Posts Tagged ‘Elk’
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? …
Read MoreDeer 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…
Read MorePepper 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…
Read MoreElk 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.
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