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| Posted: 21 Feb 2008 8:34 AM | ||
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I will post recipies for those who have game in the freezer and want something different. They all have been tested in my kitchen. Venison Wellington with Blackberry sauce Ingredients: 1 whole tenderloin(deer elk moose or caribou) 1/2 teaspoon salt 1/4 teaspoon pepper 1 package frozen puff pastry( found with the frozen desserts in supermarket) 1 tablespoon butter 1 1/2 cups water 1/4 cup each diced celery carrots and onion. 2 tablespoons rasberry vinegar 3 cups blackberries( fresh or frozen) 1 tablespoon tomato paste 1 tablespoon corn starch eggwash(1 egg beaten with tablespoon water) directions: 1. preheat oven to 425F. Season roast with salt and pepper.Roast in an uncoverd roasting pan until meat thermometer reaches 120F (abount 30 minutes) remove roast from pan let cool to room temp. remove the puff pastery from the freezer. 2. place roasting pan over medium heat on the top of the stove, and the butter and water to pan juices. as it begins to boil, stir up the flavors from the bottom of the pa, dissolving them in the water. Pour the liquid into a medium saucepan. Add the celery, onion, and carrots and return to a boil. Reduce heat to low and simmer covered for 45 minutes. 3. pour the simmered juices through a sieve and return the liquid to the saucepan, discard the vegetables. Combine the vinegar, blackberries,tomato paste,and corn starch in a blender and puree them well. Add the blackberry mixture to the saucepan. let the sauce thicken over very low heat for abount 15 minutes stirring occasionally (do not let boil). 4. meanwhile turn the oven back onagain to 425F the roast and puff pastry should now be at room temp. will a rolling pin, roll out the pastry so it is twice as wide and just as long as the roast place the roast on one half the pastry sheetand lift the other half over the roast to cover. Brush the edges with the eggwashand pich together to form a tight seal around the roast. trim any excess pastry. Brush the top with eggwash and prick top with fork to allow steam to escape while roasting. 5. Return the roast to tghe oven in the same pan, and cook for 25 minutes more or till crust is golden brown. Place the Wellington on a serving platter and surround it with the sauce. Slice to serve and enjoy! __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 21 Feb 2008 9:28 AM | ||
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We need a separate forum because its to hard to stay up with individual posts and the deliuos recepies that come in.
Here that Chris 
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| Posted: 21 Feb 2008 11:34 AM | ||
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Let me know if that happen I have about 1000 recipies for game that i can share __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 21 Feb 2008 12:47 PM | ||
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I think that would be a fantastic idea!! __________________ ----------------------------------------------------
Shoot straight, kill swiftly or miss cleanly Draw, anchor, release.....scratch head...repeat! This is my band. http://www.root80.com or http://www.myspace.com/root80 |
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| Posted: 21 Feb 2008 12:55 PM | ||
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I mentioned doing an NJH cookbook and it didn't take to well. But I still think it would be a great idea and would sell. I think bestinbirddogs said he would spearhead it last year but that was the last I heard anything. We could make some money for fighting the antis bills __________________ Dream as if you'll live forever, live as if you'll die today.
