Flatlander's Guide to the 
Endless Mountains
Northeastern Pennsylvania

Your Subtitle text

WILD GAME RECIPES...
AND SOME NOT SO WILD

I am still working on this page...so "bear" with me...I am collecting recipes from "the locals" if you have any you would like to share please email me and I will post them...



Spicy Wild Game or Beef Rub

  • 3/4 C. Paprika
  • 1/4 C. Ground Black Pepper
  • 1/4 C. Salt
  • 1/4 C. Sugar
  • 2 Tbs. Chili Powder
  • 2 Tbs. Garlic Powder
  • 2 Tbs. Onion Powder
  • 2 tsp.  Cayenne Pepper Powder

Combine ingredients in bowl.  Rub generously on meat prior to cooking.  A wonderful flavor with a KICK and great for BBQ.

 

 




 

Venison or Beef Jerky

#1 Recipe from COOKS.COM


3 lbs. venison or beef


Select lean cuts of meat.  Remove any fat around the edges.  Flank steak, brisket or round steak can be used.  You can use both front shoulder meat from deer.  For greates tenderness slice very thinly, against the grain and cut into strips, no more than 1/4 inch thick.  The following recipe is for about 3 pounds of meat.  Just approximate weight.


Marinate for at least 12 hours, the longer the better.  After meat has marinated blot dry with paper towels.


Marinade:

  • 3 Tbs. Soy Sauce
  • 4 Tbs. Worcestershire sauce
  • 1/8 tsp. Cayenne Pepper
  • pinch of white pepper
  • 1/8 tsp. black pepper
  • 1/4 tsp. garlic powder
  • 4 Tbs. Teriyaki Sauce
  • Hickory liquid smoke (to suit taste)
  • Hot Sauce (to suit taste)
  • Pork Sausage seasoning (to suit taste)
  • Onion Powder (to suit taste)
  • 3 C. Juice drained from banana peppers
  • DO NOT USE SALT!!

COMBINE ALL INGREDIENTS, BLEND WELL.  ADD MEAT, STIR AT LEAST TWICE DURING MARINATION.

If you have a dehydrator, us it.  Or use a microwave with a dehydration rack.

Outdoor life says you can turn your oven temperature as low as it will go and leave the door open slightly.

there was also an article that says you can make jerky in your car on a hot day, by rolling up your windows and placing the meat on a rack, where the sun will shine on it.  
I don't think I would personally recommend that one...

 

Burger Soup

An EASY favorite soup made with wild game burger and vegetables.  A nice hearty soup for a COLD NIGHT accompanied with homemade bread...mmm

INGREDIENTS:

  • 2 pounds ground meat
  • 1 onion, chopped
  • 1 parsnip, sliced
  • 3 potatoes, cubed
  • 3 medium carrots, sliced
  • 1/2 rutabaga, peeled and cubed
  • 1 (28 oz) can tomatoes
  • 3 beef bouillon cubes
  • 3 C. water
  • 1/2 head cabbage, cut in chunks
  • 1 bay leaf
  • 1/2 tsp. oregano
  • 1 tsp. salt, or to taste
  • 1/2 tsp. pepper, or to taste

PREPARATION:


Brown meat and onions.  Add the rest of the ingredients and simmer 1-2 hours.

That's all there is to it...wasn't that easy?

 

 



    Mozzarella-Potatoes and Venison
    Submitted by:
    Serena Henslee

    Venison meat is combined with mashed potatoes, mushroom soup, and mozzarela cheese in this casserole.


