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The Official: Hunting-Washington.Com Recipe Book

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OutHouse:
Pork or Deer Chops:

Thin sliced pork or deer chops
salt
pepper
fresh rosemary
ground red pepper (not too much)
garlic
ground sage

I prefer to fry them quick in a pan. They're excellent!

Toma:
Wild game sausage
2 pounds game meat (deer, elk, bear)
3 pounds pork shoulder butt
½ pound pork fat (run thru grinder with pork better blending)
10 cloves garlic, fresh minced
½ cup white onion, minced (made with 2/3 cup RED onion and did not like aftertaste)
1 cup Italian parsley leaves, then chopped (about 2.5 TBLS)
2.5 TBLS paprika
4 ½ tsp kosher salt
1 tsp ground black pepepr
1.5 cups diced small cubes cheddar cheese (works best not thru grinder)
8 ounces liquid.  (we used Octoberfest beer in half, red wine in half, both very good)
Sausage casings, 32-35 mm

JDArms1240:
I just discovered this thread the other day, I will add some to it.


Deer Steak Marsala

1 lb backstrap or tenderloin
2 tablespoons butter
1 shallot, minced (or onion)
1 package of portobello mushrooms, thinly sliced
3 cloves garlic, minced
1/8 teaspoon black pepper
1/4 cup Marsala wine
1 teaspoon fresh thyme, minced
2 teaspoons fresh rosemary, minced
A few leaves of fresh basil, chopped
2 teaspoons mustard
3/4 cup heavy cream
A drop or 2 of Balsamic vinegar



1. Clean the backstrap/tenderloin and slice into 1 inch thick medallions Or (my method, cause its easier to eat in the end) chop into 1/4"-1/2" cubes. Coat lightly with balsamic vinegar and salt and pepper and set aside.
2. Heat up a large pan over high heat and add some olive oil.
3. Once hot, add deer meat and brown for 2-3 minutes on each side. Toss in 2 tablespoons of butter when you flip and baste as the other side cooks. Move to a plate once browned.
4. Lower the heat to medium and add the shallot/onion to the same pan . Cook for about 1 minute until translucent.
5. Add in the mushrooms and cook for 5 minutes until soft and caramelized, I don't add extra butter or olive oil for this step, they will dry-saute, THEN I throw a little butter in there.
6. Toss in the garlic and pepper and cook until fragrant, about 1 minute.
7. Pour in the marsala wine to deglaze the pan and stir until evaporated. (No more alcohol smell from the steam).
8. Add in the thyme, basil, rosemary, and mustard and cook for a minute.
9. Add in the heavy cream and stir frequently until the sauce thickens, about 4-5 minutes.
10. throw the deer meat back in there to warm up and soak up some sauce.

I will cook some wild rice to throw all of this on top of while I'm making the Marsala
Modify message

JDArms1240:
Spicy chorizo gravy

You can easily scale this up and make it for more people, I’ve made up to 6 lbs of meat which is a LOT of gravy.  Also I don’t go by a recipe so all this for you, as it has been for me, will be a little trial and error.

I like to buy hemplers chorizo or the chorizo from the butcher counter at the grocery store, do not buy the cheap chorizo in the tube or you will NOT like this recipe and probably curse me.

1. 1lb chorizo
2. 1/2 habanero, finely chopped
3. 1 jalapeño or Fresno pepper, I prefer Fresno, coarsely chopped
4. Whole Anaheim pepper/hatch chili, if it is a hatch then only use half, since hatches are usually a little more spicy.  Coarsely chopped
5. A little chopped up onion
6. Your favorite pancake mix powder, I use snoqualmie
7. About 1/4 pint heavy cream
8. Whole milk
9. Salt to taste, when I’m making chorizo gravy I use less salt than regular country gravy
10. Pepper to taste

Throw a little butter in the bottom of a pan and let ‘er sizzle a little, then throw in the onions and peppers, let them sizzle a little till the onions start to get translucent.  Now throw in the meat, fry that till done, personally I like to overcook it a little when I’m making gravy. I don’t drain the oil since the chorizo I buy isn’t as greasy as the cheap stuff, that said, if there is a LOT of oil then soak a little bit of it up. Once the meat is done then throw in a little salt, not a lot, if you don’t put enough in then it’s easy enough to put more in later. Then pepper. THEN take a couple tablespoons of snoqualmie pancake mix (again, it’s easier to add a little more later if you need it) and mix it in real well, so there is no dry mix left. Once that is mixed well then dump in heavy cream and then the milk to your desired gravy thickness, I like chunky.

Stir this often and let simmer while you make your biscuits.  I never start biscuits until the gravy is done, that way it all has time to marinate together.

Speaking of biscuits, here is the best way to make those:

1. Be gainfully employed
2. With the earnings from your job securely in your pocket, go to your favorite grocery store
3. Purchase some pilsbury biscuits
4. Cook as instructed on the package
5. Enjoy

JDArms1240:
I've made this a couple times and it has turned out real good! Now, with a freezer full of fish I'm gunna try it with other kinds of fish.  I have decided that making it the day before you actually plan to eat it is the way to go.

Halibut Chowdah!

1 tablespoon unsalted butter
1 large onion, finely diced
2 large potatoes, peeled and cubed
2 cloves garlic, minced
6 cups chicken stock
1 (8 ounce) can stewed tomatoes, diced
2 large carrots, shredded
1 1/2 cups milk
1/2 cup heavy cream
salt and pepper
2 pounds halibut, cut into 1-inch cubes
1/2 cup shredded Cheddar cheese
1 pinch red pepper flakes, or to taste


1. Melt butter in a large pot over medium heat. Add onion; cook until softened and translucent, about 5 minutes. Add potatoes and garlic; cook until potatoes softened slightly, about 10 minutes.

2. Add chicken stock, tomatoes, and carrots; bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes. Stir in milk and cream; season with salt and black pepper, then stir in halibut and simmer uncovered until halibut is flaky and no longer translucent in center, about 10 minutes. Gently stir in Cheddar cheese and pepper flakes until cheese melted. Serve immediately.

I didn't follow the recipe exactly, I have done it a little different.  First time I diced up 8 slices of bacon and fried that first, then removed the bacon bits and set aside, used the bacon grease to fry the onion along with a few stalks of celery (fine chopped).  When the onion was almost done I threw in a couple tablespoons of flour and mixed it in, once it was mixed well I threw in half a stick of cream cheese and stirred it around till it was melted and mixed... then I continued to step 2 along with throwing in the bacon bits.

The second time, instead of using bacon, I fried some left over smoked brisket fat/trimmings until all the tallow was rendered out and then threw out the brisket pieces.  Then fry the onions, and celery in there.

Like it spicy?  Throw a sliced jalepeno or 2 in there.

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