Big Game Recipes

Tiffany Haugen Makes Bear Jerky and Bear Stew

Tiffany Haugen makes the most out of a bear roast with jerky and stew.

Pumpkin and Venison Dutch Oven Stew

This recipe is perfect for the tougher cuts of venison that are best cooked “low and slow.” That means, using liquid, time and low temperature to transform otherwise chewy meat into tender morsels. If pumpkin is not readily available, substitute butternut or acorn squash. Makes 6-8 servings.

Venison, Mushroom and Bleu Cheese Burger

Complaints are common regarding the lack of flavor from ground venison. The meat is very lean and can suffer miserably from overcooking. I often add some ground fatty meat to my ground venison to add flavor and moisture. In this instance, I have used a creamy cheese, onions and mushrooms for flavor. While most of…

The Perfect Pulled Pork (Feral or Domestic Hog)

First, you’ll need one pork shoulder (butt) or hindquarter roast. If you use feral hog, take into consideration the age, sex and relative fat content of the feral hog, it can be very close in taste and texture to domestic swine or much drier and stringier. In general, younger sows are better table fare than old…

Ground Elk Pitas with Tzatziki Sauce

Susie Jimenez loves Indian fusion cooking, so she created this elk pita recipe with homemade Tzatziki sauce (just like a Gyro). Top it with a lot of cabbage and you have a hearty meal. Susie layered her pita with sauce, then elk, sauce so the flavors all marry together with every bite.

Hoppin’ Juan

Hoppin’ John is a traditional southern dish with black eyed peas and bacon or ham hock – I’m taking it up a notch by grinding pork shoulder with my Weston grinder and adding spices from Hi Mountain Seasonings, then serving over rice for a more southwest taste. Don’t have black eyed peas in season? You…

South-of-the-Border Sloppy Joes

Put down that can of slop from the store and make these venison Sloppy Joes with a little kick and twist with inspiration from south of the border. Add in tortillas and tequila and you have a party. I’m coming over.

Grilled Venison Thai Noodle Salad

Use any type of noodle for this recipe, pictured is udon noodles, but angel hair pasta would work just as well. This venison flank was smoked first in the Camp Chef SmokePro and then marinated for 4-8 hours. Also used was Hi Mountain Seasonings Canadian Moose Seasoning.

Susie Jimenez’s Asian/Latin Fusion Elk Dumplings

To avoid your dumplings sticking to your steamer basket, use banana leaves or lettuce on the bottom of the steamer, and then add your dumplings. You can also use parchment paper in a pinch. Any ground wild game will work for this recipe – the leaner the better! And go easy on that fish sauce.…

Search all recipes