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Wild Game Recipes

WILD GAME RECIPE'S FROM CHEF JOHN FOLSE

 

 

 
 

Roast of Wild Boar
PREP TIME: 1 Hour
SERVES: 6 - 8

 
 

COMMENT:
This dish will be prepared as the entrée by Certified Master Chef Edward Leonard at the fourth annual Lafcadio Hearn Award Dinner at the Chef John Folse Culinary Institute at Nicholls State University. As part of the "For a Love of Things Italian" menu, Braised Savoy Cabbage, Wild Mushroom Stew and Truffle Polenta will accompany the entrée.

INGREDIENTS:

  • 1 (2 lb) rolled loin of wild boar
  • 5 ounces Pancetta, sliced
  • 4 ounces olive oil
  • 6 garlic cloves, thinly sliced
  • 1 cup mirepoix, diced
  • 2 tbsps tomato paste
  • 6 ounces red wine
  • 2 – 4 cups pork stock
  • kosher salt and pepper to taste

METHOD:
Preheat oven to 325 degrees F. Place incisions in the meat and fill with sliced garlic. Cover meat with Pancetta and tie. In a brazier pan, heat oil over medium-high heat and brown meat on all sides. Remove meat from pan, add mirepoix and brown. Mix in tomato paste, deglaze with wine and cook until wine is evaporated. Add ½ of stock, return meat to pan and cover. Place in oven and bake for 30 – 45 minutes, adding more stock as needed. When meat is tender, remove and add remaining stock. Bring to a simmer and blend all items in a blender. Adjust seasoning and serve.

 

   
 

Venison Jerky
PREP TIME: 34 hours

 
 

INGREDIENTS:

  • 2 lbs lean meat, sliced thin (against grain)
  • 1/2 cup liquid smoke
  • 1/4 cup soy sauce
  • 1/2 cup Worcestershire Sauce
  • 1/4 cup hot sauce
  • 2 tbsps Steen's Cane Syrup
  • 1 1/2 tsp meat tenderizer
  • 1 1/2 tsp salt
  • 2 tbsps brown sugar
  • 1/4 cup Teriyaki Sauce
  • 2 tbsps Zatarain's Creole Seasonings
  • 2 tbsps granulated garlic

METHOD:
Combine all ingredients except meat and whisk well. Place meat in mixture and marinate for 24 hrs in refrigerator. Then place in dehydrator for 9 hours.

 

 

 

Venison Sausage
PREP TIME: 1 Hour
MAKES: 25 (6-inch) links

 
 

COMMENT:
I like a juicy game sausage, and for this reason, I always combine equal amounts of pork with the game meat. This sausage recipe incorporates the trinity of Louisiana flavors along with typical sausage spices to create a magnificent flavored sausage.

INGREDIENTS:

  • 2 pounds ground venison
  • 2 pounds ground pork
  • 1/2 pound pure pork fat
  • 1/4 cup chopped onions
  • 1/4 cup chopped celery
  • 1/4 cup chopped red bell pepper
  • 1/4 cup diced garlic
  • 1/2 cup sliced green onions
  • 1/4 cup chopped parsley
  • salt and black pepper to taste
  • 1 tbsp ground sage
  • 1 tbsp caraway seeds
  • 15 feet pork sausage casing

METHOD:
In a large mixing bowl, combine meat, pork fat, onions, celery, bell pepper, garlic, green onions and parsley. Using your hands, mix all ingredients well until thoroughly incorporated. Season to taste using salt, pepper, sage and caraway seeds. Continue to blend seasonings into the meat mixture. Force meat through a meat grinder into the casing and tie off at six inch intervals. This sausage may be smoked, pan-fried or poached.

 

Venison Marinade
PREP TIME: Varies

 
 
  COMMENT:
Marinades serve two purposes: to tenderize and to flavor. Older animals or less tender cuts benefit from some form of marinate. The marinade container should be glass or stainless steel. Allow one-half cup of marinade for every pound of meat. The length of time is variable depending on personal taste. A 5-pound venison roast may be marinated up to 7 days, but 2 - 3 hours may also be sufficient. Good marinades always include an oil, an acid, a sugar and flavoring ingredients.

INGREDIENTS:

  • 1/2 cup soy sauce
  • 1/4 cup Worcestershire Sauce
  • 1/4 cup vegetable oil
  • 1/4 cup dry red wine
  • 3 tbsps. Steen=s Cane Syrup or honey
  • 6 cloves minced garlic
  • 1 tbsps. grated, fresh ginger
  • 2 tbsps. chopped basil
  • 2 tbsps. chopped thyme
  • 2 bay leaves

METHOD:
Combine all of the ingredients making sure to increase the recipe to guarantee 1/2 cup of marinade for every pound of meat. Place the roast or other cut into a bowl, pour in marinade, and turn meat to coat well. Cover and refrigerate up to one week depending on the portion size of the cut or flavor desired. A portion of this marinade may be used during the cooking process.

