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Rabbit - Squirrel - Venison

Rabbit Pie

(Andy Beattie)

  • 1 rabbit 

  • 4 rashers bacon

  • ½ lb. sausage meat (or 8 sausages with skin removed)

  • 1lb. short crust pastry

  • ¼ pint chicken gravy/stock

  • Tsp Basil

  • Tsp Thyme

  • Pinch salt & pepper

METHOD:

  • Cut all meat from rabbit and cut into small pieces

  • Cut bacon into small pieces

  • Put rabbit, bacon, Basil, Thyme & gravy/stock in a bowl, add salt & pepper and mix.

  • Make pastry, and line an ovenproof dish with 2/3 of pastry.

  • Put sausage meat in bottom of pie to make a base layer.

  • Empty contents of bowl into pie.

  • Use remaining 1/3 of pastry to make a pie lid.

  • Put on top of pie and cut a hole, so steam can escape.

  • Slow bake in oven 160oC for approx 1½ hours.

Serve hot with potatoes & vegetables for a delicious meal,

or cold with pickles for a delicious snack.

 

Alternatives:

The rabbit may be mixed or substituted with other game.

Rabbit Pie

  • 1 rabbit

  • ½ lb ham, bacon or steak

  • ½ lb flaky pastry

  • 3 oz butter

  • 1 large onion

  • ½ pt stock

  • Seasoning

METHOD:

  • Cut the rabbit into joints or pieces and the ham or steak into large dice. Chop the onion.

  • Heat the butter in a heavy pan and fry the meat and onion until nicely brown.

  • Sprinkle with salt and pepper and add the stock.

  • Simmer gently for 45 minutes. Leave until cold.

  • Fill a pie dish with the meat and stock. Place a funnel in the centre of the dish and cover with pastry.

  • Bake at 400 degrees for about 1 hour, brush over with a little milk and return to the oven for a further 10 minutes.

Roast Rabbit

  • 1 young rabbit

  • Forcemeat

  • ½ lb fat bacon strips

  • ½ lb dripping

  • ½ pt stock

  • 1 tablespoon flour

  • Seasoning

METHOD:

  • Skin the rabbit, wash it thoroughly and dry it. Stuff and truss the rabbit. Tie the strips of fat bacon over the back of the rabbit. Cover with greased paper and tin foil.

  • Heat the dripping in a roasting tin, put in the rabbit, roast in a hot oven for one hour. Baste every 10 minutes as rabbit flesh is very dry.

  • Remove the paper and bacon, sprinkle a little flour over the rabbit, baste well and return to the over for 10 minutes to brown.

  • Place on a serving dish and keep warm. Remove skewers and string.

  • Drain all but 1 dessertspoon of fat from the roasting tin, add the remainder of the flour and cook till brown. Take off heat and gradually stir in the stock. Boil up to 5 minutes, adjust the seasoning and pour into gravy boat.

  • Bacon rolls and a sharp jelly or bread sauce are served with roast rabbit.

Sautéed Rabbit

  • 1 young rabbit

  • 6 oz butter

  • 8 shallots

  • 2 tablespoons chopped chives

  • 1 glass white wine

  • 1 lemon

  • Seasoning

METHOD:

  • Joint the rabbit and rub the joints with seasoning.

  • Heat the butter in a heavy frying pan. Brown the rabbit joints, then turn the heat very low and cook gently for about half an hour, turning the joints frequently. Place the joints on a serving dish and keep hot.

  • Sauté the chopped shallots in the frying pan, adding more butter if necessary, until they are soft but not coloured. Add the chives and wine. Simmer for 10 minutes.

  • Adjust the seasoning and pour over the rabbit joints. Garnish with lemon slices.

Rabbit Chasseur

  • 1 rabbit and liver

  • 4 oz butter

  • 3 tomatoes

  • 2 onions

  • 2 glasses red wine

  • Stock

  • 2 cloves garlic

  • Seasoning

  • 1 red pepper (small) or ¼ teaspoon cayenne pepper

  • Bouquet Garni

METHOD:

  • Joint the rabbit and retain the liver.

  • Heat the butter in a heavy pan and stiffen the sliced liver for a moment or two. Lift it out and brown the rabbit joints.

  • Chop the onion, quarter the tomatoes, and add then together with the red wine, crushed garlic, red pepper, bouquet garni and seasoning to the rabbit. Add enough stock to just cover the meat.

  • Cover the pan and simmer gently for an hour.

  • Pound the liver and add this to the pan.

  • Cook for 20 minutes with the lid off. If the sauce is not thick enough add a little beurre manie.

