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| Venison Pot Roast | Venison Minute Steaks | Venison Stroganoff |
| Venison Salami | Cooked Salami | Jerky Marinade | Cooking Temperatures |
| Grilled Duck | Fried Rabbit | Barbecued Squirrel | Fried Walleye |
Ingredients:
- 2-3 lbs. Venison Roast
- 1/2 cup Balsamic Vinegar (This is the key to eliminating the "wild" taste)
- Garlic Powder (or fresh Garlic if you have it)
- 2 whole Onions (Scallions or even wild onions work well also)
- 2-4 Potatoes (skin should be left on)
- 2-4 Carrots (Sliced)
- 1 dash of Worcestershire sauce
- 2 teaspoons tarragon
- Water
- Salt (optional)
- Corn Starch (optional)
Take the roast from the freezer and thaw overnight in the refrigerator. Carefully rinse roast, then soak in salt water and ice for 15-20 minutes - repeat this step at least twice. Place roast in Crock Pot or other slow cooker. Add Balsamic Vinegar, Garlic Powder to taste, Tarragon, and 1 or 2 dashes of worcestershire sauce. Cut Onions into quarters, Carrots into slices 1/4" thick, Cut potatoes into large cubes, add these to the pot. Add water until all ingredients are covered . Cook in on medium heat for 6-8 hours, while occasionally stirring. When done remove meat and vegetables from pot and place on serving platter. Mix 2 tablespoons of corn starch with cold water and add to gravy in pot. Bring this to a boil and allow to thicken (it may require 2 rounds of corn starch), then pour over meat and vegetables. Feeds 6-8 hungry people.
Ingredients
- Venison - any cut - cut approx. 3/4" thick
- 1 cup Flour
- 2 Whole Eggs
- Salt
- Black Pepper
- Garlic (optional)
- Minced Onion (optional)
- Vegetable Oil
Take meat from freezer and allow to thaw overnight in refrigerator. Carefully rinse, then soak in icy saltwater for at least 20 minutes - repeat this step at least 2 more times. Cut meat into thin "steaks" (approx. 3/4" thick) then on a solid surface or cutting board take meat tenderizer and pound the meat until the thickness has been reduced by 1/2. Depending at which meal meat is to be served ,begin the following: Sift flour onto large plate, add spices, and mix well with flour. Take eggs and whip till fluffy in consistency. Dip tenderized meat into egg mixture and allow to slightly drain. Place in flour mixture turning the meat over until well covered with flour mix While battering meat, heat frying pan with 1 or 2 tablespoons of vegetable oil ( or spray with Pam if non-stick pan) to medium high. Place meat into frying pan and cook to golden brown. Drain meat on plate with a couple of paper towels to remove excess grease. Meat can then be served plain or with any number of sauces and breads for desired effect. Do this the night before a duck hunt and serve on biscuits. When you arrive at the blind, both your dog and your hunting buddies will love you for it
Ingredients
- 2 lbs. Venison round steak
- 2 Packets Lipton's Onion Soup
- 2 0r 3 cans Brown Mushroom Gravy
- 2 Whole Onions
- 2 Cans sliced Mushrooms
- 1 container Sour Cream
- 1 or 2 packages Wide Egg Noodles
- 2 Bay Leaves
- Garlic Powder
- Vegetable or Garlic spiced Olive Oil
- Salt
- Black Pepper
As per previous recipes clean and soak meat. Any cut may be used but round steak is the easiest. Cut meat into thin (1/4") strips, 3-4" long . Place 1 or 2 tablespoons of garlic spiced oil into frying pan. Turn stove to high, when oil is hot braise meat until brown. When finished pour meat and juice into slow cooker or electric skillet. Add onion soup, brown mushroom gravy, onions, mushrooms, and bay leaves. Bring mixture to simmer and allow to cook for one hour minimum. After mixture has simmered for a while taste and add pepper. About 25 minutes before you are ready serve fill stockpot 2/3rds full of water and place on stove. Add 1 tablespoon of oil and 1 teaspoon of salt, then bring to boil. Add noodles and cook until done. Pour into colander and drain. Place noodles on plate and cover in stroganoff, Add sour cream to taste, garnish, and serve. Goes extremely well with French bread and a good Cabernet Sauvignon. Serves 4-6 persons.
