1 Pd ground venison
1 onion (chopped)
2 cloves garlic (chopped)
2 celery stalks (chopped)
1 can 15.5 oz red kidney beans (drained and rinsed)
1 can 11oz white sweet corn (drained)
1 can 14.5oz diced tomatoes (with green chili’s)
1 can 5.5 can spicy & hot V8 juice (optional)
½ cup cilantro (chopped)
1Tablespoon chili powder
1 Teaspoon cumin powder
Shredded cheese & cilantro to garnish
Add water if needed
Brown ground venison. Drain if needed. Add onion, garlic & celery cook until tender. Add tomatoes, beans, corn cilantro, V 8 juice and add water if needed at point of this recipe. Add chili powder and cumin, Cook for 20-30 minutes. Garnish with cheese and fresh cilantro.
Venison Hotdish
2 pounds Venison steak cut into bite size pieces
1 Cup carrots (chopped)
1Cup Leeks (sliced thin)
1 Tablespoon garlic (chopped)
2 Tablespoon Au jus sauce (French dip)
1 Beef bouillon and seasonings
1 Tablespoon Babe Winkelman’s Northwood’s Grill seasoning
1Teaspoon Garlic Salt
Pepper to taste
4 Cups shredded potatoes
4 Cups fresh spinach
5 Cups water
Boil water with venison, Au jus sauce and beef bouillon simmer for 30 minutes depending on cut.
Sauté leek, garlic, carrots until tender. When meat is done add leek mixture and Babe Winkelmans Northwood’s Grill seasoning, garlic salt and pepper to taste. Add potatoes and keep simmering, Add spinach right before serving. Will thicken with potatoes if more water is needed add.
Slow Cooked Goose
1 whole wild goose breast cut into bite size pieces
2 teaspoons garlic (chopped)
½ cup soy sauce
4 Teaspoons lemon juice
2 Teaspoons garlic powder
1 can cream of mushroom soup
1 ½ cup water
1 envelope onion soup mix
½ cup milk
Flour
Oil
1 medium onion
Place goose, soy sauce, lemon juice, garlic powder into a resealable bag place into refrig for 4 hours or over night, drain, discard marinade. In other sealable bag add some flour add goose shake until coated. Place into frying pan of oil, fry until golden brown. Place into slow cooker add soup, onion soup; add water and onion mix until blended. Cook on high for 3-5 (depending on size) hours until tender adding milk when needed for moisture. Serve with mashed potatoes or buttered noodles.
Venison Black Bean Soup
2-3 left over venison steaks (grilled)
Seasoned with Babe Winkelman’s Northwood’s Grill Seasoning and garlic powder
2-32 oz cans Beef broth
3-4 stalks celery (chopped)
1 Cup carrots (chopped)
1 Cup onions (chopped)
3 15 oz cans southwestern black beans
2 clove garlic (chopped with chili spices)
2 Tablespoons garlic salt
1 Teaspoon beef base
2 Tablespoons butter
Sauté carrots, onions, celery, and Garlic with butter. Cut steak into bite size pieces. Add beef broth, beef base, garlic salt, beans and steak. Simmer over medium heat ½ hour.
Garnish with parsley and sour cream.
Wild Turkey Tortillini Soup
1 Tablespoon cornstarch
1 Tablespoon Water
Babe Winkelman’s Northwoods Grill Seasoning to taste
2 -4 Tablespoons olive oil
1wild turkey breast (cut into cubes)
1 Small onion (chopped)
½ cup carrots (sliced thin)
1 Cup fresh green beans sliced
6 Cups chicken broth
1 ½ Cup dried cheese filled tortellini
½ Cup celery (finely chopped)
½ Cup canned tomato sauce with garlic
Mix water and cornstarch set a side. Heat 1 Tablespoon oil in saucepan add turkey and cook until browned, stirring often remove, Add rest of oil add onions, celery, beans, carrots until tender-crisp add broth. Heat to boil add tortellini and tomatoes cook 10 minutes until tortellini is tender. Return turkey and heat thoroughly stir in cornstarch mixture cook until mixture boils and thickens slightly.
