Post by: Maverick on December 07, 2011, 12:35:20 PM
Post by: Camo Queen on December 07, 2011, 03:07:03 PM
2 pounds of venison (I used 1 pound of stew meat in 1" chunks and 1 pound of ground meat)
1/4 pound of thick cut bacon diced (I used closer to 1/2 pound)
2 medium yellow onions diced
1 medium red onion diced
2 jalapeno peppers seeded and diced
1 red bell pepper seeded and diced
1 yellow bell pepper seeded and diced
1 green bell pepper seeded and diced
1/2 of an 8oz can of chipotle chilies chopped fine
3 cloves of garlic minced (I used 6)
1/4 cup of balsamic vinegar
4 tablespoons chili powder
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon salt
1 tablespoon black pepper
1/4 cup honey (I like mine just a tad sweeter, so I add a little more honey than this...just gotta taste it)
1 tablespoon molasses
1 bottle Guinness or other stout
1/2 cup good red wine
1 24oz can whole plum tomatoes
1 24oz can crushed tomatoes
2 cans of black beans
Brown the venison and set aside. Cook the bacon and set aside with the venison. Throw your veggies into the bacon grease and cook until they start to soften. Add meat, beans and liquids into the pot and let 'er cook for a couple of hours. DELISH! :)
And now I'm hungry... haha
Post by: vandeman17 on December 07, 2011, 03:14:58 PM
Post by: Practical Approach on December 07, 2011, 03:21:07 PM
Post by: Camo Queen on December 08, 2011, 10:37:47 AM
Post by: LittleJohn on December 08, 2011, 10:58:49 AM
Post by: amazing122009 on December 08, 2011, 12:46:20 PM
thank you :)
Post by: Practical Approach on December 10, 2011, 08:49:49 AM
Post by: Camo Queen on December 15, 2011, 09:08:14 PM
Post by: B.G.hunter on December 15, 2011, 10:16:48 PM
I found a venison chili recipe in a Field and Stream magazine one day, and after a couple of tweaks it turned out to be the best chili I've ever had..
2 pounds of venison (I used 1 pound of stew meat in 1" chunks and 1 pound of ground meat)
1/4 pound of thick cut bacon diced (I used closer to 1/2 pound)
2 medium yellow onions diced
1 medium red onion diced
2 jalapeno peppers seeded and diced
1 red bell pepper seeded and diced
1 yellow bell pepper seeded and diced
1 green bell pepper seeded and diced (I left this out, I just don't like green peppers and I used really large red and yellow peppers)
1/2 of an 8oz can of chipotle chilies chopped fine (my store was actually out of chipotles, I used a 4oz can of fire roasted green chilies instead)
3 cloves of garlic minced (I used 6)
1/4 cup of balsamic vinegar
4 tablespoons chili powder
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon salt
1 tablespoon black pepper
1/4 cup honey (I like mine just a tad sweeter, so I add a little more honey than this...just gotta taste it)
1 tablespoon molasses
1 bottle Guinness or other stout (I used Guinness extra stout, yum!)
1/2 cup good red wine
1 24oz can whole plum tomatoes
1 24oz can crushed tomatoes (I used 2 24oz cans of San Marzano whole tomatoes, I like my tomatoes to break down into the chili)
2 cans of black beans (I used 1)
Brown the venison and set aside. Cook the bacon and set aside with the venison. Throw your veggies into the bacon grease and cook until they start to soften. Add meat, beans and liquids into the pot and let 'er cook for a couple of hours. DELISH! :)
And now I'm hungry... haha
What size of pot do you put this bad boy in?
Post by: buglebuster on December 21, 2011, 06:48:05 PM
For ducks and geese make a mixture of cream cheese, jalepenos and Bacon bits. Take your duck or goose breast and butterfly it then pound it out till its all an even thickness. Spread a healthy layer of the mixture onto the meat and roll It up. Wrap it in Bacon and hold it together with toothpicks. Season outside with garlic and johnnys. Either bbq or bake until medium. I prefer bake because on the grill you get flare ups from the bacon and the cream cheese melts out.
