Wild Game Recipes

[Btaylor]

Chicken fried mule deer
Mash potatoes
And gravy from the dripping

Couple of catheads and that plate would be perfect.

 

[NV HUNTER]

Lol I had no idea what cat heads were!!

Big ol biscuits!! Yeah and I love me some biscuits!

 

[YelojktBob]

I take all the hearts (elk and deer) at the end of each season which usually adds up to about 6-8 lbs trimmed, a 3lb. pack of bacon, and about 3 lbs of lean venison and grind it all up together. We call it Heart Attack Burger and use it for our big fishing outings as all in one bacon cheeseburgers. I don’t tell the new guys it’s heart till they are done complimenting the meal. The additional lean meat helps it stick together better than just the ground hearts.

 

[RockinRam96]

Hey guys! It’s been a while. Hope you’re all getting prepped for this coming season. I am
Finishing up the last of the venison I have in the freezer.

Pulled out a tender loin for dinner. Marinated in a smoky mesquite marinade bag over night, added salt, pepper, garlic powder and onion powder, cooked at about 225-250 for half an hour to 135 degrees and it turned out perfect! Had a great smoky flavor, was tender and had little to no gamey flavor.

Added some Parmesan zucchini and watermelon from my garden made for a great meal!

Sent from my iPhone using Tapatalk

 

[RockinRam96]

Made about 15 lbs of Italian sausage with peppers and onions today!

Sent from my iPhone using Tapatalk

 

[IW17]

Made venison heart ceviche down at our deer camp this past gun week. Turned out damn good. Only thing I'll do differently next time is add something sweet, like pineapple, to offset the acidity from the lime and tomato.

Edit to add recipe, in case anyone is interested.

Cut up heart into small pieces. Soak for one hour in line juice. Drain lime juice and squeeze excess. Add yellow pepper, red onion, tomato, jalapeño and cilantro. Salt and pepper to taste. Enjoy with tortilla chips or any other chip of your choice.

 

[saltfork]

Some of last year's whitetail getting used up

 

[mikeohrt82]

Thank you, Hardcore Carnivore-Black makes an amazing ‘crust’ on any steaks.

I second this! Hardcore is great stuff

 

[30338]

The BEST Birria Tacos (Quesabirria Tacos)

Rich and flavorful these beef Birria Tacos are perfect served with onion, cilantro and a squeeze of fresh lime juice with a bowl of consommé on the side for dipping! These Quesabirria tacos are famous!

houseofyumm.com

Made this with home made refrieds today.




Used venison round roast and swapped some of the water with beef broth. Follow the recipe and its a great meal.

 

[kong]

I have made axis deer jun (similar to meat jun and copied a recipe by Alan Amby on Youtube). Deer or mouflon shank osso bucco, meat only. Deer or mouflon indian curry. Roasted shank of mouflon.

 

[Blammo]

Great Thread! Now I am hungry. Need to step up my game. Pork chorizo and eggs this am, tbd Couse deer recipe tonight.

 

[Mukwa45]

Made about 15 lbs of Italian sausage with peppers and onions today!

Sent from my iPhone using Tapatalk

I’ve been thinking about this same thing. Do you recommend cooking the peppers and onions firs or do you mix them in raw?

 

[RockinRam96]

I’ve been thinking about this same thing. Do you recommend cooking the peppers and onions firs or do you mix them in raw?

I cooked them slightly, in water only. Steam them just enough to take a little crunch off, but not enough that makes them soft and mushy. Seemed to work out well and go thought the stuffer well.


Sent from my iPhone using Tapatalk

 

[Mukwa45]

I cooked them slightly, in water only. Steam them just enough to take a little crunch off, but not enough that makes them soft and mushy. Seemed to work out well and go thought the stuffer well.


Sent from my iPhone using Tapatalk

Perfect! Thanks for the tip.

 

[Huntinaz]

Can’t remember if I’ve posted lengua tacos before, but I see we have some adventurous eaters here. May have to try that heart ceviche sometime, looks good.

When feasible I like to save elk and deer tongues and make lengua tacos. My kids love them

I pressure cook the tongues in an Instant Pot for 2hrs with a natural release. Most recipes say 60-75 minutes and that has not been enough time for me. Takes 2hrs to be the correct tenderness. They come out like this:

Then remove the outer layer, the taste buds and stuff. It peels off:

Then I dice them up:

Next, fry them in oil or lard with spices, salt, pepper, cumin, oregano, garlic, sometimes diced onion:

Then serve in tacos. Pickled onions and cilantro and salsa and cojita cheese:

 

[PNWGATOR]

LOVE lengua! Looks amazing.

This is a new one for me and gonna give it a go soon:

 

[RockinRam96]

Can’t remember if I’ve posted lengua tacos before, but I see we have some adventurous eaters here. May have to try that heart ceviche sometime, looks good.

When feasible I like to save elk and deer tongues and make lengua tacos. My kids love them

I pressure cook the tongues in an Instant Pot for 2hrs with a natural release. They come out like this:

Then remove the outer layer, the taste buds and stuff. It peels off:

Then I dice them up:

Next, fry them in oil or lard with spices, salt, pepper, cumin, oregano, garlic, sometimes diced onion:

Then serve in tacos. Pickled onions and cilantro and salsa and cojita cheese:

Wow! This is an awesome idea. I have been wanting to try something with tongue, but always seem to forget about it when we’re butchering.

I have also wanted to try heart ceviche. Just haven’t found a heart without a hole in it or that looks edible. Ha ha


Sent from my iPhone using Tapatalk

 

[ToolMann]

Elk Bourguignon over mashed gold potatoes. One of my favorites.

 

[roosterdown]

I just made a family dinner - pan-seared boneless pheasant breasts & thighs (aged/hung birds) with a green peppercorn cream sauce.

There was a whole lot of awesome going on...

 

[rbljack]

It was mentioned above, but for grinding deer burger, I do NOT add pork fat, pork trimmings etc. My reasoning is that we prefer burgers done to about "Medium". So instead of pork we add 70/30 ground beef to ours, and usually also add a package of bacon. That's ups the fat levels and makes some damn good grilling burgers. Im considering trying a brisket mixed with the deer grind to see how that might turn out.

For a breakfast sausage our favorite is good ole AC LEGGS #10. You can get the packs right off amazon, and they make 25 pounds. We trap hogs, so we take the wild pork and grind in a pork butt with it.

From there, we make biscuits and gravy with it....and its a great cold weather stick to your ribs breakfast.

While these may not be "recipes" for a specific meal, they lay the foundation for many different meals! The AC Leggs brand has many different flavors of sausage, and we have tried a lot of them with decent success.