WILD GAME RECIPES & SAUCES

The reason most of us hunt is based on the love of the taste of wild game.  In most gourmet restaurants around the world........wild game is always at the top of the list.  If you have a recipe you would like to share please forward it to our site......we are construction a page with recipes from our customers and friends.

What follows here in Wild Game Recipe Section 1 are my personal wild game recipes and some submitted by friends via email.  In Wild game Recipe Section 2, are links to some fabulous wild game recipes.

WILD GAME RECIPES : SECTION 1

RECIPES SENT IN:

SEND RECIPES OR QUESTIONS TO : 

The following recipes were sent via email by Andrew Palmer whose home is in the Southern Highlands, Australia.  Andy is an avid shooter and outdoorsman and wanted to share with us all some of his favorite recipes for wild game. 

AP’s Marinated Pork Ribs (or Chicken Wings/Legs) 

1 kg pork spare ribs - English cut
3 - 4 tablespoons Sweet Thai Chili Sauce
½ cup Light Soy Sauce
½ teaspoon oil (optional)
¼ teaspoon Thai 7 Spice
1 teaspoon minced garlic
½ cup honey
Mix in bowl & pour over ribs (or wings/legs) 12 - 24hrs before cooking. Turn just before putting in oven (180oC) for 1½ hrs. Cover with Al-foil for the first ½ hr, turn and turn again after 30min.

Roz’s Marinated Pork Ribs (or Chicken Wings/Legs) 
1 kg pork spare ribs - English cut
1 tablespoon honey
  1 tablespoon oil (optional)
¼ teaspoon Chinese 5 Spice
1 tablespoon Hoi Sin Sauce
2 tablespoons Light Soy Sauce
1 teaspoon minced garlic
¼ cup Dry Sherry
Mix in bowl & pour over ribs (or wings/legs) 12 - 24hrs before cooking. Turn just before putting in oven (180oC) for 1½ hrs. Cover with Al-foil for the first ½ hr, turn and turn again after 30min.

Chinese BBQ Pork 
        1 kg pork filet - cut into 3 or 4 longitudinal strips
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon fresh ginger, finely grated
2 tablespoons Dark Soy Sauce
1 tablespoon Hoi Sin Sauce
½ teaspoon Chinese 5 Spice
2 tablespoons honey
¼ cup Dry Sherry

Mix in bowl & pour over pork strips 15min - 2hrs before cooking. Turn just before putting in oven (200oC). Half-fill a baking pan with hot water and place a wire rack across top of pan. Place pork strips on rack and roast for 15min, then turn and brush pork with marinade and roast for 15min. Turn again and brush pork with marinade and continue roast for 15min or until pork is tender and well glazed. Serve with plum sauce and jasmine rice. Serves 4 - 6.

AP’s BBQ Pork Ribs (or Lamb Cutlets) 
1 kg pork spare ribs - English cut
½ cup Tomato Sauce
½ cup Red-E BBQ Sauce
2 tablespoons Worcestershire Sauce
1 tablespoon honey
1 small onion finely chopped
1 teaspoon of lemon or lime juice
1 clove garlic crushed (or minced)
1 chicken stock cube crumbled
1 tablespoon brown sugar
½ teaspoon chili powder
¼ cup Cabernet Sauvignon
¼ cup water
Mix all ingredients in billy and simmer on fire for 15min, allow to cool. Place ribs into bowl and pour over warm marinate. Marinate for 8hrs+ and cook on BBQ or grill over hot coals.


AP’s Texan Style BBQ Pork Spare Ribs           
1.5 kg pork spare ribs - American cut
½ cup New Mexican Sauce
½ cup Red-E BBQ Sauce
1 tablespoon honey
1 small onion finely chopped
1 teaspoon of lemon or lime juice
1 clove garlic crushed (or minced)
1 chicken stock cube crumbled
1 tablespoon brown sugar
¼ cup Cabernet Sauvignon
¼ cup water
Mix all ingredients in billy and simmer on fire for 15min, allow to cool. Place ribs into bowl and pour over warm marinate. Marinate for 8hrs+ and cook on BBQ or grill over hot coals.

Chinese BBQ Pork Spare Ribs 
        1.5 kg pork spare ribs - American cut
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon fresh root ginger, finely grated
2 tablespoons Light Soy Sauce
1 tablespoon Hoi Sin Sauce
2 teaspoons Sesame Sauce
1 tablespoon honey
¼ cup Dry Sherry
Mix all ingredients in billy and simmer on fire for 15min, allow to cool. Place ribs into bowl and pour over warm marinate. Marinate for 8hrs+ and cook on BBQ or grill over hot coals.

           

MY WILD GAME RECIPES 

SEND YOUR RECIPES OR QUESTIONS TO :



(1) VENISON SAUERBRATEN

Ingredient 

1 3-4 lb venison chuck roast
2 Sliced onions
2 Bay leaves
12 Peppercorns
12 Juniper berries (if desired)
6 Whole cloves
1 1/2 c Red wine vinegar
1 c Boiling water
2 tsp Salt
2 Tbs Extra Virgin Olive Oil
12 Gingersnaps, crushed (3/4c)
2 ts Sugar

Place venison roast in a glass or earthenware bowl or baking dish with
onions, bay leaves, peppercorns, berries, cloves, vinegar, boiling water,
and salt. Cover tightly and refrigerate, turning venison twice a day for
at least 3 days. Don't pierce the meat when turning.

Remove venison from marinade and reserve the marinade. Cook venison in
the olive oil in a large pot until brown on all sides. Add the
marinade mixture. Heat to boiling; reduce heat. Cover and simmer until
venison is tender, 3 to 3 1/2 hrs. 
Remove venison and onions from skillet and keep warm.

Strain and measure liquid in skillet. Add enough water to liquid to
measure 2 1/2 cups. Pour liquid into skillet. Cover and simmer 10
minutes. Stir gingersnaps and sugar into liquid. Maybe a dash of Kitchen Bouquet.
Cover and simmer 3 minutes. Serve venison with onions and gravy.
We serve this with Spaetzle or noodles and some good crispy dill pickles. 
The traditional vegetable, is of course red cabbage (rote kohl)


(2) Alligator Sauce Piquant 

4 lb Cubed Alligator Meat 
1/2 cup Chopped Celery 
1 cup Flour 
1/2 cup Chopped Bell Pepper 
1 cup Oil 
One 8 oz Can Chopped Mushrooms 
4 tbs Butter 
1 cup Water 
2 Medium Chopped Onions 
1 Jar Salad Olives 
1/2 tsp Sugar 
1/4 cup Chopped Parsley 
Can Tomato Paste 
1/4 cup Chopped Scallions 
To Taste Salt & Cayenne Pepper & Louisiana Hot Sauce 

*** Soak meat with hot sauce and lemon juice for 30 minutes prior to
cooking. Rinse before cooking. Make roux with 1 cup oil and 1 cup flour
and cook until golden. Sauté onions in roux until brown. Add tomato paste
and sugar and cook about 5 minutes. Add bell pepper, celery, garlic,
mushrooms and stir well. Add water and cook 1 hour over low heat. Add
scallions, parsley, alligator (cut in small pieces, and preferably meat
other than from the tail) salt, pepper and cayenne to taste. Cover pot
and cook slowly for 30 minutes or until meat is tender. Add olives which
have been soaked in water and cook a few minutes longer. 
Serve over cooked rice 



(3) Wild Boar Chops Diablo

Ingredient

1 Lg Onion
1/3 C (45g) Flour
3T (or more) Chili Powder
1/2 tsp Black Pepper
1 tsp Cayenne Pepper
8 Center-cut Wild Boar Chops 3/4 in thick
2 T Vegetable Oil
1 T Butter
1 can Tomato Sauce (14oz )
1/2 C (85ml) Beef Broth
4 tsp Worcestershire Sauce
taste Hot Pepper Sauce
1 tsp Dry Mustard


Cut the Onion into wedges (you can use an apple
slicer if the onion is small enough)

In a plastic bag or on a plate, combine the flour,
chili powder, black pepper and cayenne, either dredge or
shake the pork chops to coat lightly. Remove the chops and
reserve the flour mixture.

In a large skillet, warm the oil over medium-high
heat until hot but not smoking. Add the pork chops and
cook until browned all over, about 3 minutes per side.

Remove the chops to a plate and cover loosely to keep warm.

Add the butter and onion to the skillet and sauté until
the onion begins to brown, about three minutes.

Stir in about one tablespoon of the reserved flour mixture
and cook, stirring, until the flour is no longer visible,
about one minute. Add the tomato sauce, Beef Broth,
Worcestershire sauce, hot pepper sauce and mustard.

Pour any juices that have accumulated under the chops into
the skillet and bring the mixture to a boil over medium-high
heat, Stirring constantly.

Add the chops, reduce the heat to low, cover and simmer
until the chops are cooked through, about 12 minutes:
turn the chops over after 6 minutes

Serve the chops topped with sauce and onions.



(4 Rabbit Stew 

2 rabbits cut into pieces 
2 tsp. garlic powder
Salt and Pepper 
2 1/2 T butter
10 cups boiling water 
1 Tbs. thyme 
1 cup Whole kernel corn
1 cup creamed corn
2 cups okra 
6 potatoes (cubed) 
2 tsp red pepper flakes 
3 medium chopped onions 
2 cups canned tomatoes w/juice 

Roll the rabbit pieces in seasoned flour, salt, and pepper. 
Brown in butter. Add rabbit and all other ingredients, 
(with the exception of the potatoes), to the boiling water, 
cover, and simmer for 1/2 to 2 hours. Add the
potatoes and continue to simmer another hour. 



(5) Squirrel Stew 

3 squirrels, cut into 7 pieces 

salt and pepper 
2 Tbs. butter 
7 cups boiling water 
1 tsp. thyme 
6 carrots cut into 1 inch pieces 
6 potatoes, cubed into 1 inch pieces 
1/4 tsp. cayenne 
3 medium onions, sliced 
1/4 cup Worcestershire sauce
2 Tbs Kitchen Bouquet
3 cloves chopped garlic

Roll the squirrel pieces in flour, salt, and pepper. 
Brown in butter. Add to the squirrel, all other ingredients, 
except the potatoes to the boiling water, cover, and 
simmer for 1/2 to 2 hours. 
Add the potatoes and continue to simmer another hour. 



(5) Caribou 

Cut Caribou into large cubes of meat(2 inches) 

Bread the chunks in a plastic bag with flour, salt and pepper some garlic powder and a bit of paprika
Brown on all sides in a mixture of 1/2 butter & olive oil. 
Add water or stock until it covers the meat.
Add 1 cup of red wine. 
Add a bay leaf 
1 tsp thyme 
15 juniper berries 
1 medium onion diced
cup sliced mushrooms
Let simmer until meat is tender. 

the gravy with some flour and water

add 1 cup or so sour cream. 
Serve over noodles, spaetzle.



(6)Venison canning 

It is canned just as beef,pork,or lamb.
Remove fat. Soak strong meats, such as venison in salt water brine of 1T. canning salt to each quart of water for 1 hour. Drain and rinse. 
To hot pack:
precook meat until rare by roasting, stewing, or browning in a small amount of oil. 
Fill jars with approx.1 1/2 inch chunks. Add broth, water, or tomato juice (especially with wild game) leaving 1 inch headspace. Add 1 tsp. canning salt per quart.
Raw pack:
Pack meat cubes into jars. Add 1 tsp. canning salt per quart. Do not add liquid to raw pack.
Process in pressure canner as follows:
pints: 75 minutes
quarts: 90 minutes
Process at 11 lb. pressure with dial gauge, 10 lb. weighted gauge. 
It seems the hot pack is preferred with the wild meats. 

(7) Quick Elk Roast 

lb. elk roast 
1 can cream of mushroom soup 
1 pkg. dry onion soup mix 
1 cup red wine 
tablespoon rosemary
3 cloves chopped garlic
cup each Fresh mushrooms and onions sliced. 
Oil for browning 

Sear roast in skillet. 
Put in Crockpot on low. add cream of mushroom soup and onion soup mix. 
Add 1 cup red wine. Cook in crockpot for six hours. 
Add mushrooms and onions. Cook one more hour. 
This can be salty at times. To avoid that only add half of the onion soup mix, and add some water to dilute the salty taste. Hope you like it! 

(8) Venison Pepper Steak w/ Noodles

2 lbs cubed venison 
2 cups salsa 
1/2 cup honey 
1 tsp garlic powder 
4 cups of noodles 
6 diced cayenne peppers 
6 diced jalapeno peppers 
1 large onion (diced 
1 1/2 cup of sliced mushrooms 
1 TB butter 
Cut 2 lbs of venison into 1 inch cubes. 
Brown in 12 inch skillet with butter or shortening. 
Add mushrooms, diced onion and garlic powder. 
Mix salsa, honey, cayenne and jalapeno peppers in a large bowl. 
Pour sauce in skillet and cook until meat is cooked, stirring occasionally. 
noodles. Serve steak and sauce over noodles. 

(9) Canada Goose

Yield: 12 servings
1 10 to 12 lb. goose either fresh or frozen and thawed

This recipe employs some of the oriental method of drying the skin which is used in Peking Duck. 
The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over! 

A frozen goose is perfectly adequate. 

Have thawed 24 to 48 hours before the meal (48 is better.) 
Prick the goose well all over, the breast and upper legs. 
Holding the skewer almost parallel with the bird to avoid piercing the flesh. 

Fill a large pot 2/3 full of water 
(pot should be large enough to almost accommodate the bird) 
bring to a boil. Using rubber gloves submerge bird (neck side down) 
for 1 minute (till goose bumps arise.) 
Repeat the process (this time with the tail side down.) 

Drain the goose, breast side up on a rack in a roasting pan 
set in the refrigerator, naked, to dry the skin for 24 to 48 hours.

When you are ready to roast the bird, on the big day. 
Make your favorite stuffing. 

Suggestion:
1 1/2 cups (raw) wild rice in about 5 cups of water. 
Drained and chilled overnight. 
In the morning add soaked, cut up dry shitake mushrooms with soaking water 
and with an egg beaten into it. 
1 tablespoon of poultry seasoning
1 chopped sautéed onion, 
salt and freshly ground pepper.

Salt and pepper the bird inside and out, liberally. 

Preheat the oven to 350 degrees 
Stuff and sewing up the bird.
Place it in the oven in a roaster and on a rack on it's breast. 

For a 12 1/3 lb. roast a full 5 hours but this is quite a large bird. 

Close the oven and roast the goose, undisturbed for 1 1/2 hours. 
After this time, take it out of the oven. 
Use a baster to draw out the fat that's accumulated in the bottom the pan 

(schmaltz lovers, send up a cheer) You can strain this fat through a coffee filter, 
Put the schmaltz in small bottles which keep in the freezer for up to a year.) 

Turn the bird over on its back before you put it back in the oven. 
Put it back in for another hour
Start checking for doneness. 

To test for doneness, squeeze the upper drumstick (not thigh) lightly with a cloth. 
If it feels kind of squishy, like roast beef, it's done. 
Every bird is different so you must judge when it is done. 
When meat is done (be patient, it may take a while), raise the heat to 400 degrees. 

Remove roaster from the oven and transfer bird (rack and all) to a jelly roll pan.

Put it back in the oven for 15 minutes to further crisp and brown the bird.
Take it out and let it sit, uncovered for a half an hour.

Regarding the roaster, after you remove the bird to a jelly roll pan and
put that in the oven, remove the fat from the roaster and put it over 2
burners adding about 2/3 cup of dry sherry and deglaze the pan with a
wooden spoon. combine these drippings with your giblet broth either to make
a gravy or to use later for goose carcass, slow cooker broth. 

(10) GRILLED DUCK


Ingredients:

Duck Breast Fillets 
Italian Dressing 
Sliced Bacon 
Garlic Powder 
Black Pepper 
Salt (optional) 
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/ Orange Pineapple Juice, Barbeque Sauce, Coke , Sweet and sour sauce, 
The key to good grilled duck is cooking on low heat and brushing on the marinade regularly to keep the meat moist.



(11) DUCK GUMBO

Ingredients

4 Duck Breast Fillets 
4 Boneless Skinless Chicken Fillets 
2 Polish Kielbasa 
15-20 (31-40 count) peeled,deveined Shrimp 
2 cups chopped celery
2 cups chopped bell pepper 
2 cans Whole tomatoes 
1 whole chopped Onion
5 cups cubed okra 
1/3 cup Extra Virgin Olive Oil 
3 tablespoons Worcestershire Sauce 
6 cloves chopped garlic
tablespoons Paprika
tablespoons Chili Powder 
2 teaspoons Thyme 
Pepper 
Red Pepper 
Tabasco sauce 
Salt (optional) 

Rice 
Thaw duck fillets, chicken breast, and shrimp. 
Soak duck fillets in salt water and ice for 20 minutes
Repeat this step at least twice. 
Cut kielbasa into 3/4" thick slices
Place meat, vegetables, tomatoes, olive oil, Worcestershire sauce, 
thyme, garlic, chili powder, and 2 dashes of Tabasco sauce into stock pot
Bring to a boil for 5 minutes while occasionally stirring, then reduce heat 
Allow to simmer for one hour. 
At this point sample a little broth, adjust to your level of spiciness
Also begin to shred both the chicken and duck using a large spoon
Remember to allow gumbo to simmer in between additions of spices. 
Allow gumbo to cook for 4-6 hours on low heat.
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.


