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Venison, Spinach & Egg Casserole

Venison, Spinach & Egg Casserole

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4 Servings

Venison, Spinach & Egg Casserole

Ingredients

  • 1T Butter
  • 1 Small Onion
  • 1 Pound Ground Venison (marinated in liquid smoke and garlic) You can also use ground beef or ground bison.
  • 1 ½ t himalayian pink salt
  • 1 t garlic powder
  • 3 handfuls spinach or greens of choice
  • 12 eggs

Instructions

  1. Pre-heat oven to 350°.
  2. Grease a 13×9 casserole dish. ( I used butter)
  3. Heat butter in skillet and add chopped onion for around 5 minutes.
  4. Add ground venison and cook until brown. ½ the garlic and ½ the salt to the meat.
  5. Add spinach and let the spinach wilt while stirring.
  6. In a separate bowl add eggs and leftover salt and garlic. Whisk briskly.
  7. Add meat to casserole dish ( I put two thin slices of butter at the bottom of the dish.)
  8. Pour egg mixture on top.
  9. Cover dish with foil and cook 30 minutes. Remove foil and cook 5-10 minutes until eggs are cooked to desired consistency.
  10. Enjoy!

Venison Spinach Egg Casserole via puretraditions.com

 

 

Barbecued Emu, Ostrich or Kangaroo Fillet

Barbecued Emu, Ostrich or Kangaroo Fillet

5.0

(1)

READY IN: 20mins
   

Peter J
Top Review by Peter J
I used this to cook some kangaroo fillets and it really was splendid! The flavors blended really well with the meat and the consistency and oil content was just right to give great results on a BBQ. The wine played quite a large place in the flavor so it’s worth using decent wine … More

IngredientsNutrition

  • SERVINGS 4-6
  • UNITS US

Directions

  1. Combine wine, oil, vinegar, tomato paste, mustard, garlic and sugar in bowl, combine well.
  2. Place in dish with meat to marinate for 2 hours, turning occasionally.
  3. Drain meat, reserving the marinade.
  4. Cook on barbecue until just browned, brushing with marinade.

Venison Steaks made with Red Wine Marinade

 Red Wine Venison Marinade

Here we have a great classic. Red wine is the perfect accompaniment to game meats, especially when you allow them to soak in it as a marinade for a few hours. This recipe includes allspice and mustard, which will add a nice earthy tang to your meat without being overpowering.

tickle3

Venison Steaks made with Red Wine Marinade

Image and Recipe via: Arkansas Outdoors Online

Ingredients:

  • 1/3 cup red wine
  • ¼ cup olive oil
  • 1 tsp sugar
  • pinch of allspice
  • 2 cloves garlic, minced
  • ½ small onion, chopped
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Soy Sauce
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp Dijon mustard

Venison Tenderloin with Blackberry Sauce

Venison Tenderloin with Blackberry Sauce

This delicious and simple recipe is the perfect way to highlight the subtle game notes in venison with blackberry, a wonderful berry for pairing with red meats.

VenisonTenderloin_BlackberrySauce

Ingredients:

  • 1 lb venison tenderloin or backstrap
  • 1 cup dry red wine
  • 3 tbsp Dijon mustard
  • 2 cups chicken stock
  • 3 tbspblackberry jam
  • Salt/pepper

Directions: 

Make the marinade by mixing the wine and the mustard. Salt and pepper the venison and cover and marinate with mustard mix. Put it in the refrigerator for at least six hours. When ready, remove the meat from marinade.

Heat a skillet with some two tablespoons of butter and one tablespoon of olive oil. Brown the tenderloin over medium-high heat until medium rare, five minutes on each side.

Cover tenderloin with tin foil; it will still be cooking.

Deglaze the pan with chicken stock; reduce by half and add the jam. Cook until the marinade thickens and serve over sliced venison.

Miso-Glazed Venison Steaks

Miso-Glazed Venison Steaks

In the northern hemisphere, the mid-summer mark has gone and past. We both hope you all are doing well, considering how long it’s been since we’ve posted, and that you’re keeping close to your grills. It is odd, knowing that this will be the last year that either of us will be able to grill all year round. When I join Jen in Nebraska, the coming Midwestern winter will most likely force us to change our spoiled SoCal grilling habits. So while it’s still warm and fair outside, we encourage you all to grill grill grill!

And if you’re having trouble thinking of new, creative ways to grill, give this recipe a try. It’s unique, easy and quick, perfect for those hot summer days when you’d rather not spend long hours in a hot kitchen to make a dynamite meal. Serve these Miso-Glazed Venison Steaks with your favorite side dishes or go light and serve it with rice, steamed veggies and a salad. As always, enjoy!

