BackWoods Sportsman outdoors 

New England Outdoors

wild game recipes

Recipes for cooking your favorite wild game

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 Bacon Topped Venison Meatloaf

2 eggs
2 cups soft bread crumbs
1/2 cup chopped sweet onion
1/4 cup packed brown sugar
1/4 cup ketchup
1 tbls cider vinegar
1 tsp garlic powder
1/2 tsp worcestershire sauce
1 pound ground venison
1/2 pound bulk pork sausage
4 bacon strips

In a large bowl, combine the first eight ingredients
Crumble venison and sausage over mixture and mix well
Shape into a loaf in a greased 11-in. x 7-in. baking dish
Top with bacon strips
Bake, uncovered, at 400° for 40-45 minutes or until a thermometer reads 160°
Let stand for 5-10 minutes before slicing
Yield: 6 servings

 Easy Peasey Venison Stew

2 pounds
venison, cut into cubes
Salt and pepper to taste
1kiwi, peeled and sliced

1 1/2 cups
red wine
1/4 cup
all-purpose flour
Extra-virgin olive oil
2 cloves
garlic, minced
1 onion, cut into chunks
1 sprig
rosemary leaves, minced
1 sprig
thyme leaves, minced
balsamic vinegar
1/2 cup
beef stock
potatoes, peeled and cubed
carrots, cut into 1/2 inch pieces
parsnips, cut into 1/2 inch pieces
1 (8 ounce) package
sliced fresh mushrooms

Season the venison with salt and pepper, and place into a bowl
Stir in the kiwi slices and red wine until evenly mixed
Cover, and marinate in the refrigerator overnight
Drain the venison, reserving the red wine marinade
Pick out the pieces of kiwi from the venison, and place them with the red wine marinade
Squeeze as much marinade from the venison as you can
Heat the olive oil in a large skillet or saucepan over medium-high heat
Place the floured venison cubes in the hot oil, and cook until browned on all sides, 5 to 10 minutes
Remove the venison cubes to a slow cooker
Stir the garlic, onion, rosemary, and thyme into the skillet, and cook until the edges of the onion begins to soften, about 3 minutes
Pour in the balsamic vinegar and the reserved red wine marinade
Bring to a boil and cook for 5 minutes
Pour the onion mixture into the slow cooker, and stir in the beef stock, potatoes, carrots, parsnips, and mushrooms until evenly mixed
Add water if needed to just cover the vegetables
Cover the slow cooker, and set to LOW
Cook until the venison is easily pulled apart with a fork and the vegetables are tender, about 4 hours
Season to taste with salt and pepper before serving

 Apple Venison Meat Loaf

1 egg lightly beaten
1/2 cup ketchup
1 tbls prepared horseradish
2 cups shredded peeled apples
2 cups unseasoned stuffing cubes
1/4 cup finely chopped onion
1 tbls ground mustard
2 pounds ground venison

In a large bowl, combine the first 7 ingredients
Crumble venison over mixture and mix well
Pat into an ungreased 9 inch x 5 inch loaf pan
Bake uncovered at 350 degrees for 60-70 minutes or until no pink remains and a thermometer reads 160 degrees

 Deer Poppers

1 pound
venison steaks, cubed
1/2 teaspoon
Greek seasoning, or to taste
1/4 teaspoon
steak seasoning, or to taste
1 (16 ounce) bottle
Italian salad dressing
1/2 cup jalapeno pepper slices
10 slices
bacon, cut in half
toothpicks, soaked in water

Season the venison meat with Greek seasoning and steak seasoning
Place in a bowl, and pour in enough Italian dressing to cover
Refrigerate for at least 2 hours to marinate, but preferably overnight
Preheat the grill for medium heat
Drain the marinade from the meat, and discard the marinade
Place a slice of jalapeno on top of a piece of meat, then wrap with a slice of bacon
Secure with a soaked toothpick
Repeat with remaining meat
Grill the deer poppers for 15 to 20 minutes, turning occasionally to brown the bacon

 Moose Swiss Steak

3 lb Moose round steak
1 cn Tomato soup diluted with 1/2 can water
Meat tenderizer
3 Stalks celery, sliced in 1 Inch pieces
1/2 c Shortening
2 c Water
1 Green pepper, chopped
2 Tsb salt
1 md Onion, chopped
1/2 Tsb black pepper
1/4 ts Basil
2 ts Worcestershire sauce

Cut meat in serving-size pieces
Sprinkle on meat tenderizer
Dust meat with flour and rub it in
Brown on both sides in hot shortening
Place in baking disk and add water, salt and pepper
Bake in 325 degree oven 2 hours
Add remaining ingredients, and more water if necessary
Bake 1 hour more, or until meat and celery are tender
Removed meat from pan
Stir pan juices, scraping sides and bottom
Use this as a gravy to be served with meat or on mashed potatoes

 Sweet Bacon Wrapped Venison Tenderloin

2 lbs venison tenderloins (a single deer loin or Moose or Elk or Pork or Beef)
1/2 lb bacon (Plain, thin-sliced Bacon is best)
3 cups dark brown sugar
2 cups soy sauce (Regular NOT low-sodium. You'll want the saltiness)
1/4 cup white sugar (Optional for added Sweetness)

Mix brown Sugar and Soy sauce together in a bowl
They should combine nicely into a soupy soy liquid
Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin
Roll tenderloin over in mixture, completely covering it
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
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
Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick
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
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
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
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
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)
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
You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak. You can thank me later
The next day, try the leftovers on a wheat bun with spicy BBQ Saucefor an awesome leftover sandwich

 Venison Taco Casserole

1/2 lb gound venison
1 pkg Betty Crocker Au Gratin Potatoes
2 1/4 cups boiling water
2/3 cup milk
1 cup shredded taco-seasoning cheese
1 cup broken tortilla chips

In skillet, brown venison and stir to break up
Drain excess grease
In greased casserole, mix uncooked potatoes, sauce mix from potatoes, boiling water and milk
Stir in venison and 1/2 cup of cheese
Bake, uncovered, at 400°F for about 30 minutes
Sprinkle broken tortilla over casserole; top with remaining cheese
Bake for 5 minutes longer, or until cheese melts

 Horseradish Venison Burger

1 pound ground venison
1/4 cup minced onion
1 teaspoon salt
1/2 teaspoon black pepper
Dash Worcestershire sauce
1 tablespoon ketchup
1/2 cup seasoned breadcrumbs
1 – 2 tablespoons prepared horseradish
1/2 teaspoon ground sage
4 slices bacon
4 slices cheese, your choice
4 buns, lettuce and tomato

Mix venison well with next 8 ingredients
Shape into four patties
Wrap a piece of bacon around each patty and secure with toothpick or skewer
Broil, grill or pan sear each side until done
Melt cheese over top and serve in a bun with your choice of condiments

 Peppered Venison Appetizer

2 pounds venison strip loin or tenderloin
1/2 cup Dijon mustard
1/2 teasthingy salt
2 tablesthingys mixed peppercorns, crushed
1 loaf sourdough or French baguette
1/2 cup olive oil
4 garlic cloves, minced
2/3 cup mayonnaise
3 tablesthingys fresh herbs, any – chopped
1 bunch Italian parsley

Rub venison with mustard
Combine salt and peppercorns and evenly coat venison
Grill or broil until just barely browned on the outside, but still rare on the inside
Allow to cool
Slice bread into 1/4-inch thick slices
Combine oil and garlic and brush over sliced bread
Toast in a 350 degree oven until lightly browned
Slice cooled venison a thinly as possible
Combine mayonnaise and herbs
Place a dollop of mayonnaise on each toast
Top with sliced venison and garnish with a parsley sprig

 Elk Jerky

4 lb Elk roast
2 Tblp Worcestershire sauce
1/4 cup salt
1/4 cup brown sugar
2 cups beer
1 cup apple cider vinegar
1/3 cup lite soy sauce
1/4 cup whiskey
1/2 tsp onion powder
4 cloves garlic (minced)
1 tsp ginger (grated)
2 tsp orange peel (grated)

Trim fat from roast as you cut into slices 1/4 inch thick by 1 to 2 inches wide
Place meat in marinade, made by combining above ingredients in glass or ceramic bowl
Marinate for at least 24 to 36 hours in a cool place
Remove to wire rack and allow to air dry until glazed (about 45 minutes)
Use hickory chips soaked in water and added to coals to smoke the jerky 12 to 16 hours at 150 to 175 degrees

 Moose and Rabbit Pie

2 ounces of salt fat pork
1 large onion, chopped
1 lb moose, cut into 1/2 inch cubes
1 medium rabbit, skinned and quartered

2 tbls butter
1/4 cup all purpose flour

Pie Dough:
3 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup butter
1/2 cup shortening
1 egg, beaten

Cut salt fat pork into thin slices, about 1/8 inch thick, and render out fat in a large pot, turning slices often
Remove and discard the remaining salt fat pork
To the fat in the pot, add onion, moose and rabbit, and sauté until browned
Add enough water to barely cover, and simmer until meat is tender
Remove bones from rabbit; cut meat into 1/2 ich pieces and return to pot
In a separate small pot, melt butter; add flour and cook, stirring for about 2 minutes, until bubbly
Add to pot with meat, stirring to make gravy
In a large bowl, combine flour, baking powder and salt
Cut in butter and shortening
Add beathen egg, tossing lightly with a fork
Make a well in center; add enough milk to make a medium-textured biscuit dough
Roll out half the dough and line a 9-inch pie plate
Fill with meat mixture
Top with remaining dough, sealing edges well
Cut slits in top to vent
Bake at 350F until dough is nicely browned, about 25 minutes