(12) DUCK SALAD


Ingredients

3 whole Mallards (or 5-6 breast) 
3 whole Onions or Potatoes 
for the salad:
2 cups chopped onion
2 cups chopped Celery 
1 1/2 cups chopped dill pickles (or dill relish) 
1 1/2 cups chopped Pecans 
6 hard boiled eggs
1/4 cup Dijon mustard
1/4 cup extra virgin olive oil 
Mayonnaise 
Salt & Pepper (to taste) 
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 duck
Boil for about 4 hours. 
This will mean that that all the meat will simply fall off the bones
Allow the ducks to cool
Strip the meat off the bones discarding the skin.
Add all the above listed ingredients. 
Mix thoroughly and add salt and pepper
Place in refrigerator and allow to cool. 
Serve as sandwich, or with crackers.


(13) Deer Jerky

4 lb. deer roast 
2 Tbs. Worcestershire sauce 
1/4 cup salt 
1/4 cup brown sugar 
1/4 cup lemon juice
1 cup apple cider vinegar 
1/3 cup Kikoman soy sauce 
1/2 tsp. onion powder 
4 cloves garlic (minced) 
1 tsp. ginger (grated) 
2 teaspoons orange peel (grated) 

Trim fat from roast

Cut into slices 1/4 inch thick by 1 to 2 inches wide. 
Place meat in marinade.
Make sure use use a glass or ceramic bowl. 
Marinate for at least 24 to 36 hours in a cool place. 
Remove to wire rack and allow to air dry until glazed.(45 min )
In your smoker use some hickory chips soaked in water 
Cool smoke the jerky 12 to 16 hours at 150 to 175 degrees. 



(14) Fried Rabbit
1 rabbit cut into pieces
2 forelegs
2 hind legs
1 saddle
1/2 chopped onion
1 cup chopped celery 
garlic to taste 
1 hot pepper 

Clean and cut rabbit into pieces. 
Boil in water onion, celery, pepper and garlic.
Boil for about 20 minutes or till tender 
After boiling rabbit drain. 
Dip rabbit into beaten egg. 
Roll in flour or corn flakes and deep fry. 

(15) Beer Batter Fish
1 cup Flour 
1 tsp. Baking Powder
2 tsp garlic powder 
2 tsp onion powder
1 tsp cayenne pepper 
1 Egg 
Salt and Pepper to taste 
1 Can flat beer 

Mix ingredients together 
Add enough beer to make a not-to-thick batter. 
Dip fish and fry until golden. 


(16) Smoked Fish Dip
1 lb. Smoked fish (trout, whitefish or salmon) 
1/2 cup Mayonnaise 
1/2 cup Chopped Dill Pickle 
1 small onion (chopped fine) 
1 Tbs. Lemon juice 
1 Tbs. Capers
2 tsp. dill weed
1/2 cup sour cream
Take the smoked fish and break into small pieces. 
Add remaining ingredients and mix well. 
Refrigerate at least 1 hour before serving. 


(17)Venison Casserole
2 lb. Ground venison, beef or any wild game 
8-10 slices of bacon 
2 cans of tomato soup (un-diluted) 
2 cans of whole kernel corn 
1 Med. Onion (chopped) 
1 Tbs. crushed Garlic 
3 Tbs. Chili powder 
2 boxes of Jiffy cornbread mix 

Cook bacon, remove bacon and drain, save drippings. 
Brown deer burger and onions in drippings. 
Add the 2 cans of tomato soup, and chili powder. 
Let simmer for about ten minutes. 
After simmering, layer the hamburger in a 9x14 baking dish. 
Then layer in the 2 cans of corn. 
Then layer in the bacon strips. 
Or crush bacon and spread on top of corn. 
Mix corn bread batter (little runny)
Spread on top of other ingredients. 
Bake @ 350 degree oven until corn bread mix is golden brown.
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(18) Deer Roll Ups

Ingredients:
2 Back straps or other tender venison cut
into strips about 2-3" wide and 4" long 
8 slices cooked Bacon 
Italian dressing 
Canned Jalapeno Peppers 
Fresh pablano peppers (milder) cut into thin strips 
1 lb Jack cheese cut into 1/2" x 1/2" slices 
Toothpicks 

Pound back strap strips to about 1/4 " thick. 
Marinate back strap over night in Italian salad dressing. 
Lay out one strip of bacon. 
Place one back strap strip on bacon. 
Place one pepper strip on back strap. 
Place cheese inside pepper strip. 
Roll tightly and secure with toothpick. 
Cool over coals until bacon is done. 


( 19)Venison Stew

2 lbs cubed venison 
1 med. onion
1 cup chopped celery 
3 med. potatoes 
5 carrots 
2 cans cream of mushroom soup 
1 crock pot 
1/2 cup dry Marsala wine
Cut up carrots, onion and potatoes. 
Add two cans of cream of mushroom soup plus two cans of water 
Add all ingredients to crock pot, mix, turn on medium 
Cook for eight hours. Stir occasionally 



(20)Pheasant with Wild Rice

2 Pheasants (may be cut in halves) 
3 cups water (salt to taste)
2 tsp thyme 
2 tsp rosemary
1 cup chopped onion
1 cup chopped celery 
1/2 can each of: 
Cream of Mushroom 
Cream of Chicken 
Cream of Celery (undiluted) 
3-4 Tbs. Flour 
1 box Uncle Ben's Long Grain & Wild Rice (cook as directed on box) 

Soak Pheasants for several hours in salt water before cooking. 
Put Pheasants in large heavy pot on top of stove. 
Add water and salt and bring to a hard boil, then skim. 
Reduce heat and cook slowly until fork tender. 
Remove and cool the birds from pot. 
Check the broth to see if bone fragments are present.
Strain broth if necessary
Return broth to pot. 
Add flour (dissolved in cold water) to broth. 
Add soup to the broth. 
Pull meat from bones & put back in broth and simmer about 30 minutes. 
Cook rice. 

(21)Picante Duck

INGREDIENTS:
1 duck 
1 Jar Paces Picante Sauce

Cut cross-wise into one fourth inch strips. 
Marinate overnight in Hot Picante sauce. 
Drain, pat dry, dredge in flour. 
Pan fry briefly - make sure they are rare. Great stuff. 


(22) Cajun Garlic Duck

Ingredients 
1 Mallard Duck 
2 strips bacon per duck 
1 apple per duck 
8 cloves sliced garlic 
Tony Chachere's Seasoning 

Use a knife to make small insertions into the duck 
Insert the garlic. Wrap the duck in bacon and season to flavor. 
Bake covered at 450 for 25 minutes 
Then uncover and cook another 20 minutes. 


(23) Smoked Salmon Dip
1 small onion, finely chopped 
2 cloves of garlic, minced 
2 containers of sour cream (large or small) 
2 8 oz. package cream cheese 
1 pint to 1 quart of smoked salmon 

Mix together sour cream and onion/garlic till smooth. 
Flake smoked salmon into processor, till finely mixed. 
In large bowl, mix together the salmon, cheese/sour cream) till smooth. 
Chill for an hour, serve on crackers or chips! 


(24)Venison Back Strap/Tenderloin in Red Wine Sauce

1 Blackstrap/2 Tenderloin 
1/2 Cup Red Wine 
1/2 Cup 
4 cloves chopped garlic
1 Tbs. Marjoram
1 tsp. Nutmeg
1 Onion 
1 Bell Pepper 
16 oz. Mushrooms 
Flour 
Cup Butter (about) 
1 to 1 2 cups uncooked rice 

Marinate meat in your favorite marinade for 4 to 24 hours. 
Cut meat into 1/2 inch cubes, flour, brown in butter 
Set aside. 
Cut up all vegetables and brown in remaining butter. 
Add wine, water, and meat. 
Cook until it starts to thicken 
(Note: add flour mix with COLD water to help thicken if needed). 
Serve over rice, serves 2 to 4 people. 
Add other spices to suite your taste. 


(25) Sweet Hot Garlic Jerky

5 lbs. of venison or beef with fat trimmed away 
1 cup Soy Sauce 
1 cup Worcestershire Sauce 
2 oz. liquid smoke flavor 
1 HEAD chopped garlic 
5 Tbs. Cayenne pepper
2 cups Brown sugar 

Prepare marinade mixture: 
Add Soy Sauce, Worcestershire Sauce, smoke flavoring, 
chopped garlic to a large mixing bowl and stir. 
Cut meat into strips approximately 1/4 inch or less thick. 
Remove as much fat as possible. 
Place strips in the marinade and stir. 
Cover bowl and store in the refrigerator for 24 hr. 

Drain excess marinade. 
Once the meat strips have been drained they are ready to dry.
Place in a food dryer or warm oven until strips are thoroughly dry, 
usually 3-4 hours. 


(26)Smothered Fried Venison
3 lbs venison slices 
1 cup flour 
1 medium chopped onion 
5 Tbs Extra virgin Olive Oil
1 cup dry Sherry Wine 
1 pack Peppercorn Gravy Mix 
Salt & Pepper 
Garlic Pepper 

Season meat with salt, pepper and Garlic pepper
or whatever you normally season with. 
Mix Peppercorn Gravy Mix with flour. 
Then flour meat and cook until lightly brown in olive oil
(don't overcook). 
Drain the fried meat. Sauté chopped onion in oil that's left in pan. 
Add 2 Tablespoons olive oil. 
Turn heat on high and add 5 or 6 Tablespoons of flour. 
Stir flour in pan with fork vigorously until flour is brown. 
Now with heat on high stir in 2 cups of water, to make gravy. 
Turn heat down to low and add the sherry, salt and pepper to taste. 
Place all meat back in the pan.
Place covered in oven on 250 degrees. 
Come back in 30 or an hour and serve with noodles or spaetzle.


(27) Venison Meatloaf

1 lb Ground Venison 
1 8 oz Can Tomato Sauce 
1 Tbs. Fennel or anise seeds crushed
1/2 cup Parmesan Cheese
1 cup Italian Bread Crumbs 
1 egg 
1/2 Med Onion chopped 
1/2 Med Bell pepper chopped 
2 Tbs parsley 
1 Tbs Olive Oil 
1 tsp Salt 
pinch Rosemary sprigs 

Combine all ingredients in Mix well. Press into 9x9x2 loaf pan. 
Cook in 350 degree oven for 25 to 30 minutes. 
Great served with Mashed potato's. 


(28) Honey-Garlic Pheasant
2 Pheasants split in half
1 cup Honey
10 cloves chopped garlic
1 cup water
Split Pheasant and place cavity down in shallow pan. 
Drizzle honey over outside of Pheasant halves 
Sprinkle on fresh crushed garlic, both sides of the birds. 
Cover add water and roast in oven for 30 minutes at 350-375. 
Uncover and continue to roast for 10 more minutes make sure birds are not overdone. 
Serve over wild rice or with oven roasted potatoes. 


(29) Fried Deer Steak

5 venison steaks cut 1-inch thick--back strap & tenderloin are the best 
2 eggs 
3/4 cup buttermilk 
1 cup all-purpose flour 
salt & pepper 
Cavenders seasoned salt 
1/4 cup extra virgin olive oil
1/2 cup Parmesan Cheese

Beat eggs and mix with buttermilk. Set aside. 
Mix all-purpose flour, salt, pepper, Parmesan cheese and seasoned salt. 
Dip steaks into buttermilk/egg mixture and then in the flour mixture. 
Fry for 7-10 minutes on medium-high heat until golden brown. 


(30) Venison Wok Stir Fry

2 cups small strips of venison 
3-4 tbs. canola or olive oil 
3 large cloves garlic, crushed 
1 cup chopped green peppers 
2 cups sliced mushrooms 
1 cup diced onion 
1 cup cubed potatoes 
1 cup corn kernels (frozen work well) 
1/2 cup Worcestershire sauce 
1/3 cup red wine vinegar
1 Tbs. Red Pepper flakes 
salt & pepper 
crushed oregano leaves 

Heat oil in wok until very hot. 
Add crushed garlic cloves & red pepper and let sizzle. 
Add venison strips and sauté for a few minutes. 
Add potatoes and onions next and sauté for about 5 minutes.
Add Worcestershire sauce and red wine vinegar. 
Add salt, pepper and oregano leaves as needed to taste. 
Add green peppers, mushrooms and corn kernels.
Cook only long enough that vegetables don't go limp. 
Tastes great with a topping of freshly grated parmesan cheese. 
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(31) Venison Salisbury Steak
5 lbs of back strap
tenderloin, 
shoulder steaks--elk, deer, moose or antelope 
2 large onions, cut into thin, long strips 
2 cups chopped celery
4 large, fresh tomatoes, 
or two 8-oz. cans whole, peeled tomatoes 
zest of 1 lemon and the juice
1/4 cup olive oil 
salt & pepper 
Worcestershire sauce 

Heat oil in large saucepan and brown steaks on both sides. 
Add rest of ingredients. 
Cover, turn heat to medium-low and simmer for 30-45 minutes. 
Serve fresh over a hot bed of rice or noodles. 



(32) Crown Roast of Venison

1 or 2 whole venison rib sections with back straps attached 
2 Tbs. garlic 
1/8 tsp. black pepper 
1 lb. to 3 lb. Venison/garlic/ Bacon Burger 
1 can (20 oz.) apple slices with juice, chopped 
1/3 cup apple cider 
10 slices dried bread; cut into 1/2 inch cubes 
2 Tbsp. raisins 
3/4 tsp. salt 
1 tsp. nutmeg 
1/2 tsp. cardamom 
1/2 tsp. allspice 
Apple--Orange Cranberry Liqueur Sauce 

Note: The assembly of the crown is difficult. 
It is recommended that you take two whole rib sections, with back straps
to a butcher and have them to assemble the crown roast. 
If you would like to try to assemble your own. 
Cut off rib tips even and about 6" above the backbone. 
Place the two rib roasts end to end on meat board. 
Cut two small slits behind the adjoining ribs and tie together with cotton twine. 
Cut two small slits on the end ribs; pull together, meat side toward center,
Tie, forming a crown roast. 
Or, pull both ends of 12 rib roast in to a circle and tie forming a crown. 
Mix garlic salt and pepper together; rub mixture into all sides of roast. 
Place seasoned roast, bone ends up, in a shallow roasting pan. 
Cook Garlic Venison Sausage in a skillet until brown, drain excess grease. 
Combine next eight ingredients with sausage, stir enough to moisten dried bread. 
Fill center of crown roast with sausage mixture; cover with aluminum foil. 
Insert meat thermometer into center of roast. 
Bake at 325 degrees for two or three hours or thermometer reads 135 degrees to 140 degrees. 
(Time varies according to size and age of animal.) 
Add decorative frills for the top of each crown point, (available a local butcher shop.) 
Serve with Apple--Orange Cranberry Liqueur Sauce. Serves 10 to 14. 


(33) Apple-Currant Stuffed Venison Chops
6 venison chops, cut 1 1/4" to 1 1/2 " thick 
1 1/2 cups garlic croutons 
1/2 cup apple, chopped 
1/2 cup Cheddar cheese, shredded 
2 Tbsp. dried currents 
2 Tbsp. Homemade Butter, melted 
2 Tbsp. orange juice 
1/4 tsp. salt 
1/2 tsp. nutmeg 
Apple--Orange Cranberry Liqueur Sauce 

Preheat oven to 350 degrees. Cut a pocket in the side of each venison chop. 
Mix together the croutons, apple, cheese and currants. 
In another bowl, combine melted Homemade Butter, orange juice, salt and nutmeg. 
Pour butter mixture over the crouton mixture and mix gently. 
Lightly stuff the venison chops with the butter-crouton mixture. 
Place the stuffed chops in a shallow baking pan and bake uncovered for 1 hour. 
Cover with aluminum foil and bake for another 15 minutes. 
Serve with Apple--Orange Cranberry Liqueur Sauce. Serves 6. 



