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. Submit your recipe to us

Recipe Name	Ingredient 1	Ingredient 2	Ingredient 3	Ingredient 4	Ingredient 5	Ingredient 6	Ingredient 7	Ingredient 8	Ingredient 9	Ingredient 10	Ingredient 11	Ingredient 12	Ingredient 13	Ingredient 14	Directions	Game Category	Submitted by	Location
BURCH'S KETCHUP-LESS VENISON MEATLOAF	2 lbs. ground venison burger (I prefer 1 lb. burger/1 lb. venison sausage)	2 eggs	8 oz. chunky salsa	2 cups cracker crumbs	1 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. salt	1 tsp. pepper	1 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!	Deer	Susan Burch	Jefferson, SC
Venison Jerky	2 lbs Sliced venison 1/8" thick	2 tbsp Soy sauce	1 tbsp Ground red pepper	1 cup Corn whiskey	2 tbsp Worcestershire sauce	1 tbsp Salt	2 Cloves garlic, sliced	1 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 Strips	1/3 cup soy sauce or tamari	2 tsp. brown sugar	1/8 tsp. ginger	1/8 tsp. ground black pepper	1 clove garlic, minced	1/8 tsp. red pepper flakes	1 Tbs. plus 1 tsp. onions, minced	1-1/4 lbs. venison tenderloin steaks, thinly sliced	1 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 Venison	6 pounds venison (deer meat)	3 tablespoons butter	1/2 cup olive oil	1/4 cup chopped fresh parsley	1 teaspoon Louisiana-style hot sauce	3 leaves fresh basil, chopped	3 cloves garlic	1 tablespoon distilled white vinegar	1 teaspoon cumin	1 cup chicken broth	1/2 teaspoon paprika	2 tablespoons fresh rosemary	1 1/2 cups water	Salt and pepper to taste	Slice 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