Monday, September 27, 2010

Venison, Buffalo, and Various Gourmet Meats

Wild game can be hunted or in some cases can be purchased from various sources.  I personally believe that eating wild game such as deer (venison), rabbit, buffalo, squirrel, ostrich, etc., provides a healthy, nutritional source of food that is minus many of the chemicals, preservatives, antibiotics, etc that our meat sources available in supermarkets are contaminated with.  Of course, if you purchase the gourmet meats from stores you can expect preservatives and some chemicals to have been added to your meat when they processed and packaged it. 

I have found that Amazon does offer a good selection of venison, buffalo and various gourmet meats .  They offer different types of summer sausages, ground meats, etc.

So even if you are not a hunter and can't seem to get into the spirit of becoming one, you can still enjoy the healthful and tasty benefits of eating wild game, cooking wild game recipes, and serving the wild game gourmet meats to your guests.  Not only will they enjoy the food, but the dinner party reviews will be ravingly wild about the food you served!  Enjoy!



Just Me - Granny D

Sunday, September 26, 2010

Marinading Deer

I have been told and read many ways to marinate deer, venison, meat.  Supposedly soaking it in milk overnight is suppose to get rid of the wild flavor and tenderize it.  I have tried this, and I guess it was alright.  I have mixed up different marinade recipes, bought marinades and tried them.  It wasn't until about ten years ago that I found the perfect deer marinade to soak my meat in and to cook with.

Depending on whether I intend to grill deer steaks, cook a roast or make barbque is what determines which marinade I use.  For steaks and for roasts or shish-kabob meat I have found that marinading overnight in a can of coke makes for some of the tenderess, best flavored deer meat you have ever tasted.  When I am barbqueing the venison or wanting it have a slightly sweet flavor, I use Dr. Pepper for my marinade.  Works great and tastes even better.

For variations on this, I have used coke and beer combined with seasonings such as garlic and pepper added.  I have also tried using Mountain Dew and Root Beer for my barbque, but I prefer the Dr. Pepper. 

When I am cooking a roast, I do not drain the soda and marinade off the roast before cooking, I cook the roast in the marinade and add more Dr. Pepper as needed to keep the roast from cooking down dry.

Deer marinades which only add flavor or only tenderize are not enough.  I prefer one which I can count on the flavor being extraordinarily delicious and not wild as well as for it to melt in my mouth - I don't want to have to go get out the chain saw to cut my meat!  Check it out - you won't regret it I promise!


Just Me - Granny D

Wednesday, September 22, 2010

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Just Me - Granny D would like to thank you for visiting this site.  Please feel free to link to this site or leave comments.  I would like to also invite you to visit my other blogs.  Sincerely,  Granny D
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Cinnamon Squirrel - Wild Game Recipe

Cinnamon Squirrel - Wild Game Recipe

This squirrel recipe was a favorite of my son's when he was small.  He had seen a TV show where they were having cinnamon chicken - he loved cinnamon - he wanted cinnamon chicken - I didn't have any chicken at the time but I had a freezer full of squirrels so I came up with this Cinnamon Squirrel recipe.  Hope you like it - the squirrels are cut into quarters for this wild game recipe and is broiled.


Cinnamon Squirrel

2 1/2 pounds squirrel, cut up
1 t onion salt (optional)
1/4 C butter
1 C apple juice
4 T honey
1 t cinnamon

Mix onion salt, apple juice, honey and cinnamon over low heat until mixed well.  Place cut-up squirrel in a dish and pour mixture over it.  Cover tightly and allow to marinade at least two hours.

Remove squirrel from dish and place in broiler pan, cut side up.  Brush with half the melted butter.  Broil 6 to 7 inches from heat source.  Add the remaining butter to the marinading mixture, use this sauce to baste squirrel.  Baste and turn every 10 minutes.  Sprinkle lightly with more cinnamon after 20 minutes, then baste and turn every 10 minutes till done.

Depending on the size of squirrels used and whether the squirrels are cut into quarters of halves, the cooking time will vary from approximately 30 minutes to 40 minutes.