Servings: 2
Prep Time: 40 minutes
Cooking Time:10-12 minutes
Ingredients: 
– 1 to 1 1/2 lbs. venison steaks
– 3 tbs. of red wine vinegar
– 2 tbs. of yellow miso paste
– 1 tbs. of packed brown sugar
– 1/8 tsp. of cayenne pepper
– 2 cloves of garlic, minced
– fresh ground pepper

1. Remove all silver skin and fat from venison.

2. Combine vinegar, miso paste, brown sugar, cayenne pepper and garlic in a small bowl. Stir until you get a smooth paste. 

3. Spread paste onto both sides of venison steaks and sprinkle with ground pepper. Set aside at room temperature for 30 minutes.

4. While steaks are resting, start the grill and prepare it to medium-high heat. Once grill is hot enough, grill the steaks for roughly 3-5 minutes per side, depending on the thickness of the steaks. DO NOT overcook the steaks because venison can easily get dry and tough. Cook to medium-rare at most.

Serve with your favorite sides and enjoy!

APPLE WHISKEY GLAZED ELK STEAKS

APPLE WHISKEY GLAZED ELK STEAKS

IMG_6498.JPG

When the weather chills and many cant go outside to cook a delicious wild game steak, here is a recipe that will keep your body warm and your tummy full.
I used Elk steaks but have repeated this recipe with deer and antelope and it is just as delicious.

This sweet blend of apples, brown sugar, maple syrup and whiskey elevates any cut of meat. I served mine over a bed of wild rice.

Apple Whiskey Glazed Elk Steaks with wild rice

Ingredients:

3 pounds Elk Steaks

1/3 cup finely chopped onion

2 cloves garlic crushed

1 tablespoons apple cider vinegar

1 ½ tablespoons dark brown sugar

3 tablespoon maple syrup

3 ounces apple whiskey or plain whiskey

8 ounces chicken broth or stock

4 ounces apple cider or apple juice

2 medium apples peeled and sliced thin

4 tablespoons butter

2 tablespoons flour plus ½ cup flour on side

Corn or vegetable oil (do not use olive oil)

Salt

Pepper

Directions:

Heat oil in frying pan on medium high heat

Mix pepper and salt to ½ cup flour

Lightly flour Elk steaks and fry until cooked browned, turn meat and repeat on opposite side. Cook to med-rare or medium

Remove meat from pan and set aside letting rest

IMG_6492.JPG

Leave oil in pan and sauté onions until soft

Add garlic and sauté another one minute

Add apple cider vinegar and brown sugar, cook two minutes stirring often until sugar is dissolved

Add whiskey, maple syrup, chicken broth or stock and apple cider or apple juice bring to boil

Stir in apple slices, continue to boil; cook 5 to 8 minutes until apples are soft.

Reduce heat to low

Slowly stir in two tablespoons of flour from dredge and 4 tablespoons of butter

Cook on low until sauce starts to thicken
(Adding more flour if needed)

Season with salt and pepper to taste

Serve atop wild rice.

From Field To Plate

The Wild Chef

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Ostrich steak with celeriac mash and red wine sauce

Ostrich steak with celeriac mash and red wine sauce

Ostrich steak with celeriac mash and red wine sauce recipe

 Serves: 4  Time: 1 hr 40 mins

INGREDIENTS

  • Red wine sauce

  • 100g ostrich steak, cut into strips
  • 30ml (2 tbsp) olive oil
  • 125ml (½ cup) red wine
  • 10ml (2 tsp) soy sauce
  • 150ml water
  • ¼ beef stock cube
  • 2 garlic cloves, finely chopped
  • 1 red onion, finely chopped
  • freshly ground black pepper, to taste
  • Celeriac mash

  • 4 large potatoes salt, to taste
  • 1 celeriac, peeled and cubed
  • 60ml (¼ cup) fresh cream
  • 15ml (1 tbsp) butter
  • salt and freshly ground black pepper, to taste
  • 4 x 100g ostrich steaks or fillets
  • 20ml (4 tsp) oil, for frying
  • Maldon salt and freshly
  • ground black pepper, to taste
  • 20ml (4 tsp) cake flour
  • 45ml (3 tbsp) water

INSTRUCTIONS

1

For the sauce, brown the steak in a hot saucepan with the oil. Add the red wine, soy sauce, 125ml (½ cup) of the water, the stock cube, garlic, onion and pepper. Bring to the boil, reduce the heat, cover and simmer until the sauce is a rich, red-brown colour, about 1 hour. Remove from the heat and strain, discarding the solids except for a few onions. Replace these in the sauce and set aside to keep warm.

2

For the mash, boil the potatoes in salted water until soft, about 40 minutes. Drain and cool slightly, then pull the skin off with your fingers.

3

Boil the celeriac in a small saucepan of water until very soft. Drain and mash in a separate bowl.

