well since i got some meat in the freezer after my rendevous yesterday. i am looking for some new recipes.I slow cooked my straps in butter and seasoned them. it was good but i want to try something different.
We cooked some yesterday and we beat the hell out of them with a tenderizing hammer then we soak them in eggs milk pepper and salt then after they get stirred in all that put them in some flour with pepper and salt in it shake the bag up good then throw them in the pan with a lil oil in it and chicken fry them kinda.
heres a few recipes out of one of 2 cook books I wrote on cooking wild game. Spicy Venison Tenderloin Medallions W/ Tomato Chutney Rub: 2 teaspns Paprika 2 teaspns Chili Powder 1 teaspn Dried Thyme 1 teaspn Dark Brown Sugar 1 teaspn Kosher Salt 1/8 teaspn Cayenne Pepper Combine all ingredients in small bowl, mix thoroughly. Tomato Chutney: 1 tblspn Extra Virgin Olive Oil ¼ cup Yellow Onion, peeled, chopped fine 1/ teaspn Garlic, peeled, minced 1 15 oz can Diced Tomatoes, juice add 3 Sun-Dried Tomatoes (packed in oil), chopped 2 teaspns Dark Brown Sugar 1 teaspn Worcestershire Sauce 1 teaspn Balsamic Vinegar ¼ teaspn Kosher Salt In sauce pan over medium heat, warm olive oil, add onions and cook, stirring occasionally, until golden . Add garlic and cook another 2 minutes. Add tblspn of dry rub , stir to blend. Add the canned tomatoes, sun-dried tomatoes and brown sugar. Stir and bring to boil over high heat, breaking up the tomatoes with the side of wooden spoon. Reduce heat to simmer and cook down liquid until has almost evaporated, 20 to 30 minutes. Add remaining chutney ingredients and stir. Allow chutney to cool, then puree in food processor. Transfer to small bowl, refrigerate to cool chutney. 8 Venison Tenderloin Medallions ½” thick, silver skin removed Liquid Smoke, Optional I like to rub the medallions with a little Liquid Smoke. Let stand for 40 minutes or so. Season medallions with rub mixture, both sides. Over “Direct High Heat” cook until medium rare to medium. After two minutes on each side, check the internal temperature. Medium rare is 145 degrees Fahrenheit... medium is 160F. Remove the grilled tenderloin medallions from the grill and serve immediately Serve with Tomato Chutney Venison Pizza 1 lb Ground Venison 1 8 oz Pizza Sauce, I make my own 1 12 oz jar Artichoke Hearts (in brine only), sliced about ½” thick (optional) 1 4 oz can Sliced Mushrooms, drained 1 2.25 oz can Slice Black Olives, drained 1 ½ White Onion, peeled, sliced into rings 1 10 oz tube “pre-made” Pizza Crust 8 oz Roasted Red Bell Pepper, cut into strips 1 Fresh Green Bell Pepper, seeded, cut into rings 5 oz Pepperoni , Sliced into 1/8” slices 8 oz Shredded Mozzarella, Provolone, Cheddar Cheese Lay out pre-made pizza crust onto greased 10x15 sheet pan. Brown ground venison over medium high heat until done. Spread Pizza Sauce over pizza dough. Sprinkle cooked ground venison over pizza sauce and pizza crust. Layer pepperoni slices, sliced mushrooms, black olives, onions, roasted red bell peppers slices, fresh green bell pepper rings, artichoke heart pieces. Top with cheese. Pre-heat oven to 400 degrees, place pizza in oven. Cook for 15 to 18 minutes for “thin crust” 18 to 20 minutes for “thick crust”. Slice into squares Homemade Pizza Sauce ½ cup Onion, peeled & chopped 2 cloves Garlic, peeled & minced 3 tblspns Olive Oil 1 28 oz can Whole Tomatoes 1 6 oz can Tomato Paste 1 teaspn Dried Oregano 1 teaspn Dried Basil 1 Bay Leaf, “remove before pureeing sauce” Pinch of Crushed Red Pepper Flakes 1 ½ teaspns Sugar Salt & Pepper to taste In large pot over medium heat sauté onion & garlic in olive oil until onions are soft. Add remaining ingredients, stir well. With hand held immersion blender, pureeing sauce. Cook sauce over low heat @ simmer for 1 hour, stirring often. This will reduce about ¼ and make sauce heartier. This sauce can be froze for future use Tilapia w/ Crispy Bacon & Peach Salsa 4 Tilapia filets 4 tblspns Mexican Seasoning, I make my own 8 strips of Bacon, I prefer Pettie Jean Peppered Bacon 2 tblspns Butter In medium skillet cook bacon until crispy. In clean large pan with 2 tblspn butter melted over medium high heat . Season tilapia on both side with Mexican seasoning. Place filets in hot skillet with melted butter, cook tilapia filets for 4 to 6 minutes on each side. Remove