Venison with Cranberry Sweet and Sour Sauce

4 6-8 ounce venison steaks, trimmed of all fat, gristle and bone

Sauce:

1 bottle dry red wine

1/2 cup balsamic vinegar

1 lb. fresh cranberries

1 lemon, juice only

2 sprigs rosemary

1 shallot, minced

1/4 cup brown sugar

1 tablespoon cornstarch mixed with equal part cold water

salt and white pepper

Prepare sauce: In a large saucepan, add red wine and next five ingredients. Bring to a boil over medium-high heat, uncovered. Lower to medium heat and reduce liquid by one half. Remove rosemary and allow mixture to cool. When cooled, transfer contents to a blender or food processor and puree. If you wish, you can strain the liquid to remove any large pieces.

Do not attempt to process the sauce while it's hot in the blender or processor. It has to be cool or else hot liquid cranberry sauce will spew out the top and burn you and make a big mess.

Return processed sauce to the saucepan and add brown sugar and half the cornstarch mixture. Heat to boil. Add additional cornstarch mixture to thicken, if needed. Adjust sweet and sour flavors as desired by adding additional balsamic vinegar (sour) or brown sugar (sweet). Season with salt and pepper.

Season venison with salt and pepper. Grill, broil or pan sear until medium-rare. Spoon a little sauce on each plate. Slice venison across the grain and arrange slices over sauce. Garnish with additional cranberries, fresh herbs and an orange slice.

(Recipe courtesy Scott Leysath, www.huntfishcook.com.)

Pan-Seared Venison Medallions With Balsamic Berry Sauce

Although the recipe calls for “pan-seared” venison medallions, the medallions can also be grilled or broiled as long as you don’t overcook them.

2 pounds well-trimmed venison medallions, about 4 inches wide by 1/2 inch thick (sliced across the grain when using hindquarter cuts)

salt and pepper

2 tablespoons olive oil

1/2 teaspoon fresh rosemary leaves, minced

2 cloves garlic, minced

1/4 cup dry red wine

1/4 cup balsamic vinegar

1 tablespoon plum preserves

3 tablespoons chilled butter, cut into pieces

3/4 cup fresh berries, any kind

1/4 cup blue cheese crumbles

Season meat evenly with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add meat and brown on each side, about 1n2 minutes each side, but not past rare. Add rosemary, garlic, wine, balsamic vinegar and plum preserves. Remove meat after 1 minute and keep warm. Reduce liquid to a few tablespoons. Whisk in chilled butter until melted. Immediately remove pan from heat and stir in berries. Arrange medallions on plates, spoon sauce over and top with blue cheese crumbles.

Serves 4.

(Recipe courtesy Scott Leysath, www.huntfishcook.com.)



Bourbon Mustard Elk Steaks

4 6-oz. elk steaks, preferably from the loin or ribeye

2 tablespoons butter

1 tablespoon olive oil

1 1/2 tablespoons juniperberry and peppercorn rub

Salt (optional)

1 ounce bourbon, Jack Daniels

1 tablespoon strong Dijon mustard

1 small onion, cut into strips

1 tablespoon chopped parsley

Pre-heat a skillet to very hot, add half the butter and the oil. Season the steaks with the rub and add them to the skillet a few at a time -- don’t overcrowd the pan. This should be done over very high heat. After a minute or two turn the steaks, cooking your meat rare. Remove them from the pan and allow them to rest (They will continue to cook a bit as they rest.)

To the pan add the onions and sauté until wilted. Add the bourbon, be careful it may flame. Stir in the butter and parsley. Finish the sauce, off the fire, with the Dijon mustard. Top the steaks with the onions and serve with a hearty Cabernet or micro-brewed beer.

(Recipe courtesy John McGannon, www.wildeats.com)

Sal's Baked Elk Steak

4 elk steaks

Flour, salt, pepper and garlic powder mixture for dredging meat

6-8 strips bacon

1 or 2 large onions, sliced

2 cans Campbell's Beefy Mushroom soup

Fry bacon to medium crispness in large skillet. Remove bacon and set aside, leave drippings in pan.

Dredge thawed steaks in flour, salt, pepper and garlic powder mixture.

Fry steaks to get nice browning on both sides. Steaks do not have to cook through. They will do that in the oven.

Slice onion and put most of the slices in bottom of 9x13 oven-proof pan. Place browned steaks over onions and include some bacon drippings as well. Put bacon slices over steaks, pour on 2 cans soup diluted with 1 soup can water.

