Post by arkansasdon on Jul 3, 2009 0:43:35 GMT 12.75
Wild Hog German Bratwurst
13 lbs Ground Wild Hog
10 lbs Ground Pork Fat
1 cup Cream
8 tblspns Salt
12 tblspns Dark Brown Sugar
12 tblspns Ground Coriander
8 teaspns Ground White Pepper
8 teaspns Garlic Powder
10 teaspns Black Pepper
7 tblspns Dried Chives
3 teaspns Ground Mace
3 teaspns Ground Nutmeg
Combine all ingredients & seasoning together. Cover and let set over-night in refrigerator.
Casings , I like to soak mine in gallon of water to cap full of vinegar. Remove from soaking and rinse well with clean water, opening the casings to get a good rinse threw out. Tie knot at one end of the casing or use butchers string works too.
With sausage stuffer slide casings on to tube, with large tube on stuffer feed sausage mixture into stuffer. I like my sausage links to be about 7" long. I use a vacuum bags to seal my sausage links in.
this is a 60 plus year family recipe
Cajun Maple Glazed Wild Hog Tenderloin
1 large Wild Hog Tenderloin, trimmed
Oil
Cajun Dry Rub
I like to let my whole tenderloin stand @ room temp for 20 minutes before grill’n. Sear the tenderloin over high high heat (direct heat)for about 6 minutes , on each side. You’ll get them great looking grill marks and the juices from the tenderloin will be seared in. I turn off 1 of the 3 burners on my gas grill and the others to medium heat, moving the seared tenderloin over to the burner that is off completely (indirect heat) cooking. I will cook the seasoned tenderloin until internal temp reaches 155 to 160 F. I’ll brush the maple glaze over the tenderloin, remove from grill, wrap in tin foil for 10 minutes (rest period) before I slicing.
Maple Glaze:
2 teaspns Pure Real, Maple Syrup, none of that fake stuff
2 teaspns Spicy Brown Mustard
1 teaspn Steak Sauce, I prefer Justin Wilsons Steak Stauce
in small bowl whisk all ingredients together.
Lima Bean Corn Roasted Pepper Salad
1 cup can Corn, drained
1 cup frozen Lima Beans
1 Red Bell Pepper, roasted, jarred OK
¼ cup Celery, chopped fine
¼ cup Onion, peeled & chopped
2 cloves Garlic, peeled & minced fine
combine all ingredients together in large bowl
Dressing
¼ cup Oil, veggie oil OK
2 tblspns Spicy Brown Mustard
2 tblspns Apple Cider Vinegar
2 tblspns Granulated Sugar
Salt & Pepper to taste
Whisk all ingredients together, blend well. Pour over salad and mix well.
one of my wife Sally's favorites
Med. Italian Sausage
salt, sweet paprika, garlic powder, fennel seeds, black pepper powder , dried oregano, red pepper flakes (optional)
My ratio of meat to fat is 45% pork fat, 55% wild hog meat.
Jalapeno Cheddar Wild Hog Sausage
finely diced large jalapeno chiles seeded & devained, cheddar cheese grated, (Southwest Seasoning)
paprika , brown sugar , salt , onion powder , black pepper , ground cumin , chipotle chili powder. 18 oz of seasoning to 25lbs of ground wild hog meat & pork fat. My ratio of meat to fat is 45% pork fat, 55% wild hog meat.
All ingredient depends on your taste is..................the amounts of each ingredient. This goes for the amounts on the seasoning ingredients to the seasoning in the meat mixture.
Combine ingredients to seasoning together, add to sausage mixture. Blend well. Cover and let set over-night in refrigerator.
Casings I use natural casings, "hog" , I like to soak mine in gallon of water to cap full of vinegar. Remove from soaking and rinse well with clean water, opening the casings to get a good rinse threw out. Tie knot at one end of the casing or use butchers string works too.
With sausage stuffer slide casings on to tube, with large tube on stuffer feed sausage mixture into stuffer. I like my sausage links to be about 7" long. I use a vacume bags to seal my sausgae links in.
I done up 50lbs of wild hog sausage that day in 25lbs Med. Italian & 25lbs of Jalapeno Cheddar Sausage
Venison & Corsincan Ram Koftas
1 lb Ground Venison
1 lb Ground Corsincan Ram
1 Egg, beaten
½ cup Cilantro, chopped
2 teaspn Ground Coriander
2 teaspn Ground Cumin
½ teaspn Ground Cinnamon
1 Onion, peeled & minced
1 teaspn Chili Powder
½ teaspn Ground Turmeric
2 teaspn Paprika
Combine all ingredients together and form into sausage shape. Place pre-soaked wooden skewers into sausage shape meat. Over medium high heat place Kofta’s on grill, cook for 4 to 5 minutes or until done.
