Here are some GREAT recipies. Note most are for wild game!
Here are some recipies for wild game.
I will be adding these as I get more, but here are a few.
Venison Chops
Heat 1 Tblsp, Oil & 1 Tblsp.butter in a skillet
Roll chops in equal amounts of seasoned flour and Italian bread crumbs.
Brown each side about 5 miniutes. Serve hot.
Venison Steaks With Madeira Sauce
2-21 lbs Venison round steaks
(seal in a zip type bag with 3 cups milk and soak overnight)
Trim steaks to remove tallow and membrains,
Seasoned flour
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1/2 C. Flour
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1 tspn. seasoned salt
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1/4 tspn. dried ginger
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1/4 tspn. dried thyme
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1 tspn. granulated garlic
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1/4 tsp fresh ground pepper
Heat 2 Tbsp. butter & 2 Tbsp extra virgin olive oil to a sizzle.
dredge venison steaks in seasoned flour mixtuer(above) and place in a hot skillet.
sear the first side till crispy, turn and cook the other side.
Remove steaks and keep warm
Deglaze pan with 1/2 Cup Madeira wine, add 1 Cup Currant Jelly, stirr untill hot.
Pour sauce into a sauce boat an serve with steaks,
ENJOY !!!
Fried Wild Turkey Breasts To fry turkey breast cut the breast against the grain into finger sized strips. Soak in milk or buttermilk, then roll in a mixture of flour, seasoned salt, and black pepper. Heat about 1/3 of an inch of oil in a frying pan to 375 degrees F. Add floured breast strips, cook first side about 5-7 min untill brown, turn and reduce heat to 275 degrees F and cook untill crisp and brown. Drain and serve. Note: you can deep fry these in oil heated to 375 Degrees F also They are done when they float and are as golden brown as you prefer.
Smoked Wild Turkey Breast
Mix 1/4 cup Lemon Pepper, 1T. Garlic Powder, and 1t.each of Dry Mustard, and Paprika, and 1/4 t. Onion powder.
Sprinkle mixture over both sides of meat untillwell coated, the cover and refrigerate for 8 hours or overnight.
Before smokeing wrap breasts with bacon and secure with toothpicks. (be sure ALL of the breast gets covered with bacon)
Place in a smoker with a pan of water under the breast to allow for MOIST heat.
Insert meat thermometer and smoke untill the meat has an internal temp. of 150-160 degrees F (please note you don't need to cook this to the 180 degrees F that you MUST with domestic turkeys, doing so will SEVERLY dry out the Wild Turkey.
Measuring Guide
T. = Tablespoon
t. = teaspoon
C. = Cup
These are NON-GAME recipies. We will add more as we try them
Chicken-Waldorf Salad
2 C cooked Chicken breast
4 large apples
3 ribs celery, chopped
1 C seedless green grapes
1/2 C chopped pecans
3/4/ C Mayonaise
2 tsp lemmon juice
In a large bowl combine ALL of the ingredients, toss untill well coated. Cover and chill untill ready to serve