(34) Roast Venison Tenderloin with Blackberry Sauce
3 lb. venison tenderloin 
1 1/2 tsp. ground thyme 
3/4 tsp. ground nutmeg 
1 tsp. black pepper 
1 1/2 cup Kikoman soy sauce 
1 cup orange juice
1 cup brown sugar
8 slices fresh ginger chopped
6 cloves chopped garlic
1/4 cup sesame oil
1 cup hickory chips 
5 lb. of charcoal 
Blackberry Sauce 
parsley sprigs 
radish rosettes 
yellow squash slices 

Mix thyme, nutmeg, pepper and soy sauce, other marinade ingredients 
Marinate venison tenderloin overnight in the refrigerator. 
Soak 1 cup of hickory chips in a bucket of water overnight. 
Build a fire in a covered barbecue grill using 5 lbs of charcoal. 
Allow the coals to burn for 30 minutes. If using a gas grill, preheat for 30 minutes. 
Scatter the soaked chips over the coals and close the lid for 10 minutes. 
Place the tenderloin on the grill and baste with the marinade, 
Close the lid and cook for 10 minutes. Turn the tenderloin and baste again. 
Close the lid and cook for another 10 minutes. 
The meat should be slightly pink in the center and quite moist. 
Serve on a platter with Blackberry Sauce. 
Garnish with parsley sprigs, radish rosettes and yellow squash slices. 


(35) Venison Stir Fry

venison steak 3 lbs cut in stir fry pieces 
4 carrots cut in stir fry pieces 
2 cups bean sprouts 
1/2 part celery cut in stir fry pieces 
1 head broccoli cut in stir fry pieces 
1/2 cup unsalted peanuts 
4 cloves garlic, minced 
1 head bok choy cut in stir fry pieces 
1/2 cup soy sauce 
2 Tbs. crushed red pepper 
3 teaspoon cumin
3 teaspoons basil
3 Tbs. Fish sauce 
Cooked soba or udon noodles 


Slice steaks cross grain and marinade in soy sauce, fish sauce, and red pepper, for one day. 
Put some peanut oil in a hot wok to avoid sticking. 
Stir in venison for about 1 minute. 
Add other ingredients, including seasoning, stirring frequently. 
Add additional soy sauce to coat all ingredients. 
Stir in the noodles and serve immediately. 
This dish is low in fat---the only fat comes from the peanuts and oil. 


(36) Barbequed Pheasant

2 Pheasants split in half
8 pieces of bacon
2 cups your favorite BBQ sauce
Take a Pheasant and split it in half. 
Wrap each half in one or two pieces of bacon, holding in place with toothpicks. 
Place on a baking pan pour on 2 cups of your favorite barbeque sauce.
Bake, covered at 350 for about 45 minutes. 
Turn often and baste repeatedly

(37) Oven Venison Roast
5 pound roast 
1 can onion soup 
1/2 pound mushrooms 
1 bottle Italian dressing 
2 sliced onions 
1/2 pound bacon 
2 Tbs flour 
Marinate meat in Italian dressing in refrigerator overnight. 
Before cooking add 1 Tbs flour to marinated mixture and shake. 

Place onions around roast and cover meat with raw strips of bacon. 
Pour soup and mushrooms over roast. 
Roast in pan at 280 degrees for 45 minutes for each pound of meat. 
Drain drippings into a sauce pan and heat. 
Add flour and make a thick gravy. 


(39) Venison Marsala

2 venison steaks cut into thin strips 
1/2 stick butter 
1/3 cup olive oil 
4 minced cloves garlic 
1 Tablespoon sweet basil 
1 teaspoon salt 
1/4 cup chicken broth 
1 pound fresh mushrooms sliced 
Marsala wine 
In a frying pan add butter, olive oil, garlic, basil, and salt. 
Sauté together for a few minutes. 
Add venison strips-sauté for ten minutes. 
Add 1/4 cup chicken broth and 1 pound of mushrooms. 
Cook for ten minutes. Add Marsala wine to taste. 
Continue cooking at a heat of about 325 degrees until done. 


(40) Wild Turkey and Wild Rice Casserole

2 cups wild rice 
1 cup brown rice 
5 cups chicken broth 
1 can sliced water chestnuts 
2 cans chicken broth 
4 T chopped onion 
1/2 t chopped garlic 
Salt and pepper to taste 
4 T Parmesan cheese (grated) 
4 cups diced wild turkey 
1 lb. sliced mushrooms 
1 pint heavy cream 
1 t butter 
2 cups celery 
1 can water chestnuts (sliced) 
Preheat oven to 350 degrees. 
Combine wild rice, brown rice and 5 cups chicken broth 
Cook until done. 
In mixing bowl, toss rice, wild turkey and mushrooms. 
Add cream, butter, celery, water chestnuts, 
2 cans chicken broth, onion, garlic, salt and pepper. 
Pour into baking dish and sprinkle with Parmesan cheese. 
Bake 1 hour. 


(41) Ham and Squirrel in Wine
1/2-lb. ham slice, diced and browned (or 1/4 lb bacon) 
2 squirrels cut into pieces 
Flour 
Salt and Pepper to taste 
2 T Butter 
2 T Oil 
1 cup dry white wine 
1/2 t Marjoram 
1/2 t Rosemary 
2 cloves garlic (minced) 
1 dash Tabasco 
1/2 t Worcestershire sauce 
Brown the ham pieces until crispy or cook and crush bacon. 
Shake the squirrel pieces in flour, salt, and pepper 
Sauté until brown in butter and oil, turning often for about 12 minutes. 
Add remaining ingredients, cover, and cook over fast simmer for 20 minutes more. 


(42) Squirrel Stew (similar to Brunswick Stew)
1 squirrel, cut into 7 pieces 
flour 
and pepper 
2 1/2 Tb. butter 
7 cups boiling water 
1 tsp. thyme 
1 cup whole kernel corn 
3 potatoes, cubed 
1/4 tsp. cayenne 
3 medium onions, sliced 
2 cups canned tomatoes with juice 
Roll the squirrel pieces in flour, salt, and pepper. Brown in butter. 
Add squirrel and all other ingredients, 
(with the exception of the tomatoes), to the boiling water, cover, 
simmer for 1/2 to 2 hours. Add the tomatoes and continue to simmer another hour. 


(43) Rabbit Cacciatore

2 rabbits cut up in pieces 
1/2 tsp. oregano 
1/4 tsp. mace 
flour 
1/4 tsp. powdered cloves 
salt and pepper 
4 Tb. extra virgin olive oil 
1/2 lb. mushrooms 
2 onions, sliced
3 cloves chopped garlic 
Tb. butter 
12 oz cup tomato sauce 
12 olives sliced 
1 rib celery sliced 
2 Tb chopped parsley 
1/2 cup white wine 
Shake the rabbit pieces in a bag with flour, salt, and pepper. 
In a casserole dish sauté the pieces in oil until golden brown. Cook until golden. 
Add the onions, green pepper, celery, and parsley. Sauté for 2 minutes. 
Add the wine, oregano, mace, cloves, and cover, and simmer for 10-15 minutes-until meat is tender. 

In a separate pan sauté the mushrooms in butter for a few minutes, 
Add the tomato sauce. Stir together with the sliced olives. 
Add this mixture to the rabbit pan and serve. 


(44) Rabbit Stroganoff
6-7 slices bacon crumbed 
2 rabbits cut in pieces 
3/4 cup flour 
2 1/2 tsp. dry mustard 
1 2 tsp. thyme 
1/2 tsp. pepper 
1 1/2 tsp. salt 
3/4 cup chicken broth 
8 large onion chopped 
1/4 lb. sliced mushrooms 
tsp. butter 
1/2 cups sour cream 
1/4 cup sherry 
Fry bacon until crisp and crumble, set aside. 
Roll the rabbit pieces in the flour mixed with spices, 
using all of the flour mixture if possible, 
brown the pieces over medium heat. 
Add the chicken broth, cover, and simmer till the pieces are tender, (15 min). 

While the rabbit is simmering, sauté the onion, mushrooms in butter and set aside. 
When the rabbit pieces are done, thoroughly stir in the sour cream, onion, and mushrooms. 
Simmer for 5 minutes without letting mixture boil. 

After 5 minutes, Stir in the sherry, bacon and the rabbit pieces. 
Simmer until the rabbit is heated again. 


(45) Cream Rabbit Casserole
5 T Butter 
2 Rabbits cut into pieces 
1 1/2 cups thick cream 
1/3 cup vinegar 
5 Scallions diced 
Salt and Pepper to taste 
t Thyme 
Melt 3 tablespoons of butter in casserole and brown the rabbit pieces lightly in it. 
Mix the cream, vinegar, scallions, salt, pepper, herbs and butter to the ingredients. 
Pour half the cream mixture over the rabbit. 
Cover casserole and simmer over very low heat for an hour. 
Be careful not to burn the mixture. 
Skim off the butter and add remaining cream mixture. 
Heat gently for 10 minutes until sauce thickens. 


(46) Stuffed Quail
8 quail 
Butter 
pepper 
Paprika 
Garlic powder 
1 pkg. stuffing 
2 cups water 
2 cups broth or stock 
4 Tbsp. soy sauce 
1/4 tsp. sesame oil 
6 beef bouillon cubes 
Your favorite marinade 
Preheat oven to 300 degrees. Dress and prepare each bird. Rub each bird with butter. 
Sprinkle each with white pepper, paprika and garlic powder. 
Prepare packaged stuffing and stuff each bird. 
Place in roasting pan and add water, broth or stock, soy sauce, sesame oil and bouillon cubes. 
Cover and cook 2 hours. Make an incision in birds to check doneness. 
If needed, continue cooking for another 30 minutes. 
When done, evenly coat birds with a marinade and cook, uncovered, until marinade is hot. 


(47) Stuffed Possum

1 possum (whole) 
1 qt. cold water 
1/8 cup salt 
5 beef bouillon cubes 
2 bay leaves 
3 celery stalks (chopped) 
2 onions (sliced) 
1 bag packaged stuffing 
Preheat oven to 350 degrees. Soak possum in cold salt water for 10 hours. 
Rinse meat in cold water and refrigerate 2-4 hours. 
Prepare stuffing according to package directions. 
Stuff possum cavity with prepared packaged stuffing. 
Close cavity tightly. 
Place stuffed possum in roasting pan, water, bouillon cubes, bay leaf, celery and onion.
After 2 hours turn meat. Reduce heat to 300 degrees. Cook for 1 more hour. 
Test roast, if not done reduce heat and cook until done. 


(48) Pheasant En Crème

1 pheasant (quartered) 
1 can (10-1/2 oz) condensed cream or chicken soup 
1/2 apple cider 
1 T plus 1 tsp Worcestershire sauce 
3/4 t salt 
1 clove garlic (minced)
1/2 cup sour cream 
1/3 chopped onion 
1-1/2 c sliced mushrooms 
paprika 
Heat oven to 350 degrees. Place pheasant in ungreased baking dish. 
Mix soup, cider, Worcestershire sauce, salt, onions, garlic and mushrooms. 
Pour over pheasant. Sprinkle generously with paprika. 
Basting pheasant occasionally with sauce, bake uncovered 1-1/2 to 2 hours or until tender. 
After baking pheasant 1 hour generously sprinkle with paprika. 


(49) Wild Duck Roast

2 wild mallard ducks 
1 t salt 
1/2 t pepper 
1/4 t rosemary leaves 
1 medium onion (chopped into 8 pieces) 
1 apple cut into 8 pieces 
2 stalks of celery chopped 
1/2 c butter melted 
1/4 t pepper 
1/4 t rosemary leaves 
Heat oven to 350 degrees. Clean ducks. Wash and pat dry. 
Stir together salt, 1/2 tsp pepper and 1/4 tsp rosemary leaves. 
Sprinkle in cavity and on outside of each duck. 
Place half the onion, half the apple and half the celery in each cavity. 
Place ducks breast side down on rack in open shallow roasting pan. 
Roast 40 minutes. Combine butter, 1/4 tsp pepper and 1/4 tsp rosemary leaves. 
Baste duck frequently during roasting. Turn ducks and roast 50 minutes longer or until done. 
Ducks are done when juices are pink (med rare)
when meat is pricked and meat is pink (not red) when cut between leg and body. 
Remove ducks from pan. Split in half lengthwise. 


(50) Sauerkraut Dove

12 dove breasts, cut into pieces 
3 Tb. butter 
1 lb. can sauerkraut
1 chopped onion
2 med apples chopped 
5 slices bacon 
1 lb. smoked sausage sliced into pieces 
2 cloves garlic minced 
1 tsp. crushed juniper berries 
2 cups beer 
salt and pepper 
Sauté the dove pieces in butter until browned. Set aside. 
Drain the sauerkraut but save the liquid. 
In a deep skillet fry the bacon until it is half done. Set aside. 
Brown the sausage in the bacon fat. 
Add the sauerkraut, bacon, garlic, juniper berries, and beer 
mix thoroughly. Simmer for 10 minutes. 
Pour half of this mixture in a casserole dish, lay in the browned dove pieces, 
cover with the remaining sauerkraut. Simmer, covered for 1 hour and 15 minutes. 
Add beer or kraut juice if it cooks down too much. 


(51) Dove w/ Mushrooms

16 Dove breasts 
4 cups rice, uncooked 
Salt and Pepper to taste 
4 Tbsp. margarine 
1 tsp. rosemary 
3 cloves chopped garlic 
1 lb. whole mushrooms 
1 medium onion, chopped 
1 1/4 cup favorite wine 
2 cups water
Preheat oven to 350 degrees. Sauté rice in skillet with margarine over medium heat. 
Cook until light brown in color. Place rice in bottom of casserole dish. 
Rest dove breasts, meat- side up, on rice. 
Sprinkle with lemon juice, salt, pepper and rosemary, and garlic. 
Surround breasts with mushrooms and onions. Pour wine & water over meat and rice. 
Cover and bake 30 minutes or until rice is fluffy and breasts are tender and cooked through. 



(52) Skillet Dove

16 dove breasts 
1 1/2 gallons water 
3/4 cup white vinegar 
Garlic powder 
Paprika 
powder 
White pepper 
Peanut oil 
Soak dove breasts for 2 hours in water/vinegar mixture. 
Wash each breast and dry on paper towel. 
Spice top side of each breast with garlic powder, paprika, onion powder and white pepper. 
Place each breast, bone-side down, in skillet with peanut oil. 
Cover and cook for 10 minutes over medium heat. Turn meat, cover and cook until done. 
Serve with rice and a salad. 


(53) Venison Sausage

7 pounds lean venison 
3 pounds regular ground chuck 
1/3 cup salt 
1/2 cup brown sugar 
1-1/2 tablespoons sage 
2 teaspoons chopped garlic
4 teaspoons mustard seed 
4 teaspoons red pepper 

Cut venison and fat into 1/2 inch cubes. Mix all ingredients and stir with meats. 
Run through sausage grinder. Stuff into casings or Make into patties 1/2 inch thick and fry as needed. 
Makes 10 pounds sausage. 


(54) Roast Quail

8 quail 
16 slices bacon 
1/2 cup butter 
1 lemon (sliced) 
1/4 teaspoon salt 
1/4 teaspoon pepper 

Stuff cavity of each quail with 1 tablespoon butter and 1 slice of lemon. 
Rub salt and pepper on outside of quail. 
Wrap 2 slices of bacon around each bird and secure with toothpick. 
Place birds in large skillet. Add 1 cup water, cover and bake until tender. 
Remove cover and broil 10 minutes or until browned. 



(55) Cajun Rabbit Stew

2 medium rabbits 
8 cups water 
1-1/2 tablespoons salt 
1-1/2 tablespoons red pepper 
1-1/2 cups cooked corn 
2 small onions (chopped) 
5 small potatoes (quartered) 
2-1/2 cups tomatoes (diced) 
1/2 pound salt pork 
1-1/4 tablespoons butter 
1 tablespoon flour
1 tablespoon thyme
1 tablespoon oregano
4 tablespoons Worcestershire sauce
1 teaspoon Peychaud Bitters
5 cloves chopped garlic


Bring water to a boil in a heavy pot. Add rabbit, salt, pepper and spices. 
Bring back to boil and add corn, onion, tomatoes and salt pork. 
Cover and cook on low heat for 1 hour. Add potatoes and cook 30 minutes. 
Stir occasionally to prevent sticking. Mix flour and butter into paste, and stir into stew. 
Simmer about 20 minutes. 