Golden Pilaf
3 tblspns Oil
1 teaspn Ground Turmeric
1 Onion , peeled sliced into rings
4 cups Chicken Broth.
2 cups White Rice (follow cooking instruction)
Heat oil, in large sauce pan, add, onion, turmeric and cook until soft, about 2 to 4 minutes. Add chicken broth to pan and slowly bring to boil……reduce heat add rice , cover and cook for about 5 to 10 minutes or until all liquid is absorbed.
Potato & Parsnip Mash
3 Parsnips, washed, peeled and cut into chunks
3 Russett Potatoes, washed , peeled & cut into chunks
2 tblspn Butter
2 tblespn Heavy Cream, milk could be sub
Salt & Pepper to taste
Cut and peel parsnips & potatoes, with salted water in large sauce pan, bring to a boil. Cook potatoes & parsnips until fork tender. Drain water from pan, add butter & heavy cream, smash & blend all ingredients together. Serve with butter.
Grilled Wild Duck Salad
Dressing
1/3 cup Red Wine Vinegar
½ cup Orange Juice
1 tblspn Dried Basil
1 tblspn Dried Parsley Flakes
1 clove Garlic, peeled & minced
Pinch of Salt & Pepper
1 cup Olive Oil
In deep bowl, combine all ingredients except oil. Add oil in thin stream while whisking.
Salad
4 Wild Duck Breast, cleaned
2 tblspn Olive Oil
1 Red Onion, peeled & sliced thin
1 cup Orange segments,
3 cups Wild Rice, cooked & cooled
½ cup Red Bell Pepper, seeded, sliced thin
¼ cup toasted Almond Slices
Bag of Mixed Salad Greens
4 Lettuce “cup” Leaves, you could use more depending on the lettuce head size
Coppers Old Time Seasoning, to season duck breast
Season wild duck breast with Coopers Old Time Seasoning. Heat oil over medium high heat, add duck breast & brown duck meat until medium rare. Remove duck meat & let cool. Slice duck meat into thin strips.
In large bowl, combine red onion slices, toasted almond slices, red bell pepper slices, & rice, add in bag of mixed salad greens. Mix these ingredients together. Now add segments of oranges. Add half of the dressing to this mixture, mix well. Place lettuce cups on plate, place equal portions of salad mixture to lettuce cups. Place duck slices on top, drizzle with remaining dressing.
Venison Albondigas Soup
Meatballs
1 lb Ground Venison
½ cup Cornmeal, yellow or white
¼ cup Milk
1 large Egg
1 clove of Garlic, peeled & minced
2 tblspn Mexican Spice, I make my own
to make meatballs: in large bowl, mix together ground venison, cornmeal, milk, egg, garlic, & mexican seasoning. Shape into ¾” to 1” balls.
Recipe for Mexican Blend Spice
1/4 cup Paprika
2 tea spn Cayenne Pepper
2 tbl spn Salt, Kolsher
2 tea spn White Pepper
2 tbl spn Black Pepper
2 tbl spn Granulated Garlic Powder
2 tbl spn Chile Power
2 tbl spn Ancho Chile Powder
2 tbl spn Dried Oregano
Combine all the above ingredients, mix well
Soup
2 ¼ qts. Beef Broth
2 teaspns Ancho Chile Powder
2 15 oz cans Diced Tomatoes
1 4 oz can Diced Green Chiles
2 cloves Garlic, peeled & minced
1 large Onion, peeled & chopped
3 teaspns Dried Oregano
½ teaspn Hot Pepper Sauce, any will do
½ cup Long Grain Rice
½ cup fresh Cilantro, chopped
Salt & Pepper to taste
To make soup: 2 tblspns olive oil, brown meatballs on all sides. Remove place on paper towels. Add onion, garlic, dried oregano, hot pepper sauce, cilantro, & diced green chilies, cook until onions are transparent. Pour in can tomatoes, beef broth bring to boil, add in long grain rice turn down & cook medium low for another 10 minutes, add the meatballs to the soup, cover and cook low heat for another 30 minutes.
