Saturday, August 9, 2014

Wild Rumake Duck Recipe

Japanese Style Duck Recipe
Duck/goose breast, thin-sliced strips (2"-3"x1")
12-oz. bottle zesty Italian salad dressing
1 pkg. Lipton onion soup mix
1 c. soy sauce
Green, yellow or red bell peppers, onions, water chestnuts, jalapenos, cut into 1"x ½" pieces
1 lb. bacon strips, cut in half
½ c. water
Teriyaki sauce
Garlic powder
Chopped onion & green pepper

Mix onion soup, salad dressing, soy sauce, and water together and pour over meat.
Marinate for at least 8 hours.
Drain and lay slice of marinated meat on ½ slice of bacon, add a piece of onion and one other of the vegetables, and roll.
Secure roll with a toothpick.
Grill rumake over medium heat on gas or charcoal grill.
Cook for 10 to 15 minutes, keeping a close eye on it and pushing it around on the grill to keep it from burning.
The fat from the bacon will cause the fire to flame up. Serve hot.
OR Slice duck breast in 1/8” thick slices, cover with teriyaki sauce and marinate for 6 hours. Drain and lay slices out flat.
Top with finely chopped onion and green pepper and sprinkle with garlic powder to taste.
Wrap in bacon and grill until bacon is brown.
Duck Recipe

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Sunday, June 8, 2014

Roast Wild Turkey Recipe

Roast Wild Turkey Recipe

1-10 to 12 pound wild turkey (fresh or frozen will work)
12 Tablespoons unsalted butter softened
4 Garlic cloves minced
1/2 Teaspoon salt
1/2 Teaspoon ground pepper

Begin preparing the turkey the night before you plan to bake it. Combine butter, garlic, salt and pepper until mixture is smooth. Loosen the turkey's skin with your fingers being careful not to tear it. Rub the turkey inside and out with the spice butter mixture especially under the breast skin. Cover with plastic wrap and refrigerate overnight. Remove turkey from refrigerator at least 1 hour before cooking.
Preheat oven to 425 degrees F. Grease rack in roasting pan. Place turkey breast side down in roasting pan. Cook for 1 hour reducing oven temperature to 350 degrees F after the first 20 minutes.
Turn turkey breast side up and avoid tearing skin or piercing the flesh. Baste the turkey with accumulated stock and juices. Allow a total roasting time of about 13 to 15 minutes per pound or until  turkey has internal temp of 160 degrees F. Continue basting at twenty minute intervals for remainder of roasting time. Cover breast with aluminum foil if it appears to be browning to quickly but keep basting breast under foil.
Remove the turkey from oven and cover with foil, let rest for about 20 minutes before carving.
Roast Wild Turkey Recipe

Saturday, May 31, 2014

Barbecued Wild Turkey Strips

Wild turkey breast
½ c. soy sauce
½ c. water
2 T. brown sugar
2 T. olive oil
½ tsp. crushed garlic
¼ tsp. black pepper
1 T. lemon juice (fresh squeezed)
¼ tsp. Tabasco sauce

Cut meat into strips 1" long by about ¼" thick. Mix all other ingredients together. Add the turkey meat strips and marinate overnight. Drain meat, keeping the marinade. Grill on low-medium heat for 10 minutes, basting with the marinade.
Turkey recipe

Tuesday, May 27, 2014

Pheasant Stir Fry Recipe

Pheasant Stir Fry 

2 Tablespoons soy sauce
2 Tablespoons cornstarch
1 Tablespoon minced fresh ginger root or 3/4 teaspoon ground ginger
1 Tablespoon chicken bouillon granules
1-1/3 Cups water
1 Boneless skinless pheasant breast (@3/4- pound) cut into strips
2 Tablespoons vegetable oil
1 Cup broccoli florets
1 Cup julienne carrots
1 Cup julienne celery
1 Cup julienne onion
1 Cup snow peas

In a bowl, combine the soy sauce, cornstarch, ginger and bouillon. Add water and set aside.
In a skillet or wok over medium-high heat, stir-fry pheasant in 1 tablespoon of the oil until no longer pink, about 3 or 4 minutes. Remove from heat.
Add remaining oil to pan. Stir-fry broccoli and carrots for 2 minutes.
Add celery, onion and peas; stir-fry until the vegetables are tender, about 4 to 5 minutes.
Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes.
Return meat to pan and heat through.

