Sign up for your chance to win this Illinois trophy hunt.
Last day to sign up is June 15th, 2013.
The winner will be notified by email and phone by July 20th, 2013
Good Luck & Happy Hunting!
– Marci
Archive for the ‘Wild Game’ Category
Illinois Trophy Hunt Sweepstakes
Posted in Archery, Bow hunting, Contest, Deer, Game, Giveaway, Hunting, Hunting Gear, Sweepstakes, Venison, Whitetail Deer, Wild Game, Win, tagged archery, contest, deer, hunt, hunting, illinois, muzzleloader, sweepstakes, trophy, win on March 1, 2013| Leave a Comment »
Braised Rabbit in Red Wine Sauce
Posted in Cooking, Game, Rabbit, Recipes, Wild Game, tagged braised, cook, cooking, game, rabbit, recipe, wild game on February 25, 2013| Leave a Comment »
I have only eaten rabbit once and I didn’t love how it was cooked. I’ve been wanting to try it again and this looks like a pretty good recipe. However, if you have a great rabbit recipe, I would love to hear about it and would also be happy to post it on my blog if you’d like!
One, 2½ to 3-pound rabbit, bone in, cut into serving-size pieces
Salt and fresh-ground black pepper to taste
About 3 Tbsp unbleached all-purpose flour
½ cup canola or peanut oil
4 medium carrots, chopped
1½ medium onions, chopped
1 garlic clove, chopped
2 sprigs of fresh thyme or 1 tsp of dried thyme
1 cup red wine
1 cup water
Rice or noodles
Chopped flat-leaf parsley for garnish
Spread the flour in a shallow dish. Season the rabbit with salt and pepper, and dredge it in the flour. Shake off the excess flour. In a large skillet or Dutch oven, heat the oil over high heat. Add the rabbit, and cook it for 5 to 6 minutes, turning until it is lightly browned. Lift the meat from the pan, and set it aside.
Add the carrots, onions, and garlic and thyme then cook over medium heat for about 5 minutes until the onions are lightly browned. Reduce the heat, and cook the vegetables over low heat for about 10 minutes, stirring occasionally. Add the rabbit, wine and water and cover the pan. Cook over low heat for about 35 minutes until the rabbit is cooked through.
Using a slotted spoon or spatula, remove the cooked rabbit from the pan and set it aside. Purée the pan’s contents with an emulsifier, food mill, food processor or blender. Return the rabbit with sauce to pan, add the rabbit, and bring back to a simmer. Serve the rabbit and sauce over rice or noodles and garnish with parsley.
For more wonderful small game recipes, visit the Ohio Dept of Natural Resources website.
Happy Hunting!
– Marci
Hot & Sweet Venison Jerky
Posted in Cooking, Deer, Jerky, Recipes, Venison, Whitetail Deer, Wild Game, tagged "hot & sweet", "wild game", cook, cooking, deer, jerky, recipe, venison on February 19, 2013| 2 Comments »
Ingredients:
10 pounds deer meat
2 cups chopped onions
2 cups brown sugar
1 cup red wine vinegar
1 cup catsup
4 quarts cold water
2 tsp. Mesquite smoke flavor
3 tsp. curing salt
2 tsp. garlic powder
9 Tbsp. salt
2 Tbsp. chili powder
3 Tbsp. black pepper
3 Tbsp. cayenne pepper
2 Tbsp. ground yellow mustard seed
Instructions:
Grind the meat. Mix all other ingredients and then stir them into the ground venison. Using a jerky shooter, form strips of meat on the shelves of a food dehydrator. (Dehydrating time depends on type and size of dehydrator, see instructions that came with your model). Store dried jerky in freezer until ready to consume.
Check out the Ohio Dept of Natural Resources for more wild game recipes.
Happy Hunting!
– Marci
Apple Venison Meat Loaf Recipe
Posted in Cooking, Deer, Game, Recipes, Venison, Wild Game, tagged "wild game", cook, cooking, game, meat, meatloaf, recipes, venison on February 14, 2013| Leave a Comment »
Ingredients
1 egg, lightly beaten
1/2 cup ketchup
1 tablespoon prepared horseradish
2 cups shredded peeled apples
2 cups unseasoned stuffing cubes
1/4 cup finely chopped onion
1 tablespoon ground mustard
2 pounds ground venison
Directions
In a large bowl, combine the first seven ingredients. Crumble venison over mixture and mix well. Pat into an ungreased 9-in. x 5-in. loaf pan.
Bake, uncovered, at 350° for 60-70 minutes or until no pink remains and a thermometer reads 160°. Yield: 8 servings.
Nutritional Facts
1 slice equals 239 calories, 4 g fat (1 g saturated fat), 123 mg cholesterol, 367 mg sodium, 21 g carbohydrate, 2 g fiber, 29 g protein.
Originally published as Apple Venison Meat Loaf in Country Woman December/January 2010, p65
Happy Hunting!
– Marci
How to Build a Cold Smoker (Smokehouse)
Posted in "smoked meat", Cooking, Game, Hunting, smoking, Wild Game, tagged "cold smoker", "smoke house", "smoked meat", "smoking meat", build, building, cooking, meat, plans, smoking, wild game on January 20, 2013| Leave a Comment »
I’ve been looking into building a small smokehouse for some time now. There are certainly lots of plans out there using anything from terracotta pots and garbage cans to actually building a full smokehouse. I like the idea of doing things for less money. But I also like doing things right.
Here is a great little smokehouse I came across the other day. It looks good but not too complicated. I don’t know if I’ll get around to building it any time soon, but I’m definitely printing this out and putting it on the to-do list.