  • Remove the bouquet garni and serve.

Rabbit a la Espagnole

  • 1 young rabbit

  • 2 glasses white wine

  • 4 oz clarified butter

  • 2 oz shallots

  • 1 dessertspoon flour

  • 1 teaspoon tomato puree

  • 1/3 pt stock

  • 6 oz mushrooms

  • Chopped parsley

  • Seasoning

METHOD:

  • Cut the rabbit into suitably sized pieces.

  • Heat the butter in a heavy pan and sauté the rabbit pieces and chopped shallots until nicely browned.

  • Work the flour into the fat in the pan, add the puree and, gradually, the wine and stock. Season and simmer gently for an hour.

  • Slice the mushrooms, sauté them lightly in butter and add to the rabbit. Simmer for a further 10 minutes.

  • Place the rabbit pieces in a serving dish. Reduce the sauce to a syrupy consistency, adjust the seasoning and pour over the rabbit.

  • Garnish with the chopped parsley.

Parisian Rabbit

  • 15 Juniper Berries

  • 4 cloves of garlic, crushed

  • ½ onion, finely chopped

  • Mungo lentils (green)

  • 3 large slices of ham, or streaky bacon, cubed

  • 2 heads of sage

  • ½ teaspoon of Chilli powder (optional)

  • 1 Rabbit, young, jointed

  • 2 pints of water

  • Salt to taste

  • Dripping

METHOD:

  • Crush the juniper berries gently in a pestle and mortar. Obtain a fresh rabbit; if it’s from a butcher ask him to joint it.

  • Fry the rabbit joints in the dripping until sealed. Fry the bacon, onion and garlic until soft.

  • Add all other ingredients and cook in the oven for 2 hours at 160ºC or Gas Mark 5.

  • Serve with green vegetables and mustard mashed potatoes.

Belgian Rabbit Stewed with Prunes

  • 1 rabbit

  • 2 onions

  • pepper & salt

  • 100 g butter

  • 20 g flour

  • 33 cl Trappist Westmalle (dubbel)

  • 7.5 dl wine (white/dry)

  • 1 bag bouquet garni

  • 1 dl meat broth

  • 400 g prunes (dried)

  • 100 g raisins

  • 2 slices of white bread

  • 1 spoon of parsley (chopped)

  • 2 cl vinegar

  • 0.5 teaspoon corn starch

  • 1 spoon of mustard

METHOD:

  • Cut the rabbit into biggish pieces. Peel the onions and chop coarsely. Add any spices you wish to the meat, plus salt and pepper and roll in the flour.

  • Bake brown (all sides) in hot butter. Take out of pan and fry the onions light brown. Add the pieces of rabbit and the wine and beer. Add the bouquet garni and simmer for one hour with the lid on the pot. Add the broth so the meat keeps moist.

  • In the meantime, swell the prunes and raisins in lukewarm water. Cut the bread in small chunks and fry golden brown in oil with butter.

  • Chop the parsley. Mix and stir the starch and mustard in a bit of vinegar.

  • Place the pieces of rabbit on a serving dish, thicken the sauce with the mustard-starch mixture. Add the prunes and raisins and warm them for a little while.

  • Put the sauce over the rabbit & put the bread & parsley on top. Serve with cooked potatoes and a Belgian beer or three!

Rabbit & Sage Fricassee

Serves 4

(Marjorie Kyle)

  • 4 Large rabbit joints or 8 smaller ones

  • 1.5oz (40g) Butter

  • 1 Medium onion, finely chopped

  • 0.5 pint (285ml) dry white wine

  • 7 fl oz (200ml) Chicken stock

  • 1.5 level tbsp Chopped fresh sage or 1.5 level tsp dried sage

  • 2 level tbsp Chopped parsley

  • Salt & freshly ground black pepper

  • 0.5 tbsp Plain flour

  • 0.5 tbsp Butter

  • 3 tbsp Single cream

  • 1 Egg yolk

METHOD:

  • Melt the butter in a large pan and fry the chopped onion gently for 4 mins. Add the rabbits joints and brown them evenly on all sides

  • Add the white wine, stock, chopped sage, parsley and season to taste with salt and pepper

  • Bring to the boil, cover and simmer for about 30 mins or until the rabbit is just tender

  • Remove the rabbit joints from the pan and keep warm

  • Cream the flour and butter together to a smooth paste

  • Boil the juices in the pan for 3 mins

  • Beat in the paste a knob at a time until the sauce has thickened slightly and smooth

