"Back Woods Wild Game Recipes 1"

[ardon]

Venison Goulash

1 15 oz can SauerKraut, rinsed in cold water
3 tblspn Vegetable Oil
1 cup Onion, chopped
1 14.5 oz can Diced Tomatoes, drained
1 tblspn Garlic, minced
3 tblspn Sweet Paprika
3 cups Beef Broth, canned OK
1 lb Ground Venison, browned
1 1/2 teaspn Caraway Seeds
3 tblspn Tony's Chacheres Instant Brown Roux Mix
Salt & Pepper to taste
1/2 cup Heavy Cream
Large Spoonful of Sour Cream

Wash sauerkraut in cold water to remove tartness, put into crock pot after rinse. Over medium high heat, heat oil to brown venison in skillet. Add onion, garlic, paprika, & caraway seeds.
Pour meat mixture into crock pot (setting on LOW). To crock pot: add tomatoes, beef broth, heavy cream, & Tony's Chahere instant roux mix. With large spoon mix ingredients well. Make sure your setting is on "Low" for the crock pot. Cook for 4 hours, checking every so often to make sure sauerkraut is moist, if juice get too thick, just add a little water to loosin. Stir to blend. Adjust with salt & pepper to taste

Serve in deep bowls with a spoonful of Sour Cream on top.

[ardon]

Bisciuts & Wild Hog Sausage Gravy

Chicken Stock, canned OK
1 1/4 Tea spn Dried Thyme
Salt & Pepper to taste

Cook ground1 lb Wild Hog Sausage, Ground
3 Tbl spns Oil, Bacon Grease is better
3 Tbl spns Flour
3/4 cup Milk
3/4 cup hog sausage in large skillet, brown over medium heat. Sprinkle flour over browned meat stir well and cook for 2 to 3 minutes, cookin flour into meat well. Add slowly milk and chicken stock whisking constantly until mixture is smooth, add thyme and season with salt & pepper. Cook for another 10 minutes to marry all ingredients well.
Serve over Biscuits

[ardon]

Good Ol' Southern Classic, ya'll
Smothered Wild Hog Chops
4 Wild Hog Chops
Salt & Pepper to taste
Secret Seaoning , to season chops
2 tea spns Garlic Powder
1/2 cup All- Purpose Flour
1/2 cup oil, Olive or Veggie, your choice
1/2 cup Sliced Onion
1 1/2 water or Chicken Stock taste better

In small bowl, combine salt & pepper and secret season and garlic powder. Sprinkle on chops , both sides. Place chops in to flour, dredge , pat off extra, save extra for gravy.
Heat oil in pan over high heat, add chops and cook for 6 minutes on each side. Remove chops, set aside add onions and cook until onions are soft, add 2 to 3 table spoons of extra flour stir in water or chicken stock. Stir until gravey gets thick , add chops and continue to cook for 30 minutes more
Some Good Chewin & Swallowin!

This recipe is a new one in my 2nd Cook Book I'm writing. It's called "Back Woods Wild Game Recipes 2"
We had this last night for supper, ya'll it's some fine food!

Heres my recipe for Don"s "Secret Pork Chop Seasoning"

2 Tbl Spns Dried Basil
2 Tea Spns Dried Oregano
1 Tea Spn Dried Thyme
1/2 Tea Spn Kolsher Salt
1/2 Tea Spn Course Cracked Black Pepper

Mix all dry ingredients together.

This is one of the best seasonings for pork chops or tenderlions. Tons of flavor

[ardon]

Venison Enchiladas

1 lb Ground Venison
1/2 Onion, Chopped
Olive Oil for cooking
4 oz Can Black Olives, Sliced
2 to 3 tbl spn Mexican Spice
1/4 tea spn Chipotle Chile Powder
2 Cans Enchilada Sauce (red)
1/2 to 3/4 lb of Mexican Blend Cheese, Cheddar if desired
4 Geen Onion Tops, chopped
Dozen Corn (White) Tortillas
Salt & Pepper to tastes