Post by: Camo Queen on December 27, 2011, 09:40:04 AM
Post by: Ghost Hunter on January 05, 2013, 06:29:17 AM
Post by: danderson on January 05, 2013, 08:06:10 AM
Post by: robescc on January 05, 2013, 04:12:17 PM
Post by: Army_Aggie08 on January 23, 2013, 10:46:50 AM
Post by: bobcat on January 23, 2013, 10:57:05 AM
Post by: BOWHUNTER45 on January 23, 2013, 11:01:38 AM
Total new guy question, but can you eat bear meat? Never heard of that, but of course, washington is the first place I've ever heard of hunting bear....I have to ask how old you are ? Never heard of bear hunting :dunno: thats weird :chuckle:
Post by: Southpole on January 23, 2013, 11:07:55 AM
Post by: WSU on January 23, 2013, 11:30:59 AM
Post by: Camo Queen on January 30, 2013, 10:47:59 AM
Post by: h20hunter on January 30, 2013, 10:54:01 AM
Post by: sirmissalot on February 01, 2013, 02:40:04 PM
Post by: bearhunter99 on February 01, 2013, 03:14:37 PM
Post by: Smossy on February 01, 2013, 03:24:51 PM
I found a venison chili recipe in a Field and Stream magazine one day, and after a couple of tweaks it turned out to be the best chili I've ever had..Very nice, going to definetly try this one! Thanks for sharing :)
2 pounds of venison (I used 1 pound of stew meat in 1" chunks and 1 pound of ground meat)
1/4 pound of thick cut bacon diced (I used closer to 1/2 pound)
2 medium yellow onions diced
1 medium red onion diced
2 jalapeno peppers seeded and diced
1 red bell pepper seeded and diced
1 yellow bell pepper seeded and diced
1 green bell pepper seeded and diced
1/2 of an 8oz can of chipotle chilies chopped fine
3 cloves of garlic minced (I used 6)
1/4 cup of balsamic vinegar
4 tablespoons chili powder
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon salt
1 tablespoon black pepper
1/4 cup honey (I like mine just a tad sweeter, so I add a little more honey than this...just gotta taste it)
1 tablespoon molasses
1 bottle Guinness or other stout
1/2 cup good red wine
1 24oz can whole plum tomatoes
1 24oz can crushed tomatoes
2 cans of black beans
Brown the venison and set aside. Cook the bacon and set aside with the venison. Throw your veggies into the bacon grease and cook until they start to soften. Add meat, beans and liquids into the pot and let 'er cook for a couple of hours. DELISH! :)
And now I'm hungry... haha
Post by: Camo Queen on February 01, 2013, 03:27:22 PM
I found a venison chili recipe in a Field and Stream magazine one day, and after a couple of tweaks it turned out to be the best chili I've ever had..Very nice, going to definetly try this one! Thanks for sharing :)
2 pounds of venison (I used 1 pound of stew meat in 1" chunks and 1 pound of ground meat)
1/4 pound of thick cut bacon diced (I used closer to 1/2 pound)
2 medium yellow onions diced
1 medium red onion diced
2 jalapeno peppers seeded and diced
1 red bell pepper seeded and diced
1 yellow bell pepper seeded and diced
1 green bell pepper seeded and diced
1/2 of an 8oz can of chipotle chilies chopped fine
3 cloves of garlic minced (I used 6)
1/4 cup of balsamic vinegar
4 tablespoons chili powder
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon salt
1 tablespoon black pepper
1/4 cup honey (I like mine just a tad sweeter, so I add a little more honey than this...just gotta taste it)
1 tablespoon molasses
1 bottle Guinness or other stout
1/2 cup good red wine
1 24oz can whole plum tomatoes
1 24oz can crushed tomatoes
2 cans of black beans
Brown the venison and set aside. Cook the bacon and set aside with the venison. Throw your veggies into the bacon grease and cook until they start to soften. Add meat, beans and liquids into the pot and let 'er cook for a couple of hours. DELISH! :)
And now I'm hungry... haha
It's pretty awesome.. I'm not gonna lie ;) lol
Post by: D-Rock425 on February 01, 2013, 03:38:08 PM
Post by: danderson on February 01, 2013, 04:16:53 PM
Post by: WDFW Hates ME!!! on February 01, 2013, 04:45:19 PM
Take a large sweet onion and slice it thin
Take a large apple, any kind i like fuji's or pink ladys and slice it thin like the onion.
Open a 1 pound package of bacon.
Put a layer of onion in the bottom of a glass baking dish, i use a 9x9 dish.
