Hunting season is over and your deep freeze is full of wild game, so here are some recipes to try:
• Venison chili my way
Ground venison or buffalo is fine, lean meats that are healthy to eat and darn good.
I have experimented with all kinds of venison recipes and never poisoned my family, but certainly got their attention in a negative way once, maybe twice.
I, in fact, created a couple of dishes that the family rejected and even the hounds would not eatthe height of rejection for any self-proclaimed chef.
Chili is not a complicated dish. The best versions are simple and products of experimentation. My family long ago decided that plain chili was not enough.
Yet, escaping away from traditional chili was wrong as well. So, here is the version that everyone loves, including my hunting and football buddies.
• Chili venison supreme
Start with two pounds of venison or buffalo burger, two large white onions, diced, two 14 ounce cans of black beans, drained, two 14 ounce cans of brown beans, drained, two 14 ounce cans of kidney beans, drained, a 14 ounce can of diced tomatoes with garlic and basil, a packet of chili seasoning, 24 ounces of tomato sauce and 10 ounces of water. Hot peppers are optional.
Start by browning venison while stirring in chili, seasoning to taste. You can use a five-alarm type seasoning or the milder versions, then when the meat is browned, add onions with tomato sauce and stir, and cook on low heat for 20 minutes.
Next, add the remainder of ingredients. Cook on low for an hour, stir occasionally. Add a cup of applesauce and cook on low an additional half hour for a different flavor, again, stir occasionally. Then let cool and serve that evening or the following day. Bon Appetite.
• Pot Luck Stew
Hunters with odds and ends that need to be cleaned out of their freezer before hunting season opens might want to give this recipe a try.
This catchall stew is great with goose, duck, venison, squirrel, dove, rabbit or just about any combination of wild game.
Start by applying a good spice rub (see recipe below) to all the meat. Cut the meat into one-inch chunks, then place in a bowl and refrigerate for at least an hour (overnight is even better).
In a cast-iron Dutch oven, brown the meat thoroughly in two tablespoons of olive oil, adding more if necessary. When the meat is browned, remove to a bowl and add to the Dutch oven:
one cup of onion, sliced, one ring of smoke sausage, sliced (spicy sausage works great), and two cloves of garlic.
When the onion is nicely browned, add to the Dutch oven: one bottle of dark beer, two cups of duck stock (or low-sodium beef broth), a teaspoon of dried thyme and two bay leaves. Bring the stock to a boil, add the meat, cover and place in a 275-degree oven for at least two hours.
Half an hour before the stew is ready to be served, add two cups of potatoes, chopped, and two cups of carrots, chopped. Remove the bay leaves and, if necessary, thicken the gravy with cornstarch or roux.
This dish can be prepared ahead of time and reheated at mealtime (in fact it's better when re-heated).
To make a spice rub, combine in a plastic bag: three tablespoons of
fresh-ground black pepper, four tablespoons of brown sugar, two tablespoons of salt, one tablespoon each of cumin, garlic powder, onion powder, chili powder, ground red pepper flakes and one teaspoon of cayenne.
For dove or duck: 12 doves or two ducks, one bottle of Lawry’s Teriyaki Marinade with Pineapple Juice, one onion, chopped, three stalks celery, chopped, half pound of fresh mushrooms, sliced, 1/4 pound butter, 1/2 cup flour, two teaspoons of sage, one teaspoon of seasoned salt, one teaspoon of garlic pepper, one teaspoon of thyme.
To start, fillet dove breasts from bone or de-bone duck breasts and cut into bite-sized pieces. Combine meat and Lawry’s Teriyaki Marinade with Pineapple Juice in a bowl or a re-sealable plastic bag for one to two hours.
Remove, drain and dredge meat in a mixture of flour, sage, seasoned salt and garlic pepper and brown in a skillet with butter.
Remove meat and sauté onion, celery and mushrooms in remaining juices.
Add dove/duck and thyme to the skillet. Add more butter if needed, cover and simmer on low for one hour. Serve with rice and buttered carrots. Serves four.
• Venison Surprise
Ingredients: One and a half pounds venison steak or roast, one bottle of Lawry’s Mesquite Marinade with Lime Juice, one cup flour, 1/8 teaspoon seasoned salt, 1/8 teaspoon garlic pepper, 1/4 cup butter or margarine, 1/2 cup green onions, chopped, one clove garlic, crushed, 3/4 pound mushrooms, sliced, three tablespoons lemon juice, 1/4 cup burgundy wine, one 10 and a half-ounce can consumé, one cup sour cream, wild rice or pasta.
Cut venison into bite-sized pieces and combine with the Lawry’s Mesquite Marinade with Limejuice in a re-sealable bag. Refrigerate for two hours.
In a heavy pot, melt butter or margarine and brown the onions and garlic. Remove meat from marinade and let drain.
Coat venison with flour/salt/pepper mix and brown in butter. Add mushrooms and drain off any excess butter.
Add lemon juice, consumé and wine. Add Lawry’s Seasoned Salt and Garlic Pepper to taste. Simmer for 15 minutes. Add sour cream, cover and cook on lowest setting for 15 additional minutes. Serve over rice and pasta.
• Walleye chowder
Ingredients: Three or four pounds walleye fillets, one bottle Lawry’s Herb & Garlic Marinade with Lemon Juice, one large onion, diced, six large potatoes, 1/2-inch cubes, one stick butter, three or four tablespoons cooking oil, 1/4 cup flour, two 16-ounce bottles clam juice, two gallons whole milk, one pint heavy cream, garlic powder to taste, seasoned salt to taste, garlic pepper to taste.
Cut the fish fillets in quarter-sized pieces and combine fish and Lawry’s Herb & Garlic Marinade with Lemon Juice in a re-sealable bag.
Refrigerate for two hours.
Sauté onion in oil. Add enough oil to also cook the fish, sprinkling with garlic powder and seasoned salt.
Remove the fish and onions and set aside as soon as they are done.
Don‘t over cook the fillets or they will fall apart in the chowder. Boil potatoes in water with a dash of seasoned salt until tender (about 20 minutes). Set aside.
In a large soup pot, melt butter (be careful not to scorch). Add flour to form a roux. Once the mixture has bubbled for a minute, add clam juice. The mixture will thicken. Add two cups of milk.
When the mixture comes to a boil, add cream and reduce heat. Add remainder of milk until desired consistency is reached. Be careful not to overheat, as the milk will curdle.
Add seasoned salt and garlic pepper to taste. Let simmer 15 minutes, and then add drained potatoes. Just before serving, add the fish and onion mixture.