  • In a small bowl, beat the cream with the egg yolk then stir it into the sauce. Heat the sauce through, but do not allow to boil

  • Return rabbit joints to the pan and heat through, then transfer to a warm serving dish and garnish with croutons and springs of fresh sage

Casserole of Rabbit in Red Wine

Serves 4

(Marjorie Kyle)

  • 50g (2oz) Butter

  • 2 tbsp of Oil

  • 1 Spanish onion, peeled and diced

  • 75g (3oz) Streaky bacon, rinded and chopped

  • 1 clove of garlic, crushed

  • 1.5 kg Rabbit, jointed

  • Seasoned flour

  • 300ml Red Wine

  • 300ml Stock

  • Bouquet garni

  • 12 Prunes (if liked)

  • Salt and Pepper

TO SERVE

  • Springs of Parsley and Croutons

  • Serve with Brussel sprouts and creamed potatoes

METHOD:

  • Melt the butter and oil in a large saucepan and add the vegetables, bacon and garlic

  • Fry gently, stirring until pale brown

  • Transfer the vegetables and bacon to an ovenproof dish using a slotted spoon

  • Dip the rabbit joints in the seasoned flour, fry them in the saucepan until lightly browned, then add them to the casserole

  • Pour in the wine and stock

  • Add the bouquet garni and prunes and cover

  • Cook in a preheated oven 160C, 325F, gas mark 3

  • Remove the rabbit joints to serving dish and keep warm

  • Check the sauce for seasoning

  • Remove the bouquet garni and pour the sauce over the rabbit

Rabbit with Prunes and Mustard

Serves 4

(Marjorie Kyle)

  • 675g (1.5lb) rabbit pieces

  • 1 tbsp plain flour

  • 1 tbsp each vegetable oil & butter (softened)

  • 1 onion (finely chopped)

  • 175g (6 oz) ready-to-eat dried prunes

  • 100g (4 oz) fromage frais

  • 1 tbsp Dijon mustard

  • Seasoning to taste

METHOD:

  • Place rabbit pieces in a paper or polythene bag with the flour and shake to coat evenly

  • Heat oil and butter in a large pan and fry rabbit until golden brown all over

  • Add onions and prunes to pan and pour over just enough water to cover

  • Season generously and simmer for 45 minutes until rabbit is tender

  • Remove the rabbit with a slotted spoon and keep warm

  • Stir fromage frais and mustard into the pan and simmer until reduced slightly Spoon the sauce over the rabbit and serve with mashed potatoes and broccoli or green beans

Rabbit Tarragon

Serves 4

(Marjorie Kyle)

  • 4 Rabbit joints (boned)

  • 1 tablespoon of olive oil

  • 1 Glass of white wine or chicken stock

  • 1 tablespoon of light soy sauce, if liked

  • 1 tablespoon of tomato puree

  • 3 to 4 fresh sprigs of tarragon or 2 tablespoons of dried tarragon

  • Pinch of salt and black pepper to taste

METHOD:

  • Fry rabbit gently in olive oil in a large pan. Do not brown

  • Add the wine or chicken stock, puree and soy sauce (if liked)

  • Add 1/2 the tarragon and season to taste

  • Simmer gently for 30 to 40 mins in a covered pan

  • Immediately before serving turn off the heat and stir in the remaining tarragon and stir well

  • Serve with jacket potato and green beans.

Rabbit Stew

(Traditional Maltese Recipe)

  • 1 Rabbit

  • 4 oz Onions

  • 3 Bay Leaves

  • 4 oz Fresh peas

  • 6 oz tomatoes

  • 2 tablespoons oil

  • Fresh garlic

  • 4 oz potatoes

  • 4 oz fresh carrots

  • 1 glass of red wine

  • 2 glasses of water

  • Salt and pepper

METHOD:

  • Cut the rabbit into pieces and fry lightly in a small amount of oil or butter

  • In a separate saucepan fry the chopped onions and garlic until golden brown

  • Add the peeled, chopped tomatoes and bay-leaves.

