From the Kitchen
Here at Silverton Sporting Ranch our members and guides enjoy our Annual Game Dinner and while JD may get a little nervous during "Experiment Week" before the dinner we have come up with some really great dishes.
Here are some of our favorites, if you'd like send along a recipe to share please do so info@silvertonsportingranch.com
MOOSE STEW:
3 strips bacon 2 tsp
salt
2 lbs venison stew meat
2 tsp Italian seasoning
1tsp basil
1 large onion
5 medium carrots - 1” pieces
4 1/2 cups water—divided
6 medium potatoes-1” pieces
1 8 oz can tomato sauce
4 stalks celery-1” pieces
1 cup sliced mushrooms
1 envelope
onion soup mix
3 TBS flour
In a 4qt dutch oven cook bacon until crisp. Remove to paper towel and crumble. Don’t drain drippings. Cook venison and onions until meat is lightly browned. Add 4 cups water, tomato sauce, soup mix, salt, Italian seasoning, basil– bring to boil. Reduce heat, cover and simmer until meat is tender.
Add carrots, potatoes, celery, and mushrooms- return to boil, reduce heat cover and simmer until tender.
Combine 1/2 cup water and flour until smooth– stir into stew. Cook and stir until boiling and slightly thickened. Stir in crumbled bacon. Serve over noodles with spoon or fork!!!!!
VENISON NACHO DIP:
1 lb ground venison
3/4 cup chopped onion 3/4 cup chopped green pepper
2 tbs oil
1 lb Velveeta cheese 1 can
(15oz) chili w/out beans
1 bottle chili sauce
1/2 tsp garlic salt
1/2 tsp salt
1/2 tsp pepper
1/2 cup shredded cheddar cheese
In large skillet add oil, brown venison 1/2 cup onion, 1/2 cup green pepper. Drain. Stir in rest of ingredients except 1/4 cup onion, 1/4 cup green pepper and cheddar. Cook and stir until the cheese is melted. Transfer to serving dish and sprinkle with remaining onions, green peppers and cheddar. Serve with nacho chips.
PHEASANT NIBBLERS:
Cut up breast meat into bite size chunks. Sprinkle with pepper and coat with flour. Add 1/4 cup butter to large skillet and add 1 clove of minced garlic. Add pheasant and cook 2-3 minutes. Transfer to serving dish and serve with dipping sauces such as sweet and sour or cranberry honey mustard.
GRILLED WILD TURKEY:
Marinate turkey ( with or without skin) in your favorite teriyaki marinade for 2-3 hours. Grill slowly over medium indirect heat. This will be very moist if cooked slowly.
SALMON ON A SHINGLE:
You can use any type of shingle, cedar is our favorite but maple or hickory are good too, we go out to the wood shed and chop off a slab. Soak it in water for several hours. Place your salmon, skim side down on the shingle and grill over medium heat. The first time I did this JD forgot to mention that it's done when the shingle catches on fire!!!! The salmon takes on a smoked flavor and is delicious
PHEASANT KABOBS:
Pheasant chunks green apple, sliced bacon pepper jack cheese, sliced
Lightly brown
pheasant in butter, slightly cook bacon. On skewer add pheasant
chunk, slice of apple, slice of pepper jack and wrap with bacon.
Place under broiler for 2-3 minutes.
