Bison Ribeye Kebabs

Ingredients:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons finely chopped fresh rosemary
• 1 tablespoon coarsely ground black pepper
• 2 large garlic cloves, minced
• 1 pound bison ribeye, trimmed and cut into 1 1/4-inch cubes
• 1/2 teaspoon salt
• Cooking spray

Preparation

1. 1. Combine first 5 ingredients in a large bowl; toss well to coat. Cover and refrigerate for 45 minutes.
2. 2. Prepare grill to medium-high heat.
3. 3. Remove bison from marinade, and discard remaining marinade. Thread bison evenly onto each of 4 (12-inch) skewers, and sprinkle with salt. Place the skewers on grill rack coated with cooking spray, and grill for 3 minutes on each side or until desired degree of doneness. Serve immediately.

Source: http://www.myrecipes.com/recipe/bison-ribeye-kebabs-10000001906363/

Raccoon Fricassee

Racoon Fricassee

Total Time:

Prep Time:

Cook Time:

3 hrs

1 hrs

2 hrs 

• 1 raccoon
• 2 tablespoons salt
• 1/2 teaspoon pepper
• 1 cup flour
• 1/4 cup fat
• 2 cups broth
• 1 tablespoon hot sauce

 

Directions:

1. 1
   Clean raccoon and remove all fat.
2. 2
   Cut into 8 to 10 pieces, rub with salt and pepper and roll in flour.
3. 3
   Cook in hot fat until brown,.
4. 4
   Add the broth and hot sauce, cover and.
5. 5
   simmer for 2 hours or until tender.

Brined and Roasted Turkey

Photo: Brined and Roasted Turkey Recipe

Rated 5 stars out of 5

Total Time:

9 hr 0 min

Prep

1 hr 0 min

Inactive

4 hr 0 min

Cook

4 hr 0 min

Yield:

8 servings

Level:

Intermediate 

Ingredients

• 1 (10 to 12-pound) turkey
• Brine, recipe follows
• 4 tablespoons unsalted butter at room temperature
• 1 large yellow onion, cut into 8ths
• 1 large orange, cut into 8ths
• 1 stalk celery, cut into 1-inch pieces
• 1 large carrot, cut into 1-inch pieces
• 2 bay leaves
• 2 sprigs thyme
• 1 1/2 to 2 cups chicken or turkey stock, for basting

Turkey Broth:

• 1 tablespoon vegetable oil
• Reserved turkey neck and giblets
• 1 large carrot, coarsely chopped
• 1 onion, coarsely chopped
• 1 large celery stalk, coarsely chopped
• 1 small bay leaf
• 3 cups turkey stock, chicken stock, or canned low-salt chicken broth
• 3 cups water

Gravy:

• 4 cups turkey broth
• 1 cup dry white wine
• 4 tablespoons unsalted butter
• 1/4 cup flour
• Salt and freshly ground black pepper

Directions

Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.

Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.

Preheat the oven to 325 degrees F.

Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string.

For the turkey broth: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking.

Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.

Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.

Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.

For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup.

In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.

Brine:

• 1 cup salt
• 1 cup brown sugar
• 2 oranges, quartered
• 2 lemons, quartered
• 6 sprigs thyme
• 4 sprigs rosemary

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.

Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.

©Television Food Network G.P.
All Rights Reserved.

Source:  http://www.foodnetwork.com/recipes/emeril-lagasse/brined-and-roasted-turkey-recipe/index.html

Stewed Rabbit and Biscuits

Photo: Stewed Rabbit and Biscuits Recipe

Rated 4 stars out of 5

Total Time:

1 hr 40 min

Prep

40 min

Cook

1 hr 0 min

Yield:

6 servings

Level:

Intermediate 

Ingredients

Biscuits:

• 1/2 pound plus 1 ounce cold small-cubed butter
• 4 ounces sugar
• 1/8 cup plus 1/2 teaspoon baking powder
• 1/2 tablespoon salt
• 1 1/2 pounds plus 1 1/2 ounces all-purpose flour
• 1/2 cup fresh tarragon leaves, chopped
• 1/2 teaspoon freshly ground black pepper
• 1 1/8 cup buttermilk
• 3 eggs

Rabbit:

• 2 whole rabbits (2 1/2 to 3 pounds each)
• 2 tablespoons all-purpose flour
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 2 shallots, cut into medium dice
• 10 baby carrots, halved
• 2 large sprigs rosemary
• 1/2 head spring garlic
• Crushed red pepper
• 1 1/2 quarts chicken stock, hot
• 1 cup white wine
• 8 morels (or other seasonal mushrooms), quartered
• 1/2 cups fresh peas
• 2 sprigs fresh tarragon, leaves chopped

Directions

For the biscuits: Combine the butter, sugar, baking powder and salt in an electric stand mixer. Use the paddle attachment and mix until the butter is pea size. Next, add the flour, tarragon and pepper. Then, add the buttermilk and eggs. Mix until incorporated.