4

Return the potatoes to the pot and mash well. Add the cream, butter and mashed celeriac and season. Set aside to keep warm.

5

For the steaks, heat a non-stick frying pan with a little oil until smoking. Fry the steaks until very brown, about 4 minutes on each side for rare, 7 – 9 minutes for well done. You may need to turn the pan down so that they don’t burn. Just before removing the steaks from the heat, season and turn once more to coat. Set aside for 2 minutes to rest while you finish the sauce.

6

Mix the flour with the water until smooth and pour into the hot sauce, stirring until it thickens.

7

Divide the mash between 4 warmed plates. Slice the steaks and arrange next to the mash, than spoon over some of the sauce. Serve immediately. This is delicious with roast winter vegetables on the side.

Elk Burgundy

Elk Burgundy

Elk Burgundy

Elk Burgundy, or better referred to as Bourguignonne, is cubed elk meat slow cooked with bacon, burgundy wine, brandy, pearl onions, mushrooms and seasonings. Serve over cream style mashed potatoes or polenta.

Ingredients:

  • 1 1/2 to 2 pounds of elk stew meat cut into cubes
  • 2 cups of red wine (Burgundy, Chianti or Merlot)
  • 1 cup of Brandy
  • 2 1/2 cups of beef stock
  • 6 thick slices of bacon, coarsely chopped
  • 2 tablespoons of tomato paste
  • 1 onion, diced
  • 1 cup pearl onions
  • 16 ounces of sliced mushrooms
  • 1 bay leaf
  • 2 cloves of garlic
  • 2 teaspoons of thyme
  • 2 tablespoons of butter
  • 4 tablespoons of flour
  • 2 tablespoons of cornstarch
  • salt and pepper
  • 4 green onions, chopped (optional)

 

Hunter’s Venison Casserole

Hunter’s Venison Casserole

Hunter's Venison Casserole
“This delicious, one-dish meal was designed to be most flavorful when made with ground venison, but it’s also fabulous when made with other big game or even ground beef.”

Ingredients

1 h4 servings 547 cals

Directions

  • Prep 25 m

  • Cook 35 m

  • Ready In 1 h

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread mashed potatoes evenly in a 2-quart casserole dish; set aside. Brown the venison in a large skillet over medium-high heat until crumbly and no longer pink, set aside.
  3. Heat the canola oil in the skillet, then stir in the red onion, garlic, celery, and red bell pepper. Cook until the onion has softened, about 3 minutes. Stir in cooked venison, and season with Worcestershire, salt, and pepper. Spoon mixture onto potatoes in the casserole dish.
  4. Stir together eggs and cottage cheese in a small bowl; spread evenly over meat mixture. Top with tomato slices, and sprinkle with cheese.
  5. Bake, uncovered, in preheated oven until set, about 20 minutes.

Venison Enchiladas

Venison Enchiladas

14 melted cheese
This recipe can be made with just about any game animal you’ve got.  I’ve made enchiladas from whitetail and axis deer, beef, pheasant chicken, and duck.  Any kind of deer or antelope would be great.  If you are using a bird, such as a pheasant, I would roast it whole, coat it in oil (olive, vegetable, whatever), salt and pepper, and put it in the over at 350˚F til done.  Let it cool, then pick the meat off the bone, and substitute in for the cooked venison.

 

1 chile powder

Mix up your various chile (with an “e”, not an “i”) powders.

2 saute onions garlic

Saute your onions and garlic.

3 pre blend

Add in your chile powder, cumin, cocoa, then your tomato sauce and tomatoes…

4 blend

and BLEND!

6 bagged sauce

I actually put mine in a Food Saver bag, and vacuum sealed it, for easy transport to the deer lease.  You could also freeze it at this point.

7  browned venison

Brown up ground venison with your onions.

8 frying tortilla

Very quickly, soften up your tortillas in hot oil.

9 fill enchilada

Add in your meat.

10 rolled enchiladas

Roll them up and place them in a pan.

11 ladle sauce

Ladle the sauce over the top of your enchiladas.

12 sauced enchiladas

Lookin’ good!

13 cheesed enchiladas

Sprinkle on some cheese.

14 melted cheese

Melt the cheese in the oven.

15 final plate

Mmmmmmmmmmmm.  Topped with some guacamole, green onions, and cilantro.  Pardon the presentation, we were at the deer lease.

