Looking for recipe ideas (wild finger foods)

bill c68

bill c68

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Prince Edward Island
Every year at Christmas our family does finger food on Christmas eve.. you know the mini egg rolls, cold cuts, sandwiches etc.

This year I would like to do something with Wild game.
Maybe meatballs, skewers, whatever.....

I have about 10 goose breasts, a couple pounds of ground bear meat, a few rabbits (snowshoe hare) and possibly some Moose or deer steaks or a roast.

Hopefully before Christams I will have some Grouse as well, I just haven't been chasing them.

SUGGESTIONS?????
 
make a bunch of meatballs and put it in a crock pot with your fav sauce. Mine is Diane's BBQ!

Another recipe I just picked up was for smoked salmon. You cut the crusts off of 6 slices of bread then rool the bread flat with a rolling pin. Cut the bread into four triangles spead herb and garlic cream cheese add a piece of salmon to each triangle and then roll into cones. Looks good!
 
Cut up thin strips of partly forzen meat (easier to cut thin when it is partly frozen) then let it sit a marinade sauce that you make up to your taste. I have then dried it in an oven if it will go to a low enough temp but I've since found that an electric fruit drier works nicely.
 
The alternative way to make jerky is to grind the meat, and shoot it from a jerky gun. This is the way I do all my jerky, and I find it way easier. You can buy the different spice packages from almost any sports shop, and pick up an electric dehydrator for $30-$40. The jerky guns start at $20, and they usually come with a pepperette nozzle too. Either way, you may have trouble saving enough for your party.

http://www.atlascutlery.com/processtips.html

If you end up with some ruffed grouse, fillet the breasts off into strips, and batter them and fry them up. Best served hot with a mixture of hot sauce and ranch dressing.

Bill
 
You have a great variety of game meat!

Instead of Mooseballs , make Bear balls ( use the same recipe as moose)

Goose breasts... make Quesadilla's ( instead of using chicken)

Rabbit o be honest I've never had the opportunity to taste or work with it. ( I would make a stew in a crockpot ) people can help themselves

I have a great recipe for spring rolls if you'd like it. You would need to mix a bit of fat ( or pork to your game meat to make it nice)

As far as roast or steak.... cook it up ahead of time.. slice it and leave it in a nice red wine gravy ( staying warm in a crockpot)

I love crockpot's! :D
 
My Shishkabob Goose......

I don`t know how many people you are having over but start with.....

Soak bamboo skewers in water for an hour( allow 3 per person)

4 goose breasts(2 birds)...cut the breasts in half like a butterfly cut, now cut breasts across the grain as thin as possible
Thread stips of breast onto skewers(not too tight) andd cut off excess wood
BBQ on med heat 2 minutes per side( keep rotating) DON`T overcook
Just before done, brush on your fav BBQ sauce, cooking 1 more minute.
Done!

DF:D
 
bill c68 said:
I forgot to add, we do not use any plates/bowls etc on Christams eve.
I just got my hands on 4 Sirloin deer chops.
Click to expand...
Meatballs will be in the crock pot... have a supply of long toothpicks available. Spring rolls just need a napkin, cut the quesadilla's into pizza shapes... napkins will hold them.

I have a few more for ya...I'll post them in a bit. Gotta make up my menu's for work ;)
 
cut your goose or grouse breasts into thin strips, dip alternating into milk then seasoned flour, then egg and finally into crushed corn flakes or crunchy crust of your liking, fry them up and dip like you would chicken fingers, my whole family loves em.
 
Refried Bean dip
14 oz Can of fried beans , 2 tsp salsa, 1 Ib ground venison or moose, 1/2 cup salsa, 1 cup medium cheddar cheese,1/2 cup salsa, 1 cup sour cream, 2 Tblsp chopped green onion, 1 cup shredded lettuce and 1 tomato chopped.

Combine beans and first amount of salsain small bowl. Spread evenly in ungreased 10 inch pie plate
Scramble - fry ground meat.
Add second amount of salsa to meat , cook for 5 minutes. Spread beef mixture over bean mixture.
Sprinkle with cheese. Bake in 350F oven for 15 minutes or until cheese melts and beans are hot.
Cool for 10 minutes
Spread with third amount of salsa .
Combine sour cream and green onions . Spread over the salsa. Sprinkle with lettuce and tomato

Serve with tortilla chips or pita wedges.
 
