Wild Game Recipes Shared on Past Radio Programs

Remember God's Word says in Genesis 9:3
"Everything that lives and moves will be food for you. Just as I gave you the green plants, I now give you everything."

If you have an original recipe that you use to cook wild game, fish, fowl or wild plants that you have harvested and would like to send it to God's Great Outdoors, mail it to 8193 Emerick Rd., West Milton, OH 45383
and we might use it on a future program. Please be sure that anything you send us is an original recipe, either developed or customized by you. These recipes won't happen if we lose our rights to fish and hunt. Will we lose our rights?

Venison And Pork For A Crowd

Submitted by listener Fay Grahn from Iron River, Michigan

2 - 3-5 pound venison roasts
1 - 3-5 pound pork roast (not too lean)
2 stalks of celery (whole)
1 onion, cut up
3 bay leaves salt & pepper
minced garlic
1-2 tablespoons Montreal Steak Seasoning
1 large sprig of fresh dill

Set the two venison roasts on either side of the pork roast in a large roaster. Add the celery, bay leaves, salt and pepper, minced garlic, Montreal Steak Seasoning, and fresh dill. Bake at 375 degrees for 1 hour, then 6-8 hours at 200-225 degrees. Remove dill and bay leaves. Shred or slice rest of ingredients. Remove fat from drippings and serve on rolls or over potatoes. Or you can add two recipes of barbecue sauce and bake for two additional hours at 200 degrees and serve on hard rolls.

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Best In The West Venison Chili

Submitted by listener Janis Riffel from Frankfort, Ohio

3 tablespoons salad oil
2 pounds of venison, in 1/4 inch cubes
1 large onion, chopped
1 medium green bell pepper, peeled and chopped
3 cloves garlic, minced and pressed
2 ribs of celery, chopped
2 carrots, chopped
tomatoes chopped, in any amount you desire
1 large can (15 oz.) tomato sauce
1/4 cup of chili powder
1 teaspoon sugar
1 can (about 28 oz.) red kidney beans, drained
salt to taste

Marinate meat, if desired, for 2-4 hours. In food processor, process all veggies except the kidney beans to medium fine. In a small separate bowl add your chopped tomatoes to the tomato sauce with the chili powder and let stand. Drain the meat if you have marinated it and discard the marinade.

To process the chili, saute 1/3 of the veggies and 1/3 of the tomato mixture in a hot pan with the salad oil and simmer for 10 minutes. After 10 minutes place the mixture plus remaining tomatoes and veggies into a 6-8 quart soup pot.

Simmer for 2 hours stirring often to prevent the mixture from sticking. Dried kidney beans can be substituted for the canned beans, however, cooking time will increase by at least one hour. Add the beans after the mixture has simmered for two hours and heat through. Janis says that if you like your chili a little hot you can use red pepper flakes, but be sure to use them sparingly.

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Venison Stew

This recipe that Cyndi likes to prepare is one of the Caillouet family favorites

2 pounds of venison, cut up in 1 1/2 cubes
2 tablespoons of olive oil
1 teaspoon Worcestershire Sauce
1 clove garlic, minced
1 medium onion, sliced
1 or 2 bay leaves
1 tablespoon salt
1 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon pepper
Dash ground allspice or cloves
10 carrots quartered
10 potatoes, pared and quartered
3 tablespoons all-purpose flour

In a Dutch oven, thoroughly brown venison in olive oil, turning often. Add 2 cups of hot water and next nine ingredients. Cover and simmer for 1 1/2 hours, stirring occasionally to keep mixture from sticking. Remove bay leaves. Add vegetables. Cover and cook for 30 to 45 minutes or until vegetables are tender. Slowly blend 1/3 cup of cold water into flour and stir mixture slowly into hot stew. Cook and stir until bubbly. Cook for five minutes longer.

Makes 6-8 servings. I like to serve my stew with homemade baking powder biscuits.

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Venison Pepper Steak

This is another great favorite of the Caillouet family.
**This recipe can be doubled

1 1/2 pounds of venison steak cut into strips
1 cup of sliced green onions
2 cups of green pepper, cut into strips
2 large diced tomatoes
2 cloves of garlic, minced
1/4 cup cornstarch
1 cup canned beef broth or 1 bouillon cube dissolved in 1 cup of hot water
2 tablespoons of butter
1/4 cup water
2 tablespoons soy sauce

Sprinkle venison strips with paprika and set aside while preparing other ingredients. Cook steak and garlic in butter in a large skillet or wok until meat is brown. Add onions and peppers and broth. Cover and simmer for 15 minutes. Blend water and cornstarch and soy sauce. Stir into steak and cook until the mixture thickens.

Serve over beds of rice and season with additional soy sauce as desired. Serves 4

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Smoked Salmon Dip

While visiting in Bethel, Alaska, Gerry and I had several meals at the home of Steve and Carolyn Kovach and their daughter Katie. This recipe is one that Carolyn made for Thanksgiving dinner.

8 oz. smoked salmon
8 oz. cream cheese
2 tablespoons of lemon juice
2 teaspoons of Worcestershire sauce
6 "shots" of Tabasco sauce

Finely chop salmon in a food processor. Soften cream cheese and add to the salmon. Add remaining ingredients and mix until blended. Refrigerate for several hours, or overnight, to let flavors mature.

Remove from the refrigerator approximately 1 1/2 hours before serving with crackers.

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