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Eldersburg, Maryland Owners Guy Williams / Jake Bell |
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Mother Goose Goose Breast This is a recipe that actually makes a wild goose edible and even tasty. Bring a large stock pot to boil. With a roiling boil submerge the Goose Breasts. Boil for 4 minutes, remove and pat dry. Let meat rest for 15 minutes. Pre-heat oven to 400 degrees. Sprinkle with Salt, Pepper, and Sage. Place on a roasting rack with Potato’s and Carrots. Brown for 20 minutes. Reduce heat to 325 degrees cooking for 1 to 1 ½ hours or until meat temperature is between 165 degrees and 180 degrees. Carve and enjoy.
Ham Soup 2-3 cups coarsely chopped Ham Place all ingredients in a large pot and simmer until vegetables are just tender. Taste and salt and pepper as needed.
Scotch Mince 1 lb ground Beef or Venison Brown the meat in a skillet and drain off grease if any is present. Cover meat with hot water and add the bouillon cube, onion, and salt and pepper. Simmer for 20 minutes stirring occasionally. Serve over mashed potatoes. CROCK POT BOAR CHOPS
Place all ingredients in the crock pot in the order listed. let cook on low for 6-8 hours. You wont believe how good this is. Enjoy! |
Spiked Egg Nog ½ of a fifth of Jim Beam Homemade Granola 4 cups Oats Pre heat oven to 300 degrees. Mix Oats, Almonds, Brown Sugar, Salt and Cinnamon in a bowl. In a sauce pan warm oil and honey. Stir in Vanilla. Pour Honey/Oil/Vanilla mix over Oats in a separate bowl and stir gently. Spread thinly on a baking sheet and bake for 40 minutes. Let cool and add raisin mix. Other nuts and dried fruit can be added and or substituted. Bacon-Spinach Stuffed Venison Tenderloin 1 ½ to 2 lb Venison Tenderloin or Back Strap Butterfly the Tenderloin lengthwise almost completely through. Spread the sections open and slice the sides to within a ½” of the edge. This will make one single piece of meat ½” thick. Rub top with Olive Oil. Sprinkle top with Rosemary. Cover top with Bacon, then cover with fresh Spinach. Roll the Tenderloin back up and tie with cotton string in several placed. Grill over indirect heat for ¾ hour to an hour, or to desired doneness. |
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BREAKFAST BURRITOS
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Mushroom Smothered Steak
Heat a grill to high and the oven to 350 degrees.
Thickly slice onion and mushrooms. Place strips of bacon in a pan/skillet on high. As bacon cooks added mushrooms, onion, garlic and salt pepper. Stir as it cooks. After 8-10 minutes add 2 beef bullion cube disolved into a 1 cup of hot water. Add 2 tablespoons flour to entire mix. Turn heat down to medium-low and allow to simmer and thicken.
Take Choice Cut Steak and sear on a hot grill (high temp) for three minutes a side. Place seared steaks in a shallow pan. Cover with the mushroom mix and cook at 350 degrees for 15 minutes.
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Rabbit Pot Pie 1 large or two medium rabbits, cleaned and butchered Rub Rabbits with a mix of salt and pepper. Steam, boil, or roast rabbits until done. Allow to cool and pick all the meat, discarding the bones. Preheat oven to 400 degrees In a large baking dish stir rabbit, frozen vegetables, and soup. Bake for 30 minutes or until golden brown. Serves 8-10. |
Crock Pot Rabbit Ingredients
Place the rabbit in a crock pot set on low. Cover with 1 can of cream of celery soup, adding 1 can of water to thin. Salt and pepper to taste. Let the rabbit cook 6-8 hours on low. Serve with a side of rice for an incredible meal that everyone will love.
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Wild Turkey Soup Tired of just getting breast meat from your bird? Try this simple recipe for a nice warm soup. 1 Wild Turkey carcass, skinned with legs and thighs Preheat oven to 450 degrees. Break up the turkey carcass to fit in a pan along with onions, carrot, and celery. Add salt and pepper and roast for about an hour until the bird and vegetables are browned but not burnt. Transfer pan’s contents into a large pot. Add stock/broth, bay leaves and enough water to cover the ingredients. Bring to a boil then reduce to simmer uncovered for three hours, until the meat is falling off of the bones. Strain liquid through colander into another pot and discard the vegetables (you will need 5 cups of the broth) Freeze the remained of the broth to use with other recipes. Remove the turkey meat and allow to cool. Once cool pick all of the meat and discard the bones. Bring the 5 cups of broth to a simmer Melt the butter in a small pan and add the sliced mushrooms and thyme. Sauté until soft (about 8 minutes) Add the asparagus, peas, and Turkey meat to the broth. Simmer 5 minutes or until Asparagus is tender. Taste and season as needed. Add the mushroom butter mix. Enjoy |
Grilled Venison Tenderloin Ingredients
Take a whole tenderloin trim and slice into 1 1/2 think medallions. Wrap a slice of smoked bacon around the medallion and secure it by piercing it with a tooth pick. Marinate in Teriyaki Sauce for a minimum 2-4 hours. Heat grill to high. Place medallions on the grill with adequate space between them to allow for even cooking. Sear cook them for no more than 4 minutes a side for medium rare. Do not over cook. |
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Roasted Asparagus
1-1 1/2 Lb. Asparagus (trimmed)
1 small to medium red onion, thinly sliced
1 1/2 - 2 TBL Spoon Spices ( I use a mix of Parsley, Thyme, Oregano, Savory, Marjoram, and Basil)
Dash of Kosher or Sea Salt and Fresh Ground Black Pepper
2 TBL Spoon Virgin or Olive Oil
1 TBL Spoon Lemon Juice
1 Medium Green Bell Pepper, thinly sliced
- Preheat oven to 450 degrees
- Place a heavy baking pan or stone in the oven for 5 minutes to heat.
- Mix all ingrediants well by hand and spread in a single layer on the baking pan/stone.
- Roast for 10-12 minutes and serve |
Snow Cream
1 Cup Sugar
2 Eggs, whipped
1 TBL Spoon Vanilla Extract
1 Cup Milk (more or less depending on amount of snow)
Large bowl of CLEAN FRESH Snow
Mix all ingrediants until desired consistantsy is obtained. Serve immediately
* Use only fresh clean snow. My grandparents would use the first day of a heavy snow to "clean" the air, and would make the snow cream out of the second or third day of snow by collecting it on cookie sheets. If you live near a polluted city, factory, or leaking nuclear facility then you should probaby skip this one. Obviously there is raw egg in this recipe and all kinds of studies are gonna say that raw eggs and snow shouldn't be eaten..blah, blah, blah.
Personally, I love it and so does everyone else I know who has tried it.
Enjoy |
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Bucks Haven Taxidermy Eldersburg, Maryland 443-536-3242 |
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PAN FRIED VENISION BACK STRAP MEDALLIONS