(56) CAJUN DEEP-FRIED WILD TURKEY 

1 (10-15 lb.) unstuffed wild turkey 
5 gallons peanut oil 
2 tbsp. Cajun seasoning or TP's BBQ Rub 
1 stick butter or margarine 
1/2 tsp. garlic powder 
1/2 tsp. cayenne pepper (optional) 

Pour peanut oil into a 10 gallon pot. Put pot on propane cooker and heat oil to 375 degrees. 
Have turkey completely thawed and dry turkey thoroughly. 
Tie two cotton strings around the carcass so bird can be easily lifted out of oil. 
Carefully submerge turkey in oil. 
Deep fry for 3 1/2 to 4 1/2 minutes per pound and cook until turkey floats to the top. 
Remove bird from oil, and immediately dust heavily with Cajun seasoning. 
Melt butter or margarine, and add to it garlic powder and cayenne, if desired. 
Brush turkey with butter mixture. Allow to cool 20 to 30 minutes before carving. 
Yield 12 to 16 servings. (courtesy of MWTF)


(57) Chicken Fried Turkey 

One skinned, cleaned (without the innards) and de-boned turkey. 
Seasoned Salt 1 1/2 tsp. 
Black Pepper 1/8 tsp. 
Flour 1 cup 
Eggs l ea. 
Milk 3/4 cup 
1/2 cup Honey 

Cut up skinned and de-boned turkey into strips suitable for frying. 
Batter: Combine flour, Seasoned salt, and pepper. 
Stir in mixture of egg and milk until well mixed. 
Cooking: In large skillet, heat enough oil to cover the bottom to a level of approx. 1/2". Heat oil to 375 F. Dip turkey pieces into batter (coating evenly). Put a few pieces at a time in hot oil, and fry until brown. Place on towel and allow to drain. Now the best part! Serve lightly coated with honey!!! 
Venison may also be substituted for turkey. 



(58) CHICKEN FRIED WILD TURKEY BREAST 


1 (five pound) turkey breast deboned and cut into strips 
1 (16-ounce) bottle Italian dressing 
tsp. Lemon Pepper Dash or two of Liquid Smoke 
2 eggs beaten 
cups of milk 
Salt as needed 
Pepper as needed 
2 cups flour 
Peanut or vegetable oil as needed 

Marinate turkey strips in Italian dressing, lemon pepper, and Liquid Smoke 8 hours or overnight. 
In small bowl, beat eggs into milk. In second bowl, mix salt, pepper, and flour. 
Dip turkey strips in egg wash, then into batter. Deep fry in oil until golden brown. 
Drain on paper towels. 
Serve with gravy made with 2 tablespoons flour combined with 2 tablespoons melted butter, 
salt and pepper. Slowly add 1 cup milk; stir until thickened. Yield: 8 to 10 servings 


(59) WILD TURKEY CHILI

3 pounds ground wild turkey 
2 cups chopped celery 
medium onions chopped 
2 cloves garlic 
1/2 tsp. cayenne pepper 
1 tsp. marjoram 
1 tsp. cumin 
3 tsp. salt 
2 (16-ounce) cans diced tomatoes 
1/2 cup chili powder 
1 tablespoon paprika 
4 cups tomato juice 
2 (20-ounce) cans pinto beans undrained 
In a large pot, brown turkey. Add celery, and next 10 ingredients in order listed, 
Simmer for 60 minutes. Add pinto beans, and simmer an additional 60 minutes. Yield 8 to 10 servings


(60) TURKEY ENCHILADAS 

2 (10 3/4-ounce cans of cream of mushroom soup 
1/2 cup sour cream 
1/2 cup diced green chilies 
12 tortillas, flour or corn 
1 cup Monterey Jack cheese 
1 cup Cheddar cheese 
1/2 cup chopped onion 
2 cups cooked, cubed wild turkey 
Nonstick cooking spray 

Combine soup, sour cream, and chilies. Heat thoroughly. 
Warm tortillas in damp paper towel in microwave. 
Coat a 13x9x2-inch baking pan with nonstick cooking spray. 
Mix cheeses, onion, turkey, and 1 cup soup mixture. 
Put 2 tablespoons of cheese-turkey mixture in center of each tortilla. 
Roll tortillas and place in baking pan. Pour remaining soup mixture over top. 
Cover and bake at 350 degrees for 30 minutes. 
Uncover and top with sliced ripe olives and additional cheese if desired. Yield: 4 to 5 servings 


(61) Wild Turkey Hors d'oeuvres 

One de-boned wild turkey skinned and cleaned. 
3 eggs 
1/8 cup of milk (or less) 
One 10 oz. of seasoned bread crumbs. 

Mix eggs until well beaten. Add just enough milk to slightly thin the egg mix. 
Add dash of salt and pepper if desired. add peanut oil to a large skillet to cover bottom of pan
Heat to 375. Cut turkey into strips, dip in egg mix, then into seasoned bread crumbs, 
fry until browned drain and serve. 


(62) Smoked Turkey

I use a water pan cooker. Most are the two shelf models. 

Brine turkey using enough salt in the brine to float an egg. The brine should be 32 degrees F
You will only have to brine the turkey approximately 20 minutes for a 20 lb bird. 
I add garlic, brown sugar, and Worcestershire sauce to the brine to taste. 

(Brining is optional) 

Remove from solution, dry with paper towels and rub turkey with olive oil 

I usually then apply my BBQ rub all over the inside and outside of the turkey.

Fill water pan to top with water. 

Place turkey on grill. I usually use the top grill unless I have more than one bird. 
Cover with lid and resist all temptation to look inside. 
Smoke in the water smoker for around 7 hours or until the wings twist off easily.
Add wood chips every hour during the smoking process.

BBQ RUB for all grilling and smoking- ribs-chicken-etc

(63) TP's Barbecue Rub

ingredients:

4 tbs Celery Seeds
4 tbs Paprika
2 tbs Red Pepper Flakes
5 tbs Chili Powder
4 tbs Granulated Garlic
5 tbs Salt (or less if you like)
2 tbs Dried Mustard
10 tbs Sugar
1 tbs Freshly Ground Black Pepper
1 tbs Ground Sage
Grind the celery seeds to a powder in your spice mill 
(coffee grinder for spices only works great).

Add the remaining ingredients.

Use the spice mixture beef, pork or chicken and wild game. 
Rub inside and out a minimum of15 minutes before grilling or smoking.

Store remaining in an airtight jar and store in a cool, dark place.



(64) Smoked Wild Turkey #2

Clean and trim turkey and stuff inside with celery stalks and quartered onions. 
Mix: 
1/2 c. Olive Oil 
1-2 Tbs. Rosemary 
1-2 Tbs Thyme Leaves 
3-4 Cloves Garlic Minced 
Rub turkey inside and out with mixture. 

2 Large Vidalia Onion cut in quarters. 
1 pound Thick Sliced Smoked Bacon 
Separate onions into single layers and cover entire turkey with single layers of onion 
Secure with toothpicks. Place bacon over entire turkey hooking it over the toothpicks. 
Place turkey in smoker, using charcoal and whatever chunks of wood you prefer...
and smoke for at least 6-8 hours. 

(65) Wild Turkey Breakfast Nuggets 

Wild Turkey Breast 
Small Bowl of Buttermilk 
Baggie of flour 
Salt (to taste) 
Black Pepper (to taste) 
Oil 
Butter 

Cut breast into strips about 1 inch thick and 1 inch wide. 
Dip the strips in the buttermilk and drop them into the baggie containing the flour, salt and black pepper mixture. 
Shake to coat the pieces with the flour mix. 

Heat oil and butter, ( 1/2 oil and 1/2 butter mix) in a well "seasoned" cast iron skillet. 
Slowly fry the strips in the oil until golden brown. 
Remove and place on paper towels. 


(66) Smoked Turkey #3 

Smoked turkey out of the oven or off of the grill 
For the juiciest, best tasting turkey ever. 

In a clean, plastic 5 gallon bucket Combine and mix: 
1 cup of Tender Quick 
1 cup of Table Salt 
10 1/2 Tbs of liquid smoke 
2 gallons of water 

Submerge cleaned turkey in solution and cover bucket for 24 hours. 
Remove turkey and pat dry. Place bird in roasting pan in the oven at 350 degrees 
or put on a hot grill that can be covered, I use a Weber, a water smoker does a great job too!
until bird is done. (When a leg will almost pull off with little effort, the bird is done). 

(67) This is my favorite recipe for BarBQ Sauce......have not found one I like better
BarBQ sauce like this one is great with any kind of meat you want to use it with.
It just goes to prove why Kansas City is the BarBQ headquarters...
..we smoke the meat then sauce it 

TP's BARBECUE SAUCE
Makes about 3 quarts

1 1/2 cup sugar 
1/4 cup salt 
5 tablespoons celery seed (ground) 
5 tablespoons ground cumin
4 tablespoons ground red pepper 
4 tablespoons garlic powder 
3 tablespoon chili powder
2 quarts ketchup 
1 cups white vinegar 
4 Tbs. liquid smoke
1/4 cup lemon juice 

1. Mix together all ingredients....bring to the boil. Take off the fire and let sauce cool.
2. Bottle and refrigerate (will keep at least 6 months)
3. Serve warm or at room temperature. 


The following is my personal recipes for wild game sausage.....I have used and do use all of these.  If you have any questions about any of these recipes , please e-mail me.

WILD GAME SAUSAGE RECIPES

Bear Sausage

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Feet medium hog casings
4 lb Bear meat, trimmed of all
-fat, cubed
1 lb Pork fat, cubed
2 1/2 ts Salt
2 ts Black pepper
1 t Celery seed
1/2 ts Dried thyme leaves
1/2 ts Dried savory
1/2 c Dry red wine

Prepare casings. Combine ingredients and grind through the coarse
disk. Grind through the fine disk, stuff casings, and tie off into 3"
links. Age in the refrigerator for two days. Cook as for fresh pork
sausage.

Game meats tend to have a very strong wild taste to them. If you like this taste, then use the fat from the game animals. If you prefer a less gamy
taste, you will need to use pork or beef fat. Also as I mentioned earlier, bear and boar meat can carry trichinosis. If not going to make a fresh
sausage or one that will be thoroughly cooked, you need to prepare it. See other sausage page for details Here 

Bear Sausage

5 feet medium hog casings. 
4 pounds bear meat trimmed of all fat* 
1 pound pork fat, cubed * 
2 1/2 teaspoons salt 
2 tsp freshly ground black pepper 
1 tsp celery seed 
1/2 tsp dried thyme leaves 
1/2 tsp dried savory 
1/2 cup red wine (optional) 


Prepare the casings as described in other sausage page. Mix the meat and fat together with the remaining ingredients and grind through the course
disk. Then grind through the fine disk and stuff into casings. Make 3 inch links and refrigerate for 2 days. Cook and eat like fresh sausage or freeze.

Deer Sausage

7-1/2 lbs ground deer
7-1/2 lbs ground pork butt
4 oz salt
1-1/2 oz Accent
1 oz black pepper
1 oz cayenne pepper
3 oz light brown sugar
1 oz Louisiana Hot Sauce (not Tabasco)
1 oz Paprika
3 OZ LEA & PERRIS WORCESTERSHIRE SAUCE
CHOPPED FRESH GREEN ONIONS

*** Mix all of the above together well. Stuff in casing.
DUCK SAUSAGE

Ingredients:
- 2 pounds ground duck meat
- 4 ounces ground pork fat ( I substitute dark chicken)
- 2 tablespoons salt
- 1 teaspoon red chili flakes
- 1 tablespoon coriander seed, toasted
- 1/2 teaspoon cumin seed, toasted
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon sugar
- 1/2 cup SANDEMAN 20 YEAR OLD TAWNY PORT
- 1/2 cup cracked ice

Procedure:
Combine all ingredients except Port and ice. Chill thoroughly and put
through grinder. Place 80% of mixture in food processor fitted with
steel blade. While machine is running, slowly add Port and ice.
Mixture should be moldable and sticky. fold in remaining sausage
mixture. Place in a mold lined with plastic wrap and freeze. Cut
frozen sausage into slices to sauté for salads and Hors D' Oeuvres.

Duck Sausage #2

2-3 feet small hog casings 
2 pounds fresh duck meat (wild) 
2 Tablespoons finely chopped fresh chives 
2 cloves garlic, finely minced 
1 tsp ground coriander seed 
1/4 tsp ground mace 
1/2 tsp finely ground white pepper 
1 tsp paprika 
1 egg white 


Prepare casings. Mix the remaining ingredients and refrigerate for 30 minutes. Grind the mixture through the fine disk. Refrigerate till firm, about 30
minutes. stuff into casings and twist into 4 inch links. Bring a large pot of water to a boil , add the links, reduce heat, and simmer for 30 minutes. You
can eat them immediately or refrigerate, served cold , or browned, or frozen.


ELK Sausage

5 feet medium hog casings 
4 pounds elk meat 
1 pound beef fat 
2 1/2 tsp salt 
2 tsp coarsely ground black pepper 
2 tsp cayenne pepper 
2 cloves garlic, finely chopped 
1 tsp crushed anise seed 
1/4 cup dry red wine (optional) 


Prepare casings. Grind meat and fat together through coarse disk. Mix remaining ingredients and stuff into casings and twist off into 4 inch links.
Refrigerate for 24 hours. This is an assertive sausage and is best roasted or grilled.

Famous Jodeen Sausage (Wyoming Style)


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Paprika - dust heavy
Salt and pepper to taste
6 Finely chopped onions
10 Cloves garlic finely
Chopped
Fresh parsley finely chopped
Cover top until green
3 Finely chopped jalapeno
Peppers
Cayenne pepper - very
Lightly dust
8 ts Cumin
Lemon pepper - dust lightly
Celery salt - very lightly
Dust
2 tbs Sage
7 ads Liquid smoke
3 ts Rosemary
3 ts Thyme
5 ts Oregano
End cuts of bacon or pork

1. Mix 40-50% pork to meat. 2. Mix thoroughly with hands then cook
piece before proceeding further. 3. Season to taste and package.


Moose Sausage

5 feet medium hog casings 
5 pounds moose with fat or 4 pounds of moose meat and 1 pound of beef fat. 
2 tsp salt 
2 tsp coarsely ground black pepper 
2 cloves garlic finely minced 
1/4 cup onion, finely minced 
1/2 cup sweet red pepper, finely minced 
1 tsp crushed red pepper 


Prepare casings. Mix together all ingredients and grind through the course disk and stuff into casings. Twist off into 4 inch links and refrigerated for
2 days. Cook and eat like a fresh sausage or freeze.

Rabbit Sausage


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 pounds rabbit -- cubed
5 pounds pork butt -- cubed
90 grams salt
15 grams pate spice
2 grams sage -- dry
2 grams cayenne
3 cups water or salme

Mix dry ingredients. Add dry to meat and mix well. Pass through grinder one time. Add salme or water. Pipe into casing.

NOTES : Salme - stock made from rabbit bones

Diced dehydrated apples work very well in the mix.

Rabbit sausage #2

3 pounds rabbit meat 
3 feet small hog casings 
1 tsp salt 
1/2 tsp freshly ground white pepper 
1/2 tsp ground black pepper 
1/2 tsp thyme 
1/2 tsp freshly grated ginger 
2 tablespoons chopped fresh chives 
2 tablespoons chopped fresh parsley 


Prepare casings. Mix ingredients. 
Grind with fine disk and stuff into casings. 
Twist off into 3 inch links. Pan fry in vegetable oil.

Squirrel Sausage

2 feet sheep casings 
2 pounds squirrel meat 
1 tsp salt 
1/2 tsp freshly ground white pepper 
2 tablespoons toasted pine nuts 
1/8 tsp mace 
1/8 tsp cardamom 
1/8 tsp allspice 


Prepare casings. Mix ingredients and grind through the fine disk. grind again and stuff into casings. Twist off into 2 inch links like cocktail franks.
cook by steaming or simmering for about 30 minutes. 


Venison Bologna
I'm not certain this is really what honey bologna is, but the regular
version of this using powdered dextrose is one of the tastiest
sausages I have ever made. Basically, this is the Keats recipe for
Lebanon bologna with honey substituted, with a little extra, and using
venison larded with back fat instead of beef.

10 pounds venison
2-3 pounds back fat
5 ounces salt
2 teaspoons Prague Powder #2
4 ounces corn syrup solids
1/2 cup honey
6 ounces Fermento
1 tablespoon ground white pepper
1 tablespoon nutmeg
1 tablespoon paprika
1 teaspoon onion powder

When you do this with beef, you grind the meat through a 1/2 inch
plate, mix it with the salt, then let it sit 5 to 6 days, draining off
the liquid. Then you add 3/4 ounce of salt. However, as I discovered
with the venison, being a firmer and leaner meat, there won't be any
liquid to draw off - so you might want to back off a bit on those 5
ounces of salt and definitely add no more when it comes to mixing. I
left the venison in the fridge just 4 days, keeping it in one of those
large white kitchen trash bags to keep it from air-drying. I
overhauled it once during this time.

The problem with corn syrup solids is that they want to stick together
and that can be a problem in the finished sausage - you are likely to
get lumps. I keep them vacuum sealed to avoid these hard clumps from
forming in storage. This tendency would not normally be a problem, but
this recipe calls for no water - so you can't dissolve the spices in
the blender with liquid. What I did was mix it with the dryer
Fermento, then mix it all into the venison (after I'd run the venison
through a 3/8" plate). There was still a sticky mess in the bottom of
the bowl that just wouldn't dissolve, but the next step took care of
that.

