DateOctober 29, 2015

Venison Loaf

2 lbs Ground Venison
3 Tbs Fresh thyme, chopped
3 Tbs Rosemary, chopped
2 Tbs Sage, chopped (If you live in an area with a lot of wild sage, only use a half Tbs)
2 Tbs coarse salt or 1-1/2 Tbs iodized salt
2 Tbs ground black pepper
1/2 Tbs Ground Cloves
5 Cloves Garlic, smashed and chopped
1 Egg, beaten
1/2 cup Breadcrumbs
1 medium onion, chopped into 1″ pieces.
1/2 cup barbecue sauce
4 Strips thick-cut bacon

Best if you let the meat and ingredients set in the fridge for a night or two to let the flavors blend together.

1. Mix everything except for the bacon into the venison.
2. Grease a loaf pan and shape the meat evenly into the pan and top with the bacon.
3. Cook at 375 degrees for 45 minutes to an hour.
4. Once the meatloaf is done (springy to the touch in the middle) take it out of the oven and let it sit for about 5 minutes.
5. Cut, serve .

Squirrel Pot Pie

Boil 6 or 7 of them for 20-25 minutes..
Let them cool enough to handle.
Pick the meat off the bones.
Brown in a pan with salt, pepper, and onions.
Par boil. carrots and potatoes.
Place in a pie crust with chicken gravy.
Bake at 300 til its nice and brown.

Another Squirrel recipe

Just take a whole squirrel salt and pepper.
Put couple smashed garlic cloves and Italian or other sausage in body cavity.
Wrap in aluminum foil and put in oven.
Bake at 300 for 1 1/2 hrs.

Beer Bread Muffins

3 c self-rising flour
3 Tbsp sugar
1 can beer

Stir the ingredients together.
Scoop large spoonfuls into greased muffin tins.
Bake at 375 for 20 – 25 minutes.
Brush with melted butter, bake 5 more minutes.

Wild Enchiladas

Ingredients:

1 lbs of ground wild game meat (Venison, Elk, Antelope)

2 tbsp of olive oil

½ cup of minced onion

1.75 (15oz) of prepared black beans

1 cups of prepared white or brown rice

1 Tbsp. Chili Powder

1/4 tsp. Garlic Powder

1/4 tsp. Onion Powder

1/4 tsp. Crushed Red Pepper Flakes

1/4 tsp. Dried Oregano

1/2 tsp. Paprika

1 1/2 tsp. Ground Cumin

1 tsp. Salt

12 corn tortillas

1.5 cups (12oz) Enchilada sauce

Shredded Cheddar Cheese

Preparation:

Pre-heat your oven to 400 degrees
Coat the inside of a large cast iron skillet with 1 tbsp of olive oil and set aside.
Bring a large skillet to heat over a medium-high flame and add 1 tbsp of olive oil
Add the ground meat, onion, beans, rice, seasonings
Cook until the meat is brown, stirring frequently
Remove from heat
Place 2-3 spoonful of meat into each corn tortilla.
Roll the tortillas and place inside of the cast iron pan
Pour the Enchilada sauce over the top of all of the rolled tortillas
Sprinkle the desired amount of cheese on top of the enchilada sauce
Bake in the oven for 10-15 minutes or until all of the cheese is melted

Dutch Ovens

A Dutch oven is a traditional piece of cooking equipment often used when camping. It has a long history of use, and its ease of use makes it a favorite of many outdoor hunters. One advantage is that it can deliver a low, moist heat over long periods of time to allow the meat to mellow and develop its own unique taste. Low heat and slow cooking tenderize the meat because juices within the cell walls are slowly released during the heating process. Cooking the meats fast loses these juices since they boil off.

The second reason for using a Dutch oven is its multiple uses. Bread, roasts, and stews call all be cooked in it, making it excellent for use as camping cookware. Dutch ovens are very easy to use and remove much of the uncertainty of cooking wild game meats. There are a lot of varieties available. Research and experiment to fins the one that suits you best. Avery nice thing about them is that the slower cooking allows you to pay less attention to them then would be required using a regular oven.