Homespun

October 31, 2001

Cooking Wild Game

Wild game has little fat, since life in the wild is strenuous with little opportunity for overeating. Domesticated game has a softer life and does have the opportunity to store fat. Domesticated duck and goose are in this category.

Wild duck, pheasant, quail and other small birds are lean. Venison is very lean and rabbit, with a flavor somewhat like chicken, has only a fraction of a chicken's fat.

Recipes for preparing lean game usually call for the addition of cooking fat, and basting is a must if the meat is to be roasted. Braising is also an excellent means of cooking game and does not require additional cooking fat to produce tender results.

Many prefer to marinate wild game to insure tenderness and to avoid the "gamey" taste. The following marinade recipe is good for venison and other large game.

MARINADE FOR VENISON, ELK OR ANTELOPE

1 cup beef broth

1 tablespoon pickling spice

½ teaspoon celery seeds

½ teaspoon basil

½ teaspoon marjoram

½ teaspoon thyme

½ teaspoon sage

1 bay leaf

3 peppercorns, crushed

2 tablespoons lemon juice

¼ cup vinegar

Combine all of the ingredients. Cover venison, elk or antelope with the marinade. Marinate in the refrigerator for 10 to 12 hours. Remove the meat from the marinade and drain well. Cook as desired. Yield: 1¼ cups.

ROAST DOVES

10 doves

Water

Salt

2 teaspoons (heaping) soda

Pepper to taste

Flour

4 tablespoons butter

Cover doves with water; add 6 tablespoons salt and the soda. Soak overnight in cold place. Wash doves thoroughly. Place doves in pressure cooker with water to cover; add 2 teaspoons salt. Cook until thoroughly tender and meat begins to leave breast bone. Place in baking dish, breast side up. Drain broth from cooker. If needed, add water to broth to make 3 cups liquid. Pour liquid over doves. Sprinkle doves with pepper and flour and dot with butter. Bake at 350° until doves are light brown, basting every 5 minutes. Serve with rice, if desired.

WILD RABBIT SUPREME

1 or 2 wild rabbits, cut up

Flour

Salt to taste

Pepper to taste

Shortening

¼ cup water

¼ cup wine

2 cans cream of mushroom soup

2 onions, sliced

Worcestershire sauce

Tabasco sauce

1 clove garlic

1 bay leaf

2 or 3 strips bacon

Boil rabbit pieces for 1 hour. Dry thoroughly; shake in bag with flour, salt and pepper. Braise rabbit pieces in pressure cooker in small amount of shortening. Add water, wine, soup, onions, dash of Worcestershire sauce, dash of Tabasco sauce, garlic and bay leaf. Place strips of bacon over top. Close cooker; cook for 20 to 25 minutes according to cooker instructions for chicken. Yield: 4 to 6 servings.

ROAST VENISON

2 lb. venison

2 cups vinegar

4 cups water

Salt and pepper to taste

½ cup flour

¼ cup cooking oil

Place roast in glass container; pour vinegar over roast. Refrigerate for 24 hours. Drain vinegar; soak meat in same container in 2 cups water for 12 hours longer in refrigerator. Drain water; dry roast. Season roast with salt and pepper. Sprinkle ¼ cup flour on roast. Heat oil in 8-inch roaster. Sear roast to medium brown on all sides; remove from roaster. Add remaining flour, ½ teaspoon salt and ½ teaspoon pepper to oil; brown. Reduce heat, add remaining water. Place roast in pan. Cover; cook for 1 hour and 30 minutes. Yield: 6 servings.

VENISON CUTLETS IN SOUR CREAM

2 lbs. venison

Flour

1 tablespoon oil

½ cup sour cream

1 teaspoon Worcestershire sauce

Celery salt

Cut meat into serving pieces; dip in flour. Brown in oil over moderate heat. Add sour cream, Worcestershire sauce and celery salt. Cover skillet; simmer for 1 hour. Yield: 6 servings.

This page created by Margie Yarnell, Extension Secretary/Webmaster.
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