Nick Kohorst, Cole Julin and Kyle Julin harvested the daily limit of geese near Westside.
Nick Kohorst, Cole Julin and Kyle Julin harvested the daily limit of geese near Westside.
Monday, November 22, 2010

MANILLA — Kyle Julin of Manilla is busy as husband, father, and business owner of 1 x 4 x All, as a construction contractor, but still makes time for his favorite hobby, hunting.

His sons are fittingly named Hunter, 2, and Gauge, 7 months.

Kyle likes to hunt turkey in the Loess Hills, duck and geese in Lake View, pheasant in Carroll County, and deer in Guthrie, Harrison, and Monroe Counties.

All of his hunting harvests a lot of meat for the family. Wife, Angie, a teacher in Walnut, doesn’t usually mind eating wild game. The family freezes a lot of the meat to be used throughout the year. Kyle says the best way to store the meat is to vacuum seal it and it will last up to two years. Meat stored in ziptop bags will keep for nine months to a year. The family cooks typical family meals and substitutes pheasant, turkey, or duck for chicken and ground venison for ground beef.

Kyle’s brother, Dan Julin, Manager of Arcadia Meats, lives in Wall Lake with his wife, Abbie, a fourth-grade teacher at East Sac County Schools, sons, Samuel, 4, and Weston, 4 months, and his loyal hunting buddy, a yellow Labrador Retriever named Beau. Beau has plenty of field practice hunting with Dan. Dan says the key to cooking wild game is to find a way to mask the “gamey” flavor. Hunting runs in the family as Kyle and Dan’s brothers, Chris and Cole, also hunt. Chris works in the meat department at Hy-Vee and Cole’s career choice of taxidermist comes in very handy in a family of hunters.

Nick Kohorst, butcher at Arcadia Meats, has plenty of practice cutting meat and his skills are useful during hunting season. Nick loves to shoot his 12-gauge Winchester shotgun outfitted with his Thompson Center muzzleloader. Nick began hunting at age 12 and says, “There’s nothing better than when you’re about to harvest an animal that has no idea you’re there.”

He enjoys hunting whitetail deer, duck, pheasant, and his favorite, turkey. Nick usually harvests so much wild game he cleans up the birds and gives them away to relatives. He has the venison processed at Arcadia Meats into summer sausage, deer sticks, and ground venison to use in everyday such Hamburger Helper. Co-owner of Arcadia Meats, Linda Julin, says deer sticks and deer summer sausage are especially popular made with hot cheese and jalapenos. Deer bacon is also a newer item that has gained popularity. She says the locker’s most unusual processing request has been wild boar summer sausage.



Creamy Pheasant Noodle Soup

Kyle Julin served a soup similar to this one at a Christmas gathering and his family was shocked to find out it wasn’t chicken noodle soup. He said they were definitely surprised and didn’t notice anything was different about the soup.

2 pheasant breasts (cooked, deboned, and shredded)
1 cup diced onions
1 cup diced celery
1 cup diced carrot
4 (14-ounce) cans chicken broth
2 (10.75-ounce) cans condensed cream of mushroom soup or cream of chicken soup
2 teaspoon fines herbs (found in spice section)
salt and pepper
2 cups egg noodles, cooked (can use frozen egg noodles or dry egg noodles)

Remove the skin from the pheasant and shred the meat from the bone. Put the pheasant into a slow cooker along with the onions, celery, and carrots. Stir in broth, cream of mushroom or chicken soup, and fines herbs and season with salt and pepper. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours. When soup is finished, stir in egg noodles and serve.



Turkey Fettucine Alfredo

Kyle Julin’s son, Hunter recently devoured this meal. He has grown up eating wild game from the very start.

2 pheasant breasts (deboned, and cubed)
jar of Alfredo sauce
cooked fettucine noodles
poultry seasoning
 
Cut pheasant breasts into half-inch cubes, season with poultry seasoning, sauté in butter or oil over medium low heat. Heat Alfredo sauce until warm. Combine pheasant, Alfredo sauce and pasta. Toss to coat.



Tater Tot Casserole with Duck or Pheasant

Nick Kohorst enjoys this comfort food in a unique way. Instead of hamburger, he adds chunks of duck or pheasant.

1 1/2 lbs. duck or pheasant breast (cut into small pieces)
1 med. onion, chopped
1 can cut green beans, drained
1 can peas drained
1 can corn, drained

1 (10 1/2 oz.) can cream of mushroom soup

1 pkg. tater tots

1/4 c. milk

Season meat as desired, then flour, and sauté in butter with onion until cooked. Put in greased 2 quart casserole dish. Layer vegetables on top of meat. Mix the can of soup with about 1/4 cup milk and pour over vegetables. Cover the top of casserole with tater tots. Bake at 350 degrees for about 30 minutes, covered. Uncover and bake longer if additional browning is needed.



Venison Goulash

2 pounds ground venison

1 small onion; chopped

1/2 green bell pepper; chopped

1 jar spaghetti sauce (28 oz. size)

8 ounces uncooked elbow macaroni

1/2 cup water

1 teaspoon garlic salt

1/2 teaspoon black pepper

1 cup shredded mozzarella cheese



Preheat oven to 350 degrees. Coat a 2 -1/2 quart baking dish with nonstick cooking spray. In a large skillet, brown ground venison, onion, and green bell pepper over medium-high heat for 6 to 8 minutes, or until venison is no longer pink, stirring frequently. Add spaghetti sauce, macaroni, water, garlic salt, and black pepper; mix well. Pour the mixture into baking dish. Cover and bake 25 minutes. Uncover; top with mozzarella cheese and bake 15 to 20 minutes more, or until cheese has melted and casserole is heated through.



Venison  Chili

2 lb. ground venison

2 qt. stewed tomatoes

1 can tomato soup

1 (16 oz.) can chili beans in sauce

1 (8 oz.) can kidney beans, drained

1 lg. onion, chopped

2 tsp. chili powder

1 tbsp. butter

Cook ground venison with onion and butter - venison has little fat do not drain. Add stewed tomatoes, soup and chili powder until celery is nearly tender. Add chili beans and kidney beans, cook until tender and serve.



Venison Loin Strip

Richard Pudenz, of Carroll has been maintenance supervisor at The Graphic Edge for 15 years. Richard uses ground venison just like ground hamburger — he likes to use it in chili, maidrites, and meatloaf. Richard’s late father, John Pudenz, taught him to hunt pheasant at age 7. Richard enjoys hunting all wild game including rabbit, deer, duck, and geese. He doesn’t have any particular place he prefers to hunt, but says if he won the lottery he has a dream planned in his head. He would love to moose hunt in Canada someday.

Make strips out of loin. Season loin with salt and pepper. Brown meat with onion. Add a little water to steam. When done make gravy and serve over noodles or rice.


Venison Loin

Richard Pudenz

1 deer loin 8-10 inches long
green bell pepper or red bell pepper (diced)
Monterey Jack cheese (shredded)
 
Butterfly cut the long way. Don’t cut all the way through. Place in a pan and cover with milk (the milk will help eliminate some of the “gamey” flavor of the venison). Cover with plastic wrap and let sit overnight in refrigerator. The next day remove loin from milk and pat dry. Stuff loin with diced green pepper or red pepper and Monterey Jack cheese. Fold over and tie with string. Season loin with salt and pepper. Grill to medium rare. Let meat rest before untying and slicing.