The Recipe Thread...
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Contributors to this thread:
cnelk 18-Dec-17
Bowriter 18-Dec-17
jkirkus 18-Dec-17
Inshart 18-Dec-17
Inshart 18-Dec-17
NvaGvUp 18-Dec-17
Inshart 18-Dec-17
EmbryOklahoma 18-Dec-17
Amoebus 18-Dec-17
Grubby 18-Dec-17
cnelk 18-Dec-17
midwest 18-Dec-17
Inshart 18-Dec-17
midwest 19-Dec-17
cnelk 19-Dec-17
Grubby 19-Dec-17
t-roy 19-Dec-17
WV Mountaineer 19-Dec-17
The last savage 19-Dec-17
Grubby 19-Dec-17
WV Mountaineer 19-Dec-17
r-man 19-Dec-17
Dirtman 23-Dec-17
Alleyyooper 23-Dec-17
bad karma 23-Dec-17
buzz mc 23-Dec-17
tobywon 23-Dec-17
EmbryOklahoma 23-Dec-17
Olink 23-Dec-17
Inshart 23-Dec-17
keepemsharp 23-Dec-17
stick n string 23-Dec-17
Barry Wensel 23-Dec-17
tobywon 24-Dec-17
Inshart 25-Dec-17
Nimrod90 25-Dec-17
DL 25-Dec-17
Ucsdryder 30-Dec-17
WV Mountaineer 30-Dec-17
Ucsdryder 30-Dec-17
yooper89 26-Jan-18
From: cnelk
18-Dec-17
Post 'em up!

One of my all time favorite hotdishes:

1.5 lb burger

1/2 onion (chopped)

1 can cream mushroom soup

1 can chicken & rice soup

1 can chicken noodle soup

1 cup white rice

1 cup water

1 tsp pepper

Brown burger, add chopped onion, pepper in large pan. Add soups, rice and water.

Transfer to 9"X13" baking dish - cook at 375 for 50 mins.

Serve hot - add soy sauce for salty taste

From: Bowriter
18-Dec-17

Bowriter's embedded Photo
Bowriter's embedded Photo
I do a monthly recipe column for a web site. I hate it. I have written a cookbook and I have no idea how many recipes and cooking articles. Of all the articles and column I have written, I hate recipes the most. Taste, smell, appearance. Get those three right and that is all there is too it. If I had to write down my recipe for gumbo, I would not have a clue. It has won awards and I have no idea how much of anything I put in it. Just make ever meal a shore lunch.

From: jkirkus
18-Dec-17
cnelk

What is it?

John

From: Inshart
18-Dec-17
Super easy and pretty darn good - I didn't have any Pheasant so I substituted Chicken. I'm guessing you could substitute water fowl (goose breast with broad head cuts might be good - if not you could feed to the dog :) ), grouse, etc., if you would rather. All I've ever had is Pheasant and chicken so I can't speak as to the flavor of anything else - both were excellent!!

(You could also use venison and simply substitute beef broth in place of chick broth)

This is my version - I'll post the original next.

Ingredients: 1 pheasant, (chicken, grouse, water fowl, whatever you have on hand) cut into bite size pieces 1 package dry onion soup mix 1 1/2 cups minute rice 1 can cream of chicken or cream of mushroom soup 1 cup milk 1 cup of chicken broth (if you don't have chicken broth just use 2 cups of milk instead) 1 can french fried onions

Directions: Mix the rice and dry soup mix together and place into crock pot. Place the (meat?) pieces on top. Mix the cream of chicken or mushroom soup together with the milk and broth. Pour over the pheasant.

Crock pot on high for 4 hours or low all day. Crumble the french fried onions and sprinkle over each serving to give it a little more flavor and crispy crunch.

From: Inshart
18-Dec-17

From: NvaGvUp
18-Dec-17
Sarah Palin's Moose Stew recipe, modified a little for my personal tastes:

Step One: Shoot a moose! (Elk, venison or beef work equally well.)

Ingredients:

2 - 2 1/2 lbs. moose roast, well trimmed and cut into 1" cubes. (Round steak or sirloin would be fine as well.)

2 T Crisco (Yes, Crisco! It works better than olive oils or vegetable oils)

1/4 t black pepper

1/2 t paprika

1 Bay leaf

3 Beef bouillon cubes

3-4 T Worcestershire sauce

1 t salt

2 10 1/2 oz. cans condensed beef broth

1 Cup dry red wine

1 large onion, diced

12 - 15 small whole white onions, peeled

3 - 4 carrots, cut into small 'stew-size' pieces

10 small potatoes, peeled (I prefer Yukon Golds)

2 T butter

2 T flour Instructions: Brown moose cubes in the Crisco over a medium heat

When the meat is browned, add the beef bouillon cubes along with the Worcestershire sauce to the pan, then mash and stir the bouillon cubes until fully dissolved and they start to brown.

