​​​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

Adam Zorn, a newcomer to Wisconsin Bowhunters from the Wauwatosa area, shares a favorite recipe.  Adam says, "It was given to me by a family friend, whose husband was an avid hunter".

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Breaded venison chops with brown sauce

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- 3 shoulder chops

- 1/2 tsp. salt

- 1 beaten egg

-  1 c. fine breadcrumbs

         Fat for sauteing

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Simmer chops in small amount of water about 15 minutes.  Drain and season with salt and pepper.  Dip chops in beaten egg and coat with breadcrumbs.  Brown both sides in hot fat.  Serve with brown sauce. 

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Brown Sauce

- 2 tbsp. butter

- 1 sliced onion

- 2 tbsp. flour

- 1 c. meat stock or 1 bouillon cube dissolved       in 1 c. water

- 1 tsp. Worcestershire sauce

- 1/2 tsp. salt

- 1/2 tsp. paprika

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Brown onion lightly in butter.  Stir in flour and brown.  Add meat stock slowly, stirring constantly, and cook until sauce is thick and smooth.  Add Worcestershire sauce, paprika and salt.  Serve over the breaded chops.

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 (Disclaimer: Wisconsin Bowhunters Association reserves the right to be absolved of all liability.)

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