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| Posted: 21 Feb 2008 1:00 PM | ||
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Quote: I actually just got a cookbook template so that I can start one for myself...I think that would be a great ideaI mentioned doing an NJH cookbook __________________ ----------------------------------------------------
Shoot straight, kill swiftly or miss cleanly Draw, anchor, release.....scratch head...repeat! This is my band. http://www.root80.com or http://www.myspace.com/root80 |
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| Posted: 21 Feb 2008 1:49 PM | ||
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let me know if you need any recipies I am going to post one a day for now __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 21 Feb 2008 2:23 PM | ||
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this one is for upland hunters Sun-kissed Pheasant Ingredients: 1 Dressed Pheasant cut up skin removed 2/3 cup all-purpose flour 3tbsp butter 3tbsp olive oil Juice from 3 oranges or 1 ½ cups prepared orange juice 1 cup dry white wine (something that you would drink)1/2 cup golden raisins. 1tbsp snipped fresh oregano leaves.1tbsp snipped fresh parsley 1tbsp snipped fresh rosemary leaves Directions: in a large plastic food storage bag, combine pheasant pieces and flour.Shake to coat. In 12” non-stick skillet, heat butter and oil over med-high heat.Add pheasant pieces. Cook for 10-12 minutes, or until meat is well browned turning occasionally. Transfer pheasant to a warm plate. Drain and discard fat from skillet. In same skillet, combine remaining ingredients. Bring to a boil reduce heat to low. Return pheasant pieces to skillet. Cover. Simmer for 40-50 minutes, or until meat is tender and juices run clear. Serve over rice. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 21 Feb 2008 2:46 PM | ||
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Think I will try the first recipe on a snowy Friday in February (Tomorrow)  __________________ Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, Diet Coke in the other, body thoroughly used up, totally worn out and screaming "WOO HOO what a ride!" - Maxine
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| Posted: 21 Feb 2008 3:08 PM | ||
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I need to get some berries  Think I'll take a roast out tonight to thaw.
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| Posted: 22 Feb 2008 7:52 AM | ||
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Her is one for turkey hunters WILD TURKEY BREAST & PECANS Ingedients: 1/4 cup all-purpose flour;3/4tsp curry powder; 1/4 tsp seasoned salt; 4 uncooked wild turkey breast slices(about 1/2 inch thick); 2tbsps butter(divided); 2tbsps olive oil(divided);3/4 cup thinly sliced carrots; 1/2 cup thinly sliced celery; 1 cup pecan halves; 1/4 cup golden raisins; 1/2 cup dry white wine. DIRECTIONS:1. in a plastic food storage bag combine flour curry powder and seasoned salt. add the turkey breasts and shake to coat. In a 12" skillet heat 1tbsp butter and 1tbsp oil over medium heat. Add the coated breastsand cook for 3-5 minutes or until meat is golden brown turning once.tranfer breast to a warm plate set aside 2. In the same skillet heat remaining 1tbsp butter and oil over medium heat. Add carrots, celery pecans, and raisins. Cook for 5-8 minutes or until vegetables are tender-crisp and pecans are toasted, stirring occasionally. 3. Arrange sices over vegetable mixture. Pour wine around breast slices. Cook for 5-8 minutes, or until vegetable are tender and liquid in pan thickens slightly. Serve with cooked brown and wild rice and a nice white wine __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 22 Feb 2008 10:36 AM | ||
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I guess it's going to take an act of congress to get a separate forum for Recipes on here????????
I can tell you this that I'd be willing to bet if there was a forum there might even be more to join this site and use that forum by itself. Don't have a mod to monitor it then appoint one????? Can't understand what the hold up is? Get her done before you burn our pans asking?????? Most forums have a Recipes section so why don't we? |
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| Posted: 22 Feb 2008 6:22 PM | ||
