|
Welcome to our recipes page!
We are routinely being asked if a particular animal that we have available to hunt is "good eating" or not. Our usual response has been that we hear some people who claim they are great eating, as there is not an animal on our preserve that we have not heard from one person or another that they are fantastic, but we never really know how they prepare them that makes them so delicious. Occasionally one of our clients will toss out a recipe to us while we are in the woods hunting and we have no way to remember or write it down to give it a try. Thus we thought we would make a place to put all of these recipes where they could be shared with all.
Deer, Elk and Hogs are usually a no-brainer to prepare and folks have at least one recipe they love already, but other animals like the many variety of Rams, Spanish Catalina, Longhorn, Buffalo, Zebu and countless others that are not traditional table fare for most people spark the questions. Even if your recipe seems simple or you assume everyone knows how to make a _ _ _ _ _ _ there are people who have never tried it and your recipe may be their next favorite meal. We are especially interested in those that are outside of the norm, like the Rams etc., so if you would like to share, just email your recipe to our webteam@thewildernesspa.com email address and we will give it a look and see if we can use it on the page. If you have pictures to add of the prepared meal or of the preparation technique, all the better, send them along.
We will categorize the recipes down the road when we have a sufficient amount. We are aware that there are differences in the meat of Deer from the Whitetail to the Sika to the Fallow so please if you have a specific type of recipe (ie. Black Hawaiian Ram Roast) that would be of interest to us by specific species. Our goal will be to have at least one recipe for every animal we have available.
We may even be able to twist the arm on Miss Carol and get her to give up some of her special recipes.
|
Venison Egg Roll Wraps
1 lb. package of wild game burger
1 Package of egg roll wrappers (you will find these in the fresh produce area of the grocery store)
1 egg, beaten
1 package of cheddar cheese (shredded)
1 can of green chilies (whole)
1 onion (diced)
Seasoned salt
Garlic salt
Pepper
Cayenne pepper (optional)
Tobasco sauce (optional)
Salsa
Olive or cooking oil
In a frying pan, brown the burger and add the diced onion, continue to cook until the onions are softened. Season the meat mixture with seasoned salt, garlic salt, pepper, cayenne pepper and tobasco to taste (add other favorites as well).
Next, and probably the single most important factor in the process, is to completely cool the meat before continuing. While the meat is cooling, slice the chilies, long ways, into thin strips, approximately one quarter inch wide. Crack the egg into a dish, scramble and set aside to be used as glue for sealing the egg roll later.
Separate egg-roll wrappers and place one in front of you on a flat surface, positioned as a diamond. Add a spoonful of the cooled burger mix to the center of the wrap, then add a handful of the shredded cheese and a chilie slice to the pile. Carefully fold in the sides and roll the wrapper like an egg roll, folding in the sides and tucking them as you roll. Using the beaten egg as glue to seal the wrapper and hold it together, simply brush the inside of the remaining open edge or tip of the wrap with the egg using a basting brush.
Note: Be careful not to stack filled egg rolls on top of each other before frying as the wrappers will stick together and tear while being separated. Cook immediately after wrapping as egg roll wrps dry out very quickly.
In a frying pan, add approximately a quarter inch of cooking oil and bring to medium heat, (be careful not to overheat the oil and periodically remove the pan from heat to cool the oil if needed) brown 3-5 egg rolls at a time, on all sides flipping them with tongs. Remove the cooked egg rolls from the pan and pat them dry with a paper towel to remove excess oil.
Arrange egg rolls on a platter with a bowl of salsa in the center and garnish each wrapper with a spoonful of salsa on top.
Submitted by Kevin Gardner KG
|
Elk Wraps
1 round steak, roast, or any other cut of meat that can be cubed like stew meat
Soy Sauce
1 package of Bacon
Seasoned salt
Garlic salt
Meat tenderizer (Seasoned)
Long sandwich toothpicks
Simply cut the meat into cubes about an inch square. In a bowl, thoroughly coat the pile of cubes with seasoned meat tenderizer and soak them, submerged, in soy sauce for anywhere from 2 hours to 2 days in a refrigerator, covered tightly with a lid or plastic wrap. The meat will turn as black as coal, this is normal. This soaking in soy sauce is an excellent way to remove any gamey taste (or freezer burn taste) from meat. Remove the cubes from the mixture.
Add remaining seasonings, coating the cubes liberally. Use any spicy seasoning you may enjoy as well. It is really a matter of tuning the taste to your liking. Next, slice the pound of bacon in half, and wrap each piece of meat with a half slice of the bacon. Slide a toothpick through the bacon and the center of the cube to hold it all together.
Space the wraps evenly across an oven broiling pan coated liberally with cooking spray and bake at 400 degrees for about 15 minutes, depending upon how well you like your meat cooked. Switch the oven to the broil mode and brown the wraps flipping them periodically to brown both sides and insure the bacon is fully cooked. Use caution when flipping the cubes, as they will be very hot. Remove the pan from the oven and let the wraps cool, serve as an appetizer or as a main course.
Sbmitted by: Kevin Gardner KG
|
Wild Game Marinade
Add:
1/2 Cap Full of Adolph's Meat TenderizerEqual parts: Depending upon how much meat you wish to marinade.
Soy Sauce
Worcestershire Sauce
Melted Butter
Marinade at least two hours or longer for excellent results!
|
Russian Boar Roast (no fail)
1 Russian Boar Roast
1 Packet of dry onion soup mix
1 Cup of red wine (avoid really sweet wine) We like our own homemade version!
Gravy
2 Cups water
Half cup of additional water
1 Tablespoon cornstarch
In a slow cooker, apply a liberal coating of cooking spray. Sprinkle in half of the packet of onion soup mix then add the roast. Sprinkle the remaining half of the onion soup mix overtop of the roast. Gently pour the red wine over the roast without washing the onion soup mix from on top. Set the slow cooker appropriately for your desired timeframe and allow cooking until completely cooked to your level of done, turning the roast occasionally.
Remove the roast from the slow cooker and drain the drippings into a medium size saucepan, then return the roast to the slow cooker and reduce the heat to warm until gravy is prepared.
Add two cups of water to the drippings and bring to a rolling boil. In a separate bowl add the tablespoon of cornstarch to a half cup of water and whisk until it is a smooth consistency. Whisk the cornstarch mix into the boiling pan with drippings, continue whisking until gravy is desired thickness and remove from heat.
This makes excellent pork gravy for over the roast and whatever side you wish to serve with it.
|
Venison Artichoke
2 Pounds Elk or Deer Steak
Milk - To cover steaks
Flour- To coat
1/2 Teaspoon Salt
1/2 Teaspoon Fresh Ground Black Pepper
1/4 Teaspoon Garlic Salt
4 Tablespoons Vegetable Oil
1 Lemon
1 Cup White Wine
2 Cups Chopped Marinated Artichoke Hearts
Cut steaks into serving-size pieces. Pound each fillet until it is about twice its original diameter.
Place meat in shallow bowl, and add enough milk just to cover steaks. Soak steaks in milk for 15 minutes.
Drain milk and dredge meat in mixture of flour, salt, pepper, and garlic salt.
Heat oil in skillet, add steaks and cook on one side until brown. After turning steaks to cook the other side, squeeze the juice of one lemon over the meat as it continues to cook another couple of minutes.
Add the white wine, cover, and simmer another 2 to 4 minutes.
Add the artichoke hearts, cover and simmer another 1 to 2 minutes until artichokes are heated through. Serve at once.
This recipe yields 6 servings.
|
|