WeHuntSC.com - Recipes
   




You're not just a hunter, you're a cook too!  Many hunters double as skilled cooks! Share your cooking expertise (and secret recipes) with us and we'll post your recipe below and give you credit for it.  Whether it's a recipe for deer meat, duck meat, turkey meat, or some other game just send your recipe in and we'll share the flavor for everyone to see.  
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Recipe NameIngredient 1Ingredient 2Ingredient 3Ingredient 4Ingredient 5Ingredient 6Ingredient 7Ingredient 8Ingredient 9Ingredient 10Ingredient 11Ingredient 12Ingredient 13Ingredient 14DirectionsGame CategorySubmitted byLocation
BURCH'S KETCHUP-LESS VENISON MEATLOAF2 lbs. ground venison burger (I prefer 1 lb. burger/1 lb. venison sausage) 2 eggs8 oz. chunky salsa2 cups cracker crumbs1 to 2 cup shredded Monterey Jack Cheese (for my crowd the cheesier the better)1/2 cup onions, chopped (optional if in salsa)1/2 cup green bell pepper (may be omitted if in salsa)1 tsp. salt1 tsp. pepper1 tsp. crushed red pepper     Mix all ingredients well except for 1/2 cup salsa and 1/4 cup cheese. Shape into a loaf or press into a greased loaf pan and bake at 350 for 50 minutes. Remove from oven, top with remaining salsa, and return to the oven for an additional 5 minutes of baking. Remove meat loaf and sprinkle remaining cheese on top. Bake for additional few minutes until cheese melts. Serves: 6 Salsa is the substitute for ketchup,If your like me and don't like ketchup, you'll love the taste of this!DeerSusan BurchJefferson, SC
Venison Jerky2 lbs Sliced venison 1/8" thick2 tbsp Soy sauce1 tbsp Ground red pepper1 cup Corn whiskey2 tbsp Worcestershire sauce1 tbsp Salt2 Cloves garlic, sliced1 cup Water       Slice the meat when it is lightly frozen. The cuts should be long, thin and with the grain. Cut across the grain if you want more tender, but more brittle jerky. Trim off all of the fat. Marinate strips in a glass container overnight. You may substitute 2 cups of red wine for the corn whiskey and water. Pat dry and arrange pieces side by side on an oven roasting rack, with- out overlap. Cook at minimum heat (150°F) for 6 hours. Leave oven door ajar to allow moisture to escape. Meat should be dark, dry and store jerky in a cool, airtight container Deer  
Stir-Fried Venison Strips1/3 cup soy sauce or tamari2 tsp. brown sugar1/8 tsp. ginger1/8 tsp. ground black pepper1 clove garlic, minced1/8 tsp. red pepper flakes1 Tbs. plus 1 tsp. onions, minced1-1/4 lbs. venison tenderloin steaks, thinly sliced1 Tbs. plus 1 tsp. cooking oil     Thoroughly mix the first seven ingredients. Add venison and put in a container with a tight fitting lid. Marinate in refrigerator 4 hours or overnight. Heat oil in a wok or skillet. Drain the venison. Stir fry over high heat for 3 to 4 minutes, or until just done. Deer hunting  
Gordo's Venison6 pounds venison (deer meat)3 tablespoons butter1/2 cup olive oil1/4 cup chopped fresh parsley1 teaspoon Louisiana-style hot sauce3 leaves fresh basil, chopped3 cloves garlic1 tablespoon distilled white vinegar1 teaspoon cumin1 cup chicken broth1/2 teaspoon paprika2 tablespoons fresh rosemary1 1/2 cups waterSalt and pepper to tasteSlice venison roast into thick 1 inch steaks. Heat water, olive oil, chicken broth, butter, hot sauce, and garlic in a sauce pan. Turn down heat and add parsley, basil, cumin vinegar, paprika, and rosemary. Simmer for 20 minutes stirring regularly. Pour over venison steaks and marinate in the refrigerator for 3 to 4 hours, turning regularly. Take steaks out of marinade and save marinade to splash or mop on steaks while cooking. Heat grill and put slices on. Turn them regularly and make sure you don't over-cook. 6 to 7 minutes each side.Deer