Game Recipies by Ken

Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Dog's on point... get ready!!!

It is very important to generate a good attitude, a good heart, as much as possible. From this, Happiness in both the short term and the long term for both yourself and others will come. - Dalai Lama

http://www.njoutdooralliance.org/

Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

"I have long taught that if you can't do it with a 30-06, you probably can't do it."

Col. Jeff Cooper

Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 28 Feb 2008 6:20 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays recipe. This is a good one to impress dinner guests. VENISON TENDERLOIN WITH PEPPERCORN AND COGNAC SAUCE; ingredients: 1 whole venison tenderloin (cut into two pieces); 2 tbsps peppercorns; 2 tbsps olive oil; 3 cups beef broth; 1/2 cup diced carrots; 1/2 cup diced onion; 1 tbsp tomato paste; 2 cloves garlic (quatered); 2 bay leaves; 1tspn beef bouillon; 1 tsp dry thyme; 1/2 cup V.S. cognac. Directions: 1 Place peppercorns into a plastic food storage bag and smash with a mallet to a medium texture. Add tenderloins and press in peppercorns firmly. Transfer tenderloins to another bag and add olive oil to bag. Let stand overnight. 2. Place all other ingedients except cognac into a saucepan and simmer over med-low heat until sauce is reduced by half. Strain out vegetables and bay leaves, dicard vegetables. Place liquid back into sauce pan, add cognac and reduce liquid to half over medium heat.Keep warm. 3. Pre heat an oven proof skillet on high heat on stovetop. Add tenderloins and brown on all sides. Place skillet into a 375f oven and cook for 15 minutes. Remove tenderloins from skillet and let rest for 5 minutes. Slice and serve with sauce over top meat. I seved it with potatoes au Gratin and roasted rosemary asparagas. pictur show tonights dinner served and meat resting. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 29 Feb 2008 3:02 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
I got a request for pheasant recipies so here we go. PHEASANT WITH PEACHES: ingredients: 1 29oz can of peach halves; 2tbsps lemon juice; 3 tbsps cognac; 1 pheasant quartered; 2 carrots thinly sliced lengthwise; 1 onion sliced thin; 1/4 tsp salt; 1/4 tsp pepper; 1 tsp thyme leaves. pinch of powdered sage; pinch of allspice; 2 tbsps sugar; 1/4 cup red wine vinegar; 2 cups chicken stock; 2 tbsps cornstarch. Directions: 1. Drain peaches and discard liquid. Place peaches in a bowl with lemon juice and cognac, and let marinade for 30 minutes. 2.preheat oven to 425F. Place the pheasant in a small roasting pan, with the carrots onion,and all the spices. Roast uncovered for 15 minutes. Turn the oven down to 300F and continue to roast for 30 minutes or until done. Turning the pheasant once. 3. While pheasant is cooking, bring the sugar and vinegar to a boil in an medium sauce pan, stirring constantly. Keep it boiling till sauce browns and becomes caramelized, watch sauce carefully so it don't burn. Remove from heat and slowly add 1/2 the chicken stock. return to heat and gently simmer to dissolve the caramelized mixture. Combine the cornstarch with the rest of the stock and add to pan. Continue to cook until thick, About 3-4 minutes. Then add the drained peaches and heat thoroughly. 4. When pheasant is done, remove to serving platter. Remove peaches from sauce with slotted spoon and place around pheasant. To the roasting pan add the sauce and blend with the pan juices. Pour some of the sauce over the pheasant. Serve the rest in a gravy boat. Serve with rice and asparagas. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 29 Feb 2008 3:44 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is another for pheasant. SOUTHWEST PHEASANT: ingedients: 2 tbsps oil; 2 pheasants quartered; 4 carrots diced; 1 onion diced; 5 cloves garlic minced; 1 cup chicken stock; 1/2 cup orange juice; 1/2 cup tomatoes diced; 1 tbsp rosemary; 2 tbsps sherry; 1/2 tsp salt; 1/4 tsp pepper; 1/2 small yellow squash sliced; 1/2 small zucchini sliced; 1 red pepper sliced. directions: 1. In dutch oven, over medium heat brown pheasant quarters in 1 tbsp oil. remove pheasant. In remaining tbsp oil brown carrots, onion and garlic. 