In order to insure proper distribution of the cure, I ignored the
recipe and dissolved the Prague Powder #2 in a cup of cold water and
mixed that in. This additional moisture - okay in my mind because of
the dryness of the meat - got the remaining gook off the bottom of the
mixing bowl. I figured this would be a good time to mix in the honey,
so I drizzled that over the meat and mixed it in.

Next, I mixed in the back fat, which was previously ground through an
1/8" plate. I worked this in a little at a time, until the consistency
seemed right, mixed in all the spices, a

Kutas specifies fermenting thusly:

16 hours at 90: F, 90% humidity
28 hours at 105: F, 85% humidity
6 hours at 110: F, 85% humidity

Now I can hold those temperatures fairly well, within 3 or so degrees,
but the humidity is just gonna be very high since I have no way of
regulating that. The Dutch oven and wet towel insure that.

I weighed out the meat and it was exactly 208 ounces - or 13 pounds. I
decided to make 5 sausages, so I got out five 3 1/2 x 24 inch casings
and set them a-soaking in vinegar (that helps prevent sticking). I
weighed out five ~41 ounce balls of sausage mixture and prepared to
stuff.

The idea here was to make them as even as possible and that 5 pound
stuffer I just bought is just the ticket for that - very little meat
is left in it when its plunger hit the bottom and, wow, does that
hydraulic plus gear ratio thing ever pack a sausage tight! One by one,
I put the 41 ounce balls in there, sealing the ends with a half inch
hog ring. Well, all but the first one. See there's still a little bit,
maybe a couple of ounces or so, of meat left in there. After I had
sealed the last sausage, I took the "residue" from the bottom of the
stuffer and put it in the first sausage with a spoon. Then I sealed
it. The result was 5 sausages, all the same size. Prick 'em liberally
and paint them once more with vinegar, for good measure.

I'm sticking with the times Kutas suggested, and that's a really long
time! The fermenting started Tuesday at 3:30pm, first temperature bump
yesterday at 7:30am, and the last one will be this morning at 11:30am.
Then, the smoking/cooking will start about 5:30pm this afternoon.

Kutas suggests heavy smoking for a day or two, without heat, then
raising the temperature to 150: F until the sausage temperature
reaches 137:. That's for beef, I might take it a little higher for the
venison, though this stuff has been frozen long enough to kill any
trichina. If you're in doubt, get the internal temperature up to 152:.

I'm going to get the smokehouse temperature at 130: after 5:30, vents
wide open, goodbye towel and Dutch oven, let's let this stuff dry out
a bit. You cannot smoke wet sausage. After a couple of hours, I'll
smoke it overnight then cook it tomorrow. Then it has to age about a
week in the fridge before it is ready to eat!

VENISON SAUSAGE FOR BREAKFAST

2 lbs. venison 
1/2 lb. bacon
1 tsp. salt 
1 tsp. red pepper
1/2 tsp. sage

Chop the bacon and dice the venison, then mix in the salt, pepper, 
and sage. Refrigerate the mixture for a few hours before use. 
Shape the mixture into thin patties. 
Pour a little oil into a skillet or onto a griddle and 
heat to medium high. 
Grill the patties for a few minutes on each side. 

SMOKED VENISON COUNTRY SAUSAGE

INGREDIENTS FOR 10 LBS.

6 lbs. venison 4 lbs. fat pork butts
1 lb. water 6 tbsp. salt
1 tbsp. ground white pepper 3 ozs. corn syrup solids
4 tsp. onion powder 1 tsp. ground nutmeg
2 level tsp. Prague Powder No. 1 2 cups soy protein concentrate

GRINDING & MIXING

Grind all meat through a 1/4" grinder plate and mix all ingredients well. Stuff into 32-35mm hog casings and link into 6" links.

SMOKING AND HEATING

Remove to preheated smokehouse at 120 degrees F., with dampers wide open for about 1 hour or until sausage is dry. Then apply heavy smoke, gradually increasing temperature of smokehouse to 160 degrees F. Damper is to be about 1/4 open while the smokehouse heat is increased at the rate of 10 degrees F. every 30 minutes. Hold until internal temperature reaches 152 degrees F. Remove from smoker and shower with cool water until internal temperature reaches 110 degrees F. Remove and place in cooler for 24 hours before using.


VENISON EASY SAUSAGE

9 OR 10 LBS. VENISON
2 OR 3 LBS. BEEF SUET OR FATTY PORK
PREPARED SEASONINGS

CUBE THE VENISON AND SPREAD IT OUT ON A TABLE, CUT THE FAT AND SPREAD IT OUT
ATOP THE VENISON. SPRINKLE THE SEASONINGS OVER EVERYTHING. MIX THE MEATS 
AND RUN THROUGH A GRINDER USING A COARSE PLATE, THEN RUN THE MIXTURE THROUGH
USING A SMALLER PLATE. THIS SAUSAGE CAN BE USED AS PATTIES OR STUFFED INTO
CASINGS. THE LINKS CAN BE USED FRESH OR SMOKED/COOKED TO AN INTERNAL 
TEMPERATURE OF AT LEAST 140 DEGREES. IF THE SAUSAGE IS TO BE DRIED OR COLD
SMOKED, SOME Prague Cure #1 SHOULD BE ADDED TO THE SEASONINGS.

VENISON HONEY BOLOGNA #2
I'm not certain this is really what honey bologna is, but the regular
version of this using powdered dextrose is one of the tastiest
sausages I have ever made. Basically, this is the Kutas recipe for
Lebanon bologna with honey substituted, with a little extra, and using
venison larded with back fat instead of beef.

10 pounds venison
2-3 pounds back fat
5 ounces salt
2 teaspoons Prague Powder #2
4 ounces corn syrup solids
1/2 cup honey
6 ounces Fermento
1 tablespoon ground white pepper
1 tablespoon nutmeg
1 tablespoon paprika
1 teaspoon onion powder

When you do this with beef, you grind the meat through a 1/2 inch
plate, mix it with the salt, then let it sit 5 to 6 days, draining off
the liquid. Then you add 3/4 ounce of salt. However, as I discovered
with the venison, being a firmer and leaner meat, there won't be any
liquid to draw off - so you might want to back off a bit on those 5
ounces of salt and definitely add no more when it comes to mixing. I
left the venison in the fridge just 4 days, keeping it in one of those
large white kitchen trash bags to keep it from air-drying. I
overhauled it once during this time.

The problem with corn syrup solids is that they want to stick together
and that can be a problem in the finished sausage - you are likely to
get lumps. I keep them vacuum sealed to avoid these hard clumps from
forming in storage. This tendency would not normally be a problem, but
this recipe calls for no water - so you can't dissolve the spices in
the blender with liquid. What I did was mix it with the dryer
Fermento, then mix it all into the venison (after I'd run the venison
through a 3/8" plate). There was still a sticky mess in the bottom of
the bowl that just wouldn't dissolve, but the next step took care of
that.

In order to insure proper distribution of the cure, I ignored the
recipe and dissolved the Prague Powder #2 in a cup of cold water and
mixed that in. This additional moisture - okay in my mind because of
the dryness of the meat - got the remaining gook off the bottom of the
mixing bowl. I figured this would be a good time to mix in the honey,
so I drizzled that over the meat and mixed it in.

Next, I mixed in the back fat, which was previously ground through an
1/8" plate. I worked this in a little at a time, until the consistency
seemed right, mixed in all the spices, and ground the whole shebang
through an 1/8" plate. I let it sit in the fridge for a couple hours
while I got the smoker ready - stabilized at 90º F, a wet towel over
the smokestack, and a Dutch oven filled with water on the burner to
get the humidity up.

Kutas specifies fermenting thusly:

16 hours at 90º F, 90% humidity
28 hours at 105º F, 85% humidity
6 hours at 110º F, 85% humidity

Now I can hold those temperatures fairly well, within 3 or so degrees,
but the humidity is just gonna be very high since I have no way of
regulating that. The Dutch oven and wet towel insure that.

I weighed out the meat and it was exactly 208 ounces - or 13 pounds. I
decided to make 5 sausages, so I got out five 3 1/2 x 24 inch casings
and set them a-soaking in vinegar (that helps prevent sticking). I
weighed out five ~41 ounce balls of sausage mixture and prepared to
stuff.

The idea here was to make them as even as possible and that 5 pound
stuffer I just bought is just the ticket for that - very little meat
is left in it when its plunger hit the bottom and, wow, does that
hydraulic plus gear ratio thing ever pack a sausage tight! One by one,
I put the 41 ounce balls in there, sealing the ends with a half inch
hog ring. Well, all but the first one. See there's still a little bit,
maybe a couple of ounces or so, of meat left in there. After I had
sealed the last sausage, I took the "residue" from the bottom of the
stuffer and put it in the first sausage with a spoon. Then I sealed
it. The result was 5 sausages, all the same size. Prick 'em liberally
and paint them once more with vinegar, for good measure.

I'm sticking with the times Kutas suggested, and that's a really long
time! The fermenting started Tuesday at 3:30pm, first temperature bump
yesterday at 7:30am, and the last one will be this morning at 11:30am.
Then, the smoking/cooking will start about 5:30pm this afternoon.

Kutas suggests heavy smoking for a day or two, without heat, then
raising the temperature to 150º F until the sausage temperature
reaches 137º. That's for beef, I might take it a little higher for the
venison, though this stuff has been frozen long enough to kill any
trichina. If you're in doubt, get the internal temperature up to 152º.

I'm going to get the smokehouse temperature at 130º after 5:30, vents
wide open, goodbye towel and Dutch oven, let's let this stuff dry out
a bit. You cannot smoke wet sausage. After a couple of hours, I'll
smoke it overnight then cook it tomorrow. Then it has to age about a
week in the fridge before it is ready to eat!

OLD-TIMEY SMOKED SAUSAGE

8 lbs. venison with some fat pork 3 Tbsp. sea salt (see note)
2 Tbsp. black pepper 2 Tbsp. sage

Measure and mix seasonings. Sprinkle over ground venison and fat pork, mix thoroughly with hands. Can be ground the second time for a finer grade of sausage. Stuff in casings with sausage grinder stuffer. When they are stuffed, hang over about 3-inch hickory poles and put a smoke from green hickory chips under sausage to smoke two or three days. Poles should be at least 5 feet above the smoker. 

NOTE: Remember that some old recipes such as the one above use salt that would, at the time, be likely to contain some salt-peter and other preservatives. These days, most of these minerals are removed from table salt before it is packaged for sale in the supermarket.

SMOKED VENISON POLISH SAUSAGE

INGREDIENTS FOR 10 LBS.

2 lbs. water (1 quart) 2 cups soy protein concentrate
6 tbsp. salt 2 tbsp. powdered dextrose
2 level tsp. Prague Powder No. 1 1 tbsp. ground black pepper
2 large cloves of fresh garlic 1 heaping tsp. marjoram
8 lbs. lean elk or venison 2 lbs. regular pork trimmings

GRINDING

Chill all meat and grind through 1/4" or 3/16" grinder plate. Be sure all the blood clots, bones and sinews have been removed. Place all meat into mixer, adding all the ingredients. Mix well until all the ingredients are evenly distributed. Remove, place in stuffer and use 35-38mm hog casings for stuffing. 

SMOKING 

Let sausage dry at room temperature for about 45 minutes after stuffing. Remove to smokehouse preheated at 120 degrees F. and leave dampers wide open. Sausage will dry more for about 45 minutes. After this period, gradually adjust smoker to 160-170 degrees F. with dampers open. Allow product to smoke until the internal temperature reaches 152 degrees F. 

VENISON AND PORK SAUSAGE

15 LBS. LEAN VENISON WITH ABSOLUTELY NO FAT 
15 LBS. LEAN FRESH PORK 
4 OZ. WATER
1 1/2 OZ.RED PEPPER
1 OZ. NUTMEG
1/2 TSP. GARLIC POWDER
12 OZ. SALT
1/2 LB. DRIED MILK

GRIND UP THE MEATS AND MIX THEM TOGETHER THOROUGHLY. THEN ADD WATER, MIXING
WELL. MIX IN YOUR SEASONINGS AND ADJUST TO TASTE. STUFF THE MEAT INTO 
CASINGS, KEEPING THE LINKS ABOUT 6 TO 8 INCHES LONG. THE MEAT MAY ALSO BE 
MOLDED INTO PATTIES AND WRAPPED IN ALUMINUM FOIL. 

Venison Sausage


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds cubed venison
1 pound cubed suet
3 tablespoons salt
1 tablespoon black pepper
1 teaspoon red or cayenne pepper
1 teaspoon paprika
1 teaspoon sage
2 teaspoons garlic powder
sausage casings

After grinding & mixing the venison & suet with the seasonings, fry a small patty to check for taste. If it's too mild, add small amount of red pepper until proper taste is reached; if it's too hot, add more venison. Stuff in casings & smoke 28 to 30 hours.

Smoked Country venison Sausage

20 pounds Venison 
5 pounds fat pork butts 
1 qt. ice water 
8 ozs salt 
1 oz ground white pepper 
8 ozs onion powder 
1 T. (tablespoon) ground nutmeg 
1 oz cure #1 (nitrate) 


Grind all meat through grinder and mix all ingredients well. Stuff into 32-35 mm hog casings make 6" links.
Move to preheated smoke house at 120 degrees F for about 1 hour or until sausage is dry. Then apply heavy smoke gradually increasing temperature to 160
degrees. smoke until the internal temperature of the sausage is 152 degrees. Remove from smoker and shower with cool water until internal temp reaches 110
degrees. Place in refrig. for 24 hours before eating. 

Smoked venison Summer Sausage


1 oz ground black pepper. 
8 ozs salt 
1 oz cure #1 
1/4 oz ground coriander 
1/4 oz ground ginger 
1/4 oz garlic powder 
1/4 oz ground mustard 
20 pounds venison * 
5 lbs pork fat and/ or trimmings* 
14 ozs Fermento (optional, gives it a slight tangy taste) 


Grind meat through a fine plate. The fat should be ground in a larger plate, or cut into small cubes. Place all ground meat and fat with other ingredients and mix well
to distribute the spices throughout the meat and fat. Refrigerate for 2 days. Then regrind.
Stuff into 1 1/2-2 3/4 inch beef middles.
Hang up and allow to dry at room temp for about 4 hours. Place in smoke house that has been preheated to 120-130 degrees. Apply heavy smoke and remain at
this temp for 3-4 hours, or until desired color is obtained.
Raise the temp. to 165 degrees and cook until the internal temp of the sausage is 145 degrees. Rinse until the internal temp is 120 degrees. Allow to dry, place in
refrig.for at least 24 hours.

Smoked venison Breakfast Sausage

2 1/2 pounds water 
8 ozs salt 
1 oz ground white pepper 
1/4 ground ginger 
1/4 oz ground nutmeg 
1/4 oz sage 
1 oz cure #1(nitrate) 
20 pounds venison* 
5 lbs pork or beef fat.* 


Grind meat and fat through fine plate. Add all ingredients and mix well, then stuff into small casings 22-24mm.
Hang sausage for about 2 hours before placing into the smoke house, then place in smoke house at 110 degrees and immediately apply heavy smoke. Gradually
raise the temp to 160 degrees and hold until the internal temp of the sausage reaches 152 degrees. Run cool water over it until the internal temp reaches 110
degrees. Allow to hang until the surface is dry. remove to refrigerator for at least 24 hours before eating.

Venison Salami


2 1/2 pounds ice water 
8 ozs salt 
1 oz cure #1 
1 oz ground white pepper 
1/2 oz nutmeg 
1 oz fresh garlic 
20 pounds venison* 
5 pounds pork fat* 


Grind the meat through a fine plate and cut the fat into small cubes. Mix together with all the other ingredients. Refrigerate for 24 hours, then regrind through a large
plate.
Stuff into beef middles the place in smoke house. with drafts wide open.
Hold about 130 degrees for about 30 minutes or until the surface is dry. then partially close the dampers and raise temp to 150 degrees, while applying smoke. After
one hour, bring the temp to 165 degrees and hold until the internal temp of the sausage is 152 degrees. Rinse the sausage in cool water until the internal temp is 120
degrees.

VENISON SAUSAGE

4 LBS. COARSE GROUND VENISON
1 LB. FINE GROUND BACON
1 TBSP. SALT
1TBSP. SAGE
1TSP. ALLSPICE
2 TBSP. SUGAR
1 TSP. CORIANDER
1 1/2 TSP. MUSTARD SEED
6 CLOVES PRESSED GARLIC
2 TBSP. BLACK PEPPER
1 C. COLD WATER

COMBINE ALL INGREDIENTS, MIX THOROUGHLY AND STUFF INTO HOG CASING. 
TO COOK, BOIL, BAKE OR FRY.

