Big Game Recipes

Italian Meatball Soup

I’m always on the lookout for something to do with a large inventory of ground venison — meatloaf, burger, sausage and, of course, meatballs. The versatility of the meatball is limited only by your imagination. Make it spicy, savory, or sweet and sour, but make it with just enough breading to bind it together so…

Venison Mixed Grill

You’ve got a mixed bag of venison parts, but not quite enough of any one cut of meat to serve your guests. Restaurants do it all the time: “Tonight, we have a special, our mixed grill.” It’s also a good sampler dish for your friends who might not have the opportunity to enjoy properly cooked…

Blue Cheese Venison Burger

Compared to beef, ground venison can be a bit bland. Because it is so very lean, with about 1/3 of the fat content of ground beef, it can be dry and chewy when cooked. Overcooked ground meat can be muttony and stronger tasting than burger that has been cooked medium-rare. I always add some ground…

Bone Broth

Sweet Potato Stew

The first few times I made this stew, it was based on a Moroccan recipe with prominent curry, turmeric and cinnamon flavors. Turns out that I don’t really care much for curry, turmeric and cinnamon, so the recipe eventually transitioned into the one below, resembling more of a traditional stew. If you like the aforementioned…

Chile Colorado

There’s always been some confusion regarding the various spellings of chili, er… I mean chile. After consulting various resources, the majority suggest that chile is the pepper and chili is the dish. But then there’s chile verde and chile Colorado, both dishes that end with an e, not i. I really don’t care how it’s…

Chile Verde

I’ve used this recipe with an assortment of game animals including elk, deer, feral hogs and waterfowl. Serve with warm flour tortillas, shredded lettuce, tomato, cheese, sour cream and cold Mexican beer.

Grilled Venison, Tomato, Pepper and Corn Stew

This is a lighter stew I prepare during summer, when corn and tomatoes are in season and at the peak of flavor. Fire up the grill, sear the meat and vegetables, and simmer in a savory stock. Because this is quicker than a normal version of a stew, use better cuts of venison. To remove…

Neck Roast and Beer Stew

There’s a ton of flavor in an often-discarded venison neck roast. Browned and simmered until it falls off the bone, it’s some of the best tasting meat that ever came out of a deer. Needless to say, the neck of a young animal will take considerably less time to cook than that of a big…

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