Free Recipes Archive
Yield: 6 Servings 3 lb Moose neck meat 2 medium Onions; chopped 1 Carrot; sliced 1 clove Garlic; minced 1 teaspoon Salt 10 Peppercorns 5 Juniper berries 1 tablespoon Chopped parsley 1 Bay leaf Juice of 1 lemon 1/2 cup Read More …
3 cups macaroni 1 lb moose steak, cut into thin strips 1 teaspoon vegetable oil 1 clove garlic, minced 1 onion (1/4 cup), thinly chopped 1 red or green pepper, cut into thin strips 1 tablespoon basil 1 tablespoon oregano Read More …
1 Saddle of venison; approx. 2 Kg 150 g Butter Marinade: 750 ml Red wine 1 Onion, chopped 1 Carrot, chopped Few sprigs of parsley Sprig of thyme 1 Clove sm Sprig of rosemary 6 Juniper berries 1/2 Bay leaf Read More …
BUTTER SAUCE 1/2 cup Butter 1/4 cup Minced onion 2 teaspoons Worcestershire or soy sauce 1/2 teaspoon Dry mustard 1/2 teaspoon Freshly ground pepper In small saucepan, combine ingredients. Heat together until butter melts. Broil 3 to 4 inches from Read More …
3 pounds venison 1/2 teaspoon liquid smoke in 2 tablespoons water Salt and pepper to taste Slice the meat 1/4 inch thick. Remove all fat. Lay the meat out in a single layer on a clean counter surface. Dab each Read More …
4 X 7 ounce venison chops (double chops off the rack) olive oil for searing 1 tablespoon fresh thyme 10 ounces veal stock 1/2 cup Ruby Port 2 small shallots chopped Heat heavy bottomed skillet over medium- high heat. Add Read More …
From Chef Chris Douglas of Icarus Restaurant Yield: Serves 4 4 5 ounce venison steaks (cut from the loin or leg with all silver skin removed, reserve all trimmings) 4 tablespoons whole black peppercorns 1 quart concord grapes 2 cups Read More …
1 Rack of Gazelle, approximately 1.2 Kg (2-1/2 lbs.) 185g unsalted bacon (6 ounces) 4 tablespoons cooking oil 4 small mangoes 2 tablespoons butter (30mls) 45g cashew nuts (1-1/2 ounces or 1/3 cup) 250ml red wine (8 fluid ounces or Read More …
10 Larding strips 1-1/2 – 2 inch (about 1/4-1/2 lb salt pork) 6 lb Leg of venison 2 Cloves garlic, sliced thin 1/4 lb Butter, softened 1 tablespoon Powdered thyme 3 tablespoons Flour Salt and pepper to taste 2-1/4 cups Read More …
2 tablespoons Olive oil 1 2 3/4-lb rack of venison, trimmed, boned, bones reserved 1 small Onion, chopped 1 small Leek, chopped 1 Carrot, chopped 4 cups Water 1-1/2 cups Dry red wine 1 cup Canned low-salt chicken broth 1 Read More …
4 lb Venison roast (elk, moose, or deer) 2 tablespoons Flour 2 Cloves garlic (minced) 2 tablespoons Brown sugar 1 teaspoon Prepared mustard 1 tablespoon Worcestershire sauce 1/4 cup Vinegar or lemon juice 1 large Onion (sliced) 1 can Tomatoes Read More …
25 g butter 4 175 g venison steaks; (or sirloin steaks) 2 small eating apples; cored and sliced 2 tablespoons whisky 1 teaspoon honey 150 ml double cream 5 juniper berries; crushed sprigs parsley; to garnish Yield: 4 servings Melt Read More …
For the MARINADE: 2 teaspoons Juniper berries 1-1/2 teaspoons Garlic 1-1/2 teaspoons Shallots 2 ounces Olive oil 8 ounces Chamboard liqueur 16 ounces Venison 1 lb Plums 1 dash Salt 1 teaspoon Pepper 4 Blood oranges Yield: 6 Servings Make Read More …
These burgers have been a big hit whether I served them as a special at PUBLIC or when I prepare them at home for friends and family. You can use any cut of Cervena for this recipe, but I would Read More …
Serving Size : 8 3 pounds thick breast venison 1/2 pound raw ham or Ayrshire bacon 3 hard-boiled eggs 3 cloves garlic 1 sprig thyme and marjoram 1 pound pork sausage-meat or minced pork 6 black peppercorns salt and pepper Read More …
Yield: 6 Servings Squash: 3 acorn squash 2 tablespoons olive oil 4 tablespoons butter Salt and pepper Thyme juslee: 10-12 pounds venison or veal bones 3 tablespoons butter 1 onion, diced 1/2 head celery, diced 2 carrots, diced 2 cloves Read More …
3/4 lb Best venison trimmings 2 ounces Cider 4 ounces Good stock 6 ounces Cap mushrooms 1 bunch of chives 1 Garlic and juniper 1 Unsalted butter 4 ounces Soured cream or Greek yogurt Yield: 3 servings Cut the meat Read More …
