Freezer clean out today

[Mark Schafer]

I was “ASKED” this morning to clean out the basement freezer, so I figured if I wanted any play time this weekend I may as well do it. Now the dilemma is what to do with 10 pheasants,20+ pounds of deer meat along with some beef short ribs and soup bones  I figured on some pheasant noodle soup, Chile and jerky anyone have an idea  to share.

[regan c. kenyon jr.]

Whatever you can’t/don’t want to eat, give to a homeless shelter.

[Grant Wright]

What cuts of venison do you have?  I’ve got a killer recipe for pheasant enchiladas.

[Zach Matthews]

This is my recipe I wrote down after doing the same thing you are doing last year:

Zach’s Hunter’s Stew
(to be served at end of Summer)

Ingredients

1 pkg. (1.5 lbs.) venison burger
1 whole yellow or white onion, peeled and sliced
3-4 whole large red or brown potatoes, peeled and chunked
2-3 whole carrots, peeled and sliced
1 whole celery cluster, sliced thickly
1 clove garlic, peeled and pressed
¼ stick real butter
1 can kidney beans
5-6 (1 lb.) whole red vine-grown tomatoes, chunked
3 oz. olive oil
3 oz. flour or corn meal
1 handful fresh basil
1 handful fresh parsley
2-3 sprigs fresh rosemary
2-3 sprigs fresh oregano
one handful fresh chives
3-4 fresh whole bay (laurel) leaves
Lea & Perrin’s Worcestershire sauce
3 oz. cooking brandy
Salt and pepper

Preparation

Bring large stock pot with approximately 1 gallon water (or chicken stock) to boil. (You can cut up all your ingredients while this is going on). Add some salt and pepper to water.

[Zach Matthews]

Here’s the other one; I had to reconstruct this from memory.

Zach’s Mediterranean Pheasant Pasta

Ingredients:

1-2 Pheasant breasts
1 stick real butter
Diced assorted olives
1 carton half-and-half
1 hank baby dill
1 package sun-dried tomatoes
1 bottle oaked Chardonnay
1 box whole wheat Penne
1 whole shallot
Salt
Olive Oil
Pepper
Grated Parmesan

Preparation

Bring a medium stockpot to boil; salt water heavily.

[Mark Schafer]

along with most of my hunting pals I’m a member of http://www.fhfh.org/Home.asp we donate a lot deer meat each year and the money to do the processing it’s a great cause.

Venison cuts Backstraps, Steaks and burger no roasts. That enchilada recipe would be great the birds are cooked and ready to be shredded off the bone.

Good thing I will have more birds this year that Pasta sounds good also.

Also found 2 bags of walleye in the up stairs freezer
fish and fries  tonight.

[Zach Matthews]

That pasta was kind of a kitchen accident but damn it was delicious.

[Grant Wright]

These enchiladas are super easy to make and may be the best way to increase your daily caloric intake three fold.

Ingredients:

1 package of corn tortillas- 12 or 24 will work depending on the number served

1 white onion

2 can’s Hatch’s Enchilada Sauce – Red

Vegetable Oil

1 package shredded Mexican (three cheese) mix

Eggs – You’ll need one egg per person

Cooked, shredded, warmed pheasant breast.

This is basically an assembly line production.

Warm the oven to 350

Chop your onion and have the cheese, pheasant, and tortillas out and ready.

Warm two medium skillets.

[Mark Schafer]

Grant,
Congratulations … shouldn’t you be changing a diaper or something. Thanks for recipe.

[Mark Schafer]

Soups on time for the jerky.

[Grant Wright]

I just change my very first diaper about an hour ago! Thanks

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