Skillet Grouse
4 grouse breasts (halved)
Garlic powder
½ Cup Babe Winkelman’s Fish and Game Coating Mix
4 cloves garlic
3 Tablespoons capers (drained)
8-12 Slices mild pickle peppers
1 Cup chicken broth
3 Tablespoons parsley (chopped)
3 Tablespoons butter
Olive oil
Sprinkle grouse with garlic powder. Shake grouse in Babe Winkelman coating mix to coat. Fry in olive oil until both sides are browned; add garlic. Cook for 30 seconds, add capers and peppers cook for 1 minute. Add chicken broth bring to boil, reduce heat and simmer for 10-15 minutes until tender. Sprinkle with parsley and serve with rice.
Venison Enchilada Casserole
3 Cans Carlita Enchilada Sauce (mild)
2 Cans Pinto Beans (drained and rinsed)
1 Can green chilis
1 Can black olives (sliced)
1 3-5 pound elk or venison roast (cooked and shredded)
Cumin to taste
Granulated garlic
1 pound Mexican cheese shredded
1 Cup green onions (chopped)
Flour or Corn Tortillas
Oil
Preheat oven 350 degrees.
Layer 9 x 13 greased glass baking dish with tortillas that has been heated in hot oil for 3-4 minute per side to soften.
Start with first layer of tortillas then meat, beans, chili’s, olives and cilantro ¾ can enchilada sauce and cheese and repeat for next 2 layers. Bake 30-45 minutes until thoroughly heated. Pour remaining sauce over top. Use at your discretion depending on if you like it juicier or drier. Garnish with sour cream and black olives.
Brown ground venison and pork sausage drain: add 2 cans V-8 Hot & Spicy juice and onion, simmer for 5 minutes set a side. In bowl mix ricotta cheese, Parmesan & eggs set a side. Into a slow cooker place thin layer of Prego sauce, then noodles, cheese mixture then meat. Repeat layers until full finishing with noodles. Pour 1 can V-8 juice over then top with cheese simmer for 3 to 4 hours.
Johnsonville Breakfast Bake
8 slices of bread
1 package of Johnsonville Brats (grilled or pan fried)
1 small onion
4 eggs
2 1/4 cup of milk
3/4 tsp dry mustard
1 can cream of mushroom soup
1/2 cup of mayonnaise
2 1/2 cups shredded cheese
Cut crusts off the bread, layer the baking dish with the bread.
Cook brats until done. Slice the brats into bite sized chunks. Layer brats on the bottom of your baking dish, sprinkle with onions. In a bowl mix the eggs, milk and mustard. Pour over the brats. Cover and refridgerate over night.
Mix the soup and mayo together and spread it over the top of your brat mixture. Once done, layer with the cheese. Preheat oven to 350 and bake around an hour.
Mule Deer Fingers #12
2 Pounds cut into strips
1 Cup Flour
1 Tablespoon garlic powder
1 Tablespoon Babe Winkelman’s Northwood’s Grill
½ Cup Finely shredded mozzarella cheese
Pepper to taste
Oil
Slice mule deer into strips; place all ingredients in to a slide loc bag. Place mule deer strips in to bag, seal and shake until coated, mean while heat oil in frying pan until very hot. Once mule deer is well coated, press firmly making sure all ingredients including cheese sticks to mule deer strips. Place into hot oil turning over until nice and crispy. Once both sides are crispy and brown remove, its ok if not fully cooked it will continue to cook once removed from oil.
Good recipe for appetizers or main meal, kids love them and it also good cold.
Pheasant Cauliflower and Broccoli Soup # 13
1 Cup Pheasant breast (cooked)
1 Med head Cauliflower (cut up)
1 head broccoli (cut up)
1 32oz can chicken broth
1 stick butter
1 15 oz Cheese Whiz Spread
1 Shallot (chopped)
2 cloves garlic (chopped)
Creole Seasoning & pepper to taste2
Melt butter in kettle add shallots, garlic, broccoli and cauliflower, sauté for 5-7 minutes. Add pheasant, chicken broth and seasonings, simmer for 10 minutes until broccoli and cauliflower are tender. Place small batches in to food processor and blend until smooth repeat until all soup is smooth and return soup mixture back to kettle. Heat and add cheese until melted.
