Two Tasty Recipes

Two Tasty Recipes
Print Recipe

Hunting fun starts in the field, but it culminates on the dinner table.

You've done everything right during the hunting season by filling your freezer with fine game meat. Yet your family (and secretly you) really doesn't look forward to cooking or eating this fine bounty from nature.




I'm going to enjoy my Iowa buck just as much on the table as I did in the field. Good table fare begins with good field care.

Take heart. Two simple recipes that can be used for a variety of game -- wild turkey, deer, pheasant, grouse, elk, antelope, and waterfowl -- will amaze your family and friends with your culinary expertise. I personally have converted numerous nonhunters into wild game lovers with these two easy and delicious meals. The venison and turkey came from my Mathews bow, but I must admit, the pheasant and grouse fell to my Browning Citori. But I'll keep trying!


These simple recipes use breast fillets from the birds or any good cut of big game meat. Backstraps and rump roasts are especially good. When cooking venison or turkey breast fillets, you must cut across the grain and lightly pound the meat. Use pheasant or grouse breast fillets whole, slightly pounding them to tenderize.

Pat the pieces dry and dredge in the flour mixture -- do not dip them in any liquid (egg or milk) first. Do not clean the pan between steps; let the flavor flow from one ingredient to the next. Follow the foolproof directions outlined to produce a fabulous meal. I cook my venison sparingly, as my family enjoys it medium rare, but you can cook to your preference.

You can serve these dishes over rice or noodles. I prefer mine as is from the pan with baked or mashed potatoes as a side. Make some for your nonhunting family and friends -- you may just find a new partner to join you in the field.

Wild turkey with cranberry cracked peppercorn sauce

GAME MEDALLIONS WITH CRANBERRY CRACKED PEPPERCORN SAUCE
Ingredients:
wild game meat
flour, seasoned to taste (salt, pepper, garlic powder, paprika, etc.)
1 can whole cranberries
1 jar brown turkey or beef gravy
1 cup Ruby Port wine
1 tbsp cracked black peppercorns (slightly pound between wax paper or in a small Ziploc bag to crack)

Directions:
Remove as much membrane from meat as possible. Cut across the grain into medallions, lightly pound medallions, dredge in flour mixture, and then brown in butter in a hot skillet. Remove meat from skillet. Add cranberries, gravy, port wine, and peppercorns to skillet. Bring to boil while stirring well to mix and melt cranberries. Add meat and decrease heat to a simmer until reduced to a nice thick sauce. This hearty meal goes well with potatoes and a California Cabernet.

Venison Marsala with baked potato

WILD GAME MARSALA
Ingredients:
wild game meat
Porto Bello mushrooms (sliced)
regular white mushrooms (sliced)
Marsala wine
chicken broth
flour, seasoned to taste (salt, pepper, garlic powder, paprika, etc.)

Directions:
Remove as much white membrane as possible from meat. Cut across the grain into medallions, lightly pound medallions, then dredge in flour and set aside. Sauté sliced mushrooms in butter until light brown. Remove and set aside. Add more butter to same pan and sauté game medallions until golden brown. Add cooked mushrooms and cover with 2„3 Marsala, 1„3 chicken broth mixture. Bring to boil, and then lower heat to a simmer and cook until liquid is reduced by half. Enjoy fowl with a nice mushroom risotto and crisp white wine, and venison with a nice merlot.

The author is a doctor from Valley Cottage, New York.

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Recommended Articles

See More Recommendations

Popular Videos

2018 Bowhunter TV Episode 13: The Call of Cross Mountain

2018 Bowhunter TV Episode 13: The Call of Cross Mountain

Team Bowhunter makes its annual pilgrimage to the elk-rich high country of Colorado's Cross Mountain Ranch.

Canyon Ranch Roundup Part 1

Canyon Ranch Roundup Part 1

Bowhunter TV's Derek Mleynek and Equipment Editor Tony J. Peterson head to Texas for a late-season mixed bag hunt that promises plenty of action.

2018 Bowhunter TV Episode 6: Great Start!

2018 Bowhunter TV Episode 6: Great Start!

Guest hunter Christian Berg visits Whitetail Heaven Outfitters in Kentucky and gets his deer-hunting season off to a great start with an amazing velvet buck.

Bowfishing with the Boys from Muzzy

Bowfishing with the Boys from Muzzy

Curt Wells joins Andy Cardwell and Mark Land of Muzzy for some exciting nighttime bowfishing action in Kentucky.

See More Popular Videos

Trending Articles

Archer Chris Cammack has arrowed the new world record for brown bears with his Alaskan giant. Other Game

Massive Alaskan Brown Bear is the New World Record

Lynn Burkhead - October 18, 2018

Archer Chris Cammack has arrowed the new world record for brown bears with his Alaskan giant.

Curt Wells and Randy Ulmer [video] explain the importance of momentum and penetration when choosing heavy vs. light arrows for bowhunting. How-To

How to Choose the Best Hunting Arrow - Heavy vs. Light

Curt Wells

Curt Wells and Randy Ulmer [video] explain the importance of momentum and penetration when...

Go farther, hunt deeper, and trek lighter while enjoying all-day comfort. How-To

Tree Saddle Hunting — Demo Climb With Aider

Mike Carney - June 07, 2019

Go farther, hunt deeper, and trek lighter while enjoying all-day comfort.

Here's how to choose vanes that will yield the best accuracy, forgiveness, and trajectory. Arrows & Broadheads

What Are the Best Vanes For Hunting?

Joe Bell

Here's how to choose vanes that will yield the best accuracy, forgiveness, and trajectory.

See More Trending Articles

More Recipes

Serve this Spicy Apricot-Bourbon Wild Turkey Recipe over a pile of steaming hot mashed potatoes, and you've got a winning dinner. Recipes

Spicy Apricot-Bourbon Wild Turkey Recipe

Jenny Nguyen-Wheatley

Serve this Spicy Apricot-Bourbon Wild Turkey Recipe over a pile of steaming hot mashed...

Black bear meat is dark and rich, and delicious ground up in this Pâté chaud recipe. Recipes

Vietnamese Black Bear Pté Chaud (Meat Pie) Recipe

Jenny Nguyen-Wheatley

Black bear meat is dark and rich, and delicious ground up in this Pâté chaud recipe.

These blackbuck antelope steaks are marinated, wrapped in bacon and then grilled until medium-rare and delicious; this recipe also works well with pronghorn steaks or tenderloins. Recipes

Grilled Bacon-Wrapped Blackbuck Antelope Steaks Recipe

Brian Fortenbaugh

These blackbuck antelope steaks are marinated, wrapped in bacon and then grilled until...

Make use of that deer and elk meat sitting in your freezer by cooking up one of these holiday-worthy venison recipes this season Recipes

6 Venison Recipes to Celebrate the Holidays With

Bowhunter Online Staff

Make use of that deer and elk meat sitting in your freezer by cooking up one of these...

See More Recipes

GET THE MAGAZINE Subscribe & Save

Digital Now Included!

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get Digital Access.

All Bowhunter subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.

To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now