Wild Game Gourmet Share the SECRET of transforming GAME into GOURMET with our recipes below:

Serves 8

Dumplings:
6 tbsp. sugar
2 cups all purpose flour
1 tsp. baking soda
2 tsp. baking powder
¼ tsp. salt
1 cup buttermilk
2 tbsp. oil
2 tbsp. butter

Fruit:
4 pints fresh blueberries (or other berries)
8 tbsp. lemon juice
1 cup sugar
½ cup water

Mix sugar, flour, baking soda, baking powder and salt together. In a separate bowl, mix the oil, butter and buttermilk. Slowly mix the liquid into the dry mixture, until just combined.

In a large heavy pot gently mix the blueberries, lemon juice, sugar and water. Cover with lid and bring to a boil. Turn the heat to low and drop the dumplings by the spoonful into the fruit mixture. Sprinkle with a little sugar. Cover the pot with a lid and cook for about 15 minutes, or until the dumplings are firm. Pour piping hot over a bowl of ice cream and enjoy!

Bob's Philly Deer Steak Sandwiches
By Linda Keller, Fults

Serves 20

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

Marinade
1 cup Italian dressing
¼ cup soy sauce
2 tbsp. Worcestershire sauce
1 tbsp. onion powder
1 tsp. garlic powder
½ cup barbeque sauce
½ cup lemon juice
½ tsp. Liquid Smoke (optional)
½ 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.

Venison Wellington with Bearnaise Sauce
By Brenda Rubenacker, Auburn

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. Cool.

Season venison with salt, pepper and garlic powder. Roast on an oven rack at 450o 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 400o F for 30 minutes, or until the meat registers 140o 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
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.

Goose and Dressing
By Brenda Rubenacker, Auburn

4 lbs. red potatoes, cubed
5 apples, cubed
5 onions, cubed
½ stalk celery, diced
goose giblets
3 tsp. salt
2 tsp. pepper
2 tsp. sage
8 eggs, beaten

Cube potatoes, apples, onions, celery and giblets. Place vegetables in a large mixing bowl. Add seasonings and beaten eggs.
Rub the goose with additional salt and pepper and place in a medium roasting pan. Stuff dressing in, around and on top of the goose. Place lid on top of pan. Bake at 350o F until goose is done, about 4 hours.

Venison Chili Relleno
Executive Chef Sean Keeley, Indigo restaurant, Springfield

4 roasted poblano chilies

Stuffing:
2 cups venison chorizo (recipe follows)
2 cups grated cheese (any or a blend of mild white cheese like Monterey jack, queso fresco, Chihuahua or mozzarella)

Batter:
1 cup masa harina (corn flour)
1 cup flour
¼ cup corn starch
1 egg
2 tsp. kosher salt
1 tsp. oregano
½ tsp. ground cumin
½ tsp. cayenne pepper
1 to 2 cups club soda or cold water

For frying
2 ½ cups cooking oil or shortening
10 to 12-inch heavy bottom skillet
heat oil between 360o F and 370o F

Chorizo for stuffing
Season ½ pound of 1-inch cubes of venison with
1 tsp. cayenne
1/8 tsp. cinnamon
¼ tsp ground cumin
2 tbsp. paprika
2 tsp. garlic salt
And grind or process with a ½ pound of 1-inch cubes of pork loin (may substitue top sirloin, ground beef or ground pork)
*Note, cool products grind better than warm. Grind venison with other meat twice for best results. Brown chorizo in a skillet and drain grease. When cool add grated cheese.

Spray or rub oil on poblano chilies and roast in a 400o F degree oven until the outer skin has blistered all around. Or, grill peppers whole over a gas flame or barbeque until the skin has charred and blistered away from the flesh of the peppers. Let the grilled or broiled chilies cool in a paper bag. When cool enough to handle, peel skin from the peppers and cut a slit down the side of the pepper. Remove most of the seeds from the inside of the pepper and then stuff with chorizo mixture and press the pepper around filling. For better results before frying, chill the stuffed peppers for an hour or two.
In a large bowl mix all dry ingredients for batter. Add the egg and half the club soda. Keep adding liquid until you have a thin pancake-like batter. Dip the stuffed peppers in batter and set peppers in pre-heated oil. Fry, turning every minute to brown all sides. Serve immediately in enchilada sauce and garnish with sour cream.

Glazed Pheasant Satay
Executive Chef Sean Keeley, Indigo restaurant, Springfield

Cut breast and thigh meat from two pheasants into ¼-inch thick strips and place in marinade for 2 to 24 hours.

Marinade
¼ cup sesame seeds
1 ½ tsp. crushed red pepper
1 clove garlic
3 scallions, chopped
¼ cup toasted sesame oil
¼ cup soy sauce
½ cup hoisin, plum sauce or teriyaki
Puree all ingredients in blender and pour into a one-gallon sealable plastic bag.
Soak two dozen 6-inch bamboo skewers in water for half an hour. Thread pheasant onto pre-soaked skewers, and grill over medium high heat for one or two minutes per side.

