As the winter continues, many of us have turned to the freezer for tasty meals.
A few packages of venison and grouse may be left from earlier seasons and are ready to be cooked on a weekend or evening during the week.
Venison and grouse are both healthy, low-fat meats that offer a great alternative to store-bought meat.
Amanda's venison barbecue
Ingredients
• 1 leg quarter
• 1 lb. bacon
• 3-4 sticks of butter
• 1 bottle of Barbecue sauce (your choice)
• Hot sauce (optional)
Instructions
Place the leg quarter in a disposable aluminum pan. Rub the butter on the quarter and place remaining butter in the bottom of the pan around the quarter. Place the bacon strips across the top of the quarter.
Cover with aluminum foil. Cook at 300 degrees for eight (8) hours. When done, let the quarter cool just enough to touch. By hand, shred venison into thin strips. Once shredded, cook in a large pot. Stir in barbecue sauce. If you like a little kick add some hot sauce.Serve on hamburger buns or bread. You can also freeze any extra.
Easy Venison Chili
Ingredients
• Venison Chili Meat
• Bell pepper
• Onion
• Chili Powder
• Garlic Powder
• Paprika
• Can of Tomato Sauce
• Can of Rotel
Instructions
Brown Meat, then add diced pepper and onion. Let sauté 5 min, add Chili powder (2 oz per lb. of meat), Garlic powder and Paprika (to taste). After all mixed dump in a crock pot with can of tomato sauce and Rotel. Let simmer for 3-4 hours.
Grouse Tortellini Soup
• 1 tbsp cornstarch
• 1 tbsp Northwoods Grill Seasoning
• 2 1/2 tbsp olive oil
• 5 grouse breast strips cut into cubes
• 1 small onion chopped
• 1/2 cup thin sliced carrots
• 1 cup fresh green beans sliced
• 4 cups chicken broth
• 2 cups dried cheese filled tortellini
• 1/2 cup celery (finely chopped)
• 1/2 cup can diced tomato with garlic
Mix water and cornstarch set aside. Heat 1 tbsp oil in saucepan at med heat add grouse cook until browned stir often then remove. Add rest of oil sauté onions, celery, green beans and carrots cook until tender - crisp. Add broth heat to boil add tortellini and tomatoes cook 10 minutes until tortellini is tender. Return grouse to pan and heat through. Stir in cornstarch mixture cook until the mixture boils and thickens slightly. Serve garnish with parsley.
A Different Dave's Minnesota Jerky
Ingredients
• 3 pounds of venison
• 3/4 cup of soy sauce
• 1/4 cup Worcestershire sauce
• 1 tsp. garlic powder
• 2 tsp. onion powder
• 2 tsp. black pepper
• 1 tsp. accent (optional due to MSG)
Instructions
Slice meat into long strips, combine all ingredients and stir thoroughly. Marinate meat 8-12 hours turning occasionally. The best part of this recipe is that you don't need a dehydrator. Place meat strips on oven rack or cookie sheet and place in oven set at 150 degrees.
Crack oven door slightly to let moisture out while heating. Heat for 7-8 hours. To prevent mildew store jerky in a breathable paper bag.
Russian venison ribs
Ingredients
• 2 large slabs of venison ribs
• 1 bottle russian dressing
• 2 tablespoons mollasses
• 1 oven roasting bag
Instructions
Place venison ribs in a large pot and cover with water. Bring water to a boil and then continue to boil for 10 minutes. In a sauce pan heat russian dressing, adding mollasses after dressing is heated. Place venison ribs in oven bag and pour the dressing mixture over the top and bake in a 325 degree preheated oven for 45 minutes.
Wild Grouse with Lime
Ingredients:
6 grouse breast halves
1 fresh lime
1/2 cup flour
1 tsp. garlic salt
1/8 tsp. pepper
1 T vegetable oil
2 T. brown sugar
1/2 cup chicken broth
1/2 cup white wine
Directions:
Wash grouse and pat dry. Peel lime, grate and set aside. Squeeze juice from lime and pour over grouse. Put flour, salt, and pepper in resealable plastic bag. Place breast halves in bag and shake until covered. Heat vegetable oil in non-stick skillet. Brown breast halves on both sides. Place in a baking dish. Combine lime peel and brown sugar and sprinkle over breasts. Then add chicken broth and white wine. Cover with foil and bake for 1 hour at 350 degrees.
Roast Partridge
Clean 6 plump partridge that have hung for 4 days and rub them inside and out with mixed brandy and lemon juice lightly seasoned with salt and powdered thyme. Rub the birds with butter, wrap a thin sheet of larding pork around each and secure the larding with string. Arrange the partridge on a spit and roast them 20 to 30 minutes, depending on their size. Remove the larding pork during the last few moments of cooking so that the birds will brown. Arrange the birds on a serving platter garnished with parsley or watercress, crisp croutons of bread sauteed in butter, and mushrooms simmered in water with a little lemon juice and sauteed. Serve the birds with the pan juices and accompany them with wild rice and red currant jelly.
Wild Grouse
Ingredients:
3 Grouse, cleaned and cut in serving pieces
1 Egg, slightly beaten
1/2 Cup milk
1 tsp. Salt
1 tsp. Garlic Powder
1 tsp. Pepper
1/8 tsp. Thyme
1 Cup Flour
1/4 Cup Butter
1/2 Cup Vegetable Oil
1 Can chicken mushroom soup
1 Cup Water
Directions:
Dip grouse pieces in mixture of egg, milk and seasonings. Roll pieces in flour. Heat butter and oil in skillet. Brown pieces well on all sides. Remove from skillet and place in a single layer in layer cake pan. Add drippings from skillet to mushroom soup and mix well. Spoon over grouse pieces. Add water to cake pan. Cover with foil and bake at 350 degrees for 1 hour or until tender.
Recipes for this page were taken from WHITETAILS.com, Traders Creek and Babe Winkelman Productions.