Then add a layer of apple, then a layer of backstrap then cover with bacon, then another layer of onion, apple, backstrap and bacon.
I add a half cup of water.
Put in the preheated oven @ 375 for 1 hour to 1 hour 15 min. or untill done to your liking. I like my steak med. rare and an hour makes it perfect. It is my favorite recipe.
I make my own coleslaw to go with this.
1 package of coleslaw blend in the produce section.
1 cup of mayo
3 TBSP of apple cider vinegar
1/4 cup of splenda
1/2 cup of your favorite nut, i use toasted pine nuts or pistachios
1/2 cup of craisins
Mix Mayo, vinegar and splenda in a bowl and let it sit for an hour. The vinegar will mellow out over the hour.
Then mix the nuts and craisins and cabbage with the mayo mixture untill you like it... Best i have ever had.
Post by: groundhog on February 01, 2013, 04:50:42 PM
That recipe looks great and I like the way you think!! Extra bacon and Honey! I'm gonna give it a try this weekend! thank you!!!!
Post by: TripleB on February 01, 2013, 04:59:50 PM
I found a venison chili recipe in a Field and Stream magazine one day, and after a couple of tweaks it turned out to be the best chili I've ever had..
2 pounds of venison (I used 1 pound of stew meat in 1" chunks and 1 pound of ground meat)
1/4 pound of thick cut bacon diced (I used closer to 1/2 pound)
2 medium yellow onions diced
1 medium red onion diced
2 jalapeno peppers seeded and diced
1 red bell pepper seeded and diced
1 yellow bell pepper seeded and diced
1 green bell pepper seeded and diced
1/2 of an 8oz can of chipotle chilies chopped fine
3 cloves of garlic minced (I used 6)
1/4 cup of balsamic vinegar
4 tablespoons chili powder
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon salt
1 tablespoon black pepper
1/4 cup honey (I like mine just a tad sweeter, so I add a little more honey than this...just gotta taste it)
1 tablespoon molasses
1 bottle Guinness or other stout
1/2 cup good red wine
1 24oz can whole plum tomatoes
1 24oz can crushed tomatoes
2 cans of black beans
Brown the venison and set aside. Cook the bacon and set aside with the venison. Throw your veggies into the bacon grease and cook until they start to soften. Add meat, beans and liquids into the pot and let 'er cook for a couple of hours. DELISH! :)
And now I'm hungry... haha
very good! will have to make more.
Post by: Camo Queen on February 01, 2013, 05:15:16 PM
By the way, I suggest making a double batch... One to eat, and one to freeze. I've tried countless times to make one pot with the intention of freezing it for ready made meals... but it ends up all getting eaten ;) Nice to have some in the freezer ready to eat for easy lunches and dinners ;)
Post by: Camo Queen on February 01, 2013, 05:20:24 PM
Got any more secret recipe's, :)
The problem with most of my recipes is that I learned to cook from my Dad (PapaDave) who doesn't measure much, and never writes anything down... :chuckle: I need to work on that because it's my biggest pet peeve now when I'm trying to cook the stuff I grew up on.
And BESIDES.... I can't let ALLLL my secrets out!!! :chuckle:
Post by: gaddy on February 01, 2013, 05:24:05 PM
Post by: bobcat on February 14, 2013, 09:39:34 AM
Quote
so looks like I won't be coming up with any "wild game" recipes anytime soon
Coyote is open. :dunno: :drool:
Post by: h20hunter on February 14, 2013, 09:40:24 AM
Post by: D-Rock425 on February 14, 2013, 09:47:48 AM
Post by: Practical Approach on February 14, 2013, 10:08:31 AM
Post by: magnanimous_j on February 14, 2013, 10:20:16 AM
Ingredients
2 pounds of Venison flank steak.
1 large yellow onion (sliced into discs and cut in half once)
1 ear of corn (cut off ear)
4 Limes
2 lemons
1 orange
2 large poblano peppers (cut into 1/4"x2" strips)
1 jalapeno
1 Serrano pepper (sliced)
5 gloves of garlic
1 bunch of cilantro
Cumin
Cayenne Pepper
Chilli Powder
Black Pepper
Salt
1 can of enchilada sauce
1 package of Monterrey jack cheese
1 package of medium flour tortillas.
