As some of you may know, Nick is a hunter so we have some
wild game in our freezer and it is always interesting to try new meals with the meat. I
did not grow up eating deer meat or wild birds so it took me a while to get used to. I have 2 recipes that involve
wild game and both are good. The great thing is
that other meat can be substituted if you do not want to be adventurous or you
don't have chukar or deer in your freezer.
Here is a little about the meats that I used:
Chukar- this is a bird in the pheasant family and tastes
just like chicken.
Deer backstrap - also known as tenderloin. This is a very
tender piece of meat and super yummy.
So--here are the recipes.
Deer Backstrap (AKA ternderloin)
Deer Tenderloin (desired amount)
Teriyaki Sauce (enough to cover meat)*
Juice from one Lemon*
Garlic*
Soy Sauce – ¼ cup*
Season Salt*
Course Ground Pepper*
Bourbon – ¼ cup (optional)*
Desired Seasoning for tenderloin, we used Daddy Hinkles
1/3 Less Fat Cream Cheese
Green Pepper in Large Slices
Bacon cut into small strips
Tooth Picks
Mix all ingredients for the marinade (ingredients marked
with asterisk*) and submerge the terderloin into it for at least 30 minutes.
Once the meat is done marinating, set everything out to assemble the meal.
First put cream cheese on the seasoned meat, then add the pepper, wrap in a
small piece of bacon and secure with a tooth pick. Grilled for about 10 minutes
on the BBQ. It should be slightly pink inside so that it is still tender. Yum
yum yum.
White chukar chili -
just a warning, this is not a very healthy recipe
*chicken can be substituted
Ingredients:
1 large onion, chopped
1 clove of garlic, minced
1/2 cup flour
1 cup butter
4 cups half and half
1 1/2 cups of chicken broth
4 cans white beans (navy, great northern, or garbanzo), drained and rinsed
2-3 (4 oz) cans chopped green chilies
2 pounds of chukar or 4 boneless skinless chicken breasts cooked and sliced into small pieces
2 cups grated Monterrey Jack cheese
1-2 tsp. Tabasco sauce
1-2 tsp. of chili powder (depending how spicy you want it)
1 tsp. cumin
1 cup sour cream (optional)
Instructions:
1 large onion, chopped
1 clove of garlic, minced
1/2 cup flour
1 cup butter
4 cups half and half
1 1/2 cups of chicken broth
4 cans white beans (navy, great northern, or garbanzo), drained and rinsed
2-3 (4 oz) cans chopped green chilies
2 pounds of chukar or 4 boneless skinless chicken breasts cooked and sliced into small pieces
2 cups grated Monterrey Jack cheese
1-2 tsp. Tabasco sauce
1-2 tsp. of chili powder (depending how spicy you want it)
1 tsp. cumin
1 cup sour cream (optional)
Instructions:
I cooked the chucker a day ahead in the crock pot on its own since it still had bones. I just put it in the crock pot with chicken broth for about 3 1/2 hours on low until it would shred. We shredded the chukar and removed all the bones.
Now to start the chili...Cook onion and garlic in a couple tablespoons of butter until soft, not brown. Set aside. Make a roux by melting the butter and whisking the 1/2 cup of flour in. Boil for 3 minutes stirring constantly. Add the onion and garlic to the roux.
Add the half and half and chicken broth. Simmer 3 minutes or until thick.
Pour mixture into a crockpot then add the white beans, chilies, chicken, cheese, Tabasco sauce, chili powder, and cumin.
Simmer 20 minutes. Right before serving add salt and pepper to taste and sour cream (optional). Garnish with cilantro.
This recipe is based on the one I found on The Girl Who Ate Everything, I just substituted chukar. Add the half and half and chicken broth. Simmer 3 minutes or until thick.
Pour mixture into a crockpot then add the white beans, chilies, chicken, cheese, Tabasco sauce, chili powder, and cumin.
Simmer 20 minutes. Right before serving add salt and pepper to taste and sour cream (optional). Garnish with cilantro.
Let me know if you try one of the recipes!
-Court
