Barbecued Dove Breasts 3 or 4 Portions Ingredients: 16 Dove breasts 16 slices of bacon 3 tbsp Ponzu sauce (citrus and herb soy sauce) 2 red jalapeno peppers Method: 1. Place dove breasts in a ziplock plastic bag with Ponzu sauce and let marinate for two to three hours. 2. Light charcoal and allow to burn down evenly. 3. Thinly slice jalapenos or cherry peppers. 4. Wrap breasts with one slice of pepper and one slice of bacon. 5. Barbecue 1/2 hour or so (turning once) until done--depending upon the heat of the barbecue. Serve!.
The Peppertizer 4 PORTIONS Ingredients: 1 lb venison 1 each red, green and yellow pepper ½ cup white vinegar ½ cup low carb Italian dressing Method: 2. In glass dish, cover venison with white vinegar. Let stand 2 hours
Gravlax 4 PORTIONS Ingredients: 12 ounce salmon fillet–skin on ¼ cup Kosher salt ¼ tsp. brown sugar substitute (Sugar Twin) ½ cup fresh dill ¼ cup vodka Method: 1. Combine salt and brown sugar. 2. Cut fillet in equal halves, lay them skin side down on plastic wrap and rub with sugar/salt mixture. 3. Sandwich dill between the two pieces of salmon–skin sides out. Wrap tightly with plastic wrap. 4. To ensure proper curing, top with a weighted object (i.e. two foil-wrapped bricks). 5. Refrigerate four days, turning each day. Slice thinly and serve with dipping sauce. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Dipping Sauce Ingredients: 1/3 cup mayo juice of ½ lime 2 tsp chopped fresh cilantro Method: Blend together. Serve with gravlax
VENISON SAUERBRATEN Ingredients 3 lb. Venison roast 3 slices of bacon 1 med. Red cabbage 1/2 cup sour crean 1 cup soy flour 1 egg 3 Gingersnap cookies Marinade 2 cups apple cider vinegar 1 carrot 1 onion 2 tbs pickling spices 1 stalk celery METHOD Carefully trim roast. In a 2 qt. Saucepan, combine marinade ingredients and bring to a boil. Let cool. Place roast in a resealable plastic bag, vacuum seal container or glass bowl and add marinade. Place in refrigerator for 3 to 5 days. When ready to prepare, dice bacon strips and quickly fry in dutch oven. Remove roast from marinade and brown on all sides being careful not to pierce the meat when turning. Once browned, return marinade to pot, bring to a boil and simmer on low for 1 1/2 to 2 hours or until fork tender. Remove meat and strain remaining marinade. Add sour cream and gingersnaps. Reduce and thicken. Once at desired thickness, slice meat and return to gravy to warm. Red Cabbage Shred one head of red cabbage. Pour one tablespoon of olive oil to frying pan, add cabbage, apple cider vinegar and cover until tender. Spaetzle Fill large pasta pot with water and bring to a hard boil. Combine
Moose Ribs **** 4 PORTIONS Ingredients: 3 lbs moose ribs ¼ cup paprika 2 tbsp Old Bay Seasoning 2 tbsp chili powder 1 tbsp Splenda 2 tsp. garlic powder 2 tsp. salt 1 tsp. cayenne pepper ½ cup vinegar Low carb BBQ sauce Method: 1. Combine all ingredients to create a paste. 2. Rub ribs and wrap in plastic or cover tightly Marinate overnight. 3. Place ribs in crock pot set on low. Cook several hours (until tender and falling off bones) 4. Remove ribs, and place on baking sheet. 5. Baste with low carb BBQ sauce and bake 30 minutes at 350 degrees. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Broccoli Salad Ingredients: 2-3 heads broccoli 1 lb bacon 1 small chopped onion 1 cup mayonnaise 1/3 cup cider vinegar 1 tsp. Splenda salt & pepper to taste ¾ c shredded cheddar cheese Method: 1. Cook bacon until crisp. Crumble. 2. Separate florets of broccoli creating bite sized pieces. 3. Add onion and bacon. 4. Mix mayonnaise, vinegar, Splenda and salt and pepper to make a dressing. 5. Toss with broccoli and onion mixture and top with shredded cheddar. (For cole slaw recipe, see cube steak w/asparagus)
Simple Stuffed Cabbage **** Portions 4 to 6 Ingredients: 1 medium head of cabbage 2 lbs ground moose 2 cloves minced garlic 1 small chopped onion 1 chopped scallion 1/4 cup roughly chopped basil 3 tbsp freshly chopped oregano 1 egg 3 or 4 tbsp low-carb bread crumbs (if needed) 1 cup low-carb tomato sauce 1/4 cup freshly grated parmesan cheese Method: 1. In a large pot, bring salted water to a rolling boil. Remove outside leaves of cabbage and add to water. 2. Begin removing softened outside leaves after 10 to 15 minutes, returning head of cabbage to boiling water and repeat until all of larger leaves are pliable. Allow softened leaves to dry. 3. Meanwhile, add ground meat to remaining ingredients (save tomato sauce and bread crumbs) and mix thoroughly. If meat mixture holds together, there is no need to add bread crumbs. Only add bread crumbs if too much moisture is present. 4. With a paring knife, make a small v-shaped cut in the spine of each cabbage leaf so that it rolls more easily. 5. Place about two tablespoons of meat into the center of each cabbage leaf, roll and secure with a toothpick. 6. Spray a glass cooking dish with cooking oil, line bottom with rolled cabbage, top with tomato sauce and bake at 350-degrees for 1 to 1/2 hours or until meat reaches an internal temperature of 170 degrees. Spaghetti Squash Ingredients: 1 medium spaghetti squash 2 tsp olive oil 2 tbsp fresh chives 2 cloves garlic Method: 1. Halve squash, remove seeds and place in microwave until hard skin is softened (cooking time depends upon the size of the squash). 2. Once soft, remove scrape squash from shell with a fork directly into a colander and allow to drain. 3. In a skillet, heat oil, add pressed garlic cloves, chives and squash. 4. Heat thoroughly for several minutes and serve with stuffed cabbage.
