newhunterette
12-28-2009, 07:18 PM
Venison Appetizers
Deer Poppers
1 pound venison steaks, cubed
1/2 teaspoon Greek seasoning, or to taste
1/4 teaspoon steak seasoning, or to taste
1 (16 ounce) bottle Italian salad dressing
1/2 cup jalapeno pepper slices
10 slices bacon, cut in half
toothpicks, soaked in water
Season the venison meat with Greek seasoning and steak seasoning. Place in a bowl, and pour in enough Italian dressing to cover.
Refrigerate for at least 2 hours to marinate, but preferably overnight.
Preheat the grill for medium heat. Drain the marinade from the meat, and discard the marinade.
Place a slice of jalapeno on top of a piece of meat, then wrap with a slice of bacon.
Secure with a soaked toothpick.
Repeat with remaining meat. Grill the deer poppers for 15 to 20 minutes, turning occasionally to brown the bacon. Serve and enjoy!
Venison Tenderloin Appy
1 =1-1/2 to 2 pound venison tenderloin
1/2 c Red wine
2 tbsp Olive oil
1½ tbsp Worcestershire sauce
1 tsp Dried whole thyme
¾ tsp Onion powder
½ tsp Cumin seeds
¼ tsp Pepper
⅛ tsp Ground cloves
⅛ tsp Garlic powder
Remove any white membrane surrounding tenderloin. Tie tenderloin with string, if necessary, to hold pieces of meat together. Place tenderloin in a shallow dish. Combine wine, oil, and Worcestershire sauce; mix well. Add thyme and remaining ingredients, mixing well. Pour over tenderloin, and cover tightly. Refrigerate 8 hours, turning meat occasionally. Remove tenderloin, reserving marinade. Place on a rack in a roasting pan; insert meat thermometer. Bake at 425 degrees F for 30 minutes or until thermometer registers 160 degrees F (medium), basting occasionally with marinade. Allow meat to stand 10 minutes. Slice thinly with an electric knife. Serve with party rolls, mustard, and mayonnaise
Tasty Wild Appy
Start by mixing up some seasoned flour. In a Ziploc bag, combine 1 cup of flour along with half a teaspoon each of salt, pepper, garlic powder, cayenne, paprika, onion powder, garlic powder, cumin and whatever else you want to toss in to spice it up.
Next, in a cast-iron skillet brown:
3 slices of bacon, diced
When the bacon is starting to soften and give off some fat, add:
1 medium onion, chopped
1 tablespoon of brown sugar
Allow the onions to brown, then remove the onion and bacon to a plate. Dust the bite-sized chunks of the meat you’re using in the seasoned flour. The breast meat from one pheasant, two mallard-sized ducks or about a pound of venison will work. You could even mix and match.
Add to the skillet a tablespoon each of:
Olive oil
Margarine
Increase the heat and add the meat to the skillet. When the meat is thoroughly browned on all sides, remove it to a plate and deglaze the skillet by pouring a quarter of a cup of bourbon into skillet and scraping up the browned bits in the bottom with a spatula or wooden spoon.
When the bourbon has nearly evaporated, add two cups of stock, preferably a stock made from the meat you’re using. If you don’t have a homemade stock, use a cup each of canned chicken broth and low-sodium beef broth.
Bring the stock to a boil, then stir in refrigerated roux until thick. Roux is made by melting butter over a very low heat and stirring in an equal amount of flour until thoroughly mixed and starting to give off a nutty aroma. Place in a Ziploc container in the refrigerator until needed.
Once the sauce has thickened, reduce heat and return the meat, onions and bacon to the pan to reheat.
Spoon onto a platter and serve with crackers and cheese or garlic toast.
Stuffed Meatballs
1 lbs. ground meat (moose, deer, bear, elk, beef, pork etc.)
½ cup fine bread crumbs
1 egg
2-3 tbsp. milk
1 tsp. season salt
½ tsp. pepper
¼" cubed cheese (sharp is better)
Mix meat with all ingredients except cheese, shape meat into balls with a small piece of cheese inside. Best if chilled for an hour, but not necessary. Pan fry in oil or deep fry, nice for fondues.
Grouse Fingers (or Duck/Goose – poultry)
3 grouse breasts and legs
½ cup flour (approx.)
Wash, bone and cut grouse into finger length strips. Coat each strip in flour
2 eggs
2 tbsp. water
1 tbsp. soya sauce
Pinch of salt, pepper and onion powder
1 ½ cup bread crumbs (approx.)
Vegetable oil for deep frying
Mix eggs, water, soy sauce, salt, pepper and onion powder together. Dip floured grouse strips into mixture, then coat in fine bread crumbs. Deep fry strips in vegetable oil until golden brown
½ cup Mayonnaise (mayonnaise not Miracle Whip),2 tbsp. liquid honey, 1 tsp. mustard mix together for honey mustard dipping sauce
Venison wrapped in bacon
Marinate the meat in whatever you like I use my own marinade
Cut the meat into strips about 1/2 in by 1in
Slice mushrooms in 1/8 inch slices
Onion sliced so that the sections will be about 1/2 in wide
Bacon
wrap meat and veggi pieces in a slice of bacon
(1 meat, 1 shroom, 1 onion)
Use a toothpick that has been soaked in water to hold the bundle together
Grill and enjoy!!!
