Venison, Caribou and Moose Recipes

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Garlic SausageSubmitted by Big Guy)

10 lbs. Pork butts
5 lbs. game meat (venison, moose, bear)
4 Tbs. salt
2 Tbs. Black pepper
1- 1/2 Tbs. Ground caraway
1- 1/2 Tbs. Ground coriander
1- 1/2 Tbs. Garlic powder
1- 1/2 Tbs. Mace
1- 1/2 quarts ice water
2 Cups Soya Protein concentrate

Grind all meat through a coarse plate. Add ice water then spices mix. Refrigerate overnight.
Stuff into natural hog casings. Freeze keeps for 1 year.
 
venison breakfast sausage recipe (Submitted by the keepa)

3 Lbs. ground venison
1 1/2 Lbs. ground pork(fatty)
1 tspn. salt
1 tspn. corriander
1 tspn. mustard (dry)
1 tspn. garlic powder
1/4 tspn. cayenne
1/2 tspn. sage(ground)
1/3 cup Powdered Milk
1 cup water(cold)
sprinkle of dill weed
Fry up a patty to taste .
If putting into sausage casings will need more water.
I usually freeze my chopped up sausage/burger meat in 6 lb. plastic bags . Take out of freezer, thaw, run through a grinder , double the above recipe and good to go . Better than making huge quantities like we used to do in the past .(we used to buy a whole pig to mix with our venison )
Making a fresh batch tomorrow...mebbe I will post some pics .

Before putting into sausage casings , the other day, I did fry up a small pattie and found that the mixture needed a bit more sage. I guess some spices lose their potency over not too long a time.
 
Deer-Feral Hog Link Sausage (Submitted by SuperCub)


5 pounds of well trimmed venison
5 pounds of lean hog meat
5 pounds of hog fat or bacon ends
4 1/2 ounces of Adkins Sausage Seasoning (16 oz. to 50 lbs. meat pkg)
3 teaspoons of Prague #1 Powder*
6 teaspoons of liquid smoke
1 quart of ice water
2 tablespoons of hickory salt
4 tablespoons of red pepper flakes**
6 ounces of soy protein concentrate*

Grind meat and fat separately then mix by hand in a large bowl. Add spices in ice water and pour over mixture. Mix by hand and stuff into 1 to 1 1/2 inch diameter casings. Cook fresh, freeze or smoke for 6 hours at 165 degrees F. Makes 15 pounds of links.
 
FRESH BREAKFAST SAUSAGE(Submitted by SuperCub)



25 pounds lean deer, antelope or elk meat
25 pounds very fresh regular pork trimmings (50 percent lean, 50 percent fat)
1 pound salt
1 1/2 to 2 ounces ground sage
1 1/2 to 2 teaspoon red pepper (if desired)
1 teaspoon sugar

For Small Quantities
2 pounds wild game meat
2 pounds regular pork trimmings
2 teaspoons salt
4 teaspoons ground sage
2 teaspoons ground black pepper
1/4 - 1/2 teaspoon red pepper (if desired)
1 teaspoon sugar

Thoroughly mix trimmings and grind through a plate with 1/2-inch holes. Spread coarsely ground meat on table top, sprinkle seasoning on top and thoroughly mix. Regrind through a plate with 1/8-inch holes. If 1/2-inch plate is not available, sprinkle seasoning on top of trimmings, thoroughly mix and grind once through a plate with 1/8-inch holes.

If sausage is to be stuffed, do this immediately for best results. Stuff into natural hog casings, plastic bags or muslin bags (any cloth bag made from strong cloth that has been washed several times can be used). Natural hog casings can be obtained from meat markets, local meat processing plants or stores. Soak them in warm, salty water for about 1 hour or until they are pliable.

If bulk sausage is to be served soon after making, 3/4 cup of water may be added to about 4 pounds of sausage. Knead with hands until sausage becomes sticky. Pack tightly in small molds, pans or cans and chill overnight before slicing.
 
