Southern IL Outdoors

Hunting isnt only about bagging your game, the most enjoyable part of hunting is eating the game you have bagged. Our visitors have been requesting a means to share wild game recipe's and we have gladly done so. Please feel free to try the recipe's below out OR submit some of your own favorites so others may enjoy!

Submit your recipe here!

Whitetail Deer

Venison Roast in Sherry - 1 Roast

One pkg. dry onion soup mix

I tsp. garlic

1 cup sherry wine

1 tbsp. sugar
Preheat oven to 425 degrees then reduce the heat to 350 degrees. Place roast on a large piece of heavy duty aluminum foil. Sprinkle 1/2 pkg. of dry onion soup over meat. Wrap the venison in the foil and seal the edges tightly. Place the wrapped meat in a baking pan and roast for 2 to 2 1/2 hours or until tender. Remove the roast and put it on a pleat. Pour off any fat from the juices. Add red wine sage, sugar and juices and thicken with flour or corn starch to make a gravy. (Tip: use corn starch if you want a lighter gravy)

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Venison Stir FryChops - One part venison steak

2 parts carrots

2 1 part bean sprouts

1/2 part celery

1 part broccoli

1/2 cup unsalted peanuts

2 cloves garlic, minced

1/2 cup soy sauce

1 Tbsp. crushed red pepper

1 teaspoon cumin

Cooked noodles--excluding seasoning packet
Slice steaks cross grain and marinade in soy sauce for one day. Throw a little oil in a hot wok to avoid sticking. Stir in venison for about 1 minute. Add other ingredients, including seasoning, stirring frequently. Add additional soy sauce to coat all ingredients. Stir in noodles and serve immediately. This dish is low in fat---the only fat comes from the peanuts and oil, which you can control.

Wild Turkey

Waterfowl

Pineapple Duck - 2 Ducks or one Goose
Quarter birds and wash well. Then marinate Birds in buttermilk to tenderize the meat and get rid of the strong flavor. Stuff birds with apple, orange and celery, and onion. You may cook the birds slowly at 350 degrees F or quickly at 450 degrees F. Be sure to baste often with a mixture of butter and wine or butter and broth. The time required will depend on the size of the bird and the desired amount of doneness. Ducks will require 20-30 minutes at 450 degrees F. and 1 to 1 1/2 hours at 350 degrees F. A goose will take 15-30 minutes longer than duck. 1 (16 oz.) can pineapple, diced Cornstarch for thickening Remove cooked ducks from oven. Empty pineapple syrup into saucepan. Bring to boil, thicken to medium sauce with cornstarch. Add diced pineapple, stir, and pour over ducks. Serves 4.

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Duck with Sauerkraut - 2 ducks, cleaned

2 tsp. paprika

2 tsp. salt

1 tsp. black pepper

1/8 tsp. garlic

2 apples, diced

2 onions, diced

1 lb. bacon

1/3 cup butter or margarine, melted

2 cups water

3 cups canned sauerkraut

2 tbsp. brown sugar

1 tsp. caraway seeds
Season ducks with mixture of paprika, salt, pepper, and garlic salt. Divide and stuff half into bird cavities and place other half in bottom of baking pan. Cover breasts with uncooked bacon and place into baking pan with melted butter and water. Place pan in preheated 350 degrees F. oven; bake 3 hours. Baste every 30 minutes. Cook the remaining bacon until crisp (I do it in a microwave. Rinse sauerkraut thoroughly. Combine sauerkraut, caraway seeds, brown sugar, apples, onion and crumbled bacon in a frying pan. Mix well. Simmer on low for two hours, adding moisture and turning as needed. This is a pest but it is good. Serve quartered ducks on sauerkraut. Serves 8.

Small Game