Preparing & Preserving Idaho Game

Recipes

Pheasant in Sour Cream / Elk Chausseur / Elk sausage with bleu cheese and carmelized apples, onions /Venison steak Ialian style /

Crisp Lemon Fish / Rainbow trout fajitas /
Jerky: pickle cure or vinegar-marinade /

Tips

In the field / taming strong flavor / moist game, birds /
old vs. youth birds / canning / smoking /
safety tips / drying / storing

Recipes

Pheasant in Sour Cream

Serves 4

1 pheasant, cut in serving pieces

Flour, salt and pepper

Cooking fat

1 cup sour cream (regular or reduced fat)

3 tablespoons dry onion soup mix

1/2 cup milk

Coat pheasant with flour, salt and pepper. Brown in hot fat. Combine sour ream, soup mix and milk; pour over browned meat. Cover. Bake at 350°F for 1 hour or until tender.

Per serving (recipe as is): 352 calories, 25 g fat, 9 g carbohydrates, 0 g fiber and 90 mg cholesterol. Per serving (recipe with reduced-fat sour cream): 326 calories, 22 g fat, 10 g carbohydrates, 0 g fiber and 88 mg cholesterol.

Elk Chasseur

Serves 4

4 5 to 6 oz elk sirloin steaks

l/2 C. flour

l/2 tsp. salt

l/2 tsp. pepper

5 stripes bacon, diced

1-2 shallots, minced fine

5 to 6 button mushrooms, sliced

2 Cups port wine

1 bunch green onions chopped

1 tomato diced

l/4 to l/2 Cup instant brown gravy mix, to taste

Salt and pepper to taste

Lightly sprinkle steaks with salt and pepper on both sides, and dredge in flour. Set aside. Add diced bacon to a sauté pan and cook on low heat until all fat is rendered. Turn heat up and sear steaks in bacon fat on both sides, and then remove and set on a sheet pan. Put the steaks in oven at 300°F for 15 to 20 minutes.

Add shallots to bacon in sauté pan, and lightly cook until translucent. Then add mushrooms and sauté for 1 to 2 minutes until soft. Add a little more flour and stir until all flour is absorbed. Add port and stir ato get any bits off bottom of pan. Add gravy mix and stir. If mixture becomes too thick, add a little water to thin.

To finish sauce add green onions and tomatoes, salt and pepper to taste.

When steaks reach desired doneness, add them to the sauce.

Elk sausage with bleu cheese, carmelized apples and onions

Serves 4

4 elk sausages

1 yellow onion sliced into thin strips

1 apple peeled, cored, and diced

3 to 4 Tbsp. oil

3 to 4 Tbsp. stone-ground mustard

Pinch of sugar

Salt and pepper to taste

l/2 Cup crumbled bleu cheese

4 sandwich rolls

Put sausages in oven at 325°F. Heat oil in sauté pan. Add onions and cook until very soft, stirring occasionally. Add apples and sugar and cook until browning occurs. Add mustard and finish with salt and pepper to taste. Remove sausages from oven.

Put l/4 of bleu cheese on one side of each roll. Put in oven until cheese is melted. Remove rolls from oven. Top with sausage and apple mixture.

Venison Steak, Italian Style

Serves 4

4 venison steaks

Flour for dredging

½ medium onion, sliced

1 green pepper, cut into strips

1 (15-oz.) can chopped tomatoes

Dash of garlic powder (optional)

Dash oregano (optional)

Salt and pepper to taste

Dredge steaks in flour. Fry in skillet with sliced onion until brown. Add strips of green pepper and tomatoes. Season with salt and pepper. Add garlic powder and/or oregano if desired. Simmer for ½ to 1 hour, until tender. Serve on rice or noodles.

Per serving (recipe as is): 267 calories, 8.6 g fat, 19 g carbohydrates, 1.7 g fiber and 116 mg cholesterol.

