Venison Breakfast Sausage

What you need
2 pounds ground venison
3/4 pound chopped raw bacon
1/2 tsp. salt pepper
1 tsp. black pepper
1 tsp. Worcestershire sauce

What you do
Place ingredients in a bowl and mix with hands.
Shape into patties and fry in a skillet.
Serve with eggs, toast and coffee.

Venison Stroganoff

What you need
1 pound venison steak
1/4 cup butter
8-ounce can of mushrooms
1 can of beef consomme
Noodles or rice
3/4 cup chopped onion
3 cloves of minced garlic
1 cup sour cream
2 1/2 Tbl. flour
Salt and pepper

What you do
Cut venison into 1/4-inch pieces and brown in butter with chopped onion and garlic. Add mushrooms.
Heat one can of beef consomme to boiling. Blend sour cream and flour, and add to beef consomme. Stir while cooking until thickened.
Mix all in a pan. Add salt and pepper to taste. Simmer for about 2 hours and serve over cooked noodles or rice.
Serves 4.

SOURCE: Paul Magnussen, Sioux Falls, Iowa

Ed's Smoked Venison Ribs

What you need
5 pounds venison ribs
Hickory wood chips
Apple wood chips
1 quart apple juice

What you do
Smoke ribs for 3 hours.
Let sit overnight and then refrigerate until you are ready to prepare to eat.
Place ribs in roaster.
Pour apple juice over ribs.
Bake at 275 degrees for 1 hour or until meat begins to fall off bone.
* Your favorite barbecue sauce mixed with water may be used rather than apple juice.


Stuffed Squash

What you need
1 cup cooked wild rice
2 delicata squash (or any other similar squash such as acorn, butternut, honeynut, etc.)
1½ tablespoons olive oil
Salt and pepper, to taste
1 small onion, diced
1 clove garlic, minced
2 tablespoons dried cranberries, chopped
1 pound ground turkey
½ teaspoon sage, chiffonade
1 tablespoon pepita or sunflower seeds, chopped
1 tablespoon maple syrup

What you do:
Cook wild rice according to package instructions. Optional: Substitute chicken or turkey stock in place of water for additional flavor.
Heat oven to 350 F.
Slice the squash in half lengthwise and scoop out the seeds using a spoon. Discard seeds or reserve to roast and use as a salad topping or snack.
Place squash on baking sheet and brush flesh side with olive oil. Lightly season with salt and pepper.
Bake for about 30 minutes with flesh side down. Remove from oven and flip using a fork. Bake for 5-15 more minutes or until slightly caramelized and fork tender.
While the squash bakes, dice onion, mince garlic and chop cranberries.
In a pan, heat ½ tablespoon of olive oil. Add ground turkey and cook until browned. Add onion and garlic.
Sautee until onion is translucent and turkey is cooked through. Season with salt and pepper to taste.
Remove turkey mixture from heat. Add cranberries, sage and wild rice.
Remove squash from oven and allow to cool until comfortable to touch.
With a spoon, gently remove the squash pulp, keeping the shells to refill. Add squash to turkey mixture and gently combine. Season with salt and pepper to taste.
Refill squash shells and place back in the oven until heated through, about 20 minutes.
Place pepita or sunflower seeds in a small pan over medium low heat. Stir continuously until slightly roasted.
Top squash with a sprinkle of toasted seeds and a light drizzle of maple syrup.

SOURCE: Elena Terry (pictured), head chef at Wild Bearies and Ho-Chunk Nation member

Pheasant in Wine with Mushrooms

What you need
1 onion, sliced
1/2 cup sherry
1/2 lemon, sliced thin
1 can condensed mushroom soup

What you do
Cut pheasant into frying pieces and brown in frying pan.
Remove and place in a baking dish.
To the liquid in the frying pan, add sherry and pour over pheasant.
Place onion and lemon over pheasant.
Cover and bake until tender at 350 degrees.
Make gravy by adding condensed mushroom soup to liquid in baking dish.
Serve at once.