Cooking Wild

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Written by Sarah Lloyd
Wednesday, 11 February 2009 21:40

Jump-to Menu 

VENISON RECIPES    FISH RECIPES     FOWL RECIPES       SEAFOOD RECIPES      PORK RECIPES      WILD BERRIES & NUTS RECIPES 
 
Before getting in the kitchen, be sure to take a look at these links submitted by board member Rick Willey at Clemson:
Safe Handling of Wild Game Meat
Safe Handling of Wild Game Birds

If you have a favorite wild recipe you'd like to submit, e-mail it to Sarah Lloyd.


VENISON RECIPES 

Mustard-fried Venison -Lindsay McElwee-Greenville, SC

� Cubed venison meat
� Flour
� Salt
� Prepared mustard
� Black pepper
� Peanut oil

Bone and cube deer meat. Dip in mustard and roll in flour/salt/pepper mix. Drop into very hot deep fry peanut oil and cook 3-4 minutes.

Venison Meatballs -Pat Turner-Seneca, SC

� 1 cup soft bread crumbs (about 3 slices of bread)
� 1 pound ground venison
� 2 eggs, beaten
� salt
� seasoning salt
� black pepper
� 1 tbsp dry parsley flakes
� 1 small onion, finely minced

Preheat oven to 450o.
Spray large cookie sheet with vegetable oil.
Combine all ingredients and shape into small balls. Place on cookie sheet in single layer. Place in oven for about 5 minutes, turn over and continue baking until brown. Cook another 5 minutes. Remove from cookie sheet and place in casserole dish. Prepare gravy and pour over meat. Bake 35 minutes.

Gravy
2 packages beefy mushroom soup
4 tbsp flour

Gradually add 4 cups warm water, stirring to mix. Simmer until thick, stirring constantly to keep from sticking.

Venison Jerky (cold weather only) - Beth Rivers Armstrong- Hampton, SC
 
� Venison- any amount but prefer loins
� Salt & pepper
� Large needle and strong thread
 
Cut venison into 1/6 inch strips, salt and pepper both sides, and drain on cake racks 4-6 hours.

Thread the needle and then go through each piece of dried venison. Hang in a cold place for about 3 days, until completely dry. (Longest it has taken is 5 days)
*Note: a dark, un-heated closet, garage or attic works fine. Make sure you have 3 cold days in a row.

Mountain Bean Pot- Tony & Leigh Bebber- Columbia, SC

� 1 lb. ground beef (or venison)
� 1 lb. bacon
� 1 can each kidney beans, pork & beans, pinto beans
� brown sugar
� cup ketchup
� Medium to large onion

Brown ground beef, remove from pan. Cut bacon into bite size pieces and fry. Remove from pan. Cut up onion and cook in bacon grease. Combine all ingredients and bake about 45 minutes at 350o. (We use a Corningware dish). 

Venison Pilau- Lindsay McElwee-Greenville, SC
 
� 1 deer ham or neck
� 1 can cream of mushroom soup
� 1 can water
� Worcestershire sauce
� 3 cups long grain rice
� 2 large onions, chopped
� 1 garlic clove, chopped
� 1 pkg onion soup mix
� 1 bottle Heinz 57 sauce
� 1 stick margarine
� Salt and pepper to taste

Place deer meat, mushroom soup, onion soup mix, onions, garlic, water, and Worcestershire sauce in a baking bag. Tie and punch holes as directed. Bake at 225o for 10 hours. Remove and cut meat in small pieces saving the juices. Put this in a large pot on high. Add Heinz 57 and margarine. When this comes to a boil, add cooked rice. Simmer for 15 minutes.

Venison Meatloaf- Walter & Mandy Wolff- Rock Hill, SC

� 2 lbs ground venison
� 1 pkg Lipton onion soup mix
� 1 tbsp yellow mustard
� 1 tbsp brown sugar
� 3 tbsp ketchup
� 2 eggs

Mix all ingredients and form a loaf. Bake in a loaf pan at 350o for an hour. (Check on it after 45 minutes as ovens vary)


 
FISH RECIPES 

Garlic Bass- Shari Lynn Ardis- Columbia, SC

� 6-8 bass filets (or fresh fish equal to 3-4 lbs)
� 1-2 tbsp melted butter or olive oil
� 4 tbsp garlic powder
� Salt & pepper

Wash and clean filets and pat off excess water. Spray cookie sheet with non-stick spray. Arrange filets on pan. Sprinkle with garlic powder, salt and pepper. Drizzle melted butter or olive oil over filets. Broil 10-12 minutes or until filets flake with fork. Turn once if desired to brown on both sides.
Remove to serving platter. Serve with slaw and roasted potatoes or home fries.

Murrells Inlet French Fried Spanish Mackerel

� 8 Spanish Mackerel filets, cut in half
� 1 cup milk
� 1 cup House Autry Seafood Breader mix
� Cooking oil

Place Mackerel filets in milk overnight. Next day, drain off the milk. Heat cooking oil to 375o. Place seafood breader mix in a bag. Add fish and shake to coat. Cook in oil for 4-5 minutes. Drain and serve with tartar sauce.

