Game meat recipes

Just picked up a calendar from a business here in town and it is full of game meat recipe's.  I am gonna have some fun with this.   

Can I especially would like recipes for venison and wild boar.

Great idea for a thread. I will have some to share when I have more time.

Lots of venison, different fish, elk, raccoon, turkey, duck but I don't see any wild boar. I think I will start posting some. Farmfresh, we will start a thread. I know I would like to see even more.

Shall I just start us off here?  No need to start an additional thread IMO.

I think that's a great idea Farmfresh!

I made this thread a sticky so it's easier to find.

I'll start us off kind of fancy.

Venison (or Beef)  Burgundy

In cast iron skillet:
Sauté the cubed meat in the oil until it is nicely browned.  

1 pound of cubed venison or beef sirloin
2 Tablespoons olive oil
2 Tablespoons cornstarch
1 onion minced
1 teaspoon each salt and pepper
1 cup water
½ cup good drinking burgundy
(You can also add mushrooms to this recipe if you want to)

Stir in the onion and allow it to wilt slightly.
Add the cornstarch and stir creating a roux with the meat juices
Add water, salt and pepper to create a smooth gravy.
Add the burgundy and heat until sauce is thickened.

Serve with rice.    *Bonus - This is a Gluten Free Recipe!

Philly-style Duck Sandwiches: serves 4

Ingredients
3 cups skinless duck breast fillets, very thinly sliced (Place the duck breasts in the freezer for an hour or two to firm up before slicing as thinly as possible with a sharp, thin-bladed knife.)
1/3 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
¼ teaspoon kosher salt
¼ teaspoon coarse or freshly ground black pepper
2 cups yellow onion, thinly sliced
1 red bell pepper, seeded and thinly sliced
2 garlic cloves, minced
Tabasco sauce, dash or two
4 slices pepper jack cheese
4 soft Italian rolls

Directions


1. In a medium bowl, combine half the olive oil with the red wine vinegar, Dijon mustard, salt, and pepper. Add the duck slices and toss to coat. Cover and refrigerate for two hours.

2. Heat the remaining oil in a large, heavy skillet over medium-high heat. Add the onions, peppers, and garlic. Cook, stirring often, until the onions are lightly browned. Mound the onion mixture on one side of the skillet. Add the marinated duck to the other side of the skillet and stir-fry for two to three minutes. Once cooked, season with Tabasco sauce.

3. Combine the meat and onion mixture. Form into four rectangular mounds, top with cheese, and cook until the cheese is melted. Fill each roll with the meat, onion, and cheese mixture

Sorry it took me so long to get a recipe up. For some reason every time I pull up this site on my home computer it is freezing up.

Venison Pepper Steak
Ingredients
1/4 cup cornstarch
2 teaspoons sugar
6 tablespoons soy sauce
1/4 cup white wine vinegar
1/2 teaspoon pepper
1 venison tenderloin (about 1 pound), cut into 2-inch strips
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
3 tablespoons canola oil
Hot cooked rice
In a small bowl, combine the cornstarch, sugar, soy sauce, vinegar and pepper; stir until smooth. Pour half into a large resealable plastic bag; add venison. Seal bag and turn to coat; refrigerate for 1-2 hours. Cover and refrigerate remaining marinade.

Drain and discard marinade. In a large skillet or wok, stir-fry venison and peppers in oil for 4-6 minutes or until meat is no longer pink and peppers are crisp-tender. Stir reserved marinade; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice. Yield: 2 servings.

Venison cheese soup

1# ground venison browned with onion, salt, and pepper
4 boiled potatoes
6 chopped and boiled carrots
1/2 onion chopped and boiled with potatoes and carrots
2 c. cambells cheese soup or cheeze whiz
Louisianna hot sauce to taste or any other kind of hot sauce

Brown meat, onion, salt, and pepper with a few dashes of hot sauce in a skillet. Meanwhile boil your vegies with a few more dashes of hot sauce. When meat is brown and vegies are soft mix together with a few more dashes of hot sauce. Add cheese soup or cheeze whiz and let simmer. This is so good.

Actually I have used ground beef, ground turkey, ground chicken, ground rabbit and ground venison.

Bunny and Noodles

1 rabbit cut up in fryer pieces
4 carrots roughly chopped
1 small onion chopped
2 stalks celery roughly chopped
1-2 teaspoons black pepper
1/2 teaspoon minced garlic
1-2 teaspoon dry mustard powder
1 teaspoon rosemary (always a good herb with rabbit meat)
water
1 cup frozen peas
chopped green onion (optional)
salt to taste
Egg Noodles
---
Add the rabbit, carrots, celery, onion and spices to a crock pot and cover with water.  Set on LOW heat for at least 3 hours until rabbit is falling off of the bones.  Remove the rabbit and de-bone.  Meanwhile turn the remaining liquid to the high setting and bring to a boil.  Add in the noodles cook until the noodles are mostly done.  Cornstarch can be added if necessary to thicken the sauce.  Usually the noodles will do the job.  When the noodles are mostly done add the meat back into the pot stir well and salt and pepper to taste.  Finally add in the frozen peas.  You want them to heat through but still be firm and green.  Chopped green onion can be added at this time if you want as well.  This makes a delicious one pot supper!

Tips:
I usually add the heavier amounts of mustard and pepper as we like it with a little kick around here.  I never add salt when cooking rabbit meat.  Salt tends to dry out meat and rabbit tends to dry out easily anyway.  Salt after the meat is cooked.

Stuffed Green Peppers

Ground venison
Rice
Spaghetti sauce
Onions
Salt/Pepper
Parmesan cheese

No amounts since I don't measure...Just mix till it's right.  

Boil my rice while browning the venison.  Mix browned venison, rice, spaghetti sauce, onions, salt and pepper together and simmer for about 10 minutes.  Cut peppers in half and take out seeds.  Place down in a slow cooker and fill peppers with filling mix.  Let cook on high about 2 hours or low for about 4.  Pepper get soft and it is amazing.  I sprinkle a little parmesan on them when they are ready to be served.

... and now for something completely different ...   

Mud Bug Soup - Etoufe

1 pound crawfish tails (5 pounds live weight) or 1 pound shrimp
4 Tablespoons olive oil
½ cup celery diced
1 cup green onion minced
1 small onion minced
2 green peppers minced
1 teaspoon garlic
1 Tablespoon thyme
1 Tablespoon Worcestershire sauce (gluten free)
Salt and Pepper
1 teaspoon cumin
2 Tablespoons cornstarch
2 Tablespoons hot sauce
1 cup white wine
Tomatoes - 16 oz chopped with juice
*****
Clean the crawfish well and de-shell
Sauté vegetables in oil until they are softened
Stir in spices, sauces
Add crawfish meat and lightly cook
Add cornstarch stir till smooth
Add tomatoes, white wine and heat through.

Serve over a bed of fluffy white rice.

*** Gluten free recipe