Big Game Recipes

Mushroom and Parmesan Stuffed Elk Steaks

Pair this with Michael David Winery’s “Earthquake” wine: http://www.michaeldavidwinery.com/wines/earthquake/ Don’t be afraid in stuffing your steak, there are plenty of videos out there to help you out.   Print Recipe Mushroom and Parmesan Stuffed Elk Steaks Ingredients4 8- ounce elk steaks trimmed of all silver skin, fat and gristle2 tablespoons olive oil1 tablespoon Worcestershire saucesalt and pepper1…

Read More

Basic Big Game Stew

This will warm your belly after coming in from a cold hunt. If your meat isn’t tender enough, put it in the slow cooker for a few hours before adding it to the stew. Use fresh herbs for the best taste and add sprigs of rosemary to the top to dress up your bowl.  …

Read More

Venison Meatballs

This recipe calls for a bit of regular ground hamburger to add to the venison. That is because you need the fat from the hamburger to help your ‘balls’ stick together. Venison is so lean, you sometimes need to add a ‘fat’ to it to help your recipes.   Print Recipe Venison Meatballs Ingredients2/3 pound…

Read More

Elk Chile Colorado

“They” say the same ingredient that make a chile hot (capsaicin) also makes it slightly habit-forming. And be careful on choosing your chiles – don’t just pick any kind. This recipe calls for a few different kinds that you might not find at your local general grocer. So expand your horizons and find new chiles!…

Read More

North American Big Game Chili

Well this recipe pretty much covers the North American big game species with a little bit of this and a little bit of that. It is a great “clean your freezer out” chili with plenty of garlic and spices to enhance the venison.   Print Recipe North American Big Game Chili Ingredients2 tablespoons of extra…

Read More

Shredded Venison and Cheese Manicotti

This is a favorite way to use braised, shredded meat from venison neck and shoulder roasts.  You can also substitute browned ground meat. And if you want to save a few calories, use skim ricotta. This keeps very well as leftovers too. Print Recipe Shredded Venison and Cheese Manicotti Ingredients4 tablespoons olive oil1 medium onion…

Read More

Donny’s Deer Appetizer

This one has made Donny famous throughout southeastern U.S. hunting camps. Along with his Poor Man’s Shrimp recipe, they just can’t get enough of this super-easy recipe. It’s usually eaten with a fork, or Gerber folding knife, right out of the pan.   Print Recipe Donny’s Deer Appetizer Ingredients1 lb trimmed deer meat cut into…

Read More

Stuffed Venison Backstrap 2 (with Apples and more)

My second stuffed backstrap recipe. It slso works with any antlered game backstrap or use the same stuffing with goose or duck breasts. Here’s a good video from my Sporting Friend, Stacy Harris, on butterflying your loin in Deer & Deer Hunting Magazine: http://www.deeranddeerhunting.com/articles/cooking-venison-and-game/serve-this-delicious-stuffed-venison-loin-for-thanksgiving  Print Recipe Stuffed Venison Backstrap 2 (with Apples and more) Ingredients1 venison…

Read More

Elk Breakfast Sausage with Red Eye Gravy Using Coffee

This recipe uses Hi Mountain Seasonings Prairie Sage Breakfast Sausage Seasoning and ground elk. Watch an entire episode of “Hunt.Fish.Cook” below on how to make this delicious breakfast. [youtube width=”600″ height=”360″ video_id=”Ahqe-H2tSTE”] Print Recipe Elk Breakfast Sausage with Red Eye Gravy (coffee) Ingredients1 1/4 pounds ground elk1/4 pound ground pork1 tablespoon Hi Mountain Prairie Sage…

Read More