My outdoorsman has been working on his hunting schedules for the year. The maps and hunting regs have been out and scoured, IM’s to his hunt buddies have been flying back and forth coordinating tags and days off, er…I mean sick days and the hunting gear catalogs are spread all over the coffee table. What this means to me is some scouting trips with my guy, a full freezer and wild game on the dinner table.
This year the calendar is extremely full and it looks like it may be time to bring the second freezer out of storage and get it ready for this year’s hunts. While he is prepping his journals, going through his gear and mapping his trails, I am researching recipes for every medium we have; oven, dutch oven, smoker, the grill and the saute pan.
I am only including two in this post so it isn’t so long that you won’t want to read it. :)) They are simple, yet delicious and please, tweak to taste and make the recipe uniquely your own. As always, I encourage you to browse around on the site with the link provided and find more creative and tasty dishes.
Taste of Home’s Wild Rice Turkey Soup ~ Barbara Schmid, North Dakota
- 1 cup uncooked wild rice
- 7 cups chicken broth, divided
- 1/2 pound sliced fresh mushrooms
- 1 medium onion, chopped
- 1 celery rib, chipped
- 1/4 cup butter, cubed
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon pepper
- 4 cups cubed cooked turkey
- 2 cups half and half cream
- In a large saucepan, bring rice and 3 cups broth to boil. Reduce heat; cover and simmer for 50 – 6 minutes or until rice is tender.
- In a Dutch oven, saute the mushrooms, onion and celery in butter until tender. Stir in flour and seasonings until blended. Gradually add remaining broth. Bring to a boil: cook and stir for 2 minutes or until thickened. Stir in the turkey, cream and cooked rice; heat through (do not boil).
Taste of Home’s Venison Meatballs ~ Sheila Reed, New Brunswick
- 1 medium onion, finely chopped
- 1/2 cup uncooked instant rice
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound ground venison
- 3/4 cup water
- 1/3 cup packed brown sugar
- 1/3 cup ketchup
- 1/3 cup condensed tomato soup, undiluted
- 1 tablespoon ground mustard
- 2 teaspoons paprika
- In a large bowl, combine the first four ingredients. Crumble venison over mixture and mix well. Shape into 1-1/2 inch balls. Place in a greased 8-inch square baking dish Combine the remaining ingredients; pour over meatballs.
- Bake, uncovered, at 375 for 35-45 minutes or until meat is no longer pink.