Ingredients

4-5 pounds ground venison (can substitute ground beef)
1.5 pounds cheddar cheese, shredded
½  white onion, diced
2 Tbsp chile powder
1  tsp salt
1  tsp black pepper
2  cups vegetable oil
50 pack of corn tortillas

 

Sauce

2  (14.5 oz) cans diced tomatoes
1  (29 oz) can tomato sauce
½  white onion, diced
3  large cloves garlic, minced
¼  cup chile powder (guajillo, pasilla, anaheim, ancho, chipotle, Spanish smoked paprika, chile de arbol)
1  tsp cumin
1  tsp cocoa powder
1  cup chicken stock (can use water)
1 tsp salt
½  tsp black pepper
2 Tbsp vegetable oil

 

Since most of your flavor will be coming from the chile powder, I like to use good the good stuff.  I went to Central Market and bought bulk chile powders.  All in all, it only cost about 5 bucks and I had a couple cups worth, most of which I used to make venison chorizo, but that is for another post.  Anyways, note that I bought chile powder, and not chili powder.  Chili powder contains chile powder, cumin, onion powder, garlic powder among other things.  While there is nothing wrong with it, I like to be able to control each ingredient, and I like to buy a variety of chile powders.

To start the sauce, sauté the onions in the oil for 6-8 minutes until soft.  Add the garlic and sauté for another minute.  I then like to add the chile powder, cumin, and cocoa and cook for 30 seconds until fragrant.  Then, add the tomatoes, tomato sauce, chicken stock, and salt.  You can also substitute 5 pounds of fresh tomatoes for the canned if you have them.  Cook the sauce on medium heat, stirring occasionally, for about 30 minutes.  Then, take your immersion blender (aka stick blender), I use this one from Cuisinart, and blend it until smooth.  You may want to add a bit more broth or water at this time if it has thickened up too much.

In the meantime, heat up a couple tablespoons of oil, and sauté ½ of a chopped white onion for a couple minutes.  Add in the ground venison, sauté 10 minutes, until completely cooked.  Add in 2 Tbsp chile powder, 1 tsp salt and 1 tsp black pepper.  Set aside to cool.

To assemble the enchiladas, you will want to have a large casserole dish or something similar ready.  Since I was at our deer lease kitchen, I was using two large disposable aluminum trays.  The first step is to lightly fry the tortillas.  This will make them pliable.  Heat up 2 cups of oil in a pan, and fry the tortillas for about 10 seconds, then pat the tortilla dry.  Working quickly, spoon a generous amount of ground venison into the tortilla, and roll it up, placing it in the dish seam side down.  Continue this until you have either filled up you dish or run out of ingredients.  Then, ladle the sauce over the enchiladas.  You want them completely covered, but not swimming in sauce.  Top them off with shredded cheese and bake at 350°F for 15-20 minutes, or until bubbly and delicious.

Note: this makes two large pans of enchiladas, close to 50.  Cut this recipe in half, or even quarter it if necessary.  I started to run out of meat, so I ended up making about 6 or 8 cheese enchiladas as well.  They were all excellent!  Enjoy!

Pulled Elk Sandwiches

Pulled Elk Sandwiches

The smells of hickory smoked pulled pork are memories that last a lifetime. Those of us that have freezers full wild game harvests are faced with a dilemma at some point during the course of the year…we’re out of backstraps, sirloins and top rounds and are left to our own devises to figure out ways to utilize these remaining frozen morsels of potential goodness. The key word in that phrase is ‘potential.” We all have our favorite comfort food and usually can reproduce it with regularity. The trick is transposing those recipes to our much richer, much leaner wild game meats.

To address the richness factor I’ve added ingredients that have acid (red wine). To balance out the acidity I added orange juice and a touch of brown sugar, to level the sweetness. I chose to use a little red chili flakes to balance the heat and sweetness and finally a little rendered bacon to add moisture and a great smoky flavor. The key to developing a successful blend of ingredients is to understand what each represents in the final dish. Once you’ve mastered that your cooking experience (and outcomes) will be jacked up several notches.

Don’t be surprised if you start noticing that those bottom rounds (and other tougher cuts) aren’t the last to leave the confines of your freezer. Plus these wild game comfort foods are perfect for making large batches and refreezing for use at a later time. In fact they taste even better the second time!

Ingredients
1 elk bottom round cut in 2 pieces (eye round, or shoulder)
2 tbsp kosher or sea salt
I used 4 tbsp of WildEats Juniperberry & Peppercorn Rub, you can use your favorite rub or black peppercorns1 cup rendered bacon fat
2 lg onions, diced
2 tbsp minced garlic
2 oranges, zested, peeled and seeds removed, cut into cubes
1 tsp red chili flakes
2 cups good quality cabernet sauvignon wine
2 tbsp brown sugar
2 bay leaves
season with salt & pepper

1 1/2 cups ketchup
1/2 cup Dijon mustard

Toasted Buns *
Sliced red onion
Green chilies or pepperocini’s

Procedure
Rub the meat with the kosher salt, and rub, wrap tight and refrigerate for 2 days. This will slightly cure the meat and helps it retain its internal moisture.