    INGREDIENTS:

    • 1 1/2 to 2 lbs. venison meat, cut up(or cubes of beef)
    • 2 tsp. minced onions
    • 2 tsp. seasoned salt
    • 2 tsp. lemon-pepper seasoning
    • 1 1/2 tsp. worcestershire sauce
    • 3 C. water
    • Instant Mashed Potatoes (enough to make 4 cups when prepared)
    • 1 (10.5 oz) can condensed cream of mushroom soup
    • 3 C. mozzarella cheese

    DIRECTIONS:


    In a large saucepan, combine venison, minced onions, seasoned salt, lemon-pepper, worcestershire sauce, and water.  Bring to a boil, reduce heat; cover and simmer until venison is tender (if necesssary during cooking, add a little more water as it simmers until desire tenderness, but most of the liquid should be evaporated when finished cooking.)
    While venison is cooking, prepare mashed potatoes according to boxed directions; add mushroom soup and 2 cups of the mozzarella chesse to the prepared mashed potatoes, stirring well.
    Once venison is tender, mix it into dish, and top with remaining mozzarella cheese.
    Place in 350* oven for 10-15 mins. until cheese melts and turns a slight golden brown.

    yields: 8-10 servings

    Venison Tator Casserole

    submitted by:
    Stephy Joelle

    This casserole goes together quickly and combines cooked ground venison and ground beef.  A layer of soup is poured on top, followed by whole kernel corn, and frozen "Tater Tots".
    EASY AND AWESOME

    INGREDIENTS:

    • 1 lb. ground venison
    • 1/2 lb. ground beef
    • 1 can Campbells cheddar cheese soup
    • 1/2 can evaporated milk
    • 1 (8 oz) bag shredded cheddar cheese
    • 1 (8 oz) frozen kernel corn
    • 1 bag frozen tator tots
    • Dash of salt, pepper, garlic salt(add to taste)

    DIRECTIONS:

    Cook venison and ground beef until lightly browned.  Drain grease; add spices and spread in a 8-inch round baking dish.  Mix soup with milk and pour over meat.  Add half of the shredded cheese.  cook corn according to instructions; drain and add to the top of meat mixture.  Add remaining cheese.  top with tator Tots.  Bake in preheated 350*F oven for 25-30 mins or until Tator Tots are fully cooked.


    Yields: 6 servings



    BEEF AND VENISON BOURGUIGNON

    Anonymous Author

    I have only used this recipe with venison steaks; it disguises the gamey flavor.  This is not as difficult as it seems.  I guarantee you will have raving compliments is you try it...

    INGREDIENTS:

      MEAT MIXTURE:

      • 1/2 to 1 lb. bacon, cut into strips 1/4 x 1 1/2 inch long
      • 1 Tbs. olive oil
      • 3-5 olbs. lean stewing beef or venison steak, cut in 2-inch cubes
      • 2-3 sliced carrots
      • 2 small onions, cut into ringlets
      • 1 tsp. salt
      • 1/4 tsp. pepper
      • 2 Tbs. flour

      Cook bacon until crispy, then add olive oil to sauté bacon.  Remove bacon.  Sauté beef or venison in "hot, smoking" oil.  (use dried beef and venison as it will brown nicer.)  Remove meat.

      Sauté carrot, onions in same fat.  Add vegetables to beef mixture.  Throw out remaining fat.

      Sprinkle meat mixture with flour and seasonings.  Toss lightly in uncovered casserole dish in oven at 450*F for 4 mins., mix.

      Return to oven for 4 minutes, mix again.  Reduce temperature to 325*F.


      WINE MIXTURE:

      • 3 c. red wine (inexpensive)
      • 2-3 c. beef stock or bouillon
      • 1 Tbs. tomato paste
      • 2 cloves garlic, mashed
      • 1/2 tsp. thyme
      • Bayleaf, crumbled
      • 1 lg. onion, chopped and sautéed
      • 1 lb. mushrooms, quartered and sautéed

      Prepare 1/2 cup wine with remaining ingredients, mix well.  Pour over meat.  Combine remaining wine with bouillon.  Mix into meat mixture so that it is covered.  Cook slowly at 325*F for 2 1/2 to 3 hrs. or until meat is tender.

      When ready to serve, sauté mushrooms and onions.  Distribute evenly over meat. 

      Serve with mashed potatoes, noodles or rice.  Decorate with parsley......and VIOLA!!

      This recipe is great for guests you might have over the holidays...and easy for you to prepare ahead of time.