Sour cream (optional)
Salsa (optional)
Marinade
1. Combine juice and zest (2 cheap kitchen tools below will make your life a lot easier) of 3 limes, 1 lemon, and 1 orange in marinating container. Don't use bottled juice, the fresh juice is the most important ingredient in the whole dish. Add 2 minced garlic cloves, sliced jalapeno (remove seeds for less spiciness), cayenne pepper, Chilli Powder, and small handful of roughly chopped cilantro. Salt and Pepper the steak and add to the marinade. Marinate for at least 2 hours. I haven't done overnight, but I bet it would be awesome.
2. Heat 3 tablespoons of VEGETABLE OIL on medium/high in a large pan. Cook the steak until medium rare (about 5 minutes on each side). Remove from pan and set aside.
3. In same pan, cook onion for a few minutes until clear. Add Polano, serrano, and corn and cook until soft. Liberally add salt and pepper then add 2 cloves of minced garlic, Cayenne pepper, and a good tablespoon of cumin. Mix well and add juice from 1 lemon, 1 lime and a couple tablespoons of the enchilada sauce. At the very end, add a couple tablespoons of coarsely chopped cilantro. The onions should just be starting to brown and the whole thing should be wet, but not soupy. Remove from pan and put in a big mixing bowl.
4. By now the steak should be cool enough to touch. cut it into half inch cubes and put in the bowl with the the other stuff and mix well with a wooden spoon. The mixture should be about 50/50 meat and vegetables.
5. Spoon mixture into tortilla shells and roll. Place in a regular sized casserole dish. Pour enchilada (1 tablespoon per shell) sauce over tortillas and sprinkle cheese over the top of that. Cook for 10 - 15 minutes at 400 or until cheese melts and shells start to crisp up a little bit on the ends.
Serve with Salsa, the remaining enchilada sauce, and sour cream.
Post by: Camo Queen on February 14, 2013, 10:54:15 AM
Post by: Camo Queen on February 14, 2013, 10:54:59 AM
Makes 4-5 servings
Ingredients
2 pounds of Venison flank steak.
1 large yellow onion (sliced into discs and cut in half once)
1 ear of corn (cut off ear)
4 Limes
2 lemons
1 orange
2 large poblano peppers (cut into 1/4"x2" strips)
1 jalapeno
1 Serrano pepper (sliced)
5 gloves of garlic
1 bunch of cilantro
Cumin
Cayenne Pepper
Chilli Powder
Black Pepper
Salt
1 can of enchilada sauce
1 package of Monterrey jack cheese
1 package of medium flour tortillas.
Sour cream (optional)
Salsa (optional)
Marinade
1. Combine juice and zest (2 cheap kitchen tools below will make your life a lot easier) of 3 limes, 1 lemon, and 1 orange in marinating container. Don't use bottled juice, the fresh juice is the most important ingredient in the whole dish. Add 2 minced garlic cloves, sliced jalapeno (remove seeds for less spiciness), cayenne pepper, Chilli Powder, and small handful of roughly chopped cilantro. Salt and Pepper the steak and add to the marinade. Marinate for at least 2 hours. I haven't done overnight, but I bet it would be awesome.
2. Heat 3 tablespoons of VEGETABLE OIL on medium/high in a large pan. Cook the steak until medium rare (about 5 minutes on each side). Remove from pan and set aside.
3. In same pan, cook onion for a few minutes until clear. Add Polano, serrano, and corn and cook until soft. Liberally add salt and pepper then add 2 cloves of minced garlic, Cayenne pepper, and a good tablespoon of cumin. Mix well and add juice from 1 lemon, 1 lime and a couple tablespoons of the enchilada sauce. At the very end, add a couple tablespoons of coarsely chopped cilantro. The onions should just be starting to brown and the whole thing should be wet, but not soupy. Remove from pan and put in a big mixing bowl.
4. By now the steak should be cool enough to touch. cut it into half inch cubes and put in the bowl with the the other stuff and mix well with a wooden spoon. The mixture should be about 50/50 meat and vegetables.
5. Spoon mixture into tortilla shells and roll. Place in a regular sized casserole dish. Pour enchilada (1 tablespoon per shell) sauce over tortillas and sprinkle cheese over the top of that. Cook for 10 - 15 minutes at 400 or until cheese melts and shells start to crisp up a little bit on the ends.
Serve with Salsa, the remaining enchilada sauce, and sour cream.
Dang that sounds good! Gonna have to try this one.