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Wild Game Cookbook |
 At the end of your hunt, we have available
some recipes to try. One of our most common question is: “How
can I prepare this meat so my family will enjoy it?” My wife
Sherri has compiled some recipes to send home with you such as: Fallow
Steaks on the grill with Italian salad dressing & lemon pepper,
some of the best BBQ recipes for Boar, Ram, Deer and especially ribs.
How to turn any kind of exotic or Deer Roast into a mouth watering
meal.With some of these basic recipes we send home, you will make
a surprising difference on the table. We even have several clients
over the years that have come back to harvest another animal because
their family enjoyed the meat so much! When Exotics and Deer have
been properly prepared, it is a healthy and tasty meal.
After a lot of work the new cookbook is hot off the press! 190 mouth
watering recipes focusing mainly on Exotic Animal meats. It is a must
for all hunters, you can purchase one while on your hunting trip to
White Oak.
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Boar Loins On The Grill
Loin steaks
Italian salad dressing
1 tsp. sugar
1 T. minced garlic
Lemon pepper
I like to marinate the steaks in a sealed plastic bad with the Italian salad dressing, sugar and garlic for several hours or overnight in the refrigerator. Place marinated steak on a hot grill, season with lemon pepper on both sides and baste with salad dressing until meat is done. This is mouth watering!
Maple Country Ribs
3 lbs. boar ribs
1 c. pure maple syrup
1/2 c. applesauce
1/4 c. ketchup
3 T. lemon juice
1/4 tsp. each: salt, pepper, paprika, garlic powder and ground cinnamon
Slow cook ribs in the crock-pot with ½ cup of water for 3-4 hours or until tender. Transfer into a 9x13-inch baking dish, do not add the juice. Mix the above ingredients and pour ½ over the ribs, bake uncovered at 325 degrees for about 1 hour, baste often with the remaining sauce.
Marinated Deer Roast
2-3 lb. deer roast
2 c. Italian salad dressing
2 T. sugar
1/4 c. soy sauce
1/2 c. red wine
1 T. minced garlic
1 sm. onion, chopped
Place all ingredients in a sealed baggy and set in the refrigerator overnight. Place in a cooking bag with all ingredients and bake at 350 degrees for 1 ½ to 2 hours. Let set for 5-10 minutes and slice, pour juices on top.
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