 

 

Cassoulet of Venison
PREP TIME: 2 Hours
SERVES: 8-10

 
 
  COMMENT:
Cassoulet can be best described as any casserole containing white beans topped with a rich, game stew and baked. This venison recipe is magnificent for the Louisiana palate. It is a perfect way to make use of all that extra venison in the freezer. Try it with duck and goose as well.

INGREDIENTS:

  • 5 pounds venison stew meat, cubed
  • 1 (15-ounce) can Great Northern white beans, drained
  • 2 cups Burgundy wine
  • 1 pound bacon cubed
  • 3 cups onions, diced
  • 2 cups celery, diced
  • 1 cup bell pepper, diced
  • 20 cloves garlic
  • 2 bay leaves
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh sage, chopped
  • 3 cups beef or venison broth
  • 1 cup button mushrooms, sliced
  • 1 cup oyster mushrooms, sliced
  • 1 cup tomatoes, diced
  • 1 tsp sugar
  • 24 small pearl onions
  • 2 cups carrots, diced
  • 2 cups potatoes, diced
  • 1 cup green onion, sliced
  • ½ cup parsley, chopped
  • salt and pepper to taste
  • 1 cup egg wash (1 egg and 1 cup skim milk, blended)
  • 4 (9-inch) Pillsbury prepared pie shells

METHOD:
In a large mixing bowl, combine cubed venison with Burgundy wine. Season lightly with salt and pepper, blend well and allow to sit at room temperature for 2-3 hours. While venison is marinating, sauté bacon in a large Dutch oven over medium high heat to render fat and brown bacon. Do not scorch the fat. Remove the bacon with a slotted spoon, chop and set aside. Remove the venison from the liquid and reserve marinade, draining the liquid well. Sauté in bacon fat until brown on all sides. Add onions, celery, bell pepper and garlic and sauté 3-5 minutes or until vegetables are wilted. Add bay leaves, thyme and sage, blending well into the meat mixture. Add reserved marinade and broth. Bring to a rolling boil, reduce to simmer and add mushrooms, tomatoes, sugar, pearl onions and 1/2 of the chopped bacon. Cover and cook until tender over medium-high heat, approximately 2 ½ hours, stirring occasionally. Additional stock may be necessary during the cooking procedure to keep the meat moist and juicy. When meat is tender, add carrots, potatoes, green onions and parsley. Season to taste using salt and pepper. Cook until potatoes are tender, but not falling apart. They should retain their cubed appearance. Preheat oven to 350 F. Place an equal amount of white beans in 8 individual au-gratin or soufflé-type dishes and place an equal amount of the venison stew over the beans. Make sure that an equal amount of garlic and pearl onions are added to each dish. Top with remaining bacon. It is important that each dish have ample sauce. Using a pastry brush, paint a small amount of the egg mixture on the rim of each dish. Cut a portion of the pie crust to fit over each rim by ¼-inch and press securely over the top of the dish to seal in the contents. Paint the top of the pastry with a small amount of egg wash for even browning. Using the tip of a pairing knife, cut two small steam vent holes in the top of the pastry. Bake until crust is golden brown and flaky, approximately 20-30 minutes.

 

Matt's Hot Pot Venison Roast

Prep Time: 8½ Hours
Yields: 4–6 Servings

 

 
 
 

Comment:
One of the best ways to ensure your venison roast is tender is to cook it slowly. This crockpot method allows you to return home from work to a perfectly prepared dinner.

Ingredients:
1 (2–3 pound) venison roast
3 tbsps olive oil
2 tsps salt
1 tbsp cracked black pepper
18 garlic cloves
3 chile peppers, minced
½ cup sliced green onions
salt and cracked black pepper to taste
granulated garlic to taste
1 cup flour
4 medium potatoes, peeled and quartered
2 small onions, coarsely chopped
½ pound whole baby carrots
2 celery stalks, chopped
1–2 (10.5-ounce) cans French onion soup with beef stock
Louisiana hot sauce to taste

Method:
With a paring knife, make 12 incisions into roast. In a small mixing bowl, combine 2 teaspoons salt, 1 tablespoon pepper, 12 garlic cloves, chiles and green onions. Stuff each slit with an equal amount of mixture. Season outside of roast well with salt, pepper and granulated garlic. Lightly dust roast with flour. In a large skillet, heat olive oil over medium-high heat. Lightly brown roast on all sides. Once browned, remove roast and drain excessive oil. In a 3½–5 quart crockpot, combine potatoes, onions, carrots, remaining garlic cloves and celery. Place roast on top of vegetable mixture. Pour 1 can French onion soup slowly over roast. Roast should be slightly covered with soup. If it is not, use remaining can of soup. Cook on low for 8 hours or until fork tender. Serve over steamed white rice. NOTE: If desired, more vegetables may be added.

 
 
 
 

 

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