Crisp lemon fish

Clean, wash and dry fish thoroughly with a towel. Dip in beaten eggs. Add

salt and pepper and roll the fish in commercial potato flakes. Fry in butter and sprinkle both sides with a few drops of lemon juice. The fish will flawhen done. Small trout are especially good with this recipe, but any fish or fish fillet will do.

From: North Dakota State University,
Wild Side of the Menu: Care and Cookery, 2003

Rainbow trout fajitas

Serves 4 (2 fajitas per person).
Preparation and cooking time: 30 minutes.

4 rainbow trout or 8 boneless trout filets

l/2 cup fresh lime juice

3 tablespoons chopped cilantro

2 garlic cloves, minced

¾ teaspoon ground cumin

l/4 cup olive oil, divided

1 onion, thinly sliced

1 red bell pepper cut into thin strips

1 green bell pepper cut into thin strips

8 6-inch flour tortillas

Salsa

Sour cream

Guacamole (optional)

Combine lime juice, cilantro, garlic, cumin and 2 tablespoons olive oil. Pour over trout. Cover and marinate, refrigerated, at least 30 minutes.

Combine onion and peppers. Saute in 2 teaspoons oil just until tender, about 5 minutes; reserve.

Remove trout from marinade. Cook on lightly oiled grill or sauté until just done, about 2 minutes per side.

On hot griddle, heat tortillas on both sides. Remove skin from trout. Place half a trout or one filet in each tortilla. Add sautéed vegetables. Serve with salsa, sour cream and guacamole, as desired.

Making jerkey

Beef and venison jerky are popular snacks for Idaho recreationists and others on the go. But Colorado State University research has raised concerns about Escherichia coli O157:H7 infecting home-dried meat products. This organism can adapt to acidic conditions and can survive many weeks on dry surfaces, even at refrigerated temperature. Young people, the elderly or people with compromised immune systems are most at risk from the potentially severe consequences of infection.

Only two methods of preparing jerky at home ensure that E. coli O157:H7 will be destroyed. The method that is currently recommended by the USDA’s Meat and Poultry Hotline (1-800-535-4555) is to pre-cook the meat at 160 degrees Fahrenheit before drying. Pre-cooking creates a product that is different than traditional jerky and may not be as well-received by your family. The second method uses a vinegar-based marinade to reduce levels of disease-causing bacteria and does not require pre-cooking. We provide examples of both below.

When making jerky, use only lean meats in excellent condition. (Never use ground meats: studies show that home drying won’t sufficiently destroy E. coli in ground meat.) Round, flank and chuck steak, rump roast, brisket and cross rib are all good choices; highly marbled and fatty cuts don’t work as well. First, remove any thick connective tissue and gristle. Next, trim off visible fat and, along with it, the likelihood of rancidity and off-flavors.  Then, freeze the meat in moisture-proof paper or plastic wrap until it’s firm but not solid.

On a clean cutting board, slice the slightly-frozen meat into long, thin strips, approximately an eighth- to a quarter-inch thick, between 1 and 1 ½ inches wide and between 4 and 10 inches long. If you like your jerky chewy, slice it with the grain; if you like it more tender and brittle, slice it across the grain. Lay the strips in a single layer on a clean, smooth, sanitized surface and flatten them with a rolling pin until they are fairly uniformly thick.

Method #1: Pre-cooking with the “Hot-Pickle Cure”

(Ingredients per 2 pounds of lean meat)

Pickling spices:
1 1/2 tablespoons salt
1 tablespoon sugar
1 teaspoon black pepper

Hot pickle brine:
3/4 cup salt
1/2 cup sugar
2 tablespoons black pepper

1 gallon water

Directions
Place 2 pounds of lean jerky slices on clean cookie sheets or flat pans. Evenly distribute half of the pickling spices on the top surfaces of the jerky slices. Press the spices into the meat slices with a rubber mallet or meat tenderizer. Turn the slices and repeat on opposite sides. Cover and refrigerate for 24 hours.

Combine the ingredients for hot pickle brine in a large kettle. Stir to dissolve salt and sugar and bring to a slow boil (175°F). Place a few meat slices at a time into a steamer basket and lower them into the brine. Simmer for 1½ or 2 minutes, stirring occasionally to make sure all pieces are immersed.