      Venison Meatballs

      recipe compliments of Diana Rattray

      INGREDIENTS:

      • 3 pounds ground venison
      • 1 egg, lightly beaten
      • 3 (6 ounce) cans tomato paste, divided
      • 2 cups finely chopped onion
      • 2 large green bell peppers, divided
      • 1 1/2 teaspoons oregano, dried, divided
      • 1 teaspoon salt
      • 1 cup uncooked oatmeal or fine dry breadcrumbs
      • 1/2 teaspoon dried basil
      • 3 (15 ounces each) cans tomato sauce
      • 4 garlic cloves, minced
      • 3 tablespoons vegetable oil
      • 1 bay leaf

      PREPARATION:

      Meatballs: Mix venison with the egg, 2 tablespoons tomato paste, half of the chopped onion, half of the chopped green pepper, 1 teaspoon oregano, 1 teaspoon salt, and the uncooked oatmeal. Moisten with a little of the tomato sauce if the mixture is dry.

      Mix well, form into meat balls. In a large non-stick skillet over medium low heat, add the 3 tablespoons of vegetable oil. Cook meatballs in batches until browned on all sides; transfer to a baking dish and cover with foil. Bake for about 40 minutes at 350°. Cool then refrigerate until an hour before serving. The meatballs can be made the night before.

      Sauce: In a 5- to 6-quart slow cooker, combine remaining tomato sauce and paste, 1/2 teaspoon oregano, 1/2 teaspoon basil, remaining chopped onion, remaining chopped green peppers, and minced garlic. Cook for 5 to 6 hours on LOW. Check and add a little water if necessary. Add bay leaf and meatballs one hour before serving time. Remove the bay leaf, taste and adjust seasonings, and serve hot over pasta.

      Makes about 3 dozen meatballs, or enough for 8 to 10 servings with spaghetti or other pasta.


      Easy Venison Sloppy Joes


      Sloppy Joe recipe, made with ground venison and ground pork, along with seasonings, ketchup, and cheese.

      INGREDIENTS:
      • 2 pounds ground venison
      • 1 pound ground pork
      • vegetable oil
      • 1 onion, chopped
      • 1 cup ketchup
      • 1 cup tomato juice
      • 1 cup cheddar cheese, shredded
      • salt and pepper, to taste

      PREPARATION:

      Heat oil in a large skillet; brown meat and onion. 
      Pour off excess oil and add remaining ingredients.
      Simmer for about 1 hour.
      Serve on  hamburger buns.

      VENISON OR BEEF JERKY
      #1 recipe from COOKS.COM

      3 lb. venison or beef

      Select lean cuts of meat. Remove any fat around the edges. Flank steak, brisket or round steak can be used. I use both front shoulders from deer. For greatest tenderness slice very thinly, against the grain and cut into strips, no more than 1/4 inch thick. The following recipe is for about 3 pounds of meat. Just approximate weight.

      Marinate for at least 12 hours, the longer the better. After meat has marinated blot dry with paper towels.

      MARINADE:

      3 tbsp. soy sauce
      4 tbsp. Worcestershire sauce
      1/8 tsp. cayenne pepper
      Pinch of white pepper
      1/8 tsp. black pepper
      1/4 tsp. garlic powder
      4 tbsp. teriyaki sauce
      Hickory liquid smoke (to suit taste)
      Hot sauce (to suit taste)
      Pork sausage seasoning (to suit taste)
      Onion powder (to suit taste)
      3 c. juice drained from banana peppers
      Do Not use salt!

      Combine all ingredients, blend well. Add meat, stir at least twice during marination.

      If you have a dehydrator, use it. Or use a microwave with dehydration rack.

      Outdoor Life says you can turn your oven temperature as low as it will go and leave the door slightly open.

      There was also an article that says you can make jerky in your car on a hot day, by rolling up your windows and placing the meat on a rack, where the sun will shine on it. But I am not so sure about that one.









       
       
      Traci D Watkins



      Copyright . 4front Web Marketing. All rights reserved.