Wild About Game

Ingredients:

1 1/2 lbs venison loin (tenderloin or back strap)

2 cups milk, divided

1/2 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup butter

3/4 cup dry white wine

2-3 tablespoons fresh lemon juice

1/4 cup snipped fresh parsley

1-2 tablespoons capers, drained

Preparation:

• Slice loin, across the grain, into thin slices, approximately 1/4 inch thick. (Venison loin that is partially frozen will be easier to slice thinly).
• In a shallow dish, combine meat and 1 cup milk. Cover dish with plastic wrap and refrigerate for 2-3 hours. Drain and discard milk. Add remaining milk and let stand at room temperature for 1 hour. Drain and discard milk again. Pat venison slices dry with paper towels.
• On a sheet of waxed paper, mix flour, salt, and pepper. Dip venison slices in flour mixture, turning to coat.
• In large skillet (I prefer cast iron for even heating), melt butter over medium-high heat. Add venison slices; brown on both sides. Add wine; cook about 2 minutes.
• Transfer venison slices to a heated platter with slotted spoon.
• Add lemon juice, parsley, and capers to skillet. Reduce heat to medium. Cook, stirring constantly, about 2 minutes, scraping bottom and sides of skillet. Serve sauce over venison slices.

Ingredients:

One 6-pound leg of wild boar

1/4 cup coarse sea salt

1/4 cup coarsely ground black pepper

For the marinade:

4 cups hearty red wine

2 dried imported bay leaves

40 sprigs fresh thyme, rinsed

20 black peppercorns

6 cloves

1 carrot, trimmed, peeled, and cut in 1/4-inch chunks

1 medium onion, cut in eighths

1/4 cup best-quality red wine vinegar

To roast the wild boar:

20 whole cloves

2 to 3 tablespoons olive oil

For the sauce:

2 cups chicken or veal stock

3 tablespoons red currant jelly

Preparation:

• Rub the leg of wild boar all over with the salt and the pepper. Place it in a shallow dish, cover it loosely, and refrigerate it for 36 hours.
• Bring the wine, the herbs and spices, and the vegetables to a boil in a medium-sized saucepan over medium-high heat and cook for about 3 minutes. Remove from the heat and let cool to room temperature. Strain, reserving the bay leaf, thyme, peppercorns and cloves, and discarding the vegetables.
• Whisk in the vinegar.
• Quickly rinse the salt and pepper from the boar to remove most but not all of it. Pat meat dry and place it in a shallow dish.
• Pour the cooled marinade over it, return it to the refrigerator, loosely covered, and let it marinate for 36 hours, turning it at least four times.

Preheat the oven to 450°F.

• Remove the leg of wild boar from the marinade and pat it dry.
• Make 20 tiny slits in it all over and insert a clove into each slit.
• Transfer the boar to a baking dish and pour one-fourth of the marinade over it.
• Roast in the center of the oven until the boar is very golden on the outside. When you cut into it, it should be a very faint pink (there should not be even a slight amount of red), which will take about 2 hours. Check it occasionally to be sure the marinade hasn’t completely evaporated, and pour the additional marinade over the roast, one-fourth at a time.
• When the boar is roasted, remove it from the oven, and set it on a platter in a warm spot, loosely covered, to sit for at least 20 minutes so the juices have a chance to retreat back into the meat.
• To prepare the sauce, transfer the cooking juice and any browned bits from the bottom of the baking dish to a medium sized saucepan. Whisk in the chicken or veal stock and bring to a boil over medium-high heat. Reduce by about one-fourth, then stir in the red currant jelly. Continue cooking and whisking until the sauce is smooth and satiny, 8 to 10 minutes. Remove from the heat.
• Before slicing the boar, remove as many of the cloves as possible. Thinly slice the wild boar and arrange it on a platter. Garnish with flat-leaf parsley leaves. Either pour the sauce over the meat or serve it on the side.

• Cut your turkey legs off and clean them.
• Boil turkey in pot until done. Meat should fall off the bone easily.
• Shred turkey and add mayonnaise, sweet or dill relish, and diced boiled egg.
• Season to taste.
• You can enjoy this with crackers or on toasted wheat bread.

Tip: A lot of people throw turkey legs away. This is just one way you can enjoy them without wasting any meat.

Marinate venison in:

Dale’s

worchestire

sliced jalapeños

a little vegetable oil

minced garlic

• Grill venison to your liking.
• Drain whole kernel corn and rinse black beans. Sauté in a skillet.
• Add lettuce and any salad toppings that you like.
• Take whole wheat tortillas, brush with olive oil and bake at 350 degrees until crispy. Slice into chips and eat with your salad.

Tip: Recommended dressing for this salad: chipotle ranch dressing

If it’s a fresh kill, clean the duck and put it in a bowl of saltwater. Refrigerate for 3 to 4 days.

• Remove it from the saltwater and soak it in Allegro Game Tame Marinate for a few hours.
• Season with Tony Chacheres.
• Wrap in bacon and secure with toothpicks.
• Cut up your favorite vegetables—onions, mushrooms, bell pepper, (red, orange, or yellow) squash, zucchini, etc.. and toss vegetables in a small amount of olive oil.
• Season well.
• Alternate duck and vegetables until the skewers are full and put them on the grill!

• Cut up turkey breast in 1”x2” cubes. Put in a bowl or Ziploc bag overnight with Tony Chachere’s (liquid) chicken marinade.
• Slice a fresh jalapeño pepper.
• Lay out cream cheese to soften.
• Put a dollop of cream cheese on each piece of turkey and top with jalapeño slice. Wrap in bacon and secure with toothpicks.
• Put on the grill!