BELOW ARE LISTED SEVERAL OF MY FAVORITE WILD GAME RECIPES. THESE INCLUDE RECIPES WITH DUCK, DEER, ELK, AND SEVERAL TYPES OF FISH.

I HOPE YOU TAKE THE TIME TO TRY THEM.
 

VENISON POT ROAST

This recipe is great when your company (or in-laws) are the type who won't eat wild meat. Feed them this and they will think they are eating beef, after they have finished then tell them what was really for dinner. I fooled my Mother with this one and last year she asked me to shoot a deer for her!

Ingredients:

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 (My wife and I generally use garlic in lieu of salt) to taste, Tarragon, and 1 or 2 dashes of worcestershire sauce. Cut Onions into quarters, Carrots into slices 1/4" thick (quantity depends on the number of servings required),Cut potatoes into large cubes(quantity depends on the number of servings required), 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 (it should fall apart) 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.

VENISON MINUTE STEAKS

This is one of the easiest recipes with venison and can be prepared for breakfast, lunch, or dinner. This can also be done with elk, or duck fillets.

Ingredients

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 (the spiked hammer that comes with most utensil sets) and pound the meat until the thickness has been reduced by 1/2 [if trying this with duck fillets cut them in half (thickness) and then tenderize]. Depending at which meal meat is to be served ,begin the following: Sift flour onto large plate, add spices (for breakfast salt and little pepper is best), and mix well with flour. (Amounts of spices are personal preference, I like garlic all the time, but you will have to try different mixtures to find what you like best.) Take eggs and whip till fluffy in consistency (some people will add milk or whipping cream to eggs). 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 (for thicker batter, dip and return to flour mix again). 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 (an easy test is drop a little batter in pan, if it imediately begins frying temp. is correct). 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

VENISON (OR ELK) STROGANOFF

This is the easy way to make any type (meat) Stroganoff and you won't be able to tell the difference between the cheat version and doing it the hard way.

Ingredients

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 (or add dash garlic powder to vegetable oil) into frying pan. Turn stove to high, when oil is hot braise meat until brown (do not try to completely cook meat at this point). When finished pour meat and juice into slow cooker or electric skillet. Add onion soup, brown mushroom gravy, onions (cut into approximately 8 sections), mushrooms, and bay leaves. Bring mixture to simmer and allow to cook for one hour minimum (if in electric skillet you may need to add water to keep gravy from thickening to much). After mixture has simmered for a while taste and add pepper (with soup mix you shouldn't need salt but who knows?). About 25 minutes before you are ready serve fill stockpot 2/3rds full of water and place on stove. Add 1 tablespoon of oil (either) 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.

PICKAPEPPA FISH
 

This recipe is for those of us who like to cook but hate to clean up. I found the sauce for the first time while diving on Grand Cayman but it is now available in most grocery stores. This recipe works well with any flaky type fish (Crappie, Sauger, Orange Ruffy, etc.).

Ingredients:

Cut onions into quarters, slice bell pepper (if in season use Red Bell Pepper) into 3/4" strips, wash mushrooms thoroughly - leave whole. Then take large piece heavy duty aluminum foil and form area large enough to hold all of the above. Place all the ingredients into foil "pan", pour whole bottle of sauce over ingredients, sprinkle with garlic powder (to taste), salt (?), and red pepper. Form lid of "pan" with another large piece of aluminum foil. This may be cooked on the grill, on the camp fire (if on camp fire use two thicknesses of foil for "pan"), or in the oven. Cook until fish easily flakes - vegetables should remain crunchy. Remove from grill (or fire), serve with steamed Green beans or other vegetables. The best part is you throw away the pan! Serves 3-4.

LEMON PEPPER FISH

This is another recipe that works well with several types of fish. We typically do this with Bass (Remember! You should only cook Bass taken from private lakes. Bass taken from public impoundments and cooked should be hazardous to your health - Capture and Release!!) or Crappie. The one catch is, this recipe requires one of those neat wire fish cookers.