Deer Poppers
1 pound venison steaks, cubed
1/2 teaspoon Greek seasoning, or to taste
1/4 teaspoon steak seasoning, or to taste
1 (16 ounce) bottle Italian salad dressing
1/2 cup jalapeno pepper slices
10 slices bacon, cut in half
toothpicks, soaked in water
Season the venison meat with Greek seasoning and steak seasoning. Place in a bowl, and pour in enough Italian dressing to cover.
Refrigerate for at least 2 hours to marinate, but preferably overnight.
Preheat the grill for medium heat. Drain the marinade from the meat, and discard the marinade.
Place a slice of jalapeno on top of a piece of meat, then wrap with a slice of bacon.
Secure with a soaked toothpick.
Repeat with remaining meat. Grill the deer poppers for 15 to 20 minutes, turning occasionally to brown the bacon. Serve and enjoy!
Venison Tenderloin Appy
1 =1-1/2 to 2 pound venison tenderloin
1/2 c Red wine
2 tbsp Olive oil
1½ tbsp Worcestershire sauce
1 tsp Dried whole thyme
¾ tsp Onion powder
½ tsp Cumin seeds
¼ tsp Pepper
⅛ tsp Ground cloves
⅛ tsp Garlic powder
Remove any white membrane surrounding tenderloin. Tie tenderloin with string, if necessary, to hold pieces of meat together. Place tenderloin in a shallow dish. Combine wine, oil, and Worcestershire sauce; mix well. Add thyme and remaining ingredients, mixing well. Pour over tenderloin, and cover tightly. Refrigerate 8 hours, turning meat occasionally. Remove tenderloin, reserving marinade. Place on a rack in a roasting pan; insert meat thermometer. Bake at 425 degrees F for 30 minutes or until thermometer registers 160 degrees F (medium), basting occasionally with marinade. Allow meat to stand 10 minutes. Slice thinly with an electric knife. Serve with party rolls, mustard, and mayonnaise
Tasty Wild Appy
Start by mixing up some seasoned flour. In a Ziploc bag, combine 1 cup of flour along with half a teaspoon each of salt, pepper, garlic powder, cayenne, paprika, onion powder, garlic powder, cumin and whatever else you want to toss in to spice it up.
Next, in a cast-iron skillet brown:
3 slices of bacon, diced
When the bacon is starting to soften and give off some fat, add:
1 medium onion, chopped
1 tablespoon of brown sugar
Allow the onions to brown, then remove the onion and bacon to a plate. Dust the bite-sized chunks of the meat you’re using in the seasoned flour. The breast meat from one pheasant, two mallard-sized ducks or about a pound of venison will work. You could even mix and match.
Add to the skillet a tablespoon each of:
Olive oil
Margarine
Increase the heat and add the meat to the skillet. When the meat is thoroughly browned on all sides, remove it to a plate and deglaze the skillet by pouring a quarter of a cup of bourbon into skillet and scraping up the browned bits in the bottom with a spatula or wooden spoon.
When the bourbon has nearly evaporated, add two cups of stock, preferably a stock made from the meat you’re using. If you don’t have a homemade stock, use a cup each of canned chicken broth and low-sodium beef broth.
Bring the stock to a boil, then stir in refrigerated roux until thick. Roux is made by melting butter over a very low heat and stirring in an equal amount of flour until thoroughly mixed and starting to give off a nutty aroma. Place in a Ziploc container in the refrigerator until needed.
Once the sauce has thickened, reduce heat and return the meat, onions and bacon to the pan to reheat.
Spoon onto a platter and serve with crackers and cheese or garlic toast.
Stuffed Meatballs
1 lbs. ground meat (moose, deer, bear, elk, beef, pork etc.)
½ cup fine bread crumbs
1 egg
2-3 tbsp. milk
1 tsp. season salt
½ tsp. pepper
¼" cubed cheese (sharp is better)
Mix meat with all ingredients except cheese, shape meat into balls with a small piece of cheese inside. Best if chilled for an hour, but not necessary. Pan fry in oil or deep fry, nice for fondues.
Grouse Fingers (or Duck/Goose – poultry)
3 grouse breasts and legs
½ cup flour (approx.)
Wash, bone and cut grouse into finger length strips. Coat each strip in flour
2 eggs
2 tbsp. water
1 tbsp. soya sauce
Pinch of salt, pepper and onion powder
1 ½ cup bread crumbs (approx.)
Vegetable oil for deep frying
Mix eggs, water, soy sauce, salt, pepper and onion powder together. Dip floured grouse strips into mixture, then coat in fine bread crumbs. Deep fry strips in vegetable oil until golden brown
½ cup Mayonnaise (mayonnaise not Miracle Whip),2 tbsp. liquid honey, 1 tsp. mustard mix together for honey mustard dipping sauce
Venison wrapped in bacon
Marinate the meat in whatever you like I use my own marinade
Cut the meat into strips about 1/2 in by 1in
Slice mushrooms in 1/8 inch slices
Onion sliced so that the sections will be about 1/2 in wide
Bacon
wrap meat and veggi pieces in a slice of bacon
(1 meat, 1 shroom, 1 onion)
Use a toothpick that has been soaked in water to hold the bundle together
Grill and enjoy!!!