Recipes

Morel Mushroom Soup

Ingredients:

Morel Mushrooms 1/2 - 1 pound 1  Diced onion 2 lbs. peeled and cubed potatoes 4 cups beef broth

2 cups water 1/2 cup heavy whipping cream salt & pepper to taste

Directions:

Soak mushrooms overnight in water in the refrigerator.  Split mushrooms and rinse again.  Dice up mushrooms to desired size.  Dice up 2lbs potatoes and cook with 4 cups  beef broth and 2 cups of water; bring to boil.  Next take half stick of butter and sauté your mushrooms, 1 diced onion, salt and pepper to taste. Garlic powder and other spices can be added if desired. Cook mushrooms down and add contents of pan to the broth.  Simmer for 2 hours.  Add ½ cup heavy whipping cream (or more for a thicker soup) to the broth and mushroom mix.

 

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Bear Stroganoff

Ingredients:

2 lbs Cubed Bear meat 1 c Diced onion 1 c Sliced Mushrooms 1 qrt Beef stock

1 c Sour Cream salt & pepper to taste Pasta or Rice

Directions:

Saute Bear cubes in hot skillet
Add onions and mushrooms. Saute until onions are transparent
Add beef stock. Bring to a boil. Thicken with roux (butter and flour)
Add sour cream and season to taste
Serve over your favorite pasta or rice

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Stuffed Elk Meatloaf

Ingredients:

2 lbs Ground Elk (or any Venison) 3/4 c Bread Crumbs 1/2 lb Mild Pork Sausage 1/2 tsp Oregano salt & pepper to taste

1/2 tsp Basil 1/2 tsp Thyme 2 eggs 1 small diced Onion 1 small diced Pepper

Stuffing Mix
6 oz sliced ham - 6oz Broccoli - 4oz shredded cheddar - 4oz sliced Mushrooms

Directions:

Preheat oven to 350
Combine elk, sausage, bread crumbs, and spices.  Mix well
Place 1/2 of mixture on waxed paper and the other 1/2 in a 12x12 baking pan
Combine stuffing ingredients.  Mix well
Place stuffing mix on top of meatloaf mixture in baking pan
Place second 1/2 of meatloaf mixture on top of the stuffing mix
Bake for 1 1/2 hours or until center is 165 degrees

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Venison Mulligan

Ingredients:

Venison burger Raw rice Cup or so diced onions

Sliced Potatoes 1 Can pork and beans Tomato juice

Directions:
Start with baking pan, cover bottom with diced onions.  Then cover with raw rice.  After that take your venison burger and cover most of the onions and rice.  From there take your sliced potatoes and make a nice even covering of the entire dish.  Add can of pork and beans and cover that with a cup or two of tomato juice.  Bake at 350 for about an hour and a half.  With a few minutes to go sprinkle some shredded cheese over the top.  Enjoy!

Elk Stuffed Green Peppers

Ingredients:

Directions:
Put rice on to boil. In a separate pan, saute garlic and onions in 2 tbsp of olive oil. Core the green peppers and brush with herbed olive oil then grill for 3-5 minutes. Put peppers in a dish and cover with plastic wrap. Add meat to garlic and onions and cook to medium, put in a bowl and chill in refrigerator.

Add tomatoes to the rice, stir in seasoning blend and chill in refrigerator. Once chilled, remove meat and rice from refrigerator and mix well. Stuff the green peppers full with the mixture and put them in a deep pan. Cover peppers with your favorite red sauce. Top each pepper with asiago cheese and cook uncovered at 350-degrees for 30 minutes. Serve with mashed potatoes.

Gypsy Rabbit Dinner

Ingredients:

Directions:
(Can also be used for Muskrat, Woodchuck or Porcupine) Skin and clean a 3 pound rabbit. Cut into pieces for serving. Place in a kettle with a bouquet garni composed of the bay leaf, thyme & cloves tied together with kitchen thread. Also 5 medium-sized onions (minced), chicked fat, crushed peppercorns and salt to taste.

Cover with equal parts water and red wine. Bring to a rapid boil, lower the flame and let it simmer very gently for 2 ½ hrs. without disturbing. Then, add carrots, small onions, potato balls and mushroom caps.

Continue cooking, covered, until vegetables are tender or about 25 minutes longer. Remove bouquet garni and thicken the mixture with 2 tablespoons kneaded butter (equal parts butter & flour kneaded together). Adding the parsley, continue simmering for 4-5 minutes, then bring to a full boil and add the following dumplings.

