​​​WISCONSIN BOWHUNTERS ASSOCIATION

WILD GAME RECIPES

By Ruth Albrecht

We all have that favorite wild game recipe that we just love to make and eat! Whether it might be a stew, chili, sausage, jerky etc., here is your chance to share and see that recipe featured in our magazine. In each issue we will feature one proven and tested wild game recipe. So, send me your recipe with a little history/story about it to 6906soarhellenbrand@gmail.com.

With so many avid bowhunters around, who does not like a good roast?  This recipe is simple enough and you only need one pan. I acquired this family favorite from my mother-in-law over 40 years ago and it was always one of her favorites too. So, here is how I make my favorite venison roast…

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Featured Recipe

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Venison Shred

  INGREDIENTS

1- Venison Roast with bones (shoulder or sirloin)

2- onions

5-6- carrots

2- celery sticks

2 tsp- marjoram flakes

1 tsp- onion powder

2 tsp- course sea salt

1 tsp- fresh ground black pepper

1- can beef broth

1- can chicken broth

2 T- butter

            corn starch for thickening

            any vegetables you would like to use                   up that will add to the flavor of the                     stock.

1)  Slice 1 onion and the rest of the vegetables into pieces 1/2-inch-thick and 4 inches long. Cover bottom of roasting pan with all vegetables and pour in both cans of broth.

2)  Rub both sides of roast with the salt, pepper, marjoram and onion powder. Place in roasting pan on top of vegetables. Roast at 265 degrees for 3 hours.

3)  Remove roast and place in refrigerator covered overnight.

4)  Mash vegetables in bottom of roasting pan, then strain. Refrigerate liquid covered overnight, discard vegetables.

DAY 2

1)  Shred meat with grain by hand and cut into assorted lengths, one to three inches long. Be sure to remove all fat and veins. It is important that you include all of the connective tissue (sticky or stretchy membranes), that is where the gelatin and best flavor come from. Put in slow cooker.

2)  Remove hard fat layer from top of liquid and discard. Set aside 1 cup of liquid to mix with corn starch. Bring the rest to a boil on stovetop, add butter and thicken with corn starch mixture. Pour over meat and add second onion chopped in various sizes, mix and cook on high for 3 hours or until onions are cooked through.

I freeze this to use in deer camp or at parties on buttered buns or hard rolls. It is also great on mashed potatoes or rice.

Robert Brown—Onalaska, WI

I have been a Life Member since the early 1990's, and try to spend every "Necedah Shoot" weekend camping and enjoying time with the other members that camp or shoot. I have been bowhunting for 52 years.