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Summertime's Best Recipes

Mid-summer is the best time to clean out those freezers full of game and grill up some of the season’s favorites.

1. Richard’s Grilled Venison

Rinse and trim all sinew, bone and other tissue from venison steaks or chops, and soak in salt water for one hour. Remove, and rinse venison. Add the following ingredients in a small saucepan.

3 Venison steaks or chops
1 tablespoon butter
1 tablespoon soy sauce
½ teaspoon onion salt
¼ teaspoon garlic powder
¼ teaspoon black pepper
¼ teaspoon ground basil
¼ cup Italian dressing
¼ cup Russian dressing

1. Heat ingredients in saucepan over low heat and stir until butter is melted and all ingredients are blended.

2. Pour immediately over venison on both sides and let meat marinate in the refrigerator for at least six hours (can be left overnight).

3. When ready to grill, remove venison from marinade and grill over medium heat until meat is pink in the middle. Be sure to save remaining marinade to use as basting sauce for your ground deer burgers.

Richard A. Foote, NRA Member
Jackson, TN

From NRA Members’ Wild Game Cookbook.

2. Grilled Dove Kabobs

10 dove breasts – filleted off breast bone
2 bell peppers*
2 red peppers*
1 large red onion*
4 ears of corn*
1 pound bacon
2 cups Italian dressing
*Build kabobs to your own preferences

1. Remove dove breast from bone and quarter.
2. Marinate in Italian dressing for 1-2 hours.
3. Cut peppers and onions into chunks.
4. Slice corn into one-inch wide wheels.
5. Slice bacon into 3-4 inch strips.
6. On a skewer, alternate vegetables and dove, using bacon on both sides of meat and an onion slice near the bacon strips.
7. Grill on the top rack (or indirectly) for 15 minutes to bring all the ingredients to temperature, then quickly move them to the bottom rack and cook over hot fire for about 5 minutes. Dove meat should be rare to medium-rare for best taste. Serve with cheese-garlic toast and wild rice.

From the Arizona Game and Fish Department.

3. Elk Burgers

2 pounds ground elk meat (add a little pork sausage if desired). Mix well with salt and pepper. Make into patties as large as you prefer and grill. Baste with the following sauce. Mix together the following ingredients and let simmer for 5 to 10 minutes.

½ cup molasses
½ cup beer
½ cup chili sauce
½ cup onions, minced
¼ cup prepared mustard
1 teaspoon Worcestershire sauce
Salt & pepper to taste

Brush on generously.

Mrs. Bill Wilson
Aberdeen, WA

From NRA Members’ Wild Game Cookbook.

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1 Response to Summertime's Best Recipes

Joe kendrick wrote:
October 03, 2010

I grew up eating venison in Texas - mainly chicken fried. We tried both recipes for elk & venison on venison. Both were very good. Thanks.