Remove meat and juices from pan and place in a 2-3 gallon pot

Add in the chopped onion, pepper, paprika, Bay leaf, salt, beef broth, red wine, and carrots.

Cover and simmer 2 - 2 1/2 hrs., stirring occasionally.

Add the whole onions and peeled potatoes, cover again and simmer for another 15 - 20 minutes.

Mix the butter and flour and stir into the pot. If the gravy doesn't thicken enough for your liking, mix a little more flour with a bit of water, then stir it in as well.

From: Inshart
18-Dec-17
Ingredients: 1 pheasant, cut into pieces....... 1 package dry onion soup mix...... 1 1/2 cups minute rice........ 1 can cream of chicken or cream of mushroom soup..... 1 1/4 cup milk...... 1 can french fried onions......

Directions: Sprinkle the dry soup mix into a greased casserole dish........ Sprinkle the rice over the soup mix........ Place the pheasant pieces on top of the rice........ Mix the cream of chicken soup together with the milk. Pour over the pheasant....... Cover and bake at 350 degrees for 1 1/4 hours....... Uncover. Sprinkle on the onions. Cook for another 15 minutes.......

18-Dec-17
Sausage/burger Parmesan pasta...

1 lb of venison sausage or burger. Sausage will give it more spice. (I used half/half)... 1 clove garlic (I used the paste)... 1/2 of a diced onion (I used a yellow)... 1pkg of spaghetti or your favorite noodle. (I used bow tie)... 4 tbsp of white wine... 4 tbsp of Parmesan cheese... 3 eggs... 2 tbsp of cream or half & half... 2 tbsp of fresh parsley.

Cook onion/garlic in olive oil. Once onions are soften, add meat and cook accordingly. Add white wine during the last minute or so while meat is cooking until evaporation of wine.

Cook your noodles the appropriate time and drain.

Whisk together 3 eggs, Parmesan and cream along with salt/pepper to taste. Set aside.

Add noodles to cooked meat for about a minute over medium heat. Stir.

Transfer meat/pasta to serving dish (preferably the warm dish you cooked noodles in) and add eggs/cheese/cream into the pasta and meat while hot. The eggs will cook within noodles. Stir thoroughly. Salt and pepper to taste.

I made this last night. IT WAS GOOD!

From: Amoebus
18-Dec-17

Amoebus's Link
Bowriter - do most of your recipes include a little thumb-blood? 8^)

I finally got my wife to eat deer shanks with this recipe (link). Really good but hard to find the oil and beer.

From: Grubby
18-Dec-17
Ha ha.... hotdish! I like tater tot!

Brown a pound of burger season to your liking. add 2 cans of cream of mushroom and a can of green beans or corn Spread in a baking dish and cover with cheese. Layer tots on top and bake I can eat this every day for a week .

From: cnelk
18-Dec-17
Hotdish. Only something that an upper midwestern would know eh?? :)

From: midwest
18-Dec-17
Just sat down to post my smoked venison shank recipe....lol. I'll make a separate thread since I have several pics.

From: Inshart
18-Dec-17
2 pound roast. Season your Venison roast to how you like it...... Oil in a cast iron skillet very hot and quickly sear it on all sides sealing in the juices.

In pressure cooker: 1 can beef consume - (tends to be a little salty so be careful) 3 cans of beef broth, 2 table spoons of Worcestershire sauce - add enough water so the roast will be completely covered. Bring up to pressure for about 3 hours - it should fall apart when you take it out....... Drain all the liquid off.... stir in a liberal amount of BBQ sauce, serve hot on hoagie buns, couple pickles, maybe some cheese. Cold beer and chips, let the stories begin.

From: midwest
19-Dec-17
Brad, Better share the Mexican Lasagna recipe. Cooking on the wood stove optional. :-)

Still need to do that one at home and I've got the ground venison ready to go.

From: cnelk
19-Dec-17
I brought this dish to elk camp and everyone loved it.

Mexican Lasagna

Ingredients

6-8 large tortillas

1 lb ground venison

1 packet taco seasoning mix

1/3 medium onion, diced

1 can (19 oz) mild red enchilada sauce

1 can (16 oz) refried beans

1 1/2 cup cheddar or mexican blend cheese

3 small or medium tomatoes, diced

Cilantro, as desired Black olives, as desired Sour cream, for topping Shredded lettuce, for topping

Steps

1 Preheat oven to 350°F. In a large non-stick skillet on stove, cook onions and beef until cooked through. Remove skillet from heat, drain off grease and stir in taco seasoning. Set aside.

