"Back Woods Wild Game Recipes 1"

[ardon]

Venison Parmesan
4 Venison Tenderloin Cutlets
¾ cup Italian Bread Crumbs
1 Egg, beaten
1 cup Milk
½ cup Mozzarella Cheese, shredded
¼ cup Parmesan Cheese, topped after baking
2 cups Basic Tomato Sauce
2 tblspn Butter, for browning meat
½ tblspn Olive Oil, browning meat, also keep butter from burning

Remove any silver skin from meat. Dip venison in to egg mixture (beaten egg & milk combined) from egg mixture to bread crumbs. Shake off any excess bread crumbs, do this twice (dip in egg bath back into bread crumbs 2 times). Brown venison (breaded venison) in skillet over 2 table spoon butter ½ table spoon olive oil. Remove from skillet set aside on paper towels. Greased baking dish, place breaded brown venison in baking dish , spoon tomato sauce over venison, top with shredded mozzarella cheese. Bake for 20 minutes @ 350 degrees “covered” to heat threw and melt cheese. Remove from oven, uncover and top with grated parmesan cheese. Bake for another 10 minutes uncovered @ 450 to lightly brown top.

Basic Tomato Sauce

1/4 cup Olive Oil
1/4 cup Onion, diced
1/2 Carrot, peeled and chopped fine
5 Garlic Cloves, minced
3 Tbl Spn Dried Thyme
1 Tbl Spn Dried Oregano
2 15 oz Cans of Diced Tomatoes
1/2 can of Water, from 15.5 oz dice tomatoes
2 Bay Leaves , remove bay leaves after cooking
Salt & Pepper to taste

in large pot add Olive Oil, heat over medium heat , add onion, garlic, carrot cook til onion is soft. Pour in Tomatoes, add dried herbs, & salt & pepper , stir simmer for 2 hour uncovered over low heat. It will reduce by 1/3.

Note* if you want more of a spicer tomato sauce add 1/4 teaspn crushed red peppers

[ardon]

Venison Salisbury Steak


1 pounds ground venison
1 teaspn Dried Basil
1 teaspn Dried Thyme
1 clove Garlic, minced
1 envelope dry onion soup mix, use“4 tblspns”
1/4 cup dry bread crumbs
1 egg, lightly beaten
1 tablespoons oil or shortening
1 tablespoons flour
1 cups water
1 - 4 oz can sliced mushrooms, drained (4 ounces)
capful Kitchen Bouquet (Browning & Seasoning Sauce)
Salt & Pepper to taste * Note just a little salt do to the soup mix has salt in it.

Thoroughly mix venison, 4 tblspn of onion soup mix, bread crumbs, dried basil & thyme, garlic, and egg. Shape into 2 patties. Brown patties in skillet in oil over medium high heat. Add remaining onion soup mix and flour; salt & pepper, gradually stir in water, kitchen bouquet and mushrooms. Cover and cook over low heat for 20 minutes, stirring occasionally. Note* I like using a “Electric Skillet” for this dish.

[ardon]

Venison Steaks with Brown Mushroom Gravy

4 Venison Steaks
1 1/2 cups Flour
1 tblspn Tony's Chacheres Creole Seasoning
Salt & Pepper to taste.
2 tblspn Butter

In electric skillet @ 300 degree's, melt down 2 tblspn butter. Mix flour, salt 7 pepper & Tony's Chacheres Creole Seasoning. Dredge venison steaks into mixture. Shake off excess. Brown steaks on both sides for 2 minutes each side, remove set a side.
To make Brow Mushroom Gravy: add 4 oz can sliced mushrooms (drain first) add 1/4 cup fine diced onion, pinch of dried parsley, 1 1/2 cup beef stock (canned OK), cap full of Kitchen Bouquet. Stir well place venison steak into gravy, turn to 200 degree's , cover and cook until done. Another 20 minute to 1/2 hour. Check thickness of gravy if too thick add a little water to loosen.

