Tune in to another exciting year of The Original Deer Hunters Round Up on Both 99.7 /102.3 FM and AM 590 WJMS! Each night (Excluding Thanksgiving) Starting November 15th from at 5:30pm! Tune in for Camp Messages, Deer Kill Reports, DNR Reports and Mouth Watering Venison Recipes!
Enter your Kill for chances to win Great Prizes in one of our Many Contests! Get your kill called in by 4pm daily to 906-932-2411. Email [email protected] or [email protected], or stop in and let us know at 222 S. Lawrence St, Ironwood.
MIGHTY HUNTER ADULT CONTEST
Winner will be determined from a random drawing from all hunters with deer kill SIX POINTS AND LARGER that are reported to the Deer Hunters Roundup by DECEMBER 1ST and automatically registered. Winner will receive a certificate for a full shoulder mount from North Fork Taxidermy of Butternut WI.
MIGHTY HUNTER YOUTH CONTEST
Winner will be determined from a random drawing from all YOUTH hunters (age 16 and under) that are reported to Deer Hunters Roundup by DECEMBER 1ST and automatically entered. Winner will receive a certificate for a full shoulder mount from Skin Deep Taxidermy, Baraga MI.
MIGHTY HUNTER – GUN/GRAND PRIZE
Winner will be determined in a random drawing from all deer kill reported to DHR by December 1st. Winner will receive a Traditions Tracker 50 calibur Muzzleloader Rifle, which is on display at GIOVANONI TRUE VALUE IN HURLEY. This is a limited edition gun with Whitetails Unlimited medallion in the stock…Sponsored by Whitetails Unlimited,
WHITETAILS UNLIMITED CONTEST
Anyone can register- entry box at GIOVANONI TRUE VALUE in Hurley to win an official Whitetails Unlimited 2017 CALENDAR AND NOSTALGIC TIN 17” DEER CAMP THERMOMETER. Winner drawn daily beginning 11/15 (15 in all) and read during the DHR.
SIX PACK SALUTE
Sponsored by Town & Country Liquor of Hurley. Winner determined at the end of every show…most “points” called in from any one camp. Winning camp receives a LIVE “Six Pack Salute” and a signed “Frame-able” certificate AS WELL AS A GIFT CERTIFICATE FOR A FREE 6-PACK OF “BUSCH LIGHT BEER”…the official beer of the 2016 edition of DEER HUNTER’S ROUNDUP
Click Below For State of Michigan DNR Reports
This years Camp Cook Menu’s brought to you by Ma’s Place in Wakefield MI!
Hungarian Venison Goulash
Serves 6 to 8.
2 cups flour
1 teaspoon salt
4 eggs, beaten
A little water or milk
1/4 cup lard or bacon fat
2 pounds venison stew meat, cut into 3 to 4-inch hunks
5 cups chopped onions
1/4 cup sweet paprika (Hungarian if at all possible)
2 teaspoons hot paprika
2 teaspoons caraway seed
1 teaspoon dried marjoram
1 cup crushed tomatoes
2 cups venison or beef stock
1 cup red wine
Heat the lard or bacon fat over medium-high heat in a large Dutch oven or stewpot and brown the venison in batches. Salt the venison as it cooks. It will take 20 minutes or so for all the meat to brown. Remove the venison as it browns and set aside.
Add all the onions and caraway seeds and turn the heat to medium. Saute the onions, stirring often, until they are browned. This will take a solid 30 minutes if you do it right. I cover the pot about halfway in. Add the venison back, then all the other ingredients. Mix well and bring to a simmer. Cover and cook over low heat for 2 hours, or until the meat wants to fall apart.
When the meat is ready, make the dumplings by mixing all the ingredients in a bowl until you have a thick batter. Get a large pot of water boiling and add enough salt to make it salty. Push the batter through a colander with large holes the boiling water. Boil the dumplings until they float, then 1 minute more. Drain and set aside.
Use a pair of forks or a potato masher to shred the meat in the pot. Add salt if needed. Serve the goulash alongside the dumplings with some sour cream at the table to mix in.
Elk or Venison Jerky
5 pounds elk or venison, use fairly good quality meat
1 cup soy sauce
1/2 cup lime juice
1/2 cup vinegar
1/4 cup crushed red chili flakes
2 tablespoons garlic powder
Slice meat against the grain approximately 3/16 to 1/4-inch thick. It works best if you slice the meat when it is partially frozen.