Place remaining onions over top. Cover pan tightly with foil. Bake or place in refrigerator for baking later. Bake slowly at 325 degrees for 2-2 1/2 hours. You can speed up the cooking at higher heat if necessary, but the slow method gives you a fork-tender main dish that is sure to get rave reviews.

(Recipe courtesy of Sally Ann Shurmur, Star-Tribune staff writer and food columnist)



Jean's Elk Parmesan

(Elk Steaks in Tomato Sauce)

4 elk steaks, cut in bite-size pieces

4 eggs

1/2 cup milk

2 cans Progresso Italian bread crumbs

6 garlic cloves, cut in halves

1 to 1-1/2 cups shortening or oil

1 2-pound jar spaghetti sauce or enough homemade sauce to cover the meat in the pan

8-10 slices white cheese (Provolone, Mozzarella or Monterey Jack work the best)

Rinse meat and cut in bite-size pieces. Mix egg and milk in shallow pan (like cake pan). Dip meat in egg mixture, then breading, then egg mixture again and then breading a second time. (This gives the meat a nice, thick coating that won't fall right off).

In large skillet, cook garlic slowly in hot shortening or oil until brown. Remove garlic from pan. In same oil, brown steak bites slowly in hot oil, allowing about 10 minutes for each side. Place browned meat in slightly greased shallow baking pan (9 x 13) in single layer. Do not stack the meat. Pour sauce over meat and cover pan with foil.

Bake at 350 degrees for 45 to 60 minutes or until meat is fork-tender.

About 10 minutes before you think meat will be finished, put slices of cheese over the meat and then return to oven, uncovered, just until cheese is melted.

(Recipe courtesy of Jean Wilson, Evansville)



Duck with Orange, Brandy and Peppercorn Sauce

2 large ducks, skin on or off

1/4 cup olive oil, divided in half

1/2 cup orange juice concentrate

1/2 cup brandy

1/2 cup chicken broth

1 tablespoon cracked black peppercorns

1 teaspoon salt

3 cloves garlic, minced

1/2 cup onion, diced

3 tablespoons chilled butter

Remove leg and thigh sections from ducks and place in a large non-reactive container (glass, plastic or ceramic). Remove breast halves and place in container. In another bowl, whisk together half of the oil, orange juice concentrate, brandy, broth, peppercorns and salt. Pour half of the mixture over duck pieces and toss to coat. Reserve other half. Cover and refrigerate duck two to six hours. Remove breasts from marinade and set aside. Transfer duck legs with marinade to a greased baking dish, cover and place in a preheated 375 degree oven for two hours or until legs are tender. Heat remaining oil in a large skillet over medium-high heat. Brown breasts evenly, but not past rare. Remove breasts from pan and add reserved marinade, garlic and onion. Simmer for 10 minutes. Return breasts to pan, add cooked legs and warm to serving temperature. Remove duck and arrange on platter. Whisk butter into sauce in pan until melted and spoon sauce over duck.

Serves 4.

(Recipe courtesy Scott Leysath, www.huntfishcook.com)

Christmas Goose

Legs: Remove legs at the body. Rub them with olive oil, season with salt and pepper, place them in a roasting pan and throw in some chopped celery, carrots, onion and garlic. Now add enough chicken broth and/or dry white wine to almost cover the legs. Cover with foil and place in a preheated 425 degree oven for one hour. Then, flip them over, replace cover and cook for another hour. Check them for doneness. The meat should start to pull away from the bone with minimal effort. If not, stick them back in the oven, making sure that there’s still about an inch or so of liquid in the pan, and keep cooking until tender. When ready, carefully remove the legs from the pan and set aside. Discard the stuff left in the pan.

Rest of body: Rub with olive oil, season with salt and pepper, place in a roasting pan breast side down and throw in some chopped celery, carrots, onion and garlic. Add about one to two inches of chicken stock and/or dry white wine. Cut a few wedges from an apple and place under the breasts to keep it from falling over onto its side in the pan. Cover with foil or lid and place in a preheated 325 degree oven for about 25 minutes or the internal temperature of the breast is 130 degrees. After about 15 minutes into the cooking, add the cooked legs to the pan and replace foil or lid. When done (130 degrees internal), remove the goose parts and let stand for a few minutes.

Gravy: Pour the contents of the pan through a colander and into a saucepan. Bring liquid to a boil. Add some sliced mushrooms, herbs and finely diced vegetables if you like. Thicken gravy with a mixture of equal parts cornstarch and cold water. Add a little at a time while stirring until thickened. Season with salt and pepper.

To serve, remove the whole breast halves from the carcass. Slice and arrange on a platter with the legs. Garnish with apples and oranges. Serve with gravy on the side.

