We love to cook, especially when it comes to wild game. Here are a few recipes we would like to share with you. We do most of cooking on the grill or over the campfire. The first thing you need to remember is to cook it slowly and at a low temperature If you have time marinating, it is always a good idea.
*Another great tip: If you're going on a hunting trip, prep before you leave! Chop onions, peppers, and marinate your meat. This can all be vacuum packed and frozen. Less time cooking and more time hunting! Happy Cooking!


Killer Backstrap

Last year I killed my first deer and asked my husband to try something different. Cut all my backstraps in 8 inches pieces. Ask your butcher if he could cut them this way and I am sure he would be glad to help.

Wild Game Rub
3/4 cup brown sugar
1/2 Cup paprika
1/3 cup garlic powder
2 tbsp salt
1 tbsp chili powder
1 tbsp cayenne pepper
2 tsp black pepper
1 tsp dried oregano
1 tsp cumin
Stuffing
1 large onion chopped into small pieces
3 small bell peppers chopped into small pieces (I buy the mini peppers)
1/2 packet of bacon finally chopped
1 bundle spinach chopped
1 block cream cheese
Garlic salt to taste


1) Cut a pocket in your backstrap.
2) Rub your backstrap inside and out with the rub.
3) Put your bacon, onions and mini peppers in a pan and lightly brown.
4) Add your spinach to the onions and peppers and cook until done.
5) Last add your cream cheese creating a nice cream sauce.
6) Stuff your backstrap with the cream cheese sauce.
7) Wrap in bacon.
Bake at 375 for 30 minutes to 35 minutes. Please don't over cook over it or it will be dry. Slice
and serve.





Herb Roasted Tenderloin


1 whole tenderloin (deer or elk)
1 tbsp olive oil
1 tsp salt
1 tsp ground black pepper
3 cloves finely chopped garlic
1 tbsp finely chopped parsley
1 sprig of fresh rosemary

Portobelo Mushroom Sauce
4 Portobelo mushrooms sliced
3 tbsp butter
1/2 cup dry red wine or beef broth
1/2 packet onion soup
1/2 cup heavy cream


Rub tenderloin with olive oil. Season with salt, pepper, garlic and parsley. Place tenderloin a ziplock bag and marinate in refrigerator over night.
Preheat your grill or oven to 350. Place your tenderloin on the grill and roast for 45 minutes or until meat thermometer reaches 130 for rare. Let stand 5 minutes before carving. Meanwhile, prepare the sauce.
In a skillet, cook mushrooms in the butter, set aside. Add 1/2 cup wine or stock and 1/2 onion soup, bring to boil and stir in the cream.
Slice tenderloin and pour mushroom sauce over the top.


Marinade

2 medium minced shallots
1/2 tbsp thyme leaves
3 tbsp brown sugar
1/4 cup soy sauce
3 tbsp Worcestershire sauce
1/3 cup olive oil
Mix all ingredients together. Place meat and marinade in a baggie and refrigerate over night.
Save the marinade, simmer is down and pour it over your grilled meat.



Cocktail Meatballs

3 eggs
2 tbsp finely chopped parsley
2 dashes Tabasco
1/4 - 1/2 tsp salt
1/4 tsp ground black pepper
1 tbsp garlic, minced
1 tbsp dry Italian seasoning
1 tsp dry oregano leaves
2 lbs ground elk
3/4 cup grated Parmesan cheese
3/4 - 1 cup fine dry bread crumbs
1 1/2 cups dry red wine
2 cups ketchup

Crack eggs into a large mixing bowl. Lightly beat. Blend in parsley, Tabasco, salt, pepper, garlic, Italian seasoning, oregano, and elk meat. Blend in Parmesan cheese and bread crumbs, 1/4 cup at a time, until meat mixture binds and meatballs can be formed. Use about 1 tsp of meat mixture for each meatball.
Pan fry in a cast iorn skillet. Stirring occasionally, over medium to medium-low heat using 1-2 tbsp of olive oil for each batch. Meatballs should be browned and fully cooked after 8-10 minutes of pan frying.
For the sauce. Combine red wine and ketchup in a large saucepan. Bring to a slight boil over medium high heat while stirring the whole time. Reduce heat and add the cooked meatballs. Heat thoroughly and serve immediately. Recipe makes about 12 dozen


