Big Game Recipes

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,…

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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.

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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.

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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…

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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.  

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Basic Big Game Stew

This will warm your belly after coming in from a cold hunt. If your meat isn’t tender enough, put it in the slow cooker for a few hours before adding it to the stew. Use fresh herbs for the best taste and add sprigs of rosemary to the top to dress up your bowl.  

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Venison Meatballs

This recipe calls for a bit of regular ground hamburger to add to the venison. That is because you need the fat from the hamburger to help your ‘balls’ stick together. Venison is so lean, you sometimes need to add a ‘fat’ to it to help your recipes.  

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Elk Chile Colorado

“They” say the same ingredient that make a chile hot (capsaicin) also makes it slightly habit-forming. And be careful on choosing your chiles – don’t just pick any kind. This recipe calls for a few different kinds that you might not find at your local general grocer. So expand your horizons and find new chiles!…

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North American Big Game Chili

Well this recipe pretty much covers the North American big game species with a little bit of this and a little bit of that. It is a great “clean your freezer out” chili with plenty of garlic and spices to enhance the venison.  

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