Wild Meat Recipes October 2016

alberta waterfowl hunts
Welcome to the VNO monthly blog
November 7, 2016
Bird Processing
December 1, 2016

Wild Meat Recipes October 2016


It is incredibly satisfying to harvest, process and feed your family with delicious wild game. It is no secret that the staff at Venture North Outfitting love hunting for more than just the trophy, it is part of our lifestyle. We are committed to not wasting this precious resource. Below are a few of our favorite recipes.

Goose/Duck Heart Porkolt
*I tend to save up the hearts to make a big batch; however you can make smaller batches as you harvest birds throughout the season

1 Onion (diced)
1/3 to 1/2 (approximately) cup Oil
1/4 cup Sweet Paprika
1/3 cup Water (or Chicken Stock)
3 pounds of Hearts
1 tsp Coarse Salt
3 Garlic Cloves (minced)
1 tsp Goulash Cream/Paprika Paste (sweet or mild or hot)
2 Paprika Peppers (chopped)
1 Tomato (chopped)

Cooked egg noodles or macaroni for 3 servings

-I put the hearts in a bowl a gentle squeeze to remove blood and cut the goose hearts into 3 or 4 pieces and the duck hearts into 2 or 3 pieces, depending on the size. Remove excess fat, tissue and tubes.
-Saute the onion until golden, remove from the heat to add the paprika (this will prevent the spice from burning) then stir
-Add stock or water, stir and return to the heat.
-Simmer until slightly reduced
-Add the hearts, salt, garlic and paprika paste and stir well.
-Simmer until the meat is halfway tender; watch carefully, they overcook quickly
-Add the peppers and tomato and continue to cook until the meat is tender
-As always taste for seasoning
-Serve over noodles

Deer Roast Dinner (Crock Pot)
5 medium Potatoes (large chop, peeled or unpeeled)
2 cups Carrots (baby-cut)
4 pounds Deer Roast
1/3 cup Dijion Mustard
2 tsp Ground Rosemary
Pinch Salt and Pepper
3 cups Beef Broth
1 medium Onion (large chop)
Cooking Spray

-Coat the inside of the crock pot with cooking spray generously
-Layer the bottom of the crock pot with potatoes
-Place carrots on top of potatoes
-In a separate bowl, mix the mustard, rosemary, salt and pepper together
-Coat the deer roast(s) with the mustard mixture
-Place the roast(s) on top of the carrots
-Gently pour the beef broth over the ingredients in the crockpot
-Sprinkle onions on top
-Depending on your crock pot; cooking time may vary. You may want to babysit this the first time so you don’t overcook your deer. I put mine on LOW for 4-6 hours, however it may require more! We prefer our meat to be ‘Medium’ at most.
-Once satisfied with the doneness of your meat and vegetables, remove roast(s) from the crock pot and let it rest before slicing.

Bacon Wrapped Moose Meatloaf

8 slices of Bacon
1 Onion (diced)
3 Garlic Cloves (minced)
1 pound Ground Moose
1/2 cup BBQ Sauce (preferably mild)
1/2 cup Bread Crumbs
2 Eggs (beaten)
1 Tbsp Worcestershire Sauce
1 Tsp Mustard (preferably Dijon)
1 Tsp Italian Seasoning
1 Tsp Crushed Red Pepper Flakes
4 Tbps BBQ Sauce
-Partially cook the bacon; save the drippings!
-Use the bacon drippings to cook the onion and garlic until soft; remove from heat and cool
-Combine ground moose, ½ cup of BBQ sauce, bread crumbs, eggs, Worcestershire sauce, mustard, Italian seasoning, red pepper flakes and the cooled onions and garlic.
-Form this mixtures into a log and place into a greased baking dish
-Wrap the bacon slices around the meatloaf
-Cook for 35 minutes at 375F
-Remove from oven and brush the moose meatloaf with the remaining BBQ Sauce
-Cook for 10-15 more minutes at 375F
-Check for doneness then let stand for 10 minutes before serving

We’d include photos of all these yummy dishes, but… they get gobbled up pretty fast!

Leave a Reply

Your email address will not be published. Required fields are marked *