Lift the basket out of the kettle and drain off the liquid. Using clean tongs, remove the meat pieces and place them flat, without touching each other, on clean dehydrator trays, oven racks or other drying trays. Immediately begin drying as described below. Repeat the process until all of the meat pieces have been pickled in the brine solution and placed in the dehydrator.

Method #2: Vinegar-Marinated Jerky

(Ingredients per 2 pounds of lean meat slices)

Pre-treatment dip

2 cups vinegar

Ingredients

2 pounds of lean venison, elk, antelope, or beef

Marinade

2 cups vinegar

1/4 cup soy sauce

1 Tbs. Worcestershire Sauce

l/4 tsp. black pepper

l/4 tsp. garlic powder

l/2 tsp. onion powder

1 tsp. hickory smoked salt

Directions

Cut lean venison, elk, antelope, or beef into long, quarter-inch thick pieces. Slice across the grain for tender jerky and with the grain for a chewier product.

Soak the slices in 2 cups of vinegar for 10 minutes, stirring occasionally to make sure each strip remains completely covered by the vinegar.

Combine a quarter cup of soy sauce, 1 tablespoon of Worcestershire Sauce, a quarter teaspoon each of black pepper and garlic power, a half teaspoon of onion powder, and a teaspoon of hickory smoked salt. Pour the marinade into a 1-gallon resealable plastic bag, then add meat slices and seal the bag. To distribute the marinade thoroughly over each strip, massage the pieces through the bag, then refrigerate for 1 to 24 hours.             

Remove the meat slices and lay them flat—in a single layer with no pieces touching—on clean drying racks. Using an oven, dehydrator, or smoker, dry the slices at 145°F for 10 to 14 hours.

Test for doneness by letting a piece cool, then bending it. It should crack but not break, and no part should remain moist or underdone.             

Drying  Jerky

Pre-heat the dehydrator or oven to 145°F for 15 to 30 minutes, using a calibrated thermometer to monitor its circulating air temperature. Place trays filled with single layers of meat in the preheated dehydrator, leaving enough open space on the racks for air to circulate around the strips. Let the strips dry for 10 to 14 hours, or until the pieces are adequately dry.

Properly dried jerky is chewy and leathery. It’s as brittle as a green stick but won’t snap like a dry stick. To test, remove a strip from the oven or dehydrator, let it cool slightly, then bend it. It should crack but not break. When jerky is sufficiently dry, remove the strips from the drying racks to a clean surface. Pat off any beads of oil with absorbent paper toweling and let cool.

Storing Jerky

Store your cooled jerky strips in airtight plastic food bags or in jars with tight-fitting lids. Pack the strips so that only the least-possible amount of air is trapped in the container. (Too much air causes off-flavors and rancidity.) Label and date your packages and store them in a cool, dry, dark place or in the refrigerator or freezer. In a sealed container at room temperature, properly dried jerky will keep for about two weeks. You can store it for three to six months in the refrigerator and for up to a year in the freezer. Check occasionally to make sure that mold isn’t forming.

Source: Colorado State University, Leathers and Jerkies, 2006

Tips

Tasty, succulent wild-game dishes depend on proper handling of game both in the field and in the kitchen. Each species is deliciously unique: venison and antelope, for example, vary in taste as much as beef and pork. (No, it doesn’t all taste like chicken.)

TLC in the field

To fully enjoy the bounty of your hunt, plan ahead. Take along the equipment and supplies you’ll need to care for game or birds in the field.  Be sure to remove all bullets and shotgun pellets, as well as any mutilated or bloodshot areas. Delayed or careless field dressing, inadequate bleeding or failure to promptly cool carcasses can produce strong, “gamey” flavors. The animals’ diet can also adversely affect flavor, but that’s out of our control. You’ll find more information on caring for game in the field in “Big Game: From Hunt to Home,” a Pacific Northwest Extension publication available for $2.50 from the University of Idaho Ada County Extension Office.

