All posts filed under: Wild game

Chipotle pork fingers

I am in a keno group, once a month I try and come up with something different. Having this can of cipotle peppers has been killing me…..since they are not too hot the ladies should like the flavor and not be blown away. (Texans have whimpy mouths). I had ground pork from the pig we had processed, filo dough and frozen spinach. Filo and spinach are always a great base for finger food. So, I came up with this tasty treat. Pretty easy to make especially if you do some prep work earlier in the day or the night before.  1. 5 pounds ground pork 1 can chipotle peppers 1 package frozen spinach 1 teaspoon salt 1 package filo dough Butter,  pastry brush Small crockpot Dipping sauce if desired  ( I used a yogurt based avocado, cilantro dressing, store bought) To speed things up for the evening I was going to assemble I prepped the fillings earlier. The frozen spinach I thawed, opened, placed in a colander, then in a bowl. Leaving this in the …

Pomegranate duck

We not only enjoy watching wildlife we enjoy eating it. For some folks this is revolting, for others a treasure when it presents itself. The area we live in has an abundance of wild game and we have friends that love to share. I have only been duck hunting once here and blanked on that cold December morning. However, Steve was kind enough to share with us some of a successful hunt earlier in the season. He told us a few tips in preparation and most importantly do not over cook it. Now John and I had years ago watched cooking shows that serve the duck almost raw….yuck…..is what we said then. Steve confirmed it, said medium rare was the most you want to cook the breast. He also said soak them in salt water for a few days as well, to help remove the extra blood in the meat.  If you are not aware duck is a very red fowl meat because of the blood that is pumped for miles and miles of flight. …

Broccoli beef 

Yep, I am a leftover queen……hey that should have been the name of my blog. I really dislike throwing food away so I come up with meals that do not taste like yesterday’s dinner. This was one of those recipes. Super easy, you just need to have all the stuff on hand. I served this with white rice, brown rice would work well too.     Left over steak, roast, venison, or buy a smaller lean steak and slice thin Broccoli washed and cut into larger than bit size pieces 1/2 small onion chopped finely Hoisin sauce 3 oz or half a 7 oz jar 2 tablespoons soy sauce aka bug juice 1 tablespoon corn starch 2 teaspoons fish sauce ( in oriental section of grocery store)  1/4 teaspoon fresh grated ginger 1 teaspoon sugar 1 1/2 cup water 1 tablespoon vegetable oil 1 teaspoon sesame seed oil ( you can omit this if you want)  Toasted Sesame seeds for garnish In a skillet heat vegetable oil up and place chopped onion in hot oil. Cook …

Corned venison (or beef)

Yes I know St. Patrick’s day has come and gone. But why is it we only have corned meat at that time? Since using this recipe we now have it several time a year. The thing is for this you have to plan ahead. It takes two to three weeks to brine. Well worth the effort and more than likely you will never purchase a store bought corned anything again. This recipe is for venison however you can use a beef brisket if that is all you have.  1 large venison roast about 4-5  pounds if you can, smaller will work you just won’t have as much yummie eats. 2 quarts water 1 cup kosher salt 1/2 cup brown sugar 2 tablespoons saltpeter (Prague powder)  2 tablespoons pickling spice 1 cinnamon stick broken into pieces 2 pounds ice Place water into large 6 to 8 quart stockpot along with salt, sugar, saltpeter, and spices. Cook over high heat until salt and sugar have dissolved. Remove from heat and add the ice. Stir until the ice …

Venison Wellington or other meat

As you know I am always trying something different with venison. So for New Years dinner I looked at several Wellington recipes tweaked a few and came up with this one. It worked extremely well for the tenderloins except, no pink in the middle. Since venison tenderloins are a small piece of meat they cooked quickly. If you decide to use a backstrap piece, pork or beef tenderloin the meat should have that nice pink middle due to its size….as Wellington is looking for. 2 Tenderloin of venison 1 small box brown mushrooms finely chopped 1/2 shallot finely chopped olive oil 2-3 tablespoons 2 tablespoons butter prosciutto 1 package or 2 thin slices per tenderloin grey poupon mustard puff pastry thawed 2 tablespoons red wine 1 egg beaten Sauce:  Beef stock about 1 cup, thyme:fresh or dried 1/2 teaspoon In a skillet heat olive oil until smoking, add meat and seare, you want this as brown as you can get without cooking the meat. (hot and fast) The venison is small so the hotter the …

London broil style venison (or beef for the tender hearted)

If you have the prevledge of being one of the many folk who like and have access to venison, and are looking for a new way to prepare it….this is for you. I take a nice piece of hindquarter, 4 inches thick at the most. My choice is to marinade for three days up to five. However, 36 hours is the least amount that will still give that amazing flavor.  The first time I made this, several years ago, I actually had to show John the bag I had removed the meat from to prove it was venison and not beef. I still believe in the back of his mind he feels I was pulling his leg. It was that good if not better…..than that good!  1 cup soy sauce 1/4 cup vegetable oil….a nice light kind 3/4 cup Worcestershire sauce 3 cloves garlic. Smashed up and peeled 2 teaspoons garlic powder 1/2 large onion peeled and sliced into rings….then pop into sections (use these later on the bbq)  Crushed black pepper…..I like pepper so …

Chicken fried venison

I know, I know…..some of you are just WHAAAT…eat a deer? But yes, they are amazing, fat free and tons of protein. Here is another great recipe to try. If you saved the oil from the fried chicken you made a few months ago this works out perfect. If not then fry some chicken tenders and save the oil. You might need to add a bit more for cooking though. venison steaks cut about 1/2 inch thick and pounded seasoned flour…salt/pepper/garlic powder oil to fry in milk egg wash…..1 egg and about 1 cup of milk Heat fry pan up and add oil once it is hot. Pound meat, roll in flour mixture, shake off excess, dip in milk egg mixture then back in flour mixture. Gently place in  hot fry pan. Cook until brown on the one side flip and cook until brown again. This meat cooks fast and will be done once brown so I cook on fairly high heat. Not too hot you do not want the oil to start to burn. …