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Wrap It Up

June 30th, 2008 admin Posted in Articles, Kevin A. Gardner, Venison Recipes, Wrap It Up No Comments » 569 views

Author: Kevin A. Gardner

Much the way the weather seems to have its own way of changing and switching back and forth, an occasional “departure from normal” can be found in most outdoor writer’s repartee as well. Writing largely to satisfy the need for information and guidance, it feels that there comes a time every year that really seems to have no home on the writer’s field calendar. A time when you have to mix it up a bit and stray outside of the four walls in which you normally play. Seasonally, it’s that time of year after the big game seasons end, and the spring thaws and fishing season begin. A “mud-season” as skiers call it, we find a degree of challenge to interest our readership. We often stare at a blinking cursor and ponder our next topic, then after hours and hours of frustration often fall back on things like wild game recipes or outdoor quizzes to fill the void. Having lived through this as many times as I have, I am choosing to just cut to the chase and deal with the problem head on. With that said, while I take a couple of weeks to compile a nice outdoor quiz to tide you over till fishing season, I hope you enjoy the follow recipes for big game meat.
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Juicy Venison Roast

June 28th, 2008 admin Posted in Venison Recipes No Comments » 615 views

3 pound venison roast
1 tabelspoon cracked pepper
2 tablespoons shortening
1/2 cup water
1 teaspoon instant beef bullion

Rub entire roast, except the ends, with cracked pepper. Melt shortening in dutch oven and brown roast on all sides. Drain off fat. Pour water over roast and add bullion.

Cover roast and cook at 325 degrees for 1 hour or until just tender. Cool. Cover and refrigerate for 8 hours. To serve, reheat briefly to desired temp, cut roast into very thin slices.

Bradley Smoker 6-Rack Digital Electric Smoker

Bradley Smoker 6-Rack Digital Electric Smoker

Digital perfection — take the guesswork out of smoking your favorite foods! You absolutely won’t believe how easy it is to produce professional-quality smoked or slow-roasted meats, cheeses, fish, and vegetables at home! Now, advanced digital circuitry allows you to precisely control the time, temperature, and smoke level, for succulent results every time. The Bradley Digital Smoker produces smoke without fire — so you can hot smoke at up to 320?F, or cold smoke, slow roast, or dehydrate down to 140?F, subject to outside air temperature. It burns easy-to-use Bradley Bisquettes (sold separately), which create a clean, continuous cool smoke for optimum flavor and feed automatically into the burner unit. Insulated smoking cabinet can be used at any time of year; 6 removable wire racks accommodate large loads and allow heat and smoke to circulate evenly. Easy front-loading design; recipe book included. Total cooking surface area: 858 square inches; capacity: 3432 cubic inches. Weight: 62.5 lbs. Dimensions: 42”H x 20”W x 18”D. Bradley Flavor Bisquettes? are sold separately and can be found through item search for item number 38-610-003-20


Venison Lasagne

June 28th, 2008 admin Posted in Venison Recipes No Comments » 346 views

1 1/2 pounds ground venison
1 can – 28 ounces – whole tomatoes
1 can – 12 ounces – tomato paste
2 teaspoons garlic salt
1 1/2 teaspoons oregano leaves
1 teaspoon basil leaves or 1 full leaf
2 cups creamed cottage cheese
1 cup grated Parmesan cheese
12 ounces shredded mozzarella cheese
12 ounces lasagne noodles cooked and drained

In skillet, brown venison and drain any fat that may be left behind. Add tomatoes and break apart with fork. Stir in tomato paste, garlic salt, oregano leaves and basil. Heat to boiling stirring occasionally. Reduce heat and simmer uncovered for 20 minutes or until mixture thickens to your preferred consistency.

Heat oven to 350 degrees. Stir together cottage cheese and 1/2 cup parmesan. Set aside 1 cup of meat sauce and 1/2 cup of the mozzarella. In ungreased 13 x 9 pan, alternate layers of 1/3 each noodles, remaining meat sauce, remaining mozzarella, and cottage cheese mixture.

Spread reserved meat sauce over top and sprinkle with remaining 1/2 cup Parmesan and mozzarella.

Bake uncovered 45 minutes and let stand 15 minutes before serving.

