Deer and Duck season recipes
Deer and duck season is in full swing right now. I will admit that I will cook deer but do not eat it. I do like duck and eventually learned how to cook it. My first duck dinner was under the direction of my sister. Her husband and her son were avid hunters. The father-son duo gave me three fresh ducks and I prepared them Saturday for a Sunday dinner I was making for my sister- and brother-inlaw. After cleaning the ducks and soaking them in the cold salted water for what seemed like hours, they were finally ready to be cooked. This meat is a dark color and will have a “ducky” taste and smell, much different from other meats. My sister aways told me to really soak the ducks for six to seven hours to get the wild smell and taste out. I must have done something wrong because I never accomplished either.
Smothered wild duck
Cut one duck into six or seven pieces. Season with 1 tsp. salt and 1/4 tsp. black pepper and dredge in 1/2 cup flour. Saute duck slowly in 1/2 cup cooking oil, about 30 minutes or until brown on both sides, turning only once. Add 1 cup milk; cover and simmer slowly for one hour or you can bake at 325 degrees for one hour.
Using four to six duck breasts, fillet and cut breasts so you get two fillets from each side. Shake the fillets in a bag with 1/2 flour, salt and pepper, and 1/2 tsp. paprika. Fry slowly in one stick butter until tender, being careful to not burn the butter. Stir in 1/2 pt. sour cream, one can cream of mushroom soup, dash of Worcestershire sauce and a dash of soy sauce. Bring to a simmer for several minutes. Then put in a 13-by-9-in. baking dish and bake at 325 degrees for 30 minutes or until tender.
Now the hunters have brought home the deer. Most hunters take the deer to the butcher shop to be processed and when the cook gets the meat it is ready to cook.
Place 1 lb. of boneless venison steak, cubed, and 1 lb. of pork sausage in a large skillet and cook, breaking up with a wooden spoon as necessary, over medium heat until no longer pink and evenly browned. Drain grease off and stir in one chopped onion and two minced gloves of garlic. Cook until aromatic, about three minutes. Drain and mix in one 6-oz. can of tomato paste, season to taste with hot pepper sauce, salt and black pepper, one 10-oz. can of tomatoes with green chilies, one 15-oz. can of cannellini beans, drained, and 3 tbsp. chili powder. Place all of this in a Crock Pot. Stir well. Cover and cook eight to 10 hours on low or five hours on high. Sprinkle each serving with shredded cheddar cheese.
Venison sloppy joes
This is delicious and easy to make. Place 1/4 lb. of bacon in a large deep skillet. Cook over medium heat and evenly brown. Remove from skillet, crumble and set aside. Brown 2 lbs. of venison stew meat in the bacon grease for flavor. In a slow cooker, place one large chopped yellow onion, 1/2 cup brown sugar, 1/4 cup wine vinegar, 1 tbsp. ground cumin, 1 tsp. chili powder, 2 tbsp. minced garlic, 1 tbsp. mustard, 1 cup ketchup and salt and pepper to taste. Add the venison and bacon. Stir well and cook for eight hours on low. Use a fork to separate the meat into a thick and yummy sloppy joe to be served on your choice of buns or rolls.
Next week: Christmas cooking.