Big Game Recipes
Wild Game Baked Potato
This stuffed baked potato recipe is from our Sporting Friend, Susie Jimenez, who was the runner-up on Season 7 of “Food Network Star.” Everything Susie touches has a spicy twist to it, which you can dial up, or down.
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Blackened Venison Backstrap Salad with Romaine, Dried Cranberries and Feta
A home version of a popular chop house salad — spicy seared choice cut of venison paired with crisp lettuce, mild feta cheese and an occasional bite of a sweet cranberry. You can make your own blackening spices with a mixture of white, black and cayenne peppers, along with salt and any additional savory spices…
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Venison Sausage, Bacon, Mushrooms and Spinach
This is a quickie that is best made just before serving so the spinach isn’t completely wilted.
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Iceberg Wedge with Crispy Venison
Lots of people knock iceberg lettuce for its lack of nutritional value as compared to other lettuces. Iceberg is low on vitamins A and C compared to darker-leafed greens, but it’s crisp, crunchy and sits high and proud on a plate. This recipe simply builds a classic wedge-and-blue-cheese salad upon seasoned, pounded and seared venison…
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Grilled Venison Fajita-Style Salad
Assertive Southwestern flavors make this main dish salad a palate pleaser for those who like it well-seasoned but not too spicy hot. I like to serve this with warm flour tortillas and cold Mexican beer.
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Marinated Ravioli with Lemon Vinaigrette
Served warm, chilled or room temperature, this is a fitting side dish for any season. You can also make this with rabbit ravioli here or dove.
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