Wild Side of the Menu No. 1 (continued) - Care
and Cookery
FN-124 (Revised), October 2003
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Introduction
Care of Game and Fish
Aging Game
Cookery Preparation
Food Safety Recommendations
Recipes
Preserving Game and Fish
Nutritional Content and Yield
More Information
Recipes
Key to Abbreviations used in recipes and nutrient analysis:
c. = cup; tsp. = teaspoon; Tbsp. = tablespoon; lb. = pound; qt. = quart; g =
gram; mg = milligram.
Large Game
Venison Steak, Italian Style
4 venison steaks
1/2 medium onion, sliced
1 green pepper, cut into strips
1 15-oz. can chopped tomatoes
Dash of garlic powder (optional)
Dash of oregano (optional)
Salt and pepper to taste
Dredge steaks in flour. Fry in skillet with
sliced onion until brown. Add strips of green pepper and tomatoes. Season
with salt and pepper. Add garlic powder and/or oregano if desired. Simmer
1/2 to 1 hour. Serve on rice.
Makes 4 servings. Each serving contains about
267 calories, 8.6 g fat, 19 g carbohydrate, 1.7 g fiber and 116 mg cholesterol.
Quick Oven Steak
2 lb. steak or roast
1 pkg. commercial dry beef-flavored mushroom mix
Sprinkle both sides of meat with mushroom mix.
Lay on heavy-duty foil. Wrap loosely, but make airtight seal using double
fold in foil. Place in 375-degree oven for 1 hour or until fork tender.
Makes 6 to 8 servings. Each serving contains
239 calories, 5 g fat, 2 g carbohydrate and 169 mg cholesterol.
Venison Stroganoff
2 lb. steak cut 1/2" thick
2 c. mushrooms, chopped (you may use canned bits and pieces or chopped fresh
mushrooms)
1 c. finely chopped onion
3 Tbsp. butter or margarine
3 beef bouillon cubes
4 c. cooked rice
1 c. boiling water
2 Tbsp. tomato paste
1 tsp. dry mustard
1/2 tsp. salt
2 Tbsp. flour
1/2 c. water
1 c. dairy sour cream (regular or reduced fat)
Cut steak into strips about 2 1/4 inches long.
In large skillet, saute fresh mushrooms and onion in butter or margarine till
golden brown. Remove and set aside. Brown meat on all sides (15 minutes).
Dissolve bouillon cubes in boiling water; pour over meat. Add tomato paste,
mustard and salt. Heat. Simmer 45 minutes or until tender. Combine flour and
water. Slowly stir into meat mixture. Cook, stirring constantly, until mixture
comes to a boil. Reduce heat. Add mushrooms, onions and sour cream. Heat but
do not boil. Serve over hot rice or chow mein noodles.
Makes 4 to 6 servings. Per serving (recipe as
is): 493 calories, 18 g fat, 40 g carbohydrate, 2.5 g fiber and 145 mg cholesterol.
Per serving (recipe with reduced fat sour cream):
434 calories, 13 g fat, 34 g carbohydrate, 2.6 g fiber and 141 mg cholesterol.
Venison Fondue
Venison steaks, chops or other tender cut
Peanut oil
Fondue sauce
Steak sauce or garlic butter sauce
Heat 2 to 3 inches of peanut oil in fondue pot
to a temperature of 380 degrees (or when a 1-inch cube of bread toasts in
40 seconds). Cut venison into 1-inch cubes. Using fondue forks (table forks
get too hot), dunk cubes of venison into oil for about 1 minute, depending
on the degree of doneness preferred sauce.
Note: Peanut oil is preferred for fondues because
of its flavor and other properties. Melted shortening or other vegetable oils
may be substituted.
Fondue Sauces
Horseradish Sauce
1/2 c. sour cream (regular
or reduced fat)
1 Tbsp. horseradish
1/2 tsp. Worcestershire sauce
Mix all together and serve.
Makes 4 servings. Per serving (recipe as is):
55 calories, 5 g fat, 2 g carbohydrate and 10 mg cholesterol.
