Wild game recipes
WILD TURKEY SAUSAGE
⁃ onion diced (small)
⁃ Apple’s (diced small)
Step 2 – sear the onions until they are translucent then add apples cook for approx 6-8 minutes then let cool.
Step three
⁃ dice Turkey thighs into cubes and approx 14 ounces of bacon small enough to go through a blender/ meat grinder
⁃ Add your spices – 1-1/4 tbsp of ground pepper-2&1/2 tbsp brown sugar-2tbsp fresh Thyme leaves -2tbsp of kosher salt
⁃ Step 4
⁃ Mix everything together and send through the meat grinder 3/4 inch grinder bit
Make into round sausage patty’s and heat on pan until cooked through
Serve with eggs and toast or hash browns
WILD SMOKED SALMON
Brine =8cups I’d like warm water 1/4 cup honey, 3/4 cup kosher salt
-stir to dissolve salt and sugar if having a hard time dissolving solution, gently heat it while stirring, it should dissolve
⁃ chill it out before brining the fish
⁃ Grab a container that holds your fish and pour brine mix over fish. Place a plate or weight on top of fish to hold under mixture
⁃ Chill in fridge 4 to 6 hours
⁃ Discard brine and rinse under cold cold water
⁃ Place back in fridge until they feel tacky when you touch them
⁃ Set smoker to 170°
⁃ Hang fish or in a rack in smoker
⁃ Smoke should be around 4to 5 hours
Or
–
Or
VENISON
RIBS OVER OPEN FIRE
-full slab of ribs
Get fat off bone in 3 to4 ribs per piece
The Rub.
⁃ 1/2 cup Kosher salt
⁃ 2x TBSP granulated garlic
⁃ 1TBSP ground black pepper
⁃ 1/2 cup chili powder
⁃ Rub it in
⁃ Slow cook with enough stock (broth or water) to cover them
⁃ slow Cooker on high for 3 to 4 hours
YOU CAN BBQ AFTER DONE IN SLOW COOKER
Buffalo fried Squirrel legs
For this recipe, just follow any recipe you would for buffalo fried chicken but replace the chicken for either squirrel, or rabbit legs. The outcome will be pleasantly and surprisingly delicious
Rabbit stew with dumplings
Rabbit stew has been around for centuries. Small game hunters love these critters, because especially during the summer months, these animals can be fairly easy to catch and provide some great protein.
Rabbit meat needs a good amount of liquid to retain moisture, so a stew is also the the perfect way to cook this protein. When it’s cooked slowly, in a slow cooker as this recipe does, you’ll sit down to a tender, juicy, and delicious meal.
FOR THE STEW
- 1 whole rabbit (about 3 pounds), cut up
- 3/4 cup all-purpose flour, divided
- 3 tablespoons unsalted butter
- 1 cup chopped celery
- 2 medium onions, thinly sliced
- 1 teaspoon seasoned salt
- 1 teaspoon salt
- 1 dash freshly ground black pepper
- 1 bay leaf
- 4 cups water, or low-sodium vegetable or chicken broth
- 4 cups dry red wine
- 2 cups diced carrots
- 4 medium potatoes, peeled and diced
- 4 ounces mushrooms, sliced and sautéed in oil
- 1/3 cup cold water
For the Optional Sage Dumplings:
- 2 cups biscuit mix
- 3/4 cup milk
- 1/2 teaspoon poultry seasoning
Prep: 20 mins –
-Cook: 2 hrs 45 mins
-Total: 3 hrs 5 mins
– Servings: 4 servings
Gather ingredients, 2- completely douse the rabbit pieces in the flower, 3- Melt the butter in a Oven on medium heat, and brown the rabbit pieces on all sides. 4- Add celery, onion, seasoned or Kosher salt, pepper, bay leaf, the water or broth, and red wine. Bring to a boil. 5- transfer all contents to a preheated crock pot including the rabbit pieces to reduce the heat to a simmer for 2 hours 6- after the 2 hours, Add carrots, potatoes, and mushrooms. Cook for about 25 to 30 minutes longer, or until vegetables are tender. 7 if your adding dumplings start them on the stove at this time. In a small bowl, combine the remaining 1/4 cup flour with 1/3 cup of cold water; stir until well blended and free of lumps. Stir the flour mixture into the broth. Cook and stir until the broth has thickened. If making the optional dumplings, if not then the stew is ready and can serve any time now.
Mathias Outdoors 