
1 recipe Marinade (below)
1 recipe Seasoning Powder (below)

Marinade:

1 1/2 cups Water or Wine (Burgundy)
1 Cup Soy Sauce
1/2 Cup Hienz 57 Sauce
1 Cup A-1 Sauce
1/4 Cup Liquid Smoke
1/2-1 Cup Hot Sauce (Durkee's Red Hot)
1/4 Cup Worchester Sauce
1/4 Cup Prepared Yellow Mustard
1/4 Cup Lemon Juice
1/4 Cup Salt

Seasoning Powder:

4-8 Tbs Ground Black Pepper
4-8 Tbs Ground Red Pepper
1 Tbs Ground Mustard
2 Tbs Garlic Powder
2 Tbs Onion Powder
4 Tbs Wasabi Powder

Directions

Process the Venison — Use only quality low fat cuts of venison (not scraps). Cut the venison into strips approximately 1/4" thick, 1" wide and 6" long. Make sure to remove all sinew, fat and membranes from the meat. This is very important and will make a significant difference in the quality of the jerky.

Make the Marinade — To make the marinade, combine the following ingredients and mix well.

1 1/2 Cups Water or Wine (Burgundy)
1 Cup Soy Sauce
1/2 Cup Hienz 57 Sauce
1 Cup A-1 Sauce
1/4 Cup Liquid Smoke
1/2-1 Cup Hot Sauce (Durkee's Red Hot)
1/4 Cup Worchester Sauce
1/4 Cup Prepared Yellow Mustard
1/4 Cup Lemon Juice
1/4 Cup Salt

Make the Seasoning Powder — To make the Seasoning powder, Combine the following ingredients and mix well.

4-8 Tbs Ground Black Pepper
4-8 Tbs Ground Red Pepper
1 Tbs Ground Mustard
2 Tbs Garlic Powder
2 Tbs Onion Powder
4 Tbs Wasabi Powder (optional) Note: this is also an excellant seasoning for the grill!

Make the Jerky — Pour the marinade over the venison strips and mix, ensuring that all of the venison strips are thoroughly coated with the marinade. Cover the container and place it in the refrigerator.

Allow the venison to marinate for 3 or 4 days stirring at least twice daily.
Place the venison strips in the dehydrator making sure that the pieces do not touch.
Fill a shaker type bottle (a large salt/pepper shaker or an empty spice bottle works well for this) with the seasoning mixture and season the strips by liberally sprinkling the seasoning mixture over them (the more you sprinle, the spicier it gets).
Place the trays in the dehydrator and dry for approximately 24 hours (until leathery).
This recipe fills 8 - 10 dehydrator trays. The time and number of trays will vary with different dehydrators.

Recipe Variations:

Add 1/2 Cup honey or brown sugar to the marinade.
Add 1/2 to 1 Cup Horseradish to the marinade.
Replace the Water/Burgundy with Pineapple Juice or your favorite dry red wine.
Replace the Prepared Yellow Mustard with your favorite Spicy/Specialty Mustard.
Replace the venison with your favorite lean cut of beef (round works well).
Replace the worchester sauce with teraki sauce

photo credit Allergy Free Alaska

ALL OUT Deer Jerky

Posted By: Trey Burton

Ingredients

5 pounds lean venison
Carl's Wild Game Seasoning
Bad Biron's Butt Rub
8 oz. Dale's Steak Marinade
8 oz. Water
4 oz. Worcestershire Sauce

Mix and place jerkey strips into marinade. This amount will do enough jerky to fill 6 dehydrator trays.

Allow meat to marinade 24 to 36 hours, stirring twice a day.
Place jerkey to trays with 1/4 spacing between strips.
Sprinkle Carl's Wild Game Seasoning and/or Bad Biron's Butt Rub according to your spice preference.
Allow 6 to 12 hours drying time.
Pull jerky when moisture is almost completely gone. place in zip lock bags and place in refridgerator. This will finish curing the meat.

For burger used in jerky shooter. Fill container with burger and pour marinade sparingly. To much will make the burger to thin to work with. Stir 3 to 5 times a day for 2 to 3 days. Enjoy, your friends will eat this till your ALL OUT!

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Venison