I love wild game! Best red meat 4 U
- 08-16-2009, 10:34 PM
I love wild game! Best red meat 4 U
I bow and gun hunt deer, elk, and mulies. Wild game is higher in protien and much leaner than our domesticated animals. Also, our family butchers all our own, so it's even leaner than if you paid someone $100 to process it for you.
Nenni, bison, elk can be substituted for beef or pork in any recipe, Just don't overcook. Here is one of my favorites.
1 lb ground vennison
1 lb ground turky
Large onion diced
1 can diced tomatoes
1 can tomatoe sc.
1 can dark red chilli beans
1 can lt red chilli beans
1 can chilli beans and sauce
5-6 cloves garlic minced
2-4 tablespoons chilli powder
salt/pepper to taste
Like it hot? cyanne pepper or tobasco green sauce
Brown meat-don't drain, you will usually need to add some oil to cook it, I use about 2 tbls olive oil.
throw it all in a pot (open and empty canned products in pot also, sharp metal can be bad for ya)
I let it simmer, stirring once in a while, for about an hour. Adjust consistancy with water.
Great protien and fiber. Low cals and carbs unless you eat a sleeve or two of crackers with it like I do.
Add about 1-1.5 cups H20 or a can of beer
- 08-16-2009, 10:57 PM
12-01-2009, 10:31 AM
dude try taking classic brown rice and boiling it up.
then take cube steak(venison, or elk, etc..)
fry the cube steak in some low everything butter substitute, although i wouldn't recommend anything whipped it just never seems to work out for me.
get whole wheat flour.
take the flour and mix it in with water in your pan and make some traditional gravy..
now that the cube steak and gravy are mixed just let them simmer and mix in some chopped onions if you want. also you can add in spices like garlic and sea salt.
then when the cube steak is tender take it out of the gravy and mix in with the brown rice you made earlier. now you have classic country style steak.
12-03-2009, 11:31 PM
12-08-2009, 12:45 AM
I went hunting all damn week and guess what I got? Absolutely nothing. We went 5 of 7 days and saw ZERO deer. Ridiculous.
I only have the 19th and 20th of the month to fill my tag or I'm going to be pissed. I need some nice lean venison.
12-08-2009, 02:32 AM
12-08-2009, 02:54 AM
F'n rights wild game is awesome. Got my 2 bucks this year..no time for Elk though..so sad. Lots of grouse too. We should have a wild game recipe section for all the hunting nutz.
12-08-2009, 11:50 AM
I'm grinding my own deerburger this year. They recommend adding fat to the meat because its so lean. What's a good fat to add to it. Is there a healthy fat you can put it in? I figured trying a low percentage of beef fat was best unless you guys have ideas?
Got three by the way but gave one to my friend that's a poor shot
12-08-2009, 12:26 PM
12-08-2009, 04:03 PM
12-09-2009, 10:12 AM
12-09-2009, 10:30 AM
12-09-2009, 10:36 AM
12-09-2009, 11:06 AM
yeah my buddy called to tell me he hit a deer with his truck while I was out hunting. I was jealous he was seeing deer cause up to that point i hadnt.
12-14-2009, 12:55 AM
Deer, Turkey, and Squirrel.....
Best tasting meat on earth. Other than the occasional fish of course.
12-15-2009, 12:07 PM
12-15-2009, 03:00 PM
I do enjoy the taste of wild game as much as any other meat.
But, dang, if I don't get sick just about every time. My stomach summersaults for a good 12 hours after a normal 8oz serving of moose or deer (those are the 2 that I can think of that I've tried in the last year or 2).
12-15-2009, 03:45 PM
12-15-2009, 03:48 PM
12-15-2009, 04:18 PM
12-15-2009, 04:21 PM
12-15-2009, 04:24 PM
12-15-2009, 04:26 PM
12-15-2009, 04:30 PM
12-15-2009, 04:38 PM
Venison Honey Bologna
10 pounds venison 2-3 pounds back fat
5 ounces salt 2 teaspoons Prague Powder #2
4 ounces corn syrup solids 1/2 cup honey
6 ounces Fermento 1 tablespoon ground white pepper
1 tablespoon nutmeg 1 tablespoon paprika
1 teaspoon onion powder 5 3 1/2 x 24 inch casings
Grind the meat through a 1/2 inch plate,mix it with the salt, then let it sit 5 to 6 days, draining off the liquid.
