Big Game Recipes

Venison Jerky

A great way to use up a whole bunch of deer, this jerky recipe is particularly good with older, tough animals. If you don’t have any deer meat, try it with trimmed skinless duck or goose breasts or any antlered game. Make sure that you remove any fat, gristle, silver skin, etc. before marinating the…

Basic Game Jerky

A good way to start your batch of jerky. A little sweet, a little spicy. It might take a few days to get the job done, but you’ll save a ton of money compared to store-bought jerky and make good use of game meats. Use this recipe with waterfowl and antlered game meats.

Guinness Venison Oven Stew

Drink the green beer and save your Guinness for this easy venison oven stew. This stew is perfect to dig to the bottom of your freezer and find those random packages of bear, elk, deer you-name-it meat and make a big pot.

Lobster Minnesota

After working in the restaurant business for many years, my wife and gave up on going out to dinner on any holiday. I was always working. And when I finally got out of the business, I realized that special occasions are some of my least favorite times to eat out. Menus are often limited, prices…

Mushroom, Freakshow and Horseradish Sauce

Don’t let the name throw you off, this sauce is great with antlered game and waterfowl. Goes great over any venison cut. The “Freakshow” in this instance is Michael David Winery’s Cabernet Sauvignon. You can substitute any dry red wine, too.

Grilled Venison Steak with Balsamic Morel Sauce

This recipe goes out to all of the faithful listeners of Adventure Sports Outdoors radio in Peoria, Illinois. Hosted by the legendary Harry Canterbury and the Rednose Gang, this show is the information source for central Illinois hunters and fishermen. ASO also has a magazine and a television program. Check them out at asomagazine.com Harry…

Wild Game Pizza with a Latin Twist – Spice it Up Susie

Susie Jimenez is back at it again creating wild game pizzas with a latin twist, of course! She’s using her Camp Chef Pizza Oven to create these masterpieces. You really can’t go wrong with your toppings.

Boar Loin and Pumpkin Stew

Do your part to help reduce the populations of feral swine. They’re tearing up the countryside across the sunbelt of America. Pumpkin is not just for carving and pies. It’s a savory addition to a hearty stew that adds flavor, body and color. If fresh pumpkin is not handy, canned pumpkin (not pumpkin pie filling)…

Mexican Meatloaf

Whether you’re long on ground elk, deer, moose, antelope or any other antlered beast, this recipe will add some zip to everyday meatloaf. If you can’t find chorizo, a spirited sausage from south of the border, substitute any spicy sausage. If spicy is not your thing, this recipe is probably not for you.

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