Dipping Sauce #1
Blend together
1 ½ tsp. curry powder
juice of one lemon
¼ cup olive oil
½ cup Dijon mustard
¼ cup mayonnaise

Dipping Sauce #2
Blend together
1 cup soy sauce
½ cup orange juice
1 tbsp. toasted sesame oil
2 to 4 tsp. hot sauce or chili paste

Summer Recipes Blackberry Lime-ade 4 cups water 1 cup sugar Zest of 2 limes Juice of 6 limes ¼ cup pureed fresh blackberries Zest and juice limes. Bring water and sugar to a boil. Add zest and juice to water/sugar. Cool. Add pureed blackberries to mixture. Chill. Garnish with lime slices. Raspberry Cobb Salad with Vanilla Vinaigrette 2 handfuls of fresh baby spinach 1 cup fresh raspberries 3 slices crumbles bacon 6 – 8 grape tomatoes, halved ¼ cup of pine nuts ¼ cup crumbled blue cheese ¼ cup chopped carrots Toss all ingredients above. Dress with vanilla vinaigrette. Vanilla Vinaigrette: ¼ cup extra virgin olive oil ¼ cup balsamic vinegar 2 tbsp. fresh orange juice 1 tsp. vanilla extract 1tsp. sugar 3 leaves fresh basil, chopped Salt, pepper and fresh ground nutmeg to taste Combine above ingredients in a jar and shake till combined. Dressing will keep for 1 week. Campfire Trout 2 large Trout fillets 8 seedless grapes, halved 4 slices yellow bell pepper 4 large mushrooms, sliced 2 tbsp. olive oil 8 leaves fresh tarragon, chopped Salt & pepper to taste Two large pieces of foil Place trout fillets on pieces of foil. Drizzle with olive oil and season with salt & pepper. Distribute equal amounts of grapes, bell pepper, mushrooms and tarragon on trout. Seal package tightly and place in campfire, on grill or in oven for 3 – 4 minutes. Unwrap and serve. Venison Steak Marinade Ingredients: ¼ c. brown sugar 1/8 teaspoon white vinegar 1/8 teaspoon water 2 Tablespoon soy sauce 1 Tablesoon seasoned salt ½ teaspoon garlic powder 1 teaspoon garlifc salt 1 Tablespoon Worcestershire sauce 1 ½ c. oil 1 teaspoon six pepper spice blend ¼ teaspoon hickory smoke spice ½ teaspoon Maggi’s seasoning. Blend ingredients. Place steak in marinade. Refrigerate 2 hours-overnight. Broil or grill steaks to desired doneness. Herb Stuffed Venison with Apple Bourbon Sauce 4 / 4-oz. Venison Steaks 2 Tablespoons Oil Herb Stuffing ½ Teaspoon Salt ½ Teaspoon Black Pepper ½ Teaspoon Sage ¼ Teaspoon Basil ¼ Teaspoon Paprika ½ Teaspoon Garlic 1 Tablespoon Minced Onion One Teaspoon Parsley 8 Oz. Cream Cheese Apple Bourbon Sauce: ½ Cup Frozen Apple Juice Concentrate 3 Ounces Bourbon 1 Tablespoon Cornstarch 2 Tablespoons Water Directions: Cream herbs with softened cream cheese. Score venison steak ¾ way through. Place oil in skillet over medium heat. Brown on scored side. Turn over. Carefully spoon filling into slits. Continue to brown meat for 2 minutes. Remove from skillet, place in oven at 325 degrees for ten minutes. Heat Apple juice concentrate in saucepan on medium stove. Add bourbon. Bring to a boil for 5 minutes. Mix cornstarch with COLD water. Slowly add to sauce, just until mixture begins to thicken. Remove steaks from oven. Pour sauce over. Serves 4. Easy Crockpot Cola Venison 1 lb. Venison roast 1 large onion 1- 12 ounce cola 1- 24 ounce ketchup Directions: Combine onion, cola, and ketchup in crock-pot. Cook in crock-pot 6-8 hours, until done. Venison Chili Stew 2 Cloves Garlic, Minced 1 1/4 lbs Venison, Cubed ½" 3/4 lbs Ground Venison 28 oz Can Of Crushed Tomatoes 3 tbsp Red Wine Vinegar 3 tbsp Ground Chili Powder 2 tbsp Ground Cumin 2 tbsp Worcestershire Sauce 1/2 tsp Cayenne Pepper 1 Green Bell Pepper, Chopped 2 tsp Salt 1 Fresh Ground Black Pepper 10 oz Red Kidney Beans, Drained Directions: • Heat the oil in a very large skillet. • Stir in the onion, garlic and chili pepper. • Saute over medium high heat until the onion is just tender, about 5 minutes. • Add the cubed and ground venison and continue cooking for about 4-5 minutes, stirring with a wooden spoon, until the ground meat is no longer red. • Add all the remaining ingredients except the beans. • Bring the mixture to a boil, then reduce the heat to medium and cook uncovered for 30 minutes, stirring occasionally. Venison Marinade 1/2 teaspoon chopped fresh thyme 2 bay leaves 3 cloves garlic, crushed 2 tablespoons fresh parsley leaves salt and pepper to taste 2 (750ml) bottles burgundy wine Directions: In a nonporous glass dish or resealable plastic bag, combine marinade ingredients. Mix well and add roast, chops, or other venison. Refrigerate to marinate between 2 and 24 hours, turning bag or basting occasionally. Cook drained meat in an oven preheated to 350 degrees for 25 minutes per pound of meat.