HOYT ARCHERY - GET SERIOUS. GET HOYT.

Variations on soup are virtually endless, and when one of the basic ingredients is ground wild game, you know fine eating is in the offing. In this case, ground venison cooked in a soup with a Tex-Mex flair can be used for a main dish at lunch or carried in a thermos for a meal afield.

1 pound ground venison

1 garlic clove, minced

1 medium onion, chopped

1 package (1.4 ounces) dry taco seasoning mix

1 (15-ounce) can stew tomatoes

1 (15-ounce) can red kidney beans, rinsed and drained

1 (16-ounce) can corn, drained

1 (10 1/2 ounce) can beef broth

3 cups water

Tortilla chips

Sour cream

Grated cheese

Brown venison, garlic and onion. Add taco seasoning mix to venison and follow package instructions. In soup kettle, combine tomatoes, beans, corn, broth and water. Add venison mixture and let simmer for 30 minutes. To serve, divide crumbled tortilla chips between six to eight soup bowls and add soup. Top with grated cheese and a dollop of sour cream.

Wanna cook up something different? Here's your chance ...

Too often, hunters discard the organ meats from deer and other ungulates liver, heart, and even kidneys. Yet those organ meats are far healthier than similar fare you purchase in a grocery store. Carry along a large, heavy-duty Ziploc or two when you go afield and save organ meats as you field dress an animal. Here's one way to make tasty use of liver.

1 pound liver

1 cup milk

1/2 cup unsalted butter, cut into pieces

1 tablespoon olive oil

1 cup chopped onion

2 teaspoons minced garlic

2 bay leaves

1/2 teaspoon dried thyme

1/2 teaspoon salt, or to taste

1/2 teaspoon freshly ground black pepper

1/4 cup brandy

In a bowl, soak the liver in milk for two hours. Refrigerate liver while soaking. Drain liver well.

In a large skillet, melt four tablespoons butter with one tablespoon olive oil over medium-high heat. Add the onions and cook, stirring often, until soft (about three minutes). Add the garlic and cook until fragrant (about 30 seconds). Add the liver, bay leaves, thyme, salt and pepper and sauté until the liver is browned on the outside and slightly ink on the inside (about five minutes). Remove pan from heat, add brandy, return to heat and flame. Cook until most of the liquid has evaporated and the liver is cooked through but still tender. Remove from heat and cool slightly. Discard the bay leaves.

In a food processor, puree the liver mixture. Add the remaining butter in pieces and pulse to blend. Adjust seasonings to taste. Pack the pate into a mold (sprayed with Pam) and refrigerate until firm (at least six hours).

To serve, remove from mold and garnish with fresh parsley. Surround with croutons, Melba toast, rye toast or toasted pita bread.

TIP: A little cream can be added when processing if pate is too thick or stiff.

photo by Russell Graves (www.russellgraves.com)


In recent decades hunting feral hogs has become increasingly popular, and certainly pigs present the bowhunter with an interesting challenge. While they have poor eyesight, their keen sense of smell and fine hearing means the hunter must move with stealth while keeping the wind in his face. But when a telling shot brings a young shoat or a mature sow, there's some mighty fine eating in the offing.

4 to 6 pound wild hog butt roast

1 cup water

2 cups white vinegar

2 cups mustard

1 cup olive oil

3 tablespoons paprika

3 tablespoons red pepper flakes

1 tablespoon garlic salt

1 tablespoon coarsely ground or cracked black pepper

Combine the meat and water in a slow cooker. Combine the vinegar, mustard, oil, paprika, red pepper flakes, garlic salt and black pepper in a bowl and mix well. Pour two cups of the sauce over the meat. Cook on low for eight hours. Serve with the remaining sauce.

Small game hunting with field points can challenge the archer's marksmanship and woodsmanship, and it is good practice for bigger game. It also provides the potential for some of the most satisfying fare available to the hunter. This recipe works equally well with squirrel or rabbit.

2 squirrels or 1 rabbit

2 bay leaves

1 cup chopped onion

1 cup chopped celery

3-4 carrots, chopped

Salt and pepper to taste

2 cups water

Cut squirrel or rabbit into serving pieces. Place in a Dutch oven and cover with water. Add bay leaves and simmer for 1 & 1/2 hours or until tender. Skim if necessary. Meat may be removed from the bones at this point and returned to stew if you desire. Add onion, celery, carrots, seasonings and water. Cook for 15-20 minutes or until vegetables are tender. Increase heat of stew to boiling. Add dumplings and continue cooking as directed below.

