f the best Downing recipes for a good wild game meal.
Enjoy!
ou are cutting up your deer, cut into small 1-inch
Mix ingredients together in bowl just large enough to cover game with water.
Soak frozen or fresh game overnight in the refrigerator.
No need to stir marinade.
Use for red meat or game birds.
Soak the meat overnight in salted water.
Dry and roll in flour.
Saute in margarine until browned.
Remove the meat and spread with mustard on all sides.
Saute onion, carrots and mushrooms.
Add salt and pepper to taste; add the garlic powder and then stir in the sour cream over low heat.
Pour the resulting sauce over the meat and bake at 350\u00b0 about 1 hour or until the meat is tender.
Mix; pour over brisket or wild game.
Bake 3 hours at 350\u00b0.
(When cooking a hen or wild game, it takes longer to tenderize
In Dutch oven, mix all ingredients.
Add venison or other wild game; cover and refrigerate overnight.
Makes enough marinade for 5 pounds of meat.
Roll the meat in salted flour and saute in margarine until browned.
Add onion and green pepper; cook until softened.
Place contents in a deep baking dish, add the remaining ingredients and bake at 325\u00b0 for 2 hours or until meat is tender.
1. Combine all ingredients in a bowl. Pour over meat and cover. Marinate overnight for all wild game -- the longer the better!
Add the mayonnaise, shallot, and wild game rub; gently mix.
Divide
elps absorb some of the wild game flavor.)
Rub the outside
lid, and simmer the wild rice until the kernels burst
If you have old deer it is recommended to keep
he roast to have that wild unwanted flavor. Rinse off the
Wash game hens.
Sprinkle with salt (including the inside of cavity as well as entire outside of bird).
Prepare rice according to directions on the box.
When rice is done, add raisins and mix together.
Stuff each hen with mixture and wrap in foil or place in roasting pan.
Bake at 350\u00b0 for 45 minutes.
Baste each bird with melted butter.
Leave in oven until golden brown and tender, usually 15 to 20 minutes longer.
Rinse and cook wild rice to package instructions; set
Brown moose and onion in skillet and drain.
Add other ingredients and simmer for 5 minutes.
Serve over buns or any other type of bread.
You can also use venison/red deer hamburg in this recipe.
In a large pot over medium-high heat, brown meat in vegetable oil until it is no longer pink, about 8 minutes.
Reduce heat to medium and add onion, pepper and celery. Saute until vegetables are softened, about 10 minutes.
Sprinkle flour over meat and vegetables and cook for 2 minutes, stirring a few times.
Add paprika, oregano, salt and pepper. Stir.
Add potatoes, beef broth and water. Bring to a boil and reduce heat to low. Cover and simmer 15-20 minutes until potatoes are almost done. Add egg noodles and cook for an additional 5 ...
Cut up meat and combine onion, garlic, salt and pepper in large pan; bring to a boil, reduce heat to simmer and cook for about 1 hour.
Let cool and debone meat.
Put into casserole dish and cover with barbecue sauce.
Cover with foil and bake at 350\u00b0 for 45 minutes.
You can substitute chicken.
Take
loin and strip all membranes from it.
Marinate in red wine,
garlic
powder
and
package
of Swiss steak for 45 minutes.
Slice 1/4-inch thick.
Roll in flour, salt and pepper to taste.
Fry for 3 minutes to each side.