Ingredients for (10) pounds
- 1 pint ice water
- 6 tbsp. salt
- 2 level tsp. "instacure" (formally PRAGUE POWDER)
- 2 cups soy protein concentrate (powdered milk is as good)
- 1 tbsp. ground white pepper (add a little extra)
- 2 tbsp. nutmeg (add a little extra)
- 2 large cloves garlic (optional) can use powder
- 6 tbsp. corn syrup solids (karo white will work)
- 2 tbsp. powdered dextrose (powdered sugar or brown sugar will work)
- 8 lbs. lean venison or elk
- 2 lbs pork fat (preferably back fat)
Be sure that all meats and trimmings are well chilled before grinding. Grind venison or elk meat through a 3/16" grinder plate and cut all pork fat into 1" squares. Place all the meat into a mixer or tub, adding all the ice water and all other ingredients. Mix until all the ingredients are evenly distributed, then place into a 38-40 degree F. cooler for 24 hours. The next day, remove and re-grind all the meat through a 3/16" plate.
Stuffing
Venison salami should be stuffed into beef middles or a fibrous casing. A 2" synthetic casing will do. Be sure to stuff the meat tightly into the casing to eliminate all air pockets. If there are any air pockets on the surface, you can prick them with a needle. Place on the smokehouse sticks and space properly (not touching each other).
Smoking
Place salami in the smokehouse with the drafts wide open. Hold at 130 degrees F. for about 30 minutes or until the surface of the salami is dry. Partially close the dampers and raise the temperature to 150 degres F., applying smoke at the same time. After one hour, bring the temperature to F. and hold until the internal temperature of the meat reaches a minimum of 146 degrees F., but no more than 152 degrees F. Immediately remove the salami from the smokehouse and place under a cold water shower until you bring the internal temperature down to about 120 degrees F. or less.
NOTE: since pork fat is being used in this recipe, it is essential that the internal temperature reach at least 138 degrees F., in order to destroy any trichinae sometimes found in pork. Re-hang the salamis for about one to two hours for blooming effect. Store in a refrigerator or cooler over night before using.
Freezing
A good method for freezing salami is to tightly apply three layers of good saran wrap, thoroughly twisting the ends. Then apply one good tight layer of quality aluminum foil. I have kept salamis this way for over a year and they still thaw out juicy fresh.
Ingredients for 10 pounds>
- 1 pint ice water
- 6 tbsp. salt
- 6 tbsp. corn syrup solids (white karo will work)
- 2 tbsp. ground black pepper (for more kick add 1 more)
2 level tsp. "Instacure" (formally Prague Powder #1) - 1 tbsp. whole black pepper
- 2 tbsp. cardamon (expensive, but add a little more)
- 4 large cloves garlic (can use powder) tbsp.
- 2 cups soy protein concentrate (powdered milk will do)
- 6 1/2 lbs. very lean beef or venison
- 3 1/2 lbs. very lean pork butts
Grinding and Stuffing
Grind all the beef through 1'8" grinder plate and all the pork through a 3/16" grider plate; add all the ingredients and mix well until evenly distributed. Meat should then be packed into a tub and kept in a cooler overnight at 38-40 degrees F. Remove from cooler the next day and pack into stuffer, eliminating air pockets. Salami is stuffed into 3" x 24" cellulose casings or use a fibrous casing.
Smoking and Cooking
Salami is to be removed and placed in a preheated smokehouse at 130-135 degrees F., for 1 hour. After one hour you may apply a light or medium smoke. Gradually increase the smokehoue temperature to 150 degrees F., during the next 30 minutes and hold at this temperature until a desired color is obtained. This will take from 4 to 5 hours. You may then cut off the smoke and raise the smoker temperature to 165-175 degrees F. and cook until the internal temperature is no less than 148, but no more than 155 degrees F. Remove the salami from the smoker and shower with cold water until the internal temperature of 120 degrees F., is obtained. You may allow the salami to hang at room temperature for 30 minutes to one hour or until a desired bloom is achieved. Refrigerate before using. will keep for several weeks.
Freezing
Apply three tight layers of good SARAN Wrap, tightly seal the ends. Apply one good covering of quality aluminum foil. Has been known to keep for over a year and still thaw out juicy fresh.
Meat
Select meat that has little tendon or gristle, usually from hind quarter. Cut the meat in a manner to angle the "grain" of fibers as to make easy biting or pulling apart. Cutting parallel with muscle fibers causes the meat to be difficult to tear, bite or enjoy. Meat should be cut into strips approximately 1/8" to 1/4" thick, up to 2" wide and up to 12" long. Anything larger than that is difficult to control.
Marinade (for 25 #'s)
All marinades for smoking beef, venison, should contain (1) level tsp of InstaCure #1 per every (3) pounds of meat. You can acquire this at local butcher shops or order through sausage making magazines. Do not overuse !
Ingredients
- (8) level tsp InstaCure #1, per (3) pounds of meat.
