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Stark-Billings County |
Around the House
with Sharon Kickertz-Gerbig,
Extension Agent
November 3, 2004
Dining on the Wild Side - Cooking Game
Game meats for many of us are a mystery because most of us have never tried them. Or some of us tried game once and discovered it "tasted wild."Discover Wild Game Flavors
Cooking Wild Game
Recipes
Baked Stuffed Trout
Poached Fish
Sauce for Game
Venison Steak, Italian Style
Quick Oven Steak
Venison Strogannof
Venison Fondue
Fondue Sauces
Horseradish Sauce
Garlic Butter Sauce
Venison Chops in Sour Cream
Rabbit Supreme
Barbecued Duck or Grouse
Roast Duck
Pheasant in Sour Cream
Pheasant in Milk
Substitute Wild Game Meat
Discover Wild Game FlavorsThis fall, allow your culinary skills and taste buds to experience
game cooking. If meat is properly prepared, you will eliminate the unpleasant gamey taste you might remember from your past. In fact, game can provide a lusciousness seldom equaled. Succulent and tasteful wild meat depends on three critical control steps for which the hunter must take responsibility: Initial field dressing, moving game from field to vehicle, and transporting game from field to home/processor. Animal, bird or fish should be skinned and cleaned within an hour of harvest, and the meat refrigerated within a few hours.Click for field dressing information
Be informed and prepared before the hunting or fishing trip.
The wild flavor in game meat is the result of the animal's diet and activity levels. Factors that determine the meat's quality include the age of the animal (younger animals are more tender), the animal's diet (Wyoming has more wild sage than Colorado or Kansas), and the time of year the animal was harvested. (Early fall is best because of a diet of summer grass.)
Commercial suppliers provide an alternate means of acquiring game meats. The price per pound is higher than domesticated meats, but remember the advantages of fewer calories, less fat and rich protein.
Wild game entrees appear frequently on fine restaurant menus, often as combination plates so you can discover several new meat flavors.
Cooking Wild Game
In general, wild game meat is less tender that domestic animals
because wild animals get more exercise and produce less body fat. Game fat may contain "off" flavors and should be removed. For flavor and moisture, you can use bacon, butter, sweet or sour cream, beef suet or pork fat in game dish preparation.
For maximum tenderness, most game meat should be cooked slowly and not overdone. It can be cooked with moist heat by braising or with dry heat by roasting. Use of marinades, commercial tenderizers or acid brine sauces can further tenderize and moisten the lean muscle tissues of game meat. Pounding steaks or chops will tenderize the meat tissue. Pressure sauce pan, oven cooking bag or crock pot cooking are other moist-heat methods.
The acid base of a marinade breaks up the connective tissue and also complements flavor. When preparing marinades, select a non-metal container and pickling or Kosher salt. This avoids iodine that can alter flavor or magnesium carbonate, which can cloud marinades. Marinate only in the refrigerator and discard leftover marinade, as it will contain blood from the raw meat.
Marinade acid ingredients may include Italian dressing, lemon or
lime juice, vinegar, tomato juice, beer, red wine or soured milk
products each mixed with water. Add to this mix seasonings, such as thyme, bay leaves, basil, sage leaves, rosemary, lavender, dried fruits, nuts, liquid smoke, red chili paste, honey ginger, black pepper, coriander, celery seed, allspice, garlic, cloves or chives.
Using a meat thermometer is the only reliable method of ensuring
that game meats, birds or fish have reached a proper internal
temperature during cooking. For these foods to be safe, internal
temperatures must be high enough to kill any harmful microorganism, parasite or bacteria. Cook ground meats, chops, steaks and roasts to 160 degrees F. (170 degrees F. for well done); cook game birds to 180 degrees F. Cook fish until it's opaque and flakes easily with a fork. Stuffing and leftovers should be cooked to 165 degrees F. Color change in a meat is not always indicative of a proper internal temperature. In some instances, meat changes color before a temperature is reached or pathogens are destroyed. Even if the meat is pink because of marinades, smoking or other ingredients or processes, it should be safe to eat if cooked to the proper final temperature. Use updated jerky preparations that direct you to first heat meat to 160 degrees F. by baking or simmering before being placed in the dehydrator. The 130 to140 degrees F. drying temperature will not destroy the E. coli 0157:H7.
