Venison Tenderloin Marinade.
This is a great recipe to be cooked on the open grill, to be enjoyed with your favorite beverage. Make sure your tenderloin has been aged and then combine
5 green onions
¾ cup vegetable oil
½ cup soy sauce
1 ½ tsp. ginger
1 ½ tsp. garlic powder
3 Tbls. Honey
2 Tbls. Vinegar
all ingredients. Pour marinade into gallon sized Ziploc bag. Add tenderloin and seal. Marinade whole venison tenderloin up to 2 days in refrigerator. Cook on hot grill. Don’t overcook it!
Wild duck Breast Wrapped with Bacon.
Whether you have domestically grown ducks or enjoy hunting these winged birds at your favorite spot, a good recipe with bacon goes a long way to rounding out the day. Ducks can be cooked as whole or breasted. This recipe is to simply,
6 wild duck breast, skin removed
1 pkg. Italian dressing mix prepared according to package instructions
2 Tbls. Worchester Sauce
1 clove of garlic crushed
¾ tsp. ground cloves
1 lb. pork bacon
Soak duck breasts in salt water for 30 minutes, dry with paper towels and place in shallow pan. Combine dressing Worcestershire, garlic and cloves and pour mixture over duck breasts. Marinate overnight in the refrigerator.
Remove duck from marinade and wrap each breast in two or more slices of bacon.
Place duck breasts on broiling pan and broil about 3 inches from heat for about 5 minutes on each side, or until internal temperature reaches 155 degrees. Let rest 5 minutes before serving. Alternatively, you may also cook them on the grill over hot coals (must use water soaked tooth picks to hold bacon together if you decide to grill them rather than broil).
Serve and enjoy.
Courtesy of Mapleleaffarms.com
Honey Roasted Wild Rabbit in Honey Mustard Sause.
These little fellows can be found almost anywhere or again breed then at home. There are very high in protein and low in fat. First you need a roasting pan and
1 2.2lb whole rabbit
5 Tbls. butter
1 tsp. finely chopped parsley
½ cup hot chicken stock
2 Tbls. Honey
1 heaping teaspoon wholegrain mustard
Pinch of salt, if needed
Take the rabbit and place it in a roasting pan. Take butter and pinch off pieces and smear it onto the rabbit, all over inside cavity and outside. Scatter with the parsley and roast uncovered in 165 C oven for 30 minutes.
Remove pan from oven, pour the hot stock into the bottom of the pan and cover with foil. Slide back into oven and cook for one hour.
Remove rabbit from oven and leave to rest for a few minutes while you make the sauce. To make the sauce, mix the honey and mustard together in a small bowl.
Serve the rabbit, seasoned with a little salt, with the sauce alongside. This would pair well with creamy mashed potatoes and a salad.
Serves 3-4
Wild Boar Pulled Pork Recipe.
Wild pig or boar are being seen more and more in Alabama. Either will do the job with this recipe. I enjoy this with a good Shoulder Roast. Start with a good 5 or 6 pounds of meat and
1 wild boar roast or shoulder roast (5-6 pounds)
Olive oil
1 Tbls. Smoked paprika
½ Tbls. Dried rosemary
½ Tbls. Garlic powder
Salt and pepper, to taste
1 large onion, coarsely chopped
2-3 celery stalks, diced
3 to 4 carrots, peeled and diced
Water
Coat all sides of roast with olive oil.
In a small bowl, combine paprika, rosemary, garlic powder, salt, and pepper. Rub over entire roast.
Heat a little olive oil in a skillet over medium-high heat. Add meat, and sear on all sides until evenly browned.
Place roast, onion, celery, and carrots in a slow cooker. Add enough water to cover the bottom by ¼ inch.
Cover and cook on low for 7-8 hours, or until meat pulls apart easily.
Remove meat and set aside to rest for 20-30 minutes before shredding.
Enjoy as a sandwich, wrapped in a tortilla, or as a stand-alone pulled pork dish with sauce
Good cooking and good hunting