Once the meat has cured for 3, days heat the bacon fat in a large sauté pan and sear the bottom rounds until browned. Place the browned meat into a crock-pot. Sauté the garlic in the same pan until fragrant, then add the onions and red chilies -lightly sauté and then add the wine and oranges. Scrape the bottom of the pan to remove any residue and bring to a boil. Once boiling pour into the crock-pot with the meat, add the sugar and bay leaves. Cover and set the crock pot to low. Allow the meat to cook for about 5-6 hours, turning occasionally. The exact cooking time may vary depending on the size of the meat. You can check the meat by shredding it with a fork. When the meat can be easily shredded it’s done. Shred all the meat and mix well with the liquid in the pot. Add the ketchup and mustard and taste for salt and pepper. Cover and reheat to a simmer. Mix well before serving. This can now be served on a sandwich, the meat for a main course, stuffing for turnovers or stuffed vegetables, served in tacos, on top of pasta or rice…pretty much the sky’s the limit. Just remember it’s all about balance! Enjoy.

* to add a touch of richness to your buns spread a thin layer of mayonnaise on the bun before toasting.

Axis Kabobs

Axis Kabobs

  • Chicken kabobs with marinade on the side for dipping
  • Make kabobs easier to turn on the grill by using two skewers per kabob. Place the skewers parallel to each other to keep your food from spinning on a single axis.
  • Combine foods that take the same length of time to cook on the same skewers. This may require separate skewers for veggies and meats. Peppers, squash, onions and mushrooms can stand up to more cooking than delicate tomatoes and other fruits like pineapple.
  • Cut pieces of food evenly. Thin end pieces of chicken and meat can be folded in half and skewered twice to prevent overcooking.
  • Flat metal skewers are reusable, but for large crowds and parties, wooden skewers may be a more convenient option.
  • The pieces of food should touch each other but not be packed too tightly on the skewer. Overpacked rods take longer to cook and may be too heavy for some wooden skewers.
  • It’s a best practice to soak wooden skewers in water before use to prevent them from catching fire, but what about the preskewered kabobs in the Meat Department? Don’t fret. The skewers have had time to absorb some of the water from the vegetables and proteins. Even water-soaked skewers may scorch, though, so have a spray bottle of water on hand in case of flare-ups.
  • Add flavor to your kabobs by marinating, serving with a dipping sauce (such as Kowalski’s Signature Kalbi Marinade) or both. (Remember to discard unused marinade that has been in contact with raw proteins.) Several varieties of kabobs are available in the Meat Department all season long.

Bacon Cheddar Venison Burgers with Caramelized Onions & BBQ Mayo

Bacon Cheddar Venison Burgers with Caramelized Onions & BBQ Mayo

 

 

 

2.) This burger is rugged. You will feel manly eating it. I guarantee That.

If you’re a lady, you’ll feel like doing cool somethings with power tools.

If you’re a man, you’ll feel even manlier. Like Superman. Superman is super manly… in his tights.

Oven-baked sweet potato fries balance things out though. After all, real manly men have to have all their potatoes deep fried. Duh.

 

3.) Bacon and caramelized onion make just about anything better.

That’s all.

4.) In roughly 12 hours, I’ll be hopping on a plane heading for Nicaragua.

Meaning, I  need to pack. or something. Soon.

Anyway, I’ll be going with a team of amazing individuals from my church to the city of Granada as part of a GlobalX mission trip.

Can you say coolest spring break ever?

I’m really super jazzed about it. Like you have no idea. Maybe you do. I don’t know.

However, I do know that I totally can’t wait to tell you all about this absolutely awesome adventure when I come back next week.

5.) Until that point, when we can speak again, I want you to do me a favor.

First off, make these burgers. You won’t regret it.

Then put on your comfiest oversized dude sweatpants and plop on the couch in a highly uncouth manner. Once there, watch a completely mindless (but fantastic) garbage movieand eat your burger.

Sounds like such a great plan, right?

I also ask that you keep me, my team, and the people of Granada in your prayers/positive thinkings throughout this upcoming week.

That’d be awesome. Next week, I’ll try to be awesome like you and not be a total tired wreck so that I can share stuff immediately. We’ll see. No promises. Go get on that burger now.

Please & thank you.

Bacon Cheddar Venison Burgers with Caramelized Onions & BBQ Mayo

  • 1 lb ground venison
  • 2 Tbsp Panko bread crumbs
  • 1 large egg, lightly beaten
  • 1/2 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1 & 1/2 tsp Worcestershire sauce
  • salt & pepper
  •  1 medium onion
  • 2 tsp olive oil
  • 1 pinch sugar
  • 6 slices thick-cut bacon, fried to you desired crispness
  • 4 slices cheddar cheese
  • 1/3 Miracle Whip sandwich spread (or regular mayo)
  • 1/4 cup BBQ sauce (use your favorite)
  • a dash of hot sauce (optional)
  • lettuce and sliced tomato
  • 4 hearty buns

In a mixing bowl, thoroughly combine the ground venison, bread crumbs, egg, seasonings, Worcestershire, salt and pepper to taste. With moistened hands, form the mixture into four even patties. Cover and set aside in fridge until ready to cook.