Dumplings:
Sift together 1 cup flour, 2 tsp baking powder and 1 pinch salt. Then add alternately, 1 whole fresh egg, beaten until light and enough cold milk to make a stiff batter. Drop by tablespoons atop the rabbit ragout and let rise. Then cover and cook for 12-15 minutes more. Serve generously.

Brunswick Stew

Incredients:
 

Directions:
Brown meat in hot oil until brown, along with onions. Add 1 cup water and tomatoes and cover. Simmer until tender. Add rest of vegetables and cook 10-15 minutes until done. Salt and pepper to taste.

Venison In Mushroom Cream Sauce

Ingredients:
(Makes 4 servings)
 

Directions:
Pre-heat oven to 350 degrees and in a large oven proof pot over medium high heat add the cooking oil and heat through. Add the venison green onions, and garlic and cook until the meat is brown on all sides. Add the flour and make a paste with the oil. Cook the paste until the mixture has an even brown color to it (about 2 to 3 minutes). Add the wine to the paste and mix thoroughly until the wine has incorporated into the paste. Cook for several minutes so the alcohol can be cooked out of the wine. Add the beef stock a little at a time making sure to mix well as you are adding the stock. Add the mushrooms, button mushrooms, rosemary, and thyme and bring back to temperature. Cover the pot and place it in the oven for 1 hour making sure to stir occasionally. Remove the pot from the oven and place on the stove top and add the cream. Heat through and serve over mashed potatoes.

Taken from Wild Game Simple by Pat LaPorte and Mike Gnatkowski

Venison Tenderloin on Garlic Baquette

Ingredients:
 

Instructions:
Mix together marinade in a glass bowl, put in tenderloin and place in refrigerator for 24hrs. Slice baquette and brush one side with olive oil and garlic. Toast on grill or under broiler. Mix together the horseradish sauce to taste. Grill tenderloin until medium-rare and slice into thin slices. Place a couple teaspoons of sauce on the grilled baquettes, then place a piece of tenderloin on top and garnish with more sauce and red peppers. Enjoy.

Cajun Injector Rabbit in Sawmill Gravy

Ingredients:
 

Preparation of Rabbit:
Inject 1/2 oz. of marinade of choice into each piece of rabbit. Season each piece of rabbit with dry Cajun Shake seasoning. Dredge each piece of rabbit in flour and pat off excess. In a pre-heated 10qt. pot, add 3/4 cup of cooking oil. Add rabbits and brown both sides for 3 minutes, remove and set to side. DO NOT DISCARD OIL. Flour will be added to leftover oil to make the Roux.

Preparation of Roux:
Add 1/2 cup of flour to the oil. On a medium-low heat, constantly stir the flour and oil mixture until the mixture turns the color of caramel. The Roux will have a paste consistency when cooked. For thicker gravy, additional flour and oil can be added. If darker gravy is desired, continue stirring until color choice is reached. Once color and consistency is reached, add chopped onions to Roux and stir over heat.

When onions become translucent, add 3 cups of water to Roux and stir to blend Roux into liquid. Add seasoning to taste.

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Sweet & Sour Pheasant 

Ingredients:
 

1lb cubed Pheasant 1 med. chopped onion 1 med. diced red pepper chopped celery diced carrots

Drakes fry mix            Teriyaki marinade pineapple juice sweet & sour sauce rice

Preheat oven to 350
Combine Teriyaki marinade and pineapple juice. Marinate pheasant over night
Remove pheasant form marinade and coat with fry mix
Saute or deep fry until golden brown
In separate pan saute diced onion, celery and carrots
add cooked pheasant and diced red pepper
coat with sweet & sour sauce put all in baking dish
bake for 45 minutes - serve over rice

Recipe from The Villagers Restaurant - Holly, Mi

Pheasant with Shotgun Sauce

Shotgun sauce:
 

Cut pheasant in half lengthwise. Salt & pepper both sides. On a sheet of foil place a slice of bacon - put one-half of bird on top of bacon. In the cavity put a generous piece of butter, 1 tablespoon currant jelly, large slice of onion and 1/2 slice of bacon. Place the other half on top and top that with slice of bacon. Wrap in the foil like a package. Put on cookie sheet and bake 3 hours at 350°. Open the foil and spoon shotgun sauce over bird and place under broiler until light brown. Serve with sauce.

