Post Your Wild Game Recipes

Post your best recipes, preparation tips, and techniques here to share!
Here's my duck sausage recipe to start off the thread. Bon appettit!



Duck Sausage

This recipe was derived from a recipe by Hank Shaw that I originally found on-line, then significantly modified to my taste over about 100 or so ducks.

Ingredients:
Duck 3 lb
Pork Fat 1 lb
Salt 32 g
Black Peppercorns 16 g (about 1.5 tbsp)
Caraway Seeds 5 g (about 2 tsp)
Juniper Berries 4 g (about 2 tsp)
Chinese Five Spice 1 tsp
Fresh Basil 1 tbsp
Fresh Sage 1 tbsp
Red Wine (chilled) 1/2 cup
Salted Hog Casing 1 casing (will usually cover about 3 batches)

Soak the hog casing in warm water to re-hydrate. Change out water as necessary.

Duck and pork fat should be cubed to fit your grinder and frozen for grinding. This makes the grinding process less problematic as the fat does not gum up the works. Throughout the grinding and stuffing process, keep the meat as cold as possible! I cube the pork fat in advance and freeze it in 1 lb quantities spread out on parchment in a tray, then combine in a bag. Duck breasts are frozen single layer in a bag. The duck will then capable of being chopped after very minimal thawing through the use of a sharp Santoku or cleaver.

Combine the herbs and spices in a spice grinder and grind to an even consistency.

Mix the cubed duck, pork fat, and ground spice mix in a large container until the cubes are evenly covered with spices.

Grind the mix using a very course die.

Mix the ground mix with the chilled wine.

My grinder/stuffer requires the blade be in place during stuffing which results in the equivalent of a second course grind. If you are using a stand-alone stuffer or your stuffer does not grind the meat again during stuffing, grind the mix through the course die again. The consistency of the mix upon stuffing should be a little chunky.

Place about 8 ft of the casing on the stuffer, tie off the end, and fill with the sausage mix.

Tie off the other end of the casing.

Lay out the sausage and gently pinch the casing at regular intervals (I usually make the links about 6" long) then rotate the link a couple turns, and rotate the next the opposite direction, etc. until complete.

If you can hang the links in a refrigerated space for about 24 hours, do so. I lay mine on a tray covered with paper towels in the refrigerator. This allows some of the liquid to escape and the sausages to firm up.

Carefully cut the links apart and package. I normally package about 6 links to vacuum-sealed freezer bags.

Refrigerate or freeze as appropriate.


To cook, prepare them just as you would bratwurst. My preferred method: I thaw, then place the still sealed freezer-bagged links in hot to boiling water for 10-15 minutes to heat them through. I then remove them from the bag and place them on a medium-hot grill, turning frequently, until they begin to rupture from the pressure of the rendered pork fat. Serve hot and enjoy.

 

Sub'ed. I never used to shoot divers because I didn't like their taste. Might have to try this. But might need to move first, southern az isn't exactly a duck hotspot. Lol

 

Teal breast from the first hunt of the season last year. Simply seared to rare in bacon drippings from homemade bacon.

 

Sub'd

 

Ain't gonna lie, just a city boy myself! However these two sound amazing!

 

On another note I made prob the best deer stew ever!

1-2 pounds deer or beef stew meat
1-2tbl spoons of Paula deens house seasoning
1-2 table spoons of cooking oil or olive oil.
1 onion
2 cup chicken broth
4 cups beef broth
1/2 cup red cooking wine
2-4 carrots sliced into 1/2" pieces
2-4 stalks of celery sliced into 1/2" pieces
2-4 potato's cut into small cubes
1 small sweet potato cut into small cubes
1 can of corn
2-3 tablespoons of soy sauce
salt and pepper to taste

this is a variation of a different recipe...but this worked out great. add or subtract water to desired consistency...
add soy sauce to deer or beef let sit for 10-15 minutes. then add 1-2 tablespoons of Paula deen's house seasoning and mix stew meat.
meanwhile saute onions untill they start to brown. Once browned to your liking add stew meat and brown meat on all sides. once browned add the cooking wine to get all the nice flavor off the pan. When this is complete add to crock pot.
in a 6qt crock pot add the beef & chicken broth. put crock pot on high setting. add celery, carrots let cook for 2-3 hours. stir every 30 minutes or so.
after 2 hours set the crock pot to low and add sweet potato, regular potato's and corn. Let "stew" for another 2-3 hours. can add peas if you like 5 minutes before serving. serve with crackers, biscuit, rolls...if desired. Also you can add red pepper flakes to individual bowl to spice it up. The rest of my family doesnt like spicey so thats how I get away with it. Hopefully this recipe is not too difficult to understand

 

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Here's a simple way to prep those diving duck breasts... bacon-wrapped duck breasts

Feel free to experiment with the seasonings, but I like using the same blend of herbs and spices as in my sausage recipe which I blend together in a spice grinder. The mix for the sausage (below) is for about 3 lbs of meat, so adjust the amount to match the meat your preparing.

Salt 32 g
Black Peppercorns 16 g (about 1.5 tbsp)
Caraway Seeds 5 g (about 2 tsp)
Juniper Berries 4 g (about 2 tsp)
Chinese Five Spice 1 tsp
Fresh Basil 1 tbsp
Fresh Sage 1 tbsp

I have a high end gas oven, so I can ramp it up to 500-deg. Preheat your oven as high as you can go.