CURED AND SMOKED SAUSAGE (COUNTRY STYLE)(Submitted by SuperCub)



37 1/2 pounds of deer, antelope or elk
1/2 pound of very fresh pork fat trimmings (fatback)
2 OUNCES BLACK PEPPER
1/2 ounce ground cloves (or 1/2 ounce 12 ground nutmeg, if desired)
1/4 ounce garlic powder (if desired)
1 pound salt
1 ounce saltpeter (potassium nitrate -- obtainable at drug store)

Prepare and grind meat and add seasoning as for fresh sausage. Stuff into natural hog casings or muslin casings. Hang or place on racks to cure and dry for 24 to 48 hours at a temperature of 38 F. to 40 F. The recipe used for fresh breakfast sausage can be used to make cured and smoked sausauge.

Smoking: Smoke the sausage 1 to 2 hours or until light brown color is obtained.
 
Stuffed Moose Heart (Submitted by Mommabear)

1 Moose heart
1 c Fine bread crumbs
1 Stock of celery, chopped
1/2 ts Salt
4 tb Melted butter
1 Small onion, chopped
1/2 ts Sage
1/4 ts Pepper
Flour, salt and pepper for dredging.

Wipe heart with a damp cloth, soak overnight in salted water, then drain.

Mix stuffing ingredients in order given.

Drain the heart, hollow out the top and stuff with the sage dressing, then close the opening.

Dredge heart in flour, salt and pepper.

Dot with butter or dripping.

Place in a covered roaster and bake in a 325 degree oven until done, about 3 hours, basting occasionally.
 
Cajun Venison Rice (Submitted by Big Guy)

11/2 lbs. Ground venison
¼ tsp. cayenne pepper.
1 tsp. salt.
1 clove garlic, chopped
1 onion, chopped
1 green pepper, chopped
2 stalks celery, chopped
2 cups beef broth
2 cups minute rice.
1 Tbs. oil

Add oil to pan and brown venison. Add onion, garlic, green pepper, celery, salt, and cayenne. Cook until onions are clear. Add the beef broth and bring to a boil, add the rice, stir, cover and remove from heat. Let sit covered for 15 minutes, then fluff the rice with a fork and Serve.
 
MEAT CANNING BROTH(Submitted by Big Guy)

5 CUPS WATER
5 BEEF BOVRIL(LOW SODIUM)
3 OR 4 CRUSHED GARLIC CLOVES
1 TBSP WORCHESTERSHIRE SAUCE
3 TSP PICKLING SALT
1 TBSP MARJORAM
I TBSP HOT CHILIS
1 TSP GROUND FENNEL

FILLS 6 500 ML MASON JARS

I cut meat into 2" chunks,place in jars cover with broth, adjust lids, then process as per pressure canning instructions for 90 minutes at 10 psi
 
Bottled Moose, Rabbit, or other Game (Submitted by ryan robert)


SHOPPING LIST: moose or rabbit (etc.), onion, salt, salt pork.


INGREDIENTS FOR ONE QUART JAR
3 lbs. of moose or rabbit (cut from the bone and trimmed of fat in jar-length strips, so the grain runs the length of the jar), 1 medium onion (chopped), 1/2 cup of chopped salt pork, 1 tsp. salt.


INSTRUCTIONS
Wash and dry canning jars and covers.
Prepare canner and pressure cooker.
Remove gristle, bones, and as much fat as possible from meat. Cut meat into jar-length strips, so the grain runs the length of the jar. The thickness can be about 1 or 2 inches.

Place the meat in hot jars in layers with the chopped salt pork and the onions. There should be about one inch of space between the top of the meat and the top of the jar.

Set open jars in rack in canner (insuring that the jars do not touch).
Add boiling water to pot, keeping water level 2 inches below jar tops.
Cover pot and heat slowly for 75 minutes.
Remove jars from pan.