(Recipe provided by Hunter's Creek Club, Metamora, MI)

Honey Glazed Turkey

Ingredients:
 

Directions:
Cut turkey breast into fingers. Slice clove of garlic into thin slices and place in frying pan or wok with butter. Saute garlic until clear. Brown turkey fingers in garlic butter on high heat. Add honey and almond slices and simmer for about 10 minutes on low heat. Saute veggies and fruit (optional) and serve over rice. Serves 4.

by Steve Sharp, Reg. Director N.W.T.F.
From: The Sportsmen Against Hunger Cookbook

Duck with Apples and Raisins

Ingredients:
 

Directions:
Pre-heat oven 300 degrees. Rub ducks inside and out with salt, place duck (breast up) on rack in roaster. Quarter the apples, stuff several pieces and a small handful of raisins into each duck. Put a strip of bacon across each breast.

Put the rest of the ingredients around the ducks. Add a mixture of one part Sauterne or sherry wine and three parts water to come about half-way up the ducks. Cover and bake one and a half hours. Remove lid and bake in hot oven (450 degrees) until brown, about one-half hour. When properly cooked, the meat should readily come away from the breast, wing and leg. Serves four.

Yogurt Baked Pheasant

Ingredients:
 

Directions:
Pre-heat oven to 350 degrees. In a plastic bag, mix breadcrumbs, paprika, pepper, curry, salt & garlic. Scoop the yogurt into a bowl and dip the pheasant pieces into the yogurt until they are coated. Remove pheasant pieces from yogurt and shake in plastic bag one at a time until covered with breading. Remove pheasant from bag and lay pieces in a glass baking dish. Bake uncovered for 45 min. at 350 degrees.

Sweet and Sour Turkey

Ingredients:
 

Directions:
Place turkey pieces in pot with 4 cups of water. Add onion, garlic, bay leaf, cloves, mustard, salt and peppercorns. Bring to a boil, reduce heat and simmer for 2 hours. Remove the turkey and strain the broth. Return broth to pot and add cornstarch, combined with sugar and vinegar. Cook, stirring constantly until the sauce thickens. Add turkey and simmer for 15 minutes. Serve over rice or noodles.

BBQ Whitefish Recipe

Ingredients:
 

Directions:
Sautee onions, green peppers and garlic in butter. Add tomato sauce and worcestershire sauce. Stir in salt, sugar and lemon juice. Cover fish fillets with sauce and let sit for 30 minutes. Then put on grill and cook through. Garnish with parsley and lemon if you wish.

Perch Parmesan

Ingredients:
 

Directions:
Combine oil, salt and garlic in small bowl. Place fish in oil mixture for 10 minutes. Remove from oil, drain and roll in grated cheese. Roll in bread crumbs and place in a single layer, skin side down, on a well greased cookie sheet 17x14". Bake in oven 450 degrees for 12 minutes or until fish flakes easily. Garnish and enjoy.

Walleye Cakes

Ingredients:

Cakes:
Chop ½ pound of leftover walleye scraps very fine. Mix with ½ pound of chunky walleye scraps. Add 2 beaten eggs, ¾ of a cup of potatoes chopped or mashed, diced green onions, fresh chopped cilantro and parsley, 1 teaspoon of lemon juice and salt and pepper. Mix well. Form into cakes. Chill 3 hours.

Linguine & Vegetables:
Put 2 tablespoons olive oil in a hot pan and add shrimp. When the shrimp start getting pink on one side add vegetables. (The chef recommends asparagus, sliced Portobello mushrooms, diced tomatoes, yellow peppers and shallots, but you can use whatever veggies you wish.) Let shrimp and veggies cook through while you put your linguine on to boil.

Sauce:
Remove veggies and shrimp from heat and add a squeeze of fresh lemon juice, the grated orange peel, white wine and the chicken stock. Return pan to stove and cook 8-10 minutes longer.

Remove walleye cakes from the refrigerator and bread in your favorite fish batter and parsley. Brown cakes in hot pan with olive oil. Place pan in the oven for 4 minutes at 350 degrees. Add cooked linguine to pan with shrimp and vegetable mix. Serve linguine with veggies and shrimp with walleye cakes. Drizzle with red pepper aeole and garnish with fresh parsley.

Stuffed Trout

Ingredients:

Trout:
Rinse the trout under cold water and pat dry inside and out. Place salt, pepper and one rosemary sprig inside of each trout cavity. Wrap one piece of bacon around each trout, using wooden toothpicks to secure the bacon and close the cavities. Roll each in cornmeal, coating it completely and gently shaking off the excess. Preheat oven to 375 degrees. Heat a skillet over moderately high heat until hot. Add the oil, heat until hot but not smoking. Pan-fry the trout for three minutes on each side or until they are just firm and the bacon is golden. Transfer pan to the oven and bake 5 minutes or until the fish flakes and is heated through. Serve with grilled lemon vinaigrette.

