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!
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
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
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
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
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
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.
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
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
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.
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.
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
Blue Cheese and Roasted Garlic Elk Burger
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
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.
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
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
Use a slotted spoon to remove and discard the onion,
carrots, celery, thyme and garlic cloves.
For better taste stew can be refrigerate
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
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
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.