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Try Our Delicious Classic Recipes on Your Owen's Riverside Meats
Game Sauerbraten
August 6, 2021
Cuisine
Game
Persons
6
Serving Size
1 portion
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Ingredients
- 3 lbs. Elk or Deer meat
- 2 1/2 cups vinegar
- 3 cups water
- 2 medium sized onions, sliced
- 1/2 lemon, sliced
- 6 whole cloves
- 3 bay leaves
- 6 whole black peppers
- 1 1/2 teaspoons salt
Instructions
- Place meat in a large bowl, add remaining ingredients. Let meat stand 48 hours, turning occasionally. Remove meat, brown in hot fat. Remove meat and add 1 1/2 tablespoons flour, brown and add 2 cups vinegar mixture and cook until mixture thickens. Add meat and simmer for two hours. Remove, slice meat and pour gravy over the meat.
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Venison Steak Flambe
Cuisine
Game
Persons
6
Serving Size
1 serving
Prep Time
8 hours
Cook Time
8 minutes
Total Time
8 hours, 8 minutes
Ingredients
- 6 tablespoons butter
- 4 tablespoons chopped green onions
- 2 tablespoons Worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon dry mustard
- salt and freshly ground pepper
- 4 tablespoons cognac
Instructions
- For broiling, steaks should be cut at least an inch thick. If marinating is desired, place meat in a plastic bag with 1 cup of Italian style salad dressing. Place on a platter in the refrigerator and let stand 6 or 8 hours, turning occasionally. Before broiling wipe meat dry with paper toweling. Place meat on broiler grid with pan placed so that top of meat is 1 1/2 to 2 inches from the tip of a full flame. Broil 6 to 8 minutes per side, depending on whether you wish the steak rare or well done. While steak broils, prepare sauce.
- Sauce
- Saute onions in butter. Add remaining ingredients, except Cognac, and simmer until slightly browned. Remove steak to heated platter or chafing dish and pour sauce over. Pour preheated Cognac over all and ignite.
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Stuffed Cabbage Rolls
Cuisine
Game
Persons
6
Serving Size
1 serving
Prep Time
1 hour, 10 minutes
Cook Time
1 hour
Total Time
2 hours, 10 minutes
Ingredients
- SAUCE
- 1 (4 oz.) can mushrooms (reserve 3 tbsps, for stuffing)
- 2 tablespoons butter
- 3 cups canned tomato sauce liquid from mushrooms plus water to make 1 cup
- 1 tablespoon Italian salad dressing mix
- Saute mushrooms in butter. Stir in remaining ingredients bring to a boil and simmer 5 minutes.
- STUFFING
- 1/2 lb. ground venison
- 1/2 lb. ground beef
- 3 tablespoons chopped mushrooms (reserved from sauce)
- 3 tablespoons chopped dill pickle
- 2 tablespoons liquid from dill pickles
- 2 tablespoons instant onion, reconstituted
- 1 cup cooked rice (measured after cooking)
- 1/4 cup tomato sauce from above recipe
- 1/4 teaspoon each salt and pepper
- Mix together lightly.
Instructions
- Cut core from a firm head of green cabbage. Place in a large kettle, cut side down, and cover with cool water. Bring to a boil and continue cooking 6 to 8 minutes. Drain and cool. Carefully remove outer leaves. Prepare stuffing recipe given below. Fill center of each leaf with a portion of stuffing; tuck ends under, and roll up. Arrange rolls, seam side down on a rack in a large skillet. Pour sauce over; cover tightly, and simmer (200 degrees on the burner-with-a-brain) for 1 hour or until tender.
© 2026 Copyright Owens Riverside Meats
Elk Steak Roll-Ups
Cuisine
Game
Persons
6
Serving Size
1 Roll-Up
Prep Time
20 minutes
Cook Time
2 hours
Wait Time
10 minutes
Total Time
2 hours, 20 minutes
Ingredients
- 2 lbs. Round Steak
- 4 slices bread, cut in small cubes
- 1 small onion, minced
- 1/2 cup celery, finely chopped
- 1/4 teaspoon basil
- 1/8 teaspoon pepper
- 3 tablespoons melted butter or margarine
- 2 tablespoons shortening
- 1 cup water
Instructions
- Score steak on both sides. Cut meat into strips (about 2 inches by 3 inches). Combine bread cubes, onion, celery, salt, basil and pepper. Add butter or margarine and toss lightly. Spread stuffing over meat, roll meat up and tie with clean string or fasten wit skewers. Brown meat in hot fat. Add water and simmer, tightly covered, approximately 2 hours or until meat is tender.