After dressing game birds, soak them in water for one to two hours in the refrigerator to remove excess blood. Freeze or cook within three days. Fish-eating ducks (pointed or serrated bills) may need soaking or marinating. You can soak older birds in a solution of one-half teaspoon salt and one tablespoon vinegar per quart of cold water for 4 to12 hours in a refrigerator. Wild duck is dryer and the meat is darker than domestic duck. Young birds have flexible beaks, soft breastbones and lighter legs. If it is a young bird you have the option of dry-heat cooking methods.
What to serve with wild game? Side dishes-- wild rice with pecans, pasta, rosemary potatoes, apples, sauerkraut and fall vegetables, such as mushrooms, cauliflower, turnips, cabbage, Brussels sprouts, butternut squash. Try the extras of seasoned lemon butters, salsa relish or mint sauce.
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Baked Stuffed Trout
Use 2 1/2 pounds of fish, 4 cups of bread cubes, 2 tablespoons chopped onions, one-half cup chopped celery, 1 teaspoon salt, and one-quarter cup of fat. Mix and toss gently. Stuff the fish, insert toothpicks and lace with string. Wrap fins and tail in brown wrapping paper. Brush with fat or cover with bacon strips. Bake in a shallow pan 35 to 40 minutes at 400 degrees F.Bring to a boil enough water to cover the piece of fish. Add 1 tablespoon salt per quart of water, a few cloves, bay leaves and a sliced onion. Simmer the fish gently 20 to 30 minutes for large pieces and 12 minutes for small pieces. Remove to platter, lift off skins, garnish with lemon wedges and boiled potatoes. Pour a thin white sauce over the platter and top with chopped chives or green onions.
In place of a gravy, try this sauce for game: Combine 6 tablespoons orange juice concentrate with one-half cup of ketchup, sherry (or port wine), one-half cup of currant jelly, 2 tablespoons butter and one-half teaspoon of Worcestershire sauce. Beat, then let stand in refrigerator one day before serving warm or cold with game birds or game meats.
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Venison Steak, Italian Style
4 venison steaks
1/2 medium onion, sliced
1 green pepper, cut into strips
1 15-oz. can chopped tomatoes
Dash of garlic powder (optional)
Dash of oregano (optional)
Salt and pepper to taste
Dredge steaks in flour. Fry in skillet with sliced onion until brown. Add strips of green pepper and tomatoes. Season with salt and pepper. Add garlic powder and/or oregano if desired. Simmer 1/2 to 1 hour. Serve on rice.
Makes 4 servings. Each serving contains about 267 calories, 8.6 g fat, 19 g carbohydrate, 1.7 g fiber and 116 mg cholesterol.Back to top
Quick Oven Steak
2 lb. steak or roast
1 pkg. commercial dry beef-flavored mushroom mix
Sprinkle both sides of meat with mushroom mix. Lay on heavy-duty foil. Wrap loosely, but make airtight seal using double fold in foil. Place in 375-degree oven for 1 hour or until fork tender.
Makes 6 to 8 servings. Each serving contains 239 calories, 5 g fat, 2 g carbohydrate and 169 mg cholesterol.Back to top
Venison Stroganoff
2 lb. steak cut 1/2" thick
2 c. mushrooms, chopped (you may use canned bits and pieces or chopped fresh mushrooms)
1 c. finely chopped onion
3 Tbsp. butter or margarine
3 beef bouillon cubes
4 c. cooked rice
1 c. boiling water
2 Tbsp. tomato paste
1 tsp. dry mustard
1/2 tsp. salt
2 Tbsp. flour
1/2 c. water
1 c. dairy sour cream (regular or reduced fat)
Cut steak into strips about 2 1/4 inches long. In large skillet, saute fresh mushrooms and onion in butter or margarine till golden brown. Remove and set aside. Brown meat on all sides (15 minutes). Dissolve bouillon cubes in boiling water; pour over meat. Add tomato paste, mustard and salt. Heat. Simmer 45 minutes or until tender. Combine flour and water. Slowly stir into meat mixture. Cook, stirring constantly, until mixture comes to a boil. Reduce heat. Add mushrooms, onions and sour cream. Heat but do not boil. Serve over hot rice or chow mein noodles.