 Roasted Bear Loin with Potatoes and Carrots

Bear loin
1 head cabbage
10-12 lg. potatoes
10-12 carrots
Lawry's seasoned salt
1 pkg. bacon
Fresh ground black pepper

Soak loin in cold water overnight as to remove as much blood as possible
Season loin with seasoned salt and black pepper
Wrap slices of bacon around loin until covered and sprinkle with black pepper
Cut cabbage into quarters
Place bacon wrapped loin in roaster pan and cover with cabbage wedges and add about 1 cup of water
Bake covered at 375 for about 4 hrs or until cabbage starts to cook down
Remove cabbage and discard
Add carrots and potatoes cover and cook for another 1-2 hours until vegetables are done
Uncover for last 30 minutes of cooking time
You may need to add a little water from time to time during cooking time

 Venison Tenders

Cut venison in strips 1/2" by 1/2" and 4" long
Marinate 8 to 12 hours in the following:
2 cups milk
1 teaspoon seasoning salt
1 teaspoon dry mustard powder
1 egg
1 teaspoon ( or less) garlic powder
black pepper to taste (I use 1/4 teaspoon)
1 teaspoon onion powder or dehydrated onion

Remove venison strips from the marinate and let dry
Dip in egg whites
Dip in crushed dry Pepperidge Farms stuffing mix
Fry quickly in a quarter inch of very hot oil

 Whitetail Deer Jerky

4 1/2 Pounds lean venison
2/3 cup brown sugar
Black pepper
1 cup curing salt
2/3 cup liquid smoke

Fillet meat into strips
Mix all ingredients together well
Add enough cold water to cover and let stand in refrigerator for 12 hours stirring twice
Drain on paper towel
Sprinkle each piece with pepper
Let drip for 1 hour and dry in 125 to 140 degree oven for twelve hours. Refrigerate

 Spicy Rabbit

Pair of young rabbits
2 tomatoes
Bay leaf
1 qt beef stock
Onion (chives can be used instead of onion)
2 tbsp flour
Sprig of thyme
Green pepper

Clean and cut rabbits into pieces
Let stand over night in vinegar and onions, thyme parsley, whole spice, salt and pepper and green or hot pepper
When ready to prepare rabbit remove from liquid, rinse and smother well before adding hot stock
Let come to a boil and simmer for one-hour or more, in all other seasonings

 Wild Boar Chops w/Wild Rice

This recipe can be cooked either in a crockpot or on top of the stove in a skillet with a lid. This recipe addresses the skillet method

4 - 6 Wild Hog Pork Chops
1 Tbs oil
Salt and pepper to taste
1 can cream of mushroom soup
1 can of diced chilies and tomatoes
1 chopped onion
1 Cup long grain white rice and 1/4 Cup wild rice
3 Cups water

After pork chops have soaked in salt water solution 20-30 minutes and have been rinsed
Turn skillet on high and add the oil
Place the chopped onion in the bottom of the skillet; stir constantly until opaque
Place the pork chops on top of the onions and brown on both sides
Add the can of cream of mushroom soup
Add the can of diced chilies and tomatoes with the liquid
Add salt and pepper to taste
Add any optional spices your family may prefer
Stir this mixture
Turn skillet down to medium (mixture should cook but not boil over)
Cook 30 - 45 minutes (chops should be fork tender)
In a separate add the water
Bring water to full boil
Add the rice
Cover and reduce to simmer
Cook rice for 20-30 minutes (until wild rice is done)
Serve pork chops over rice

 Lemon Pepper Antelope

4 antelope steaks (any size)
1/4 cup lemon pepper
1 table spoon garlic powder
1 table spoon salt
lemon juice
4 paper towels for each steak

Soak the paper towels with lemon juice
Apply 2 on each side of the steak
Put in the fridge for 1/2 an hour
Mix the seasons and sprinkle on the steak each side
Cook in a frying pan in between low and medium until browned on each side

 Moose Roast

1-4 lbs moose roast
3-4 strips bacon
1 tsp salt
1/4 tsp pepper
1/2 tsp cinnamon
1/4 tsp ground cloves
1 tsp dry mustard
4 tbsp brown sugar
2 1/2 cups water
1/2 cup white wine vinegar
2 tbsp chopped onions
3 tbsp flour
1 cup cranberry juice
1 cup milk

Remove fat from moose and wipe well with clean cloth
Lard the roast as follows - cut bacon into 2" strips, pierce the roast with a sharp knife at 2" interval and insert bacon into holes - place roast into glass or earthenware bowl
Mix the following ingredients and pour over roast
Cover and marinate roast for 24 to 48 hours in the refrigerator
Turn roast often if marinate does not cover completely
Marinate - salt, pepper, cinnamon, cloves, mustard, brown sugar, water and vinegar - remove roast from marinate and place in covered roaster at 350 degrees for approximately 1 hour
Add onion flakes, cranberry juice and continue cooking roast until tender, approximately 1 more hour
When cooked, remove from pan to hot platter
Add flour to pan dripping and cook for 5 minutes
Add milk, stirring constantly until gravy is desired thickness

 Caribou Steaks w/Whiskey Sauce

4 caribou steaks
1 tablespoon butter
1/4 cup chopped shallots
4 ounce blueberries
1/4 cup whiskey
3/4 cup grape juice
2 tablespoon lemon juice
1 tablespoon Honey-Dijon sauce
2 teaspoon cornstarch
1/5 cup water
salt and freshly ground black pepper to taste

In a frying pan, heat the butter and saute the shallots and blueberries
Cook over medium heat until shallots soften
Add whiskey and keep your face at a safe distance in case the pan catches fire
Stir in grape juice, lemon luice and honey dijon sauce
Heat until boiling
Dilute cornstarch with water and stir into sauce
Cook until thickened and set aside
Broil the caribou steaks to the desired doneness and serve with the sauce

 Marinated Eye-of-Round Elk Roast

Roast and Marinade

2 tbsp Dijon Mustard
1 tbsp Thai fish sauce or 1 tbsp soy sauce
10 sprigs fresh thyme
one 4 inch sprig fresh rosemary
1 tbsp minced garlic
1/2 cup dry white wine
1/4 to 1/2 tsp ground black pepper
1 eye of round elk roast (2 to 3 lbs with sliver skin removed)
2 tbsp olive oil for browning meat

Sauce (Optional)
2 tbsp olive oil
1 cup shallots, finely chopped
2 tsp sugar
1/2 cup dry white wine
1 1/2 tsp balsamic vinegar
2 cups stock (chicken, vegetable, or elk)
strained roast marinade

To Marinade:
Combine all roast marinade ingredients and place in a large plastic freezer bag
Completely lance roast (1/2 inch spacing) as deeply as possible with a long metal skewer
Put roast in the freezer bag, draw out air and tie off
Refrigerate for 24 hours turning occasionally
The next day remove the roast from the marinade
If preparing sauce, strain marinade, discarding the solids
Keep remaining liquid for sauce preparation

Set the oven at 300F regular, or 275F convection
Heat olive oil in a heavy skillet over medium to medium-high heat
Brown roast on all sides
This will take about 10 minutes or so
Remove roast from skillet
Place roast on top of an elevated roasting pan
Insert meat thermometer into the middle of the roast
Roast to 125F for rare or 135F for medium rare
Respectively this will usually take 35 to 45 minutes
Remove roast from oven and let stand for 10 minutes before carving
Serve with vegetables of choice and sauce if you are making it

 Black Bear Stew

4 to 5 lbs bear meat cut in 1 inch cubes
1/4 cup flour
1 tbs italian seasoning
4 tbs butter
2 tbs vegetable or corn oil
1 large onion diced
1 8 oz tin beef broth
4 bay leaves (do not eat)
2 lb small potatoes
1 lb fresh mushrooms if button size do not slice
5 carrots sliced
1 turnip cubed (important ingred)
5 parsnip sliced (optional)

Preheat oven to 325 Deg
put flour with seasonings in plastic bag and shake until bear meat coated
combine oil and butter in skillet and brown meat and drain off grease from meat
In a large dutch oven add 2 or 3 qts of water and all ingredients
Cook approx 2 to 3 hrs adding water if necessary checking every 30 mins
serve with fresh rolls or italian bread

 Elk Stir Fry

One part Elk steak
2 parts carrots
2 1 part bean sprouts
1/2 part celery
1 part broccoli
1/2 cup unsalted peanuts
2 cloves garlic, minced
1/2 cup soy sauce
1 Tbsp. crushed red pepper
1 teaspoon cumin
Cooked noodles--excluding seasoning packet

(Exact amount of ingredients is proportional to how many people you are serving. Using 1/2 lb. of Elk as 1 part will feed 2 hungry people.)