Venison A’la Holstein **** 4 Portions Ingredients: 2 lbs. Caribou steak 4 eggs 1/2 cup low-carb bread crumbs 4 tbsp canola oil 1 tsp butter Method: 1. Slice steak horizontally and thin into palm-sized pieces. 2. Tenderize with a meat mallet. 3. Scramble two eggs and coat steaks with egg and bread crumbs. 4. Heat oil over medium/high heat and fry until golden brown. Turn and repeat. 5. Set meat aside on paper towels on a warm platter. 6. Fry two eggs in melted butter and serve atop schnitzel. Home Fried Turnips Ingredients: 3 medium turnips or rutabaga 1 small chopped onion 2 or 3 sun-dried tomatoes 2 tbsp canola oil 2 cloves of garlic 1 tsp fresh thyme Method: 1. Peel and cube turnips/rutabaga into one-inch cubes. 2. Heat oil in cast iron skillet 3. Add onion and garlic until onion is translucent. 4. Add turnips/rutabaga and fry over med/high heat until golden brown. 5. Dice sun-dried tomato and thyme. Cook another two or three minutes and serve.
Striper Burgers with Wasabi Mayonnaise Ingredients: 1 lb striped bass fillet (substitute with cod, tuna, salmon or sushi-grade fish) 1 scallion 1 egg 2 tbsp fresh dill 4 tbsp butter 1/4 cup low-carb bread crumbs 1 tbsp white wine 6 tbsp mayonnaise 1 level tbsp dry wasabi powder 3 tbsp butter Method: 1. Place fresh fish fillet, scallion, dill, egg, bread crumbs and two tablespoons of mayonnaise into a food processor and pulse several times until fish can be formed into patties. 2. Meanwhile, in a skillet, melt butter. 3. Form patties of equal size and fry over medium heat until golden brown on each side. 4. Blend 4 tablespoons of mayonnaise and wasabi powder and divide among patties. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Fresh French Bean Salad Ingredients: 3 cups fresh French beans 1 small onion, sliced 1 tbsp butter 2 or 3 sun-dried tomatoes 1/4 cup bleu cheese 1/4 cup olive oil 4 or 5 tbsp cider vinegar 1 cup spring lettuce mix Method: 1. Quickly blanche beans in salted water and rinse in cold water 2. Melt butter in a skillet and add onion and tomatoes. Cook over medium heat or until onion is translucent. 3. Whisk oil and vinegar in salad bowl. 4. Add lettuce to the green beans and toss to coat. 5. Top with bleu cheese and tomato mixture.
Turkey Cacciatore **** 4 PORTIONS Ingredients: 2 tbsp vegetable oil ½ breast of wild turkey, cubed 1 green pepper, seeded and coarsely diced 1 small onion, chopped 1 clove garlic, minced 1 14.5 oz can Italian stewed tomatoes 2 tsp basil salt and pepper Method: ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Venison Fajita 4 PORTIONS Ingredients: 1 8″ venison loin 1 tbsp chili powder ¼ tsp cayenne pepper 1 tsp black pepper ½ tsp salt 2 tbsp vegetable oil ½ cup water 1 red onion, cut into wedges 2 assorted peppers, cut into slices salsa sour cream Method: 1. In a small bowl, mix chili powder, cayenne pepper, pepper, and salt. 2. Cut loin in half, then slice in to thin strips approximately 4 inches long. Add to spice mixture and toss to coat. Let stand ½ hour. 3. In a skillet, heat oil until hot. Add meat and saute 2-3 minutes. Add peppers and onion and saute another 2 minutes. 4. Add water and simmer until liquid is absorbed. 5. Serve with cheese, salsa, sour cream and guacamole ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 medium avocado, chopped
1 medium tomato, seeded and chopped
1 tsp Worcestershire sauce
1 jalapeno, chopped
1 small onion, chopped
1 clove garlic
1 tsp salt
1 tbsp lemon juice
1. Combine all ingredients in a small bowl
Barbecued Dove Breasts 3 or 4 Portions Ingredients: 16 Dove breasts 16 slices of bacon 3 tbsp Ponzu sauce (citrus and herb soy sauce) 2 red jalapeno peppers Method: 1. Place dove breasts in a ziplock plastic bag with Ponzu sauce and let marinate for two to three hours. 2. Light charcoal and allow to burn down evenly. 3. Thinly slice jalapenos or cherry peppers. 4. Wrap breasts with one slice of pepper and one slice of bacon. 5. Barbecue 1/2 hour or so (turning once) until done–depending upon the heat of the barbecue. Serve!