Ingredients

Take fish fillets (if frozen thaw first) and place them on large tray/platter. Melt margarine and mix with lemon juice and garlic powder (salt if needed). Pour this warm mixture over fillets, put on a light coat of lemon pepper, and allow to marinade (turning occasionally) for 30 minutes to 1 hour (the longer the marinade the stronger the flavor). Fire up the grill and set it for medium heat. Place fish into wire cooker, sprinkle with lemon pepper again, and place on grill, when fish starts to brown, turn over. During this process repeatedly brush fish with marinade, and lemon pepper (as required to taste). Cook fish until well done. Serve with twice baked potatoes, baked beans, and Texas style toast , or steamed vegetables, french bread and bottle of Chardonnay.

ROSEMARY BAKED FISH

This is one for the oven, a delicate flavor, excellent for showing off your culinary prowess.

Ingredients

Line baking pan with aluminum foil (I hate washing dishes), place (thawed) fillets in bottom of pan. Cut onions into 8-10 sections and place around fillets. Brush fillets and onion slices with rosemary olive oil. Lightly sprinkle top of fillets and onion with tarragon, paprika, nutmeg, pepper, and salt. Cover pan with aluminum foil. Bake for 15 minutes at 425 degrees F. for 15 minutes. Serve with steamed carrots and broccoli (I highly recommend a dijon mustard sauce for the vegetables). Serves 2-3.

GRILLED DUCK

This recipe is REALLY a cop out, but one of the most popular the with people I hunt with. Its great over the grill, camp fire, or cook stove in the duck blind.

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, caffiene, 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.

DUCK GUMBO

This one was developed by Dr. Mark Holifield - one of our "huntin" buddies- whose practice is right here in Decatur County, Tn. This is not his recipe verbatim but I like to take some short cuts.

Ingredients

Thaw duck fillets, chicken breast, and shrimp in refrigerator overnight. Soak duck fillets in salt water and ice for 20 minutes- repeat this step at least twice. Cut keilbasa into 3/4" thick slices, chop onion into small sections. Place meat, vegetables, tomatos, margarine, worcestershire sauce, thyme, 1 teaspoon garlic powder, 1 teaspoon chili powder, and 2 dashes of habenero sauce into stock pot or large slow cooker. Bring to a boil for 5 minutes while occasionally stirring, then reduce heat and allow to simmer for one hour. At this point sample a little broth, depending on how spicy you want your gumbo, you add small amounts of chili powder, garlic powder/salt, and pepper(s). Also begin to shred both the chicken and duck using a large spoon cutting with the grain of the meat. Remember to allow gumbo to simmer for a while in between additions of spices. Allow gumbo to cook for 4-6 hours on low heat in order to allow flavors to mix (gumbo is one of those dishes that gets better the longer it cooks and is really good when reheated the next day). Cook rice with a little garlic oil and salt. Do not add rice to the gumbo, simply serve over rice. Serve 8-10.

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DUCK SALAD

This is my first prize winning recipe! Forget tuna fish - just use duck! This one was given to me by Kinsie Barker of Jackson, TN. and he got an OUTDOOR SOLUTIONS hat for his delicious contribution.

Ingrediants

Soak Mallards in saltwater and ice for 20 minutes, drain, rinse - repeat this step at least twice. Place either a whole onion or potato in the body of the thawed and soaked duck and Par boil for about 4 hours. This will mean that that all the meat will simply fall off the bone(s). (Note: Duck breast may be used for this recipe but Kinsie says that they are too dry and you must compensate with lots of extra mayo). Discard bones, and stuffing. Allow meat to cool then add all the above listed ingrediants. Mix thoroughly and add lots of black pepper, probably a lot more than you would think. Place in refrigerator and allow to cool. Serve as sandwich, or with crackers, and fresh fruit. This is another recipe that your "I don't do wild game" friends will not believe.

More to Come!

If you have a Favorite Wild Game Recipe please write to us and tell us about it so we can include it to!