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Seared Venison Chops with Wild Rice and Portabello Mushroom Gravy

Ingredients:

• 3 Pounds venison chops
• 1 Cup sliced portabello mushrooms
• 3 Tablespoons olive oil
• 3 Tablespoons butter
• 1 Heaping tablespoon minced garlic
• Salt and pepper to taste

 Gravy:

• 3 Tablespoons flour
• 1/4 Cup water
• 1/4 Cup minced portabello mushrooms

Directions:

Prepare wild rice according to directions. Cut venison chops about 1 inch thick. Preheat large skillet and add olive oil, butter, garlic and mushrooms. Sear venison for two minutes turn and cook for additional 2 minutes. Remove venison and keep warm. Add 1/4 water and remaining mushrooms to skillet with drippings and bring to low boil turn off heat, Mix flour in glass with warm water to consistency of thick syrup and add to drippings stirring constantly. Turn on heat and bring to low boil till gravy thickens.

Serves: 6

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 Elk Steaks or Moose Steaks

Ingredients:

• 6 Elk steaks or moose steaks
• 1/2 Cup chopped onion
• 1 Cup sliced mushrooms
• 1/2 Cup sour cream
• 2 Tablespoons flour
• 2 Tablespoons butter
• 2 Tablespoons olive oil
• 1 Teaspoon chopped garlic

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Directions:

Add onion, butter, garlic and olive oil to heated skillet. Add steaks and Sear steaks on both sides for 1 minute or until browned. Reduce heat. in a bowl mix sour cream, 2 tablespoons flour and 1/4 cup water mix well then add to steaks covering well. Cover pan and simmer on low heat for 45 minutes.

Serves: 6

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Wisconsin Roast Wild Turkey Free Recipe

Ingredients:

• 1-10 to 12 pound wild turkey (fresh or frozen will work)
• 12 Tablespoons unsalted butter softened
• 4 Garlic cloves minced
• 1/2 Teaspoon salt
• 1/2 Teaspoon ground pepper

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Directions:

Begin preparing the turkey the night before you plan to bake it. Combine butter, garlic, salt and pepper until mixture is smooth. Loosen the turkey's skin with your fingers being careful not to tear it. Rub the turkey inside and out with the spice butter mixture especially under the breast skin. Cover with plastic wrap and refrigerate overnight. Remove turkey from refrigerator at least 1 hour before cooking.

Preheat oven to 450 degrees F. Grease rack in roasting pan. Place turkey breast side down in roasting pan. Cook for 1 hour reducing oven temperature to 350 degrees F after the first 20 minutes.

Turn turkey breast side up and avoid tearing skin or piercing the flesh. Baste the turkey with accumulated stock and juices. Allow a total roasting time of about 13 to 15 minutes per pound or until  turkey has internal temp of 158 degrees F. Continue basting at twenty minute intervals for remainder of roasting time. Cover breast with aluminum foil if it appears to be browning to quickly but keep basting breast under foil.

Remove the turkey from oven and cover with foil, let rest for 20 minutes before carving.

Serves: 8

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Northwoods Country Pheasant Stir Fry 

Ingredients:

• 2 Tablespoons soy sauce
• 2 Tablespoons cornstarch
• 1 Tablespoon minced fresh gingerroot or 3/4 teaspoon ground ginger
• 1 Tablespoon chicken bouillon granules
• 1-1/3 Cups water
• 1 Boneless skinless pheasant breast (3/4- pound) cut into strips
• 2 Tablespoons vegetable oil, divided
• 1 Cup broccoli florets
• 1 Cup julienne carrots
• 1 Cup julienne celery
• 1 Cup julienne onion
• 1 Cup frozen snow peas
• Hot cooked white or wild rice

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Directions:

In a small bowl, combine the soy sauce, cornstarch, ginger and bouillon. Add water; set aside.

In a skillet or wok over medium-high heat, stir-fry pheasant in 1 tablespoon of the oil until no longer pink, about 3 or 4 minutes. Remove and keep warm.

Add remaining oil to pan. Stir-fry broccoli and carrots for 2 minutes.

Add celery, onion and peas; stir-fry until the vegetables are crisp-tender, about 4 to 5 minutes.

Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes.

Return meat to pan and heat through.

Serve over rice.