© 2026 Copyright Owens Riverside Meats
Venison Oven Roast
Cuisine
Game
Persons
6
Serving Size
1 slice
Ingredients
- 2/3 cup dry red wine
- bulk sausage
- 1 cup beef consomme
- salt and pepper
Instructions
- Use one of the more tender cuts of elk, deer or antelope. Place roast in large plastic bag with 2/3 cup of dry red wine. Close bag securely and place on a platter in the refrigerator. Let stand overnight, turning occasionally. Just before roasting, remove meat from bag, reserving wine for gravy. Wipe meat dry. Using a sharp paring knife, cut small slits in meat at one inch intervals. Stuff slits with a small amount (about 1/4 teaspoon per slit) of bulk sausage. Rub outside of meat with oil. Place in a 300 degree oven and roast, uncovered, until well done... about 40 minutes per pound. Remove roast to warm serving platter. Pour excess fat from roaster. Add flour to remaining drippings in roaster and brown slightly, stirring vigorously. Lower flame and gradually stir in reserved wine and 1 cup beef consomme. Season to taste with salt and freshly ground pepper. Simmer a few minutes, stirring occasionally.
© 2026 Copyright Owens Riverside Meats
Mincemeat Chess Pie
Cuisine
Dessert
Persons
8
Serving Size
1 slice
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Ingredients
- 1 cup sugar
- 2 tablespoons flour
- 1/2 teaspoon salt
- 3/4 cup melted butter or margarine
- 3 eggs
- 3/4 chopped walnuts or pecans
- 1 cup mincemeat
Instructions
- Combine sugar, flour and salt. Mix in melted butter or margarine. Beat in eggs, one at a time. Add nuts and mincemeat. Pour into pastry-lined 9 inch pie pan. Bake in 375 degree oven for approximately 40 minutes, or until done. Serve hot or cold garnished with whipped cream.
© 2026 Copyright Owens Riverside Meats
Pasties
Cuisine
Game
Persons
6
Serving Size
1 serving
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour, 30 minutes
Ingredients
- CRUST
- Sift Together
- 3 cups flour
- 2 teaspoons salt
- 1 teaspoon baking powder
- 1 tablespoon sugar
- Using a pastry blender cut in
- 3/4 cup lard
- 1 stick butter or margarine
- Beat together:
- 1 egg
- 1 tablespoon vinegar
- 5 or 6 tablespoons ice water
- Mix lightly with above mixture to form a dough. Yield: Crust for 10" double crust pie or 6 large pastries.
- FILLING
- 1 lb venison
- 2 sticks green celery
- 2 small carrots
- 1 medium onion, coarsely chopped
- 3 strips bacon, diced
- 1 tablespoon minced parsley
- seasoned meat tenderizer
- 2 envelopes beef gravy mix
- 1 small can sliced mushrooms
Instructions
- Cut venison into about 3/4 inch cubes. Treat with tenderizer according to directions on bottle. Cut celery and carrots into same size pieces as venison (this is important for uniform done-ness). Combine bacon with parsley and onion. Prepare gravy mix according to package directions. Divide dough into 6 portions and roll into rounds of 1/8 inch thickness. Place several cubes of venison, carrot and celery in center of each round. Sprinkle with the bacon mixture and carefully drizzle 1 tablespoon of gravy over top. Bring edges of pastry together and crimp to seal tightly. Place on un-greased cookie sheet and bake in 350 degree oven for 50 to 60 minutes. While pastries bake add mushrooms and liquid to gravy mix and simmer until thickened. Serve with pasties.
© 2026 Copyright Owens Riverside Meats
Venison Teriyaki Style
Cuisine
Game
Serving Size
1 slice
Prep Time
24 hours
Cook Time
10 minutes
Total Time
24 hours, 10 minutes
Ingredients
- 2 lbs. venison, loin or rib steak
- 1 cup soy sauce
- 1 cup sugar
- 1/3 sup brown sugar
- 1/4 cup cooking oil
- 1 1/2 teaspoons powdered ginger
- 1 1/2 teaspoons toasted sesame seed
- 1 tablespoon onions, chopped
- 1 tablespoon sherry
Instructions
- Cut steak in 1 inch strips. Combine marinade ingredients. Arrange steaks in shallow pan, pour marinade over meat. Cover and refrigerate overnight.
- Drain. Place meat on broiler pan about 5 inches from flame. Broil 10 minutes, brushing occasionally with marinade. Turn steaks and broil 5 minutes.