Venison Summer Sausage (10 pound recipe)

1 tbsp. ground black pepper
6 tbsp. kosher salt (I used slightly less)
4 tbsp. powdered dextrose
2 level tsp. Prague Powder #1
1 tbsp. ground coriander
1 tsp. ground ginger
1 tsp. ground mustard (I ground brown seeds)
1 tsp. garlic powder
6 tbsp. corn syrup solids
8 lbs. lean venison
2 lbs. regular pork trimmings (I used the back fat)
6 ozs. Fermento

Now, with the Fermento and sugar, you'd expect a bit of tang in the final
product. I made this last year without and it was still everyone's favorite.
Having made fermented sausages since, I know this will be even better, but
my time frame does not allow for it to sit in the fridge two whole days for
that to completely happen - so I'm hoping 36 hours, around 6am tomorrow,
will do the trick. 

Deer Sausage

7-1/2 lbs ground deer
7-1/2 lbs ground pork butt
4 oz salt
1-1/2 oz Accent
1 oz black pepper
1 oz cayenne pepper
3 oz light brown sugar
1 oz Louisiana Hot Sauce (not Tabasco)
1 oz Paprika
3 oz Lea & Perrins Worcestershire sauce
chopped fresh green onions

*** Mix all of the above together well. Stuff in casing.

BASIC GROUND MEAT MIX #1

5 lb. lean venison 
1 lb. pork back fat
2-4 tablespoons salt

Grind the meat and fat thoroughly, mix in salt and add one of the 
seasoning recipes that follow. Keep mixture cold.

SEASONINGS FOR BASIC MEAT MIX

SALAMI SEASONING
2 Tablespoons sugar
1 Tablespoon Cayenne Pepper
1 Teaspoon Ground Cloves
1 Tablespoon Fine-Ground Pepper
2 Teaspoons Garlic Powder
3/4 Cup Dry Milk (Mix to thin paste)

BASIC GROUND MEAT MIX #2

5 lb. lean venison 
1 lb. pork back fat
2-4 tablespoons salt

Grind the meat and fat thoroughly, mix in salt and add one of the 
seasoning recipes that follow. Keep mixture cold.

SEASONINGS FOR BASIC MEAT MIX 

SPICY SAUSAGE SEASONING
2 Tablespoons Sugar
1 Teaspoon Cayenne Pepper
1 1/2 Tablespoons Ground Chili Powder
1 1/2 Teaspoons Ground Celery Seed
1 Tablespoon Garlic Powder
3/4 Cup Dry Milk (Mix to thin paste)

BASIC GROUND MEAT MIX #3

5 lb. lean venison 
1 lb. pork back fat
2-4 tablespoons salt

Grind the meat and fat thoroughly, mix in salt and add one of the 
seasoning recipes that follow. Keep mixture cold.

SEASONINGS FOR BASIC MEAT MIX

WEINER SEASONING
1 1/2 Teaspoons Ground White Pepper
1 1/4 Teaspoons Ground Coriander
1 1/2 Teaspoons Mustard Powder

BASIC GROUND MEAT MIX #4

5 lb. lean venison 
1 lb. pork back fat
2-4 tablespoons salt

Grind the meat and fat thoroughly, mix in salt and add one of the 
seasoning recipes that follow. Keep mixture cold.

SEASONINGS FOR BASIC MEAT MIX

PEPPERONI SEASONING
2 Tablespoons Sugar
1 Teaspoons Ground Cumin
1 1/3 Teaspoons Leaf Oregano
1 Teaspoon Thyme
1 Tablespoon Cracked Pepper
2 Tablespoons Fine Ground Pepper
3 Tablespoons Chili Powder
1 Teaspoon Whole Anise
3/4 Cup Dry Milk (Mix to a thin paste)


Deer Sausages

These recipes also pertain to Elk, Moose, and Caribou. 


5 feet medium hog casings. 
5 pounds cubed pre-frozen venison* Read about trichinosis on other sausage page 
3 pounds lean pre-frozen or certified pork * 
2 pounds pork fat, cubed * 
5 tablespoons salt 
1 teaspoon thyme 
2 teaspoons sugar 
1 tablespoon finely ground black pepper 
2 teaspoons garlic, finely minced 
1 tablespoon paprika 
1 teaspoon cayenne red pepper 
1 cup brandy (it evaporates, optional) 
1 tsp cure #1 (Prague powder, or nitrates) 
A marinade with the following ingredients:


1/2 cup red wine, 1/2 cup red wine vinegar, 2 teaspoons salt, 1 small onion, sliced 1/2 cup thinly sliced carrot, 1 clove garlic, finely minced, 1 bay leaf, 1/4 cup
chopped heart of celery, 1 tablespoon whole black peppercorns.

Thaw the pre-frozen venison. Prepare the marinade and pour it over the cubes of meat. marinate in the refrigerator for twenty four hours.
Drain the venison, discard the marinade and grind the meat through the fine disk.
Grind the pork and fat separately through the fine disk and mix with the venison.
Add the remaining ingredients and mix thoroughly. Place the sausage in the refrigerator overnight.
Prepare the casings (see other sausage page) Here
Stuff the mixture into the casings and tie off into 4 or 5 inch links
Cold smoke the sausage (70-90 degrees F) for ten hours.
Hang again for at least two weeks before testing.

Venison Summer Sausage


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds deer meat (ground)
4 tablespoons Morton's tender quick
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
3/4 teaspoon dry mustard
1 1/2 teaspoons coarse ground black pepper
1 1/2 tablespoons ground cayenne pepper
1 tablespoon soy sauce
2 tablespoons Worcestershire sauce
3 tablespoons water

After mixing all ingredients shape into rolls and place in ice-box (Refrigerator) 24 to 48 hours to cure. Place rolls on smoker and smoke with low heat (180 1/4) 45 minutes. Turn over and smoke another 45 minutes. Increase heat in smoker to 300 degrees after 45 minutes turn over and cook another 30 minutes. Sausage is now done.



VENISON THURINGER

INGREDIENTS FOR 10 LBS.

8 tbsp. salt 2 level tsp. Prague Powder No. 1
8 tbsp. powdered dextrose 1 tbsp. ground black pepper
1 tsp. ground ginger 6 tbsp. corn syrup solids
7 lbs. lean elk or venison 3 lbs. fat beef trimmings
6 ozs. Fermento

GRINDING

Grind all the meat through 1/4" or 3/16" grinder plate. Place in mixer with all the ingredients and mix until the ingredients are evenly distributed. After mixing, place all the meat into the curing pans, not over 6 inches high, and pack tightly. Be sure all the air pockets are removed. Let the meat cure in the cooler at 38-40 degrees F. for 3-4 days; the thuringer is properly cured when it has a nice red color. After curing, regrind all the meat through a 1/8" plate. 

STUFFING

Pack meat tightly into stuffer to prevent air pockets. Stuff the meat into 2 3/4" diameter by 30" sewed single-wall beef middles; or, you may use the 3 1/2" by 24" fibrous casings.

SMOKING AND COOKING

To produce a thuringer that has a consistent sour flavor, it is of the utmost importance that the correct curing and smoking temperatures are followed very closely. Close attention also should be given to the weather condition, which will govern the conditions in curing and hanging time.

After stuffing, hang the thuringer on the smokehouse sticks and space properly. Allow the thuringer to hang at room temperature for at least 10-12 hours or until the product is completely dry. If the weather is cool, increase the hanging time of the thuringer to 24 hours; that is, if the temperature is lower than 65 degrees F.

Then place the thuringer into a 100 degree F. smokehouse, apply a heavy smudge and smoke at this temperature for 8-10 hours. Keep the temperature between 100-110 degrees F. during this period. Then raise the smokehouse temperature to 145 degrees F. and heat at this temperature until an internal temperature of 138 degrees F. is obtained. Place in 45 degree F. cooler and chill for at least 24 hours before using. 

NOTE: During the time the thuringer is being smoked, it is extremely important that you not exceed the maximum of 100 degrees F.


Vienna Sausage


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds lean beef
4 pounds lean veal
2 pounds lean pork
1 pint ice water
2 teaspoons Prague powder #1
1 ounce powdered dextrose
2 3/4 ounces wheat flour
3 1/2 ounces salt
1 tablespoon ground nutmeg
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves

Grind the meat through a 1/8" grinder plate. Add the remaining ingredients, expect water, mixing thoroughly. Place the meat in a meat processor and emulsify it, adding the water as you go along. Then stuff the mixture into 24-26mm sheep casings. Hang at room temperature for 30-40 minutes until dry. Place in a preheated smokehouse at 150 degrees F. and hold there for 1 hour. Raise the temperature to 165 degrees F., holding until internal temperature reaches 152 degrees F. Vienna sausage is not smoked.



End-Of-Season Sausage


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
40 lb Game meat
10 lb Smoked ham or bacon*
1 1/4 c Black pepper
1/2 c Sugar
2 1/2 tbs Salt
1 oz Coriander
5 tbs Mustard seed
Garlic (opt)

*In place of smoked ham or bacon, you may use ordinary bacon fat; or
use 2 lb ham or bacon & about 7 1/2 lb pork trim.

This recipe was developed to use up meat in the freezer at the end of
the year. Let meat thaw. Grind cuts into burger. Grind smoked
ham/bacon. Add seasonings to burger & work in w/ground pork. The
garlic may be light if you do not like the flavor, but don't leave it
out entirely as it helps cover the "end-of-season" flavor of meat
that has been frozen all winter. Spread meat in trays or dishpans &
mix thoroughly. Stuff mixture into casings & boil sausages until they
float. Hang them & let drip until thoroughly dry. Then smoke for 3-5
days in a light, cold smoke.

Wild Boar & Pork sausage Yield: 30 lbs.

15 lb. wild boar meat 2 cups buttermilk
10 lb. fresh pork shoulder 6 Tbs. salt
5 lb. fresh pork fat 1/2 cup brown sugar
2 Tbs. coarse black pepper 1/2 cup sage
2 Tbs. ground thyme 2 Tbs. onion powder
2 Tbs. garlic powder 2 Tbs. cayenne pepper
2 Tbs. paprika 1/4 cup parsley flakes
2 tsp. ginger 1/2 tsp. nutmeg

Grind all meat through coarse chili plate, add buttermilk and seasonings and
mix by hand in a large tub. Grind mixture second time through medium sausage
plate.

I have been a meat cutter for 18 years and have made all kinds of sausage. I
have friends who hunt and bring me boar meat in season. This recipe I put
together from experimenting with different herbs and spices. I like my sausage
spicy with the primary flavor being sage. The buttermilk enhances the flavor
of sausage and also gives it longer shelf life. Venison can be substituted for the 
boar in this recipe and it works well also.

Wild Goosewurst

5 pounds goose meat 
1/2 cup Drambuie (Scotch liqueur)
2 teaspoons salt, or to taste 
2 teaspoons freshly ground white pepper
1/2 cup very finely chopped onion 
1/4 cup chopped fresh chives
1 teaspoon mace 
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper 
1 tablespoon sweet paprika
5 feet medium (2-inch diameter) hog casings
Grind the goose through the coarse disk. 
Pour the Drambuie over the goose, mix well, and refrigerate for
at least three hours of overnight. Mix the goose with the remaining 
ingredients. Grind the mixture through the fine disk and stuff 
into the prepared casings. Twist off into three or four inch links.
To cook, sauté in vegetable oil until evenly browned and cooked through.

Wild Boar Chorizo

1 lb ground lean wild boar
1 teaspoon salt
2 Tablespoons chili powder 
1/4 teaspoon cumin
1/2 teaspoon oregano 
2 cloves garlic, pressed 
2 Tablespoons vinegar
1 teaspoon ground clove
Mix all ingredients. It is important that the mixture marinate, 
to allow the vinegar and the spices to correctly flavor the meat. 
Allow to sit overnight in the refrigerator. You may form into patties 
or links. Fry in a pan loose until browned, pour off about half of the
liquid, then scramble about six (or more) eggs, and add to the sausage
mixture. Heat thoroughly and serve on warmed flour tortillas.

Wild Boar Chorizo (Tex Mex)
2 lb Lean wild boar trimmings 
1/2 c Cider vinegar
1/4 c Ground red chili, mild OR hot 
1/4 c Tequila (optional)
1 ts Ground cinnamon 
8 oz ground Beef OR pork fat
1 2 ts Ground cumin 
2 med. Onions, quartered
1 ts Ground Mexican oregano 
8 Cloves garlic, pressed
1 tbs Salt pork casings
Clean the casings, rinse well with water, then pour vinegar through them. Set aside. Use a food processor
or the coarse blade of a meat grinder, grind the meat and fat. Add the onions, garlic, vinegar, tequila
and seasonings, using the hotness of chili powder your family and guests will prefer. Stuff the casings.
First cut the casings into 3-ft lengths and tie one end together. Use either a funnel or filling tube to fill the
lengths. Tie at about 4-inch intervals with heavy thread. Place on a cookie sheet covered with wax paper.
Set on the counter for about 2 hours, then refrigerate. After a day, freeze what you will not use within a
week or two. Mixture should ripen for at least 8 hours before using.

Boar & Deer Bratwurst

2 1/2 lb Lean venison
2 1/2 lb Lean WILD BOAR
3 ts Salt
1 ts White pepper
1 1/2 c Water
1 1/2 ts Mace 
1 1/2 ts Nutmeg
1 c Fine breadcrumbs- soaked in 1/2 c Milk
1. Cube the meats, mix together, and grind twice. Add mace, nutmeg, salt and pepper and grind a third
time.
2. Using your hands, combine the meat with the bread crumbs. Add the water
and beat with a wooden spoon until light and fluffy.
3. Stuff into pork casings and tie securely into desired lengths. The bratwurst may be fried lightly in butter,
but are also delicious dipped in milk and then broiled or grilled over charcoal.


Wild Boar & Pork sausage Yield: 30 lbs.

15 lb. wild boar meat (or venison) 
1 cups dry powdered milk
10 lb. fresh pork shoulder (or ground beef) 
8 Tbs. salt
5 lb. fresh pork fat 
1 cup brown sugar
2 Tbs. coarse black pepper 
2 Tbs. red pepper flakes
2 Tbs. ground thyme 
2 Tbs. onion powder
4 Tbs. granulated garlic 
2 Tbs. cayenne pepper
4 Tbs. paprika 
1/4 cup parsley flakes
1 tsp. ginger 
3 Tbs. nutmeg
4 Tbs. mustard seed

Grind all meat through coarse chili plate, add buttermilk and seasonings
Mix by hand in a large tub. 
Grind mixture second time through medium sausage plate.
The sausage can then be stuffed into medium casings(approx 36mm)
Or it may be put unto packages for patty sausage.
We like to give it about 8 hours cold smoke and then raise the temp to 165 F.
This sausage will keep in the freezer for at least 6 months.

WILD GAME RECIPE LINKS : SECTION 2 

The following is a super collection of Wild Game Recipe links that have been collected from a number of places.  You will find that each one will give you a quick link to the recipe, which you can save or print out.