Per serving (recipe with reduced fat sour
cream): 44 calories, 2.5 g fat, 3 g carbohydrate and 10 mg cholesterol.
Garlic Butter Sauce
1/4 c. butter or margarine
1 Tbsp. garlic powder
Melt butter, add garlic powder. Serve warm.
Makes 4 servings. Each serving contains 115
calories, 12 g fat, 1.5 g carbohydrate and 33 mg cholesterol.
Venison Chops in Sour Cream
6 venison chops (about 1/2 inch thick)
1/2 tsp. powdered sage
1/2 tsp. salt
2 Tbsp. shortening
Dash of pepper
2 medium-size onions, sliced
1 beef bouillon cube
1/4 c. boiling water
1/2 c. sour cream (regular or reduced fat)
1 Tbsp. flour
1 Tbsp. dried parsley flakes, crushed
Rub chops with mixture of sage, salt and pepper.
Brown chops on both sides in shortening. Drain extra grease. Add onions. Dissolve
bouillon in boiling water and pour over chops. Cover and simmer about 25 to
30 minutes or until meat is done. Put meat on serving platter. Combine sour
cream and flour in a bowl and slowly stir in drippings. Return all to skillet.
Cook, stirring constantly until mixture begins to boil. Add water to thin
gravy. Pour over chops and serve.
Makes 6 servings. Per serving (recipe as is):
205 calories, 10.5 g fat, 6 g carbohydrate, 1 g fiber and 81 mg cholesterol.
Per serving (recipe with reduced fat sour cream):
181 calories, 8 g fat, 5 g carbohydrate, 1 g fiber and 79 mg cholesterol.
Yuletide Mincemeat
4 lb. venison meat with bones
2 lb. seedless raisins
1 15-oz. box light raisins
1 Tbsp. salt
1 Tbsp. cinnamon
1 Tbsp. ground ginger
1 Tbsp. cloves
1 Tbsp. nutmeg
1 12-oz. box currants
3/4 lb. beef suet
3 lb. apples, peeled and quartered
1 tsp. allspice
1 tsp. mace (optional)
2 qt. cider, grape juice, or other fruit juice
1 lb. brown sugar
Trim fat from venison. Cover with water. Simmer
until meat is tender. Refrigerate venison in cooking liquid and allow to cool
overnight. Remove all fat from top of liquid. Separate meat from bones and
put meat through grinder, using a coarse blade. (There should be enough ground
venison to make at least 2 quarts of ground meat.) Grind suet and apples.
Combine all ingredients in a large kettle. Simmer for 2 hours to plump fruit
and blend flavors. Stir often to prevent sticking.
Use "as is" for cookie recipes. Add
1 c. apple for every 2 c. of mincemeat for pie.
Preserving Mincemeat
Mincemeat can be frozen or canned. Process pints or
quarts of mincemeat for canning for 90 minutes at 10 pounds pressure (240
degrees) in a weighted gauge canner or 11 pounds pressure in a dial gauge
canner. Adjustments in pressure need to be made at altitudes above 1,000 feet.
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Small Game
Rabbit Supreme
1 or 2 rabbits, cut up
Flour, salt and pepper to taste
Shortening
1/4 c. water
1/4 c. wine
2 cans cream of mushroom soup
Worcestershire sauce
Tabasco sauce
1 clove garlic
1 bay leaf
2 or 3 strips bacon
2 onions, sliced
Boil rabbit pieces 1 hour. Dry thoroughly; shake
in bag with flour, salt and pepper. Braise rabbit pieces in pressure saucepan
in small amount of shortening. Add water, wine, soup, onion, Worcestershire
sauce, Tabasco sauce, garlic and bay leaf. Place strips of bacon over rabbit.
Close cooker. Process 20 to 25 minutes at 10 lb pressure.
Makes 4 to 6 servings. Per serving (recipe as
is): 304 calories, 17 g fat, 15 g carbohydrate, 1 g fiber and 74 mg cholesterol.
Per serving (recipe with no bacon): 211 calories,
12 g fat, 14 g carbohydrate, 1 g fiber and 32 mg cholesterol.
