Feel like a game?

Question

I've just bought some mixed game (pheasant, hare etc) and some venison from a food fayre. Thought it might make a nice Christmas Eve dinner. Anyone got any decent recipes I could try?

Answer 1

"Christmas Meat Pie" - 6 to 8 servings

1 lb. ground pork
1 lb. ground venison
3 cups water
2 medium onions; chopped
1 medium carrot; chopped
2 tbsp. beef gravy mix
2 tsp. dried thyme
2 tsp. ground mustard
3 garlic cloves; minced
1 tsp. rubbed sage
1 tsp. pepper
1/2 tsp. salt
3 cups hot mashed potatoes (prepared without butter or milk)
Pastry for double-crust pie (9")
Milk

In a large skillet, cook pork and venison over medium heat until no longer pink; drain. Stir in water, onions, carrot, gravy mix, thyme, mustard, garlic, sage, pepper and salt. Bring to boil. Reduce heat; simmer, uncovered, for 1 hour or until vegetables are tender, stirring occasionally. Drain; stir in potatoes.
Line a 9" deep-dish pie plate with bottom pastry; trim even with edge. Add meat mixture. Roll out remaining pastry to fit top of pie. Make decorative cutouts or cut slits in pastry; place over filling. Trim, seal and flute edges.
Brush pastry and cutouts with milk; place cutouts on pie. Bake at 400* - 15 minutes. Reduce heat too 350*; bake 35-40 minutes longer or until golden brown.


"Venison Chili Con Carne" - 6 servings

1 lb. bulk hot Italian sausage
1 large onion; diced
1 medium sweet red pepper; diced
2 lbs. venison steak; cut into 1 1/2" cubes
2 tbsp. olive oil
1 (28 oz.) can crushed tomatoes
1/4 cup tomato paste
1 tbsp. brown sugar
2 tsp. ground cumin
2 tsp. chili powder
1 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
Salt and pepper to taste
1/4 cup minced fresh parsley
Hot cooked rice

In a Dutch oven or large pot, cook sausage, onion and red pepper over medium heat until meat is no longer pink; drain and set aside.
In same pot, brown venison in oil; drain. Add tomatoes, broth, tomato paste, brown sugar, cumin, chili powder, oregano, pepper flakes, salt, pepper and sausage mixture. Simmer, uncovered, for 1 to 1 1/2 hours or until venison is tender. Stir in parsley. Serve over rice.


"Venison Taco Pie" - 6 servings

1 lb. ground venison
1 (11 oz.) can tomato sauce
1 envelope taco seasoning
1 (7 1/2 oz.) tube refrigerated buttermilk biscuits
1 cup (4 oz.) shredded Cheddar cheese

In a large skillet, cook venison over medium heat until no longer pink; drain. Stir in corn, tomato sauce and taco seasoning; keep warm.
For crust, press biscuits onto the bottom and up the sides of an ungreased 9" pie plate. Bake at 350* - 5 minutes. Spoon venison mixture into crust; sprinkle with cheese. Bake 20-25 minutes or until filling is bubbly and biscuits are golden brown. Let stand 5 minutes before serving.


"Pheasant En Creme" - 4 to 6 servings

1 pheasant; quartered
1 (10 1/2 oz.) can condensed cream of chicken soup
1/2 cup apple cider
1 tbsp. plus 1 tsp. Worcestershire sauce
3/4 tsp. salt
1/3 cup chopped onion
1 clove garlic; minced
1 (3 oz.) can sliced mushrooms; drained
Paprika

Heat oven to 350*. Place pheasant in ungreased baking dish, 9x9x2". Mix soup, cider, Worcestershire sauce, salt, onion, garlic and mushrooms; pour over pheasant. Sprinkle generously with paprika.
Basting pheasant occasionally with sauce, bake uncovered 1 1/2 to 2 hours or until fork-tender. After baking pheasant 1 hour, generously sprinkle again with paprika.
(NOTE: For 2 pheasants, place pheasants in 13.x9x2" baking dish and double all ingredients.)

Answer 2

Here are some ideas. For the Hare you can make that famous German rabbit stew called Hassenpfeffer. It is great. For the pheasant, since that is an all dark meat and non fatty bird you should roast with either smoked bacon strips toothpicked all over the bird to provide basting or, you could baste with butter or chicken broth. For the venison, it depends upon what cut(s) of venison you have as to whether to grill venison steaks or chops or, if you have a roast I would also suggest bacon strips on that too to keep the venison from getting too dry as venison has very little fat. There are plenty of recipes for all these on the internet. Good luck. It sounds like a lot of fun.

Answer 3

Here's a country dish called purloo. You can use any game you like. I cook the recipe with the breast of the bird, along with the livers and gizzards.

Mixed Game Purloo
Breasts and giblets of 6 small birds
1/4 lb rabbit
1/4 lb Smoked venison sausage cut bite-sized pieces
2 x Bay leaves
1 tbl Chopped fresh parsley (optional)
1 lrg Onion chopped
2 x Ripe tomatoes chopped
1 cup Rice
Salt to taste
Red pepper flakes to taste

Put the bird breasts and giblets into a pot, cover with water, add the bay leaves, and simmer (do not boil) for 1 hour. Add rabbit, sausage, onions, salt and red pepper, plus a little hot water, if needed. Simmer for 30 minutes. Discard the bay leaves. Bring to a boil and add the rice, parsley and chopped tomato. Cook for 25 minutes, watching the pot closely and adding water as needed. (As it cooks and expands, the rice will quickly absorb lots of water.)
Serve in bowls as a soup, or cook down like pilaf and serve on plates. I prefer it in bowls, served with hot French bread.

Answer 4

Pheasant:
2 phesants
2 stalks celery
2 small carrots
1 apple quartered
2 onions quartered
2 cups cooked wild rice
2 T olive oil
1/2 cup diced ham
salt and pepper

Dress and wash birds, and season with salt and pepper. Stuff with celery, carrots, apples, onions, olive oil, and diced ham all mixed thourghly. Place the birds in a buttered casserole and bake covered until tender and brown.
Goes great with scalloped potatoes.

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Rabbit:
Baked Rabbit in Sour Cream:
1 dressed rabbit, quartered
salt and pepper
6 slices bacon
1 cup melted butter
1 1/2 T flour
1 cup Sour Cream
2 T lemon juice
1 cup hot water

Rub rabbit well with salt and pepper. Arrange in baking dish with bacon slices over the pieces of rabbit. Cook in 475 oven for 25 min. Lower heat to 350 and baste with melted butter and continue cooking for 25 min. Sprinkle with flour and pour sour cream over all. Add the lemon juice and water. Cover and cook for additional 20 min. Stir pan sauce occasionally, allowing it to thicken.

Hasenpfeffer

1 dressed rabbit
2-3 cups vinegar
2 to 3 cups water
1/2 cup sugar
1sliced onion
2 t salt
1/4 t pepper
1 t pickling spices
Enriched flour
1/2 t Kitchen Bouquet

Cut cleaned rabbit into serving pieces; cover with equal parts vinegar and water; add sugar, onion, seasonings, and spices. Let stand in cool place for 2 days.

Remove rabbit; dry; roll in flour and brown in hot fat. Gradually add 1 cup of the pickling solution; cover and simmer about 1 hour or until meat is tender. Thicken the remaining liquid for gravy; stir in the Kitchen Bouquet.

Answer 5

buy a cookbook i suspect jamie oliver or gary rhodes or delia will do great recipes. Buy the book for a relatives pressie but use it first for the xmas eve dinner, everyones a winner!