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This thread was moved to the how to section if you are looking for it. This recipe was tonights dinner. CHEDDAR-FILLED VENISON ROLL ingrediants: 11/2 lbs. ground venison; 1/2 cup dry bread crumbs; 1 egg; 1/4 cup barbecue sauce(divided) 1/2 tsp salt; 1/4 tsp pepper; 1 cup shredded cheddar cheese; 1/4 cup sliced green onions. Directions: 1. preheat oven to 350f. lightly grease a 12 x 8 baking dish. In medium bowl, combine ground venison, bread crumbs,egg, 2 tbsps barbecue sauce,salt and pepper. On a sheet of waxed papper, shape the meat mixture into 14 x 8" rectangle. Sprinkle cheese and oinions evenly over meat mixture to within 1" of the edges. starting with the short sid, roll up tightly, peeling back the waxed papper as you you roll. dicard wax paper. pinch end and seam of roll to seal. place roll in baking dise seam side down. Bake 60-90 minutes or until meat firm is no longer pink. spoon remaining bbq sauce over roll and cook an additional 10 minutes. Remove from over and let rest for 10 minutes. Slice and serve in lettuce lined hamburger buns. this is what it looks like served  __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 23 Feb 2008 10:21 AM | ||
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Here is one for waterfowlers: MARMALADE GOOSE BREASTS: Ingedients: 1 whole boneless, skinless goose breast; 2 cups milk; 1/2 tsp white vinegar; 1/2 cup dry white wine; 1/2 cup apple juice or cider; 1/3 cup frozen orange juice concentrate, defrosted; 1 1/2 tsps grated orange peel (zest); 2 tbsps orange marmalade. Directions: 1. In a medium mixing bowl combine milk and vinegar, add goose breast, turning to coat. Cover with plastic wrap. Refrigerate 8hrs or overnight, turning once or twice. 2: Drain and discard milk mixture. In a second medium bowl combine wine, cider, orange juice concentrate, and zest. Add goose breast turnig to coat. Cover and chill for 4 hrs. 3: heat oven to 425F line a 8" square baking dish with heavy-duty foil, allowing foilto extend for about 10" on each side. Drain wine mixture, reserving 1/2 cup. Place goose breast in baking dish, pour reseved wine mixture over goose. fold up foil to seal. bake for 30-35 minutes or until meat is desired doneness. fold back foil. Briush marmalade over goose. Bake for 5-10 minutes with foil open, or until meat is browned. Slice breast across the grain into thin slices and serve over wild rice __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 23 Feb 2008 10:58 AM | ||
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Thats it were putting you on a diet You should open a restaurant
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| Posted: 23 Feb 2008 12:22 PM | ||
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If your interested, I use www.allrecipes.com a lot...not only for game recipes but for a lot of different things. __________________ ----------------------------------------------------
Shoot straight, kill swiftly or miss cleanly Draw, anchor, release.....scratch head...repeat! This is my band. http://www.root80.com or http://www.myspace.com/root80 |
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| Posted: 23 Feb 2008 1:47 PM | ||
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If anyone has game that they want a recipe for pm me and i will post. Here is the next one this is perfect for days like today; TREE RAT STEW WITH DUMPLINGS: ingedients: 4 squirrels dressed and cut into quarters (can sub 2 rabbits); 5 cups chicken stock; 2 cups celery cut into 1" pieces; 4 cups cubed potatoes; 2 cups cubed onions; 2 cups sliced carrots 1/4" slices; 1tsp dry thyme; 2 cups frozen peas (thawed); 2 cups halfed fresh mushrooms; 1/2 cup all-purpose flour; 1/2tsp fresh ground pepper; Dumplings (2 eggs beaten; 1/4 cup milk; 2tbsps melted butter; 1/2 tsp salt; 1 cup all-purpose flour; 1tbsp farina or cream of wheat; 2tsps baking powder)Directions: In dutch oven place stock, squirrels, And celery. Cover and cook over medium heat for 1 hour. Skim off fat. If desired remove meat from bones. Add potatoes, Onions, Carrots, and thyme. Cover and cook for 45 minutes. In a bowl place peas, mushrooms, flour and black pepper. Toss to combine, leaving no flour lumps. Add to stew and gently mix. Cook for 20 minutes. Make dumplings by beating egg to a froth in a bowl adding milk, butter and salt. Combine flour cream of wheat and baking powder in another bowl mixing with a fork to combine. Add flour mixture to wet ingredients mix gently to combine. do not overmix. Drop dumplings into gently boiling stew using a heaping tablespoon at a time. Cover and cook for 10 minutes __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 23 Feb 2008 6:44 PM | ||
