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Recipes for Hunting Season

I'm soon going to lose my boyfriend for several weeks to a pick-up truck and a rifle, but I'll be rewarded (hopefully!) with a freezer full of venison.

What are your favorite recipes for the spoils of hunting season? Venison, goose, pheasant, squirrel, elk.... Whatever it is you hunt in your neck of the woods.

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  1. This pheasant recipe is one of the best things I've ever made. I did it with butcher shop pheasants and it wasn't nearly as delicious as with wild: http://www.epicurious.com/recipes/foo...

    1. Squirrel make a great Brunswick Stew.
      http://www.fieldandstream.com/forums/...
      Venison Grand Veneur
      http://www.huntinghuddle.com/phpbb3/v...
      Roasted Goose with Potato Dumplings, Braised Red Cabbage etc...
      http://www.germanfoodguide.com/cookin...

      5 Replies
      1. re: chefj

        That stew looks good! (Except for maybe the lima beans, but I guess I should try to broaden my horizons....) I might have to send him out after some squirrel, too. :D

        1. re: chefj

          Goose, potato dumplings and red cabbage is the only meal my mother cooked and that was only for special occasions.

          We are friends with great hunters/cooks. Last Christmas, one did chunks of wild goose meat that had been marinaded (something simple like oil and red wine) and then grilled on skewers. They were one-two bite portions. It was fantastic.

          Vension backstraps grilled and more often than not, wrapped in bacon.

          I haven't had pheasant in years but always enjoyed it. In my area, they were hunted heavily over the past 30 years and only recently am I seeing them again, which is the result of stocking efforts.

          1. re: chefj

            I think he's overcooking the venison with those instructions. It really should be served rare. Unless the deer is old and/or suspecting to be gamey, there's no need to marinate a saddle.

              1. re: carbonaraboy

                It is a good marinade he's got there -- almost exactly what I use for sauerbraten. I would also avoid putting the marinade in the roasting pan -- the meat will tend to steam. Better to dry roast at a high temp. Sauce Grand Veneur is a classic with venison, and that's a good quick version but it would be better to use demi-glace (reduced brown stock).

            1. I don't hunt, but I do buy game at the farmers market.

              Venison - usually treated as steaks

              Pheasant - pot roast

              Duck - simple roast

              Rabbit - casserole or turned into burgers (needs some fatty pork).

              The guy on the market usually has packs of mixed game - I use those for stews or pies.

              1. Upland game bird season is in full swing in my neck of the woods (Michigan) and that means woodcock! I don't go for the traditional cook with entrails in, or eat the entrails on toast preparations. But I do like the cleaned birds barded with bacon and roasted. They're so small I just salt and pepper the cavity and stick a pearl onion in. They are very delicious and taste somewhat like a cross between turkey and venison.

                For venison, I'd be interested in doing a preparation like a sauerbraten, i.e. brined in vinegar and juniper berries.

                1. I'm interested in this too as, starting tomorrow, I will also become a hunting "widow". BF is going for both deer and elk. The other plus is if he gets one of either, he has to buy me a nice big upright freezer, and I'm anxious to get more use out of my new meat grinder :)

                  I do have these two recipes I've been saving for awhile, both happen to be from Chow:

                  Italian Venison-Sausage Sandwich with Peppers and Onions
                  http://www.chow.com/recipes/30251-ita...

                  Elk Meatballs with Bourbon BBQ sauce
                  http://www.chow.com/recipes/30253-elk...

                  I also made tacos with a 50/50 ground elk/ground beef for Super Bowl back in February, and they turned out pretty tasty. I just made them the way I normally make ground beef ones.

                  1 Reply
                  1. re: juliejulez

                    Growing up, the men in the family processed their own deer and all the meat was frozen. Where I live now, everyone takes theirs to a butcher and people get it made into a lot of ring bolonga.

                    Making jerky is a winter tradition. Our close friend and brothers do it at their cabin, drying it over the wood stove.

                    Sausage would be interesting. I can't remember ever eating vension sausage. I know no one in my family would have got to the trouble to make it.