Swiss Elk Steak Venison Jerky Venison Mincemeat Wild Rice-Potato Dumplings Italian Venison Venison Jerky II Book Referenced during show: "Amazing Venison Recipes" by Jim Zumbo Wapiti Valley Publishing P.O. Box 2390 Cody, WO 82414 307-587-5486 Recipes from Dec. 7, 1998 Broadcast

Other on-line Wild Game recipes can be found by following our link to "The Neighbor's Kitchen"

1-2 lb. elk steak

flour

2 Tbsp. butter or margarine

1-15 oz. can tomato sauce

1/2 cup red wine or beef broth

2 Tbsp. Worcestershire sauce

1/2 cup onion, diced

1/2 cup green pepper, diced

1- 2 1/4 oz can sliced ripe olives, drained

1 cup fresh mushrooms, sliced

1/2 tsp. salt

1/2 tsp. pepper

4 slices Swiss cheese, optional

Dredge elk steak lightly in flour; shake of excess. Melt butter in a large skillet; brown steak on both sides. Place in a shallow baking dish. Combine all remaining ingredients, except for the cheese slices; pour over steak. Cover and bake at 350° for 1 1/2 hours or until tender. If desired, place cheese over steak before serving.

1 lb. venison round steak

1 cup reduced-sodium soy sauce

3 Tbsp. Worcestershire sauce

4 cloves garlic, minced

2 tsp. freshly ground black pepper

2 tsp. cracked black peppercorns

Freeze the meat to make it easier to slice, then partially thaw and slice it across the grain into 1x5x1/4" strips. Combine the remaining ingredients in a small saucepan. Bring to a full rolling boil. Add a few meat strips and return to a rolling boil. Remove the meat from the hot marinade and lay on a rack to air dry with the strips not touching each other. Repeat until all strips are cooked. Dehydrate in a dehydrator, smoker or oven until the thin strips are brown, dry and hard. It will take approximately 8 hours at 150° to 200°. Store the jerky in a covered jar or plastic bag.

1/4 cup unsalted butter

2 lb. cooked venison, finely chopped

10 golden delicious apples, peeled, cored, and coarsely chopped

2 lb. raisins

2 cups brown sugar

2 tsp. ground cinnamon

1 tsp. ground nutmeg

1 tsp. ground cloves

1 tsp. ground allspice

1 1/2 tsp. salt

1/4 cup grated orange rind (optional)

2 1/2 qt. (about) apple cider (enough to cover the ingredients)

1 cup apple brandy (optional)

Melt the butter in a large, heavy pot. Add the remaining ingredients, except the brandy, and cook until the flavors meld and the mixture thickens, about 1 hour. Cool and add the brandy, if desired. Use at once or ladle into freezer containers and freeze.

1 cup wild rice

2 large potatoes, wrapped in foil, baked and chilled

3 slices onion, diced

1 stalk celery, diced

2 Tbsp. butter

2-3 eggs

1 - 1 1/2 cups flour

1 tsp. baking powder

Cook wild rice in salted water until tender. Drain. Peel and grate the potatoes. Saute onion and celery in butter until tender. Mix rice, potatoes, and vegetables with eggs, flour and baking powder. Add enough flour to make a dough that holds its shape. Scoop dumpling mixture with ice cream scoop and drop into 1" of simmering, slightly thickened stock. Cover and simmer 10 minutes. Turn dumplings and simmer 10 minutes more. Serve with wild game.

3 1/2 pounds Ground Venison

3 1/2 pounds Ground Pork

1 1/2 tablespoon Black Pepper

4 Tablespoons Paprika

2 Tablespoons Crushed Dried Red Pepper (Optional)

2 Tablespoons Salt

2 Cloves Garlic

1 Medium Chopped Onion

2 Teaspoons Fennel Seed

1/2 Teaspoon Bay Leaf - crushed

1/4 Teaspoon Corriander

1/4 Teaspoon Thyme

1 Cup Water

Mix ingredients well with meat and stuff into hog casings and make links

For 6 to 8 pounds of lean meat cut in thin strips:
Note: for ease in cutting into very thing strips, freeze the meat, then allow it to partially thaw before slicing with a sharp knife.

1/2 cup salt

2 tsp ground Pepper

1 tsp onion Salt

1 tsp garlic Salt

2 tsp hickory Smoke Salt

1/2 bottle (2 oz.) Liquid Smoke

Mix seasonings. If too dry to spread, add 1-2 tablespoons water. Lay the thinly sliced strips of lean meat out on the counter. Using a pastry brush, cover the strips with the salt mixture. Place the meat strips layer on layer in a large non-metallic bowl or crock. Place a plate & weight on top of the meat. Let stand overnight or a minimum of six hours. Remove the meat from the bowl and dry (with paper toweling). Place on cookie racks or oven racks. DO NOT OVERLAP. Heat oven to 200 degrees. Turn it off and put meat into oven.. In the past, the pilot light in a gas oven would keep the oven warm enough to continue the drying, as it will take 12 to 36 hours, depending on how thin the slices were cut. In a dehydrator, one would place the meat on the racks, turn the machine up to 115 to 125 degrees for the first hour or so and then reduce the temperature to 105 degrees. The meat should be relatively dry, but still be a bit pliable when done. (If put into a sealed jar and droplets of moisture form on the inside of the jar, or it seems to fog up a bit, there is too much moisture in the meat, continue drying, as it will mold unless dry.