2. Return the pheasant to the pot, add the stock, orange juice, tomatoes, rosemary, sherry, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 40 minutes. 3. Add the squash, zucchini, and red pepper, simmer uncovered for 5-10 minutes, or until squash becomes tender. Serve over rice. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 01 Mar 2008 1:42 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is another pheasant recipe. PHEASANT ITALIANO: ingredients: 1/4 cup all-purpose flour; 1/4 tsp salt; 1/4 tsp pepper; 2 pheasant quartered skin removed; 1/4 cup olive oil; 1 3/4 cups finely chopped green peppers; 1 3/4 cups finely chopped onion; 4 oz finely chopped fresh mushrooms; 1 clove garlic minced; 1 28oz can whole tomatoes drained and cut up; 1/2 cup dry red wine; 1/4 cup chopped fresh parsley; 1 tsp sugar; 1 tsp oregano; 1 tsp basil; 1/2 tsp rosemary. Directions: 1. In shallow dish combine flour, salt and pepper. Dredge pheasant pieces in flour mixture to coat. In a 12" skillet, heat oil over medium heat. Add half the pheasant, cook 10-13 minutes or until brown on all sides. Tranfer to warm plate and repeat with remaining pheasant. 2. In same skillet, combine the peppers, onions, mushrooms and garlic. Cook over medium heat for 3-5 minutes, or until vegetables are tender, stirring occasionally. Stir in the remaining ingredients. Arrange the pheasant pieces over the vegetables Except the breasts. Bring to a boil. Reduce heat to low simmer for 30 minutes turning pheasant once. Add the breasts and simmer for another 20 minutes or until meat is tender and cooked through. Serve with pasta and sprinkle with grated Parmesan cheese __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 02 Mar 2008 2:33 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is another pheasant then I'll go back to what I like venison. RACE DAY PHEASANT BREAST PIZZA: Ingedients: 4 boneless, skinless pheasant breasts; 1 tsp garlic salt; 1 tsp pepper; 1 cup all-purpose flour; 2 tbsps olive oil; 2 large red onions sliced into 1/2 inch slices; 4 zucchini sliced length-wise into 1/2 inch slices; 4 large fresh mushrooms cut into 1/4 inch slices; 2 cups pizza sauce; 2 tomateos cut into 1/4 inch slices; 1 tsp oregano; 2 tbsps fresh basil diced; 1 1/2 cups shredded mozzarella cheese; directions: 1 Flatten breasts with meat mallet to 1/4" thickness. Season with garlic salt and pepper and dredge in the flour. In a large skillet heat 1 tbsp olive oil over medium heat, Add red onions slices and cook till tender. remove to a plate. Next add zucchini and mushrooms and cook till almost tender.remove from pan. Add the rest of the olive oil and pheasant breasts. Cook until both sides are golden brown over medium heat. Remove breasts to an oiled baking sheet. On top of each breast, place 1 tbsp pizza sauce, 1 onion slice, 2 slices tomato, 2 zucchini strips,and mushroom slice. Top with 2 tbsps more pizza sauce, spices and mozzarella cheese. Bake at 375F for 20 minutes and serve. This is a great snack to serve for watching Nascar on tv. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 03 Mar 2008 2:45 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays recipe. SLOW COOKED VENISON SPAGHETTI SAUCE: Ingredients: 2 cloves garlic chopped; 1/2 cup chopped onion; 1 cup chopped green peppers; 3 tbps olive oil; 1 lb venison hot italian sausage sliced; 1 lb ground venison; 2 28 oz cans chopped tomatoes; 1 10 3/4 oz can tomato puree; 2 6 oz cans tomato paste; 3 cups water; 1/2 tsp sugar; 1 tbsp oregano; 1tbsn basil; 2 tsps parsely; 1/2 tsp marjoram; 1/2 tsp fennel seed; 1 tsp thyme; 1/4 tsp rosemary; 1/4 tsp salt; 1/4 tsp pepper; 1 bay leaf Directions: In a heavy skillet place the olive oil , onions, green peppers, and garlic and cook over medium heat until onions are translucent. Remove with slotted spoon and place in large 8-10 qt sauce pan. Brown the sausage and then the ground venison in the same skillet add them to the sauce pan. Add the rest of the ingredients and cook over low heat for 3-4 hrs stirring occationally. Serve over your favorite pasta. I make a triple recipe and freeze part of it. The sauce freezes well. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 04 Mar 2008 3:02 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays. VENISON SCALOPPINI: ingedients: 8 venison steaks 1/2" thick; 1/2 cup all-purpose flour; 1/2 tsp salt; 1 tsp pepper; 2 tsps minced fresh parsley; 1 tsp lemon zest.1 tbsp butter; 1 shallot diced; 1 clove garlic minced; 1/2 cup dry white wine; 2 tsps minced fresh tarragon. Directions: with a meat mallot pound steaks to 1/4" thick. Add salt and 1/2 tsp pepper to flour, dredge steaks in seasoned flour and shake off excess. Combine parsley, lemon zest and rest of pepper in a bowl. In a large saute pan melt butter over medium heat, Add shallots and garlic.Top with the venison slices. Cook until venison is brown on one side, flip the steaks and stir garlic and shallots cook until golden brown. Add the wine and tarragon. Let simmer for 2 minutes. Remove meat to serving platter, sprinkle parsley mixture over meat. Top with sauce from pan. Serve with egg noodles or pasta. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 05 Mar 2008 3:54 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Well here is todays, you all should be nice and fat now if you made some of the dishes posted.This is an easy one VENISON MEATLOAF: 2 lbs ground venison; 1 cup dry breadcrumbs; 2 eggs; 1 package lipton onion soup mix; 2 tbsps worchestershire sauce; 1 onion diced; salt and pepper to taste. Directions: Mix all ingedients in a large bowl, form into a loaf. Place loaf in a baking pan and cook at 350F for 1 1/2 - 2 hours. Leftovers make excellent sandwiches sliced on whitebread with a little catsup. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 05 Mar 2008 4:16 PM
	Registered User, Sponsor Currently Offline	Posts: 4547 Monster Buck: Join Date: Nov 2006
I'm having Spagetti w/ Pheasant Meatballs tonight: Grind pheasant meat with your meat grider. Mix with a little olive or veggy oil to ensure it sticks together in a ball doesn't fall apart (works well with venison too if you don't like mixing with porkfat or beeffat). When making meatballs add fresh basil & tyme from your backyard garden (we've all got these, right?), as well as a little garlic powder. Brown meatballs in pan, add sauce, cover and let simmer for a few hours. Make spagetti and add meatballs/sauce to spagetti. __________________ Dog's on point... get ready!!! It is very important to generate a good attitude, a good heart, as much as possible. From this, Happiness in both the short term and the long term for both yourself and others will come. - Dalai Lama http://www.njoutdooralliance.org/

Posted: 05 Mar 2008 9:07 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is some pics of the meatloaf I had it for dinner tonight __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 06 Mar 2008 5:02 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays, Its a different way to serve meat and potatoes.VENISON POTATO ROLLS: ingredients: 4 lbs baking potatoes skinned and quartered; 2 eggs lightly beaten; 1 tbsp fresh cilantro minced; 1 med onion finely chopped; 3 cloves garlic minced; 1 lb ground venison; 3 tbsps oil; 1/4 tsp salt; 1/4 tsp pepper; 1 tsp cummin; 1/2 tsp chili powder; 1/2 cup corn meal. Directions: 1. In a large pot boil potatoes until very soft. Drain and while still hot mash them thoroughly. Add the eggs and the cilantro to the potatoes, and mix well,cover and set aside.2. In a large skillet over medium heat, Saute the onions, garlic and ground venison in 1 tbsp oil. Add