  • Add the water to the rabbit and leave it to simmer for about 15 minutes

  • Pour in the wine and put in the peas, chopped carrots, chopped potatoes, salt and pepper leaving it to cook for another hour on slow fire

Rabbit and Bacon Pudding

  • 1lb Rabbit joints

  • 1 Bay leaf

  • 1 Chopped onion

  • 8 Peppercorns

  • 8oz Bacon pieces

  • 1 Tablespoon flour

  • 1 Pint Stock

  • Salt & Pepper

  • Little brown gravy colouring

Suet Crust

  • 8oz S.R. Flour

  • 1/2 Teaspoon Salt

  • 4oz Shredded Suet

  • 7 Tablespoons Water

METHOD:

  • Put rabbit in pan of water with bay leaf, onion and peppercorns bring to boil and simmer until tender

  • Remove joints and pick out bones, strain stock

  • Cut up bacon, removing rinds but do not remove fat

  • Fry gently for 10 minutes, drain and mix with rabbit

  • Stir flour into fat in pan and sizzle for 1 minute to form a roux

  • Gradually blend in the 1 pint of stock, bring to boil and boil 1 minute

  • Adjust seasoning and add colouring to make light brown

  • Now make suet crust mixing flour, salt, suet and water to a soft but not sticky dough

  • Lightly grease a 2 pint heat proof basin and line with 3/4 of pastry

  • Add rabbit and bacon mixture and 3 tablespoons of gravy

  • The basin should not be full to allow rising

  • Roll out remaining pastry, damp edges, fit on top

  • Cover with greaseproof paper, lightly greased with a 1 inch pleat on top

  • Cover loosely with foil and press around rim to seal

  • Either pressure cook or steam in top of steamer for 1 1/4 hours keeping water boiling

  • Serve with gravy, green vegetables and a glass of home made stout.

Hunter's Rabbit

(Serves 4)

  • One Rabbit jointed

  • One large onion, finely chopped

  • Two celery sticks, finely diced

  • 2 tbsp. Olive oil

  • One large carrot, finely chopped

  • 250 mil (8 fl.oz...) of chicken stock

  • One Bouquet garni

  • 4 tbsp. Red currant, quince or rowanberry jelly

  • 2 tbsp. Arrowroot mixed with a little water

METHOD:

  • Preheat the oven to 180C / 350F gas mark 4

  • Heat the oil in a flame proof casserole dish and fry the rabbit pieces until light brown

  • Stir in the chopped onion and vegetables, cook for 2 minutes

  • Pour in enough stock to cover the rabbit and season generously

  • Add bouquet garni and place in the preheated oven for 1 to 1 hr 10 mins until the rabbit is cooked but not falling to pieces.

  • Transfer rabbit to a dish and keep warm

  • Remove bouquet garni from the casserole

  • Stir in the jelly and the arrowroot and bring to the boil quickly on the top of the stove, stirring continuously until the sauce thickens and clears

  • Return rabbit to the casserole and serve with the sauce, lots of mashed potato and red cabbage

BBQ Squirrel

(Todd Smith)

  • 4 squirrels, quartered

  • 3 tbsp salt

  • 2 tsp pepper

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • your favourite dry rub

  • 15 charcoal briquettes

  • 3 handfuls hickory chips

  • your favourite BBQ sauce

METHOD:

  • In a large pot, boil the squirrel in water seasoned with the salt, pepper, garlic powder and onion powder for 1 hour or until tender.

  • In the meantime, soak the hickory chips in water. Light the charcoal and let them get white hot. Place them to one side of your grill.

  • Remove the squirrel from the water and pat dry. Coat with your favourite dry rub.

  • Add one handful of wood chips to the hot coals.

  • Place squirrel on grill across from the hot coals. Cover and smoke for 1 hour. Add a handful of wood chips every half hour.

  • Add last of the wood chips and baste squirrel with BBQ sauce. Smoke for another half hour basting another 3 - 4 times.

  • Serve with mashed potatoes, sweet corn and buttermilk biscuits.

  • Enjoy!

Squirrels in Cream Sauce

  • 2 squirrels, cleaned and cut into serving pieces

  • 1 medium onion (finely chopped)

  • 1/2 tsp leaf Thyme

  • 1 - 4 oz can sliced mushrooms (drained)

  • 1 cup beef bouillon

  • 1 cup sour cream

  • 2 tbsp lemon juice

  • 3 tbsp flour

  • minced Parsley

METHOD:

  • Soak squirrel in salted water overnight in refrigerator.

  • Remove squirrel pieces and rinse.

  • Discard salted water.

  • Place squirrel, onion, Thyme and mushrooms in a crock pot.

  • Pour in bouillon.

  • Cover and cook on "low" for 8 to 10 hours.

  • Remove squirrel to a warm platter.

  • Combine sour cream, lemon juice and flour.

  • Stir sour cream mixture into crock pot.

  • Turn on high and cook until thickened.

  • Spoon sauce over squirrel and sprinkle with Parsley.

  • Serve and enjoy!

