Recipes for Wild Game
Key
to Abbreviations used in recipes and nutrient analysis:
c. = cup; tsp. = teaspoon; Tbsp. = tablespoon; lb. = pound; qt. =
quart; g = gram; mg = milligram.
Large Game
Venison Steak, Italian Style
4 venison steaks
1/2 medium onion, sliced
1 green pepper, cut into strips
1 15-oz. can chopped tomatoes
Dash of garlic powder (optional)
Dash of oregano (optional)
Salt and pepper to taste
Dredge steaks in flour. Fry in
skillet with sliced onion until brown. Add strips of green pepper and
tomatoes. Season with salt and pepper. Add garlic powder and/or oregano
if desired. Simmer 1/2 to 1 hour. Serve on rice.
Makes 4 servings. Each serving
contains about 267 calories, 8.6 g fat, 19 g carbohydrate, 1.7 g fiber
and 116 mg cholesterol.
Printable Version
2 lbs of Venison Steak
1 pkg. commercial dry beef-flavored mushroom mix
Sprinkle both sides of meat with
mushroom mix. Lay on heavy-duty foil. Wrap loosely, but make airtight
seal using double fold in foil. Place in 375-degree oven for 1 hour or
until fork tender.
Makes 6 to 8 servings. Each
serving contains 239 calories, 5 g fat, 2 g carbohydrate and 169 mg
cholesterol.
Printable Version
2 lb. steak cut 1/2" thick
2 c. mushrooms, chopped (you may use canned bits and pieces or chopped
fresh mushrooms)
1 c. finely chopped onion
3 Tbsp. butter or margarine
3 beef bouillon cubes
4 c. cooked rice
1 c. boiling water
2 Tbsp. tomato paste
1 tsp. dry mustard
1/2 tsp. salt
2 Tbsp. flour
1/2 c. water
1 c. dairy sour cream (regular or reduced fat)
Cut steak into strips about 2 1/4
inches long. In large skillet, saute fresh mushrooms and onion in
butter or margarine till golden brown. Remove and set aside. Brown meat
on all sides (15 minutes). Dissolve bouillon cubes in boiling water;
pour over meat. Add tomato paste, mustard and salt. Heat. Simmer 45
minutes or until tender. Combine flour and water. Slowly stir into meat
mixture. Cook, stirring constantly, until mixture comes to a boil.
Reduce heat. Add mushrooms, onions and sour cream. Heat but do not
boil. Serve over hot rice or chow mein noodles.
Makes 4 to 6 servings. Per
serving (recipe as is): 493 calories, 18 g fat, 40 g carbohydrate, 2.5
g fiber and 145 mg cholesterol.
Per serving (recipe with reduced
fat sour cream): 434 calories, 13 g fat, 34 g carbohydrate, 2.6 g fiber
and 141 mg cholesterol
Printable Version
Venison steaks, chops or other
tender cut
Peanut oil
Fondue sauce
Steak sauce or garlic butter sauce
Heat 2 to 3 inches of peanut oil
in fondue pot to a temperature of 380 degrees (or when a 1-inch cube of
bread toasts in 40 seconds). Cut venison into 1-inch cubes. Using
fondue forks (table forks get too hot), dunk cubes of venison into oil
for about 1 minute, depending on the degree of doneness preferred
sauce.
Note: Peanut oil is preferred for
fondues because of its flavor and other properties. Melted shortening
or other vegetable oils may be substituted.
Horseradish
Sauce
1/2 c. sour cream (regular or
reduced fat)
1 Tbsp. horseradish
1/2 tsp. Worcestershire sauce
Mix all together and serve.
Makes 4 servings. Per serving
(recipe as is): 55 calories, 5 g fat, 2 g carbohydrate and 10 mg
cholesterol.
Per serving (recipe with
reduced fat sour cream): 44 calories, 2.5 g fat, 3 g carbohydrate and
10 mg cholesterol.
Garlic Butter Sauce
1/4 c. butter or margarine
1 Tbsp. garlic powder
Melt butter, add garlic powder.
Serve warm.
Makes 4 servings. Each serving
contains 115 calories, 12 g fat, 1.5 g carbohydrate and 33 mg
cholesterol.
Printable version
6 venison chops (about 1/2 inch
thick)
1/2 tsp. powdered sage
1/2 tsp. salt
2 Tbsp. shortening
Dash of pepper
2 medium-size onions, sliced
1 beef bouillon cube
1/4 c. boiling water
1/2 c. sour cream (regular or reduced fat)
1 Tbsp. flour
1 Tbsp. dried parsley flakes, crushed
Rub chops with mixture of sage,
salt and pepper. Brown chops on both sides in shortening. Drain extra
grease. Add onions. Dissolve bouillon in boiling water and pour over
chops. Cover and simmer about 25 to 30 minutes or until meat is done.