Place venison and onion in skillet, saute in oil until meat is browned, add spices, black olives salt & pepper to taste. Heat Tortillas in damp towels in microwave for 2 minutes to soften. Lay warm tortillas on flat area and spoon 1 to 2 table spoon of meat mixture in tortilla, roll and place in pan. Make sure pan is greased, make a sigle layer in dish. Pour Red canned enchilada sause over rolled tortillas, top with cheese and green onion, bake for 15 to 25 minutes @ 375 degrees


Recipe for Mexican Blend Spice
1/4 cup Paprika
2 tea spn Cayenne Pepper
2 tbl spn Salt, Kolsher
2 tea spn White Pepper
2 tbl spn Black Pepper
2 tbl spn Granulated Garlic Powder
2 tbl spn Chile Power
2 tbl spn Ancho Chile Powder
2 tbl spn Dried Oregano

Combine all the above ingredients, mix well

[ardon]

Another Good Ol' Southern Classic

Wild Hog Ham Steaks w/ Red Glaze

2 Wild Hog Ham Steaks, season with your favorite seasoning

Glaze Recipe
1 tbl spn Olive Oil
1 tbl spn Onion, minced
1/2 cup Ketchup
1/4 cup Water
2 tbl spn Honey
1 tbl spn Cider Vinegar
1/2 tbl spn Worcestershire Sauce
1/2 to 1 tea spn Hot Pepper Sauce

in sauce pan add oil, sweat down onion to transparent, stur in remaining ingredients, simmer for 15 minutes on low heat.

Preheat oven to 375 degrees
Place ham steaks in oven proof skillet , seer them on both sides on high heat, brush glaze on to ham steaks, place in oven for 45 minutes @ 375 degrees.



I served this with Black-Eyed Pea Salad, Mashed Tatars, & Stewed Tomatoes & Okra

[BT]

Your killing me here!

I just finished eating a commercial baked ham

borrowing from the old V-8 commercial ......

I COULDA HAD A BOAR STEAK!

[royden]

Those biscuits looked tasty too ... what's that recipe? And by the way what kind of knife was that in one of your early posts? I'm outta hog (he made barbecue last week) but I think I need to try your 7 pepper steak sauce on some elk critter ... I'm sweatin' already.

Thanks a bunch!!

[ardon]

royden said:

Those biscuits looked tasty too ... what's that recipe? And by the way what kind of knife was that in one of your early posts? I'm outta hog (he made barbecue last week) but I think I need to try your 7 pepper steak sauce on some elk critter ... I'm sweatin' already.

Thanks a bunch!!

"And by the way what kind of knife was that in one of your early posts? " That knife was a gift from an ol friend (Mac) that got me in to shootin muzzleloaders about 27 year ago. He owned it for 20 or 30 years prior. He was from Tennessee. That knife was called "The Bear Skinner" Mac called it. It hold an edge very well

[royden]

It looked like it had some history... those are the good ones the ones with a story

[ardon]

Venison Stew

1 lb Venison , cubed
2 tblspn Oil
1 Onion, peeled & chopped
2 cloves Garlic, peeled & minced
1 cup Carrot, peeled & chopped
1 cup Celery, cleaned & chopped
2 small Turnips, peeled & chopped
1 large Potato, peeled and chopped
1 15oz can Diced Tomatoes
1 tblspn Worcestershire Sauce
1 Bay Leaf, remove before serving
1 teaspn Dried Thyme
Pinch of Dried Parsley
1/2 cup Flour, seasoned with Cavenders Seasoning, to dredge meat
1 tblspn Cavenders Seasoning, to season flour
3 cups Beef Broth
2 cups Water
3 tblspn Tony Chachere’s Instant Roux Mix, for thicken
capful Kitchen Bouquet
Salt & Pepper to taste

In large soup pot (I like using Dutch Oven) heat oil , drop dredged flour cubed venison in hot oil. Brown venison on all sides, add onion, garlic, bay leaf, worcestershire sauce and dried thyme. Cook for another 5 minutes stir to make sure nothing burns. Add beef broth and stir to mix well. Add diced tomatoes, and water. Cook for another 30 minutes, add veggies (carrot, celery, turnips, potatoes, ) add kitchen bouquet. Turn heat to simmer add Tony Chachere’s Instant Roux Mix and cook for another 3 hrs. Meat should be tender and vegetables should be cooked through. Salt and Pepper to taste

NOTE* remember to remove “bay leaf”


Were goin to have this for supper tonight