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Fresh Game Recipes

Deer Stew

Pisillo De Venado, Shredded Venison

Deer Stew
1 lb. bacon
2 lbs. cubed deer
2 med. turnips
1 lg can Veg-All
16 oz. can tomato sauce
1 diced onion
Salt and pepper to taste

Fry the bacon first and then use drippings to brown floured deer meat (or beef). Put browned meat in a slow cooker and pour in the liquid from the Veg-All. Add the 16 ounce tomato sauce, the diced onion and cut up turnips. (Add water as needed to obtain desired consistency.) Cook 3 to 4 hours on high (all day on low) or until meat is very tender. Add Veg-All vegetables and bacon and cook an additional 15 minutes.

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Pisillo De Venado, Shredded Venison
1 cup minced onion
3 cloves garlic
2 tsp. salt
1 tsp. freshly ground black pepper
1/2 tsp. powdered oregano
1/2 tsp. ground cumin
1 kg deer meat
3 tbsp. cooking oil
4 tbsp. chopped onion
4 tbsp. Aji Dulce or mild chile

Mix together the first 6 ingredients and rub all over the meat. Marinate for an hour or so. Place the meat in a heavy pot, add very little water, put on the lid and sweat the meat for about 45 minutes, until the meat softens. Turn from time to time to avoid burning. Remove meat from the heat and allow to cool a while. Save the cooking liquid. Place the meat on a flat surface and beat it with a meat hammer, until about 1-2 cm thick. Then cut into pieces and string the meat (pull it apart into thread of meat), as thin as possible. Put the oil into the cooking pot and gently fry the onion until it browns a little. Add the cooking liquid, the Aji Dulce, and the shredded meat. Cook gently, stirring constantly, for about 35-40 minutes, until the meat is almost completely dry and shiny.

This recipe was adapted from " Mi Cocina" by Armando Scannone. The definitive volume on Venezuelan cooking! The recipe for pisillo is used frequently for game and for tougher cuts of meat. Serves 6.

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Venison Meat Balls
3 pounds ground venison
1 egg, lightly beaten
3 (6 ounce)cans tomato paste, divided
2 to 3 large onions
2 to 3 large green bell peppers
1 1/2 teaspoons oregano, dried, divided
1/2 teaspoon dried basil
1 teaspoon salt
1 cup uncooked oatmeal or fine dry breadcrumbs
3 (15 ounce) cans tomato sauce
4 garlic cloves, minced
3 tablespoons vegetable oil
1 bay leaf

Meatballs: Mix venison with the egg, 2 tablespoons tomato paste, 1 finely chopped onion, 1 finely chopped green pepper, 1 teaspoon oregano, 1 teaspoon salt, and the uncooked oatmeal. Moisten with a little of the tomato sauce if the mixture is dry. Mix well, form into meat balls. In a large non-stick skillet over medium low heat, add the 3 tablespoons of vegetable oil. Cook meatballs in batches until browned on all sides; transfer to a baking dish and cover with foil. Bake for about 40 minutes at 350°. Cool then refrigerate until an hour before serving. The meatballs can be made the night before.

Sauce: In a 5-quart (or larger) slow cooker put remaining tomato sauce and paste, 1/2 teaspoon oregano, 1/2 teaspoon basil, remaining chopped onion, remaining chopped green peppers, and minced garlic. Cook for 5 to 6 hours on LOW. Add bay leaf and meatballs one hour before serving time. Remove the bay leaf, taste and adjust seasonings, and serve hot over pasta. Makes about 3 dozen meatballs, or enough for 8 to 10 servings with pasta. Thanks to Wexford.

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Rabbit With Olives
7 tablespoons olive oil
1 x 2 1/2 pound rabbit, (cleaned and cut into serving pieces)
2 cloves garlic, peeled and chopped
1 rosemary sprig, chopped
1 cup red wine
Salt and freshly ground black pepper
7 tablespoons chicken stock
2 tomatoes, skinned and mashed
1 cup pitted ripe olives

Heat the oil in a flame-proof casserole, add the rabbit and sprinkle with the garlic and rosemary. Fry gently until the rabbit is browned on all sides, turning frequently. Add the wine and salt and pepper to taste. Cover and simmer for 30 minutes, adding a little stock to moisten if necessary. Add the tomatoes and olives and cook for a further 40 minutes until the rabbit is tender. Serve hot. makes 4 servings.

