Big Game Recipes

Deer Meatloaf with Herb Crust

This recipe works with any ground antlered game meat. Whether grinding it yourself or having it ground for you at the processor, make sure the meat is coarsely ground. The thicker the grind, the better the meatloaf. Ingredient measurements don’t have to be exact! Donny likes this one with “yeller” mustard.

Read More

Elk Backstrap with Brandy, Orange and Leeks

This recipe calls for brandy – so I have to say this: CAUTION!  WARNING! DANGER!  Adding alcohol to a hot pan or anywhere near an open flame WILL cause the alcohol to ignite.  Be very careful.  Keep your face, curtains and anything you don’t want to set on fire away from the pan.

Read More

Wild Pig Enchiladas

In my opinion, the best way to cook wild pig or boar is by slow roasting or slow smoking over natural wood coals. Something about the flavor of seasoned smoky fall-off-the-bone pig just makes my mouth water. The smoking/roasting method takes a little time, but it’s well worth it. If you don’t have a smoker,…

Read More

Venison Enchiladas

This recipe is dedicated to Becky Drain, a Wild TV viewer who spotted this recipe on HuntFishCook and thought it looked like a good one. I’m not so sure that this is the exact version that Becky saw on the show, but it should be really close. If you’re short on time, this recipe also…

Read More

Cayley’s Balsamic Orange Venison Backstrap

I love balsamic vinegar. I marinate things in it, make reduction sauces out of it ( for salmon, halibut, etc), use it in dressings, heck, I would probably drink it, if it were a high enough quality. I ran out of my “good” balsamic, so I’m using a cheaper one from the local grocery store,…

Read More

Becker’s Pit Taco Dorito Salad

Another great chilly-weather duck camp type of recipe. Thanks to Don and Lorraine Becker for this great taco salad-in-a-bag recipe. Donny and the gang enjoyed this recipe on a cold winter day in the warmth of Becker’s waterfowl wonderland.

Read More

Carter’s Camp – Corn Sausage Chowder

A favorite chowder for deer camp – especially if you use homemade sausage you made yourself. If you are in the market for a meat grinder, check out Weston Products. They are the only grinder I ever use – durable and certified for pro use, so hey, should work well in your kitchen.

Read More

Smothered Deer or Moose Steak

For a vegetable I suggest slicing some yellow squash, zucchini, onions, mushrooms, and cutting a tomato into chunks (the quantity of squash and zucchini should be about the same).  Add a little bit of oregano, Italian seasoning, seasoned salt, minced garlic and some tomato sauce (don’t overdo it with the sauce,  just enought to coat…

Read More

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.  

Read More