DUMPLINGS

1/2 cup milk

1 cup flour

2 teaspoons baking powder

1/2 teaspoon salt

Slowly add milk to dry ingredients and mix. Drop by teaspoons into boiling liquid. Cook for 15-20 minutes longer or until dumplings are done in the center.

Tired of greasy chicken nuggets? Try this healthy alternative.

Kids love chicken nuggets from fast-food franchises, and adults on the run eat plenty of them as well. Here's the hunter's equivalent way to turn the breast of a wild turkey into delectable finger food (or a main dish) in a process which is easy and straightforward.

1 egg

1 tablespoon water

1 pound wild turkey breast, cut into 1-inch strips

1 cup all-purpose flour

1/2 cup canola oil

Salt and black pepper to taste

Beat egg with water. Dredge turkey strips in flour, dip in egg mixture, then dip in the flour again. Fry in canola oil in a cast iron skillet until brown and tender. Season with salt and black pepper and serve immediately.

TIPS: If turkey is not tender, cover and steam a few minutes after you have browned the strips. Of course it is a good idea to pound the strips with a meat hammer before frying as well. Strips are great for dipping in honey-mustard or ranch dressing.

Got a spare backstrap in the freezer? Put it to good use with this gourmet recipe.

One of the finest ways to celebrate taking a fine buck, or for that matter a nice doe, is to invite company to enjoy eating "high on the deer."

This recipe makes use of the backstraps and provides a culinary treat which will have you wishing that half the deer was loin. It's fancy fixin's at their finest.

1 whole venison backstrap

1/2 - 1 cup Italian salad dressing

12 whole shrimp, cooked and peeled

1 teaspoon Old Bay seasoning

1 tablespoon butter, melted

2 teaspoons lemon juice

1-2 slices bacon


Cut the backstrap lengthwise to within 1/4 or 1/2 inch of bottom to butterfly. Place meat in Italian dressing and marinate for at least four hours. Cook shrimp in water seasoned to taste with Old Bay seasoning and peel. Place shrimp end to end inside loin. Melt butter in microwave and add lemon juice; drizzle over shrimp. Close meat around shrimp and secure with toothpicks or string. Place bacon strips over shrimp and secure with toothpicks. Place backstrap in a broiler pan and roast at 400 degrees for about 40 minutes or until rare. An instant-read meat thermometer is very helpful here. Meanwhile, prepare wine sauce.

WINE SAUCE

1/2 cup real butter

1/4 cup finely chopped onion

1/2 cup sliced mushrooms

1-2 large garlic cloves, minced

1/2 cup white wine

1/2 teaspoon Worcestershire sauce

Melt butter. Sauté onion mushrooms and garlic until tender. Add wine and Worcestershire sauce and simmer slowly to reduce to about half. To serve, slice backstrap, remove toothpicks, and spoon on wine sauce.

TIP: Serve with baked brown rice and baked apricots; both can be placed in the oven while the roast cooks. Add a green salad and you have a delicious meal.

Turkey season's almost here. Plan your menu now with this gourmet feast.

Taking a wild turkey with a bow is a remarkable feat any way you figure it. On top of that, though, when you have your hands on the bronzed beauty of the spring woodlands, some truly delectable eating awaits. The occasion is one deserving of a festive approach, and it provides the sort of scrumptious fare fit to grace tables in a five-star restaurant (or the successful archer's home).


1 package Knorr béarnaise sauce mix

3 tablespoons chopped leeks

1 (15-ounce) can asparagus spears

1 pound wild turkey breast fillets

2 tablespoons butter

2 tablespoons olive oil

1/2 cup flour

1/2 - 1 cup freshly grated Parmesan cheese


Prepare béarnaise sauce according to package directions. Cook leeks in microwave for about one minute. Chop half of asparagus spears and add to sauce along with leeks. Set aside.


Pound the dickens out of turkey fillets with a meat mallet to tenderize. Melt butter in skillet and add olive oil. Lightly flour breast fillets and brown on each side until golden. Place fillets in shallow greased 9 x 13-inch casserole. Spread asparagus sauce over each breast. Sprinkle with Parmesan cheese and brown lightly under the broiler. Serve at once. Do not try to cook ahead and reheat. Goes nicely with wild rice, a green salad, and a squash medley. The remaining asparagus spears make a nice topping for the salad.

This recipe will take your grillin' game to a whole new level ...