To caramelize the onions

Adapted from Simply Recipes

Peel onion and cut in half. Cut lengthwise into 1/2 inch slices. Coat the bottom of a wide, thick-bottomed sauté pan  with olive oil. Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally. Depending on how strong your stovetop burner is you may need to reduce the heat to medium or medium low to prevent the onions from burning or drying out. After 10 minutes, sprinkle some salt over the onions,then add a small pinch of sugar to help with the caramelization process. Add a little bit of water to the pan if the onions begin to dry out. Let cook for 30 minutes to an hour more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn.  After the first 20 to 30 minutes you may want to lower the stove temperature a little, and add a little more oil, if you find the onions are verging on burning. A metal spatula will help you scrape up the browned bits from the bottom of the pan as the caramelization proceeds. As the onions cook down, you may find you need to scrape the pan every minute, instead of every few minutes. Continue to cook and scrape, cook and scrape, until the onions are a rich, browned color. Remove from heat and set onions aside

You may wish to begin heating your grill or a cast iron griddle in the last 30 minutes of cooking the onions. Cook burgers on the preheated grill as desired ; 4-6 minutes per side for medium. Place a slice of cheese on each burger in the last 3 minutes of cooking on the second side, allowing it to melt.

To assemble the burgers

Whisk together the Miracle Whip and the BBQ sauce, and a dash of hot sauce if you desire. spread desired amount on the inside of the buns. Then, add your burgers, top with 1 & 1/2 slices of the cooked and cooled bacon, 1/4 of the caramelized onions and lettuce/tomato. Man up. Chow down.

Grilled Venison Backstrap

Grilled Venison Backstrap

Grilled Venison Backstrap
“Tender chunks of venison are marinated twice, and wrapped in thick bacon before being grilled until crispy on the outside. A venison version of Filet Mignon. This is a heavenly use of the best part of a deer. For the BBQ sauce, I prefer hickory flavored.”
5 h 15 m 4 servings

Directions

  • Prep 25 m

  • Cook 20 m

  • Ready In 5 h 15 m

  1. Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
  2. Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
  3. Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!

Wildebeest sirloin

Wildebeest sirloin

recipes, wildebees, sirloin
Ingredients 30
Servings 4
Time 01:00

Ingredients

FOR THE SIRLOIN:

  • 1/2 tsp salt
  • 500 g wildebeest sirloin, sinew removed
  • 500 ml good-quality dry red wine
  • 1 Tbs black peppercorns
  • 2 Tbs chopped fresh root ginger
  • 2 Tbs cinnamon sticks
  • 1/2 tsp grated nutmeg
  • 1 pinch saffron
  • 2 Tbs brown sugar
  • 1 cup water
  • 1 Tbs butter
  • 1 Tbs sunflower oil
    FOR THE CAMELINE SAUCE:
  •  reserved marinade
  • 8 cup veal stock (see below)
  • 1 pinch saffron
  • 1 pinch ground cinnamon
  • 1 pinch ground ginger
  •  salt and freshly ground black pepper
  • 40 ml butter
     
    FOR THE VEAL STOCK:
  •  oil and butter for frying
  • 4 kg meaty veal or beef bones
  • 2 cup diced carrots
  • 2 cup diced onions
  • 1  whole garlic bulb, halved
  • 500 ml good quality red wine
  • 10 water
  • 1 cup dried mushrooms

Method

 08:00
For the sirloin:

Rub the salt into the meat and refrigerate for 1 hour.
Place the remaining ingredients in a saucepan and bring to boil. Leave to cool.
Once cool, pour the marinade over the meat and refrigerate overnight.
The following day, remove the meat and pat dry.
Reserve the marinade.
Preheat the oven to 220°C (425 °F).
Heat one tbsp (15 ml) olive oil in a frying pan and add 1 tsp (5 ml) butter. Add the meat and brown well.
Place the meat in the oven and cook to desired doneness; 3-4 minutes for medium-rare.

For the cameline sauce:

Place the marinade in a saucepan and reduce over high heat to a glaze.
Add the stock and spices and reduce the sauce again until thick and syrupy.
Season to taste with salt and pepper.
Whisk in the butter to thicken.
Serve with the wildebeest sirloin, honey-roasted parsnips and sautéed broad beans.