Slice steaks cross grain and marinade in soy sauce for one day
Throw a little oil in a hot wok to avoid sticking
Stir in Elk for about 1 minute
Add other ingredients, including seasoning, stirring frequently
Add additional soy sauce to coat all ingredients
Stir in noodles and serve immediately
This dish is low in fat---the only fat comes from the peanuts and oil, which you can control

 Boar Steaks Flamed in Marmalade and Brandy

4 Wild Boar Loin Steaks
1 ounce brandy
One half tsp. Garlic powder
1 cup orange marmelade
salt and pepper
2 tablespoons of bacon fat
1 tsp dry mustard

Slice the steaks and beat them so that they are thin
Salt and Pepper the steaks and sprinkle with dry mustard
Saute them quickly in the oil and lay them in a dish garnished with paper thin slices of orange, brush marmalade over the steaks
Detach the glaze from the flying pan with a little water
When you serve, warm the brandy in a small pot, ignite it and pour it over the pan juices and give them a gentle stir and tip the flaming sauce over the steaks

Elk Roasted in Foil

Three to four lb. roast
1/2 pkg. of dry onion soup

Preheat oven to 425 degrees
Place roast on piece of heavy duty aluminum foil
Sprinkle 1/2 pkg of dry onion soup over meat
Bring edges of foil together and seal tightly
Place in shallow roasting pan and bake for 2 to 2 1/2 hours
There will be ample juice collected inside foil which can be thickened for gravy

 Baked Racoon with Southern Dressing

1 small coon or hindquarter and loin of larger young coon 2 to 2 1/2 lbs
3-4 cups cold water
1 tbsp salt
1/3 tsp black pepper or 1/2 tsp
Dry hot red pepper pod

Set oven to moderate hot (400 degrees) 10 minutes before baking
Dress coon carefully so as not to leave any clinging hair
Remove scent glands, kernels under legs
Wrap coon in waxed paper or foil and chill thoroughly or freeze for several hours
Trim off all but a thin layer of fat and any discolored spots
Wash well in lukewarm water
Cut whole coon or hindquarters and loin into 4 pieces with kitchen scissors or heavy butcher knife
Put into 3 qt kettle, add water, salt, and pepper
Heat to boiling; reduce heat to simmering, cover and cook until tender (1-2 hrs depending on age of animal)

Southern Dressing as described below:
Pour dressing into a casserole dish
Lay racoon over top of press down into dressing
Cover and bake until coon is tender (45 - 60 minutes)
Uncover and continue baking until coon and dressing are nicely browned (about 30 minutes)
Parboiled pared sweet potatoes or winter squash may be baked with this racoon instead of the dressing
A tart vegetable such as sauerkraut, sweet-sour red cabbage, or pickled beets are a good accompaniment. Serves 4

Southern Dressing:
6 slices white bread from 1 1/4 lb loaf
1/2 cup finely chopped onions (2 small)
1-1 1/2 tbsp finely chopped parsley
1/3 cup yellow corn meal
1/8 tsp pepper
3/4 - 1 tsp poultry seasoning or sage
2 small eggs
1 cup milk
1 cup racoon broth, from parboiling racoon or
1 chicken bouillon cube dissolved in 1 cup water

Bread should be 2-3 days old, but not stale enough to be dry
Tear into course crumbs and place into mixing bowl
Add rest of ingredients and stir gently until well blended
4 cups dressing are enough for 4-5 lbs. fowl or 2-3 lbs racoon

 Simply Elegant Bear Steak and Rice

1 1/2 lbs. bear steak
1 1/2 tbsp. vegetable oil
2 large onions, cut into 1/2" slices, rings
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 (4 oz.) can sliced mushrooms
drain & reserve liquid
1/2 cup dry sherry
1 1/2 tsp. garlic salt
3 cups hot cooked rice

Cut steak into thin strips
In a large skillet (oven-proof, if desired), brown meat in oil, using high heat
Add onions
Sauté until tender crisp
Blend soup, sherry, liquid from mushrooms, and garlic salt
Pour over steak
Add mushrooms
Reduce heat; cover and simmer 1 hour or until steak is tender
(Or cover and bake at 350 degrees)
Serve over beds of fluffy rice
Makes 6 servings

 Italian Venison Stew

Marinate venison in yogurt or buttermilk
Then wash thoroughly
2 lbs stew meat
12 small carrots
1 cup chopped celery
2 tbsp olive oil or bacon fat
1 diced medium onion
1 tsp Garlic powder
2 bay leaves
1 tsp salt
1 tbsp Sugar
1/2 tsp Pepper
1 cup red wine
tsp Garlic powder
1/2 tsp paprika
1 tsp oregano thyme leaves
One quarter tsp nutmeg

Brown the cubed meat in the oil, add two cups of water, then the rest of ingredients
Cover and simmer 1 1/2 hours
Remove bay leaves, add carrots and potatoes, cook another 30-45 minutes or until tender
As a footnote, I've just browned the meat, then dumped everything in the "crockpot" on low
It produces a stew that tastes as tho' it already been reheated several times

 Stuffed Elk Chops


6 Elk chops, cut 1 1/4" to 1 1/2 " thick
1 1/2 cups garlic croutons
1/2 cup apple, chopped
1/2 cup Cheddar cheese, shredded
2 Tbsp. dried currents
2 Tbsp. Homemade Butter, melted
2 Tbsp. orange juice
1/4 tsp. salt
1/8 tsp. cinnamon
Apple--Orange Cranberry Liqueur Sauce

Preheat oven to 350 degrees
Cut a pocket in the side of each Elk chop
Mix together the croutons, apple, cheese and currants
In another bowl, combine melted Homemade Butter, orange juice, salt and cinnamon
Pour butter mixture over the crouton mixture and mix gently
Lightly stuff the Elk chops with the butter-crouton mixture
Place the stuffed chops in a shallow baking pan and bake uncovered for 1 hour
Cover with aluminum foil and bake for another 15 minutes
Serve with Apple--Orange Cranberry Liqueur Sauce
Serves 6

 Braised Antelope

Salt and pepper
3-4 lbs antelope roast
3 tbsp fat
2 cup water
1 tbsp wine vinegar

Salt, pepper, and flour roast
Saute in hot fat until browned
Add water and vinegar
Cover and cook slowly 3 to 4 hours
Potatoes and carrots may be added last half hour of cooking, if desired
Yield: 6 servings

 Elegant Bear Steak

1 1/2 lbs bear steak
1 1/2 tbsp vegetable oil
2 large onions, cut into 1/2" slices, rings
1 can (10 3/4 oz) condensed cream of mushroom soup
1 (4 oz) can sliced mushrooms
drain & reserve liquid
1/2 cup dry sherry
1 1/2 tsp garlic salt
3 cups hot cooked rice

Cut steak into thin strips
In a large skillet (oven-proof, if desired), brown meat in oil, using high heat
Add onions
Saute until tender crisp
Blend soup, sherry, liquid from mushrooms, and garlic salt
Pour over steak
Add mushrooms
Reduce heat; cover and simmer 1 hour or until steak is tender
(Or cover and bake at 350 degrees)
Serve over beds of fluffy rice
Makes 6 servings

 Squirrel Stew

2 squirrels
1 cup vinegar
1 onion, diced
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 season salt
leaves from 3 stalks celery
4 carrots, diced
4-12 red potatoes (depending on size)

Wash dressed squirrel thoroughly and dice into bite size pieces
Combine vinegar, onion, salt, and pepper in deep container
Add squirrel and enough water to cover
Let stand 3 hours
Remove squirrel and place in a roasting pan, brown in 375ºF oven
Add seasoned salt, celery leaves, carrots, and potatoes
Again cover with water
Cover pan and continue cooking until tender

 Squirrel w/Rice and Potatoes

2 old squirrels, cut up
1 onion, chopped
1 green pepper, chopped
1/4 cup chopped celery
1 clove garlic, chopped
1 cup uncooked rice
1 green pepper, chopped
3 med. potatoes, chopped
Salt and pepper

Brown squirrels in skillet with small amount of fat
Place squirrel in pressure cooker and cook under pressure for 15 minutes to tenderize
Saute onion, green pepper, celery, and garlic in drippings in skillet; add rice, squirrel, potatoes, seasonings, and enough liquid to cook rice and potatoes
Cover; simmer slowly until tender
**Squirrel may also be used in Brunswick Stew, stuffed as for pigeons, or prepared as for braised chicken

 Southern Fried Rabbit w/Spicy Coleslaw

This is an old fashioned recipe with a new fashioned side dish! Plan ahead when using this recipe; rabbit needs to marinate overnight

1 whole Rabbit, cut into 8 pieces
3 cups Buttermilk
2-3cups Flour
2 tsp Paprika
2 tsp Garlic powder
Salt & Pepper
1 head Cabbage
1 peeled and shredded carrots
1/2 jar juice from Stump's Hot Olives
10-15 Stump's Hot Olives, sliced
3 tsp Mayonaise

Place rabbit pieces in large ziploc bag (or glass pan)
Cover with buttermilk, and place in refrigerator for 24 hours
Heat frying oil in large skillet
(There should be enough oil to cover rabbit 1/2 way when placed in pan)
Mix flour, salt, pepper, paprika and garlic in bowl
Take rabbit out of marinade and dredge in flour mix
Place rabbit pieces in hot oil
Fry until golden brown on both sides, at least 2 minutes
Place rabbit pieces in oven ready pan
Bake at 350 degrees for 12-18 minutes or until interior temperature is 165 degrees
Shred 1/2 head of cabbage
Mix with shredded carrot and sliced olives
In another bowl, mix olive juice, mayoniase, salt and pepper to taste
Pour over cabbage mix
Slice a couple olives to place on top as garnish
recipe from: Executive Chef Robert L. Gamble

