Game Recipes

A few of the game recipes my friends and I have enjoyed over the years are found here.

  Venison, Elk or Whatever Meat loaf  

2 pounds ground meat

2 eggs

1cup oatmeal

I small onion, diced

½ green bell pepper, diced

14 ounce can tomato sauce

1 tsp fennel seed, Or to taste

¾ tsp salt

½ tsp pepper

¼ tsp red pepper. Or to taste (optional)

Combine all ingredients and pat into loaf shape in greased pan. Bake at 350 for 90 minutes.

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   BASQUE PHEASANT WITH OLIVES

Frannie got the pheasants.
Frannie got the pheasants.

From the kitchen of: Andrea Powers

 Prep. Time: 20 minutes                                                Serves : 4 to 6

 INGREDIENTS

2   large pheasants, boned and cut into pieces

¼ cup olive oil

½ cup dry white wine

½ cup apple cider vinegar

½ cup brown sugar

4   garlic cloves finely chopped, or short cut (get minced garlic in jar at store)

4   scallions finely chopped

6   fresh basil leaves, or short cut—dried shredded leaves

3   Tbls. Finely chopped parsley

2   Tbls. Cracked black pepper

¾ cup green olives, halved—tip, get ones stuffed with garlic

2   cups diced fresh plums. If not available, canned plums will do.

INSTRUCTIONS

Pre heat oven to 350 F. and cook at this temp.

Wash and pat dry the pieces of pheasant.

Place pheasant in Dutch oven or baking dish.

Add oil, wine, cider, brown sugar, garlic, scallions, basil, parsley, pepper, olives and 1 cup of plums. Stir, cover and bake 1 hour 15 minutes. About 15 minutes before completion, add remaining 1 cup of plums. Stir and return to the oven.

Serve with brown rice and crusty bread.

Enjoy!!

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                                    EASY VENISON SPAGHETTI SAUCE

This is an easy “cheater” sauce that Julie and I really like and is a quick “go to” meal.

1 24 oz. jar of Classico Italian Sausage with peppers and onion sauce

1 pound ground venison (elk or Antelope) burger, or burger type sausage

1 can sliced black olives

If desired, spice up with:

                        Crushed Red pepper

Fennel  seed

 Brown the burger; add Classico sauce, other ingredients and simmer.

Jay Gore,   August 28, 2014

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 Grilled duck

Good ole mallard will eat good!
Good ole mallard will eat good!

Sleepy Time Duck Club, Red Rocks NWR, Lakeview, Mt.

 2 parts Olive oil

2 parts Soy sauce

1 part Balsamic vinegar

½ part Lemon juice

Season with Garlic, Salt, Pepper, etc.

Marinate for 2-6 hours

Grill till medium rare

Tried this recipe Jan, 16, 2011 and it was excellent

Tried it again Feb. 24, 2011 and again it was excellent

Modification: I like to slice the breast meat butterfly style; thinner more uniform meat

This recipe was found in the early hunt journals (early 1980’s) of this duck club while I was staying there conducting April sage-grouse lek counts in 2003.

Jay Gore,  February 9, 2014

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This is what it's ALL about. Hunting with a great dog.
This is what it’s ALL about. Hunting with a great dog.

HOWLING GOOD QUACKER

I shoot ducks, lots of ducks. Have since I was about ll. I developed this recipe after trying many others and it seemed to be the one my family and friends enjoyed the most. It’s quick, easy and really good.   Jay Gore, 1985.

Breast of one or two ducks

Flour, salt and pepper mixed on a plate or wax paper

Olive oil for sautéing

½ cup teriyaki sauce

½ cup each, or any combination: sliced water chestnuts, pineapple chunks, sliced red or green bell peppers, bamboo shoots, mushrooms, or any other favorite vegetables

+Slice each breast piece, across the grain, into 4 or 5 ¼ inch slices(finger steaks). Dredge strips in the flour mixture.

+Heat a little olive oil in large skillet/wok, and lightly brown the duck strips. BE CAREFULL NOT TO OVER COOK THE DUCK. MEDIMUM RARE IS BEST. Remove duck from pan and set aside.

+To pan, add teriyaki sauce, warm, then add vegetables and steam/cook to your liking.

+Add duck back in and stir to re-warm.

Serve over or next to bed of brown or wild rice. ENJOY!

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       SWEET HAWAIIAN CROCK-POT PHEASANT/CHICKEN

2 pounds pheasant—cut in chunk pieces

1 cup pineapple juice (can add pineapple chunks if desired)

½ cup brown sugar

1/3 cup soy OR teriyaki sauce

Cook in crock-pot on low heat for 6-8 hours.

Serve with brown rice.

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GINGER-SOY SALMON FILLET ( or trout)

1/4 cup sesame seeds
1/4 cup reduced-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon brown sugar
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 teaspoon cornstarch
1/2 teaspoon five-spice powder
1/2 teaspoon freshly ground black pepper
1-1/4 lbs center-cut salmon fillet, cut into 4 pieces
1/4 cup chopped fresh cilantro (optional)

Preheat over to 400 F. Line a baking sheet with foil and coat it with cooking spray.