Cowgirl’s Country LIfe: Building a cold smoker (smokehouse)
Go to Cowgirl’s Country Life website to see the full plans.
Happy Hunting!
– Marci
Recipe: Venison Lasagna
Posted in Cooking, Deer, Hunting, Recipes, Venison, Wild Game, tagged cooking, deer, hunter, hunting, kitchen, recipe, venison, wild game on January 19, 2013| 1 Comment »
Not My Mum’s Venison Lasagna
(Click here for the full description and recipe.)
Venison Lasagna
This is a riff off my mother’s lasagna, and of course, everyone’s mother makes the best lasagna, right? This one is supremely meaty, supremely cheesy. There’s something like 3 pounds of meat and 2 pounds of cheese in this bad boy. But it makes 8-10 servings, so don’t worry about it. This lasagna, like most, reheats well, too.
And of course you can use regular ground beef and pork for this if you don’t have access to venison or wild boar. It’ll be just as good.
Serves 8-10.
Prep Time: 30 minutes
Cook Time: 3 hours
1 pound ground pork or wild boar
2 pounds ground venison or ground beef
1 chopped onion
1 head of garlic, chopped
1 28-ounce can of crushed tomatoes
1 8-ounce can of tomato sauce
1 can of tomato paste
1 cup red wine
1 teaspoon fennel seeds
1/2 teaspoon fennel pollen (optional)
2 tablespoons sugar
1/4 cup chopped fresh basil leaves
2 tablespoons dried oregano
1 15-ounce container of ricotta cheese
1 pound mozzarella cheese, shredded
1 cup grated pecorino cheese
1/2 nutmeg
1/2 cup chopped parsley leaves
12 lasagna noodles
Salt and pepper
Copyright © 2013 Hunter Angler Gardener Cook
For the rest of this amazing recipe by Hank Shaw, visit his website.
Recipe: Skillet Game Hash
Posted in Cooking, Deer, Elk, Game, Hunting, Recipes, Wild Game, tagged cooking, deer, elk, game, hunt, hunting, recipes, shooting, venison, wild game on January 7, 2013| Leave a Comment »
Skillet Game Hash
Prepare leftover meat from any big-game roast as a tasty hash.
Serves:4-6
1 quart water
1/2 tsp. salt
1 1/2 pounds potatoes
1 tab butter
2 tabs vegetable oil
1/2 cup chopped onion
2 cups minced or ground cooked big game
1 cup leftover thin game gravy
1/2 tsp. salt
1/4 tsp. dried basil leaves
1/4 tsp. pepper
1/8 tsp. dried thyme leaves
Dash nutmeg
Dash garlic powder
For the rest of this recipe, please visit Big Spur Lodge’s Big Game Recipe page. Thanks!
Copyright © 1997 Dillon Enterprises
Game Fish Identification
Posted in Fish, Fishing, Game, Trout, Wild Game, tagged fish, fish id, Fishing, game, identification, wild game on December 26, 2012| Leave a Comment »
Knowing your fish is most certainly an important part of fishing. Trout and salmon are a good example of why we need to be able to easily identify fish. One salmon may be in season while another one is out. Unless you want to risk a big fine, you’d better make sure you’re not trying to keep the wrong one!
The Idaho Department of Fish and Game has a very nice chart to help you identify game fish. It also has lots of additional information on the fish such as life history, feeding habits and angling techniques.
Know before you go!
Happy Hunting & Fishing!
– Marci
Basic Fishing Setup
Posted in Fishing, Fishing Gear, Trout, Wild Game, tagged Fishing, fishing gear, fishing setup, knots, tie a knot on December 24, 2012| Leave a Comment »
When I go fishing, I seem to setup my gear just fine. But to be honest, I don’t actually know what I’m doing. I’m just guessing. Well here is a great little diagram for a very basic fishing setup and how to tie a basic fishing knot. Now I can do it correctly with the guesswork taken out of it!
Happy Hunting & Fishing!
– Marci
My Favorite Website for Wild Game Recipes
Posted in Cooking, Deer, Elk, Hunting, Recipes, Wild Game, Women Hunters, tagged cooking, deer, elk, female, hunter, hunting, nevada, recipes, venison, wild game, women on December 10, 2012| Leave a Comment »
This is from NevadaFoodies.com:
Antelope black bean and white corn tacos
Hi there I’m a female hunter who loves the Nevada outdoors, cooking and photography. We recently pulled a Bull Elk Tag last year for Nevada and after that we had freezers packed full of elk meat. I decided as a tribute to the elk that I would design a website full of elk recipes showcasing just how flavorful wild game meat can be.
NevadaFoodies.com is the beginning of a collaborative effort to document creative and flavorful Wild Game Recipes such as Elk, Venison, Antelope, Chukar, Dove, Sage Hen, Duck, Goose and more. The website also features photography of the game recipes as well as photography from Nevada’s great outdoors. If you have recipes or would like to share your comments – please let me know what you think.
I truly value other cooks opinions…. Here’s a few Elk Recipes that I have recently cooked up and showcased on the website:
- Green Chili Elk Enchiladas
- Elk Sliders with Pancetta Bacon and Smoked Mozzarella
- Crustless Elk Sausage and Mushroom Parmesan Quiche
- Elk Filet with Creamy Alfredo and Mushrooms
- Elk Italian Sausage Pizza with Ricotta Cheese, sautéed Mushrooms and Onion
- Baked Elk-n-Sage Ravioli
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NevadaFoodies.com truly is a wonderful website with amazing and extraordinary recipes! Check it out and you won’t be sorry!
Happy Hunting!
– Marci
Morrigan's Lodge 