the salt, pepper, cumin, and chile powder and continue cooking until meat is brown and onions are soft. drain meat. 3. Divide the meat and potatoes into 6 equal portions. Place one portion of the potato mixture in the palm of you hand, flatten it and place a portion of the meat mixture on top. Close the potato around the meat and seal. Roll ball in corn meal and set aside. Continue last steps until all rolls are made. Saute the rolls over medium heat in the remaining 2 tbsps oil until potato crust is golden brown on all sides.Serve with fresh garden salad __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 07 Mar 2008 6:11 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays: HONEY GINGER VENISON STEAKS; Ingredients: 1/2 cup red wine vinegar; 3 tbsps low sodium soy sauce; 2 tbsps honey; 1 tbsp oil; 1 tsp ground ginger; 1/4 tsp cayenne pepper; 1 lb venison steaks 1/2" thick. Directions: Combine all ingredients into a resealable plastic storage bag. Put into refridgerator and marinade from 1-24 hrs the longer you marinade the more tender the meat will be. Take steaks out of marinade and cook on the grill for about 5 minutes per side for medium rare. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 08 Mar 2008 8:57 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays. VENISON PICATTA: ingredients: 1 1/2 lbs venison tenderloin; 1 cup milk; salt and pepper to taste; 1/4 cup flour; 3 tbsps butter; 3 tbsps olive oil; 1 clove garlic minced; 1/4 lb mushrooms sliced; 1/2 cup white wine; 2 tbsps lemon juice; 1 tbsp capers drained; 1/4 cup fresh parsely chopped. Directions: 1. Slice the tenderloin into 1/2" slices, place in a glass bowl and cover with milk. Cover and refridgerate for 2-8 hrs. 2. Remove meat and discard milk. Dry the tenderloins on a paper towel. Sprinkle loins with salt and pepper and dredge in flour. 3. In a large skillet melt butter and olive oil over medium heat. When hot add loins and brown on both sides. remove meat an add the garlic and mushrooms to the skillet, cook for 2-3 minutes. Return the steaks to the skillet, add the wine, lemon juice, capers, and parsely. Cook over medium heat 2-3 minutes more. The mixture will begin to thicken up, so be sure to scrape the skillet often. Remove steaks to a plate and pour juices over top. Serve with baked potato and garden salad. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 09 Mar 2008 5:43 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays. KENS FAMOUS VENISON BURGERS: I make these for my club and have seen fights over them. Ingredients: 1 1/2 lbs ground venison (Venison 80% beef suet 20%) 3 tbsps McCormick grillmates hamburger seasoning; 2 tbsps worchestershire sauce; 2 tbsps A-1 steak sauce; 1 egg; 1 onion diced. directions; Combine all ingredients and form into patties. Let patties rest and come to room temp. Preheat grill. once grill is hot place patties on grill cook till disired doneness. these will stay moist even if cooked well done. Take off grill let rest for 5 minutes. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 10 Mar 2008 3:51 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays. VENISON SWISS STEAKS: ingredients; 1/2 cup flour; 1/2 tsp salt; 3/4 tsp pepper; 1tbsp paprika; 1 1/2 lbs venison steaks 1/2" thick; 3 tbsps oil; 1 medium onion chopped; 1/4 cup diced carrots; 2 cans 14.5 oz stewed tomatoes; Directions 1. combine flour, salt, pepper,and paprika, and dredge meat in mixture. Pound meat with mallet until 1/4" thick. dredge in flour again. In a dutch oven heat oil and brown the meat on both sides. Add the onions and carrots cook for 2-3 minutes. Add the stewed tomatoes, cover and simmer for 1 1/2 - 2 hours. Here is a pic of it on the stove __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 13 Mar 2008 4:09 PM
	Registered User, Sponsor Currently Offline	Posts: 12589 Addicted to NJH: Join Date: Dec 2005
Your recipes are bad to the bone but how do you get time every day to get all this together?

