Does anyone have some original or obscure (but very good) game meat recipes?

Question

I have 2lbs of prime venison from a Scottish Big Red shot just before Christmas and also a large fresh pheasant shot just last week. I have been trained as a chef a while ago and worked front of house in haute cuisine for many years so know a few British and French recipes for each but I'd love to try something a little out of the ordinary. What can people suggest? Inspire me!

PS. Recipes for pheasant and venison only please. I don't want anybody trying to convince me to turn veggie or telling me "Here's what you could try if you had some alligator meat instead."

Answer 1

Ted Nuggent has a cookbook called "Kill It and Grill It." You might find some receipes on line. He kind of a nutty guy, but the receipes are good.

Answer 2

Here's my favorite pheasant recipe, one that I created:
Pheasant with Portabella Mushrooms in Thai Peanut Sauce

2Regular-sized Ringneck pheasants (or 1 large)
1Large bottle (about 8 oz) of Thai peanut sauce, the brand is up to you (I use San-J, which I find at a health food market). You may want to try making this from scratch, in which case you’re on your own.
5whole portabella caps
5cloves garlic
1cup olive oil
3shots Laphroaig single malt scotch, preferably 15 year old but 10 year will work. Heavily smoky scotches like this one really make the taste special. Other smoky single malts that work well, if you can’t find that one, are Lagavulin, Port Ellen, Caol Ila, and Ardbeg.

Quarter the birds, then fillet the breasts into 2 pieces each. Legs can remain whole. To tenderize, boil the legs in water for 20 minutes but not the breasts. Place oil in large skillet on low heat, then mince the garlic and very lightly brown in the oil. Slice the mushrooms straight across into 1/2 inch wide pieces, then place into pan. You will be tempted to add more oil when the mushrooms soak it up as they cook, but don’t; they will release the oil again when they cook a bit, about 10 minutes. While this is happening, take the legs out of the boiling water and place the legs and breasts into a bowl, pouring the Thai peanut sauce over them and mixing so that the pieces are covered in the sauce. Put each piece into the skillet on top of the mushrooms, making sure to lay them next to and not on top of each other. Pour excess peanut sauce over the top of this. Finally, pour 2 shots of the scotch into the pan, being careful not to ignite the alcohol as you do this. Drink the remaining shot. In fact, make it a double.

Cover, cook on medium heat for 10 minutes. Remove cover, and cook another 10-15 minutes, or until the peanut sauce/oil mixture starts to thicken - - or add corn starch to help the thickening process. Turn the bird pieces frequently during this last part so they don’t burn. When serving, make sure to spoon the peanut sauce and some mushrooms on top of the birds.

This is a dinner that truly pays homage to such a wonderful game bird.

Answer 3

I would try marinating the venison in milk for a couple of hours. Cut a fresh clove of garlic into slices, and cut up three limes.

Once the venison is marinated, using a paring knife, cut slits in the venison, putting the garlic completely covered but just under the surface. Douse in lime juice, wrap in foil and put it on the smoker.

It started out having nothing to eat at the deer leaset while broke in college. There were limes (for the beer) and left over garlic. 10 years later it is still one of my favorite ways to prepare venison.

Answer 4

Hi!!
My Dad recently taught me how to make Venison Stew! He's been a chef for about 30 years now and has hunted deer for about half that. He makes the best stew ever! Although there's no real measurements.
What you're going to need is a big stewing pot, venison(my dad uses the loin chops for his stew), lots of rosemary, onions, garlic,
carrots, Yukon Gold potatoes( they hold their shape and won't go mushy until you bite into them), celery, diced and crushed tomatoes(he uses canned tomatoes), salt and pepper.

My dad uses partially frozen meat. This is also an all day cooking kind of stew.

So, turn your oven on to 350' put the chunks of meat in the pot and into the oven. stir every now and again untill the meat is browned. Throw in garlic, onions, rosemary, salt and pepper.
Let cook for a couple of minutes. Throw in every thing else plus a bit of water. Let cook for an hour and stir. If it's too runny add a little flour. Let cook for another couple of hours stirring occasionally. When it's thck and you can smell it through your whole house, it's ready!

P.s.- It tastes even better heated up the next day!

Answer 5

1/2 pint spiced vinegar
1/2 pint red wine
3 carrots cut up
1 large onion sliced
3 bay leaves
a sprig of thyme
salt and pepper
4lb ish of venison
Heat the above together (not the venison) to get the flavours mixing. Pour over the meat and let it stand for two days. I turn it after the fist day. Then remove it from the marinade and either cover it with a flour and water paste so it is encased and then roast it or cover it with dripping and cook it in a hot oven 450f mark8 for 1 1/2 hours (longer for a tough or larger piece obviously) Then scoff it mmmmm yummy. I had it for Christmas dinner done in the paste (you crack the paste of once its cooked and throw it away, incase you wondered) Enjoy

Answer 6

Take the venison and marinade it in reg marinade and 1 16oz can of Budweiser, not the light, just regular beer. Put it in the fridge for 24 hours flipping after 12. If it is steaks, slow grill them for 45-50 minutes, flipping every 2 minutes and putting on a very light coat of BBQ sauce.

