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Wild game recipes
It's that time of the year again. Time to stock up the freezer with some good, clean, healthy wild game. Anybody got any recipes they'd like to share? Here's two I made last week that were simple and went over very well.
Grilled Medallions
Take a deer backstrap and cut into 1/2" - 3/4" thick medallions. Next mix up a packet of McCormick's Peppercorn and Garlic marinade with 1/4 cup of water, 1/4 cup of olive oil, 1/4 cup of red wine, and 2 tbspn of red wine vinegar. Soak the medallions in the marinade for 30 minutes to 1 hour. Grill over medium to medium-high for 2-3 minutes per side. Don't cook any more than medium. My son loved these.
Neck Roast
Trim the meat off a deer neck and place in crock pot. Add one can of cream of mushroom soup and one can of Coke. Cook for 8 hours. When that's done cook up a pot of brown rice to pour the roast over top.
I soak all my wild game in saltwater (usually over night) to remove all the blood I can possibly get out. Some people claim this toughens the meat up, but I've never had a problem with that.
It's that time of the year again. Time to stock up the freezer with some good, clean, healthy wild game. Anybody got any recipes they'd like to share? Here's two I made last week that were simple and went over very well.
Grilled Medallions
Take a deer backstrap and cut into 1/2" - 3/4" thick medallions. Next mix up a packet of McCormick's Peppercorn and Garlic marinade with 1/4 cup of water, 1/4 cup of olive oil, 1/4 cup of red wine, and 2 tbspn of red wine vinegar. Soak the medallions in the marinade for 30 minutes to 1 hour. Grill over medium to medium-high for 2-3 minutes per side. Don't cook any more than medium. My son loved these.
Neck Roast
Trim the meat off a deer neck and place in crock pot. Add one can of cream of mushroom soup and one can of Coke. Cook for 8 hours. When that's done cook up a pot of brown rice to pour the roast over top.
I soak all my wild game in saltwater (usually over night) to remove all the blood I can possibly get out. Some people claim this toughens the meat up, but I've never had a problem with that.