Adams74Chevy
Hits broadsides of barns
There could be some good ideas out there we might have a MD Shooter who's a Emril or Chef Boyardee. I know a few ways to fix venison and always looking for more. Other critters are good too 
Wild Game Recipes Section?
- Thread starter Adams74Chevy
- Start date
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Redneck
Ultimate Member
Old Bay and deer meat, what more do you want?
Adams74Chevy
Hits broadsides of barns
Good question might be what can't you put Old Bay on? 
Half-cocked
Senior Meatbag
- Mar 14, 2006
- 23,937
Good question might be what can't you put Old Bay on?
It depends. How forgiving is your wife, and how much screaming can you tolerate?
navycrna
Smell My Face
I take deerburger and make a nice meat sauce for pasta.
Also I cut back-strap into medallions and saute it with some garlic, onions, and olive oil.
Also I cut back-strap into medallions and saute it with some garlic, onions, and olive oil.
uuuh that sounds so good.
I've never shot a deer or been hunting... I don't have a license but I'd go in a heartbeat if I had someone to show me the ropes.
Some of the best breakfast sausage I've ever had was venison, my Uncle got 2 does one season and had one turned into just sausage with his home made seasonings(spicey) it was sooo good.
I've never shot a deer or been hunting... I don't have a license but I'd go in a heartbeat if I had someone to show me the ropes.
Some of the best breakfast sausage I've ever had was venison, my Uncle got 2 does one season and had one turned into just sausage with his home made seasonings(spicey) it was sooo good.
Adams74Chevy
Hits broadsides of barns
The deerburger in pasta sauce is a regular at our house. Also we'll take steaks and just brown them and add cream of mushroom soup and let the soup and steaks simmer for 20-30 minutes and serve with mashed taters, egg noodles or rice.
Adams74Chevy
Hits broadsides of barns
It depends. How forgiving is your wife, and how much screaming can you tolerate?
I will pass on this line of interrigation
bowtiebandit
Active Member
venison helper - you cant beat it! easy and quick to make
tundramuscle03
Beer Jockey
A good one is Canada goose marinated overnight in Montreal Steak Seasoning, Sage, Oregano and most important...Captain Morgan Tattoo, tastes great coming off the grill
DD214
Founder
Dijon Rack of Doberman
Yield: 4 servings
2 racks of Doberman (approx. 1.5 LB ea)
salt and freshly ground black
pepper, to taste
3 TB Dijon-style mustard
1/2 c butter (1 stick)
2 cloves garlic, peeled and minced
1 c plain bread crumbs
2 TB parsley, fresh and finely chopped
Season the racks of Doberman with salt and pepper. Heat a heavy frying pan and brown the fat on top of the Doberman over high heat. This will take 1 or 2 minutes and no oil is needed. Remove the meat from the pan and allow to cool. Rub the meat (not the bones of the Doberman) of each rack with 1 1/2 tablespoons of the mustard. Set aside.
In another frying pan, heat the butter and in it sauté the garlic a few seconds. Remove from the heat and stir in the bread crumbs and parsley. Coat the Doberman with the bread-crumb mixture by rolling the racks of Doberman directly in the frying pan of bread crumbs. There should be a coating of bread crumbs on the meat only, not on the bones. Place the racks on a rack in a shallow roasting pan. Roast in a preheated 450-degree oven for 15 minutes for rare. (Add 10 minutes if you like it medium, but be careful not to overcook.) Remove the pan from the oven and allow the meat to stand in a warm place (but not on top of the stove) for 5 minutes. Slice into individual bone sections and serve at once.
Sweet and Sour Koala Loaf
Yield: 4 servings
2 LB ground Koala
1 cup cracker meal
1/2 cup water
2 eggs beaten
1 onion chopped
salt and pepper as desired
11 oz can tomato sauce
1/4 cup lemon juice
1/2 cup sugar
Combine every thing except half of the tomato sauce, lemon juice and sugar. Shape meat mixture into loaf (we like to reform the meat into the shape of a living koala) and place in a baking dish. Combine the remaining tomato sauce, lemon juice and sugar and pour over meat loaf. Bake 350 degrees covered about 40 minutes, basting frequently. Then uncover and bake about 15 minutes more or until koala loaf is done.
http://www.petsorfood.com/recipes.shtml
Yield: 4 servings
2 racks of Doberman (approx. 1.5 LB ea)
salt and freshly ground black
pepper, to taste
3 TB Dijon-style mustard
1/2 c butter (1 stick)
2 cloves garlic, peeled and minced
1 c plain bread crumbs
2 TB parsley, fresh and finely chopped
Season the racks of Doberman with salt and pepper. Heat a heavy frying pan and brown the fat on top of the Doberman over high heat. This will take 1 or 2 minutes and no oil is needed. Remove the meat from the pan and allow to cool. Rub the meat (not the bones of the Doberman) of each rack with 1 1/2 tablespoons of the mustard. Set aside.