Daddy's Squirrel Stew

(Rob Benson)

  • 3 squirrels, quartered

  • Tony Chachere's Creole seasoning

  • 2 strips bacon, cut up

  • 1/2 stick butter

  • 1 onion, chopped

  • 4 cloves garlic, finely chopped

  • 2 bell peppers, chopped

  • 2 stalks celery, chopped

  • 3 potatoes, cubed

  • 5 cups water

  • 1/4 cup burgundy wine

METHOD:

  • Rub the creole seasoning liberally over the squirrels.

  • In a Dutch oven, melt the butter. Add the bacon.

  • Add the squirrel to the Dutch oven and brown evenly. Remove.

  • To the Dutch oven, add the onion, garlic, peppers and celery. Sauté until the veggies are soft.

  • Add the meat back to the pot along with the water and potatoes. Stir together.

  • Bring to a boil, reduce heat and simmer 1 1/2 hours stirring occasionally.

  • Remove the squirrel pieces. Cool and debone.

  • Return meat to the pot. Stir in the wine. Heat to boiling again then reduce heat and simmer 10 minutes.

  • Serve over biscuits or toast.

Squirrel Spit

(Todd Mendenhall)

  • 2 - 3 squirrels

  • favourite seasonings

  • favourite BBQ sauce

  • beer

  • grill with rotisserie

METHOD:

  • Season squirrels inside and out with your favourite seasonings.

  • Heat grill. Place a disposable baking pan(s) under where the squirrels will be rotating.

  • In a bowl, mix the BBQ sauce with an equal amount of beer. Add seasonings to taste. Pour into the baking pan(s) on grill.

  • Place squirrels on spit and cook over medium heat 40 - 45 minutes or until done.

  • Brush often with the sauce in the pan.

  • Serve and enjoy.

* Note from Todd: "This is really good at camp. As you remove the cooked squirrels add a couple more. Just make your sauce up ahead of time so you can keep the pan(s) full."

 

Squirrel Nuggets

(Domenick Ottoviani)

  • squirrels, amount depends how hungry you are

  • 1 large onion, chopped

  • couple stalks celery, chopped

  • 1 - 2 carrots, chopped

  • peppercorns

  • water, beer or chicken stock

  • flour

  • paprika

  • beer

METHOD:

  • Clean and quarter squirrels. Add to a large soup pot. Cover with water, beer or chicken stock.

  • Add the onion, celery, carrots and peppercorns to taste.

  • Bring to a boil, reduce heat and simmer until meat is tender.
    Remove meat from pot and cool. Remove bones. Keep the meat in nugget size pieces.

  • In a bowl, mix some flour and beer together to a "gravy consistency". Season to taste with paprika.

  • Dip the nuggets into the batter and deep fry to a golden brown.

  • Serve with ketchup, ranch dressing or homemade plum jam for dipping.

Venison Roast

  • 3 lb Chunk of venison roast (or Roll it if its in steak Form)

  • 2 cup Onion - cut up (2 in. Pieces)

  • 2 cup Potato - cut up”

  • 1 cup Carrots - cut up”

  • 1 cup Fresh mushrooms - sliced

  • 2 tbsp Liquid smoke

  • 3 tbsp (or more) Worcestershire Sauce

  • 3 tbsp (or more) Soy Sauce

  • 1/2 cup Beef broth

METHOD:

  • Put a LARGE oven cooking bag in an oblong baking pan (so that the bag fits inside the pan).

  • To the bag, add the venison.

  • Add all liquids, then veggies around the meat.

  • Put the mushrooms on top of everything else, then the spices on top of them. You want to have about 1 inch of liquid in the bottom of the bag, so if you need more, add a little water (or white wine!).

  • Seal bag.

  • Poke several small holes in top of bag to let steam escape.

  • Bake at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won't overcook).

Venison Sausage

  • 5 Feet medium hog casings

  • 5 lb Cubed pre-frozen venison

  • 3 lb Lean pre-frozen pork, cubed

  • 2 lb Pork fat, cubed

  • 5 tbsp Salt

  • 1 tsp Thyme

  • 2 tsp Sugar

  • 1 tbsp Fine grind black pepper

  • 2 tsp finely minced garlic

  • 1 tbsp Paprika

  • 1 tsp Cayenne

  • 1 cup Brandy

  • 1/2 tsp Ascorbic acid

  • 1 tsp Salt & pepper

METHOD:

  • Marinade 1/2 cup Red wine vinegar, 1/2 cup Red wine, 2 tsp 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 tbsp whole black Peppercorns

  • Thaw venison.

  • Prepare marinade and pour over cubes of meat.

  • Marinate in the refrigerator for 24 hours.