SAUCE: 3/4 cup Dried black beans 3 cups Stock 1-1/2 teaspoons Fresh ginger; chopped 2 cloves Garlic; minced 1 Chile pepper; chopped finely 3 tablespoons Sherry wine vinegar 1/2 teaspoon Salt STIRFRY: 8 ounces Caribou, deer or beef steak 1 Read More …
4 ounces Muskox tenderloin; butterflied and slightly pounded 2 ounces Swiss cheese; thinly sliced 1 Mushroom; sliced 4 small Broccoli florets CRANBERRY COULIS 4 tablespoons Cranberries 2 teaspoons Orange juice; fresh squeezed SIDE DISH 1 tablespoon Butter 1/2 clove Garlic; Read More …
1-1/2 lb Ground venison 3 large Onions, diced 1 large Green pepper, diced 1 cn 16 ounce tomatoes 2 teaspoons Salt 1/3 teaspoon Chili powder 1 sm Red pepper, diced 1/2 cup Chopped chiles (optional) Preheat over to 350F. In Read More …
100 pounds of meat (coarse grind – 75 pounds; fine grind – 25 pounds) 2 pounds (3 cups) salt 3 ounces (3/4 cup) cardamom 2 ounces (3/4 cup) marjoram 3 ounces commercial cure (6%) – determined by container weight (optional) Read More …
2-1/2 pounds venison cut into strips 1/2 inch wide 1 tablespoon salt 1 tablespoon sugar 1 teaspoon onion powder 1/2 teaspoon pepper Preheat oven to 140 F. Spread venison evenly on ungreased baking sheets. Combine seasonings in a small bowl. Read More …
3 slices soft bread 1 small onion, finely chopped 1-1/2 lb. ground venison 1/4 cup butter or margarine 2 teaspoons salt 1 tablespoon flour 1/8 teaspoon oregano salt and pepper (for gravy) 1/8 teaspoon basil 1 cup milk 1/4 teaspoon Read More …
4-5 lb. roast 2 tablespoons instant minced onion 1 teaspoon salt 2 tablespoons Worcestershire sauce 1/2 teaspoon pepper 4 slices bacon 1 teaspoon mono sodium glutamate 2 lemons, sliced Remove all fat from venison roast. Place in a roasting pan Read More …
5 lb Venison roast Salt Pepper 6 1/4 inch slices salt pork 2 Lemons 2 tablespoons Worcestershire sauce 1 medium Onion; chopped Yield: 10 servings Remove all fat from venison roast, season with salt and pepper. Wash salt pork to Read More …
6 lb Roast 1 Celery stalk with leaves 2 Carrots, quartered 1/2 cup Dry red wine 2 Medium onions, quartered Salt and Pepper 1 Crumbled bay leaf 1/2 teaspoon Rosemary 1/2 teaspoon Marjoram Yield: 12 servings Place roast in center Read More …
3 lb To 5 lb venison roast 3 cups Red wine 2 large Onions; thinly sliced 12 Black peppercorns 6 Whole allspice 12 Whole cloves 1 Bay leaf 3 tablespoons All-purpose flour 1/4 cup water Yield: 6 to 8 servings. Read More …
[Use leg steak] 1 tablespoon butter or margarine 2 lb. leg steak, 1/2 inch thick 1/2 cup carrots, diced 1/4 inch thick salt and pepper 1/2 cup celery, diced 1/4 inch thick garlic powder, freshly ground 1/2 cup onion, diced Read More …
Source: as prepared by Chef Chris Hastings, Hot and Hot Fish Club 1 pound venison sausage, cut into one inch pieces 10 bone rack of venison loin chop 5 each duck leg and thigh (browned) and split 5 each whole Read More …
1 Sugar pumpkin, 4-5 pounds 2 teaspoons Salt 1/2 teaspoon Dry mustard 2 tablespoons Rendered fat 1 lb Ground buffalo, venison or beef 1 Medium onion, chopped 1 cup Cooked wild rice 3 Eggs, beaten 1 teaspoon Crushed, dried sage Read More …
1 lb Boneless Elk/Deer round steak 1/4 cup Flour 2 tablespoons Margarine or butter 1/2 cup Boiling water 1 teaspoon Salt 2 Or 3 green peppers 1/2 cup Pineapple chunks SAUCE 2-1/2 tablespoons Cornstarch 1/2 cup Pineapple juice 1/4 cup Read More …
Source: Chef Jamie Lucas, Grizzly’s Grill and Saloon Rib and Chicken Seasoning (type based on preference) Liquid Smoke Water Take a vented roasting pan and pour in about an inch worth of water in bottom of pan. Add 1-1/2 cups Read More …
Yield: 6 Servings 2 lb caribou tenderloin; cut in 1/2 inch filets 1/4 cup red wine vinegar 1/4 cup rose wine 1/4 cup water 1 large yellow onion; chopped 2 large garlic cloves; crushed 1/2 teaspoon dry mustard 2 bay Read More …
4 venison steaks 1/2 medium onion, sliced 1 green pepper 1 lb can tomatoes Dash of garlic powder (optional) Dash of oregano (optional) Salt and pepper to taste Dredge steaks in flour. Fry in skillet with sliced onion until brown. Read More …