Just Click on any of the following:

ALLIGATOR

bulletbullet Alligator and Andouille Sauce Piquante
bulletbullet Alligator and Ham Soup
bulletbullet Alligator Balls
bulletbullet Alligator Chili
bulletbullet Alligator Etouffee
bulletbullet Alligator Grand Chenier
bulletbullet Alligator Jambalaya
bulletbullet Alligator Meatballs
bulletbullet Alligator or Turtle Sauce Piquante
bulletbullet Alligator Sauce Picante
bulletbullet Alligator Sauce Piquant
bulletbullet Alligator Sauce Piquant
bulletbullet Alligator Sausage & Crawfish Casserole
bulletbullet Alligator Tail Steak
bulletbullet Barbecued Alligator Tail
bulletbullet Broiled Alligator Tail with Lemon Butter Sauce
bulletbullet Fried Alligator
bulletbullet Gator Sauce Piquante
bulletbullet Grilled Cajun Style Gator Tail
bulletbullet Louisiana Alligator

BEAR

bulletbullet Barbecued Bear
bulletbullet Barbecued Bear
bulletbullet Bear Chops
bulletbullet Bear Pot Roast
bulletbullet Bear Roast
bulletbullet Bear Sausage
bulletbullet Bear Steaks with Greek Seasonings
bulletbullet Bear Steaks with Greek Seasonings
bulletbullet Bear Stew
bulletbullet Bear Stew a l'Espagnole
bulletbullet Mohawk Marinated Bear Steak

BEAVER

bulletbullet Beaver in Sour Cream
bulletbullet Beaver in Sour Cream
bulletbullet Beaver Tail
bulletbullet Beaver Tail A la Denny
bulletbullet Beaver Tail Beans
bulletbullet Beaver Tails
bulletbullet Boiled Beaver
bulletbullet Fried Beaver Tail
bulletbullet Sweet Pickled Beaver

BUFFALO (AMERICAN BISON)

bulletbullet Basted Buffalo Steak
bulletbullet Bison Stew
bulletbullet Buffalo & Beans
bulletbullet Buffalo Chili
bulletbullet Buffalo Fillet with Honey Roasted Vidalias
bulletbullet Buffalo Flank Steak
bulletbullet Buffalo Hump Chili
bulletbullet Buffalo Medallions
bulletbullet Buffalo Medialions W' Native Lime Mustard Sauce
bulletbullet Buffalo Snort Red Chili with Armadillo Meat
bulletbullet Buffalo Swiss Steak
bulletbullet Dakota Buffalo and Beer Pie
bulletbullet Fruit Sauce for Buffalo Roast
bulletbullet Pan-seared Bison Tenderloin
bulletbullet Sauteed Buffalo Steaks & Chops

CARIBOU

bulletbullet A-1 Caribou Steak
bulletbullet Braised Caribou
bulletbullet Broiled/grilled Caribou Steaks
bulletbullet Caribou Burgers
bulletbullet Caribou Chili
bulletbullet Caribou Curry
bulletbullet Caribou Empanadas
bulletbullet Caribou Goulash
bulletbullet Caribou Marinade
bulletbullet Caribou Marinade #1- Juniper
bulletbullet Caribou Marinade #2- Cloves
bulletbullet Caribou Marinade #3- Rosemary & Garlic
bulletbullet Caribou Marinade #4
bulletbullet Caribou Meat Balls
bulletbullet Caribou Meat Pie
bulletbullet Caribou Meatloaf- Chinese Style
bulletbullet Caribou Mincemeat Pie
bulletbullet Caribou Pepper Steak
bulletbullet Caribou Picadillo
bulletbullet Caribou Roast in Gin
bulletbullet Caribou Sausage
bulletbullet Caribou Sausage #1
bulletbullet Caribou Soup
bulletbullet Caribou Steak, Garlic Stir-Fry
bulletbullet Caribou Steaks with Green Peppercorn Sauce
bulletbullet Caribou Steaks with Whisky Sauce
bulletbullet Caribou Stew
bulletbullet Caribou Stroganoff
bulletbullet Caribou with Cauliflower & Snow Peas
bulletbullet Hawaiian Caribou
bulletbullet Juniper Marinated Medallions of Caribou Fillet
bulletbullet Maple Barbecued Caribou Ribs
bulletbullet Mustard Fried Caribou
bulletbullet Orange Glazed Caribou Roast
bulletbullet Oven Barbecued Caribou Ribs
bulletbullet Roast Caribou
bulletbullet Stir Fried Caribou with Black Bean Sauce

DOVE

bulletbullet Arizona Boogie Dove
bulletbullet Baked Dove Breasts
bulletbullet Baked Dove with Bacon
bulletbullet Barbecued Dove
bulletbullet Casseroled Dove Breasts and Wild Rice
bulletbullet Creamed Dove Casserole
bulletbullet Dove Au Vin
bulletbullet Dove Brandon
bulletbullet Dove Breast Appetizer
bulletbullet Dove Breasts
bulletbullet Dove Enchiladas
bulletbullet Dove Hash a la Reith
bulletbullet Doves Brazos Valley
bulletbullet Florida Barbecue Dove-Kabobs
bulletbullet Grilled Dove
bulletbullet Owyhee County Doves
bulletbullet Pan-Roasted Doves
bulletbullet Roast Doves
bulletbullet Saucy Doves

DUCK

bulletbullet Baked Duck Breasts and Rice in Roast Duck Stock
bulletbullet Baked Ducks in Sweet & Sour Sauce
bulletbullet Baked Wild Duck
bulletbullet Baked Wild Duck Ordinaire
bulletbullet Barbecued Duck
bulletbullet Basted Duck with Oyster Dressing
bulletbullet Black Duck with Wine
bulletbullet Braised Wild Duck Breasts
bulletbullet Breast Of Duck With Peppered Cherries
bulletbullet Buffet Wild Duck
bulletbullet Burmese Roast Duck
bulletbullet Caddo Wild Duck
bulletbullet Charcoal-Broiled Duck Breasts
bulletbullet Comanche Roast Wild Duck
bulletbullet Duck Basted With Honey And Curry
bulletbullet Duck Breast Louisiana Style
bulletbullet Duck Breast with Lemon
bulletbullet Duck Jambalaya
bulletbullet Duck over Charcoal
bulletbullet Duck with Apple Dressing
bulletbullet Duck with Honey and Curry
bulletbullet Duck with Raspberry Sauce
bulletbullet German Wild Duck
bulletbullet Mallard with Turnips
bulletbullet Orangey Duck Breasts
bulletbullet Roast Duck
bulletbullet Roast Duck
bulletbullet Roast Duck
bulletbullet Roast Duck Breast with Sage & Onion Puree
bulletbullet Roast Duck Stuffed with Apples and Grapes
bulletbullet Roast Duck with Cranberry Sauce
bulletbullet Roast Duck With Pecan Stuffing
bulletbullet Roast Duck with Wild Rice Casserole
bulletbullet Seared Duck Breasts with Cherry Sauce
bulletbullet Sherried Baked Duck
bulletbullet Smoked Duck & Black Bean Spring Roll
bulletbullet South Texas Duck Gumbo
bulletbullet Soy-Braised Wild Duck
bulletbullet Stuffed Duck With Spicy Fruit Dressing
bulletbullet Wild Duck Soup
bulletbullet Wild Duck with Pecan Stuffing
bulletbullet Wild Duck/goose in Gravy
bulletbullet Yankee Marinated Duck

ELK

bulletbullet Barbecued Elk-Steak a la Baloo
bulletbullet Elk Cocktail Meatballs
bulletbullet Elk 'n' Kraut
bulletbullet Elk Parmesan
bulletbullet Elk Pepper Steak
bulletbullet Elk Roast in Gin
bulletbullet Elk Sausage
bulletbullet Elk Steak Fingers
bulletbullet Mount Evans Elk Sausage
bulletbullet Potted Elk Roast

EMU (for our friends Down Under)

bulletbullet Barbecued Emu, Ostrich or Kangaroo Fillet
bulletbullet Emu Steak Au Poivre
bulletbullet Emu Stroganoff
bulletbullet Fiesta Emu Burgers
bulletbullet Italian Emu Steak

GOOSE

bulletbullet Baked Goose
bulletbullet Barbecued Goose Breast Fillet
bulletbullet Goose with Sauce Madame
bulletbullet Oriental Goose Stir-fry
bulletbullet Pot Roast Geese
bulletbullet Roast Goose with Potato Pierogies
bulletbullet Roast Goose with Wild Rice, Hazelnuts & Apple
bulletbullet Roast Goose with Wine Sauce
bulletbullet Savory Wild Goose Stew
bulletbullet Wild Goose a L'orange
bulletbullet Wild Goose Gumbo with Oysters

GROUSE

bulletbullet Alder Cone Smoked Grouse with Fern Root Glaze & Salal Sau
bulletbullet Blue Grouse (Chukars, Pheasant) Cacciatore
bulletbullet Breast of Grouse
bulletbullet Grouse & Wild Rice
bulletbullet Grouse Supreme
bulletbullet Grouse with Pear Sauce
bulletbullet Grouse, Chukar, or Pheasant Smothered in Sour Cream - LLB
bulletbullet Roast Grouse with Wild Rice
bulletbullet Ruffed Grouse Amandine
bulletbullet Stewed Grouse
bulletbullet Teriyaki Sage Grouse

KANGAROO (more for those Down Under)

bulletbullet Aussie Kangaroo Pie
bulletbullet Char-Grilled Kangaroo Kebabs & Smoked Eggplan
bulletbullet Kangaroo and Skillogalee Shiraz Pies
bulletbullet Kangaroo Pepper Steak with Mushroom Sauce
bulletbullet Kangaroo Strips with Bok Choy and Chilli Black Bean Sauce

MISCELLANEOUS

bulletbullet Another Stuffing Recipe for Roast Wild Boar
bulletbullet Apple Stuffing
bulletbullet Armadillo Sauce Piquant
bulletbullet Baked Muskrat
bulletbullet Baked Rock Cornish Game Hen
bulletbullet Baked Young Woodchuck in Sour Cream and Mustard
bulletbullet Black Duck With Wine
bulletbullet Boar Baked Chops
bulletbullet Braised Breast of Whitebill
bulletbullet Braised Caribou
bulletbullet Braised Partridges
bulletbullet Braised Pigeons W/ Crushed Wheat Stuffing
bulletbullet Braised Woodcock
bulletbullet Breaded Pronghorn Cutlet
bulletbullet Bronzed Birds
bulletbullet Canadian Sauteed Partridge Slices
bulletbullet Comance Fried Frog Legs
bulletbullet Coot
bulletbullet Cornish Game Hens
bulletbullet Creamed Grouse on Toast
bulletbullet Deep-Fried Wild Turkey
bulletbullet End-Of-Season Sausage
bulletbullet English Wood Pigeon
bulletbullet French Fried Skunk
bulletbullet Fried woodchuck (Goundhog)
bulletbullet Gefuellte Tauben (Stuffed Pigeons)
bulletbullet Grilled Breakfast Quail
bulletbullet Grilled Marinaded Cobia
bulletbullet Herb Charcoal Antelope Steak
bulletbullet Iguana Stew
bulletbullet Lentil Soup with Partridges
bulletbullet Marinated Wild Turkey Breast
bulletbullet Mushroom Duxelle
bulletbullet Muskrat
bulletbullet Oven-Braised Teal
bulletbullet Parrot Pie
bulletbullet Pemmican
bulletbullet Pemmican
bulletbullet Pigeon with Cherries
bulletbullet Poached Partridges England, 15th Century
bulletbullet Porcupine Stew
bulletbullet Quick-N-Easy Partridge
bulletbullet Rail Sauce Piquante Ellender
bulletbullet Rattlesnake Salad
bulletbullet Rattlesnake Stew
bulletbullet Red Centre Meatballs
bulletbullet Reindeer Pot Roast
bulletbullet Roast Polar Bear
bulletbullet Roast Wild Turkey with Sausage Dressing
bulletbullet Roast Woodcock
bulletbullet Sarazener (Saracen)
bulletbullet Saskatoon Pemmican
bulletbullet Smothered Turtle, Cajun Style
bulletbullet Snapping Turtle Stew
bulletbullet Stuffed Wild Turkey
bulletbullet Tarragon Cornish Hens
bulletbullet Turtle and Ham Soup
bulletbullet Turtle Sauce Piquante
bulletbullet Turtle Soup
bulletbullet Turtle Soup
bulletbullet Woodcock Legs Sauteed in Garlic Butter

MOOSE

bulletbullet Braised Moose
bulletbullet Moose Stroganoff
bulletbullet Moose Swiss Steak
bulletbullet Moose Stroganoff
bulletbullet Moose Pie
bulletbullet Moose Pot Roast
bulletbullet Moose Roast
bulletbullet Moose Roast with Cranberry Gravy
bulletbullet Moose Rump Roast
bulletbullet Moose Steak
bulletbullet Moose Steak
bulletbullet Moose Steak with Mushroom Sauce
bulletbullet Moose Pemmican
bulletbullet Norwegian Moose Steaks
bulletbullet Fall Apart Moose
bulletbullet Moose Stew
bulletbullet The Mooseburger
bulletbullet Stuffed Moose Round Steak Supreme
bulletbullet Jellied Moose Nose

OSTRICH (fast becoming very in vogue)

bulletbullet Barbecued Ostrich
bulletbullet Brasileira Picadillo
bulletbullet Glazed Ostrich Tenderloin
bulletbullet Ostrich & Shrimp in Garlic Sauce
bulletbullet Ostrich Chili-Corn Tamale
bulletbullet Ostrich Fillets with Wild Mushrooms
bulletbullet Ostrich Steak
bulletbullet Ostrich Steaks with Apples

PHEASANT

bulletbullet 39th Parallel Pheasant
bulletbullet Baked Pheasant
bulletbullet Breast of pheasant under glass
bulletbullet Breast of Pheasant with Grapes and Pine Nuts
bulletbullet Breast of Pheasant with Orange and Ginger Sauce
bulletbullet Chicken or Pheasant Piccata
bulletbullet Chili Pheasant
bulletbullet Golden Roast Pheasant
bulletbullet Hunters Pheasant
bulletbullet Lentil Pheasant Soup
bulletbullet Mandarin pheasant
bulletbullet Mexican pheasant
bulletbullet Normandy Pheasant Mfk Fisher
bulletbullet Pheasant & Fresh Asparagus Salad
bulletbullet Pheasant 'ajja
bulletbullet Pheasant Amerind
bulletbullet Pheasant Braised in Gin and Juniper
bulletbullet Pheasant Casserole
bulletbullet Pheasant Curry
bulletbullet Pheasant Enchiladas
bulletbullet Pheasant Flamed with Apples
bulletbullet Pheasant in a Bag
bulletbullet Pheasant Marengo
bulletbullet Pheasant Normandy
bulletbullet Pheasant or Grouse over Charcoal
bulletbullet Pheasant Paprika
bulletbullet Pheasant Pate
bulletbullet Pheasant Silverado
bulletbullet Pheasant Stir-Fry
bulletbullet Pheasant with grapes & white wine sauce
bulletbullet Roast Pheasant with Herbs under the Skin
bulletbullet Roast Pheasent in Applejack & Cream Sauce
bulletbullet Steamed Pheasant

QUAIL

bulletbullet Baked Quail with Mushrooms
bulletbullet Becsinalt Fogolyleves (Quail Soup)
bulletbullet Beth's Baked Quail
bulletbullet Brandied Quail
bulletbullet Broiled Quail
bulletbullet Brunch Quails
bulletbullet Brunswick Stew with Quail
bulletbullet Country Style Quail
bulletbullet Creamed Quail Casserole
bulletbullet Crockpot Quail
bulletbullet Fried Quail
bulletbullet Fried Quail with Onion Gravy
bulletbullet Georgia Quail in Gravy
bulletbullet Grilled Breakfast Quail
bulletbullet Joe Mahma Quail
bulletbullet Marinated Quail
bulletbullet Panfried Quail
bulletbullet Plum-Glazed Butterflied Quail
bulletbullet Quail Baked in Mushroom Sauce
bulletbullet Quail Brandon
bulletbullet Quail in Mushroom Gravy
bulletbullet Quail in White Wine
bulletbullet Quail on Croutons
bulletbullet Quail with White Grapes
bulletbullet Red Chile Marinated Quail
bulletbullet Roasted Quail
bulletbullet Roasted Quail with Mushrooms
bulletbullet Sage-Smoked Champagne Quail
bulletbullet Sauteed Quail
bulletbullet Sauteed Quail with Mushrooms
bulletbullet Seasoned Fried Quail
bulletbullet Smothered Quail
bulletbullet Sour Quail
bulletbullet Southern Quail Breasts
bulletbullet Wine-Braised Quail with Sage

RABBIT

bulletbullet Australian Poached Rabbit with Bruschetta
bulletbullet Baked Rabbit
bulletbullet Barbecued Rabbit
bulletbullet Braised Rabbit Brunswick Stew
bulletbullet Braised Rabbit in Wine Sauce
bulletbullet Braised Rabbit Ragu
bulletbullet Brandied Rabbit in Mustard Sauce
bulletbullet Canned Rabbit Stew
bulletbullet Chef's Rabbit
bulletbullet Coniglio Alla Salvia (Rabbit with Sage)
bulletbullet Cook Out Rabbit
bulletbullet Cottontail Cuisine
bulletbullet Creole Rabbit
bulletbullet Depression Era Fried Rabbit
bulletbullet Depression Era Rabbit Stew
bulletbullet English Rabbit
bulletbullet Fricassee of Rabbit
bulletbullet Fried Rabbit
bulletbullet Fried Rabbit in Breadcrumbs
bulletbullet Garlic Rabbit
bulletbullet Hare Iliamna
bulletbullet Hasen Pfeffer
bulletbullet Hasenpfeffer
bulletbullet Hassenpfeffer
bulletbullet Herb Roasted Rabbit and Potatoes
bulletbullet Herb-Roasted Rabbit
bulletbullet Jugged Hare (Rabbit) England, 1783
bulletbullet Lapin a la Moutarde (Rabbit with Mustard)
bulletbullet Le Filet De Lapin a la Moutarde
bulletbullet Mexican Rabbit
bulletbullet Native American Rabbit Hot Pot Casserole
bulletbullet Oven-Braised Rabbit
bulletbullet Paint Lick Country Fried Rabbit and Gravy
bulletbullet Pan-Stewed Rabbit
bulletbullet Parmesan Rabbit
bulletbullet Pot Roasted Rabbit
bulletbullet Rabbit - Mexican Style
bulletbullet Rabbit Almondine
bulletbullet Rabbit Curry
bulletbullet Rabbit Fried
bulletbullet Rabbit Hasenpfeffer
bulletbullet Rabbit in White Wine
bulletbullet Rabbit Jambalaya
bulletbullet Rabbit Livers in Puff Pastry
bulletbullet Rabbit 'N Gravy
bulletbullet Rabbit Sauce Piquante
bulletbullet Rabbit Sausage
bulletbullet Rabbit Sauteed with Mustard
bulletbullet Rabbit Stew
bulletbullet Rabbit Stew and Fatback
bulletbullet Rabbit with Apricots in Cabernet Sauce
bulletbullet Rabbit with Cabbage
bulletbullet Rabbit with Pasta
bulletbullet Rabbit with Sage Italian Style
bulletbullet RABBIT WITH SWEET SAUSAGES
bulletbullet Rabbit with Tomatoes & Herbs
bulletbullet Raised Rabbits with Prunes
bulletbullet Roast Rabbit or Hare
bulletbullet Saintonge Rabbit
bulletbullet Scottish Rabbit Curry
bulletbullet Simmered Rabbit
bulletbullet Smothered Rabbit with Onions
bulletbullet Snowshoe Rabbit with Applejack
bulletbullet Southern Fried Rabbit with Gravy
bulletbullet Spiced Rabbit
bulletbullet Stewed Rabbit
bulletbullet Stewed Rabbit
bulletbullet Stewed Rabbit with Sauce
bulletbullet Stuffed Rabbit, Armagh Style (Irish)
bulletbullet Suffolk Rabbit Pie
bulletbullet Sweet and Sour Hasenpfeffer