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Had some unexpected friend show up around dinner time tonight(for some reason they always show up around dinner can't figuire out why).This is a fast meal and easy. VENISON STEAKS IN MUSHROOM SAUCE Ingedients: 1 1/2 lbs venison steaks 1/2" thick; 5tbsps butter; 2 cloves galic (minced); 4 ounces mushrooms sliced; 1/2 cup Marsala wine; 3 geen onions chopped. Directions: In a 12" skillet melt 2 tbsps butter over med-high heat. Cook the steaks 3 minutes per side for rare and 4 minutes for medium. remove steaks from skillet keep warm. Add the rest of the butter to the pan, lower the heat to medium, saute the garlic and mushrooms for 3 minutes or until tender. Add the wine and green onions and return the steaks to skillet. Cook for another 2-3 minutes until the sauce is hot again. serve with baked potatoe and green salad. This is picture of it served  __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 24 Feb 2008 2:11 PM | ||
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Well here is todays recipe. VENISON YANKEE POT ROAST ingedients; 1 whole rump roast from deer 3-4lbs 2tbsps oil; 2tsps salt; 1 tsp sugar; 1/2 tsp pepper; 1/2 tsp dry thyme; 1 bay leaf; 3 cups water; 8 medium potatoes peeled and halved; 8 carrots peeled and cut into 3" pieces; 1 cup celery cut into 1" pieces; 1 onion chopped; 1/4 cup all-purpose flour. Directions: 1. In dutch oven over med-high heat in hot salad oil, brown roast until meat is well browned on all sides. 2. Stir in salt, sugar, pepper, thyme, bay leaf, and 3 cups water; heat to boiling. Reduce heat to low and simmer covered for 2 1/4 hrs 3. Add the vegetables; over high heat, heat to boiling. reduce heat to med-low; cover and cook for 45 minutes or until meat and vegetables are fork tender. 4. Remove meat and vegetables to warm platter skim fat from the liquid (if any). discard bay leaf. 5. In a small bowl blend flour and 1/4 cup water; gradually stir into liquid. over Medium heat stir until thickened, serve in gravy boat. pictured is finished dish  __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 25 Feb 2008 3:24 PM | ||
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Well here is todays recipe. This is one of my personal favorites. CREOLE VENISON MEATBALL WITH OKRA; ingedients: 2 lbs ground venison; 2 eggs; 1/2 cup dry bread crumbs; 1/2 tsp salt; 1/4 tsp pepper; 2 tbsps vegetable oil; 1 1/2 cups chopped onions; 1 cup chopped green pepper; 1 cup thinly sliced celery; 2 cloves galic (minced); 1/2 tsp dry thyme; 1/2 tsp dry basil; 4 1/2 cups sliced frozen okra; 1 28 oz can whole tomatoes(undrained); 1/2 cup water; 1- 1/2 tsp cayenne. Directions: 1. In mixing bowl combine venison, eggs, bread crumbs, salt, and pepper, Shape mixture into about 40 meatballs, 1 1/2 inches in diameter. In 6qt dutch oven, heat oil over medium heat. Add half the meatballs. Cook for 5-7 minutes, or until meatballs are browned, turning occasionally. Use a slotted spoon, remove meatball from dutch oven. Cover to keep warm. Repeat with remaining meatballs. set aside. 2: To same dutch oven, add onions, green pepper, celery, garlic, thyme and basil. Cook over Medium heat for 2-3 minutes, or until vegetables are tender-crisp, stirring frequently. 3: Add meatballs and remaining ingredients to vegetable mixture. Cook over med-low heat for 30-35 minutes, or until mixture is hot and flavors have blended, stirring occasionally. Serve over hot cooked rice __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 25 Feb 2008 6:02 PM | ||
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Lot a good stuff there man. We need a new forum so you can load it up for us
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| Posted: 25 Feb 2008 6:33 PM | ||
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I don't think you're going to get a response Cat...bummer
I guess they'll say use the General Comment forum since it says recipes go in there... __________________ Shoot Straight and shoot OFTEN...
