Wild Game Meat Recipes
newhunterette
5/10/08 7:34am
I am just curious if there is a spot on the forum for recipes - I wrote a cookbook for HUNTERs and was thinking of sharing a few of the recipes with y'all or should I just post them in the individual sections of the Board Index (such as moose recipes in the section for moose etc.) and would y'all even be interested in the recipes :)?
Alison
Alison
4,569
Here is a moose roast recipe:
MOOSE ROAST
4 to 5 lb. roast
4 cups buttermilk
1 tsp. salt
1/4 tsp. black pepper
1/4 lb. salt pork
2 medium onions, sliced
1/2 lemon, sliced
1 small bay leaf
10 cloves
1/4 tsp. thyme
1/2 cup Burgundy wine
Soak roast in buttermilk at least 24 hours in refrigerator. Drain and rub with salt and pepper, then lard (insert strips of salt pork deep into meat). Place in roaster or Dutch oven, add other ingredients, and cook covered in slow oven (350 F.), allowing 45 minutes per pound
MOOSE RUMP ROAST
6 1/2 lb Moose rump roast
4 tbsp Worcestershire sauce
Vegetable oil
Salt and pepper
1 lg Onion, sliced
1 tsp Garlic powder
1/2 c Red wine
1 c Water
Trim off all excess fat and rub roast all over with vegetable oil. Sprinkle on salt, pepper and garlic powder. Slice onion and lay in bottom of roasting pan. Pour two tablespoons of Worcestershire over onions. Place roast on onion slices. Pour rest of Worcestershire sauce over roast. Add wine and water. Seal roasting pan with aluminum foil and bake at 325 degrees for 3 1/2 to 4 hours, adding water as necessary to keep moist. When roast is done, remove from pan. To make gravy, add 2 cups water to contents of roasting pan. Bring to boil and scrape bottom of pan. Mix 3 tsp corn starch with 1/2 cup water and pour into pan, stirring constantly, until gravy is bubbling. Salt and pepper to taste.
“LITTLE CHIEF” BEEF AND GAME JERKY
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Smoking
Amount Measure Ingredient -- Preparation Method
1/3 c Sugar
1/4 c Salt
2 c Soy sauce
1 c Water
1 c Red wine
1/2 tsp Onion powder
1/2 tsp Garlic powder
1/2 tsp Pepper
1/2 tsp Tabasco sauce
Trim all fat from meat. Slice meat with the grain to
about 1/4“ to 1/2” thick. The meat slices nicely when
semi-frozen, or your butcher will slice it for you in
his machine. Place meat in the cool marinade and
leave overnight, or for no less than 8 hours.
Remove from brine and allow to air dry without
rinsing. Smoke in your smoker for 12 to 16 hours or
until jerky has dried out to your liking. Use your
favorite fuel for smoking.
Credit: Luhr-Jensen
For chips I use alder or hickory for salty smoke flavors, and I use cherry or apple for sweeter smoke flavors
JERKY
3 to 4 lbs lean beef (cut in strips)
1/2 cup tomato base or catsup
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 tbsp onion powder
1 tsp garlic powder
1/2 tsp cracked pepper
1/2 tsp hickory smoke flavoring
blend all ingredients and soak meat strips 6-12 hours in refrigerator. Stirring and turning meat occasionally. Once meat marinated to desired strength drain off marinade and dry.
VENISON JERKY
1/2 tsp. salt
1/3 tsp. garlic powder
1/2 tsp. black pepper
1 tsp. Accent
1 tsp. onion powder
1/4 cup Worcestershire sauce
1/4 cup Soya sauce
Sauce for 1 1/2 lbs. deer meat. Using meat half-frozen (for easy slicing), slice in 1/8 inch strips with the grain, desired lengths. Cover with the above sauce and marinate overnight. Spread single layer on oven wire rack, using foil under to catch drippings. With the oven door cracked open and at the lowest temperature, bake for 6-8 hours. May be eaten immediately. Becomes dryer when cold.
VENISON JERKY
3 lbs. lean venison
1 tbsp. salt
1 tsp. garlic powder
1/2 tsp. pepper
1/3 cup Worcestershire sauce
1/4 cup Soya sauce
1 tbsp. prepared mustard
Cut venison into 1/2 inch wide and 1/4 inch thick strips. Mix all other ingredients and pour over the meat. Marinate overnight. Remove from the marinate and dry with paper towels. Place in oven. In a gas oven the pilot flame will dry jerky in 4 days. In a 200 degree electric oven, leave in oven until dry by feel.
JERKY
10 lbs. deer roast - cut 1/4" thick(cut with grain)(trim all fat)(easiest to slice while slightly frozen)
- 1/2 cup Worcestershire sauce
- 1 cup Soya sauce
- 1/2 cup black bean sauce W/garlic
- 10 garlic cloves minced very fine(can replace with garlic powder)
- 1 tsp. fresh ground black pepper
- 10 tsp. table salt or pickling salt
- 2 tsp. ginger (ground)
- 2 small finely chopped onions (can replace with onion salt)
- 2 tsp. marjoram
- 3 tsp. cardamom
- 3 or 4 cups of demererra (dark brown) sugar
Optional - 1 tsp. crushed fine dried chili peppers or 1/2 tsp chili powder
11/2 + cups of water as needed to cover meat.
Let sit and marinade overnight in tub, large enough as not to pack the meat to tight.
Mix up and stir meat around at least once while marinating.
Lay out on smoking racks and Smoke until dry and sticky BUT NOT CRISP.
Alternate racks while smoking for uniform curing.
If Jerky is crisp....Heat is too high
Store in air-tight containers and it will keep a long time (of course, you'll have it all eaten by then)
Guess we could ad more, or just stick with the forum?