Big Game Recipes

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…

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.

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? …

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.

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…

Pepper Crusted Venison Tenderloin

Most of us are short on venison loins and tenderloins and long on ground stuff, shoulder and neck roasts, etc. Here’s a way to stretch the good stuff, assuming that you want to share with others. It is best served very rare. If any of your guests have a problem with eating deer that is…

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.

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.

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,…

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