Answer 7

http://www.exoticmeats.com/recipes/recipe.php?item_id=127
Venison Fillet with Pecan Sauce
Ingredients
4 6-ounces fillets Venison loin medallions
1 tablespoon olive oil
1 teaspoon chopped garlic
1 medium onion, sliced
8 oz. small button mushrooms
3 tablespoons cream sherry
2 cups chicken stock
1/2 cup heavy cream
2 teaspoons cornstarch
1/3 cup pecan halves
1/4 cup green onions, finely sliced
Directions
Season venison with salt and pepper. Heat olive oil in non-stick skillet, add venison and cook until venison is rare. Remove from skillet. Add onion and mushrooms to pan; cook 3 - 5 minutes. Add garlic and cook 2 more minutes. Add sherry; cook 1 minute. Add stock; boil until liquid is reduced by half, about 8 - 10 minutes, skimming fat and foam as necessary.
Combine 2 tablespoons of cream with cornstarch. Add remaining cream to skillet; bring to a boil. Whisk in cornstarch mixture; simmer 4 - 5 minutes. Add venison, pecans and green onion. Simmer 2 minutes and serve.
Nutritional info


http://southernfood.about.com/od/venisongame/Venison_and_Wild_Game_Recipes_Informati.htm
http://www.chefdepot.net/gamerecipes.htm
http://www.exoticmeats.com/recipes/index.php

Answer 8

Hi! here I found something which might interest you....

~~~~~~~~~~ Greek-Style Roasted Game Hens ~~~~~~~~~~
The hens have a savory tomato-olive mixture stuffed under the skin

1/4 cup sun-dried tomatoes halves (not oil-packed)
1/3 cup chopped fresh mint
1/4 cup Calamata or other brine-cured black olives, pitted and chopped
1/4 cup golden raisins
2 cloves garlic, finely chopped
1/2 tsp grated lemon zest
1/4 tsp salt
2 Cornish game hans (11/4 pounds each), halved.

Preheat the oven to 425 deg F. In a small saucepan, bring 1 cup of water to a boil. Add the sun-dried tomatoes and cook for 5 minutes to blanch. Reserving 2 tbsp of the cooking liquid, drain the tomatoes. Place the reserved cooking liquid in a medium bowl. When cool enough to handle, coarsely chop the sun-dried tomatoes and add them to the bowl.

Add the fresh mint, olives, raisins, garlic, lemon zest, and salt to the sun-dried tomatoes, stirring to combine. Using your fingers, carefully lift the game hens' breast skin and as much of the thigh skin as you can without tearing it. Place one-fourth of the sun-dried tomato stuffing mixture under the skin of each hen half.

Place the hens, skin-side up, on a rack in a roasting pan, and roast for 25 minutes or until they are cooked through. Remove the skin before eating. Serves 4.

~~~~~~~~~~ Venison Stew with Fruit ~~~~~~~~~~
Prep: 1 hour / Cook: 2 hour
Serves 4-6

3lb / 1,4kg shoulder or leg of venison, boned
2 medium-sized onions
4 cloves garlic
1 small green chilli pepper
4 tbsp olive oil
1 heaped tsp ground cumin
2 tsp ground oregano
14oz / 400g tin chopped tomatoes
13/4 pints / 1 litre beef stock
1 pint / 570ml dark beer
2 Granny Smith or other dessert apples
6oz / 175g pineapple (preferably fresh)
1 tsp cinnamon
1 tbsp cider vinegar
1/4 tsp ground allspice
2 tsp salt
2 tsp sugar
1/2 tbsp chilli powder (or cayenne)
1/3 pint / 190ml water
3 tbsp peanut or groundnut oil or any vegetable oil

Chop the onions coarsely, crush the garlic and chop the chilli pepper very finely. Heat the olive oil in a large casserole over medium heat and saute the onion, garlic and chilli for 10 minutes or until soft, stirring occasionally. Drain, remove and set aside.

Put the cumin and oregano into a small pan and heat gently unit they release their scent. Put aside.

Cut the venison into 2-in / 50mm cubes and brown them in the remaining oil. Add the onion mixture and spices. Cook, stirring constantly, for 5 minutes.

Add the chopped tomatoes, beef stock and dark beer to the meat. Bring to the boil, then lower the heat and simmer for 11/2-2 hours until it is tender.

While the meat is cooking, peel the apples and pineapple, Dice coarsely and puree in a blender with the cinnamon, vinegar, allspice, salt, sugar and chilli powder with 1/3 pint / 190ml water. Heat peanut or other oil and saute the mixture for 3 or 4 minutes until most of the liquid evaporates.

When the meat is cooked, take it out of the liquid and lay it on a warm dish. Add the fruit mixture to the casserole, mix with the liquid. If a thicker sauce is preferred, mix 1 tsp of cornflour with a little water and stir it into the cooking liquid. Simmer the sauce gently for 5 minutes, stirring it continuously. Pour the sauce over the meat, and serve.

Have fun & good luck ! ..._;-)

Answer 9

Venison Chili

1 c. chopped onion
4 tbsp. chopped green pepper
3 tbsp. oil
2 lbs. ground venison
1/2 c. diced celery
3 tbsp. chili powder
2 tsp. sugar
1 lg. can tomato juice
1/2 tsp. salt
1 can chili beans

Cook onions and green peppers in oil until tender. Add venison and cook until brown, stirring often. Add remaining ingredients and cook over low heat, 1-2 hours.

Answer 10

Humble (or umble) pie isn't strictly talking, meat. back in the 1700's, even as vension became the staple meat of the wealthy, the servants might want to apply the leftovers from the carcass to make a pie. to that end, 'leftovers' might want to intend the mind, lungs, coronary heart, kidneys, intestines and different generally discarded offal. This became all mixed with suet and a tremendous type of seasoning, then baked in a pie. it truly is from this we get the word 'to devour humble pie', intending to debase oneself.