 Moose Meatloaf

1 lb Ground Moose
1 8 oz Can Tomato Sauce
1 cup oatmeal
1 egg
1/2 Med Onion chopped
1/2 Med Bellpepper chopped
2 tbsp parsley
1 tsp Salt
1 tsp Pepper
1 tsp Sugar
Pinch Rosemary sprigs

Combine all ingredients in Mix well
Press into 9x9x2 loaf pan
Cook in 350 degree oven for 25 to 30 minutes

 Oppossum and Sweet Potatoes

1 opossum (about 2 1/2 pounds)
2 1/2 tsp salt
Pepper to taste
1/2 cup water
4 medium sweet potatoes
2 tbsp sugar

Clean Opposum
Trim excess fat from opossum and discard
Wash quickly inside and out with warm water; drain thoroughly
Rub salt and pepper well into the opossum inside and out
Sprinkle inside and out with flour
Lay the opossum on its back in a roasting pan
Add water, cover and bake in 350 degree F. oven until about half done (45 - 60 minutes)
peeled potatoes in half lengthwise and place in pan around opossum
Add more water if needed
Cover sliced potatoes and opossum and cook 30 more minutes

 Deer Bologna

3 lbs ground vension
2 lbs ground sausage
5 tsp morton tender quick cure
2 1/2 tsp mustard seeds
1 tsp hickory smoke salt
2 1/2 tsp black pepper
2 1/2 tsp garlic salt or powder

MMix well, shape into 2 - 3 rolls and wrap in wax paper
Refrigerate for 2 days
Take paper off and put on wire rake or broiler pan and set oven to 350
Bake for 1 hour and turn over and bake for additional 1/2 hour

 Bear "Italiano"

1 1/2 cups of mushrooms
1/2 cup red bell pepper
2 tablespoons butter
1 1/2(+/-) bear meat cut into bite size pieces
1 (14 1/2 oz.) can stewed tomatoes
1 (8 oz.) can tomato sauce
1 white onion chopped
3 tablespoons Worcestershire sauce
2-4 cloves garlic or minced
1 teaspoon basil
1/4 teaspoon black pepper
1/2 teaspoon oregano
2 bay leaves
3 tablespoon Parmesan cheese
(optional) serve over hot spaghetti

Cook mushrooms and red peppers in butter until soft
Remove from pan
Brown meat in drippings
Add all other ingredients except spaghetti
Bring to a boil; cover and reduce heat
Simmer for 2 1/2 to 3 hours
Add water as needed, you will need to add water a little more often when it gets close to being done

 Chinese Tomato Elk

1 lb flank steak (thinly sliced)
1/4-1/2 cup soy sauce
2 tbs corn starch
1/2 cup peanut oil
3-4 medium tomatoes, cut into pieces
3/4 cup chicken broth (the canned broth works well)
1 green pepper (thinly sliced)
1/4 cup dry sherry
Cooked rice

Marinate the meat in the soy sauce & 1 tbs corn starch for at least 1/2 hour before cooking
Heat 1/4 cup oil, add steak & cook constantly stirring until just barely done
Remove steak & drippings to a bowl
Heat rest of oil, cook tomatoes, stirring gently about 1 minute
Add all but 1 tbs. broth, cook for 30 seconds
Add pepper, steak & drippings, & sherry
Dissolve 1 tbs corn starch in the 1 tbs broth, push steak & vegetables to one side of pan and add corn starch mixture
 Bring to boil, stirring constantly
Mix meat mixture thoroughly, add more soy sauce to taste
Serve over cooked rice

 Sweet-Sour Rabbit

Rabbit (2 1/2 lbs), ready to cook
2 tbsp cooking fat or oil
1 cup pineapple juice
1/4 cup vinegar
1/2 tsp salt
1 cup pineapple pieces
1 med. green pepper, thin half slices
1 1/2 tbsp cornstarch
1/4 cup sugar
1/2 cup water
Flour, salt, and pepper

Cut rabbit into serving pieces
Roll in mixture of flour, salt, and pepper
Heat fat or oil in a heavy pan; brown rabbit pieces on all sides over moderate heat
pineapple juice, vinegar, and salt
Cover pan; cook over low heat 40 minutes or until meat is tender
Add pineapple and green pepper; cook a few minutes longer
cornstarch and sugar and stir into water
Stir this mixture gradually into liquid in pan and cook slowly about 5 minutes
Serves 6

 Moose Stroganoff

1 1/2 lbs moose sirloin steak (cut in 1/2" strips)
1/2 cup flour, plus 2 tablespoons flour
1 teaspoon salt
1/2 lb mushrooms, chopped
2 small onions, chopped
1 clove garlic
3 tablespoons oil
1 tablespoon worcestershire
1 cup beef broth
1 cup sour cream 

Batter meat in 1/4 cup flour and salt
Saute garlic, onions and mushrooms in oil for 5 minutes or untill onions are transparent
Add meat and brown both sides
Remove meat, mushrooms and onions from pan
Add remaining flour to drippings in pan
Add Worcestershire and broth
Cook until thickened
Add sour cream and heat until gravy simmers
Add cooked moose and vegetables and heat though

Serve over noodles or rice
recipe from: Executive Chef Robert L. Gamble of the Janesville Country Club

 Venison Sausage Balls

1 pound sharp cheese, grated
1 pound hot venison sausage
3 cups biscuit mix
2 Tbs water

Crumble and fry sausage
Mix all ingredients together in a bowl
Roll into balls with hands
Bake at 350 degrees for 20 minutes or until brown

These can be made early in the week and are delicious cooked just 15 minutes, then reheated
They also freeze well by cooking partially-10 minutes or so-and then freezing
Later, thaw them and reheat about 10 minutes or so

 Grandma's Squirrel Pot Pie

1 cup Bisquick (Original Recipe)
1 cup of milk
2 cans cream of mushroom soup
1 can sliced mushrooms (drained)
1 one pound bag frozen mixed vegetables (thawed and warmed on stove top)
2 large eggs
3 guttted/skinned/boiled/de-boned large gray squirrels cut into chunks
1 teaspoon pepper
2 teaspoons salt

Pre-heat oven to 400 degrees
Mix eggs, bisquick and milk with a fork til blended well and set aside
Mix soups, meat and vegetables in ungreased 9 inch baking pan
Pour blended batter on top til covered completely
Cook 45 minutes or until crust is golden brown

 Quick-N-Easy Sheep Stew

2lbs sheep meat, cubed to 1 inch
1 whole onion, quartered
1 16oz bag frozen lima beans
1 16oz bag frozen cut beans
1/2lb carrots, sliced
2 potatoes, quartered
1 medium red bell pepper
1/2 teaspoon pepper
2 tablespoon bacon drippings
salt to taste

In a fry pan, brown sheep in bacon drippings
In a large kettle add contents of fry pan, potatoes, onion, carrots, red pepper, salt, and pepper
Cover with water and simmer for 30 minutes
Add lima beans and cut beans, simmer for another 30 minutes
Adjust consistency with flour or water, serve
Serve with macaroni & cheese, toasted French bread, and a green salad

 Country Fried Venison Steak

1/2 cup all-purpose flour

1/2 teaspoon salt or to taste
Freshly-ground black pepper
2 pounds boneless deer, antelope, elk, or moose backstrap steak (cut into four individual portions), about 1/2-inch thick
1/3 cup vegetable oil*
Milk Gravy (recipe follows)

* You can substitute bacon grease

Preheat oven to 150 degrees F
Remove any fat on the steaks
In a shallow pan or plate, sift together flour, salt, and pepper; dredge the steaks and coat both sides
In a large frying pan over medium-high heat, add vegetable oil and heat until a drop of water sizzles
Add coated steak pieces, in batches, and sear the steaks 4 to 5 minutes per side or until golden brown, moving them with tongs a little so they don't stick to the bottom
(add additional vegetable oil if needed)
Use a meat thermometer to test for doneness
NOTE: Do not overcook as wild game meat has a tendency to become less tender very quickly if overcooked or cooked at too high a temperature
For best grilling results, cook steaks according to a cooking or meat thermometer
Remove steaks from frying pan 5 degrees before your steak reaches the desired doneness
et steaks rest 5 to 10 minutes before serving
During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute
When steaks are cooked, r
emove from pan and keep cooked steaks warm in preheated oven
Pour off all but 2 tablespoons of the cooking oil
Put the frying pan back over the heat and make the Milk Gravy

Milk Gravy:
2 tablespoons pan drippings
1 tablespoon all-purpose flour
2 cups milk, heavy cream or evaporated milk, room temperature
Salt and freshly-ground black pepper

In the same frying pan with 2 tablespoons pan drippings, over medium heat, sprinkle flour over the oil and blend with a wooden spoon or whisk until smooth
or stirring constantly, slowly pour in milk, cream or evaporated milk; continue stirring, scraping loose browned bits from the bottom and sides of skillet, until the gravy begins to boil and thicken
Season with salt and pepper to taste
Reduce heat to low and simmer, stirring occasionally, 5 to 8 minutes or until gravy is thickened to the desired consistency and the flour has lost its raw, pasty taste
Remove from pan and serve hot with the venison steaks

 Poyha (Cherokee Meatloaf) - Venison

1/2 cup cornmeal
1/2 cup water
1 lb. ground venison
1 tbsp fat
1 medium can whole kernel corn
1 small chopped onion
1 tsp salt
2 eggs

