DEER SPECIESSavory Marinade Recipes Easy Wild Game Recipes The deer species information that I am covering first is on the whitetail deer. The whitetail inhabits most of North America and is the most recognized and harvested animal.
The size of the whitetail deer varies quite a bit. Body weight can range from under 100 pounds to over 300 pounds; which is a huge difference. The body size of a whitetail in the upper Midwest (where corn, soybeans and alfalfa are abundant) are a lot bigger than the deer in southern Texas. I do go into detail on the whitetail deer, including the herd's social structure and RUT here. I believe I have the BEST Venison Recipes on the web. See for yourself.
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FEATURED RECIPE:
STUFFED ELK CABBAGE ROLLS
Ingredients
12 large cabbage leaves
1 lb ground elk
1 lb sweet Italian sausage
1 small can tomato paste, divided
1 tsp Better Than Bouillon beef base
1/2 cup water
1/2 cup warm cooked rice mixed with 1 TBS butter
1 egg
1 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp dried sweet basil (Sam's Club has it)
1 tsp homemade garlic powder
1 tsp homemade onion powder
1 TBS paprika
2 TBS onion, grated
2 TBS celery, diced
1/4 cup carrots, shredded
Sauce
2 cups tomatoes, crushed
remaining half of tomato paste
1 cup water
1 tsp Better Than Bouillon beef base
1-1/2 TBS brown sugar
cayenne pepper, to taste (optional)
remaining cabbage leaves to cover rolls
Directions
PREHEAT oven to 325 degrees. Spray a roasting pan or large baking dish (9x13) with vegetable spray; set aside.
Cut 12 large leaves off of cabbage head, and place in boiling water, let stand until leaves are limp; approximately 3 minutes.
Measure out 1/2 cup of hot cabbage water and add the Better Than Bouillon beef base. Mix well until dissolved.
Meanwhile, add the above mixture with the the elk, sausage, 1/2 of the tomato paste, rice, egg, seasonings and vegetables together in a large bowl, mixing to combine.
Put 1-4 tablespoons (depending on size of leaf) of meat mixture in center of each leaf; tuck in sides and roll to cover meat; placing seam side down in prepared pan. (I roll any leftover filling into meatballs and cook them with the cabbage rolls.)
Mix the sauce ingredients together in a saucepan and heat through so the sugar and beef base is dissolved. Pour over the rolls and meatballs. Cover with the remaining cabbage leaves (so the rolls do not dry out).
Bake for 1 hour 45 minutes. Discard the top cabbage leaves, and stand back - they will knock you down to get to these cabbage rolls
More Wild Game and Game Bird Recipes
They work great for other meat like elk, moose and beef.
NOTE: You can use any fresh fish fillets for this recipe like walleye, crappie, perch, bluegill, cod, etc.
FRESH FISH TACOS
crappie (or blue gill) fillets
2 TBS canola oil for frying
2 TBS butter, for frying
1/2 tsp homemade chili powder
1 TBS honey
kosher salt and freshly ground black pepper
1 fresh lime
soft taco shells
cabbage slaw, recipe below
In a skillet over medium-high heat, heat the canola oil and butter for frying.
Meanwhile, dust the clean fillets with chili powder, kosher salt and then drizzle the lime juice and honey over them. Fry for 2-3 minutes, flip over and fry another 2-3 minutes. The crappie is done when it is opaque and flakes easily.
Heat the taco shells in a pan until it bubbles; flip and repeat.
TOPPINGS:
Chopped Cilantro
Homemade Salsa
Chunky Guacamole or Avocado
Red Onion Slices
Tomato Slices
Homemade Mayonnaise
Mango Salsa
kosher salt and freshly ground black pepper
CABBAGE SLAW
5 cups green, red or mixed cabbage, finely chopped
1/2 cup homemade sour cream
1/2 cup homemade yogurt
2 TBS fresh lemon or lime juice
1/2 tsp cumin powder
1/2 tsp dill weed
kosher salt to taste
freshly ground black pepper to taste
3 green onions, sliced thinly
1 jalapeno, seeded and finely chopped
Combine sour cream, yogurt, lime juice, cumin powder, dill weed, scallions, jalapeno, salt and pepper. Mix well. Reserve 1/2 of the mixture to top the tacos. Mix the other half with the cabbage.