Makes 4 to 6 servings. Per serving (recipe as is): 493 calories, 18 g fat, 40 g carbohydrate, 2.5 g fiber and 145 mg cholesterol.
Per serving (recipe with reduced fat sour cream): 434 calories, 13 g fat, 34 g carbohydrate, 2.6 g fiber and 141 mg cholesterol.
Venison Fondue
Venison steaks, chops or other tender cut
Peanut oil
Fondue sauce
Steak sauce or garlic butter sauce
Heat 2 to 3 inches of peanut oil in fondue pot to a temperature of 380 degrees (or when a 1-inch cube of bread toasts in 40 seconds). Cut venison into 1-inch cubes. Using fondue forks (table forks get too hot), dunk cubes of venison into oil for about 1 minute, depending on the degree of doneness preferred sauce.
Note: Peanut oil is preferred for fondues because of its flavor and other properties. Melted shortening or other vegetable oils may be substituted.
Horseradish Sauce
1/2 c. sour cream (regular or reduced fat)
1 Tbsp. horseradish
1/2 tsp. Worcestershire sauce
Mix all together and serve.
Makes 4 servings. Per serving (recipe as is): 55 calories, 5 g fat, 2 g carbohydrate and 10 mg cholesterol.
Per serving (recipe with reduced fat sour cream): 44 calories, 2.5 g fat, 3 g carbohydrate and 10 mg cholesterol.
Garlic Butter Sauce
1/4 c. butter or margarine
1 Tbsp. garlic powder
Melt butter, add garlic powder. Serve warm.
Makes 4 servings. Each serving contains 115 calories, 12 g fat, 1.5 g carbohydrate and 33 mg cholesterol.Back to top
Venison Chops in Sour Cream
6 venison chops (about 1/2 inch thick)
1/2 tsp. powdered sage
1/2 tsp. salt
2 Tbsp. shortening
Dash of pepper
2 medium-size onions, sliced
1 beef bouillon cube
1/4 c. boiling water
1/2 c. sour cream (regular or reduced fat)
1 Tbsp. flour
1 Tbsp. dried parsley flakes, crushed
Rub chops with mixture of sage, salt and pepper. Brown chops on both sides in shortening. Drain extra grease. Add onions. Dissolve bouillon in boiling water and pour over chops. Cover and simmer about 25 to 30 minutes or until meat is done. Put meat on serving platter. Combine sour cream and flour in a bowl and slowly stir in drippings. Return all to skillet. Cook, stirring constantly until mixture begins to boil. Add water to thin gravy. Pour over chops and serve.
Makes 6 servings. Per serving (recipe as is): 205 calories, 10.5 g fat, 6 g carbohydrate, 1 g fiber and 81 mg cholesterol.
Per serving (recipe with reduced fat sour cream): 181 calories, 8 g fat, 5 g carbohydrate, 1 g fiber and 79 mg cholesterol.
Rabbit Supreme
1 or 2 rabbits, cut up
Flour, salt and pepper to taste
Shortening
1/4 c. water
1/4 c. wine
2 cans cream of mushroom soup
Worcestershire sauce
Tabasco sauce
1 clove garlic
1 bay leaf
2 or 3 strips bacon
2 onions, sliced
Boil rabbit pieces 1 hour. Dry thoroughly; shake in bag with flour, salt and pepper. Braise rabbit pieces in pressure saucepan in small amount of shortening. Add water, wine, soup, onion, Worcestershire sauce, Tabasco sauce, garlic and bay leaf. Place strips of bacon over rabbit. Close cooker. Process 20 to 25 minutes at 10 lb pressure.
