Schnitzel is a broad term that basically means some kind of meat has been pounded thin with a mallet and then breaded with flour, egg wash, and bread crumbs, and finally fried in butter. It’s usually served with some kind of potato and a wedge of lemon. What I didn’t know is that just about every country and culture has a version of schnitzel.
The rich flavor from the ground venison, savory flavors from the salty prosciutto and combination of cheeses makes this recipe a tasty spin to a classic.
Celebrate your harvest with my inspiring Wild Game Recipes from the field to the dinner plate. Fresh, organic and delicious wild game cooking.
Having a hunter as a husband means that I have a freezer filled with all sorts of wild game. Pheasant is probably the easiest game bird to get others to try as it tastes like chicken. This is a yum…
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An easy pan-fried pheasant breast recipe in a creamy white wine sauce with chestnut mushrooms and pancetta.
I discovered this recipe almost 20 years ago. Quail is a family favorite every fall when my husband goes hunting. It's an elegant meal, using only one skillet, so there's hardly any cleanup or fuss. —Lenora Picolet, Dwight, Kansas
This quail is slow-cooked to perfection with white wine and a creamy sauce. Discover how you can make a delicious dish using quail in this recipe.
It may still be August, but there has certainly been a nip in the air this past week. The cool mornings have reminded me that hunting season is just around the corner. In honor of that fact, I have a recipe for you today that is my personal favorite way to prepare deer meat.... wrapped in bacon! Venison is already wonderful on its own, but when you wrap it in bacon, something magical happens! This recipe can either be prepared on the grill, or in the oven, whichever suits your fancy. (I'll provide instructions for both.) However, you will need a full 24 hours to marinade the meat beforehand, so the recipe does require a little bit of forethought. And be warned... Deer Bites are quite addictive, and will go faster than you might think, so be sure to make plenty! I hope your family and friends enjoy these little delights as much as we do... Printable Recipe Ingredients: Deer Tenderloin or Backstrap Milk Italian Dressing Bacon Greek Seasoning (see photo) Method: Prepare your deer tenderloin (or backstrap) by cutting it into bite-sized pieces. Then tenderize them. Some of the pieces ended up pretty big after I tenderized them, so I cut those pieces in half. Place the tenderized meat into a sealable bowl and cover the pieces with equal parts of milk and Italian dressing. (I like to use the Zesty Italian dressing) Marinade the meat in this mixture for at least 24 hours. (This is said to take some of the gaminess out of the deer meat.) Remove the meat from the marinade and wrap each piece in a half strip of bacon, and secure it with a toothpick. Sprinkle all sides with Greek seasoning. The amount shown (33 bites) is from 2 tenderloins. To bake them: Preheat the oven to 375 degrees. Prepare a broiler pan by lining the inside bottom with aluminum foil (You'll thank me for this later.), and spraying the top grating with cooking spray. Place the deer bites on the broiler pan, and bake them in the oven until the bacon is crisp and the deer meat is cooked through. (The actual time can vary depending on the thickness of your bacon and the bites themselves, but usually about an hour.) Flip them over after 30 minutes of cooking. To grill them: It's pretty much the same... Spray the grill with cooking spray, then cook the bites until the bacon is crisp and the deer meat is cooked through. You will need to flip them regularly, and move them around to ensure even cooking, though. (Again the time will vary according to the thickness of your bacon and the bites themselves.) Enjoy! Related posts that might interest you: Bacon Wrapped Stuffed Deer Backstrap 30 Minute Venison Chili
These tender, juicy Cajun Style Roasted Quail are drizzled in the most amazing Andouille sausage cream sauce. Plus, they can be on the table in 20 minutes!
This fresh pheasant piccata has all the flavors of your favorite piccata dish. Lean pheasant breasts, dredged in a light flour coating, and then sautéed with a delicious buttery lemon caper sauce.
Recipe and commentary by Jenny Nguyen-Wheatley from the article "Unwanted Parts" from the October-November 2022 issue. "But I take this no-waste attitude with me in the field and in my approach to wild-game cooking: Shoot only what I can eat, and what I kill, may I do it justice in the kitchen. And that’s on
Dirty rice-stuffed quail is served with puréed gumbo at La Provence restaurant in Lacombe, Louisiana.
This simple pheasant recipe makes its own gravy that is delicious on mashed potatoes.
Duck Breast a l'Orange
Cooked to perfection in white wine, this tasty whole roasted pheasant recipe from James Lowe gives you both tender, juicy meat and crispy skin. Yes!
Hank Shaw's collection of dove recipes and recipes for pigeons and squab, from dove poppers to grilled doves and a whole lot more.
Homemade venison summer sausage is made with ground meat, liquid smoke, garlic, Cheddar, and jalapeños, then baked in the oven for a flavorful snack.
When we were in Scottsdale in September, we visited the Heard Museum which prides itself on an accurate display of arts and cultures of Nat...
A simple game recipe for quail that involves bacon, which makes everything better - Bacon Wrapped and Glazed Grilled Quail
Duck doesn't have to be scary. Here's how to cook it right. The duck breasts get a fall flavor boost with a slightly spicy maple syrup glaze.
Smoked quail with a homemade dry rub
This Homemade Dry Cured Duck Prosciutto is an interesting spin on traditional prosciutto that can be easily made at home with only a few simple ingredients. No special equipment required!
Check out the video version of this article on YouTube : How to Cook Goose
Bit of Spice, Bit of Sweet, Texas Dry Rubs are Perfect for the Deep, Rich Flavor of Quail
This roasted quail recipe with cornbread can be enjoyed year round, with tart apple in the fall, pear in winter, or stone fruit in the summer.
This is my idea of perfect dinner party food: it's easy to make, not complicated to serve and looks — and tastes — exquisite. Feel free to griddle or grill your duck, rather than just sear it on the hob and then roast it, but I find I make the air too smoky when it's all done on the hob. For US cup measures, use the toggle at the top of the ingredients list.
Pastured quail from Bandera, Texas are dry-brined with sea salt containing sage, rosemary and black pepper, then allowed to air dry in the refrigerator for two hours. The quail is quickly pan-roasted in a small spoonful each of rendered bacon fat and rendered chicken fat until the skin is crisp and the flesh is slightly … Continue reading Pan-roasted Quail with Black Fig/Bacon Demi-glace over Piccolo Farrotto
ReelCamo Girl Recipe - Grouse Poppers
When you live in (or near) the country, there is no shortage of produce. You will be bound to meet a few friends who tend to garden faster t...
I love these sweet and meaty quail, conker-shiny in their vaguely Chinesey marinade. As often as not, I grill them rather than barbecue them; even a blitz in a very hot oven will do. The thing is to marinate them for a good long time — at least 24 hours — so that they keep fleshy and juicy and meltingly tender no matter how brutally you cook them. For US cup measures, use the toggle at the top of the ingredients list.
