Wild Holiday Fare from the Hunt

Tis the season for holiday foods. Hams, turkeys, oyster stew, cookies, and lefse are high on the list for holiday fare in this neck of the woods. Wild game is often over looked as a holiday food, but it can be a wonderful addition to any holiday feast. Great wild game recipes are often out of the ordinary cooking that will keep the palate pleased. Wild game is not always available for even the best hunters so being able to share wild game with family and friends on holidays is a memorable and special experience. 

Venison Sauerbraten

The first time I ate venison sauerbraten was at a family Christmas gathering. A relative served the dish as part of the meal. It was fantastic. During the meal, I asked how to make the sauerbraten and was given thorough instructions. It is one of my favorite additions to a Christmas meal

Ingredients 

3 to 5 lbs venison roast

2 onions

2 bay leaves

12 peppercorns

12 juniper berries

8 whole cloves

2 teaspoons salt

1 pint red wine vinegar

Place venison and all other ingredients, plus 1/2 cup water, in a ceramic container and marinade for 3 days in the refrigerator. A crock pot liner works great. Turn the meat with wooden utensils. Do not pierce meat. Remove meat from marinade and brown on all sides in a cast iron skillet. Roast on low heat in oven or crock pot for 3 to 4 hours until tender.

Gravy

2 tablespoons gravy

8 crushed gingersnaps

flour and water paste (1 tablespoon flour to 1 cup water})

When meat is done, remove to platter to let rest. Add ginger snaps and sugar to marinade. Let cook 10 minutes. Add flour paste while stirring. Pour over carved meat. 

Orange glazed Pheasant

If the wing shooter in the household was successful in bringing home some pheasants a holiday treat is in store. The tart/sweet flavor of this pheasant dish will decorate any holiday meal. Pheasant hunting was the main type of hunting we did when I was in Junior and Senior High School in Minnesota. Anytime we had a meal of pheasant it was a celebration of the hunt. Being able to combine the celebration of the hunt with a holiday is an extra special day. 

Ingredients

1 pheasant

medium onion

garlic clove

orange

2 tablespoons honey

a splash water

Wash pheasant, slice orange in half and squeeze juice from ½ of orange Cut remaining orange half in half and stuff in pheasant with onion and garlic clove. Mix orange juice, honey and water. Roast at 325 for 1 ½ hours or until tender. Periodically baste pheasant with glaze. 

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Enhance a Holiday Meal with Creamy Parmesan Walleye 

Creamy Parmesan Walleye

In both Minnesota and Wisconsin, walleye is the premier fish to catch and eat. This recipe foregoes the usual battered and fried walleye to create a festive holiday treat. When the fall walleye bite is on, set aside a some fillets for the holidays. 

Ingredients

walleye fillets

salt and pepper

6 tablespoons butter, melted

1/3 cup dry sherry

½ lbs fresh mushrooms, sliced

½ cup grated Parmesan cheese

1 cup sour cream

paprika

Place walleye fillets in a baking pan, sprinkle with sherry, Saute mushrooms in 2 tablespoons of butter spread over fish. Mix remaining butter with sour cream and Parmesan cheese. Dollop on fish. Sprinkle paprika on top. Bake until just flaky-about 30 minutes.