Hasenpfeffer (Rabbit Stew)
1 large or 2 small rabbits, cut in serving pieces
1 c. vinegar
1 c. beer
1 large onion, sliced
2 Tbsp. mixed pickling spices
1 tsp. salt
6 peppercorns, crushed
Flour
3 slices bacon
1 Tbsp. sugar
3 Tbsp. flour
3 gingersnaps
1/2 c. sour cream
Combine vinegar, beer, sliced onion, spices,
salt and pepper in a large glass, earthenware or enamel container. Add rabbit,
cover and refrigerate for 1 or 2 days, turning several times. Remove from
marinade and reserve 2 cups of marinade for gravy. Pat rabbit dry. Dredge
in flour.
Dice bacon and cook over moderate heat until
crisp. Remove from fat and set aside. Add rabbit pieces and brown well on
all sides, adding a little butter, if necessary. Sprinkle with sugar, cover
and cook over moderate heat until tender, about 1 hour, adding a few tablespoons
of the marinade to form steam, if necessary. Remove from the pan and keep
warm.
Add 3 tablespoons of flour to the drippings,
add 2 cups of the marinade and crumbled gingersnaps. Adjust seasoning. Cook
and stir until smooth and thickened. Add sour cream and blend. Add rabbit
and bacon bits and heat only to serving temperature.
Makes 6 servings. Per serving (recipe as is):
240 calories, 8.6 g fat, 16 g carbohydrate, 1 g fiber and 82 mg cholesterol.
Per serving (recipe with reduced fat sour cream
and no bacon): 166 calories, 3 g fat, 17 g carbohydrate, 1 g fiber and 37
mg cholesterol.
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Game Birds
Barbecued Duck or Grouse
2 large ducks or grouse
1/2 bottle (12-oz) chili sauce
1/2 bottle (14-oz) hot catsup
1/4 lb. margarine or butter
2 tsp. salt
1/4 tsp. pepper
2 Tbsp. vinegar
1/2 c. water
Place quartered birds on rack, skin side up,
in shallow pan in 325-degree oven. Melt margarine in small pan; add remaining
ingredients and bring to a slow boil. Keep warm. Baste meat, continuing to
baste every 15 minutes for about 45 minutes. You may want to turn birds when
top is browned. Skinned birds barbecue nicely too. Baste often.
Makes 4 servings. Barbecued duck per serving:
446 calories, 27 g fat, 33 g carbohydrate and 1.5 g fiber.
Roast Duck
1 small young duck
2 c. apples, quartered
1 slice onion
2 tsp. salt
1/3 tsp. pepper
1 c. orange juice
Fill cavity with peeled, quartered apples. Close
with skewers. Tie legs and wings close to body. Rub with onion slice, salt
and pepper. Roast, back side up, uncovered, at 325 degrees 1 to 1 1/2hours.
Baste every 10 minutes with orange juice. Large ducks such as mallards will
serve two. Small ducks such as teal serve one adult.
Makes 1 serving. Each serving contains 366 calories,
4.5 g fat, 66.5 g carbohydrate, 5.8 g fiber and 0 mg cholesterol.
Pheasant in Sour Cream
1 pheasant, cut in serving pieces
Flour, salt and pepper, fat
1 c. sour cream (regular or reduced fat)
3 Tbsp. dry onion soup mix
1/2 c. milk
Coat pheasant with flour, salt and pepper. Brown
in hot fat. Combine cream, soup mix and milk; pour over browned meat. Cover.
Bake at 350° F 1 hour or until tender.
Makes 4 servings. Per serving (recipe as is):
352 calories, 25 g fat, 9 g carbohydrate, 0 g fiber and 90 mg cholesterol.
Per serving (recipe with reduced fat sour cream):
326 calories, 22 g fat, 10 g carbohydrate, 0 g fiber and 88 mg cholesterol.
Pheasant in Milk
1 pheasant (cut up)
Milk or cream
Flour seasoned with salt, pepper or other spices
Carbonated lemon-lime drink (optional)
2 Tbsp. fat
Dredge pheasant in seasoned flour. Brown in
fat on both sides. Add approximately 2 inches of milk or cream. Simmer on
top of stove, or bake in oven until done (1 to 1 1/2
hours until it reaches a temperature of at least 165 degrees). If desired,
add 1/2 to 3/4 c. carbonated lemon-lime drink when you add the milk.