RACCOON

bulletbullet A Little Something Extry
bulletbullet Barbecued Raccoon
bulletbullet Raccoon Sauce Piquante

SQUAB (PIGEON)

bulletbullet Broiled Squab
bulletbullet Grilled Squab & Pears
bulletbullet Pigeon or Squab Pie
bulletbullet Potrawka Z Golebi (Polish Squab)
bulletbullet Squab Pot-Pie
bulletbullet Squabs En Casserole

SQUIRREL

bulletbullet Barbecued Squirrel
bulletbullet Cider Squirrels Southern Style
bulletbullet Fried Squirrel and Gravy
bulletbullet Smokey Mountain Fried Squirrel
bulletbullet Southern Fried Squirrel or Rabbit with Gravy
bulletbullet Squirrel Brunswick Stew
bulletbullet Squirrel Casserole Fours
bulletbullet Squirrel Jambalaya
bulletbullet Squirrel Mulligan
bulletbullet Squirrel Sauce Piquante
bulletbullet Squirrel Soup
bulletbullet Squirrel Supreme
bulletbullet Squirrel with Black-Eyed Peas
bulletbullet Squirrel with Parsley

VENISON

bulletbullet All Day Rebel Venison Stew
bulletbullet Arkayagan Abour (Meatball Soup)
bulletbullet Aztec Stuffed Mushrooms
bulletbullet Barbecue Venison Chops
bulletbullet Barbecued Deer Ribs
bulletbullet Barbecued Venison Ribs
bulletbullet Beef or Venison Hash
bulletbullet Big Bob's Shoulder of Venison
bulletbullet Blaine's Venison Sausage
bulletbullet Boiled Deer Tongue
bulletbullet Bordelaise Sauce for Game
bulletbullet Brush Country Deer Loaf
bulletbullet Buckskin Chili
bulletbullet Canned Smoke and Sour Venison Stew
bulletbullet Casserole of Venison W/ Prunes & Pickled Walnuts
bulletbullet Charleston Roast Venison
bulletbullet Charlie's Deer Stew
bulletbullet Country Fried Steak
bulletbullet Country Style Venison Stew
bulletbullet Country-Fried Venison
bulletbullet Creamed Venison
bulletbullet Crockpot Venison Barbecue
bulletbullet Crockpot Venison Stew
bulletbullet Curried Venison
bulletbullet Deer and Barley Soup
bulletbullet Deer in Beer
bulletbullet Deer Jerky Marinade
bulletbullet Deer Marinade
bulletbullet Deer Marinade
bulletbullet Deer Marinade
bulletbullet Deer Meat Chili
bulletbullet Deer Soup Stock
bulletbullet Deerburgers, Moose or Elkburgers
bulletbullet Depression Era Venison Sausage
bulletbullet Don's Venison Chili
bulletbullet Easy Crockpot Venison Roast
bulletbullet Elk/Deer Sauerbraten
bulletbullet Elk/Deer Spanish Pot Roast
bulletbullet Fiery Barbecued Venison
bulletbullet Frank Sargeant's Chili
bulletbullet French's Simply Venison
bulletbullet Fried Venison
bulletbullet Fried Venison Heart
bulletbullet Frozen Deer Liver Fry
bulletbullet Fuzzy's Fantastic South Texas Road Meat Chili
bulletbullet Garlic Steak Stir-Fry
bulletbullet German Sausage
bulletbullet Glazed Venison Pate
bulletbullet Grandpa and Grandma B's Venison Sausage
bulletbullet Grilled Saddle Of Venison
bulletbullet Grilled Venison Steaks
bulletbullet Hawaiian Venison
bulletbullet Hearty Dutch Oven Breakfast
bulletbullet Herb Marinaded Deer Roast
bulletbullet Herbed Shoulder Roast
bulletbullet Highland Sausage Roll
bulletbullet Jellied Venison Salad
bulletbullet John's Venison Stew
bulletbullet Latigo Chili
bulletbullet Leg Roast of Venison
bulletbullet Magnum Deer Chili
bulletbullet Maple Syrup Marinaded Bacon & Backstrap
bulletbullet Marinated Venison
bulletbullet Marinated Venison Chops
bulletbullet Meat Loaf with Chili Sauce
bulletbullet Mushroom Crusted Venison Loin
bulletbullet Mustard Fried Venison
bulletbullet One-Pan Dinner
bulletbullet Onion Buttered Deer Steak
bulletbullet Oriental Venison Cutlets
bulletbullet Oven Barbecued Venison
bulletbullet Oven-Barbecued Venison Ribs
bulletbullet Ozark-style Venison Stroganoff
bulletbullet Paprika Cream Schnitzel
bulletbullet Pickled Venison Heart
bulletbullet Rack of Venison Forestiere
bulletbullet Rich Venison & Mushroom Stew
bulletbullet Roast Leg of Venison, Unmarinated
bulletbullet Roast Loin of Venison with Cranberries
bulletbullet Roast Loin of Venison with Savory Wine Sauce
bulletbullet Roast Venison
bulletbullet Roast Venison from Fred Goslin
bulletbullet Sauerkraut Rolls
bulletbullet Savory Venison Chili
bulletbullet Smoked Deer Ham
bulletbullet Snippets of Venison
bulletbullet South Carolina Venison Stew
bulletbullet Stuffed Steaks
bulletbullet Stuffed Venison Tenderloin
bulletbullet Swedish Venison Meatballs
bulletbullet Sweet and Sour Sauce for Venison
bulletbullet Teriyaki Venison Appetizer
bulletbullet Texas Lava Chili
bulletbullet Tomato Pot Roast
bulletbullet Trueblood's Venison Salami
bulletbullet Uncle Buck's Venison Chili
bulletbullet Uncle Buck's Venison Kabobs
bulletbullet Venison - Vegetable Bake
bulletbullet Venison & 4-Beans
bulletbullet Venison and Potato Loaf
bulletbullet Venison and Tomatoes
bulletbullet Venison Au Vin
bulletbullet Venison Barbecue
bulletbullet Venison Beef Stew
bulletbullet Venison Benison
bulletbullet Venison Bologna
bulletbullet Venison Bologna
bulletbullet Venison Burger Bites
bulletbullet Venison Burgers
bulletbullet Venison Cheese Ball Soup
bulletbullet Venison Chili
bulletbullet Venison Chili a la Fred
bulletbullet Venison Chops and Rice
bulletbullet Venison Chops in Tomato Soup
bulletbullet Venison Chops Marchand de Muscadine
bulletbullet Venison Chops with Dried Cranberries
bulletbullet Venison Chops With Rice & Tomatoes
bulletbullet Venison Country Sausage
bulletbullet Venison Eggplant Casserole with Sour Cream Sauce
bulletbullet Venison Etouffee
bulletbullet Venison Goulash Soup
bulletbullet Venison Hamburger Rice Pie
bulletbullet Venison Hard Salami
bulletbullet Venison Hash
bulletbullet Venison Jerky
bulletbullet Venison Lasagna
bulletbullet Venison Leftover
bulletbullet Venison Loaf with Noodles
bulletbullet Venison Meat Loaf
bulletbullet Venison Meatballs
bulletbullet Venison Pepper Steak
bulletbullet Venison Picadillo
bulletbullet Venison Pizza
bulletbullet Venison Roast
bulletbullet Venison Roast
bulletbullet Venison Roast Burgundy
bulletbullet Venison Roast with Cranberries
bulletbullet Venison Roast with Glaze
bulletbullet Venison Roll-Ups
bulletbullet Venison Sauces
bulletbullet Venison Sausage
bulletbullet Venison Sausage
bulletbullet Venison Sausage
bulletbullet Venison Sausage Balls
bulletbullet Venison Sausage from Fred Goslin
bulletbullet Venison Savory Stew
bulletbullet Venison Scrapple
bulletbullet Venison Shepherd's Pie
bulletbullet Venison Shortcake
bulletbullet Venison Signora Cara
bulletbullet Venison Soup
bulletbullet Venison Steak with Roquefort
bulletbullet Venison Steaks in Wine
bulletbullet Venison Steaks with Chestnuts & Figs
bulletbullet Venison Steaks with Mushroom Game Sauce
bulletbullet Venison Steaks with Scotch Sour Sauce
bulletbullet Venison Stew
bulletbullet Venison Stew
bulletbullet Venison Stew
bulletbullet Venison Stew
bulletbullet Venison Stew
bulletbullet Venison Stew from Fred Goslin
bulletbullet Venison Stew with Potato Dumplings
bulletbullet Venison Strips in Wine
bulletbullet Venison Swiss Steak
bulletbullet Venison Swiss Steak
bulletbullet Venison Tenderloin Appetizers
bulletbullet Venison Teriyaki
bulletbullet Venison the Basque Way
bulletbullet Venison with Almonds
bulletbullet Venison with Cranberries
bulletbullet Venison with Currants & Chanterelles
bulletbullet Venison with Green Peppercorns
bulletbullet Venison With Plum Sauce
bulletbullet Wesley & Kathy's World-Famous Killer 4-Star Venison Chili

VENISON ASSORTMENT #2

  1. Venison Jerky
  2. Venison Steaks Basic Recipe
  3. Venison on the Outdoor Grill BBQ
  4. Marinated Roast Venison
  5. Venison Sausage
  6. BBQ Venison Chops
  7. Venison Casserole
  8. Crock Pot Venison BBQ
  9. Venison Stew
  10. Venison Pepper Steak
  11. Roast Rack of Venison w/Creole Mustard
  12. Carolina Roast Venison
  13. Noisettes de Chevreuil Saint Hubert - Venison St. Hubert
  14. Don's Venison Chili
  15. Venison Chili with Black and Red Beans
  16. Venison Steaks with Scotch Sour Sauce
  17. Roast Venison Loin w Fried & Mashed Sweet Potatoes
  18. VENISON OSSO BUCO WITH TOMATOES, OLIVES
  19. Roast Venison
  20. Marinated Roast Venison
  21. Kangaroo Escallops with Spinach & Anchovy Butter

AN ASSORTMENT (some duplication - but not much)

 1. A-1 Caribou Steak
 2. Barbecued Texas Cabrito
 3. Beaver Tail (jvn)
 4. Beaver Tail Ala Denny
 5. Beaver Tail Ala Denny
 6. Bill's Venison or Buffalo Roast
 7. Braised Bear
 8. Braised Caribou
 9. Broiled/Grilled Caribou Steaks
10. Buffalo & Beans
11. Buffalo Fillet With Honey Roasted Vidalias
12. Caribou Curry
13. Caribou Empanadas
14. Caribou Empanadas
15. Caribou Goulash
16. Caribou Meat Balls
17. Caribou Pepper Steak
18. Caribou Picadillo
19. Caribou Steak, Garlic Stir-fry
20. Caribou Steaks with Green Peppercorn Sauce
21. Caribou Steaks with Whisky Sauce
22. Caribou Stroganoff
23. Fall Apart Moose C/P
24. Fricasseed Raccoon
25. Fried Beaver Tail
26. Frontier Buffalo Cowboy Steak On Watercress
27. Grilled Buffalo Sirloin Steaks
28. Juniper Marinated Medallions of Caribou Fillet
29. Maple Barbecued Caribou Ribs
30. Moose Meatballs
31. Moose Meatballs
32. Moose Rump Roast
33. Moose Stroganoff
34. Mu Shu Armadillo
35. Mustard Fried Caribou
36. Orange Glazed Caribou Roast
37. Oven Barbecued Caribou Ribs
38. Pan-Seared Bison Tenderloin
39. Pot Roast of Buffalo
40. Rattlesnake And Beans
41. Rattlesnake and Beans
42. Roast Caribou
43. Smoke Roasted Top Round of Bison
44. Squirrel in Cream
45. Stir Fried Caribou With Black Bean Sauce
46. Stir-Fried Buffalo in Black-Bean Sauce
47. Sweet Pickled Beaver
48. Texas Snake Cakes
49. Wild Boar
50. Wild Game Pate

VENISON ASSORTMENT # 3

1. Baked Deer Meat
2. Barbecue Venison Chops
3. Barbecued Venison
4. Barbecued Venison Kabobs
5. Barbecued Venison Ribs
6. Barbecued Venison Ribs
7. Big Bob's Shoulder of Venison
8. Broiled Venison with Corbin Steak sauce
9. Bryany County Venison
10. Carolina Roast Venison
11. Chile Seared Cervena Venison With (See Full Title Below)
12. Country-Style Venison
13. Creamed Venison
14. Curried Deer
15. Curried Venison
16. Deer Backstrap
17. Deer Filet A'tournedos Brennan
18. Deer Heart Steak With Vegetable Simmer
19. Dutch Oven Venison
20. Elk/deer Sauerbraten I
21. Fiery Barbecued Venison
22. French's Simply Venison
23. French's Simply Venison
24. Fried Venison Heart
25. Glazed Venison Pate
26. Grilled Venison Chop with Chestnut Twice Baked Potato
27. Grilled Venison Tenderloin
28. Hawaiian Venison
29. Herbed Venison& Mushroom
30. Italian-style Pot Roast - Venison
31. Leg Roast Of Venison
32. Marinaded Deer Roast
33. Marinated Loin Of Venison Roasted In Mustard
34. Meat Loaf With Chili Sauce
35. New South Venison Steak
36. One Pan Dinner
37. Oriental Venison Cutlets
38. Ozark-style Venison Stroganoff
39. Pecan Crusted Venison with Bourbon Mash
40. Roast Leg Of Venison, Unmarinated
41. Roast Loin Of Venison With Cranberries
42. Roast Loin Of Venison With Sun-Dried Cherry Sauce And Parsn
43. Roast Loin of Venison with Savory Wine Sauce
44. Roast Venison
45. Roast Venison
46. Roast Venison
47. Sauerkraut Rolls
48. Sauteed Venison Liver with Apple Slices
49. Seared Cervena Venison With Asian Pan Juice
50. Stuffed Steaks
51. Stuffed Venison Pinwhells
52. Tomato Pot Roast
53. Uncle Buck's Venison Kabobs
54. Venison (Deer-Elk-Etc.) Swiss Steak
55. Venison And Potato Loaf
56. Venison Au Vin (venison Au Vin)
57. Venison Barbecue
58. Venison Carpaccio
59. Venison Chops W/ Rice & Tomatos
60. Venison Grillades
61. Venison Hash
62. Venison Jerky#2
63. Venison Loaf With Noodles
64. Venison Meat Loaf
65. Venison Meatballs
66. Venison Osso Buco With Tomatoes, Olives, And Herbs
67. Venison Paprika
68. Venison Parmesan
69. Venison Pepper Steaks
70. Venison Picadillo
71. Venison Roast
72. Venison Roll-ups
73. Venison Sauerbraten
74. Venison Shish Ka Bob
75. Venison Shortcake
76. Venison Steaks
77. Venison Steaks In Wine
78. Venison Steaks With Chestnuts & Figs
79. Venison Steaks With Scotch Sour Sauce
80. Venison Swiss Steak
81. Venison Teriyaki
82. Venison Terrine
83. Venison Tongue
84. Venison With Almonds
85. Venison With Currants And Chanterelles
86. Venison With Plum Sauce
87. Venison With Plum Sauce
88. Venison with Frumenty(British)
89. Venison with Green Peppercorns
90. Venison(Deer-Elk-etc.) Swiss Steak
 
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