Posts Tagged ‘Recipes’
A unique and delicious way to enjoy that wild hog from the field. We tried out this recipe on Craig’s hog from a few weeks back and the results were unanimous ‘thumbs up’, spectacular. You’ll find that there may be a few ingredients that you might not have lying around and have to go out and get…don’t worry, once you try this recipe, we assure you, you’ll be using them all again! Enjoy and let us know what you think!!
Ingredients
Apple Chutney:
* 1/4 cup red currant jam (subst. your favorite jam)
* 3 tablespoons cider vinegar
* 1 tablespoon unsalted butter (more…)
VENISON MEATLOAF
This recipe was shared with us by Sarah McCravey of Round Rock, Tx
Ingredients:
2 lbs of ground venison (works w/ fallow, axis, red deer, etc)
3/4 c. of saltine crackers, crushed
1 egg, beaten
1/2 onion, chopped
1/2 green bell pepper, chopped
2 T. of Worcestershire sauce
1/2 T. of mustard
1 t. of ketchup
2 tsp of Garlic Salt
2 tsp of black pepper
Glaze:
2 T of ketchup
1 T of brown sugar
(mix and place on top)
Directions:
Combine egg,cracker crumbs and mix with meat. Add worcestershire, mustard, onion,
bell pepper and spices. Place in greased pan and bake 1 hour in medium 350 degrees
oven.
Ingredients:
3-4 hog ham steaks cut 1 & 1/2 inches thick
teriyaki sauce
salt & pepper
garlic powder
Directions:
Let steaks stand in seasoned teriyaki sauce for 1 hour. Place in crockpot and cover with more teriyaki sauce. Simmer for 5-6 hours, or until the meat falls apart. Remove steaks and serve over cooked white rice and fresh veggies.
If you have an exotic recipe that you would like to share, email your recipes to: craig@allaboutexotics.com. If we use your recipe in our ‘Recipes’ section, we’ll send you an AAE member decal!
Here is a delicious alternative to your everyday spaghetti with meat sauce. Works great with any ground venison!
Recipe serves 3 to 4 people
Ingredients
2 tablespoons of extra-virgin olive oil
1 tablespoon of butter
1 lb ground axis venison (or any wild venison)
1 pkg angel hair pasta noodles
1-16oz jar of tomato sauce
1 handful of portobello mushrooms, sliced (can substitute with shitake or white mushrooms)
1 dried red chile pepper, crushed
1-2 shallots, sliced (can substitute with 1/4 cup of chopped onion)
1 clove garlic, chopped
4 sprigs of fresh parsley, chopped
grated Parmesan cheese
Tony Chacere’s seasoning (any season salt)
Montreal Steak seasoning
salt & pepper
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Remove from heat and drain. (more…)
A unique and delicious way to enjoy that wild hog from the field. We tried out this recipe on Craig’s hog from a few weeks back and the results were unanimous ‘thumbs up’, spectacular. You’ll find that there may be a few ingredients that you might not have lying around and have to go out and get…don’t worry, once you try this recipe, we assure you, you’ll be using them all again! Enjoy and let us know what you think!!