I serve this with mashed tators and greens. This ol country boy loves his greens

[ardon]

Venison Marsala

1 1/2lbs Venison Tenderlion , cubed
1/2 cup Flour
1/3 cup Parmesan Cheese, grated
1 tea spn Salt
1/2 Stick Butter
1/4 lb Mushrooms, sliced
2 Green Onions, chopped
1/2 cup Beef Broth
2 tbl spn Lemon Juice
1/4 cup Marsala Wine

Combined flour , cheese & salt together. Dredge meat into flour mixture, shake off as much as possiable. Add 1/4 stick of butter, brown meat 1 minute on each side. Remove meat , set aside. Add remaining butter to skillet, saute onions, mushrooms until tender. Add beef broth, lemon juice, and wine Return meat to skillet, simmer "covered" for 10 minutes or meat is tender.
To serve: pour pan juices over meat,

[ardon]

South West BBQ Wild Turkey Breast w/ Avocado Mango Salsa

South West Style Marinade:
2 Garlic Cloves , crushed
1 tsp Chili Powder
1 tsp Dried Oregano
1 tsp Dried Thyme
1/2 tsp Ground Cumin
1/2 tsp Ground Coriander
1/2 tsp Black Pepper
1/4 tsp Gound Cinnamon
1 tblsp Dark Brown Sugar
2 tblspn Canola Oil
2 tblspn Fresh Lime Juice
1/4 cup Orange Juice

Blend all ingredients , will make heavy paste. Coat Turkey Breast and marinade for 2 to 4 hours

Avocado Mango Salsa:

4 Mango Spears (slices of Jared Mango), chopped
1 Avocado, halved, pitt removed, and chopped
1 Jalapeno Pepper, seeded, devined, chopped
1/2 Red Onion, peeled, chopped
1 tblsp Lime Juice
1 tblsp Red Wine Vinegar
2 tblsp Olive Oil
2 tblsp Fresh Mint, chopped
salt & pepper to taste

Combined all of the above ingredients together Cover and let stand for 30 minutes at room temp. This will allow the flavors to blend.

Grill Breast over medium hot heat, 7 minutes per side (depending on how large and you cut the breast). Remove let stand for 5 minutes this will put juices to center of breast, top breast with avocado mango salsa.
* Note I served this with a wild rice & mushroom and toasted walnut piliaf

[ardon]

Spaghetti w/Venison , Wild Hog Meatballs

Ingredients for meatballs

1/2lb ground Venison
1/2lb Ground Hog
1 slice White Bread, ripped up in chunks
2 cloves Garlic , minced
Pinch Dried Parsley
tea spn Dried Thyme
tea spn Dried Oregano
1 Egg, beatin
Mix well, blend all ingredients together, roll in 4 oz meatballs (size of golf ball)
Cook in oven proof skillet over medium heat. Brown all sides , preheat oven to 375 degrees after browning meatballs cook the rest of the way in oven about 20 minutes, remove from skillet add to Tomatoe Sauce cook for another 10 minutes to add meat flavors to sauce.

Basic Tomatoe Sauce
1/4 cup Olive Oil
1/4 cup Onion, diced
1/2 Carrot, peeled and chopped fine
5 Garlic Cloves, minced
3 Tbl Spn Dried Thyme
1 Tbl Spn Dried Oregano
2 15 oz Cans of Diced Tomatoes
1/2 Can of Water
2 Bay Leaves
Salt & Pepper to taste

in large pot add Olive Oil, heat over medium heat , add onion, garlic, carrot cook til onion is soft. Pour in Tomatoes, add dried herbs, & salt & pepper , stir simmer for 2 hour uncovered over low heat. It will reduce by 1/3.

Note* if ya want more of a spicer tomatoe sauce add 1/4 tea spn crushed red peppers
Note* Remove Bay Leaves

[ardon]

Wild Hog Steaks w/ 7 Pepper Marinade"

Marinade
1 Green Bell Pepper, chopped , Seeded
1 Ancho Chili Pepper, Soaked and chopped , seeded
2 Jalapeno Peppers, Chopped, seeded
1 Red Bell Pepper, Chopped, Seeded
1/4 Tspn Red Cayenne Pepper
1/2 Tspn White Pepper
1/2 Tspn Black Pepper
1 Onion, peeled, chopped
1/2 Tspn Paprika
1/8 Cup Red Wine Vinegar
1/8 Cup Molasses, Dark
1/4 Cup Beef Stock
1/4 Cup Water
1 Tspn Thyme, dry
1 Tspn Oregano, dry
2 Cloves Garlic, Crushed
1/4 Cup Orange Juice
Put all ingredients into Food Processor, and blend for 1 minute.
I like it "Chunky". It sticks to the meat better.
Pour into pan and cook for 20 minutes over stove top, (marry flavors together) Cool, and poor over meat & marinade for 2 hrs.


