WFF Cookbook!

Post up all your game recipes!

WFF Cookbook!

Postby Olly » Thu Sep 13, 2012 1:04 pm

I want to get a cookbook going, my plan is to take your wild game recipes and put them in an actual book that we can send out to interested members.

If anyone wants to contribute post them here! No need to keep them duck/goose related. If you can include a photo of your finished product for us all to see!
“If ye love wealth better than liberty, the tranquility of servitude better than the animating contest of freedom, go home from us in peace. We ask not your counsels or arms. Crouch down and lick the hands which feed you. May your chains set lightly upon you, and may posterity forget that ye were our countrymen.” ― Samuel Adams
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Re: WFF Cookbook!

Postby capt1972 » Thu Sep 13, 2012 6:22 pm

I've got a good one, just need some fresh duck! I'll post it up once I get to make it again next month.
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Re: WFF Cookbook!

Postby Flightstopper » Thu Sep 13, 2012 6:26 pm

Marking this thread for now will get some up later
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Re: WFF Cookbook!

Postby aunt betty » Tue Mar 05, 2013 12:46 pm

Rabbit stew

We use a product called McCormick's beef stew starter.
It comes in a bag and you can buy it at the grocery store.

Follow the directions on the package except substitute rabbit for the beef.
We toss in a bag of frozen mixed vegetables and maybe some extra corn or whatever.

This recipe is something you can add things you like to. For instance if you like mushrooms dump in a can of them after draining. If you like carrots throw in some baby carrots.

To prepare the rabbit first boil it and then simmer for about a half-hour or so. We use some Mrs. Dash in the water.
After it's done and cooled you can de-bone the meat very easily. Boiling it first removes pretty much all gaminess. Toss the water you boiled the rabbit in and use different in the stew. Cut up your meat and add it to the stew.

This is something that can be thrown together and put into a crock-pot on low before you go hunting. When you get back it's done. :thumbsup:
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Re: WFF Cookbook!

Postby Throbbin Rods » Thu Feb 01, 2018 9:30 am

Roast Goose
2 geese dressed and prepared
1 pound bag of Herb Seasoned Pepperidge Farm Stuffing
4 stalks celery
1 large onion, diced and slightly browned
1 pound sweet Italian sausage, browned and crumbled
1/2 pound butter, melted
1 egg, beaten
Water
3 cups cranberry juice
If frozen, thaw geese in cold water - enough to cover bird. Add 1/2 cup vinegar plus cup salt. Remove geese after 2 hours. Rinse outside of bird and cavity, and pat dry. To prepare stuffing, in a large bowl, combine dressing mix and the celery, onion, sausage, butter and egg; add enough water to moisten, about 2 cups. Mix well and stuff geese.
Place geese in roasting pan, breast side down; pour cranberry juice and equal amount of water in roasting pan. Cover birds and cook in preheated oven for 3 1/2 to 4 hours or until meat falls easily from breast bone.
To make the gravy: Remove birds from pan. Pour drippings into saucepan. Mix 1/2 cup flour with enough water to make a medium-thick paste. Add 2 teaspoons kitchen bouquet to pan. Salt and pepper to taste. Stir well, and cook over medium heat for 15 minutes or until mixture thickens. Serve with roast goose.
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Re: WFF Cookbook!

Postby Throbbin Rods » Thu Feb 01, 2018 9:31 am

Sky Steak

Large jar sliced jalapenos
Wild meat – 2 lbs +/-
Bacon – 1 lb

Teriyaqki glaze
1 10 oz bottle soy sauce
1 10 oz jar pure hoiney
Tope of one bunch green onions
2 TBSP minced garlic
2 TBDP Vegetable oil


Prepare meat by bv cutting into 1 or 2 inch cubes
Put cubed meat in gallon sized Ziploc bag with jalapenos and juice
Let marinate in fridge 3 to 5 days
Take meat out of bag, discard jalapenos and juice (Rich likes to wrap bacon around jalapenos and meat)
Wrap meat in bacon slices and secure with toothpicks
Cook over hot grill on high, when bacon is done meat will be done enough
Apply the teriyaki glaze 2 or 3 times while grilling
Remove from grill to serving plate and drizzle with pure honey
Eat – Lots!
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Re: WFF Cookbook!