For the veal stock:

Heat a large heavy-based stockpot or saucepan and add oil and butter.
Make sure the butter has browned well and then add bones and fry until dark brown.
Add the carrots, onions and garlic and cook until the onions are golden brown.
Pour the contents of the pot through a strainer or colander to remove all the fat.
Place the meat and vegetables back in the pot, add the red wine and cook to a syrup.
Add the water, rosemary and mushrooms and shimmer for 6-8 hours or 4 hours in a pressure cooker. Skim the surface regularly.
Strain the stock through a fine sieve and pour back into the pot.
Bring to boil and simmer for 15 minutes, skimming the surface.
Strain the stock for a final time through muslin cloth (or an old pillowcase).
This stock may be frozen for up to 4 weeks.

Texas Venison

Texas Venison

Texas Venison

Craig3

Craig

“This is a great way to spice up venison for those who tend to shy away from it. It is similar to Carne Guisada, and goes well as a main course or a filling in a tortilla. Venison comes out moist and tender in a slow cooker or pressure cooker. This also works well with beef or pork.”
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Ingredients

1 h 4 servings 492 cals

Directions

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  • Prep 25 m

  • Cook 15 m

  • Ready In 1 h

  1. Lightly season the venison steaks with 1/2 teaspoon of Papa’s Seasoning Salt (see below). Cut the steaks into bite-sized pieces. Mix the flour with 1 teaspoon of Papa’s salt; reserve 1 tablespoon of the flour mixture and set aside. Toss the cubed meat in the seasoned flour.
  2. Heat the oil in the pressure cooker or a skillet over medium-high heat. Add the meat cubes in batches and cook until richly browned on all sides. Remove the meat and set aside.
  3. Reduce the heat to medium, and stir the reserved tablespoon of seasoned flour and the ground cumin into the pan drippings. Cook and stir until the flour has lost its raw smell and is lightly browned, about 5 minutes. Add the sliced onion and cook, stirring often, until the onion has softened, about 5 minutes.
  4. Return the meat to the pan, along with the beef bouillon cubes, Mexican oregano, bay leaf, and chile peppers (remove the stems, but leave them whole). Pour in the water and seal the pressure cooker, turning the heat up to high.
  5. Bring the pressure up to high and reduce the heat to maintain the pressure. Cook at high pressure for 15 minutes. Turn off the heat and let the pressure drop naturally. Remove the lid. Remove the chile peppers and bay leaf; squeeze the pulp from the peppers, returning the pulp to the pan and discarding the skins and the bay leaf. Taste and adjust the seasonings.

Kangaroo & Red Wine Casserole

Kangaroo & Red Wine Casserole

 

Go home Skippy, you’re drunk. But seriously though, did I ever mention that kangaroo and wine go really well together? Well, they do (I told you kangaroo had a classy side.)

Seriously now, jokes aside. The whole purpose of The Roo Movement is to make kangaroo a staple in every household in our beautiful country for a sustainable future and to make that happen we’ve developed a recipe that utilises every Australian household’s favourite style of cooking. No fuss. So we give you our kangaroo & red wine casserole that cooks right in your slow cooker to tender perfection. This is sure to be a classic for the generations…and did I mention that kangaroo and wine go really well together?

 

Serves: 8
Time: 4 hours 20 minutes

 

Ingredients

  • 2 tbsp oil

  • 1 kg kangaroo, diced

  • 2 tbsp plain flour

  • 8 shallots, peeled and halved

  • 3 cloves garlic, thickly sliced

  • 1 tsp paprika

  • 1 cup red wine

  • 400g can diced tomatoes

  • 1/4 cup tomato paste

  • 1 tsp sugar

  • 1 tbsp fresh thyme leaves

  • 1 tbsp pepperberries, whole (optional)

  • 250ml sour cream 

 
Method

Heat half the oil in a large saucepan. Add kangaroo in batches and cook for 3-4 minutes on each side until browned. Transfer to a slow cooker and sprinkle with flour.

 Heat remaining oil in the same saucepan then add the shallots and cook over medium-low heat until softened. Add garlic and smoked paprika and cook for a further minute until fragrant. Add wine and bring to the boil. Pour mixture over the kangaroo. Stir in tomatoes, tomato paste, sugar, thyme and pepperberries. Cover slow cooker and cook on HIGH for 4 hours or until just tender.

 Stir through the sour cream and allow to simmer a further 10 minutes until heated through.

Serve with mash potatoes, steamed beans and some crusty bread for a perfect dinner.

