I will do my best to guess on the amounts. I cook by sight, not by measurement. So if anyone is unhappy with these recipes use them as a base model and adjust accordingly.
Wild Turkey Skewers and Tzaiki Sauce:
You will need:
two wild turkey breasts
kabob skewers (soaked in water overnight)
lemon juice
minced garlic
pepper
olive oil
plain greek yogurt
cumin
oregano
salt
(For the sauce: mix 1 c. yogurt, 3T orange juice, 3T lemon juice, 2t minced garlic, 1t cumin, 1t oregano, 1/2t salt. Mix together and refridgerate)
1. Cut breasts lengthwise into 1/2" strips
2. marinade for a minimum of one hour to overnight in lemon juice, pepper, and olive oil (enough of these ingredients to cover the turkey)
3. take marinade out of marinade and weave onto skewers
4. BBQ until done (you want it thoroughly cooked, but try not to cook so long it turns into leather)
5. Serve with Tzaiki sauce
_____________________________
Savory Turkey Breasts
You will need:
two turkey breasts
1/4c olive oil
fresh basil
italian herbs
salt and pepper
1 can cream of chicken soup
1. mix all ingredients together in a bowl, except for the turkey breasts
2. Place the turkey breasts in a corning wear or baking dish
3. thoroughly coat the breasts in the mixture
4. cook at 350 for 1-1.5 hours (depending on the thickness of the breasts)
________________________________
For tamales:
I learned to cook tamales from this website
http://www.sonofthesouth.net/tamales/its a good tutorial of how to make tamales from start to finish. The only difference is I use a 50/50 mix of pork and venison in mine. Also, I season the water that the meat simmers in with about 6T cayenne pepper and a few cloves of garlic (I also get heavy handed in seasoning both the meat and the masa mix because I like some flavor to my tamales, which have a tendency to be somewhat bland in general). My biggest caveat on this recipe is make you you read it
ALL THE WAY THROUGH before you get started. There's a few steps that take a lot of time to do and if you do not allot for it you will just get frustrated (for example: soaking corn husks before beginning, or letting the meat cool completely).
_________________________________
For potstickers:
We use this recipe
http://allrecipes.com/recipe/chinese-pork-dumplings/ but substitute a 50/50 mix of port and bear. This one's a pretty easy recipe and these potstickers can be made in big batches, as they freeze well. Make sure if you plan to freeze them that you lay them on a greased cookie sheet and freeze them individually (not touching) or they will freeze into a big blob.
_________________________________
Chicken Fried Bear Steak:
Rinse the steaks (preferably back strap) and pat them dry with paper towels before you cook them. Then here's what I did: sautéed mushrooms in a little olive oil with fresh minced garlic then sat it aside. Used the same pan and heated about 1/4-1/2" vegetable oil in it. Pounded out some bear steaks super thin (almost as thin as carne asada, for example). In one bowl mixed 3 eggs and a good amount of lemon juice, about 4T. In another bowl mix about 2 cups Panko bread crumbs, salt, pepper, and powdered garlic (use enough so that its visible in the mix. You want good flavor! Don't be afraid to use the spices!!). Dip the meat in the egg mixture, then in the bread crumb mixture (really pack it on there because, let's be honest, breading on anything deep fried is divine) and place it in the frying pan. Only do one steak at a time so that it cooks evenly. Cook until very brown on one side then flip, cook through on the other side too. Our first mistake was that we cut into the steaks and they were still pink in the middle, cook it longer than you think you need to so that its done. The bear is gonna be chewy either way so having it a little over cooked is better than getting trichinosis (bet that makes this appetizing! YUM!) Plate the meat, top with sautéed mushrooms and some instant brown gravy and voila! Best chicken fried steak you ever did eat.
____________________________________
Venison Stroganoff
you will need cubed venison
minced garlic
olive oil
mushrooms
lipton dry onion soup mix
one package egg noodles
sour cream
1qt beef broth
1. Sautee cubed venison in oil with fresh minced garlic until browned on all sides
2. add sliced mushrooms to the pan, cook until almost done
3. add 1 qt of beef broth and 1 packet lipton soup mix. Simmer 20 minutes
4. in the meantime cook the egg noodles according to directions, drain and set aside.
5. turn off heat on the meat mix. Add 1/2c sour cream and mix thoroughly
serve stroganoff over egg noodles.