3-Minute Microwave Striper- Debbie Cassell- Chapin, SC
 
� striper filets
� salt & pepper
� butter

Place striper filets in a microwaveable 13x9" dish in a single layer.  Salt and pepper and place pats of butter on top of filets.  Microwave for 3 minutes on full power.  *Time will vary according to thickness of filets.

Lake Murray Striper Boats- Debbie Cassell- Chapin, SC
 
� striper filets
� salt & pepper
� butter (or olive oil)
� vidalia or red onion (one jumbo size)
� tomatoes (cut in wedges)- fresh or canned
� heavy duty aluminum foil
 
Tear foil into squares large enough to hold a single serving of striper filets.  Place striper on foil and salt and pepper to taste.  Place pats of butter on top of filets.  Top with sliced onions and tomato wedges.  Fold foil over filets and seal by rolling edges of foil over tightly.  Place on baking pan to keep from spilling over into oven.  Bake at 425o for 35 to 40 minutes.

Elizabeth's Fish Soup- Beth Rivers Armstrong- Hampton, SC

(Fresh or saltwater fish can be useed)

� 1 lb. fresh tomatoes, peeled and chopped (or 1, 1-lb. can)
� 1/2 cup dry white wine
� 1/2 cup Italian seasonings (Basil, parsley, oregano, rosemary)
� 1 cup clamato juice (or chicken broth)
� 1 tsp. salt
� 1 lb. filets of fish cut in 1" boneless pieces
� 1 tbsp. Old Bay seasonings
� 1 tsp. sugar
� 3-5 drops of vinegar

Simmer tomatoes with all ingredients except for fish for 10 minutes.  Add fish, bring to a boil, reduce heat.  Simmer until done; 8-12 minutes. 


 
FOWL RECIPES  

Quail on the Grill- Frank McGee

(Same recipe can be used with chicken breast)

The Sauce:

� 3 cups vinegar
� 1 tsp cayenne pepper
� 3 tsp black pepper
� 1 cup olive oil
� Texas Pete hot sauce
� Heinz 57 sauce

Bring ingredients to a boil and then simmer for 30 minutes. 

Grill the quail breasts on med-high heat poking holes in birds to cook fast and remove natural juices. Just before birds are fully cooked, start dipping them in the sauce and returning to the grill. Repeat 3 times. Pour the remaining sauce over birds in a bowl before serving.

Grilled Duck breast- Lindsay McElwee- Greenville, SC
(Same recipe can be used with goose breast)
 
� 1 lb. bacon
� Italian dressing of your choice
� Wooden toothpicks
 
Remove breast meat from bone.  Wrap bacon around breast meat and secure with toothpicks.  Marinate 8 hours in Italian dressing.  Grill about 5 minutes on each side.  Remove and discard the bacon.  Slice and serve.

Baked Quail Supreme- Pat Turner- Seneca, SC

� 8 Quail
� 1 stick margarine
� 1 cup celery, chopped
� 1 large onion, chopped
� 1 cup sliced mushrooms
� 1 medium bell pepper, chopped
� 1/2 cup dry white wine (chablis)
� 1/4 cup lemon juice
� 1/4 cup water
� seasoning salt

Brown quail in margarine and season with seasoning salt as it cooks.  Remove quail to casserole dish and saute vegetables in the same pan where quail were cooked.  Pour vegetables over quail.  Mix together:  wine, lemon juice, and water.  Pour over vegetables.  Cover casserole with foil and bake (in preheated oven) at 325o for 2 hours.

Serve with wild rice:
 
� 1 1/2 cups wild rice (not wild rice mix)
� 4 (14 oz.) cans beef broth
� 1 cup chopped onion
� 1 stick margarine
� 1 cup sliced mushrooms
� 1 cup chopped celery
� 1 cup chopped bell pepper
� 1 cup milk
� salt and pepper to taste

Cook rice in beef broth until liquid is absorbed.  Saute onion, bell pepper, mushrooms and celery in margarine.  Combine rice, vegetables, milk, salt and pepper.  Pour into casserole dish and bake at 350o for 25 to 30 minutes.  Serves 8.  Even better reheated the second day.


 
SEAFOOD RECIPES

Shrimp Creole- Dianne H. Pound- Gaston, SC
 
� 1 1/2 cups chopped onions
� 1 cup finely-chopped celery
� 2 green peppers, chopped
� 2 cloves garlic, minced
� 1/2 cup butter, melted
� 1 (15 oz.) can tomato sauce
� 2 tsp. minced parsley
� 1 tsp. salt
� 1/8 tsp. cayenne pepper
� 2 bay leaves, crushed
� 1 lb. shelled shrimp
� 3 cups cooked rice
 
Saute onions, celery, green peppers, and garlic in butter for 5 minutes or until tender.  Remove from heat and stir in tomato sauce, 1 cup water, parsley, salt, cayenne pepper, and bay leaves; blend well.  Simmer for 10 minutes, adding water if needed.  Stir in shrimp and bring to a boil.  Cook, covered, over medium heat for 10 minutes or until shrimp are tender.  Serve over hot rice.  Yield:  6 servings.

