Cooking With Game

Easy Venison Meatloaf

Recipe By:MOTHERHEN1982 from allrecipes

“Serve with potatoes and seasonal vegetables.”

Ingredients

2 pounds ground venison or elk
1 (6 ounce) package dry stuffing mix (such as Stove Top(R))
1 cup water
1 onion, finely chopped
1/4 cup barbeque sauce * mixed in
2 large eggs, lightly beaten
1/2 tsp salt and 1/2 tsp ground black pepper or to taste
1/4 cup barbeque sauce * for top

Directions

Preheat oven to 375 degrees F (190 degrees C).
Mix venison, stuffing mix, water, onion, 1/4 cup barbeque sauce, eggs, salt, and black pepper together in a large bowl until fully incorporated. Shape venison mixture into a loaf and place in a 9×13-inch baking dish. Spread 1/4 cup barbeque sauce over the top of loaf. OR spread in a greased 9” x 5” loaf pan
Bake in the preheated oven until no longer pink in the center, 45 min to 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

* I made my own sauce:

Mix well: 1/2 cup ketchup 2 tablespoons brown sugar 1/2 tsp dried mustard powder 1 tsp any hot sauce (optional)

February 24, 2020

Easy Liver, Onions and Mushrooms

5 T butter divided 2T & 3T
1 T oil
1/2 liver cubed, elk or venison
1/2 lb sliced mushrooms
2 peeled and cubed onions
2 tsp chili powder
1 T Worcestershire
1/2 tsp each: salt, garlic powder, onion powder and black pepper

Heat 2 T butter and 1 T oil in pan over medium heat.
Add liver.
Sprinkle with seasonings.
Stir and cook until just barely brown, 1 – 2 minutes.
Remove to a dish and cover.
To the same pan, add 3 T butter and onions.
Saute 5 minutes.
Add mushrooms and sauté 5 more minutes.
Add worcestershire.
Add liver back into the pan along with juices.
Stir just until liver is reheated. Only a minute or two.
DO NOT overcook.
Cover, remove from heat and let sit 3 – 5 minutes.
Great as is or over rice.

February 25, 2019

Baked Salmon Steaks

This recipe is great for something quick and hearty. Serve over rice.

BAKED SALMON STEAKS

4 servings fresh salmon steaks, 1 inch thick
1 Tbsp butter
1/4 c. finely chopped onion
1 finely diced carrot
1 thinly sliced celery stalk
1 tbsp. lemon juice
10 3/4 oz. can condensed mushroom soup
1/2 cup water, milk or chicken stock

Optional: 1 small jar of sliced mushrooms – drained

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October 19, 2017

Goosed Up Mushrooms and Onions

One of my favorite go to recipes for any kind of meat, is to saute with mushrooms and onions. I have found this true with goose breasts as well. It is especially good this way if you are not a fan of goose meat. The veggies help disguise it. You can add in other veggies, or leave out mushrooms and add zucchini if you like. You could even throw in a few tomatoes to make more of a sauce. It really is very flexible.

So here we go….

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January 18, 2017

Pan Fried Goose Steaks in Gravy

I must say that when my husband first brought a goose home, I was pretty unprepared to cook it. I thought you would roast it like a chicken, so I did. Not so good. The breast meat, which is dark and not white like chicken, was dry and stringy. The thighs and legs were tough and chewy and the whole thing seemed to not have a very good flavor to me. Sort of swampy. Oh boy, doesn’t that sound great!?! Fortunately my husband was so happy I would even try to cook it, he ate it anyway. I didn’t.

So, I discovered a quick and easy way to prepare 2 goose breasts with minimal fuss and ingredients.

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January 16, 2017

Brandy’s Fast Track Elk Osso Bucco

I’ve posted the Traditional (as traditional as using elk instead of veal can be) Osso Buco recipe already but this is the easiest, fastest way I have found to fix the elk version. No flouring, no browning in a separate pan or sautéing the vegetables. Just layer it all in your crock pot and let ‘er go. I actually like this version better. I found the meat to be moister. Yes I used the pictures from the traditional recipe because I didn’t take any of the slow cooker version because I wasn’t sure it would turn out. It looked pretty much the same.