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Table of Contents

• Venison & Elk Recipes
• Bird and Waterfowl Recipes
• Boar Recipes
• Fish Recipes
• Lamb Recipes
• Bear Recipes

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Venison & Elk Recipes

Tammy and Brians’ Michigan Venison Meat Loaf

1 lb Ground Venison	1/4 C Green Pepper
1/3 C Onion	2 tsp. Salt
1 Egg	2 tsp. Pepper
1/3 C Milk	2 tsp. Garlic Salt
2 Slices White Bread	Squeeze of Ketchup

In a medium mixing bowl mix by hand - venison, egg, milk, onion, green pepper(optional). Once those ingredients are well mixed, add salt, pepper and garlic salt. Next, tear bread into small pieces and add to mix and continue to mix by hand until loaf is able to be formed by hand.

Take loaf out of mixing bowl and place into a small bread pan or in to a cake pan. Form the loaf in to a rectangle and 4″ X 8″ and 2 1/2″ deep. Make a small valley in the top of the loaf long way using your fingers and add a squeeze of ketchup to fill in the valley.

Oven should be preheated to 350 degrees and loaf should be cooked for 45-50 minutes at same temp. or until center is brown. Serves 2-3 portions. For larger dish, double amounts. ENJOY!

 

Lori’s Venison Casserole

1 lb. venison burger	2- 10 oz cans mushroom soup
1 onion chopped	1 cup water
1- 4oz can mushrooms	2 cups diced potatoes

In a skillet brown burger and onions, add mushrooms. Drain well and put burger, onions, mushrooms and potatoes in a casserole dish. Mix mushroom soup and water and pour over burger mixture. Bake in a 350 degree oven for 1 1/2 hours. A variation to this recipe is to add biscuits to the top of this mix for the last 10 minutes of baking or until biscuits are done.

Venison Chili

1 lb venison burger	1 Tbsp Cumin
1 chopped onion	1 Tbsp. Chili Powder
3 hot peppers	1 Tbsp Garlic Powder
4 Tbsp. Flour	1 Qt. Water/ 3 cans pinto beans
1 Tbsp. Oregano	4 beef boullion cubes

In skillet brown burger, onion and peppers. While this is cooking in a larger pan add water and boullion cubes and cook over medium heat. Drain pinto beans and add to the water. When the burger is finished cooking add the flour and seasonings and cook until brown. Add burger to water and bean mixture and simmer for one hour.

* This dish is good served over a bed of rice and topped with cheddar cheese.

Venison Arm Roast

1 venison arm roast	1 Tbsp Oregano
2 cans whole potatoes	1 Tbsp. Basil
1 lb fresh mushrooms	1 clove garlic
2 stalks celery	1 tsp salt and pepper
1 cup chopped carrots	2 cups water
2 tsp. thyme

In electric skillet add all the listed ingredients and cook at 350 degrees for 2 hours, making sure to maintain water in skillet.

Bobotie (pronounced - bowbootea)

Preheat oven to 180c or 350F Ingredients (((you can substitute venison for ground beef))) •1kg or 2.2 lbs. ground beef •2 medium sized onions, peeled and thinly sliced •30ml or 2 tablespoons sunflower oil •15ml or 1 tablespoon medium strength curry powder •5ml or 1tsp turmeric •30ml or 2 tablespoons white vinegar or lemon juice •15ml or 1 tablespoon sugar •15ml or 1 tsp salt •2ml or 1/2 tsp black pepper •2 slices white bread •250ml or 1 cup milk •2 large eggs •75 gr 2 1/2 ounces raisins •45ml or 3 tablespoons fruit chutney •grated rind of one lemon (optional) •2 bay leaves •6-12 almonds blanched and quartered •6 lemon leaves Parboil the onions in a little water until opaque and drain reserving the water, chop and fry in the oil until just golden colored. Add the curry power and tumeric. fry for 2 minutes stirring all the time then add the vinegar or lemon juice, sugar, salt and pepper. In the meanwhile, soak the bread in milk, then squeeze dry, strain the milk and set aside. Crumble the minced raw meat into a pan with the onion water and a little boiling water. Cook for 5 minutes. Lightly mix the meat, bread, onion mixture with 1 egg, raisins, chutney and lemon rind if used. Pack into a buttered casserole and add the bay leaves cover and bake for 1 1/2 hours. Remove from the oven and stick the almonds and lemon leaves (turned into cones shapes) into the meat. Whip the remaining egg with the milk add about 1/2 cup more milk to make 250ml or a full cup and carefully pour over the meat over the back of a spoon. Return to the oven turning the heat down to 300F or 180C and bake uncovered for 30minutes. It is nice with white fluffy rice and fresh veggies or a crisp green salad

Hello Fellow Sportsmen! I have a pretty good recipe for venison summer sausage, and since I did not see any other recipes, I thought I would share mine with you. Doug Risner

Doug’s Summer Sausage

5 lb. ground venison	2 tsp Mustard seed
1 lb ground pork ( I use Bob Evan’s sausage)	2 1/2 tsp garlic salt
5 rounded tsp of Morton’s Tender quick salt	2 1/2 coarse ground pepper
	1 tsp liquid smoke (If desired- I leave out)

Mix all ingredients together well. Knead for about 10 minutes.Cover tightly and refrigerate. Once a day for 3 days knead for 10 minutes. On the 4th day roll into desired size rolls (this can also be sttuffed into sausage casings if preferred) and smoke or bake. I Roll into 1 1/2 lb rolls and smoke in a lil chef smoker for about 10-12 hours. You can also bake in the oven (then I recommend the liquid smoke) at 175 degrees for about 8 hours. Enjoy the recipe!

