Wild Game Recipes

As I have stated before--When I was growing up I was traipsing around the country with my dad, grandfather and great-grandfather. Usually it was fishing down on the Yellowstone River or at one of the smaller lakes and dams in the area. I have a vivid memory of middle of the night rabbit hunting with my dad. It was a cold night and we were driving out in some field watching the rabbits run ahead of the car. They were everywhere. I didn't do much hunting of venison with my dad because I couldn't bear to watch a deer get shot. However, I did watch my dad when he strung the deer up on the clothesline pole to let it bleed out then he would skin it, gut it, wash it. and cut it up. I loved venison steaks, but I don't like beef steak. Strange isn't it? I also love buffalo. It tastes like I think beef should taste but doesn't. The first time I ate a buffalo burger was about 20 years ago in a little cafe in Ranchester, Wyoming. From that moment, I was hooked. Now, buffalo is just starting to come into mainstream eating.

Venison Jerky: 5 lbs. venison, chunked; 6 1/2 tsp. salt; 2 tsp. black pepper; 1 tsp. red pepper; 1 tsp. marjoram; 3 tsp. accent; 2 tsp. garlic powder; 5 tsp. modern cure; 2 oz. liquid smoke. Directions: In a large bowl, combine all ingredients except liquid smoke. Run mixture through a meat grinder, then again mix together thoroughly. cover and refrigerate for 2 - 5 days. Divide mixture into 4 portions. Roll each portion out between 2 sheets of freezer paper (the shiny side) to 1/8 inch thickness. Remove top paper and place meat directly on oven rack; remove second sheet of paper. Set oven to 190 degrees; place a sheet of foil under meat rack to catch drippings. Brush tops of meat with liquid smoke. After 2 hours, remove meat from oven, turn and place on a cutting board. Cut meat on lines made by oven rack and then into desired lengths. Return meat to oven and bake until all pieces are dry. Depending on the thickness of the pieces, it should take between 1 - 2 hours. Store in zip lock bag in freezer.

Scrambled Eggs and Smoked Trout in Mushroom Sauce: 5 tbsp. butter; 6 large eggs; 2/3 cup half and half; salt; 1/2 cup sliced mushrooms; 1/4 cup flour; 1 1/2 cups milk; 3/4 cup smoked trout; pepper; parsley or chives for garnish. Directions: In a skillet, melt 1 tbsp butter. In a small bowl combine eggs, half and half and salt to taste. Pour into skillet and cook over medium-low heat. The eggs should be moist; do not overcook. Spray a 9 x 12 baking dish with cooking spray and place cooked eggs in bottom and up the sides of the pan. In the same skillet, melt 1 tbsp. butter over medium-high heat. Add mushrooms and cook until lightly browned, about three minutes. Set mushrooms aside. To the skillet add remaining butter and about 3/4 of the cooked mushrooms. Mix well and sprinkle with flour. Gradually stir in milk and cook, stirring constantly until the mixture is smooth and thickened, about 10 minutes. Add 3/4 of the smoked trout and simmer for 5 minutes; add pepper to taste. Pour mixture over the scrambled eggs. Top with remaining mushrooms and smoked trout. Bake, uncovered, at 350 until heated through. Garnish with parsley or chives.

Blacktail Chili: 1 lb. ground blacktail venison; 1 small onion, diced; 15 oz. can pinto beans, drained; 16 oz. can italian style diced tomatoes; 15 oz. can tomato sauce; 2 tbsp. chili powder; 1 tsp. cumin; 1/2 tsp. garlic salt; grated cheddar cheese. Directions: In a skillet, brown meat; set aside. Drain all fat from skillet and add onion; cook until tender. Place meat and onion in a crockpot; add remaining ingredients, except cheese. Cook on low for 8 - 10 hours. Top with cheese and serve.

Spicy Venison Sausage: 2 lbs. ground venison; 4 tbsp. hot sauce; 1/2 tsp. garlic powder; 1/2 tsp. onion powder; 1 tbsp. liquid smoke; 1 tbsp. celery seed; 1 tbsp. mustard seed; 1 tbsp. tenderquick; 1/2 cup cold water; 9 - 10 peppercorns. Directions: Mix all ingredients thoroughly and form into 2 rolls that are 6 inches long and 2 inches in diameter. Wrap rolls in aluminum foil and refrigerate overnight. Using a fork, perforate the foil 3 or 4 times on each side. Place rolls in a baking pan and bake for 1 hour at 350 degrees. Cool completely before removing from foil.

