Gone Huntin Safaris TV - Wildlife Recipes

Venison Meat Loaf

Ingredients:

2 Teaspoons Salt

1 Teaspoon Black Pepper

1-1/2 Pounds of Ground Venison

2 Tablespoons Brown Sugar

2 Tablespoons Spicy Brown Mustard

2 Tablespoons Vinegar

1 Can (8oz) Tomato Sauce

Directions:

In a large bowl, lightly beat eggs, then add tomato sauce,onion, crumbs, salt and pepper. Add venison and mix well. Press into 2 Eggs an ungreased 9x5x3-inch loaf pan. Combine the brown sugar, 1 Medium onion, finely chopped mustard and vinegar, then pour over the top of the meatloaf. 1 Cup of dry bread crumbs Bake uncovered at 350 degrees for 70 minutes.

Caribou Strips

Ingredients:

2 Pounds Caribou Strips

1 Cup Flower

2 Teaspoons Dymond Lake Seasoning

1/4 Cup Vegetable Oil

2 Tablespoons Butter or Margarine

Garlicky Wine Marinade:

2 Cups Dry Red Wine

2 Garlic Cloves, Crushed

2 Tablespoons Soy Sauce

1/2 Teaspoon Dry Mustard

Directions:

1. Combine all of the marinade ingredients and add the caribou strips. Marinate in the refrigerator for 8 hours, or over night if it is more convenient.
2. Mix the flour and seasoning. Dredge the drained caribou strips in the flour and saute in the oil and butter, a handful at a time, until nicely browned. You may have to add more oil and butter.

Goose Tidbits

Ingredients:

Several Goose Breasts

Real Butter

Seasoned Pepper

White Vermouth

Directions:

1. Lay the goose breast flat on the cutting board and, with a sharp knife, slice along the top to make very thin slices.
2. Melt 2 tbsp butter in a heavy frying pan over medium-high heat until it is sizzling.
3. Lay the goose slices in the frying pan and sprinkle liberally with DLS or seasoned pepper. They should brown quickly. If they do not, turn up the heat a bit. When they are nicely browned on one side turn them over, sprinkle liberally again with seasoned pepper. Brown for about a minute.
4. Splash in about 1/4 cup of white vermouth. Let the breast simmer in the vermouth for about a minute.
5. Remove from pan and serve immediately, with toothpicks.
6. Repeat the process until you have enough appetizers.