Big Game Recipes

Barbecued Venison Chuck Roast

Here’s a recipe for a deer roast that is located between the shoulder and the neck of the animal. This slow-roasting, low-temperature method is ideal for cooking lesser cuts of antlered game. Also, try it with the hindquarter roasts of older deer, elk, etc. that may be a little tough when cooked medium-rare. It is…

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Venison Medallions with Mushroom Sauce

Anyone notice how I poke fun at game recipes that call for a can of cream of mushroom soup? Well here’s my upgraded version of the oversalted stuff in a can. The sauce is a velvety blend of fresh mushrooms, wine, cream and vegetables. Once you see just how easy it is to make the…

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Stuffed Deer Tenderloin

To learn how to butterfly a tenderloin the easy way, watch this video from my Sporting Friend, Stacy Harris at Deer & Deer Hunting online.  If you don’t enjoy mushrooms and garlic, use herbs and stuffing like Stacy does in the video. Enjoy!   Print Recipe Stuffed Deer Tenderloin Ingredients2 strips bacon chopped1 cup mushrooms chopped2…

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My Favorite Bloody Mary Mix

This will make a batch of Bloody Mary mix for the perfect after-the-hunt beverage. Always fill the glass with ice, add a couple ounces of vodka, a fresh squeeze of lime and shake before using. Some like to rim their glass with salt, but others like it pure. Print Recipe My Favorite Bloody Mary Mix…

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Wild Pig, Peppers and Black Beans

Whether you use shoulder, hindquarter or loins, trim as much visible fat as you can from the meat before cooking. Wild pig fat is often the cause of unpleasant flavors.  The first thing I do after trimming the meat is to cut it into cubes, brown it and pour off any fat that was rendered…

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Italian Venison Sandwiches

You MUST trim your meat well if you are serving in sandwiches. The last thing you want is your guests chewing, and chewing, and chewing and then discreetly spitting it out in their napkin. Use tenderloin for the best results.   Print Recipe Italian Venison Sandwiches Ingredients3-4 lbs venison; cut into 1/2 ” cubes2 cups…

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Elk Parmesan

This is one of those recipes you serve at deer camp. It is so terribly easy to make and who doesn’t love meat with sauce, cheese and noodles? For the best results, use freshly greater parmesan cheese. But then again, if you are at camp, who the heck brings a cheese grater with them?  …

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Deer Flank with Asparagus

Venison flank steaks are cut from the abdominal section. They’re thin and tender, but often discarded by processors. Before cooking, remove the thin membrane that surrounds the flank. On flank steaks from larger animals, it helps to gently pound them until the meat is about 1/4-inch thick throughout. Print Recipe Deer Flank with Asparagus Ingredients4…

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Deer Steaks with Plum Sweet & Sour Sauce

Start with well-trimmed deer hindquarter steaks and don’t overcook them.  A simple recipe for a successful venison dinner.  I prefer to cut venison steaks by starting a cut along the grain of the meat, yes along the grain, not across the grain…stay with me.  Cut the meat into 3 – 4 inch wide strips.  Then…

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