In this episode of the Bucks of America Cooking podcast, host Jeff share hunting recipes with Dustin that showcase the versatility and flavor of wild game. They discuss three recipes: Venison Meatballs, Espresso-coated Wild Turkey, and Cognac-infused Venison Tenderloin. Dustin emphasizes the importance of properly preparing wild game meat and provides tips for enhancing its flavor. He encourages listeners to experiment with the recipes and make them their own. The hosts underscore how cooking wild game can reconnect people to the land and foster appreciation for conservation efforts. They also invite listeners to reach out for advice on arrow building and hunting preparation through their Instagram and website. Overall, the episode emphasizes the satisfaction and deliciousness of field-to-fork cooking using wild game.
Based on the conversation, here are the three recipes discussed:
1. **Venison Meatballs**:
- Ingredients:
- 1 pound of venison meat
- 1 egg
- Panko breadcrumbs or Parmesan cheese
- Italian seasoning
- Salt
- Pepper
- Garlic salt
- Instructions:
- Mix the venison meat with egg, breadcrumbs or cheese, Italian seasoning, salt, pepper, and garlic salt.
- Form the mixture into meatballs and place them on an iron-friendly skillet.
- Bake at 400°F for 10-15 minutes until cooked through.
- Serve with desired sauce or as an appetizer.
2. **Espresso-Coated Wild Turkey**:
- Ingredients:
- Wild turkey breasts
- 2 cups of sugar
- 2 cups of salt
- Hot water
- Espresso (such as AK-47 Espresso Blend from Black Rifle Coffee)
- Olive oil
- Salt
- Pepper
- Maple syrup
- Instructions:
- Brine the turkey breasts overnight in a mixture of sugar, salt, and hot water.
- Smoke the turkey breasts using fruit wood (e.g., cherry or applewood) for about 3 hours.
- Rub the smoked turkey breasts with espresso, olive oil, salt, and pepper.
- Drizzle maple syrup over the turkey breasts during smoking.
- Slice and serve.
3. **Venison Tenderloin with Cognac Peppercorn Sauce**:
- Ingredients:
- Venison tenderloin
- Red wine (cabernet or similar)
- Salt
- Pepper
- Olive oil
- Cognac
- Peppercorns
- Garlic
- Butter
- Heavy cream
- Fresh herbs
- Instructions:
- Marinate the venison tenderloin in red wine overnight.
- Sear the tenderloin in a hot cast iron skillet with olive oil, salt, and pepper.
- Deglaze the skillet with cognac.
- Add peppercorns, garlic, butter, and fresh herbs to the skillet.
- Pour in heavy cream and simmer until thickened.
- Serve the sauce over sliced venison tenderloin.
These recipes offer a variety of flavors and cooking techniques for preparing wild game, ranging from simple meatballs to more elaborate dishes like espresso-coated turkey and venison tenderloin with cognac peppercorn sauce. Enjoy experimenting with them!