2 Cover the bottom of a 9x13-inch baking dish with a thin coat of enchilada sauce. Layer tortilla halves in the bottom of the pan with the cut (straight) sides facing outward toward edges of pan. Cut pieces of another tortilla as needed to fill in any gaps and create a solid tortilla layer in the bottom of the pan.

3 Continue layering ingredients in the following order, making sure to save enough of each ingredient to form a second layer: refried beans, enchilada sauce, beef and onion mixture, shredded cheese, diced tomatoes, and chopped cilantro and black olives (if desired).

4 Using equal amounts of ingredients as the first layer, form your second layer in the following order: tortillas, beans, enchilada sauce, meat and onions, cheese, tomatoes, cilantro and olives.

5 Top with a final layer of tortillas, and cover with a thin coating of enchilada sauce and cheese.

6 Bake lasagna for 30-45 minutes until cheese is melted and tortillas start to crisp. Serve with sour cream, lettuce and additional toppings as desired.

From: Grubby
19-Dec-17
Mexican lasagna for supper in graceton tonight...

From: t-roy
19-Dec-17
Mexican lasagna? Can’t get more multi-cultural than that. Sauerkraut stir fry maybe?

19-Dec-17
Boys, this one is to die for.

Get a hunk of back strap. Butterfly it the length of back strap. You can marinate it if you choose. I don't as I prefer the taste of meat and not a marinade. Set it out and let it warm up a bit so you don't have to over cook it.

Get a block of cream cheese and warm to room temp.

A pack of bacon.

1/2 cup of stuffing. Cook the stuffing on the stove top. Stove top stuffing is fine if you prefer.

Once the cream cheese is room temp, mix it and the stuffing together. Once the back strap hunk is warmed up, season and sear it off in a blazing hot cast iron skillet with a touch of olive oil. Do all the sides. Remove it from the pan. Open up the butterfly and add the cream cheese and stuffing. Re-season the back strap and wrap in bacon. Put it back in the skillet in a 350 degree preheated oven and cook for 20 minutes for an average sized whitetail back strap. Longer for bigger around cuts. I'm guessing about 30 minutes for elk.

When preparing the back strap, season the meat with your choice of seasoning. I like good ole sea salt and pepper, with a touch of spicy Montreal Steak seasoning. Try it. Regardless of your preference for cream cheese, it is the key here. So, use it. God Bless men

19-Dec-17
WV that sounds fantastic...cnelk yours too,,,,,I down loaded both....thx

From: Grubby
19-Dec-17
The lasagna was amazing, now I’m tired.

19-Dec-17
It is fantastic.

From: r-man
19-Dec-17
steak , float it in butter in the pan , add salt and pepper . cook till done . works every time

From: Dirtman
23-Dec-17
2-3 lb backstrap Combine 4 tablespoons softened butter, 2 tablespoons yellow mustard, 1/2 teaspoon salt, garlic powder to taste (approximately 1 teaspoon). Spread combined “sauce” on top of back-strap. Roast at 450 for 15 minutes then reduce to 375 and roast till desired doness. 145 to 150 degrees for medium rare/ medium. Let rest for 5-10 minutes and slice. Works well on beef tenderloin too.

From: Alleyyooper
23-Dec-17
Cajun Coyote Recipe INGREDIENTS: * 2 cups vegetable oil * 2 tablespoons Cajun seasoning * 2 tablespoons dried Italian-style seasoning * 2 tablespoons lemon pepper * garlic powder to taste * 2lbs of fresh thawed coyote meat – pounded to 1/2 inch thickness DIRECTIONS: 1. In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the coyote meat in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour. 2. Preheat the grill for high heat. 3. Lightly oil the grill grate. Drain coyote, and discard marinade. Place coyote on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.

??

From: bad karma
23-Dec-17

bad karma's Link
Here's an easy recipe for a 7 chile chili. I added more chocolate, literally bittersweet chocolate to make it more like a mole, and some tomato paste as well. It has a perfect heat, which doesn't show up at first, and then, sits on the back of your tongue. One of my favorites, and you can do it in a crock pot.

From: buzz mc
23-Dec-17

buzz mc's embedded Photo
buzz mc's embedded Photo
9 smurfs, quartered

2 tablespoons of butter

Melt the 2 tablespoons of butter in a skillet. Add the smurf quarters. Saute until the smurf quarters are just cooked through. Serve immediately.