Makes 4 servings. Per serving (recipe as is):
915 calories, 57 g fat, 3 g carbohydrate, 0 g fiber and 285 mg cholesterol.
Per serving (recipe with skim milk): 332 calories,
17 g fat, 12 g carbohydrate, 0 g fiber and 77 mg cholesterol.
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Fish
Lemon Broiled Fish Fillets
3 lb. fish fillets
6 Tbsp. butter or margarine
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. Worcestershire sauce
2 Tbsp. lemon Juice
Paprika
1/2 c. white wine
Place fish in greased broiler pan. Melt butter
or margarine; mix with salt, pepper, Worcestershire sauce and lemon juice.
Brush fillets with this mixture. Sprinkle with paprika. Broil 3 inches from
source of heat for about 5 minutes or until golden brown. Turn, brush again
with sauce and sprinkle with paprika. Broil 7 minutes longer until fish flakes
easily when tested with fork.
Makes 6 to 8 servings. Per serving (recipe as
is): 284 calories, 15 g fat, 1 g carbohydrate, 0 g fiber and 139 mg cholesterol.
Cocktail Sauce
Combine:
2 parts chutney
1 part mayonnaise
Vary according to taste.
Crispy Lemon Fish
Clean, wash and dry fish thoroughly with towel. Dip
in beaten eggs. Salt and pepper fish and roll in commercial potato flakes.
Fry in butter and sprinkle both sides with a
few drops of lemon juice. Be careful not to add too much lemon. The fish will
flake when done.
Small trout are especially good with this recipe,
but any fish or fish fillet will do.
Boiled Fish
Use a two-gallon pot. Fill 3/4 full of water. Add
two large potatoes and about 1/2 cup salt. Bring water to boil. Add a fatty
fish such as trout. Cook until done (fork easily penetrates flesh). Season
and serve. Larger fish are best prepared by this method. Allow 2 lb. fish
for every 2 potatoes.
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Preserving Game and Fish
Canning, Drying, Pickling
For information on canning game and fish, contact your
county office of the NDSU Extension Service for FN-155, "Wild
Side of the Menu No. 3 Preservation of Game Meats" or HE-188, "Canning
Meat — Poultry, Red Meats, Game and Seafoods."
Nutrient Content of Selected Game Species
Since the beginning of civilization, foods from the muscles
of animals have served mankind well. The livelihood of the Native American and
the early settlers depended on nondomesticated animals and fish as a source
of food. Hunting and fishing were not only popular pastimes, but were necessities
in many cases. However, the role of game meats as a source of food has been
largely ignored in modern times, yet it may provide the principal meat source
for many individuals in North America as well as in some of the developing countries.
Through research we are beginning to understand the delicate
balance of nature needed for the preservation of these species. Game species
provide many forms of enjoyment to the naturalist, hunter and sportsperson.
They can also be a source of nutritious food.
Table 1 shows the nutrient content of lean domestic and
game meat. The mineral content of various game animals is shown on Table 2.
Table 3 shows the relative percentage of saturated, monounsaturated and polyunsaturated
fatty acid found in some mammalian species.
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Table 1. Nutrient content of lean* domestic and game meats.