- (2) Beers 12oz--"Busch Light"
- (1) 18 oz. Btl "KC Masterpiece" BBQ sauce.
- (1) sm Btl. Soy Sauce.
- (1) 18 oz. "Open Pit-Thick & Tangy" BBQ Sauce.
- (1) 18 oz. Huntz BBQ "Hickory & Brown Sugar sauce.
- (2) oz. Cajun Chef Hot Sauce.
- (9) oz. Kraft Thick & Spicy "Honey" BBQ sauce.
- (9) oz. Open Pit "Original" BBQ sauce.
- (4) oz Worchesterchire Sauce.
- (3) pinches of basil.
- (3) pinches Oregano.
- 1/3 cup brown sugar.
Add all ingredients in a bowl, mix well---let stand for 2 hours at room temperature--stir again right before using!
Meat Preparation:
Lay all pre-cut meat on a flat surface (table) so that no meat overlaps any other (single layer). Generously Shake on one side the following ingrediants: Granulated Garlic powder, or garlic salt, Black pepper (restaraunt style), Cajun shake or red pepper shake (easy on this--it gets hot fast) ! After all shakes are distributed--hand mix the meat to so the opposite side picks up some of the spices. Place meat in a large container with a sealable lid. Preferably a colemans 25# fish container. You can get them at most fish markets for $2.50 each. Now stir and add the marinade, hand mix well with the meat so all meat is coated. Push down in container to remove air pockets. Seal lid, place container in cooler at 35 to 40 degrees (F), Mix the jerky twice daily for three days and begin smoking on the fourth day.
Smoking
- Hang jerky on strings or nail racks in a pre-heated smokehouse (120 degrees F) for (4) hours,
- Increase heat to (145F to ) no more than that for (4 to 8) hours more !
- Then decrease heat to (120F) and smoke till the meat has an (80%) moisture loss--this could be (2 to 8) hours more
- Try not increase your heat source above (145F) to "get it done" or you will be baking jerky, not smoking
- Store finished product in a sealed container.
Cherry, Hickory, Apple and Sassafras wood chips impart the best flavor.
- 145 degrees (F) for medium rare beef, lamb, and veal steaks and roasts-------(160 degrees F) for medium.
- 160 degrees (F) for ground beef, pork, veal and lamb, pork chops, ribs and roasts, and egg dishes.
- 165 degrees (F) for ground turkey and chicken, stuffing and casseroles, leftovers.
- 170 degrees (F) for chicken and turkey breasts.
- 180 degrees (F) for whole chickens and turkeys, legs, thighs and wings.
- Use a quality thermometer and place into the thickest part of the meat.
Ingredients:
Thaw fillets in refrigerator over night. Soak fillets in salt water and ice at for at least 20 minutes - repeat this step at least twice. Wrap edge of fillets with slice of bacon, use toothpicks to hold in position. Place fillets in container with enough dressing to completely cover them, add garlic powder/black pepper to taste and allow to marinade for 24 hours. Cook fillets desired level (medium is very good). Remove toothpicks! Serve with salad, baked potato, Sourdough bread, and good Merlot. There are any number of excellent marinades for duck - Teriyaki sauce w/ Pineapple Juice, Dales w/ a shot of bourbon, and a splash of regular (sugar, caffene, colorings, - the real thing) Coke , Sweet and sour sauce, or Bar-b-Que sauce - The key to good grilled duck is cooking on low heat and brushing on the marinade regularly to keep the meat moist.
Ingredients
Dress and disjoint 2 rabbits. Wipe clean and parboil 10 minutes in water containing lemon juice. Drain. Season with salt, pepper, and very little nutmeg. Dip in beaten egg, then in very dry bread crumbs. Fry in deep fat (have the fat hot enough so a 1-inch cube of bread is brown in 60 seconds). Drain free of fat by holding each piece on a fork over the pan. It makes them crispy and leaves no fatty taste. Place cooked meat on a hot dish, garnish with parsley and serve with green peas and toast. Plan to serve as many people as you would from the same weight of chicken.
Ingredients
In a kettle boil, then simmer, the squirrel pieces in the wine and water with the rest of the ingredients except the barbecue sauce. Cook covered for about an hour. Remove pieces, place in a baking dish, and cover with the sauce. Bake in a preheated 325 degree oven for another 45 minutes.
Ingredients
Cut walleye into serving size pieces. Combine ingredients in bowl; combine egg and milk in separate bowl. Melt shortening in skillet over med. heat. Dip fish pieces into egg mixture,then flour; fry in hot shortening until golden brown and inside of fish is opaque and flakes when pierced with fork.