To make Jezebel sauce, combine equal amounts of apple jelly and pineapple preserves and melt them in a double boiler. Then add horseradish and dry mustard to taste.

Grill or broil venison steaks, seasoned with nothing but salt and pepper, and serve with warm Jezebel sauce. The sauce keeps well in the refrigerator but should always be re-heated in a double boiler. I have no idea where the name Jezebel comes from, but if it is linked to the wicked Biblical woman, the name fits inasmuch as the sauce is sinfully good.

Ground venison lends itself to incredibly varied uses - meat pies, burgers, soups, meatloaf, and lots of ethnic dishes. In fact, you can use it in most dishes we normally associate with ground beef. Here's a traditional Italian dish which, when served with a salad and bread, makes a fine meal.

1 pound ground venison

1/4-1/2 pound bulk venison sausage

1/2 cup chopped onions

2 garlic cloves, minced

3 1/2 cups meatless spaghetti sauce

1 cup chicken broth

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh parsley

16 ounces ziti, cooked and drained

2 cups shredded mozzarella cheese, divided

1 cup grated Parmesan cheese, divided

In a large skillet over medium-high heat, sauté ground venison, sausage, onions and garlic for six to eight minutes until venison is browned. Stir in spaghetti sauce, chicken broth, oregano and parsley. Reduce heat; simmer 10-15 minutes. Stir one cup of sauce into cooked ziti. Spoon half the ziti mixture into 9 x 13-inch baking dish. Sprinkle with 1 1/2 cups mozzarella and 1/2 Parmesan cheese. Top with two cups sauce, then remaining ziti mixture and sauce. Cover and bake in a 350-degree oven for 20 minutes. Sprinkle with remaining cheese. Bake uncovered 10 minutes longer or until heated through, cheese has melted and ziti is bubbly.

TIP: Try adding a cup of ricotta cheese in the center for a bit of a different taste and texture.

There are a number of quarries available to the archer which don't normally fall into the game animal category. One such animal is the ubiquitous muskrat. At dawn and dusk, particularly around farm ponds or near docks on lakes, you can get opportunities for shots at a challenging target. If Dame Fortune decides you are a favorite stepson and smiles on your efforts, you can dine on a delightfully different dish.

1/2 cup all-purpose flour

Salt and pepper to taste

1 muskrat, cut into serving pieces

2 tablespoons butter

1/4 cup olive oil

1 cup sliced onion

1 cup sliced fresh mushrooms

1 (10-ounce) can cream of mushroom soup

Combine flour with salt and pepper. Dip the meat into the flour mixture. Heat the butter and two tablespoons of the olive oil in a Dutch oven and brown the meat. Remove from the pan, add the remaining oil and sauté the onion and mushrooms until tender. Stir in the soup and mix well. Heat to a simmer. Return the meat to pan, cover, and simmer until tender.

TIP: Be sure to remove all the scent glands and kernels present underneath the muskrat's leg joints. Leaving them in place will result in inferior taste.

Hungry for something different? Check out this tasty recipe.

Small game hunting with field points can challenge the archer's marksmanship and woodsmanship, and it is good practice for bigger game. It also provides the potential for some of the most satisfying fare available to the hunter. This recipe works equally well with squirrel or rabbit.

2 squirrels or 1 rabbit

2 bay leaves

1 cup chopped onion

1 cup chopped celery

3-4 carrots, chopped

Salt and pepper to taste

2 cups water

Cut squirrel or rabbit into serving pieces. Place in a Dutch oven and cover with water. Add bay leaves and simmer for 1 ∏ hours or until tender. Skim if necessary. Mean may be removed from the bones at this point and return to stew if you desire. Add onion, celery, carrots, seasonings and water. Cook for 15-20 minutes or until vegetables are tender. Increase heat of stew to boiling. Add dumplings and continue cooking as directed below.

DUMPLINGS

1/2 cup milk

1 cup flour

2 teaspoons baking powder

1/2 teaspoon salt

Slowly add milk to dry ingredients and mix. Drop by teaspoons into boiling liquid. Cook for 15-20 minutes longer or until dumplings are done in the center.


squirrel photo by Brad Herndon

Whether you're at home or in camp, fight the winter chill with this hearty recipe.

After hours of cold in a deer stand or at the end of a long day in deer camp, a bowl of two of a rich, hearty soup can be just the ticket. This particular recipe is virtually a meal in and of itself, with vegetables, pasta, venison, and rich broth. Accompanied by some crusty bread and fruit, it makes a filling meal.