In another frying pan, heat the butter and in it sauté the garlic a few seconds. Remove from the heat and stir in the bread crumbs and parsley. Coat the Doberman with the bread-crumb mixture by rolling the racks of Doberman directly in the frying pan of bread crumbs. There should be a coating of bread crumbs on the meat only, not on the bones. Place the racks on a rack in a shallow roasting pan. Roast in a preheated 450-degree oven for 15 minutes for rare. (Add 10 minutes if you like it medium, but be careful not to overcook.) Remove the pan from the oven and allow the meat to stand in a warm place (but not on top of the stove) for 5 minutes. Slice into individual bone sections and serve at once.
Sweet and Sour Koala Loaf
Yield: 4 servings
2 LB ground Koala
1 cup cracker meal
1/2 cup water
2 eggs beaten
1 onion chopped
salt and pepper as desired
11 oz can tomato sauce
1/4 cup lemon juice
1/2 cup sugar
Combine every thing except half of the tomato sauce, lemon juice and sugar. Shape meat mixture into loaf (we like to reform the meat into the shape of a living koala) and place in a baking dish. Combine the remaining tomato sauce, lemon juice and sugar and pour over meat loaf. Bake 350 degrees covered about 40 minutes, basting frequently. Then uncover and bake about 15 minutes more or until koala loaf is done.
http://www.petsorfood.com/recipes.shtml
Adams74Chevy
Hits broadsides of barns
I made venison meatloaf tonight and it was pretty darn good. I know it's nothing too outragous or different than most meatloafs but it works. This is enough for my wife and I for dinner, next days lunch and then a slice left for a snack Increase the amounts for more peoples as needed.
2-3 lbs. of venison burger
2 eggs
1 sleeve of crackers
1 Tablespoon Wochestershire sauce
1 Tablespoon Dehydrated diced onions (can use fresh and/or vary amount)
1 Tablespoon Olive Oil
Ketchup for on top for the last 10-15 minutes if you like
Mix it up and bake it like any other meatloaf. Can't wait to eat the leftovers at lunch tomorrow
2-3 lbs. of venison burger
2 eggs
1 sleeve of crackers
1 Tablespoon Wochestershire sauce
1 Tablespoon Dehydrated diced onions (can use fresh and/or vary amount)
1 Tablespoon Olive Oil
Ketchup for on top for the last 10-15 minutes if you like
Mix it up and bake it like any other meatloaf. Can't wait to eat the leftovers at lunch tomorrow
Adams74Chevy
Hits broadsides of barns
Half-cocked
Senior Meatbag
- Mar 14, 2006
- 23,937
I'm pretty sure you can prepare manatee just like baby harp seal.
h2u
Village Idiot
Doesn't matter how you prepare them - they taste like chicken.
kcd
quickdraw
I made some Japanese curry using venison last night. It was pretty good. Washing it down with some Beaujolais Nouveau made it even better.
The curry paste is called S&B, which can be found in most oriental or gourmet grocery stores. Just follow directions on the package.
The curry paste is called S&B, which can be found in most oriental or gourmet grocery stores. Just follow directions on the package.
Redneck
Ultimate Member
I might have to try this, I just shot a few geese Saturday and Im looking for some good recipes. I breasted them all out and cut out the little tender loins. Should be tatsy.
xd40c
Business Owner-Gun Toter
Here's a carp recipe we always enjoyed:
Skin and fillet a good sized carp (4 lbs +)
Season to taste. I always have liked good old lemon and pepper
Cook the fish on a pine board for 45 min or until flaky
When cooking complete, throw away the fish and eat the board
Skin and fillet a good sized carp (4 lbs +)
Season to taste. I always have liked good old lemon and pepper
Cook the fish on a pine board for 45 min or until flaky
When cooking complete, throw away the fish and eat the board
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