What are you cooking with your game meat?

[Cameron C]

Killed a deer last week so I had some fresh heart. After marinating and grilling it, I had a little bit extra, so I put it on some pizza.



Then I threw on some arugula and some mozerella, and Rumano:



Baked it, and shazam, Venison heart pizza!



If you want the recipe or any help feel free to pm me.

 

[Cameron C]

Whoops! Wrong picture, let's try again,

shazam! Venison heart pizza!

 

[Becca]

Venison Tikka Masala

I found a jarred Tikka Masala sauce at our local grocery store last week, and decided to give it a whirl. This is Venison Tikka Masala made with some of the Sitka blacktail Luke got on Kodiak a few weeks ago. Served over a wild rice/quinoa blend. Next time I will have to make some naan to go with it...

 

[pacific-23]

Just found this thread, wish I had a long time a go! I have posted a lot of recipes over on another site I'll see if I can drag a few over here. I love cooking and knowing where my ingredients came from. There is a certain satisfaction to firmly taking your place in the food chain! Thanks for starting this thread Becca I will definitely be keeping an eye on it from now on.

 

[Becca]

Venison Stew

I have really been enjoying the Sitka blacktail Luke got on Kodiak, so tonight I made a venison stew with new potatoes and carrots. Simmered all afternoon in the crockpot, and the house smelled awesome! Perfect dinner for a crisp fall evening...

 

[AK Troutbum]

Goat backstrap and tenderloin on beer can skillet cooked on top of the wood stove in the tipi.

 

[Buster]

Goat backstrap and tenderloin on beer can skillet cooked on top of the wood stove in the tipi.

Brilliant! I knew there had to be more than just 1 reason to bring a cold one along on a hunt.

 

[HellsCanyon]

My most epic creation yet.... elk burger seasoned with garlic/onion powder, black pepper, crushed red pepper, seasoning salt, thin slice of cheddar cheese, fried piece of ham, and topped off with a fried egg. Don't forget to toast the bun!!! I'm so happy after this meal I don't even know what to do with myself!

Mike

 

[muleman]

Hey Mike, your burger description literally had my mouth watering!

 

[muleman]

Here is some GF thin crust elk cheeseburger pizza we made up.

 

[gulicemo]

Burgers are good.

Bacon blue cheese blacktail burger w/ sweet potatoe fries.



Blacktail tenderloin Kabobs



Pan seared skin on duck breast

 

[Ashley]

This is my first post on here....this is something I love to talk about! I have been striving for years to be the best wild game chef that I can be and cooking game animals is a major passion of mine...aside from hunting those tasty creatures. I get a lot of inspiration from my favorite chef, Hank Shaw. Check out his work at http://honest-food.net/ He has some great articles, as well as amazing recipes. We seem to have an abundance of grind so I have been working on recipes to utilize it to it's fullest... A great recipe for any grind is meatball sandwiches..

Use about a pound of grind, 3/4 c breadcrumbs, 2 ts italian seasoning, garlic to taste, fresh chopped parsley, 2 TBSP grated Parmesan or Romano cheese, and any kind of egg...I have access to a lot of game eggs so use two pheasant eggs or one duck egg or one big chicken egg and mix it all together. Add more spice if needed if you need to buffer that lovely rutty buck taste. Red pepper flakes are nice too if you like a bit of a bite.. Make meatballs that are as big as you feel like eating on a sandwich..I go for apricot size ones.. Bake at 350 for 20 ish minutes. Meanwhile heat up your favorite marinara sauce/spaghetti sauce, add additional seasoning as desired, and split a french baguette--not all the way through, just enough so you can put the meatballs in it (sourdough is our favorite), brush with some olive oil and toast, when your meatballs are done, line them up in the baguette , top with hot spaghetti sauce, and place a slice of provolone on top to melt and YUMMM! You can also add a slice of tomato in the sandwich for a little somethin' extra. I love this as it uses up grind and you can use some of that rutty-buck grind that gets pushed to the back of the freezer. Enjoy!!

 

[Becca]

Some awesome additions to this thread this week...Roksliders sure eat well

This is my first post on here....this is something I love to talk about! I have been striving for years to be the best wild game chef that I can be and cooking game animals is a major passion of mine...aside from hunting those tasty creatures. I get a lot of inspiration from my favorite chef, Hank Shaw. Check out his work at http://honest-food.net/ He has some great articles, as well as amazing recipes. We seem to have an abundance of grind so I have been working on recipes to utilize it to it's fullest... A great recipe for any grind is meatball sandwiches..

Use about a pound of grind, 3/4 c breadcrumbs, 2 ts italian seasoning, garlic to taste, fresh chopped parsley, 2 TBSP grated Parmesan or Romano cheese, and any kind of egg...I have access to a lot of game eggs so use two pheasant eggs or one duck egg or one big chicken egg and mix it all together. Add more spice if needed if you need to buffer that lovely rutty buck taste. Red pepper flakes are nice too if you like a bit of a bite.. Make meatballs that are as big as you feel like eating on a sandwich..I go for apricot size ones.. Bake at 350 for 20 ish minutes. Meanwhile heat up your favorite marinara sauce/spaghetti sauce, add additional seasoning as desired, and split a french baguette--not all the way through, just enough so you can put the meatballs in it (sourdough is our favorite), brush with some olive oil and toast, when your meatballs are done, line them up in the baguette , top with hot spaghetti sauce, and place a slice of provolone on top to melt and YUMMM! You can also add a slice of tomato in the sandwich for a little somethin' extra. I love this as it uses up grind and you can use some of that rutty-buck grind that gets pushed to the back of the freezer. Enjoy!!