Put meat on serving platter. Combine sour cream and flour in a bowl and
slowly stir in drippings. Return all to skillet. Cook, stirring
constantly until mixture begins to boil. Add water to thin gravy. Pour
over chops and serve.
Makes 6 servings. Per serving
(recipe as is): 205 calories, 10.5 g fat, 6 g carbohydrate, 1 g fiber
and 81 mg cholesterol.
Per serving (recipe with reduced fat
sour cream): 181 calories, 8 g fat, 5 g carbohydrate, 1 g fiber and 79
mg cholesterol.
Printable Version
4 lb. venison meat with bones
2 lb. seedless raisins
1 15-oz. box light raisins
1 Tbsp. salt
1 Tbsp. cinnamon
1 Tbsp. ground ginger
1 Tbsp. cloves
1 Tbsp. nutmeg
1 12-oz. box currants
3/4 lb. beef suet
3 lb. apples, peeled and quartered
1 tsp. allspice
1 tsp. mace (optional)
2 qt. cider, grape juice, or other fruit juice
1 lb. brown sugar
Trim fat from venison. Cover with
water. Simmer until meat is tender. Refrigerate venison in cooking
liquid and allow to cool overnight. Remove all fat from top of liquid.
Separate meat from bones and put meat through grinder, using a coarse
blade. (There should be enough ground venison to make at least 2 quarts
of ground meat.) Grind suet and apples. Combine all ingredients in a
large kettle. Simmer for 2 hours to plump fruit and blend flavors. Stir
often to prevent sticking.
Use "as is" for cookie recipes.
Add 1 c. apple for every 2 c. of mincemeat for pie.
Mincemeat can be frozen or
canned. Process pints or quarts of mincemeat for canning for 90 minutes
at 10 pounds pressure (240 degrees) in a weighted gauge canner or 11
pounds pressure in a dial gauge canner. Adjustments in pressure need to
be made at altitudes above 1,000 feet.
Printable Version
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Small Game
1 or 2 rabbits, cut up
Flour, salt and pepper to taste
Shortening
1/4 c. water
1/4 c. wine
2 cans cream of mushroom soup
Worcestershire sauce
Tabasco sauce
1 clove garlic
1 bay leaf
2 or 3 strips bacon
2 onions, sliced
Boil rabbit pieces 1 hour. Dry
thoroughly; shake in bag with flour, salt and pepper. Braise rabbit
pieces in pressure saucepan in small amount of shortening. Add water,
wine, soup, onion, Worcestershire sauce, Tabasco sauce, garlic and bay
leaf. Place strips of bacon over rabbit. Close cooker. Process 20 to 25
minutes at 10 lb pressure.
Makes 4 to 6 servings. Per
serving (recipe as is): 304 calories, 17 g fat, 15 g carbohydrate, 1 g
fiber and 74 mg cholesterol.
Per serving (recipe with no
bacon): 211 calories, 12 g fat, 14 g carbohydrate, 1 g fiber and 32 mg
cholesterol.
Printable Version
Hasenpfeffer (Rabbit Stew)
1 large or 2 small rabbits, cut
in serving pieces
1 c. vinegar
1 c. beer
1 large onion, sliced
2 Tbsp. mixed pickling spices
1 tsp. salt
6 peppercorns, crushed
Flour
3 slices bacon
1 Tbsp. sugar
3 Tbsp. flour
3 gingersnaps
1/2 c. sour cream
Combine vinegar, beer, sliced
onion, spices, salt and pepper in a large glass, earthenware or enamel
container. Add rabbit, cover and refrigerate for 1 or 2 days, turning
several times. Remove from marinade and reserve 2 cups of marinade for
gravy. Pat rabbit dry. Dredge in flour.
Dice bacon and cook over moderate
heat until crisp. Remove from fat and set aside. Add rabbit pieces and
brown well on all sides, adding a little butter, if necessary. Sprinkle
with sugar, cover and cook over moderate heat until tender, about 1
hour, adding a few tablespoons of the marinade to form steam, if
necessary. Remove from the pan and keep warm.
Add 3 tablespoons of flour to the
drippings, add 2 cups of the marinade and crumbled gingersnaps. Adjust
seasoning. Cook and stir until smooth and thickened. Add sour cream and
blend. Add rabbit and bacon bits and heat only to serving temperature.