Mix cornmeal and water in bowl
Brown venison in fat; add corn and onion; cook additional 10 minutes
Add salt, egg, and cornmeal mixture
Stir well and cook 15 minutes
Place in greased loaf pan and bake 35-40 minutes at 350 degrees

 Wild Bear Stew

2 lbs bear meat, cubed to 1 inch
2 Tablespoons flour
1 Tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 tablespoon olive oil
1/2 teaspoon season salt
5 celery stalks, sliced
1 lb carrots, sliced
5 large potatoes, peeled & sliced in chunks
1 onion, sliced
1 can tomato soup condensed

Lightly season meat with salt and pepper, coat with flour
Heat olive oil in a skillet brown meat on bothe sides
Place the meat in a Dutch oven and cover with water
Add season salt and bring to a boil, cover and simmer for two hours
Add vegetables and more water if needed, simmer for one hour
Add Worcestershire sauce, soy sauce, soup, salt, and pepper, simmer for 15 minutes
Remove heat and let it sit for 30 minutes
Ready to serve
Recipe submitted by:  Executive Chef Robert L. Gamble of the Janesville Country Club

 Rabbit Almandine

1 dressed rabbit cut in pieces
1/3 cup flour
1/4 cup oil
1 1/2 tsp salt
1 tsp pepper
1 cup chicken stock
1/2 tsp rosemary
1 tsp lemon rind
1 med. onion, cut into rings
1/4 cup water
1/2 cup sour cream
1/4 cup toasted slivered almonds

Coat rabbit pieces with flour (reserve remaining flour)
Brown in heavy hot skillet, sprinkle with salt and pepper
Pour chicken stock with rosemary, lemon rind, and onion over rabbit
Simmer 45 minutes
Remove rabbit pieces to warmed platter
Combine reserved flour with water and stir into broth until sauce is thick
Stir in sour cream and almonds; pour over rabbit

 Antelope Stew

2 lbs meat cut into 1-inch cubes
1/2 c flour
2 tbsp oil
1 bay leaf
1 1/2 tbsp Worcestershire sauce
1 med chopped onion
1 c beef bouillon
1/4 tsp pepper
2 tsp sugar
1 tsp salt
5 carrots, peeled, sliced and quartered
1 c sliced celery
3 med potatoes, peeled and cut into eighths
4 c water

Coat meat with flour; set excess flour aside
In large skillet heat oil
Add meat and brown
In crockpot or slow cooker, combine browned beef, bay leaf, Worcestershire sauce, chopped onion, bouillon, pepper, salt, sugar and vegetables
Pour water over all
Cover and cook on low 8-10 hours
Turn control to HIGH
Thicken with flour left over from coating dissolved in a small amount of water
Cover and cook on HIGH 25-30 minutes or until slightly thickened

 Deer in Mushroom Sauce

1 to 2 lbs deer meat
1 can cream of mushroom soup
1 cup sliced, canned, mushrooms
1 package brown gravy mix
1 cup water
1-2 Tablespoons of DeJon mustard
pepper to taste

Place in 9x13 pan, cover with foil, cook at 375 degrees until tender

 Sheep Stew

2lbs sheep meat, cubed to 1 inch
1 whole onion, quartered
1 16oz bag frozen lima beans
1 16oz bag frozen cut beans
1/2lb carrots, sliced
2 potatoes, quartered
1 medium red bell pepper
1/2 teaspoon pepper
2 tablespoon bacon drippings
salt to taste

In a fry pan, brown sheep in bacon drippings
In a large kettle add contents of fry pan, potatoes, onion, carrots, red pepper, salt, and pepper
Cover with water and simmer for 30 minutes
Add lima beans and cut beans, simmer for another 30 minutes
Adjust consistency with flour or water, serve

 Venison Sauerbraten

1 3-4 lb venison chuck roast
2 Sliced onions
2 Bay leaves
12 Peppercorns
12 Juniper berries (if desired)
6 Whole cloves
1 1/2 c Red wine vinegar
1 c Boiling water
2 tsp Salt
2 Tbs Extra Virgin Olive Oil
12 Gingersnaps, crushed (3/4c)
2 ts Sugar

Place venison roast in a glass or earthenware bowl or baking dish with onions, bay leaves, peppercorns, berries, cloves, vinegar, boiling water, and salt
Cover tightly and refrigerate, turning venison twice a day for at least 3 days
Don't pierce the meat when turning
Remove venison from marinade and reserve the marinade
Cook venison in the olive oil in a large pot until brown on all sides
Add the marinade mixture
Heat to boiling; reduce heat
Cover and simmer until venison is tender, 3 to 3 1/2 hrs
Remove venison and onions from skillet and keep warm
Strain and measure liquid in skillet
Add enough water to liquid to measure 2 1/2 cups
Pour liquid into skillet
Cover and simmer 10 minutes
Stir gingersnaps and sugar into liquid
Maybe a dash of Kitchen Bouquet
Cover and simmer 3 minutes
Serve venison with onions and gravy
We serve this with Spaetzle or noodles and some good crispy dill pickles
The traditional vegetable, is of course red cabbage (rote kohl)

 Antelope Ginger Straps

2lb. Shoulder straps, cut 1/2" wide and 3" long
12 Gingersnaps
1/4 cup Olive oil
1 can Onion soup, condensed
2/3 cup Water
1/3 cup Cider Vinegar
Salt and pepper to taste

Finely crush the ginger snaps and place them in a bag
Add antelope to the bag and shake to coat evenly
Heat the olive oil in a skillet and brown antelope on both sides
Add onion soup, water, and vinegar
Bring to a boil, reduce heat, cover, and simmer for 30 minutes
Add the rest of the crushed gingersnaps from the bag and simmer a couple of minutes
Serves 4

 Caribou Kabobs on Grill

1-1/2 lb caribou steak, cut into cubes
2 cups pineapple chunks
1 cup green pepper chunks
1/4 cup homemade soy sauce
1/4 cup homemade brown sugar, packed
2-4 garlic cloves, minced
1/4 cup onion, chopped
2 tsp sesame oil
1 tsp ginger
homemade hot sauce, to taste

Drain juice from pineapple into a blender
Add soy sauce, brown sugar, garlic, onion, sesame oil, ginger and hot sauce to taste
Blend until sugar is dissolved
Place beef and pineapple pieces in a resealable bag
Pour marinade into bag and turn to coat
Refrigerate for 2 to 3 hours
Preheat grill
Thread meat and pineapple pieces and green pepper chunks alternately onto skewers
Grill for about 8 to 10 minutes or until done, turning occasionally
recipe from:

 Stuffed Moose Steaks

4 moose steaks, sliced thin
1 cup panko breadcrumbs
1 cup chopped mushrooms
1 small onion, chopped
1 tbsp minced garlic
1 tsp fresh sage
1/2 cup diced roasted red peppers
4 slices smoked bacon, chopped
50 ml red wine
salt and pepper to taste

Cook the bacon in a frying pan until almost crispy
In a bowl mix the remaining ingredients, except the moose steaks, red wine and seasonings, and add the bacon bits and fat to the stuffing
Deglaze the frying pan with the red wine and add it to the stuffing
Lay the moose steaks flat on your kitchen table and season them with salt, freshly ground black pepper and sage, spread the stuffing over the four steaks evenly and roll them like roulades
Tie them with butcher's twine
Arrange the four stuffed moose steaks in a baking dish, cover them with aluminum foil and bake them in a preheated oven at 350 F for 45 minutes or until the meat is tender
Uncover and bake for 10 minutes more
Remove the moose steaks from the oven and keep them warm
Make a gravy from the juice left in the baking dish by thickening it with some starch and/or table cream
Serve the gravy over the stuffed moose steaks
recipe submitted from:
Finest Chef

 Grilled Deer Liver and Onions

1 Tablespoon flour
1/2 Teaspoon finely chopped sage
4 Thin slices of deer liver
3 Tablespoons olive oil
2 Tablespoons butter
2 Small red onions, sliced and separated into rings
2/3 Cup dry red wine
3 Tablespoons Balsamic vinegar
Pinch of sugar, salt and freshly ground black pepper to your liking

Spread out the flour in a shallow bowl, season it with the sage and salt and pepper
Insure that the liver is well coated on both sides
Heat 2 tablespoons of oil with half of the butter in a wide heavy saucepan/frying pan until foaming
Add the onion rings and cook gently, stirring frequently for about 5 minutes or until softened but not colored
Remove with a slotted spoon and set aside
Heat the remaining oil and butter in the pan until foaming, add the liver and cook over medium heat for 2 - 3 minutes each side
Transfer to heated dinner plates and keep hot
Add the wine and vinegar to the pan then stir to mix with the pan juices and any sediment
Add the onions and sugar stir and heat through
Spoon the sauce over the liver and serve immediately

 Curried Bighorn Sheep

1 Tbsp peanut oil
2 Tbsp butter
4 lbs of bighorn sheep (cubed)
2 cups onion (finely chopped)
1 Tbsp wild garlic (chopped)
2 Tbsp fresh ginger
1 Tbsp curry powder
1/4 tsp cinnamon
1/2 tsp turmeric
1/2 tsp coriander
1/2 tsp cardamom
2 bay leaves
1 1/2 cups plain yogurt
1 cup chicken stock

Heat oil
Add cubed meat and stir until brown
Add onions, garlic and ginger - keep stirring
Add herbs, powder and half the yogurt and all the chicken stock
Boil stirring frequently, for 1 hour until meat is tender
Add remainder of yogurt
Serve with hot rice
Serves 4 - 6

