Side Dish Recipes
Sweet Jalapeno Grilled Duck
Don’t let the number of peppers scare you. The cooked marinated duck will be milder than you might think. If you want to lower the heat factor, avoid the top part of the pepper, the area closest to the stem where the heat is more concentrated.
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Pecan-Crusted Venison Tenderloin
This is an easy-to-follow recipe that will easily ‘wow’ your guests. Served as an appetizer or main course, this preparation is quick and delicious, as long as you don’t overcook it. Try other nuts as well for different flavors.
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Marinated Venison Appetizer with Sweet Mustard Sauce
This recipe will work with the hindquarter muscles of young animals and, of course, tenderloins and backstraps. The Sweet Mustard Sauce is great on just about any big or little game – even pork chops. Let the marinade sit for a little while in the fridge for the flavors to “marry.”
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Fast Venison Chili
You can roast your peppers on a barbecue, under a broiler or just char them in a very hot pan with a little oil. Once charred, place the peppers in a bag and let rest for 10 – 15 minutes before removing charred skin. Try replacing the chile powder, cumin and oregano flakes with Hi…
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Marinated Elk Loin with Asian Barbecue Sauce
Marinate your elk loin for just about 30 minutes in this spirited Asian marinade and sauce. You don’t want to mask the flavors of the elk, just enhance them. If you don’t have an elk loin handy, try this sauce with waterfowl, wild pig or any antlered game. Pair this Michael David Winery’s Seven Deadly…
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Elk Tostada
Here’s a way to make good use of antlered game neck and shoulder roasts. I like to season the meat liberally with salt, pepper, garlic powder and maybe some hickory or mesquite powder and then slow-roast them either in a conventional oven or, even better, a smoky barbecue. Once the meat is evenly browned and…
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Elk with Black Bean Sauce
Billings, Montana…enjoying incredible early Fall weather in one of our most beautiful states. I’m working my way, preparing wild game dinners, from Bozeman to Billings to Fairmont Hot Springs and, finally, to Missoula. Elk season is in full swing and I’m being bombarded with requests for recipes. It seems that just about everyone in Montana…
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Elk with Lemon and Garlic Sauce
Anyone who pays much attention to my recipes knows that I have a thing for cooking fish and game with garlic and alcohol. They all just seem to go well together. I also prefer simple, rather than complicated recipes and try to get by with as few ingredients as possible. The following recipe fits the…
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Stuffed Elk with Port Wine Sauce
This recipe calls for elk tenderloin, but you can use just about any of the large sections excised from the hindquarter or ham. The key is to remove all visible gristle, silver skin, etc. You’ll find that you have beautiful hunks of meat, the texture and taste of which is comparable to the tenderloin.
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