  • Drain, discard marinade, and grind through the fine disk.

  • Grind pork and fat separately and mix with venison.

  • Add remaining ingredients and mix well.

  • Place in the refrigerator overnight.

  • Prepare casings, stuff and tie off into 4-5" links.

  • Hang to dry for 48 hours.

  • Cold smoke (70-90) for ten hours.

  • Hang again for at least two weeks before sampling.

Venison Meatballs

  • 1 1/2 lb Venison, ground

  • 2 cup Sour Cream, divided

  • 2 tbsp Catsup

  • 1 1/4 tsp Salt

  • 1/4 tsp Pepper

  • 1/2 tsp Garlic Salt

  • 1/2 tsp Oregano

  • 1 tbsp Oil

  • 1 tbsp Water

  • 2 tsp Dill Weed

  • Paprika

METHOD:

  • Combine venison, 1/4 cup sour cream, catsup, salt, pepper, garlic salt and oregano

  • Shape into meatballs the size of walnuts

  • Brown meatballs in hot oil

  • Pour off any excess oil

  • Add water, cover and simmer 15 minutes

  • Remove meatballs to your serving dish

  • Combine remaining sour cream, salt and dill in skillet in which meatballs were cooked

  • Heat through and pour over meatballs

  • Sprinkle with paprika

Venison Lasagne

  • 1 lb Spicy venison sausage

  • 2 tsp Onion salt

  • 2 tsp Garlic salt

  • 1 can 16 oz. whole tomatoes

  • 1 can 15 oz. tomato sauce

  • 3 tbsp Dried parsley flakes

  • 1 tsp Sugar

  • 1 tsp Basil leaves

  • 2 tsp Salt

  • 1 can 8 oz. mushroom pieces

  • 6 Uncooked lasagne noodles

  • 1 packet 16 oz. packet ricotta cheese

  • 1/2 cup Parmesan cheese

  • 1 1/2 tsp Oregano leaves

  • 2 cup Shredded mozzarella cheese

METHOD:

  • Cook and stir sausage, onion and garlic salt in 10-inch skillet until sausage is light brown

  • Drain

  • Add tomatoes (with liquid), tomato sauce, 2 tablespoons parsley, sugar, basil, 1/2 teaspoon salt and mushrooms

  • Heat to boil, stirring occasionally

  • Reduce heat

  • Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour

  • Cook noodles as directed on package

  • Reserve 1/2 cup of the sauce mixture

  • Mix ricotta cheese, 1/4 cup Parmesan, 1 tablespoon parsley, 1 1/2 teaspoons salt and oregano

  • Layer 1/2 each of the noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in un-greased oblong pan, 10" x 6" x 2"

  • Repeat above process until you have 2 layers

  • Spoon reserve sauce on top, top with mozzarella and sprinkle with Parmesan

  • Cook uncovered at 350F for 45 minutes

  • Let stand 15 minutes

Venison Soup

  • 1 lb Venison; cut into bite-sized pieces

  • 1 46-ounce can vegetable cocktail juice (V-8)

  • 1 28-ounce can whole tomatoes; un-drained and chopped

  • 2 medium Red onions; chopped

  • 1 tbsp Worcestershire sauce

  • 1/8 tsp hot sauce

  • 4 large Potatoes; peeled and cubed

  • 3 medium Carrots; sliced

  • 4 small Yellow squash; sliced

  • 3 to 4 stalks celery; thinly sliced

  • 2 medium Green peppers; cut into 1-inch pieces

METHOD:

  • Combine first 6 ingredients in an 8-quart Dutch oven; bring to a boil

  • Reduce to medium heat; cover and cook 30 minutes, stirring occasionally

  • Stir in potatoes and carrots; cover and cook for 20 minutes

  • Add remaining vegetables to soup

  • cook, uncovered for 10 additional minutes or until vegetables are crisp-tender

  • 4 quarts

Venison Hamburger Rice Pie

  • 1 lb Ground venison, browned and drained

  • 1/2 cup Bread crumbs

  • 1/4 cup Green pepper, chopped

  • 1/4 cup Onion, chopped

  • 1 1/2 can Tomato sauce

  • 2 1/2 cup Cooked rice

  • 1/2 cup Grated cheese

  • Salt and pepper to taste

METHOD:

  • Combine venison, bread crumbs, green pepper, onion and 1/2 can tomato sauce in large pie shell

  • Mix rice, cheese, salt and pepper and 1 can tomato sauce

  • Place mixture on top of first mixture and spread other half can of tomato sauce over top