2 Meduim Size Wild Hog Steaks

Full Chimney of Charcoal
Handful of Mesquite Chunks
Cook (Grill) over Hot coals for 10 minutes on each side

[ardon]

Venison Tacos

3 tbl spns Olive Oil
1 large Onion, minced
6 cloves Garlic, minced
1 lb Ground Venison
1 tbl spn Flour
2 tea spn Mexican Spice (see rub thread)
1 medium Baking Potatoe, parboiled, peeled, & diced fine
1/2 cup Beef Broth
Salt & Pepper to taste
White Corn Tortillas
Shreaded Lettuce, Fresh Pico De Gallo, Grated Cheddar Cheese, Sour Cream, Fresh Guacamole.

Heavy Skillet, warm oil over medium heat. Add onion, galic, saute for a couple minutes til soft. Add venison cook til meat is brown, add flour , mexican spice, potatoe and beef broth, reduce heat to low . Simmer the mixture for 5 minutes until potatoes are soft and most of the liquid has thicken. NOTE* Meat must be moist.
In microwave place tortillas bewteen moist towel and heat for 2 minutes.
Fill tortilla with 3 tbl spn of the meat mixture, garnish with shreaded lettuce, grated cheese, topped woth Pico De Gallo, Sour Cream and Fresh Guacamole.
This one is out of my 1st cook book I wrote , Back Woods Wild Game Recipes"
Some good chewin & Swallowin

[ardon]

Wild Hog Fajitas w/ Sweet Chipotle Dressing

4 Wild Hog Steaks
1 Large Yellow Onion, peeled and cut thinly, oil them
1 Green Bell Pepper, seeded and cut thinly, oil them
1 Red Bell Pepper, seeded and cut thinly, oil them
5 tbl spns Mexican Spice
2 15 oz cans Green Enchilada Sauce

Marinade the hog steaks in green enchilada sauce for 6 to 8 hrs
rince steaks off with water , rub steaks down with mexican spice (both sides).
Gas grill: add Mesquite chips in foil packet , pop about 8 holes in packet , place on grill.
When the smell of mesquite comes put steaks on, cook for 12 to 15 minutes. Remove steaks& mesquite packet, place bell peppers , onions on foil cook on grill for 5 minutes.
Serve with all the recommended accompaniments

Sweet Chipotle Dressing
1 tbl spn diced yellow onion
1 tbl spn chopped garlic
1/4 tea spn ground cumin
1/2 cup diced tomatoes
2 tbl spn dried cilantro, or fresh
1/2 cup rice wine vinegar
pinch of salt
pinch of black pepper
2 tbl spn honey
1 tbl spn chipolte chili powder
1/4 cup olive oil
Place all the ingredients except oil in blender or food procssor. Blend until smooth, slowly ad oil careful not to cause the dressing to break. (seperate)

Roasted Red Pepper & Ancho Chili Aioli

3 cloves of garlic
Olive Oil
1 Red Bell Pepper , roasted and seeded, stemmed
1 cup mayonnaise
tbl spn Ancho Chili Powder
1/2 of Lemon juiced
pinch of salt
pinch of black pepper
Blend in food procssor until smooth

Mexican Spice
1/4 cup Paprika
2 tea spn Cayenne Pepper
2 tbl spn Salt
2 tea spn White Pepper
2 tbl spn Black Pepper
2 tbl spn Ganulated Garlic Powder
2 tbl spn Chili Powder
2 tbl spn Dried Oregano

Blend all together

Drizzle dressing and aioli all over veggies and meat in flour tortillas, roll and eat

[ardon]

Wild Hog Sausage (BBQ Sausage)

4 Roasted Jalapeno Peppers, Skinned, Seeded, Devained, Chopped
4lbs Texas Wild Hog, Ground Course
4lbs Pork Butt or Fat
1 Tbl Spn Onion Powder
1 Tbl Spn Garlic Powder
1 T Spn Black Pepper
1 Tbl Spn Dried Parsley
1/2 T Spn Salt, more if ya want to.
1 lb Cheddar Cheese "Sharp", grated
1 Tbl Spn Creole Seasoning

Blend together let Refrigerate over night, longer the better, stuff in Pork casings.



Some good chewin & swallowin