Cooking in Season with: Wild Game

Virginia’s forests continue to yield a wide array of nature’s bounty. The Virginia Department of Game and Inland Fisheries reports that 190,000 deer were harvested during the 2017-2018 hunting season. In this issue, we present some of our readers’ favorite ways to prepare venison, as well as a special recipe — oven-roasted squirrel — for our small-game afficionados. Happy hunting, and enjoy the fruits of your time in the woods and fields!

Amanda Cunningham, Staff Writer

 

From our Readers:

Deer Jerky

Brenda Thompson, Gainesville, Virginia

Ingredients:

1 to 1½ quarts deer meat, cut in strips
1 tablespoon seasoned salt
1 tablespoon liquid smoke
1 tablespoon garlic salt
1 tablespoon onion salt
½ teaspoon chili powder

Directions:

Cut deer meat into strips ½” wide and ¼” thick, then mix into remaining ingredients. Cover tightly and refrigerate overnight. Drain meat, arrange in a single layer on cookie sheets and bake at 200 degrees until done, checking often and soaking up any juices with paper towels. Best when a little moist.


 

From our Readers:

Deer Burger Meatloaf

Emily Mitchell, Red House, Virginia

Ingredients:

1½ lbs. ground deer burger
1 egg, beaten
1 cup milk
1 cup bread crumbs
1¼ teaspoons salt
¼ cup chopped onion
½ teaspoon pepper
½ teaspoon garlic powder
1⁄8 teaspoon celery salt
1⁄8 teaspoon paprika Topping:
¾ cup ketchup
½ cup brown sugar
1½ teaspoons dry mustard

Directions:

Mix ingredients and shape in a greased loaf pan. Mix ketchup, brown sugar and dry mustard; put on top of burger mixture. Bake at 350 degrees for one hour.


 

From our Readers:

Deer Bologna

Kathy Fleming, Winchester, Virginia

Ingredients:

5 lbs. ground deer meat
1 teaspoon crushed red pepper
2½ teaspoons garlic salt
5 teaspoons Morton’s meat tenderizer
2 teaspoons pepper
¼ teaspoon salt
2½ teaspoons mustard seed
2 teaspoons onion powder

Directions:

Mix all ingredients together. Make into rolls and wrap in foil. Leave in refrigerator for three days. Punch holes in bottom of foil and set on rack of broiler pan filled with 1 cup of water. Bake at 350 degrees for 1½ hours. Remove foil for the last 5-10 minutes.


 

From Our Readers:

Oven-Roasted Squirrel

Kathy Fleming, Winchester, Virginia

Ingredients:

2 or more squirrels, cut up
3 onions
3 large potatoes, quartered
8 oz. baby carrots
½ cup white wine
Salt & pepper to taste

Directions:

Brown squirrels in butter. Place in a roasting pan with other ingredients. Cover with a lid and roast at 325 degrees for 1-2 hours or until tender.


 

SEND US YOUR RECIPES!

We need recipes for these upcoming issues:

Wild Game and Seafood

Please submit your recipe by:

All published submissions will receive a $20 Walmart gift card.

Recipe Submission Form