Big Game Recipes

Susie Jimenez’s Wild Game Albondigas Soup aka Meatball Soup

Spice it Up Susie was a finalist on Food Network Star season 7, but in our hearts, she was the ultimate winner. Here’s her mother’s meatball soup recipe using any ground venison you have in the house. And meatballs are a great way to use up chunks of wild game that have been sitting in…

Chorizo tostada with cabbage slaw finished.

Chorizo Tostadas with Cabbage Slaw

This little number is from Susie Jimenez, who was the runner-up on a recent season of Food Network Star. Susie is kind enough to join the Sporting Friends team this season on The Sporting Chef show. Here’s her Chorizo Tostadas where she used elk as the wild game to make the chorizo sausage. And of…

Cocoa Crusted Venison with Berry Reduction Sauce

Stacy Harris tells us if you cook this for someone special in your life, they won’t know what hit them!

Tiffany Haugen cooks Deer Neck

Tiffany Haugen lets the slow-cooker do the work while her venison neck roast gets fall-off-the-bone tender.

Pecan-Crusted Venison Tenderloin

This is an easy-to-follow recipe that will easily ‘wow’ your guests. Served as an appetizer or main course, this preparation is quick and delicious, as long as you don’t overcook it. Try other nuts as well for different flavors.

Marinated Venison Appetizer with Sweet Mustard Sauce

This recipe will work with the hindquarter muscles of young animals and, of course, tenderloins and backstraps. The Sweet Mustard Sauce is great on just about any big or little game – even pork chops. Let the marinade sit for a little while in the fridge for the flavors to “marry.”

Fast Venison Chili

You can roast your peppers on a barbecue, under a broiler or just char them in a very hot pan with a little oil. Once charred, place the peppers in a bag and let rest for 10 – 15 minutes before removing charred skin. Try replacing the chile powder, cumin and oregano flakes with Hi…

Marinated Elk Loin with Asian Barbecue Sauce

Marinate your elk loin for just about 30 minutes in this spirited Asian marinade and sauce. You don’t want to mask the flavors of the elk, just enhance them. If you don’t have an elk loin handy, try this sauce with waterfowl, wild pig or any antlered game. Pair this Michael David Winery’s Seven Deadly…

Elk Tostada

Here’s a way to make good use of antlered game neck and shoulder roasts. I like to season the meat liberally with salt, pepper, garlic powder and maybe some hickory or mesquite powder and then slow-roast them either in a conventional oven or, even better, a smoky barbecue. Once the meat is evenly browned and…

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