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Christmas recipes from the chefs at Wawatay...

Thursday December 20, 2012

Bacon wrapped venison

Portion size 3-4
2 lbs venison tenderloins (a single deer loin or Moose or Elk or Pork or Beef)
1/2 lb bacon (Plain, thin-sliced Bacon is best)
3 cups dark brown sugar
2 cups soy sauce (Regular NOT low-sodium. You’ll want the saltiness)
1/4 cup white sugar (Optional for added Sweetness)


-Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.

-Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.

-Let meat marinate in mixture at least 3 hours or overnight in fridge. It’s best to marinate for 8 hours if you have the time.

-Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don’t throw away marinade.

-Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.

-Repeat this process until the entire loin is wrapped in ten or so bacon loops.

-Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.

-Place on center rack in oven and bake at 350°F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat cut the time to 25-30 minutes and then follow with the “OPTION 2” step below regarding searing.
-OPTION 1 - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon.
-OPTION 2 - For a crispier crust and crispier bacon, remove Loin from oven and place the Loin(s) directly on a Grill over medium-high heat to sear the bacon and outer loin.

-Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak.

Roasted squash and onion toss

Portion size: 8
This medley of roasted vegetables is easy to make and packed with flavour. Best of all — It’s a light dish.

1 butternut squash, peeled
1 fennel bulb, trimmed ( or 6 tender stalks of celery)
1 red onion
2 tbsp (30 mL) olive oil
1 tsp (5 mL) herbes de Provence
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper

Halve squash and remove seeds. Remove tough outer leaves from fennel; halve lengthwise and remove core. Cut squash and fennel into 1/2-inch (4 cm) chunks; place in large bowl. Cut onion lengthwise into thin wedges; add to bowl. (Make-ahead: Cover and refrigerate for up to 1 day.)
Add oil, herbes de Provence, salt and pepper to bowl; toss to combine. Spread on greased foil-lined baking sheet. Bake in 425°F (220°C) oven for 45 to 60 minutes or until lightly browned and tender.
Additional information :
Tip: You can substitute thyme, rosemary and/or savory if herbes de Provence is unavailable.

Bacon mashed potatoes

Portion size: 4
This ultimate comfort food, flavoured in a myriad of ways, suits just about any meal. Makes a super side dish.

2 lb (907 g) potatoes, (about 5)
1/4 cup (60 mL) sour cream
2 tbsp (30 mL) cooked bacon bits
1 green onion, chopped

Peel and cut potatoes into chunks. Cook, covered, in pot of boiling salted water for 15 to 20 minutes or until fork-tender; drain well. With potato masher, mash until smooth.
Mix in sour cream and bacon bits. Sprinkle with green onion.

Carrot and Cream Cheese Cupcakes

A double dose of ginger (ground and crystallized) brings these moist, carrot-filled cupcakes to life – and a swirl of cream cheese icing takes them over the top! If you like, garnish each cupcake with chopped crystallized ginger.
1-1/3 cups (325 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) salt
1 pinch cinnamon
2 eggs
2/3 cup (150 mL) packed brown sugar
1/2 cup (125 mL) vegetable oil
1/4 tsp (1 mL) vanilla
1-1/3 cups (325 mL) shredded carrot
1/3 cup (75 mL) finely diced crystallized ginger
Cream Cheese Icing:
1/4 cup (60 mL) cream cheese, softened
1/4 cup (60 mL) unsalted butter, softened
1/2 tsp (2 mL) vanilla
1-1/2 cups (375 mL) icing sugar
In large bowl, whisk together flour, baking powder, baking soda, ground ginger, salt and cinnamon; set aside.

In separate bowl, whisk together eggs, sugar, oil and vanilla; stir in carrot and crystallized ginger. Pour over flour mixture; stir to combine.

Divide batter among 12 greased or paper-lined muffin cups. Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out clean, 20 to 25 minutes. Transfer to rack; let cool completely.

Cream Cheese Icing: In bowl, beat together cream cheese, butter and vanilla until smooth; beat in icing sugar, 1/2 cup at a time, until smooth. Spread or pipe over each cupcake.

Moose meat chili

Serves 15

4 lbs ground moose
2 (12 ounce) cans beer
2 medium onions, chopped
2 (24 ounce) cans tomato sauce
1 cup hot pepper, diced
1 (6 ounce) can tomato paste
2 tablespoons vinegar
12 tablespoons chili powde
1 teaspoon Tabasco sauce
1 lb bacon, chopped
2 tablespoons cumin, ground
1 tablespoon red pepper, crushed
1 tablespoon msg
12 garlic cloves, minced
1 tablespoon oregano
1 teaspoon Worcestershire sauce
2 tablespoons bacon drippings
1 tablespoon black pepper
1 (16 ounce) can kidney beans


In a large chili pot, combine: tomato sauce, tomato paste, beer, chopped peppers, chili powder, vinegar, Tabasco sauce, cumin, crushed red pepper, oregano, Worcestershire sauce, salt and pepper. Bring to simmer.

In a large frying pan cook bacon until crisp.

Add bacon and 2 TB drippings to chili pot.

Brown moose meat, onions, garlic and MSG and add to chili pot.

Cover pot and simmer for one hour.

Add beans to chili pot and simmer 1/2 hour more.

If you like your chili thinner add tomato juice.

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