My husband and I love to camp and cook outside even in the winter. It seems the grill or smoker is always going. We love to hunt so a lot of our meat supply is wild game. So here are some of the recipes I love the most for cooking wild game either in the oven or on the grill or smoker. Enjoy and please add your own favorite Wild recipes.
My favorite recipe:
1/2 lb. ground venison, crumbled
1 Tablespoon olive oil
1 medium onion, finely chopped (1 cup)
2 pkgs (10oz. each) frozen chopped spinach, defrosted and WELL drained
8 oz Feta cheese with herbs, crumbled
4 eggs, slightly beaten
1/2 cup snipped fresh parsley
1 Tablespoon dried dill weed
1/2 teaspoon pepper
1/2 cup butter, melted
12 sheets phyllo dough
Heat oven to 350*F In a 12-inch skillet, cook venison over medium heat for 3-5 minutes, or until meat is no longer pink, stirring occasionally. Drain. Set venison aside on paper towel lined plate. Wipe out skillet.
In same skillet, heat oil over medium heat. Add onion. Cook for 3-4 minutes, or until onion is tender, stirring frequently. In large mixing bowl, combine onion, venison, spinach, feta, eggs, parsley, dill weed and pepper. Mix well. Set aside.
Brush bottom and sides of a 13 x 9-inch baking dish with melted butter. Remove phyllo from package and cut to fit dish. (Keep phyllo covered with plastic wrap to prevent it from drying out) Place 1 sheet of phyllo in bottom of dish. Brush with melted butter. Layer with a second sheet. brush with butter. Continue layering and brushing with 4 more sheets (6 sheets total) Spread spinach mixture evenly over phyllo. Layer and brush remaining 6 sheets of phyllo as before.
Cut spanikopita into 8 squares all the way through to the bottom. Bake for 40 to 45 minutes or until golden brown.
Note: I have also made this at a campfire. Putting my grate to the side of the fire so as not to have direct fire on the pan. Turning it around after 20 minutes for the other side. And it came out fine. I put tin foil on the pan before cooking it that way.