and place on place. On left side of filets place chopped crispy bacon , on the right side a spoonful of peach salsa. Peach Salas 1 cup Fresh Peaches , peeled and chopped. Jarred is OK ¼ cup Green Onions, cleaned & chopped ¼ cup Red Onion, peeled & chopped ¼ cup Roasted Red Bell Pepper, chopped. Jarred OK 2 tblspns Lime Juice, fresh 1 teaspn Garlic, peeled & minced 1 tblspn Cilantro, chopped dash of Honey 2 tablspns Olive Oil Combine all ingredients into bowl. Refrigerate for 20 minutes before serving. Recipe for Mexican Blend Spice 1/4 cup Paprika 2 tea spn Cayenne Pepper 2 tbl spn Salt, Kosher 2 tea spn White Pepper 2 tbl spn Black Pepper 2 tbl spn Granulated Garlic Powder 2 tbl spn Chile Power 2 tbl spn Ancho Chile Powder 2 tbl spn Dried Oregano Combine all the above ingredients, mix well Ginger Sesme Wild Duck Breast Kabob's 4 Mallard Duck Breast, skinned , cleaned, cut into chunks 2 tblspb Ginger, peeled and grated fine, NO Powder Stuff 2 tblspn Dark Brown Sugar 3 teaspn Sesame Seeds 3 teaspn Sesame Oil 1 tblspn Dry Sherry Wine ½ cup Soy Sauce 1 teaspn Ground All Spice ¼ teaspn Crushed Red Pepper Flakes (optional) only if you like a little heat. Combine all 8 ingredients together. Add duck breast and marinade for 2 to 4 hrs in refrigerator. Place duck breast meat onto bamboo skewers. (Note* you need to soak bamboo skewer for 2 hrs in water to prevent from burning) Grill over medium hot heat 7 minutes roll skewers over to grill other side for another 5 minutes. Remove from grill, drizzle Peanut Sauce over kabobs Note* I like my duck breast cooked (grilled) medium rare. Grill longer for desired doneness. Peanut Sauce: ¼ cup Chicken Broth, canned OK ½ cup Creamy Peanut Butter 3 Cloves Garlic, minced 2 tblspn Dried Cilantro Leaves 1 tblspn Sugar 2 tblspn Soy Sauce 1 tblspn Sesame Oil ¾ teaspn Chili Powder ¼ teaspn Ground All Spice 1 tblspn Honey In sauce pan over medium heat chicken broth add the 9 remaining ingredients. Stir to mix all ingredients well. Pot Roast Style Quail 6 Quail, whole 6 oz Cajun Injectors “Creole Butter” marinade 2 tblspn Tony’s Chacheres Creole Seasoning 1 tblspn Crystal “Louisiana Style Hot Sauce” 3 tblspn Olive Oil 1 Yellow Onion, peeled, chopped & caramelized 1 Red Bell Pepper, seeded, chopped 2 Celery Stalks, cleaned chopped 2 Potatoes , peeled, chopped 2 Garlic Cloves, peeled, & minced 1 teaspn Dried Thyme 3 cups Chicken Broth 1 cup Water Pre-heat oven @ 350 degrees Clean quail, inject each quail with 1 ounce of “Creole Butter” (both breast & legs). Rub both sides of quail with Crystal Hot Sauce. Sprinkle both sides of quail with Tony’s Chachere’s Creole Seasoning. In Dutch oven heat 3 tablspns olive oil, hot. Brown seasoned quail on both sides . Remove quail and place on paper towels. Add dried thyme , garlic & onions and cook until onions are caramelized, add rest of ingredients. Stir thoroughly, add quail back to pot. Place pot in oven and cook for 2 hrs or until quail is tender. Note this recipe isn’t hot or super spicy. Wild Turkey Pot Pie 2 tblspn Butter 1 small Onion, peeled & chopped 2 stalks Celery, chopped 2 Carrots, peeled & chopped 4 oz Frozen Pea’s 3 tblspn Dried Parsley 1 teaspn Dried Thyme Salt &Pepper to taste 1 can Cream of Chicken Soup 2 ½ cups Water 2 Potatoes, cooked, peeled & cubed 1 large Wild Turkey Breast, cleaned and pre-cooked, & cubed 3 tblspn Tony Chacheres Instant Roux Mix 1 Roasted Red Bell Pepper, jarred OK, chopped 1 can Pillsbury Biscuits Melt 2 tablespoons butter in large skillet over medium heat, add onion, celery, carrots, red bell pepper salt & pepper. Cook until veggies are soft. Stir in canned soup, thyme, dried parsley, instant roux mix & water. Stir and combine all ingredients well. Add potatoes, frozen peas, cubed wild turkey meat. Cook for another 15 minutes. Pull off stove top and cool slightly. Pour turkey mixture in to baking dish. Remove biscuits from container, combine all 8 biscuits together. This is making the pie crust. A little flour on the counter top and a rolling pin is needed. Roll out the dough large enough to hang over the edge . Lay over the baking dish and flute the edges. Take a knife and poke 6 holes into the dough , this will let out steam while the pot pie is cooking. Trim off the excess dough with scissors. Place in pre-heated oven @ 350 degrees for 20 minutes or until crust is golden brown.
