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Wild Game Recipes

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Itailan or Venison Sausage Submitted by Mary Girardi Ingredients: 25 lbs. meat, 1/2 pork and 1/2 beef or venison 6-8 oz. salt 3 heaping tsp. pepper 3 tsp. mace 1 tsp. nutmeg 1 tsp. cloves 2 tsp. allspice garlic to taste Mix all ingredients. Let set 2 hours and then fill casings.	Saucy Venison Meatballs Submitted by Sigrid Kolehmainen Meatballs: 1 lb. ground venison 1-5 oz. can evaporated milk 1 envelope onion soup mix 1 1/2 tsp. Worcestershire sauce 1/2 cup chopped water chestnuts (optional) Sauce: 2 cups catsup 1 cup brown sugar 1 T. Worcestershire sauce 1 tsp. prepared mustard Mix all meatball ingredients well. Roll into balls and place in a casserole dish. Combine all sauce ingredients; mix until smooth. Pour over meatballs. Bake at 350 degrees for about 40 minutes. Remove from oven. Sprinkle 1/2 cup fresh parmesan cheese, grated, over meatballs. Serve with mashed potatoes, noodles, or rice.
My Favorite Jerky Submitted by Jim Lahde An old golfing buddy "Billy K" uses a variety of beef cuts with the following recipe to produce a marvelous sweet jerky. His recommended cuts are the top round of beef or venison. Ingredients: 2-3 lbs. venison 1 cup water 1/4 cup salt 1/2 cup red wine 1 tsp. crushed red pepper 6-8 dashes hot sauce 1/3 cup sugar 1/2 cup soy sauce 1 tsp. onion powder 1 tsp. garlic powder Glaze: 2 oz. honey, 2 oz. brown sugar, 2 oz. water Liquid smoke (optional) Slice venison very thin. Bring water to a boil. Remove from heat and add all dry ingredients. Mix well. Cool. Add soy sauce, wine, and venison. Marinate overnight. Drain and partially dry meat. Glaze with honey, brown sugar, and water mix. Smoke or bake in oven at 170 degrees for about 3 hours or until meat is firm and chewy, but not brittle.	Paprika Schnitzel Venison Submitted by Jim Lahde This is an exceptional recipe. It's traditionally served with applesauce and/or creamed spinach and potato dumplings. I will vouch for side dishes of green beans, black morels, and gnocchi. The creamy, onion-filled béchamel sauce and cutlet is a winning combination. Ingredients: 1 1/2 lbs. venison loin 1/2 cup flour Salt and pepper 2 T. olive oil 1 T. paprika 3 medium onions, sliced 1 cup venison or beef stock 1/2 cup sour cream 1/2 cup parsley, capers, or anchovies Slice venison loin into 1/2" thick cutlets. Coat each cutlet with a mixture of flour, salt, and pepper. Heat oil in heavy skillet, add paprika, then sauté onions until transparent. Remove and reserve onions. Sauté meat on both sides to medium-rare. Remove from pan. Add stock and onions to pan. Cover and simmer over low heat for 15 minutes. Add sour cream and season to taste. Smother cutlets with onion mix. Garnish with parsley and capers or anchovies.
Deer and Bear Steaks Submitted by Donna Sjoquist Ingredients: 1 1/2 lbs. thin-sliced deer steak 12 oz. can of beer 1 medium onion, sliced 1 T. honey 1 pkg. Lipton dry onion soup salt, pepper, and garlic salt to taste Lightly brown steaks. Add beer, soup mix, honey, onion, salt, pepper, and garlic salt. Simmer until liquid is near gone. Serve hot or cold.	Venison Marsala Submitted by Debra Dubord This recipe can easily be made lower in fat simply by replacing the butter and oil with a butter spray and olive oil spray. Ingredients: 2 lbs. venison steaks or tenderloins 2 T. Italian seasoned bread crumbs 2/3 cup grated parmesan cheese 1/4 tsp. salt 1/2 stick butter 1/4 tsp. pepper 1 T. olive oil 1-8 oz. package fresh mushrooms 2 cups water 1 cup marsala wine 1/2 beef-flavored bouillon cube chopped fresh parsley, optional 3 cups hot, cooked vermicelli Place each piece of venison between two sheets of heavy-duty plastic wrap; sprinkle with tenderizer if needed. Flatten using a meat mallet. Cut large pieces in half; set aside. Combine 2/3 cup parmesan cheese, bread crumbs, salt, and pepper in a shallow dish; stir well. Dredge venison in mixture. Melt olive oil and butter in skillet over medium-high heat. Add 1/3 of venison, cooking on each side until lightly browned. Remove; keep warm. Repeat procedure with remaining venison, adding more butter and oil if needed. Remove; keep warm. Add mushrooms, water, marsala, and bouillon cube to skillet and cook until reduced to 1 cup, stirring frequently. Return venison to skillet, turning to coat. Spoon onto hot pasta. Sprinkle with parmesan cheese and chopped parsley.
Cudaghi Submitted by Greg Walin of Marquette 8 lbs. Venison, 7 lbs Pork , Sugar 7 tbsp, Ground Allspice 4 tsp., Crushed Red Pepper 4 tsp, Black Pepper 3 tbsp, Mace 5 tbsp, Garlic Powder 5 tsp, Oregano 4 tsp, Italian Seasoning 2 tsp, Nutmeg 5 tsp, Ground Fennel 6 tsp, Salt 4 tbsp, 8 Ounces Dry Red Wine Let Stand For 24 Hours, Turning Once Half Way Through, Package In 1 Pound Bags.