Makes 6 servings. Per serving
(recipe as is): 240 calories, 8.6 g fat, 16 g carbohydrate, 1 g fiber
and 82 mg cholesterol.
Per serving (recipe with reduced fat
sour cream and no bacon): 166 calories, 3 g fat, 17 g carbohydrate, 1 g
fiber and 37 mg cholesterol.
Printable Version
Return to
Contents
Game Birds
2 large ducks or grouse
1/2 bottle (12-oz) chili sauce
1/2 bottle (14-oz) hot catsup
1/4 lb. margarine or butter
2 tsp. salt
1/4 tsp. pepper
2 Tbsp. vinegar
1/2 c. water
Place quartered birds on rack,
skin side up, in shallow pan in 325-degree oven. Melt margarine in
small pan; add remaining ingredients and bring to a slow boil. Keep
warm. Baste meat, continuing to baste every 15 minutes for about 45
minutes. You may want to turn birds when top is browned. Skinned birds
barbecue nicely too. Baste often.
Makes 4 servings. Barbecued duck per
serving: 446 calories, 27 g fat, 33 g carbohydrate and 1.5 g fiber.
Printable Version
1 small young duck
2 c. apples, quartered
1 slice onion
2 tsp. salt
1/3 tsp. pepper
1 c. orange juice
Fill cavity with peeled,
quartered apples. Close with skewers. Tie legs and wings close to body.
Rub with onion slice, salt and pepper. Roast, back side up, uncovered,
at 325 degrees 1 to 1 1/2hours. Baste every 10 minutes with orange
juice. Large ducks such as mallards will serve two. Small ducks such as
teal serve one adult.
Makes 1 serving. Each serving contains
366 calories, 4.5 g fat, 66.5 g carbohydrate, 5.8 g fiber and 0 mg
cholesterol.
Printable Version
1 pheasant, cut in serving pieces
Flour, salt and pepper, fat
1 c. sour cream (regular or reduced fat)
3 Tbsp. dry onion soup mix
1/2 c. milk
Coat pheasant with flour, salt
and pepper. Brown in hot fat. Combine cream, soup mix and milk; pour
over browned meat. Cover. Bake at 350° F 1 hour or until tender.
Makes 4 servings. Per serving
(recipe as is): 352 calories, 25 g fat, 9 g carbohydrate, 0 g fiber and
90 mg cholesterol.
Per serving (recipe with reduced
fat sour cream): 326 calories, 22 g fat, 10 g carbohydrate, 0 g fiber
and 88 mg cholesterol.
Printable Version
1 pheasant (cut up)
Milk or cream
Flour seasoned with salt, pepper or other spices
Carbonated lemon-lime drink (optional)
2 Tbsp. fat
Dredge pheasant in seasoned
flour. Brown in fat on both sides. Add approximately 2 inches of milk
or cream. Simmer on top of stove, or bake in oven until done (1 to 1
1/2 hours until it reaches a temperature of at least 165 degrees). If
desired, add 1/2 to 3/4 c. carbonated lemon-lime drink when you add the
milk.
Makes 4 servings. Per serving
(recipe as is): 915 calories, 57 g fat, 3 g carbohydrate, 0 g fiber and
285 mg cholesterol.
Per serving (recipe with skim milk):
332 calories, 17 g fat, 12 g carbohydrate, 0 g fiber and 77 mg
cholesterol.
Printable Version
Return to Contents
Preserving
Game and Fish
For
information on canning game and fish, contact your county office of the
NDSU Extension Service for FN-155, "Wild Side
of the Menu No. 3 Preservation of Game Meats" or HE-188, "Canning
Meat — Poultry, Red Meats, Game and Seafoods."
Nutrient Content of Selected Game Species
Since
the beginning of civilization, foods from the muscles of animals have
served mankind well. The livelihood of the Native American and the
early settlers depended on nondomesticated animals and fish as a source
of food. Hunting and fishing were not only popular pastimes, but were
necessities in many cases. However, the role of game meats as a source
of food has been largely ignored in modern times, yet it may provide
the principal meat source for many individuals in North America as well
as in some of the developing countries.
Through
research we are beginning to understand the delicate balance of nature
needed for the preservation of these species. Game species provide many
forms of enjoyment to the naturalist, hunter and sportsperson. They can
also be a source of nutritious food.
Table
1 shows the nutrient content of lean domestic and game meat. The
mineral content of various game animals is shown on Table 2. Table 3
shows the relative percentage of saturated, monounsaturated and
polyunsaturated fatty acid found in some mammalian species.
NUTRIENT CONTENT
Table 1. Nutrient content of lean* domestic and game meats.