Pheasant recipe  stir fry recipe

Friday, May 23, 2014

Easy Microwave Deer Jerky Recipe

Microwave Venison Jerky Recipe

about 1/2 lb deer venison (can also use elk or any other Big Game) Trim off all fat
1/4 tsp sea salt
1/3 tsp garlic powder
1/4 tsp ground black pepper
1 and 1/4 tsp meat seasoning (like Lawry's or Accent, this is where you can get creative)
1/4 cup soy sauce
1/4 cup worcestershire sauce
1/4 cup water
6 drops liquid smoke

Cut meat into  strips about 1/8 inch thick and an inch wide, which is easier if it is a little bit frozen.
Combine all of the ingredients and place with meat in a sealed container or freezer zip bag. Make sure meat is well mixed with the ingredients.
Refrigerate overnight (or at least several hours)  to completely marinate the venison.
Take the meat out of marinade sauce and place the  strips on a microwave roasting rack. They need to have airspace all around them. (Throw out the marinade sauce, do not keep)
Set the microwave on high for 5 minutes.
After 5 minutes check and add time in around 30 second increments.
The idea is to have a dried jerky, which means the meat has changed to a leathery texture - not brittle.
Store in an airtight container
deer jerky  elk jerky  venison jerky  Big game jerky recipe

Wednesday, May 21, 2014

Black plums and Ginger Grilled Crappie Recipe

Black plums and Ginger Grilled Crappie Recipe

3 crappies - cleaned, scaled then scored about five times each side.
Black plums - chopped fine peeled
ginger - peeled and chopped fine in a bowl.
(about a 3 to 1 ratio of Black Plum to Ginger)
2 table spoons of a Thai pepper and bean curd paste "Prig Pow"
(Also called Nam Prig Pow or Nam Prig Pad)
juice of 1 fresh lime juice
pinch of sugar
white wine or apple ale

Mix all the ingredients and rub this on and in the fish;
Take a pan or foil if cooking on a grill, that has been oiled lightly.
Place fish over heat and drizzle white wine, or apple ale and fresh lime.
If cooked in an oven, finish in the broiler for a bit.

This was contributed by Earl Regan Bealer. Thank you!

Grilled Crappie Recipe
Black plums and Ginger Crappie Recipe
Wild Game recipe

Thursday, May 15, 2014

Beer Batter fish fry recipe

Basic Beer batter fish fry recipe

This works great with crappie, catfish, or any panfish
1 lb fish fillets, cut into fingerlike strips (unless its a small fillet)
12 ounces any full-bodied beer
1 1/2 cups cornmeal
1 cup flour
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
fresh peanut oil or canola oil
Mix beer  cornmeal, salt, pepper, and cayenne in a large bowl and whisk until you have light and well mixed batter. Refrigerate batter for at least an hour and up to 24 hours. In a deep fryer or deep skillet, heat at least 2 inches of oil to 375 degrees F. Roll fillets in flour then dip them in the beer batter, coating them well. Fry until  golden brown and drain on paper towels. Serve with  tartar sauce, lemon wedges, and/or hot sauce.
Thank you for visiting and if you enjoy this site please bookmark (add to your favorites). Thanks again and enjoy!
Crappie recipe catfish recipe panfish recipe

Monday, May 12, 2014

Fish Stock

Using the Entire Fish 

Make a fish stock by simmering the skeleton
and the head, of filleted fish, in water for about 30 minutes, then strain.
Use the fish stock as a foundation for chowder, sauces or soups.
Refrigerate or freeze for later use. It is easiest to thaw if frozen
in 1- or 2- cup quantities.
Tip: Cheek meat, located just below the eyes on
large gamefish, is tasty. Remove with a knife tip and pan fry in butter.
Fish Stock

Suggested Tools and techniques for Field Dressing and skinning your deer

Suggested Tools and techniques for Field Dressing and skinning your deer

• String for attaching temporary tag and  tying intestines
• Rubber gloves or disposable gloves
• Plastic bag for heart and liver
• Sharp knife, either a pocket or sheath-knife  will work fine
• Hoist system for raising deer off the ground

Make sure deer is dead! The deer may not be dead and may injure you by thrashing about or it may get up and run. Instead, cautiously approach a downed deer from the side away from its legs. Be ready to fire a finishing shot with your bow or firearm.

Unload your firearm, un-nock and put your arrow away, or take the cap off the nipple of your muzzleloader.
Attach your kill tag securely on the deer. Do not get too excited and forget to do this!

Locate the sternum (breastbone). Insert your knife at the bottom of the sternum.
Cut through the abdominal wall (not just the skin and hide). Keep the edge of the knife blade positioned upwards toward the hide (from the inside), not down toward the organs. Cut down the deer towards the groin.Cut around both sides of the penis and testicles or udder. Be careful not to cut the urinary bladder.
Cut deeply in a circular motion around the anus of a buck and the anus and vagina of a doe.
Reach into the chest with your hands. With your fingers forward, follow the esophagus as far as you can. Cut through the windpipe and esophagus as far up as you can reach. Pull the windpipe downward, while cutting any attachments to the back of the carcass. Roll the deer on its side to empty the heart and lungs from the chest cavity. Don’t forget the heart and liver. These are excellent cuts of meat that many hunters leave in the field. If you do not have a plastic bag to carry these organs, place them inside the chest cavity for transport while carcass is being removed from the field. Hang the deer in a shady area to drain the carcass and cool down the meat. 