In a bowl mix together soy sauce, lime juice, vinegar, red chili flakes, and garlic powder. Add the meat to the cure and marinate for at least 24 hours, refrigerated.
Rack the meat in a hot smoker and smoke at a low temperature, approximately 100 degrees F, for 1 to 2 days until almost crispy. Don’t over dry or the jerky will be too crunchy. Store, well wrapped, in non-frost free freezer for up to 1 year.
Smoked Venison Sausage
1/4 cup sugar
1/4 cup mustard seed
1/8 cup garlic powder
1 cup salt
1/8 cup black pepper
12 pounds pork, cubed
6 pounds venison, cubed
15 feet pork sausage casing
In a large metal bowl, mix sugar, mustard seed, garlic, salt, and pepper with pork and venison. When ingredients are well mixed, grind the meat mixture in a meat grinder. Put the ground meat into a mechanical sausage stuffer. Be sure to push all of the air out of stuffer so there are no air pockets in the sausages. Fill pork casing with ground meat. When casing is filled entirely, find the center of the sausage and fold and pinch in 1/2 on a table. Pinch and twist into sausage links 2 at a time, pulling the “leg” of the sausage through the center each time a twist is made.
Hang sausage in a smoke house or put sausage in a smoker for approximately 8 to 12 hours.
Venison Chops with Dried Cranberries
Total Time: 35 min
Prep: 15 min
Cook: 20 min
Yield: 2 servings
1/4 cup dried cranberries
1/2 cup port
2 tablespoons olive oil
2 6 -ounce venison chops
1 tablespoon chopped shallots
1 cup demi glace
1 tablespoon unsalted butter
Salt and pepper
1 small pot of soft polenta
1 tablespoon chopped parsley
1 tablespoon grated Parmesan cheese
In a bowl, soak the cranberries in the port for 10 minutes. Meanwhile, heat the oil in a saute pan. Season the venison chops with salt and pepper on both sides. Place chops into the saute pan and sear them on both sides for 3 minutes. Remove and set aside. Place the shallots in the same pan and cook for 1 minute. Drain the port from the cranberries, and carefully add it to the pan. It will ignite. When the fire dies, add the demi glace as well as the venison, and the cranberries. Cook for 2 minutes flipping the chops once. Swirl in the butter and season. Serve with polenta, parsley, and cheese.
Recipe courtesy of Emeril Lagasse
Venison Stuffed Shrimp in Bacon Wrap
1/2 pound ground venison
1/2 pound ground pork
2 teaspoons freshly chopped basil leaves
2 teaspoons freshly chopped parsley leaves
2 cloves garlic, finely chopped
3 cloves shallots, finely chopped
Salt and freshly ground black pepper
16 pieces extra-jumbo shrimp (size: 16 to 20 count per pound), peeled and de-veined
8 slices bacon, cut in 1/2 (16 halves)
Combine venison, pork, basil, parsley, garlic, shallots, eggs, and salt and pepper and mix well.
Make an incision along back of each shrimp and stuff with pork mixture. Secure by wrapping the half slice of bacon around each shrimp. Broil until meat stuffing is cooked and bacon is golden brown, being careful to avoid overcooking shrimp.
Recipe courtesy of Robert Irvine
1 pound onions, thickly sliced
2 pounds carrots, cut into 1/2-inch dice
2 bay leaves
3/4 cup white wine vinegar
1 (5-pound) cross-cut saddle venison, cut into 2-inch cubes
3 tablespoons flour
1/2 cup tomato puree
3/4 cup red wine
2 tablespoons plus 2 teaspoons red currant jelly
1 teaspoon arrowroot
1/2 lemon, juiced
1 lemon, thinly sliced
1/2 cup whipped cream
Parsley, finely chopped
Combine onions, carrots, bay leaves and vinegar in saucepan. Boil and pour over meat. Let marinate overnight. Drain and dry meat and vegetables.
Mix meat and vegetables with flour and season with salt and pepper. Heat some clarified butter in large saucepan. When hot, add venison and brown, then add onions and carrots and brown. Add bay leaves.