(if you do the latter the "straight" part won't be a problem) |
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| Posted: 25 Feb 2008 7:58 PM | ||
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bowhunter444, I finally got around to making your Venison Wellington tonight, but with a few modifications. To begin with, I used blueberries instead of blackberries, as I have a case of canned blueberries in my pantry. Also, instead of wrapping the whole roast in the puff pastry, I cut the roast into bite size pieces and wrapped the puff pastry around them. It was delicious. Keep posting recipes and I'll keep using them. Here are the pic's . . .
 __________________ Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, Diet Coke in the other, body thoroughly used up, totally worn out and screaming "WOO HOO what a ride!" - Maxine
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| Posted: 25 Feb 2008 8:05 PM | ||
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Looks good! like I said I will post each day. I have a lot of venison recipies because all I hunt now is deer. all of the recipies can be adjusted that is what makes them yours. Good Eatin! __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 26 Feb 2008 3:41 PM | ||
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Here is todays recipe. BROWN BEER LOOSE MEAT VENISON SANDWICH ingredients: 1 lb ground pork; 1/2 lb ground venison; 2 cloves garlic(minced); 1 cup diced onion; 1 cup diced celery; 2tsp salt; 1tsp pepper; 1tsp cummin; 1/2tsp ground coriander; 1tsp fennel seed; 1/2 cup dark beer. Directions: 1. Add ground pork, venison,and garlic to heated heavy skillet. Cook until meat just starts to brown. It will look like Gravy. Add onions, celery, and spices. Stir well with a wooden spoon. Cook for 3 minutes. Stir in beer. Simmer on low heat for 20 minutes. When beer is evaporated, serve mixture on toasted buns with mustard and ketchup. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 26 Feb 2008 4:17 PM | ||
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Blackberry sauce is on the oven right now and the tenderloins have volunteered their services
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| Posted: 26 Feb 2008 4:46 PM | ||
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cool! Let me know how you like it. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 27 Feb 2008 8:51 AM | ||
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Ken- that wellington recipe is a damn good idea. Like Ms Grit I modified it too. I used a slightly different sauce recipe, 2 cups merlot, 1 cup chicken stock, 1/4 teaspoon thyme, salt, pepper,tablespoon maple syrup, blackberries, drippings from the pan. Man that was potent If you like wine this was great, almost forgot dash of black currant syrup. I also threw in some sauteed red pepper, onions, mushrooms into the pastry shell.
Thanks for your recipe I was inspired There were no leftovers
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| Posted: 27 Feb 2008 4:08 PM | ||
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Here is todays recipe. VENISON TENDERLOIN FORESTIERE; Ingedients: 1 1/2 lbs venison tenderloin; 6 slices bacon; 6tbsps butter (divided); 8oz fresh mushrooms sliced; 1 small shallot (chopped); 2 cups beef broth; 1 cup dry red wine; 3 tbsps all-purpose flour; 1tsp dry thyme; 1/4 tsp salt; 1/4 tsp pepper. Directions: 1. Cut tenderloin into 1/2 inch thick steaks and pound with meat mallet to 1/4 inch think. In a 12 inch skillet cook bacon over medium heat, until brown and crisp. Drain bacon on paper towel and set aside. 2. In a 2 qt sauce pan melt 3 tbsp butter over medium heat, add mushrooms and shallot. Cook for 3-5 minutes, or until tender stirring frequently. Add broth and wine. Bring to a boil over high heat. Reduce heat to medium. Cook for 30-40 minutes or until reduced to 2 cups, stirring fequently. Crumble and stir in bacon. Removee from heat and set aside. 3. On a sheet of wax paper, combine flour, thyme, salt and pepper. Dredge pounded steaks in mixture to coat. In skillet heat remaining 3 tbsps butter over medium heat. Add steaks. Cook for 4-6 minutes or until desired tenderness, turning once. To serve place steaks on top of buttered egg noodles, pour sauce over steaks and noodles __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 27 Feb 2008 4:15 PM | ||
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You did it again. Sounds great
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