Add the salt.
Wipe jar rims clean.
Place the sealing lid on each jar and screw the metal band down tight by hand. (This will still leave enough space to let air escape during processing.

Fill the pressure canner with 2 or 3 inches of boiling water.
Place the jars on rack in a pressure canner and fasten the cover.
Allow steam to pour out of the open vent or petcock for about 10 minutes.
Then close vent and allow pressure to reach 10 pounds.
Adjust heat so that pressure remains constant.
Cook pint jars for 75 minutes and quart jars for 90 minutes.

When time is up, remove canner from heat.
Let pressure fall to zero. (This should take about 30 minutes.)
Remove cover carefully and slowly.
Place jar on a rack and allow to cool overnight.
When jars are cool, store them in a cool place.
 
Best Venison Recipe (Submitted by Dmay)

Really - even people who claim to dislike "wild" meat have enjoyed this.

(Please note - all measurements are approximate. I am a man - don't ask directions, and don't measure ingredients, especially spices.)

Large venison round roast(or loin) cut into steaks (or serving-size chunks)
Heat cast-iron skillet just shy of red hot, throw in some olive oil and brown (blacken) the meat. Go down the hall and remove batteries from smoke detector. Put into roaster.(The meat, not the batteries)

Dice-1 yellow onion
1/2 green pepper
2 stalks celery

Fry this briefly in skillet (cleans skillet and collects the num-nums)
Dump into roaster.

In a jar, put:
2 tablespoons corn starch
1 teaspoon Beef-in-a-Mug
1/2 teaspoon seasoning salt
1/2 teasp. garlic powder
1/4 teasp. cayenne pepper
1/4 teasp. black pepper
1 glug Worstershire sauce
Fill jar with water (about 1 1/2 cups) and shake to mix. Pour into roaster.

Cover and put in oven at 350 for 4 hours or more.
After first hour, re-install batteries in smoke detector.

Enjoy with mashed potatoes and veggies.
 
Oven Dried Venison Jerky(Submitted by Big Guy)


2-5 lbs. Trimmed venison
1/3 cup soy sauce
1/3 cup Worcestershire sauce
1/3 cup BBQ sauce
1 Tbs. Morton’s tender quick salt
1 Tbs. Kitchen bouquet seasoning
2 tsp. seasoned salt
1 tsp. Adolph’s meat tenderizer
1 Tbs. salt
¼ tsp. black pepper
½ tsp. red pepper
1 tsp. white pepper
2 tsp. Accent
1 tsp. garlic powder
1 tsp. onion powder
2 Tbs. liquid smoke

Cut venison into strips ½ inch thick and 11/2 inches wide. Mix all ingredients and marinate the strips overnight in the refrigerator. Put a toothpick through the end of each strip and hang from the oven rack. Note be sure to have a drip tray in your oven. Turn oven on to 125-150 F, crack door to let steam escape, 6-8 hrs later you have jerky. Store in airtight bags or freeze. Bet you can’t keep it very long.
 
Salted Deer Leg (submitted by rollingrock)

It's easy. Just heavily salt the deer leg with seasoning salt, then rub the salt in, apply some cooking wine, leave it outside for a week. Usually you'll have to check it once every other day, empty the water in the utensil if there is any. Then hang it up after a week or two for another two or three weeks. Then cut the meat into small blocks, wrap them with paper and put them in freezer. Very delicious!:D

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venison tenderized steaks (submitted by 22lr)


I got home one day a bit too late for fancy cooking and everybody was already way too hungry to wait. And there was a bowl of venison chops thawed from morning. Soo... Naturally I do the following

I wrap chops into a plastic bag and tenderize them with mallet. Say, I went a little nuts and beat the living hell outta those cuts, from about 3/4" chops into 1/4" plat pieces. Those flattened pieces get bigger in other dimentions though, from about 2" pucks almost into plate size steaks only very thin.

Then I dust them with some kind of steak seasoning, can't remember Montreal, Toronto whatever it says on a label and I don't think it matters anyway.

