It’s time to cook up some of that wild game that you have so skillfully dropped the hammer on! Please send us some of your finger lick’n good recipes and we will list them on our site and give you credit. Send us recipes for large and small wild game. Deer, Elk, Moose, Turkey, Quail, Duck, Rabbit, Squirrel, and anything in between. Armadillo? Email us at recipes@superiorhuntingoptics.com. Pass the salt. DEER Venison Pot Roast 3 to 5 lb venison roast 1 stalk celery chopped 2 carrots diced 1 medium onion diced Garlic glove minced 2 tablespoons vegetable oil 1 12 oz. can of beef stock Flour Salt and pepper 4 to 5 small potatoes quartered (optional) Pierce roast with knife in several locations and stuff with garlic, season with salt and pepper, and dust with flour. In a cast iron skillet place oil and heat over medium fire. Place roast in hot skillet and brown on all sides careful not to scorch. Halfway thru browning add celery, onions and carrots. Once roast is browned add beef stock and 12 oz. of water, bring to boil. When sauce begins to boil, cover tightly, and place in 300 degree oven. Bake for 2 to 3 hours, turning roast occasionally and adding water as needed. Roast may also be simmered on low heat on top of stove also. During last hour potatoes maybe added. Jeremy D. Casper, Wyoming Venison Back Strap Deer back strap Thick slice bacon Worcestershire steak sauce Toothpicks Cut back strap into ¾ to 1 inch thick pieces. Wrap with bacon (like filet mignon) and securewith toothpicks. Coat each piece of back strap with worcestershire steak sauce on both sides and place on plate. Cover plate with foil and let steaks marinate for 4 to 6 hours. Grill on barbecue 5 to 6 minutes per sidefor medium rare. Favorite marinate may be substituted for steak sauce. Alice G. Moline, IL. DUCK Baked Rosemary Duck with Orange Sauce 3 to 5 lb duck 1 heaping tablespoon chopped garlic 1 large oven roasting bag ½ cup orange marmalade 1 tbsp flour 3 teaspoons Cajun (Creole) mustard ½ stick butter 3 teaspoons honey 1 cup orange juice 1 teaspoon chopped rosemary Salt and pepper to taste Clean duck completely. Add flour to roasting bag and shake to coat bag. This will keep duck from sticking to bag. Season duck with salt and pepper place in bag. In sauce pan combine remaining ingredients and heat until well blended.Pour ingredients into bag over duck and close tightly. Cut six small slits in top of bag and place in baking dish. Bake 325 degrees for 2 hours. Joan U. Bush, La. QUAIL Southern Fried Quail for Breakfast 6 quail Eggs Bacon ½ cup flour Salt and pepper Large zip lock bag Mix flour, salt and pepper in zip lock bag. Clean well and split quail in half. Place quail in bag and coat with seasoned flour by shaking. Fry bacon in iron skillet until crisp, set aside on paper towel, cover. Fry quail in bacon grease over medium high heat until golden brown. Reduce heat and simmer till birds are tender. Drain. Serve with your favorite style of eggs, biscuits or hash browns. Breakfast sausage may be used in place of bacon. Lester M. |
