RecipeFeed.Com - Wild Game Recipes

Wild Boar

RecipeFeed.com — 2008-10-06T05:57:40+01:00

1 cn Condensed consomme'
2 c Cider vinegar
8 c Red wine
1 1/2 ts Ground black pepper
2 tb Salt
2 Bay leaves
1 t Crumbled thyme
2 Garlic cloves -- chopped
8 Juniper berries
1 Piece wild boar meat
(about 5 pounds) 6 Carrots
-scraped and quartered 2 lg Onions -- quartered
4 Celery stalks
-cut into 2-inch lengths 1 cn Condensed beef broth
1/3 c Currant jelly
1/2 c Flour -- mixed with
3/4 c Water

Combine consomme', vinegar, wine, pepper, salt, bay leaves, thyme, garlic, and juniper berries in a glass or enamel bowl. Place boar meat into marinade. Let marinate for 2 days at room temperature. Place meat and marinade in a large kettle. Cover and simmer for 2 to 2-1/2 hours or until meat is almost tender. Add
carrots, onions, celery. Cover and simmer until vegetables are tender, about 20 minutes. Remove meat and vegetables and keep warm. Add beef broth, currant jelly, and flour mixture to pan liquid. Stir until sauce bubbles and thickens slightly. Let sauce cook at a boil until it becomes the thickness of a good brown gravy. Pour hot gravy over portions of sliced boar and vegetables. Serve with Chestnut Puree. Adaption from recipe by Claude Bouchet, Jockey Club (Washington, D.C.) Campbell's Great Restaurants Cookbook, U.S.A. Electronic format courtesy of Karen Mintzias Submitted By KM@SALATA.COM (KAREN MINTZIAS) On 23 NOV 95 232154 -0800

Deep-Fried Wild Turkey

RecipeFeed.com — 2008-10-06T05:57:40+01:00

1 ea Wild turkey, whole, dressed
2 1/2 ga Peanut oil
1 c Italian salad dressing
1/2 c Lemon juice, fresh
3 tb Onion juice
3 tb Garlic juice
2 tb Worcestershire sauce
1 tb Liquid smoke
1 1/3 oz Cayenne
1/4 c Salt
Mix all ingredients except turkey, pot and peanut oil to make a marinade. Let stand overnight in refrigerator. Use meat injecting needle to inject all through turkey. Put turkey and marinade in a large plastic bag and keep in the refrigerator for 1 to 3 days. Remove in time to bring to room temp before cooking. Heat oil in a 40-60 quart pot to 325 degrees (Use candy thermometer). Immerse
turkey completely and cook for 4 minutes per pound. Place a pie tin with holes in the bottom in the bottom of the deep fryer to prevent sticking. This is supposed to be a red-hot favorite. Try one. Recipe date: 12/23/87

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Dons Venison Chili

RecipeFeed.com — 2008-10-06T05:57:40+01:00

4 lb Boneless, cubed venison
3 T Bacon grease
5 T Fresh ground cumin
1 1/2 Cans of beer [*not Lite]
1/2 t Cayenne pepper
6 Jalapenos fresh & whole
2 Jalapenos seeded & chopped
3 T Soy sauce
1/2 c Chopped green Bell pepper
8 oz Can tomato sauce
2 c Stewwed tomatos
2 T Masa harina
Brown meat in bacon grease. Saute the onions, the chopped jalapenos, & the Bell peppers in the bacon grease until the onions start to become transparent. Meanwhile bring the beer & whiskey to a boil and add the meat, seasonings, except for 1 Tblpsn of cumin, & the onions/peppers to the pot. Allow to boil for 5-7 minutes. Reduce the ehat to medium then add the tomatos & tomato sauce. Stir occassionally while continuing to cook for 30 minutes. reduce heat to simmer and cook for 1 hour. This is an original venison chili recipe that I had sworn never to reveal ever to anyone. My daughter has asked that I give it to you so I will do so...with many 2nd. thoughts. Enjoy!

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