Makes 4 to 6 servings. Per serving (recipe as is): 304 calories, 17 g fat, 15 g carbohydrate, 1 g fiber and 74 mg cholesterol.
Per serving (recipe with no bacon): 211 calories, 12 g fat, 14 g carbohydrate, 1 g fiber and 32 mg cholesterol.
Barbecued Duck or Grouse
2 large ducks or grouse
1/2 bottle (12-oz) chili sauce
1/2 bottle (14-oz) hot catsup
1/4 lb. margarine or butter
2 tsp. salt
1/4 tsp. pepper
2 Tbsp. vinegar
1/2 c. water
Place quartered birds on rack, skin side up, in shallow pan in 325-degree oven. Melt margarine in small pan; add remaining ingredients and bring to a slow boil. Keep warm. Baste meat, continuing to baste every 15 minutes for about 45 minutes. You may want to turn birds when top is browned. Skinned birds barbecue nicely too. Baste often.
Makes 4 servings. Barbecued duck per serving: 446 calories, 27 g fat, 33 g carbohydrate and 1.5 g fiber.Back to top
Roast Duck
1 small young duck
2 c. apples, quartered
1 slice onion
2 tsp. salt
1/3 tsp. pepper
1 c. orange juice
Fill cavity with peeled, quartered apples. Close with skewers. Tie legs and wings close to body. Rub with onion slice, salt and pepper. Roast, back side up, uncovered, at 325 degrees 1 to 1 1/2hours. Baste every 10 minutes with orange juice. Large ducks such as mallards will serve two. Small ducks such as teal serve one adult.
Makes 1 serving. Each serving contains 366 calories, 4.5 g fat, 66.5 g carbohydrate, 5.8 g fiber and 0 mg cholesterol.Back to top
Pheasant in Sour Cream
1 pheasant, cut in serving pieces
Flour, salt and pepper, fat
1 c. sour cream (regular or reduced fat)
3 Tbsp. dry onion soup mix
1/2 c. milk
Coat pheasant with flour, salt and pepper. Brown in hot fat. Combine cream, soup mix and milk; pour over browned meat. Cover. Bake at 350° F 1 hour or until tender.
Makes 4 servings. Per serving (recipe as is): 352 calories, 25 g fat, 9 g carbohydrate, 0 g fiber and 90 mg cholesterol.
Per serving (recipe with reduced fat sour cream): 326 calories, 22 g fat, 10 g carbohydrate, 0 g fiber and 88 mg cholesterol.
Pheasant in Milk
1 pheasant (cut up)
Milk or cream
Flour seasoned with salt, pepper or other spices
Carbonated lemon-lime drink (optional)
2 Tbsp. fat
Dredge pheasant in seasoned flour. Brown in fat on both sides. Add approximately 2 inches of milk or cream. Simmer on top of stove, or bake in oven until done (1 to 1 1/2 hours until it reaches a temperature of at least 165 degrees). If desired, add 1/2 to 3/4 c. carbonated lemon-lime drink when you add the milk.
Makes 4 servings. Per serving (recipe as is): 915 calories, 57 g fat, 3 g carbohydrate, 0 g fiber and 285 mg cholesterol.
Per serving (recipe with skim milk): 332 calories, 17 g fat, 12 g carbohydrate, 0 g fiber and 77 mg cholesterol.
Substitution of one meat for another can be done in most recipes, or you can adapt your domestic meat recipes for wild game preparation. Use venison or beef for antelope, buffalo or elk; elk, beef, or moose for bear; venison or lamb for big horn sheep; pigeon, quail or grouse for doves, goose or duck and vice versa; goose or domestic turkey for wild turkey.
Take a walk on the wild side and try game meats, birds or fish in
your home kitchen or when dining out. Enjoy the adventure and the robust palate!
For more information contact:
Sharon Kickertz-Gerbig, Extension
Agent
(701) 456-7665