Postby Throbbin Rods » Thu Feb 01, 2018 9:33 am

Duck Gumbo for those who can't eat spicy foods
Ingredients
Seasoning
• ½ tsp. of each of the following: Salt, paprika, onion powder, garlic powder
Gumbo
• ½ Cup vegetable oil
• 8 duck breasts diced into 1 inch pieces
• 1-1/2 cup. onion, diced
• 1-1/2 cup celery, diced
• 4-6 cloves garlic, minced
• 3 bay leaves
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 2 c. okra, sliced
• 1¼ c. all-purpose flour
• 1¼ c. vegetable oil
• 2 lbs shrimp peeled and deveined
• 1 cup seeded and finely diced tomatoes
• 2 qt. chicken stock
• 1½ lb sausage
• Warm cooked rice
Directions
1. Combine ingredients for seasoning mixture. Toss duck with ½ of seasoning mixture and set aside for 30 minutes.
2. Combine ½ the flour and the rest of the seasoning mixture. Toss duck with flour/seasoning until well coated.
3. In a small pot, heat ¼ c. oil until very hot. Fry duck until brown on all sides and meat is cooked. Drain on paper towel.
4. Scrape bottom of pan to loosen remaining particles. Heat oil back to high and gradually add reserved flour. Cook, whisking constantly, until the flour is dark red-brown to black, approximately 3-4 minutes.
5. Remove from heat and add onions, peppers and celery, stirring constantly. Return to medium heat and cook until vegetables are tender.
6. Add cold stock a little at a time to the roux to form a smooth consistency. Bring to a boil, reduce to a simmer and add okra, duck, andouille and garlic.
7. Simmer 15-25 minutes, stirring often until it begins to thicken. Remove from heat.
8. Adjust seasoning with salt, pepper and hot sauce to taste. Serve over a mound of cooked white rice.
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Re: WFF Cookbook!

Postby Throbbin Rods » Thu Feb 01, 2018 9:34 am

Crock Pot Goose

4 to 6 duck or goose breasts skin off and cleaned well

2 apples peeled and cut into quaters sometimes 8ths if small breasts like woodies are used

2 white onions sliced into 1/8 inch rings and seperated.

4 cloves finely chopped garlic

3 or four cups of Apple cider

A teaspoon of ground cinnamon

salt and peppers to taste


Get all of this in crock pot cook for 4 to 6 hours on medium heat or until duck falls apart goose will take longer

then add some more cider say a cup or 2
then add 2 cups of white rice

cook for another 30 minutes on medium heat or till rice is plump.

Then spoon on to plate or bowl and enjoy. Very simple very mild great recipe
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Re: WFF Cookbook!

Postby Throbbin Rods » Thu Feb 01, 2018 9:34 am

2 pound wild boar roast
3 carrots, cut in half lengthwise for the roast to sit on
1 medium onion, skinned and halved
A few cloves of garlic, skins on
A bay leaf or two
A few springs of fresh thyme
1 cup apple cider
1 cup pork stock plus a little extra stock/cider on hand should you need them
Sea salt
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Re: WFF Cookbook!

Postby Throbbin Rods » Thu Feb 01, 2018 9:35 am

Venison shoulder Roast
1 5 lb. shoulder of venison
1/4 cup Butter [softened]
1 large Onion [chopped]
1 can (12 oz) beer
1 cup Sour cream
1 can Cream of mushroom soup
Procedures
1) Place the roast in a 8" x 13" roasting pan and cover with the onions...
2) combine the beer, sour cream, and soup in a bowl and wisk `til blended, then pour over the roast...
3) bake in a 300¦ oven for 1½ hours `til meat is fork tender (adding small amounts of water if necessary) * thicken the pan drippings for gravy if desired...
Serve with noodles, rice or potatoes.
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Re: WFF Cookbook!

Postby Throbbin Rods » Thu Feb 01, 2018 9:36 am

Sweet Bacon Wrapped Venison Tenderloin

2 lbs venison tenderloins (a single deer loin)
1/2 lb bacon
3 cups dark brown sugar
2 cups soy sauce (Regular NOT low-sodium)
1/4 cup white sugar (Optional for added Sweetness)

Directions:

1 Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.
2 Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.
3 Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours!
4 Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade.
5 Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.
6 Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.
7 Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.
8 Place on center rack in oven and bake at 350°F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes and then follow with the "OPTION 2" step below regarding searing.
9 OPTION 1 - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon. Might be too sweet for some. Try doing it on just HALF of the loin to see if you like it!
10 OPTION 2 - For a crispier crust and crispier bacon, remove Loin from oven and place the Loin(s) directly on a Grill over medium-high heat to sear the bacon and outer loin. (Thanks to all of you reviewers who taught me this. It's a great step for those of us who like a cooked crust and a pink center).
11 Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.
12 You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak.
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Re: WFF Cookbook!

Postby Throbbin Rods » Thu Feb 01, 2018 9:37 am

Crock pot Apple Glazed Wild Boar Roast
3-4 lb. Wild Boar roast
Salt and Pepper to taste
6 cooking apples cut into eighths
2 cloves of garlic minced
1/2 cup fresh apple cider
3 tbsp. brown sugar
1 tsp. ground ginger
2 tsp. rosemary

Rub the roast with salt and pepper, brown in a skillet to render some of the fat, or trim it well, Put apples in the crock pot with the roast on top, combine cider with ginger, brown sugar and garlic. Pour over the roast, cook on low for 6-8 hours. At the end of cooking time thicken the sauce with a bit of flour & water, add the rosemary during the last few minutes of cooking.
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