  • Bake in pie pan at 375F for about 35 minutes

Venison Chilli

makes 6 cups

  • 3 tsp Vegetable oil

  • 1 Large onion, finely chopped

  • 2 Large garlic, minced

  • 1 Small hot green chilli

  • 1 x Pepper, minced (optional)

  • 1 1/4 lb Venison, cut into 1/2" cubes

  • 3/4 lb Ground venison (or pork)

  • 28 oz Can of crushed tomatoes

  • 3 tsp Red wine vinegar

  • 3 tsp Ground chilli powder

  • 2 tsp Ground cumin

  • 2 tsp Worcestershire sauce

  • 1/2 tsp Cayenne pepper, plus a pinch

  • 1 Large green bell pepper,

  • 1 x Seeded and chopped

  • 2 tsp Salt or to taste

  • 1 x Freshly ground black pepper

  • 10 oz Can of red kidney beans, drained

  • 3 tsp Masa Harina (or fine cornmeal)

  • 1 x Mixed with a little water

  • 1 x Into a smooth paste for thick

METHOD:

  • Heat the oil in a very large skillet

  • Stir in the onion, garlic, and chilli pepper

  • Sauté over med-hi heat until the onion is just tender, about 5 minutes

  • Add the cubed and the ground venison and continue cooking for about four to five minutes, stirring with a wooden spoon, until the ground meat is no longer red

  • Add all the remaining ingredients except the beans and the Masa Harina (or cornmeal)

  • Bring the mixture to a boil then reduce heat to medium and cook uncovered for 30 minutes, stirring occasionally

  • The stew should be fairly thick

  • Stir in the kidney beans and the Masa Harina and heat through

  • Taste and adjust the seasonings

Meat Loaf with Chilli Sauce

  • 4 Slices fresh bread

  • 1/2 cup Water

  • 2 lb Ground Elk/Deer

  • 1 Medium onion

  • 1 tsp Salt

  • 1/4 tsp Pepper

  • 2 Eggs

  • 1 cup Chilli sauce

METHOD:

  • Soften bread in water and add remaining ingredients

  • Mix well, pack in pan and cover with chilli sauce

  • Bake at 375 degrees F. for 45 minutes

Hearty Dutch Oven Breakfast

  • 1 lb Ground Venison

  • 2 tbsp Vegetable Oil

  • 1 Small onion, diced

  • 12 Eggs

  • 1 can Jalapenos (small), diced. Use green chillies if you like it mild

  • 1 lb Cheddar Cheese, mild or sharp

METHOD:

  • Brown ground venison in vegetable oil with onion and season to taste

  • Pour off any excess grease

  • Break eggs and add diced jalapenos

  • Stir over medium heat until eggs are nearly cooked

  • Sprinkle cheese over top

  • Remove from heat and let sit for 2-3 minutes

  • Serve with salsa or sour cream.

Grilled Venison Steaks

10 to 12 servings

  • 12 lb To 14 lb venison hind-quarter

  • 16 oz Bottle commercial Italian dressing

  • 2 3/4 oz Package dry onion soup mix

  • 3/4 cup Butter or margarine; melted

  • 2 tsp Pepper

METHOD:

  • Separate each muscle of the hindquarter, and cut away from bone

  • Slice each muscle across the grain into 1-inch thick slices (reserve remaining meat for use in another recipe)

  • Remove and discard the white membrane surrounding each steak

  • Combine salad dressing and soup mix in a large, shallow dish, stirring well

  • Add steaks

  • Cover and marinate steaks in refrigerator for one hour, turning once

  • Combine butter and pepper, stirring well; set aside

  • Remove steaks from marinade

  • Grill about 5 inches from hot coals 8 to 10 minutes on each side or until done, basting occasionally with butter mixture

Elk/Deer Spanish Pot Roast

  • 3 lb Pot roast of Elk or Deer

  • 11 Sliced stuffed olives

  • 1/4 lb Salt pork

  • 1 Medium onion, sliced

  • 3 tbsp Margarine or butter

  • 2 can canned tomatoes

  • 1 tsp Salt

  • 1/4 tsp Pepper

  • 1 tsp Sugar

METHOD:

  • Cut small pockets along sides of the roast with a sharp knife

  • Fill these pockets with sliced olives and salt pork which has been cut into small strips