Welcome to Rokslide Ashley, glad to have you here! Thanks also for the meatball recipes...those subs sound delish!

 

[Whisky]

Pheasant with grilled portabellas with cheese and some pickled beets

Walleye sandwich, probably my favorite way to eat a good chunk of fish

Pile of ground and formed "frankenstein" jerky (antelope, venison, waterfowl)

Fresh grilled duck with vegetable medley rice

 

[akrdkill]

Baja chipotle surf & turf...grouse style

 

[Ashley]

This is one of my favorite venison recipes... It is AWESOME and very easy to make, and does not require a lot of ingredients which makes it a winner in my book... I typically double this recipe and serve it with some good bread to sop up the sauce..

Venison Steak Diane

1/2 lb piece of any tender cut..backstrap or steaks from your favorite animal. a chunk of backstrap is ideal
Salt
2 tablespoons unsalted butter
1 shallot, minced (use onion if you don't have shallots)
3 garlic cloves, minced
1/4 cup brandy
1/2 cup venison stock or beef broth
2 tablespoons Worcestershire sauce
1 tablespoon mustard (the spice, but you could try the stuff you put on sausages, I'm sure it would be good)
1 tablespoon tomato paste
Enough heavy cream to turn the sauce the color of coffee-with-cream, about 1/4 cup
Minced herbs for garnish (basil, parsley, chives, etc)

Bring the venison loin out of the fridge, salt it well and let it come to room temperature, at least 20 minutes.

Heat the butter in a large saute pan over medium-high heat for about 90 seconds. Pat the venison dry with a paper towel and cook it on all sides. Turn the heat to medium so the butter doesn’t scorch, and take your time. It should take about 8-10 minutes or so to get a nice brown crust on the venison without overcooking the center. Remove the venison, tent loosely with foil and set aside.

Add the shallots to the saute pan and cook for 1 minute, then add the garlic and cook for another 30 seconds or so. Don’t let the garlic burn. Deglaze the pan with the brandy, scraping off any stuck-on bits in the pan with a wooden spoon. Let the brandy cook down almost to a glaze, then add the venison stock, tomato paste, mustard and Worcestershire sauce and stir to combine. Let this boil down until a wooden spoon dragged across the pan leaves a trail behind it that does not fill in for a second or two. This should take about 3 minutes on high heat.

Turn off the heat and let the boiling subside. Stir in the cream until the sauce is as light as you like. Don’t let the sauce boil again or it could break.

Slice the venison into thick medallions. If you find you have not cooked it enough, let the meat swim in the sauce for a few moments to heat through. If the venison is to your liking, pour some sauce on a plate and top with the meat. Garnish with some chopped herbs.

See a photo and further explanation at http://honest-food.net/2011/08/11/venison-steak-diane/

 

[Stid2677]

Dall Sheep Pepper Steak. OMG!!

 

[elkmtngear]

All this stuff looks so good. Here is one of my favorite recipes for elk or venison...it takes a little time, but well worth it!

[video=youtube;zrABSHBwF8Q]http://www.youtube.com/watch?v=zrABSHBwF8Q[/video]

Venison in rich cream sauce

After using this recipe for years, and making changes to it, perfecting it, I’m taking credit for it! As mentioned in the video, I have made this recipe for many non-hunters, who raved about it. It is extremely low carb, and extremely rich! Here is the full recipe for 4 people:

ELK MOUNTAIN CHOPS

Ingredients:

4 large venison round steaks, or elk loin chops

4 slices of bacon

1 large onion (chopped)

1/2 cup beef bouillion

1/2 cup red wine *(for Paleo recipe, skip the wine, and double the bouillion)

1 14 oz can of stewed tomatoes, drained

1 8 oz can mushrooms

1 cup sour cream *(for Paleo recipe, substitute 1 can coconut milk, chilled, with a little lemon juice, whisk in a little coconut flour, stir in with pan reduction, simmer and thicken)

Procedure:

Trim all fat and white matter from chops. Then, marinate and chill.

To make the marinade: Combine 1/2 cup olive oil from sun dried tomates with 1/4 cup balsalmic vinegar. Add one teaspoon crushed black pepper. Whisk until creamy.

Another marinade variation: place chops in buttermilk, and refrigerate overnight.

After chops have been sufficiently marinated, remove from marinade, and rinse clean and pat dry. In a high sided skillet, cook bacon until done. Eat the bacon now, you’re probably getting hungry!

Over medium heat, sear the chops in the bacon grease on both sides, and then add the onions, and cook until clear. Add tomatoes, wine, and bouillion, reduce heat, and slowly simmer until the meat can be cut with a spoon (usually about 2 to 3 hours). Carefully remove the steaks, and place them on a plate in a warm oven.

Add sour cream and mushrooms to the “stuff” (reduction) left in the pan, stir to create a thick sauce, and heat through. Salt and pepper to taste, pour over the steaks, and serve!

 

[Buster]

Salsa goat. Fry onions in bacon grease, then goat steaks, adding a little splash of your favorite beer (season with whatever tickles your fancy). Once browned, turn down to simmer. Smother with salsa, and let simmer for 15 minutes at a very low heat. Served with basmati rice. Don't forget to drink a couple of your favorite beer while cooking, or it just won't taste the same.

 

[Stid2677]

Buttermilk Biscuits, made with Black Bear fat, Black Bear Sausage and GRAVY! Stick to your ribs on a cold day.