(Recipe courtesy Scott Leysath, www.huntfishcook.com)



Grilled Duck or Goose

Duck or goose breasts and thighs

Garlic, crushed

Teriyaki or soy sauce

Lemon juice

Pepper

Mushrooms, sauteed

Filet breast and thighs. Sprinkle some fresh crushed garlic on the meat and smack it around with a meat mallet a little. Then soak in marinade of half teriyaki or soy sauce and lemon juice with a little pepper in the mixture for at least an hour.

Put on the grill and be careful not to overcook the little thigh pieces. Since filets are not uniform like steaks, check diligently. As soon as they're cooked through from both sides, serve with sauteed mushrooms.

(Recipe courtesy Jeff Obrecht, Wyoming Department of Game and Fish)



Wild Bird Rice Casserole

2 whole pheasants or forest grouse, or 1 wild turkey

2 cups Minute Rice

2 cups water

5 mushrooms, sliced

4 celery stalks, diced

10 ounces of rice milk

6 ounces honey mustard

2 cups frozen hash browns

1/2 cup thinly sliced carrots

1 cup fresh or frozen vegetables

Pine nuts or chopped walnuts

Separate breast and thigh meat. Dice meat, which helps in removing shot. Mix ingredients in greased large, flat baking dish. Cover tightly with aluminum foil. Bake at 350 degrees for 2 1/2 hours. Don't peek. Uncover to brown. This is a gluten-free recipe.

(Recipe courtesy of Larry Roberts, Wyoming Game and Fish Department)

Wild Turkey Stir-Fry

1/4 cup orange juice

1 1/2 tablespoons cornstarch

1 (1-pound) boneless, skinless turkey breast, cut into strips

3/4 cup chicken broth

1 1/2 tablespoons soy sauce

2 1/2 tablespoons vegetable oil

1 clove garlic, minced

1 1/2 teaspoons ground ginger

1 cup chopped broccoli

1 1/2 cup snow peas or green beans

1 medium red bell pepper, cut into thin strips

3/4 cup sliced green onion

1 medium carrot, cut into thin strips

2 cups cooked white or wild rice

In a shallow glass bowl, combine orange juice and cornstarch. Add turkey and stir to combine. Cover and chill 2 hours. Drain turkey and discard juice mixture. Combine chicken broth and soy sauce. Set aside. In a wok or large skillet on medium heat, add oil, garlic and ginger. Stir-fry for 30 seconds. Add broccoli, turkey and next four ingredients, and stir-fry until crisp-tender, about 5 minutes. Stir in broth mixture. Simmer about 1 minutes. Serve over rice.

Yield: 4 servings.

(Recipe courtesy of the National Wild Turkey Federation.)

Crock Pot Sage or Sharp-Tailed Grouse

1-2 cups milk

1 tablespoon margarine or butter

1 large onion, sliced

1 cube chicken or beef bouillon (low sodium)

1 mushrooms, chopped

1 bell pepper, chopped

Fresh parsley, chopped

Lemon juice

Celery salt

Lemon pepper

Thyme

Upland game seasoning

1 tablespoon apricot preserves

Separate breast and thigh meat from bird. Slice breast meat lengthwise across the grain. Pound meat to tenderize and increase surface area. Soak pieces in milk overnight. Rinse in cold water before placing in crock pot.

Place alternate layers of meat and sliced onions in crock pot. Cover with water and cook on low for two to four hours. Pour out water and onions.

Cover with fresh water and add bouillon, margarine or butter, lemon juice, apricot preserves, mushrooms, bell pepper and add a dash of celery salt, lemon pepper, fresh parsley, upland game seasoning and thyme.

Cover and cook on low for 4-5 hours.

(Recipe courtesy of Larry Roberts, Wyoming Game and Fish Department)

Walleye Fish Fry

10-12 walleye fillets

2 1/2 cups milk

4 eggs

Ritz, Townhouse and Saltines crackers

Peanut oil

Cajun seasoning (optional)

Black pepper (optional)

Soak walleye fillets in eggs and milk overnight. Grind equal amounts of all three cracker types into a powder for breading, enough to fill two or three freezer bags. Add optional Cajun spice and black pepper to the breading mix. Heat oil to 325-350 degrees. Remove walleye from the egg and milk soak and put them in the breading mix in the a freezer bag. Roll thoroughly to completely cover them in the mix. Add fillets to pan without overcrowding them so they are surrounded by oil. Remove them once they begin to float and are turning gold. Try not to overcook the fillets and allow them to drain before eating.

(Recipe courtesy of Rob Davis of Casper, president of the Wyoming Walleye Circuit)