 

Pan Fried Ostrich Steak, Red Wine Jus and Sweet Potato Mash

Pan Fried Ostrich Steak, Red Wine Jus and Sweet Potato Mash

Pan fried ostrich steak with red wine jus on mashed sweet potatoes
Pan fried ostrich steak with red wine jus on mashed sweet potatoes

Cook Time

Prep time: 5 min

Cook time: 25 min

Ready in: 30 min

Yields: One serving

Ingredients

  • 1 large sweet potato (or as required), peeled and roughly chopped
  • Salt
  • 6 ounce ostrich steak
  • Vegetable oil for frying
  • ½ small red onion, peeled and sliced
  • 1 clove of garlic, peeled and crushed or grated
  • 1 small glass red wine
  • 1 ounce (¼ stick) butter, half for mash and half for jus
  • ¼ teaspoon ground nutmeg
  • 2 basil leaves, rolled and thinly sliced, to garnish

Instructions

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Sweet potato chopped and ready for boilingOstrich steak is fried with red onion and garlicFried ostrich steak is restedRed wine is added to pan to make jouxButter and nutmeg are added to sweet potatoesButter is added to thicken red wine jouxMashing sweet potatoesRested ostrich steak is halvedOstrich steak halves are laid on sweet potato mashRed wine joux is spooned over ostrich steak
Sweet potato chopped and ready for boiling
Sweet potato chopped and ready for boiling
  1. Put the sweet potato pieces in to a pot with plenty of cold, slightly salted water. Bring to a simmer for around twenty minutes, or until just softened.
  2. When the sweet potatoes have been on for about fifteen minutes, pour a little oil in to a non-stick frying pan and bring up to a fairly high heat. Stir fry the onion briefly until just softened.
  3. Add the garlic to the pan, stir and lay in the ostrich steak, ensuring it is in direct and full contact with the surface of the pan. Fry the ostrich steak for one minute each side on a high heat.
  4. Lift the ostrich steak to a plate to rest and pour the red wine in to the frying pan. Bring to a simmer.
  5. Drain the sweet potatoes and return to the pot, leaving them to steam for two or three minutes, before adding half the butter and the nutmeg. Mash with a hand masher.
  6. When the red wine is reduced by about half, stir through the remaining butter to thicken the sauce.
  7. Plate the mashed sweet potatoes and flatten in to a bed for the ostrich.
  8. Cut the rested ostrich steak in half at an angle and arrange on the bed of mash. Carefully spoon on the red wine jus and garnish with the basil.

Venison with Blackberry Wine Sauce

Venison with Blackberry Wine Sauce

Venison with Blackberry Wine Sauce

  • Prep 10 m

  • Cook 30 m

  • Ready In 40 m

Recipe By:Kimmy
“A yummy way to spice up venison loin or steaks. Good with any red meat.”

Ingredients

  • 20 g shallot, minced
  • 3 g minced garlic
  • 60 g blackberry jam
  • 235 ml red wine
  • 235 ml beef stock
  • 15 g butter
  • salt and ground black pepper to taste
  • 4 (1/2 pound) venison steaks
  • 12 fresh blackberries

Directions

  1. Heat shallots, garlic, blackberry jam, and red wine in a saucepan over medium-high heat. Simmer until reduced to 1/2 cup of liquid, about 15 minutes. Strain liquid through a fine mesh sieve and set aside. Heat the beef broth in a separate skillet over medium-high heat until reduced by half, 15 to 20 minutes. Whisk the two reduced sauces together, and stir in the butter. Season with salt and pepper.
  2. Heat a skillet over medium-high heat. Cook the venison steaks until they are beginning to firm, and are hot and slightly pink in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C). Serve the steaks with the sauce and a few fresh blackberries.

Chicken Fried Oryx

Chicken Fried Oryx

 

  • 1 pound oryx (cut into 6 oz. filets)
  • 6 tablespoons olive oil or canola oil
  • Salt and pepper to taste
  • 1 cup all-purpose flour (plus 1/4 cup extra for the gravy)
  • 1 cup 2% milk (or whole) (plus 1/4 cup extra for the gravy)
  • Pinch of sugar (for gravy)
Season the steaks with salt and pepper. Heat up a pan with oil on medium heat.

Coat both sides of the steak in the flour, then put in the milk and dredge once more in the flour.

Carefully place the steaks in the pan and cook until each side is golden brown for 4 minutes.

Now for the gravy…I have to give all gravy credit to my friend Travis as I had nothing to do with this part…

After you fry the meat, pour out 1/2 of the grease and drippings and turn the stove on low. Add a little bit of flour to the pan as you stir. Do this until the sauce becomes a slightly viscous consistency- be careful not to add too much flour!

Add the milk and continue stirring on low heat. Add a couple pinches of sugar and a dash of salt and pepper. Continue adding milk while cooking and stirring until the gravy reaches a consistency that is slightly less dense than how you want the gravy to end up. When you take the gravy off the stove it will become more dense when it cools.

Cook the rice in a rice cooker for 20 minutes and serve with the oryx steaks and gravy :)