Premium Wild Game Elk Steaks

Premium Wild Game Elk Steaks

You may already know that elk meat is savory and tender, but did you know it is also lower in fat than beef and impressively rich in nutrients? Ideal for slow cooking, these mouth-watering elk medallion cuts are sure to please the meat eaters in your bunch. Four 6-oz elk medallion steaks. Made in USA.


Venison Cornish Pasties

June 28th, 2008 admin Posted in Venison Recipes No Comments » 309 views

2 packages of your favorite pie crust mix
1 pound venison cuts sliced into 1/4 inch pieces
2 cups diced potatoes
2 teaspoons salt
2 cups diced carrots
1 cup diced onions
1 cup diced turnips
4 tablespoons butter or margarine
pepper
water
milk or cream

Heat oven to 350 degrees. Prepare pastry for 2 pie crusts as directed on package and divide into 4 equal portions. Roll each portion into 12 inch circle.

Fill half the pastry circle with 1/4 of each ingredient noted above and sprinkle with pepper and salt. Dot with 1 tablespoon butter and 1 tablespoon water.

Brush edges of pastry with water and fold over filling. Seal the edges together by pinching. Cut slits in top of pastry and brush with milk. Repeat procedure with remaining ingredients to create a total of 4 pasties. Bake 1 hour and serve hot or cold. Great hunting camp meal!

Wild Game Smokies

Wild Game Smokies

The perfect appetizer and party food, these Wild Game Smokies are definite crowd-pleasers. Serve these little sausages at your next party and introduce your friends to some new flavors! Package contains 12 oz. of each: elk, bison, venison and wild boar smokies.


Chinese Venison And Rice

June 28th, 2008 admin Posted in Venison Recipes No Comments » 298 views

1 1/3 cups uncooked regular rice
1/4 cups salad oil
1 tablespoon salt
3 cups boiling water
2 beef bullion cubes
1 tablespoon plus 1 teaspoon soy sauce
2 medium onions chopped
4 stalks celery chopped
2 green peppers chopped
3 cups diced cooked venison

In large skillet cook and stir rice in oil over medium heat until golden brown. Add salt, water, boullion cubes, and soy sauce. Cover tightly and simmer 20 minutes. Stir in onion, celery, green pepper, and meat. Cover tightly and simmer another 10 minutes or until liquid has absorbed and rice is tender.

Bass Pro Shops Electric Meat Grinders by L.E.M. Products

Bass Pro Shops Electric Meat Grinders by L.E.M. Products

Our electric grinders are built to stringent standards so that performance and quality are a part of every unit, assuring you commercial quality in your kitchen. Each features an easy-to-clean stainless steel housing, grinder head, and auger. All units have 110 volts, permanently lubricated motor, all-metal gears, and a built-in circuit breaker. Other accessories include stainless steel coarse and fine plates, stainless knife, large-capacity stainless meat pan, 3 stuffing tubes, a stuffing spacer, a meat stamper, and a heavy-duty handle. Combine this with a 2-year warranty (the best in the industry) and you have the best grinders available. Larry Metz Founder, L.E.M. Products, Inc. Bass Pro Shops Electric Meat Grinders by L.E.M. Products bring commercial-quality meat processing to your own kitchen! These durable grinders are built to the stringent standards of industry leader L.E.M., to give you performance you can count on. Durable grinders feature all-metal gears, a permanently lubricated motor, and heavy duty stainless steel grinder head, auger, and housing. Tough stainless steel knife, and stainless steel Stuffing, Fine, and Course plates. Each grinder comes with a large capacity stainless steel meat pan, meat stamper, and three stuffing tubes. Heavy-duty handle. Built-in circuit breaker with roller bearings. Imported. Features: Durable, commercial-quality meat grinders for the home Large capacity stainless steel meat pan Easy to clean stainless steel housing, grinder head, and auger 110 volt, permanently lubricated motor All-metal gears and circuit breaker inside Includes stainless steel knife and stuffing, coarse, and fine plates Large stainless steel meat pan Three stuffing tubes Meat stamper 2-year manufacturer’s warranty An unbeatable service and parts guarantee! Don’t worry–it’s covered! In addition to their superior line of quality products, L.E.M. Products has an experienced staff of technicians ready to handle any service problem you may have. Warranty issues are quickly handled by trained experts in the United States, who provide parts and service for all of Bass Pro Shops?/L.E.M. Products meat processing processing products. L.E.M. Products prides itself on the professional, friendly service customers have grown to expect over the years. Parts and service: 877-536-7769. Why process your own game?


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