DEER JERKY

DEER JERKY

1-1/2 pounds deer steak
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/3 teaspoon garlic powder
1/3 teaspoon pepper
1 teaspoon onion powder
Red pepper to taste

Slice steak across grain 1/3-inch thick. Blend sauces and seasonings in bowl. Add steak slices. Marinate for 24 hours. Arrange on baking sheet. Bake at 150 degrees with oven door ajar for 8 to 10 hours or until completely dry, turning every 2 hours.

SPICED VENISON MEAT BALLS

4 slices whole wheat or white bread
cut into cubes
1/2 cup skim milk
1 egg
1 small onion chopped
2 teaspoon chopped garlic
2 tablespoon dried oregano leaves
3 tablespoon dried mint leaves
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon red pepper flakes
1 pound ground Venison

In a bowl, combine bread cubes and milk; let stand 5 minutes. Add remaining ingredients and mix well. Roll into 1 inch balls and place on greased baking pan. Bade in a 350°F oven for 10 minutes.

Venison Stew

Spice Mix:
2 tablespoons paprika
3/4 teaspoon thyme
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
3/4 teaspoon cayenne pepper
3/4 teaspoon dry mustard
1/2 teaspoon black pepper
Stew:
5 pounds venison chuck or leg meat, cut into 1-inch cubes
1/2 cup vegetable oil, divided
3/4 pound dried apricots
1/2 pound dried prunes
1 cup dry red wine
6 cups beef broth
3 cups chicken broth
3/4 cup butter
3/4 cup flour
3/4 pound onions, chopped
1/2 cup chopped parsley
Salt and pepper to taste

Stir together ingredients for Spice Mix and set aside. In a large bowl, place venison and toss with entire spice mixture. Cover with plastic wrap, set in the refrigerator and leave overnight.
On cooking day, combine dried fruit and red wine in bowl, and set aside. Heat a large saute pan until very hot, add a little oil. Add meat in batches and replenish oil as needed to brown meat well on all sides. Remove meat to 8-quart stock pot as it browns. Deglaze
saute pan with a bit of stock to melt drippings. Transfer drippings to stock pot along with the rest of beef and chicken stock.

Bring to a boil, reduce heat to simmer, cover and cook 2 hours or until meat is tender. When meat is done, strain off and save the cooking liquid. Set meat aside temporarily.

In same stock pot, which you have now emptied, melt butter and cook until it bubbles, but doesn’t burn. Stir or whisk in flour. Brown lightly to make a roux. Slowly add strained-off cooking liquid to make a sauce. Add enough liquid for desired thickness. Let simmer
5 minutes. Add meat, dried fruit and wine. Meanwhile, saute onions in a small amount of oil. Add to stew with parsley, salt and pepper to taste.

Venison Teriyaki

Yield: 4 servings

2 lb Venison
1/2 c Soy Sauce
1/3 c Grated Onion
1/4 c Water
2 tb Sugar
1 ts Ground Ginger
1 Clove Garlic, minced

Prepare venison to serve in one of the following ways: bite size
pieces, steak, or finger steaks.

Blend all marinade ingredients thoroughly and marinate meat for 2-4
hours. Grill or broil to desire degree of doneness. Baste
occasionally with marinade. The bite-sized pieces cook quickly so
watch carefully.

Caribou Tenderloin Steak with Chanterelle Mushrooms and Cream

4 Caribou tenderloin steaks (5 to 6 ounces each, about ¾ inch thick)
1 tablespoon vegetable oil
1 tablespoon butter
2/3 cup rich beef stock
½ cup dry white French vermouth
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon freshly squeezed lemon juice
2 tablespoons finely chopped fresh tarragon leaves

For Chanterelles
1 cup cooked chanterelles:
3/8 pound chanterelles
freshly ground black pepper
2 tablespoons butter
1 small minced shallot
¼ teaspoon salt
½ teaspoon chopped fresh tarragon



Cook the mushrooms: Carefully remove any dirt from the chanterelles with a soft-bristled brush. Melt butter in a 12 inch skillet over low heat. Add the mushrooms, salt, and a few grindings of black pepper. Toss to coat the mushrooms with the butter and cover the pan. Cook slowly, stirring occasionally, until the mushrooms are tender but have a slightly firmness, about 15 minutes. Stir in shallot and tarragon. Cook, covered, 5 more minutes. The mushrooms should be lightly browned with no juice remaining in the pan.

Pat the caribou steaks with paper towels. Heat the oil in a large nonstick skillet over medium high heat, add the steaks and cook 2 minutes on each side for medium rare. Transfer to a plate; cover and keep warm.

Pour off fat in the skillet and return to the pan to medium high heat. Add the butter, and after it has melted, stir in the chanterelles. When the mushrooms are hot, pour in the stock and vermouth. Cook at a brisk boil, stirring occasionally, until the liquid has reduced by half and is syrupy. Add the cream, salt, and pepper, and continue reducing for several minutes until the sauce has thickened and coats a metal spoon. Stir in the lemon juice. Stir in the tarragon and return the steaks back to the pan. Cook briefly just to heat through, while spooning the sauce and mushrooms over the meat. Serve immediately.