Add more salt to taste of needed. Put in an airtight tub for four days, overhauling once. Regrind
through a 3/8” plate. Mix corn syrup solids with the dryer Fermento, then mix it all into the venison.
Dissolve the Prague Powder #2 in a cup of cold water and mixed that inwith the honey Grind fat back
through an 1/8” plate. Mix in all the spices, and grind again through an 1/8” plate. Let it sit in the fridge
for a couple hours Soak casings in vinegar and stuff. Pierce liberally wipe with vinegar.
16 hours at 90 F, 90% humidity
28 hours at 105 F, 85% humidity
6 hours at 110 F, 85% humidity
5 lbs. pork butt
5 lbs. Vension/elk or moose
5 tbsp. salt 1 tbsp. ground white pepper
2 tbsp. rubbed sage 1 tsp ginger
1 tbsp. nutmeg 1 tbsp. thyme
1 pint ice water 1 tbsp. ground hot red pepper (optional)
You can make an excellent breakfast sausage using 100% pork butts or 50% pork butts and 50% pork
All the pork used to make the sausage must be chilled from 32-35ºF F. without fail. Be sure that all the meat
is free of blood clots, sinews, bone, skin, glands, etc.Grind all the meat through a 3/16” grinder plate and
place in mixer.Add all the ingredients and mix well until all the spices are evenly distributed. Pork sausage
may be stuffed into 28-30 mm hog casings or 22-24 mm lamb casings. Pork sausage also may be stuffed
into a cloth bag or a 3 1/2 by 24” fibrous casing. It is very important that pork sausage not be allowed to
remain at room temperature any longer than necessary. Place in cooler as soon as possible. Pork sausage
should be allowed to chill and dry in 28-32ºF cooler.
2.5 pounds lean ground pork,
2.5 pounds venison
4 teaspoons sugar
1 tablespoon ground coriander 1 tablespoon sage
1 teaspoon paprika 1 teaspoon cayenne pepper
2teaspoons dried rosemary 1 tablespoon dry mustard
1 teaspoon pepper 1 teaspoon nutmeg
5 teaspoons salt
Mix all spices together and work into meat. Stuff meat mixture into hog casings and form links. Makes 20
5 lbs. fat pork butts
5 lbs venison
2 tsp. ground white pepper 1 tsp. ground ginger
1 tsp. sage 1 tsp. mace
3 ozs. salt (about 6 tbsp.) 6 ozs. bread crumbs
Meat is chilled to 32-34 degrees F. and ground through 1/4” grinding plate.All ingredients are mixed very
well with about 2 cups of water.When possible, add cooled pork stock in place of water. Meat is then
stuffed into 32-35mm hog casings and whatever sausage not used up is frozen. English bangers are a very
tasty sausage served at breakfast time,much the same as American pork sausage.The above formula may
be used to make all beef breakfast sausage. Use any kind of beef or trimmings, 70% lean and 30% fat.
All Beef Kosher Frankfurters
20 lbs. beef chuck trimmings 1/8 lb. dried marjoram
30 lbs. venison flank, briskets cracked ice or ice water
or trimmings 1/4 lb. sugar
1/2 lb. frankfurt sausage 1 oz. garlic compound
1/8 lb. ground allspice 1 lb. salt
Trim meats thoroughly, removing all skin, sinews, blood clot, and bones, but leaving the fat. Put beef
through 5/16 inch plate of grinder, and veal through 1/8 inch plate. Put meats into mixer and mix, gradually
adding ice or ice water and enough flour to reach desired consistency.Then mix in remaining ingredients.
