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Posts Tagged ‘wild game’

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

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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

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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.

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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

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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!

Game Fish Identification

Happy Hunting & Fishing!

– Marci

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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

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