Posted: 11 Mar 2008 3:36 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays. VENISON PARMESAN: ingedients; 1 medium onion chopped; 1/2 cup + 3 tbsps olive oil; 2 cloves garlic minced; 2 cans crushed tomatoes 28 oz each; 3/4 tsp oregano; 2tbsps chopped fresh basil; 1/4 tsp thyme; 1/2 tsp salt; 1/4 tsp pepper; 1lb venison steaks 1/2" thick; 1 cup flour; 1 egg beaten; 1/2 tsp garlic powder; 1/2 lb sliced provolone cheese; 1/4 cup grated parmesan cheese. Directions; In a large sauce pan, brown the onions and garlic in 3 tbsps olive oil. Add the tomatoes, thyme, oregano, and basil. Simmer sauce for 30 minutes. 2. Pound meat with meat mallet until 1/4" thick. In two bowls add 1/2 cup flour and to the other the egg. Combine the other 1/2 cup flour and garlic powder place in third bowl. 3. In a heavy skillet heat 1/2 cup olive oil over medium heat. Dip the steaks into plain flour then the egg then into the flour and garlic powder. cook in oil until golden brown on both sides. 4. preheat oven to 350F. In a 9x13x2" pan spread a layer of sauce, then add a layer of meat. cover the meat with more sauce and sliced provolone. Place dish into oven and bake 30-45 minutes Top individual servings with the grated parmesan cheese. Serve with pasta __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 12 Mar 2008 7:02 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays. VENISON SWEDISH MEATBALLS: ingredients: 1/2 cup onion minced; 1/4 cup plus 2 tbsps butter; 2/3 cup bread crumbs; 2/3 cup milk; 1/ 2 tsp ground nutmeg; 1 tbsp dried parsley; 1/4 tsp pepper; 1 lb ground venison; 1/2 cup boiling water; 2 tbsps flour; 1 3/4 cups half and half; egg noodles; Directions 1. Preheat oven to 250f and place oven proof plate inside. In a large skillet saute onions in 2 tbsps buttewr until soft. While onions are cooking place bread crumbs, milk, pepper, 1/2 the nutmeg and parsley in a large bowl. Let the bread crumbs soak in the milk for 5 minutes. Add the onions and ground venison to the bread crumb mixture and mix well. Form into 1" meatballs. 2. In the same skillet heat the rest of the butter over medium heat. Add a couple meatballs at a time and brown on all sides. Remove browned meatballs to the plate in oven an continue until all are browned. When all meatballs are done add the boiling water to the skillet and simmer stirring for 5 minutes. Dissolve the flour into the half and half and add to the skillet. Add the remaining nutmeg and simmer over low heat until sauce is thick stirring constantly. Return the meatball to the sauce. Serve over buttered egg noodles __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 13 Mar 2008 3:40 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays. If you have game that you need a recipe for let me know. I have about 400lbs of venison so I will be posting a lot of venison recipies. VENISON POT PIE WITH POTATO CRUST: ingredients; 2 cups packed, grated raw potatoes; 1/2 cup grated onion; 1/2 tsp salt; 1 egg lightly beaten; 1 1/2 lbs stew meat cut up bite size; 1 tbsp oil; 4 tbsps flour; 1 12 oz bottle favorite beer; 4 medium carrots diced; 1 tsp onion powder; 1 tsp worchestershire sauce; 1/2 tsp dried mustard; 1/4 tsp pepper; 1/4 tsp salt: Directions: 1. Combine the potatoes, onions and 1/2tsp salt, Spread the mixture in a colander and drain for 15 minutes. 2. Preheat oven to 400F After 15 minutes press out excess water from the potato mixture and put into a large bowl. Add the egg and mix thoroughly. Press the potato mixture into a well-oiled glass pie pan, running the mixture up the sides of the pan. Bake for 40-45 minutes or until crust is browned. 3. While crust is baking start the filling. Brown the meat in a large skillet over medium heat in oil. When browned add the flour and stir until meat is coated and pan is dry. Gradually stir in beer and continue stirring until sauce thickens. Add the remaining ingredients and toss to coat. Bring to a boil, cover and reduce heat to low. Simmer for 40 minutes or until carrots and meat are fork tender, Stirring occasionally. 4. When crust is done, remove from oven and reduce heat to 350F. Pour the filling into crust and bake for 10 minutes. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 13 Mar 2008 3:50 PM
	Registered User	Posts: 1527 Non Typical: Join Date: Apr 2006
Great looking recipes. __________________ "I have long taught that if you can't do it with a 30-06, you probably can't do it." Col. Jeff Cooper