Heat tomato puree in separate small saucepan until brown. Add puree to meat and vegetables. To this, add most of the red wine and 2 tablespoons red currant jelly. Reduce heat, cover and simmer 1 hour.
Transfer meat and vegetables to heated serving dish. Mix arrowroot with remaining red wine and add to boiling gravy to thicken. Add lemon juice. Nap meat and vegetables with gravy, garnish with lemon slices, cream and remaining jelly. Dust with parsley.
Gnocchi with Venison Stew
8 ounces sliced baby portabella mushrooms
1/4 cup olive oil
1 medium onion, minced
1/4 cup minced bacon (1 ounce)
Salt and freshly ground pepper
2 1/3 pounds boneless venison from the leg or shoulder, cut into 1-inch cubes
1/2 cup dry red wine
2 bay leaves
2 whole cloves
1 fresh rosemary sprig or 1 teaspoon dried
2 tablespoons tomato paste
3 1/2 cups chicken stock or canned broth
Rinse and chop the mushrooms.
Meanwhile, in a large nonreactive casserole, heat the oil over moderately high heat. Add the onion and bacon saute until golden, about 6 minutes. Season lightly with salt and pepper. Increase the heat to high, add the venison and cook until all the meat juices have evaporated, about 15 minutes. Add the chopped mushrooms to the casserole, along with the wine, bay leaves, cloves and rosemary. Cook, stirring for 5 minutes, until the wine is nearly evaporated.
Stir in the tomato paste and season lightly with salt and pepper. Add the stock and the reserved mushroom liquid and bring to a boil. Reduce the heat to moderately low and simmer, partially covered, until the meat is tender, about 1 1/2 hours. Remove the bay leaves and rosemary sprig. (The venison stew can be made up to 2 days ahead and refrigerated, covered.)
In a large pot of boiling salted water, cook the Potato Gnocchi in 3 or 4 batches until they rise to the surface, 2 to 3 minutes. Using a slotted spoon, transfer the gnocchi to a warm platter and cover with foil. Toss the gnocchi with the hot venison sauce and serve immediately.
2 pounds lean ground venison
½ pound fat ground pork
2 cans (10 oz) cream of mushroom soup
2 cans (10 oz) sliced mushrooms (drained)
2 cups of milk
Mix the venison and pork together and season to taste. Form into thick patties. Heat the oil in a skillet and brown the patties on both sides. Drain any fat from the pan. Mix the soup, mushrooms and milk and pour over the patties. Cover and simmer gently for ½ hour.
This venison recipe will serve 4-6
Venison Cutlets With Apples Recipe
1 (2 pound) venison loin, cut into ¼ in thick cutlets.
1 teaspoon salt
½ tablespoon black pepper
2 tablespoons olive oil
4 apples, sliced
1/3 cup port wine
2 tablespoons unsalted butter
½ cup cherries, pitted, chopped
Season cutlets with salt and pepper
Heat oil in large skillet over medium. Add cutlets and cook until browned on both sides, about 8 minutes total. Remove from skillet: place on serving platter.
Add apples and cook until lightly browned and softened, stirring occasionally, about 5 minutes. Remove from skillet: arrange over cutlets on platter.
Place wine, butter, and cherries in skillet: bring to a boil over high heat. Reduce to a simmer and cook until thickened, about 5 minutes, stirring to prevent burning. Pour sauce over venison platter. Serve immediately.
Venison Stir Fry
Exact amount of ingredients is proportional to how many people you are serving. ½ lb of venison as 1 part will feed 2 hungry people
One part venison steak
2 parts carrots
1 part bean sprouts
½ part celery
1 part broccoli
½ cup unsalted peanuts
2 cloves garlic minced
½ cup soy sauce
1 tablespoon crushed red pepper
1 teaspoon cumin
Slice steaks cross grain and marinade in soy sauce for one day. Throw a little oil in a hot wok to avoid sticking. Stir in venison for about 1 minute. Add other ingredients except noodles, including seasoning, stirring frequently. Add additional soy sauce to coat all ingredients. Cook and then stir in noodles and serve immediately.