In a small saucepan, stir the sesame seeds over medium heat until they are lightly toasted, about 4 minutes. Transfer to a plate to cool.

In the same saucepan, whisk together the soy sauce, rice vinegar, sesame oil, brown sugar, ginger, garlic, crushed red pepper flakes, cornstarch, five-spice powder and black pepper. Stir the glaze over medium heat until simmering and thickened, about 2 minutes.

Sprinkle the top-side of each salmon piece (not the skin side) with 1 tablespoon of the sesame seeds. Set the salmon, seeded-side down, on the prepared baking sheet.

Bake the salmon for 7 minutes. Turn the fillets over and top each one with about 2 tablespoons of the glaze. Continue baking for another 7 minutes, or until the fish is just opaque in the center.

Pull off and discard the skin from each fillet. Sprinkle with cilantro if using.

Makes 4 servings.

Nutrition info per serving: 326 calories; 17g fat (2 g saturated); 78 mg cholesterol; 11 g carbohydrate; 32 g protein; 1 g fiber, 621 mg sodium.

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GUMBO # 2   WITH PHEASANT OR DUCK

 Cube 1 to 1 ½ pounds of bird meat.

1-22 oz. can Bush’s Grillin beans—Bourbon and Brown sugar flavor

1-15 oz. can Jalapeno black beans

Optional- 1 can corn

In crock pot—cook on low all day or on hi 2-3 hours, or

Bake in oven at 350 degrees for 1 to 1 ½ hours.

Jay Gore—From the Waterfowlers Lodge over looking the beautiful Clark Fork Valley

May 16, 2014

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BAKED MARINATED HALIBUT WITH FRESH HERBED BREAD CRUMBS

Marinating halibut fillets for a couple of hours in white wine, lemon juice and olive oil gives the fish a unique and delicate texture, and the oven-crisped herbed crumb coating adds flavor and contrast. When made this way halibut always turns out moist and aromatic. Feel free to vary the herbs. Almost any combination of fresh basil, parsley, thyme and oregano will work. Avoid tarragon and rosemary.

6 fresh skinless halibut fillets, 1 to 1-1/4 inches thick (6 to 8 ounces each)

1 cup dry white wine or dry white French vermouth

½ cup extra-virgin olive oil

¼ cup freshly squeezed lemon juice

1 tsp salt

½ tsp freshly ground black pepper

2-1/2 cups loosely packed fresh medium-fine bread crumbs

½ cup loosely packed fresh basil leaves

¼ cup loosely packed fresh flat-leaf parsley leaves

2 tbsp loosely packed fresh thyme or oregano leaves

1 large egg

1 tsp water

Olive oil cooking spray

Combine the wine, olive oil, lemon juice, salt and pepper in a 9-inch glass or ceramic dish and add the halibut. The liquid should just reach the top of the halibut. Refrigerate for 2-3 hours, turning the fish in the marinade every half hour or so. The fish will gradually turn opaque over time.

In a food processor fitted with the metal blade, process the bread crumbs, basil, parsley and thyme leaves for about 30 seconds. The herbs must be finely chopped. Transfer the crumbs to a large sheet of wax paper. In a glass pie plate or shallow dish, beat the egg and water with a fork to combine well.

Remove each fillet from the marinade, letting the excess liquid drop back into the dish and place the fish into the egg mixture. Roll each fillet to coat all surfaces with the egg. Place fillet onto the crumb mixture, sprinkle the fillet completely with crumbs, and press the crumbs gently but firmly onto the fish to help them stick.

Adjust oven rack to the center position and preheat the oven to 400 degrees. Lightly coat a baking sheet with olive oil cooking spray and place the halibut fillets slightly apart on the sheet. Give each fillet a spritz of olive oil spray and place the pan in the oven. Bake about 10 minutes. The length of time depends on the thickness of the fillets. One-inch-thick fillets should be done in 10 minutes. To test for doneness, squeeze the sides of a fillet gently; they should feel springy, not firm (overcooked) or mushy (undercooked). Serve immediately.

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CRANBERRY ONION CHOPS

 4      Boneless Pork Chops (3/4” Thick)

1      tsp Vegetable Oil

1      8 oz. bottle reduced-calorie French Dressing

1      1 oz. package Dry Onion Soup Mix

1      16 oz. Can Whole Cranberry Sauce

Heat oil in large nonstick skillet over medium-high heat. Brown pork chops on one side, about 3-4 minutes. In medium bowl, stir together dressing, soup mix and cranberry sauce. Turn chops, pour cranberry mixture over chops and bring to boil. Lower heat, cover and simmer 8-10 minutes or until chops are tender.

Serves 4.

For more recipes visit www.TheOtherWhiteMeat.com

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