 Venison Pepper Steak w/ Noodles

2 lbs cubed venison 
2 cups salsa 
1/2 cup honey 
1 tsp garlic powder 
4 cups of noodles 
6 diced cayenne peppers 
6 diced jalapeno peppers 
1 large onion (diced 
1 1/2 cup of sliced mushrooms 
1 TB butter

Cut 2 lbs of venison into 1 inch cubes
Brown in 12 inch skillet with butter or shortening
Add mushrooms, diced onion and garlic powder
Mix salsa, honey, cayenne and jalapeno peppers in a large bowl
Pour sauce in skillet and cook until meat is cooked, stirring occasionally noodles
Serve steak and sauce over noodles

 Mohawk Marinated Bear Steak

4 Bear steaks, 1 1/2" thick
2 Wild onions, sliced
1 cup vinegar
1 cup Water
1/2 cup Maple syrup
2 tb Spicebush powder
1 tb Salt
1 tb Bear fat, rendered
Salt and pepper

Get a bear just before hibernation, as they are usually fat and rich at this time
All fat should be trimmed off the meat, which is very easy as bear meat is not marbled like beef
Marinating the meat makes it taste better and makes the meat tender and juicy
In a large pottery bowl mix the onions, Indian vinegar, water, maple syrup, spicebush powder and salt
Let stand for a couple of hours, then put in the bear steaks
Put in a cool place for about 24 hours, turning the steaks every once in a while
Remove the steaks from the marinade, let them drain and pat them dry
Heat a heavy frying pan and rub the pan with the rendered bear fat
Place the steaks in the pan and sear on both sides
Lower the heat and finish cooking, adding more fat to prevent sticking
Remove steaks from the frying pan
Add a little flour and water to thicken the gravy
Pour gravy over the individual steaks on the serving dish
Serve with potatoes

 Deer Meat Pie

1 pound ground venison (2 cups)
1 1/2 teaspoons salt or less
1/2 teaspoon pepper or less
1 cup drained canned tomatoes
1/2 cup grated or shredded American cheese
1 tbs chopped parsley
1 tablespoon chopped onion or more
1/2 teaspoon dried basil (optional)

Combine ground venison, salt and pepper; spread in 9-inch pie pan, bringing meat up the sides
Cover with drained tomatoes
Sprinkle with cheese, parsley, onion and basil
Bake at 375 degrees F for 20 to 25 minutes
Pour off fat; cut into wedges and serve hot

 Elk Cranberry Stew

2 tbsp canola oil
2 lb elk stew meat, cut in one inch cubes or smaller
2 1/2 cups water, plus top up water
1 tsp salt
1/4 tsp black pepper, coarsely ground
1 medium size onion, chopped
3 cloves garlic, minced
1 cup dry red wine, or 1 1/2 tbsp balsamic vinegar
3 tbsp Worcestershire sauce
1 tbsp paprika
3 whole cloves
2 bay leaves
8 carrots, scraped, split and cut in thirds
4 potatoes (4 cups in volume), peeled and cut into large cubes
1 1/4 cups cranberries (fresh or frozen)
3 stalks celery, split and cut in short strips
1/2 cup rye or whole-wheat flour
4 tbsp maple syrup, or 2 ½ tbsp brown sugar (optional)

Put canola oil in a 5 to 6 quart Dutch oven
Over medium high heat brown elk cubes
Once elk cubes are browned, add 2 1/2 cups water, salt and pepper to Dutch oven
Bring contents to a boil, reduce to simmer, cover and cook for 30 minutes
Add onion, garlic, wine (or balsamic vinegar), Worcestershire sauce, paprika, cloves and bay leaves to Dutch oven
Cover and continue to simmer for 1 hour, stirring every 20 minutes or so
Add carrots, potatoes, cranberries and celery
Top-up casserole dish with additional water to cover contents (usually another 1 1/2 to 2 1/2 cups)
Add maple syrup or brown sugar, especially if vinegar is used
Bring to a boil, then reduce to simmer
Cover and cook for another 30 to 45 minutes, or until potatoes are fork tender
Adjust seasonings—more salt, pepper, and Worcestershire sauce may be required
Using a separate bowl, make thickener by gradually stirring 1 cup water into 1/2 cup rye or whole-wheat flour
Increase heat so that stew maintains a moderate boil
Gradually blend in thickener
After a minute or two of additional cooking stew will thicken sufficiently
Remove bay leaves and serve
Re-heats well

 Bear Lasagna

1 can whole tomato
1 can crushed tomato
1 can tomato puree
2 can tomato sauce
1 can tomato paste
1 finely chopped garlic clove
1 half small onion
1 tsp basil
Italian seasoning (thyme , oregano ,rosemary ) two table spoons
1 tsp sugar to take acid out of sauce (optional) or baking soda 
1/4 cup red wine (optional
mint leaves 
pepper (optional)
Italian grated cheese (just a pinch)
Simmer on low heat for at least 6 hours

1 lb package sweet Bear sausage ( this is made half pork and half Bear meat )
1 lb package hot Bear sausage
1 lb package hamburger meat (you can use Bear hamburger)
(Bear sausage is a blend of pork and Bear meat seasoned and stuffed in casings)
Take meat out of casings and fry over medium heat till browned 
add chopped onion for flavoring with crushed garlic
Fry hamburger till browned
Set aside in a bowl 
In a large bowl mix 2 lbs of ricotta cheese /or cottage cheese
2 tlb spoon parsley
4 large eggs
Blend well set aside
Use no bake lasagna noodles 2 boxes 
In a large baking dish cover bottom of dish with sauce 
Then lay noodles then sprinkle the meat out over the noodles
Then spoon ricotta cheese (about 4 large spoonfuls dropped indifferent areas)
Sprinkle mozzarella shredded cheese (two packages of mozzarella )
Continue to layer (I layer one vertical then horizontal just easier to dish out )
Top off with noodles and cover with sauce ,cover with foil
Bake at 350 degree oven for 1 hour 
Feeds 8 to 10 people

 Elk Mincemeat

4 pounds lean chopped meat
2 pounds chopped beef suet
3 pounds brown sugar
2 cups molasses
2 quarts cider
4 pounds seeded raisins
3 pounds currants
1/2 pound citron, chopped
8 cups peeled, sliced apples
1 quart brandy
1 tablespoon cinnamon
1 tablespoon mace
1 tablespoon powdered clove
1 teaspoon each nutmeg and allspice
2 teaspoons salt

Cook meat, suet, brown sugar, molasses, cider, raisins, currants and citron slowly, stirring occasionally, until sugar and citron melt
Add apples and cook until tender
Add remaining ingredients; heat to boiling
Pour into hot jars; seal and store
Makes 20 pints

 Hunter's Style Rabbit

1 rabbit
1 cup olive or vegetable oil
1 clove garlic
1 cup all-purpose flour
2 tablespoons dry mustard
1 teaspoon curry powder
1 teaspoon powdered thyme
2 teaspoons salt
1/2 teaspoon pepper
1 cup light cream

Cut the rabbit into pieces; rub all over with olive oil, and leave in the refrigerator overnight
The next day, rub the pieces with a cut clove of garlic
Put flour in clean brown paper bag and to it add the mustard, curry powder, thyme, salt and pepper
Shake the pieces of rabbit in the bag until well coated, then fry them to a golden brown with olive or salad oil
Watch the rabbit carefully because it burns easily
Turn it over and over until golden brown and crisp
Reduce heat to simmer and pour cream over rabbit
Cover and allow to simmer for 1 hour, or until rabbit is tender
Serve on hot platter and pour cream sauce over rabbit

 Philly Deer Steak Sandwiches

Serves 20
5 large onions
16 oz of Swiss cheese, sliced
20 whole wheat Hoagie buns
4 lb tenderized deer steak (marinated)

1 cup Italian dressing
1/4 cup soy sauce
2 tbsp Worcestershire sauce
1 tbsp onion powder
1 tsp garlic powder
1/2 cup barbeque sauce
1/2 cup lemon juice
1/2 tsp Liquid Smoke (optional)
1/2 tsp cayenne pepper (optional)
To marinate, dip meat in marinade, one piece at a time, and place in a covered bowl
Refrigerate 1-3 days
Marinade should cover all of the meat

Grill marinated meat for about 4 minutes on each side, depending on the thickness of the steak
Do not overcook
Saute' onions until caramelized
Toast buns on grill
Assemble sandwiches

 Stewed Opossum

1 young, fat opossum
8 sweet potatoes
2 tbsp butter
1 tbsp sugar

Be sure to wash 'possum thoroughly
Freeze overnight either outside or in a refrigerator
When ready to cook, peel the potatoes and boil them tender in lightly salted water along with the butter and sugar
At the same time, stew the 'possum tender in a tightly covered pan with a little water
Arrange the taters around the 'possum, strip with pacon, sprinkle with thyme or marjoram, or pepper, and brown in the oven
Baste often with the drippings

 Venison Moussaka

1 1/2lbs. ground venison
2 eggs, slightly beaten
2C. cooked green beans
1 1/2C. cottage cheese
1(8oz.) can tomato sauce
2T. ripe olive juice
1/2 tsp. garlic salt
1/8 tsp. cinnamon
1/3 C. grated Parmesan cheese
sliced,ripe olives