BLACK BEAR STROGANOFF

4 lbs black bear meat, cut into cubes
1 bottle dry red wine (3 1/3 cups)
3 whole cloves
1 bay leaf
3 ribs celery, chopped
1 clove garlic, crushed
1/2 cup flour
1/2 cup bacon drippings or oil
4 onions, sliced
6 tbsp butter (divided use)
4 cups beef broth or buffalo broth
salt and freshly ground black pepper to taste
1 lb mushrooms, sliced
4 cups sour cream

Place the bear meat in a ceramic bowl and pour the wine over the meat. Add the cloves, bay leaf, celery, and garlic. Let marinate in a cool place three days.

Drain the meat and pat dry. Pound each cube flat. Dredge meat pieces in the flour and brown, a few at a time, in the bacon drippings or oil. Transfer meat as it is browned to a large casserole.

Sauté the onions in three tbsp of the butter and add to the casserole. Add the broth, salt, and pepper, and simmer covered, until meat is tender, about one hour.

Sauté the mushrooms in the remaining butter. Add to the meat. Warm the sour cream; mix in a little hot broth; then stir into the bulk of the meat mixture. Reheat, but do not boil. Serves 16.

Bacon-Wrapped Quail Stuffed With Goat Cheese

16 (4-ounce) quail, rinsed and patted dry
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup fresh thyme leaves
8 cloves garlic, peeled and halved
16 ounces soft fresh goat cheese
16 sprigs fresh rosemary
16 strips thick-cut bacon

Season each quail inside and out with salt and pepper. Transfer to 1 to 2 large bowls, add oil, thyme, and garlic, and toss to combine. Refrigerate, covered, at least 1 hour and up to 48 hours.

Preheat oven to 500°F. Remove 1 quail from marinade. Stuff cavity with 1 ounce goat cheese and 1 sprig rosemary and tie legs together loosely with kitchen string. Wrap 1 strip bacon around breast and transfer quail, breast side up, to rimmed baking sheet. Repeat with remaining quail, using 2 to 3 baking sheets. Roast until just cooked through (cut into inner thigh; meat will still be slightly pink), about 15 minutes.

*If you prefer, the quail can be grilled rather than roasted. To avoid flare-ups from dripping fat, cook the bacon separately and stuff it in the cavity of each bird along with the cheese.

Serves: 8

Venison Stew

4 lb venison,cut in 2" chunks
1 carrot,sliced
1 sm onion,quartered
1/2 stalk celery,sliced
1/4 t thyme,Dried or 3/4 teaspoon. fresh thyme
Salt (or black pepper)
1/8 t cayenne pepper
4 c California Petite Syrah or full-bodied red wine
1 1/2 t wine vinegar
2 1/2 T corn oil,or more if needed
2 T white flour
1 c water
Caramelized Pears (optional)


1. Two to 4 days ahead, in a mixing bowl just large enough to hold
meat and vegetables, toss venison, carrot, onion, and celery together. Add
thyme, salt, cayenne, wine, and vinegar. Cover and marinate in a cool place
(50 to 55F) or in warmest part of refrigerator for 2 to 4 days, turning meat
and vegetables every day.
2. Drain meat and vegetables in a colander for about 30 minutes,
reserving marinade. Sort out vegetables from meat and set vegetables aside.
Dry meat on towels.
3. In a large, heavy frying pan, heat a thin coat of corn oil over medium heat.
Add meat in several batches, being careful not to overcrowd, and saut until
brown, about 5 minutes. Transfer meat to a stew pot.
4. In the same frying pan, saut vegetables for about 5 minutes. Add
more corn oil if necessary. Add sauted vegetables to meat and season with
salt and pepper.
5. Heat oven to 300F.
6. For the brown roux, add flour to fat in frying pan. Add more corn
oil if necessary to make 2 tablespoons. Stir with a wooden spoon and cook
until roux is nut brown, 3 to 5 minutes.
7. Strain reserved marinade over roux and quickly whisk it together.
Add water and bring to a boil. Strain liquid into the pot with the meat.
8. Cover pot tightly and bake on middle shelf of oven for 3 1/2 hours,
until meat is very tender.
9. Transfer meat and vegetables with a slotted spoon to a heated
serving dish, cover, and keep warm.
10. To degrease and thicken sauce, put pot half on burner and let
surface that is over the burner come to a boil. Surface of pot off the burner
should stand still. Lower heat if it's moving. Occasionally, skim and degrease
the non-heated surface. Cook in this manner until sauce thickens and
becomes shiny, about 30 minutes. Serve stew and pass sauce and pears
separately.

Crisp-Fried Cornish Game Hen

2 (about 1 lb ea)cornish game hens
6 cloves garlic,sliced
salt
1/2 t paprika pepper
2 T corn oil

1. Butterfly hens & spread out flat. Push slices of garlic under skin
wherever possible.

2. Mix salt, paprika, & pepper together & rub
mixture all over hens.

3. Heat a dry skillet or two over moderate
heat for 1 min. Add oil, then place hens skin-side up in oil. Cover
w/plate & put a heavy weight, perhaps a stone or a metal mortar, on
plate. Fry for 10 mins. Turn hens over & fry w/plate & weight for 10
mins more, or until skin is crisp & brown.