1/2 cup chopped onion

2 garlic cloves, minced

1/2 cup chopped celery

1/2 cup grated carrots

2 tablespoons olive oil

1 (14-ounce) can chicken broth

1/2 to 3/4 pound ground venison, browned

2 (14-ounce) cans diced tomatoes

1 (8-ounce) can tomato sauce

1 (16-ounce) can red kidney beans

1 (16-ounce) can white kidney beans (cannellini)

1 cup cooked ziti

1 teaspoon black pepper

1 teaspoon parsley

1 teaspoon basil

1 1/2 teaspoons Italian seasoning

Salt to taste

Sauté onion, garlic, celery and carrots in olive oil until tender crisp. Add chicken broth and simmer. Brown ground venison. Add venison, diced tomatoes and tomato sauce. Drain and rinse red and white kidney beans; add to soup. Chop ziti with scissors; add to soup. Add seasonings. Simmer for 20-30 minutes.

TIPS: Top with freshly ground Parmesan cheese when served. The soup is every bit as good when warmed over.

Simple, satisfying, and scrumptious, this approach to preparing venison enjoys the additional advantage of requiring very little prep time. Just a few minutes with some simple ingredients and a hot skillet gives you some mighty fine eating.

1 pound cubed venison steaks

1/2 cup prepared mustard

2/3 cup flour

1 teaspoon salt

6 tablespoons canola oil

Brush cubed steaks on both sides with prepared mustard. Mix flour and salt then dredge mustard-painted steaks in flour. Heat canola oil in a skillet and quickly cook floured steaks until golden brown. Serve immediately.

TIPS: Any type of mustard works well. Don't overcook steaks should retain a hint of pink in the middle. Fix extra if you wish; leftovers make fine sandwiches.

Cottontails provide the archer a challenging target, and in most parts of the country they are plentiful. The season for them also continues long after that for big game has closed, thereby extending those precious opportunities for time afield. Add to that the fact that rabbit on the table is a delight, and you have reason aplenty to be afield at times when most hunters cling close to hearth and home.

1 rabbit, quartered

Flour

3 tablespoons butter or oil

1 onion, sliced

Salt and paprika

1 cup sour cream

Sauté flour-coated rabbit in butter until it is browned. Cover rabbit with onion slices and sprinkle with salt and paprika. Pour sour cream over rabbit. Cover and simmer for an hour or until the rabbit is tender. Serve with rice or a baked sweet potato.

Nothing satisfies like a well-cooked pot of chili. Mongo would be proud.

When it comes to simple and satisfying, nothing does a finer job of filling the inner man than a hearty bowl of venison chili. Whether the setting is the chill of full darkness in early season bow camp or bitter cold deep in December, here's food for the archer's body and soul. Add some crackers or toasted garlic bread, a salad or some fresh fruit, with a hearty slice of cake to follow for those who have a sweet tooth, and this recipe will satisfy the hungriest of hunters. The beauty of this recipe is that you can prepare it, leave it in the crockpot to simmer to savory perfection, and go hunting.

2 pounds ground (or finely chopped) venison

1 medium onion, diced

1 cup fresh sliced mushrooms

1 garlic clove, minced

1 bell pepper, chopped (optional)

2 ribs celery, chopped

2 tablespoons canola oil

2 (16-ounce) cans kidney beans, rinsed and drained

2 (16-ounce) cans tomatoes, undrained

1 1/2 tablespoons sugar

1 tablespoon Worcestershire sauce

1 package chili seasonings (or 1 1/2 to 2 tablespoons chili powder)

2-3 cups water

Salt and black pepper to taste

Brown venison, onion, mushrooms, garlic, bell pepper and celery in canola oil. Place in crockpot and add all other ingredients. Mix well, cook on medium for 6-8 hours.

NOTE: Venison is a generic or catch-all term which refers to meat from deer, moose, elk, and other ungulates. This recipe will work well with meat from any of these animals.

Need a great 4th of July spread? Try this simple but tasty recipe.

VENISON STEAKS WITH MUSTARD RUB

Blend one tablespoon lemon pepper, two tablespoons dry (powdered) mustard, one teaspoon garlic salt, and one teaspoon paprika in a small bowl. Rub mixture evenly over the surface of venison loin steaks. Grill over medium heat, not hot coals, until desired doneness is reached. Turn only once. Be careful not to overcook, because doing so will mean dry steaks.