-------------------------------------------------------------------
Nutrient
Species Moisture Protein Fat Cholesterol Energy**
-------------------------------------------------------------------
- - - (g/100g***) - - (mg/100g) (Kcal/100g)
Beef (USDA Choice) 70.2 22.0 6.5 72 180
Beef (USDA STD) 73.2 22.7 2.0 69 152
Pork 71.9 22.3 4.9 71 165
Lamb*** 73.2 20.8 5.7 66 167
Buffalo 74.5 21.7 1.9 62 138
Whitetail Deer 73.5 23.6 1.4 116 149
Mule Deer 73.4 23.7 1.3 107 145
Elk 74.8 22.8 0.9 67 137
Moose 75.8 22.1 0.5 71 130
Antelope 73.9 22.5 0.9 112 144
Squirrel 3.8 21.4 3.2 83 149
Cottontail 74.5 21.8 2.4 77 144
Jackrabbit 73.8 21.9 2.4 131 153
Chicken 75.7 23.6 0.7 62 135
Turkey (domestic) 73.8 23.5 1.5 60 146
Wild Turkey 71.7 25.7 1.1 55 163
Pheasant (domestic) 74.0 23.9 0.8 71 144
Wild Pheasant 72.4 25.7 0.6 52 148
Grey Partridge 72.1 25.6 0.7 85 151
Sharp-tailed Grouse 74.2 23.8 0.7 105 142
Sage Grouse 74.3 23.7 1.1 101 140
Dove 73.6 22.9 1.8 94 145
Sandhill Crane 73.2 21.7 2.4 123 153
Snow Goose 71.1 22.7 3.6 142 121
Mallard 73.2 23.1 2.0 140 152
Widgeon 73.5 22.6 2.1 131 153
-------------------------------------------------------------------
*Mammal Samples � Longissimus Muscle; Avian Samples � Breast Muscle
**Determined by bomb calorimeter.
***100 grams is approximately 3.5 ounces.
****Results of research conducted at North Dakota State University.
All values (except lamb which is published in The Journal of Food
Science) are the result of original research at North Dakota State
University.
Table 2. Mineral content of lean tissue from
domestic and game meals.*
--------------------------------------------------
Mineral** (mg/100g)
-----------------------------
Species P Na Ca Fe Zn
--------------------------------------------------
Pork 204 52 4.4 0.8 1.5
Beef 172 52 4.2 1.8 3.4
Buffalo 177 52 5.5 2.5 2.4
Mule Deer 166 54 3.3 2.7 1.4
Whitetail Deer 212 51 3.8 3.6 2.0
Elk 161 58 3.8 2.7 2.4
Antelope 180 49 3.2 3.1 1.2
Moose 149 65 3.6 3.0 2.8
Chicken 180 42 4.7 0.6 0.52
Pheasant 219 50 5.1 1.2 0.64
Sharp-tailed Grouse 200 67 7.2 4.8 0.73
Sage Grouse 226 57 5.3 4.1 0.71
Grey Partridge 223 43 4.7 2.7 0.66
Dove 252 64 5.3 4.3 0.64
--------------------------------------------------
*Mammal samples � Longissimus muscle;
Avian samples � Breast muscle
**P = Phosphorus; Na = Sodium; Ca = Calcium;
Fe = Iron; Zn = Zinc
All values are results of research conducted at
North Dakota State University.
Table 3. The relative percentage of the types of fat
within the muscle* tissue of various mammalian species.
----------------------------------------------------------
% Fatty Acids
-------------------------------------------
Species Saturated Monosaturated Polyunsaturated
----------------------------------------------------------
Beef 46.3 45.5 8.2
Buffalo 43.2 45.0 11.8
Mule Deer 48.0 31.8 20.2
Whitetail Deer 45.6 30.6 23.9
Elk 48.4 26.6 24.9
Antelope 41.2 27.1 31.6
Moose 36.6 24.3 39.1
----------------------------------------------------------
* Longissimus muscle.
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Nutritional Content and Yield
Nutritionally, venison is as good a source of protein
as the meat of domestic animals. A typical venison steak or chop has 23.6 percent
protein, 1.4 percent fat and 73.3 percent moisture. It will supply a total of
153 calories per 100 grams (about 3.5 ounces) of raw meat. Yield information
has shown that a field-dressed deer will yield approximately 61 percent boneless
meat for the freezer while the skinned and dressed carcass will yield 72 percent.
In other words, if your deer weighed 120 pounds field-dressed, and was not shot
up severely, you could expect to obtain 70 pounds of boneless meat to put into
the freezer as roasts, chops, steaks and sausage trim.
More information available from the NDSU Extension Service
These publications and information about wild game and
other food safety/nutrition topics are available on the NDSU Extension Service
Web site: www.ag.ndsu.nodak.edu/food.htm
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FN-124 (Revised), October 2003
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