Michigan Out of Doors "Fur" Recipes

Ingredients:
2 quarts long grain white rice
Olive oil
1/2 cup diced onions
1 1/2 tbsp diced garlic
4 lbs Elk (or other big game) meat
1 1/2 cups stewed, diced tomatoes
Shredded asiago cheese
Fresh, whole green peppers
Red sauce (Try Campbell's Select Gold Label Roasted Red Pepper & Tomato Soup)

Seasoning blend:
(Add to taste)
Cayenne pepper
Chili powder
Cilantro
Salt
White Pepper

Directions:
Put rice on to boil. In a separate pan, sauté garlic and onions in 2 tbsp of olive oil. Core the green peppers and brush with herbed olive oil then grill for 3-5 minutes. Put peppers in a dish and cover with plastic wrap. Add meat to garlic and onions and cook to medium, put in a bowl and chill in refrigerator.

Add tomatoes to the rice, stir in seasoning blend and chill in refrigerator. Once chilled, remove meat and rice from refrigerator and mix well. Stuff the green peppers full with the mixture and put them in a deep pan. Cover peppers with your favorite red sauce. Top each pepper with asiago cheese and cook uncovered at 350-degrees for 30 minutes. Serve with mashed potatoes.

Gypsy Rabbit Dinner

Ingredients:
1 Rabbit, deboned & cut into pieces
1 Large Bay Leaf
3 Sprigs of Thyme
2 Whole Cloves
Red Wine
1 ½ cups Diced Carrots
5 Med. Onions, minced
12 Small White Onions
12 Small Mushroom Caps, peeled
18 Small Potato Balls, raw
Chicken Fat, about the size of a small egg
6 Peppercorns, crushed
1 Tbsp Parsley, minced fine

Dumplings:
1 Egg
1 cup Flour
2 Tbsp Baking Powder
1 pinch of Salt
Milk

(Can also be used for Muskrat, Woodchuck or Porcupine) Skin and clean a 3 pound rabbit. Cut into pieces for serving. Place in a kettle with a bouquet garni composed of the bay leaf, thyme & cloves tied together with kitchen thread. Also 5 medium-sized onions (minced), chicked fat, crushed peppercorns and salt to taste.

Cover with equal parts water and red wine. Bring to a rapid boil, lower the flame and let it simmer very gently for 2 ½ hrs. without disturbing. Then, add carrots, small onions, potato balls and mushroom caps.

Continue cooking, covered, until vegetables are tender or about 25 minutes longer. Remove bouquet garni and thicken the mixture with 2 tablespoons kneaded butter (equal parts butter & flour kneaded together). Adding the parsley, continue simmering for 4-5 minutes, then bring to a full boil and add the following dumplings.

Dumplings:

Sift together 1 cup flour, 2 tsp baking powder and 1 pinch salt. Then add alternately, 1 whole fresh egg, beaten until light and enough cold milk to make a stiff batter. Drop by tablespoons atop the rabbit ragout and let rise. Then cover and cook for 12-15 minutes more. Serve generously.

Incredients:
2 Rabbits (or 2-3 squirrels)
1 cup tomatoes
1 cup lima beans
1 cup corn
1/4 cup oil
1 medium onion, chopped
1 diced lemon

Directions:
Brown meat in hot oil until brown, along with onions. Add 1 cup water and tomatoes and cover. Simmer until tender. Add rest of vegetables and cook 10-15 minutes until done. Salt and pepper to taste.

Incredients:
2 pounds venison round steak (cut into 1" pieces)
2 tablespoon cooking oil
2 tablespoons flour
1 cup red wine
2 cups beef stock
3 Cups assorted sliced mushrooms (button, portabella, shitake, etc.)
6 stalks green onions (diced)
4 stalks fresh rosemary
2 teaspoons thyme
2 gloves mashed fresh garlic
¾ cup heavy cream

Directions:
Pre-heat oven to 350 degrees and in a large oven proof pot over medium high heat add the cooking oil and heat through. Add the venison green onions, and garlic and cook until the meat is brown on all sides. Add the flour and make a paste with the oil. Cook the paste until the mixture has an even brown color to it (about 2 to 3 minutes). Add the wine to the paste and mix thoroughly until the wine has incorporated into the paste. Cook for several minutes so the alcohol can be cooked out of the wine. Add the beef stock a little at a time making sure to mix well as you are adding the stock. Add the mushrooms, button mushrooms, rosemary, and thyme and bring back to temperature. Cover the pot and place it in the oven for 1 hour making sure to stir occasionally. Remove the pot from the oven and place on the stove top and add the cream. Heat through and serve over mashed potatoes.

Taken from Wild Game Simple by Pat LaPorte and Mike Gnatkowski

Ingredients
Marinade (marinate for 24hrs in frig.)
1 or 2 venison tenderloins
1/2 cup soy sauce
1/2 cup sugar
dash of cayenne pepper
dash of white pepper
2 cloves of garlic

Sauce
1 tbsp Horseradish
1 tbsp Worchestershire Sauce
1 1/2 cups of sour cream
lemon juice from 1/2 of a lemon
*Mix to taste

Baquette
Olive oil
Minced Garlic

Instructions
Mix together marinade in a glass bowl, put in tenderloin and place in refrigerator for 24hrs. Slice baquette and brush one side with olive oil and garlic. Toast on grill or under broiler. Mix together the horseradish sauce to taste. Grill tenderloin until medium-rare and slice into thin slices. Place a couple teaspoons of sauce on the grilled baquettes, then place a piece of tenderloin on top and garnish with more sauce and red peppers. Enjoy.

Ingredients:
2- Rabbits (cleaned and quartered)
3- Lg. White Onions
All-purpose Flour
Cooking oil of choice
Cajun Shake seasoning
1- 16oz. jar of Creole Garlic or French Onion Cajun Injector Marinade.
Marinade Injector

Preparation of Rabbit:
Inject 1/2 oz. of marinade of choice into each piece of rabbit. Season each piece of rabbit with dry Cajun Shake seasoning. Dredge each piece of rabbit in flour and pat off excess. In a pre-heated 10qt. pot, add 3/4 cup of cooking oil. Add rabbits and brown both sides for 3 minutes, remove and set to side. DO NOT DISCARD OIL. Flour will be added to leftover oil to make the Roux.

Preparation of Roux:
Add 1/2 cup of flour to the oil. On a medium-low heat, constantly stir the flour and oil mixture until the mixture turns the color of caramel. The Roux will have a paste consistency when cooked. For thicker gravy, additional flour and oil can be added. If darker gravy is desired, continue stirring until color choice is reached. Once color and consistency is reached, add chopped onions to Roux and stir over heat.

When onions become translucent, add 3 cups of water to Roux and stir to blend Roux into liquid. Add seasoning to taste.

After mixture is blended, add rabbits to liquid and cook covered for two hours on a medium-low heat setting stirring every fifteen minutes. Serve over rice.