Brucchetta

1/2 cup salad dressing
1 cup grated mozzerella
2 medium tomatoes , diced
1/4 cup chopped pitted ripe olives
1/4 cup grated parmesan
1 tsp dried whole oregano
1/4 tsp basil
1/2 tsp pepper
Baguette loaf ( about 24-27 inches long)
butter , softenend
Combine first 8 ingredients in a small bowl
Cut Baguette into 1 inch slices. Spread butter on each slice and place butter side up on baking sheet. Spread tomatoe mixture on bread slices and bake in 350F oven for about 15 minutes until hot and cheese is melted. Make about 24 appertizers
 
yum... i'm drooling.... just discovered this forum actually! :eek: cant believe it took me more than a year!

here's HeadDamage's favorite "finger food"

satepic3.jpg


Deer Satay
500-600g Diced deer meat (say 2 cm cubes0
1.5 teaspoon cumin
1.5 teaspoon coriander seed
1 stalk lemon grass
1 teaspoon mashed up ginger root (optional, if you want a bit of "kick")
1 tablespoon honey/brown sugar
bit of salt (optional - i usually skip salt)

mix all them spices (except the honey/sugar) together in a food processor. Then mix em all (with honey/sugar) to the meat and marinade for at least 2 hours. Better if done overnight. pierce the meats on the little bamboo skewers. Grill over BBQ. Alternatively, if you dont have them bamboo skewers, cut the meat into longish strips so you can put it on the BBQ grill.

Peanut sauce

1 1/2 Stalks lemon grass
5 Garlic cloves, peeled
1 tb Hot chilli sauce
1/4 teaspoon Turmeric powder
2 tablespoon cooking Oil
2 cups of Coconut milk/cream
1/4 teaspoon Salt

6 Shallots, peeled
3 tablespoon of fresh coriander leaves
2 teaspoom Cumin seeds
1 tablespoon Water
1 teaspoon Dried shrimp paste
1 tablespoon Brown sugar
1 cup of ground roasted unsalted peanuts

Peel course outer layer from lemon grass, and remove tough tops. (Save these for a soup stock if desired). Chop tender stalks into 1 inch lengths.

Place in workbowl of food processor with shallots, garlic, coriander, hot chili sauce, cumin seeds and turmeric. Whirl to a fine paste, adding water if needed.

In a large frying pan over medium setting , heat oil, add lemon grass paste and dried shrimp paste, stirring and frying for about 4 minutes. Stir in about half the coconut milk and continue cooking, stirring almost constantly, for 8 minutes. Stir in remianing coconut milk, sweeten with sugar and season with salt. Blend in peanuts. Thin with more coconut milk or water if desired.

Rice cakes

2 cups of white rice
water
shallow cooking pan
clingwrap
Lots of heavy books!

cook the rice in a pot, using twice as much water as you would normally use to cook rice. When the grains are cooked and softened, stir it well with a wooden spoon until it becomes a mush. Scoop it into the shallow pan while it's still mushy and hot, level it, cover with clingwrap. Place them heavy books (I knew my physics textbooks would come in handy someday!) on top of the cling film to compress the rice mush. Let it cool (say 2 - 3 hours). When it's cooled, it'll become rice cakes. Cut into cubes. Serve with cucumber, deer satay and peanut sauce ... YUM ....
 
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I ended up making a Pie with Deer, grouse and Rabbit (snowshoe hare) and Mooseballs with Honey garlic sauce (honey Garlic and Coca-Cola simmer until thick) And Goose breast strips on a skewer marinated in Cranberry sauce, summer savoury and 5 shots of Bombay Gin.... with a touch of BBQ sauce as they cooked.

It was all delicious, even made a bunch of liberals eat and they liked it.
 
You need to try this one

Wow, just found that section of the forum... lots of good ideas guys :D

Here is one of mines..

Cipailles, Sea pie, six pates whatever the name is…. It’s so gooood.

You can substitute venison by beef, horse, and veal and use turkey, chicken for poultry.

This is lots of preparation but worth all the efforts.

You will need:

Deer and/or moose, bear, caribou and either partridge, goose and/or duck
Piece of wild boar or pork
Salt pork (half the size of a lemon)
Red strong onions and sweet onions 1 big of each
Yellow potatoes, also good with red potatoes
Baby Carrots 1-2 small bag
Garlic not too much 2-3 cloves.
Green and red pepper 1 each
Pie crust for 3-4 layers
Spices and herbs to taste
Chicken broth

And a large electric crock pot if possible…..

Cut meat in cubes and thick stripes, also cut the partridge breast in stripes.

Sauté (quick,(do not cook them too much) just enough to burn them brown to get the sugar and flavor out) on hot frying pan with some butter, onions, garlic, herbs and pepper until brown on each side and put aside in a bowl.
Cook the rest of onions and pepper in butter until they start to darken caramelize then put aside in bowl.
Sauté also the salt pork (cut in small dice) and mix with meat.

Cut the potatoes in +- ¼” thick slices.

Cover bottom and side of crock pot with pie crust then add a layer of meat on bottom, add baby carrots (whole), spices, herbs, onions and peppers and cover with a layer of potatoes, add pepper, spices, followed by a layer of pie crust (cut holes in middle and sides of crust), repeat until no more ingredients…finish with potatoes then cover with pie crust with a hole in the middle.

Fill with chicken stock and start the crock pot… forget about it for +-3 hours… add liquid if needed (not too much) and let cook for another +-3 hours or until crust is nice and brown.

With this recipe, any part of venison will be tender and tasty.

Serve hot or better … reheated …
 
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