 

For the rabbit: Preheat the oven to 350 degrees F. Cut the rabbit into eighths (save the extra bones and trimmings to fortify stock). Dredge the pieces in flour and sprinkle with salt and pepper.

 

In large saute pan or small rondeau, heat the olive oil. Sear the rabbit over medium-high heat. Remove when golden brown, 3 to 4 minutes and reserve. Discard the oil and turn the heat down to medium-low.

 

Saute the shallots until blonde, 4 to 5 minutes. Add the carrots, rosemary, spring garlic, pinch of crushed red pepper and pinch of salt. Saute until soft, 3 to 5 minutes. Add the rabbit, allow to cook for 2 minutes. Next, add the hot stock, white wine and morels, and bring the liquid to a simmer. Simmer for about 4 minutes.

 

Top with the biscuit mixture in small dollops. Then add peas. Bake until the biscuits are golden, the filling is bubbling and the rabbit is tender, 30 to 35 minutes.

 

Top with the tarragon and serve.

©Television Food Network G.P.
All Rights Reserved.

Source: http://www.foodnetwork.com/recipes/scott-conant/stewed-rabbit-and-biscuits-recipe/index.html

Bison Stew

• READY IN 1¾ hrs

 Ingredients: 

• 2 tablespoons canola oil
• 2 pounds bison meat, cut into 1-inch cubes
• 1 tablespoon canola oil
• 1 cup minced yellow onion
• 1/2 cup minced celery
• 2 cloves garlic, minced
• 2 tablespoons flour
• 4 cups low-sodium chicken broth

• 1 cup water
• 2 tablespoons white wine
• 1 teaspoon salt (optional)
• 1/2 teaspoon ground black pepper
• 3 whole cloves
• 1 (8 ounce) can tomato sauce
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon ground thyme

 

Directions

 

1. Heat 2 tablespoons canola oil in a Dutch oven over medium-high heat; brown the bison in oil, 2 to 3 minutes per side; remove bison and set aside. Pour 1 tablespoon canola oil into the Dutch oven; cook and stir the onion and celery in the oil until soft, about 5 minutes. Add the garlic; cook and stir another 2 to 3 minutes. Sprinkle the flour over the mixture and stir to coat. Stir in the broth, water, wine, salt, pepper, cloves, tomato sauce, parsley, and thyme to the mixture; bring to a boil. Return the bison to the mixture and stir through. Reduce heat; cover and simmer until meat is fork tender, about 1 hour.

Source: http://allrecipes.com/recipe/bison-stew/detail.aspx

Big Bear Stew

 

• 4 pounds bear meat

• 1/4 cup all-purpose flour

• 1 teaspoon dried oregano

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• 4 tablespoons margarine

• 2 tablespoons olive oil

• 1 onion, chopped

• 1 cup beef broth

• 4 bay leaves

• 2 pounds red potatoes, diced

• 1 pound fresh mushrooms

• 5 carrots, sliced

• 2 turnips, cubed

Directions

1. In a large mixing bowl combine flour, oregano, salt and pepper. Place bear meat in the bowl a little at a time and coat well.
2. Heat oil and butter in a large skillet. Fry the bear meat until browned. Let drain on paper towels.
3. Fill a large Dutch oven with 2 to 3 quarts water. Add bear meat, onions, beef broth, bay leaves, potatoes, mushrooms carrots and turnips. Cook on medium-high heat for 2 to 3 hours. Add more water as needed.

Venison Steak Marinade

Photo by JoyfulCook

Total Time:

Prep Time:

Cook Time:

4 hrs 15 mins

15 mins

4 hrs 

Ingredients:

• 3 tablespoons canola oil
• 1 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 -2 teaspoon minced garlic
• 1/2 teaspoon ground pepper
• 1 (1 1/2 lb) package venison steak

 

Directions:

1. 1
   Mix all marinade ingredients together in a small measuring cup.
2. 2
   Place venison steaks in a large zip lock bag.
3. 3
   Pour marinade over steaks and seal bag.
4. 4
   Place bag in a flat casserole dish so that the steaks are in a single layer.
5. 5
   Refrigerate and marinate at least 4 hours, turning every half hour to marinate each side.
6. 6
   Drain marinade and grill steaks to desired doneness.
7. 7
   I double or triple this recipe for each addition package of steak. Any wild game steak can be used in this recipe.

