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Whitetail deer curry

 

 

 

 

RECIPES

You can find many different recipes on the web.  We would like to devote this page to those of us who are "recipe challenged"  You will be able to find easy and simple recipes to cook at camp, at home, or in the blind.

If you can contribute recipe ideas click here Submit information (tips, area suggestions, etc)

Butchers/Game Processing link

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 Yakima Roasted Quail. (courtesy William F)

* a limit of Quail.  Bone them out as much as you can

* Salt and Pepper

* Olive oil

* chopped thyme

* sage leaves (harvest it when you are out in the sage fields)

* 6 garlic cloves, thinly sliced

* bacon

Salt and Pepper the quail (inside and out) and drizzle olive oil over all of the birds.  In a separate bowl, mix together the thyme, sage and garlic.  put a small spoonful of the mix in each of the breast cavities.  Wrap bacon around the birds and refrigerate overnight.  Place them in an open roasting pan in a 400 degree oven.  Turn them every 5 minutes or so until all the sides are evenly browned.  Serve over rice or polenta.  

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 Skagit County Snow Goose. (courtesy Scott R)

* get some geese -- cut em up into wings, legs, and breasts.

* brine those (birds) for about 4 hours. brine = a couple cups of kosher salt and some water

* toast some cumin seeds...a whole bunch...then grind the seeds up with a mortar & pestle or coffee grinder

* throw that cumin all over those geese

* throw a ton of fresh cracked pepper all over those geese

* throw some red pepper flakes all over those geese

* roast those suckers at 450...until they're done just like old mom used to make 'em. 

* make a nice little limey/cilantro-ey/garlicky pesto type chimi-churri sauce...

* toss that sauce all over those suckers...and serve.

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 Palouse Whitetail Deer Curry. (courtesy Dina J)

2 large walla walla sweet onions           2 tomatoes

1 apple                                                1 lb of cooked Palouse Whitetail deer

2 T tomato paste                                  1 t cinnamon

1 t turmeric                                          ˝ t chili powder

˝ t cumin                                            1.25 C beef stock

2 t coriander

Chop onions, tomato, and apple and sauté in a bit of olive oil in a large skillet.  When soft, add tomato paste and mix in.  Combine the cinnamon, turmeric, chili powder, and cumin.  Add mixture to pan and stir for 5 minutes.  Add stock, bring to a boil and add all chopped meat.  Stir to combine.  Let cook until meat is just a touch pink in the middle, stirring occasionally.  Add coriander and stir to combine.  Serve over rice.

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 Colockum Elk Roast with Horseradish sauce. 

1 Colockum Elk Roast

4 Crushed Garlic cloves

1 Walla Walla Sweet onion

1/2 cup of heavy cream

4 tablespoons sour cream

4 tablespoons horseradish

2 tablespoons lemon juice

Salt and Pepper to taste

Au Jus mix

Sear the entire Roast on a very hot skillet coated with Olive Oil.  Place the seared roast in a broiling pan and cover the roast with the cloves, sliced onion, salt and pepper to taste.  Cook in a 375 degree oven until the roast gets to 145 degrees F.  Remove the cover and let the roast bake until thoroughly brown on the outside.  Mix the rest of the ingredients in a bowl and serve as a side along with some prepared Au Jus.  Cook the roast to a level of doneness as you would a prime rib.  Serve with a baked Washington Potato and steamed Washington Asparagus.

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Olympic Peninsula Blacktail Buck and Guinness Stew. 

2 pounds Olympic Peninsula Blacktail Deer stew meat.

2 - 3 Potatoes (preferably Washington State Spuds) unpeeled and cubed

1 Walla Walla Sweet Onion (peeled and cubed)

2 Carrots (sliced)

2 12 oz cans of Guinness Extra Stout

1 oz Olive Oil

Salt and Pepper

 Get yourself a 4-6 quart pot.  Pour the Olive Oil in the bottom of the pot.  Heat the pot until the Olive Oil begins to start slightly smoking (really hot.) Drop the stew meat in the pan and sear the meat completely.  Dice up the potatoes, carrots and onion.  Drop them in the pan.  Pour the Guinness into the pot and let the entire contents simmer until thick.  Add salt and pepper to taste.

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Methow Mule Deer Stroganoff 

2 Pounds Methow Mule Deer stew meat.

1 Walla Walla sweet onion sliced into chunks

10-15 mushrooms sliced

1 can cream of mushroom soup.

1 cup of milk

1 12 oz container Sour Cream

2 oz Olive Oil

Pasta or Rice

Salt and Pepper 

Get yourself a 4-6 quart pot.  Pour the Olive Oil in the bottom of the pot.  Heat the pot until the Olive Oil begins to start slightly smoking (really hot.) Drop the stew meat in the pan and sear the meat completely.  Drop in the mushrooms and the onions.  Sautee until everything is browned.  Dump in the milk, can of mushroom soup, and sour cream. Stir and let simmer until it reduces down to a desired consistency.  Add salt and pepper to taste.  Serve over pasta or rice.

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 Potholes Reservoir Mallard Kabobs

 6 breasts of freshly harvested mallard (cubed)

20 whole mushrooms

10 whole pearl onions or slices of walla walla sweet onion

1 green pepper sliced into cubes

10 cherry tomatoes

1 bottle of teriyaki sauce.

5 bamboo or metal skewers.

Salt and Pepper to taste 

Simply skewer all items and soak in a bowl filled with teriyaki sauce.  Grill until all ingredients are browned.  If you are doing this in a duck blind over a small portable grill,  just sprinkle teriyaki sauce over the skewers as they cook rather than soaking them.

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