Blue Cheese and Roasted Garlic Elk Burger

2 large heads of roasted garlic (see recipe below)
1 tbsp Dijon mustard
1/3 cup chopped shallots
1 1/2 tsp Worcestershire sauce
1 tbsp olive oil
1/4 cup blue cheese
1/4 tsp salt
1/4 to 1/2 tsp freshly ground black pepper
2 lb ground elk meat (15-20% fat content preferred)

Put the first eight ingredients into a food processor. Process all ingredients (stopping and scraping down the sides when necessary) until well blended, about 2 minutes. Put the ground elk in a medium sized mixing bowl. Pour in the processed ingredients from food processor. Work in by hand until the processed ingredients and elk meat are completely combined. Shape meat mixture into 6 patties.

Preheat the barbecue to low temperature. Start cooking the burgers ,flip the burgers every couple of minutes and cook until done, about 16 to 18 minutes total time. If at any time the burgers seem to be browning excessively, then move them to a cooler part of the grill and continue cooking.

Roasted Garlic
Preheat the oven to 375F.
Cut the tip off each head of garlic so that the tops of most of the cloves are exposed. Set each head of garlic on a small piece of aluminum foil. Pour about a teaspoon of olive oil over the cut end of each head of garlic. Wrap to seal each head and roast in a dutch oven for 45 to 55 minutes or until the garlic cloves are becoming golden in color. Remove heads of garlic and allow them to cool. Once cool, squeeze out the roasted garlic paste by hand. Work it out from the root-end towards the open tip-end of each head.


Elk Stew in Port

3 tbsp olive oil
2 - 2 1/2 lb elk stew meat, cut into 1-inch cubes
4 cups chicken or vegetable stock
1 small can tomato sauce
1/2 cup port
1 large cooking onion, peeled and spiked with 5 cloves .
2 medium sized carrots, scraped and split lengthwise.
2 stalks celery
5 sprigs fresh thyme
3 large cloves garlic, peeled
1 bay leaf
2 tbsp finely chopped parsley
1/2 tsp (generous) dry oregano flakes
15 whole black pepper corns
1/2 tsp salt
2 lb potatoes, peeled and cut into 1-inch cubes 2 3 large carrots, scraped, split and cut into 1-inch sections
1 cup frozen peas Gravy thickener
Put the olive oil in an 6-8 quart Dutch oven. Over medium high heat brown the elk stew cubes on all sides, stirring as required. Stir in the chicken or vegetable stock, tomato sauce, and port. Add, and stir in: the onion spiked with cloves, carrots, celery, thyme, garlic, bay leaf, parsley, oregano, and pepper corns. Bring to a boil and remove from stove, cover and cook for 2 1/2 hours, gently stirring every hour or so. Remove from heat.
Use a slotted spoon to remove and discard the onion, carrots, celery, thyme and garlic cloves.


For better taste stew can be refrigerate overnight.

To Finish: The next day stir in the salt, add the potato cubes and carrot sections. Stir to combine and cook covered until vegetables are tender. Add the frozen peas and cook for 5 minutes longer. Immediately add gravy thickener one or two tablespoon at a time and stir stew until desired thickness is reached. Serve immediately, great reheated.


Peppered Elk Skillet

1 tablespoon vegetable oil
1 pound elk steak, cut into thin strips
1 clove minced garlic
Salt and pepper to taste
1 tablespoon olive oil
2 green bell peppers, cut into strips
1 medium onion, chopped

1 cup beef broth
1 tablespoon soy sauce
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) package sliced mushrooms
1 (15 ounce) can baby corn, drained
1 1/2 tablespoons cornstarch
1/4 cup water

Heat 1 tablespoon of oil in a large cast iorn skillet over medium-high heat. Add the elk strips and garlic, cook and stir until the elk has browned, about 4 minutes. Once done, season to taste with salt and pepper, and remove elk from skillet.
Pour the remaining tablespoon of oil into the skillet, and stir in bell pepper and onion. Cook and stir until the vegetables are tender, about 5 minutes, then add the beef broth, soy sauce, tomatoes, mushrooms, and corn. Bring to a boil. Dissolve cornstarch in water, and stir into boiling vegetables; stir until thickened, about 30 seconds. Stir in the browned elk until heated throughly. Serve over mash potatoes or rice.
 
Hours of operation 7am - 6pm
Bix's Butcher Shop

10145 Aurora Drive

Flagstaff, Arizona 86004
928 699 5557

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