Here is a great complete guide to field dressing deer from the Michigan Department of Natural Resources.

If you would like a VIDEO guide on how to field dress your deer check out LEM Products Deer Processing Guide  This video teaches you: Field dressing, proper handling of your deer, how to cool your deer without a cooler, skinning, a boneless method of processing, how to make burger and sausage, and proper freezer wrapping. Everything on one tape! (sponsored Link)

Watch this video of a butcher skinning a deer in just a few minutes - via

Saturday, May 10, 2014

Open Faced Blackened Catfish sandwich

Open Faced Blackened Catfish sandwich

4 Blackened Catfish fillets (see recipe below)
1/3 cup plain fat-free Greek yogurt
1 tablespoon honey
3 tablespoons fresh lime juice
1 cup chopped fresh cilantro
2 cups coleslaw
4 slices toasted sourdough bread

Combine juice, yogurt, and honey in a bowl. Add coleslaw and cilantro; mix well to coat. Top each bread slice with coleslaw and 1 fillet. Top each fillet with remaining slaw.

I found this at -
Catfish Recipe

Baked Mushroom Soup Venison steak Recipe

2 venison steaks (around 1/2 inch thick)
1/2 large sliced onion
1 can condensed mushroom soup
salt and pepper
Worcestershire sauce

Make it:
Cut steak into chunks and place Venison steaks in baking dish
salt and pepper to taste
place sliced onions on top
Mix Mushroom soup with 1 can of water
Add several drops of Worcestershire sauce and stir well
pour soup over steaks
cover dish

bake at 325 for about 50-60 minutes
Check meat to make sure it is cooked thru (cut it). If not bake another 10-15 min.
uncover and laddle soup onto steaks and cook uncovered about another 10 minutes.
You should not eat wild game rare. Make sure meat is cooked through. If you have a meat thermometer make sure internal steak temperature reaches 145 degrees.

Serve with cornbread (so you can sop up the soup gravy) and corn on the cob (or any other vegetable).

Thank you for visiting and if you enjoy this site please bookmark (add to your favorites). Thanks again and enjoy!

Venison recipes wild game recipes Baked Venison

Wednesday, April 23, 2014

Venison Cooking/Handling Tip

 Venison Cooking/Handling Tip

    Your first consideration is immediately after the kill. Make sure the game is completely dressed/cleaned. Heat and contamination are the primary culprits responsible for meat deterioration and the “gamey” flavor that many associate with venison ( Also attach your temporary tag using string, wire, or some other appropriate material that you provide. Until this is done, your deer is not properly tagged, and you are subject to a citation). It is important to get all blood and body fluids away from the meat. As soon as  possible, if clean, cold water is available, rinse the body cavity well. This will remove any remaining blood as well as help reduce the deer’s body heat. Hang and cool the meat as soon as possible. Removing the hide and propping open the body cavity help dissipate the heat from inside. Use bags of ice in the body cavity to help cool your deer if you are not able to process it quickly. Try to get meat cooled below 50 degrees as soon as possible.
For a complete video guide on how to field dress your deer/elk check out  LEM Products Deer Processing DVD This video teaches you: Field dressing, proper handling of your deer, how to cool your deer without a cooler, skinning, a boneless method of processing, how to make burger and sausage, and proper freezer wrapping. Everything on one tape! (sponsored Link)
   Aging large game is critical before butchering, bare minimum of 72 hours ( up to 5 days) This can be done by simply hanging the game in a cool, dry place. This allows the animal to go through and come out of rigor mortis, which helps keep the meat from being so tough.
    A lot of the gamey flavor in venison comes from the fat. Before storing or cooking venison, trim off all the fat, cartilage, and silver membrane, this is where a lot of the gamey taste comes from. Whole meat can be frozen for about a year while ground meat is best if used within six months.
   When cooking venison you can add bacon, or pork fat and/or beef fat(also called suet) because venison is a lean meat(dry). Venison can be prepared basically the same as any similar cut of pork or beef. Remember that venison is a lean meat that can become dry and tough when using dry cooking methods, that is why it is best to use slow cook, moist methods for cooking. Serve grilled steaks and open-roasted steaks/roasts while the meat is still juicy and pink on the inside. Add a pinch of salt after cooking (salt before cooking causes toughness/dryness). Keep in mind any recipe you use ground beef for you can substitute ground venison.

The following ingredients work well as marinades for venison:
Italian, Russian or French salad dressings.
Tomato sauce(add a little water), V8 juice, tomato soup, and tomato juice.
Citric Juices like orange, lemon and grapefruit juice(they have citric acid which helps tenderize meat)  Also Worcesterhire & soy sauce.

Thank you for visiting and if you enjoy this site please bookmark (add to your favorites). Thanks again and enjoy!
Venison cooking tips  Venison handling tips