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Venison Fillets
1-1/2 lbs. venison tenderloin steaks
1/4 cup olive oil
1/4 cup lemon juice
1 Tbsp Worcestershire sauce
1/2 tsp. garlic powder

Combine all ingredients and salt and pepper to taste in a container with a tight-fitting lid. Mix thoroughly and marinate in refrigerator 4 hours or overnight. Prepare grill or turn on broiler. Grill or broil fillets 3-4 minutes per side for medium rare done meat.

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Cooking with Bear
General Rules: There are a lot of variables dependent on the age of bear you're cooking. Be sure to remove as much fat as possible. The meat must be marinated a minimum of 2 days to a maximum of 5 days. Bear will take on the flavor of the marinade. Bear meat is very hearty, so don't overeat. It's also gaseous, so don't serve with baked beans or onions, etc. There is no danger of ptomaine poisoning if the meat has been frozen 30 days or more. If you're serving bear to guests, have alternate menu ready as there are many people who won't "imbear".
Suggested Marinade: Quantity depends on amount of bear being cooked. Plenty of finely sliced garlic coarse ground pepper salt vinegar apple juice and/or sweet or hard cider sliced apples (optional) horseradish (optional) red wine or pink champagne herbs and seasonings to taste (the stronger the better) Mix all ingredients and soak meat 2 to 5 days, turning every 12 hours. If marinating large amount, put meat and marinade in plastic bag for easier turning. Keep refrigerated throughout process. Bear Stew: Marinate meat for 2 days. Then simmer meat in marinade for 10 to 20 minutes. Drain and wash meat in warm water, then cook as you would any beef stew. Bear Mincemeat: Is delicious. Follow your favorite mincemeat recipe. Let everything sit overnight in cool place. Then skim excess fat and bring to boil again before putting in jars. (See favorite mincemeat recipe for processing.) Baked Bear Steaks: After marinating 2 to 3 days, drain marinade. Add salt, pepper and garlic slices. Pile steaks on top of each other with a layer of brown paper bag between each steak. Wrap the whole works in tinfoil; place in pan. Cook slowly in a moderate oven until tender (about 2 to 3 hours). Check for tenderness after 2 hours as overdone bear is tough!
Pit Roasted Bear (The Best): Dig a pit so the total depth is enough to include 2 feet of coals, ample room for the bear and a foot to 2 feet of dirt on top. (We roasted 50 pounds of bear in a pit 3 feet long x 2 1/2 feet wide x 4-feet deep, lining the bottom with stones (optional). Digging the pit is the hardest part and collecting enough wood of one kind (old apple wood preferred). Do these things well in advance of roast day. Marinate defatted bear for 4 to 5 days, turning meat every 12 hours. Day of roast, start fire 3 to 4 hours in advance of cooking to build up 2 to 3 feet of red hot coals. Bear Wrapping: This should be done about 1/2 hour before coals are ready! Wrap bear (better to make 5 to 10 pound packages, then you can keep meat warm upon removal from pit) in one layer of tinfoil and a double layer of burlap (old grain bags are good). Wrap with wire securely. Soak burlapped bear packages in water 10 to 15 minutes. When 2 feet of coals are red hot, put soaked bundles directly on coals and cover with 1 to 1 1/2 feet of dirt, so no steam escapes. (Can put a layer of corrugated tin on top of bear before digging on dirt, makes for easier removal of dirt.) Sit back and relax while your bear cooks for 4 1/2 to 5 hours. Periodically check pit to be sure there is no steam escaping. Dig out your dinner. Implements needed: shovels, work gloves, wire cutters, large cutting board table, sharp carving knife. Serve sliced bear on bulky rolls with condiments, chips and light salad.
Suggested Bear Condiments: Apple chutney (see Fanny Farmer) Wild Pepper Root Sauce: Mix 2 tablespoons ground wild pepper root (horseradish may be substituted) to 1 pint sourcream. Mix and chill. This is also a great tangy dip! Blueberry jam, Apple/mint jelly, Mustards and Relishes. Thanks to Sam Sheldon.

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Alaskan Bear Roast
6 lb. rump of bear
3 onions, sliced
1 Tbsp. oil
2 Tbsp. butter
1 garlic bud
1 tsp. salt

Slice onions into kettle of warm water and let soak for 3 hours with rump of bear. Remove meat and wipe dry and rub with oil. Cut a deep gash in roast and insert garlic bud. Rub with salt. Bake, uncovered, at 350 degrees until very well done. Never eat rare bear.

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