venison stuffed peppers
Stuffed Peppers **** 4 PORTIONS Ingredients: 4 peppers (assorted colors) 1 tbsp olive oil 1 ½ lbs ground venison ½ lb ground venison sausage 1 small onion, diced 6 roma tomatoes, diced 1 clove garlic, crushed salt & pepper 6 oz feta cheese ½ cup parmesan cheese, grated ½ cup mozzarella, shredded (if desired) Method: 1. Brown ground venison and olive oil in large skillet. Drain if necessary. 2. Add diced onion, tomatoes, garlic, salt, pepper and simmer 20 minutes. 3. Preheat oven to 350 4. Cut tops off peppers and carefully remove membranes and seeds. Wash thoroughly. 5. Add feta cheese to meat mixture and mix thoroughly. 6. Stuff peppers. Sprinkle with mozzarella if desired. Bake 30 minutes.
Tuna with Capers & Sun Dried Tomatoes Ingredients: 4 tuna steaks 5 or 6 sun dried tomatoes, sliced 2 tsp capers ¼ cup white wine Method: 1. In a medium skillet, braise tuna steaks in wine. 2. Add tomatoes & capers. 3. Simmer 5 minutes ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
2 medium zucchini
½ tsp salt
1 tbsp olive oil
1 clove garlic, minced
4 oz cream cheese
1/3 cup half and half
¼ cup parmesan cheese, grated
1. Slice zucchini in half, then slice each half lengthwise into long thin strips. Place in a colander and sprinkle with salt. Let stand for 1 hour to drain.
2. In a skillet, heat oil. Cook garlic and zucchini strips until tender 2-4 minutes. Transfer to a serving bowl.
3. Combine the cream cheese and half and half in the same skillet. Heat stirring constantly. Sauce with smooth out as it heats.
4. Stir in the parmesan cheese.
5.Return the zucchini to heat thru and coat with sauce.
One Chili Moose **** 6 PORTIONS Ingredients: 2 lbs. moose stew meat 2 tbsp olive oil 2 cloves garlic 10 husked and chopped tomatillos 1 chopped green pepper 1 chopped onion 4 to 6 jalapeno peppers 1 tbsp paprika 1 can stewed tomatoes–12 oz. 1 can beef broth–12 oz. 3 tbsp chopped fresh cilantro Method: 1. In a Dutch oven, brown cubed venison in hot oil. 2. Dice jalapenos–discarding seeds. 3. Add remaining ingredients and bring to a boil. 4. Simmer two hours or until meat is tender.
Caribou Norwegian Style Ingredients: 4 lbs Caribou roast 1 cup fresh dill 1/2 cup sour cream 2 tbsp butter 3 or 4 tbsp vinegar 1 tbsp Worcestershire sauce 2 oz cream cheese 1 small onion 1 carrot Method: 1. Place roast in a large pot of water and bring to a boil. Reduce the heat, add 1/2 cup of dill and simmer until meat is fork tender. It will take 2 to 3 hours depending on the cut of meat. 2. Remove meat and strain the broth. 3. In a large saucepan, melt butter. 4. Add sour cream, 1/2 cup of dill, cream cheese, Worcestershire, vinegar and 1 cup of reserved stock. Reduce over medium heat until thickened adding more stock if needed. Mashed Turnips with Butternut Squash Ingredients: 2 medium turnips 1 cup butternut squash 3 tbsp butter 1/4 cup milk or cream Method: 1. Peel both turnips and squash and dice. 2. Place in pot of salted water and boil until softened. Drain. 3. Add butter and milk and mash. Sauteed Oyster Mushrooms Ingredients: 1 cup oyster mushrooms 1 tbsp butter 3 tbsp white wine Method: 1. Melt butter in skillet/ 2. Add mushrooms and wine and cook until liquid cooks off. Serve.
venison stir fry
Venison and Mushroom Stir Fry **** 4 PORTIONS Ingredients: 2 lbs venison loin cut into strips 3 tbsp chopped fresh basil ¼ cup soy sauce 1 cherry pepper 2 cloves crushed garlic 2 tbsp olive oil 1/2 pound assorted mushrooms (button, portabello, oyster) 4 scallions Method: 1. Cut loin into 4″ strips 2. Blend soy sauce, basil, pepper, and garlic in food processor. 3. Pour mixture over venison and let stand 20 minutes. 4. In a heavy skillet over high heat, stir fry venison and marinade in oil for 3 minutes. 5. Add mushrooms, scallions and cook another 3 minutes, stirring constantly.
Ready for the post-holiday choco-detox? Is your freezer full of fish and game? Then eat well and lose weight at the same time with these awesome low-carb game and fish recipes.