Place green beans in buttered casserole
Brown meat in skillet & drain off excess fat
Add tomato sauce, garlic salt & cinnamon
Spread over beans
Combine eggs, cottage cheese & olive juice and spread over meat mixture
Sprinkle with Parmesan cheese
Bake in 350 degree oven for 30 minutes
Garnish with olive slices
Serves 6

 Venison Wellington w/Bearnaise Sauce

4-5 lbs venison tenderloin
2 sheets of puff pastry
Salt, pepper and garlic power
1 egg yolk
1 tsp cream
Duxelles of mushroom
2 lbs mushrooms, chopped
1 bunch green onion, chopped
2 cloves garlic, chopped
¼ cup butter
¼ cup Madeira
¼ cup cream
salt and pepper to taste

In a large skillet over high heat, mix duxelles of mushroom ingredients and cook until liquid has been absorbed
Season venison with salt, pepper and garlic powder
Roast on an oven rack at 450 degrees F for 15 minutes on each side
Set aside to cool
Seal the sheets of pastry with water
Place the mushroom duxelles down the middle of the pastry sheets
Place venison on top of the mushrooms, fold pastry over the venison and seal the edges with water
Glaze the pastry with a wash of 1 egg yolk and 1 tbsp cream
Put three steam vents in top of pastry by cutting 3 slits in the pastry
Bake at 400 degrees F for 30 minutes, or until the meat registers 140 degrees F and the pastry is golden brown on top
Remove from oven and let rest
Cut into serving size portions and serve with Bearnaise sauce ladled on top of slices
Additional sauce may be served at the table

Bearnaise Sauce:

3 tbsp white wine vinegar
3 shallots
1 tsp tarragon
3 egg yolks
¾ cup butter, chilled and cut into small pieces
salt and pepper to taste
fresh lemon juice

Place first four ingredients in a medium saucepan and over high heat reduce to 2 tbsp
Over low heat add egg yolks one at a time, whisking until thickened
Remove pan from heat and add the butter a bit at a time, whisking constantly and returning to heat as needed
Season with salt, pepper and fresh lemon juice to taste

 Fried Venison Steak w/Gravy

1 to 2 pounds of venison steak or loin
White Sugar

Cut venison into ½” thick steaks
Soak in milk for 2 hours in the refrigerator
Drain excess milk
Add 2 cups of flour plus 1 tablespoon of salt and 1 teaspoon of black pepper in a 1 gallon plastic food storage bag
Place venison steaks in bag and shake until the venison is completely coated in the flour mix
Remove from flour mixture
Dip the coated steaks in milk again and repeat the coating process.
Fry in canola oil until both sides of steak are golden brown.
Remove steaks and pour off excess oil from skillet
Don’t clean the skillet yet
 You need the remaining oil and brown flour pieces for the gravy

Gravy Mix:
Add ½ cup of flour plus salt and pepper to taste and ¼” teaspoon of sugar to 2 cups of cold milk
Thoroughly mix the flour mixture in the milk with a whisk
Mix until all clumps of flour are removed
Add gravy mix to skillet and heat on low
Continue stirring the mixture until it begins to gently boil
You must keep stirring or the gravy will clump
The gravy will thicken but should not have any clumps
Place steaks in a large bowl and pour gravy over them
Serve immediately—Best served hot and right off the stove

 Venison Pot Roast

3 to 4 lb venison roast
1/2 tsp garlic powder
1/4 tsp pepper
3 tbsp vinegar
5 or 6 slices bacon
4 potatoes (peeled and cubed)
6 to 8 carrots (scraped and chunked)
1/4 to 1 cup water

Currant Sauce:

1/2 cup butter (or margarine)
1 jar red currant jelly
1 1/2 cups cranberry juice


Mix garlic, pepper and vinegar; rub roast
Pierce meat all over with fork
Place in roasting pan and arrange bacon slices across the meat
Bake, uncovered, at 350F for 1/2 hour
Add water as needed
At the end of cooking time, place vegetables around roast, add currant sauce
and bake 1 to 1 1/2 hours (depending on how you like your meat)

 Venison Fajitas

½ cup apple juice
¼ cup white vinegar
1 Tbsp seasoned salt
¼ tsp pepper
¼ tsp cayenne pepper
½ tsp brown sugar
1 ½ pounds venison or elk, cut into thin strips
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 medium onion, halved and julienned
2 Tbsp canola oil,
8 flour tortillas (10 inch size)
2 cups (8 ounces) shredded cheese blend
Sour cream and salsa (your taste)

In a large zip lock plastic bag, combine marinade ingredients; Add meat
Seal bag

Turn to coat; refrigerate for 2 – 4 hours
Turn to coat meat every hour

In a large skillet, cook peppers and onion in oil until crisp-tender; remove and set aside
Remove meat from marinade; discard marinade
Put meat in same skillet; stir-fry meat for 3-5 minutes or until no longer pink
Return vegetables to pan; re heat until vegetables are heated through
Spoon mixture onto tortillas; top with cheese, sour cream and salsa
Fold in sides and enjoy

 Rabbit w/Creamy Wine Sauce

1 rabbit (1 1/2 to 2 lbs)
2 slices bacon
1 cup bias-sliced celery
1 med onion, sliced
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup chicken broth
1 tsp dried oregano, crushed
1/4 tsp dried marjoram, crushed
1 bay leaf
1/2 cup whipping cream
2 tbsp snipped parsley

Cut across rabbit just below the front legs
Cut across rabit just above the back legs
Cut through backbone to halve the pieces with fron and back legs attached
You should have 5 pieces
Rinse rabbit; pat dry
In a 10-inch skillet cook the bacon until crisp and brown
Remove, drain on paper towels, reserving pan drippings in skillet
Crumble bacon and set aside
Cook rabbit in pan drippings for 10 minutes, turning after 5 minutes to brown evenly
Remove rabbit, reserving drippings
Cook celery, onion, and garlic in pan drippings until tender
Slowly add the wine, chicken broth, oregano, marjoram, and bay leaf
Bring to boiling, scraping up the bacon bits
Add the rabbit
Reduce heat; cover and simmer about 45 minutes or until rabbit is tender and easily pierced with a fork
Turn rabbit once during cooking
Transfer rabbit and vegetables to a platter and keep warm
Measure pan juices; reserve 3/4 cup and return it to skillet
Add cream
Bring to boiling and reduce heat to medium
Cook and stir about 6 minutes or until the cream thickens slightly
Pour thickened sauce over the braised rabbit
Sprinkle rabbit with the crumbled bacon and parsley

 Venison Corn Bake

1 lb venison (brown and drain)
1 small onion
1 can cream of mushroom soup
1 can cream of chicken soup
1 small container of sour cream
1 package of frozen yellow corn (thawed)
½ package of egg noodles (cooked and drained)
1 sleeve of Ritz crackers
Salt & pepper to taste

Mix all above ingredients in a large casserole dish
Add crushed Ritz crackers (or topping of choice)
Bake covered at 375°F for 45 minutes
Uncover 5 minutes before removing from oven

 Bacon-Wrapped Venison Roast

4 pounds venison roast
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon sugar
½ teaspoon cinnamon
½ teaspoon black pepper
¼ teaspoon ginger
¼ teaspoon cloves
6 thick slices bacon
1 cup red wine
2 tablespoons butter
2 tablespoons breadcrumbs

Preheat oven to 350°F
In a small bowl, combine rosemary, salt, sugar, cinnamon, pepper, ginger, and cloves
Rub mixture evenly over venison roast, patting down to adhere
Wrap bacon slices evenly over roast
Place roast in a roasting pan; pour wine over
Roast 2 hours 30 minutes, until meat is very soft and internal temperature reaches 150°F
Remove roast from pan; transfer to a serving platter
Place roasting pan over medium heat on stovetop; add remaining ingredients and simmer, scraping to mix juices, until thickened
Pour over roast and serve

 Pan-Seared Venison Chops W/Berries

A berry and wine reduction sauce finishes off these golden venison chops with a sweet, round touch

4 (8-ounce) venison chops
Salt and pepper, to taste
2 tablespoons olive oil
½ cup diced onion
2 garlic cloves, minced
1 cup blueberries
½ cup red wine
¼ cup beef broth
2 tablespoons berry jelly
1 tablespoon butter
1 teaspoon chopped fresh rosemary

Season Chops with salt and pepper
Heat oil in a large skillet over medium
Add chops and brown on both sides, about 7 minutes total
Transfer chops to serving platter and cover
Add onion and garlic to skillet; cook 2 minutes, stirring
Add remaining ingredients; bring to a boil over high heat, stirring to mix
Simmer until sauce thickens and berries break down, about 3 minutes, stirring
Pour sauce over chops and serve immediately

 Venison Cutlets w/Apples

Similar to pork, venison pairs great with fruits, especially when stewed with wine. Port, apples, and cherries make for a lusciously fruity dinner

1 (2-pound) venison loin, cut into ¼-inch thick cutlets
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
4 apples, sliced
1/3 cup Port wine
2 tablespoons unsalted butter
½ cup cherries, pitted, chopped

Season cutlets with salt and pepper
Heat oil in a large skillet over medium
Add cutlets and cook until browned on both sides, about 8 minutes total
Remove from skillet; place on serving platter
Add apples and cook until lightly browned and softened, stirring occasionally, about 5 minutes
Remove from skillet; arrange over cutlets on platter
Place wine, butter, and cherries in skillet; bring to a boil over high heat
Reduce to a simmer and cook until thickened, about 5 minutes, stirring to prevent burning
Pour sauce over venison platter; serve immediately