In a separate bowl I mix flour, finely chopped onion, egg and water and make it into runny kind of dough. I didn't know how is that they make such thick crust on fish at fish and chip places, so I guessed the technology and it seemed to work.

Then I dip those flat meat sheets into the mix and throw em into a hot frying pan where oil is hot and almost smokin'. Flip those pieces in about 2 minuts to the other side and in another couple minutes they are done.

When dipping meat into the dough mix do not worry about little meat chunks falling apart - just put them together the best ay you can and carry it over into the frying pan. those li'l pieces will be glued together once cooked.

This quick-fix recipy turned out to be real fast way to cook deer and very tasty too.
 
Farmer Sausage(Submitted by BigGuy)

10 lbs. Pork butts
5 lbs. game meat (venison, moose, bear)
4 Tbs. salt
2 Tbs. Black pepper
1- 1/2 Tbs. Ground caraway
1- 1/2 Tbs. Ground coriander
1- 1/2 Tbs. Mace
1- 1/2 quarts ice water
2 Cups Soya Protein concentrate

Grind all meat through a coarse plate. Add ice water then spices mix. Refrigerate overnight.
Stuff into natural hog casings. Freeze keeps for 1 year
 
JYC's venison goulash (Submitted by John Y Cannuck)



This recipe, is one I modified from a time proven tuna recipe some years back.
It's now a staple, when I'm cooking.
You need
1 Can Cambells condensed mushroom soup
1 lb venison burger
1/3 lb Cheddar (your favorite)
2 medium cooking onions
2 cups of Macoroni, or other short pasta (curly noodles also work well)
1 teaspoon of sage
1 can of mushrooms, or fresh equivelent.
salt and papper to taste (I use none)
Fry up a mess of onions. (Ok for the sake of recipe, chop, and brown two medium onions, just until they begin to clear)
Brown 1 lb of venison burger, adding 1 teaspoon of sage.
while you are doing that, cook two cups of maccaroni, or other pasta of your choice, as per package directions.
Brown a can of sliced mushrooms, or, for better taste, use fresh sliced mushrooms.
Add to the burger, 1 can of Campbells condensed mushroom soup, no water.
add the onions and mushrooms. Heat together until hot.
Dump the works into a 4 quart bowl, and shred a third of a pound of Cheddar on top. Dump in the pasta, and stir until the cheese has melted, and is evenly distributed.
Salt and pepper to taste.
Chow down.
Usually, we have a bit left for lunch, and it's even better second time around.
 
Pasties (submitted by yupper)

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12 Pasties

Crust:
1c. boiling water
1c lard
Combine & let melt, then add:
1 tsp salt
3 1/2 c flour (you may have to adjust +/- 1/2 c)
Mix well & refrigerate while preparing vegetables.

Filling
2 lbs uncooked course ground meat (your favourite game)
2 onions & carrots
1 sm rutabaga (optional we don't always use it)
about 13 medium to large potatoes
Finely dice all the vegetables together & add
2 Tbs salt
pepper to taste
1 Tbs parsley flakes

Divide crust dough into 12. Use a floured board & a large plate to roll the dough into circles. Place the filling on 1 side of the dough circle (stuff quite high) & flip the other side over to cover. Seal the edges like a pie crust, using a little water to make the dough edges stick together.

Bake at 400 for 1 hour and serve.

To freeze bake for 30 minutes, cool thoroughly, wrap in foil & freeze. Bake frozen for 1 hr.

Enjoy!
 
Jerky(submitted by BigGuy)

Mexican
2lbs ground meat
2tsp salt
½ tsp black pepper
2 tsp coriander
½ tsp chili powder
¼ tsp ground ginger
¼ tsp ground cumin
¼ tsp tumeric
¼ tsp mace
¼ tsp cayenne
½ cup water.
Add spices to water and dissolve as much as possible, add water to meat mix well extrude onto your drying racks and place in dehydrator until done.