Coat the breasts in the spice/herb mix then wrap each with a piece of bacon.
Preheat a cast-iron skillet -- I mean get it REAL hot.
Carefully place the bacon-wrapped breasts in the pan to get a good sear for just a couple minutes, then turn.
Place the skillet in the oven. Watch closely, turning the breasts as necessary to render the bacon fat and crisp up the bacon. Be very careful not to over-cook the duck! The duck center should remain rare to medium rare.

 

You can use this recipe on venison loin....good quick recipe IMO...I make some rice instead of potato's and pour the drippings off the pan the venison was cooking in, and into the rice makes a great tasting quick meal. You can use bottled lemon juice but fresh is best.

http://www.whfoods.com/genpage.php?dbid=18&tname=recipe

 

Keeping with the bacon theme -



Catch trout. Clean. Stuff with onions and garlic and butter. Wrap in bacon. Salt and pepper. Drizzle with scotch. Grille. Repeat

 

bacon makes every recipe better

 

@phillstill

Get to sharing those delicious recipes.

 

lol. I was just thinking that.

 

Brazed Axis Deer chops.

After cutting out the chops pan sear with 1/3 olive oil and 2/3 vegetable oil. Finish in oven for 5-10 minutes at 400°F

 

Smoked wild hog leg.

One can of apple juice concentrate.
1 cup brown sugar
1 Tbsp paprika

Mix apple juice concentrate, 1/2 cup brown sugar, and the paprika. Use a marinade syringe to inject mixture into hog leg in several locations. Rub remaining brown sugar on the surface of the hog leg.

Mesquite Smoke for 4-6 hours at 180°F-200°F. Time may vary depending on size of leg.

 

most of this will be repostie from the smoker thread but here goes.
deer inerloins I start off soakin in a rootbeer or coke, and a little dales (or knock off dales most the time) and some pepper sauce (which is the vinegar in pickled peppers for those of you non-southern speakers)

(I use this rub or a variation of it on basically everything I cook)
equal parts ground coffee and black pepper
onion powder (usually 1/4 as much as the black pepper or ground coffee, but to taste really I guess)
tony chacceries (however you spell it) creole seasoning (again to taste but I use about 3 times as much as the black pepper)
and for some added heat I use some dried tabasco pepper flakes in very small amounts (similar to onion powder)
a few dashes of chilli powder

I ran some crème chese and jalapenos thru a processor and spread on the bottom and wrapped a bacon weave around everything and smoked it over peacan wood for a few hours.


one of those is a smoked meatloaf which is just fried onion and tony's and a little homemade bbq sauce and shredded chedder mixed in and jala crème cheese in the middle of the roll like so
. obviously wrapped in bacon and also smoked.
I cut my backstraps different than most people. I start by making 3.5-4" sections then butter flying them open left to right (or right to left just not front to back) I get steaks from this (which makes more since than tiny little pieces of "kabob" type meat since this is where strips and sirloins come from on cows) I usually will soak them a day or so and put a rub on them. I would normally grill them but I did these in the skillet since it was just my wife an I and I didn't wanna fire the grill up for 2 steaks



and they make a good left over sammie

 

lather rinse repeat on the recipe her are some shoulders and ribs, glazed with some homemade bbq sauce 30 mins before I removed from grill

 

dove kabobs, again with the soak and rub plus pineapple an onion and sticks. I cooked these over a pecan fire, no charcoal.

ok I promise this is my last one for a little while

 

Not my personal recipe but I made it recently in the oven. I let the meat soak for most of the day. It was a little salty for my taste but had good flavor.
http://allrecipes.com/recipe/46324/deer-jerky/

 

my wife's chili recipe... might be similar to others but I enjoy it especially with the deer I kill... adjust the spicey to your liking!


Chili

1.5 lbs ground meat of some sort
½ of an onion chopped
1 of the big cans of tomato sauce, or 2 of the regular cans
1 regular can of red kidney beans (dark, light…doesn’t matter) drained and rinsed.
1 regular can of black beans, drained and rinsed. (Or pinto beans are good too… if I’m making a monster pot, I’ll throw all three in.)
3 TBSP Chili powder
1 Tsp Cumin
1.5 Tsp Garlic Powder
½ TBSP dried Oregano
2 Tsp salt to taste….adjust for preference
2 Tsp pepper to taste…” “
1 Tsp sugar
4 cups of water

For spicy, chunky chili, I put all this stuff in mine.
Optional: 2 tomatoes diced, or (1 can of diced tomatoes)
Optional: ½ cup of green bell pepper chopped
Optional: 2-3 jalapenos chopped
Optional: 1.5 Tsp Cayenne Pepper

Directions: Brown the meat. When it is half done, add the onions (and peppers, if you’re adding them.) to the pan. While the meat and onions are frying, get a big pot, or crock and add the tomato sauce, beans, spices and water. Stir all that up and put it on low to low-medium heat. (High, if using a crock pot.) When the meat/onions are done frying, drain off the fat and add to the pot. Crank that sucker to high heat and get it boiling, stirring frequently. Once it boils, reduce heat to lowest setting, cover and simmer for at least 4-6 hours; stirring once in a while. If it’s still too soupy for your preference, take the lid off and let it simmer until enough liquid boils off. Serve with shredded cheese, sour cream, corn bread or crackers.

OPTIONAL: During the last hour of simmering, add macaroni if you’re in the mood for chili-mac. Just boil up 1.25 cups of macaroni beforehand.