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Ideas offered for enjoyable wild meat meals

This week's recipes include wild duck appetizer bites, moose lasagna, and venison stew
From the Kitchen by Joyce Walter

Many freezers will receive an influx of wild meat during the annual hunting season. 

As hunters bring home their contributions to winter meals, the following recipes might come in handy.

• • •

Wild Duck Appetizer Bites

3-4 wild duck breasts
1 cup flour
1/2 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. sea salt
1/2 tsp. pepper
1/2 tsp. celery salt
4 tbsps. or more butter

Slice the duck breasts into bite-sized pieces. Mix the flour and spices in a large resealable bag. Add duck pieces a few at a time and shake to coat thoroughly.

Melt the butter over medium heat in a large non-stick skillet. Add duck pieces to melted butter and cook 3-4 minutes per side until golden brown. Remove from pan and add more seasonings, to taste. Drain on paper towels.

Continue frying in more butter until all duck pieces have been cooked. Insert toothpicks and serve while hot.

• • •

Moose Lasagna

2 tbsps. olive oil
1 onion, minced
2 cloves garlic, minced
4 mushrooms, sliced
1 bunch spinach, washed and chopped
16 oz. ricotta cheese
1 lb. ground moose meat
1/2 tsp. cocoa powder
1/2 tsp. brown sugar
24 oz. spaghetti sauce
3/4 cup water
1 tbsp. dried oregano
1 tbsp. Italian seasoning
salt and pepper to taste
9 oz. pkg. no boil lasagna noodles
1 1/2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese

Preheat oven to 350 degrees F. Lightly coat a 9x13 inch pan with olive oil.

Heat olive oil in frying pan and cook onion and garlic until tender and semi-transparent. Stir in mushrooms and cook until soft. Remove from heat.

In a saucepan, combine spinach and 1/4 cup water, cover and cook until wilted. Drain. Mix spinach, onion and garlic mixture and ricotta cheese in a large bowl.

Brown moose meat over medium high heat, stirring frequently. Stir in cocoa and brown sugar. When meat is well-browned, drain to remove grease. Stir in spaghetti sauce, water and seasonings.

Cover bottom of 9x13 inch pan with a layer of meat sauce. Cover with a layer of noodles, then half the ricotta cheese mixture, then some tomato sauce and a sprinkle of the cheeses. Repeat layers, ending with a major portion of mozzarella cheese. Cover with foil.

Bake 45 minutes until hot and bubbly. Let set 5 minutes before slicing and serving.

• • •

Venison Stew

1-2 lb. venison roast
salt and pepper to taste
3 tbsps. all-purpose flour
2 tbsps. vegetable oil
1 cup fresh mushrooms, chopped
1 can golden mushroom soup
1 can beef noodle soup
1/2 tsp. garlic powder
1/2 tsp. onion powder
2 tsps. worcestershire sauce

Trim roast of fat and cut into 1 inch cubes. Sprinkle meat with salt and pepper and roll in flour to coat thoroughly.

Heat vegetable oil in a pan and sear venison. Remove and then saute mushrooms. Place venison and mushrooms in the slow cooker.

Combine soups, seasonings and worcestershire sauce and pour over venison and mushrooms. Cover and cook on low for 9-11 hours or on high for 5-6 hours.

Note: carrots, onions and potato chunks may be added to stew. Makes 4-6 servings.  Leftovers may be frozen.

Joyce Walter can be reached at

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