Cooperative Living November/December 2018 - 36

CommonwealthKitchen
Cooking in Wild Game
Season
with:
Virginia's forests continue to yield a wide array of nature's bounty. The Virginia Department of Game and Inland Fisheries
reports that 190,000 deer were harvested during the 2017-2018 hunting season. In this issue, we present some of our
readers' favorite ways to prepare venison, as well as a special recipe - oven-roasted squirrel - for our small-game
afficionados. Happy hunting, and enjoy the fruits of your time in the woods and fields!
FROM OUR READERS:
Deer Jerky
Brenda Thompson, Gainesville, Virginia
Ingredients:
1 to 1½ quarts deer meat, cut in strips
1 tablespoon seasoned salt
1 tablespoon liquid smoke
1 tablespoon garlic salt
1 tablespoon onion salt
½ teaspoon chili powder
FROM OUR READERS:
Deer Burger Meatloaf
Emily Mitchell, Red House, Virginia
Ingredients:
1½ lbs. ground deer burger
1 egg, beaten
1 cup milk
1 cup bread crumbs
1¼ teaspoons salt
¼ cup chopped onion
½ teaspoon pepper
½ teaspoon garlic powder
1
⁄8
1⁄8
teaspoon celery salt
teaspoon paprika
Topping:
¾ cup ketchup
½ cup brown sugar
1½ teaspoons dry mustard
Directions: Mix ingredients and shape in a greased loaf pan. Mix ketchup, brown sugar
and dry mustard; put on top of burger mixture. Bake at 350 degrees for one hour.
FROM OUR READERS:
Deer Bologna
Kathy Fleming, Winchester, Virginia
Ingredients:
5 lbs. ground deer meat
1 teaspoon crushed red pepper
2½ teaspoons garlic salt
5 teaspoons Morton's meat tenderizer
2 teaspoons pepper
¼ teaspoon salt
2½ teaspoons mustard seed
2 teaspoons onion powder
Directions: Mix all ingredients together. Make into rolls and wrap in foil. Leave in refrigerator
for three days. Punch holes in bottom of foil and set on rack of broiler pan filled with 1 cup
of water. Bake at 350 degrees for 1½ hours. Remove foil for the last 5-10 minutes.
34 | Cooperative Living | November-December 2018
Directions: Cut deer meat into strips ½ " wide
and ¼ " thick, then mix into remaining
ingredients. Cover tightly and refrigerate
overnight. Drain meat, arrange in a single layer
on cookie sheets and bake at 200 degrees until
done, checking often and soaking up any juices
with paper towels. Best when a little moist.
FROM OUR READERS:
Oven-Roasted Squirrel
Kathy Fleming, Winchester, Virginia
Ingredients:
2 or more squirrels, cut up
3 onions
3 large potatoes, quartered
8 oz. baby carrots
½ cup white wine
Salt & pepper to taste
Directions: Brown squirrels in butter. Place in
a roasting pan with other ingredients. Cover
with a lid and roast at 325 degrees for 1-2
hours or until tender.
Send us your recipes!
We need recipes for these upcoming topics:
Holiday Treats & Appetizers; Soups & Stews
Please email submissions to commonwealth
kitchen@co-opliving.com or mail them to
Commonwealth Kitchen, c/o Cooperative Living,
P.O. Box 2340, Glen Allen, VA 23058-2340. All
published submissions will receive a $20 Walmart
gift card.
co-opliving.com

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Cooperative Living November/December 2018

Table of Contents for the Digital Edition of Cooperative Living November/December 2018