Source:http://www.food.com/recipe/venison-steak-marinade-119158

Venison with Creamy Baked Potato and Celeriac

Pan-Roasted Venison with Creamy Baked Potato and Celeriac

Recipe Excerpted from JAMIE AT HOME by Jamie Oliver. Copyright (c) 2008. Published in the U.S. by Hyperion. All Rights Reserved. http://www.jamieoliver.com

 

Photo: Pan-Roasted Venison with Creamy Baked Potato and Celeriac Recipe

Rated 5 stars out of 5

Total Time:

1 hr 40 min

Prep

25 min

Cook

1 hr 15 min

Yield:

4 servings

Level:

Intermediate 

Ingredients

• 4 tablespoons butter, melted, plus a couple extra knobs, divided
• 2 pounds potatoes, peeled
• 1 small celeriac, peeled and halved
• Sea salt and freshly ground black pepper
• 1 pint heavy cream
• 1 clove garlic, peeled and finely chopped
• 1/2 a small bunch fresh sage, leaves picked and roughly chopped
• 4 ounces freshly grated Parmesan, divided
• 10 juniper berries, crushed with the side of a knife
• 3 sprigs fresh rosemary, leaves picked and chopped
• 2.2 pounds venison loin in 1 large piece, trimmed
• Olive oil
• 1 bulb garlic, unpeeled
• Water
• 1 wineglass of good-quality red wine, like Pinot Noir

Directions

Preheat the oven to 350 degrees F and butter a large, shallow baking dish.

 

Slice the potatoes and celeriac into disks just under 1-inch thick. Place the slices into a large pan, cover with cold water, season with salt and pepper and bring to the boil. Simmer for 5 minutes, then drain in a colander and allow the vegetables to steam dry for a minute or so. Put back into the pan with the cream, chopped garlic, sage, half the Parmesan and a good pinch of salt and pepper. Mix together, then tip into the buttered baking dish and spread out evenly. Pour any mixture left in the pan over the top. Sprinkle over the remaining Parmesan, cover tightly with aluminum foil and cook in the preheated oven for 35 to 40 minutes until golden brown.

 

Combing the juniper berries and rosemary, add a pinch of salt and pepper, then sprinkle over a board. Rub the venison all over with olive oil before rolling it across the board and pressing it into the flavorings. Heat an ovenproof frying pan over a high heat and add a glug of olive oil. Sear the venison for a couple of minutes on all sides, then remove the pan from the heat. Add the smashed garlic bulb and any leftover flavorings from the chopping board. Shake everything together, pour in a splash of water to cool things down and place in the oven. Cook according to your liking – about 8 minutes will give you medium venison.

 

When the potatoes are cooked, take them out of the oven, remove the foil and sprinkle over the remaining Parmesan. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes until bubbling and golden.

 

Take the venison out of the oven and let it rest on a plate, covered loosely with foil. Pour away any excess fat. Squash the garlic cloves with a fork and discard the skins. Mix the garlic with the herbs in the pan and place on the heat. Pour in the red wine, simmer until it has reduced by half and then add the butter. Stir with a wooden spoon, scraping up all the sticky meaty goodness from the bottom. As soon as the sauce comes together, take the pan off the heat, correct the seasoning and stir in another knob of butter. Carve the venison into desired-thickness. Pour any resting juices from the plate back into the pan, then pour your gravy through a sieve over the meat and serve with the potato and celeriac bake.

 

“Our agreement with the producers of “Jamie at Home” only permit us to make 2 recipes per episode available online.  Food Network regrets the inconvenience to our viewers and foodnetwork.com users”

©Television Food Network G.P. All Rights Reserved.

Venison is a fantastic lean dark meat. You can swap the celeriac for parsnips, Jerusalem artichokes or even fennel, but you must keep the ratio of potatoes in there so it tastes delish.

Source: http://www.foodnetwork.com/recipes/jamie-at-home/pan-roasted-venison-with-creamy-baked-potato-and-celeriac-recipe/index.html

Fried Alligator Tail

Total Time:

Prep Time: 10 mins

Cook Time: 5 mins

15 mins

Ingredients:

Servings: 4

• • 2 lbs alligator tail steaks (steaks or chunks)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 cup powdered milk
  • 1/2 cup flour
  • 2 cups cornmeal
  • oil (for deep frying, peanut is best)

  Directions:

  1. 1
     salt and pepper alligator meat set aside mix flour, corn meal, salt, pepper, garlic powder, onion powder, powdered milk.
  2. 2
     heat oil to about 400F in deep fryer dredge meat pieces in flour mixture fry for about 3 to 5 minutes until brown overcooking will make tough put cooked pieces on paper towel to drain serve with favorite dipping sauce.

