"Back Woods Wild Game Recipes 1"

[ardon]

Venison Meat Loaf w/ Brown Mushroom Gravy

3/4 cup Bread Crumbs, store bought is OK
2 lbs Ground Venison
3/4 cup Onion, chopped
1/2 cup Celery, chopped
1/3 cup Red Bell Pepper, seeded & chopped
2 Large Eggs, Beatin
1 cup Tomato Puree
1/4 cup BBQ Sauce, your favorite. I make my own
1 tea spn Cavenders Seasoning
1 tbl spn Dark Brown Sugar
Pre-heat oven 350 degrees. In large bowl combine venison, onion, celery, red bell pepper, bbq sauce, tomato puree, bread & crumbs. Mix well, all ingredients in bowl. Form into loaf, place loaf in greased 9x5x3 baking dish. Bake for 1 hour or til done.
Serve with Brown Mushroom Gravy over slices.

Nothin better on a Sunday after Church cookin & eatin a venison meat loaf and watchin Nascar Race GO #24 car

[ardon]

Venison & Wild Hog "SLIM JIM"S"

1 lb Ground Wild Hog
2 lbs Ground Venison
¾ cap Of Liquid Smoke
¾ to 1 oz Jerk Mix , your choice
3 teaspn Course Ground Black Pepper
3 tblspn Curing Salt
3 oz Water

Combine all ingredients above in to bowl, mix thoroughly.
Meat Grinder/Stuffer with small plate (1/8th inch) and small tube (breakfast Sausage tube) begin adding meat mixture to suffer. (2 people works best for this, one feeds meat mixture, other receives mixture form tube). Make these about 8 inch long. Place on dehydrate trays as they come out of stuffer. Continue this until meat mixture is gone. Stack the racks and turn dehydrator on 155 degree’s . Cook or dehydrate for 4 1/2 HRS depending on moistness of meat and thickness.

[ardon]

Fried Pheasant Breast

2 Pheasant Breast, boned & rinsed
3 tblspn McCormick Grill Mate "Mesquite"
1/2 cup Flour
3 Eggs, beaten
Salt & Pepper to taste
Peanut Oil, to fry
Season flour with McCormick Grill Mate.
Rinse off breast , pat dry with paper towels. Season breast salt & pepper. Dredge breast into seasoned flour then into egg mixture, back to season flour back to egg mixture and back to flour . Two times. Heat oil to 350 degrees, carefully placing breast (floured) into hot oil. Fry breast til they float. A few minutes is all. Remove breast , place on paper towel to drain.

[ardon]

Wild Hog Enchiladas, "Quick & Easy

1 lb Ground Wild Hog
1/2 large Onion, peeled and chopped
1 teaspn Ground Cunim
1 teaspn Mexican Spice
Salt & Pepper to taste
2 cloves Garlic, minced
3 Large Flour Tortillas
1/2 cup Cheddar& Jack Blend Cheese

Brown hog in large skillet, add onions, garlic, cumin, salt & pepper and spice. Cook til liquid is gone or meat is browned and onions transparent.

Salsa Verde Sauce
1 16.7 oz Jarred Green Salsa
1 tblspn Sugar
3 Cloves Garlic, minced
1 medium Yellow Onion, peeled and chopped
1/2 cup Cilantro, chopped
1 Jalapeno Pepper, , seeded, and chopped
1 4 oz can Green Chilies, drained
1tblspn Fresh Lime Juice
In sauce pan, pour jarred green salsa over medium heat. In Food Processor , add remaining ingredeints, blend well. Pour into sauce pan and cook down til onions and pepper.

Building Enchiladas
On flat area, lay out flour tortilla, add 2 large spoonful (from large spoon) on top of tortilla. Roll and place in greased baking dish seam side down. Repeat this until meat mixture is gone. Pour Salsa Verde Sauce over rolled tortillas, top with 1/2 cup greated cheese. Cook in oven at 350 degrees for 20 to 30 minutes til cheese is melted and enchiladas are warm thru.

Total time to prep and cook (brown meat & make sauce) and build 45 minutes, This does not include baking time

Note* I like to use 3 flour tortillas, (Large ones) this way I can cut them in half and have 6 good size enchiladas (after baking is done) plus I like the taste of the flour tortillas with the wild hog

[ardon]

BBQ Wild Hog Ribs

1 side Wild Hog Ribs, marinade in Zesty Italian Salad Oil
4 tblspn BBQ Rub, I make my own (sorry no recipe available)
Hickory Chunks
Good Smoker, with temp at 225 degree's

Marinade ribs over night in Italian Salad Oil, rince off and pat dry, rub ribs down with "Your" rub. on BBQer "Indirect Cooker" lay ribs away from fire, I rap my ribs in foil for the 2/3's of the time for cookin which is 4 hrs total time, last hour uncover add more hickory cook for another 1 hour.
NOTE* your cooker should have a temp of 225 degrees 200 at the lowest. Add briquettes every hour 5 or so to maintain temp.
Note* Production pork ribs I cook longer same way but for 6 hrs total 2/3's of time cover in foil , last hour unovered for that great hickory taste and color.

[ardon]

Venison Burgers with "Texas Boars" Twist

1 1/2 lbs Ground Venison
1 Onion , finely chopped
1 Egg
1/2 cup Bread Crumbs
2 tblspn Tomato Paste
1 tblspn Worcestershire Sauce
1 tblspn Dried Parsley
2 tblspn Mexican Spice
Salt & Pepper to taste

Canned Whole Green Chiles
2 Slices of Pepper Jack Cheese
Pineapple slices grilled 6

For burger prep: combine venison, onion, egg, bread crumbs, tomato paste, worcestershire sauce, dried parsley salt & pepper in bowl. Mix well. Divide mixture into 6 burger shape patties, about 3/4" thick.
Grill burger patties 3 to 4 minutes on each side , mover to cooler side after 4 minutes, add whole green chiles, topped with cheese and pineapple slices topped with "Pico de Gallo"

Pico de Gallo
3 medium Tomatoes, chopped
1/3 cup Red Onion, chopped
2 Cloves Garlic, minced
1 Lime, juiced
1/2 cup Cilantro, chopped
1 Serrano or Jalapeno Pepper, seed, devined and chopped
Salt & Pepper to taste
in bowl mix tomatoes,onion,garlic,serrano or jalapeno pepper, lime juice, and cilantro salt & pepper. Blend well
to build burger
Add Venison Patty, add, Whole Green Chile, topped with Pepper Jack Cheese, Slice of Grilled Pineapple topped with Pico de Gallo

Mexican Spice
1/4 cup Paprika
2 teaspn Cayenne Pepper
2 tblspn Salt
2teaspn White Pepper
2 tblspn Black Pepper
2 tblspn Garlic Powder
2 tblspn Chili Powder
2 tblspn Ancho Chili Powder
2 tblspn Dried Oregano
Combine all ingredients

Note these particular burgers are 3/4 lbers

[ardon]

Heres a little taster ;D of whats in one of the cook books

[BT]

Holy smokes!

That is awesome!!!

Thanks for the taste!

[SPIKER]

I've got stew meat, and fillets going as we speak, I can't take it!!!!

I'm hungry! !!!

[ardon]

;D ;D ;D