These are a few of our favorite recipes, Bon Appetit!
Prep Time: approx. 20 Minutes
Cook Time: approx. 45 Minutes
Makes 6 servings
Ingredients
1 (6 ounce) package dry bread stuffing mix
4 tablespoons butter, melted
1 1/2 cups hot water
1 (10.5 ounce) can chicken gravy
1 pound cooked pheasant, cubed
1 (16 ounce) package frozen mixed vegetables
1/4 teaspoon dried thyme
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the seasoning packet from the stuffing mix with the butter and water. Stir in the stuffing crumbs until all the liquid is absorbed.
In a separate 2 quart casserole dish, combine the gravy, pheasant, vegetables and thyme. Stir all together well , then spoon the stuffing mix over the top.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until hot and bubbly.
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Prep Time: approx. 20 Minutes
Cook Time: approx. 15 Minutes
Makes 4 to 6 servings
Ingredients
2 pounds pheasant breast, cut into strips
1 teaspoon meat tenderizer
1 cup all-purpose flour
seasoned salt and pepper to taste
1/2 cup dry potato flakes
1/2 (16 ounce) package buttery round crackers, crushed
1 egg
1/2 cup milk
Directions
Preheat a deep fryer for 375 to 400 degrees F (190 to 200 degrees C).
Sprinkle the pheasant meat with meat tenderizer and pound lightly with a mallet to make all the pieces uniform and the same thickness. Using a medium bowl, combine the flour, seasoned salt, pepper, potato flakes and crushed cracker crumbs. Mix well and set aside.
In a separate medium bowl, combine the egg and the milk and whisk until smooth. Dip the pheasant meat strips into the egg mixture then dredge each strip into the flour mixture. Coat well and thoroughly and lay out on a plate so the strips can be easily transferred to the deep fryer.
Place the strips in a deep fryer set at 375 to 400 degrees F (190 to 200 degrees C) until golden brown. (Note: You can also pan fry these in a skillet over medium high to high heat with 1 cup oil for pan frying, but you may need to flip them if they are not submerged in oil.)
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Prep Time: approx. 10 Minutes
Cook Time: approx. 1 Hour
Makes 2 to 4 servings
Ingredients
2 pounds venison (deer meat)
2 teaspoons cracked black pepper
2 teaspoons course salt
1 tablespoon unsalted butter
Directions
Season venison steaks with pepper and salt. Melt butter in a small saucepan over low heat; skim off solids (the 'milky' substance that forms) and discard. Transfer butter to a large skillet and heat over high heat.
Saute venison steaks in skillet for about 3 minutes each side, then reduce heat to medium and cook for about 10 minutes each side for rare steaks, 15 minutes each side for medium. Remove from heat and let stand for 2 to 3 minutes before slicing into long strips. Serve immediately.
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Prep Time: approx. 25 Minutes
Cook Time: approx. 2 Hours 20 Minutes
Makes 6 servings
Ingredients
2 pounds ground venison
1 onion, chopped
1 parsnip, sliced
3 potatoes, cubed
3 carrots, sliced
1/2 rutabegas peeled and cubed
1 (16 ounce) can whole peeled tomatoes, with liquid
3 cubes beef bouillon cube
3 cups water
1/2 medium head cabbage, coarsely chopped
1 bay leaf
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
Directions
Brown meat and onions. Add the rest of the ingredients and simmer 1-2 hours.
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Prep Time: approx. 20 Minutes
Cook Time: approx. 1 Hour
Makes 6 to 8 servings
Ingredients
4 tablespoons butter, unsalted
1 red onion, chopped
4 cloves garlic, minced
4 tablespoons dark brown sugar
3 cups red wine
4 tablespoons red wine vinegar
4 tablespoons tomato paste
4 cups chicken stock
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
2 tablespoons chopped fresh cilantro
salt to taste
4 tablespoons canola oil
10 slices cooked bacon, diced
2 pounds venison stew meat, cubed
2 cups black beans, cooked and drained
Directions
Melt the butter in a large pot over medium heat. Stir in the onion and garlic, and saute for 3 to 4 minutes. Stir in the brown sugar and saute for 2 to 3 more minutes. Then stir in the red wine, vinegar, tomato paste, chicken stock, cumin, cayenne pepper, chili powder, cilantro and salt. Simmer for 30 to 35 minutes, or until the mixture is reduced by about half.
Meanwhile, heat the oil in a large skillet over medium-high heat. Stir in the bacon and fry for 3 to 4 minutes, or until the bacon is browned. Move the bacon to one side of the skillet and add the venison to the empty side of the skillet. Season the meat with salt to taste and saute the meat for 15 minutes, or until well browned. Stir in the beans and toss all together. Transfer this mixture to the simmering pot.
Mix everything together thoroughly and let simmer for about 20 more minutes.
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Prep Time: approx. 10 Minutes
Cook Time: approx. 1 Hour
Makes 4 to 6 servings
Ingredients
1 (4 pound) wild duck, whole
salt and pepper to taste
1 teaspoon poultry seasoning
1/2 tablespoon butter
3 tablespoons chopped onion
5 stalks celery, chopped
3 cups peeled, cored and chopped apple
3 cups corn bread crumbs
1 tablespoon olive oil
Directions
Rinse duck and pat dry; rub with salt, pepper and poultry seasoning.
Melt butter in a small skillet over medium heat. Once melted, saute onion and celery until tender.
In a medium bowl, combine saute mixture, apple and bread crumbs and mix together to make stuffing (if necessary, add a little water to moisten).
Preheat oven to 350 degrees F (175 degrees C).
Stuff duck and sew securely. Rub outside of bird lightly with oil and place in a shallow roasting pan or 9x13-inch baking dish.
Bake at 350 degrees F (175 degrees C) for about 60 minutes, or until completely tender and juices run clear.