Venison Calico Beans
2 pounds of ground venison
1 can pork and beans
1 can kidney beans
½ onion, chopped
¼ cup mustard
1 teaspoon brown sugar
1 teaspoon pepper
1 pound of bacon
1 can lima beans
1 can navy beans
1 green pepper, chopped
1 cup ketsup
1 teaspoon salt
Brown venison and bacon. Put all ingredients in crock and cook for 4 hours on high
Slow Cooker Venison Sloppy Joes
Recipe is good for sandwiches, on rolls with sharp cheddar cheese. Slow cooked so even the toughest of roasts or stew meats will work! Even good served over hot cooked rice.
½ lb of bacon
4 lbs of venison stew meat
2 large yellow onions, chopped
1 cup brown sugar
½ cup wine vinegar
2 tblsp. ground cumin
2 tsp. chili powder
¼ cup minced garlic
2 tblsp. prepared dijon style mustard
2 cups of ketsup
Salt and pepper to taste
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside. Brown stew meat in bacon grease for flavor.
Put onion, sugar, wine vinegar, cumin, chili powder, garlic, mustard, kethcup, salt and pepper in slow cooker and mix well. Add bacon and venison and stir together.
Cook for a minimum of 8 hours on low setting. Use a fork to separate the meat into a thick and yummy sloppy joe style barbecue
Excellent Venison Soup
“This soup is outstanding and a wonderful use of ground venison or elk, which is much better for you than ground beef. It also uses some veggies that we don’t use very often, if ever! Here, it all comes together deliciously.”
2 pounds ground venison
1 onion, chopped
1 parsnip, sliced
3 potatoes, cubed
3 carrots, sliced
1/2 rutabagas, peeled and cubed
1 (16 ounce) can whole peeled tomatoes, with liquid
3 cubes beef bouillon cube
3 cups water
1/2 medium head cabbage, coarsely chopped
1 bay leaf
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
Brown venison and onions in a large pot over medium heat. Mix in onion, parsnip, potatoes, carrots, rutabagas, tomatoes, bouillon, water, cabbage, bay leaf, oregano, salt and pepper. Bring to a boil, reduce heat to low and simmer 1 to 2 hours.
4 tablespoons unsalted butter
1 red onion, chopped
4 cloves garlic, minced
4 tablespoons dark brown sugar
3 cups red wine
4 tablespoons red wine vinegar
4 tablespoons tomato paste
4 cups low-sodium chicken broth
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
2 tablespoons chopped fresh cilantro
salt to taste
4 tablespoons canola oil
10 slices cooked bacon, diced
2 pounds venison stew meat, trimmed and finely diced
2 cups black beans, cooked and drained
Melt the butter in a large pot over medium heat. Stir in the onion and garlic, and saute for 3 to 4 minutes. Stir in the brown sugar and saute for 2 to 3 more minutes. Then stir in the red wine, vinegar, tomato paste, chicken stock, cumin, cayenne pepper, chili powder, cilantro and salt. Simmer for 30 to 35 minutes, or until the mixture is reduced by about half.
Meanwhile, heat the oil in a large skillet over medium-high heat. Stir in the bacon and fry for 3 to 4 minutes, or until the bacon is browned. Move the bacon to one side of the skillet and add the venison to the empty side of the skillet. Season the meat with salt to taste and saute the meat for 15 minutes, or until well browned. Stir in the beans and toss all together. Transfer this mixture to the simmering pot.
Mix everything together thoroughly and let simmer for about 20 more minutes.
1 quart oil for frying
2 cups all-purpose flour
1 1/2 cups Parmesan cheese
1/4 cup Italian seasoning
1 pound venison steaks, cut into strips
1 egg, beaten
1 cup prepared mustard
1 cup brown sugar
Heat the oil in skillet or deep fryer to 375 degrees F (190 degrees C).
In a bowl, mix the flour, Parmesan cheese, and Italian seasoning. Dip venison strips in egg, then in the flour mixture to evenly coat.
Fry coated venison strips in the hot oil until golden brown.
Melt the brown sugar in a saucepan over medium heat, and mix in the mustard. Serve as a dipping sauce with venison strips.
A Special “Thank You” to our Sponsors of this years Round Up!
Jon Parker State Farm, Ashland Honda / Toyota, Marthaler Chevy Buick, Prentiss & Carlisle Management, Ameriprise Financial, Axel’s Saw and Tool, Cloverland Motorsports, Golden Karat Jewelers, North Fork Taxidermy, NorthStar Electroncis, Skin Deep Taxidermy and Sunday Lake Supermarket!