Texas
2 lbs ground meat
2tsp salt
½ tsp black pepper
1tsp chili powder
1tsp paprika
1tsp garlic powder
¼ tsp cayenne
½ tsp oregano
½ cup water

New England
2 lbs ground meat
½ tsp black pepper
1tsp onion powder
1tsp garlic powder
1tsp salt
¼ tsp ground nutmeg
¼ tsp ground ginger
¼ cup soy sauce
1 tbsp Worcestershire sauce
¼ cup water

New Orleans
2 lbs ground meat
½ tsp black pepper
½ tsp cayenne
1 tsp onion powder
½ tsp paprika
1 ½ tsp garlic powder
2 tsp salt
3 tbsp Worcestershire sauce
½ cup water.

Italian
2 lbs ground meat
½ tsp salt
¼ cup soy sauce
¼ cup Worcestershire sauce
½ tsp sugar
1tsp garlic powder
1 tsp tomato sauce
½ tsp crushed anise seed

Guadalajara
2 lbs ground meat
¼ cup BBQ sauce
¼ cup water
1 tsp liquid smoke
1 tbsp powdered fajita mix
1 tsp Worcestershire sauce
½ tsp chili powder
¼ tsp cayenne
1 tsp salt.

Hawaiian
2 lbs ground meat
1tsp salt
1tbsp brown sugar
¼ tsp cayenne
1 tsp garlic powder
1 tsp ground ginger
½ tsp black pepper
¼ cup soy sauce
¼ cup pineapple juice.
 
Play-off Smokies. (submitted by savage fan)

Might as well get fat watching hockey.

Pork/ venison any combination, 5kg.
Curing salt, 100g
Coarse black pepper, 5g.
Ground white pepper, 5g.
Ground Marjoram, 5g.
Mace, 3g.
Ground Caraway, 3g.
Ginger, 3g.
Crushed chilis, 3g.
Mustard seed, 3g.
Ascorbic acid, 10g.
Garlic cloves, 3 large.
Ice water, 750ml.

Grind thru 1/8" plate. Make an emulsion of 3/4 of the mix and blend in with the rest.(Food processor works well here).
Stuff into hog casings, air dry 2-3 hours, smoke 2 pans of hickory in a Big Chief smoker. Great on BBQ., prefer steamed in a covered shallow pan with half a can of beer.
 
Crock pot Moose steak and Gravy(submitted by BigGuy)
2 lbs. moose round steak
1/3 cup flour
1 envelope brown gravy mix
1 envelope onion soup mix
12 oz. Beer

Cut steak into serving pieces; dredge in flour, set aside. Add remaining flour, soup mix, gravy mix and beer to crock-pot and mix well. Add steak and cook 10-12 hrs.
 
Deerburger Soup.... (Submitted by Brutus)

One can use 1 to 1 and a 1/2 lbs of venison burger or substitute with the same amount of extra lean beef burger.
One small can of beef broth
One half can of vegetable broth
Sea salt if possible to taste or use table salt
black pepper to taste
One tablespoon of garlic salt
One tablespoon of garlic oil
One medium onion
One can of crushed tomatoes
Celery salt one teaspoon
one quart cold water
One large can mushrooms with the liquid utilized

Brown burger in a frying pan throw in onion salt pepper too.
Once browned drain off fat if any...

Next throw back in frying pan and mix in tomatoes/all garlic and mushrooms at lower heat and simmer for 20 minutes.
Add rest of ingrediants in sausepan large enough for all contents.
Take burger and mix and add to rest of liquid and rest of recipe ingrediants.

Bring to a rolling boil, turn down heat immediately, and let simmer for two hours.
Makes for four to six adult servings.

If kicking back for rest of the night at home and not driving or using machinery, get a bottle of Reserva Chilean red wine, serve with meal.
And remember most red wines are best served at room temperature...
so no rush if the wine is a recent purcahase.

Now kick back with soup and red wine watch the tube.
 
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