- To prepare for appetizers, slice meat very thin in 1 inch strips, marinate and thread on small skewers. These may be cooked on the outdoor gas grill.
© 2026 Copyright Owens Riverside Meats
Bear Chops Continental
Cuisine
Bear
Persons
6
Serving Size
1 serving
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Ingredients
- 6 bear chops (1/2 inch thick)
- 2 teaspoons paprika
- 1 teaspoon curry
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tart apples
Instructions
- Trim excess fat from chops. Combine paprika, curry, garlic, salt and pepper. Rub mixture into chops, coating thoroughly. Brown on both sides then arrange chops in shallow baking dish. Slice cored unpeeled apples 1/2 inch thick and place over chops. Add 1/4 cup of water. Cover and bake at 350 degrees for approximately 30 minutes or until chops are tender. Remove cover and continue baking 10 minutes.
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Huntington Grouse
Cuisine
Grouse
Persons
6
Serving Size
1 serving
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
- 2 young grouse, cut for frying
- 1/2 cup salad oil and 1/2 stick butter
- 1 medium onion, sliced
- 1 teaspoon lemon juice
- dash of grated lemon rind
- 1 (14 oz.) can cream of mushroom soup, diluted with 1/2 can water
- 1/3 cup sauterne
Instructions
- Dredge grouse pieces in seasoned flour and brown in the butter and oil. (Burner-with-a-brain, 350 degrees). Remove from pan and saute the onions until golden. Stir in remaining ingredients and return grouse to pan. Reduce temperature on burner-with-a-brain to 200 degrees and simmer, covered, until tender.
© 2026 Copyright Owens Riverside Meats
Coon Barbecue
Cuisine
Coon
Serving Size
1 serving
Prep Time
15 minutes
Total Time
15 minutes
Ingredients
- 1 8 oz. can tomato sauce
- 1/2 cup water
- 2 tablespoons brown sugar or molasses
- 2 tablespoons vinegar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons minced onion
- 1 teaspoon prepared mustard
- 1 teaspoon salt
- 1/4 teaspoon each pepper and chili powder
- few drops liquid smoke seasoning
- 1 ready to cook racoon
- 1/2 cup salad oil
- salt and pepper
Instructions
- Combine first group of ingredients in a saucepan. Simmer mixture about 15 minutes. Set aside.
- Center coon on rotisserie spit and tighten thumbscrews securely. Brush with oil and sprinkle with salt and pepper. Turn gas grill to medium setting and roast until almost done. Turn grill to low setting and continue cooking until done, brushing frequently with glaze.
© 2026 Copyright Owens Riverside Meats
Roast Duck, Pecan Dressing with Orange Sauce
Cuisine
Duck
Persons
6
Serving Size
1 serving
Prep Time
24 hours
Cook Time
3 hours, 15 minutes
Total Time
27 hours, 15 minutes
Ingredients
- Soak large duck in salt water overnight to remove blood clots
- Season duck inside with salt, pepper and celery salt
- Stuff with Pecan dressing
- Arrange in roaster. If you baste frequently, keep breast side up, if not, turn breast side down
- Cover duck with bacon strips
- Cook in 2 inches of consomme in closed roaster for 3 hours at 350 degrees
- While ducks are roasting prepare orange sauce
- Brush ducks with orange sauce
- Brown in 400 degree oven for approximately 15 minutes
Instructions
© 2026 Copyright Owens Riverside Meats
Pecan Dressing
Cuisine
Dressing
Persons
6
Serving Size
1 serving
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 cup raisins, seedless
- 1 cup pecans, chopped
- 4 cups soft bread cubes
- 1 teaspoon salt
- 2 eggs, beaten
- 1 cup milk, scalded
Instructions
- Mix the above ingredients and stuff the bird. This dressing may be used for duck, turkey or hens.
© 2026 Copyright Owens Riverside Meats
Orange Sauce
Cuisine
Sauces
Persons
6
Serving Size
1 serving
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
- 1/4 cup butter
- 1/4 cup flour
- 1/2 teaspoon salt
- 2 tablespoons dry sherry
- 1 1/2 cups consomme
- 1 tablespoon Kitchen Bouquet
- 3/4 cup orange juice
- 2 tablespoons currant jelly
- dash of Cayenne pepper
Instructions
- Melt butter in saucepan at 200 degrees.
- Add flour, salt and pepper and blend until smooth.
- Stir in consomme and Kitchen Bouquet, gradually, and cook stirring constantly until sauce boils and becomes thick and smooth.