Crab Casserole (Or crabcakes)- Beth Rivers Armstrong- Hampton, SC

� 1 lb. crabmeat
� 1 egg
� 1/2 onion, chopped
� 1/4 cup green pepper, chopped fine
� 1/4 cup celery, chopped (if desired)
� 1 cup Miracle Whip style dressing
� 1/2 fresh lemon- squeezed onto crab meat
� 1 tsp. horseradish (1 tbsp. if you like it spicy)
� 1 tbsp. Worchestershire sauce
� 1 tsp. hot sauce
� Bread crumbs or crushed Ritz crackers
� Butter flavor cooking spray

Mix all ingredients except bread crumbs.  Add crumbs and shape to fix the recipe shape of your choice and spray top with butter flavor spray.  Bake at 350o for 15-20 minutes.  Serves 4-6.

Curried Shrimp & Rice with Raisins- Louise McElwee- Florence, SC

� 1 1/2 lbs medium shrimp, peeled
� 3/4 cup chopped onions
� 1/2 cup sliced celery
� 2-3 tsp. curry powder
� 1/4 tsp. freshly ground pepper
� 4 tbsp. butter
� 1/2 cup chopped carrots
� 1 cup uncooked rice
� 1/4 tsp. ground ginger
� 1/4 cup golden raisins
 
Bring 2 1/2 cups lightly salted water to a boil in a sauce pan.  Toss in shrimp and simmer until tender (3 to 4 minutes).  Drain, reserving liquid & set aside.  Melt butter in large sauce pan and saute onions, celery, & carrots (5 minutes).  Add rice, blend in curry powder, stirring until rice & vegetables are thoroughly coated.  Return reserved liquid to sauce pan along with ginger and pepper.  Bring to a boil, lower heat and simmer 25 minutes.  Stir in shrimp and raisins and cook 5 minutes.  Salt & pepper to taste.  Serves 4 to 6.  Prep time approximately 50 minutes.

Shrimp Kennedy- Greg Peralta- Charleston, SC
 
� 1 1/2 lbs shrimp
� 1 (8 oz.) bottle Italian salad dressing
� 1 pint jar pickled sweet mixed vegetables (in pickle section at grocery store)
� 1 carrot, peeled
� 1/4 cauliflower
� 1/2 bell pepper
� 1/2 onion
 
Boil shrimp in water until just cooked.  Drain shrimp, peel and devein.  Cut carrots, cauliflower, bell pepper, and onion into bite-size pieces.  Drain juice from pickled vegetables and cut into bite-size pieces if necessary.  Mix shrimp and fresh and pickled vegetables together with Italian dressing.  Sweeten with sugar or sour it with pickled vegetable juice, to personal taste.  Chill until serving time.  For best results do not prepare more than 12 hours in advance to serve time.

 
PORK RECIPES

Honey Bacon BBQ Smoked Pork Ribs-
(Okay, this one was not submitted; it's a CAJUN INJECTOR GAME & FISH DISH RECIPE)

� 1 rack of pork ribs
� 2 cups apple juice
� 2 tablespoons Cajun Injector Cajun Shake
� 2 tablespoons Hot Sauce
� 8 ounces Honey Bacon BBQ Marinade
� your choice favorite smoke pellets for smoker

Remove the ribs from their package and allow to breathe for 5 minutes. Pat with paper towels and generously apply Cajun Shake and hot sauce to both sides of the ribs. Use an electric smoker. Set the temperature to 215 degrees F and the timer to 6 hours. Put the apple juice in the drip pan located above the heating element. Place ribs on rack and load 1/3 cup of your favorite smoke pellets into the chamber. Rotate the canister so they empty into the smoke chamber. During the last hour of cooking, baste with BBQ Marinade.

 

WILD BERRIES & NUTS RECIPES

Brandied Blackberries- Bill Cranford- Rock Hill, SC

� 2 cups fresh blackberries
� 2/3 cup sugar
� 2 oz. brandy or cognac
 
Heat all ingredients in a non-stick skillet until sugar is dissolved and blackberries are thoroughly heated.  Serve in sherbet glasses over vanilla bean ice cream.  For added effect, you can flambe with a little rum.  This is particularly good for a mid-winter dinner party when summer memories of picking blackberries seem so distant!

Persimmon/Black Walnut Bread- James Murph, Sr.- Loris, SC

� 4 eggs
� 3 cups sugar
� 2 cups persimmon pulp
� 1 cup oil
� 3 1/2 cups flour
� 1/2 cup black walnut pieces
� 2 tsp. baking soda
� 1 tsp. baking powder
� 1 tsp. nutmeg
� 1 tsp. cinnamon
� 1 tsp. salt
� 2/3 cup water

Obtain persimmon pulp by washing very ripe persimmons then pressing through a colander.  Beat eggs and sugar together.  Add persimmon and oil.  Sift flour, soda, baking powder, salt and spices together.  Add to the persimmon mixture along with the water.  Beat well.  Add walnuts.  Pour into two 5x9 greased loaf pans.  Bake at 350o for one hour.  Turn out onto cooling racks.

Last Updated ( Wednesday, 01 April 2009 19:41 )

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