-------------------------------------------------------------------
Nutrient
Species Moisture Protein Fat Cholesterol Energy**
-------------------------------------------------------------------
- - - (g/100g***) - - (mg/100g) (Kcal/100g)
Beef (USDA Choice) 70.2 22.0 6.5 72 180
Beef (USDA STD) 73.2 22.7 2.0 69 152
Pork 71.9 22.3 4.9 71 165
Lamb*** 73.2 20.8 5.7 66 167
Buffalo 74.5 21.7 1.9 62 138
Whitetail Deer 73.5 23.6 1.4 116 149
Mule Deer 73.4 23.7 1.3 107 145
Elk 74.8 22.8 0.9 67 137
Moose 75.8 22.1 0.5 71 130
Antelope 73.9 22.5 0.9 112 144
Squirrel 3.8 21.4 3.2 83 149
Cottontail 74.5 21.8 2.4 77 144
Jackrabbit 73.8 21.9 2.4 131 153
Chicken 75.7 23.6 0.7 62 135
Turkey (domestic) 73.8 23.5 1.5 60 146
Wild Turkey 71.7 25.7 1.1 55 163
Pheasant (domestic) 74.0 23.9 0.8 71 144
Wild Pheasant 72.4 25.7 0.6 52 148
Grey Partridge 72.1 25.6 0.7 85 151
Sharp-tailed Grouse 74.2 23.8 0.7 105 142
Sage Grouse 74.3 23.7 1.1 101 140
Dove 73.6 22.9 1.8 94 145
Sandhill Crane 73.2 21.7 2.4 123 153
Snow Goose 71.1 22.7 3.6 142 121
Mallard 73.2 23.1 2.0 140 152
Widgeon 73.5 22.6 2.1 131 153
-------------------------------------------------------------------
*Mammal Samples — Longissimus Muscle; Avian Samples — Breast Muscle
**Determined by bomb calorimeter.
***100 grams is approximately 3.5 ounces.
****Results of research conducted at North Dakota State University.
All values (except lamb which is published in The Journal of Food
Science) are the result of original research at North Dakota State
University.
Table 2. Mineral content of lean tissue from
domestic and game meals.*
--------------------------------------------------
Mineral** (mg/100g)
-----------------------------
Species P Na Ca Fe Zn
--------------------------------------------------
Pork 204 52 4.4 0.8 1.5
Beef 172 52 4.2 1.8 3.4
Buffalo 177 52 5.5 2.5 2.4
Mule Deer 166 54 3.3 2.7 1.4
Whitetail Deer 212 51 3.8 3.6 2.0
Elk 161 58 3.8 2.7 2.4
Antelope 180 49 3.2 3.1 1.2
Moose 149 65 3.6 3.0 2.8
Chicken 180 42 4.7 0.6 0.52
Pheasant 219 50 5.1 1.2 0.64
Sharp-tailed Grouse 200 67 7.2 4.8 0.73
Sage Grouse 226 57 5.3 4.1 0.71
Grey Partridge 223 43 4.7 2.7 0.66
Dove 252 64 5.3 4.3 0.64
--------------------------------------------------
*Mammal samples — Longissimus muscle;
Avian samples — Breast muscle
**P = Phosphorus; Na = Sodium; Ca = Calcium;
Fe = Iron; Zn = Zinc
All values are results of research conducted at
North Dakota State University.
Table 3. The relative percentage of the types of fat
within the muscle* tissue of various mammalian species.
----------------------------------------------------------
% Fatty Acids
-------------------------------------------
Species Saturated Monosaturated Polyunsaturated
----------------------------------------------------------
Beef 46.3 45.5 8.2
Buffalo 43.2 45.0 11.8
Mule Deer 48.0 31.8 20.2
Whitetail Deer 45.6 30.6 23.9
Elk 48.4 26.6 24.9
Antelope 41.2 27.1 31.6
Moose 36.6 24.3 39.1
----------------------------------------------------------
* Longissimus muscle.
Return to Contents
Nutritional
Content and Yield
Nutritionally,
venison is as good a source of protein as the meat of domestic animals.
A typical venison steak or chop has 23.6 percent protein, 1.4 percent
fat and 73.3 percent moisture. It will supply a total of 153 calories
per 100 grams (about 3.5 ounces) of raw meat. Yield information has
shown that a field-dressed deer will yield approximately 61 percent
boneless meat for the freezer while the skinned and dressed carcass
will yield 72 percent. In other words, if your deer weighed 120 pounds
field-dressed, and was not shot up severely, you could expect to obtain
70 pounds of boneless meat to put into the freezer as roasts, chops,
steaks and sausage trim.
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