- Add orange juice and jelly just before serving.
© 2026 Copyright Owens Riverside Meats
Wild Twirly Bird
Cuisine
Stuffing
Persons
8
Serving Size
1 serving
Prep Time
20 minutes
Total Time
20 minutes
Ingredients
- STUFFING
- 1 (7 1/2 oz.) package seasoned bread stuffing mix
- 1 1/2 cups dry cornbread crumbs
- 1 cup slivered almonds, toasted
- 1/4 cup instant sliced onion
- 1/4 cup instant celery flakes
- 2 medium sized carrots, finely grated
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon pepper
- dash garlic salt
- 1 stick butter or margarine, melted
- 1 1/2 cups chicken broth
- 2 eggs, well beaten
- chopped cooked giblets, if desired
Instructions
- Combine all ingredients except butter, broth and eggs. Bring broth to a boil and add, with butter, to first mixture. Blend in beaten eggs, tossing lightly to mix. Sufficient stuffing for 8 to 10 lb. wild turkey.
- Stuff and truss bird. Tie wings and legs to body of bird with twine. Center on rotisserie spit and fasten screws securely. Brush with oil and sprinkle with salt and pepper. Place on rotisserie of gas grill with heat set at medium. When bird is nearly done, turn grill to low setting and continue cooking until done, brushing frequently with glaze.
© 2026 Copyright Owens Riverside Meats
Glaze
Cuisine
Sauces
Serving Size
1 serving
Prep Time
10 minutes
Total Time
10 minutes
Ingredients
- 1/4 cup salad oil
- 1/4 cup sauterne
- 1/4 cup chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons apple jelly
- 1 teaspoon salt
- 1/2 teaspoon prepared mustard
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon each celery seed and rosemary
- dash pepper
Instructions
- Combine all ingredients and beat with rotary beater until smooth. This need not be cooked before using as a glaze.
© 2026 Copyright Owens Riverside Meats
Prime Rib Roast
April 13, 2021
Persons
8
Serving Size
1 serving
Prep Time
25 minutes
Cook Time
3 hours
Wait Time
30 minutes
Total Time
3 hours, 25 minutes
Ingredients
- 1 8-10 lb Prime Rib from Owen's Riverside Meats
- Salt and Pepper
Instructions
- Preheat oven, season roast:
- Preheat your oven to 500°F (or the highest temp your oven reaches less than 500°F). Pat the roast dry with paper towels (pre-salting should have made the roast release some moisture), and sprinkle the roast all over with salt and pepper.
- Place the roast fat side up and rib bones down in a roasting pan:
- Insert a meat thermometer (oven proof) into the thickest part of the roast, making sure that the thermometer isn't touching a bone.
- Brown roast at high temperature:
- Brown the roast at a 500°F temperature in the oven for 15 minutes.
- Lower oven temp to finish roasting:
- Reduce the oven temperature to 325°F. To figure out the total cooking time, allow about 11-12 minutes per pound for rare and 13-15 minutes per pound for medium rare.
- The actual cooking time will depend on the shape of the roast, how chilled your roast still is when it goes into the oven, and your particular oven. A flatter roast will cook more quickly than a thicker one. A chilled roast will take more time than one closer to room temp.
- There are so many variables involved that affect cooking time, this is why you should use a meat thermometer. A prime rib roast is too expensive to "wing it". Error on the rare side, you can always put the roast back in the oven to cook it more if it is too rare for your taste.
- Roast in oven until thermometer registers 115°F for rare or 120°-130°F for medium. (The internal temperature of the roast will continue to rise after you take the roast out of the oven.)
- Check the temperature of the roast using a meat thermometer an hour before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 hours of total cooking time for rare (15 minutes at 500° and 1 3/4 hours at 325°). In this case, check after 1 hour 15 minutes of total cooking time, or 1 hour after you lowered the oven temp to 325°. (A benefit of using a remote thermometer is that you don't have to keep checking the roast, you'll be able to see exactly what the temperature is by looking at the thermometer outside of the oven.)
- If the roast is cooking too quickly at this point, lower the oven temperature to 200°F.
- Let the roast rest:
- Once the roast has reached the temperature you want, remove it from the oven and place it on a carving board. Cover it with foil and let it rest for 15 to 30 minutes before carving. The internal temperature of the roast will continue to rise while the roast is resting.
- Cut away strings, remove bones, slice roast:
- Cut away the strings that were used to hold the roast to the rack of rib bones. Remove the bones (you can save them to make stock for soup if you want.)
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