Montana Barbecue: 3 - 4 lbs. venison or buffalo; 1 tbsp. salt; 1/2 tsp. black pepper; 2 onions, sliced; 2 tbsp. apple cider vinegar; 2 tbsp brown sugar; 2 tbsp worcestershire sauce; 1/2 tsp. cayenne; 1/4 tsp. paprika; 1/2 tsp. chili powder; 1/4 cup ketchup; 3/4 cup water. Directions: Sprinkle meat with salt and pepper and place in a roasting pan. Layer meat with onions. In a large bowl, combine remaining ingredients and pour over meat. Cover and bake in a 350 degree oven for 2 hours, basting occasionally. Remove cover for the last 15 minutes of baking time to brown meat.

Montana Style Trout: 4 ( 8 to 10 oz. each) fresh trout; 4 tbsp. mustard; 1/2 cup flour; garlic salt; lemon pepper; 1 tbsp. butter; 2 tbsp. olive oil. Directions: Rinse trout thoroughly with cold water; pat dry with paper towels. Spread 1 tbsp mustard in the cavity of each fish. In a shallow bowl, season flour with garlic salt and lemon pepper to taste. Dredge fish in flour, shaking off excess. Heat butter and olive oil in a large skillet over medium-high heat. Cook fish about 5 minutes per side or until done.

Wild Game Stew: 1 cup flour; 1/2 tsp. salt; 1/4 tsp. pepper; 3-4 lbs meat of your choice, cubed; 1/4 cup olive oil; 1 lg onion, sliced; 1 lb fresh mushrooms; sliced; 16 oz. can stewed tomatoes; 15 oz. can tomato sauce; 6 oz. tomato paste; 1 cup white wine; 1 cup brewed coffee; 2 cubes beef bouillon; 1/2 cup boiling water; 2 bay leaves; 3 drops worcestershire sauce; 3 drops liquid smoke; 1/4 tsp each sage, cinnamon, basil, sugar and parsley; 3 medium potatoes, cubed; 2 carrots, cubed; 2 (8 oz.) cans sliced water chestnuts, drained. Directions: In a shallow dish, combine flour, salt and pepper; dredge meat in mixture. In a large skillet, heat oil and brown meat, onions and mushrooms. Add tomatoes, tomato sauce, tomato paste, wine and coffee. Dissolve bouillon cubes in boiling water and add to skillet mixture. Add bay leaves, worcestershire sauce, liquid smoke and seasonings. Simmer for 2 - 3 hours. In the last hour, add potatoes and carrots. Just before serving, remove bay leaf, add water chestnuts and heat thoroughly.

Elk Steaks: 2 lbs. elk tenderloin steaks; 6 tbsp flour; 6 tbsp butter; 1 lb fresh mushrooms, sliced; 1 medium onion, sliced; 2 cups milk; 1/2 tsp garlic salt; 1/4 tsp pepper. Directions: Dredge steaks in flour and set aside, reserving flour. In a large skillet, melt 2 tbsp butter. Add mushrooms and onion and saute until tender. Remove vegetables from skillet and set aside. Add remaining butter and the steaks to the skillet. Fry steaks until lightly browned. In a small bowl, mix reserved flour and remaining ingredients. Add flour mixture to skillet and heat over medium heat for 10 minutes. Reduce heat to low, add onions and mushrooms and heat an additional 10 minutes, stirring often. (Also great with Buffalo or Venison...even Beef)

Poached Paddlefish: 2 lbs paddlefish; 1 1/2 cups milk; 1/2 tsp salt; 1/2 tbsp butter; dash of pepper; paprika. Directions: Cut paddlefish into serving size pieces. In a saucepan, combine milk, salt and paddlefish pieces. Simmer until fish flakes easily. Allow 10 minutes cooking per inch of thickness for fresh fish and double that for frozen. Remove fish to a serving dish. Dot with butter, season with pepper and sprinkle with paprika. Serve with milk on the side or use the milk to make a white sauce.

Marinade for Wild Game: 2 medium onions; 2 carrots, peeled and sliced; 2 stalks celery with leaves, chopped; minced parsley; 1 bay leaf; 2 cloves garlic, crushed; 8 whole peppercorns; 1 tsp salt; 2 whole cloves; 1/2 cup wine vinegar; 2 cups burgundy or port wine; 1/2 cup olive oil. Directions: Combine all ingredients in a large bowl. Stir well and let flavors blend before adding meat. Marinate game overnight, refrigerated, turning at least twice.