In the Wild with Greg Wagner


MUST-TRY, HEALTHY, TASTY GROUND VENISON BURGER RECIPE by Greg Wagner

This is a must-try, healthy, tasty recipe for those of you who have or will have ground venison in the frig or freezer this fall or winter. It’s actually a healthy twist on an older recipe in my file. Even non-hunters and non-wild game meat eaters visiting the Wagner abode have thoroughly enjoyed this recipe! It serves eight people. Bon appetite! See you out there, grill-side! By the way, if you would like to receive or donate some venison, don’t forget about our Nebraska Deer Exchange Program here: http://outdoornebraska.ne.gov/hunting/programs/deerexchange/

Recipe Ingredients

  • 1/3 cup fat-free mayonnaise
  • 1 teaspoon lime juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon grated lime peel
  • 1/3 cup chopped green onions
  • 3 tablespoons fat-free, plain yogurt
  • 2 tablespoons finely chopped jalapeno pepper
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 2 pounds ground venison
  • 8 whole wheat or multi-grain hamburger buns, split
  • 8 slices reduced-fat or low-fat Pepper Jack cheese

Recipe Directions

  1. In a small bowl, combine the mayonnaise, lime juice, mustard and lime peel; cover and refrigerate until serving.
  2. In a bowl, combine the onions, yogurt, jalapeno, salt and pepper. Crumble meat over mixture and mix well. Shape into eight patties. Grill until meat is no longer pink. Serve on buns; top with cheese and mayonnaise mixture … Mmmm!


FUN DEER EVENT WITH DOUBLE TROUBLE by Greg Wagner

Come join Conservation Officer Mike Luben of Colon, NE and myself at a fun-filled deer event on Oct. 2nd in Wahoo. See the post card below. This event is well attended by deer hunters and landowners. Thanks Charlie for inviting us! See you all there and bring your appetites!  



JALAPENO DOVE POPPERS by Greg Wagner

It’s so hot and steamy outside here in southeastern Nebraska, I’m indoors tonight. I’ve been watching too much of the Food Network on TV though, so I’m in a recipe giving mood. That being said, and with Nebraska’s dove hunting season opening just around the corner on Sept. 1, no better time than the present to pass along one of my favorite, but simple recipes from Field & Stream magazine for absolutely delicious dove breasts. You gotta try this, wild game chefs and hunters! Here it is:  

JALAPENO DOVE POPPERS   

Ingredients:   

De-boned dove breasts   

1 can jalapeno peppers   

1 tub cream cheese   

Bacon  

Toothpicks 

Photo courtesy of Field & Stream magazine.

1. Pre-heat grill  

2. Rinse and dry dove breasts.  

3. Slice jalapeno peppers in half lengthwise. (Remove seeds and veins if you prefer less heat.)  

4. Slather cream cheese in the open cavity of each jalapeno. Top with a dove breast, wrap in half a piece of bacon, and secure with a toothpick. Repeat will all breasts.  

5. Grill poppers over medium-high heat for 15-20 minutes or until bacon is crisp, turning once. Salt and pepper to taste. WOW!  

Photo courtesy of Field & Stream magazine.

See you out there on Sept. 1 trying to connect with those speedy, erratic-flying, elusive doves! Hmmm … I better go buy some more shells, don’t ya’ think?  



KLUVER’S WILD TURKEY NOODLE SOUP: GOTTA TRY IT! by Greg Wagner

Want to try a completely different but very tasty recipe with that wild gobbler you harvested this spring here in Nebraska? Well, have I got a recipe for you to try! WOW!  This delicious recipe for wild turkey noodle soup was given to me by my good friend and longtime turkey hunter Charles (Chuck) Kluver of Omaha, NE and I want to share it with you! Seriously, you gotta try it! Chuck says feel free to make your own adjustments to the recipe as I did.

KLUVER’S WILD TURKEY NOODLE SOUP   

Serves 8. Cooking time 45 minutes

8 oz. egg noodles (Kluski egg noodles preferred)

6 C canned chicken broth

4 T butter

1  3/4 C Cooked and diced wild turkey

1 C cooked peas (optional)

4 T red/green diced peppers

3 T diced celery

1/2 tsp minced garlic

Salt/pepper to taste

Bring 2 qt of water to rapid boil. Add noodles and boil for 7-8 minutes, stirring frequently. Check for the desired tenderness. Drain and set aside keeping 2 C of the water. In large stock pot, melt butter. Add all ingredients except noodles and liquids. Cover and saute over medium heat for 10 minutes. Add noodle water, chicken broth and cooked noodles. Simmer for 30 minutes, stirring occasionally. Serve with warm hearth rolls or slices of homemade bread. Enjoy!

See you out there, or I mean in there – in the kitchen – preparing and sampling  Kluver’s Wild Turkey Noodle Soup!  

 

  



LIKE CORNED BEEF, TRY THIS CORNED WILD GAME RECIPE! by Greg Wagner

The St. Patrick’s Day holiday week is upon us, and if you enjoy dining on corned beef and you have wild game in the freezer, then you should to try this awesome recipe for corned wild game. The recipe comes to us via Game and Parks Commission Fisheries Biologist Larry Pape. Thanks Larry, it’s truly awesome, I owe you one buddy!

Larry Pape’s Famous Corned Wild Game Recipe
(Corned Venison/Duck/Goose/TURKEY)

4 to 6 lb. Venison Roast (or Goose/Duck/Turkey Breasts)
5tbl Morton Tender Quick
2tbl brown sugar
1tbl black pepper
1tsp paprika
1tsp laurel or (2 bay leaves added during cooking)
1tsp allspice
½tsp garlic powder
1 1/2tsp pickle spice
 
Mix spices together.  Place meat in ziplock plastic bags to allow for a single layer of meat.  Add spice mixture to meat in bags and mix so all the meat is coated with spices.  Remove air from bags and seal.  Place in refrigerator for 5 to 7 days (a few days less for small ducks), occasionally turning and mixing contents.  Then remove to crock pot or slow cooker and partially cover with water.  Bring to simmer for 3-4 hours.  Eat sliced on rye bread with Swiss cheese, or grind into a salad spread.

  

Larry would want me to get an early “plug” in for the fabulously fun fishing event for all ages that he coordinates. It’s called the Carp-O-Rama and it will take place on June 26th from 8 a.m. to 1 p.m. at the Pawnee Lake State Recreation Area near Lincoln. Hmmm, I wonder if Larry has a corned carp recipe that he’ll be featuring there this year? 
 
 
 

THINK CARP AND CORNED WILD GAME, TOO, OF COURSE! See you out there! Thanks again, Larry! 

Fisheries Biologist Larry Pape is on your left.