 Venison Pot Pie

Store-bought pastry dough makes this recipe a simple one to create, yet full of comfort and memories

2 pounds venison stew meat, cut into 1-inch cubes
1 teaspoon salt
½ teaspoon black pepper
¼ cup flour
3 tablespoons butter
1 cup diced onions
1 cup diced carrots
3 cloves garlic, crushed
1 cup red wine
1 cup green peas
½ cup chicken, beef, or vegetable broth
2 Bay leaves
1 (9-inch) prepared pastry dough

Preheat oven to 400F
Lightly grease a 9-inch deep pie dish
Season venison with salt and pepper
Roll in flour to coat
Heat butter in a large skillet over medium
Add venison and brown on all sides, stirring occasionally, about 5 minutes
Add onions, carrots, and garlic; cook until softened, stirring, about 5 minutes
Add wine, peas, broth, and Bay leaves; bring to a boil over high heat
Cover and simmer over medium-low 20 minutes
Transfer mixture to prepared pie dish
Cover with prepared pastry dough and bake 20 to 25 minutes, until top is golden and juices are bubbly

 Venison and Wild Mushroom Stroganoff

Wild mushrooms bring out the earthy, nutty flavor of venison, and when cooked in this savory cream broth, they make a nourishing, warming meal

2 tablespoons olive oil
1 pound venison stew meat, cut into ½-inch cubes
Salt and pepper, to taste
1 onion, chopped
½ pound assorted wild mushrooms, chopped
2 cloves garlic, crushed
1 teaspoon paprika
1 cup beef broth
½ cup sour cream
2 tablespoons unsalted butter
½ cup chopped fresh parsley
1 tablespoon fresh lemon juice
Cooked rice or noodles, for serving

Heat oil in a medium pot over medium-high
Season venison with salt and pepper
Add to pot and brown on all sides, stirring, about 7 minutes total
Remove from pot and set aside
Add onions, mushrooms, garlic, and paprika to pot; cook until softened and lightly browned, stirring occasionally, about 5 minutes
Add reserved venison and broth to pot; bring to a boil over high heat
Lower to a low simmer and cook, covered, until venison is soft, about 30 minutes
Add remaining ingredients and stir to mix thoroughly
Serve over warm rice or noodles

 Italian Deer Sticks

3 pounds ground venison
2 pounds ground pork
2 tablespoons canning salt
1 1/2 teaspoons Tender Quick® Curing Mix
1 1/2 teaspoons dry oregano, crushed
1 1/2 teaspoons dry basil
1 teaspoon dry rosemary
1 teaspoon garlic powder
1 cup dry red wine

Mix the venison and pork together thoroughly, then add the salt and Tender Quick, mixing well
Allow this to rest in the fridge for two days
Combine the dry ingredients, and add to the ground venison/pork mixture along with the wine
Again, mix thoroughly
If you use your hands for mixing, wear plastic gloves to prevent wine stains
Allow this to rest for one hour
Form the meat mixture and dehydrate until done

 Smoked Venison Summer Sausage

This recipe is all deer. If you'd like the sausage to be a bit more tender and moist, replace two pounds of the venison with fatty pork trimmings, ground coarsely

5 pounds deer burger
3 tablespoons Morton Tender Quick
2-1/2 teaspoons mustard seed
1-1/2 teaspoons garlic powder
1 tsp celery salt

Mix all ingredients well and cover
Refrigerate the sausage for three days, mixing well once each day
Form into 2-1/2 inch diameter rolls, and refrigerate the rolls for 2-4 hours

Hickory Smoking Sausage
Smoke the summer sausages with hickory smoke, at 140F for two hours
Raise the smoker temperature to 160F and smoke for another two hours
Raise the temperature again, up to 175F, and smoke until the internal temperature of the sausage reaches 155F
If your smoker can't smoke that low, smoke as close to 175F as you can until the sausage hits 155F

 Grilled Venison Steaks

A marinade made with Italian dressing adds great flavor to these grilled venison steaks. Whether cooked over charcoal or gas, these venison steaks will be a hit at your next barbecue.

2 pounds of venison steaks, cut about 1/2 inch thick
1 bottle Italian salad dressing
1/4 cup red wine vinegar
2 tablespoons olive oil
2 tablespoons of fresh basil, chopped
1 tablespoon fresh rosemary, chopped
1 teaspoon fresh garlic, chopped
1 teaspoon salt
1/2 teaspoon black pepper

Tenderize the steaks with a mallet, so they're about half their original thickness
Combine the salad dressing with the other ingredients, and pour over the steaks in a glass, stainless steel or plastic container
Stir the Italian dressing marinade into the steaks, making sure it contacts every surface
For the best flavor, marinate the venison steaks for 24 hours in the refrigerator before grilling
Preheat the grill to medium high, and cook the steaks over direct, medium high heat for 2 to 3 minutes on each side for medium rare to medium steaks...longer for well done
Remember that these steaks are thin, so it won't take much time to grill them

 Teriyaki Deer Stick Snacks

Bits of minced garlic and fresh ginger root make these teriyaki deer snack sticks something special. And when you add the homemade teriyaki sauce, it gets even better

Homemade Teriyaki Sauce
1 cup soy sauce
1/2 cup dry white wine or saki
1/2 cup beef or chicken broth
3/4 cup white granulated sugar
3 cloves garlic, sliced
1 teaspoon fresh ginger root, thinly sliced
2 tablespoons corn starch

Combine the cornstarch with the soy sauce
Add this to the remaining ingredients in a
Bring to a simmer over medium heat, reduce heat, and cook until slightly thickened
Stir occassionally as the sauce is simmering
Remove ginger and garlic slices, then cool and store in a glass jar or bottle in the refrigerator

Teriyaki Deer Stick Snacks

Make up a batch of these and they're sure to go fast. You can use a commercially prepared, bottled teriyaki sauce, or make up some homemade teriyaki sauce using the recipe up above. Here's how it's done

2 pounds ground deer meat
1 pound ground chicken
1 tablespoon canning salt
1 teaspoon Tender Quick® Curing Mix
2 cloves minced garlic
1 teaspoon minced fresh ginger root
1/4 cup light corn syrup
1/4 cup soy sauce
1 cup teriyaki sauce

Combine the venison, chicken, salt and Tender Quick®, mixing completely. Rest in the refrigerator two days, mixing again two times each day. Add the remaining ingredients before mixing for the last time. After a good, thorough mixing, let the ground venison rest another hour or so before forming and dehydrating

 Herb and Mustard - Crusted Venison Medallions

1 ½ pounds venison loin, cut into thin medallions
½ cup Dijon mustard
1 cup chopped toasted walnuts
1 cup chopped toasted pecans
½ cup breadcrumbs
1 teaspoon salt
1 teaspoon cumin
1 teaspoon sugar
1 teaspoon dried thyme
½ teaspoon black pepper
3 tablespoons olive oil

Smother medallions on both sides in mustard
Set aside
In a medium bowl, combine nuts, breadcrumbs, and spices
Dredge medallions in mixture, shaking off excess
Heat oil in a large skillet over medium-high
Add medallions and cook until browned on both sides, about 10 minutes total
Serve immediately

 Elk and Noodle Casserole

1 pound ground elk
1 small onion
2 cans cream of chicken soup
1 can milk
1 package egg noodles
Salt and pepper

Brown elk, onion, salt and pepper
Cook noodles according to package directions
In a greased 9 x 13 pan, mix elk and noodles
Mix soup and milk, then pour over elk-noodle mixture and stir together
Bake in oven at 350 degrees for 30 minutes

 Chinese Char Siu Boar


Prep Time:
30 minutes, mostly marinating time
Cook Time:
2 hours

1/2 teaspoon Chinese 5-spice powder
2 tablespoons honey
2 tablespoons soy sauce, preferably dark soy sauce
2 tablespoons hoisin sauce
4 tablespoons Chinese Shaoxing wine, or dry sherry
1 tablespoon Chinese chile bean paste
3 minced garlic cloves
2 tablespoons grated ginger
2-3 pounds wild boar (or pork) shoulder or belly, cut into large pieces
1-2 tablespoons Chinese black vinegar or malt vinegar (optional)
1-2 sliced fresh chiles, for garnish (optional)

Make the char siu sauce by mixing all the ingredients except for the wild boar in a blender and pureeing for 1 minute
Pour into a bowl
Put the pork or boar into a plastic container that will just about fit it, and coat with a little of the char siu sauce
Leave at least 1/2 of the sauce for basting later
Marinate for at least 30 minutes, and up to overnight
Get your grill going, leaving some space for indirect heat
If you are using a gas grill, turn off all but one burner
If you are using charcoal, leave an open space on one side of the grill
Make a drip pan out of aluminum foil and set that under where the pork will be
You are looking for slow, steady heat here, about 300°F
Alternately, you can cook the pork or boar in the oven at this temperature
Set the boar on the grill over the drip pan and away from the direct heat
Cover the grill and cook until it’s tender, which will take between 2 and 4 hours, depending on how large a piece of pork you started with
Baste the boar with the char siu sauce every 45 minutes or so
Turn the pork every hour
To serve, cut the boar into bite-size pieces and toss with the remaining char siu sauce
A splash of Chinese black vinegar or malt vinegar right at the end is a nice touch
Garnish with sliced fresh chiles and serve with white steamed rice, some pickles and lots of cold beer