Garnish with oregano & fresh squeezed lemon juice.
these recipes can be found in my cook books
Don
13 lbs Ground Wild Hog
10 lbs Ground Pork Fat
1 cup Cream
8 tblspns Salt
12 tblspns Dark Brown Sugar
12 tblspns Ground Coriander
8 teaspns Ground White Pepper
8 teaspns Garlic Powder
10 teaspns Black Pepper
7 tblspns Dried Chives
3 teaspns Ground Mace
3 teaspns Ground Nutmeg
Combine all ingredients & seasoning together. Cover and let set over-night in refrigerator.
Casings , I like to soak mine in gallon of water to cap full of vinegar. Remove from soaking and rinse well with clean water, opening the casings to get a good rinse threw out. Tie knot at one end of the casing or use butchers string works too.
With sausage stuffer slide casings on to tube, with large tube on stuffer feed sausage mixture into stuffer. I like my sausage links to be about 7" long. I use a vacuum bags to seal my sausage links in.
this is a 60 plus year family recipe
Cajun Maple Glazed Wild Hog Tenderloin
1 large Wild Hog Tenderloin, trimmed
Oil
Cajun Dry Rub
I like to let my whole tenderloin stand @ room temp for 20 minutes before grill’n. Sear the tenderloin over high high heat (direct heat)for about 6 minutes , on each side. You’ll get them great looking grill marks and the juices from the tenderloin will be seared in. I turn off 1 of the 3 burners on my gas grill and the others to medium heat, moving the seared tenderloin over to the burner that is off completely (indirect heat) cooking. I will cook the seasoned tenderloin until internal temp reaches 155 to 160 F. I’ll brush the maple glaze over the tenderloin, remove from grill, wrap in tin foil for 10 minutes (rest period) before I slicing.
Maple Glaze:
2 teaspns Pure Real, Maple Syrup, none of that fake stuff
2 teaspns Spicy Brown Mustard
1 teaspn Steak Sauce, I prefer Justin Wilsons Steak Stauce
in small bowl whisk all ingredients together.
Lima Bean Corn Roasted Pepper Salad
1 cup can Corn, drained
1 cup frozen Lima Beans
1 Red Bell Pepper, roasted, jarred OK
¼ cup Celery, chopped fine
¼ cup Onion, peeled & chopped
2 cloves Garlic, peeled & minced fine
combine all ingredients together in large bowl
Dressing
¼ cup Oil, veggie oil OK
2 tblspns Spicy Brown Mustard
2 tblspns Apple Cider Vinegar
2 tblspns Granulated Sugar
Salt & Pepper to taste
Whisk all ingredients together, blend well. Pour over salad and mix well.
one of my wife Sally's favorites
Med. Italian Sausage
salt, sweet paprika, garlic powder, fennel seeds, black pepper powder , dried oregano, red pepper flakes (optional)
My ratio of meat to fat is 45% pork fat, 55% wild hog meat.
Jalapeno Cheddar Wild Hog Sausage
finely diced large jalapeno chiles seeded & devained, cheddar cheese grated, (Southwest Seasoning)
paprika , brown sugar , salt , onion powder , black pepper , ground cumin , chipotle chili powder. 18 oz of seasoning to 25lbs of ground wild hog meat & pork fat. My ratio of meat to fat is 45% pork fat, 55% wild hog meat.
All ingredient depends on your taste is..................the amounts of each ingredient. This goes for the amounts on the seasoning ingredients to the seasoning in the meat mixture.
Combine ingredients to seasoning together, add to sausage mixture. Blend well. Cover and let set over-night in refrigerator.
Casings I use natural casings, "hog" , I like to soak mine in gallon of water to cap full of vinegar. Remove from soaking and rinse well with clean water, opening the casings to get a good rinse threw out. Tie knot at one end of the casing or use butchers string works too.
With sausage stuffer slide casings on to tube, with large tube on stuffer feed sausage mixture into stuffer. I like my sausage links to be about 7" long. I use a vacume bags to seal my sausgae links in.
I done up 50lbs of wild hog sausage that day in 25lbs Med. Italian & 25lbs of Jalapeno Cheddar Sausage
Venison & Corsincan Ram Koftas
1 lb Ground Venison
1 lb Ground Corsincan Ram
1 Egg, beaten
½ cup Cilantro, chopped
2 teaspn Ground Coriander
2 teaspn Ground Cumin
½ teaspn Ground Cinnamon
1 Onion, peeled & minced
1 teaspn Chili Powder
½ teaspn Ground Turmeric
2 teaspn Paprika
Combine all ingredients together and form into sausage shape. Place pre-soaked wooden skewers into sausage shape meat. Over medium high heat place Kofta’s on grill, cook for 4 to 5 minutes or until done.
