Recipes

Whitetail Bone Broth Ingredients

I save up the leg bones from two to three Whitetail deer to ensure a rich flavor and large quantity of Broth to freeze and use for later preparations. In this case, I will be using three Whitetails worth of bones and my ingredients below will mirror that. For smaller amounts of bones, reduce the amount of ingredients below respectively.

Fresh Herbs (I use Parsley, Basil, Rosemary, Marjoram, Thyme, and Bay Leaves) a two or three sprigs of each

1 Bulb of Garlic

2 White Onions

4 Celery stalks

6 Carrots

Seasonings (Salt, Pepper, etc.)

Olive Oil

Instructions:

Preheat your oven to 350 degrees. While the oven is warming, place the bones on a cooking sheet. Drizzle olive oil over the bones and season with salt, pepper. Roast the bones for an hour or until browned.  

Fill stock pot halfway up with salted water and turn on heat to low. Place roasted bones into pot and add enough water to fill. Add chopped vegetables, herbs, and spices. Cook on low heat to achieve a nice slow simmer. I like to let it simmer for a minimum of 12 hours, 24 being ideal. Once complete, let the stock cool and skim the surface of fats and oils. I like to strain my stock twice through a fine mesh strainer to ensure all the particulates are removed.

I used 2 quarts of this fresh broth for my Liver Dumpling Soup and the remainder I will freeze in quart sized plastic containers. I like to use plastic as its robust and can accept expansion, but always leave a good a amount of headspace in the container. Once frozen the broth can last at least a year, but it usually doesn’t last more than a few months in my house!

Ingredients:

1.5 LB cut of Venison backstrap, diced.

3 Tablespoons of Soy Sauce

A dash of Worcestershire sauce

2 Teaspoons of Fish sauce

1.5 Teaspoons sugar

Black Pepper

A few cloves of garlic, minced

1 red onion

1 jalapeño

Salt

Olive oil

Apple cider vinegar

Salad Greens

Instructions:

Marinate venison for at least 2 hours in soy sauce, worcestershire sauce, fish sauce, sugar, black pepper, and garlic.

Heat a cast iron pan on medium-high heat and add a few tablespoons of olive oil.

Slice a red onion thin and add to the pan.

Slice jalapeño (with seeds) into rounds and add to pan once onions have started to brown. Cook for about a minute and remove from pan.

Add olive oil again to pan and add meat. Cook for a few minutes, getting a solid sear on all sides and remove.

Serve over a bed of spring greens tossed in cider vinegar and salt and pepper.

Faux pho (the easy way)

Servings: 2 People

Items needed: Crockpot and soup pot

For the meat:

1 large goose breast

1 - 2 duck breasts (depending on the type of duck)

1 - 2 packets taco seasoning

1 can of beer

1 box chicken broth (32 ounces)

For the soup:

2 boxes chicken broth (32 ounces of each)

1 box or package of sweet potato glass noodles

Green onions

6 - 12 ounces chanterelle mushrooms

Sprouts

Whole basil

Garlic powder

Chinese five-spice powder

Sriracha

Soy sauce

Instructions

For the meat:

Sprinkle your goose breast and duck breasts with powdered taco seasoning on both sides 1-2 packets should coat it well, as this will add spice to your meat. Let sit covered in the fridge for 30 minutes. Optional: You can sear the goose and duck in a pan if you wish.

Next, put your goose and duck in a crock-pot or slow cooker. Pour in 1 box of broth. Pour in ½ can of beer. Cover and cook on low heat, until meat is falling apart and moist, but not dried out. Usually about 6 hours, but might vary. 

Pull meat apart and set aside.

For the soup:

Shred your chanterelles by hand into small bite-sized pieces and set aside. Heat a pan and add in a tablespoon of butter. Add in the chanterelles. Cook until they have expressed all their water and it has evaporated back into the mushrooms, they will be slightly tacky in texture. Remove from heat and set aside.

Pour two boxes of broth into a deep pot.

Thinly slice 4-5 green onions on an angle and add to pot. Bring to a simmer.

Add in garlic powder and Chinese five-spice powder to taste. Add in 1 - 2 tablespoons soy sauce (also to taste). Turn heat to warm only.

Cook 2 servings of glass noodles according to package instructions.

Add noodles, cooked chanterelles and meat to your broth.

Bring heat back up just long enough to get the soup hot (Do NOT boil)

Serve with a side of fresh sprouts, basil and Sriracha.

Total prep time: 35 minutes    

Total cook time: 15 minutes

Serves: 4-6

Ingredients:

1 lb. ground venison

2 – 10oz. cans red enchilada sauce

2-3 cups of Mexican shredded cheese

Sour cream

Sliced black olives

Chopped green onions

Chopped fresh cilantro

2 Diced Tomatoes

1-2 Diced avocados

Salsa Verde

Shredded lettuce (optional)

6” Flour tortillas – Any size will work

¼ tsp. of garlic powder

¼ tsp. of onion powder

¼ tsp. of salt

Canola oil

Cooking:

Preheat oven to 350 degrees F. Heat skillet over medium-high heat, add venison, and season with salt, garlic and onion powder. Once venison is browned (drain fat if needed), add ½ a can of enchilada sauce, 1 cup of shredded cheese, ¼ cup of sour cream, and 1 tbsp. chopped cilantro, mix to incorporate, and heat through until cheese is melted. Remove from heat. Set aside.

Now we need to warm our flour tortillas - I like to use “La Banderita” brand shells. Bring another skillet to medium heat, add 1 tsp. canola oil and heat a tortilla shell until it begins to form bubbles, then flip over and repeat on the other side. This generally takes 30-45 sec. Do not make tortillas too crispy or they will crack during the rolling process. Once a tortilla has been warmed, add a scoop of meat in the middle of each shell, spread meat down the middle, and roll them up. Place on a cookie sheet until all shells are filled, this helps keep the tortilla shells from getting soggy in the baking dish. Using 6” tortillas, the meat filling should yield approx. 10 enchiladas.  

Spread the remaining ½ can of enchilada sauce in the bottom of a 9 x 13 baking dish. Place rolled tortillas into dish (“fold side” down) and top them with the second can of enchilada sauce (leave some of the ends of the enchiladas uncovered to add some texture). Sprinkle 1-2 cups of shredded cheese over the top, then add sliced black olives (to taste).

Place in oven and bake uncovered for ~15 mins. Optional: Broil for the last couple minutes to add some texture to the tortillas. Remove from the oven. Sprinkle green onions and cilantro (to taste) and allow to cool for 5 minutes. Serve and enjoy. Some of my favorite toppings are: Shredded lettuce, diced tomatoes, salsa verde, sour cream, and avocado.