Posts Tagged ‘Recipes’
Bone-In Venison Chops, Rosemary Potatoes, Green Beans
We’ve got a new recipe for you. This is perhaps as simple as it comes. In fact, the most difficult part is finding a processor who will simply give you the cut you want. The cut we are speaking of is the Bone-In Backstrap. Surprisingly, I have found that most groups in the deer processing business aren’t cutting backstraps like this. We hope this has only been our experience and you are able to find these cuts at ease.
Ingredients:
1) 4 Bone-In Venison Backstrap Chops
2) Worcester Sauce
3) Salt
4) Pepper
5) Garlic Powder
6) Rosemary
Instructions:
1) Soak that chops in a Worcester marinade. The longer the better as far as we’re concerned.
2) Remove the chops and apply Garlic Powder to taste. (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!!
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!