Venison is leaner than other red meat and is cooked rare to retain its own distinctive flavor. 1 tablespoon unsalted butter 2/3 cup chopped shallots (about 6) or white part of green onions 2 garlic cloves, finely minced 3 tablespoons Read More …
CHILI SAUCE 2 tablespoons Dried Juniper berries 3 cups Dry red wine 2 Bay leaves 1-1/2 teaspoons Dried thyme 2 Shallots, peeled and coarsely chopped 2 cups Veal stock 4 Whole dried chiles de arbol VENISON STEAK 6 Venison steaks, Read More …
For the venison: 2 – 2-1/2 lbs. tender steaks 2 tablespoons butter 2 tablespoons cooking oil For the flouring: 2 tablespoons flour 1 teaspoon salt 1/4 teaspoon ground dry ginger 1/4 teaspoon dried thyme 1/4 teaspoon fresh ground black pepper Read More …
2 tablespoons Butter,divided use 1/4 cup Finely chopped shallots 5 Cranberries,crushed 1/4 cup Scotch whiskey 3/4 cup Orange juice 2 tablespoons Lemon juice 2 tablespoons Red currant jelly 1 teaspoon Dijon mustard 2 teaspoons Cornstarch 2 tablespoons Water 4 Venison Read More …
1-1/2 pounds venison 1/4 cup flour 1/4 cup cooking oil 4 small carrots, cut and quartered 1-1/2 green peppers, cut in strips 1/2 cup red wine 2 medium red potatoes, peeled and quartered 1 medium onion, peeled and quartered Salt Read More …
Here’s a delicious way to serve venison. When venison is not available substitute beef round steak. 2 pounds venison or beef round steak, cut into 8 pieces 1/4 cup all-purpose flour 1 tablespoon paprika 1 teaspoon salt 1 teaspoon pepper Read More …
2 Venison steaks 1 can Cream of mushroom soup 2 Sliced onions Salt and Pepper Several drops Worcestershire Yield: 2 servings Cut steaks into serving portions. Place in electric frying pan and add water to simmer meat, approximately 10 minutes Read More …
[Use shoulder (or chuck) or leg (or round) roasts] 3-4 lb. roast 1/2 teaspoon salt 2 c water 4 slices bacon 1 bay leaf 4 carrots, quartered 1/8 teaspoon thyme 4 small rutabagas, quartered 1/8 teaspoon basil 6 small potatoes, Read More …
Two strips of venison tenderloin 2 tablespoons real butter 2 tablespoons cooking oil salt and pepper to taste 1/4 cup dry vermouth Cool meat strips in refrigerator to firm and cut into 3/4 inch tidbits. Heat butter and oil in Read More …
1 deer liver, sliced thin (A young deer is best) 1 cup flour, seasoned with salt and pepper 2 large onions, sliced 1/3 cup cooking oil Place seasoned flour on large piece of waxed paper. Heat 1/3 cup oil in Read More …
4 Venison steaks or medallions (about 4 ounces per portion) 2 teaspoons Paprika 1 teaspoon Chili powder 1 teaspoon Ground cumin 1 teaspoon Ground coriander (cilantro) 1 teaspoon Sugar 1 teaspoon Salt 1/2 teaspoon Dry mustard powder 1/2 teaspoon Dried Read More …
7 tablespoons butter, melted 2 large eggs 1/3 cup heavy cream 1/3 cup dark corn syrup 1/8 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 cup firmly packed brown sugar 1 cup chopped pecans 1 (8-inch) graham cracker pie crust Preheat Read More …
4 lb Shoulder roast of venison Flour seasoned with salt and Pepper 3 tablespoons Cooking oil 1 Onion, sliced 1 Green pepper, sliced 1 Garlic clove, minced 1 cn Tomatoes (16-oz) 1 tablespoon Sugar 1/2 c Dry red wine 1/2 Read More …
2 lb deer steaks sliced med 1 large red onion sliced 1 lb sliced mushrooms 1 bottle merlot wine fresh ground pepper In a casserole dish layer the deer meat then onions and mushrooms and repeat until all the meat Read More …
2 pound chunk of deer meat 1/4 teaspoon salt 1/4 teaspoon black pepper 2 cans beer (your favorite) 1/2 cup brown sugar 2 tablespoons molasses Place meat in a large bowl and pour beer over it. Cover and marinate in Read More …
1 Deer heart, fresh Salt Pepper Steak Spice Garlic Salt Beef bouillon cube or powder Rosemary Thyme Water Vegetable Saute: 2 large Onions (cut in large pieces with layers separated) 2 Green peppers 3 Stalks celery, sliced, thin and diagonally Read More …