  Source: http://deep-fried.food.com/recipe/fried-alligator-tail-74755

Venison and Wild Mushroom Stew

Photo: Venison and Wild Mushroom Stew Recipe

Total Time:

3 hr 15 min

Prep

2 hr 45 min

Cook

30 min

Yield:

Yield: 6 servings 

Ingredients

• 6 strips bacon, cut into 1/2-inch pieces
• 2 pounds venison shoulder, excess fat removed, cut into 1-inch cubes
• Salt
• Black pepper
• 1/4 cup flour
• 1/4 cup vegetable oil
• 1 cup dry red wine
• 1 large onion, diced
• 1 large carrot, peeled and diced
• 2 ribs celery, diced
• 1 large parsnip, peeled and diced
• 1 leek, white only, diced
• 2 teaspoons minced garlic
• 1 pound mixed wild mushrooms, such as wood ear, chanterelle, morel, or shiitake, sliced
• 1 12 ounce bottle amber beer
• 21/2 quarts veal or beef stock
• 2 tablespoons Worcestershire sauce
• 6 sprigs fresh thyme
• 1 teaspoon allspice
• 3 bay leaves
• 2 tablespoons tomato paste
• 2 baking potatoes, like russets, peeled and cubed
• 1 pound cooked egg noodles

Directions

In a large stockpot cook the bacon over high heat until crispy. Remove the bacon from the pan and drain on paper towels. Season the venison with salt and pepper, and then lightly dust with flour. Add the oil to the pot and sear the venison on all sides over medium high heat. Remove the meat from the pot and add any remaining flour, stirring constantly. Deglaze the pot with the red wine, scraping with a wooden spoon.

Add the onions and cook over medium high heat until translucent, about 3 minutes. Add the carrots, celery and parsnips and saute for 2 minutes, then add the leeks and garlic and cook for 2 minutes. Add the mushrooms to the pot and cook until they release their moisture, about 5 — 7 minutes. Add the beer and scrape to remove any browned bits from the bottom of the pan, then add the veal stock, Worcestershire sauce, thyme, allspice, bay leaves and tomato paste. Bring the stew to a boil, then reduce heat to a simmer. Cook until the meat is tender and the stock is reduced, about 1 1/2 hours. Add the potatoes to the pot and continue cooking until they are cooked through, about 20-30 minutes.

Season to taste and serve with egg noodles tossed with butter.

 

©Television Food Network G.P.
All Rights Reserved.

Ingredients

• 6 strips bacon, cut into 1/2-inch pieces
• 2 pounds venison shoulder, excess fat removed, cut into 1-inch cubes
• Salt
• Black pepper
• 1/4 cup flour
• 1/4 cup vegetable oil
• 1 cup dry red wine
• 1 large onion, diced
• 1 large carrot, peeled and diced
• 2 ribs celery, diced
• 1 large parsnip, peeled and diced
• 1 leek, white only, diced
• 2 teaspoons minced garlic
• 1 pound mixed wild mushrooms, such as wood ear, chanterelle, morel, or shiitake, sliced
• 1 12 ounce bottle amber beer
• 21/2 quarts veal or beef stock
• 2 tablespoons Worcestershire sauce
• 6 sprigs fresh thyme
• 1 teaspoon allspice
• 3 bay leaves
• 2 tablespoons tomato paste
• 2 baking potatoes, like russets, peeled and cubed
• 1 pound cooked egg noodles

Directions

In a large stockpot cook the bacon over high heat until crispy. Remove the bacon from the pan and drain on paper towels. Season the venison with salt and pepper, and then lightly dust with flour. Add the oil to the pot and sear the venison on all sides over medium high heat. Remove the meat from the pot and add any remaining flour, stirring constantly. Deglaze the pot with the red wine, scraping with a wooden spoon.

Add the onions and cook over medium high heat until translucent, about 3 minutes. Add the carrots, celery and parsnips and saute for 2 minutes, then add the leeks and garlic and cook for 2 minutes. Add the mushrooms to the pot and cook until they release their moisture, about 5 — 7 minutes. Add the beer and scrape to remove any browned bits from the bottom of the pan, then add the veal stock, Worcestershire sauce, thyme, allspice, bay leaves and tomato paste. Bring the stew to a boil, then reduce heat to a simmer. Cook until the meat is tender and the stock is reduced, about 1 1/2 hours. Add the potatoes to the pot and continue cooking until they are cooked through, about 20-30 minutes.

Season to taste and serve with egg noodles tossed with butter.

 Source: http://www.foodnetwork.com/recipes/emeril-lagasse/venison-and-wild-mushroom-stew-recipe/index.html