Serving Suggestions:

     Cinnamon squirrel goes great with most any side dishes.  It is a sweet and savory dish which I think goes best with a potatoe, rice or pasta side dish.  This wild game recipe for squirrel is two thumbs up by my family's rating system!

Just Me - Granny D

Barbequed Squirrel - Wild Game Recipe

Barbequed Squirrel

Barbequed squirrel on a sandwich with homemade bread and butter pickles or relish will disappear off the plates in a blink of an eye.  Anyone who likes barbque chicken will love barbqued squirrel.  The wild game recipe I use for squirrel meat is one that I have evolved and tweeked over the years and finally settled on cooking it in the following manner.   NOTE:  Alot of people clean and then freeze their squirrels whole - I prepare my barbeque and then freeze the barbeque.  It takes up less room in my freezer and is very handy later to pull a pack of barbeque out, thaw and heat and eat. 

This recipe for the barbeque sauce was given to me by my Grandmother many years ago - I have made only a couple of slight changes to it over the years but this is her recipe  - my recommendations for the changes I have personally made to it follow below:

Barbeque Sauce

1 T Crisco
1/2 C chopped onion
1 C tomatoe paste
1 t Worchester Sauce
1 t tobasco Sauce
1 t salt
1 t mustard
3 T brown sugar (heaping)
1 C water
1/4 C vinegar
3 C chopped, cooked Squirrel

Mix all ingredients, except Squirrel, and heat to simmer - pour over squirrel meat in a casserole dish, cover and bake at 350 degrees for 45 minutes to an hour.  Don't let it cook dry, but let it get gooey and good!

Now for my suggested changes to the original recipe above:

1.  use a garlic and red wine vinegar
2.  add 2 T hot salsa  - or - 1 T hot pepper relish
3.  add 1 chopped garlic clove
4.  add 1 chopped  sweet banana pepper


Squirrel Preparation

After skinning and cleaning the squirrel and making sure all gunshot is picked out (if shot with shotgun), place in saltwater and let soak overnight in the refrigerator - next day drain the salt water and rinse the squirrels with clear water.  Place 4 to 6 squirrels into a large pot of water with 1/4 t salt added to the water and bring to a boil.  Boil until meat is falling off the bones.  Drain broth from meat and cool.  Once cooled, pull meat off the bones - meat is now ready to be placed into barbeque sauce or to be used in other dishes like Squirrel and Noodles or Squirrel Pot Pie.


Just Me - Granny D

Tuesday, September 21, 2010

Granny D's Work At Home Reviews: More Paid Survey Sites

Check out my other blog site for several different posts on various work at home online sites for different types of work that is available online - such as free paid survey sites, writing text for other websites, paid to read email sites, search sites and doing various tasks with Amazon Turks. 

Granny D's Work At Home Reviews: More Paid Survey Sites

Just Me - Granny D

Eating Wild Game With Just Me - Granny D

Every year we harvest the bounty of the earth and preserve the harvest to ensure there is plenty of food on the table all winter.  Eating wild, whether wild game or plant, fowl or fish offers nutrition, nature's vitamins, natural supplements and decreases ingestion of man made chemicals and preservatives.  When accurately dressed and prepared, various foods of the wild can become enticing dishes that will tempt the harshest critic to sample, and become the preferred diet of many.  In our household, deer jerky, rabbit stew, barbqued squirrel, fishfrys, roasted pheasant or grouse, deer burgers and steaks are dishes that rank amongst our favorites.  Add some fried morel mushrooms or a mess of mixed greens and perhaps some fried dandelion tops with fried green tomatoes or a casserole of Queen Anne's lace roots with green apples and brown sugar and you have a meal no one will soon forget - plus there will be no leftovers!!!  Add a green apple pie or some sliced chilled pawpaws with whipped cream and walnuts - your dessert will compliment your meal.

Over the years we have discovered some great tips and tricks for eating wild game and wild plants - we have also found and tweaked some amazingly delicious recipes.  This blog is to focus on those tips and recipes and all helpful hints for eating wild, eating free, and eating good!  Check in often for new recipes, tips and identifying photos to help distinguish what is edible and what isn't.