fishnut 2,358 Posted November 14, 2014 Post up your favorite game recipes or any good recipe in general. I will start with my favorite Pheasant breast recipe. Ingredients 2 cups cooked wild rice 2 cups pomegranate juice 1/4 cup sugar 2-4 tablespoons olive oil 4 pheasant breasts removed from bone salt and pepper Glaze add pomegranate juice and sugar to pan. simmer over low heat until reduced by half or until the mix becomes a semi thick syrup. set aside Preheat oven to 375 degrees F Dry breasts and season to taste with salt and pepper place breasts in skillet with heated olive oil and cook 3-4 mins per side over medium heat next place breasts in a sheet pan and roast in oven for about 8-10 mins Reheat glaze Place breasts on a bed of wild rice and drizzle glaze over breasts Quote Share this post Link to post Share on other sites
DeerSlayer 241 Posted November 16, 2014 SteveO's banging Deer Chili 3 lbs of ground venison 30oz. Of petite diced tomatoes 6oz tomato paste 16oz of Red Kidney beans 16oz of chick peas (aka Garbanzos) 16oz of white kidney beans (cannellini's) 16oz black beans 1 tbs minced garlic 3 fresh Jalapeno peppers 1 large onion (yellow, Spanish, Vidalia whatever you like) 1 fl oz EVOO (extra virgin olive oil) 1 good bottle of beer (no! Bud is not a good beer:lol:) 1.5 tbs sea salt 1 tsp chili powder 1 tsp black pepper/cayenne 1 tsp garlic powder 1 tsp onion powder 1 tsp of crushed red pepper 1 oz of your favorite hot sauce (or less if your hot sauce is insane) I use bennetos 1tsp Goya Adobo 1 large bag of corn chips (Fritos) 1 medium container of sour cream 1 large bag of shredded Mexican cheeses mixed Set your slow cooker on low for 4 hours. Add all beans already soaked overnight and re hydrated (unless your using canned). De seed and dice jalapeno peppers, add to slow cooker. Add diced tomato & tomato paste. Add all dry ingredients/spices. Add hot sauce. Add half of the beer and stirr everything together, cover slow cooker. Dice your onion and heat a large frying pan (I use a wok) on medium high. Add EVOO to pan and add onions & minced garlic. Sweat onions until translucent and slightly caramelized. Add half a beer to de-glaze pan then add ground venison. Cook till meat begins to Brown & liquid begins reducing. Add cooked meat onion and garlic to slow cooker with liquid from pan. Stirr and incorporate all ingredients. Cover cooker and stirr every 15-20 min for 2-3 hours. Taste after about 40 min and add sea salt to taste as well as adjust spicyness to your liking. I usually dont make mine too hot because not everyone loves the heat. You can always spice your bowl up with an extra dash of hot sauce if thats your thing. Serve in bowl with corn chips, a dollop of sour cream and shredded mixed Mexican cheese atop. Enjoy a hot bowl on a cold day... The money shot! Sent using Tapatalk Quote Share this post Link to post Share on other sites