Golden Pilaf
3 tblspns Oil
1 teaspn Ground Turmeric
1 Onion , peeled sliced into rings
4 cups Chicken Broth.
2 cups White Rice (follow cooking instruction)
Heat oil, in large sauce pan, add, onion, turmeric and cook until soft, about 2 to 4 minutes. Add chicken broth to pan and slowly bring to boil……reduce heat add rice , cover and cook for about 5 to 10 minutes or until all liquid is absorbed.
Potato & Parsnip Mash
3 Parsnips, washed, peeled and cut into chunks
3 Russett Potatoes, washed , peeled & cut into chunks
2 tblspn Butter
2 tblespn Heavy Cream, milk could be sub
Salt & Pepper to taste
Cut and peel parsnips & potatoes, with salted water in large sauce pan, bring to a boil. Cook potatoes & parsnips until fork tender. Drain water from pan, add butter & heavy cream, smash & blend all ingredients together. Serve with butter.
Grilled Wild Duck Salad
Dressing
1/3 cup Red Wine Vinegar
½ cup Orange Juice
1 tblspn Dried Basil
1 tblspn Dried Parsley Flakes
1 clove Garlic, peeled & minced
Pinch of Salt & Pepper
1 cup Olive Oil
In deep bowl, combine all ingredients except oil. Add oil in thin stream while whisking.
Salad
4 Wild Duck Breast, cleaned
2 tblspn Olive Oil
1 Red Onion, peeled & sliced thin
1 cup Orange segments,
3 cups Wild Rice, cooked & cooled
½ cup Red Bell Pepper, seeded, sliced thin
¼ cup toasted Almond Slices
Bag of Mixed Salad Greens
4 Lettuce “cup” Leaves, you could use more depending on the lettuce head size
Coppers Old Time Seasoning, to season duck breast
Season wild duck breast with Coopers Old Time Seasoning. Heat oil over medium high heat, add duck breast & brown duck meat until medium rare. Remove duck meat & let cool. Slice duck meat into thin strips.
In large bowl, combine red onion slices, toasted almond slices, red bell pepper slices, & rice, add in bag of mixed salad greens. Mix these ingredients together. Now add segments of oranges. Add half of the dressing to this mixture, mix well. Place lettuce cups on plate, place equal portions of salad mixture to lettuce cups. Place duck slices on top, drizzle with remaining dressing.
Venison Albondigas Soup
Meatballs
1 lb Ground Venison
½ cup Cornmeal, yellow or white
¼ cup Milk
1 large Egg
1 clove of Garlic, peeled & minced
2 tblspn Mexican Spice, I make my own
to make meatballs: in large bowl, mix together ground venison, cornmeal, milk, egg, garlic, & mexican seasoning. Shape into ¾” to 1” balls.
Recipe for Mexican Blend Spice
1/4 cup Paprika
2 tea spn Cayenne Pepper
2 tbl spn Salt, Kolsher
2 tea spn White Pepper
2 tbl spn Black Pepper
2 tbl spn Granulated Garlic Powder
2 tbl spn Chile Power
2 tbl spn Ancho Chile Powder
2 tbl spn Dried Oregano
Combine all the above ingredients, mix well
Soup
2 ¼ qts. Beef Broth
2 teaspns Ancho Chile Powder
2 15 oz cans Diced Tomatoes
1 4 oz can Diced Green Chiles
2 cloves Garlic, peeled & minced
1 large Onion, peeled & chopped
3 teaspns Dried Oregano
½ teaspn Hot Pepper Sauce, any will do
½ cup Long Grain Rice
½ cup fresh Cilantro, chopped
Salt & Pepper to taste
To make soup: 2 tblspns olive oil, brown meatballs on all sides. Remove place on paper towels. Add onion, garlic, dried oregano, hot pepper sauce, cilantro, & diced green chilies, cook until onions are transparent. Pour in can tomatoes, beef broth bring to boil, add in long grain rice turn down & cook medium low for another 10 minutes, add the meatballs to the soup, cover and cook low heat for another 30 minutes.
Garnish with oregano & fresh squeezed lemon juice.
these recipes can be found in my cook books
Don