Serves: 4

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Wisconsin Winter Venison Chili

Ingredients:

• 3 Tablespoons bacon drippings
• 2 Pounds ground venison
• 2 Large onions, chopped
• 3 Cloves garlic, minced
• 2 Bell peppers, chopped
• 2 (1 Pound) cans tomatoes
• 2 (8 Ounce) cans tomatoe sauce
• 4 Tablespoons hot chili powder
• 1 Teaspoon ground cumin
• 1 Teaspoon paprika
• 2 to 3 Teaspoons salt
• Crushed black pepper to taste
• 1 To 2 Cups water
• 2 (16 Ounce) cans chili hot beans or kidney beans

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Directions:

Heat drippings in heavy pot. Add meat and cook until meat is slightly browned. Add onions, garlic and bell peppers; saute until limp. Add tomatoes, tomatoe sauce, chili powder, cumin, paprika, salt and pepper. stir to blend. Add water and simmer about 30 minutes. Add beans and continue to cook about 30 to 45 minutes.

Serves: 5

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North Country Venison Roast

Ingredients:

• 1 Venison roast (4 to 5 pounds)
• 1/4 Cup white vinegar
• 1/8 Cup brown sugar
• 1/8 Teaspoon salt
• 1/4 Cup all-purpose flour
• 1/2 Melted butter
• 1/2 Cup catsup
• 1 Clove garlic, chopped
• 1 Cup water
• 2 Tablespoons worcestershire sauce
• 5 Tablespoons grated onions

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Directions:

Rub roast all over with vinegar mixed with sugar. Rub with salt. Sprinkle roast with flour. Place on rack in roasting pan. Pour a little water in bottom of pan. Bake uncovered in 500 degree F. oven until roast has browned.

Make a sauce from remaining ingreidents. Turn oven down to 350 degrees F and baste roast with sauce every 20 minutes, until all sauce has been used. If sauce gets too thick, add hot water. Cook until done, about 3 hours.

Serves: 8 to 10

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Country Woods Venison Steaks

Ingredients:

• 4 to 6 Venison steaks
• 4 to 6 Portabella mushrooms
• 1 Tablespoon vegetable oil
• 4 Habanero peppers, chopped
• 1/4 Cup worcestershire sauce
• 3 Cloves garlic, chopped
• 1/2 Teaspoon salt
• 1/4 Cup red wine or water
• 1 Teaspoon dry mustard
• 1 Teaspoon ground cinnamon

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Directions:

Place steaks in a baking dish. Arrange portabellas on top of steaks. Set aside.

In a small skillet, heat oil and cook habaneros until softened. Add worcestershire sauce, garlic and salt; heat until sizzling. Remove from heat. Add wine or water, dry mustard and cinnamon; stir until blended. Pour over steaks and portabellas, cover and refrigerate at least 1 hour or over night.

Pre-heat grill to medium-high heat. Remove steaks and portabellas from marinade and place on grill. Using marinade to baste, grill portabellas about 15 minutes; grill steaks 6 to 7 minutes, turning once, until done.

Serves: 4 to 6

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Great Wild Game Country Burgers

Ingredients:

• 1-1/2 Pounds ground venison, elk, or bison (choose choice)
• 1 Pound hot bulk sausage
• 1 Medium onion, finely chopped
• 5 Cloves garlic, finely chopped
• 1 Habanero pepper, finely chopped
• 1/4 Cup tabasco sauce
• 1/4 Cup worcestershire sauce
• 2 Tablespoons oregano
• 2 Teaspoons seasoned salt (your favorite kind)
• 1/2 Teaspoon cayenne pepper
• 4 Hamburger buns, toasted

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Directions:

Combine all ingredients in a large bowl and refrigerate several hours Approx. 8 hours. Pre-heat indoor or outdoor grill to medium-high heat. Form meat into 4 patties. Grill 8 to 10 minutes or until desired doneness. Place burgers on bun and top as desired.

Serves: 4

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Spicy Marinated Venison Steaks

Ingredients:

• 4 to 6 Venison steaks
• 4 or 5 Large Portabella Mushrooms
• 1 Tbsp. Vegetable Oil
• 4 Jalepeno Peppers Chopped
• 1/4 Cup Worcestershire Sauce
• 3 Cloves Garlic Chopped
• 1/2 Tsp. Salt
• 1/4 Favorite Beer or Wine
• 1 Tsp. Dry Mustard
• 1 Tsp. Ground Cinnamon

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Directions:

Place steaks in baking dish with portabella mushrooms on top.

In a small skillet, heat oil and jalepenos until soft.  Add worcestershire sauce, garlic and salt, heat to sizzle, remove from heat and add wine/beer mustard and cinnamon, stir well. Pour over steaks and mushrooms, cover and refrigerate minimum of 1 hour, 3 is better, overnight is best. Grill to your desired perfection!

Serves: 6

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