  • Brown onions slices in margarine or butter

  • Remove onions and blown roast in hot fat

  • Add canned tomatoes, salt, pepper, sugar and browned onion

  • Cover and simmer until meat is tender - about 3 to 4 hours

  • Thicken liquid for gravy

Creamed Venison

  • 1 lb Cubed Elk/Deer round steak

  • 3 tbsp Margarine or butter

  • 2 cup Medium white sauce

  • 1 tsp Celery salt

  • 1/4 tsp Pepper

  • 3 tbsp Chopped parsley

  • 2 tsp Worcestershire sauce

  • 1/4 can Pickle relish

---TOPPINGS---

  • 1/2 cup Bread crumbs

  • 2 tbsp Margarine or butter

METHOD:

  • Brown steak in 3 tablespoons margarine or butter

  • Add a small amount of water and cook in a covered skillet until tender, adding a little water from time to time as needed

  • When done add white sauce, seasonings, parsley and pickle relish

  • Put mixture in a greased casserole

  • Sprinkle top with bread crumbs and dot with margarine or butter

  • Bake in a moderate oven (350 degrees F.) until crumbs are browned

Country-Fried Venison

6 servings

  • 1 1/2 lb (3/4" thick) venison

  • 1 cup All-purpose flour

  • Salt and pepper

  • 1/4 tsp Seasoned salt

  • 1/4 cup Bacon drippings

  • 2 clove Garlic; minced

  • 4 cup Water

  • 1/3 cup All-purpose flour

  • 1 1/2 tsp Bottled brown bouquet sauce

  • 1 medium Onion; thinly sliced

  • 1/2 lb Fresh mushrooms; sliced

  • Hot cooked rice

METHOD:

  • Prepare venison by trimming all fat and removing connective tissues

  • Cut meat into serving-size pieces, and pound each piece to 1/4-inch to 1/2-inch thickness

  • Combine 1 cup flour, 1/4 teaspoon salt, 1/8 teaspoon pepper, and seasoned salt; dredge the venison in flour mixture

  • Heat 1 tablespoon bacon drippings in a large, heavy skillet

  • Add garlic, and sauté until golden

  • Remove garlic, and set aside

  • Add remaining bacon drippings to skillet; cook venison until it is lightly browned on both sides

  • Remove from skillet, and set aside

  • Gradually stir about 1/2 cup water into 1/3 cup flour; mix until smooth, and add the remaining water

  • Stir flour mixture into pan drippings; cook over medium heat, stirring constantly, until thickened

  • Stir in bouquet sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper

  • Return venison and garlic to skillet; reduce heat

  • Cover and simmer 30 minutes. Add onion; cover and simmer 15 minutes

  • Add mushrooms

  • Cover and simmer 15 minutes

  • Serve over rice

Country Style Venison Stew

  • 1/2 lb Bacon or salt pork

  • 2 lb Venison steak

  • 4 tbsp Flour

  • 6 cup Water or beef stock

  • 1 large Tomato, chopped

  • 2 medium Carrots, sliced

  • 2 medium Stalks celery, sliced

  • 2 medium Potatoes, in 1" cubes

  • 1 Dozen small white onions

  • 1 tbsp Chopped parsley

  • 1 cup Fresh green peas

  • Salt and pepper to taste

METHOD:

  • Cut bacon into 1" cubes and sauté in large saucepan until lightly browned

  • Remove and set aside

  • Cut venison into 1 1/2 or 2" pieces and brown over high heat in 4 T bacon drippings

  • Stir in flour

  • Lower heat and let brown 2-3 minutes, stirring several times

  • Add liquid and let it simmer 1 hour or more until venison begins to get tender, add more liquid as necessary

  • Add all the other ingredients, except peas, and continue to simmer to make a thick stew

  • Simmer peas in a separate pan until done

  • Strain and spoon over or around stew when served

  • Great accompanied by buttered corn muffins and a salad

Barbecue Venison Chops

  • 20 Venison chops

  • 6 oz Beer

  • 1 large Onion, chopped

  • 4 Pats of butter

  • 2 oz Garlic

METHOD:

  • Place aluminium foil on hot grill with sides folded up, so there is no runoff of juices

  • Place chops on foil

  • Add beer, chopped onion and butter

  • Sprinkle garlic salt on chops each time you turn them

  • When chops are done, remove foil from grill

  • Place chops back on grill and sprinkle with garlic salt each time you turn them until charcoal black

Blaine's Venison Sausage

  • 6 lb Ground venison

  • 6 lb Ground pork (lean)

  • 2 tbsp Salt

  • 2 tbsp Pepper

  • 1/2 tsp Cayenne pepper

  • 1/2 tsp Sage

  • 1/2 cup Honey

METHOD:

  • When the venison, pork and hot water are well mixed

  • Add spices and honey to mixture and mix in well

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