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The members of the Broome County Sportsman's Association are not only avid sportsmen, but also are remarkably accomplished cooks. Successful cooking of wild game may require a delicate touch, as well as a sense of adventure. We have selected a number of the finest recipes for your own cooking pleasure. We are sure you will find them both interesting - - and delicious.
BCSA Members - If you would like to share your favorite game recipe with others, please send it as e-mail to webmaster@bcsportsmen.org. Some of these same recipes may appear at our Annual Wild Game Dinner banquet held each March.
Venison
Venison Backstrap Roll-ups (contributed by Sluggo) 1. Cut venison backstraps very thin and pound flat.
2. Use a jalapeno pepper stuffed with Philadelphia Cream cheese as a center.
3. Roll up backstrap, and wrap bacon on the outside. Put a tooth pick through the roll-up to hold it together. (Note: You can use ham instead of bacon.)
4. Marinate in Italian dressing overnight, at least, and then BBQ on gas grill.
5. Serve with your favorite vegetables and beverage of your choice.
Venison in Wine Sauce (contributed by Larry Stewart) Marinade/Sauce
1 medium onion, chopped
1 four ounce can of mushrooms, with liquid
sprinkle salt and fresh cracked pepper
1/2 teaspoon Thyme
1/2 teaspoon Rosemary
1-1/2 cup red wine
1-1/2 tablespoon margarineMelt margarine in skillet. Add onion and mushrooms. Saute 4-5 minutes with spices. Add wine, saute another five minutes. Remove to bowl.
1 pound Venison steaks (approx.)
Sprinkle venison lightly with seasoned salt. Brown in skillet 3 - 4 minutes each side. Add sauce. Cook together over medium to low heat for 15 - 20 minutes, turning once.
Accompany with rice or flat noodles.
Italian Hunter's Venison (contributed by Larry Stewart) (Chef's Note: If they had deer in Sicily. . .) 12 - 16 ounce Venison Steak
1 Tablespoon Margarine (used 1/2 T at a time)
1 four ounce can of mushrooms
1/2 teaspoon Rosemary
1/2 teaspoon Onion Flakes
liberal salt and cracked black pepper
3/4 cup dry red wineSaute mushrooms in mushroom liquid with onion flakes, rosemary, and 1/2 T margarine. Remove to bowl.
Braise venison lightly with rest of margarine. Apply salt and pepper.
Pour wine over venison in skillet. Add contents of saute bowl. Simmer 15 - 20 minutes
An alternate version adds a 14-ounce can of cooked tomatoes with contents of saute mix.
Prune Juice Skillet Venison (contributed by John Conrad) Venison Steak, other cuts, or sausage
One or more sliced onions
Prune juice, enough to cover venison in a skillet
Simmer slowly in the skillet until the venison is cooked, and the prune juice and onions are reduced to a thick sauce. The longer it is cooked, the better it is.
It may look unsavory, but it tastes like a "10".
Game Birds
Doves Stroganoff (contributed by Larry Stewart) 12 to 18 mourning dove breasts (plan at least 2 breast per serving)
1 medium onion, sliced
1 four ounce can of mushrooms
1 can cream of celery soup
1/4 teaspoon oregano
1/4 teaspoon rosemary
salt and pepper
1/2 cup dry white wine
1 cup sour creamPlace breasts in baking dish, uncrowded
Saute onion in margarine or olive oil, mix rest of ingredients, except sour cream. Pour mix over breasts. Cover dish and bake in oven at 325 degrees for one hour, turn occasionally. Remove and stir in sour cream. Bake uncovered for 20 minutes. Serve over rice.
May add Kitchen Bouquet for color.
May use cream of mushroom soup with celery salt in place of cream of celery soup.
Stuffed Turkey Breast (contributed by Sluggo) 1. Take a half of a turkey breast and butterfly it, and pound it out so it's all the same thickness.
2. Spice it up with garlic and onion, and salt and pepper.
3. Mix a box of stuffing up to the directions on the box, and add 12 oz. of crab meat to the stuffing. Let mixture cool
for a few mintues.4. Then spread it in the turkey breast.Roll it up and secure it with string or tooth picks.
5. Brown the rolled breast in a buttered pan until golden, then finish in the oven at 350 degrees for about
15- 20 minutes.6. Let it stand and cool for 5 minutes then slice it into 2 inch pieces and serve with any veggies. Note: If it's a little dry the first time you cook it, then try adding gravy on it the next time.
| Meanwhile, check out the recipes at: |
Penzey's Spices |
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07/18/2006