Cooking Game: Game Meat & Fishing Recipes for Hunters

Kris Winkelman's Recipe of the Week

Venison Pot Roast

By Kris Winkelman

I've been told that out in North Dakota, a dinner invitation from Tom and Katie Hutchens is as good as a winning lottery ticket. You never know what will be served, but you can bet it will be wild game and that it will be delicious.

Dr. Tom Hutchens, outgoing chairman of the board for Delta Waterfowl, is absolutely passionate about eating game, and his wife Katie is equally passionate about preparing it. And both are passionate about hunting.

Recipes from Katie's Kitchen are wonderful, and very easy to prepare. This recipe, for venison pot roast in a pressure cooker, is similar to a dish we've enjoyed many times at the Winkelman house.

First, rub a two to three-pound venison roast with salt and pepper. Pre-heat the pressure cooker and add two to three tablespoons of olive oil for browning. Add the meat and sear on all sides, browning nicely. The searing seals the juices in the roast.

Once the meat is thoroughly seared on all sides, remove the roast and deglaze the cooker by pouring in half a cup of red wine and stirring up the caramelized bits with a wooden spoon.

Next, add:

2 cups of homemade venison stock (or low-sodium beef broth)
1 teaspoon of fresh thyme
6 juniper berries, crushed
1 medium onion, cut into wedges
The meat
2 cloves of garlic

2 bay leaves

Lock the lid of the pressure cooker in place and bring to high pressure, adjusting the burner as necessary to maintain the pressure. Cook for one hour, then remove from heat and release the pressure according to the cooker's instructions.

Remove the meat and make gravy by thickening the stock with roux or cornstarch.

Kris Winkelman's "Ultimate Wild Game and Fish Cookbook" is for sale. Cost of the cookbook is $19.95 plus $6.00 shipping & handling. To order, log onto www.winkelman.com or call 1-800-333-0471.

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Featured Recipe

Wild BBQ Sandwiches

Here's another way to make the most of leftover wild game, whether it's turkey, venison, duck breasts or whatever. Start by slicing or dicing up the leftover cooked meat. Then prepare this flavorful sauce, mix it with your game and serve it on fresh bakery buns. I like to butter the buns and toast them lightly prior to serving.

Sauce:

2 cloves minced garlic
4 tbsp. butter
2 cups ketchup
1/2 cup water
6 tbsp. brown sugar
1 tsp. salt
1/2 tbsp. worcestershire sauce

1 tsp. liquid smoke

In a sauce pan over medium heat, cook the garlic in butter until tender. Stir in ketchup, water, brown sugar, salt and pepper, worcestershire sauce and liquid smoke. Bring to a boil. Reduce heat, cover & simmer for 5 minutes. This makes about 2-1/2 cups of BBQ happiness.

Kris Winkelman's "Ultimate Wild Game and Fish Cookbook" is for sale. Cost of the cookbook is $19.95 plus $7.00 shipping & handling. To order, log onto www.winkelman.com or call 1-800-333-0471.

Recipes by Category

Game Meats