Taming the strong flavor

Strong, sometimes objectionable flavors are generally more pronounced in fat. To reduce them, trim fat from cuts of game meats. Because the fat of large game like elk, deer or moose is highly saturated, serve the meat either piping hot or very cold to avoid greasy tastes or residues.

Moist and yummy tricks for game and birds

Because game meats and birds are naturally lean, they tend to be drier and less tender than domestic meats. Although plucked game birds will roast well with their skins on, skinned birds are prone to drying out. To add juiciness and moistness, try one of these tricks:

• Cover with strips of bacon during roasting or cooking

• Baste with butter or oils during cooking

• Use a recipe with cream as an ingredient

• Roast in oven bags

• For birds, dip a slice of bread in egg and milk and place it on the surface while roasting

Your favorite recipes for beef—especially chilis, soups and stews—are great choices for venison, elk or moose. Likewise, your family’s best-loved poultry dishes can readily be made with game birds instead. Use pork recipes when preparing bear.

Canning game for year-round enjoyment

For safety’s sake, game meats must be canned according to research-tested recommendations. Find instructions and processing times in “Canning Meat, Poultry and Game,” another Pacific Northwest Extension publication available (for $1.00) from the Extension office. You’ll love the recipes for Chili Con Carne, Venison Mincemeat Pie Filling and Vegetable and Meat Soup.

Canning Trout & Salmon

The eating season can extend far beyond the fishing season if you preserve daho’s trout and salmon while supplies are abundant. Canning—a popular preservation method—softens or dissolves fish bones and provides your family and friends with high-quality, safe-to-eat protein if you do it correctly.

Use top-quality fresh fish and add lemon juice, vinegar, salt and oil to maintain its flavor and color. Pressure-can fish just as quick-as-you-can after catching it. To prevent the deadly invisible toxin Clostridium botulism, alwayspack and process fish according to research-tested recommendations. The Pacific Northwest Extension publication Canning Seafood ($1.50 at the Ada County Extension office or online) has complete instructions. 

Old vs. young birds

The right cooking methods for birds depends on their age, which you can determine from the condition of their joints and bones. Older birds have stiff joints and brittle bones and should be simmered in a pot with a small amount of liquid. Younger, tenderer birds, with their flexible joints and soft bones, can be fried. Always use a meat thermometer to make sure the meat reaches at least 165°Fahrenheit.

Smoking the catch safely

Smoked fish is good, too, but it can cause deadly food-borne illness if you don’t salt and cook it correctly. The Extension office has two $1.00 publications to guide you:  “Smoking Fish at Home—Safely” and “Home Canning of Smoked Fish.”

Food safety tips for handling game

To reduce the risk of food-borne illness, you’ll want to handle wild game, game birds and fish like any other meat you bring home:

• Wash your hands thoroughly with soap and water for 20 seconds before beginning work or changing tasks.

• Wash cutting boards and other equipment with hot, soapy water. Rinse, then sanitize with a solution of 1 tablespoon of household chorine bleach per gallon of water  (or about 1 teaspoon per four cups of water).

• Thaw frozen meat in the refrigerator at 40 degrees Fahrenheit (or below) and on the lowest shelf so juices won’t drip on your ready-to-eat foods. You can also thaw them in the microwave, but only if you cook them immediately afterward. Or, seal them inside a plastic bag and place them under cold, running water.

• Use separate cutting boards when cutting up raw meat and such ready-to-eat foods as salad ingredients or bread.

• When marinating, keep meats covered in the refrigerator and rotate them so the marinade coats the meat. For best flavor, marinate at least four hours. Never re-use marinade that’s come into contact with raw meat; if you want extra marinade for dipping, set some aside before marinating. Always use marinated meat within 48 hours.

• To destroy microorganisms and parasites, cook game meats and birds to at least 165 degrees Fahrenheit.

• To facilitate quick chilling, promptly refrigerate any leftovers in shallow pans. Use them within two to three days.
  
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