Hunting Sense

Hunters’ Hot Tamale Pie

Ingredients:

1½ pounds Ground Venison
1 large Onion, chopped
1 teaspoon Garlic, minced
1 teaspoon Seasoned salt
1 pack Chili seasoning mix
1 pounds Can of tomatoes
1½ cup Cooked whole kernel corn drained
3¼ ounce Can pitted black olives drained
1 cup Yellow cornmeal
1 teaspoon Salt
2½ cup Cold water
¼ cup Chopped canned pimiento
1 cup Shredded cheddar cheese

Directions:

1. Brown ground beef in skillet, breaking up meat with fork. 2. Add seasonings and tomatoes; simmer 5 minutes. 3. Stir in corn and olives. 4. Combine cornmeal, salt and water; cook, stirring, until thick. 5. Add pimento. 6. Line greased, shallow 2-quart baking dish with part of cornmeal mush. 7. Pour in beef mixture and make a border of remaining mush around edge of baking dish. 8. Bake at 350øF about 40 minutes. 9. Sprinkle with remaining cheese and bake 5 minutes longer.

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hunting, hunting sense, hunters, venison, venison recipes, recipes

Ok, so this recipe has very little to do with hunting, unless you count hunting for apples, or it being a treat to take on a hunting trip, or…I don’t know how else. I do have a recipe section though, one that has been neglected quite a bit. And, this is one of my favorite cakes my Grandma used to make.

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One of the earliest types of hunting I got to do when I was young was squirrel hunting. In fact, a squirrel was the first animal I ever shot, if memory serves me right. It’s an excellent animal to break in new hunters on, since they are rather plentiful in most areas, and for the most part, not as hard to hunt as other small game.

Being from Oklahoma, I’m more use to seeing gray and fox squirrels. Here in Canada, the vast majority of squirrels I see are black squirrels, which was a rarity back home. I tease my wife, though, and tell her no matter the color, they still look tasty.

See, she finds it a bit strange that I eat squirrels. To be honest, when cleaning them and seeing how much they look like a rat when the skin is off, I find it a bit weird too. I guess for her it is a bit like rednecks and roadkill…it just doesn’t seem right to eat them. But damn are they ever tasty. Oops, I already mentioned that.

It takes a few of them to make a good meal for a family, but well worth it. Especially when you fry them up and serve them with mashed potatoes, gravy, and biscuits. Some really good eating. Come to think of it, I don’t think I have ever had them any other way except for a couple of times that we had them baked.

For those of you who may not know, here is a simple way to fry up a squirrel.

Cut the squirrel up, let it soak in salt water over night. Remove from the salt water, dip it in either milk or cream, roll in flour, and toss it in a skillet with plenty of oil to mostly cover it. Let it cook until golden brown, flip it and repeat the process. Simple, isn’t it? And hard to beat.

I have a few other recipes that can be here if you’re interested in them.

hunting, hunting sense, squirrel hunting, squirrel recipes, wild game cooking, black squirrels

It’s always sad to end up with so much stew meat from your venison, but there’s an alternative. Next time make this delicious venison sausage and make breakfast something special.

Venison Sausage

Ingredients:

4-5 lbs. Venison
1 1/2 lbs. Salted pork
1/4 tsp. Ground allspice
1/4 tsp. Ground nutmeg
1/4 tsp. ground cloves
1/2 tsp. black pepper
1 1/2 tsp. Garlic powder
1 tsp. onion powder
1-2 tsp. crushed red peppers
1-2 tsp. Ground cayenne pepper
2 Tbls. fennel seed

Preparation:

Trim fat and scrap from Venison. Grind venison and salted pork. Mix together and regrind. Mix remaining ingredients in a small bowl. Add spices to meat mixture and mix well. Divide into appropriate portions and freeze. Great for breakfast or spaghetti sauce.

Yields: 6-8 sausage patties per pound

food, recipes, venison, hunting

I know very few people who doesn’t like meatballs, but have you ever tried making them with venison? Definitely worth a try.

Venison Meatballs

1 1/2 lb VENISON, ground
2 c SOUR CREAM, divided
2 tb CATSUP
1 1/4 ts SALT
1/4 ts PEPPER
1/2 ts GARLIC SALT
1/2 ts OREGANO
1 tb OIL
1 tb WATER
2 ts DILL WEED
-PAPRIKA

Combine venison, 1/4 cup sour cream, catsup, salt, pepper, garlic salt and oregano. Shape into meatballs the size of walnuts.

Brown meatballs in hot oil. Pour off any excess oil. Add water, cover and simmer 15 minutes. Remove meatballs to your serving dish.

Combine remaining sour cream, salt and dill in skillet in which meatballs were cooked. Heat through and pour over meatballs. Sprinkle with paprika.

recipes, venison, hunting, food

1 lb. venison, cubed
Buttermilk
1 tsp tenderizer
2 ounces butter
1 med. onion, chopped
2 carrots, sliced
1 stalk celery, diced
1 small green bell pepper, chopped
1/8 tsp. thyme
Salt to taste
Flour
1 cup burgundy wine

Marinate venison in buttermilk with tenderizer overnight, then remove and rinse.
In a skillet, brown venison in butter. When browned add seasonings, celery, onion, carrots, green pepper, and enough water to cover the meat. Cook until tender and then add wine. Thicken the sauce with flour and let simmer for 10 minutes. Very nice served with white or wild rice.

recipes, wild game, venison, deer, easy recipes, dinner, food