Vinagrette:
Grill lemon over high heat until there are grill marks on the cut portion (about 4 minutes). Squeeze lemon juice into a blender and add remaining ingredients. Blend. With blender on, slowly add the olive oil until emulsified. Drizzle over plated trout.

from MI Legislative Sportsmen's Caucus, "Wild Game Cookbook"

Baked Bass

Ingredients:

Directions:
Mix Salt/pepper and parmesan cheese on a plate and coat both sides of bass fillets. Place in a baking dish and pour tomato soup over top. Sprinkle with parmesan cheese, diced onions and bake at 400 degrees for 8-10 minutes or until cooked all the way through.

Blackened Steelhead

Ingredients:
(Serves 4 People)

Directions:
Preheat gas grill or light charcoal grill and burn down until coals are bright red and ready for cooking. Combine all the Cajun seasoning ingredients and place in a shallow dish big enough for the filets to be placed in. In a separate bowl place the olive oil. Dip on side of the Steelhead filet in the olive oil and then in the Cajun seasoning. Place the filet on the grill and repeat with the remaining filets. Cook the filets until the sides are showing a nice even blackening and turn over. Cook an additional 10 minutes or until the fish is completely warm in the middle.

Taken from Wild Game Simple by Pat LaPorte and Mike Gnatkowski

King Cakes with easy Remoulade Sauce

Ingredients: (Makes 4 servings)

Directions:
In a large bowl combine the salmon, eggs, bread crumbs, Dijon mustard, green onions, pimento, red pepper, Italian seasoning and mix thoroughly. Using your hands, remove about 4 ounces of the salmon mixture at a time to form a nice sized patty and repeat the process until all of the salmon mixture has been formed into well formed cakes. Pre-heat the oven to 225 degrees and on the stove top warm the cooking oil in a large sauté pan. When the oil has come to temperature add as many salmon cakes to the pan as will not crowd the pan and cook until golden brown on one side. Turn the cake over and cook until golden brown on the other side and remove to an oven proof plate.

Place the cakes in the oven to keep warm and repeat the process until all the cakes are cooked adding more oil if necessary. While all the cakes are warming in the oven assemble the sauce by combining all the sauce ingredients and mixing well. To serve place two patties on a plate, top with a small amount of remoulade sauce and garnish with fresh parsley and lemon wedges.

Taken from Wild Game Simple by Pat LaPorte and Mike Gnatkowski

Poached Citrus Salmon

Ingredients:

Directions:
Place all ingredients except salmon in a poaching pan and bring to a boil. Don't forget the poaching rack to keep the salmon elevated slightly above the liqued. Once at a boil, place salmon on the rack and cook till salmon is done. Let cool for 15 minutes. Serve with crackers and whatever condiments you prefer. Red onions, dijon mustard, capers and chopped eggs go well with this recipe.

Broiled Salmon:
Brush with melted butter. A little lemon juice gives flavor. You may want to add dill. Try a lemon butter sauce with dill that has been refrigerated for several days.

Place salmon on greased broiler pan, skin side down, 4-6 inches from heat. Broil slowly. Fillets or steaks need not be turned if not too thick. Cook until flesh is delicately browned and flakes apart.

Baked Lake Trout with Spinach and Bread Stuffing

Ingredients:

Directions:
Clean, wash and dry fish. Sprinkle inside and out with 1 1/2 teaspoons salt. Cook celery and onion in 6 tablespoons butter or margarine until celery is tender. Stir in bread cubes and spinach leaves. Cook and stir until spinach is tender. Add lemon juice, remaining 1 teaspoon salt, lemon and pepper; toss lightly. Stuff fish loosely. Close opening with small skewers. Place fish in well-greased baking pan. Brush with remaining butter or margarine. Bake in moderate oven, 350 degrees, 40-60 minutes or until fish flakes easily when tested with fork.

Oven Fried Fish

Ingredients:

Directions:
Dip the fillets in milk completely then thoroughly cover with bread crumbs. Set fillets on a metal pan or in a shallow casserole dish. Drizzle melted butter over the top and put into a pre-heated (450 degrees) oven until cooked through. Sprinkle with lemon juice and serve.

Barbecue Bacon Wrapped Salmon

Ingredients:

Directions:
Pre-heat oven 350 degrees. Wrap each salmon chunk with a half slice of bacon, secure with toothpick. Arrange in a glass baking dish, enough to make one layer. Pour BBQ sauce over top and place in the oven until bacon is done. Bacon will not become crisp because of the sauce so do not overcook.

Taken from Wild Game Simple by Pat LaPorte and Mike Gnatkowski