From: tobywon
23-Dec-17

tobywon's embedded Photo
tobywon's embedded Photo
Rolled stuffed venison roast. I use a rear roast and butterfly open. I brush inside with pesto and a salute some onions, peppers and add some Italian bread crumbs. You can stuff with whatever you like. Roll roast and tie or toothpick together. Some wrap in bacon and weave to keep roast together I just coat outside with olive soil, salt and pepper. Oven 325 degrees for 30 minutes per pound and check internal temp for 125 degrees. I remove from oven and cover loosely with foil and let rest for 8-10 minutes. Medium rare is the key.

23-Dec-17
Yea, Paul... that roast looks GOOD! Going to try that next week. Think I'll add some bacon like you mentioned also.

From: Olink
23-Dec-17
What a timely thread. Just finished making this for Christmas Eve... Tipsy Wieners 1 1/2 lb hot dogs 1 1/2 lb kielbasa 1 cup chili sauce 1 cup brown sugar 1 cup bourbon Cut dogs and kielbasa into 1 inch pieces. Put in large Pyrex or Corningware dish. Mix in chili sauce, brown sugar and bourbon. Bake lightly covered at 350 for 3 hours, stirring every hour. Refrigerate overnight, heat up on low Crock pot the next day.

From: Inshart
23-Dec-17
Oh man, Toby wins - definitely going to try that one - with bacon and minus the peppers. Looks like prime rib, yummmmmmm!

From: keepemsharp
23-Dec-17
I know all cooks say "let it rest" but I like to eat hot meat.

23-Dec-17
That lasagna recipe looks amazing.....

From: Barry Wensel
23-Dec-17
Here's one I bet most have never tried. On an elk hunt with the legendary Paul Schafer (we used to call him Chef Schaf) he cut out a section of backstrap from a bull I'd just killed. He cubed the meat into about one inch squares. Then dipped the cubes into a mixture of orange marmalade jam and horseradish (yes.. you read that right), then rolled the dipped cubes into a dish of sesame seeds for a little crunch. Then deep fried them in hot grease/oil. Crispy/crunchy on the outside and tender in the middle. Absolutely excellent. BW

From: tobywon
24-Dec-17
Embry & Inshart let me know how it comes out. My wife and kids go nuts for it. Barry, I've heard of deep frying venison cubes like a fondue at a party but would never have remotely thought of that combination. Makes you wonder how someone comes up with that, will have to give that a try.

From: Inshart
25-Dec-17
My hunting partner lightly seasons venison and deep fries it all the time - has been doing it that way for years and loves it.

From: Nimrod90
25-Dec-17
Venison Tenderloin sliced to your liking , season with garlic pepper seasoning and brown in olive oil. As its browning add some fresh sliced mushrooms and cook down. Mix a can of cream of mushroom soup, can of milk, and a packet of mushroom gravy mix together and pour over your tenderloin and mushrooms in the fry pan. Let this simmer for 5 minutes or so and stir occasionally until it thickens a bit. Serve it over egg noodles, Fast , easy and filling and very good!

From: DL
25-Dec-17

DL's Link
This recipe was killer using the sheep shanks off my Desert Ram. This would work with any cut of meat. Be sure and use port or at least 2 cups of it and one of another red wine. The port gives it a sweetness and it’s also tasty after dinner. I use Yukon gold potatoes and and cauliflower mixed together. Very sweet 2/3 potatoes 1/3 cauliflower and make like regular mashed potatoes. You won’t notice the cauliflower. I also made fresh green beans. I also added mushrooms to the sauce. Strained it and reduced to the liquid like it says. The sauce is so incredible and rich tasting. Any meat would be great with this.

From: Ucsdryder
30-Dec-17
Going to try some braised venison shank.

Do I need to remove the silver skin on the outside before browning? Or will it just melt away while simmering?

30-Dec-17
Just clean it and start the braising. It's 'da bomb

From: Ucsdryder
30-Dec-17

Ucsdryder's embedded Photo
Ucsdryder's embedded Photo
Ucsdryder's embedded Photo
Ucsdryder's embedded Photo
Ucsdryder's embedded Photo
5 hours of simmering...wow!!!!! Flavors are tremendous. No more grinding shank!
Ucsdryder's embedded Photo
5 hours of simmering...wow!!!!! Flavors are tremendous. No more grinding shank!
Thx wv! I’m winging it. Smells amazing.

From: yooper89
26-Jan-18
Just to bring this bad boy to the top again.

Tossed a mallard on the smoker the other night between 180-220 degrees -- a bit of a variable on my Traeger's end. Anyway - maple syrup and chili powder basted every hour or so for 3 hours. Came out tender, a bit dry but I think that was part of the temperature variable. The flavor was outstanding. My girlfriend, who isn't a fan of duck, devoured it.

Took the leftovers, fried up some green pepper, onion and mushroom, melted provolone on top and made a nice philly cheese duck!

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