• Wak'in The Fawn
• Healthy Venison Fajitas
• Grilled Duck
• Broiled Venison Chops

 

Wak'in The Fawn

• 1 C. venison loin, thinly sliced
• 1 C. celery, sliced
• 1/2 C. snow peas
• 1/4 C. white onions, sliced
• 1/4 C. pineapple chunks
• 1 tsp. sesame oil
• 1 C. asparagus, sliced
• 1 C. broccoli stems sliced
• 1/4 C. green onions sliced

Get sesame oil hot in wok. Cook meat 5 minutes or until brown. Add vegetables and cook another 5 minutes, stirring. Add soy sauce if desired. Eat as is or over cooked rice. Serves 2.

Dan Kuharevicz, Muskegon, MI (The Wild Pantry, pg. 6)

 

Healthy Venison Fajitas

• 2 lbs. venison roast, cut into thinly sliced 2-in. pieces or strips
• 1 C. Lawry's Lemon Pepper with Lime Juice Marinade
• 2 Tbl. vegetable oil
• Lawry's Seasoned Salt, to taste
• Lawry's Lemon Pepper, to taste
• Garlic Powder with Parsley, to taste
• 3 bell peppers, sliced
• 2 onions, sliced
• 1 C. cheese
• 1 C. guacamole
• 1 C. sour cream
• flour tortillas

Place venison and Lawry's Lemon Pepper with Lemon Juice Marinade in a resealable plastic bag or container. Marinate in refrigerator 2-24 hours. Heat oil in large fry pan; add venison and marinade. Bring to boil; reduce heat and simmer about 30 minutes until tender. Remove from pan. Place bell peppers and onions in hot marinade; cook until crisp and tender. Return venison to pan, mixing well. Season with Lawry's Seasoned Salt, Lemon Pepper and Garlic Powder with Parsley. Serve with flour tortillas, guacamole, cheese and sour cream. Serve 6.

Lawry's (The Wild Pantry, pg. 68)

TIP: Use red, green and yellow bell peppers for variety.

 

Grilled Duck

• 4 ducks
• 4 large onions
• 1 bunch celery
• 2 apples
• 1 qt. buttermilk

Depending on the size of the ducks, this recipe will serve 3-8 people. Increase or decrease proportions depending upon the number of people you intend to serve.

Split ducks into halves and clean thoroughly. Soak ducks in buttermilk for 24-48 hours prior to cooking. Keep covered and refrigerated. This step is optional; however, the buttermilk helps to neutralize that livery taste often found in ducks such as teal. Coarsely chop apples and vegetables and mix together. Place a 1-inch layer of chopped vegetables in the bottom of an appropriately sized roasting pan. Place one layer of the halved ducks on top of the vegetables and cover with more vegetables. You can add additional layers of ducks and vegetables if you are doing a large batch and roasting pan has the capacity. Cover tightly and bake at 300° for 1-3 hours depending upon the size of your recipe.

Vegetables will eventually turn to standing liquid surrounding ducks. The objective is to lightly cook the ducks in the vegetable mix. At this point, refrigerate the entire roasting pan with ducks and vegetable juice overnight. This completes Part 1.

The second part consists of browning the ducks on a covered outdoor grill and applying the following sauce.

Sauce

• 1/4 lb. butter or margarine, melted
• 1/4 c. soy sauce
• 2 tbsp. lemon juice
• pepper to taste
• garlic powder to taste

This recipe is enough for 2-4 ducks; increase as necessary. Since the ducks are essentially cooked from the roasting pan, they just need to be heated through. They will be dripping with moisture and will only need to be basted with the sauce and heated. Be sure that your coals are not too hot. Turn and baste ducks every 10 minutes. Grill time will be 20-40 minutes depending upon size of ducks and temperature of the coals. Serves 8.

Jim Berg, Germantown, WI (To Heck With Gravy! pg. 10)

Even though this is a 2-part recipe, it isn't much extra work, particularly if you are preparing it for a large group. Ducks, as well as most wild game, can easily dry out in cooking. If you follow this recipe, you should find the feast to be as rewarding as the hunt!

 

Broiled Venison Chops

• 2 venison chops,
  about 1" thick, per serving
• 1 c. melted butter or margarine
• 1/4 c. Liquid Smoke

Brush Liquid Smoke on both sides of chops and let stand for 30 minutes. Place on broiler pan, brush melted butter or margarine on top side of chops and put under broiler, 2-4" from burner or element. (Placing too close to flame will ignite butter or margarine.) Cook for about 8 minutes, then turn chops. Baste them generously with melted butter or margarine and cook for approximately 5 more minutes. This should give you a medium rare chop, tender and juicy with a slight wood smoke taste. Season with salt and pepper.

Ann Clark, Cincinnati, OH (To Heck With Gravy! pg. 32)

TIP: You may also use a charcoal grill, but if you're without one this will do. It's also excellent for patio dinner on a rainy summer evening.