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Bird & Waterfowl Recipes

Pheasant Casserole

1 pheasant	3/4 cup flour
2 tsp paprika	1 tsp salt and pepper
1/4 cup butter	1/2 cup water
3 chicken boullion cubes	1/4 cup dry mustard
8 oz sour cream	1/4 cup white wine

Wash and dry pheasant pieces, cut into serving sizes. Combine flour, paprika, salt and pepper in a bowl and dredge pheasant pieces until well coated. Melt butter in a skillet and cook pheasant until well browned on all sides. Arrange pheasant in a casserole dish. Using the same skillet the pheasant was cooked in add water, boullion, mustard and sour cream. Stir to pick up scrapings in the pan. Stir and heat until well mixed (do not boil). Pour mixture over pheasant and bake at 375 degrees for one hour. Stir in white wine at end of cooking time and continue baking 5 minutes.

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Boar Recipes

Boar Stew

1 lb boned and cubed boar meat	1/2 lb bacon
1 onion chopped	1 tsp crushed garlic
2 tsp curry powder	1/2 cup water
2 Tbsp parsley flakes	1 can stewed tomatoes (16oz)
1/4 cup sliced carrots	2 medium potatoes
2 Tbsp cornstarch

In a skillet fry bacon until crisp. Remove bacon, cool, crumble and set aside. Pour off all but about 3 Tbsp of bacon grease. Cook boar meat cubes, onion, garlic, and curry powder in remaining grease until meat is browned. Stir during cooking. Stir in 1/4 cup of water. remove from heat and set aside.

In a 2 qt casserole combine, parsley, stewed tomatoes, carrots and potatoes. Add meat mixture to casserole and mix well. Bake at 350 degrees for 30 minutes. Mix 2 Tbsp cornstarch with 1/4 cup water and stir into casserole. Bake for 30 more minutes or until meat and vegetables are tender.

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Fish Recipes

Beer Batter Fish

1 Lb. fish fillets	1/2 cup beer
oil for frying	1/2 cup flour
1 egg	1/2 tsp salt and pepper

In small bowl beat beer and eggs, add flour, salt and pepper. Beat until smooth.
Dip fish into batter; allow excess batter to drip off. Fry at 375 degrees for 3-4 minutes
or until golden brown and fish flakes easily with fork. Drain slightly on paper towel.

Broiled Salmon with Lemon Butter

1 lb salmon fillets cut into 4 pieces	2 Tbsp. butter or marg. melted
1/4 tsp dill weed	1 Tbsp. Lemon juice
1/8 tsp white pepper

Heat Broiler, and spray with non-stick cooking spray. In small bowl combine dill weed, pepper,
butter and lemon juice. Place fish on sprayed broiler pan; brush with dill mixture. Broil 2-4 inches from heat for 6-8 minutes or until fish flakes easily with a fork.

Smoked Salmon- Submitted by “In the Red Charters”

1 C. Brown Sugar	1 C. non-iodized salt
1 Tbsp. Worchester sauce	1 Tbsp. Soy Sauce
1 Gallon Hot water

Fish preparation: I prefer to leave the skin on the salmon, this allows for easy removal from the smoker once done.

Brine fish for 24 hours. To make the brine, mix the above ingredients and mix thoroughly.

After brining rinse fish thoroughly, space the fish on the smoking racks adequately enough to allow air between the fillets. Depending on the size of the fillets and temperature of your smoker, time will vary but it usually takes between 4-6 hours.

1 hour before the fish is done lather with honey. (this is the secret)

Tips for the smoker: Always use a hardwood (hickory or mesquite work best). I always use the wet method.

Baked Perch Fillets - Submitted by OldGramps

4 Medium Potatoes

1 Medium Onion

1 Cup Milk

1 Cup Mayonnaise

Cube potatoes, slice onion and place in casserole dish with fish. Combine milk and mayonnaise. Pour mixture over all. Bake at 350 for 90 minutes.

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Lamb Recipes

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Bear Recipes

Bear Kabobs- submitted by Kevin Layne
This is a great grill recipe for bear, venison and even the lesser meats like beef and chicken, Sometimes I even spring for some large shrimp.

 

Cherry Tomatoes	Canola Oil
Green Peppers	Vinegar
Big mushrooms	Worchester sauce
Onions	Soy Sauce
Meat cut into 1 1/2 inch chunks	Salt
1 Bottle Russian salad dressing	Pepper

Marinade-Mix the dressing in a big glass bowl with equal parts oil and vinegar. Add a dash of the worchester sauce, soy sauce, salt and pepper. Marinate the red meat (not chicken or shrimp) in the marinade for a couple of hours or all day.Get your coals lit or fire up your gas grill and on coals adjust the heat to about four hippopotimus.(Hold your hand at about the level of the spears, then go….one hippopotomus, two hippo, three…ouch!!) Put the goodies on the spears, alternating items. The pieces of meat will pick up the flavor from the onions and the peppers, so vary the order that these are assembled.Line your kabobs over the heat, cover loosely and go into the house and get the remaining marinade and a soft brush. Turn over kabobs and brush the marinade over all, repeat this several times. This does not take long to cook, usually when the tomatoes start looking like they want to fall off the kabob its done. Bear meat is like pork in that it has to be cooked through.

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