Stuff into narrow beef round casings or wide sheep casing, and tie with twine into links about 4
inches long. Cut in lengths of four links each, and smoke at medium heat until they are a bright reddish
brown, and cook for about 10 minutes at 155 to 160 degrees
Dry-Cured Pepperoni - Italian Style
1 lb. regular pork 4 lbs. venison
5 lbs. lean pork butts 9 tbsp. salt
1 oz. powdered dextrose 2 level tsp. Prague Powder No. 2
1 tbsp. ground hot red pepper 1 tsp. allspice
2 ozs. corn syrup solids 5 tsp. ground anise seed
Grind all the meat through a 3/16 grinder plate. Use mixer and add all the ingredients mixing evenly;
regrind through 1/8 plate.The meat now is ready for stuffing. Stuffing: It is essential that the meat be
well-chilled to avoid smearing.The meat should be stuffed into 24-26mm lamb casings. Drying: Hold pepperoni
at 70 degrees F. for about 2 days maintaining a relative humidity of about 75%.The product should
be kept in a 38-40 degrees F. cooler for at least 20 days (or until desired dryness is reached), from the time
the cure has been added to the pepperoni. Be sure that casings used are not more than 1 3/8” in diameter,
as this formula applies only to casings below this range.
12-15-2009, 04:40 PM
22 lb. venison
3 lb. pork fat
1 1/4 cup + 2 tablespoons salt
1/3 cup + 1 tablespoon + 1 teaspoon dextrose (glucose)
2 tablespoons cure dissolved in 1 cup water
3/4 cup ground red pepper
3/4 cup ground allspice
1 tablespoon garlic powder
5 tablespoons fennel seed
Grind meat and fat through a 1/2-inch plate. Mix meat, fat, and all seasonings. Grind through a 1/8-inch plate
and mix 6 minutes. Stuff in hog casings and place in 90 degrees Fahrenheit smokehouse until pH 5 is reached.
Store at 50 degrees Fahrenheit for 20 days to produce a dry product, or heat to 142 degrees Fahrenheit
after pH 5 is reached to produce a semi-dry product.
It is best to use a starter culture with all fermented sausage. If starter cultures are not available let product
stand in a 6-inch deep tray at 38 degrees Fahrenheit for 72 hours before it is stuffed or add 8 oz. of GDL
per 100 lb. of product and heat to 142 degrees Fahrenheit internally without incubation.
Tequila Chili for wintertime=)
2 tablespoons vegetable oil
3 pounds ground venison
2 stalks celery, diced
3 cups chopped white onion
1/2 teaspoon dried red pepper flakes
1 tablespoon garlic powder
1/4 cup chili powder
2 (28 ounce) cans diced tomatoes
1 (16 ounce) can tomato sauce
1/2 cup gold tequila
1/2 cup orange juice
2 (15 ounce) cans chili beans in sauce
Heat the oil in a large pot over medium-high heat. Add the ground venison and cook, stirring to crumble, until no longer pink. Mix in the celery and onion; cook and stir until tender. Season with red pepper flakes, garlic powder and chili powder. Cook and stir for a minute to intensify the flavors.
Pour in the tomatoes, tomato sauce, tequila and orange juice; simmer over low heat, uncovered, for 2 hours. After 2 hours, mix the beans into the chili and simmer for another 30 minutes.
12-15-2009, 09:42 PM
I'm happy to see all the resonse here! It's nice to know so many of you are avid hunters. Personally bowhunting is my thing-Norther WI!!! Big bucks and lots of tags in crop damage areas.
I've noticed comments on adding fat for sausage etc. When we grind and mix for summer sausage, breakfast sausage, etc we do it in 100 lbs batches. We have a group of about 10 that usually end up with around 12-15 deer each year. We buy-from a local guy-a couple hogs and mix in lean pork shoulder about 50/50. This adds just enough fat for this kind of finnished product. No where neer as fatty as say Jimmy-not lean-Dean sausage. But yet not dry.
Also, butchering and packaging you own stuff saves a ton of money, and a few beers with the family, or hunting party-sitting around telling stories is great fun!
I'll have to throw in how to do goose minus the liver taste sometime. I just love Canadian honkers! And Geese aren't bad either!
Keep killin' and grillen'
12-16-2009, 12:05 PM
12-16-2009, 12:18 PM
anyone tried deer jerkey? that stuff is addictive. they have the kits to make it at Bass Pro Shop and u just let it sit in the dehydrator for a day
CELTIC LABS REP
12-16-2009, 12:52 PM
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