Posted: 13 Mar 2008 4:46 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Most of these take less than an hour from start to finish the ones that take longer are usually reserved for Sunday dinner __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 14 Mar 2008 4:17 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays; VENISON BURGANDY WITH FRESH MUSHROOMS: ingedients: 2lbs venison roast cut into 1" pieces; 1 cup seasoned flour(add salt & pepper); 8 oz of bacon, diced; 3 cloves garlic, minced; 1/4 cup tomato paste; 2 cups cubed onions 1/2" cubes; 1 1/2 cups diced carrots; 1 cup beef stock; 1 tbsp brown sugar; 2 tsps instant beef bouillon; 4 cups burgandy wine; 1 tsp tyme; 1/2 tsp pepper; 2 cups thickly sliced fresh mushrooms. Directions: 1. Roll meat cubes in flour. In a dutch oven over medium heat, cook bacon until light brown. Add the venison cubes and garlic and cook until meat is brown on all sides, stirring with wooden spoon to keep meat from sticking. Add the leftover flour and mix to combine. Add all other ingredients except mushrooms. Cover and bake at 350F for 1/1/2 hours. Add the mushrooms and bake an additional 30 minutes __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 14 Mar 2008 5:43 PM
	Registered User, Sponsor Currently Offline	Posts: 12589 Addicted to NJH: Join Date: Dec 2005
Next are the fish dishs Oh and Turkey dishs

Posted: 15 Mar 2008 2:33 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays. VENISON ROULADE: Ingredients: (stuffing) 5 slices bacon; 2 cups bread crumbs; 1/3 cup butter, melted; 1/3 cup chopped onions; 3/4 tsp dried summer savory: (rest of ingredients): 1 1/2 lbs venison steaks (about 6oz each) pounded to 1/4"; 1/4 cup butter; 3 tbsps flour; 1/4 tsp salt; 1/4 tsp pepper; 1 1/4 cups beef broth; 1 clove garlic, minced; 6 oz fresh mushrooms sliced; 1/3 cup dry red wine. Directions: 1. Pre heat oven to 350F. In a 10" non-stick skillet, cook the bacon until crisp. Drain and reserve 2 tbsps bacon fat. In a medium bowl crumble bacon and add the rest of the stuffing ingredients mix well. 2. Spoon 1/3 cup of the stuffing down the center of each steak. Roll up steaks jelly roll style securing with toothpicks. In the same skillet place the reserved bacon fat and add the roulades, cook over medium heat until brown on all sides. Arrange the roulades into a 12X8 baking dish. 3. In the same skillet melt 1/4 cup butter over medium heat. Stir in the flour, salt, and pepper. Stir in Broth and garlic, reduce heat to med-low. Cook for 3-5 minutes, or until mixture thickens, stirring constantly. Stir in the mushrooms and wine. Spoon gravy over the roulades. Cover with foil and bake for 50 minutes or until meat is tender. Remove toothpicks before serving. Serve with hot cooked pasta. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 15 Mar 2008 3:31 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Made the Venison potato rolls for dinner tonight served with garden salad and honey roasted carrots __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 16 Mar 2008 5:21 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays. VENISON STIR-FRY: ingredients: (Marinade) 1/4 cup soy sauce; 3 tbsps cornstarch; 3 cloves garlic, minced; 2 tsps ground ginger; 1 tsp white pepper; 1 tsp five-spice powder; 1/2 tsp sesame oil. Main ingredients: 1 1/2 lbs venison steaks cut into 1/4" strips; 2 tsps vegetable oil; 1 medium red pepper cut into thin strips; 1 onion thinly sliced; 1 1/2 cups thinly sliced celery; 1 cup thinly sliced carrots; 1 cup fresh broccoli flowerets;1 cup fresh snow pea pods; 1 jalapeno pepper thinly sliced; 1 tsp sesame oil; 1 tbsp toasted sesame seeds. Directions: 1. In a large bowl combine marinade ingredients. Add the venison and stir to coat. Cover with plastic wrap and refridgerate for overnight. 2. In a 12" skillet or wok, heat vegetable oil over medium-high heat. Add meat mixture. Cook for 8-10 minutes, or until meat is desired doneness. Stir frequently. Using a slotted spoon remove meat. Set aside. 3. To the same skillet or wok, add the remaining ingredients, Except sesame seed. Cook fro 3-5 minutes, or until vegetables are tender-crisp, stirring frequently. Return meat, stir in seasame seeds. Serve over hot cooked rice. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 17 Mar 2008 3:46 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays: VENISON STEAKS WITH BLUE CHEESE SAUCE: ingedients: 1/4 cup flour; 1/4 tsp salt; 1/8 tsp pepper; 6 venison loin steaks 1/2" thick; 1/4 cup butter divided; 2 tbsps olive oil; 1/2 cup dry red wine; 1/4 cup diced shallots; 2 tbsps water; 1/2 tsp dry marjoram; 1/2 tsp instant beef boullion; 4 oz crumbled blue cheese. Directions: 1. In a shallow dish combine flour, salt, and pepper. Dredge steaks in flour mixture to coat. In a 12" skillet, heat 2 tbsps butter and the oil over medium heat. Add the steaks and cook for 6-8 minutes, Or until desired doneness turning once. Remove steaks and keep warm. 2. In the same skillet, add the wine, shallots, water, marjoram, and boullion. Cook over medium heat for 1-2 minutes., or until mixture is reduced by half, stirring constantly. Add the remaining 2 tbsps butter and blue cheese. Cook over medium heat for 3-5 minutes, or until the sauce is smooth, stirring constantly. Spoon sauce over steaks, serve with baked potato and roasted asparagas. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 18 Mar 2008 5:26 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays, It sounds hard but is very easy to make. BARDED VENISON ROAST WITH YORKSHIRE PUDDING: ingredients: 1 large venison rump roast; 1/4 tsp salt; 1/4 tsp pepper; 3 slices bacon; 3 eggs; 1 cup flour; 1 cup milk. directions: 1. preheat oven to 350F. Season the roast with salt and pepper. Lay the bacon strips across the top of the roast and place it in an uncovered roasting pan. Roast for about 60 minutes for rare.(meat thermometer should read 130F) Roast about 10 minutes more for medium. 2. As soon as you put the roast in the oven, start making the pudding. Break the 2 eggs into a small mixing bowl and beat until light and frothy. Beat in half the flour, then a third of the milk, pouring in a thin stream. Slowly beat in the rest of the flour, and then the rest of the milk, again in a thin stream. Beat until the mixture is smooth and put bowl into your refridgerator, uncovered. 3. preheat a 9" cast iron skillet or 9"X9" metal baking pan in the oven during the last 10 minutes of roasting time. 4. When the roast is done, remove it from the oven and turn temperature up to 450F. When the oven reaches 450F , pour 2 tbsps of the roasting pans drippings into the hot skillet. Give the pudding another good stir and pour into the hot skillet. Put the skillet into the oven and bake for 25-30 minutes. 4. Cover the roast with foil to keep warm while pudding bakes, and time your carving and other side dishes to come to table as you remove the yorkshire pudding from the oven. Serve immediately. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 19 Mar 2008 4:42 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays. BAKED ZITI WITH VENISON MEATBALLS: Sauce ingredients: 1 tbsp olive oil; 1 large onion halved, then thinly sliced; 3 cloves garlic, minced; 2 tbsps sherry; 2 tbsps sugar; 1 tbsp dried oregano; 1/4 tsp pepper; 1 28oz can whole tomatoes; 1 15oz can tomato sauce. Meatball ingredients: 2 1/2 cups cubed bread soaked in 1/4 cup milk; 1 lb venison burger; 2 cloves garlic , minced; 1/4 cup chopped fresh parsley; 1/4 cup grated parmesan cheese; 1/2 tsp pepper;Pasta ingedients: 1 16oz box ziti. directions: 1. heat oil over med-high heat ia a dutch oven. Add the onion and garlic and turn heat down to med-low. cook until onion is tender. Add the sherry, sugar, oregano, and pepper. Stir until everything is well coated. Add the tomatoes and tomato sauce, bring to a simmer. Reduce heat to low and simmer uncovered for 30 minutes. 2. While sauce is cooking make the meatballs. Also cook pasta according to package, but cook only for 8 minutes instead of the 10-12. Combine all the meatball ingredients together and shape into 1 1/2" meatballs and set aside. You don't need to precook the meatballs. 3. Combine the sauce and the drained pasta in the dutch oven. Stir to coat pasta with sauce. Nestle the meatball into the sauce and pasta. Cover and bake for 30 minutes, then uncover and bake for an additional 10 minutes. Serve with grated parmesan cheese and crusty bread __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 20 Mar 2008 3:39 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays. ANTLER SOUP. this is a leftover soup that can have anthing you like added. Ingedients: 4 cups water; 1 1/2 lbs leftover roasted game meat, cubed (venison, turkey, pheasant); 1/2 small head cabbage, cored and sliced; 1 sweet potato cubed; 1 green pepper, diced; 2 medium onions, coarsely chopped; 1 28oz can stewed tomatoes; 1 tsp cummin; 1 tsp turmeric; 1/2 tsp cinnamon; 1/2 tsp paprika; 1/4 tsp cayenne pepper; 1/4 cup red currant jelly. Directions: place all ingredients into a large pot. Bring to boil. Cover, turn down heat, and simmer for 45-60 minutes. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders